I really do enjoy when Michael is a guest on the program. He seems so kind and has a lovely, quiet sort of passion for period demonstration. It's a nice balance to Jon's more exuberant enthusiasm and is fun to watch.
I think his "necromancer of nutmeg", which as a nerd made me laugh so hard, is that John is somehow owed to the resurrection of the spice which has largely fallen out of favor in modern American cooking.
@TiglathPileser3 Probably has had oysters, it is the recipe that disappointed. He is too close to the coast to not have tried oysters before. He probably would have admitted to disliking for them, because he is honest...
SCP 1766, James Townsend Danger level: Euclid Important notes: Has high addiction to nutmeg, doesn’t kill any of the prisoners just asks for nutmeg constantly. Drinks mushroom ketchup and nothing else.
Hank Hill Abilities: If denied nutmeg for more than 24 hours will enter an enraged state and has been seen to destroy whole towns in search for the substance, if nutmegs goes extinct, so will the human race, sightings of him date as far back as the 16th century in [Redacted], Germany to [Redacted], Massachusetts. The first known example of his ability was the 1766 massacre in [Redacted], Virginia. All accounts report an impunity to bullets.
I am capable of shucking one dozen oysters a minute down here along the Mississippi Gulf Coast and in the New Orleans area and I can tell you as an avid oyster eater the oysters that have been rinsed are nearly tasteless compared to Oyster that are soaked in their own brine.
"we would just say 'that steak is so good, why would we want to ruin it with any sauce at all'". I'd actually bet that back then, the quality of their average steak was much worse than it is nowadays. The meat industry is so much more specialized these days than it used to be. The cattle that are ideal for beef, have pretty different characteristics than the cattle that are ideal for dairy, but even in many non-American countries today, people are still preparing steaks from dairy cows. The marbling and the tenderness that we expect today took a lot of effort and scientific know-how to achieve.
Beef is a business as any other. Profit is highest priority. Feeder cattle grow fast and they are smaller and easier to handle and transport than Holsteins. Holsteins (dairy cows) are used up for their milk and at the end of their use they are also slaughtered and sold in the US. They are much taller than Angus feeders and more lanky. This causes problems with equipment in some slaughter houses. Some kill both breeds tho.
Grass fed beef on the other hand is a more valuable commodity because the cow eats a natural diet as it grazes at pasture and is supplemented with grains and other natural food sources. This results in a higher quality and more flavorful product which is more expensive and rare. You can probably find it at your local supermarket if you wanted to try it tho. This would probably be more akin in quality to beef produced in the 18th century.
This is untrue, many heritage cattle breeds that have existed in America since it’s discover . Centuries before The USA existed, still live here today unchanged. And many are known for great quality beef.
Always wondered who the first hominid was that opened an oyster, looked at it and thought "this looks delicious". Probably called his little brother over to try one first.
@@realreallynow Oysters? Meh. I watched some Japanese street food cooking. Those people... eat truly bizarre things *shudders* Person who first came up with the idea of eating 'that' was truly, certifiably 'special'.
Ironically oysters are the oldest food we know for sure were consumed by early hominids, there are oyster shell middens excavated that are 100,000's years old.
@@distantgalaxymusic1447 Depends on the size of the grater and what magic is backing it up. I imagine a magical flying truck sized grater would be far more terrifying than a normal one.
4:20 that certainly looks like you haven't used nearly enough flour, it hasn't thickened at all. The point of cooking the oysters down and using the liquor is the same as Chinese oyster sauce, or fish sauce, or worcestershire sauce or dashi stock - inosinate / gualnylate umami flavour.
what is the oyster liquor? liquid that comes out of them when you cook them or water inside of the shells? and in what form would you purchase oysters to cook in a dish like this still in their shells? I’ve only ever bought them tinned or eaten raw on the half shell in a restaurant
@@4philipp good question, and it's been asked before. the availability of lemons is discussed in another of townsend's clips (i forget which one). apparently they were to be had, but not easily and not cheaply.
@@joefarang They seem to reference Spanish Lemons which they say were tarter and perhaps smaller than our modern Florida lemons? I think Spanish lemons were imported to England and the colonies. But it was mentioned in a previous episode. You must go watch the 10 year catalogue and report back to us!
Just saw this and im gonna watch it with me wife when she gets home from work, just bought a new house and we're trying to live a little more sustainably and bring back some old tastes from times beyond memory. Keep up the good work lads
@@J0nny yeah they didnt make it right. they should have thickened the sauce, which is why it didn't taste like anything when they made it. should have made a gravy with an interesting flavour profile
Worcestershire is another example of a food item that originally came out of India via the British empire. Lord Marcus Sandys , who was an officer in the British East India company had returned to Worcester after service and took the recipe back home with him, tried to reproduce it, bottled it and put it on the market in the 1830s.
