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@miketype1each2 жыл бұрын
"They each have their own, sort-of, you know, purpose in life." -Jon Townsend, _On Crackers, A Retrospective_
@townsends2 жыл бұрын
Coming Soon, Check your local bookstore!
@miketype1each2 жыл бұрын
@@townsends No kidding, I had recently thought that there must be a cracker recipe out there worth considering... and here it is. Thank you!
@vigilantcosmicpenguin87212 жыл бұрын
One of the greatest philosophical writers of the 18th century.
@LacrosseDboy2 жыл бұрын
Perfect.
@donmiller29082 жыл бұрын
@@miketype1each It's interesting to see how they cooked at that time, what recipes were used and the equipment that was available, but as long as I can get saltines for less than a buck per box I'd rather buy them than bake them.
@jericson11092 жыл бұрын
My mother (born 1932, Australia) used to tell me about how her grandmother would make cracknells...boiled then baked. The shape was a boat shape created by pinching. Then her grandmother would keep them in a large jar, layered between sheets of kitchen paper. They would be served with soup, or as a snack with a bit of butter put into the cavity of the boat shape.
@brucetidwell77152 жыл бұрын
My guess is that "rolling the butter into the dough" is lamination like you do to make puff pastry. When you boil them before you bake them it keeps them from puffing up but still gives them a flaky texture. Boiling them also probably keeps them being more like flat crackers than Pita Chips. Since hot chocolate back then was a very sweet rich beverage, it might be nice to nibble a dry salty cracker for contrast rather than a richer sweet cookie that balances the astringency of tea. This is an instance when the benefit of a 20th century pasta roller makes life much easier. put that ravioli cutter on there and you are ready to go.
@dcseain2 жыл бұрын
Yes, i was coming here to say this. Well explained!
@mickeymcintosh34252 жыл бұрын
Many bread recipes call for adding the butter while you're kneading the dough instead of melting the butter.
@eloisebennett16732 жыл бұрын
I cut potpie noodles like that!
@brianlawson37572 жыл бұрын
I was thinking the same thing 👍
@KairuHakubi2 жыл бұрын
it's funny he says by being similar to pita chips they have a modern spin.. like yeah those are trendy now bit I think people were regularly eating pita chips and other unleavened crackers for dozens of centuries before this XD
@Two-Checks2 жыл бұрын
"How much flour did you use Jon?" "Yes."
@___Nobody__2 жыл бұрын
Blue milk? I think your recipe is from a galaxy far far away Jon.
@bunnyslippers1912 жыл бұрын
If you ever encounter skim milk without added milk solids you will discover that it is, indeed, rather blue and slightly transparent, especially when it's in very small amounts, such as just one swallow left in the bottom of a glass tumbler. Commercial dairies now add those aforementioned "milk solids" to their skim milk to make it look more appetising and feel "richer" in your mouth. That practice also makes it higher in protein, so the dairy can claim it's more nutritious. Most people now have never drunk real skimmed or separated milk. The nickname I've always heard for it is "blue john," and that term is often used in a derogatory way.
@r.l.royalljr.39052 жыл бұрын
@@bunnyslippers191 As Ron Swanson from Parks & Recreation says, "There's only one thing I hate more than lying: skim milk, which is water that's lying about being milk."
@bunnyslippers1912 жыл бұрын
@@r.l.royalljr.3905 Yep, that's pretty much what it's doing!
@rjayoldenburg2 жыл бұрын
Blue milk is far superior to that green milk that Luke switched to later. Don't use that!
@superfund422 жыл бұрын
Came down here looking for this comment. Looks like not everyone got the joke.
@tristanl.26502 жыл бұрын
Recipe: Half a Nutmeg Jon: Let's round up to a whole Nutmeg!
@bangqae19032 жыл бұрын
Recipe: No mentioning nutmeg Jon: Half a nutmeg won't hurt
@alaskankare2 жыл бұрын
@@Nexy9 Mr toothpaste may not understand the concept of the amount of work that goes into that coat. Its not a knock off halloween costume. It's a legit coat of the era with all the stitching and buttons and what not. I'd say try sewing one and then see if you think the same.
@pfalzgraf75272 жыл бұрын
@@Nexy9 1st of I have no idea what this comment does underneath a nutmeg joke. 2nd: If almost 500,- $ is too much for you, why not get the costume version for 185,- $ ? Looks pretty much the same but is not as much of the real thing as the expensive version. I’m really disappointed by how shallow your look at the catalogue is, before you post this kind of public crizicism … what is wrong with you?
