Preserved Cod Pie From 1769 - "Saltfish Pie" - Townsends

[@jakerpast]

"We don't need that much nutmeg" Man actually exercised restraint with it. I thought I'd never see the day.

[@jeff-crankyxer1931]

Somebody check his temperature! He's delirious!!!!

[@mikelamb4528]

His comedy is so subtle!

[@ringofasho7721]

I despise nutmeg unless it's in egg nog or apple pie

[@arnoldestipona2244]

Nutmeg is actually addicting. My grandparents crushed nutmegs and mix with lime and roll it in the leaves and chew this concoction as they socialized. This stained their teeth red . They do this from morning till evening.

[@davidcoleyart5526]

I wonder if they used to be smaller, nutmegs.

[@arvidfrykman9850]

"We don't need that much nutmeg..." Who is threatening you, John?! Blink three times if you are being held against your will!

[@davidokinsky114]

He's an imposter. John would never say that about nutmeg.

[@faithsrvtrip8768]

HA!

[@deacont3250]

I worked at a restaurant where we basically took that filling, and made cod cakes from it. Pan seared, golden brown with a small salad and a lemon vinaigrette... thats some tasty eating.

[@SymphonyZach]

That sounds delicious

[@gorderumsi6424]

sometimes I use a can of tuna, an egg, and a tablespoon or two of flour to make fish cakes, it makes about 6 small fish cakes if you fry them in a pan, you can add garlic and other seasonings too

[@PlanetEarth3141]

I remember mom making tuna cakes. Pan fried bread, tuna, spices and butter. Sprinkle on some lemon or lime, very nice. No tartar as it covers up all the delicate tastes.

[@ulfgardulfson3037]

Glenmore Country Club?

[@deacont3250]

@@ulfgardulfson3037 No, it was another restaurant that I worked at a while ago.

[@nolansykinsley3734]

Dried mustard is my secret ingredient in the kitchen! It is an excellent emulsifier, a small spoon full added to a sauce or stew emulsifies some of the fat into the sauce instead of it pooling on the surface. This gets those fat soluble flavors into the sauce rather than just sitting on the top or even discarded when it is skimmed. You never actually taste the mustard in the finished dish, which is quite odd for how potent the stuff is!

[@LeClaw]

not gonna lie I do the same...in the UK we have boring canned Baked beans. I like to spice mine up with a little maple syrup, Henderson's relish (similar to wash-your-sister sauce) and half a teaspoon of Colman's Mustard powder. Makes them much nicer 😎👍

[@AveryMilieu]

Mustard goes bland if you heat it -- but it's other qualities shine! Rule of thumb for home made prepared mustard. Heat makes it cold. Cold makes it hot. Hot mustard shouldn't be heated if you want it to be hot.

[@Plasmacore_V]

@@LeClaw Sounds similar to BBQ baked beans. Just add chipotle peppers.

[@Jiuhuashan]

@@LeClaw I'm somewhat hesitant to google "wash-your-sister sauce"...can you tell us what that is?

[@steffenkieslich4573]

@@Jiuhuashan I think he's talking about Worcestershire sauce. Had to look up how to spell that stuff.

[@shaventalz3092]

"We don't need that much nutmeg." Are... are you feeling OK?

[@tyreerockets]

Right!?! S/o to the family!!!! ☺️🥂

[@SmolFenFen]

Ikr? Once you have the spice melange you need it daily to survive. The spice must flow.

[@billbadson7598]

He said that and I thought, “Am I being gaslit right now?”

[@notmyrealname5162]

Lol

[@SisterMaryTatas]

I actually stopped there and checked the comments looking for this! I knew I wasn't the only one who got worried!

[@stefanjones2637]

My grandparent's Italian restaurant in Greenwich Village served bacala (salt cod) on polenta as nostalgia food to the old guys who wanted an Old Country comfort food fix. In the 1950s, when she was a teen, my mother had the job of changing the water the bacala was soaking it. It took days!

