HI YAH-ALL, I am 72 year old man and just lost my 16 year old (SON) Beagle. I like the table dinners and the conversations so much. I miss the family sit down together dinners. You two have filled that void. Thank you... It gives me so much pleasure to be sitting with you at your table. Thank you both for becoming my new family... I love to cook and I have saved all of your playlists. Justine, you are a Master of hearth cooking. You two are SO PERFECT for each other. Very educational and entertaining. Keep up both channels. GOD HAS BLESSED YOU BOTH, AND ME WITH YOU BOTH. Tx
I'm so sorry for your loss, and I know what you mean, this is enjoyable and comforting, feel less alone now. winter can be hard. Life can be hard. God bless you sir
I came to the comments to remark about how perfect they are for each other (I imagine they hear this nonstop) and your comment tugged at my heart strings. It’s so nice that their videos bring comfort to so many people. ❤
Kandyes husband Dale is a trucker and so is they're youngest son Buddy. As they say on Smokey & The Bandit, "keep the wheels a'spinnin and the beavers grinnin" 😃🇺🇸🚛
I was so pleased when you said grace. I definitely understand the pepper issue. The Age of Discovery, and several centuries prior, was driven in part by the spice trade. Spices go WAY back. Yeah, knowing you’re out of salt or pepper is very different from discovering it at meal time. 😱😭🤨
By fluke, I discovered these two. Well, I must I am very impressed. I understand the recipes, not necessarily my taste, but interesting and definitely educational. However, the two of them together....a masterpiece. I love their personalities. They are hilarious! I really wish them great success on TH-cam. This is a beautiful"eat n chat" You can see how much they are into each other. They are such an example on how couple's should behave. They make such a great team....... Keep up the good work guys!
I found this channel due to the way "The World" is heading. I'm learning how to survive through y'all in a sorts. Thank you for all you do! I have really submerged myself in yalls videos. I was restoring Cast Iron while watching this. And I am Preserving food and gardening now. THANK YOU!!! GOD BLESS!
I saw a deviled egg receipt in a very old cookbook that called for milk soured by adding vinegar to produce curds. I tried it and it gives a creamy and tangy flavor. I bet this was used at least occasionally because it used products easily available to pretty much everyone and soured milk is an easy thing to make.
In history I found that mayo was invented in 1756.The ancient Romans were likely the first to make and use mustard as a condiment. Mixing ground mustard seeds with grape juice (called “must"), they made mustum ardens or “burning must." The word mustard likely stems from a shortening of mustum. I am with you Justine. God Bless stay safe and well. 🙏
@@judithfairchild8620 condiment was born in 1756 after French forces under the command of Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years' War
Justine, you remind me of my oldest daughter. She is 40 and very artistic. She has Asperger's and she's almost a genius. She is a beautiful soul like you.
I love your cabin, it’s so sweet and the both of you are absolutely beautiful together! The food looks delicious and I love the videos of you both chatting! ♥️
Hi guys! Your friends cats you were describing are, Serval cats. They are from Africa. It was so funny the way you were talking about the cats. I was giggling. Lol 😆 I have a couple of house cats too, and I love them. They're great pets. I do enjoy your videos. I love the way you share dinner with us..and have a great conversation. Have a wonderful night. Happy Easter!🐝🐇🥚🐣🐰🐑✝️💙💜💚
Ancient Roman Mustard A recipe from Apicius, an ancient Roman writer who focused on food. It is a great change of pace from regular mustard. Course: CondimentCuisine: Italian Servings: 2 cups Ingredients: 1 cup black or brown mustard seeds, 1/2 cup almonds, chopped, 1/2 cup pine nuts, chopped, 1 cup cold water, 1/2 cup red wine vinegar, 2-3 teaspoons salt Instructions : Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind them into a paste. Move everything to a bowl and add the salt and cold water. Mix well and let stand for 10 minutes. Pour in the vinegar and stir well. When the vinegar is incorporated, pour it into a glass jar and store it in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.
Luv to watch my fave youtube couple! Your food looks YUM! Working as well as U 2 do together is GIFT! I think that all the historical people living in these times and all who are attracted to homesteading, is all a blessing. People R being attracted 2 what is going 2 have 2 become daily living. U R waaaaay ahead of many = count your blessings. Many canNOT 'accept' change and how we will hear the wailing of many! Thanks 4 your time/talents shared. Health and God Bless!
The only thing cuter than those wild cats at the pewter store are you two. I cannot get over how freaking cute you are together. You must be so tired of hearing it. So happy to see your homestead house coming to life. Wishing you two lifetimes of happiness and goodness. xx
Y'all are just so cute! Love watching your cooking and dinner conversation. My daughter and son in law are about your age and they live about an hour south of you - she loves to watch you cook and they're thinking of heading to Ste. Genevieve to look around. Our ancestors came from Scotland, Ireland, and Germany to settle this country and ended up in West Central IL and Missouri, so I enjoy watching your depiction of how they would have lived back in the day.
“If he hollers , let him go, eanie, meanie, miney moe!” Lol I want to try the traditional deviled egg, that sounds yummy. I’ve never added relish to deviled eggs, but that, too sounds great. I don’t care for miracle whip, Mayo all the way. Lol. Kind of like cool whip or whipped cream. Whipped cream wins.