@subnatural53412 жыл бұрын
The question is "Nutmeg?" Jon: The answer is "Yes"
@ryanbuckley3314 Жыл бұрын
Here's some good news, if a recipe calls for a glass of wine, or a bottle of beer, you will get the best results if you double the booze in the recipe. One for the dish, one for the cook. Its an old trick, but it does wonders for ones cooking.
@gergokerekes45502 жыл бұрын
This brings me back, when I was young our village had an old retired baker, in the summer he would get up early in the weekends and bake in his big earthenoven. Somehow he always had a lot of leftover dought that he made into snacks of all kinds for the kids who came to help him. And oh boy did we go, got up with my buddies early and went to bake. may he keep the ovens hot whereever he is.
@bunnyslippers1912 жыл бұрын
Isn't it odd how grandmothers and retired bakers somehow lose the ability to figure out much dough they need and always have so much left over that they need to use up by turning it into snacks for the kids? Amazing.
@brucetidwell77152 жыл бұрын
What a wonderful memory!
@mrdanforth37442 жыл бұрын
Not sure he would appreciate that crack about keeping the ovens hot wherever he is,
@StandTallTx2 жыл бұрын
Old people tend to get lonely, so it might be subtle ways of keeping company around.
@lynnodonnell47642 жыл бұрын
@@StandTallTx Good point. Probably some merit to that. When you get to be 67 you WILL experiance your answer. In past decades growing up (1960's - 70's) it was not at all uncommon to show kindness, thoughtfulness, appreciation and gratitude w baked goods. It simply doesn't happen anymore and there's the risk of liability. I took baked goods to a neighbor man about 4 years ago. From my standpoint it was nothing more than heart felt gratitude for snow blowing my sidewalk multiple times. I have 2 lung diseases. He was removing snow down the entire sidewalk. I thought to myself "Wonderful Random Acts of Kindness. Wonder if any other neighbors have said thanks." I TOLD him it was an old fashion thankyou. He NEVER removed snow again. Some young guy laughed when I told him the story "Man, he probably thought you were some old cougar hitting on him or he was married." It was such a disheartening experiance for me both ways- first the neighbor man then the young guys commentary.
@maximilian90002 жыл бұрын
"Roll in the butter, David" "What do you mean?" "You roll it in."
@HLBear2 жыл бұрын
That was a great scene. 😆
@vigilantcosmicpenguin87212 жыл бұрын
You just have to _roll_ it in!
@christopherlawley18422 жыл бұрын
You expect me to roll in two ounces of butter??
@thelonehussar61012 жыл бұрын
“The question is, nutmeg.” And the answer is yes.
@VoodooMcVee2 жыл бұрын
Nutmeg is not a question. It's a statement.
@thelonehussar61012 жыл бұрын
@@VoodooMcVee indeed
@trogdor87642 жыл бұрын
"To a pint of blue milk, put about two ounces of butter..." **Luke Skywalker wants to know your location**
@SavageGreywolf2 жыл бұрын
lol Mark Hamill has said that the blue milk tasted gross because it was a shelf-stable dry milk but that he actually liked the green milk because it was basically coconut milk.
@jimberglund69792 жыл бұрын
"Welcome to cooking from a long time ago in a galaxy far, far away"
@roarkegriffon56572 жыл бұрын
Mom used to take scrap pie crust dough and cut into strips, sprinkle with cinnamon sugar and butter, and bake them as a treat for my siblings and me. Very much like cinnamon crackers.
@mountainlace76182 жыл бұрын
.my grandmother would do the same. As kids, we would wait anxiously for there to be extra dough for us after she finished filling the pie tins with dough😇😄
@jeremywien22152 жыл бұрын
my mom did the same when she made something with a crust
@ThePhantazmya2 жыл бұрын
My mom did that too. Sometimes I liked that better than the pie 😅
@jjudy58692 жыл бұрын
Dad was as excited about the cinnamon/sugar/butter baked pie dough scraps as we kids. Wonder if there are any kids out there who never experienced the joy of baked pie dough scraps? I also wonder if they have a formal name?
@sukeywatson12812 жыл бұрын
My mom did this too, she called them crusties. I always preferred them to the pie. She only made them barely sweet.
@ablanccanvas2 жыл бұрын
Re “blue milk”… I remember as a kid when we brought in the milk from having milked our ‘one’ cow… that in the spring/summer the milk/cream was much richer in quality + colour (more yellow) as the cow would be eating fresh green pasture grass. But in the winter time… when the cow would be eating mostly ‘hay’ there was an obvious difference in it’s richness, thus colour. I find these sometimes subtle changes between seasons are quite fascinating. Winter milk… more blue. The same was true of the colour of the butter. Paler in winter. Rich yellow in summer. I used to churn it. 😌
@xir11110112 жыл бұрын
I'm missing an important appointment... and that's fine, because this can't wait.
