It's been a year, and our new Pemmican Stew (Rubaboo) video is up: kzbin.info/www/bejne/b3jWhmiPosuZnsUsi=pJ0_9mSCcpTp_ZxP
@L_Monke Жыл бұрын
Liar! It is not 27'th of September but 12'th! It has been 11 and a half month how could you?!
@TastingHistory Жыл бұрын
@@L_Monke but it was a year since I made it. I made both the 2nd week of August.
@anq4274 Жыл бұрын
A Pelipper¡¡
@highlander723 Жыл бұрын
@@TastingHistoryGiven the price of food.... Can you do a series on foods of the depression era. WE NEED HELP
@mylesjude233 Жыл бұрын
@highlander723 That would make a great series of videos for cost effective meals 😊
@alexanderkelsey2022 жыл бұрын
I work in archaeology in New York and we have evidence of pemmican being made during the middle archaic period (~4000BC) here. Based on cooking sites and dna residue it looks like it was made of bear or eel, and often included acorn/hickory flour and dried berries as well, basically a meat granola bar
@haileybalmer97222 жыл бұрын
6000 years ago!? Wow. I love to learn things like that, it really makes history come alive. Thank you!
@brutusthebear90502 жыл бұрын
Wow, even after 6000 years it's still edible. How does it taste? Lol
@MrChristianDT2 жыл бұрын
What kinds of berries? Same ones used out west, or were they going for stranger fruit like chokeberry, or just a thickener, like Rowan or Partridge berry?
@nemo4evr2 жыл бұрын
do you have any idea if they had something similar in Europe? or for that matter anywhere else in the world, like China or Indonesia, I know that traditionally we cure meats in Europe, like salamis, Jamon Serrano , chorizos etc but the process for this is very distinctive.
@larissabrglum38562 жыл бұрын
I live in upstate New York and I'm curious about the type of berries that were used in that period.
@carltonshell19642 жыл бұрын
As a Mvskoke (Muskogee Creek) from NW Florida, my family has been making pemmican for many many generations. I have watched SO many youtubers attempt to make pemmican and cry when their attempts go "off" after a month or so. I have tried many times to correct their methods but am always ignored. You sir.. have hit upon the secret I keep trying to impart.... Use exactly enough tallow to hold the powdered meat together.... too much fat and it WILL go off, too little and it will fall apart... also the type of fat you use will effect everything from texture to shelf life.. I said Tallow for a reason.. tallow is the hard kidney fat, that's what you want, it has a much higher melting point and a much longer shelf life after rendering and we find it gives the best result. Being a Eastern Woodlands Band of Native American, we never used buffalo because we never saw them, instead, we used bear, deer, goat, squirrel, various birds, and fish etc.. but the tallow was almost exclusively bear tallow. Also, for us at least, we never made pemmican right off... we dried the meats and used it like that, and only when it dried too much over time, gathered it all together and, when there was enough, made pemmican from THAT. This information is from our songs and oral traditions as well as actual practice which we hold to this day.
@marianbrittain41532 жыл бұрын
Thanks for sharing your history of pemmican.
@KubinWielki2 жыл бұрын
That's genuinely interesting to read. Thanks for sharing!
@characterblub2 жыл бұрын
Genuinely thank you for sharing the information! That's so cool to hear about
@blixten29282 жыл бұрын
True knowledge, thanks!! Very informative, and makes one think again about traditions, food and knowledge!
@mccleod62352 жыл бұрын
Is it still possible to get bear tallow?
@garrick37272 жыл бұрын
Today I learned that 1 elk = 3 deer, and 1 bison = 4 deer. I'm not sure that information will ever be useful, but you never know.
@kamo72935 ай бұрын
2:03 you turned this quote into a maths equation and solved it. 😂😂 nice
@mattdragon3335 ай бұрын
I'm actually freaking out a bit because if a bison is a whooooole deer bigger than an elk, as in, a moose, those things are quite scary
@gljames244 ай бұрын
@@mattdragon333 Elk is completely different from moose
@mattdragon3334 ай бұрын
@@gljames24 oh What's an elk like?
@gamerguy2473654 ай бұрын
Its good info for your next trip down the Oregon trail
@ealaban Жыл бұрын
"The flavour was the 'memory of beef'", what an exquisitely poetic phrase. The High Bard of Ireland Ferchertne once refered to Bards as "caskets of poetry", this is on that level. Well done, Keep up the good work
@_hunter_hunter1048 Жыл бұрын
And the memory of the makers feacies ... they didn't wash their hands when they made it in those days
@sintanan4692 жыл бұрын
I've never tried it myself, but one of the old native women here in my hometown would make pemmican with venison, suet, dried seaweed, and raw honey. I don't remember the ratios, but she would give it out to people wanting a snack and would basically use it to flavor everything she cooked. She passed away about a decade ago, but I'm still chewing through one of the _buckets_ of honey she had. When she was close to the end she started giving away everything she had to the rest of the town. A lot of her old recipes and knowledge are lost now, and I regret not spending as much time around her as I could have. You never appreciate what you have until it's gone. Miss you, Aggie.
@RangerMan-yv7rl7 ай бұрын
Some good ppl live to give n bless
@Cuddlebear62852 ай бұрын
My heart, she sounded like a rad ol' gal 😭❤️
@jujutrini841221 күн бұрын
At least you remember her fondly.
@silverlightx62 жыл бұрын
I was taught to make pemmican as a kid. Smoking the meat is important (aside from fly prevention) it provides a nice smokiness to the meat. My mother used whatever dried berries she had on hand, but her favorites were blueberries or blackberries. She added a touch of honey to it as well. Her favorite use was to stew it in an acorn flour porridge. Often she added fresh herbs (whatever wild ones were available at the time), and sometimes fresh berries. Good memories.
@BaconIover692 жыл бұрын
🤤 that sounds so good. I am from central Europe and have no culturally connection to pemmican. But I made it myself to help me in my ketogenic diet and I have to say I could live of that for I don't know how long. I love it!
@Bacteriophagebs2 жыл бұрын
I made pemmican in Boy Scouts and we used smoked beef. I really liked the jerky that way, but was less of a fan of the pemmican, probably because we used too much fat. We did add salt and brown sugar, which gave it a good flavor, but it was too greasy. Years later, I found a little place that made jerky that was exactly like pemmican meat. It was a 60-minute drive form my house, in between two small towns on the other side of an Native American reservation from the city I live in, but any time I was anywhere near it, I'd make a detour to buy several pounds. It breaks like that, but when you bite it, it melts in your mouth. Now I'm hungry.
@thessie2 жыл бұрын
That sounds lovely, both the memories and the pemmican
@ilenastarbreeze49782 жыл бұрын
that sounds amazing, how do you dry blackberries?
@peculiarlystrangelyoddlypa40122 жыл бұрын
@@ilenastarbreeze4978 Basically the same way you'd normally do the procedure to Ensure than those "Red Hot Chili Peppers" get that characteristic look of *Rippin' A-Part* 💪
@jonathangauthier35492 жыл бұрын
Hey bud. My dad was a a descendant of Mohawks from Oka, Quebec (Sanguingorra tribe). My fondest childhood memories are of him teaching me how to cook. Since pork is really inexpensive, we often made pemmican with pork and raspberries (red and black cap varieties), and a turkey and cranberry version with Christmas leftovers. In our household, we used the pemmican to add flavor and fat to our carbs, so we would toss a chunk into a pot of boiling rice or to a pot of potatoes ready for mashing. I always marveled at how the berries would ooze streaks of red and purple as they rehydrated. Turning bland, white mashed potatoes or rice into a tie dyed side dish. Please revisit this recipe and try it out on your channel? My dad (R.I.P.) would be so happy to know that his family history has been shared with the world
@jerri58842 жыл бұрын
@ Johnathan Gauthier...I enjoyed reading your memories with and of your dad .. I feel your emotions for your dad and it touched my heart ❤️..just feeling happy for your memory and again thank you for sharing it with us..blessings to you n your loved ones 🌬✨️🕊
@huntabascan2 жыл бұрын
Sound like the Carpathians:)) According to some history books, the people of the Steppe on the European side had pemmican and to be honest I saw recipes from the time that goes back to Noah.
@jonathangauthier35492 жыл бұрын
@@huntabascan cool. Bouillon cubes of ancient Carthage. Sounds to me like potentially interesting episode. Hope you're taking notes Mr. Miller?
@satoshiketchump2 жыл бұрын
@@jonathangauthier3549 Carpathia in Europe, Carthage in North Africa (modern day Tunisia)
@jonathangauthier35492 жыл бұрын
Oops, my bad. Sorry
@Aziara86 Жыл бұрын
I've made pemmican before and brought it on long car trips. I don't mind the taste so much, it's very much 'eating to live' and not 'living to eat' lol. I find craisins (dried cranberries) help give a nice pop of flavor. Having a cup of hot tea alongside it really helps desolve any fat that wants to coat your mouth.
@willek1335 Жыл бұрын
I think the best way to consume large amounts of fat is simple. When Børge Ousland crossed the north pole by foot and swimming, several times, he had to consume 7-8000 calories per day, and still lost 25 kilo. It's such an ardous 2-3 months trip, up and down colossal pack ice and swimming, that you're craving huge amounts of calories. His pulk weighed 250+ kilo, and almost all of it was food. Most of the food was various forms of fat, due to how dense the energy level is. When I've done similar strenuous activities, it only takes about a week for any calories to become a feast. Although carbohydrates is nice uphill, fat is just one necessary part. The smallest amount of flavor, such as raisins, becomes quite flavorful in those endeavors. As we say in these types of outdoorsy community, the greatest spice is hunger. :D Have a good day!