Someone, somewhere did a very old deviled egg receipt. May have been Townsend's. I remember the butter being used. I subscribe to a Polish cooking channel and it looks like there are a billion ways to stuff eggs with lots of different things. So I wonder if there are old receipts with various concoctions to stuff back into eggs? I would also think sour cream would be great to use. Maybe the idea of "deviled" with spices in primarily yolks is a special craft, but I wonder if eggs were filled with many other things + yolks? A quick Wiki search claims the earliest receipt for such a dish is from 13th century Andalusia. Egg yolks were mixed with coriander, onion juice and something that looks like it would be a fish sauce. (Substitute mushroom catsup, perhaps?) Apparently the basics go back to ancient Rome. Another name for them in the 17th and 18th centuries was Russian eggs. I would guess Slavic cuisine had some interesting versions going way back.
My sister in law taught us a Lithuanian game to do with dyed eggs. Everyone would pick an egg and holding the egg with the pointy end up in their hand, then another person would try to ‘crack’ another persons egg from the top using their pointy end down. People would get eliminated out the game if their egg cracked. The last person remaining with their egg not cracked in tact would win and get all the luck and happiness for the year. My boys loved this game and we still do it every year. Happy Easter!
Another informative episode, I enjoyed it very much. The earliest recipe I have been able to find for Deviled Eggs is from the newspaper "The Northern Pacific Farmer," March 23, 1882. It is as follows: "Boil half a dozen fresh eggs about twenty minutes. Remove the shells carefully and cut each egg exactly in half, leaving the whites in two perfect pieces. Mash the yolks with butter, pepper, salt, and prepared mustard to taste. Heap this mixture up in the divided whites; place them on a tin plate and brown them in a quick oven. Serve cold for luncheon."
Love deviled eggs! Ron scored on finding a great wife who can cook like a chef and Justine scored on finding such a sweet man who is fun and hardworking.
Your friends cats are Savannah's. They are a cross breed of domestic cats and African Servals. They make great pets. I too love deviled eggs. Great video.
My family loves deviled eggs,I add just about two pinches of sugar it cuts the tang just right😋you two have good appetites.☺️Be good and I hope your farming is going well. Bon appetit.
I have always used horseradish in my deviled eggs. Adds an awesome flavor that my family always loved--even though I am the only one who ever ate it any other way. My daughter makes it that way as an adult, even though she was furious as a kid when she saw me add it for the first time!
ANCIENT ROME The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests. Serving eggs while entertaining guests was so common for wealthy Romans that they even had a saying for it, “ab ova usque ad mala” meaning “from eggs to apples”, or from the beginning of a meal to the end. 13TH CENTURY Stuffed eggs began popping up in the region we now know as Spain. They would pound boiled egg yolks with cilantro, pepper, coriander, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper. 15TH CENTURY Stuffed eggs grew in popularity across Europe. Recipes for boiled eggs filled with raisins, cheese, and herbs (such as parsley and mint), then fried and topped with a sauce or powdered sugar were commonly found in medieval cookbooks. MID-19TH CENTURY Stuffed eggs found their way to the United States and into cookbooks across the nation. 1786 The word “devil” as a culinary word appeared in Great Britain in writing for the first time, referencing heavily spiced, hot, fried and/or broiled dishes. 1800 “Deviling” became a verb to describe the process of making food spicy. In other places, many continued using the terms “mimosa eggs,” “stuffed eggs,” “dressed eggs,” or “salad eggs” to describe the dish to avoid any association with Satan. 1896 Fannie Farmer’s “Boston Cooking-School Cookbook” suggested using mayonnaise in the filling of their deviled egg recipe to serve as a glue, and they were one of the first to do so. 1940S Use of mayonnaise in deviled eggs finally became popularly featured in recipes.
Bonjour Ron et Justine, je suis tombé par hasard sur votre vidéo ,magnifique ! Est-ce que c'est vraiment votre vie réelle? waoh ! 👏🏼👍🏼🤗. J'aime beaucoup 🤗
A tip ,if you just cut the egg in half all the way through length wise they don't break an u just scoop the yolk out ,easy peasy lemon squeezy hehehe. Love you both your such a cute couple! I usually put in a little honey mustard n yellow mustard an mayo an ppl n family love my deviled eggs .An have you guys tried Six minute eggs then take them out peal them an slice too the yolk is a bit loose an white is done an so yummy with toast or boiled eggs chopped up n butter added when they are hot n eat with toast so good too .But looking forward to to seeing what you do with your pioneer deviled eggs .
My recipe is a dash of apple cider vinegar, salt pepper, miracle whip, mustard and trust me it’s so delicious. The vinegar makes the egg. This was an old recipe from my grandmother
My family uses vinegar also for the tang or even pickle juice! I have used miracle whip, but usually use Mayo. That the way our family has made them for generations.
Uova Ripiene (wovo ree-pee-aynay) is Italian stuffed eggs and the first recipes with them were in Rome that was handed down from Ancient Rome where they would add whatever powerful flavors they had at hand which included a Myriad of flavorful things like onions, capers, fish sauces, chili pepper powders, buttermilk and or vinegars etc.. in the Medieval times there are Spanish recipes with lime, herbs and hot peppers and even fish But can you even imagine the first to do it in Rome with their steadfast supplies from the trade routes of the Silk Road? Saffron etc yum If I can find a recipe somewhere I’ll share but wouldn’t it be nice to find a 1700’s recipe from America? I’ll keep my eyes peeled. Absolutely love both of your channels!
Those dishes look good. I would have cut a piece of ham for it's saltiness, a bit of green beans for the crunch and a half the deviled eggs for the yolk's creaminess and that would be a winning combo in the mouth. This is definitely going on my menu list.