@lyra21122 жыл бұрын
Delayed my grocery shopping to watch! 🤣
@bunnyslippers1912 жыл бұрын
@@lyra2112 Of course! You might discover you need to add something to your grocery list because you get inspired to cook whatever is featured in the video!
@Marlaina2 жыл бұрын
@@lyra2112 You’ll need to buy more nutmeg!
@Marlaina2 жыл бұрын
“Half a nutmeg grated”…I think Jon is just looking for recipes with this one important ingredient in it.
@BirdmanHT072 жыл бұрын
Jon might be a major shareholder in major nutmeg companies
@MaggieTrudeau2 жыл бұрын
Are you saying he has unseemly ties to Big Nutmeg???
@Zelmel2 жыл бұрын
I mean, if you consume enough at once, it's psychoactive. It just happens to also be quite toxic at that level of dosage so I wouldn't recommend it (second hand info vs first hand, I know people who have done it intentionally but I was never dumb enough to replicate).
@Pygar22 жыл бұрын
Nutmeg must flow!
@christopherrogers83162 жыл бұрын
what tells you that ?
@thexalon2 жыл бұрын
Crackers and chocolate definitely work - I have a relative who, for the winter holidays, melts chocolate over crackers, adding some bits of peppermints on top, and lets them cool down. She refers to this combo as "disappearing crunch bars", because they keep on disappearing quickly.
@phantomkate68 ай бұрын
That's Christmas Crack everywhere else! It's so good.
@WastedTalent-2 жыл бұрын
I've watched so much Tasting History that I expected a clip of Max Miller clacking two hardtacks together at the mention of hardtack.
@shaventalz30922 жыл бұрын
(clack clack)
@NeilCWCampbell Жыл бұрын
I'm disappointed Max not commented;)
@LindaMicciche8 ай бұрын
Came here for this comment! Lol @tastinghistory
@forestreader2 жыл бұрын
whoever took and picked the image for the thumbnail did wisely, that's a very powerful cracker break
@vigilantcosmicpenguin87212 жыл бұрын
Oh yeah.
@vickiibendit9432 жыл бұрын
Wow! I haven’t heard the term “blue milk” since I was a kid! My grandparents used that term for raw milk that had the cream skimmed off.
@TexasBlueBonnet612 жыл бұрын
Same here! I knew exactly what he meant when he said "blue milk".
@vickiibendit9432 жыл бұрын
@@TexasBlueBonnet61 LOL! One Texas Country Girl to another.
@alisaurus42242 жыл бұрын
I’ve read it before, i want to say in one of the Anne of Green Gables books?
@vickiibendit9432 жыл бұрын
@@alisaurus4224 I have no idea! Even though I was an English major and taught high school English for over 25 years, I never read the Anne of Green Gables books.
@ifyouloveChristyouwillobeyhim Жыл бұрын
Tragic, read them Ms. Vickii!
@juliebaker69692 жыл бұрын
It's funny that the recipe calls it blue milk, that's what my family always called skim milk. My grandma's parents owned a dairy back in the depression, and they sold skim milk under the name blue milk. They would drain the skim milk from the bottom of the separation tank till only an inch or two was left. Then they would skim off the cream, also leaving about an inch or two. What was left they sold as half & half.
@pennyforyourthots2 жыл бұрын
I guess it makes sense to call it blue milk since it's basically raw milk. People who cook steaks to basically Raw call them Blue Steaks, so I guess that checks out.
@juliebaker69692 жыл бұрын
@@pennyforyourthots funny, that's the way I eat MY steak, but I've never heard it CALLED that before. I've just always called it extra rare. But maybe they DO have a similar origin, who knows.🤷
@ablanccanvas2 жыл бұрын
Oh my gosh… you just reminded me of the ‘milk separator’ that my neighbours used to use. 👍🏽
@ablanccanvas2 жыл бұрын
@@pennyforyourthots | Good thinking Smarty! 😌
@adrianaloya9 ай бұрын
OMG! That makes so much sense to call it half n half!
@michaelrich43572 жыл бұрын
Boiling before baking sounds like the traditional method of making bagels, so perhaps would make for a different texture?
@APV8782 жыл бұрын
"half a nutmeg" >Jon adds entire nutmeg
@coffeeguyd2 жыл бұрын
Wait, a clove ISN'T a whole garlic? MAMMA MIA!! 😳🤌
@APV8782 жыл бұрын
@@coffeeguyd I know right?! I've even seen some recipes that call for a "small" garlic clove, WTH is that
@sarahburke89552 жыл бұрын
@@APV878 No recipe should only have just one clove of garlic. Unless it's a recipe for one clove of garlic, in which case, add two.
