Bacon Soup. Medieval Soup. Good Soup.

[@Danatrid]

Man its crazy to see how fast you are growing. Already almost at 50K subscribers. I'm not surprised with how well thought out your videos are and the dedication you put into every one. I say 100k by the end of the year is a given.

[@LivingAnachronism]

I certainly hope so, that would be amazing!

[@casey1441]

I like to think that we can get 150k by the end of the year!

[@TexasWench]

Preach. I'm so glad I'm stumbled on this channel. You can really feel the passion that goes into the videos, it really translates to the audience.

[@fubarfrank74]

I hadn't looked at his sub count at all and didn't believe it when I read your comment saying he had only 50k subs. With his level of editing, narration and music use I thought he would have been in the 500k range at the least. Excited that I'll be able to say I used to be subbed back at 50k when he hits 1M!

[@NerdCookies]

I adore this channel ❤️

[@LivingAnachronism]

Wow! Thanks so much Nerd Cookies!

[@aragmarverilian8238]

Find a Bulgarian earthen pot, you can use it to cook so many dishes!

[@kay9520]

Well done on this one! Soups and stews also keep the fats and juices that get lost in most modern cookery. Those calories were an important part of survival! Spit roasted meat resulted in a loss of a lot of those calories. As well, if feeding a group, everyone gets the "same" in their bowl! No fighting over a cut of meat!! True it might look cool over your fire pit, but.... Try the cut called Pork Belly!

[@stuartbaxter-potter8363]

"There's just more soup!" It looks delicious as always. I'm enjoying this cooking series so far and I look forward to the next one!

[@karladenton5034]

When I do a bone in ham, I always make a huge pot of broth, then strain and can it. The 'solid' soup post refrigeration can come from bone marrow as well as fat, but both types go back to liquid with a bit of water and heat. The big chunks of veggies in your soup are so beautiful.

[@greenmoss9079]

I think this is very much a medeival soup and the coolest thing about this is its very budget friendly! Thank you 🙂

[@sophie9419]

Gelatin is the sign of a really hearty soup! It comes from the collagen in bones and adds protein and a luscious mouth feel. When you cool broth down, the fat will rise to the top and can be easily skimmed off if you wish.

[@emmaplover]

Came here to say this, gelatine is really good and nutritious for you!

[@danieltaylor5231]

You had me at bacon. One thing you can do if you make the full recipe is to freeze half of the soup. Or if you have the equipment you can can the extra soup so you have it on had for those days you don't have time to cook. Saw you on Shadiversity today, great video.

[@jamesanderson6769]

That looks like a hearty soup, the kind to warm you all the way to the soul! I really enjoyed your collaboration video with Shadivirsity today also.

[@LivingAnachronism]

Thanks James!

[@morgansmith1930]

Man, that pinch of salt - I felt that. 👌

[@Hulaabeo]

Our family makes a soup like this all the time, we use smoked bacon for our pork component and it is delicious.

[@smoore6461]

As the one thar cooks mostly for my family, I LOVE this segment of living Ancacrnysim! This is a great addition and always fascinating!! Thank you, Kramer!! You seem like a very good person! Great idea not preheating the oven, made thar mistake once abd actalky cracked a pot. Maybe the pot was already going to fail, but what a mess

[@michaelwood8071]

Looks like a very interesting recipe. As an alternative fry the bacon and dust the bacon and it’s drippings in flour and add it to the soup to thicken it. That way you maximize calories.

[@LivingAnachronism]

Ooh! Great idea!

[@wiederganger1959]

This looks and sounds absolutely awesome! As a fellow soup lover, i definitely need to try this out. Just imagine the smell of this thing cooking when you come home on a cold, snowy winter day...

[@LivingAnachronism]

Soup Lovers and Casual Soup Enjoyers Unite!

[@ShingoShojiPL]

Looks a lot like polish version of pea soup. I must try to do it!

[@dragonobskuritas]

Soup is awesome. Hydrates, replenishes a lot of salt, easy to prepare. Only downside is that you can't wrap soup in a paper towel and take it to work. Big, strong and fluffy dragon hug for all of you.

[@LivingAnachronism]

Might be a good video, soup transportation. Portable soup.

[@thenerdfaraway]

Gi Suilon, Ravenhelm! Chef's kiss to the delivery of the pinch of salt! This looks delicious! You just can't go wrong with bacon ... one question for you: In a year or so when you've cooked your way through the GoT cookbook, can we expect LOTR recipes? I highly enjoy these videos!

