I am from southwestern Germany, and my grandmother used to fry apple slices covered with this kind of batter. While still hot they were sprinkled with sugar and cinnamon.
@user-cr5nh4mv5j7 жыл бұрын
cave felem would I be correct in assuming you're swabian?
@KamikazeKatze6667 жыл бұрын
No, I am a Pan-European mongrel.^^ My grandmother was an Alemannian (with French roots) from the Upper Rhine Valley.
@user-cr5nh4mv5j7 жыл бұрын
cave felem so a bit like me then. my father was 100% Greek but my mother was an American with German Dutch and Spanish roots. I was curious because as my Germanic blood is from the Rhineland I've always loved the cuisine from that region and when you said Southwestern I assumed you were swabian I wanted to know how they prepare dishes like sauerbraten there.
@sandravalani3597 жыл бұрын
cave felem Great idea...thanks for sharing!😄
@KamikazeKatze6667 жыл бұрын
The history of my family is actually quite funny because for centuries it has been truly matriarchal, with only the women actually being born and raised here and daughters inheriting the house from their mothers and with their husbands coming from wherever and getting stuck here. The "correct" sauerbraten recipe is a difficult topic because there are quite a few regional variations and everyone has strong opinions about them. People from my part of Germany think that the kind of sauerbraten eaten in the Rhineland is disgusting.^^ Southwestern German cuisine is quite different from that of the rest of Germany as this area is not only very close to France and shares a common dialect and culture with norther Switzerland but also belonged to Austria far longer that it has belonged to Germany until now. The secret to Alemannic dishes is: everything tastes better with wine (and the secret to cakes: everything tastes better with kirsch liqueur). My grandmother's sauerbraten looked like this: - Mix several liters of good (very good!) red wine (preferably pinot noir) with several whole peeled onions, a handful of bay leaves, cloves, and dried juniper berries - Marinate a piece of beef or a rabbit in this wine mixture for about a week - Take the meat out of the marinade and dry it well - Heat oil in a large pot and roast the meat until it is brown on all sides - Roast the whole onions as well - Pour the wine into the pot - Put some flour in a clean pan and heat it, stiring the flour all the time until it is golden brown - Add a small amount of wine to the roasted flour and mix it well, then add this mixture to the wine sauce in the big pot to thicken it - Cook it for several hours - If the sauce gets too thick you can always add some red wine - Serve it with home-made knöpfle (Alemannian pasta), apple sauce, and bilberry jam
@Krawurxus6 жыл бұрын
German here. I'm a bit late to the party, but I hope you'll read this regardless.. My grandma used to have this recipe where she'd deep fry bunches of elderflower (still on the stems) coated in batter. She told me that this was something she'd learned from her own grandmother back in the day, so it goes easily back to the 19th century, if not further. This recipe is something that can obviously only be done in spring, but it's a wonderfully light and fluffy treat, doesn't really need any spices either, just a tiny bit of powdered sugar on top. Maybe if you can get your hands on some elderberry blossoms (we had plenty in our garden) you could try that some time. She also used to make elderflower syrup, we'd just cut it with water 1:10 and it makes a great and refreshing drink. Now that I'm an adult, I'm thinking that elderflower wine could be made that way as well, but unfortunately I don't have access to fresh elderflower any more.
@davecannon15236 жыл бұрын
That sounds delicious. How much of the flower stem did you use? I've heard they're poisonous
@MrHodoAstartes5 жыл бұрын
@@davecannon1523 Yes, elderberries need to be heated through before you use them, which is why a syrup of them is a traditionally popular way to use them, as you would cook the juice out of them. The flowers have a similar, albeit more floral taste, unsurprisingly. Since 2005 there is a new cocktail going around, called a Hugo. It's prosecco and sparkling water with elderflower syrup, fresh lemon balm and mint. Sometimes lime is also added.
@ruthsmith54395 жыл бұрын
I made some elderflower Champaign for the first time this year, not my cup of tea a bit too perfumed, might try the flower heads in batter though, thanks good idea.
@Krawurxus5 жыл бұрын
@Gabby Mouse Nice. Kind of makes sense too since my granny was originally from Sudetenland which is east of modern-day Germany in the Czech Republic. Her family escaped to Germany when the place kept changing hands during WW2, and she may well have brought the recipe with her from there.
@gladstanegonder49705 жыл бұрын
poor chap ! wondering where he ended up to not have access to eldertrees and their flowers anymore if you work with elderflowers take in mind that they also got some medicinal properties and if you eat to much of them it induces a light fake fever and can also irritate your stomach and throat, just like overuse of another old cake-herb, meadowsweet, would do ...they both got stomach irritating "herb-aspirin" in them, I think
@Dennis-nc3vw4 жыл бұрын
"Fried surprise" sounds like something a vendor in Fallout would sell.