@beth12svist2 жыл бұрын
Czechs, faced with storebought weak garlic: Fine, I'll just use the whole thing. Czechs eating the resulting meal: Ugh, needs more garlic.
@bunnyslippers1912 жыл бұрын
@@beth12svist I'm so glad someone else has noticed that store bought garlic is getting less and less garlicky. It's like that "Elephant garlic" that was so popular a few years ago. The cloves, and the entire bulb, for that matter, were huge, but had practically no garlic taste in them! I mean, why bother with it if it's not going to put any garlic flavor into what you are cooking? I want my garlic to taste like garlic!
@NankitaBR2 жыл бұрын
That recipe is exactly the sort of recipe I'm looking for! My doctor told me I have to cut back on industrialised things and try to make everything I can at home because of my gastritis, so this is a perfect recipe to bake a bunch at once and have enough for breakfast and snacks for weeks!
@rainydaylady65962 жыл бұрын
When he mentioned hard tack the first time I was expecting a snippet of Max Miller knocking hard tack biscuits together. 😄🖖💕
@cdey85122 жыл бұрын
I did too!
@rainydaylady65962 жыл бұрын
@@cdey8512 😂🤣😂
@johnsullivan30562 жыл бұрын
Never click a video faster than when Townsends posts.
@Zelmel2 жыл бұрын
Townsends and Tasting History for me. Definitely recommend the Townsends shop as well, they have great customer service and lots of cool stuff!
@mikewood32032 жыл бұрын
If it hasn't already been stated, cooking the dough in boil liquid would be called "water crackers". They can be purchased as a specialty product in most big box stores.
@joanhoffman37022 жыл бұрын
I wondered why they were called that. Thanks for the explanation.
@ablanccanvas2 жыл бұрын
Cross that off my Bucket List… 😌
@vickiibendit9432 жыл бұрын
“Add flour till you get there?” I may or may not have used that teaching my kids how to make biscuits.
@bunnyslippers1912 жыл бұрын
"Add flour til you get there." That's like my "enough" when someone asks me how much of whatever to put into a dish.
@gorderumsi64242 жыл бұрын
18th century recipies: just cook it until its ready okay
@beth12svist2 жыл бұрын
And the Czech "přiměřeně" - "adequate(ly)". (Or "proportionally", but that's a bit too precise in English when compared to the Czech word in practice. :D )
@carolhutchinson5662 жыл бұрын
So many old recipes are like that: “…and take thee flour enuffe..”
@ablanccanvas2 жыл бұрын
My kind of cooking [read: recipes are meant to customize]! I love “enough”! I’m going to say that when someone gives me the opportunity. 😉
@bunnyslippers1912 жыл бұрын
@@ablanccanvas "Til it looks right," and "Til it feels right," are also acceptable.
@armanflint2 жыл бұрын
Rolling butter into the dough will achieve a different texture. If the recipe requires you to roll in, and fold, then you end up with a palmier, or croissant like layers. (That's like expert level baking). You have be working in a cooler environment, or with ice, and work on a cold marble slab to get a palmier, otherwise the butter and flour creates a different structure. You would be really amazed at the combinations of results that are achieved from using a different kinds of flour, and yeast in cooler or warmer temperatures, or the kind of water that was used... (IE Stream, well, pond...) In Germany, the beer is made with 4 basic ingredients, and thousands of German breweries manage to produce beers that are all different in taste from each other. It's sort of the same way with baking. (IE; Why San Fransisco has the best sourdough). The flour that was used in the 18th century was also unbleached and filled with other-than-wheat flours, much like today where you find a percentage of rye, milo, barley, oats... Whole wheat was sometimes a premium commodity, since the planting and harvesting of wheat was performed by hand. Sugar was also a commodity. It's what fueled slavery in the early Americas. Anyway, thought I would post this for FYI. Most of my comments fall on dead ears here, but it's once in a blue moon that I post...
@thewerepyreking2 жыл бұрын
Great comment regardless of how many read it
@elenamilitopingitore50442 жыл бұрын
Thank you for that insightful educational observation. Fascinating to me
@kittiwhieldon43292 жыл бұрын
I greatly enjoyed your thoughtful and informative comment! Thank you!
@armanflint2 жыл бұрын
@@kittiwhieldon4329 Thank you!
@armanflint2 жыл бұрын
@@thewerepyreking Thank you!
@alvinallman47152 жыл бұрын
I think you're right about the"blue milk" my dad always called fully slimed milk "Blue John". He was 93 when he died in 2016. He had a lot of old sayings like this. Your shows are so appreciated.
