Budget Cooking in 1755 - Meatballs Two Ways

[@DetectivePoofPoof]

"I forgot the Nutmeg when I was putting the spices in..." _somewhere far away John Townsend wakes up in a cold sweat_ Wife: "What is it, honey? Bad dream?" John: _distant gaze_ "I sense a disturbance."

[@DetectivePoofPoof]

_...later..._ _John, bursting into the set:_ - The *spice* must FLOW!

[@vigilantcosmicpenguin8721]

Ryan had to make sure to put in the nutmeg before things went any further.

[@garyfrancis6193]

It’s like a million nutmegs crying out at once.

[@MrGrimlocksmash]

Imagine a multiverse where Thanos snaps all nutmeg out of existence. John Townsend proceeds to wield Mjolnir and Cap's shield.... Thanos: "What do you have now Mr. Townsend." JT: "DEEZ NUTS...MEG"

[@ChibiPanda8888]

This comment thread gives me life. (Also I'm laughing my fool head off. 🤣🤣😂😂)

[@m0nkeyman911]

"Roll into balls the thickness of a nutmeg" Jon Townsend bursts through the wall 18th century music intensifies

[@Run3sc4p3g0D]

Can't escape runescape even on a townsend video. Keep being you gnome man! lol

[@LadyTerelle]

Next they gotta try making raisins into grapes

[@Euripides_Panz]

Oh, yeah! - Nutmeg Man

[@danksalt5935]

Orff - Carmina Burana: O Fortuna plays

[@CleoHarperReturns]

Instead of being dressed as the Kool-Aid Man Jon shows up dressed as the Switchel-Man of Succor, pocket grater in hand

[@jfbrko290]

The nutmeg size reference has me convinced this recipe was actually written by a Townsend family ancestor.

[@cpiantes]

Shouldn't that be Townſend?

[@rustyboi5402]

@@cpiantes yes it ſould

[@Aalienik]

Why do the s' look like that in those older scripts? The obviously have the types for 'normal' s, since they use those if a word ends in s.

[@leannemori9688]

@Steve Dave thank you for that. Always wondered about that. Looks like f to me

[@janking4418]

@@Aalienik aq

[@WatchingNinja]

Everyone keeps saying how different this episode is, but I don't think so. It's a lovely episode and I see how similar Ryan and John are in presenting. Very personal, friendly and warm, and detailed. Fits in well with the channel.

[@evansquilt]

Ryan really seems to be hitting his stride. Nice job.

[@laciewall6170]

Came for the learning, stayed (6+yrs later) for the charisma (read: honesty) Great guys and gals, all around.

[@rosemcguinn5301]

I second that! I'd say that both are approachable and friendly, knowledgeable and interested enough to keep viewers interested.

[@michaelo5003]

A little stiff in front of the camera but the only way to solve that is to do this more often to get more comfortable

[@GlazeonthewickeR]

Different doesn’t mean bad. Ryan brings his own flavour and that’s a beautiful thing.

[@robintitanstudios6455]

Ryan: "I forgot the Nutmeg" John: *I've never seen this man before in my life*

[@genericpersonx333]

Personally, what I like best about Ryan is that he is so committed to the historical recreation that he wears those tiny lenses. I would go mad if I had to wear those, but in the 18th century, when each lens was the finest glass ground by a fingertip rolling on a emery, making a big lens that covered the whole face of your eye-socket would have been extraordinarily expensive. That and he is clearly a competent cook, which the world always benefits from having more of.

[@FaerieDust]

Oh man, yeah, I always go for the biggest possible glasses - those tiny ones would be even worse than just going without... That is *dedication* !

[@OPTIMUSL1ME]

Peter Griffin

[@raraavis7782]

Tiny glasses when you're shortsighted...made that mistake once...never again. It's awful, to have such a small field of clear vision.

[@genericpersonx333]

@ShadowAngel Not really. He is a big man for sure, but being fat does not change the shape of your skull or your eyes. Those are small glasses, plain and simple.