[@teddelguercio2173]

Yup!! My mother still prepares bacala for Christmas Eve, and it's a multi-day ritual :)

[@Gohomenow-e2b]

Portuguese as well, tasty

[@nikipiulitzaable]

In Romania, we eat polenta even with fried fish! I love it like that :)

[@mgh7634]

Bacalhau is still one of the most common things you'll find in Portugal, sold and prepared even to this day, because it's very good, very affordable, very long-lasting, and there are so many recipes over the years for it that's its become such a food tradition. A regular weekly grocery item and common on a Portugese table. It doesn't matter how many fancy restaurants you may visit as a tourist over there, if you've never had a good bacalhau dish, then you've never truly tasted Portugal. It takes a while to prepare due to soaking, but it's more than worth it and will give you a flavor and recipe profile that is far better tasting than even fresh cod, due to the added flavor and reduced gameyness that fresh fish often has.

[@markpetten9777]

Growing up in Newfoundland, cod is always referred to as fish and all others are referred by name so salt fish is always salt cod. The look of the texture reminds me of fish and brewis which is traditional in Newfoundland. You soak hard bread (hard tack) over night and cook it the next day by boiling. You mix in your cooked salt fish and serve with scrunchions (fried salt fat back pork) on top.

[@nancylindsay4255]

I'll bet many plates on board fishing vessels were filled with these foods. Any many wintertime plates in homes, Good keepin' and good eatin'.

[@dondi998]

Salt fish 🐠 is very good. If cook right 👍

[@bustedkeaton]

"Scrunchions" sounds so adorable

[@markpetten9777]

@@bustedkeaton they are little pieces of salty crunchy goodness (except for your heart health)

[@ixxxxxxx]

fish and brewis is so good, been eating it all my life. gotta love being a newfoundlander

[@martincortez4956]

You have the greatest channel on this app

[@townsends]

Thank you!

[@jayford2901]

@@townsends I have a question, would you ever consider offering the other kitchen knives in a finish yourself like the pairing knife? I love the tomahawks and my dad loves the army hatchet I got him from your store.

[@chadthundercock5641]

One point to consider as to why 18th century recipes make so much food: it's likely that these would often be made in inns, at a workhouse, onboard ship etc., so the cooks would likely be making huge batches for many people at a time.

[@Marialla.]

People also had large families, extended families, visitors, farmhands and other workers to feed, as well as wanting leftovers to serve for easy breakfast or lunch the next day! (Especially if the next day was planned to be a heavy work day. Who wants to cook fresh for every meal if you don't have to?)

[@b_uppy]

Many people led more physically demanding lives. More fuel was needed for that. Add to that they tried at big families.

[@meaganodell4479]

Also big families. I was not uncommon for over five kids back then.

[@Pandorash8]

I think they also had to be energy and time efficient as cooking was more labour intensive. Cook once, eat twice is a great way of doing that.

[@b_uppy]

@@Pandorash8 Except the stuff would have cooked to mush because of general lack of refrigeration would've required it to be kept cooking...

[@nordicson2835]

I had the benefit of an Irish And a Portuguese Grandmother, my Irish grandmother made this dish but in addition to the bread added a grated potato and a small amount of grated parsnip.. my Portuguese grand mother made a Bacula potato parsley garlic salad , cold with oil.... one thing they both did was ... 1st rinse , slightly warmed water 2nd rinse , slightly warmed butter milk Repeat 2nd rinse 3rd rinse , just warned milk But leave a little in while it cools. Hope you try that , if you like it whisper a thank you to Bridget and Izabella. Love your posts.

[@bruderschweigen6889]

Pretty odd for being Nordic lol

[@nordicson2835]

@@bruderschweigen6889 Grandfater was Norwegian, l am his namesake , neither odd nor "LOL "....

[@mikeskelly2356]

When using Bacalao, getting all the salt out is an overnight job. Mixing diced potato or Pasta ( orecchiette is good) with the fish will take up much of the salt released while cooking. Multi-Color Pasta can add some color to the dish. I've found a bit of lemon zest mutes some of the saltiness, but I'm used to it a bit salty, like a bag of crisps...

