Cooking Marathon! - 18th Century Cooking Season 9

[@papayer]

So many lovely people in these. Can't decide which one I like more, they're all incredible and VERY knowledgeable, soft-spoken and gentle-mannered and I love how Jon allows them to take center stage and share their wisdom. Love this channel.

[@LeeLeeCRN]

Yes! Nice genuine polite educated ppl. Very nice!😊

[@trigremlin]

Joe Pera will always be my favorite guest ever.

[@ysf-psfx]

Ivy is so sweet and beautiful! Her confidence and intelligence have to be inspiring for other kids. She is so lucky to be right there getting her hands into the creation of this incredible food. My memories in the kitchen learning to cook from my mother are some of the most special to me. Michael was amazing, too. I have been waiting patiently for a long time to see food more oriented toward Michael's family history. Thank you so much!

[@shihtzusrule9115]

In middle school my favorite book that I checked out several times was Indian Captive, the Mary Jemison Story written and illustrated by Lois Lenski. During the French and Indian War she was captured in Pennsylvania by the a Shawnee raiding party and sold at Fort Duquesne to a group of Seneca and stayed with the Seneca and became known as the Old White Woman of the Genessee. After moving on to 9th grade and high school I had to walk back to the middle school for a class. I think it was art or basketball not sure but I went in the library and they were giving some old books away - guess which one I grabbed. Forty years later I still have it.

[@talirakerouac3248]

I remember going to the to the library, like 50 yrs. ago and being entranced with a biography of Squanto!!!!!!!! Whatever leads you to reading more is good!!!!!! LoVE LOVE LOVE this series i💖💖💖💖

[@outlawbadge1]

I think it is so amazing watching people making stuff home made 18th Cemetery style. Tod 1:38:35 ay as you know everything is already made, barbecue sauces, cheese, beer, soups, spices and stews! Not much challenge in cooking like there used to be. Thanks for sharing

[@tempestroadside]

did anyone else think that egg in the thumbnail look like a frog

[@trilian23]

Literally every time I scroll past the thumbnail I think it's an albino frog. Glad I'm not the only one

[@MikehMike01]

Yes

[@kithu1231]

Yes manskinned poached frogs 😂

[@ThatWinterRider]

🐸

[@patmanpatmanson]

Save! Would the youth around here say when the mean for sure 😅

[@remcohoman1011]

2:05:56 John.. you've not reached retiring age, but your follow up is already here:, She is good!! Awesome channel, and secured for the next 70 years :)

[@robertmacias6331]

I remember coming across a video of yours when i was 16 and now that i am 25 its awesome to see you are still doing wholesome cooking videos much love and blessings ❤

[@Zoot_of_Anthrax]

I bought clothing from j townsend when i was in highschool via mail order (had to send a check!) nearly 30yrs ago. Crazy to see them making videos now!

[@Iris_Nightphilly]

This is one of the most PBS/Nova type of shows on KZbin, and I love it. Always a delight to watch!

[@Mabon-sz9nz]

Wow I was so happy to see Kevin Carter again. He was so knowledgeable on his research and I love seeing him cook!! Miss him a lot.

[@therabidscorpion]

He genuinely does seem like a great guy.

[@lightmarker3146]

The crumpet recipe called for a certain skillet greasing . It is supposed to be salt placed in a muslin bag , dipped in fat/ oil. It keeps black iron pans clean between each round of battering. I use a coffee filter with the top twisted to hold salt in then dipped in oil or grease/Crisco. ❤

[@vonjess9]

Your daughter, Ivy, did such a great job helping in the video. Thank all people who assisted.

[@bailbondsga]

i absolutely love the cheese lady. what a gem !!

[@dmr6640]

John's attention to detail and quality of video is captivating. Really enjoyable videos.

[@billyaitken7461]

Your crumpets are perfect modern day British crumpets, they don’t split them though, just toast them & slather on the butter (plus jam). Pikelets are the result of cross-breeding pancakes and crumpets 🤪👍. Buckwheat, freshly ground & made straight into Japanese Soba noodles 😮, loaded with flavour.

[@melodyjennings7782]

So much fun to watch all the episodes! Jon's enthusiasm always brings a smile! Green bean tarts!