@faroukabad2 жыл бұрын
i noticed non fat milk looked kind of blue back in the day
@Zelmel2 жыл бұрын
I bet these would be amazing with a little caraway seed, black pepper, or other seed/spice, maybe just toasted and barely crushed.
@joanhoffman37022 жыл бұрын
That is an excellent idea!
@reb-dom1ne2 жыл бұрын
I forgot how entertaining this channel is.
@annalepper4572 жыл бұрын
Tasting History has me so trained that I still heard the clunking sound when you mentioned hard tack.
@hannahcollins18162 жыл бұрын
Jon, you don't have to justify your nutmeg usage to us. We understand.
@erikrasmussen79532 жыл бұрын
Not only do we understand it, we kind of expect it.
@tomcat5052 жыл бұрын
🤣🤣
@pattheplanter2 жыл бұрын
The Oxford English Dictionary has "blue milk" as " milk that is low in butter fat, and hence has a bluish tinge; skimmed milk." First quote from 1765, but the second from 1839 defines it: T. De Quincey Sketches Life & Manners in Tait's Edinb. Mag. Sept. 574/1 Skimmed or ‘blue’ milk being only one half-penny a quart..in Grasmere. So, a very well-educated guess.
@brianbarrett24872 жыл бұрын
Or what Aunt Beru serves on a steamy afternoon on Tatooine
@BrazilianBikini382 жыл бұрын
...yeah...use low butterfat milk, then add butter. Makes PERFECT sense. That is like a recipe that calls for unsalted butter, then says add salt.
@brianbarrett24872 жыл бұрын
@Rideable Sun Gotta vent some of that moisture to keep the collectors from getting too gritty. That leads the average atmospheric water content to rise slightly in the afternoons and mornings once the systems start up and shut down. My uncle works at Tosche Station.
@BrazilianBikini382 жыл бұрын
@Rideable Sun so you are saying that you cant read a label on the salted butter package, then reduce your added salt requirements by that amount? You can still have complete control over the finished product, with the precise quantities, and quite easily too. So why do they say "0% BF", "1% BF", "2%BF" and "3.25% BF" on milk containers? Wasnt cream once mixed in with the milk? And isnt butter simply a mechanical separation and concentration of the butterfat from this milk+cream? That is the way I always perceived it. So yeah, butterfat is butter, and butter is butterfat. One is just a more concentrated version of butterfat.
@BrazilianBikini382 жыл бұрын
@Rideable Sun Ad Hominin attacks? Is that how you think you "win"? I was just stating something I saw that does not make sense to me. Your comment did nothing to change that, in fact made it make even less sense. And now you are doing insults. Insulting my intelligence---that must be projection, right?
@lindapb65292 жыл бұрын
Enjoyed the video; however, I would have LOVED to see the first, more complicated one done!
@jeremykyle60922 жыл бұрын
Blue milk could be a reference to UK milk, as milk in england is either green, red or blue. Red being skimmed, green being semi skimmed and blue being full fat
@mountainlace76182 жыл бұрын
Interesting. Thank you.
@supergeek14182 жыл бұрын
I doubt that that system was in place in the 18th century.
@SavageGreywolf2 жыл бұрын
I think it's more likely that 'blue' meant 'raw' in the sense of 'blue meat' as opposed to boiled milk.
@armanflint2 жыл бұрын
I watched a documentary about milk in Victorian England, and they used to put all sorts of extra additves in it to keep the milk from smelling sour and extend the shelf life, or to appear whiter. Copper, chalk, mercury, lead, strychnine...
@bunnyslippers1912 жыл бұрын
That refers to the color of the label and/or cap on the bottle and started in the 20th century, not the 18th.
@McFlingleson2 жыл бұрын
I initially misread the title as "creepiest crackers" and I was wondering to myself how a cracker could possibly be creepy.
@JessieHTX2 жыл бұрын
The timing of this video was perfect for me. Watching this while snacking on cheese & crackers. Had to get dental work, so this is my first crunchy food in 3 1/2 weeks.
@juniourst3ven59621 күн бұрын
I ate crackers too whilst watching this vid 😊
@supergeek14182 жыл бұрын
"Rolling in the butter" could very well mean something like when making puff pastry: roll out the dough, then spread it with butter, fold the dough into thirds, re roll, re spread with butter, re fold, and repeat until all of the butter is used up. This would make a *VERY* flaky and delicately crispy cracker.
