we had this told to us in the army, the cooks were one of the 3 most important members of the crew. The very smell of fresh baked bread would give the soldiers the moral boost they needed to keep going.
As a teacher I tell you we'd rather be talking about this sort of history than the stuff in the state standards. Still, you've got to in order to keep your job.
@@evierivka402 that’s what schools are these days, teaching kids about being trans and all the softness of ‘yes little timmy you can identify as a toaster if you want’
@@MattWalkerLothimagine being this mentally ill. It's been 5 months, and i bet today you are probably the type of people who arent able differentiate between cats or lamp.
Kind of ironic that the substituted bread was in almost all instances healthier than white wheat bread: More protein, more vitamins, more minerals. Not something people back then knew.
thank you for making backing videos and videos about bee hive ovens and wheat alternatives, My daughter and I are going to Lord willing build a bee hive oven this summer and back corn bread in it hopefully! {based on your videos}
Absolutely love to watch the cooking marathon streams/videos to calm down after a long day! Thank you so much for your work ❤ I really enjoy learning about 18th century cooking and I'm really glad that I stumbled upon your videos a while ago and thus was introduced to this topic! Take care and have a wonderful weekend! ❤
I fell in love with that recipe, if it‘s the same we‘re thinking of. I loved the fact that it was basically the cheapest thing you could make for the hardest of times back then and enjoying it as well as appreciating the fact that we have all these things so readily available nowadays is an amazing experience.
@@user-kp2jz3qv2k Couldnt have said it better myself. The fact that I used potatoes that I grew from my own garden to make it really made the experience. I'm so grateful for being born when I was.
*pats large jar of Kitchen Pepper* I used it as my spice blend for brining pork belly before smoking to make bacon - it made a richly savory bacon. The longer you simmer pork belly, the more of the fat renders out, and the skin gels - a Japanese dish “Buta no Kakuni” is a slow simmered pork belly - the longer you simmer it the better it gets!
also the knowledge bomb on cooking in a casket and the precursor to our modern baking soda is a fascinating insight and has caused me to write down about 30 recipe ideas based on the concept of a boiled butter dough. you are totally right its literally a built in cookie.
Hi! The pork belly, cooked this way is used cold sliced on bread as the ultimate christmas bread spread here in Norway. When you leave the skin on you get binding/gelantine. Greetings from Norway, Alf
Barley doesn't bake well, it was better used for "liquid bread" aka. beer. In Norway, though, they made flatbread with barley, it being the only grain that could grow there.
They would have likely made barley dumplings boiled in soup, mostly with beef and vegetables. It's a very common stretcher for meals in New England. I happen to pound the barley into a mash with mushrooms to form dumplings.
@@RayF6126they really did love barley in New England! In the town I grew up in before I moved to the south, I had been exploring some old abandoned silos that were a popular hang out for teens that smoked by some train tracks and my friends and I found that the silos still had signs and some old nasty mummified grain. The silos contained barley, peas, corn and I don’t remember the fourth one. I think rice? I thought it was incredibly fascinating to find some beautiful giant abandoned history. I always imagined that was how food was distributed at one point
You should check out Scipel's mill on tiger Creek in Mississippi. It has been grinding corn into cornmeal and grits for customers since the 1790s. If you can find an old mill you should check one out and maybe do a video on it.
I remember growing up and shaking cream off cows milk from a friend who milked a small herd and we would get fresh milk from them. We would shake the cream in a large glass jar until the cream turned into milk. My mom would make home made bread. What an incredible taste to have fresh butter on home made bread.
The real reason the pilgrims stayed in Plymouth and not moved on to New York is because they ran out of beer. It was essentially liquid bread that wouldn't spoil on long voyages.
Hey, is there some way to find modern recipes based on these? I mean, ones with amounts and cooking times in modern ovens. And substitutions! Rye is beyond expensive for me and sugar in the amounts y’all use is not an option. As someone who’s started making her own bread (and many other things), I appreciate the effort you and Ryan went through for all those loaves.
The berries and milk reminded me of my Grandpa. During berry season he would have a bowl of berries in fresh cows milk sprinkled with sugar and make a small bowl for me. Not just 18th century.😊
I'm interested what recipes they'd have used for things like the pressed cherries/apples etc. I imagine a sort of apple or cherry jelly/jam. After all, especially on frontier ANY food = very valuable; Good Tasting food = GOLD.