@incredibleflameboy3 жыл бұрын
I'll take 2 mystery meats and a fried surprise
@hiroshima193 жыл бұрын
I'll take 2 and 1 cram ty
@TastelessTrees3 жыл бұрын
feels like something iguana bob would make
@Lucius19583 жыл бұрын
"Fried Surprise" = *Überraschungbraten!* (Shades of "Gravity's Rainbow")...🤣
@MK_ULTRA4203 жыл бұрын
NPC: "I've noticed all the rats are gone! I wonder where they went?"
@Banzai4315 жыл бұрын
In this day and age, your channel is a welcome refuge from the storm. Thank you so much.
@richardadams80364 жыл бұрын
Political Shitshow all over the World?
@jamesryder83054 жыл бұрын
Perfect for quarantine
@helenalewis16664 жыл бұрын
@@jamesryder8305 I concur it is a refuge from Dorona
@vidblogger124 жыл бұрын
You were about a year too soon with this comment.
@antoinettefierro4 жыл бұрын
Well said
@andreacuric49155 жыл бұрын
Great ... I'm from Austria and we still make this dough often .. more stiff for kind of Eclairs (sweet or spicy) , like here we cover Elderflowers or Apple slices ... it's a "Brandteig" ... love it ...
@shermansheepherda84884 жыл бұрын
gidday mate
@MoviMakr5 жыл бұрын
Those ancient German corn dogs look fantastic.
@mugensamurai6 жыл бұрын
I like how civil the comments on this channel are.
@themanhimself12296 жыл бұрын
I know, like this and binging with babish. are the only ones!
@nesa11266 жыл бұрын
Well he looks like nicest person on earth so i guess it's contagious or something :D
@kezkezooie85956 жыл бұрын
Yes it is, isn't it? This is one of my few places of respite in the often vitriol laden cesspit that so much of youtube can be. It's such a great channel with wonderful content and nice, courteous people.
@carollizc6 жыл бұрын
kez kezooie Well, it tends to not attract trolls in the first place, so that makes a lot nicer than many places. And Jon *is* a nice person - you'd have to be more of a curmudgeon than Andy Rooney (I almost said Gordon Sinclair, but you'd have to be a Canadian over a particular age to get that one) to find fault with him. I also suspect that most of the folk who watch these videos are nice, too. All of that makes the videos wonderful to watch, and fun to read the comments.
@iReima6 жыл бұрын
It's pretty wholesome content with no agenda at mind. And he's a nice fellow to listen to.
@teresainbc14963 жыл бұрын
His enthusiasm is contagious. I love how Jon is always smiling when he talks. He is a true treasure.
@spartin1173 Жыл бұрын
You can tell how much he loves doing these
@julianleischner37007 жыл бұрын
I'm from Germany and I recognised the batter recipe because my mom made dough like this every now and then. We call it "Brandteig" which means something like burndough. I know it mostly as a dough for what we call "Windbeutel", literally translated "wind bags" but you call them cream puffs or profiteroles, at least according to google.
@AGS3637 жыл бұрын
This is one of the very few channels, were you can like a video before watching without being disappointed.
@rosemcguinn53017 жыл бұрын
SO true!!!
@Breannietleo7 жыл бұрын
YEEEEESSSS!
@oatsi51427 жыл бұрын
AGS363 indeed
@MichiganHiker7 жыл бұрын
absolutely
@duanescot7 жыл бұрын
absolutely, very few channels have this level of production quality and content
@polythewicked5 жыл бұрын
Every Christmas, we had a dish called “fried dough” that came from my grandmother’s family who were German immigrant farmers in Maryland back as far as the 1700s (that’s as far back as I got). However, hers was always just deep fried bread dough that was flattened out into 5-6” discs and it was served with butter and maple syrup. As I got older, I started making my own sweet dough version scented with vanilla and citrus. Now I wonder if your recipe is what hers evolved from.
@douglasrodrigues93294 жыл бұрын
I've been trying some of the recipes out of curiosity. My wife thinks I'm crazy, and won't eat any of it, but I'm enjoying the experimentation. Great Videos!
@AlexLuyckxPhoto7 жыл бұрын
As a member of a mostly German unit (7th Batt 60th of foot) I'm going to pass this along to our camp cook to try out at a future event! Thank you!
@thomasfeck1887 жыл бұрын
In what Kind of army is there a "most german unit" ?!? I think you are in a reenactment Regiment, good sir? But i think your post was just lost in Translation for me.