I have lost this channel. Where has it been ? This channel gives me a sense of well-being. It gives me a warm feeling . The music, and feeling how people lived in thee 18th century. It was not easy I'm sure. But simple was/is better. I really appreciate the people who lived back then and I really appreciate Mr.Townsend . Thank you sir.
@@pickeljarsforhillary102 I became this sick twisted monster thanks to you and your devilish pickled product. The brine tainted cucumbers that you shove down my throat has driven everyone I've ever loved away from me. Have you ever had a lover throw plates at you for simply smelling pickles on your breath? You've essentially ruined not only my life, but the life of my fatherless children.
So what's wrong with a pickle addiction? I can think of worse foods to be addicted to. Like carrots. I literally turned bright orange from eating too many carrots constantly everyday.
WOW: OYSTER SAUCE! So it goes back that far into our American culinary history. During the 19th Century Gilded Age, steak with oyster sauce was an offering at ''better steak houses everywhere!' My thought: don't over steam the oysters and don't overcook the oyster shell liquid.
I think of Dickens writing about oyster shops in 19th century London. Oysters were extremely cheap to buy. In fact costermongers sold them from carts/barrows that they would wheel about, though some were wheeled to a particular place, like outside a music hall. Lobsters also used to be food for the poor and for inmates in the Georgia penal colony here in America. I have read about oyster "ketchup," which was similar to mushroom ketchup. Mushroom ketchup is very good, but watery in consistency--and you can still buy mushroom ketchup. Watkins makes it, and I bought mine on Amazon. Very cool.
@@whatisthisIcanteven They also said it may be because it lacked seasoning. That said, the recipe didn't say "add oysters to the sauce". They may have been supposed to have been a side accompaniment: www.thespruceeats.com/what-does-scald-mean-1137198
If I were to “flat a steak with your chopping knife” I would hit the meat until it is flattened and tenderized. Just a cook’s perspective on that first line of the recipe! Also, you lost all the juices of those oysters by steaming. You never want to lose the oyster “liquor.” Still, this recipe fascinated me!
I would love to see a video about preserving history: how people keep old documents, clothing, furniture and ect. from crumbling/rotting away. I recently came across a large book dated 1781, while I was cleaning in old family farm house. It's a fantastic book complete with printed pictures (you can still see the indent from the printers plate), it's a little damaged (but amazing condition for its age) I posted images on Facebook, but none if my family knows what to do. I cant leave it to rot.
That's a super common way to make a roux, at least here in Denmark.(And to be honest - it's common in french cooking too) We call it a "smørbolle". Just a convenient way to balance the fat and the flour you need for a medium thick viscous sauce. Also you also add it to broths/sauces that are too thin later on.
I have no idea why I love these videos. I think it's pretty far outside of what I'm typically interested in but these guy is so wholesome and the content is interesting.
Watching this whilst staying in the Hope-Scott wing of Abbotsford, home of 18th century writer Sir Walter Scott. Fascinated me to think the dish here might very well have been eaten here in centuries past.
Sir, I ALWAYS enjoy your cooking and lifestyle segments from Colonial American recipes and the authenticity that goes into the creation of each of the dishes! Please keep up the fine work and thank you for all the wonderful segments!
Love your channel. I feel transported from a chaotic complex world to one where things were simpler and those experiences could be fully enjoyed without distractions.
Thank you for your passion and for keeping history alive!!! This page is great and my fiancé and I love trying to recreate your recipes. Keep it up!! This channel is amazing!!!
This channel always makes me hungry. I commented on another video that if you are out in Pennsylvania again, maybe get in contact with the man who runs the Fort Braddock museum. He's a good man and he may have some 18th century gems for ya.
I think you probably should have 1) seared the steaks in a pan, I mean cast iron pans were the primary cooking tool back then, and I don't see any reason to believe that the steaks would have been seared on a grate; 2) Seared the oysters in the pan in which you were about to make the sauce so that you get a nice fond, I don't think that interpretation is any more or less a stretch than steaming the oysters (especially since you couldn't even find a steamer basket from the time period in question) and searing the oysters makes more sense in the context of making a pan sauce. Pan sauces are a fairly common way to dress up a steak today (contrary to your assertion that we would just 'enjoy the steak how it is') and the recipe is not really that far off from a modern pan sauce. Historical people may have used different tools and flavors while cooking (as a result of having different resources and needs) but the principles of cooking haven't changed that much.