@adreabrooks115 ай бұрын
The important thing to remember is that pemmican is an ingredient. It was eaten on its own when they had no better options, but imagine what your desiccated ration would do if it were added to a piping hot bowl of potatoes, carrots and a few spices. I'm no First Nations historian, but I know they did the equivalent - with waterlily root, dock, acorn flour and many other items. I regret to say: your eating pemmican as-is is rather like eating a box of (more nourishing) Kraft Dinner by opening the packet and sprinkling it on dry noodles. If I might humbly suggest: if you get a chance to go on another such trip, pack a small camp stove, a few dried veggie and spice mixes, a pot and some water. You might be surprised how much you're looking forward to your next pemmican repast. 👍
@devinleighkyle2092 жыл бұрын
As a plains Cree Canadian, former kitchen rat and Head/Exec chef (28 years in kitchens), and also currently an Archaeology and Anthropology major at University... I have to say this is undoubtedly the most culturally accurate informational video on pemican and the people involved, that I have ever seen. Rubaboo... c'mon, super impressed at the shoutout of the dish and research that went into this video. Over half of my family does not even know what Rubaboo is. Am currently in an Archaeology of Food class, and Bison is my focus project with pemmican being my edible item. Checkin out other videos regarding techniques from what I know myself, and wow... man this video is a beauty! Hats off to you Max Miller. On a final note. I live in Saskatoon, Saskatchewan. If you are ever in need of Saskatoon berries my friend, jus shoot me a message! We jus call' em berries up here so... ahaha. jus jokin! But seriously, I'll hook you up!
@mariahirsi4753 Жыл бұрын
Wow that's amazing do you know any other recipes from prairie Crees in Saskatchewan? I'm also from that area and I'm looking for recipes for traditional food!
@claytonberg721 Жыл бұрын
I question his pronunciation of Metis but he knows more about the Northwesters and the HBC than 90 percent of Canadians do. All he said was 'you guys should join together' and didn't get into George Simpson who was the man who made that happen, but still it was pretty indepth for a 20 minute video.
@saaddagoat Жыл бұрын
@@claytonberg721 Assuming it's a french word, his pronunciation is pretty spot on
@claytonberg721 Жыл бұрын
@@saaddagoat Then most of the white people and first nations people in canada are saying it wrong. No big matter however.
@saaddagoat Жыл бұрын
@@claytonberg721 it's a bit of a weird one tbh (at least to me). Upon first viewing, I'd instantly pronounce it me-ti, because that's following standard French rules, which is how he pronounced it. But I've also heard the S pronounced, so maybe it's regional? It's also possible that I'm wrong and the word doesn't follow conventional French rules so the s is pronounced
@elliottadams80322 жыл бұрын
Im Native American and this video is one of the most entertaining I’ve seen of yours! Choke cherries are local here and i make traditional dry meat. This process is interesting and we dont really make pemmican here anymore so i learned a lot about how it would be prepared.
@TastingHistory2 жыл бұрын
Hey thank you for the support 😁
@iamagi2 жыл бұрын
Because you have access to McDonalds ?
@wareforcoin57802 жыл бұрын
People don't know about choke cherries, but the world needs to start eating them. They're _delicious._
@lebosshog2 жыл бұрын
choke berries and choke cherries - not the same.
@XSpamDragonX2 жыл бұрын
My mom grew up on a farm here in Manitoba and used to collect choke cherries for my grandmother to make jam.
@zenkakuji37762 жыл бұрын
That hard tack schtick never seems to grow old, just like pemican presumably. Looking forward to next year's segment on the aged pemican culinary creations. It might turn into a great topping for pizza instead of sausage! 🍕
@caspenbee2 жыл бұрын
Kindof like chorizo in texture, mayhaps!
@rtyria2 жыл бұрын
That would be an intriguing ingredient.
@FellsApprentice2 жыл бұрын
I can guarantee that will not work out the way you want it to
@Taolan84722 жыл бұрын
@@FellsApprentice are you sure? You could break up the pemmican and reconstitute it, then sprinkle it on with the cheese. Come to think of it that actually sounds pretty good.
@Justanotherconsumer2 жыл бұрын
Hardtack gets old all the time. That’s the point. (Steve1989MRE eating civil war hardtack is a video worth watching.)
@suzannehawkins383 Жыл бұрын
as a canadian who lived in Alberta for many decades, saskatoon berries are abundant. A favourite summer eveniing activity was to go to the park, pick enough saskatoon berries for 2 bowls, take them home, rinse, and put them over ice cream, wonderful
@arloj547911 ай бұрын
I live by the bow river. I agree, picking saskatoons is a lovely summer activity. I've definitely got to freeze a bag this year!
@darylfaulkner48827 ай бұрын
Saskatoons are the best thing ever on ice cream. Or in oatmeal. Or in pie. Or just right off the bush!
@dictatorofcanada42386 ай бұрын
Here in Manitoba we pick and freeze them and I eat them in pies, or with yogurt or cereal.
@kyonkochan2 жыл бұрын
I'm a Métis person and it's cool to see one of my fave youtubers doing a video on my culture. Not a lot of people know about the Métis people.
@Serene802 жыл бұрын
I'd HEARD of them but didn't know anything about them...
@Hikkikomoru2 жыл бұрын
I know the word as a general description of someone with mixed heritage.
@Darcaster2 жыл бұрын
@@Hikkikomoru This is where we in what is called Canada, are having "identity wars" there are people in the east that are calling themselves Métis. The Metis people are a distinct race and culture. It's not just any mixed European and First Nations person. The people come from the Red River valley in Manitoba and many settlements in Saskatchewan, Alberta and some parts of British Columbia.
@JohnSmith-kf1fc2 жыл бұрын
@@Darcasterwhy is that so? People from mixed genetic backgrounds in eastern and northern canada also refer to themselves as metis. Curious to know where you got that information from?
@Darcaster2 жыл бұрын
@@JohnSmith-kf1fc My info comes from the Métis Nation itself, much of my family is Métis. This is where the big argument is happening because there are no Métis settlements east of Manitoba. They may call themselves Métis but if they can't trace their lineage back to the western settlements then they are mixed blood not Métis.
@freshfrybread2 жыл бұрын
Cree-Nakoda here. Long time watcher, first time commenter. Very cool video! We still make it up here on the northern plains, but it is more of a traditional food for special events than everyday use. AND, kudos to you for eating a straight up choke-cherry/berry! Lol. We don’t eat them straight up because they are super dry, sour, etc all at the same time. We usually mix our pemmican with Saskatoons, so that was awesome to hear you share that part. Keep up the great vids! EDIT: fun fact, a First Nation dug up an old pemmican stash from over 150 years ago and found it to still be edible. Although, I would not want to try it!
@dl27252 жыл бұрын
😮
@jennydelgado85172 жыл бұрын
Wish my peoples recipes had been around this long Spain killed them and unfortunately a lot of their history, culture, and language….my islands tripe were Tainos ._.
@sarahnunez3182 жыл бұрын
@@jennydelgado8517 Hello Dominican fellow!
@Riot_Bird2 жыл бұрын
That is so cool
@-jank-willson2 жыл бұрын
what I find super cool is that acorn flour (that had been processed to remove the tanins) was a huge part of the south-eastern Indian's cooking and diet, it was a staple like wheat flour is to us. this is why white oak acorns are so large, originally they were much smaller, but selective breeding by the natives forcible evolved them to be larger. This is why red oak acorns are much smaller, because they were never eaten, because they have much higher tanin content than even white oak acorns, so even with processing, you couldn't get the tanins out, so they were never commonly eaten.
@kelliwilliams64002 жыл бұрын
I was about 9yo the last time I made Pemmican with my NA grandfather. He passed less than a year later. I had forgotten so thank you for reminding me. It was always fun helping him though I never developed a taste for it. He always started the meat with a marinade of cactus juice, berry juice, some cherry juice if he had any, whatever other fruit he had mashed up (apple, plum, peach,etc), salt and lots of pepper. He always said that you had to use "good wood" for the smoking. He meant hickory, apple, plum, etc. It imparts it's own flavor to the meat. I still use that phrase when I'm cooking over a fire. He would dry the marinade and the other fruits he used for the juices with the meat. "No use wasting perfectly good food just cause some of it was used". Once everything was dried, he would pound it to dust and mix it together. Here's where he differed a bit from "normal" pemmican. He stored the mix without the fat because fat can go rancid. He only added the fat when he was going hunting. Otherwise he used the mix as "flour". Add a little water and eggs and he made some interesting "pancakes" or rolls. Add a few other things and he had a soup or stew. Again, thank you for the walk down memory lane.
@-jank-willson2 жыл бұрын
Did he use acorn flour? Acorn flour was apparently a huge staple of the south-eastern tribes. (it has to be made into a flour in order to process the tanins out of it)
@fortheloveofchocolat2 жыл бұрын
What a wonderful memory!
@kelliwilliams64002 жыл бұрын
@@-jank-willson Not that I recall but I'm not sure. I was pretty young and I only got to stay with him for a couple of months in the spring/summer and, sometimes, during the winter for a week or 2.
@kelliwilliams64002 жыл бұрын
@@fortheloveofchocolat Thank you! It brought back so many joyful memories.
