Primitive Pottery Cooking With Chad Zuber

[@AncientPottery]

If you want to see more of my adventures with Chad Zuber and what happened after this, check out this video kzbin.info/www/bejne/ZomwiIuXpd-bnbM

[@ChadZuberAdventures]

I’m so glad you made this video and showed the recipe. I want to continue to experiment with that recipe and see what I can make. For me the best part was figuring out the best way to make culinary ash.

[@AncientPottery]

Thanks again for your hospitality, it turned into quite the adventure. I can't wait to see what you do with the culinary ash next.

[@ChadZuberAdventures]

@@AncientPottery You are very welcome. I'm going to first experiment making tortillas using the culinary ash. I want to see if it makes them more sticky.

[@modrarybivrana5654]

interesting that the ash and water forms a lye solution, lye added to maize modifies the incomplete protein in the maize to a more complete protein. Hominy is a variation of this. when maize was introduced into Italy a protein deficiency (Pellagra) showed up in individuals who are consumed mostly maize. Central American and North American peoples somehow knew this and retreated their maize with wood ash.

[@AncientPottery]

Yes, a very interesting sub-text to this recipe. Thanks

[@jeanettewaverly2590]

It’s called nixtamalization. That’s where the word “tamale” comes from.

[@AncientPottery]

I’m glad the last video of the year was something light and slightly different from my usual.

[@AngryGrape1337]

I like how he even looks like a Chad.

[@AncientPottery]

What does a Chad look like?

[@shaunhall960]

Andy you're awesome! This is exactly the kind of education we all need.

[@AncientPottery]

Thank you

[@1a1u0g9t4s2u]

If I was three or four days lost in the wilderness, this would be a tasty treat. Thanks for sharing.

[@AncientPottery]

Indeed

[@TheLindbergbill]

This is good content. You told the story well. 😃

[@AncientPottery]

Thank you 😁

[@airstreamwanderings3683]

Fun video, thanks. It would take a lot of effort to process and cook enough corn for a family of 4, especially if you have to grow the corn, gather wood, plus make the pot. Our lives are easy in comparison.

[@AncientPottery]

Truly, those were some hard working ladies.

[@illegallyblonde232]

Great video!

[@AncientPottery]

Thanks

[@jcknives4162]

Another great video. I could see huckleberries added fresh with the cornballs or mashed on top. Yummy

[@AncientPottery]

Yes, that would be a great addition, I love huckleberries.

[@UnisVersNature]

Great video Andy!!! I love! And with juniper we can first use it for fumigation! Great! I will now see your video on the wicker basket ;)

[@AncientPottery]

Juniper is amazing stuff with many uses.

[@fredericapanon207]

​@@AncientPottery it is a relative of cedar. I do not know about the various uses of the juniper plant, but considering that the Pacific Northwest tribes called cedar the "tree of life" because of its myriad uses, I am not surprised.

[@EXARCWithGrandpop]

I just gave some pottery away at Christmas and sure enough one of them broke. So, I feel your pain.

[@AncientPottery]

Thanks, yeah it hurts when your pot breaks. Chad was appreciative of the gift anyway.

[@Sheepdog1314]

excellent - thank you for posting

[@AncientPottery]

My pleasure!

[@jeanettewaverly2590]

What a fun experiment. I bet some pine nuts would be a tasty addition.

[@AncientPottery]

Oh that is a good idea!

[@mojavebohemian814]

Thanks

[@AncientPottery]

You're welcome

[@clerydesigns729]

Hello Andy, Potted History which you recommended ages ago made beautiful replica pots for the Christmas Special of BBC’s The Detectorists which is a (fictional) group of people and their metal detecting but in this episode they don’t realise the importance of a humble pot they accidentally dig up.

[@AncientPottery]

Thanks for that Clery Designs. Any idea where I could watch that episode of that program online?

[@sheilam4964]

👍👍👍👍👍 Great video.