Why do you think the church had pie bake offs and picnic basket lunch dates. It was so the unmarried girls could show off their cooking skills to the fella whom won the bid on the food which came with a date of the girl whom fixed it.( on the spot at the church) money was used for a church fund that was to raise money for a project. The minister was usually the auctioneer.
Are those Orange slices drying behind your oven? Also I love your videos. I was lucky and got to do the Reenactments for 7 years. I rode calvary but we lived in the encampments. So we had to do everything like they did back then. Cooking over a fire pit. Lived in tents. Dressed like you would back then. It was AWESOME lol you are a lucky guy and please continue to put out videos. Sending all my love to you and your family.
My Favorite always is : PORK BELLY, slabs 3 to 7 lbs., Skin ON. I always have Pork belly slabs in the freezer. 1001 ways to cook it, always delishes.!! Breakfast, lunch, dinner. I never use Bacon that contains Sodium NItrate/Nitrites or Celery powder, Yuk, very bad for the heart. That is why I ALWAYS use pork belly. I can Make Great Maple bacon also from the Belly. Thank you for recognizing Pork belly.
Had a lot of cats. For mice and rats. But even then they lost food to rodents. So eventually they began using huge earth clay pots to keep rodents and bugs out. I use huge mason jars and recycled pickle jars. For rice and flours. Beans I put in metal tins.
I just subscribed! I have seen a few of your videos here and there recently, and I love your personality! I don't think your video shared anything that I haven't seen from others on these topics so it should be fine.! I came to your channel hoping to see you cooking and heating your home with wood but I'm not seeing any content on that. Maybe that's 1 of the things you no longer do since leaving the Mennonite community you grew up in? Please let me know if I just missed it in my search and God bless you and your family! Oh and I LOVED your canning video, common sense galore and reaffirmed my "rebel" mentality with canning.😊
Townsends are slowing down on the nutmeg...I'm not sure that I'm comfortable with the change. I will wait patiently until the mass amount of nutmeg comes back.
Sometimes these foods are bombs. Sometimes it is because it is so hard to follow the recipe, the original ingredients are not available and substitutions are not adequate, but mostly it is because there are significant improvements in the recipe since then and so the food taste too lackluster.
Venison is day to day food for me and it should be, thre's too many deer in most places while farm animald do a bunch of harm to th environment and are kept in horrible conditions, so eat eer and wild boor instead og pork and beef
i wanna hear you talk (and I've watched other videos) but please stop having background music for basically 100% of the video; or publish an alternate version without the backing track; I'm tempted to try to run this video through some post-processing or even AI assisted workflow to remove the music; you don't want people publishing third party copies of this stuff just to drop the audio track; sigh. maybe i need to just mute and read captions or use a caption-text-to-speech process to generate a new music-free audio track. sigh (again). otherwise; great content.
@@MCCProductions2024 i was just thinking out loud; honestly the thought occurred to me several months ago; i'm still new to this channel EDIT: I'm sure they'll improve it all as times goes on, this is obviously a place of high production standards
@@MCCProductions2024 oh yes, it's thematically very appropriate, unfortunately during these extended length episodes (which are great to show the timing of various steps/process), the music becomes entirely grating and detrimental to overall enjoyment and comprehension of the video. I could understand high points having the music but over the course of the entire video, it's far too loud ultimately for a backing track. I had thought before, perhaps the musical compositions just lack sufficient depth/musical range, and become tiring in their repetitive simplicity. I'm not sure if this is stock music or something they've developed in house. I think they would benefit from getting some custom music written and performed for the channel. This existing music is frankly, trite. Maybe it's historically correct music and I'm just failing to appreciate that; they do take great care in most other aspects of the production. (I should note, it's not a question of music taste or style as such, more about the balance of things in a production, and the emotional depth and narrative-assistive function of the backing music; how it helps set the scene and tell the story, or starts to cheapen the feel of things through a bombastic presence.) I'll certainly keep watching to see how they evolve their production methods, as things only ever seem to be improving in this warm corner of TH-cam.
I would really like to see a channel like this use AI generative technology to discern and decide on exactly what the recipes would be in terms of ingredients and ingredient amounts in today's measures. Pushing this further. It would be interesting if the AI came up with a recipe that asked for different amounts of ingredients than what the host asked for and we have a cook-off based off of this!
AI isn't a comprehensive historical resource, lol. Also, that kind of defeats the purpose of having humans with nuances in their brains do the work for other humans. AI does not have access to rare and out of print antique cookbooks.