You guys are my kind of people! Going back to the simple life, homesteading, is my goal as well. I’ve been looking for an old wringer washer, no electricity needed but slightly easier than a bucket and scrubbing. 😂
I have no clue how I missed this one. The oldest reference I can find is "stuffed boiled eggs", goes back to the Romans and possibly Greek but doubt any of us would put fish sauce in them though
Know what else is REALLY good in deviled eggs? Underwood deviled ham. Mixed with the rest of the ingredients it's to die for! Thank you for another great video! I so look forward to them!
My relatives love deviled eggs but about 6yrs ago I decided to look around for something a little different so i found a receipt (ha ha) that includes dijon mustard instead of yellow and bacon pieces. Now Im not allowed to come to any family event without my receipt of deviled eggs garnished with green onions and tomato pieces. lol
Oh yeah! Bacon and finely chopped onions in the eggs is good, instead of pickle relish or pickles……Dijon or the chunky kinds,of mustard……..Also try mixing some siracha with the mayo …you can add more siracha than you think, but keep tasting as you are adding it so you don’t get it too spicy……..the mayo kind of mellows the spicy a little bit …..and the flavor is just awesome! I dust the top wirh a little bourbon smoked paprika …. Just a dusting …
I love deviled eggs, too. I once ate far too many of them on the same evening I was suddenly hit by a bad case of the flu. I love boiled eggs with a sprinkle of salt and some Frank's Red Hot sauce.
I make mine with sweet relish, mayo and green onion. I love love love deviled eggs. I actually put eggs on to boil when I saw what you were doing lol. I don't know why, but I mainly make them for holidays. They aren't hard to make. Edit: You to are so cute together. I look forward to your videos.
"An Anonymous Andalusian Cookbook of the 13th Century". "Andalusian Cookbook: Table of Contents".The Making of Stuffed Eggs Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil, and salt, and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing.
Me and my wife had deviled eggs,homemade buttermilk biscuits,and a non traditional deer roast for Easter.The roast had potatoes,carrots,and onions in the pan with the meat.My wife makes her eggs with no relish,but uses mayo,mustard,chopped onions,salt,pepper,and apple cider vinegar.Maybe just a tad of paprika.Your Easter meal looked simple,but delicious.Keep up the good work!Love how you both make your experiences fun and educational at the same time!
Peeing in my pants over the cat story 🤣 Go there for dinner again and set up a video ..that would be hilarious to see big protective Ron sweating during his meal awaiting the ferocious kitties to attack ! You two are so dang cute ..I bet you thank God humbly every day for each other 🥰
Love catching up with you guys on the chat and chews, it's nice getting to know you both a little better and learn some new things. You're so right about the Amish! We've been trying to be more self sufficient these past years, gardening can be done in so many different ways! We are planning on getting honey bee's this year but we really want chickens too so, I guess we will see which comes first. 😅 Take care guys! 🥰
YESSS to everything y’all said about growing your own food! 💯‼️ My dream is to have a homestead & get as “off grid” as possible! I used to grow all kinds of herbs & veggies when I had a house with a yard but when rent started skyrocketing 2 years ago we had to downsize into a little 2nd floor apartment. We have a small back patio but it’s completely shaded & hard to grow anything out there & it makes me so sad! 😢 Definitely looking forward to the day I can grow things again. I absolutely LOVE your videos! They always put a smile on my face! Keep it up, y’all are awesome & inspiring! ❤️👏
My yard is clay so it's hard to grow good food. I'm stocked up with Patriot Food supply, rice, beans and canned goods. Luckily we're near a river to distill or boil water. Problem is, any scarcity will be by design as is easily avoidable by TPTB.
@@jackieblue787 I understand the clay issue for sure! I lived in North Carolina for a few years & our backyard was red clay.. it was a huge challenge to get grass growing out there much less food! Definitely have to learn to be resourceful to overcome obstacles like that.. I’m trying to grow a few things out on my patio right now.. so far the only thing to survive is a “money tree” 😂🤦♀️ Can’t eat that but it does give me hope that maybe I can get some kind of herb or veggie to survive out there! 😂🙏
I just found your channel and have been watching you prepare meals. It is fascinating to learn the history of food and how dishes developed over the years. My grandmother made deviled eggs for special occasions, as do I now. But she called them dressed eggs!! 🙂
Always enjoy your videos. Never a dull moment. Reading all the comments is great fun too. Always learn something new. I've been known to use curry powder in my deviled eggs once in a blue moon. We are fortunate to buy our fresh organic eggs from a friend in the country, and sometimes we can even get eggs from her Muscovy ducks. They make the best deviled eggs EVER! Or egg salad, served on dark pumpernickel swirl bread. The only time I have to have Miracle Whip is on a BLT. It has to be on fresh white Vienna or Italian bread, with a 1" or more slab of red Brandywine tomato, rashers of crispy bacon, and Bibb lettuce. It's an art form...I know you understand.
I would love to have a wood cook stove too Justine. It has been a dream of mine for years! I love deviled eggs too. Just am in love with your channel! Thank you!
I love this video it was great!! My Grandpa made horse saddles and tact at the end of the Oregon Trail. His brother was the blacksmith. I find it so amazing how they survived here when they all came to Oregon. Growing up in the 1970s my Grandparents had a woodburning cook store. I remember watching my Grandma making all of their dinners on it. It was fun to watch. I also have a recipe from my 3x Great Grandma how to make fruitcake in the wood burning cook stove. Happy Easter! You guys are awesome!
