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@chef_james

2 жыл бұрын

By the way, I love your aside, tangents, going into the minutiae of where mace is from. To me, recipes aren't just methods and ingredients. They are history. Your show is fantastic. Keep up the great work.

@noelwade

2 жыл бұрын

Thanks, Glen! With the cut to meatloaf baking, we didn't get to see the temp or time you used... Do you recall what you used?

@GlenAndFriendsCooking

2 жыл бұрын

@@noelwade 375ºF

@chrisxdeboy

2 жыл бұрын

I think the brandy is to keep the texture light as alcohol inhibits the development of gluten.

Every time Glen says, “Probably more than you wanted to know”, I say, “No…now I’m curious and want to know more!” Thanks so much for the information you provide in your recipes!

@bierbrauer11

2 жыл бұрын

Go grab “Nathaniel’s Nutmeg” by Giles Milton from your local library, it’s a pretty good read and should fill you in a bit more lol

@werza

2 жыл бұрын

@@bierbrauer11 Great book, would make a great movie or tv series.

@lindahart6049

2 жыл бұрын

@@bierbrauer11 thanks for the tip! Just reserved at my local library.

@lovemycabanaboy

2 жыл бұрын

Hahaha!! YES!! Exactly what I said as I was talking back to the video!

A cooking lesson, history lesson and science lesson. This honestly friend is why I love your Sunday morning show!! It’s so interesting! Great job!

Nutmeg and mace are like the Russian nesting dolls of spices.

Nutmeg fruits produce three spices! Besides the seed and the aril, the flesh of the fruit is sometimes candied. It can be used like crystalized ginger.

I never knew that mace and nutmeg were related like that. That is part of why I love your content. Thanks Glen!

@sixpinkoneblue

2 жыл бұрын

@@Vespuchian His name is Glen.

@AD-kv9kj

Жыл бұрын

@@sixpinkoneblue I thought Glen was his wife and he is called "Friends".

That’s called a Townsend’s worth of nutmeg😀

@nancylindsay4255

2 жыл бұрын

New culinary measurement -- A Townsend.

"I know that in this time period people loved their nutmeg." *Jon Townsend has entered the chat*

@Unsound_advice

2 жыл бұрын

The crossover we’re waiting for.

I just started watching. I love old cookbooks and I have collected them for over 40 years. I lost most in a flood in 2008. I live in the midwest but somehow had lots of cookbooks from the south. It would gross my kids out when they were young. How to prepare possum or rabbit. I am first going back and watching all the old cookbooks show then I will watch the rest. I am recovering from knee surgery. Keep up the good shows. Love them.

With all that nutmeg, you need the Townsends Happy Tasting Music when Julie comes in and you try them out.

@nancylindsay4255

2 жыл бұрын

Julie's entry is itself like happy tasting music, she is so lovely and graceful. I love how this time she just snatched up a biscuit without waiting for Glen.

It has to be said, though! LOL Love it. As a "worldly" American who is married to an Canadian girl from Toronto, I really appreciate your insight to the American-Canadian-British intersections and divergences in our shared language. It is a living and breathing beast, eh?

@TamarLitvot

2 жыл бұрын

As George Bernard Shaw said: “2 nations separated by a common language” (But Canada and U.S. don’t have quite as many differences)

Again, you are dead on! I have arched a documentary last evening that placed the different UK language groups to their corresponding states. I believe that Virginians en masse were from Norfolk, England. Would be an interesting study of Virginian recipes with Norfolk and area recipes. The biscuit/cooky thing makes sense!! Another rocking video and observation!!😎👍👍🎉🎉

At 5:10 you tell us it is 2020. Did you go back in time for this recipe?! 😉🤣

@TherealDanielleNelson

2 жыл бұрын

It's still the 2020s whether it be 2020 or 2022.