@BrogimarusFranciscus7 жыл бұрын
Presumably a Revolutionary War regiment.
@richardc.mongler21227 жыл бұрын
Thomas Feck The modern day wehrmacht lol?
@l0lLorenzol0l7 жыл бұрын
The EU Army probably. Or most likely a re-enactment of revolutionary war regiments from Hesse.
@AlexLuyckxPhoto7 жыл бұрын
A reenactment unit yes, for the Anglo-American War of 1812, the 7th Battalion of the 60th (Royal American) Regiment of Foot fought as British Regulars made up of mostly German, Dutch, and Swiss who originally fought in Napoleon's army, captured by the British, formed into their own unit, sent to North America in 1814. They were a part of the army that invaded and captured Castine in August 1814, holding what is now eastern Maine until May 1815.
@freetousemusic20457 жыл бұрын
You rarely see a person so passionate about their hobbie. You always put me in a good mode. Truly inspiring
@freetousemusic20457 жыл бұрын
You're right. Thanks
@dr.zoidberg50965 жыл бұрын
It’s a lifestyle for this man.
@rogerhoke97254 жыл бұрын
It’s his job, as well. But you are correct.
@Unihuahua6 жыл бұрын
Him: We don't want to make a giant tub of this stuff. Me: Or do we...
@coffeetime38107 жыл бұрын
My Mothers family was German and they made fried bread dough sprinkled it with sugar and cinnamon. They called them pinches also known as grebbel
@qubla26 жыл бұрын
nancy briggs Arme Ritter...Poor knights
@Morgoth101016 жыл бұрын
For Arme Ritter you use old bread or bread rolls that are soacked in eggs and milk or cream not "raw" dough.
@MrIkoehler6 жыл бұрын
Yes, Kreppel are still a thing here, mostly they are called Berliner pancakes or just Berliner.
@MoonfaceMartin886 жыл бұрын
That depends on where you are in the country.
@Kuchenwurst6 жыл бұрын
Indeed. They're often filled with jam or sometimes even Bavarian Creme.
@matthewdockter24247 жыл бұрын
Guys. For real. "Fried" and "Dough" are 2 of my favorite food words. This looks awesome! Thank you so much for putting all of this together.
@maximilianfranz21585 жыл бұрын
@Belagerungsmörser the Sheep I really like your name. All those english speaking people probably will never know what Belagerungsmörser are used to do.
@chewchewpark47867 жыл бұрын
Ancestor recipe of the corn dog found it!
@dsatt577 жыл бұрын
Syco316 that is what I was thinking
@psych01857 жыл бұрын
Yeah. Pretty similar
@011y897 жыл бұрын
I'd say this was closer to the british toad in the hole except its fried instead of baked. the ingredients are exactly the same.
@jaji85497 жыл бұрын
In the 14th century cookbook "Forme of Curye" there are recipes that are essentially fried cheese sticks and funnel cakes.
@nightslayer787 жыл бұрын
Or pigs in a blanket
@XmisterIS4 жыл бұрын
We have two similar dishes in the UK, firstly there's the "sausage roll", which is a cooked sausage rolled in puff pastry and baked, secondly there's "toad in the hole", which is cooked sausages and caremelised onions baked in a batter. I lived in Germany for a while and it was nice to see how similar many German and English foods are - although unsurprising given that English people are Germanic too.
@captainrex44032 жыл бұрын
Toad in the hole is so good!!! One of my favorites
@zeemay1486 Жыл бұрын
In the us we call the sausage roll a "pig in a blanket" 😅
@robburlington97377 жыл бұрын
as a modern chef i am so incredibly spoiled by having literally all the information i'll ever need accessible by phone.... these people were incredible.
@existentialmess92736 жыл бұрын
I love how pure and sweet this channel is ☺️☺️☺️
@wardefiant7 жыл бұрын
I sent my brother to the store right now to get milk and eggs! Another great episode! I love the channel and have tried to cook several of them. It brings me back to cooking with mom and grandmothers. This channel is so great and I thank you for all you do!
@zachhaus84887 жыл бұрын
After a few Pilsners... I made this. And it's actually pretty good
@mandala3145 жыл бұрын
"Hold my pilsner" lol
@shashakeeleh54684 жыл бұрын
@Zach Haus How many eggs did you end up using (like, you remember)?
@desertrang3r7 жыл бұрын
My friend showed me this channel and I'm glad. Not only is it a genuine, creative, unique and really interesting idea, but your enthusiasm and delight in every video is awesome. You can tell that you love to do this. Keep it up. This is amazing!
