About spit my water out when John said he's not adding any nutmeg!

@gaslightstudiosrebooted3432

5 жыл бұрын

Chris Cook lol

@Intheknow12

5 жыл бұрын

Chris Cook pretty sure adding nutmeg to this amazing dish would tear open a hole in the space/time continuum.

@LeClaw

5 жыл бұрын

The apocalypse is nigh 😐 When a man doesn't use nutmeg in 18th century cooking videos. What next? Food wishes not using cayenne?

@TheRealNormanBates

5 жыл бұрын

Or Babish not letting ingredients to get to know each other.

@LeClaw

5 жыл бұрын

or MRESteve not putting it on a tray (..nice)

He's always so cheerful, it's infectious.

@daradelappe5125

4 жыл бұрын

He is will Ferrell in elf

@michaelbaughman4017

4 жыл бұрын

Like Bob Ross(rip) the artist. He was so mellow.

@dante666jt

3 жыл бұрын

Yes.

@Marlaina

2 жыл бұрын

@@daradelappe5125 only instead of sugar!!!! it’s nutmeg!!!!! 😆

As a german I would expect the sour cream to be mixed with the gravy so you get one thick sauce

@ae5631

4 жыл бұрын

as an austrian, i would've done that too 👍

@michaelb1761

4 жыл бұрын

As an American, I would to. I would have also sliced the onion, added the root vegetables later and cooked the meat longer. I'm also not surprised by the addition of sugar to the sauce. I'm thinking of the sweet and sour flavor of Sauerbraten.

@olenickel6013

4 жыл бұрын

@@michaelb1761 Yup, sounds north-German to me. Broken Sööt=Broken Sweet is a typical flavor profile of dishes from the north. Mixing sweet and savory or salty tastes.

@Furzkampfbomber

4 жыл бұрын

@@michaelb1761 Sugar was added to the meal as a an energy source. People back then usually had to do a lot of hard manual labour and it was quite common to add sugar even to hearty meals for that reason. Amongst the amish, this is still quite common, they put tons of sugar on everything.

@darciemerriweather1206

4 жыл бұрын

That is what I was thinking

I believe the 'make flour yellow' would better reflect making some quick roux by throwing flour into some melted butter in a pan and stirring until it gets a nice yellowish color and starts to smell faintly of chestnut.

@fonzem2589

5 жыл бұрын

I thought the very same thing.i mix a roux then add the potraost juice to it to make gravy

@GoingBrogue

5 жыл бұрын

I’ve been a professional cook for 20 years and I agree. Roux was instantly in my mind as soon as “Make flour yellow” was mentioned. Side note: When you cook together flour and fat to make a roux it makes an easy and smooth thickener that avoids any problems with your flour not dissolving into the pot. Dry flour alone will not work when added to a soup because it will form dry clumps which become gross lumps.

@ygreck

5 жыл бұрын

There should be plenty of fat from the bacon so you probably wouldn't need to add the butter

@NSYresearch

5 жыл бұрын

The translation of yellow may be similar to the French culinary term Blonde ...as in a Blonde Roux... To thicken a sauce like this I would use flour mixed with butter into a Beurre Manier.... Excuse the spelling.

@nikosganadakis5218

5 жыл бұрын

@@ygreck True that there would be plenty of fat in there, but the thing is, you want to use the fat to make sure the flour doesn't clump up as well as roast it a bit to give it a better flavor -otherwise, it comes out as a bit chalky and there can be clumps of undisolved flour in the sauce.

This must be related to the Czech dish "Sirloin with cream" or "Svickova na smetane" which is oven braised sirloin with bacon and a root vegetable and sour cream sauce, seasoned with lemon juice and served with Czech bread dumplings and cranberry jam. Pretty good stuff!

@faroukabad

4 жыл бұрын

boy, does that sound good!

@germansnowman

3 жыл бұрын

I grew up in East Germany close to the Czech border. One of my favourite dishes is beef roulades with Bohemian dumplings and red cabbage with a creamy sauce. So delicious! The acidity of the red cabbage together with the smoothness of the cream and the savoury taste of the meat, then dunking the dumplings in the mixed sauce - divine.