[@blackmetalredneck5628]

I cant stand not having my peripheral vision as is, I couldn't imagine having that small of a pair of glasses

[@RaskStar]

Always glad to see Ryan, even more when he gets a whole episode to himself.

[@NobodyCaresALot]

Ryan has a great presence. If he's included in any of these episodes, I always give it them a little more credit. You can tell by his joy in this work that he really understands the process and pursuit of period piece foods. Always great to see him.

[@coasterbrookie]

I really liked Ryan’s presentation. Both he and Jon are such kind-hearted folks. Fantastic presentation Ryan and look forward to more of your presence on the channel. Also, I was laughing at some of your inflections and how you are rolling your hands as you described the dishes. Just a great job, sir!

[@derkolossal9433]

The positive affirmations about how mistakes can be corrected while prepping was great. I have found most people reluctant to try antiquated recipes because of the fear of failure. This video is a lighthearted and very supportive way to encourage more people to try “old things”. Excellent job!

[@just_some_internet_rando]

No mistakes, just happy accidents

[@mahna_mahna]

This is one reason I love watching Chef John's channel. He keeps his mistakes in, and tenderly mocks them.

[@ChibiPanda8888]

It's like that with any recipe, really. Sometimes the mistakes taste better than the actual recipe!

[@thomashamilton2240]

as someone who doesn't eat meat, but loves this channel, I appreciate this recipe and that you made the non-meat meatballs with butter (vegetarian) and cooked it first (uncontaminated). You guys are great!

[@chickenman1801]

Should have fried the meat ones first for the flavour

[@mahna_mahna]

@@chickenman1801 Which would have made no sense, historically. If you're making a meatball because you have no meat, you're not going to have the meat ones to fry it in first.

[@chickenman1801]

@@mahna_mahna you might have fat to fry em in

[@mahna_mahna]

@@chickenman1801 Yes, but you didn't say "you should fry them in meat fat". You said "you should fry the meat ones first". That's not going to be relevant to when they were making meatless ones.

[@chickenman1801]

@@mahna_mahna it's relevant when we are talking about this video where the comment I am replying too is about the order these meatballs have been fried in.

[@ballpeenbaby]

History teachers need to show Townsends videos in class

[@Miles-lq7vc]

I think that after every episode

[@gorderumsi6424]

I've learned more from Townsends than I did in history class, food is a universal language

[@lauracatania5063]

My favorite part of history was always how people lived their lives. Food is a huge part of this

[@MikehMike01]

very little educational value here but ok

[@T3t4nu5]

@@MikehMike01 There's a lot more educational value in a video that makes history living and interesting than there is in a lesson that just makes you memorise dates and places.

[@neflesward2727]

It's always a pleasure seeing Ryan cooking, he is such a passionate guy and you can really see how much he likes preparing a meal and thinking about the history behind it

[@GMan-hk7uu]

I saw the townsends ad in one of the latest editions of the backwoodsman, I sure was surprised to see john standing there in my magazine.

[@johnnyCheeseburger]

Ryan seems like the nicest guy in the world.

[@ACDBunnie]

I really appreciate you doing this series. I'm a college student living in dorms in a big city. I don't have an outdoor oven, the stores around here don't sell things like suet. Butcher shops are hard to find anyways, the ingredients I use will have to be something I can find at Walmart or Target or the university's convenience store cause that's all we got. But the recipes on this channel look so cool, I've always wanted to do them. So I really appreciate you making 18th century cooking more accessible for everyone.

[@-cody_]

even if the whole recipe isn't strictly vegetarian i always get so excited seeing these meatless/meat substitute recipes in my notifications. i love watching you guys cook just about anything but these make me extra happy

[@mars.x]

Me too! I’m like wow veggie 18th century dish - and then there’s lard or something haha. But easily can remove those, so it’s still so awesome

[@ec6933]

Dude don't get me wrong I love John but man Ryan is really informative and entertaining!!!... John is kind of like listening to a storyteller whereas Ryan is more like listening to a scientist

[@tammyellison735]

I agree and I love them both

[@CatChase957]

Exactly my thoughts. I dont mind the Ryan only episode, change is good.