@Donewithcounting7 жыл бұрын
Seriously... Who dislikes any of these videos?! There is no reason! All of them are 100% awesome! I'll be making this soon!
@iinRez4 жыл бұрын
This guy rejuvenates my faith in humanity.
@rockywspd6 жыл бұрын
I live a block away from Old Salem - never expected to see part of my hometown featured here! My love for early American culture and literature sprouted from visits to the town, and it makes me immensely happy to know that I share this interest with so may others across the country!
@andersnygaard9095 жыл бұрын
Thin the batter with fish stock, add nutmeg, and you've got a Norwegian fish dumpling sauce recipe.
@wms725 жыл бұрын
How are fish dumplings used?
@nelvea7874 жыл бұрын
Sold at nutmeg! 😂
@crunchybones25282 жыл бұрын
@@wms72 eating
@bigtokes81807 жыл бұрын
Looks delicious, Jon. Good to see you happy again after last weeks episode, and even better seeing you back cooking! You're the man!
@agp110017 жыл бұрын
He's not "too sensitive", I think. You just see that he's very much into doing what he does, and this was the first time that some idiots took a giant dump on his work. It's just frustrating.
@bigtokes81807 жыл бұрын
He addressed an issue that was taken out of context. Anyone in his position would, considering the success of the channel and his business. All i know is, this looks absolutely delicious.
@bswins96487 жыл бұрын
Grew up near Old Salem, and went there for grade school field trips. Loved the fresh baked bread, ginger snaps and Moravian sugar cookies! Look forward to trying this recipe. Yum! 😋
@yardsausage6 жыл бұрын
i live about a mile from old salem. i went to lathem school from 76' to 78'..we took a field trip there too. i still live in the area, i live a block away from parkway plaza..and i work at baitys tire right up the road
@Rasgonras7 жыл бұрын
Thank you very much for branching out and getting german recipes on the channel!
@Gjigfvniyf5 жыл бұрын
*looks disappointed it didn’t take longer to incorporate the eggs* this channel is so wholesome I love it
@lesley97957 жыл бұрын
How exciting! My family is from the Winston Salem area and I was raised Moravian. I have been to Old Salem more times than I can count and love our traditions.
@CherilynYoung4 жыл бұрын
Wow-- we're likely related, or at least our folks knew each other! I'm blood kin to any Hedrick in the area; strong Moravian heritage on that side!
@awsome1825 жыл бұрын
Sometimes I wish our eating culture nowadays was more like it was back then. More simple, with good simple ingredients. Nothing too fancy. Greetings from Germany. I love your channel 😊
@ImTakinMeFishin4 жыл бұрын
^^agreed. The health police ruined it for us with lies. Lard was deemed unhealthy so now we have to use coconut oil, sausage was deemed unhealthy so now we have plant based monstrosities. Eggs were deemed unhealthy so now we eat avocados. Meanwhile we live shorter and have more diseases today than ever before. I’m goin back to sausage, rye bread, butter, and honey.
@michaelmiller30946 жыл бұрын
How can you not love this guy! He's turned me into a video junkie on all the varied topics that he puts out. I never comment on videos but the material shared in his videos is exceptional. Thanks for taking the time to share all of this with us.
@towerclimber72777 жыл бұрын
These are the ultimate comfort videos, very wholesome and I love how it takes you back to the way we used to cook (which is so preferable to anything you can buy nowadays) thank you so much and please keep them coming!
@46619TAB7 жыл бұрын
My dad and his parents came to the USA from Germany as Hitler was rising to power [he hated Jews and he hated mixed religion marriages even more] and I remember her making something like this, she usually added apples and cinnamon. She was an excellant cook/baker and I learned because she allowed me to follow her her around in the kitchen. I haven't had this in decades and when she died, we realized she kept all of the recipes in her head, nothing was written down. I haven't had this in forever so I need to try it, thanks for another edible video!!
@Error_6944 жыл бұрын
With all the crap on KZbin I'm so glad I found your channel. Love history and I love food. Perfect match! Keep up the great work cheers!
@tonyoliver21675 жыл бұрын
Do love this channel, it's always so upbeat and optimistic, always enjoy watching
@vallerithomas46717 жыл бұрын
Yay! I grew up in the Piedmont Triad area of NC, so we went to Old Salem pretty regularly. It would be great to see some episodes filmed there.
@minuteman41997 жыл бұрын
It looks to me like Yorkshire pudding batter with butter added to it, and when you cook it with the sausage it becomes sort of like toad in the hole. I might try this.