@LissyVee

3 жыл бұрын

Maaaaan. I was already just watching this because I was hungry and thinking about making dinner and your version sounds even more delectable

@flyingpossum6958

3 жыл бұрын

Would Boho dumplings be similar to Kofta ? Sounds amazing. I love parcel type food :)

@germansnowman

3 жыл бұрын

@@flyingpossum6958 Bohemian dumplings (or “Böhmische Knödel”) are made from a simple yeast dough and shaped like a loaf of bread. They are then steamed and end up with a spongy texture, but are quite firm. You then slice them and serve the slices. They are quite bland by themselves but are great at absorbing sauces and juices.

This is what my mom made for the family while I was growing up. She would add spaetzle, mashed potatoes and green beans as a side dish. Thank you so much for making this video! I just love it... It is like a trip down memory lane.

a friend once said: "bacon goes with everything, even with bacon!" such wise words...

Duncan here, Jon, I have added this to my favorites even with out tasting it first !!!!My wife was born in Germany and I plan on surprising her one evening with it ! She regularly puts sour cream on her plate when she has steak so I am guessing it will be a hit. Keep doing what you do Jon !!!!!!

@rhettlover1

5 жыл бұрын

Duncan, no horseradish?

@TheKodiakDJ

3 жыл бұрын

Did she like it?

Tip for beginner; the closer the part of germany you try to represent in you reenactions is to the southwest of germany, the more sauce you make. Once you reach württemberg make enough sauce so everyone has enough to drink it.

@rucussing

5 жыл бұрын

LOL, I agree. German American here!

@pokergamer111

5 жыл бұрын

The spetzle have to swim

@b0b64

5 жыл бұрын

Halbe schwein und ein badwann voll sosse. (Half a pig and a bathtub full of gravy) :-)

@YuubiTimberwolf

5 жыл бұрын

I am from northwest, and i can tell you: We dont stop with the sauce until everyone can drink it during the meal.

@isabellabihy8631

5 жыл бұрын

@@YuubiTimberwolf yes, and don't forget that dollop of cream, sour or sweet, whatever you have.

You should've added the Water/beer after the flour. I bet with yellowing the flour the recipe was referring to a roux, basically frying some flour in butter/fat and letting it brown up to develop flavor and make the base for a sauce.

@Geeksmithing

3 жыл бұрын

He added beer..

You can't go wrong with a dutch oven, and bacon!

@alitlweird

5 жыл бұрын

Ashleigh LeCount this recipe had me at “bacon”

@GROZNAYA

4 жыл бұрын

Ashleigh LeCount I’d rather enjoy giving you a Dutch Oven after eating bacon!

@kanethompson708

2 жыл бұрын

Yum!

5 dislikes? Why, because he didn't add nutmeg?

@rosemcguinn5301

5 жыл бұрын

Anti-social types. Sour grapes, maybe

@triratna1397

5 жыл бұрын

Today menu is sirloin and bacon what can go wrong? Well, PETA says it is wrong. my name is vegan gains and ima fa990t.

@gravewalker1632

5 жыл бұрын

The recipe didn't call for nutmeg... He did mention it, but John was staying true to the translation... that's what it's all about, authentic to the period and the recipe.. !!

@SB-qm5wg

5 жыл бұрын

lmfao!!!

@brentwalters8921

5 жыл бұрын

Not enough BACON!

The lack of nutmeg was traumatizing...It made the wife cry and my kid looked up at me with tears in his eye, "Will we be OK Pop Pop?" I'm still not quite sure what to tell him.

@ae5631

4 жыл бұрын

omg.. 😂

@Jason-qc4ty

4 жыл бұрын

Lol

I learned to make a beef roast recipe from my grandmother with Saurer Sahne ( a sauer cream that has nothing to do with the american version ) that reminds me of this one. Greetings from Germany.