If I scalded the oyster's I would just add them to the sauce and bring it to a boil and scald them just as you scald milk. Once it boils, you remove from heat. They only take a minute to cook, if you want to eat them tender - any longer and they become rubbery. I also would use the oyster juices as sauce since oyster liquor is wonderful! I live near the gulf coast and eat some of the best raw or cooked oyster's there are. The meat juices aren't blood as much as they are water since we are made of so much water and the meat was probably hung and let bleed out before butchering. Thanks for a good recipe to try! It is always so interesting to see what you two bring to us. Love to watch.
What are pickles if they aren't gherkins? I'm from the uk and always assumed when Americans said pickles they meant gherkins??! Edit: Obviously I realise you can pickle other things, but when you have a burger with pickles isn't that a burger with gherkins?
@@thefridgefreezer Well, the US has made it overtly complicated. Here is a link: www.difference.wiki/pickle-vs-gherkin/ However, I simply meant sweet & small gherkins. No, when you have a burger with pickles, it is a burger with pickles...unless you have specifically chosen a gherkin and put that on your burger *ridiculous, right?*
@hawkturkey For me, any kind of pickled cucumber is called a gherkin. It doesn't matter how it's sliced, because they come whole in the jar, and they can either be sweet or sour depending on who has made them.
thefridgefreezer huh interesting! Yeah, where I’m from in the US, a gherkin is only a small, whole pickled cucumber with a sweet brine, with spices like clove. So if I wanted those, I’d look for “gherkins” or “gherkin pickles.” Other types of pickles would be, say “dill pickle” “half sour” “bread & butter pickle chips” “dill spears” ....things like that!
Raised meat from cows, chickens etc was different back then. Not like the meat product we use today. That might explain the necessity of using a sauce.
I have severe morning sickness and food aversions with my pregnancy (and they haven’t gone away in second trimester) so I have been clinging to your channel as I miss so many meals like this right now! Thank you for this. As soon as baby let’s me eat meat again I think I’ll do a variation of this and experiment a little.
“Necromancer of nutmeg.” What a perfect title, bringing back nutmeg to life, whereas it is not used much today. And we are certainly glad that you have done so.
Yet again, such an amazing video. Thank you for doing everything that you do to bring your work to fruition! A smile is brought to my face every single time.
i love that these guys make these videos for us tired couch potatoes, but I really hope after they finished this particular video they laughed, popped the Sweet Baby Rays up on the counter and cracked a few ice cold brews. Cheers my friends
I was noticing the complete lack of a baked potato or mac n cheese. Pickled foods are practically zero calorie. The oyster sauce would have a lot more flavor for people who never tasted MSG or super-flavored processed food. I hear if you eat only unseasoned beef for a month it starts to taste flavorful, as your palate changes and becomes more sensitive.
Grilled a steak right before watching this. For some reason I had an urge to sprinkle a tiny bit of fresh nutmeg with salt on it. Actually might be doing that more often. Lol
This is a year old but I still hope you read it. John Townsend you are an absolute legend on youtube, your content is always informative, wholesome, entertaining, and engaging. I look forward to every video you put out and I sincerely think we need more youtubers like you. Thank you for the content you put out, and I can't wait to see more.
![Shareปลาวาฬ ส่งท้าย SS1 พาเปียโน ขึ้น Ferrari ก่อนไปขาย แลก Nissan l [Nickynachat]](http://i.ytimg.com/vi/KAknGkTNIvg/mqdefault.jpg)
I really do enjoy when Michael is a guest on the program. He seems so kind and has a lovely, quiet sort of passion for period demonstration. It's a nice balance to Jon's more exuberant enthusiasm and is fun to watch.
They work very well together
The Michael Dragoo episodes are my favorite!
i always engoy when hes trying the food at the end. always eats more than john, but i'd be doing the same lol
I love him. He reminds me of Smee from Disney's Peter Pan
He demonstrated periods very well so we'll there is no mess
I think his "necromancer of nutmeg", which as a nerd made me laugh so hard, is that John is somehow owed to the resurrection of the spice which has largely fallen out of favor in modern American cooking.
This show is the reason I use nutmeg so much!
"It's pretty tasty."
"You think so?"
"I can't lie in front of the camera. No."
ROFL
Needed to treat the oysters differently. Probably came out too strong and that is where the recipe went wrong...
@TiglathPileser3 or both!
@TiglathPileser3
Probably has had oysters, it is the recipe that disappointed. He is too close to the coast to not have tried oysters before. He probably would have admitted to disliking for them, because he is honest...
@@b_uppy CLOVES AND NUTMEG DONT BELONG IN AN OYSTER BASED SAUCE
@@RovingPunster
KIND OF PROVES MY COMMENT THAT IT WAS THE RECIPE THAT DISAPPOINTED...
“Your handlers told me...” I knew it. I knew John Townsend is an SCP
This had me laughing harder than it should 😆
SCP 1766, James Townsend
Danger level: Euclid
Important notes: Has high addiction to nutmeg, doesn’t kill any of the prisoners just asks for nutmeg constantly. Drinks mushroom ketchup and nothing else.