@rosemcguinn53017 жыл бұрын
By golly! - you're right . Except that the fat source comes from butter and not rendered fat. I wonder what the history of Yorkshire pudding might be? Any ideas?
@the-chillian7 жыл бұрын
Think of cooking a large joint using technology like Jon has here. Maybe you've got it on a spit before the fire and are slowly turning it. While you do that, there's going to be a lot of fat dripping off the joint, falling into the fire, and causing flare-ups that put out a lot of smoke or that might be a fire hazard. At some point, someone got the bright idea to place a pan of batter such as they might use for pancakes beneath the roast to catch the drippings.
@KGC2107 жыл бұрын
First thing I thought was Toad in the Hole! Maybe one was an adaption of the other?
@Assassinus27 жыл бұрын
That was my first thought as well.
@mrdanforth37447 жыл бұрын
They would roast a joint or a fowl suspended in front of the fireplace with a pan under to catch the dripping. Sometimes they would put Yorkshire pud or a dish of mashed potatoes under instead.
@tamnickyle7 жыл бұрын
The amount of charisma flowing from this man is unreal
@salvatoreflauto70236 жыл бұрын
Just discovered your channel. I absolutely find it amazing. You are showing us a side of history that my entire family finds interesting
@brucerobertson85867 жыл бұрын
I just wanted to say that that positively, enthusiasm and passion are in short supply these days and James Townsend and Son stand out as examples of what the world needs more of. I cook, I'm an academic. The latter is my job and tires me, but this show takes me to a place apart where I can just exist in wonder and enjoyment and away from the troubles of the world. Thank you for all for your hard work and for working so hard for so many years and sticking it out so you can bring us the advanced products you do today
@marcherdegen50457 жыл бұрын
Can't wait for more German historical recipes. Thank you so much!!
@christianfern67765 жыл бұрын
They're like a little version of Toad in the Hole. I love this channel
@xtensionxward36595 жыл бұрын
how awesome it is to just drop all of your stress and indulge in a simple process such as cooking delicious food !
@stevemc815 жыл бұрын
Have you ever come across the traditional English dish "Toad in the Hole" it's a very similar idea?
@charlie917574 жыл бұрын
Searched for this, if he liked this then he's in for a treat if he trys toad in the hole
@tahabashir37794 жыл бұрын
the hell is that name?
@MichiganHiker7 жыл бұрын
Thank you for illustrating this to us, wonderful recipe but more than that that history is so interesting. An old country Italian recipe we always made when I was young was not batter but a fried dough that could be stuffed with anchovies or sausage or cooked plain and rolled in sugar. these older recipes were always so adaptable to make something regardless of how much you had.
@rookierook997 жыл бұрын
It's almost like something you can prep and serve at a carnival in today's times.
@VomicaEmanio6 жыл бұрын
Good idea! Gotta make sure to do that the next time I arrange a food stand at some festival
@JohnDoe-ff2fc6 жыл бұрын
I've seen rues (butter and flour), a thickener for many milk based sauces and soups (cheese sauce for mac and cheese, clam chowder for examples) made well in advance
@b_uppy6 жыл бұрын
John Doe *roux*
@JohnDoe-ff2fc6 жыл бұрын
>.< darn French and their mangling of the English language lol thanks for the correction
@b_uppy6 жыл бұрын
John Doe Hopefully the French are ruing their spelling. I had a hard time with it until took some French In school.
@cptcosmo7 жыл бұрын
I'd love to see you do a period Thanksgiving Day feast!
@HalbdaemonKite6 жыл бұрын
"Handbuch für FRAUENZIMMER" I'm howling! XDDDD
@PlayaSinNombre4 жыл бұрын
HalbdaemonKite why?
@williamblount85764 жыл бұрын
PlayaSinNombre Frauenzimmer (lit. “Woman room”) is a derogatory term for a woman. In particular, a woman of the lower class typically.
@PlayaSinNombre4 жыл бұрын
lolletsplay04 as a man that has worked in the restaurant industries for a decade, and still gets routinely out cooked by my grand mother... that kind of thinking is foreign to me. Thank you for the explanation.
@HalbdaemonKite4 жыл бұрын
@@PlayaSinNombre Whoops, only now saw your question. But yeah, the reason I found it so funny, is if you hear it used nowadays (I'm German), it is in a derogatory way. Like a (very mild, mind you) swearword. Historically it wasn't. "Frauenzimmer" used to refer to the part of a royal household that belonged to the lady (all her staff and her rooms). And later it was used to refer to peasant women in general.
@SomePotato4 жыл бұрын
@@williamblount8576 By the time the book came out, Frauenzimmer was not derogatory though. But now it very much is so of course.