@EK-ps2zd

5 жыл бұрын

Wenn man die Soße kochen will, würde ich aber eher Schmand nehmen als saure Sahne. Ist vom Prinzip her dasselbe, aber Schmand hat einen höheren Fettgehalt und flockt deswegen bei hoher Hitze nicht aus

@jeffstewart1189

5 жыл бұрын

Hard to find recipes for sauer sahne in English. Does the recipe result in a thin gravy like the one shown in the video or thick? Thank you.

@kitchenmom

5 жыл бұрын

Die Saure Sahne wird mit Stärke stabilisiert und gerinnt so nicht. Einfach ein Teelöffel in die Sahne rühren und erst dann erhitzen.

@kitchenmom

5 жыл бұрын

The Recipe I know from my Grandmother is a creamy sauce. Saure Sahne is almost like the German version of Crème fraîche which has 20% fat. Saure Sahne only has 10%.

@rosemcguinn5301

5 жыл бұрын

Vielen Dank

My grandparents were Bavarian. We had vinegar, lemon juice and sour cream as a mealtime constant. I converted my very Irish husband to German food, but I've created a monster that can inhale my sauerkraut before it's finished fermenting and single-handedly demolish an apple cake.

@KittysCookies

5 жыл бұрын

Sauerkraut is awsrome, but if you like to try something different: use "Bayrisch Kraut". It's a lot sweeter and wonderful with potatoe-purree (?) and some dark sauce.

@belaayya5094

5 жыл бұрын

@Paul Deland - I lived in Korea for several years (not associated with the US govt). The foods are actually pretty different from one another. While both rely heavily on fermented items, the wheat & potato consumption in Germany is far beyond anything in Korea. Also, German foods tend to be rather meat-heavy, while Korean food typically does not use any meat at all, or if they do, it's often a garnish rather than a 'food'. Both cultures do rely on pork as their primary meat source (aside from fish in Korea), however the preparation methods and serving methods for meals are strikingly different.

@mariebernier3076

3 жыл бұрын

Do you have a way to share your recipes, like on Facebook....pretty please?

This channel is amazing! Thank you for all your hard work

@milesgentry2561

3 жыл бұрын

My new favorite channel! ❤👍

Having grown up on Austro-Hungarian food, sour cream sauces such as that are common in my world.

@eustacemcgoodboy9702

4 жыл бұрын

And in Eastern Europe/Russia it's just, "put sour cream on everything including in your soup."

@grantbonnet8775

4 жыл бұрын

Larp

@radomircita9420

3 жыл бұрын

Svíčková?

@mariebernier3076

3 жыл бұрын

Have any way to share recipes? love to try some, my family is German and French Canadian.

My family is from Bavaria. My Oma used to make this recipe a couple times a month. When I make it for friends they are surprised at the addition of the sour cream and lemon.

Sugar in very small quantities (to taste) is not unusual in old recipes. Sugar is a flavor brightened as is salt. You don’t find the specification “salt to taste” strange. It may act as a balance for the bit of lemon.

@jjcevering9411

5 жыл бұрын

I like the way You think 😉

@st.nikolaus_nxt.gen.

5 жыл бұрын

My uncle is a chef and he always said to me: "Always remember boy, where there is salt, there also has to be sugar - balance is the magic word!"

I did this one for band practice last night. Came out great. I left my Dutch oven in Ohio. So just wrap tin foil over a good cast iron pan in a pinch. Totally delicious, I only got to eat a bite or two before everyone wolfed it down. Thanks for the inspiration John. Give you and the channel all credit due and Stay Heavy my friend.

That looks very tasty. Nice video. Mushrooms would go good with that.

@jjcevering9411

5 жыл бұрын

I agree

@susanapplegate9758

3 жыл бұрын

My thought too....shaggy manes would be just about right.

@mariebernier3076

3 жыл бұрын

My father makes this pot gravy with mushrooms, none in the sauer gravy.

This is almost exactly, (minus the open fire), the way I learned to make pot roast as a child. It is basically a shortened down (no multi day marinade) Sauerbraten (horse meat) recipe. The lemon and the sour creme gives a tang that covers any gaminess from the meat. The sugar in the sour creme would have been a compliment to the carrots.Great channel! Thanks!