@SirManDudeGuy12 жыл бұрын
How did it taste
@andrew1575 Жыл бұрын
I started making pemmican at the beginning of the pandemic, but I used whatever seasonings I had laying around and usually blueberries and raspberries, dried, wrapped, vacuum sealed, and stored in my fridge. I even made one with pineapple, but I use coconut oil instead of suet. The bricks from 2020 still taste fine, as I bring them hunting with me to eat. It's Feb 2023 right now.
@gwynvyd2 жыл бұрын
I made this with my Cherokee Grandmother for "just in case" hard times and Winter storms. We added salt, pepper, honey, cranberries, and Juniper berries. Also, when you add in the fat to your dried meat if you add it in a pot and warm it together it helps with the saturation and the flavor. Otherwise you end up with just a mouth coated in fat. Our meat was dried in our outdoor smoker. So the meat tasted really good and was seasoned. To this day I still crave it. It is how Bear and gamey meat was used.
@SingingSealRiana2 жыл бұрын
I also thought of adding cranberries for their availability and balanced taste, but the combination with juniper sounds fantastic ^^ Thanks for sharing ^^
@davidhammond80982 жыл бұрын
Would you be able to ship a sample so that I can taste it? For compensation
@gwynvyd2 жыл бұрын
@@davidhammond8098 I no longer have a smoker, nor any bear or venison sadly. But the basic steps they took with my add ons would be good.
@carolharris23572 жыл бұрын
I bet the juniper was interesting.
@carolharris23572 жыл бұрын
@@gwynvyd i got a smoker years ago and barely got to use it and I believe it was stolen from some stuff in storage.
@joshshields92292 жыл бұрын
My uncle makes deer pemmican every year and gives it as Christmas gifts. But he adds either liquid smoke or teriyaki sauce to the fat as he renders it. Then he puts it through a sausage grinder and into sausage casings. Everyone looks forward to it every year.
@willek1335 Жыл бұрын
That sounds homely. :)
@KendallM0219 Жыл бұрын
That’s so fricking cool!
@johnnylego807 Жыл бұрын
In sausages sounds DELICIOUS, probably turns out really nice!
@chadpunte1731 Жыл бұрын
now is he using the incredibly waxy deer fat or is he using lard?
@littlewigglemonster769111 ай бұрын
@@chadpunte1731 I would think tallow very little fat on deer and taste awful I don't think be able to get enough off a deer to make pemmican but who knows.
@stevet5379 Жыл бұрын
FYI- Metis is pronounced as May-tee. Pemmican and hardtack are excellent for multiple day long hikes or spending long periods of time away from civilisation. It's easy to store, easy to carry and has a ton of energy stored in it. It's been years since I've had any but I do remember it well.
@douglasgrant21902 жыл бұрын
After reading the first few hundred comments... Just wow! It's amazing how much cultural knowledge is being collected here, and how good and gentle people are being to each other. Food truly brings us together.
@adammcinnes56152 жыл бұрын
Thank you for doing a video telling parts of the story of my nation! I am Métis (generally pronounced like "may-tea" in English), and my ancestors were from the Scottish parishes of the Red River. My ancestors would likely have been directly and indirectly involved in the pemmican trade during the fur trade. I am friends with a Métis chef who used to work at an Indigenous heritage site and I know a few Métis academics, so if there is anything that I can do to help with your future episode, please let me know. From my research on pemmican, I found that the lowest quality pemmican was made from suet fat, the next best quality was made from marrow fat (collected by boiling bones broken open), and the highest quality was made from udder fat. I live in Saskatoon, SK, and it was only in the last few years that I have learned that saskatoon berries are called juneberry and serviceberry in other places (also, here we call chokeberries chokecherries); adding dried berries to the pemmican reduced the shelf life of the pemmican, but it was called ceremonial and wedding pemmican. I have never heard of adding sugar. From those that I know who speak Michif (a language spoken by many Métis; an Elder that I am friends with is one of the foremost experts of it as a spoken language), and you are pronouncing rubaboo pretty much correctly.
@jodycarter73082 жыл бұрын
I was laughing at his metis pronunciation too
@jodycarter73082 жыл бұрын
Send him sime Saskatoon berries, they'd be way better than choke berries. I'm sure he could find something interesting to do with them
@Ivehadenuff2 жыл бұрын
Thanks for sharing your history!
@Zastrava2 жыл бұрын
@@jodycarter7308 Can't transfer saskatoons across the US/Canadian border, unfortunately. I found that one out the hard way.
@Zastrava2 жыл бұрын
Using IPA, Metis would be /meɪˈtiː/! Really excited me as well that Max is telling the story of our nation. And for what its worth, choke cherries and choke berries are two different things. Choke cherries are prunus verginiana, tribe Amygdaleae, and choke berries are in the genus aronia. Choke berries are in the same subtribe Malinae as saskatoons (amelanchier) and will taste similar to that! Interestingly though they're all members of the Rosaceae family. Saskatoons (amelanchier alnifolia) are a type of serviceberry and distinct from juneberry (amelanchier lamarckii). I've been doing a lot of research into them and I'm trying to get saskatoons to grow in Nebraska. I'm also Metis, my ancestors were also in the Scottish parishes around Saint Andrew's! I grew up in Winnipeg. I prefer no acute accent mark on Metis as it acknowledges that we are a linguistically and religiously diverse nation rather than exclusively of those descended from First Nations and Catholic / French folk. My ancestors were Protestant and spoke Bungee and sadly stopped speaking the language in the 40s.
@emilyperkins99472 жыл бұрын
As a Native American, I've been waiting YEARS to see SOMEONE do Native American recipes... But pemmican and fry bread seem to be the only thing people associate with us! But still awesome to see something done in such an awesome way!
@spaceranger73752 жыл бұрын
Have you thought about starting a channel yourself? There are many who'd love to watch!
@Lunch_Meat2 жыл бұрын
I would love to see more native American recipes. My aunt was Chinook (not blood related. I'm as white as wonder bread lol) and she use to cook up some amazing sea food that totally spoiled me.
@belisarius69492 жыл бұрын
I mean, he did some mexican native recipes ^^ Does that count? Or only USA/Canada natives?
@dragnflye37972 жыл бұрын
@@spaceranger7375 I would second this idea. I would also love to see content that covers precolonial foods.
@forest_green2 жыл бұрын
@@rthompson7182 I only know a bit about my own people, the coast salish, but one of the problems is that a lot of the foods are no longer eaten in mass quantities, and really difficult to get unless you go to the place where they grow and forage. There are some foods that can even kill you or at least give you gastrointestinal distress if they're not harvested and cooked by an expert, like camas. Another big problem is that a lot of us grew up so disconnected from our heritage, even if we're eating traditional foods like seafood, native plants, venison, etc, we don't personally really know how they were prepared aside from being preserved, like smoking. Give me an oolichan and I can probably fry it or something, but was it fried on a hot stone by my ancestors or was it prepared another way? Was it flavored with herbs or did people just eat it plain? I have no idea and I don't know where to ask. My grandma ate oolichan but I unfortunately never asked her how she prepared it and whether it was different from how her mother or her mother's mother prepared it. I'd love to see someone try something REALLY traditional, though, like Inuit maktaq lol
@3516C Жыл бұрын
What did the buffalo say to his son when he went off to college? "Bison."
@paulapridy68042 жыл бұрын
My Lakota Souiix friend told me they made pemmican with dried cherries. She called it "summer pemmican". It has less fat and was kind of loose rather than packed tight. Her mom would make it when she was home from the boarding school the Catholics ran for the government.
@kaakrepwhatever2 жыл бұрын
Some years back I was introduced to the idea of pemmican, and that it could be made with dried fruit. So I ground up some sort of dried fruit, mixed with hamburger and salt, rolled out thin, cut into bars, and dried in a 160 degree food dehydrator. I ate it on long hikes in the Rockies. Maybe I should make some more. Now.
@SuperDaveP2702 жыл бұрын
You, Townsends, and Sohla, have all done a wonderful job of tying food with culture in your teachings of history, which is always just fascinating, and oftentimes provides something more tangible than just talking about wars or rulers, because food is something we can all relate to, obviously! Thank you!
@panderson95612 жыл бұрын
I first heard of pemmican watching Townsends channel...probably 4 or 5 years ago. He made the claim that it could last 40 years, just depending on how you make it. Not sure I would want to try 40 year old anything.
@JohnDoe-4202 жыл бұрын
Without moisture or bacteria, some foods can theoretically last indefinitely... I definitely would not want to try it either though, it is putting a lot of faith in the preparation and storage conditions
@neoqwerty2 жыл бұрын
@@panderson9561 Not even, say, whiskey or wine or other spirits? Cause that's a very common aged thing to drink. Also, there's archeologists who sampled 4000 years old honey and vinegar, which were also still good. It's all in the preparation and in the conditions it's left in.
@panderson95612 жыл бұрын
@@neoqwerty Fine, you watch it for 4,000 years and then let us know how it was prepared and what condition it had been left in for that 4,000 years.
@monicanlamppost2 жыл бұрын
We (Blackfeet) made this with sarvis berries or choke-cherries. I thought berries was one of the main ingredients in pemmican, but I guess not everywhere. Chokecherries are definitely called that for a reason - the tannins make your mouth feel dried out, which you can feel is either weird or kind of addictive. They don't have much flavor fresh, but they are absolutely delicious if you cook them down into a syrup or jelly. Sarvis berries are also not as sweet or showy as you might expect from modern commercial berries, but they have a complex flavor (subtle spices and vanilla with a little bit of blueberry) and I like that they're not overly sweet. They're my favorite berry!