[@AncientPottery]

Thanks 👍

[@BubuH-cq6km]

😎 👍🏼 🔥 🌽 🍲 great collab would ❤to see more outdoor cooking videos like this as well as collaborations

[@AncientPottery]

Thanks I will see what I can do, appreciate your feedback very much.

[@jadsel]

Those look very similar to some Eastern takes on corn dumplings. The dough will hold together MUCH better and be easier to handle if you use water not much below a boil. It thickens the starch up just enough to give a workable dough. (Needs a few minutes to cool enough to handle, though!) It will usually take around half the volume of water to cornmeal. Wetting your hands before shaping the dough helps keep it from sticking. The same type of dough is also really good patted into cakes and fried in maybe 1/4 inch of oil to make hot water cornbread. Not sure if that's as classic in the Southwest, though.

[@AncientPottery]

Sounds like the voice of experience. Thanks for the tips.

[@TrebizondMusic-cm6fp]

I made these once! I've had a copy of that cookbook for a while, but I still haven't followed through with making culinary ash. When I tried the recipe, I used pickling lime, and I used too much, and I got mild chemical burns on my tongue. The last time I grew flour corn in my garden was a few years ago: Hopi blue and Painted Mountain. I highly recommend both if you have the space.

[@watermelone9744]

i wanna know how he got that mortar and pestle cause i need one like that

[@AncientPottery]

I am pretty sure he made it, he's a pretty handy guy

[@johnburke8337]

This was fun to watch. For the recipe you did, do you think there was a chance that masa might have been meant in place of cornmeal? Especially with the culinary ash, maybe the intent was to nixtamalize the corn?

[@AncientPottery]

The recipe in the book called for course ground corn meal, although I assume some amount of nixtamalization took place with the addition of ash to the cornmeal. Thanks

[@GrannyGooseOnYouTube]

@@AncientPottery I think the Pomo do/did something similar to make acorn mush that's palatable.

[@parkhertruck9232]

“this is my friend Chad”

[@sidthemyth]

you have some humorous qualities about you, in a good way! wanted to see what happened to your car. i like the music also! good job! keep up the good work!

[@AncientPottery]

Thanks. My truck is 2 wheel drive so I couldn't get out that day and had to stay another night and drive out early the next day when the ground was frozen. The details are in Chad's video kzbin.info/www/bejne/ZomwiIuXpd-bnbM

[@moranmike36]

💞from our hut to yours!

[@AncientPottery]

Thanks

[@aminaa5824]

Can you make a video on how to turn clay into paper clay

[@AncientPottery]

Not really my thing, sorry.

[@Opernkabarett]

Haha, I know the sequel🤗💓

[@AncientPottery]

Yes, the sequel came out before. It was a fun adventure.

[@dylanmcbride324]

It was difficult to knead and form balls because your dough was way too wet. You needed a greater proportion of corn to water.

[@AncientPottery]

I kind of suspected it might be too wet. Thanks for the tip.

[@MrTJTeez]

The char to Ash kinda sounds like Coking Coal.

[@AncientPottery]

I don't know anything about that process.

[@mihailvormittag6211]

👍

[@Betaverso]

Next time, just make your fingers wet before make dumplin..corn won't stuck! Saluti dalla Sardegna!!

[@AncientPottery]

Thanks for the tip, I am more of a potter than a cook.

[@Betaverso]

@@AncientPottery i am more a cook than potter XD

[@hizurumegumi5727]

I think the term would be Juniper needles

[@AncientPottery]

No they are not needles but scales.

[@hizurumegumi5727]

@@AncientPottery ahh thank you for the correction

[@thetheater7610]

What is the music in the background

[@miguelg1370]

They thumbnail was a tad strange

[@blackbeam2694]

Eating ash slows down the mind

[@AncientPottery]

Ancient people ate a lot of ash in their food, I am just trying to be more like them