I followed this exact recipe. Was absolutely delicious, i do your recipes at my cottage where we do 18th century style cooking with original methods, keep em coming!

Boy, does this remind me of so many Sunday dinners after arriving home from church in my youth.

@michalvalta5231

5 жыл бұрын

Poor kid, having to get brainwashed every week... :D

@danielwanner281

4 жыл бұрын

@RockabillyFox I mean, hes not wrong. In a way it is brainwashing. This can be said about teaching any ideology to young children though.

@mariebernier3076

3 жыл бұрын

Me, too!!! Catholic family, from Chicago, grandparents German and Irish. You?

@jkrause365

3 жыл бұрын

@@michalvalta5231 Oh...wait a minute, I thought we were talking about pot roast.

@jkrause365

3 жыл бұрын

@@mariebernier3076 Just pretty generic Protestant.

This channel makes me happy because it combines my love of food with my love of history

“We’re not going to put nutmeg in here.” I choked on my coffee I was so surprised.

@Bird_Dog00

4 жыл бұрын

You could hear his self-restraint going into overdrive there...

I really enjoy your positivity and the background music. I enjoy your living history lessons!

No nutmeg?!?!? Who are you and what have you done with John?

@juliestevens6931

5 жыл бұрын

No, I meant John. I was making a joke that the guy on the screen can't be John because he didn't add nutmeg.

@rosemcguinn5301

5 жыл бұрын

No. You both mean J-O-N, short for Jonathan, the son of James.

@juliestevens6931

5 жыл бұрын

Yep, you are right. I knew Jon was the right spelling, but my fingers forgot! LOL

@AmandaFromWisconsin

5 жыл бұрын

Why is everyone freaking out over the lack of nutmeg? I don't watch many of the videos on this channel...does he always add nutmeg? Is this like when Chef John doesn't add cayenne pepper?

@juliestevens6931

5 жыл бұрын

Yep, Jon put nutmeg in almost everything. Not using it makes wonder if he is feeling alright. :o)

Was so excited to meet you all Saturday at Feast of the Hunters Moon!!

I love this channel. Awesome recipes and so gosh darn wholesome. Breath of fresh air on the internet these days.

This channel is a new favourite of mine.

I miss my great grandmother's German recipes, she was Gaelic/Dutch, and hated using English... most of her cookbooks were lost when she past at the age of 105 10 years ago. And nobody in the family can read her handwriting. LoL. We remember a few of them, but a good bit of them are lost, I don't even know where the surviving cook books are at, just know that one of the older members keep them put up.

@rosemcguinn5301

5 жыл бұрын

You might do well to ask somebody at a nearby University to help you with her handwriting and language.

@jjcevering9411

5 жыл бұрын

Put in a request to inherit them..when whoever it is that has them..passes them on to you. Or, ask if you can photo copy them Make a mission out of translating and decyphering her handwriting. What a fun and rewarding project that would be. 🎩 happy New Year to you. 💙

sour cream works splendidly to set off the heavy richness of such dishes with something light and fresh! one of my favorite autumn dishes is pork and mushroom stew with black beer and schmand. (a german sort of heavy sour cream) sounds medieval and it might well be .. but reallt i came up with it about 2 years ago.

@faroukabad

4 жыл бұрын

it probably was medieval. I watched a youtube on what they ate in medieval times and it was pretty much what I eat every day.

Our forefathers had me at bacon 🥓

@robertisham5279

2 жыл бұрын

I love bacon

I put off watching this so I could be certain I wouldn't be rushed for time. Glad I did, I have enjoyed it so much! My mind is full of alterations to make it work for me, even as I admire the reasoning behind the recipe as it is. Thank you, John! And thanks to the people behind the scenes, too :)

I'm so glad I found this. I am making this on Saturday!! Mmmm yummy

Wow, this is almost exactly the way my mother and grandmother made roast beef! It's been a family favorite for years, we always include mushrooms!

My wood stove is already burning here in England, soon be time to dust off the big cast iron pot and start making some stews.