[@j.j.savalle4714]

Great re-seeing the old episodes and the recipes that i had forgot about. Thx Townsends!

[@rpwbass]

Mike is always super helpful. Love when he turns up in these videos.

[@Fiery154]

Doing garb sewing for Pennsic and watching this marathon. Thank you so much! Great Timing!

[@townsends]

Have fun!

[@HoneyBeeHeidi100]

Most of these recipes won’t work without an eager, grateful and enthusiastic student and a patient, mastered and passionate teacher. 💛💛💛

[@talirakerouac3248]

All of a sudden I now realize why my Daves Killer Bread is SO good yet so expensive_____Thank You!!!!!!!💖💖💖💖

[@raychel4039]

That toaster. That toaster earned the like.

[@grizofferuss]

Love these marathons. Got em all saved in my watch later.

[@marthalove3784]

Awww what a sweet video… I’m sure your parents are so proud of you! (I remember my grandma eating pickled lambs tongue.) The instant pot makes it so much easier!!! I’ll give it a go!!

[@elainecraske9277]

So many great recipes I am going to try. Love your videos, you inspire me to try new things.

[@kimfleury]

My mom loved poached eggs (boiled out of the shell) when I was just old enough to reach the stove knobs. Being that bacon and poached eggs was her favorite breakfast, we kids made it for her breakfast in bed every Mother's Day and on her birthday. One year I gave her an egg poacher -- it's a little saucepan with a bowl for the egg that fits over the top. It keeps the eggs from being covered in water when you remove it, so you don't have to drain it on anything. She liked hers really runny, but you can leave it in longer if you like it more well done.

[@AliciaRyann]

Poached eggs are my favorite too

[@HonestBetty]

There is a fruit loaf from Northern Ireland called Barmbrack ! Now I know where it got it’s name . Thx love your content.

[@ginahaider8205]

Ivy is so sweet. I normally don't like when kids guest in videos. But she is so adorable.

[@melomars6690]

The vibe of this feels like Rick Steves Europe trips on pbs

[@killereverb3928]

Yeah, real vibey.

[@CaptchaNeon]

Do you do Monday Night Travel also on Zoom every Monday night? It’s cool to be able to actually interact with Rick

[@tweezerjam]

Such a tool that guy 😂

[@ReubenClough]

Heck yeah both are national treasures….

[@AJ-iu6nw]

The flies on the milk cheese rennet mixture had me disgusted...

[@Heathenshalt]

I remember watching the cheese episode. Love the work you do

[@GrandmaSandy]

My dear friend thanks so much for another great video full of great information and always get so inspired for the

[@wxwatcher9315]

I thought John said "zombie currants" during the boiled pudding episode. 😅 That's what happens when I watch/listen in a noisy environment. Really enjoying these demonstrations! Thank you for introducing your viewers to the living history museums.

[@carolpascua1848]

Brian Nagel, the brewer, has an amazing voice. 🙂

[@tosborne8062]

Not robust, deep or over - broadcasting type (although could be) Bright and inviting. He makes you want to listen more about what he is explaining, documentary professional quality! BTW Great marathon, learned, laughed, enjoyed! Thanks!

[@BonsaiBlacksmith]

German genetics hahaha Nagel, means Nail, Mr. Nail in German

[@ZBdog90]

Is there a recipe for the wafers?? I’m getting an antique set of wafer irons like these ones and I would love to have it!

[@Zelmel]

Hannah Glasse's cookbook is so good. I've used it as inspiration for making modern versions of many dishes.

[@TheGoldbaxter]

This was awesome, it would be hard enough trying to make your food on a time limit in a modern kitchen, but they did it with fire and loss of heat. They both did really great and would love to see more of this. Maybe have Jon and ivy against someone. 🥰

[@suziecreamcheese211]

I have a dvd of a german chef cooking in the kitchens of Monticello and he cooked over a fire, it was almost as fast as a microwave. I couldn’t believe it. He also spilled something in the fire place and it just burnt itself up…Self cleaning oven.

[@charlesmoore5840]

Thank all of y’all sharing your parts of history and cooking It was great

[@KF0NNQ]

Ivy was awesome! She needs to host more videos.