@markhedger63782 жыл бұрын
They have the highest vitamin c and isoflaven content more than blueberries etc
@dottiscamprunamuck28302 жыл бұрын
I've been calling them service berries for the longest time😄(darn book) & I passed them by for years before that, not knowing they were edible.
@jimtomczak73742 жыл бұрын
What climates do Sarvis berries grow in. It sounds like an adventure to grow and eat them.
@jasonv.59382 жыл бұрын
I'm also Blackfoot, and I thought the same thing. All the pemmican I've had included berries.
@monicanlamppost2 жыл бұрын
@@dottiscamprunamuck2830 I think they have different spellings?
@annew8365 Жыл бұрын
Bonjour Max! En tant que canadienne, j'apprécie le clin d'œil à notre histoire. 🤗🇨🇦 I can’t believe they had to say that the hairy side of the skin pouch should be on the outside. 🙄 The indigenous hunters used to herd bison over cliffs (buffalo jumps) where they would be gathered and butchered and processed in nearby camps. It’s pretty amazing to see some of the sites, like Head-Smashed-In Buffalo Jump, which is a World Heritage Site.
@madtabby66 Жыл бұрын
Just down the street from me!
@anufoalan2 жыл бұрын
As an Indigenous person (I’m Métis! I’m so excited that that was also in the video) I’m so happy to finally see a pemmican video, we just made some last year, with moose (hunted) and Saskatoons (grown by myself). I’m also really glad you discussed he pemmican wars, I’d also be interested in seeing you cover the Northwest Rebellion and the after effects of that.
@BaconIover692 жыл бұрын
That sounds delicious, I only made some with beef (there are no moose in Germany).
@johnree61062 жыл бұрын
On a side note while no disrespect to your ethnicity everyone born in a area is indigenous to the area. Sorry it just gets on my nerves about the word. Also Native Americans I always found funny as your ethnicity actually migrated here long ago. I would rather Native Americans be referred to by their tribes as the very little I know about them I believe that they have different customs and a culture that can't be lumped under just Native Americans. Hopefully you are not one of those who automatically takes offense. I just think that lumping everyone under Native Americans is a disservice.
@stargirl76462 жыл бұрын
That’s awesome!
@DamienDarkside2 жыл бұрын
@@johnree6106 You'll find that you don't need to share you opinion all the time. First you go off on "no disrespect to your ethnicity", then passively invalidate their existence by saying "I always found funny as your ethnicity actually migrated here long ago" as if that actually makes any difference. Congratulations you understand that the first humans used the Bering Strait to get here, they're still indigenous to the area. That's why we call their tribes "First Nations". "I would rather Native Americans be referred to by their tribes as the very little I know about them I believe that they have different customs and a culture that can't be lumped under just Native Americans." Same as the Italians, Germans, French, Spanish, Finnish, Swedish, Swiss, English, Danes, Welsh, and many others when you say collectively "European". It's as if we know that "North American" doesn't just mean "American" but also "Canadians, Americans, and Mexicans". It isn't a disservice when First Nations are asking you to refer to them as such. It very much is a YOU problem when you don't like semantics of a common tongue.
@breedv2 жыл бұрын
I was coming to the comments to ask about the Saskatoon berries!
@leytonbennet26922 жыл бұрын
I remember learning all about this as a kid, being from the Canadian prairies. Our teacher even brought some to class one day and it tasted pretty much like jerky.
@killerdustbunnies2 жыл бұрын
if you go to most of the provincial parks they do cooking/food activities that include pemmican tasting
@hersirhakarl21092 жыл бұрын
I learned about it from The Swiss Family Robinson (Wyss translation) and Louis L'amour novels.
@doahnunn4722 жыл бұрын
Nice pfp bro
@thanakonpraepanich42842 жыл бұрын
I only read about it in books without ever saw the picture and imagine it as a lump of pig lard in a tin with some strips of meat jerky and oats thrown in. Then again the description was for the version that went to the South Pole with Scott Expedition. This one in the video is not the same.
@Iflie2 жыл бұрын
@@thanakonpraepanich4284 The colder an environment is the more the body craves fat to keep warm, the inuit eat straight of raw blubber. They set a group of people in a cold area once on a sort of survival thing in a tv show and they reported this craving for fat and even eyeballs started to taste good. Our winter dishes also tend to be higher in fats and fatty meats.
@annarainexo2 жыл бұрын
You’ve made this Mohawk Canadian very happy❤️ I love watching people explore indigenous foods, and learn about the correct North American history. Much love
@Jp754022 жыл бұрын
Indians came from Asia so they weren’t indigenous
@Maythesunbringushome2 ай бұрын
Or Aztec exiles.. also, Amerinds were one of many cultures that do this. I'd counter the got it from other cultures.
@Craterfist Жыл бұрын
The hypothetical Pepsi-Coca Cola war you described is a common thing in the cyberpunk genre. Corporations so massive they effectively govern themselves and can raise private armies big enough to challenge actual militaries and take over smaller countries.
@emperorfaiz Жыл бұрын
Just like Dutch East Indie Company
@lucamckenn593210 ай бұрын
We did have this kind of in history with us marines invading central America for bananas to sell. Not nearly as dramatic and theatrical as a cyberpunk corpowar but truth is often stranger than fiction.
@xHomu10 ай бұрын
PepsiCo could have easily burned down Atlanta (again) with the navy acquired from the former USSR.
@shahramtondkarmobarakie18246 ай бұрын
Hypothetical you say? in the cold war coca cola literally raised fa*cist de*th squads in guatemala resulting in massive conflicts and MASS graves all for the sake of keeping their profit record, something the american fruit company also tried to do but failed in cuba after their wage slavery was ended abruptly by Fidel castro and the new revolutionary government. Capitalism itself is the dystopia it tries to project other alternatives as.
@justme09102 жыл бұрын
I love seeing all the indigenous folks in the comments sharing their own tips, recipes and pemmican-related anecdotes 💗
@cthulhu8882 жыл бұрын
Me too! It's so nice to see old ways and traditions still being kept alive today and shared with us normie folk 😊❤️🔥
@VunderGuy2 жыл бұрын
You mean indian folk. Next you'll be calling Latinos LatinX's unironically.
@nahor882 жыл бұрын
It's fascinating how these themed videos draw out the most niche sects of the youtube community you didn't even know existed. Best Ever Food Review Show also does that when Sonny visits some random part of some random country in the middle of nowhere; you can be guaranteed a person from that region will find the video and be the top comment. I didn't even know Pemmican was a real thing; I thought it was just a beef jerky brand.
@suckston2 жыл бұрын
@@VunderGuy theres a massive differece between calling native american indigenous folks which is accurate (and certainly more accurate than indian folk) and this latinx bullshit. why are you being difficult?
@cthulhu8882 жыл бұрын
@@VunderGuy no im just your average white guy actually, a "normie" who likely wouldn't ever know of something like pemmican existing without vids like these being shared to everyone not close to any indian communities or customs
@firefox76582 жыл бұрын
"If you want to blame somebody, blame the french" That is the quote I shall live by
@victorianaharris1755 Жыл бұрын
He preempted the comments section, lol
@weldonwin Жыл бұрын
Well, its certainly 2000 British History in a nutshell. "When in doubt, bother the French"
@sotch2271 Жыл бұрын
Average english
@MarcFK13 Жыл бұрын
Except we say bison. Just bison. So blame all you want, you stuck with the error, we didn't.
@firefox7658 Жыл бұрын
@@MarcFK13 cope harder, frenchie
@kyrap53852 жыл бұрын
Hi Max! I was so excited to see this episode, because I am Métis myself, my family hailing from what is now Northern Alberta, Canada, and I am also very interested in Métis history! (One note though - it's pronounced closer to may-tee) One of my ancestors hosted Alexander Mackenzie in a fur trading fort on his journey across North America, which Mackenzie recorded in his journals! Pemmican is such a significant food in Métis history and culture due to its importance during the fur trade, which you touched on. Your Pepsi vs. Coca Cola analogy was interesting, but I just wanted to point out that it missed a lot of important aspects of the Pemmican Wars - see it wasn't just two private companies raising support, but rather the Hudson's Bay Company and Northwest Company were very much proxies of English and French government influence, respectively. The Métis people that the Pemmican Proclamation targeted relied on buffalo hunting and pemmican trading for not just a significant part of their own diet, but the backbone of their livelihood during a rapidly developing part of the fur trade, that saw the Métis people facing loss of their traditional land in the Red River Settlement to the newly arriving British settlers/colonists, and a threat upon their very ways of life. Of course, I realize you are simplifying a complex narrative into a couple of minutes. I could go on forever, but I encourage those who are interested to look into the Red River Settlement, the Red River Resistance, Métis Scrip, and the Numbered Treaties (the Canadian Encyclopedia site is pretty good). I'd also like to mention that saskatoon berries are the absolute best!! My favourite dessert in the world is saskatoon berry pie with ice cream! If you're ever up in northern Canada, you'll have no trouble getting ahold of them! I have fond memories of picking ice cream buckets full of saskatoon berries by the river from bushes that were sagging from the weight of so many berries! Lastly, I'd love to recommend checking out the Gabriel Dumont Institute's Virtual Museum of Métis History and Culture, which includes an impressive image collection for all your pemmican-related interests!
@roanezra2 жыл бұрын
Thank you for this, I also thought the Pepsi analogy was lacking some important depth.