Ryan is a big man with a big heart. I love to watch him cook!
me too!!
I'd guess 5'8" 150lb?
Absolutely love this channel
we had this told to us in the army, the cooks were one of the 3 most important members of the crew. The very smell of fresh baked bread would give the soldiers the moral boost they needed to keep going.
One of my top favorite TH-cam channels.
Ryan: the recipe doesn't call for nutmeg.
John: shhh, they'll never know.
😂
I waited 1 hour and 6 minutes because I don't even remember watching that particular video.
That's funny😂
One of the best channels on TH-cam. (Long time customer here.)
I just love these videos!
I think makers of documentaries about the 18th century should hire you to narrate their films. You have a great voice for that.
I agree. Both Ryan and John have great narrating voices Imo.
I love this channel, if history class at school was this good i would have had better grades 😂
As a teacher I tell you we'd rather be talking about this sort of history than the stuff in the state standards. Still, you've got to in order to keep your job.
@@evierivka402yeah just keep teaching kids about being trans instead of
@@MattWalkerLoth What?
@@evierivka402 that’s what schools are these days, teaching kids about being trans and all the softness of ‘yes little timmy you can identify as a toaster if you want’
@@MattWalkerLothimagine being this mentally ill. It's been 5 months, and i bet today you are probably the type of people who arent able differentiate between cats or lamp.
Kind of ironic that the substituted bread was in almost all instances healthier than white wheat bread: More protein, more vitamins, more minerals.
Not something people back then knew.
Look in the Bible. THE rich ate a poor diet. Full of sugar and empty calories. The poor ate well on beans and potatoes and vegetables.
@@CynthiaRockrothThe Bible is not an accurate history source. Lmao.
@@hollydaugherty2620very foolish thing to say
thank you for making backing videos and videos about bee hive ovens and wheat alternatives, My daughter and I are going to Lord willing build a bee hive oven this summer and back corn bread in it hopefully! {based on your videos}
Do you think having your blacksmith create a rack to fit inside this oven to bake two layers of bread, or whatever, simultaneously would be feasible?
Absolutely love to watch the cooking marathon streams/videos to calm down after a long day! Thank you so much for your work ❤
I really enjoy learning about 18th century cooking and I'm really glad that I stumbled upon your videos a while ago and thus was introduced to this topic!
Take care and have a wonderful weekend! ❤
Im actually cooking some potato soup based on one of your videos here right now! Thanks for all you guys do!!!
I fell in love with that recipe, if it‘s the same we‘re thinking of. I loved the fact that it was basically the cheapest thing you could make for the hardest of times back then and enjoying it as well as appreciating the fact that we have all these things so readily available nowadays is an amazing experience.
@@user-kp2jz3qv2k Couldnt have said it better myself. The fact that I used potatoes that I grew from my own garden to make it really made the experience. I'm so grateful for being born when I was.
Sounds good, I havent seen him make potatoe soup. I am used to Idaho potatoe soup
*pats large jar of Kitchen Pepper* I used it as my spice blend for brining pork belly before smoking to make bacon - it made a richly savory bacon.
The longer you simmer pork belly, the more of the fat renders out, and the skin gels - a Japanese dish “Buta no Kakuni” is a slow simmered pork belly - the longer you simmer it the better it gets!
also the knowledge bomb on cooking in a casket and the precursor to our modern baking soda is a fascinating insight and has caused me to write down about 30 recipe ideas based on the concept of a boiled butter dough. you are totally right its literally a built in cookie.
I have learned more history from this channel than any history class in school
Hi! The pork belly, cooked this way is used cold sliced on bread as the ultimate christmas bread spread here in Norway. When you leave the skin on you get binding/gelantine.
Greetings from Norway, Alf
I've always wondered, if "bread" was so heavily regulated, did bakers make barley loaves during hard times and just not call them bread?
That would make a lot of sense!
Barley doesn't bake well, it was better used for "liquid bread" aka. beer.
In Norway, though, they made flatbread with barley, it being the only grain that could grow there.
They would have likely made barley dumplings boiled in soup, mostly with beef and vegetables. It's a very common stretcher for meals in New England. I happen to pound the barley into a mash with mushrooms to form dumplings.
