Live in the German Kitchen! - Dragoo Cookbook Release

thank you [Music] thank you [Music] are you ready for this I'm ready nope [Music] oh are we ready that I have to be well you know when it's live it's live and you know uh normally normally we would be live in the nutmeg Tavern but today we are live in the German kitchen and for the first ever cook lie this we have no idea how this is gonna work this is gonna be crazy time yesterday are you ready Michael uh plus Forge ahead shall we welcome welcome everyone out there to this live stream I'm your host John Townsend and I have a very special guest Ryan no yes my special guest is this guy right here Michael dragou um he is uh Ben a thorn in our side for years and years yes and quite true um well let's say nice things today no no he's been a wonderful guys and a good friend for years and years uh I don't know how long is it how when we do the first episode together I think it's been eight eight years yeah eight years wow time goes slow while you're having yep what but I'm just I was concurring oh he was concurring because Ryan's over there bored right before I did right normally you would see Ryan but he's still in the bar so you know but you'll be able to hear him I'm still locked in my case yeah I'm able to hear him nonetheless um anyway this guy is uh he's called Michael dragoo I don't know why and uh he's also known as Ben Franklin here on the channel yeah mushrooms and you know that yeah and um this we're doing a lot of Firsts here today because it was like the first live stream cooking in this location the second time we've ever live streamed from this location um and first time cooking and just lots and lots of and the first time we've ever had to deal with a particular cookbook that is not a not a specifically period facsimile cookbook but a cookbook that is about 18th century cooking written by this Michael dragoo color yeah right so this guy um did a cookbook and here it is here it is it's called Colonial comfort food yes I feel comfortable just holding it in my head that's what we want yeah and uh it is now available uh it's kind of pre-order um they're they're um we've got a few copies but more than likely um uh you can order them uh there'll be a link in the description section in the chat and I just dropped in the chat yeah so uh you can um what do you think Michael it's been a labor of love and I'm related to start on this well the idea was three years ago I I retired after 47 years of being in the Leisure industry and as a marketing director or marketing communications director and then I was full time at it in January so full time at this yeah get this yeah yeah so so very nice uh wonderful cookbook with how many recipes in it 75 plus a couple so more than 75 more than 75. and uh big full color pictures of pretty food uh some things we've done on the channel some things we haven't done a channel um all kind of picked and choosed out of picked and choose um drawn from 18th century cookbooks maybe some 19th century cookbooks um really neat selection what are they going to find in here well there are seven sections it takes you through hors d'oeuvres and made dishes and main dishes and and there's sweets and baking and and broth soups and bras and then uh everything it's it's yeah and um I have 10 recipes in each except the uh the broth and I had so many choices that I wound up picking 15. that's one of my favorite sections actually you wouldn't think no ice cream no ice cream nope well guys maybe the next cookbook will be all ice cream do that one for me okay no you know what we'll see some people are just no fun we'll see so we're gonna well not maybe maybe um Michael's gonna do most of the cooking anyway we're gonna cook some of these well not some one maybe that we do isn't in here okay and a cup what okay Carry On and well okay so a couple of recipes from The cookbook and maybe one that isn't from The cookbook just is for fun and um wow so what do we do now where where are we at are we going to start if you want what do you what do you have first step well the first one is called potato balls it's uh from Mary Randolph's 1824 recipe and I've got the ingredients over here it's it's mashed potatoes you roll it in a small ball and um you dip it in egg wash you put in breadcrumbs you put it in oil and what could go wrong like hedonistic little monsters that page in the cookbook and read the recipe oh sure it's um I don't have well page 83. here we do that okay there's 70 what do you eat each one two three this is that isn't the right one 85 85. here are others it's like that's the weirdest looking potato wall I ever saw okay here we are and in every case I give you the recipe just as it was written I give you helpful hints I I explain phrases or words um that we don't know now um I have the list of ingredients the recipe itself and then sometimes I have a you don't say it might be the history of the author it might be the history of some elements in there but it