@nonofyabeeswax99557 жыл бұрын
Hey! I know this recipe, my mom used to make dough balls this way. Though they were cooked in water. We ate them with (as you said) elderberry soup.
@4philipp5 жыл бұрын
non ofyabeeswax now that you mention It, this could possibly be a base for dumplings too
@Gravuun7 жыл бұрын
I love it :) Greetings from Germany!
@Neth917 жыл бұрын
do you know this dish?
@Gravuun7 жыл бұрын
I know this kind of dough, but we don't use it like that around here. It's mostly eaten sweet and made in the oven, like a cake.
@FlyingTigersKMT7 жыл бұрын
Gravuuna - Guten tag, mein freund!
@lkingmm53777 жыл бұрын
German ancestor's here! My Great Grandmother born in 1874 taught my mother to beat the eggs in one at a time. I think they blend easier that way. Thank you for this wonderful channel!
@drantil Жыл бұрын
A very similar type of batter is used here in Catalonia (where I live) to make "bunyols de vent"; it's a type of sweet fritter pastry or desert prepared during Lent and Easter. Sugar is not added into the batter, but I usually add some cinammon (not called for on the original recipes). When done properly, you put a round"ish" blob of batter into the pan so it inflates and grows like a balloon to the size of a golf ball or more, and the fun aspect of the dish is that inside it's almost completely empty, it's full of air. "vent" in catalan means wind, so you could translate it as wind fritters more or less, refering to that empty space inside. I sometimes prepare custard creme and inject them to fill the empty space, but the true dish is meant to be left empty and fluffy, then gently roll them in sugar to partially cover them right after cooking, providing the sweetness. Also, this german dish reminded me of the time I was living in Asturias, also in Spain like Catalonia, but a different region. There they have a specialty that is smoked chorizo, that looks like a red, oily and greasy sausage, so good and tasty, and they use it to eat it per se, or implement it on a lot of dishes. Once a year, they prepare a special dish called "bollo preñado", that in castillian means more or less pregnant bun. Basically, they prepare some bread mix, the kind that leaves a nice and fluffy interior, and then they use it to cover up a whole smoked chorizo. While on the furnace, the chorizo heats up liberating part of it's oils and grease, impregnating the insides of the bun now tinted orange/red and providing an explosion of flavour to the bread. The result is so delicious I can't recommend it enough. But again, anything prepared with this kind of chorizo is amazing; from baked beans or lentils, to an upgraded bolognese with pasta in the form of minced smoked chorizo, used as filling in an asturian "cachopo" which is two enormous (in length, not thickness) pieces of breaded and fried cow steak that are filled on the middle with a variety of things, or simply cut and cooked/boiled in apple cyder (another typical drink of Asturias) with a couple of bay leaves. All the results are amazing! By the way, thank you for sharing all this gastronomical history and culture! I love to see you experimenting with new(/old) things and giving hystorical explanations about the reason the dishes are made the way they are.
@eDDyL6667 жыл бұрын
1 day since i found this channel and i am loving everything i see and i'd love to have a kitchen like that
@townsends7 жыл бұрын
Welcome to the channel!
@frankdeegan89743 жыл бұрын
@@townsends The most wonderful thing about this kitchen is the video he makes to show it is a set. I know somehow it feels like much more
@NJPurling6 жыл бұрын
The cookery on this channel never fails to leave me drooling all over the keyboard of my PC.
@goodbloomgirl7 жыл бұрын
I thoroughly enjoyed this episode. Not only did I enjoy the recipe, but more than that the enthusiasm with which you present the subject.
@Cthulhu037 жыл бұрын
Jon, we made this recipe today at the Goschenhoppen folk festival in Frederick, PA. First we used bratwurst, then used ham. Finally, we fried the last of the batter up by itself. It went very well with a little molasses. If I could attach a picture, I would.
@Bartoc19886 жыл бұрын
You were grinning the whole time and I can understand why :D Greetings from Germany. We still use a similar recipe for fried stuff in dough. We mostly use a sausage or apples cut in rings.
@KahlestEnoch7 жыл бұрын
Of course the bratwurst tastes good, it is battered and fried in lard. This recipe looks awesome.
@katanatac5 жыл бұрын
I am a North Carolina native and when I was a young lad back in the early sixties, my school took us to Old Salem for a field trip. It was a wonderful place, the sights and the bread baked in a stone oven are very fond memories. I still have a candle snuffer that I bought there during that field trip, I will pass it on to my grandchildren.