@@hankhill5622 you forgot mushroom ketchup.
Sergeant Shultz lol yup😂
Hank Hill Abilities: If denied nutmeg for more than 24 hours will enter an enraged state and has been seen to destroy whole towns in search for the substance, if nutmegs goes extinct, so will the human race, sightings of him date as far back as the 16th century in [Redacted], Germany to [Redacted], Massachusetts. The first known example of his ability was the 1766 massacre in [Redacted], Virginia. All accounts report an impunity to bullets.
Is "Necromancer of Nutmeg" going to be on a t-shirt anytime soon? Asking for a friend :)
Check the store..... might be there. if not..... I'm going to make one myself!
He brings dead nutmeg back to life
I’d buy a shirt
I’d rock one.
i saw this comment before the video and i thought "come on, he wouldn't say that." (narrator: he said it)
I love whenever Townsend has a guest on camera! He’s so polite and attentive to whatever they’re saying
oyster sauce the condiment in asia is made with reduced oyster juice. I like seeing different cultures coming up with the same ideas.
I am capable of shucking one dozen oysters a minute down here along the Mississippi Gulf Coast and in the New Orleans area and I can tell you as an avid oyster eater the oysters that have been rinsed are nearly tasteless compared to Oyster that are soaked in their own brine.
I always use a bit of oyster sauce in my steak seasoning. Takes the flavor to a new level.
beefsteak or Beef tapa looks like this
The Romans had Garum, a fish sauce.
@@et6493 Murder Points have been my favorite since I first had them. What's yours?
"we would just say 'that steak is so good, why would we want to ruin it with any sauce at all'". I'd actually bet that back then, the quality of their average steak was much worse than it is nowadays. The meat industry is so much more specialized these days than it used to be. The cattle that are ideal for beef, have pretty different characteristics than the cattle that are ideal for dairy, but even in many non-American countries today, people are still preparing steaks from dairy cows. The marbling and the tenderness that we expect today took a lot of effort and scientific know-how to achieve.
Then there's the issue of freshness in a pre-refrigeration era.
Beef is a business as any other. Profit is highest priority. Feeder cattle grow fast and they are smaller and easier to handle and transport than Holsteins. Holsteins (dairy cows) are used up for their milk and at the end of their use they are also slaughtered and sold in the US. They are much taller than Angus feeders and more lanky. This causes problems with equipment in some slaughter houses. Some kill both breeds tho.
Grass fed beef on the other hand is a more valuable commodity because the cow eats a natural diet as it grazes at pasture and is supplemented with grains and other natural food sources. This results in a higher quality and more flavorful product which is more expensive and rare. You can probably find it at your local supermarket if you wanted to try it tho. This would probably be more akin in quality to beef produced in the 18th century.
This is untrue, many heritage cattle breeds that have existed in America since it’s discover . Centuries before The USA existed, still live here today unchanged. And many are known for great quality beef.
THe cows would have had a different feed as well which would have affected the quality and taste of the meat.
"Necromancer of Nutmeg" the implication that it is being revived from the dead by John... that's a man who really doesn't like nutmeg.
That was so funny 😂😂
I wish "Nutmeg Necromancer" fit as a knuckle tattoo
Before dungeons and dragons, "necromancer" was a generic term for wizard, not necessarily with the undead implications.
@@Triptophantastic I saw Nutmeg Necromancer open for Marilyn Manson.
Dingus Dangus really? Even with “necro-“ meaning death? That’s interesting
I love how happy John is in the beginning of these videos. Instantly puts a smile on my face!
Yeah!
Always wondered who the first hominid was that opened an oyster, looked at it and thought "this looks delicious".
Probably called his little brother over to try one first.
Michael Jaymes probably figures it by watching other animals eat them
@@realreallynow Oysters? Meh. I watched some Japanese street food cooking. Those people... eat truly bizarre things *shudders* Person who first came up with the idea of eating 'that' was truly, certifiably 'special'.
“He was a very valiant man who first adventured on eating of oysters.”
Thomas Fuller, “Worthies of England” (1662)
Ironically oysters are the oldest food we know for sure were consumed by early hominids, there are oyster shell middens excavated that are 100,000's years old.
Probably the same person that decided to try an egg. Or milk. Or okra. LOL
Necromancer of Nutmeg, I think we know what John's D&D character would be.
Niall Rooney what kind of damage can he inflict with a spice grater? A 4 sided die on that roll or a coin flip? 🤓
@@distantgalaxymusic1447 Depends on the size of the grater and what magic is backing it up. I imagine a magical flying truck sized grater would be far more terrifying than a normal one.
@@rooneytutoring IT SURE WOULD! LOL!