@Turtle_1976

2 жыл бұрын

@@subhumann you’re not wrong! 🤣

@Turtle_1976

2 жыл бұрын

@@TherealDanielleNelson I realize that. I was just poking good natured fun! 🤪

@cmiller6352

2 жыл бұрын

@@TherealDanielleNelson Except Glen said, “It’s 2020”, not “It’s THE 2020s.”

Hi Glen, I am thinking the lack of "southern biscuits" is that the book predates baking powder. Those type of biscuits are known as baking powder biscuits for a reason.

@tjs114

2 жыл бұрын

Baking powder became commercially available in the 1840s. The type of baking powder we use today was marketed in the 1860s. Even after baking powder became available, many people continued to use pearl ash. I have old family recipes that still list pearl ash.

@celiazanger3890

2 жыл бұрын

Hattree... This was exactly what I was going to say. Even though chemically risen biscuits were technically possible, I doubt they were really a "thing" yet.

@Losantiville

2 жыл бұрын

@@tjs114 Baker’s Ammonia predates baking powder

@knutanderswik7562

Ай бұрын

@@Losantiville That is true, but the biscuits made with it need to be thin and baked until crisp to drive out the taste completely. Modern-style fat, fluffy biscuits served hot would still have a little reek. Can't imagine them evolving until the buttermilk and soda era. I've tried a number of old Scandinavian recipes using ammonia and the thin and crispy ones turn out great while the fatter, fried ones (fattigmenn, hjortetakk) taste a little sussy.

History, culture and science. And, let’s not forget language, art, the ability to put all that in a simple cookie. Or biscuit. Thank you!

I've known that mace and nutmeg come from the same plant. I've never know exactly....thanks for taking the time to show that.

"Hands on" cooking. Hand on is the best way to learn any skill.

I really appreciate the mini lecture about nutmeg and mace. You learn something new every day!

Looks like a nice alternative to a digestiver biscuit - should be fine with cheese or just as a tea dunker. (Oh, and good to see it's by weight rather than volume, I like this American recipe book even more!)

@nancylindsay4255

2 жыл бұрын

Ooh, now you've got me thinking about making them with a hearty whole wheat flour!

Speaking of feeling your food, feeling the technique-I’m a pastry chef, and one of my bosses way back when told me the secret to knowing when the baguette dough is ready to be baked is that it should “feel like a woman’s breast”. Some of the best advice I ever got.

Thanks for this recipe. I really like the sound of these biscuits. They are a little like Bizcochitos which have brandy, ground anise and orange zest.

@nancylindsay4255

2 жыл бұрын

Oh, yum! If I had a tavern, I would surely offer a wide selection of these biscuits with various flavorings!

I started vividly smelling cookies when watching this and thought it was really, really strange phenomenon. Then I realized my wife is baking cooking.

If I had friends, I would recommend this channel 100x over!! If I had family that watched KZread like I do, again, 100x over! I appreciate you!!!

Thank you for that description of mace and nutmeg! So interesting! Thanks for great programming!

Thank you for showing how mace and nutmeg are related. For non-americans like myself, it is very useful! Years ago I had read about mace, and knew what it was, but seeing it with your explanation with actual nut was so helpful :)

I never knew nutmeg was actually 2 spices I assumed mace was a separate plant! That's neat! 😎👍

i watched this with a friend and all of the lil Canadian things in the back are the best - the PC oil, the lil maple leaf, the 350 oven, McCormick spices im here for it all

Absolutely loved the nutmeg/mace education, and with props too !!😂😊

Lol, relaxing while mixing the butter and dough, I was always told to not play with my food! As always this is one on the most entertaining and educational KZread channels out there. There are a number of these recipes that I’ve actually made for my family, thanks for many enjoyable Sundays

Just a thought (tip) mixing the butter into the flour this way is also great therapy for stroke (or any) hand rehabilitation. Works wonders for strength and dexterity improvement. Gran loved to bake and made a mean pie crust. To get (keep) her involved in something she loved and to aid in her recovery I'd have her work this part as best she could. Her enjoyment of still participating in the "kitchen chores" was everything! She at first worried about spilling or dropping something to which I replied 'Gran, how many times throughout the years did you have me at your side helping and do you remember what you told me about this same topic? She'd get a big grin and, as speech was difficult, she'd nod in agreement as I'd say, "Crumbs can be swept, hands can be washed, now lets get to baking!" Cherished memories! God Bless you and Keep you Safe in HIS Loving Embrace. Have an AWESOME week ahead.

