Pemmican - The Ultimate Survival Food - Episode 3 - 18th Century Cooking

[@Chingatchgook]

Hi Mr Townsend. I am a direct descendent of David Thompson, who was my Great great great grandfather. He mapped Canada and a large portion of the USA. Lewis and Clarke used my grandfathers maps in their adventures. My grandfather was also in charge of the border commission and drew the border between our countries. Pemican was a main staple for sure. Thank you for helping to keep our rich history alive.

[@petermcmahan4975]

I seen your grandfather’s name and got goosebumps reminded of this song. You sir have a great and noble lineage. “And through the night, behind the wheel, the mileage clicking west I think upon Mackenzie, David Thompson and the rest Who cracked the mountain ramparts and did show a path for me To race the roaring Fraser to the sea Ah, for just one time I would take the Northwest Passage To find the hand of Franklin reaching for the Beaufort Sea Tracing one warm line through a land so wild and savage And make a Northwest Passage to the sea” RIP Stan Rodgers

[@typingcat]

If you are a "direct" descendant of a Thompson, how come you are a Lloyd?

[@Chingatchgook]

On My mothers side

[@sirfishslayer5100]

I made my pemmican this past weekend and put it in vacuum bags for storage. I had some left over so I decided to test it cooked. I just put a few pieces of onion and a small amount of garlic and saute'd it until the onions were done. I added a little water, salt and pepper and let it simmer. Then I tossed in a bit of cooked rice and let that simmer for a few minutes. I can say that it was incredible! My 20 year old son said that if this is what they were eating in the 18th century, then they were not just surviving, they were eating good! Thanks for the recipe! Love your channel. Keep them coming!

[@townsends]

Thank your for sharing your experience with this particular video, it is helpful to me and I am sure many other folks.

[@PaleHorseShabuShabu]

*sauteed

[@MyTube4Utoo]

You missed the point of Pemmican. *lol* Should have just cooked you a sirloin.

[@General_Griffin]

@@MyTube4Utoo Not really, he could do the same thing with the pemmican while camping. Pemmican remains edible for a much longer amount of time than a sirloin steak, doesn't require refrigeration, and can be stored until needed for a camping trip, hike, etc. As he said, it was a *test* . Make sure you completely read and understand a comment before replying to it.

[@MyTube4Utoo]

@@General_Griffin You misunderstood my comment.

[@Jackalopestravels]

Thanks for the long haul trucker reference. I spent 15 years of my life doing that. The average person has absolutely no idea what goes on behind the scenes to make things readily available as they are. And yes, it's a rough life. Having decent and healthy food is a real challenge. The best is to take as much as you can in a fridge with you, and fix it in the truck during your downtime. But, if you stay really busy, you usually only feel like sleeping during that downtime. The end result is that you usually purchase food at a restaurant, or more often from a fast food joint, that is preservative laden, and terrible for your health. Anyway, so much from a single line.... I just found your channel this morning. I love it. So much knowledge about basic survival without the benefit of modern refrigerators and freezers, coupled with a never ending supply of fresh food from 10 different groceries and countless restaurants, has been all but lost. As time passes, it is becoming apparent to me that this knowledge is extremely valuable, and that even if you never really need it, that it should be kept and passed on to each generation. One shouldn't be completely reliant on the modern systems and means, without a good plan B, for a whole variety of possible reasons. Thanks for providing this knowledge, and I am really enjoying your videos.

[@townsends]

+David H Thanks for the great comment and thanks for watching!!!

[@mavromanitari9739]

How long would you say does pommican last unrefrigerated from your experience?

[@censusgary]

Thank you, David, and any other truckers reading this, for the work you do.

[@mercurywoodrose]

yet another group of unsung heroes who did the literal hard hauling to make this gigantic country so rich in resources everywhere. give thanks to the railway men, give thanks to the truckers, give thanks to the leaders like eisenhower who build the tracks and roads.