Yeah call em the necro nut
4:20 that certainly looks like you haven't used nearly enough flour, it hasn't thickened at all. The point of cooking the oysters down and using the liquor is the same as Chinese oyster sauce, or fish sauce, or worcestershire sauce or dashi stock - inosinate / gualnylate umami flavour.
what is the oyster liquor? liquid that comes out of them when you cook them or water inside of the shells?
and in what form would you purchase oysters to cook in a dish like this still in their shells? I’ve only ever bought them tinned or eaten raw on the half shell in a restaurant
You're right. Too thin, not enough flower
Just because they can read old recipes does not necessarily mean that they Know how to Cook food, Hahahahahahahaha 😀🌶️⚡!!!
"The best way to cook these steaks is by using steam"
- Gabe Newell's great great grandfather
HAHAAHAHAHAHAHAHA
"steam"
@@plaguedoctor_139 *St33m Poggers
oysters and beef is a good combo. Classic Cantonese combo and in a lot of asia.
glowjar that’s probably where this recipe idea came from. A local adaptation. I also wonder how common lemons were in 1750’s England
@@4philipp good question, and it's been asked before. the availability of lemons is discussed in another of townsend's clips (i forget which one). apparently they were to be had, but not easily and not cheaply.
@@4philipp not sure either. food history is fascinating
The romans were a big fan of fermented fish on their meat, probably a similar principle.
@@joefarang They seem to reference Spanish Lemons which they say were tarter and perhaps smaller than our modern Florida lemons? I think Spanish lemons were imported to England and the colonies. But it was mentioned in a previous episode. You must go watch the 10 year catalogue and report back to us!
Love how he drops that ‘Necromancer of Nutmeg’ quote so nonchalantly 😂 Such a chill channel, great content!
Just saw this and im gonna watch it with me wife when she gets home from work, just bought a new house and we're trying to live a little more sustainably and bring back some old tastes from times beyond memory. Keep up the good work lads
Nathan Kirk that’s sounds sweet
If you do explore recipes like this please share on youtube sounds like you guys will make some cool stuff.
Good for you, Nathan . God bless!
@SeriousName congratulations Nathan :) living the dream
Wow that's amazing, good luck with your efforts, cheers.
Y’all didn’t reduce the roux before adding your liquids 😭
Hahah
@@J0nny yeah they didnt make it right. they should have thickened the sauce, which is why it didn't taste like anything when they made it. should have made a gravy with an interesting flavour profile
Absolutely this.
@@jedlicka1227 Says you, a jackass with elementary typing skills. :'D
@@CooManTunes You're not looking particularly intelligent right now. The puerile commentary doesn't help your image.
Well there's anchovies in Worcestershire sauce so maybe we should consider other seafood based sauces for steak. This one sounds real interesting.
Worcestershire is another example of a food item that originally came out of India via the British empire. Lord Marcus Sandys , who was an officer in the British East India company had returned to Worcester after service and took the recipe back home with him, tried to reproduce it, bottled it and put it on the market in the 1830s.
Oysters were the main form of protein for the poor in England, i imagine all types of sauces were produced.
Good point
@Lassi Kinnunen Fish sauce and pastes always existed in England, there were commercial brands in the 17th century.
@@Prometheus833 I'd always heard it was from a Roman sauce called garum
I have lost this channel. Where has it been ? This channel gives me a sense of well-being. It gives me a warm feeling . The music, and feeling how people lived in thee 18th century.
It was not easy I'm sure. But simple was/is better. I really appreciate the people who lived back then and I really appreciate Mr.Townsend . Thank you sir.
Every time you say “welcome to 18th century cooking” it brightens my day. Never change John!
I just recently found this channel and I can’t get enough of it! Keep it up Mr. Townsend and crew! I love all the historical recipes and information
As a recovering pickle addict, the thumbnail tells me I'll enjoy this recipe.
I know I am hard to get over.
@@pickeljarsforhillary102 Don't tempt me!
At my rock bottom I was using pickles as a suppository.
@@grindcoreninja6527 Oh myyyyyyyyyyyyyyyyyyyyy!
@@pickeljarsforhillary102 I became this sick twisted monster thanks to you and your devilish pickled product.
The brine tainted cucumbers that you shove down my throat has driven everyone I've ever loved away from me.
Have you ever had a lover throw plates at you for simply smelling pickles on your breath?
You've essentially ruined not only my life, but the life of my fatherless children.
So what's wrong with a pickle addiction? I can think of worse foods to be addicted to. Like carrots. I literally turned bright orange from eating too many carrots constantly everyday.
This is the best TH-cam channel in the entire world imo. I honestly throw it on all the time and never realized until today how much I love it.
always a joy to see Michael in these videos! Absolutely love the guy.