[@particlemannn]

My Puerto Rican family uses platinos (big, thick, less sweet varieties of banana) with bacalao. Fulfills much the same function.

[@andresvalverde5182]

@@particlemannn You mean plantains.

[@wayneantoniazzi2706]

My late mother-in-law was a Newfoundlander (She NEVER called herself Canadian!) and used to make salt cod for herself every once in a while. My father-in-law, an American, never ate it not being a fish lover, and my wife wouldn't go near it, she couldn't STAND the smell! In fact, she watched a few minutes of the video and ran out of the room! Don't worry John, I stayed for the finish! Anyway, cod is a deep cold-water fish, very muscular, so it's no surprise you had a bit of trouble cutting it up. I like fresh cod myself and had the same issue. Anyway, MIL used to de-salt her cod at least 24 hours with frequent water changes to get the salt out. All that being said most Newfoundlanders given the choice will take fresh cod over salt cod for a meal. I had a local dish when I was there last (1997) called "Cod Tongues" which is quite tasty. The "tongues" are actually the epiglottis of the fish, they look like tongues, and they're breaded and fried with chunks of bacon called "scrunchteons." VERY good! One thing about salt cod, it lasts indefinately. Being all meat and little to no fat it takes salt readily and dries quickly. Vikings used dried cod as rations for long-distance sails, they'd tear off chunks of the meat and eat it raw. For those looking for salt cod your supermarket can order it for you if they don't stock it. Fish markets can do the same.

[@ixxxxxxx]

i liked reading your comment. its funny how your mother in law wouldnt call herself canadian, after all newfoundland was a country of its own up until the 1940s when it joined canada. if you havent figured it out yet im a newfoundlander! my grandpa loves cod tongues

[@wayneantoniazzi2706]

@@ixxxxxxx I tried to get my wife to respond, but she demurred. Anyway, she's got a cod tongue story I'll have to tell for her. In 1984 she accompanied her mother on a trip to Saint John's NFLD to visit her grandmother. While there Mom went to the supermarket and purchased two pounds of cod tongues. Even though the wife knew they were the epiglottis of the fish she thought the sight of those poor, pathetic little tongues absolutely hilarious! She didn't have any when Mom fried them up that night. She doesn't like fish any more than her father did! I enjoyed both my trips to "The Rock" by the way, great people, fun place, and you can't beat the seafood! I tried to talk the wife into joining an organization here in the US called "The Colonial Dames of America." It's made up of women who can trace their ancestry back to pre-Revolutionary colonial times. Since Newfoundland is the SENIOR British colony in North America AND her mother was a Newfoundander the wife's credentials should be impeccable! But she's not interested. Oh well.

[@jasonpratt5126]

Jon: "a pound of butter" Everyone: a good start Jon: "a HALF A GRATED NUTMEG!" {emphasis and grin in the original} Everyone: now it's a party

[@captainkev10]

Glad you showed back up in my recommendations. It's been too long since I've viewed your channel. Appreciate the quality content.

[@looksirdroids9134]

subscribe then

[@KRIMZONMEKANISM]

Greetings Townsends, I'm a viewer from Portugal, a nation famous for its codfish dishes, usually salted codfish dishes. I reccomend looking at some of our recipes because it might help you decode the amount of time you must soak the codfish for. Usually a 1 or 2 day soak, changing water every 8 hours will do the trick, even in winters. We usually dont warm the water, and this amount of time will make it decently tender and less salty, but of course, you can soak for 3 days even. Many thanks for your awesome videos as usual. :)

[@Playtoallwins]

Depende da espessura das postas de bacalhau. E o bacalhau quer se sempre a saber um pouco au sal. Mas pelo aspecto de como as postas estavam a ficar quando ele estava a corta las eu diria que deviam ter ficado mais tempo de molho. Um aparte a receita ficava muito melhor com um refugado de alho cebola o bacalhau e no final juntar lhe um pouco de queijo ralado com a receita dele.