[@hellomjb]

I'd say John is like listening to your dad or grandpa, very informative and calming. I'd say Ryan is like listening to an older sibling or cousin, entertaining with some good side knowledge.

[@TheUnicornApocolypse]

i love the little "... and aromas" that you threw onto the end of "flavours". gotta be internally consistent! love the content keep it up

[@BombzofJager]

Ryan is just as wholesome as John, love seeing him get solo episodes. Very kind soul, and very good at describing every detail of the food and comparing it to modern day tastes and recipes.

[@anthimatter]

This is the first time I've seen you cook some on the channel. You, sir are excellent. I'm going to join T+ just so I can watch more of your cooking. You and Jon are so calming and interesting to watch. Can't get enough!

[@folklohrfamily7310]

I have not been a fan for hushpuppies as they are typically so dry; however, there were a couple of times I had the pleasure of tasting a really delicious hushpuppy. Now, Ryan, you have blessed me with an opportunity to make delicious hushpuppies! Thank you! I truly enjoy these episodes.

[@rocknrolla2426]

Most hushpuppies you get have been cooked, then frozen, then cooked again. A hushpuppy done from scratch fresh is yummy.

[@heysuz701]

Hush puppies was my first thought once he started making the meatless one. As for the nutmeg size, makes it more of a true bite size than what we are used to!

[@albinoorca]

@@heysuz701 Agreed, the giant meatballs of today are off-putting to me. If I have to take 2+ bites to eat it, I may as well have meatloaf or another meat dish. This size seems perfect to me!

[@cjcornwall]

Great show. I really enjoy seeing you in these episodes. I do cooking (Sous-chef) for a reenacting Civil War group in Alabama. We call our group, "The Useless Mess." I always like seeing you and Jon Townsends' shows to get ideas for our cooking impressions. Thank you all.

[@TheMangyAngel]

What a great video! Ryan you have real presence and I love that you encourage viewers to experiment and make the recipes. This was really enjoyable, ten thumbs up would watch Ryan again and again and again.

[@Fairyfink]

Love Ryan's presentation style as I only just discovered this channel, I didn't know Ryan wasn't a regular presenter.

[@PuffyRainbowCloud]

A comment on meatball sizes: Swedish meatballs are often oversized in America. While we don't typically make them as small as a nutmeg (tiny!) we don'y make them the size of golf balls either! They're maybe an inch in diameter, tops.

[@KingZealotTactics]

@asdrubale bisanzio When Italian/Sicilian immigrants came to America, they had access to more meat so the old dishes sort of have more to em.

[@scrappydoo7887]

@@KingZealotTactics yea I'm sure that's the same story for all of the stupid portion sizes in the states 🤣

[@KingZealotTactics]

@@scrappydoo7887 You are just mad that everything in Murica is bigger. ; )

[@KingZealotTactics]

@asdrubale bisanzio Why not a combination of the two? that sounds good to me lol.

[@arokh72]

Same for me here in Australia. Even the Ikea Swedish meatballs are nowhere as big as in the US. For me, about 250g (1/2lb) of mince (ground beef) makes enough walnut size meatballs for 2. I find most single portion sizes in the US are enough for 2 people...good way to save money when eating out though.

[@olddawgdreaming5715]

Thanks for sharing with us Ryan, looks and sounds good!! Keep up the good work and videos, Fred. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋

[@Begining2013]

I love this guy. He needs to star in lots of videos.

[@lisaheisey6168]

My nan used to make what she called "breadballs". After making something, like chicken cutlets, there was always left over Italian breadcrumbs and egg. So, she'd pour the eggs into the breadcrumbs, roll them into balls, and fried them, rather than let the breadcrumbs and eggs go to waste. She also squashed them a bit, to make them fry easier. My mom and I liked them so much, we would make breadballs on purpose, not just because we had leftover breadcrumbs and egg. We would also add different seasonings to add to the flavor. When I eventually stopped eating meat, they became something I make even more often now.

[@agimagi2158]

Omg my grandma and mum do this too! It's my favourite part of the meal!