[@Lex60]

We had a lot of truckers around where I live [the main supply center of my city is near, so got a lot of truck stops], we even rent a little house to one and his family. I have to admire the hard work all of you do, being away from home and family for weeks, driving long hours, not eating properly... You got one of the best [you travel a lot] and at the same time, hardest works out there. Thanks.

[@brianwalsh288]

townsend, i love your dedication to education. its important to understand our past that can be so hard to imagine in our modern world.

[@whisperingdeath308]

As a former reenactor and primitive hunter, I truly enjoy your channel. the History and the recipes are magnificent. Thank you for uploading these wonderful videos. I'm a big fan!

[@the11kaj]

Another good video. I read once that the dandelion was intentionally planted on the prairies by the Voyageurs so that their greens would be readily available as they traveled. Probably an apocryphal story, but I am quite sure they would have used dandelion greens in their roobiboo (is that spelled correctly?). Especially in the spring of the year when they are the tenderest.

[@woodenkat8971]

This soup reminds me of the children's book, Soup from a Stone. Just add what you've got.

[@pinchevulpes]

Fancy that.

[@chucklebutt4470]

Whoa, I haven't thought about that book in probably almost 30 years!

[@wednesdaylysol5319]

This is a little late, but I just had this cross my mind the other day. Asking my gf she said she had never heard of it. Thought I was going crazy! Glad to know that someone else has had rock soup lol

[@georgegeeseman6652]

Stone soup! With the 3 French soldiers! I was Thinking the same thing. ;).

[@ryeguy7941]

@@georgegeeseman6652 I have that book too, only mine is with 3 Chinese monks.

[@TomSelleckASC]

This man's knowledge and zest for life are a real pick-me-up in today's society. Even though I am not able to make these foods, watching James make it and describe the history with such vigor and joyfulness really adds a lot of happiness to my day. Thank you Mr. Townsend!

[@ieuanhunt552]

I've never had much interest in this subject. But this blokes enthusiasm is infectious. I reckon he could talk about anything and I could watch

[@wellyouasked]

I came across this as a fluke of searching. This is amazing and I cannot wait to learn more about the ACTUAL important things in this life. Amazing attitude sir!

[@waveydaveyav8r442]

I am absolutely LOVING your channel! I'm so glad I found it! Thanks for keeping our culinary history alive! WELL DONE!

[@MPam1619]

Excellent production!!! And, thank you for giving the historical context. I'd been interested in knowing more about pemmican since I saw it on display in the Smithsonian's Museum of Natural History many, many moons ago! Your, sir, are a fine example of what makes youtube a high quality platform. God willing, I will stay tuned for more.

[@FrantiC119]

This channel reminds me so much of a mix of old PBS programs that used to come on when I was a kid.

[@Innomen]

You know it's amazing that such a nice sounding guy would basically end up emperor of somewhere if the zombies show up. :)

[@robertm4050]

Just because you know how to make it, doesn't mean you have the means to get and harvest the items needed to make it. I have watched a bunch of youtube videos, but that doesn't make me a master at very many things or better suited for an apocalypse.

[@eagleclan75]

Robert M if it's your thing to prep then the time to do it is now. With very little money we can do this at home.

[@forcesightknight]

Emporer of the kitchen maybe.

[@IknowUrider1]

fantastic. I live in CT also, I forage a lot , ride bikes, shoot longbow and play acoustic guitar. This page is right up my alley.

[@LamgiMari]

Hey! You put the Royal Navy Broad Arrow on the biscuits. That's what I call attention to detail!

[@kb3uyt356]

I love your videos! You find the right balance of history, how-to, and humor. So many good topics. Subscribed.

[@purpleduck4209]

The work that you do is more important than most people give you credit for, keep up the good work and thank you for helping preserve our Roots

[@theecapitan]

Hey, I just wanted to say that I really appreciate this channel... I'm going to be making pemmican along with a few other recipes you've done. i'm from Scotland and i have no real need to do these recipes but I want to because I feel like we need to understand how our ancestors ate and how they lived. Been an avid student of history all my life and I'm drawn to the 18th century more than any other place in time. Once again I thank you for all your videos and although I am a recent subscriber to this channel I feel like this is the one I have been looking for. Thank you and best wishes. Calum.