[@jonpirovsky]

@@Playtoallwins e bastante azeite!

[@HjalleCalibursChannel]

The recipe reminds me of a Swedish dish we call "Putte's Fish Stew". It's an easy dish that you eat with boiled potatoes. Mustard, horseradish, cream/milk, dill, some parsley, salt and pepper and the fish of your choice (we usually go for some Alaska Pollock) Cook all these together until the fish is done and eat with your boiled potatoes, it's an absolute flavor bomb. Mustard and horseradish is such and complimentary combo!

[@SmolFenFen]

I'm going to try this tonight, any tips on amounts?

[@b_uppy]

Sounds delicious!

[@HjalleCalibursChannel]

@@SmolFenFen oh its hard to say. not to much not to little I guess. Nothing should overtake the other flavors so.. be reasonable with the ingredients

[@julialynn6728]

My Grandmother, was an older lady when she had children, this I think matters because she learned an old style of cooking, there have been many recipes that are so close to things she cooked. Now my Grandmother's cod pie always made a week or so before Easter. Potatoes, green peas salted cod (never fresh) milk, butter, coarse ground mustard, dill, pinch of black pepper, small bit of cloves ( meaning not as much as a pinch ? 1/8 of a tsp. Put in fresh made pie crust do not add any suger or salt, brush top with egg white cut three small slits bake at 325 for 50 to 65 mins. See this video delighted me, Thank you

[@eawisner]

add a little potato, plantain, ect and it will help cut the salt. make it thick it will fry as cakes make it a little thin it makes a great filling, and its a good base for several Carrabin dishes. lots of salt fish recipes.

[@ruthmiale1239]

‘Akee, Rice, Salt fish is nice!’

[@ajbufort]

I always find your episodes very fun, educational, and refreshing. Thank you for your effort and content!

[@suhmitt2825]

I wonder if Jon ever gets sick of the nutmeg jokes. He never seems that amused when he uses it. He just kinda rolls with it because he loves his fans.

[@NLBusiness391]

Imo that joke is really lame at this point. He puts a ton of effort into his videos and it’s annoying to see a third of the comments focused on a dumb over used joke.

[@OrangeSodaBunny]

I don’t think it is a joke. It is a way of life and I think he sleeps with nutmeg at bedside.

[@Mlle_Bleue]

So the fact is my grandmother from the Magdalen Islands made this exact (exact!, minus the nutmeg) pie in the 20th century. She died in 1979. Can be made with salmon too (I hate it). With salt cod, it's still made in several Acadian communities in the Canadian Maritimes today. I can taste it just watching this vid.

[@308dad8]

Man I love salmon. One of my favorite fish. I like cod too for fish n chips. But catfish can’t be beat.

[@Marlaina]

Salmon is best eaten raw. Buttery goodness!

[@Mlle_Bleue]

@@Marlaina Indeed. Raw is great, or steamed with citrus.

[@Mlle_Bleue]

@@308dad8 I love salmon too, but not in this pie. It gets overcooked and stinky.

[@308dad8]

@@Marlaina I agree, or smoked, or lightly grilled on a cedar plank or sautéed in butter. It is the start of the meal and needs no dressing up yet I can’t tell you how many places try to improve the salmon, unless they’re exploiting the salmon to compensate for their “chefs” lack of skill. They pile on “seasonings” and overcook it until it’s tough and dry.

[@auntdave180]

This popped up with perfect timing. I just finished “Cod: A Biography of the Fish that Changed the World” by Mark Kurlansky. I’m glad I got to see an example of what I had been listening to.

[@susanohnhaus611]

That's a great book! His book Salt is even better. Both are real eye openers about past foodstuffs and economics

[@RaskStar]

I also just finished that book, great read

[@ruthmiale1239]

Also check out the book “Salt”- I listened to the audio version. The story of cod in there. The book told of connections between cultures all over the world - trade and traded skills: cod culture and boat building were one such exchange.