[@LivingAnachronism]

Yes absolutely. Currently I'm deciding which LOTR cookbook I'd like to go with, so there is a balance between new recipes for variety, and also things that actually look like they'd fit in Middle earth. I think there is a Witcher cookbook too! Both I plan on incorporating

[@markfergerson2145]

When I was in High School in the 1960s everyone was reading LOTR and one favorite topic of discussion was waybread. How can bread be so filling and nutritious and still keep long enough for the travels described? Hardtack has the stability but not much else while substantial dark breads don't keep well. I hope to see Kramer's take on waybread soon.

[@hollyingraham3980]

Lembas is twice baked. So I always figured it was like a honey soaked and dried biscotti. Not hardtack.

[@kdolo1887]

perfect timing. It's soup weather even here in Southern California

[@bonnie115]

When I've made something similar I've used chunks of belly pork rather than bacon - no worries about leftovers becoming thick and gelatinous in the fridge, there are never any leftovers!

[@LivingAnachronism]

Mmm pork belly sounds delicious for this (and in general)

[@CrazyArtistProductions]

I don't know why I watch these at work. They just make me hungry for something I can't have until I get home to make it. Keep up the awesome content.

[@LivingAnachronism]

I totally know the feeling. I'd watch Townsend's videos when I was working at a hardware store a few years ago during lunch break.

[@CrazyArtistProductions]

@@LivingAnachronism I love Townsend's channel. I feel like there are so many 18th century frontier items, from garb to utensils that translate so well into Fantasy.

[@LivingAnachronism]

@@CrazyArtistProductions Agreed! I have some stuff from them now, and I think it fits perfectly well, especially for LoTR reenactment

[@CrazyArtistProductions]

@@LivingAnachronism Yes! On a somewhat related note, I've always to make a film set in a fantasy world that has heavy influences from the 18th century American frontier time period.

[@slk7659]

We made the soup. My husband normally bakes the bacon for us. I tried baking the bacon and it was extra crispy/burnt. Not wanting to waste bacon we went with. I will definitely be making this again. It is a really good soup. Had some trusty crusty sourdough and happened to be baking a small pork roast so we sliced off some. Very warm and comforting. Thanks for sharing.

[@kittokittokoshiki8978]

The fact u have older vids and ur not past 1m even is sad i wish more people actually liked older history u definitely deserve more ur the most inspiring (coming from someone who quite littarly is never) it helps me understand more of my nordic pagan culture or waht im trynna ssy is ur videos are amazing and super informative to me ive watched like 7 videos in a row few times aswell

[@LivingAnachronism]

Thank you Kitto!

[@kittokittokoshiki8978]

Im surprised you noticed let alone responded but no need to thank me its true

[@PleaseNThankYou]

Ham hocks, Baby...smoked ham hocks! All I need is the carrots.

[@aragmarverilian8238]

Yes, we need more soups! They warm up the hear and energize your soul. Btw, we don't call it beans, but the musical plant :P

[@eliasbram3710]

this series is slowly becoming a towsends fanfic, and i love it

[@LivingAnachronism]

Yep haha!

[@CreepyMF]

That looked really good, its hard to top a good soup especially in the winter. Cooking Anachronism does it again, entertaining you and making you hungry.

[@sgtsprinkles7619]

This is one of my favorite soups to make when it's chilly and grey out! I usually add in some cubed ham as well, just to make it a bit meatier for my dad and brothers.

[@snick69z]

I’m a hunter so I almost always have venison in my deep freeze. One of my all time favorite dishes is venison stew with homemade bread. It’s like you said, there’s nothing like stew and a crust of bread! Always puts me in a medieval Skyrim mood lol.

[@PleaseNThankYou]

We would have a terrible time at dinner together...we would both fight over acquisition of the last bowl of this soup.

[@douglasreagan5536]

Another brilliant recipe Kramer, you can never go wrong with bacon. Look into an Irish bacon dinner for a better idea of European, and especially UK cuts of pork that developed into our modern bacon. I must tell you that having lived in Eire and the UK for several years, I prefer a rasher over a long thin fat streaked sliced bacon. So I have to content with thich-cut bacon for these recipes which is brilliant. Let me know if you would like to try a pottage and Irish Soda bread dating to the 1390's? Cheers mate...