@heikesiegl26402 жыл бұрын
Thats what i thought too! Especially the cooking before baking part. Maybe similar to a choux pastry
@ablanccanvas2 жыл бұрын
🤤 [drooling]
@johnlittle89752 жыл бұрын
Adding flour until you get there is probably skill that was developed from childhood by helping mom make bread in the kitchen.
@johnmc87852 жыл бұрын
My father, born and raised in rural Florida, referred to skim milk as "ol' blue John".
@superfund422 жыл бұрын
My grandfather did too - he was from Oklahoma.
@bunnyslippers1912 жыл бұрын
My mom's family from rural Illinois and my dad's family from rural Missouri/Oklahoma all called it blue John as well.
@zsoltsandor38142 жыл бұрын
I know it's Max's thing, but when you said hard tack, I was expecting the "tack tack". 😀
@adedow13332 жыл бұрын
Not just me then!
@joanhoffman37022 жыл бұрын
You can never have too much “tack tack”!
@brucetidwell77152 жыл бұрын
Poor guy! 100K followers, making a video every week, and every time somebody says "Max Miller" everybody goes, "Oh, yeah! Hard tack! Clack! Clack! !"
@kaylathehedgehog20052 жыл бұрын
I was wondering if I was the only one that was confused for a split second when the 'tack tack' didn't flash. XD
@sarahburke89552 жыл бұрын
SAME
@censusgary2 жыл бұрын
“Roll in the butter,” besides sounding like a fun Saturday night, probably means to cut butter into flour, as for pie crust or biscuits, or to roll out dough, spread butter over it, and fold it over and flatten it several more times, as for croissants. Ether method would result in a flakier cracker.
@rainydaylady65962 жыл бұрын
Even the Saturday night roll in the butter?
@joshuawalker3012 жыл бұрын
Blue milk is just milk mixed with water, it comes from mixing the milk with water in a transparent vessel that has a beam of light going through it, if the milk is unaltered it won't make that blue hue, if it is mixed with water it will make that blue hue. It's a light phenomenon, same happens on why we see the sky blue. Blue light waves are longer than the rest and filters out of colloidal mixes. It's not exactly skimmed milk but it's a good guess tho.
@pattheplanter2 жыл бұрын
In the 18th and 19th centuries blue milk was skimmed milk. The Oxford English dictionary has it from 1765 but this quote from 1839 defines it: T. De Quincey Sketches Life & Manners in Tait's Edinb. Mag. Sept. 574/1 Skimmed or ‘blue’ milk being only one half-penny a quart..in Grasmere. Of course, some would have been watered down by bad merchants.
@lynnodonnell47642 жыл бұрын
I love ALL these differant viable definitions of BLUE MILK. There is a 'basis' for each and every one.
@camdenmcandrews2 жыл бұрын
I suspect that "roll with butter" means: Roll out the dough and cold butter, separately, into flat rectangles. Place the butter on top and fold the dough over the butter. Roll out thin again. Maybe fold and roll a couple of more times. That's how you would make croissants, but the croissants have a lot of leavening, and, of course, are rolled into a crescent shape before baking. The flavor comes from the Maillard reaction, nutmeg notwithstanding. :)
@jpclam33582 жыл бұрын
It's called lamination- think croissant.
@colinmoore74602 жыл бұрын
@@jpclam3358 or puff pastry.
@Windinhisface2 жыл бұрын
Or…spread out butter on table or any hard flat surface and lay down on top of it and “roll” around until flattened just like a dog would 🤣
@RavenousSix2 жыл бұрын
I appreciate that this channel still goes through the full history of things. Some other channels have sold out and stopped doing the history and publish KZbin shorts just for clicks. Thanks for keeping it real Townsends.
@no_decaf2 жыл бұрын
I really love this format, conversational approach to these recipes. Thank you so much for exploring history this way. It makes envisioning these times of focus extremely palatable and relatable. I really enjoy your work. Please keep it up!
@Dark_Jester892 жыл бұрын
Jon seems like a legit heartfelt person, we need more people like Jon.
@zedmeister88322 жыл бұрын
I use my sourdough starter, when I feed it without making bread, to make an awesome cracker. Take the extra starter, add salt & herbs, add flour to make a nice rollable dough, roll out SUPER thin on a sheet of parchment, use a pizza roller to cut into crackers (the dough will be too thin to to transfer), put the sheet of parchment on a pan and bake until toasted. These rarely make it to the totally-cooled state before they're all eaten.....
@wisso3253 Жыл бұрын
I love this channel. As a person starting out with cooking food and baking, I find the recipes from this century to be simple and accessible to me. Most modern recipes need many steps and equipment, which sometimes drives me nuts. It's good to see simplicity that allows me to start my food-making adventure as I grow my skills. Thank you, good sir!