@Wolfman67432 жыл бұрын
I'm glad for your confirmation of the pronunciation of Métis. I'm Canadian from European descent, but I was always taught "may-tee." I'm glad to hear I was taught properly!
@blixten29282 жыл бұрын
Thank you, so much history here...!
@ccwestgmail2 жыл бұрын
Came to the comments point out much of what you've already mentioned, so marsee cousin. I was happy to hear the initial mention of our ancestors but then disappointed at the glossing over if their demise at the hands of colonialism. If anyone wants the long version of the story, please read The North-West is our Mother by Jean Teillet.
@neoqwerty2 жыл бұрын
@@roanezra I mean technically Pepsi and Coke did a number on... I think the Filippines? Or maybe it was an African country, or both-- I tend to confuse all the big brands, they all did shitty and unethical things to exploit resources and get market monopolies in developping societies.
@IMSeanK Жыл бұрын
Just pre-ordered your book. Thanks for the awesome entertainment for the last few years, and for keeping it up. I was scared when you quit Disney, and love that you are following your heart and rewarding us fans Max :)
@cammobunker2 жыл бұрын
Living history Mountain Man here. Many of the old Mountain Men would visit one particular tribe to buy their "trail food" for the winter. Different tribes would use different recipes; dried cherries, dried camas root, dried rose hips, buffalo, venison, ect. It is always MUCH better with meat dried over a smoky fire for flavor (such as it is) but I've tried it with several different recipes from various western tribes and I have to say that none of it is much of a taste treat. It'll keep you alive in the starving times, pilgrim, and that's about all it's supposed to do. It's best (for values of "best") when boiled into a stew with some kind of fresh or preserved vegetable if at all possible...but it's not really something you'd be looking forward to all day unless you had nothing else...which is what it's intended for. When there's no game, no fish, nothing else to eat...there is Pemmican.
@desolationdiamond17362 жыл бұрын
This is one of the most beautiful comment sections I've ever seen. So many people connected to pemmican and its history.
@TastingHistory2 жыл бұрын
My audience is the best
@janakakumara3836 Жыл бұрын
Indeed. We at the Santa Monica Pemmican Connoisseurs and Enthusiasts Association, really appreciate this video.
@tees5983 Жыл бұрын
@@TastingHistorywe would like some Hardtack Merch. Cause we’re all home click clacking like Pavlov’s dogs when you say the word lmao “Hardtack”= CLICK CLACK!!!!
@nolanmaisey2 жыл бұрын
It's very cool to see my people (the Métis) mentioned by someone not from Canada! Also, did you know that, along with our bilingual nature, we formed our own language: Michif. It's a mix of French noun and Cree verb structures. (Also also, the mention of Sam Steele was very surprising, this video is very Canadian and I love it!)
@philpaine3068 Жыл бұрын
Si bon! I love the sound of Michif. I speak French, so it's easier for me to pick out the French components, though they are often transformed a lot. You are quite right about the proportions. About 90% of the nouns and adjectives are of French origin, while all the verbs are Cree. The language is grammatically much the same as Cree and Ojibway, other than using definitive articles --- "li garsoñ [the boy], "lii kutu" ["the knives"], "mii shyaeñ" ["my dogs"]. The more successful a Métis was as a hunter, trader and guide, the more languages they had to learn. It was not unusual for a Métis family like the Isbisters to know a dozen languages between them. Michif is still going strong --- maybe a thousand speakers in Canada, though they are pretty scattered. . . . . And don't forget that there was a sister language, Bungee, that used Gaelic words. I'm told a few people can still speak it, but I've never heard who or where. Let's not forget how much the Highland Scots and Orkneymen were a powerful cultural influence on the Canadian West, and especially on First Nations. When I visited the Orkney Islands a few years ago, I found a local bake shop making %100 absolutely genuine bannock, using rye flour, in exactly the way Cree grandmothers do in Northern Ontario. Cree fiddlers play the old music of the Orkneys. I mentioned the Métis Isbister family --- that name is a old local one in the Orkneys, and I walked through the tiny village of Isbister. The Orkney Islanders remember well their three hundred years of connections to the First Nations of Canada.
@louisliu5638 Жыл бұрын
Sam's room at Ft. Steele is set up just the way he used it. People role play from that era at the fort during the summer. It also has "Chanteclar" chickens, the only all Canadian developed breed.
@gordn_ramsi Жыл бұрын
I read up on this a bit and I find it a very romantic passage of history. When it comes to stories about Europeans interacting with indigenous peoples of pretty much any other continent, the stuff that sticks out is often about humans being extremely cruel toward other humans. It's nice to know tales of love and kindness exist among those of sorrow.
@philpaine3068 Жыл бұрын
@@gordn_ramsi From the very beginning, the Métis People were proud of the culture that they created for themselves. They never conceived of themselves as a mere "half-way" or compromise between Europeans and First Nations [especially since some Africans and Asians were also drawn into their numbers]. Instead, they chose to see themselves as a New People, a self-made and free society. In their Michif language, they call themselves Otipemisiwak ["people who own themselves"]. When the buffalo still lived in great herds to provide leather and pemmican, and there were no fences on the land, they roamed the prairies and mountains and forests without bowing to anyone, each person as good as any King or Queen, and organized themselves democratically, holding elections for officers assigned to specific tasks, but never submitting to arbitrary, tyrannical, or inherited rule.
@cielmoon7131 Жыл бұрын
hi Nolan! I'm a Nolin and a métis as well, directly part of the Charles Nolin lineage! it's good to see another!
@jacobstrunks7293 Жыл бұрын
You have the best setups for sponsors out of any KZbin channel I’ve ever seen. You preface the argument that’ll ensue from someone by devils advocating, then keep genuinely telling the history that’s relevant, then bam now I wanna learn a new language. Phenomenal job 👏👏👏
@svenjohanson69932 жыл бұрын
I can see this is already getting a lot of attention from the other Canadian fans of the show which is great! The Hudson's Bay Company actually does still exist today, though in a drastically different capacity. These days, the bay is a department store that sells upscale goods. During the pandemic, the original Hudson's Bay Company building was forced to close in Winnipeg, and now it has been given over to the indigenous people, such as the Métis who originally inhabited the area!
@danieledugre18372 жыл бұрын
Hello from Quebec! Just went to The Bay last week!
@djdissi2 жыл бұрын
Also from Quebec, now in Toronto, still shop there often... hello and salut!
@13374me2 жыл бұрын
Oddly enough it also still exists in Europe. It was the weirdest thing ever to see a giant Bay store in Amsterdam lol
@RandyFortier2 жыл бұрын
It really is nice to see all these fellow canucks in the comments! I knew we all had good taste.
@jodycarter73082 жыл бұрын
@@djdissi bonjour/hi, from the 514
@carlunn93772 жыл бұрын
i havent made pemican but i have read a few survival guides on how its made and most recommend drying below 150 degrees in order to preserve the water soluble vitamins in the meat. the fat ratio you have correct but the type of fat should be tallow because it has a higher melting point and will keep the meat solid in most temperature controlled climate.
@goiterlanternbase Жыл бұрын
@@helpmboab2034Don't worry to much about pathogens. Most of them leave this plain of existence at 162F after 15 seconds. Especially those who one really should worry about, like worm eggs or clostridium. Afterwards, there is a nice rule, that 20% of either alcohol, sugar, salt or any mix thereof will prevent microbial spoilage indefinitely.
@mistertaz942 жыл бұрын
I remember the old Townsend episode so I love this blast from the past. Keep up the good work and god bless Max!
@TastingHistory2 жыл бұрын
The OG
@cartercampbell91722 жыл бұрын
That's exactly who I immediately thought of
@Doughboydanny2 жыл бұрын
That would explain urge to put nutmeg into the recipe.
@jamesharbinger1711 Жыл бұрын
Ex Boy Scout of troop 1325 here! Pemmican was an absolute fantastic stuff we made. Hilariously, most of us loved it, and while we certainly didn’t make it with the same ingredients, it was a great snack while in the mountains
@weeb32442 жыл бұрын
Yours is one of my favorite channels; for the longest time before you started it, I was always surprised that nobody seemed to be interested in trying to show the food that existed throughout history, as it's one of the most important parts of what causes history to happen. Been watching since the beginning, and it's great watching the channel grow. Keep up the great work!
@allanfulton75692 жыл бұрын
Being Canadian with family of native Canadian heritage I've tried multiple different types of pemican and moose elk beef or especially bison is my favorite. The only one I've had that added blueberries was OK but I prefer no fruit added but there are a lot of recipes that add cranberry or other dried fruits but blueberries are the only one I've tried are OK.
@angeljamais85412 жыл бұрын
... one might speculate that the berries were meant to add vitamins to the mix ...
@nicolechafetz39042 жыл бұрын
Salmon pemmican is the star of Seattle pemmicans. 😆😆😆
@allanfulton75692 жыл бұрын
@@angeljamais8541 agreed because most recipes have berries in them.
@Edna2u2 жыл бұрын
@@angeljamais8541 Vitamin C
@gratuitouslurking86102 жыл бұрын
@@angeljamais8541 Would also in theory lessen the effects of things like scurvy and other such vitamin deficiencies, though their chances on land were less I expect.
@linshannon44802 жыл бұрын
This was such a nostalgic episode, Max! My aunt's second husband had a pemmican recipe handed down by his grandmother. The original meat for them was buffalo, but also venison. I remember him and my grandad hunting every fall for a stag from which they saved the winter's supply of meat and pemmican. When I was little, it seemed the most exotic treat imaginable. Then I tasted it! Ugh, ick! My grandmother made some changes to the recipe, Craisins instead of the bitter chokeberries and beef suet instead of Crisco. The end result was far more palatable, if not quite the original. Thanks for the stroll down memory lane.