[@townsends]

Welcome to the Channel, thank you for the great comment and thanks for subscribing!

[@mvi6744]

Buzz off, Calum

[@michaelahoffman2211]

This is a great channel! Thanks for not letting the old ways die. We might need to know this stuff some day soin.

[@StabbyMcStabwood]

I don't quite know how I found my way here, but I am incredibly entertained. I watched all three parts, he's so welcoming and charismatic. Plus, wow at this production value.

[@StabbyMcStabwood]

omg there's more

[@jimivey6462]

I just discovered your KZbin site and I love it. You make history come alive! Thank you so much.

[@stonehorn4641]

I hunt in the mountains a lot. I always have 10lbs of pemmican in my pack. I only needed it once, we got caught in a 4 day blizzard.

[@richbuilds_com]

Loving this series. Pemmican is next on my list. Hope to see you do more recipes with it. Knowing what to do with once you have it has been holding me back :-)

[@Adamz678]

You're channel is awesome, love your devotion to history.

[@SC-uq2jf]

I HAVE WATCHED MANY OF YOUR VIDEOS OVER THE YEARS MORE THAN ONCE. YOUR CAREFUL RESEARCH, PLANNING AND PRESENTATION TAKES YOUR VIEWERS ON A VICARIOUS TRIP THROUGH THE 18TH CENTURY. I THOROUGHLY ENJOY ALL OF YOUR WORK, INCLUDING THE VISIT TO MT. VERNON, FROM THE PERSPECTIVE OF THE SLAVE PREPARATIONS OF MEALS. AS A DESCENDANT OF SLAVERY, I FOUND IT POIGNANT AND INFORMATIVE. THE RECIPES WERE WHAT MY GRANDPARENTS AND PARENTS USED THROUGHOUT MY YOUTH. PLEASE INVITE THE RENACTERS BACK FOR MORE RECIPES. THANK YOU AGAIN FOR PROVIDING US WITH A NEW CULINARY ADVENTURE IN EACH VIDEO YOU PRESENT.

[@dac314]

These are really entertaining and very well produced. You guys do great work, please keep it up!

[@jasonwyatt299]

Just found this channel and it's awesome! Love the education factor of the videos. And really well produced.

[@anne-droid7739]

Jean Auel depicts her Neanderthal and Cro-Magnon characters doing this 30,000 years ago in her Clan of the Cave Bear books.

[@RIANDOA]

I like this guy. :)

[@QuantumRift]

He knows his stuff and knows how to present it in an interesting manner...

[@kan-zee]

Interesting..What was called Rhubaboob...we call today..good ole Hangover soup...lol Great Vids you gots going here. Cheers ;-))

[@jacobjason9879]

first time I watched this in my life. I can say your voice is very soothing. really nice music. your presentation is so calming. a recipe for excellent videos.

[@lollerich]

Fantastic and beautiful. Thank you James!!

[@edanthony4131]

I enjoy these teaching videos, more than any others on the web...not only is this history, it may be history we are about to repeat, AND THIS WILL BE WHAT WE NEED TO KNOW!

[@MK384]

Learned about pemmican from reading about Hugh Glass. Thank you for your vids!

[@kekkelpenneypeckeltoot5700]

Historic kitchen sink soup!

[@dubbermagoo43]

I am in love with this friendly gnome. Love the outfit & outlook

[@dead_machine5461]

One of the greatest things in KZbin!

[@ayaaj1615]

I was looking up Hardtack and found your cool videos. =D Subscribed and very interesting. Im hungry now =0…..

[@starchilder734]

On this episode, a kind man in a red hat forces me to subscribe to his channel

[@aliyarahman85]

the food described in its historical context gives it so much more charm and beauty

[@abcstardust]

Pemiccan is definitely important to keep in mind before and during survival situation

[@ArizonaTengu]

This is the baddest survivalist channel around!! If I wasn't already eating food I would be drooling. :p I have to try some of these recipes!