@MMavrik2 жыл бұрын
Thank you for still making these videos!
@Leon-cd3fg2 жыл бұрын
Another informative and entertaining video - If my schedule offers some spare time, I’ll definitely take a dip into this recipe. Many thanks to Jon and his superb, hard-working team!
@v0nzander532 жыл бұрын
Just found this channel a little over couple weeks ago and really enjoying it, keep up the great work.
@QuietLifeintheForest2 жыл бұрын
I’ve been a subscriber since 2012 and look forward to every one of your videos. They are a perfect break from my daily grind and transport me to a simpler time, just what I need sometimes. Thank you so much and keep them coming!
@FlybyStardancer2 жыл бұрын
You know I’ve been watching a lot of Tasting History because when you said “hard tack”, I expected the clip of Max knocking two pieces together. 😂
@dwaynewladyka5772 жыл бұрын
This channel keeps getting better and better. Another great recipe. Cheers!
@christineb81482 жыл бұрын
This looks remarkably similar to croccantini, a really nice cracker I used to sell at a cheese shop. I should try to bake some! They made them with lots of delicious flavors, rosemary was probably my favorite.
@ifyouloveChristyouwillobeyhim Жыл бұрын
Pretty cool! Fairly sure that literally means "crackly little guys" in Italian. Also the dipping into chocolate for this video's crackers reminds me of the sanguinaccio Italians dip their chiacchiere into (bubbly biscuits which are barely sweet and infused with limoncello, yum).
@pondlakes2 жыл бұрын
Thank you for preserving this history. Love your vids
@The-Story-Assassin2 жыл бұрын
I appreciate your team’s passion for what you do.
@pianochannel1002 жыл бұрын
I really do enjoy your videos quite a bit John. You and your team produce wonderful things.
@davesskillet92352 жыл бұрын
thanks for sharing this one my grandmother made those for the holidays sprinkled with sugar they were so good.
@TheHuntercamper2 жыл бұрын
As usual, great job. Is something to make for a winter's night and Christmas
@ValkyrieTiara2 жыл бұрын
John Townsend's top 5 favourite words: 1: Century 2: Nutmeg 3: Flavours 4: Eighteenth 5: Aromas Honorable Mention: Savor
@emiliofernandez71172 жыл бұрын
😊
@amywright22432 жыл бұрын
Wow I've never heard anyone else but my Dad call it blue milk. He grew up in rural Kentucky in the 50s.
@vanessamurphy46672 жыл бұрын
5:32 "We don't wanna go crazy....." LOL Mr. Townsend my good sir... when it comes down to nutmeg, you are TRULY crazy!!!
@stevekwiatkowski9592 жыл бұрын
Love your videos. Than you for making these!
@candytoo37292 жыл бұрын
Love your channel!
@daniellyons90422 жыл бұрын
Thanks Jon for another great video.
@WontonRedemption2 жыл бұрын
John Townsend…. I freaking love your videos, you keep me going!!!! Love love love and much respect to you and yours!!!
@jessej71112 жыл бұрын
It's getting colder out and I'm thinking cheese and crackers WITH some hot chocolate. 🤔
@adedow13332 жыл бұрын
There is a biscuit making method where the butter is rolled into the dough. It's on BA (from before). Cook's Country also uses this method for their best biscuits (they're square, and super flaky!) I genuinely think I'm going to try that first recipe that you read, Jon, with the nutmeg and rosewater.
@heikesiegl26402 жыл бұрын
Oh please let us know how it went!
@docmach87942 жыл бұрын
Up until you got to the "Put in boiling water" I assumed "Roll in butter" was a method used for making Croissants where the butter is laid in the dough, rolled, chilled, rolled, chilled and finally rolled out and cut into triangles.
@BluestedSRT42 жыл бұрын
Candles at the the beginning of the episode versus the candles at the end, gives us an idea of just how long they spent just recording this, not to mention the editing and uploading. Thanks guys.
@mrs.manrique74112 жыл бұрын
And now you got me to go back and forth between the beginning to the end of the video several times to look at each candle, lol
@olddawgdreaming57152 жыл бұрын
Thanks for sharing with us Jon, they look great. Good job. Fred. 🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋
@user-ub9th6mf9t10 ай бұрын
Thanks always enjoy you cooking ..learning historical cooking puts me a few steps ahead in modern cooking .understanding where our cooking comes from explains a lot about today's foods .
@joshhogan49622 жыл бұрын
Sweet! I will have to test these with some of my homemade cheese or soup!
@emiliofernandez71172 жыл бұрын
Yummy
@corinneone2 жыл бұрын
😋 yum! Easy and all ingredients in my kitchen. Thank you once again.