Your comment about it being similar to pie crust makes me wonder how it would do as a pie crust with cherry or apple filling. I may try it. My days are filled with getting my garden in at this point. I wish you could do a couple shows on your garden.

I’m so glad I stayed for the coda!

A wonderful video. I appreciate the history lesson and I had no idea about nutmeg. You are an integral part of my weekend thank you so much.

Totally learned something new about the mace/nutmeg… I had no clue! Thanks for always educating us, Glen!!!

Exactly what I wanted to know about nutmeg and mace. Thank you for spelling it out for me!

Thanks for the nutmeg lesson, loved it, never to old to learn something new…

That was not more than I needed to know about mace and nutmeg. Quite interesting. Thanks professor of pots !

Loved the great explaination and visual/sound effects for the nutmeg and mace!

From what I remember of that cookbook, it was compiled from notes that originated in the 1780s (?) with occasional updating, which would explain why all of the biscuits are in the British style. There's also a chicken curry recipe in there I've made a few times.

Fascinating thanks for showing the mace, shell and nutmeg. I learned something new today!

Thsnk you for the information on mace and nutmeg. I for one enjoy when you give us these explanations. Love your videos. Happy Sunday to you.

I think I'd love these because I'm not into sweets but it sounds more savory. Thank you for the lesson on nutmeg & mace.

very interesting about the mace / nutmeg. That's my "something learned" for today. Thankyou!

Loved the explanation of the nutmeg and mace. Thank you.

“E&J got my mind flippin'” - Mobb Deep I see you Glenn! Straight gangsta! 😂

I do enjoy your digressions. I found the nutmeg and mace explanation very interesting , thank you.

I always love when Glen gives out education about things. I knew about mace, I also know that the definition for mace can also be a weapon. I didn't know about the seeds so I thought that was cool. Thanks Glen for all the info you put out.

love the extra bits of info like the bit about the nutmeg and mace

Rubbing flour into butter is one of the most satisfying tactile experiences known to human hands.

Thank you for the great video Glenn. It's so interesting to learn 2 spices came from this same fruit but different parts!

謝謝Glen，來自臺灣的觀眾♥️

That was just the right amount of information about mace and nutmeg.

Thabks for the explanation of the nutmeg and mace... never knew that ...I love learning new things

Wow cool about nutmeg. Thanks for sharing that with us Glen!

Hi Glen, thank you for the interesting info on nutmeg and mace. I didn't realise there was a shelf between them. I had a look through the book and wondered if you could shed light on the yeasted nice biscuit as not seen this before. The author from her recipe book seems to have some sort of British background but incorporates new world (I laughed out loud at Yankee dough nuts) and European ingredients and recipes along with Irish, Scottish and English (didn't see anything obviously Welsh), I am inspired to rummage more into who she was. Have to say love instructions on storing 'good' flour from a barrel.

@kikiholland3695

2 жыл бұрын

She was a member of a VERY prominent, well-established Virginian family. Sure, she was of British descent but so werea very large majority of white early Americans.

I had no idea that mace and nutmeg were from the same plant; so cool! Those cookies look yummy!

Thanks for nutmeg / mace lesson!

Interesting info on the nutmeg, never new that about mace and the nutmeg in a separate shell - love when you give info like that

I wait for this cookbook show each week! cool!

Thanks for the information on nutmeg and mace. I didn't know that.