@kanethompson708

3 жыл бұрын

👋

Im a 17 years old french, and I love this channel !

I think the best thing about these videos is John. He seems enthusiastic, knowledgeable, and most of all kind; that may be most important, as kindness is a rare quality in today's world.

"You WILL thickly cut some bacon and ham!" (Sigh)................. love Germany.

Made this yesterday, really excellent! It is pretty easy to put together. I used a tri-tip for the beef and increased the sherry to 2 cups, as it was larger than the streak Jon used.

This program is awesome. Your narrative is grear. Thank you for all you do.

I really enjoy your videos. i wish I had time to watch them all when they come out.

Man, I almost ate my computer screen on THIS one! Great job!

Oh my god. I would love to see more old german recipes!!

These videos are so genuine. I love them a lot. Thank you for sharing.

Thank you for this and every upload you deliver to us with love.

“Add water or beer”....proceeds to add some beer hahaha love it!

I can't believe I'm just now discovering your channel! I love it~! Have you considered bringing on some Native Americans to share some of the heritage of their food during the same time periods?

That looks absolutely scrumptious! Thank You! I will have to try this recipe. Hold Fast And Keep Up The Great Work!

now THIS is the type of history channel I like.

Rich and hearty, just right for cold nights! Thank you for this one!!!! I’m sharing with my FB group, Townsends Tavern Talk!

@alitlweird

5 жыл бұрын

LittleBunnySunshine this is one of the best channels on the Interwebs!!

@keetrandling4530

5 жыл бұрын

I think I finally have a reason to join FB

@user-cd6zr9dy3j

5 жыл бұрын

LittleBunnySunshine any idea about calories per serving??

@LittleBunnySunshine

5 жыл бұрын

Nirvana Is bliss I found a modern version, minus the bacon: Nutritional Guidelines (per serving) 681 Calories, 38g Fat, 17g Carbs, 64g Protein. That seems like a lot but this was probably your main meal of the day!

@LittleBunnySunshine

5 жыл бұрын

Keet Randling if you do, come and find us! 🌷

My family is from Bavaria and Thuringia... Both of my Oma's made this dish frequently.

@darkstalkerkaathe4582

3 жыл бұрын

Dude, I am so jealous

I stumbled upon your channel after I watched this random BBC video on "Eating like the King" and I've fallen in love with it. I was always a fan of Old West cooking, but this is amazing! Thank you!

Great looking dish. I love those "one pot" recipes - with meat and veggies simmering together until everything is cooked perfectly and tastes mesh to create something heavenly :)

Great recipe!! Love, love your videos. I am sad to report that the Friday at Nutmeg Tavern came up as an error#400, whatever that is. I am not able to get Friday's video at all. Missed you and the guys!! Keep on keeping on. You are tremendously awesome!!👍

Oh man, does that look delicious!!! Thanks Jon!

My German grandmother, who lived in Chicago, made Sauerbraten and cheated by using a jar of sweet pickle juice. Always served it with braised red cabbage with fennel and dark raisins, mashed potatoes and the pot gravy with mushrooms. Yum. We kids keep these recipes and continue to make her dishes for Sunday dinners.

@theBaron0530

3 жыл бұрын

Yeah, this reminds me a little of a Sauerbraten, except it's not marinated for a length of time. Otherwise, it's pretty much a Sauerbraten.

absolutely love your channel! Thanks for all these great videos!! 👍👍👍👍

I don't understand the people who dislike this.

@TheKodiakDJ

3 жыл бұрын

Misclicks obviously

With Fall almost here, this is the perfect dinner for a cool night. It really looked delicious.

Made this today for my family and there is nothing left

Love seeing these very old recipes.

Thank you for your series! I even got my wife to re-create some of the dishes

@Kerosene.Dreams

3 жыл бұрын

Hmmm. The next few need to be made by you for her.

Looks yummy, Jon ! I'd suggest using two herbs very common to German cooking, bay leaf and thyme . A couple of bay leaves and a few sprigs thyme seems righ tto me . I particularly like the "gravy " . Have to try that ! Beef and beer make a great combination !