@kxd25912 жыл бұрын
My dad grew up on an unelectrified hill farm in the '20s. He told me they called skim milk, "skimmed milk", the milk left in the churn after the cream and butter had been removed, "blue john". It was fed to the pigs. The milk consumed at the table was almost always buttermilk, although "sweet milk", like the milk sold in stores today, was used in their coffee.
@aprildanae74872 жыл бұрын
My god, that slow-mo of the nutmeg being grated *chefs kiss*
@ijunkie2 жыл бұрын
"Here's what you do .. you... roll it in .. " -Mira
@blahlbinoa2 жыл бұрын
It's like Hardtack *Cut to Max Miller clacking Hardtack together*
@vigilantcosmicpenguin87212 жыл бұрын
CLACK CLACK
@sarahburke89552 жыл бұрын
CLACK CLACK
@marcusbuckner55822 жыл бұрын
To nutmeg, or to not nutmeg: that is the question. Great content Jon and crew!!!!!
@cdey85122 жыл бұрын
"Add flour 'til you get there." "OK" Made me chuckle
@joek43772 жыл бұрын
If you put cinnamon and sugar on top you have tasty "elephant ears" they called them at the fair when I was young. One huge chip. Great show btw. Cheers
@BananaTacoFairy2 жыл бұрын
8:08 what a madman! places his roller right on the edge and doesn't bat an eye. Thanks for another interesting episode!
@carrierutherford59462 жыл бұрын
My Mom (99) who grew up on multiple family farms in Idaho and Minnesota, called skim milk "blue milk". Phraseology from my Grandma, and from her's before, no doubt! Good to know and well appreciated!🙏
@donhepler2942 жыл бұрын
I used to make similar things without yeast and on a griddle or directly on the top of a woodstove.
@gtbkts2 жыл бұрын
Thanks for the awesome content
@haroldtakahashi88752 жыл бұрын
💛...blue cheese comes from blue milk, of course... and if i remember correctly, ship's biskets were just flour and water, no yeast...thank goodness for food evolution...
@NoAssembleyRequired2 жыл бұрын
"Of course, skim milk is blue" Color impared me: WHAT
@nyyommm96402 жыл бұрын
Hmm, most milk dairies around me use a blue top to signify skim milk. I wonder if that’s a hold over.
@quelarte Жыл бұрын
I was sooooooo into the recipe that, when I realized, I was chewing nothing while you were eating the cracker. I will do this for sure! Thanks for the video.
@johntalley20622 жыл бұрын
Thank goodness this show is out there. I watch Townsends more than I do any other program, including TV. If it wasn't for football and baseball, I'd probably quit watching regular TV at all. And now there's Townsends plus, so my life got even better.
@Shanngab2 жыл бұрын
I love these! They always make my day happier :-)
@ramahonlineschool2 жыл бұрын
Another food item to make instead of buy. I LOVE it!
@DetectivePoofPoof2 жыл бұрын
"The question is Nutmeg. And the answer is Yes." - John Townsend
@TheHouseofHaunt6662 жыл бұрын
Love these simple recipes, very easy to approach. Any plans to have Ivy in a new episode? Thanks for putting a smile on my face every week :)
@dancingcow22 жыл бұрын
I am going to try this today. Thank you!
@OofusTwillip Жыл бұрын
"Blue milk" is mentioned in Lucy Maud Montgomery's "The Story Girl", one of the books that (very loosely) inspired the TV series "Road to Avonlea". In the book, the children disparagingly refer to a neighbour who only gives her family blue milk. At the time, fats were considered healthy, and creamy milk was a basic source of them. In fact, I remember that as late as the 1970s, 10% cream was sold as "cereal cream", because cereal was eaten with cream, not milk. In the early 1970s, a combination of the health craze and high inflation made people switch to milk. Though, at the time, Special K commercials told people to eat it with skim milk...and a heaped teaspoon of sugar.
@oneanddonetzone36732 жыл бұрын
One of the things that I’m very fascinated with is there seems to be two camps in cooking you have the people that have to follow a strict recipe and then you have people like myself they can go to the cupboard and just figure things out it seems to be intuitive. Mind you there’s always that one or two disasters that you have that don’t hit the pallet quite the way you wanted them to. But I think if you want to be a well rounded cook basic concepts as you describe with your crackers will carry you a long way. Honestly to make bread is a good way to start. Start with a little bit of flour and some yeast and see what you come up with. Pretty soon things just become very matter-of-fact in the way that you put things together. Thank you for your channel I know there’s a lot of people behind the scenes that work very hard but I do very much appreciate it!