[@joanhoffman3702]

Many years ago in Trinidad, our group made a stop at the roadside. There was a nutmeg tree with ripe fruits on it. The fruits were the size of a peach with a vertical split. Inside each was a nutmeg in the shell with the reddish thick webbing of mace on it. Some of us took advantage of this and harvested fresh nutmegs off the tree. For some years afterwards, I used nutmeg of a known age and source. How many people can say that?

[@kaitoudark1]

Oh wow this was fantastic! Thank you for sharing this! I'm glad you're getting time to shine too, Ryan! I'd be up for more cooking episodes with you for sure!

[@thatavalon]

I'm loving the Ryan spotlight episodes, and awesome to see some 18th century meat alternatives!

[@rosemcguinn5301]

Well done, Ryan! I really enjoyed this episode. The comparison/contrast approach kind of reminds me of the earlier Tale of Two Cakes. Always a pleasure watching you cook.

[@dwaynewladyka577]

This channel is so great, because of the positive presentations, interesting and informative topics, and great hosts. Cheers, Rose!

[@rosemcguinn5301]

@@dwaynewladyka577 I agree completely! Seeya at the Tavern, Dwayne!

[@lollerich]

Ryan is an excellent host. John is magnificent but I'd have no problem with seeing Ryan host more videos as well 😊

[@BigSnipp]

Ryan was great.

[@The-Story-Assassin]

I love the passion you guys have for your work. Thank you for sharing.

[@lucasfachini128]

What a great episode! Ryan did a great job here, I really appreciated it!

[@Darthquackius]

I think the thing to remember is that, "forced meat" was basically a term for stuffing. Stuffing often did include meat, but it was for stuffing into other meat. So a forced meat ball is... Well it's pan fried stuffing balls.

[@Paintplayer1]

I want to hang out with the Townsends crew. Everyone seems so cool

[@mrknoch]

They are all as warm and genuine in person as they appear on screen. I once got to go to a Jim's Red Pants concert at Jas. Townsend & son with my family (before they reconfigured the store). They treated us all as family.

[@Paintplayer1]

@@mrknoch that is amazing, I would love to do that!

[@agimagi2158]

Yes! I'd love to work there over the summer holidays. You know just chooping wood or onions in period garb and hanging out with the crew 🥰

[@abelq8008]

If they had a restaurant with an 18th century tasting menu, I would plan a vacation around it.

[@jmwolfe]

I like this guy! I can't even pinpoint what it is about him, but I could watch his videos all day!

[@michaelpthompson]

Looks good Ryan! I gasped a bit too, when it said make them as big as a nutmeg. I thought "That seems awefully small."

[@KairuHakubi]

I wish people were less inclined to make gigantic meatballs. the whole point of meatballs is the lovely browned outside, so the smaller you make them, the more outside you get.. and less dry, crumbly insides.

[@toryistatertot5394]

Nice to see Ryan steppin up to the table. Love the way he presents these recipes. Townsends has an awesome team.

[@HarithBK]

the intent with meatballs was to spread out the meat usage the same is true for lasagne. if you look at old recipes of lasagne the meat content will be cut in half if not more. if you only had enough meat for 4 people but you needed to feed 8 this is how they dealt with it.

[@kelvarius]

Been binge-watching these videos while being sick (just a bad chest cold, thankfully!) because these are absolutely fascinating! Unfortunately, because of my being sick & how soothing the music is, I keep fighting off the urge to nap! LOL! Absolutely LOVE this channel... Keep up the great work!

[@ashleighlecount]

You're doing a great job Ryan! Definitely better than any pineapple could do. Keep it up!

[@gray_mara]

The meatless balls remind me on a meal we used to have in the monastery. I can see a lot of everyday history preserved in monastic life. Since we often fasted from meat, we had a lot of vegetarian meals, one of which was stuffing balls. We used to bake them rather than fry them, with big chunks of roasted onions in the pan to add amazing flavour to the oil. They were small, like these ones, too. So crunchy on the outside and soft inside and so flavourful. It's kind of exciting to see that this is a historical thing and not just something Mother Gregory whipped up one Friday when we had nothing else - although that happened pretty often, too!