[@bodboddington9367]

"I am making soup" Yes you are lady in the art! +rep!

[@aragmarverilian8238]

In our parts, port trotters are often used to make soups like this one.

[@tommo9757]

The awarding of the side of bacon at Little Dunmow (the Dunmow flitch) is referred to in one of Pratchett's Discworld annexes as an example of a tradition that has been all but forgotten

[@Señor-Donjusticia]

I’ve already had breakfast where I am, and now I’m hungry again! Thanks Living Anachronism.

[@ianhaygreen9899]

The flitch of bacon is awarded in Great Dunmow, although it started in Little Dunmow and was mentioned by Chaucer apparently. It’s about half an hour down the road from us and one of these days we’ll get around to going!

[@butteryourbackrolls2901]

Absolutely love the aesthetics, and the recipe!

[@NothingToNoOneInParticular]

Pottage was THE food of the time! You just added stuff to it each day. That's where the rhyme comes from "Peas porridge hot, peas porridge cold, peas porridge in the pot, nine days old." Clarissa Dickson Wright has an excellent documentary on KZbin called "Clarissa and the King's cookbook" You'll love it! Medieval cooking all over the place!

[@edward9674]

Reminds me a lot of finnish karelian stew. Well besides the bacon of course.

[@cappinjocj9316]

Loving the cooking series. Congratulations on the coproductions with Shad, the cloak camping vid was great.

[@LivingAnachronism]

Thanks Cappinjo!

[@cappinjocj9316]

@@LivingAnachronism cheers. Been making Khajite potato bread regularly since you posted the recipe. Damn good stuff.

[@kevlarandchrome]

That looks quite tasty, I think I might try making it over the weekend. Just came from your colab video on Shad's channel, you're killing it man, good job.

[@ArtemisDalmasca]

I'm tempted to try making a variation of this with some of the stuff I actually have on hand. I don't have broth or bacon, but I have plenty of bullion and a large chunk of ham... I might make this for me and my kids while it's cold out!

[@MrTraewilliams]

Did y'all notice the patented Kramer Crane salt toss? 💯✌️🤟🤘

[@strawberryoes]

the way the salt got added won my like click

[@theworldofcronis]

Looks delicious, nice video, as always.

[@jasonhudson7697]

Bought the cookbook after watching the video. Made the soup with beans I had on hand and it has been delicious.

[@joyfuldiscord]

Yes. THat, that is how you salt the soup ! Thanks for sharing this!

[@HarryTheEustreptospondylus]

Looks delicious! Would go well with that black bread you made earlier!

[@LivingAnachronism]

Or the Potato Bread!

[@HarryTheEustreptospondylus]

@@LivingAnachronism Yes!

[@corbinamondo]

This was great, well done as always! It's a fine day when LA uploads

[@neoaliphant]

This looks tasty, and extreneluy similar to a lot of my soups, bacon is a great additive to any soup, especially vegetable based ones, the large msishapen cooking bacon/ vbacon ends is very economical way to buy it and tastes the same...beef broth is awesome, great if feeling sick and awesome byproduct from other meals...

[@goudeaulthyme]

Looks delicious! You can’t geaux wrong with soup. Especially with bacon and beans!

[@rangerstedfast]

My dad always said, "Putting bacon or cheese into your cooking is cheating." Looks hearty and delicious, perfect to eat on a cold winter's day, mopping the bottom of the bowl with a hunk of fresh, warm bread.

[@Yolen_BG]

Definitely trying this one out.

[@mansfieldtime]

Substitute pork for beef and I'll love it. I have to add, soup isn't just simple. There were times that people were starving, and they had very little to eat. But putting everything they had into a soup, greatly stretched the rations. During the Great Depression... in the USA... there were Soup Kitchens. They gave soup and bread to the homeless. When your sick, broth is still good because all the vitamins can be added and you'll feel full... until you need to, um, ya.

[@seanpope1890]

sounds and looks delicious keep up the great work

[@ladyorange2000]

I absolutely love your videos, especially the cooking ones, they're so cozy

[@quesoats.3435]

I keep following your recipes and they're good every time

[@beksc9209]

I am glad you didn't use store-bought, pre-cooked bacon! It looks very good---I'll have to try it. Might wait for Fall, or at least an unusually cool day.