[@TheSecondR]

Man what a comfy show you got. Keep up the good work dude.

[@willstrongnovastar6955]

I like this one as a big guy i need a lot of protein this is great to always have I live up north and its a trip to go to the store its not 5 mins down the road being hypoglycemic good way to keep your sugar good.

[@JKurayami]

I like your spirit, effort, and quality. Good channel.

[@BanZandar]

They also made a type of corn that was heavily dried. Once dried it could be eaten like a trail mix and was also used as a main staple for the winter and like Pemmican it could last a long time.

[@TheTunaMaster]

this is one of my favorite episodes

[@knightshousegames]

From what I've read online, the "Iron Ration" was still a thing right into World War 1. I think the American Iron Ration was a little less than a pound of pemmican, and a bunch of sweetened cocoa in a pair of soldered tin cans. It was meant to be ~24 hours worth of food in an emergency, and wasn't allowed to be opened without authorization from a commanding officer.

[@johnlambert8929]

thanks for these video,s on pemican never heard of it till your video.s always learning from your show #1 fan

[@mikejadis]

I have learned a lot watching these videos. Thank you!

[@matthewrowe7194]

This reminds me of a scene from the movie "Last of the Dogmen". The protagonist is guiding a woman through the wilderness and makes "Louis Gates' Wilderness Stew". When she asks what's in it he replies "anything that ain't nailed down".

[@RickBelt]

*_"Learn with the past to prepare for the future"._*

[@Grimenoughtomaketherobotcry]

French/Metis voyageurs would take along plenty of dried yellow split peas. As they had no time to soak the peas when travelling, these would be ground to a powder and added to the boiling water along with the pemmican, root vegetables (he mentioned potatoes, onion, carrots and rutabagas, but turnip or beets might also have been brought on the inbound journey), as well as whatever else that could be easily caught, hunted, foraged or traded from the indigenous peoples. Dried pea flour and pemmican probably made up the bulk of their diet if they were outbound back to Montreal, especially in the late fall when there was less to forage.

[@AmbientWalking]

Awesome. Really digging this!

[@greywolfe3207]

You all produce very informative videos. This series on pemican was excellent!

[@allisonshaw9341]

For greens you can use purslaine, plaintain grass, dandelion leaves, lamb's ears, clover, or any other wild edible greens.

[@gregorybeattie4435]

Fantastic channel. Exceptional knowledge and insights!

[@IamKyuTee]

My grandfather used hard-tack pieces to thicken his hunter's stew which was made from pemmican and foraged edibles. He made both the pemmican and hard-tack. He learned how to make it from one of his parents which had heritage that made those items. The family recipe I have from him is written with instructions we would consider to be not as accurate as modern recipes. Like "rolling the to the thickness of your little finger. Cutting into squares that are three center fingers wide and three center fingers long." Depending on yiur fingers it could be thicker, thinner, smaller or larger square. Lol My grandfather called his hunter's stew because of the family tales of the Native American Women preparing this as the meal for the male hunters in their tribes before the spring hunt when there was young edible plants that could be collected and added to it.

[@curtislitchfield1378]

Choke berries are very common in Alberta in my neck of the woods. My grandpa used to make a couple barrels of wine each year. We call them Choke Cherries Locally.

[@Guille544]

I'm a volunteer in a boy scout group in Spain. I think teaching the children on how to do this survival food would be very cool

[@brittm-m2403]

Why is this guy the cutest? He's such a sweetie pie!

[@B_Cojones]

Always curious on how they came up with making stuff like this back in the day.

[@AxeMan808]

This was a cool little trio of videos, but I would have really liked to see more than just one end usage case (recipe). EDIT: OH! There's ep#4!

[@datguy1675]

thanks for making this video, i have learned much from this 3 episode installment.

[@deboraharmstrong6867]

"We will have a nice time and play we are shipwrecked people or Arctic explorers. Here comes the the captain and the sailors with supplies of food, so we can thaw our pemmican and warm our feet." from Gwen's Adventure in the Snow by Louisa May Alcott.