By the way, I LOVE deviled eggs. Sometimes I make them with ranch dressing instead of mayo or miracle whip. My granddaughter and I made 10 whole deviled eggs and each got half, and we devoured them for breakfast the next morning. Seeing this video makes me want to make deviled eggs now. God bless you both!!
Really enjoyed y'all's conversation, uninterrupted by cell phones, music or modern gadgets. Peaceful and serene! The meal looked amazing and very tasty. Appreciate y'all more than I can say! God Bless! 🙏🌿🌺
The cat story had me rolling on the floor. Lol..your dinner looked delicious. I'm with you Justine, I would love to go back to a more simpler life. Social media and electronics has made us lazy people not to mention some of the apps like to silence our rights but I'll keep my thoughts to myself on that. Take good care of each other and have a great rest of your week.
Great food and You both did a great job. I love hearing about each detail of years ago up to today. Have a wonderful Night and Tommrow! Until next time🌷
I can't stand boiled eggs, but deviled eggs....so delicious! I think that the vinegar in the recipe I use neutralizes the yolks pungent taste. I love Justine's answer, "I read it in a book." I love that you two are who you are. Thanks for bringing the 1800's into the current age. Justine, I too eat a BIG salad out of a mixing bowl. Glad to know I have good company!😊😊
I used to wash all my school clothes in the sink or tub and usually hang them upstairs to dry since I lived in a cold climate. I would iron them on Sunday afternoon, so they looked good for school. At my grandmother’s house, she had an electric wringer washing machine on wheels that had a hose to hook to the sink. She didn’t have hot water, so she either heated it on the wood stove in cold months or electric kitchen stove in warm months. She hung her clothes outside even in winter to mostly freeze dry. If they were still damp (usually), she rehung them inside to finish drying.
HI YAH-ALL, I am 72 year old man and just lost my 16 year old (SON) Beagle. I like the table dinners and the conversations so much. I miss the family sit down together dinners. You two have filled that void. Thank you... It gives me so much pleasure to be sitting with you at your table. Thank you both for becoming my new family... I love to cook and I have saved all of your playlists. Justine, you are a Master of hearth cooking. You two are SO PERFECT for each other. Very educational and entertaining. Keep up both channels. GOD HAS BLESSED YOU BOTH, AND ME WITH YOU BOTH. Tx
I'm so sorry for your loss, and I know what you mean, this is enjoyable and comforting, feel less alone now. winter can be hard. Life can be hard. God bless you sir
I came to the comments to remark about how perfect they are for each other (I imagine they hear this nonstop) and your comment tugged at my heart strings. It’s so nice that their videos bring comfort to so many people. ❤
thank you for the truck driver shout out, so many people have no idea how their stuff gets to the store. we love devil eggs too 👍
Kandyes husband Dale is a trucker and so is they're youngest son Buddy. As they say on Smokey & The Bandit, "keep the wheels a'spinnin and the beavers grinnin" 😃🇺🇸🚛
@@frontierpatriot always! 👍
100% agree. We would have nothing without the trucking industry.
Wow
You guys are my new comfort channel to watch. ❤
And thank you Lord for Ron and Justine providing cooking and living in days past and showing us all this wonderful stuff.
I was so pleased when you said grace. I definitely understand the pepper issue. The Age of Discovery, and several centuries prior, was driven in part by the spice trade.
Spices go WAY back. Yeah, knowing you’re out of salt or pepper is very different from discovering it at meal time. 😱😭🤨
By fluke, I discovered these two. Well, I must I am very impressed. I understand the recipes, not necessarily my taste, but interesting and definitely educational. However, the two of them together....a masterpiece. I love their personalities. They are hilarious! I really wish them great success on TH-cam. This is a beautiful"eat n chat" You can see how much they are into each other. They are such an example on how couple's should behave. They make such a great team.......
Keep up the good work guys!
Yes me to
Where has this jewel been all my adult life???? This is such a gem of a channel! ❤️❤️❤️
Deviled eggs looked very good! Your cabin is looking more lovely and homey with each video! You two are awesome with each other!!!
And Justine is wearing that adorable outfit i always think she looks PERFECT in 🤩🙏
Yes I’d love to have a dress like that
@@rae1957tn me too! Maybe I should look for one.
She is sooo adorable! They are the cutest couple!! I just found their two channels and I’m addicted!!
Yes she's just adorable
@@Sunshine-kn6or O.. me too I just love them and can't miss an episode on either of their channels. 🤩
Around our house, it not a celebration without deviled eggs. My mother was famous for hers 🥰
I found this channel due to the way "The World" is heading. I'm learning how to survive through y'all in a sorts. Thank you for all you do! I have really submerged myself in yalls videos. I was restoring Cast Iron while watching this. And I am Preserving food and gardening now. THANK YOU!!! GOD BLESS!
YEA AND YES THE APOCALYPTIC EVENTS ARE ON ITS WAY AND VERY WELL SOON AND NEAR
Idk how I “found” this gaggle of 3 channels but I’m so glad I did.
I have a very large cast iron skillet that has a little rust and years of no use. Any suggestions on how to clean and season?
Me too…it’s a great distraction from life.i pray everyone here survives the coming month🙏🙏🙏🙏
I’m watching you all the time, you’re amazing! Thanks for good vibes and coziness ❤ best wishes from Ukraine 🇺🇦
Felt like I was at the table with you. Thanks for allowing me to virtually taste those deviled eggs.