[@Blondie42]

0:43. Enjoyed the saucy-ness you tossed in there.

[@TheMadPoetHimself]

Heh, Bacon Anachronism! Also cool seeing you on Shad's channel!

[@Ordo1980]

When talking about old world ingredients: I think even clover or black pepper were things what need to be imported from the east. I don't know in which century they became something common. And about the bacon: In Hungary and generally in Eastern Europe we have much more variety regarding the use of fatty parts of the pig. You can look it up as "szalonna". And we call everything what is made of these cuts of pig fat or fatty parts as such, including bacon.

[@brucelee3388]

Long pepper was definitely known to the Romans as an import as well as black pepper, likely cloves as well

[@AzraelThanatos]

You know, I've made something similar to that, only major difference was starting with using the pot with some lardons, pulling them out and pretty much doing the same thing from that point on, adding the lardons back in at the end. For those that don't know, lardons are, normally, diced, thick cut bacon...or just cubes of it that you cook until crisp. The method in the video seems like it might have some portioning issues for the bacon for a larger group. Though, more recently with things, I've largely ended up using the partially pre-cooked bacon crumbles that use real bacon. Just put them in a skillet with a bit of butter to finish cooking them up. And if you want something really good to put on things, you can add about a tablespoon of honey or maple syrup per starting cup of bacon once they get crisp and keep them moving to get a very nice candied bacon

[@slk7659]

Enjoying the recipes. Really compliments all the other content you make on your channel.

[@tinabo7719]

My mother who got it from her mother who got it from her mother used ham hocks. Gotta do corn bread with it though. Yum!

[@epicsage16]

Looking forward to trying this recipe out, thanks Kramer!

[@dronesclubhighjinks]

I can almost smell it through the screen! I’m gonna forward this one to my dad. As usual, I love your music. Thanks for the video!

[@LivingAnachronism]

Songs and their creators are always in the description if you ever want to just listen to the music on it's own!

[@dronesclubhighjinks]

@@LivingAnachronism yes, thank you! I have gone to the source, and I have subscribed to his channel as well. Thank you for leading me in that direction!

[@SianiAnne]

Another excellent and delicious recipe and video! Baked soup is best soup! :) Ranger on, lad. :)

[@jaytwokay3265]

I've actually had this before. It's not bad.

[@mikeosborne1070]

Wonderful! (And I love your dry sense of humor!) You may well become my favorite cooking "meister," and that's a HUGE compliment! Thanks!

[@LivingAnachronism]

Thanks! I appreciate the compliment, there are tons and tons of other people who do cooking and historical cooking

[@toastkitten5booklover]

I made this soup but decided to put some chopped turnips in because I wanted to use them up and it was awesome! 10/10 would recommend trying this recipe!

[@TheHylianBogatyr]

2 Kramer videos in one day. It’s a good day

[@SenterSen]

You have NO IDEA how much inspiration, ideas and help your videos have given me. The choice of editing of the videos themselves is simple, but really good, just like the soup. They have good cuts, they're straightforward and of course, the choice of background music is fantastic. I do gotta ask one question though. Where do you get your music from? I'm a DM, concurrently Dming a campaign and music has and always will be the most important thing for me when it comes to my players feeling the environment of my world. Once again thx again, for all the help you've given me!

[@coalcreekdefense8106]

Hi, I noticed you didn't get a response yet. In the video description he links to the studio where he got the music for this vid. It's called Green Forge Studios. Also, if by some chance you don't already know, Kevin MacLeod makes amazing music that he releases for free. He's the absolute best. His pieces are entirely instrumental, so they're perfect for background music.

[@TheAyeAye1]

This looks excellent. Good to see the numbers on your channel go up.

[@Fuzzycat16]

I really love your videos and it makes me so happy to see you post more and more.

[@LaineyBug2020]

I always thought a good field soup would be to crumble up some Pemican and Townsend's Portable Soup, and stew in up with a bunch of water, and foraged mushrooms and greens (hopefully wild onions, garlic or nettles) for seasoning, maybe add a couple pieces of hard tack depending on how far you want to stretch it.

[@jr-f2354]

You can sub those beans for split peas and the bacon for ham and its split pea soup.

[@texasbeast239]

Bacon makes everything better

[@cappinjocj9316]

I’d suggest using a ham hock rather than traditional bacon. Makes it more chunky.