[@miraclefarm1927]

Thank you for bringing us recipes that we can cook in our own kitchen and it would still taste like it would have so long ago. It's like eating history. Blessings

[@w.f.f.2023]

Meatless Meatballs?! I was intrigued! Perfect for a Catholic foodie who abstains from flesh meat every Friday of the year!!! Thank you Ryan, Townsends & Co.

[@MTB214]

Looks great! I’d want to try this! It’s like different seasoning of the meatballs we are used to. The meatless one made me immediately think of Italian meatless meatballs. It’s same seasoning but no meat in it. A tip I learned from a chef is to put the onion, garlic parsley salt and pepper in a blender with a bit of tomato sauce or in a food processor, to mix with the other ingredients.

[@DiscoCatsMeow]

At first I was like " Where's John".... But wow!! I thoroughly enjoyed Ryan's presentation and commitment to authenticity yet ease in the kitchen. I will definitely be checking out his pantry episodes. I hope to see more of this collaboration in the future. Great episode, it's just what I needed this morning...except now I want meatballs for breakfast. 🥰

[@AlRoderick]

The meatless meatball looks like a colonial falafel. Looks pretty good.

[@psalm91rdwlkfpgrl]

i agree. i was thinking make it with ground lentils or chickpeas instead of or in addition to bread crumbs to get some protein. yum 🙂

[@catlady2525]

The vegetarian “forcemeat” balls were often used to garnish roasted poultry as it’s not easy to stuff a spit-roasted bird. Think of it as stuffing cooked outside the bird.

[@Travelerr]

Great stuff! Always love catching these episodes!

[@JFBluegrass]

Interesting that the method uses suet with a consistency like room-temperature butter. In the UK, suet is readily available in supermarkets and is usually sold unrefridgerated in a box filled with small pellets of suet rather than being sold in a lump like butter or lard. Whenever I've seen anyone use suet fresh from the carcass of an animal or bought fresh from the butcher, it is kept cold, grated, washed in cold water to remove any blood or other unwanted things, then stirred through a mixture in that form. Used in both those ways, it acts like cold, grated butter stirred through pastry - it keeps its shape when mixed in at room temperature but melts when cooked, leaving air pockets and increasing the lightness of a dough and improving its texture. Any thoughts on how fresh suet would have been used in a recipe like this in the 18th century? My instinct is that the intention was to lighten and lubricate the forcemeat balls and I wonder if grated suet was the recipe's intention with just the egg used as a binder.

[@nickcage5102]

Awesome presentation, great seeing Ryan doing it. Love what you guys are doing.

[@maureenshockey9937]

* excited vegetarian enters * I'd love to try these with some lentils and mushrooms!! Historical recipes are tricky for vegetarians but very appreciated! P.S. YIKES never forget the nutmeg!! xD

[@mattshaffer5935]

Love seeing you in the kitchen sir! Great!

[@deborahscotland8819]

Again, the people at Townsends making learning fun. And Ryan is a born presenter.

[@erinmartin2]

Great job, Ryan! Looking forward to more of your videos. Will be trying both recipes this weekend. Love this channel!

[@linewizard]

It's great to see that Ryan has just as warm and inviting of a presence on camera as John.

[@J_Dewar]

I absolutely love the standalone cooking episode with Ryan. He does a great job at bringing a modern Spin With his speech but still Remaining old world. It's a great way to diversify the channel

[@tristanl.2650]

Great work Ryan! Love the cooking episodes!

[@hollywoodzero2915]

Thanksgiving in the US today and last night we're talking with my extended family about cooking and the work it would have been without our modern tools and what is available in stores. We ended up showing a few Townsend cooking videos for the extended family and everyone loved them! They hadn't heard about the channel. They're now fans.