I saw a deviled egg receipt in a very old cookbook that called for milk soured by adding vinegar to produce curds. I tried it and it gives a creamy and tangy flavor. I bet this was used at least occasionally because it used products easily available to pretty much everyone and soured milk is an easy thing to make.
In history I found that mayo was invented in 1756.The ancient Romans were likely the first to make and use mustard as a condiment. Mixing ground mustard seeds with grape juice (called “must"), they made mustum ardens or “burning must." The word mustard likely stems from a shortening of mustum. I am with you Justine. God Bless stay safe and well. 🙏
Where was mayo invented?
@@judithfairchild8620 condiment was born in 1756 after French forces under the command of Duke de Richelieu laid siege to Port Mahon, on the Mediterranean island of Minorca, now a part of Spain, in the first European battle of the Seven Years' War
Thank you. I thought it might have been a Frenchman because of the name. Knowing the history just makes it better.
@@judithfairchild8620 the southern state's have mayo called Duke's mayo. 😊
Buy made in the USA
Justine, you remind me of my oldest daughter. She is 40 and very artistic. She has Asperger's and she's almost a genius. She is a beautiful soul like you.
I love your cabin, it’s so sweet and the both of you are absolutely beautiful together! The food looks delicious and I love the videos of you both chatting! ♥️
During medieval times (in Europe), devilled eggs were called 'stuffed eggs', or get this...Split Nuns! I emailed you a few receipts.
Oh wow, thanku so much!!
Hi guys!
Your friends cats you were describing are, Serval cats. They are from Africa. It was so funny the way you were talking about the cats. I was giggling. Lol 😆
I have a couple of house cats too, and I love them. They're great pets.
I do enjoy your videos. I love the way you share dinner with us..and have a great conversation. Have a wonderful night. Happy Easter!🐝🐇🥚🐣🐰🐑✝️💙💜💚
thankyou so much!! :)
Justine, your laugh is so contagious and adorable! I love it!!!
Ancient Roman Mustard
A recipe from Apicius, an ancient Roman writer who focused on food. It is a great change of pace from regular mustard.
Course: CondimentCuisine: Italian Servings: 2 cups
Ingredients:
1 cup black or brown mustard seeds, 1/2 cup almonds, chopped, 1/2 cup pine nuts, chopped, 1 cup cold water, 1/2 cup red wine vinegar, 2-3 teaspoons salt
Instructions
: Grind the whole mustard seeds for a few seconds in a spice or coffee grinder, or by hand with a mortar and pestle. You want them mostly whole. Add the chopped nuts and grind them into a paste. Move everything to a bowl and add the salt and cold water. Mix well and let stand for 10 minutes. Pour in the vinegar and stir well. When the vinegar is incorporated, pour it into a glass jar and store it in the fridge. Wait at least 24 hours before using. Mustard made this way will last several months in the fridge.
Yum!
This is perfect. I love deviled eggs and I love the colors of your dyed eggs. Everything in your cabin looks right out of a catalog. 🤩🥲
I really like watching this much better than other food shows.
Thankyou so much!
Luv to watch my fave youtube couple! Your food looks YUM! Working as well as U 2 do together is GIFT! I think that all the historical people living in these times and all who are attracted to homesteading, is all a blessing. People R being attracted 2 what is going 2 have 2 become daily living. U R waaaaay ahead of many = count your blessings. Many canNOT 'accept' change and how we will hear the wailing of many! Thanks 4 your time/talents shared. Health and God Bless!
Ron is such a help mate! Women appreciate that emensely 😊
The both of you are making me so hungry watching you eat. The food looks delicious
Wow - I have never seen anyone eat a deviled egg in one bite before but now I have seen two people do it! Love your videos❤️
The only thing cuter than those wild cats at the pewter store are you two. I cannot get over how freaking cute you are together. You must be so tired of hearing it. So happy to see your homestead house coming to life. Wishing you two lifetimes of happiness and goodness. xx
This is how I picture cooking back in the 1600's - 1700's, informative and hilarious banter while creating mouthwatering works of culinary art 👍👍👍
Y'all are just so cute! Love watching your cooking and dinner conversation. My daughter and son in law are about your age and they live about an hour south of you - she loves to watch you cook and they're thinking of heading to Ste. Genevieve to look around. Our ancestors came from Scotland, Ireland, and Germany to settle this country and ended up in West Central IL and Missouri, so I enjoy watching your depiction of how they would have lived back in the day.
Sneaky Justine, with that bite of chocolate 😅 your Easter meal looks delish, but where’s the mashed potatoes, gravy and biscuits?
“If he hollers , let him go, eanie, meanie, miney moe!” Lol
I want to try the traditional deviled egg, that sounds yummy. I’ve never added relish to deviled eggs, but that, too sounds great. I don’t care for miracle whip, Mayo all the way. Lol. Kind of like cool whip or whipped cream. Whipped cream wins.
@@kimcat7320 I love it in tuna salad. Always add it. I like the dill relish though lol
Only Miracle Whip for me for everything others use Mayo for. Never liked mayo.
Thanks I couldn’t remember the last part either, 😂
Someone needs to help Candy to get her business online!!! I would buy a TON of merch!
Someone, somewhere did a very old deviled egg receipt. May have been Townsend's. I remember the butter being used. I subscribe to a Polish cooking channel and it looks like there are a billion ways to stuff eggs with lots of different things. So I wonder if there are old receipts with various concoctions to stuff back into eggs? I would also think sour cream would be great to use. Maybe the idea of "deviled" with spices in primarily yolks is a special craft, but I wonder if eggs were filled with many other things + yolks?
