Cooking Marathon! - 18th Century Cooking Season 16
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- เผยแพร่เมื่อ 29 มิ.ย. 2024
- Contains Season 16 of 18th Century Cooking
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0:00 - 12:47 The Great Wheat Shortage of 1797
12:47 - 21:38 Kitchen Pepper
21:38 - 26:56 Pan-Fried Pork Chops in Gravy
26:56 - 38:45 How To Build a HUMONGOUS Earthen Oven
38:45 - 51:03 The First Meal
51:03 - 59:06 How Many Bread Loaves?
59:06 - 1:08:14 Pork Belly
1:08:14 - 1:15:51 Cherry Bounce
1:15:51 - 1:23:58 Green Corn and Venison
1:23:58 - 1:29:10 Wild Berries and Cream
1:29:10 - 1:32:58 1792 Breakfast Omelette
1:32:58 - 1:43:31 The Simplest Apple Pie Ever
1:43:31 - 1:57:38 The Great Turkey Cook-Off Of 1796
1:57:38 - 2:03:13 Turkey Hash
2:03:13 - 2:13:19 The Last Meal of Ichabod Crane
2:13:19 - 2:26:23 Chocolate Coffin Pies
2:26:23 - 2:32:22 Meat Pie From 1792
2:32:22 - 2:40:05 Everything Is Going to Be Fine
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😂
Ryan is a big man with a big heart. I love to watch him cook!
me too!!
One of the best channels on TH-cam. (Long time customer here.)
Absolutely love this channel
One of my top favorite TH-cam channels.
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’
I just love these videos!
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}
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
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
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.
@@user-oe6wq7pu8dThe Bible is not an accurate history source. Lmao.
John… doubling the nutmeg in the kitchen pepper…. who saw that coming??😅
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 absolutely luv this channel..thank you sooo much
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?
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
*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!
Thank you.
Edmund Blackadder served his dad a turnip shaped…like a thingy.
I love that last message of this video. So true man.
my daughter loves his videos
such a fun channel. Thanks John and Ryan
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.
Please keep up your content is very great
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 have the worst case of oven envy right now.
This channel soothes my panic attacks
Season 16 takes place in 2020.
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.
Yay for Indiana
I love potato bread. I use a recipe we found back in 1974.
My top favorite utube too and Early American
I love vension. I had deer burgers Sunday
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.
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.
Wow. They really crank up the volume on the violin sometimes.
YEAH PEPPER ALWAYS USE PEPPERCORNS
interesting
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
Brandons last day lol
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.
🇺🇸🇺🇸🇺🇸
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 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 !!
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.
@@michaelcannistraci95 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
@@michaelcannistraci95 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???