@excession30762 жыл бұрын
Just a quick question if you can answer, When you say "suet" (as Max did), do you mean fat already mixed with flour as that is what "suet" is in the UK, or pure fat (called lard/dripping here)? Thanks.
@susanohnhaus6112 жыл бұрын
@@excession3076 suet is specifically the fat surrounding the kidneys. the stuff mixed with flour wouldn't do at all. I think that's probably to keep it suspended in batter for even distribution.
@trinityzaku2 жыл бұрын
@@excession3076 Here in the States Lard and Suet are two different animals, literally. Suet, which as susan said is fat specifically from around the kidneys (but can include the loins), is from generally beef but can be lamb as well. Lard on the other hand is fat specifically from pigs. Lard being roughly the pig equivalent to Tallow which is again generally from beef or lamb and Tallow is generally made with Suet. Lots of names for different fats from different animals.
@Santor-2 жыл бұрын
Crisco most definitely wasn't in the "original" recepie, as its a modern industrialized fake fat, aka trans-fat.
@AdmiralStoicRum2 жыл бұрын
@@excession3076 they mean the the renderings of the fat from beef, not exclusively the fat from around the kidneys. Lard is from pigs. Tallow i guess is the actual term.
@RobMacKendrick Жыл бұрын
Pemmican was also used to make a rue that was used in all manner of stewed and braised dishes, some involving fruit and essentially dessert-like. (Think steamed pudding or fruitcake.) The trick, as the video points out, was to get that suet melted so you didn't have to do that yourself in your mouth.
@thenoblesavage99842 жыл бұрын
Thank you Max for talking about Native American History. It is the time of year we call "Dry meat" season. Many families in my area like to make pemmican, and dry meat and juneberries (Saskatoon's) are a hot commodity. Chokecherries on the other hand don't trade as well because they grow like weeds around here but we do make use of them. Many of our stories talk about the time period you touched on. The two trading companies often used tribes for their own benefit and caused hostilities. The Iron confederation (made up of Cree, Assiniboine, and Metis) often were at war with the Blackfoot confederation.
@joshuadelafuent32 жыл бұрын
After seeing this in Rimworld a million times, I'm finally learning what the hell pelican really is
@colarowlet67752 жыл бұрын
Ha, I was looking for a comment mentioning Rimworld.
@mageofvoid42822 жыл бұрын
same
@jefferydraper40192 жыл бұрын
ahhh...Rimworld. 3000 years in the future we will have Pemmican...and horseshoes as a primary game.
@whyamihere5552 жыл бұрын
pelican
@josoffat76492 жыл бұрын
@@whyamihere555 damn autocorrect 😁
@jmrqe122 жыл бұрын
I’ve been making pemmican for years and I love it, but only because of my special secret ingredient, which I will reveal now. Truffle salt. Seriously. It’s a game changer. Also, if I’m feeling saucy, I’ll pop it in the microwave for about 15-20 seconds to soften it up. With the truffle salt and the softened fat, it brings out an umami character is amazing. This is making me want to make some right now.
@Iflie2 жыл бұрын
It does sound like a high calorie food for a snack, though I suppose it will fill you up much longer than a bag of crisps.
@thebiggestpanda12 жыл бұрын
How much salt to a pound?
@angelaspears44572 жыл бұрын
That sounds amazing!
@asskicker40002 жыл бұрын
I didn't know truffle salt was a thing
@sonipitts2 жыл бұрын
Oooo...I bet mushroom powder would be an excellent addition, as well.
@kathleendaugherty42182 жыл бұрын
As an historian I have heard it referenced more times than I can count, but you are the first person to actually make it clear to me what it was. Great job!
@robertlaprairie10532 жыл бұрын
Great video! We are from Saskatoon and my kids just had pemmican at school. You picked a great time to release this video because September 30th is Canada’s National Day of Truth and Reconciliation, a day to honour Indigenous persons who never returned or survived residential schools and their communities. Thanks for doing this highly requested video!
@Fluffymonkeyem2 жыл бұрын
One of my Choctaw ancestors wrote about pemmican in the mid 1800s. When he used the word it was referring to buffalo. He mentioned they were scoping out some new territory and that the pemmican were plentiful.
@machematix2 жыл бұрын
That's super interesting! Shows how important of a staple it was.
@djwheels66 Жыл бұрын
I have said it before. And I will say it again and again and AGAIN!!!! I absolutely LOVE your videos and the work that goes into them. You are simply one of THE BEST channels on KZbin!! ❤❤❤
@lunasophia90022 жыл бұрын
As a big RimWorld fan, everything about this is super intriguing :D I feel like I gained a level in cooking just by watching this!
@AmandaTroutman2 жыл бұрын
@_____ sometimes it's a hard winter and the Pyromaniac that raids you needs to be put to some use...
@USSLongIslandCVE12 жыл бұрын
Thanks for the new hat! I gotta say, its got a pretty weird texture, what kind of leather is it made from?
@omegaweltall20012 жыл бұрын
@@USSLongIslandCVE1 It’s Italian leather.
@TheCheat_13372 жыл бұрын
@_____ Don't worry, it's uh Alphabeaver
@Strategiain2 жыл бұрын
Ingredients: human meat*, corn (* only stacks with similar meals)
@discodan66712 жыл бұрын
The native people of the Americas are truly experts at curing meats! I remember learning in college that the word for jerky comes from the Quechua word ch'arki. Cheers to them!
@BozBozo2 жыл бұрын
I grew up with Metis neighbors who made pemmican every year from venison. I never particularly cared for it as is, but when they made stew, especially with the the saskatoon berries, oh, was that a treat! You really need to find a supply of saskatoons, even if It's trying the syrup or jam.
@bowriver12 жыл бұрын
I love to cook with pemmican, especially when I'm camping.
@Just_Sara2 жыл бұрын
They do grow in the Pacific North West in spring/summer! At least, they do at my local park. I think.
@athenastewart91672 жыл бұрын
I wonder if you could make real mincemeat out of the dried meat used for pemmican.
@zom6ieslayer9115Ай бұрын
Amazing videos! Love the historical authenticity and atmosphere you bring. Especially when reading passages from the time period or trying to cook the dish in a more traditional or accurate way.
@svartskegg2 жыл бұрын
A family of friends of our family happened to live near an ancient trading trail north of the Beaver River in Alberta. In the 1980's they found, a number of times, caches of pemmican which turned up when they cultivated their fields. It was still edible, if rather tasteless, none of us got sick from eating it...
@rebeccashafer32322 жыл бұрын
Interestingly enough, my grandfather mistakenly planted Saskatoon berry bushes in our yard that he thought were blueberry bushes. They’re smaller than blueberries with a small edible seed inside and we use them like we would blueberries. I always appreciate the effort you go to for historical accuracy, including reading all the classic literature. Two of my favorite channels are yours and Townsend & Sons!
@auntlouise2 жыл бұрын
When I was a child in Alaska we made pemmican (we didn't call it that, but it's pretty much the same) with ground venison and dried and ground lowbush cranberries, which was pretty tasty. We mixed them about 80/20 meat to berries and then stirred in melted deer tallow until it stuck together. We didn't make it into pucks, we just spread in on a baking sheet and let air dry for a few days (or put it in the oven on 170 for a day) and then broke it up. It was more like a ground meat jerky.
@overratedprogrammer2 жыл бұрын
Didn't the deer fat stick to the roof of your mouth?
@mimizdani8194 Жыл бұрын
at least now i understand why pemmican lasts a long time in rimworld
@DieLuftwaffel2 жыл бұрын
Hey Max, great video but there's at least one crucial point that needs covered if you want this dish to last more than a few hours at room temperature. Just using melted suet will result in quickly rotten food; you absolutely must turn it into tallow first. To do this requires chopping the suet into small pieces and cooking it on low heat (I use a crock pot) for hours. Once the fat is all melted out, strain remaining chunks from the fat and keep cooking until absolutely zero steam condensation forms on the lid. At this point, strain the fat again prefferably through a mesh like cheese cloth if you can. Chunks in the fat tend to hold residual water unless they have turned very dark and hardened. You want a melted fat with zero water content that, when it cools, is essentially a dry edible wax. Water in the meat or the fat is what leads to spoilage, and salt is 100% unnecessary in this recipe. In fact I've heard it may even be harmful to its shelf life, perhaps because it may attract ambient moisture? Also, while cooking the meat first may kill germs and be govt recommended, it was not truly cooked originally because too much heat destroys much of the nutrition value of the beef. If you simply dry it heavily, at a temperature I believe maximum of 120 F, the resulting pemmican is litterally so nutrient dense you can live off of it alone for the rest of your life with no I'll health effects. It's cool stuff, but you gotta do it right.
@DieLuftwaffel2 жыл бұрын
Just saw the end of the video and your plans to save this for a year.. Umm, see above? You may get sick if the "pemmican" doesnt smell rotten by then. Also, dont add sugar if you want this to last long either. It feeds mold and bacteria. Even berries can compromise shelf life to some degree if used too heavily. Also, personally I find that if you make pemmican right it's somewhat addicting. Doesnt taste great when very cold, but when at room temperature or warmed in the mouth the fat reminds me of original McDonald's meat flavor (they used to cook in tallow). Also kindof like meat cooked in donut oil. Tasty, hearty stuff.