A quick Wiki search claims the earliest receipt for such a dish is from 13th century Andalusia. Egg yolks were mixed with coriander, onion juice and something that looks like it would be a fish sauce. (Substitute mushroom catsup, perhaps?) Apparently the basics go back to ancient Rome. Another name for them in the 17th and 18th centuries was Russian eggs. I would guess Slavic cuisine had some interesting versions going way back.
My sister in law taught us a Lithuanian game to do with dyed eggs. Everyone would pick an egg and holding the egg with the pointy end up in their hand, then another person would try to ‘crack’ another persons egg from the top using their pointy end down. People would get eliminated out the game if their egg cracked. The last person remaining with their egg not cracked in tact would win and get all the luck and happiness for the year. My boys loved this game and we still do it every year. Happy Easter!
Another informative episode, I enjoyed it very much. The earliest recipe I have been able to find for Deviled Eggs is from the newspaper "The Northern Pacific Farmer," March 23, 1882. It is as follows: "Boil half a dozen fresh eggs about twenty minutes. Remove the shells carefully and cut each egg exactly in half, leaving the whites in two perfect pieces. Mash the yolks with butter, pepper, salt, and prepared mustard to taste. Heap this mixture up in the divided whites; place them on a tin plate and brown them in a quick oven. Serve cold for luncheon."
Love deviled eggs! Ron scored on finding a great wife who can cook like a chef and Justine scored on finding such a sweet man who is fun and hardworking.
I am watching your show at midnight and This makes me so HUNGRY. I am supposed to be on a diet, LOL.
dont watch cooking videos lol good luck its hard to lose weight sigh
Your friends cats are Savannah's. They are a cross breed of domestic cats and African Servals. They make great pets. I too love deviled eggs. Great video.
love the fun interaction between you 2 , (( I just unscrewed that off my washing machine so I could throw stuff in whenever i wanted! ))
My family loves deviled eggs,I add just about two pinches of sugar it cuts the tang just right😋you two have good appetites.☺️Be good and I hope your farming is going well. Bon appetit.
I have always used horseradish in my deviled eggs. Adds an awesome flavor that my family always loved--even though I am the only one who ever ate it any other way. My daughter makes it that way as an adult, even though she was furious as a kid when she saw me add it for the first time!
I just discovered this and your other channel. Very comforting and relaxing to watch, and it's noticeable the amount of work put into it.
ANCIENT ROME
The deviled egg we know today can be traced back to ancient Rome, where boiled eggs were seasoned with spicy sauces and served as the starter of a fancy meal usually made for guests. Serving eggs while entertaining guests was so common for wealthy Romans that they even had a saying for it, “ab ova usque ad mala” meaning “from eggs to apples”, or from the beginning of a meal to the end.
13TH CENTURY
Stuffed eggs began popping up in the region we now know as Spain. They would pound boiled egg yolks with cilantro, pepper, coriander, and onion juice, then beat with murri (a sauce made of fermented barley or fish), oil and salt. The mixture was then stuffed into the hollowed-out egg whites, and the two halves of the egg were fastened back together with a small stick and topped with pepper.
15TH CENTURY
Stuffed eggs grew in popularity across Europe. Recipes for boiled eggs filled with raisins, cheese, and herbs (such as parsley and mint), then fried and topped with a sauce or powdered sugar were commonly found in medieval cookbooks.
MID-19TH CENTURY
Stuffed eggs found their way to the United States and into cookbooks across the nation.
1786
The word “devil” as a culinary word appeared in Great Britain in writing for the first time, referencing heavily spiced, hot, fried and/or broiled dishes.
1800
“Deviling” became a verb to describe the process of making food spicy. In other places, many continued using the terms “mimosa eggs,” “stuffed eggs,” “dressed eggs,” or “salad eggs” to describe the dish to avoid any association with Satan.
1896
Fannie Farmer’s “Boston Cooking-School Cookbook” suggested using mayonnaise in the filling of their deviled egg recipe to serve as a glue, and they were one of the first to do so.
1940S
Use of mayonnaise in deviled eggs finally became popularly featured in recipes.
Thankyou for your extensive research!!! Great info!
You can make mayo as you need it its just eggs and oil and wisk it till fluffy . need to have crushed red pepper on top them eggs too.
Bonjour Ron et Justine, je suis tombé par hasard sur votre vidéo ,magnifique ! Est-ce que c'est vraiment votre vie réelle? waoh ! 👏🏼👍🏼🤗. J'aime beaucoup 🤗
I'm looking forward to seeing this tomorrow morning here in the UK 💜💜💜
So EGGcited for the show! :)
The bit about the cats had me rolling! So much fun watching your silly antics. Now that's my kind of dinner - looks delicious.
A tip ,if you just cut the egg in half all the way through length wise they don't break an u just scoop the yolk out ,easy peasy lemon squeezy hehehe. Love you both your such a cute couple! I usually put in a little honey mustard n yellow mustard an mayo an ppl n family love my deviled eggs .An have you guys tried Six minute eggs then take them out peal them an slice too the yolk is a bit loose an white is done an so yummy with toast or boiled eggs chopped up n butter added when they are hot n eat with toast so good too .But looking forward to to seeing what you do with your pioneer deviled eggs .
My recipe is a dash of apple cider vinegar, salt pepper, miracle whip, mustard and trust me it’s so delicious. The vinegar makes the egg. This was an old recipe from my grandmother
My family uses vinegar also for the tang or even pickle juice! I have used miracle whip, but usually use Mayo. That the way our family has made them for generations.
