The War Kitchen Episode II - Bread and Iron

To the KZbin Censors: This video is in no way intended to glorify warfare, or promote the ideology one particular belligerent of the Second World War. Your blatant censorship of history itself is utterly shameful, and has already resulted in the story of KZbin itself being written on the wrong side of history. So when using your algorithms to detect the face of a certain Austrian painter in this video, which you will then use to not recommend this video to new people, just remember....the people who burned books and censored the masses are rarely on the right side of history. A tragic irony that hopefully will not be lost on those who have any shred of common sense.
DISCLAIMER: This content is purely educational and does not advocate for violating any laws. Do not violate any laws or regulations. This is not legal advice. Consult with your attorney.
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[@prypiat27]

Celery, onion, carrot caramelized pruor to addint peas. It is the building block to any european cuisine and it will add tons and tons of flavor

[@xarllarps1998]

Mirepoix is also great for soups and stews.

[@MeKnotChu6651]

Then for Cajun it's celery onion green pepper, and for Asian its ginger onion garlic. The holy trinities of cooking

[@watch7966]

"Bread and Iron" I see what you did there. lol

[@sebastianbosek5222]

Would pemmican, portable soup from the Townsend's channel, biltong, and jerky be useful as rations in a similar situation?

[@nerdx1649]

This is gold!

[@madjackblack5892]

That was great. I wish you the best of luck with this channel and am subscribing now. And S2 Underground rocks.

[@123chrispotter]

Tried Vegetarian option substituting Bacon for a stick of butter and came out quite well. Will have to wait and see how shelf stable it is and how it holds together.

[@g45sp4]

Oh yeah, finally "cooking with s2_actual" is a thing. Btw I tried to make this today: I thought that I could blend the peas into flour with a stick blender. Spoiler alert: it didn't work, so I tried to boil the peas to soften them. Well, now I have a lot of pork and peas soup in my fridge because there is no way to dehydrate that, but damn it's good. The hard tack came out perfect, it pairs really well with a cup of hot soup

[@crispy9175]

Can't wait to try this. My snow peas just starting blooming, as soon as they mature I'm gonna try this with snow pea soup. Glad to hear the hard tack turned out well too.

[@markmcgrath6812]

you can cook it down to a paste put it on parchment paper and run air over it from a fan.

[@g45sp4]

@@markmcgrath6812 that might work

[@dananorth895]

A dehydrator should work, but it might take a while. Cook it down first. Then again there's always canning. Or seal in boiling bag (seal a meal) and freeze. Quick meals. Soups, stews, chilli, curries, terriachi etc. Some days your just tired or ill and home cooking the way you like it just works. Can't stand most corporate food canned or frozen.

[@g45sp4]

@@dananorth895 thanks, I’ll consider canning, but it’s probably better for me to get a proper kitchen blender and follow the actual recipe

[@inertproductionsalternate9114]

Very few things do I like the intro and especially longer ones. But this intro I would listen to on repeat.

[@leviking9625]

"High speed infantry deployments" was a great cover there and made me laugh

[@Alex-ee5pl]

Similar to pemmican as far as dries bound in grease would always be similar

[@zer0tzer0]

In German whenever there is an ie or ei you pronounce whichever letter comes second. So Zweiback would have a long i, as in wipe, and not a long e, as in fleece.

[@LeOssiTrollterrible]

You got it the wrong way around ^^ Its Zwieback not Zweiback Zwei means 2 and is pronounced tswai Zwie doesnt have a modern meaning and is pronounced tswee

[@LeOssiTrollterrible]

Woops sorry hadn't seen the video yet Misunderstood you haha

[@davidbenoit3765]

Thanks for sharing. Love the history!

[@durhamprepper]

Excellent content and presentation.

[@FlyingAxblade_D20]

in AZ, in the desert. we grew corn in an1/6 acre back yard...huge crop. Spices are expensive for a reason, & dogs can't handle peas very well.

[@greenlightforce]

Unique content. I wish you all the success! God job bro!

[@porsche928ireland]

Can grind bacon too and use empty tea light candle”s to bake cubes

[@steveosharrette2170]

Love this channel keep it up

[@wastelandgentleman]

I feel chick peas may better since they are a higher in density of protein and would avoid a odd green color to most and throw in a bullion cube and it would be pretty good

[@gentlemachinist1970]

Plans for pemmican in the future? Very similar type of food

[@AlmostHomestead]

Great video!

[@Kc-xf3qb]

The Army marches on its what!? ITS BELLY!!!

[@mistersamdi]

this is great information, thank you! subbed this channel as well and rang the bell

[@FlyingAxblade_D20]

S2 sent me here.

[@Sparks00psn]

Shows how hard it is to live under the iron curtain.