I love this channel. It combines two of my favorite things, history and cooking. Thank you for the content you provide
WOW: OYSTER SAUCE! So it goes back that far into our American culinary history. During the 19th Century Gilded Age, steak with oyster sauce was an offering at ''better steak houses everywhere!' My thought: don't over steam the oysters and don't overcook the oyster shell liquid.
Scalding is not steaming. The oyster flavor was probably too strong.
@@b_uppy They say specifically that the sauce was very mild, to the point of not having much flavor at all.
@@whatisthisIcanteven probably wanted to boil it to death, slow delivery, maybe less than ideal refrigeration and hygiene
I think of Dickens writing about oyster shops in 19th century London. Oysters were extremely cheap to buy. In fact costermongers sold them from carts/barrows that they would wheel about, though some were wheeled to a particular place, like outside a music hall. Lobsters also used to be food for the poor and for inmates in the Georgia penal colony here in America. I have read about oyster "ketchup," which was similar to mushroom ketchup. Mushroom ketchup is very good, but watery in consistency--and you can still buy mushroom ketchup. Watkins makes it, and I bought mine on Amazon. Very cool.
@@whatisthisIcanteven
They also said it may be because it lacked seasoning. That said, the recipe didn't say "add oysters to the sauce". They may have been supposed to have been a side accompaniment: www.thespruceeats.com/what-does-scald-mean-1137198
I love that you guys are as excited for history and food as I am. And the talent to make it a reality and share it! Thanks John and Michael.
Best channel ever. The enthusiasm is infectious.
Not sure how I found it originally but I love it!
Townsends has got to do more videos with this guy. "Necromancer of Nutmeg"!!!! LMAO. He was cracking me up. Such a fun video.
When townsends come with a new video, you drop everything to watch 😺
Just not the baby on its head I hope. Mom always used that as the excuse for my lifes failures 😉😂.
I really do. It's way too fascinating.
Not just dropped.
I THREW IT ON THE GROOOOOUUUUUUNNNND! #referenceJoke
I wanna watch you get dressed.
If I were to “flat a steak with your chopping knife” I would hit the meat until it is flattened and tenderized. Just a cook’s perspective on that first line of the recipe! Also, you lost all the juices of those oysters by steaming. You never want to lose the oyster “liquor.” Still, this recipe fascinated me!
Yes, I would have read it as cooking the oysters then adding the roux and other ingredients to the oysters.
I got an instant smile from that intro, not gonna lie. Wholesome stuff
I enjoy the man you are sharing the screen with today. Such a master of the give and take of conversation and it's refreshing
Looks great! I had a steak with a oyster/seafood flavoured sauce at a restaurant in Denmark once.
Lionel Hutz I wonder if the writer of the cookbook was from there of family was mmmm
*_Never thought I'd hear the word "necromancer" in a Townsends vid_*
"Necromancer of Nutmeg" Hello my next Dungeons and Dragons character!!
I currently am running a Necromancer and she shall henceforth insist on nutmeg at every tavern.
Lawful Tasty?
John, you need to make a new mug, one that can hold a 16oz beer, that says "Necromancer of Nutmeg"
Thomas Jefferson and the gang are coming over, thaw out the steaks.
I would love to see a video about preserving history: how people keep old documents, clothing, furniture and ect. from crumbling/rotting away. I recently came across a large book dated 1781, while I was cleaning in old family farm house. It's a fantastic book complete with printed pictures (you can still see the indent from the printers plate), it's a little damaged (but amazing condition for its age) I posted images on Facebook, but none if my family knows what to do. I cant leave it to rot.
Oh, please share!
Visit your local library, and/or historical society. They'll steer you in the right direction!
I really enjoy when Michael is on your show. I really love his knowledge.
He and Jon have a great chemistry.
But he isnt aware that Scotland isnt a part of England
Scalding the oysters means blanching them. It's very different from steaming.
That's a super common way to make a roux, at least here in Denmark.(And to be honest - it's common in french cooking too) We call it a "smørbolle". Just a convenient way to balance the fat and the flour you need for a medium thick viscous sauce. Also you also add it to broths/sauces that are too thin later on.
Decently common here in Sweden too; although I can't recall if it has a Swedish name, to me it's just beurre manié (french/restaurant kitchen french)
There must be a Germanic common origin to that method. Also your name means horizontal in Danish right? I love the stød
These videos are always so relaxing lol, I can just throw this on and listen to it while I work. Learn something new and just get to feel chilled out.
well what a coincidence that the day that I turn on notifications Townsends uploads! love the channel.
I have no idea why I love these videos. I think it's pretty far outside of what I'm typically interested in but these guy is so wholesome and the content is interesting.
the effort and time put into guests costumes so they don’t look out of place next to you is so outstanding, and it really pays off
John, your enthusiasm for the art and history is truly an inspiration to all. Keep your positive fascination. It’s a rare trait.