[@wayneantoniazzi2706]

I LOVED that book, especially since I've visited Newfoundland twice and can "hear" the voices of those fishermen Mr. Kurlansky spent time on the water with. Great read, I recommend it to everyone! I like it so much I call it "Cod: The Fish That SAVED The World!"

[@supergeek1418]

"We don't need that much nutmeg!" Jon! Are you all right? Quick! Somebody take his temperature.

[@portagoosey]

When dealing with salted cod, always ask a Portuguese how to prepare it! We have a recipe for every day of the year for salted cod (bacalhau). It is the favorite food item for any Portuguese. In fact I wouldn't be surprised if this recipe you're using was inspired by us! There are a lot of similarities to this and our codfish cakes (pasteis de bacalhau). You have to soak the cod for a day, changing the water twice before you cook it. We usually boil the cod after soaking it before using it in any recipe.

[@Not_An_Alien]

Folks who would sail from Portugal all the way the Grand Banks of Newfoundland and back, just for cod, definitely love their cod.

[@jacobishii6121]

It is more or less the same origin.....taken around the world with shipping,it's common in the Caribbean as well

[@j.robertsergertson4513]

For anyone wondering "How" salty is salted Cod , try eating a canned anchovy and a cup of salt at the same time!

[@RaspK]

@@LoganHunter82 Actually *_salted_* cod? Does not.

[@realpolitiksanta5980]

@@LoganHunter82 No it doesn’t. You’re going to need to soak it in water for hours, meanwhile changing out the water a few times.

[@patrickjones8255]

Soak and drain.

[@FinehomesofNewHampshire]

They leached out the salt

[@miss.l.1563]

I compare it to sea water. Unwashed saltfish is as salty as drinking a glass of sea water .

[@brianwilliams309]

My family sent saltfish to help feed the contenital army. Shad was salted and also smoked.

[@teasugarsalt]

"we don't need that much nutmeg" - Jon's clone, apparently

[@psalm91rdwlkfpgrl]

when he got excited about the half nutmeg, it made me smile

[@SCRT]

this man has a kind heart to donate all his belongings to people and charity he has the sanity, time and effort to RECREATE a famous show for us with a lot of money all at once while entertaining a lot of people around the world this is why this man needs an award for best person in the world

[@an3582]

Bacalao! My whole family grew up on it, but Im not a big fan, except in Bacalaitos, a seasoned runny batter with bits of salted codfish, washed of course, fried flat till the ends are crispy.

[@joejackson4202]

Beautiful. You guys are building a catalog which will be appreciated for centuries.

[@chriscarpenter337]

“King George’s Tuna Surprise”. As always John, you are expanding our horizons and perceptions of 18th century cuisine.

[@fabiennemitchell2371]

The breadcrumbs boiled in milk is the British bread sauce, without the clove-studded onion infusing in it.

[@ruthmiale1239]

We were given warm milk over toast, “Graveyard Stew” ,when we were sick, as kids, a dish from our mom’s own upbringing. Part- British family.

[@Magmafrost13]

I've worked with saltcod before, in a restaurant, and we boiled the soaked saltcod in the milk. After boiling it, it did become reasonably tender and was able to be broken up by hand fairly easily. One time a chef absent-mindedly added salt to the mixture and it was... entirely inedible after that. We had to freeze it and work small amounts of it into new batches over the course of several months in order to avoid wasting it.

[@SirNomad]

I have really missed these videos! I do appreciate the efforts of the other folks who host on occasion but Jon's videos are the ones that got me subscribed in the first place.

[@dionr8106]

Who else got one of his videos popped up on their recommended page and now you literally can’t stop watching any of these videos?

[@carrow2250]

I truly appreciate your channel and what you do. Its such a wonderful distraction from all the craziness going on in the world. Gonna sign up on Patreon to show my appreciation.