@jillsy28152 жыл бұрын
Wow any chance you want to sell me some of your pemmican? I'm wondering if it might help me in ultramarathons
@DieLuftwaffel2 жыл бұрын
@@jillsy2815Well I think it definitely would especially if you went on a keto diet and made your body run on fat for energy. I made tallow recently and ate the strained extra bits (which taste good if cooked right and pressed of most of their fats). Anyways, essentially had a bunch of pure beef fat before bed and woke up regretting it in the night because it felt like I'd drank 10 shots of espresso. So as long as your marathon isnt right before bed and fat is your source of fuel, it would probably energize very well. As far as me selling some, not sure if you're serious but I dont even know if it's technically legal to sell food through the mail without a licensed kitchen and business.
@jillsy28152 жыл бұрын
@@DieLuftwaffel Ok I'll try making it myself. I screenshot your advice🙏🏽
@mikebreaton79102 жыл бұрын
No ill health effects except scurvy, if all you ever ate was pemmican.
@ahlimahs2 жыл бұрын
I grew up in a French speaking, metis culture school in Winnipeg, jigging was an extracurricular activity, we made pemmican as a grade 4 project (beef, bison hadn't made a comeback yet), Tourtière, Pea soup & creton were served on celebration days, along with a maple sugar boil every winter, it's interesting to see this history being presented, even most Manitobans dont know the history of the Métis. Any chance of doing Tourtière or creton?
@PullingWrenches2 жыл бұрын
Wow thats aweswome. I'm from Winnipeg too, sadly my elementary didn't teach me a thing about the Métis tho, High school really wasn't much better. Only food even mentioned was bannock lol
@fransmordin80152 жыл бұрын
Hi fellow Manitoban. Moved to Ottawa many years ago. While growing up.in the Peg, my little neighbour, Metis taught me (PRE SCHOOL) how to make pemmican We would pretend, those were the fun days in the 50s. What a wonderful culture. I now have 2 grandkids who are about 1/16th Metis. We are proud. The first Jewish Metis. All the best from Algonquin lands.
@scottguay23742 жыл бұрын
I agree
@MoonlightCharizard2 жыл бұрын
Very similar story here, but from Quebec! Creton is my absolute favourite thing in the morning ahaha
@benjaminwilliams98692 жыл бұрын
@@MoonlightCharizard as a Michigander with a place in Quebec, Creton is the best breakfast meal. Self cut bread, toasted, butter, then Creton. My favorite. 😁 Then Casse-croûte poutine for lunch. Cheers!
@cerveau242 жыл бұрын
As a native french speaker, I want to say your french is really good! Not the stereotypical accent you usually hear on the internet, but rather a pretty believable accent ! Good job !
@markmendel9883 Жыл бұрын
Max, I don't know what it is about you, but you just have this... way of speaking, this charisma that really makes me feel like you are talking to me directly.
@DrachenGothik6662 жыл бұрын
I'm Metis and I say definitely try the stew option for your pemmican! it can be delicious! Onions and potatoes--it'll be a lot like chowder, only meaty. I used to add canned corn to mine for the sweetness and the pop the kernels made when you bit into them.😋👨🍳
@vociferonheraldofthewinter22842 жыл бұрын
My mother was a cook. Specialized baker, but she didn't stop there. At one point she challenged herself to make jack rabbit delicious. She experimented for an entire winter before nailing it. Yes, she succeeded. Her pemmican recipe used dried meat and dried blueberries. The blueberries were also powdered. Pork lard was important for the choice of fat because it melts at mouth temperature, so you don't get that nasty coating of fat all over your teeth and tongue. (Pro-tip: Pork lard melts are human body temperature so it doesn't fight you as much as other fats. This is why pork is delicious. Seriously. That's the pig's big secret.) One version tasted similar to sweet jerky. The variety of dried meat (yes, some was jack rabbit - along with beef, pork, elk and deer) was smoked to give that lovely, smokey flavor, then dried, powdered (whatever was on sale or being thrown away) berries, honey or brown sugar, and lots of salt. She was inspired by sugar cured smoked salmon. She also adapted jerky spice mixes to pemmican. It works really well, but you do have to pull back on the ratio. Again, pemmican only really can reach "good" level if you use lard. If you don't, you'll always be fighting that nasty cold fat issue. She loved to take low quality, freezer-burned, three year old game meat and turn it into treasure. With ALL that said, although of course the hunters/adventurers/soldiers did eat pemmican cold, much of the time they had the time to warm it, boil it, or fry it. They talk about that at length in their diaries and letters. If anyone tries it cold, they'll understand why a hungry man would take 20 minutes to alter it before eating it. Even the Romans were experimenting to make their food more palatable. I think that's fascinating commonality we all have with people of the past. Gross things are gross. Good is GOOD. We all agree there's a difference. Historically, understand that the fat content of pemmican was important from a health perspective and it was significantly high. Protein and sugar weren't enough. The berries don't have enough sugar to carry a man through. It takes work to alter protein into energy and doesn't satiate. (Look up 'rabbit starvation.') That leaves fat, and it was a vital energy source for those hard tasks. It offers the most concentrated amount of energy we have available for our bodies. They didn't skimp on that in the pemmican. From a palate perspective, the percentage was discouragingly high. They didn't just use 'enough to hold it together.' But we're talking about making it tasty. Different topic.
@cirkleobserver32172 жыл бұрын
You really packed this comment with useful info, appreciated.
@Serene802 жыл бұрын
To be even more authentic, maple sugar (which is the only 'sugar' Native Americans had) would probably be LOVELY!!!
@grumblefkitty2 жыл бұрын
@@Serene80 especially with that smoke flavor
@oldcorpsl49052 жыл бұрын
Military survival training teaches us to eat heart, liver, lungs. The brain is fatty. Eat it. Eating lean protein only will eventually take you down. Right you are!
@hurricanedaveful2 жыл бұрын
Whoa, I never expected a tasting history episode so close to home! This is like high school history class. Also saskatoon berries are much tastier than choke cherries, or at least I think so.
@TJ-bg4fw2 жыл бұрын
Must disagree, choke berries (or what I’ve been taught choke cherries) are incredibly tasty. Though there is a reason they have Choke in both forms of the name, you really do need a drink of water or something handy. Makes a good addition to mead too
@tamarasawchuk4682 жыл бұрын
@@TJ-bg4fw I'll have to be someone who disagrees with your disagree lol. I can and have eaten saskatoon berries until I'm sick, then go back for more. Chokecherries, on the other hand, are nasty and make my mouth pucker worse than the judgemental babas from my home town staring at the teen couples who dare to hold hands. But to each their own, I have a huge sweet tooth and really don't like sour, so naturally saskatoons are my more favoured.
@sammiller66312 жыл бұрын
chokeberries are different from chokecherries
@KingTesticus Жыл бұрын
I make pemmican fairly regularly and store it for many months. It's best when used to make stew or thicker soups. One dish I kinda made up myself is 2 cups of rice steamed in an instapot using 2 cups of water that had a cube of beef bouillon dissolved in it, so this makes the rice beefy flavored. Set the instapot for 7 minutes high pressure, and let it naturally depressurize, about 30 minutes. While the rice is hot, add a wad of pemmican, an eyeballed ½ cup or whatever, and mix it in. Lastly, add a can of corn niblets and a can of french cut green beans, mix it all up, and enjoy. Make a very satisfying meal.
@MsAabbo2 жыл бұрын
I always feel a little smarter after watching one of your many informative and entertaining videos. Just awe-/struck hearing about the two companies battling over Pemmican!When you compared the battle in Atlanta to Coke and Pepsi hiring small armies to fight it out, I was speechless!!! So so good as always!!!
@mistciara2 жыл бұрын
not only do i get to learn about cooking but i get to learn/relive the history of it. you have such a special gift of being able to mix the two in such a captivating way! thank you to all your patreon supporters for making this possible!
@OhGreatSwami2 жыл бұрын
Fun fact: The Hudson’s Bay company still exists (oldest extant incorporated company I believe) - but now it’s essentially a department store with branches across Canada
@telebubba55272 жыл бұрын
They tried to jump over to Europe a couple of years ago. We had a very large store here in Amsterdam (3 big buildings and a smaller one), but it never really took off for some reason.
@KorumEmrys8 ай бұрын
In addition to using berries and sugar, I use dried blueberries or cranberries or both, I add about 1/2 cup of Honey which not only adds to its ability to stick together but adds quite a bit to the flavor. Also, if you double thr amount of dried berries you'll also get a much better flavor...
@persnikitty35702 жыл бұрын
One thing about pemmican is it's a bit like beef or chicken bouillon, as in soup stock. Sure, one can eat it like a dried meaty trail snack, but from readings, I found it was most often used either as flavoring to trail soup, or as the actual soup stock. Given the nature of pemmican, a little would go a very long way as a hot meal at the end of the day.
@chakagomez81292 жыл бұрын
Dried mince meat is similar with beef suet raisins and spices
@DalorianShep2 жыл бұрын
Definitely made this, I used family ranch beef, rendered my own suet (so much work!), and added pine nuts and dried blueberries to some. I find the taste decent, but the tallow coats your mouth as you chew. Personally I prefer to mix it with portable soup (another long process!) and some rice and boil it. Tastes great when mixed and hot like that.
@i2ndsight2 жыл бұрын
While traveling, put a pinch of pemikan in your cheek and as you go along it will keep you going. When you take water, swallow the moist pemikan.