Just a note on the bed of coals for the Dutch Oven: When using charcoal bricketts, the diameter of the Dutch Oven is how many bricketts you use on the bottom and it's that many +1 on top. It translates out to 350 degrees pretty evenly. So a 12 inch would have 12 on the bottom and 13 on top. It's also pretty easy to estimate how many coals of actual wood you need to get the same effect based on the size of each one.

I’ve made this a few times now! Always a hit for my friends and family. For those wanting measurements I’ve found the following works well: ~2lbs of beef ~a bunch of bacon ~as much veg as u want 4-8 oz of beer 1/2-1 cup of sour cream 2 teaspoons of sugar 1 lemon’s worth of juice (you can use wine) 1 tablespoon of flour Bread for sopping up extra sauce Also you can give or take with the vegetables. I’ve used potatoes, cabbage, and even beans! Just whatever you have in the fridge or garden honestly. Serves 3-4 depending on appetites. Serve with beer. Pilsners, lagers, wheat beer, or other light beers provide nice contrast with the richness of the food.

This one looks delicious!

I have a lot of german heritage so I think I’m gonna talk my dad into making this.

Love the positive energy you @townsends spread with your wonderful programs about food :-D

I just had to subscribe to this channel. Love the ambientation, host is supernice, exlaining every bit of the recipe and gosh, just love the idea of portraying historical recipes and how they were made

Looks so delicious and I could almost smell it! I must try this and soon! Thank you so much for this video.

I live in a studio apt! I’m going to improvise with my le creuset Dutch oven!

Some of my ancestors hailed from Prussia and Germany. Pot roast was still a go-to when we struggled in poverty. Meat cut was cheap and fatty but add ALL those root vegetables, potatoes and onions and we had happy, full bellies.I love parsnips!

I love your cooking shows. This recipe is one I might try for myself!

When I make my gravy base I make a roux of one parts butter to one parts flour.it turns yellow. Maybe old gravy recipe for the juices?

@elaineschoepf8024

4 жыл бұрын

fonze m. We often say cook till golden brown. I think that might be the yellow.

If using a venison roast, nutmeg and even cinnamon work well.

Saw this this morning and got excited about it. Tried it this afternoon and it is a major hit! Can't wait to try do this again.

Two shovel falls ringed around the bottom... one full shovel on top with rotation every 10 minutes. Perfect ever tim.

@townsends Hey! I don’t know if you know this, but in modern day Alabama the BBQ is traditionally (well, however traditional it is) paired with “Alabama White Sauce.” There are a few recipes out there, but the main ingredients I see are vinegar and mayonnaise. (plus salt, pepper, cayenne, mustard-whatever the recipe have you.) I’m sure you can see that this is exactly the same culinary idea: slow-cooked tough meats and a creamy-tangy sauce! Maybe German recipes like that are one of the direct ancestors of this sauce? I don’t know about you, but this seems like a really juicy topic worth digging into!! I would LOVE to hear more.

@mahna_mahna

5 жыл бұрын

What region of Alabama? Never even heard of it having grown up in Northeast Alabama.

@SeverusVergiliusMaro

5 жыл бұрын

​@@mahna_mahna I'm no expert, but first result on google says it comes from Big Bob Gibson's BBQ Restaurant in Decatur. I didn't exactly do real research for this comment, I just thought it was an interesting thought at the time.

@mahna_mahna

5 жыл бұрын

Yeah, I googled it after replying. Quite interesting, especially as one page cites "northern" Alabama. I grew up in the Albertville area and even worked in a BBQ restaurant there and can swear it was never something that was around there.

This year I'm going to wrap all my Christmas gifts in bacon.

@kathrynmannyng3885

3 жыл бұрын

Just give bacon.

In Germany we still have a similar dish . But the sourcream is horsereddish with cream.

Lovely shows thank you so much for all the hard work you do on the videos they're great

My grandmother and my mother made pot roast this way, but without the sour cream sauce. Instead, they use the natural juice from the roast as gravy. My Gran’s own grandparents immigrated from Germany as children. I guess that makes me fifth-generation.