[@Vision.Mechanic]

Nice work. And thanks for correcting Métis!

[@brycevo]

This is just so fascinating

[@jane-annarmstrong6562]

In my city Thunder Bay Ontario Canada ... we have a park called Old Fort William which is a re created trading fort from the fur training of this time.

[@rageblanket2139]

This channel is soooooooo underrated

[@Zamolxes77]

I just eat, watching this in my lunch break and he makes me hungry just by watching him !

[@zhinka1]

butchering hogs in 2 weeks ,going to try your salt pork recipe from an older video. Going to use stonewear crocks, wish me luck! unfamiliar territory for me. Going to try to videotape it to show the success (or failure lol) I know how to make awesome hams and my brother does super smoked bacon, rind is the best part!

[@MK384]

+zhinka Badass!

[@Sakboi2012]

sounds yum as hell

[@ArcheryDad2024]

This was great. I know my inlaws will want to try to make Pemmican once I tell them about it. Thanks for these videos.

[@oliviamoore3426]

Stinging nettle soup is so so good

[@LokiCDK]

Take the driest meat and lard, mix with the driest bread, turn into a soup. Makes sense.

[@JB-zo7ln]

Ruebuboo made with pig's feet and porkbelly is as good as it gets. Black eyed peas, navy beans, carrots, onions, and some fennel.

[@maxm.4]

the possibilities to make a parody of this guy are limitless

[@StarlightEater]

As always, fascinating! 18th century cooking sure is making squatting in springtime with a drug habit much easier!

[@benjaminrush4443]

Great show ! Thank you.

[@LycaonsMemories]

dude, you have given me a word to describe 90% of my cooking... rubaboo yes thank you

[@adolpherazey4459]

Nice teach people more especially in times like this

[@ThePsychoReturns]

Rubaboo sounds like the frontiersman version of Mulligan stew for hobos, or Maconochie stew in WW1.

[@calladeem240]

This is the guy you want to pitch your tent next to at the historical reenactment...

[@user-wd2xy1on3l]

This guy seems like a really nice person.

[@ranstra12]

The etymology of the word Rubaboo is a blend of the French word roux (a thickener used in gravies and sauces) with the word for soup ("aboo") from an Algonquian language,[7] such as Anishnaabe naboo.[8] Although pemmican can be added to the stew, Rubaboo and pemmican remain separate dishes, but are culturally linked closely to each other in Metis history.[9]... wikipedia

[@nickarmstrong9815]

I recognize “maid behind the bar” in this video… a great reel

[@pioneercolonel]

That awfully looks like Eowyn's stew.

[@eddyspagetti9899]

"they worked LONG DAYS, and their work WAS TREACHEROUS"

[@AnthonyEmmel]

One has to wonder what adding some pocket soup to make it "brothier" would taste like!

[@Leman.Russ.6thLegion]

DUDE!! THIS CHANNEL IS AWESOME!!!

[@scunts]

You could probably use birch leaves in the soup for your greens if there were no other vegetables available.

[@vampcrush]

That's it! I can no longer watch this channel. It's making my mouth water too much!

[@nicholoscaudillo]

Well done show. Is there any chance at all of getting P. B S to make a cooking show with a period trading center to show how everything worked?

[@robbabcock_]

Great episode!

[@abetinylion764]

townsend, youre the best ever

[@townsends]

+Abe Tinylion Thanks!

[@FlameJackstar]

This stuff looks like the soup Eowyn was giving to Aragorn.

[@iStormUK]

For some reason, I always picture you wearing a batman styled utility belt, full of seasonings, and maybe a pouch of pemmican, whenever I see those little glass vials show up in your videos. :)

[@farmboy3632]

“KZbin the greatest video platform of all time” WHERE IS EPISODE 1,2 and 4

[@siphotheguy1870]

My recipe is similar except you need an Uber account and a local McDonald's. Our ancestors really knew how to eat!

[@mrzuniga78]

Right now, I could really go for some Rubaboo!