@@RayF6126they really did love barley in New England! In the town I grew up in before I moved to the south, I had been exploring some old abandoned silos that were a popular hang out for teens that smoked by some train tracks and my friends and I found that the silos still had signs and some old nasty mummified grain. The silos contained barley, peas, corn and I don’t remember the fourth one. I think rice? I thought it was incredibly fascinating to find some beautiful giant abandoned history. I always imagined that was how food was distributed at one point
Even Rome regulated bread loaves
ryan is totally awesome, love seeing him involved in front of the camera. please keep up the great work all you guys !
You should check out Scipel's mill on tiger Creek in Mississippi. It has been grinding corn into cornmeal and grits for customers since the 1790s.
If you can find an old mill you should check one out and maybe do a video on it.
Grist mill? I’d LOVE to see one! Growing up I heard about them, but all the ones near me were torn down long ago.
In Clifton Mills, Ohio they have a working mill and restaurant and sell corn meal, etc. Also a mill by Greenville, OHIO called BEARS MILL
I remember growing up and shaking cream off cows milk from a friend who milked a small herd and we would get fresh milk from them. We would shake the cream in a large glass jar until the cream turned into milk. My mom would make home made bread. What an incredible taste to have fresh butter on home made bread.
LOL: We would shake the cream until it turned into butter.
In the southern USA we grow up eating cornbread. I guess it’s because we had so much corn in the old days. But we do love our corn bread
This is a fascinating video. Not only do you get a great recipe but you also have a history of the time period.
John… doubling the nutmeg in the kitchen pepper…. who saw that coming??😅
❤❤i absolutely luv this channel..thank you sooo much
The real reason the pilgrims stayed in Plymouth and not moved on to New York is because they ran out of beer. It was essentially liquid bread that wouldn't spoil on long voyages.
Hey, is there some way to find modern recipes based on these? I mean, ones with amounts and cooking times in modern ovens. And substitutions! Rye is beyond expensive for me and sugar in the amounts y’all use is not an option.
As someone who’s started making her own bread (and many other things), I appreciate the effort you and Ryan went through for all those loaves.
Edmund Blackadder served his dad a turnip shaped…like a thingy.
such a fun channel. Thanks John and Ryan
I have the worst case of oven envy right now.
I love that last message of this video. So true man.
my daughter loves his videos
Savoring the Fluffy tail wags of the 17th century 49:06
Bakers were a very kneaded part of the community!
Wow. They really crank up the volume on the violin sometimes.
The berries and milk reminded me of my Grandpa. During berry season he would have a bowl of berries in fresh cows milk sprinkled with sugar and make a small bowl for me. Not just 18th century.😊
Please keep up your content is very great
Thank you.
I'm interested what recipes they'd have used for things like the pressed cherries/apples etc.
I imagine a sort of apple or cherry jelly/jam. After all, especially on frontier ANY food = very valuable; Good Tasting food = GOLD.
Why do you think the church had pie bake offs and picnic basket lunch dates.
It was so the unmarried girls could show off their cooking skills to the fella whom won the bid on the food which came with a date of the girl whom fixed it.( on the spot at the church) money was used for a church fund that was to raise money for a project.
The minister was usually the auctioneer.
Are those Orange slices drying behind your oven? Also I love your videos. I was lucky and got to do the Reenactments for 7 years. I rode calvary but we lived in the encampments. So we had to do everything like they did back then. Cooking over a fire pit. Lived in tents. Dressed like you would back then. It was AWESOME lol you are a lucky guy and please continue to put out videos. Sending all my love to you and your family.
Season 16 takes place in 2020.
i wanna do a take on that cheshire pie recipe with that harder dough might be interesting.
potato malted barley bread is amazing
My Favorite always is : PORK BELLY, slabs 3 to 7 lbs., Skin ON. I always have Pork belly slabs in the freezer. 1001 ways to cook it, always delishes.!! Breakfast, lunch, dinner. I never use Bacon that contains Sodium NItrate/Nitrites or Celery powder, Yuk, very bad for the heart. That is why I ALWAYS use pork belly. I can Make Great Maple bacon also from the Belly. Thank you for recognizing Pork belly.
All these videos seem to be during sunny days. What did people do during rainy days? Ever concerned about crawling creatures in the cabin?
Had a lot of cats. For mice and rats. But even then they lost food to rodents. So eventually they began using huge earth clay pots to keep rodents and bugs out.
I use huge mason jars and recycled pickle jars. For rice and flours. Beans I put in metal tins.