I like all the Interesting facts you give as well as the cooking lesson 👍

Love the food lessons with the recipes!

Good show as always thank you

Very interesting. Not sure I’d enjoy that cookie. Thank you for sharing as always friend! Lol the soapbox about the biscuit recipe.

Very interesting about Nutmeg and Mace. Things I did not know. In Hospitality school we had a container of Mace in the spice cupboard. I don't know that we ever used it in the 4 years I was in school or 5 years following that I managed there. I think the mace was in a Rykoff Sexton package, making it 25 years old.

Thanks for shareing

You are the best host ..this show is the bomb💖

Thanks for captions

love you guys!!!!!

Looks 👍

I usually default to using a pastry cutter for combining flour and butter. Somewhere between mechanical mixers and hand rubbing, these simple devices are efficient and save washing up time. I rarely see them recommended or in use. (My Great Aunts, who ran farm households, cooking every day for their large families, live-in farm hands and seasonal crews wouldn't be without them; they were, of necessity, skilled, excellent and practical chefs.)

Good ol' milk in the bag. Only in Canada. : )

@quincyfry6569

2 жыл бұрын

Milk in the bag still surprises me every time I see it. Grew up with milk in the cardboard carton, moved to US and saw it in a gallon jug for the first time, and then discovering it came in a bag also...🤯

I was laughing to the rant after the show. Thanks Glen.

When I visited Grenada I bought several of the nutmegs complete with red netting which is the mace. Still have some of them.

Fun-Fact: Cashews are also drupes (not nuts)! Before peeling and processing, the cashew seed (the part we eat) is surrounded by an oil called "urushiol" that is the same (or similar to) the irritant on poison ivy.

I never knew that about mace and nutmeg. Thank you!

I honestly asked myself what mace was, or if i know the german name, and then you read my mind and gave me the explanation. Man, i do love your Channel :)

My favorite channel!

I knew about the mace being around the nutmeg but didn't know about the middle shell - feel a bit sorry for that not getting used for anythng!

@nancylindsay4255

2 жыл бұрын

Same here -- right down to its not being used as yet another spice!

That was exactly how I wanted to know about mace and nutmeg!

What a wonderful video. 😌 Lately I have been watching a lot of period dramas and I wonder what was there food like back then.

Actually i like the Nutmeg info, Learn something new everyday.

I'm intrigued by the recipe below, rusk. I need to look it up now.

謝謝分享

That recipe looks really interesting and you’re right it does get confusing. I’d imagine you could switch up the liquids too.

I love your comment about writing down the recipe.

Hey Glen - just made the 1856 Tavern Biscuits. Love them. Also made a batch with fine chopped pecans. Love them too. Wasn't sure how long to bake them and at what temperature. Just quessed. Love your KZread shows.

♥how I finally understood where and what is mace!

Once again Glenn shutting down the REEeeeee.🤣

wow a shot of xo brandy.those biscuits gonna be good

Wow I didn’t know that about nutmeg so interesting

I believe that I actually have a copy of that book… I have a couple of old Virginian cookbooks

That's precisely what I wanted to know about mace and nutmeg.

love the ending...lol...y'all are too cute!...onward...make those rusks! 😁

Half a nutmeg = Instant Townsend approval.

haha - the end, and Sunday complete again :)

As I'm in the UK, I get confused to but in reverse 😆

@jsimes1

2 жыл бұрын

😂 my wife is the same and she gives me all kinds of grief about endless Americanisms that she finds absurd. My response is always "I have an excuse, I was born here! What's your excuse?" I still don't win though because ... Glaswegian! 😉

You are right that Americans usually use "biscuit" to mean the more savory sort of soda-leavened roll ... but the "drop biscuit" recipe calls for 12 oz flour and *1 lb* of sugar. So, that looks more like an English biscuit, too.

Hooray for a post-credits scene!

These remind me of biscochitos, which I am now craving.