The way you handled that lemon makes me fearful of your grip strength O.o
He doesn't actually need a grater to create powdered nutmeg, but he does it to hide his true strength.
That’s only a fraction of his true power
Fun fact: chefs today still use the butter/flour mixture to make a lazy roux. In French, it's called buerre-manie, in order to make it sound culinary!
This is almost like a beef dish with a Chinese oyster sauce, interesting to see the relations between cultures
I love history and I love food. I can tell you're very passionate about what you do. Great channel!
"we got a!... b-ball of butter..." that change of tone got me laughing more than it should have
I love Michael, he has such a nice energy/vibe and that smile brightens up an entire neighborhood!
Watching this whilst staying in the Hope-Scott wing of Abbotsford, home of 18th century writer Sir Walter Scott. Fascinated me to think the dish here might very well have been eaten here in centuries past.
Really enjoy it when Michael is on the show! Some of my favorite episodes.
Others: I'm a cook.
Me: I'm a *_Necromancer of Nutmeg_*
His cheerfulness never fails to make me smile.
Townsend's--> click *LIKE*
No problem.
Sir, I ALWAYS enjoy your cooking and lifestyle segments from Colonial American recipes and the authenticity that goes into the creation of each of the dishes! Please keep up the fine work and thank you for all the wonderful segments!
4:11 Necromancer of nutmeg? Lol... What does he resurrect dead nutmeg to do his bidding?
He animates nutmeg golems.
He was a nutmeg in his previous life
He resurrects dead recipes and puts nutmeg in them.
Obviously...?
This is easily one of my very favorite channels on TH-cam
YES. Put that on a shirt! "Necromancer of Nutmeg"
I don't care what happens during my day, so long as there is a Jas. Townsend and Son video in my inbox. If not, there will be heck to pay!
watching this while eating makes my food takes better! LOL
Agreed, I watch it while eating dinner
Love your channel. I feel transported from a chaotic complex world to one where things were simpler and those experiences could be fully enjoyed without distractions.
Me: Watching Hannibal Lecter clips on youtube.
TH-cam algortihm:
To be fair, this *would* go great with fava beans and a nice Chianti.
Nah bro you gotta SUBSCRIBE FOR MORE 18th CENTURY COOKING! 🥘
You too huh?
So tell me about Ms. West Virginia. Was she a large girl?
I truly love this 18th century cooking. Thanks John. You are brilliant. Always wishing you continued success.
its so good to have Michael back, hope to see him more !
Thank you for your passion and for keeping history alive!!! This page is great and my fiancé and I love trying to recreate your recipes. Keep it up!! This channel is amazing!!!
Time for you boys to open a steakhouse. Oyster steaks for all!
billiondollardan grilled oysters with beef sauce
This channel always makes me hungry. I commented on another video that if you are out in Pennsylvania again, maybe get in contact with the man who runs the Fort Braddock museum. He's a good man and he may have some 18th century gems for ya.
I think you probably should have 1) seared the steaks in a pan, I mean cast iron pans were the primary cooking tool back then, and I don't see any reason to believe that the steaks would have been seared on a grate; 2) Seared the oysters in the pan in which you were about to make the sauce so that you get a nice fond, I don't think that interpretation is any more or less a stretch than steaming the oysters (especially since you couldn't even find a steamer basket from the time period in question) and searing the oysters makes more sense in the context of making a pan sauce. Pan sauces are a fairly common way to dress up a steak today (contrary to your assertion that we would just 'enjoy the steak how it is') and the recipe is not really that far off from a modern pan sauce. Historical people may have used different tools and flavors while cooking (as a result of having different resources and needs) but the principles of cooking haven't changed that much.
If I scalded the oyster's I would just add them to the sauce and bring it to a boil and scald them just as you scald milk. Once it boils, you remove from heat. They only take a minute to cook, if you want to eat them tender - any longer and they become rubbery. I also would use the oyster juices as sauce since oyster liquor is wonderful! I live near the gulf coast and eat some of the best raw or cooked oyster's there are. The meat juices aren't blood as much as they are water since we are made of so much water and the meat was probably hung and let bleed out before butchering. Thanks for a good recipe to try! It is always so interesting to see what you two bring to us. Love to watch.
I adore Jon's excitement!
I'm pretty sure the excitement is feigned. I'm no psychologist, but I think Jon is a pretty miserable man inside. He's certainly tired.
@@andreweden9405 Nah so long as there is nutmeg in the world, Jon will be excited!