[@lavieestunsonge4541]

"I forgot the Nutmeg!" *John Townsend noises intensify*

[@kaitoudark1]

I honestly expected John to show up right after that LOL

[@thenoblegasargon]

Good work, Ryan! You're fun to watch! 😊

[@ericdee6802]

Great Job Ryan and the 18the Century crew,❤️, We love seeing Ryan tossed into the mix, breaks up the same ol,same ol... ✌️👍🤟 P.S. Dont forget we have an on-site Blacksmith that performs outstanding first class work and needs to be let out of the shed once in a while!!! ✌️👍

[@CallmeJeffy1]

Thoroughly enjoy this guy. I love when he is in the videos, please have him on more often! Love from center Ohio!

[@Xaintrix]

Hell yes more Ryan food history!!!

[@tcwaln5437]

Great job Ryan, keep up the good work!

[@barbaravrocherlane862]

Enjoyed watching you cook for us, Ryan. I'm gonna try the meatless meatballs.

[@nightsage217]

One of the reason I really like Townsends, because they just keep help justifying the recipe, allow ppl to enjoy the food even in the not-so-good time. No meat? U got this! etc

[@esper6119]

Ryan really do be vibin' very laid-back, very comfy

[@billshepherd4331]

It's a joy to watch Ryan cook! Keep up the great work Ryan!

[@johnwilson1862]

Love your videos guys makes me feel a little more connected to the past! Thanks alot, john.

[@jamestracy9592]

Great video Ryan! I love how the video includes the bit where you remember to include the nutmeg.

[@leannemori9688]

Ryan is so cute. He looks like a kid. Great job, and sounds pretty good

[@リサリサ-d3p]

Ryan, thank you for this video! I love the food videos and you are a great presenter. I really liked the deviled egg one too. I plan on making both versions of these (to contrast and compare). I probably never would have thought to use lemon peel in there! I bet these would be good with fish instead of beef too...

[@Tonythetrucker1979]

You could almost make a scotch egg the way mixture looked

[@andresa6994]

In brazil we have an recipe that is very similar to the meatless ball, its called "Bolinho de Cebola" that translate roughly to litlle onion balls, its an wonderful dish.

[@zzydny]

I truly do try some of the recipes from this channel. As a lifetime vegetarian, I am especially happy about today's episode because of the meatless meatballs! Definitely gonna try this soon. I make my own bread so the crumb for me will be very different and not as fine as the one used here. Will be interesting and I'm looking forward to it. Now I've just gotta go grocery shopping. (It's September; I haven't been to the grocery since mid-July. Oh my.)

[@lyra2112]

You can push your crumbs through a mesh sieve a few times to get them finer.

[@zzydny]

@@lyra2112 Good idea. I actually like them not to be too fine, though, because I think that bigger crumbs give a nice texture to various types of meatless patties that I've made.

[@wannabe4668]

Lifetime vegetarian? How sad

[@zzydny]

@@wannabe4668 Thank you for your assessment. I cannot eat meat due to a medical issue. It is not easy always being vegetarian but it keeps me alive and I am grateful for recipes that don't contain something that I am unable to digest.

[@Azpec]

Always love a Ryan video!

[@joshuawade7938]

You do a great job ryan. Awesome video.

[@susanapplegate9758]

I ‘ve always enjoyed Ryan on this channel. Very glad seeing him do this vid. Love all the lovely content here!

[@spurgear]

Ryan you are doing a great job!

[@sreynhebcountrysidelivinga3022]

Yes, he is . I love the way he presents.

[@LL-oc1xw]

So much fun. Thanks, Ryan! Had to laugh when you mentioned hush puppies - because that's what was going through my head when you mixed them. And then ... you surprised me ... when you felt the beef version was a little heavy on crumbs, I thought, "Oh, he's not going to like that other one at all then ..." yet ... you LOVED that one. Made me smile. You did such a pro job on this - so relaxed - so relatable - could taste it just by listening to your description - really a lot of fun. EXCELLENT work! :-) You and Jon are both top notch.

[@marcberm]

The meatless version seems almost like little stuffing balls.

[@JerryB507]

I was thinking they were like hushpuppies or fritters, before Ryan mentioned they reminded him of hushpuppies only better.