@gerryjames97206 жыл бұрын
My mother is a Winston-Salem, N.C. Moravian. This is the dough (thicker than his batter) that she used to make chocolate e’clairs. Dropped by long spoonfuls on a cookie sheet, then when cooled filled with a whipped chocolate butter pudding and chocolate iced. As children we would have to be driven off of them, and I with my plain tastes would eat the shells all by themselves. Watching him mix that batter brought back so many memories.
@TheGabriellestriker7 жыл бұрын
Yayyy! I'm so happy to see a happy new video!
@jodiealamode7 жыл бұрын
Yeah, basically choux paste. If you fry it, it's a churro, if you bake it, it's an eclair or cream puff.
@ryusaki1766 жыл бұрын
I personally admire the dedication he puts in. Both the recipes and clothing style make this one of my favorite cooking channels on here
@Baccatube795 жыл бұрын
The pastry is called "Brandteig" in German and usually used for sweet pastries such as, in fact, funnel cake, éclairs, or what we call "Windbeutel" which is like a bread bun cut in halves and filled with whipped cream.
@amberneff51786 жыл бұрын
Almost like an old style corndog, but way better! Dude he made this look so good so would love to try many other fruits with it too!
@nathanfagan98816 жыл бұрын
Kind of reminds me of "Toad in the Hole" a recipe from the UK, which basically is Yorkshire pudding baked with sausage in it. Yorkshire pudding essentially just being a batter placed in oil and baked.
@khappy12865 жыл бұрын
So happy, so genuine, so 'life' - just like me! Glad to have found so many nice people here:) You are so nice Jon! Ty.
@sillybeeful3 жыл бұрын
I really enjoy these videos, thank you Townsends.... one of the things I love about these videos (apart from your engaging and enthusiastic personality John) are the beautiful vessels and utensils, fabulous
@h.k.33177 жыл бұрын
Great work ! My grandma has a very old cookbook too. It falls apart because it is almost 200 years old. Keep up the good work. Greetings from Germany
@dchino86796 жыл бұрын
Do you think she might let you take pictures of the pages? Such a wonderful treasure should be preserved :-)
@ISeeYouOliver7 жыл бұрын
thank you jon. you're the highlight of my day!
@virginia71917 жыл бұрын
I went to Old Salem a few years ago. Thoroughly enjoyed it! Their bakery is wonderful!
@travelingsnail7 жыл бұрын
I just found out about your channel and am loving everything so far. I'm also a native German speaker living in the US for over 20 years now. If you guys ever need a hand deciphering or translating German (even old stuff) I'd be happy to help.
@steppingstone67977 жыл бұрын
Thank you for all you do
@copperbear83107 жыл бұрын
What, no nutmeg?
@rosemcguinn53017 жыл бұрын
hahahahahah :-D
@MM-qd4lh7 жыл бұрын
Copper Bear 😁
@tainicon46397 жыл бұрын
Actually that sounds really good...
@esem13677 жыл бұрын
Omg 😂 so silly
@rosemcguinn53017 жыл бұрын
Joe ! Oh no!!! World CRISIS! A Nutmeg shortage!!!! Yikes!
@oovii8086 жыл бұрын
What I love about your videos is that your passion for what you do comes out.
@adventureswithfrodo27217 жыл бұрын
well you have one of the best mixers I have ever seen, a Townsend. cheers
@zsnowbarger7 жыл бұрын
I have recently found your channel and really love the content I have found, my children and I love watching everything together. Thank you for the clean family friendly videos. Question though, the hat you are wearing seems to be one of your favorite as I have seen you wearing it in several of the other videos. Do you have a video on it or would you be able to give more detail about it? Thanks!
@armaitainfinitas61927 жыл бұрын
Men's Work Cap www.townsends.us/mens-work-wc923-p-1105.html
@mugensamurai6 жыл бұрын
Awesome recipe, reminds me of a pate a choux from France.
@janellegodin29346 жыл бұрын
mugensamurai that's pretty much exactly what this is
@davecannon15236 жыл бұрын
Yes! Just like a churro dough
@RadityaNugraheni24054 жыл бұрын
@@davecannon1523 I think so too! Yesterday my sister made it, really delicious 🤤
@dankolaska42774 жыл бұрын
Even the process is almost identical. Only difference I really notice is adding the flour from the start as opposed to adding it to already boiling milk/water.
@tom678ify7 жыл бұрын
Never stop making these videos. Amazing
@SenorEscaso5 жыл бұрын
I live in Winston-Salem, and I love visiting Old Salem! For those who may come through the area, Old Salem is literally in the middle of the city close to downtown, so if you're traveling on I-40, you don't have to go too far out of your way to see it.