[@jimshortt8514]

I love crumpets, they are usually hidden somewhere in the bread section, there are usually only 4 or 5 packs, hard to find.

[@timothyhoster4951]

This is great. Someday I am going to start a channel where I visit all of these living history museums across the US and Canada. GCMV is my home place. Have participated in many activities there from Civil War to antique fire muster over the years from a young kid to today about 40 years now. GCMV is one of the best museums for entertainment and education. I would love to see and meet you guys and trade notes on the history that we all share. Thank you for all you do here on KZbin.

[@rdj232]

i miss seeing Ivy in the video's. she always looked as if she was having fun. hope to see her in more as well in the live streams. Lorrien needs to make an appearance or two as well.

[@hughpatrick3738]

Currant Cake episode 🥰 Heartwarming

[@LindaCasey]

Ohhhhhhhhhh how I love this channel! QUESTION: Does Michael Twitty have his own historical cooking show?

[@sorrenblitz805]

Not that I can find no but he does show up on Vice and MasterClass as well as Townsend's

[@jaydoggy9043]

Mr. Twitty's episodes were absolutely wonderful.

[@fourdayhomestead2839]

Greatly enjoy the nuggets of information from the villages visited. Knowlege & skills we need to keep alive (& utilize).

[@karissatoh9486]

Nutmeg intervention 😂😂 love this series 😊

[@rachelanderson9091]

In the UK we would say the ones they call crumpets are indeed crumpets -- the thin brown ones on the other plate would be called pikelets, or drop scones.

[@ccme1111]

Wonderful videos! Thank you so much for sharing!

[@arseneken]

I love the cheese making episode

[@trevorus]

The egg in the thumbnail looks like a frog.

[@jrsimeon02]

This all great receipts! I'll have to let a few of these videos stew in my head so they'll ferment a bit before continuing to add more ingred... lol, I mean more videos.

[@PSHUNRL]

Like this comment in support of this man. He went back in time with his camera and filmed the 18th century. 👏🏼

[@jerrychetty2524]

Excellent, thank you I enjoyed this ❤

[@nachospopthe3rd564]

Finally some good food

[@i_liek_bois]

Coward

[@01amare]

Geez chill

[@jameslucop4503]

Thanks Brian!! 😊

[@petermitchell2169]

Wow that brewery and explanation was brilliant

[@marcuswinston2522]

It's important to note that BBQ may have come from a different culture not necessarily, west Africa. According to Chat GPT "one notable early instance is associated with the indigenous peoples of the Caribbean. The Taino people, who inhabited the Caribbean islands when Christopher Columbus arrived in the Americas, were known to cook meat over a framework of green sticks in pits dug in the ground. This method, known as "barbacoa," is considered one of the early forms of barbecue. It's important to recognize that similar cooking techniques using pits have been employed by different cultures globally. Each developed its own variations based on local ingredients, available resources, and culinary traditions. The use of pits for cooking is a widespread and ancient practice that transcends a specific cultural origin."

[@abilloyd6982]

Loved this x

[@rachelanderson9091]

My great aunts always had toasting forks by their open (coal) fires for making toast with old bread.

[@dempsquay]

Very relaxing and informative!

[@gerrymarmee3054]

I really enjoy this!

[@pami7597]

If you flour your currants or raisins they will not sink to the bottom of your boiled pudding. Have you tried butter and rum?

[@trigremlin]

1:29:50 I had no idea that tomatoes were common in West Africa before America.

[@Timmysthirdbirthday]

clicking to see if thats a frog or an egg in the thumbnail

[@1forge2rulethemall88]

The thumbnail makes the egg kind of look like a frog.... am I the only one who thought that?

[@ducatista1098s]

That butter in a cloth trick for greasing a pan just made me feel stupid for never having thought of that.

[@kittyfox3200]

My favorite breakfast ❤

[@garretpatterson5389]

Looks vary good, I can almost smell the bacon cooking. I would like to try the toast over the open fire.

[@Beebers9962]

Amish beef bacon is great... Poached is s fav! A splash of white vinegar with pull whites to yoke easier...