The bakers are needed, no pun intended
I just subscribed! I have seen a few of your videos here and there recently, and I love your personality! I don't think your video shared anything that I haven't seen from others on these topics so it should be fine.! I came to your channel hoping to see you cooking and heating your home with wood but I'm not seeing any content on that. Maybe that's 1 of the things you no longer do since leaving the Mennonite community you grew up in? Please let me know if I just missed it in my search and God bless you and your family! Oh and I LOVED your canning video, common sense galore and reaffirmed my "rebel" mentality with canning.😊
I love potato bread. I use a recipe we found back in 1974.
This channel soothes my panic attacks
best reading of the legend of sleepy hollow EVER!
YEAH PEPPER ALWAYS USE PEPPERCORNS
My top favorite utube too and Early American
I love vension. I had deer burgers Sunday
It was awesome!!!
How about the ther side in victorian England where there went as far as using chork and toxic chemicals in bread. You need to talk about that to.
Yay for Indiana
Townsends are slowing down on the nutmeg...I'm not sure that I'm comfortable with the change. I will wait patiently until the mass amount of nutmeg comes back.
It would have been nice if you showed the burn from the beginning.
Vension an corn I gotta try it. I have neck roast but it looks like it frost burned. Bummer
Sometimes these foods are bombs. Sometimes it is because it is so hard to follow the recipe, the original ingredients are not available and substitutions are not adequate, but mostly it is because there are significant improvements in the recipe since then and so the food taste too lackluster.
mmmm...that potato bread
49:26 nobody gives that boy a bite ;-;
I have celiac disease and was wondering, was there a gluten free equivalent back then?
No there wasn’t , that’s why they always wore dark brown pants !!
I think cornflour doesn't contain gluten. It's a good substitute. Or rice.
Brandons last day lol
interesting
26:56
Venison is day to day food for me and it should be, thre's too many deer in most places while farm animald do a bunch of harm to th environment and are kept in horrible conditions, so eat eer and wild boor instead og pork and beef
🇺🇸🇺🇸🇺🇸
Marathon......
Love your videos but this one is way too long for me, even if I watch it in segments,
i wanna hear you talk (and I've watched other videos) but please stop having background music for basically 100% of the video; or publish an alternate version without the backing track; I'm tempted to try to run this video through some post-processing or even AI assisted workflow to remove the music; you don't want people publishing third party copies of this stuff just to drop the audio track; sigh. maybe i need to just mute and read captions or use a caption-text-to-speech process to generate a new music-free audio track. sigh (again). otherwise; great content.
If you're that upset, just either deal with the music or don't watch it.
@@MCCProductions2024 i was just thinking out loud; honestly the thought occurred to me several months ago; i'm still new to this channel
EDIT: I'm sure they'll improve it all as times goes on, this is obviously a place of high production standards
Well you’ll see as go along that music and this channel go hand in hand
@@MCCProductions2024 oh yes, it's thematically very appropriate, unfortunately during these extended length episodes (which are great to show the timing of various steps/process), the music becomes entirely grating and detrimental to overall enjoyment and comprehension of the video. I could understand high points having the music but over the course of the entire video, it's far too loud ultimately for a backing track. I had thought before, perhaps the musical compositions just lack sufficient depth/musical range, and become tiring in their repetitive simplicity. I'm not sure if this is stock music or something they've developed in house. I think they would benefit from getting some custom music written and performed for the channel. This existing music is frankly, trite. Maybe it's historically correct music and I'm just failing to appreciate that; they do take great care in most other aspects of the production. (I should note, it's not a question of music taste or style as such, more about the balance of things in a production, and the emotional depth and narrative-assistive function of the backing music; how it helps set the scene and tell the story, or starts to cheapen the feel of things through a bombastic presence.) I'll certainly keep watching to see how they evolve their production methods, as things only ever seem to be improving in this warm corner of TH-cam.
@@christianherald, the back ground music is custom to this channel. Jim's Red Pants have been special guests.
I would really like to see a channel like this use AI generative technology to discern and decide on exactly what the recipes would be in terms of ingredients and ingredient amounts in today's measures.
Pushing this further. It would be interesting if the AI came up with a recipe that asked for different amounts of ingredients than what the host asked for and we have a cook-off based off of this!
AI isn't a comprehensive historical resource, lol. Also, that kind of defeats the purpose of having humans with nuances in their brains do the work for other humans. AI does not have access to rare and out of print antique cookbooks.
AI is notoriously bad at coming up with recipes. Why on Earth would you want to take the human out of something that is inherently human???