@MrPh307 жыл бұрын
Choux paste, some of the finest of the baked good, dont open the ovendoor when they are baking, if you do they drop down in size.
@sillydogs33607 жыл бұрын
Lol yeah, that's my thoughts exactly, this is a classic french pate choux pastry recipe.
@mju347 жыл бұрын
Yorkshire pudding
@NamelessHobo7 жыл бұрын
Beat me to it, I was about to say it's a choux pastry.
@watermelonlalala7 жыл бұрын
I thought he was making cream puffs when he mixed that dough into a lump.
@SomePotato6 жыл бұрын
We call it "Brandteig" in Germany. As it is often the case, it will probably be hard to find out where exactly in Europe it originated - and also irrelevant. The taste is important!
@manicmechanic18817 жыл бұрын
probably make a good fried green tomato batter
@b_uppy6 жыл бұрын
manic mechanic Never did batter on those. My experience is that green tomatoes resist batters. Instead pat dry the tomato slices. Dredge in egg, the coat in a flour mix of salt, pepper, flour and some cornmeal, (opt.). Fry in butter until well-browned.
@stoneblue17956 жыл бұрын
omg-yes
@ladymaiden23085 жыл бұрын
I once didn't have any egg for this, so I padded my green tomato slices dry, soaked them in milk for just a few seconds, then roll them in the cornmeal and seasoned coating. Surprisingly enough this work too. I think the recipe with the egg is superior, but I had a hankerin for them and I wasn't going to go in the town, or go without LOL.
@b_uppy4 жыл бұрын
@Michelle I like the way mine turn out. Nice balance.
@jalleman617 жыл бұрын
this is what I call your best.Simple common food that supports everyday life of the period.The only problem is that it still comforts you today.
@jeffreyloskoskill49013 жыл бұрын
This guy is so chill and softspoken.
@WarhorseStudios7 жыл бұрын
Lovely Recipe, looks very tasty. :)
@PoliticallyDonutTasty7 жыл бұрын
Pls add cooking :D
@erroltan17436 жыл бұрын
Warhorse Studios will there be a townsends Easter egg? xD
@Blazethebest36 жыл бұрын
Im excited for kingdom come :)
@erroltan17436 жыл бұрын
Blazethebest3 me too man
@erroltan17436 жыл бұрын
Warhorse Studios will we get a dlc continuation for Henry's story? I loved the game but I really wanna see how Henry's story ends :(
@elKuhnTucker7 жыл бұрын
I'm from Stuttgart's vicinity, my mom makes a very similar dough, to fry it in small lumps the size of apricots. Incredible in soup, but also to eat just as is.
@mmacnicol4717 жыл бұрын
Soup! Yes! How could I have missed that?! Thank you, thank you.
@kleineroteHex6 жыл бұрын
more power to your manual labor! I recall my mom stirring batters prior to owning a hand mixer! They are good memories, but mom worked hard on all the goodies!
@tempocrazed7 жыл бұрын
My wife's family is German and I get to eat her families German food often, but this is not something they've ever made. I hope you do more so that I can share it with them.
@Hockeyluke10427 жыл бұрын
So this is like the OG pigs in a blanket, nice
@Schnatterlein7 жыл бұрын
Try it with elderflowers sprinkeld with Sugar. So amazing
@rustywaters41364 жыл бұрын
So great john! Awesome to see you enjoying what you do!
@ProfoundConfusion7 жыл бұрын
Thanks for all the excellent cooking videos you've been creating lately (especially the ones you've made with guests). But I also love the simple campfire/soldier cooking videos you make. I hope you make some more of those in the future. They're fascinating & really useful (for some of us, anyway).
@OtoyaYamaguchi7777 жыл бұрын
Me halfway thru: "What's so German about this?" You: Throws down Bratwurst
@Annika95177 жыл бұрын
Thank you for the interesting videos!!! Greetings from Stuttgart, Germany where this recipe was printed :D
@vickyschumann18726 жыл бұрын
This video was fun to watch! In germany it's called "Brandteig". I just love this dough! It's what french use for éclairs, so they fill it with custard and put a special fondant on top. In germany we typically fill it with fruit (usually cherries in with cornstarch thickened juice) and whipped cream and decorate with icing sugar 😍! But i have never seen it to be used like this! Thank you!
@kitchenmom7 жыл бұрын
as I'm only 15 minutes away from Stuttgart I really enjoyed this recipe. We schwabians are known for clever but easy and most importand frugal recipes. Mostly farmers old schwabian recipes are about eggs, flour and pork! thanks for sharing with us. can't wait for the next one.