[@catlady2525]

They were often used to garnish spit-roasted poultry, as an easier option than trying to put the stuffing in the bird.

[@roycepearce9314]

Fantastic episode, I really need to try both recipes! Nice to see you doing another one by yourself Ryan. Both you and Jon are awesome, and it’s good to see different presentation styles.

[@LikelyToBeEatenByAGrue]

I need to make the meatless meatballs for my vegetarian partner. I bet they would be even better with a little mushroom sauce. I wonder what would go with them to round out the meal.

[@amyisaak8530]

A salad and some risotto or Couscous pilaf would round it out nicely..(unless you are going for a period specific meal. 🤷‍♀️)

[@vigilantcosmicpenguin8721]

Ooh, mushroom sauce, nice. If it were me I'd serve it with a little bit of parmesan.

[@mahna_mahna]

Maybe look into the mushroom ketchup recipe on here if you haven't already.

[@terry902]

There was a salmon cooked with mushrooms in champagne that they did a video on. I bet the meatless meatballs would be amazing with that sauce served over them for a special meal… I made the salmon and it was crazy good. The sauce was amazing.

[@tymonritco8578]

I love this choice of recipe to share with us. You showed us how easy it is for us to try these old recipes at home. Love it!

[@punchtothemind7582]

Ryan is a good presenter, would definitely watch him do more episodes!

[@OkMakuTree]

Great video Ryan!

[@lazarus6125]

Love to see Ryan on here, I didn’t know about his show! I will be subscribing to plus now

[@Beaguins]

I'm always intrigued at the way people historically stretched their meat supply. In WW2 Britain they made "wartime steaks" that contained bread, a little shin beef, carrot, onion, and herbs. The ingredients were mixed and made into meatballs. No eggs, suet, or lemon like these recipes. Such things were probably hard to come by.

[@stephiexoxo]

My dad recommended this channel and he was spot on with my odd interest. I will be subbing for life.

[@SilvaDreams]

You might also like Tasting History with Max Miller

[@stephiexoxo]

@@SilvaDreams omg thank you!

[@JVCarone]

Great job, Ryan, loved this episode.

[@carrie.m]

this is exactly what i need! i have a lot of breadcrumbs i need to use soon, so the meatless meatballs are going to be perfect!

[@CharityS-Minnesota]

I’d love to see Ryan! He and John both seem to have very gentle souls and I love watching episodes that Ryan takes over!

[@davidashmore3929]

Ryan your such a decent fella, and excellent cook 🍳

[@birdshotbill]

Loved this episode, great content and a refreshing delivery. Excited to give these a go, thanks Ryan and Townsends team!

[@sreynhebcountrysidelivinga3022]

Very good documentary of cooking. Your is so good for all historical events.

[@tamsondarland8951]

Thank you I will definitely be adding these recipes to my recipe box. They both soound so delicious. And so easy to put together. And budget friendly too. I really enjoyed this creative video. Love Tamson from Ky. 😇💗

[@czarsean1]

The vegetarian one i'd wager is fairly close to a chickpealess falafel ball. The meat one, I mean given the age of the recipe a shortage of meat is inherent. My grandparents grew up middle class and only ate meat 3 times a week. 150 years earlier meat would have been much scarcer.

[@rosemcguinn5301]

Good point. Meat was not a constant on the dinner table during the 18th c

[@terminallumbago6465]

@@rosemcguinn5301 Even during the Great Depression era it wasn’t regularly consumed by many people. The host of another great channel on here, Great Depression Cooking, had said before how rare it was for them to have it. I’m guessing the regular consumption of meat was another thing born from the economic prosperity following World War Two.

[@rosemcguinn5301]

@@terminallumbago6465 That was certainly true for most of my family. My dad shared with us that he'd had bread and milk for supper many times during the depression, as they were very poor at that time and there was little else to eat

[@abelq8008]

My grandma told me that when she was little, the only meat she got was chicken feet. Only the men who worked in the fields got a regular piece of chicken.

[@stevep5408]

Well done! Really enjoyed this episode. Great idea, well presented.