ties in with with that so this is a simple little recipe it's mixed mashed potatoes with the yolk of an egg roll them into balls flour them or cover them with egg and bread crumbs fry them in clean dripping or brown them in a dutch oven they are an agreeable vegetable relish and a supper dish so this is one of the made dishes around dishes that would accompany a main dish sometimes they're taking a vegetable and doing things to it and surrounding the serving dish with it sometimes it's just a side dish this is one of those that you can do either way so when they were making mashed potatoes at the time it's just boiling potatoes the way we would do now a lot of cream a lot of butter salt and pepper it's no different than what we do now so that's what I've done and I've already taken the to I've already rolled them in balls and we're gonna dip them in the egg wash put them in the breadcrumbs and fry them oh let's see what we got here they look like potato balls like that we could and so I've got the breadcrumbs and the egg wash so lots of expensive ingredients this is all of these if they're my cycle proof all these are Michael proof so there's no reason why you can't do them I didn't as you should probably know by now I realize by now I'm not so good at following direction or following instruction and there's no reason to be scared off of these things you know um I'm I am you I've maybe done a little more research but I am not I have no food ways degree in in the colonial time period or anything like that I just it's a hobby it's a love it's a passion and so I've picked things that are easy to do and this is one of them so shall we yeah let's find out we shall so Michelle apparently these can fail um when um what I found was um they need to be refrigerated after um they're cooked that works a lot better refrigerated after they're cooked yeah just because when they have that in here did Mary Randolph talk about refrigerating them no but I I'm telling you that if you don't want a failure put them in the fridge and they'll they'll behave they won't develop bad personal habits that way so uh there's a question of the chat for you Michael assistant so does the cookbook give modern instructions along with the historical text that would be very helpful yes yes and that's what took the longest I was all of these were two three four times sometimes trying to figure out the temps the times you know and just just trying to figure out sometimes how to prepare it the way they describe it um because in this time Fahrenheit that develops the thermometer in 1707 I think but but nobody's can afford one even now and up through the Civil War they're talking about um brisk ovens or slow ovens or whatever um so I I have a chart that that describes what those different of attempts really mean when you're using your oven at home um and I talk you through the things so you don't have to have a problem you want to keep doing it I'm going to put some in the oil okay so Vigilant Cosmic penguin says I hate it when my food develop bad personal habits yeah yeah well these these will in a hurry there we go I'm gonna make them special over here there we go roll these around well that sound tells you that it's going to be good that's right anything pan fried is delicious careful hey tell me on the last uh the last episode that we posted in the chat did you guys did you guys think that the the deep fried eggs seem kind of strange do you think they look delicious what do you think tell us in the chat I will say that they were they were quite delicious these better be good that's all I can say this is so much work [Laughter] how they smell over there Michael they might not make it back to the table you know these are missing spice okay what they're missing a spice well let's let's not oh yeah look at what you get to cook what's on every day Michael he is truly The Necromancer of nutmeg I'll tell you that right now oh go ahead I didn't do that I didn't break no no you're good it's all good all fixed all good they're good actually it counts in Super Chat congratulations Michael I'm uh sure so much hard work went into this I love the concept and it looks beautiful see you at five medals oh I don't know who that is who is that it's actually lecount Ashley lecount yes she will see ya yeah so wins five medals coming up I think it's the fourth it's the 22nd and 23rd of October of October yeah I need to borrow this second it's gonna be a great event one it's at uh yeah it's along the um Fort Wayne Fort Dearborn Trail um for Dearborn turns into Chicago later on or used up all your eggs right well you want to try one out so there we go here we go buddy did I ever tell you about that that experience that I had looking for any sign of Fort Dearborn in Chicago Michael it's on a sidewalk I was like it's supposed to be right around here and I couldn't find it I looked down and I was standing on like a little plaque like the size of a softball is it on the uh whatever mile they