[@Sock-Monster-Simian]

My absolute favorite soup is lentil soup with carrots, celery, and ham cubes. So, by the old definition, that's technically bacon soup, I guess (which is good, because I don't actually like bacon).

[@LuxisAlukard]

5:50 "No Bean is safe!" Yeah, we watched those movies and shows...

[@theeightbithero]

Good job on the tent video, mate. You are definitely going to be an epic addition to Shad’s channel.

[@LivingAnachronism]

Thanks Eightbit!

[@SvRijswijck]

I really need to try this next time we go camping! It sounds very tasty, I would add a few potatoes probably, perhaps add some stringy meat and turn it into more of a stew.

[@silverhawk-117]

I tried this Soup but I added Potatos cut in little chunks, it was Epic.

[@LivingAnachronism]

P O T A T O S

[@silverhawk-117]

@@LivingAnachronism If you add Tomatos, the small ones, 2 maybe 3, diced I think would work well too.

[@Largo01]

Nice one! I imagine serving the soup in a trencher of bread would do well also.

[@brucelee3388]

I have made a similar soup for several years now, based off a soup that the Spanish Inquisition fed to their prisoners suspected of back sliding into Judaism or Islam. First, fry the bacon in a pan until there is plenty of fat in the pan, remove the bacon & fry the vegetables in the bacon fat. At this point the Inquisition would add clams or other scaleless seafood and fry it in bacon fat if any is left - I use diced chicken thighs because its easier to get and no shells - Mash the beans and fried vegetables, put into a large pot with the meat and add chicken stock - keep cooking it for about 30 minutes or so at a slight bubble. I freeze my surplus soup in single serve bags (I haven't had any leftovers when cooking at a camping event), if you use potato and freeze it, it will go a bit grey rather than be white. I am lucky enough to have access to a bacon maker who cuts all the odd shaped pieces that won't go through the slicing machine nicely into chunks which are extra smokey. Also: bacon is salt cured and smoked - the salt curing alters the structure of the meat, making it take up water from what it was cooked in, see also 'Brining' for doing the same thing with other meat, and yes, there is such a thing as Halal 'bacon' made from beef or sheep belly, and Jewish 'ham' made from goose breast.

[@jasonhudson7697]

I like turnip or parsnip in my beans as well.

[@WARobertsonMMII]

Commenting for the algorithm.

[@LivingAnachronism]

Replying for the algorithm

[@brandonyoung7156]

The only thing I love more than bacon is that the thumbnail makes you like Jesus doing the Pacha (Emperor's New Groove) meme. 🤣

[@LivingAnachronism]

😂

[@thomaskonrath4337]

Excellent!

[@InterpretingYou]

Man, I've just cooked this yesterday but with raw bacon. Good soup, btw.

[@PersonalJesus-ot7vz]

It looks a bit like Carne en su jugo, a Mexican dish. I bet it tastes delicios as well.

[@schreckpmc]

Bacon is life.

[@ZendikarMage42750]

I miss not being allergic to carrots and celery. Putting bacon in soup seems like a fun idea though, I'll have to try that some time

[@munch15a]

I have now made this soup.

[@munch15a]

worth noting ive made this a few times and it was pretty good the only thing is found it used far to many beans on later re makes I increased everything else and I also add a bit of chilli flakes

[@August_Mannaz]

More cooking anachronism, I am not yet satiated ❤

[@karmaclanton5544]

Cool pot!!!

[@animeluvmajics4190]

good soup👌

[@seanbrondstetter2987]

instead of water add your favorite beer

[@DH-xw6jp]

I would love to see updates one these recipes once you have experimented. Like, does the potato and tomato make it a better soup? Would cabbage help bulk it up, maybe so barley corns?

[@hollyingraham3980]

Potatoes are South American. Old World, no freaking way. Columbian exchange also included turkeys, despite the name, peanuts, tapioca, sunflowers, pecans, pumpkins, and all child's and bell peppers, enliven ing old world cuisines. Sheesh. Medieval bacon was a smoked meat. The current active chunk was kept hanging in the chimney, being out of the smokehouse, so it stayed good. There's a medieval French rhyme that translates Soup in the evening, Soup in the morning, Is the ordinary diet Of a good Christian. It rhymes in the original. So you can't have too many soup recipes! In the cookbooks for the upper classes there were plenty of them.