Oh I forgot! We add a pinch of sugar too.
Uova Ripiene (wovo ree-pee-aynay) is Italian stuffed eggs and the first recipes with them were in Rome that was handed down from Ancient Rome where they would add whatever powerful flavors they had at hand which included a Myriad of flavorful things like onions, capers, fish sauces, chili pepper powders, buttermilk and or vinegars etc.. in the Medieval times there are Spanish recipes with lime, herbs and hot peppers and even fish
But can you even imagine the first to do it in Rome with their steadfast supplies from the trade routes of the Silk Road? Saffron etc yum
If I can find a recipe somewhere I’ll share but wouldn’t it be nice to find a 1700’s recipe from America? I’ll keep my eyes peeled.
Absolutely love both of your channels!
Thankyou so much!
Those dishes look good. I would have cut a piece of ham for it's saltiness, a bit of green beans for the crunch and a half the deviled eggs for the yolk's creaminess and that would be a winning combo in the mouth. This is definitely going on my menu list.
You better keep those windows open tonight, after Ron eating all those eggs.
LOL
You guys are my kind of people! Going back to the simple life, homesteading, is my goal as well. I’ve been looking for an old wringer washer, no electricity needed but slightly easier than a bucket and scrubbing. 😂
I have no clue how I missed this one. The oldest reference I can find is "stuffed boiled eggs", goes back to the Romans and possibly Greek but doubt any of us would put fish sauce in them though
Thank you for sharing your passion Ron and Justine❤️👍🏼🥰
Know what else is REALLY good in deviled eggs? Underwood deviled ham. Mixed with the rest of the ingredients it's to die for! Thank you for another great video! I so look forward to them!
Dang that’s a good idea I’m going to try that 😋
@@cindyharrelson4753 Sooo good...and different!
My relatives love deviled eggs but about 6yrs ago I decided to look around for something a little different so i found a receipt (ha ha) that includes dijon mustard instead of yellow and bacon pieces. Now Im not allowed to come to any family event without my receipt of deviled eggs garnished with green onions and tomato pieces. lol
Oh yeah! Bacon and finely chopped onions in the eggs is good, instead of pickle relish or pickles……Dijon or the chunky kinds,of mustard……..Also try mixing some siracha with the mayo …you can add more siracha than you think, but keep tasting as you are adding it so you don’t get it too spicy……..the mayo kind of mellows the spicy a little bit …..and the flavor is just awesome!
I dust the top wirh a little bourbon smoked paprika …. Just a dusting …
I love deviled eggs, too. I once ate far too many of them on the same evening I was suddenly hit by a bad case of the flu. I love boiled eggs with a sprinkle of salt and some Frank's Red Hot sauce.
The ancient Romans invented a mustard sauce,grape juice was used. Of course Dijon in France is known for its variation. Got any grey poupon?😉
In Austria we eat the devil eggs with fish eggs on top on special days like new year's eve. Love your vids!
I make mine with sweet relish, mayo and green onion. I love love love deviled eggs. I actually put eggs on to boil when I saw what you were doing lol. I don't know why, but I mainly make them for holidays. They aren't hard to make. Edit: You to are so cute together. I look forward to your videos.
"An Anonymous Andalusian Cookbook of the 13th Century".
"Andalusian Cookbook: Table of Contents".The Making of Stuffed Eggs
Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil, and salt, and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing.
Thankyou for researching!!!
Yes, be prepared for hard times folks….pray 🙏🙏🙏🙏🙏🙏🙏❤️
What a fun and warm-hearted video. Thanks for sharing.
Paprika is always a wonderful addition to deviled eggs 😍
Me and my wife had deviled eggs,homemade buttermilk biscuits,and a non traditional deer roast for Easter.The roast had potatoes,carrots,and onions in the pan with the meat.My wife makes her eggs with no relish,but uses mayo,mustard,chopped onions,salt,pepper,and apple cider vinegar.Maybe just a tad of paprika.Your Easter meal looked simple,but delicious.Keep up the good work!Love how you both make your experiences fun and educational at the same time!
Peeing in my pants over the cat story 🤣
Go there for dinner again and set up a video ..that would be hilarious to see big protective Ron sweating during his meal awaiting the ferocious kitties to attack !
You two are so dang cute ..I bet you thank God humbly every day for each other 🥰
Love catching up with you guys on the chat and chews, it's nice getting to know you both a little better and learn some new things. You're so right about the Amish! We've been trying to be more self sufficient these past years, gardening can be done in so many different ways! We are planning on getting honey bee's this year but we really want chickens too so, I guess we will see which comes first. 😅 Take care guys! 🥰
So enjoying you guys! Love the outfit Justine!
YESSS to everything y’all said about growing your own food! 💯‼️ My dream is to have a homestead & get as “off grid” as possible! I used to grow all kinds of herbs & veggies when I had a house with a yard but when rent started skyrocketing 2 years ago we had to downsize into a little 2nd floor apartment. We have a small back patio but it’s completely shaded & hard to grow anything out there & it makes me so sad! 😢 Definitely looking forward to the day I can grow things again. I absolutely LOVE your videos! They always put a smile on my face! Keep it up, y’all are awesome & inspiring! ❤️👏
My yard is clay so it's hard to grow good food. I'm stocked up with Patriot Food supply, rice, beans and canned goods. Luckily we're near a river to distill or boil water. Problem is, any scarcity will be by design as is easily avoidable by TPTB.