[@bonghornleghorn761]

I've been watching some old videos vs your newer ones. Very happy you've quickened reading the recipe and skipping to the cooking. Excellent content.

[@sauratanar]

This channel is just so positive and warm

[@adamwrightus]

"We don't need that much nutmeg." Okay sir, I don't know who you are, but where is the real John?

[@MOOEYSMITH]

I grew up in Liverpool UK and when I grew up my Dad as a treat would get this salt fish on a Friday and would eat it on Sunday morning. :)

[@effinjamieTT]

Same here, I still get it occasionally, boiled an n served with pepper and lots of butter. Not many places sell it now.

[@arlingtonhomemaker7288]

I was delighted to hear you describe this fish pie's finished texture as though mashed potatoes had been mixed in (instead of the bread with milk). Back in the 1940s and early '50s, when I was a kid, my mom used to buy cod in that little wooden box, clear salt by soaking it, break it up, and make fish cakes -- by adding mashed potatoes! Also, BTW, I recently saw that a local supermarket still carries that little box of salted cod. Think I'll make some memory lane fishcakes!

[@rickerson81]

Always enjoy these videos. Great production and presentation, interesting subjects (especially the food!) and just over all good content. Thanks!

[@leigh5251]

I've been a subscriber for a while now and you never disappoint! Thank you for sharing recipes.❤️

[@Tonkotsu2k10]

Look how excited he got when it said " Half a grated Nutmeg!"

[@sgtjarhead99]

I love salt Cod, but I would have never thought about making a pie out of it. Interesting.

[@Miss_Kisa94]

One thing I've learned from trying recipes from around the world is you can put just about anything in a pie and call it a meal 😂

[@NewEnglandLyle]

@@Miss_Kisa94 same with soup!! 😂

[@ExpeditionaryJonny]

Another fantastic video. My wife and I absolutely love your channel and this looks like a very good recipe. We really appreciate you sharing your experiences with us!

[@phoenixdzk]

I love fish pie, this was a terrific tutorial

[@agingerbeard]

I love your delivery and gentle teaching style. Thanks for sharing, I hope you and yours are well 😃🖒🖒

[@MickeRamone]

I just love this channel, it's so cozy and nice. And it's really interesting to get a glimpse into the old days and what they were eating

[@the-chillian]

"We don't need that much nutmeg." WHO ARE YOU AND WHAT HAVE YOU DONE WITH THE REAL JON?!?!?

[@davidbenner2289]

My late mother-in-law used to make something like this. Her family owned a small dairy farm near Saco Maine. Fish was much of the diet. I love it.

[@hollish196]

I never thought I would hear Townsend say "we don't need much nutmeg!"!!!! LOL

[@brittanylooney7623]

I absolutely love this channel. This channel always makes me smile 😊

[@miss.l.1563]

The only salt fish I've had before is a Caribbean version called saltfish Pattie, and saltfish & ackee with callaloo. Its salted cod. You can buy salted cod in small or large packets at the grocers and supermarkets. I have to rinse it many times or its too salty & not nice. I like the texture of it, especially with ackee which reminds me of scrambled egg! 👍.

[@debbralehrman5957]

Your face looked much better than when you ate the Crab stew. It browned up very nice. I'm going to check out the other one.

[@gatobross1756]

Outstanding video as always!

[@jasonboles3207]

Love it. Really do. And the details are awesome. All the way down to the plastic spoon. LOL. That was the only thing I can hit you on. Very entertaining, and engaging. Good work!

[@faithsrvtrip8768]

My mother was from Aroostook County Maine and she talked about salt cod. I was born in California as my parents and grandparents moved there for work in the 1960s. She didn't have any luck finding salt cod and so she never made any, same for my grandmother. For me, salt cod is a missing dish so thank you! My grandparents came south from Nova Scotia, Canada and before that Scandinavia. We are all tall and somewhat fair haired and fair skinned with a touch of Irish and Scottish! Oh my with a pint of beer or ale I would scarf up that Cod Pie! Yum!