@nancybarnett2832

5 жыл бұрын

I'm 4th generation German. Lol

@faroukabad

4 жыл бұрын

mine made pot roast with similar ingredients except the sour cream, and they just halved the potatoes abd carrots and stuff. it was good.

@faroukabad

4 жыл бұрын

mine came in 1710, so I guess I'm umpteenth generation German

Old school 18th century cooking 🖖✌️😀

An amazing series...thank you for this!

What's great about these colorful but vaguely measured 18th Century recipes is that they allow you to use your imagination to create your own culinary creations. Like Rachael Ray, you don't have to be a stickler to every ounce of butter or cream listed, but can put in whatever you want however much you want. A vinegar and honey sauce would have been nice over the pot roast as well. But that sour cream and lemon mixture certainly gave the dish a tang that would have offset the richness of the meat.

I bet "yellow" could be "golden" as we'll sometimes use to describe when something is "browned." Maybe? Does the white sauce give it a beef stroganoff vibe?

@jaji8549

5 жыл бұрын

That was my thought as well. It seemed to me like that would be toasting the flour before adding it to thicken rather than making a roux.

@Tobsonline

5 жыл бұрын

das denke ich auch

@tammymann6292

5 жыл бұрын

Vielen Dank!

@LupusAries

4 жыл бұрын

@@jaji8549 Yeah there is the term goldbraun or Golden Brown in modern german that denotes for example the colour range the perfect grilled chicken has. (Not if you used any Paprika in the cooking though, that is more reddish.) I say range, because it's a range, for example on the Hefezopf (Braided yeast sweetbread) it can go from this: www.kuechengoetter.de/rezepte/hefezopf-grundrezept-37317 To this: www.kochbar.de/rezept/85316/Hefezopf.html This would be deemed to pale in most cases: www.einfachbacken.de/rezepte/hefezopf Good ones on the photos, but not perfect, they are missing the raisins, they are best with raisins, hail sugar* and almond slices. And warm..........warm enough to dissolve butter on. Marmalade is optional but never bad. Also great for offering with coffee in the afternoon.......when you just dip it. *decorative sugar crystals sounds soooo boring! ;) The german name is Hagelzucker=lit. hail sugar. ;) Same goes for a toast that is just seen as the perfect one.......imho I like mine a little on the dark side of golden brown, not black but just a shade darker. (If you want to keep it moist overnight, plastic bag in a breadbox will do the trick.) germangirlinamerica.com/hefezopf-recipe/ First mention of the Hefezopf goes back to the 12th century so it should be right up the alley of this channel.......minus the hail sugar! ;)

Great vid, but what happened to the Nutmeg Tavern from a couple of days ago? It disappeared before I could get to it.

Mr. Townsend, I really like these videos you make on food of old era. I especially like the background music after the tasting.

I found this channel by accident 2 days ago, I haven't stopped watching it since. Great job Sir!

While everyone’s screaming “No nutmeg?!” I’m noticing you forgot the bay leaves

@robertcrusader5019

4 жыл бұрын

And, forgot the garlic too.

Some german native here, we use that kind of white sauce for salad dressing, using ordinary cream. Still looks pretty great.

@MissPalim

5 жыл бұрын

daran habe ich auch sofort gedacht :)

I'm half American half German - and I love this recipe! Just goes to show how cooking can bring all of us together :) Your channel puts a smile on my face every single time!

love this show! i absolutely love the old fashioned ways they recreate.

Sirloin and Bacon, what could possibly go wrong? Me in corner eating my elbow off already^^

@phyllischaput2757

3 жыл бұрын

LOLOLOL !

John, I bet “make flour yellow” is implying a beurre manié to thicken. Sounds just about right when considering the translation difficulties.

I have enjoyed your videos for several years now and have made several of your recipes. Your channel is an invaluable part of American history. Thank you so much for your videos - You have inspired in me a passion for early American history.

Old Salem is one of the real treasures of North Carolina. Great to hear them mentioned.