@jaegrant64412 жыл бұрын
Sounds like that was an excellent way to prepare it
@MrChristianDT2 жыл бұрын
Yeah, I imagine that would be better. The fat would mix with the water to make a simple broth & get mostly absorbed into the rice.
@ericwilliams16592 жыл бұрын
This sounds like the way to eat it. Any grain or hard tack (clack clack) would help with that greasy mouth feeling.
@Pyjamarama112 жыл бұрын
My beef pemmican has been sitting on the shelf (in a tin) for three years and I dip into it every year. Still tastes as good as the day I made it
@amac6421 Жыл бұрын
I really appreciate that it was scientifically named bison 3 times and we still called it a buffalo
@werewolf20030022 жыл бұрын
I think you and Townsends should do a video or series together, you both have a great enthusiasm for historical food
@MsFitz1342 жыл бұрын
They did do a live conversation awhile back, I want to say two years ago? That's actually how I found this channel.
@ryodark2 жыл бұрын
My mother is quite elderly but we love watching your show together and have been fans for a long time. We are Polish, and she came to the US from Poland when she was young to escape WWII. Anyway, would you ever consider making a dish from ancient Poland? I think she'd really get a kick out of it.
@Trollioli2 жыл бұрын
The ground up meat reminds me of these snacks that were popular when I was a kid. I assume they were supposed to emulate chewing tobacco packets because they looked a lot like shredded tobacco. You would take a pinch of this shredded meat and put it in your cheek and wait for it to rehydrate with your saliva. When that happened it would be a straight trip to flavor town as your saliva became meat juice. It was actually pretty good.
@D4rkcjinsc2 Жыл бұрын
Oh! I remember that, the jerky chew or whatever? I never realized you're supposed to let it sit, when I was a kid I just straight up ate it.
@Trollioli Жыл бұрын
@@D4rkcjinsc2 Yes and now if you ever see it again, you can do it right and sail away to flavor town.
@samurai1833 Жыл бұрын
You are very expressive during the tasting, whether you like the item or not is instantly revealed without saying a word. The way you placed the pemmican to your far right was hilarious to me. Cheers!
@wendynordstrom34872 жыл бұрын
I recall reading The Birchbark House and she talks about making pemmican and pounding it till its basically powdered. If you haven't read it, DO! It's like the Native American version of Little House on the Prairie. So good! Thank you for another great video!
@palmtreebev49712 жыл бұрын
Just as we were missing:"Max on the couch" you give us "Max in Paris". Then not one, not two but...THREE clack-clacks! Add a spit-take from seeing YODA in a pemmican story and this episode was divine! The "bison bison bison " and attendant side-eye was the real chef's kiss thougb... Thank you Max. These vids are just crazy good.
@clarkesylvester42552 жыл бұрын
Omg I'm so excited to see my own culture in one of your videos for once! I'd really love to see more Canadian indigenous recipes!
@onbored96278 ай бұрын
I'm a chef and when I first saw Pemmican it never hit me to use it for a stew, and now it seems so obvious. Bravo.
@mattblom39902 жыл бұрын
As a Canadian, learning about Pemmican was part of our junior high school curriculum. It's actually amazing stuff for the time!!
@RandyFortier2 жыл бұрын
I think that the content about the first nations varied quite a bit from place to place. We learned what pemmican was, but it was a sidenote to the whole Louis Riel saga. It really is an important part of our history. I definitely don't ever want to eat it again, but it was pretty cool. :D
@huntermcintosh81732 жыл бұрын
@@YourWifesBoyfriend Canada is big dude, I highly doubt any nation has a curriculum that is completely uniform throughout the entire country.
@TheCanadianCricket2 жыл бұрын
@@YourWifesBoyfriend I'm Canadian and you are incorrect.
@mrstrider88472 жыл бұрын
"Go ahead and blame the French" Which is exactly what I said out loud seconds before you said it. Was laughing my ass off on that one
@jonathanbair5232 жыл бұрын
Seams like most of the names for things in the grate lakes area got the french to thank..... Or blame LOL
@Xerxes20052 жыл бұрын
That's strange though. Because in French we call these animals bisons. But I can see the first explorers calling them "buffles".
@AGMundy2 жыл бұрын
Max's little Bison v Buffalo routine really did make me laugh. Jamie is so greedy a cat but fun.
@Yora212 жыл бұрын
The American elk also isn't an elk but a different animal vaguely similar to an elk. In Europe, the word elk simply means a moose.
@jonathanbair5232 жыл бұрын
I wonder if Jamie had to drink extra water? I was very young when I had it, must of been about 8. For some reason I just remember it made me want to drink lots of water.
@Lucius19582 жыл бұрын
Old Australian joke: Q. "What's the difference between a buffalo and a bison?" A. "You can't wash your fice in a buffalo." 😉
@larserikertzgaardringen7426 Жыл бұрын
Famous Norwegian polar explorers Fridtjof Nansen and Roald Amundsen used their own Pemmican-resipies for their Expeditions. When traveling in cold weather fat is extremely important to Eat.
@thesketchydude13152 жыл бұрын
as a Metis I'm glad to see a bit of our culture showing up on this channel!
@britstix902 жыл бұрын
I'm so glad you clarified the buffalo/bison situation straight away - it is funny how often it is missed. Thank you for going through these recipes and being open to not only trying these different foods ranging from indigenous and contemporary to various places around the world but also educating us about them.
@l3vi232 жыл бұрын
Most people know they are bison but still call them buffalo.
@ELCinWYO2 жыл бұрын
Most people living around buffalo know they are bison, just as we know antelope are actually Antilocapridae and not antelope.
@aquarius52642 жыл бұрын
i wonder if they taste different
@BogeyTheBear2 жыл бұрын
If you want real pedantry, point out the fact that a buffalo nickel-- 1) Depicts a bison and 2) is made of (white) copper.
@uweschroeder2 жыл бұрын
There is something similar in and around Germany. It's called Früchtebrot or Hutzelbrot - and it's traditionally made for christmas (not very popular because it's very labor intensive). It's essentially a dried pear (and dried fruit) and nuts pemmican. Very dense, very high in nutrients and it lasts a very long time. Something that was prepared in late fall and lasted all winter and way into spring. My mother used to make a big batch and we'd eat that all through easter without it being refrigerated.
@tylergerein4909 Жыл бұрын
I'm from Saskatchewan where we have pretty much unlimited wild saskatoon berries and chokecherries. I really enjoyed when you ate a chokecherry. It's hard to describe, but it's like they make your mouth feel dry. The sweetness comes out when the berries are very ripe, but they always have that dryness thing. We make chokecherry jam every year. Saskatoon berries are interesting too. They look like blueberries but they almost taste like apples
@jaceskunky2 жыл бұрын
our family had a recipe from a Indigenous Lakota friend that used dried blueberries and honey and it was quite good. I would go into a pot with onions and carrots and a little flour this was one of my favorite backpacking meals. We used venison and sometimes duck since my Grandfather Frank was a hunter.
@janedoe43162 жыл бұрын
This sounds very good! You should record the recipe for your descendants!
@frankytheimmortal85272 жыл бұрын
I’m kind of interested in this recipe! Any chance you could share it around?
@jaceskunky2 жыл бұрын
@@frankytheimmortal8527 I will call my grandma Vivian later its nearly the same tho dry the neat powder it add fat dried blueberries and I think its two tablespoons of honey per lb of meat
@JohnSmith-rr3pq2 жыл бұрын
@@jaceskunky did you find the recipe?
@debrasimms51762 жыл бұрын
I was delighted to see this one - as I am with almost all of your episodes. I've made pemmican several times while teaching myself about my Ojibwe ancestry. The most notable thing I came to understand is that pemmican is more of a method than a recipe, something like roasting meat. As you pointed out, whatever meat and berries that were available were used. My favourite is bison, any kind of fairly tart berries, and dried garlic (wild if I can find it). I've also used various dried vegetables and herbs instead of berries. A bit of salt helps the flavour, although I haven't come across any reference to its traditional use.
@eleni19682 жыл бұрын
Once again, Thank You Max!!! This was a really terrific installment and I learned much about how Canada developed as a country. Interestingly it was around land in Scotland, The Hudson Bay Colony, and Pemmican. IT was also interesting how the Metis people strategically married with the French, Scottish and English trappers to give them an advantage in trading with incoming English & Scottish traders. Very smart of them. Looking forward to another installment.
@sorcerersapprentice2 жыл бұрын
Canadian here. Saskatoons are super common in the prairies here, and we even have a city named after them. However, they have a short growing season (only July to be exact). As someone who had them a far bit growing up, they're like a hybrid between a blueberry and a blackberry taste wise, but look like a purple blueberry. Blueberries should do fine in the recipe.
@ettinakitten50472 жыл бұрын
I grew up in a small town right near Saskatoon, and my childhood home has both saskatoon berries and chokecherries growing in it. I hated chokecherries as a kid, but I loved saskatoons. When my brother was a toddler we'd pick saskatoons while he hung out in his playpen watching us, and every so often one of us would head over and feed him saskatoons, and he'd smear them all over himself and end up purple. Good times.
@sorcerersapprentice2 жыл бұрын
@Sarafina Summers I heard somewhere that they are called "juneberries" for you guys, but however they seem to be a "testing the market" sort of thing where they are trying to figure out how to grow them in your climate and aren't mainstream for you guys yet.
@GuardianWolf85 Жыл бұрын
“It’s a buffalo” “It’s a bison” Me: “It’s a tactical assault cow”