[@DameonRaye]

I honestly do not think you've yet to make a better looking pie than this, thus far.

[@ABetterWeapon]

This fish is tough. I heard it, one second after thinking, "John needs to sharpen his knife". Love your work. I'm over in IL, and plan on visiting your shop someday. Be well.

[@davidhartline9172]

“Half a nutmeg, we don’t need that much nutmeg.” First time I’ve heard that.

[@stevencoad9224]

We make a french dish called brandade as part of our holiday snack spread every year after first having it out a restaurant. It’s SUPER similar to this pie filling - salt cod, cream, and instead of bread it has potatoes. Everything gets whipped together in a mixer then baked. We eat it on toasted baguette (when being fancy) or sometimes any old toast (when leftovers). Salt cod can be really tasty and not something you see every day.

[@justenholder918]

It blows my mind how entertaining these videos are.

[@MrRpence]

This is easily the most wholesome channel on all of KZbin.

[@robintitanstudios6455]

Somewhere along the video John got switched out with an imposter *Earlier in the video* John: (With strong emphasis) HALF A NUTMEG!!! (•̀ᴗ•́)و *Later in the video* John: We don't need that much nutmeg.......

[@Marialla.]

I thought the recipe was named "Selfish Pie" and I couldn't wait to try it! Now I know it's just plain saltfish... i'm still excited. :)

[@pickeljarsforhillary102]

Last time I was this early it was Jas Townsend and Son.

[@chaido]

The excitement when he said "nutmeg" while reading the recipe brightened my day

[@emazey5044]

Salt cod/bacalao! I've only had it on Good Friday in a very special dish called Fanesca, a thick stew with salt cod, grains and an assortment of beans. Traditional Good Friday meal in Ecuador. Making it is a labor of love! Your salt pie looks amazing! I love this channel so much, thank you for the wonderful content. 👍💖😊

[@paulschwartz2464]

I really enjoy the content here. Thanks!

[@davea6314]

There were clever ways to preserve and prepare food before the age of modern refrigeration.

[@nancylindsay4255]

And to use lots of old dried bread.

[@travisreid9530]

Awesome video. Amaster of your craft. What a beautiful pie!

[@cam70ds]

Salt Cod has been a family Christmas tradition in our family for over 60 years. Love it soak it for at least 24 hours then we lightly steam it. I falls apart like butter.

[@victormillen8393]

Oh we have Portuguese bacalhau at the supermarket, I'm definitely trying this when I have leftover bread

[@happygardener28]

with onions, garlic and potatoes, a 13x9 and puff pastry or croissant on top.

[@VermilionMage]

Only Townsends is wholesome enough to have a video with over a thousand likes and zero dislikes at the time of this comment.

[@crystalcleartruth221]

KZbin took away people's ability to see the dislikes for videos. Not that a lot of people would put a thumbs down on this video, of course.. I'm just saying though, you can't view the dislike numbers. I think they (yt) made it that way to discourage trolls from getting satisfaction out of visually viewing the impact they are able to make as far as the ratio goes.

[@VermilionMage]

@@crystalcleartruth221 Crystal, you know there is a google chrome plugin that allows you to see yt dislikes, right? I have that installed.

[@streetsahead2587]

Your videos are so cool, thank you for sharing this recipe and history.

[@joshuapatrick682]

This guy gets legit giddy when a recipe calls for nutmeg and it’s kind of adorable. He’s like the Binging with Babish of the times when yellow fever, cholera and dysentery were your most likely cause of premature death.