[@johnthompson9513]

A little seasoning goes a long ways

[@CPerry-yq1fj]

Dried CHICKPEAS vs dried green PEAS ???

[@sigma6656]

A lot of hardtack is docked and baked twice to make it extremely stable.

[@livinlifelikegarry6921]

Here’s a comment. KZbin do your job

[@Stonewolfdark]

Whats the shelf life like of this? Given its in a cool dry environment

[@xarllarps1998]

Definitely going to try this. But please watch a video on how to properly use a kitchen knife.

[@joeykerr1384]

Good stuff. Soup season

[@dustinmcdermont699]

This channel is gonna blow up!!! Amazing content. Always give thanks to God, and never use the Lord's name in vain. Thank you!

[@crunchybones2528]

what

[@watch7966]

Good advice my friend.

[@TheMrJuoji]

one thing that could be done is reproducing the spice blend of potage saint germain, which is a bouquet garnie (most often, thyme, bay leaf and parsley) also for long time storage, maybe using sous vibe bags to portion it out into single servings and then pasteurizing it could be a good idea

[@stevieruhle5347]

Keep the videos coming boss! I know your tied up with the Russo-Ukrainian war videos but we love the content. We are a niche but cult following! Fight from the shade!

[@Eppy70]

I love your work, but where is my Intel report. It's what I need start my week off

[@1ronKnuckles]

I tired to add 2 stalks of celery and a carrot . Im afraid it threw off the required fat and I was unable to form a loaf. having no more bacon fat on hand I just instantly added water abandoning the loafing process. I'm pretty impressed with the soup and I will for sure try other ways and ratios.

[@AndrewH76251]

I'm thinking of making this with 1 part dried green pea flour 1 part dried lentil flour 1 part rinsed/dried quinoa flour The pork fat/bacon onions etc. would be same. I'm thinking this will provide more and complete proteins, especially if the hard tack added to soup. I guess dried white rice flour would help complete the amino acid/protein profile also. Dried "pocket soup" or bullion could only help when boiling the Erbswurst. Thoughts anyone? Has anyone tried similar?

[@dananorth895]

If you try to saute rice in bacon grease it soaks in up like a sponge, nasty. Don't know about rice flour, might work with the others. Peas and lentils are good mix, both high nutrition lentils the highest of any. But lentils contain toxin or protein that you can build up over time don't eat more than 3-4 meals a week then avoid for a while.

[@ethanbarnes2549]

Algorithm food.

[@turbo7680]

How long can this stay on the shelf?

[@thadrobinson8343]

I found out about erbwurst when Knorr stopped making it. Thanks for sharing the recipe, S2. Are you familiar with "Woyzeck," Georg Büchner's scathing indictment of peas-as-ration?

[@nanovox9418]

Praise be the algorithm

[@JasonMtx2]

I like the channel so far. You have done a good job thank you. Also when the Germans were blitzing across Europe. They were given methamphetamines. I don't think anybody made them take it, They did have to keep up though. It was made and put in commercial boxes by a pharmaceutical company.

[@jonathangardner4475]

Pervitin!

[@beefstuart8769]

What’s the shelf life of the bacon-pea roll?

[@napleswolverine7189]

teach me☝🏻

[@wpww3343]

Great video. Greetings from Serbia.

[@nanovox9418]

Praise be the algorithm

[@jessemills3845]

The Roman Legion had "Lentil cakes" that was high protein, did not need refrigeration, as a main stay. Do you have that recipe?

[@andrewburnham1726]

How do you keep the onions and bacon from molding after it cooked?

[@ruinedrx8]

Cooked meats when properly canned in lard should keep good for about 3-5 maybe 6 months

[@AndrewH76251]

@@ruinedrx8 yes indeed. Even longer if preserved in large amounts of rendered fat such as French confit

[@packet-burner]

how long can this be stored?

[@couchcamperTM]

the original can be stored for years. I live in Germany and a few years ago I found an old package of Erbswurst in a backpack I hadn't used in years. It was from 1989 and still yummy. With the DIY Erbswurst the first thing that can go bad is the fat. Bacon grease can be stored for 1 to 18 months depending on how you store it. (dark, nonhumid, cold place means longer)

[@sentientfrog]

i really want to make this just for fun

[@stevenbusch9336]

🤘🏼

[@AndrewH76251]

Does that mean Satan?😒

[@stevenbusch9336]

@@AndrewH76251 Its a symbol of my approval. Satan as well I reckon. 👹

[@DudeInWalmart]

Y'all getting ready for the hyperinflation?

[@AndrewH76251]

Woohoo!

[@incog_nizant]

Test; my comment from three days ago had been deleted. No surprise there KZbin; but I asked, can anyone think of what to sub peas out with? I hate peas.

[@dananorth895]

Beans might work. I know taco hell gets bags of dehydrated/freeze dried bean powder for their product. Just add water.