@@jackieblue787 I understand the clay issue for sure! I lived in North Carolina for a few years & our backyard was red clay.. it was a huge challenge to get grass growing out there much less food! Definitely have to learn to be resourceful to overcome obstacles like that.. I’m trying to grow a few things out on my patio right now.. so far the only thing to survive is a “money tree” 😂🤦♀️ Can’t eat that but it does give me hope that maybe I can get some kind of herb or veggie to survive out there! 😂🙏
I love deviled eggs!! Hail Lady Justine & Lord Ronaldo from Southern California! 🥰
I just found your channel and have been watching you prepare meals. It is fascinating to learn the history of food and how dishes developed over the years. My grandmother made deviled eggs for special occasions, as do I now. But she called them dressed eggs!! 🙂
You should make horseradish paste to go with your ham or beef, you'll love it .👍
Thanks for the tip!
As a deviled egg fiend, I knew exactly what channel to go to.
We love deviled eggs ! I never have to worry about left overs because they goes so quick! I look forward to your videos every week.
Always enjoy your videos. Never a dull moment. Reading all the comments is great fun too. Always learn something new. I've been known to use curry powder in my deviled eggs once in a blue moon. We are fortunate to buy our fresh organic eggs from a friend in the country, and sometimes we can even get eggs from her Muscovy ducks. They make the best deviled eggs EVER! Or egg salad, served on dark pumpernickel swirl bread. The only time I have to have Miracle Whip is on a BLT. It has to be on fresh white Vienna or Italian bread, with a 1" or more slab of red Brandywine tomato, rashers of crispy bacon, and Bibb lettuce. It's an art form...I know you understand.
I would love to have a wood cook stove too Justine. It has been a dream of mine for years! I love deviled eggs too. Just am in love with your channel! Thank you!
LOL!! “ Justine to Ron: “If you’re broke enough, you can get whatever you want!”
CLASSIC!!🤣👌🏻
How fun this video was. 🥰 Y'all are adoreable.
Glad you enjoyed it!
@@frontierpatriot thank you.
i love your show!!! the more authentic, the better. Ron your voice isnt coming thru enough. hard to hear you.
You two are the sweetest couple ever
I love this video it was great!! My Grandpa made horse saddles and tact at the end of the Oregon Trail. His brother was the blacksmith. I find it so amazing how they survived here when they all came to Oregon. Growing up in the 1970s my Grandparents had a woodburning cook store. I remember watching my Grandma making all of their dinners on it. It was fun to watch. I also have a recipe from my 3x Great Grandma how to make fruitcake in the wood burning cook stove. Happy Easter! You guys are awesome!
By the way, I LOVE deviled eggs. Sometimes I make them with ranch dressing instead of mayo or miracle whip. My granddaughter and I made 10 whole deviled eggs and each got half, and we devoured them for breakfast the next morning. Seeing this video makes me want to make deviled eggs now. God bless you both!!
Really enjoyed y'all's conversation, uninterrupted by cell phones, music or modern gadgets. Peaceful and serene! The meal looked amazing and very tasty. Appreciate y'all more than I can say! God Bless! 🙏🌿🌺
The cat story had me rolling on the floor. Lol..your dinner looked delicious. I'm with you Justine, I would love to go back to a more simpler life. Social media and electronics has made us lazy people not to mention some of the apps like to silence our rights but I'll keep my thoughts to myself on that. Take good care of each other and have a great rest of your week.
Hello Pam
I like to add a bit of apple cider vinegar to the deviled eggs to give it some kick.
Also add the vinegar to egg salad.
Love your videos guys. Love all the things you cook Justine, and Ron is a very nice person xxx
A Serval…I believe that is how it is spelled. Love your channel and content! I live in MO….Have family in St Gen 🥰
We need Ron's recipe for green beans! Loved the video! You guys make me smile.
Great food and You both did a great job. I love hearing about each detail of years ago up to today. Have a wonderful Night and Tommrow! Until next time🌷
I'm like Justine - I could eat a whole plate of devilled eggs. Love them!
I love deviled eggs...and watching the two of you making them.
You two are hilarious. I knew when Ryan was shaking the pepper grinder I was saying in my head, there is only one peppercorn in there.
Fresh eggs always have the bright yellow yolks. Glad you got chickens.
I can't stand boiled eggs, but deviled eggs....so delicious! I think that the vinegar in the recipe I use neutralizes the yolks pungent taste. I love Justine's answer, "I read it in a book." I love that you two are who you are. Thanks for bringing the 1800's into the current age. Justine, I too eat a BIG salad out of a mixing bowl. Glad to know I have good company!😊😊
At the same time I need to mention that I am enjoying your channel, I’d do anything to live like that lolol, ty
This is really sweet. All things are more fun when you are working alongside someone you love. :).
Yummy 😋 love deviled eggs. 🥚🥚🥚love all the historical information you guys bring to your videos. Thank you Ron and Justine🥰🥰
Our pleasure!
I used to wash all my school clothes in the sink or tub and usually hang them upstairs to dry since I lived in a cold climate. I would iron them on Sunday afternoon, so they looked good for school. At my grandmother’s house, she had an electric wringer washing machine on wheels that had a hose to hook to the sink. She didn’t have hot water, so she either heated it on the wood stove in cold months or electric kitchen stove in warm months. She hung her clothes outside even in winter to mostly freeze dry. If they were still damp (usually), she rehung them inside to finish drying.