[@offgrid6789]

Next week's recipe nutmeg pie, ingredients nutmeg they made this at sea off the coast or Scotland in 1657 something about the nutmeg was all they had in this particular region and time sometimes they sustained there self on raw nutmeg alone but this recipe wants us to bake the nutmeg as a pie in a earthen oven for 3 hours low coals, nutmeg was considered a food for the lower class of society in 1657 the nobles and higher class looked down on nutmeg as a food for the poor

[@qualqui]

Ymmmm....gotta love Cod fish, what we here in spanish call 'Bacalao', and yeah Jon, just looking at your finished Saltfish Pie has me drooling🤤 and what a coincidence, I'm subbed to a Spanish KZbinr who recently uploaded a recipe to make Codfish meatballs,served with a green salsa. And here in Mexico, yes about 3 to 4 times is the norm to getting the salt out of the Codfish.Thanks for sharin', 👍 and buen provecho Jon! 😊

[@UrbanHomesteadMomma]

This sounds like something you could found made in any old time Atlantic Canadian kitchen. Salt cod is still a favorite in many homes in NS and NFLD. Not cheap though. My personal fav is salt fish cakes. This recipe also looks somewhat familiar to rappi pie made today by many Nova Scotians, rappi pie however has no crust and is made with mashed potato rather than bread. But the result is similar.

[@chrisroodt443]

MAN but I love this channel!

[@intense_pickle]

I love how most of these old fashioned recipies are staples of atlantic Canadian home cooking to this day...I had this very same pie for lunch 2 weeks ago haha

[@olddawgdreaming5715]

Great video Jon, watching how they used the salted fish . I still like my fish fresh though and using frozen fish fried and in a TACO is great too. Thanks for all you do with this channel. Fred.

[@dwaynewladyka577]

I love salt cod. That's a great looking pie. Cheers!

[@jameshaulenbeek5931]

A coworker makes salted, air-dried crappie on occasion - a fantastic snack with a cold beer on a hot day!

[@DaveDaDeerslayer]

My Mom made the best cod fish gravy over mashed potato's during lent. Peas and corn on the side. Damn, I miss it. Love your work.

[@brianvannorman1465]

MORE nutmeg! Maybe some ground ginger, peas and carrots.

[@ThomasQuigley-b1b]

Yes Chef. Love these, please more.

[@Nigerius22]

There is a Jamaican recipe that incorporates saltfish(cod) as well, it's called Ackee & Saltfish

[@speedandstyletony]

Love the pottery bowl the fish was put into!

[@isaiahgimlewicz8298]

We grew up on salted cod in Massachusetts. Cod cakes, pie, antipasto, you name it. Then in my 20’s we were fortunate to have Portuguese church friends, who had sooo many more lovely recipes to try.

[@earlshaner4441]

Hi from Syracuse NY everyone thank you for sharing history

[@kimfleury]

Just in time for Ash Wednesday and Lenten meal planning! I could make this using the Budweiser beer battered cod in my freezer. It's too Budweiser for my taste to just heat and eat. Granted, it'll take some doing, but hey, it's the season of penance, so it won't hurt me if I don't get it exactly right.

[@Mandalorian_of_Christ]

Someone make sure that's the real Jon. He actually said they don't need THAT MUCH nutmeg. I think he's sick

[@napalmholocaust9093]

There is no greater disappointment then a bunch of jars of kippered (salt brine?) cherries and peaches in a pantry.

[@oxfd611]

I was raised in Lewiston Maine. And the french catholic staple during lent was a salmon pie made by local bakeries on Fridays. The filling was of course minced salmon w minced potatoes. And if you preferred it was custom to serve with an egg and split-pea sauce on top and a creamy sweet cole-slaw on the side. I passed on the egg sauce. But my grandmother loved it. This is my year-round comfort meal from Grants bakery.

[@BillRalens]

I followed this recipe exactly, well except for being in a modern kitchen, and man it was fantastic. I salted, peppered and seared the porterhouse steak in a very hot cast iron skillet for 1 minute per side then tossed it in the over for six. A little splash of lime. Perfectly rare and very very delicious! I recommend everyone give this saltfish pie recipe a go.

[@ozlemsbh]

Balık tuzlaysa birkaç kere suyu değiştirilir ve pişmemiş zar(küçük küp) şeklinde patates ekleriz biz. Kurumuş ekmeği sütle ıslatıp biraz şeker ekleyerek sabah kahvaltıda severek yeriz.