@@talosheeg , I honestly hope you're right! I was feeling particularly cynical that day as well.😁
I really love your content, and it gives me inspiration for dishes for my dungeons and dragons games
It seems to me that you would have wanted to make a heavier roux as to create a thicker sauce for it. Looks tasty though
This is one of the best channels on the entirety of TH-cam.
You could say that they steaks are high with this recipe... sorry, normally I don't find puns funny, but couldn't resist.
I like how they’re politely saying this dish was not it
I think the pickles would more likely have been gherkins with Clelland being Scottish...just a hunch :)
What are pickles if they aren't gherkins? I'm from the uk and always assumed when Americans said pickles they meant gherkins??!
Edit: Obviously I realise you can pickle other things, but when you have a burger with pickles isn't that a burger with gherkins?
@@thefridgefreezer Well, the US has made it overtly complicated. Here is a link: www.difference.wiki/pickle-vs-gherkin/ However, I simply meant sweet & small gherkins. No, when you have a burger with pickles, it is a burger with pickles...unless you have specifically chosen a gherkin and put that on your burger *ridiculous, right?*
@hawkturkey For me, any kind of pickled cucumber is called a gherkin. It doesn't matter how it's sliced, because they come whole in the jar, and they can either be sweet or sour depending on who has made them.
thefridgefreezer huh interesting! Yeah, where I’m from in the US, a gherkin is only a small, whole pickled cucumber with a sweet brine, with spices like clove. So if I wanted those, I’d look for “gherkins” or “gherkin pickles.” Other types of pickles would be, say “dill pickle” “half sour” “bread & butter pickle chips” “dill spears” ....things like that!
@@ohrats731 Cool! Now I'm hungry haha
"Necromancer of nutmeg"... that shoe fits! Keep up the good work my friends!
Raised meat from cows, chickens etc was different back then. Not like the meat product we use today. That might explain the necessity of using a sauce.
Depends where you buy or hunt your meat
I have severe morning sickness and food aversions with my pregnancy (and they haven’t gone away in second trimester) so I have been clinging to your channel as I miss so many meals like this right now! Thank you for this. As soon as baby let’s me eat meat again I think I’ll do a variation of this and experiment a little.
How'd it go?
@@DutchGuyMike Really well :)
@@charli1908 Yay! What's one of the first things you ate?
I'm sensing a bit of passive agression going on.
Yup
Lmaooo
Some body get the boxing gloves and make some space in the back yard !!!!
You must be referring to
4:05
Hahahaha
Agreed
Hearing the recipe alone is mouthwatering.
Huzzah for the return of the Great Dragoo!
I'm with you, on the return of the great Dragoo!
@@dwaynewladyka577 greetings, Wade!
@@rosemcguinn5301 Thanks!
“Necromancer of nutmeg.” What a perfect title, bringing back nutmeg to life, whereas it is not used much today. And we are certainly glad that you have done so.
“Necromancer of Nutmeg”-hee hee
I am a Avid oyster eater here along the Mississippi Gulf Coast and Southeast Louisiana( New Orleans) and that dish sounds absolutely delicious!
It wouldn't be Townsends if there wasn't nutmeg involved.
Spent a solid couple months catching up on years worth of awesome Townsendness....glad to finally catch one on release!
hello oyster sauce daddy
nicole i have see you in ages
Hi unique Nicole! :)
@@rosemcguinn5301 Hi Rose 🌹
@@nicolemarly6202 How are things for you lately?
So that's what the Necromancer of Nutmeg does! He raises Nicole Marly!
Yet again, such an amazing video. Thank you for doing everything that you do to bring your work to fruition! A smile is brought to my face every single time.
So, would this be considered an early version of Surf and Turf?
i love that these guys make these videos for us tired couch potatoes, but I really hope after they finished this particular video they laughed, popped the Sweet Baby Rays up on the counter and cracked a few ice cold brews. Cheers my friends
This is keto AF and I'm totally doing it
I was noticing the complete lack of a baked potato or mac n cheese. Pickled foods are practically zero calorie. The oyster sauce would have a lot more flavor for people who never tasted MSG or super-flavored processed food. I hear if you eat only unseasoned beef for a month it starts to taste flavorful, as your palate changes and becomes more sensitive.
I love the hermeneutics of the cook-books involved in every episode.
Pretty hard to beat a steak cooked over an open fire
Grilled a steak right before watching this. For some reason I had an urge to sprinkle a tiny bit of fresh nutmeg with salt on it. Actually might be doing that more often. Lol
I really appreciate the honesty. Not every recipe from those times were good.
Yes, love a video with Michael.
This is a year old but I still hope you read it. John Townsend you are an absolute legend on youtube, your content is always informative, wholesome, entertaining, and engaging. I look forward to every video you put out and I sincerely think we need more youtubers like you. Thank you for the content you put out, and I can't wait to see more.