[@mikeskelly2356]

All sweet or savory 'bread like' products cooked in a pan are 'pan cakes', but not all pancakes are 'Crumpets'!

[@altheataylor5487]

I will watch watch watch 😊

[@HomsteadingThePioneerWay]

John, i would like to build a indoor fire cooking set up like this could you do a video on how to make it with a oven? thanks Brenda Weatherly

[@Emanelincreible]

Hey I’m from Rochester NY. Born and raised.

[@Bsssssssssssss]

Amazing

[@flintandball6093]

That’s exactly what a crumpet is. Pikelets are just small thin pancakes.

[@Lettusfarm]

I would love info on the fella that made the okra soup. What is the name of his book and does he have a cookbook?

[@townsends]

His name is Michael Twitty, you can find one of his books here www.amazon.com/gp/product/B01BSJIBJI/ref=as_li_tl

[@jle92708]

I totally thought that was a decapitated albino frog 🐸 on toast 🍞

[@rachelanderson9091]

My great aunt had a fire iron for cooking filled, or open pancakes

[@abilloyd6982]

Cheese is nice on crumpets and brown sauce x

[@angelarigido7161]

Can you make these with *spelt or *barley flour?

[@Silirion]

Great episode! Music was overwhelming during the cheesetasting.

[@CT_Hags]

What are the black specs atop the cheese?

[@townsends]

Pepper, to mark that particular type of cheese

[@belisarius565]

I thought they were flies that got caught in the press!

[@CT_Hags]

@@townsends no way I got a reply from the man himself! Love your videos, watch them all the time!

[@Freya3272]

Ok but I legit thought that egg in the thumbnail was a frog for a second

[@sovbo101]

My final meal I hope is cornbread mush and scrambled eggs. It's what I grew up on.

[@leannemori9688]

What are the dark spots in the chrese?

[@townsends]

Pepper, to mark that particular type of cheese

[@leannemori9688]

@@townsends thank you

[@sneedler8661]

Idk why but the egg in your thumbnail looks like a mini frog eating a mushroom

[@user-dj8gt6ik7c]

shall we count up the number of comments stating that the egg looks like a frog?

[@victoriajohnson3034]

Could you use coconut oil to seal foods? Or beeswax?

[@PocketUau]

Please tell me I'm not the only one who saw the thumbnail and thought this absolute madlad was eating a fat albino toad.

[@ybob4240]

Is this chef ramsey lost twin brother ?! LOL !!

[@HughWoo]

Lol, I call a lot of people ‘Buckwheat’ 😂

[@DarqueWolff69]

I swear Jon would snort nutmeg if he could....sheesh!

[@Bobo411]

every time i see this video thumbnail i think the egg is a white frog

[@Pygar2]

For Batter Pudding enthusiasts: kzbin.info/www/bejne/jpjRp3d-msehiLM For Jon and others who make judicious use of brandy while cooking... kzbin.info/www/bejne/g5PXZIOXZ96if8k

[@Eazyjaypee]

What kind of beanie is that ?

[@angelarasmussen1800]

sourdough -pancake if you're in 2024 Utah USA-seems like truck vs lorry

[@thomasmills3934]

I lived in the south for many years. And never once had fried ochra. Collard greens are amazing. Corn bread etc. But most ppl i knew disliked fried ochra...

[@wxwatcher9315]

Fried okra is on menus at many restaurants across the South, and I usually order it whenever it is available. Some variations are better than others. The best fried okra I have enjoyed was at a small cafe in Memphis. A restaurant in another state basically gave me raw okra covered by under-cooked, soggy (very greasy) batter. That was absolutely disgusting.

[@wxwatcher9315]

Also, if you find or can bake corn bread tops, try them! They're basically just the top of a normal muffin, having been baked in a very shallow pan. They are incredibly delicious and convenient because they can be quickly re-heated in a toaster.

[@rachelanderson9091]

Lemon and/or elderflower syrup sauce

[@8.E.N]

spiced rum butter and mapple sirup

[@temerodiavolo470]

In the thumbnail I thought the egg was a frog sitting on your plate, from the angle

[@mynorCoattoChicago]

Gotta have them toast!

[@kb181]

Everyone thought that egg was a frog.