A Taste of History: Washington’s Crossing Pepperpot Soup - (S1E12)
Тәжірибелік нұсқаулар және стиль
Before the Christmas night in 1776 when Washington led his troops to a surprise attack on the British at Trenton, he ordered one of their favorite meals to be ready upon their return, Pepperpot Soup with Cornbread. Chef Staib makes this West-Indies influenced dish again, right at that same spot along the Delaware, with revolutionary troops at his side to celebrate that all important victory.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
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Hungry is a new linear OTT channel dedicated to food and cooking, and featuring such celebrity chefs as Pati Jinich, Julia Child, Jacques Pepin, Nick Stellino, Graham Kerr, Roy Yamaguchi, Walter Staib, Jim Coleman, Cecilia Chiang, Martin Yan, Jean-Georges Vongerichten, Michael Chiarello and many others.
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Пікірлер: 7
I love these shows. Chef Staib's enthusiasm is infectious. The shows bring American history to life. Thank you, Chef.
Very interesting episode, as they all are. This was filmed less than a block from my in laws home on Gen. Mercer Ave.
What a little bowl if soup
Washington 's first special forces were Marblehead of MA who John Glover and his men transported Washington and the soldiers back/forth.
Видел несколько серий по телевизору много лет назад и не запомнил название . Сколько же я искал.
This soup bears no resemblance to Philadelphia Pepper Pot, except in name. No historical recipe for the American soup includes things like habanero peppers, a central ingredient in the decidedly Caribbean dish with the same name but bearing no apparent relation. You will also find no recipe for Philadelphia's erstwhile dish that lacks tripe, which is in fact the defining ingredient in the soup. It takes almost no effort to learn this, as the recipe was common in American cookbooks well into the 20th century and Campbell's sold a condensed version into the 21st century.