call it magnificent model is it I'm pretty sure it is well I can't remember the crossroads there you go have good luck with that one and there's a there's a bridge be gentle with it I'm gonna [Laughter] see this is why we normally do children yeah would you normally do these okay uh Aaron did you see the the props the nice camera work on this live stream thank you [Music] it doesn't smell burnt yeah well give us time I'm stealing one of these claws here [Music] there we go all done let these go for just a little bit if you if these recipes were too complicated you'd have a couple of strikeouts and then you'd get annoyed and not uh not continue with him the whole angle of this cookbook is to relate your ancestors to the foods they might have um enjoyed um and you can go back to nothing more than your grandmother or you're 10 times removed grandmother it's um and it doesn't matter where you're from you can find a handful of recipes from wherever that is hang on just a second and um I'm using my own examples I happen to have seven moves in my family's history from France just west of Rochford on the Atlantic to Bristol England and then to Staten Island which was a Dutch Huguenot Colony my relatives were Christians or Protestants rather and at a time when the king of England was deciding that France was going to be very Catholic and so we escaped and were taken in by the English and then um between 1699 and 174 we show up on Staten Island I have baptismal records of the group that comes across the two brothers um of their kids so between that time they set sailing two to four months later they're here um and then they move again I almost think we were loyalists the times that we're moving and the times that Strife is happening here I've got a couple more and we're done yeah that one that one no and anyway I I gathered some recipes from the different places we were and um got my kids and and my wife Deb together and we prepared a meal of from uh 1650s Coastal uh South Coastal France and then we prepared one the next night from uh um 1700 England Bristol England and we had a riot we all had hands on board and and we just did a multi-course meal I'm gonna take some wood off that fire yeah yes I will let me turn on the wood knob there we go you wanna we would cook with wood except you would fill this place with smoke so fast yeah then the lime tree went in so um you want to give it a shot here um I don't know it's mashed potatoes salt and pepper copious amounts of butter pounds of butter okay well tell us real quick before you eat them because I'm sure they're still really hot right tell us tell us real quick what are the helpful hints for this dish if they want to try this at home what would you what would you oh my helpful hands uh mixed mashed potatoes um we'll make up a batch of mashed potatoes using for your large Yukon Golds or russets those were available in this time period um peel the potatoes and cut them in half inch slices boil until tender drain and mash with a potato masher these are not whipped they're mashed add copious amounts of butter and heavy cream in parentheses I say you only live once make this mix a little stiffer than you Norm than your normal mashed potatoes add salt and pepper to taste and set aside to cool once cooled mix in the egg yolks we don't want the eggs to scramble and refrigerate so the mixture is easier to work and then the next one is with the yelk of an egg is what the recipe reads and I say that the egg yolk will help the potatoes potato mixed here to set up when fried and not flatten or fall apart in the pan because you we're putting these in hot lard but you can also fry them in a pan I've done them both ways the ones in the cookbook are in the lard because they stay whole they don't yeah they wanna as they warm up they just want to squat a little bit just as I do and then clean dripping is referred to in here and I say is referring to the drippings from a cut of meat cooked in front of a fire referred to as gravy or drippings in this time period I've had the best results using either full immersion frying with lard or baking them in the oven my stovetop results have been poor because they want to fall apart as you continually turn them trying to set the egg mixture so that's what I do for helpful heads every way through it's not baby talk it's not talking down it's just I just when I stumbled in across and this is how I fixed it so um and sometimes you and I will be figuring this out together I never was positive um what they meant but I guessed from my experience and um and it works so and I would love to hear back when you if you find that there's a different meaning that I was mistaken on because the nice thing about digital printing is you can change things so I'm going to starve to death if you keep talking finger food Let's Do It come on all right I'm gonna have this one I I would rename it if it was a modern cookbook uh that's a stuffed mushroom oh yeah hey man it looks like a meteorite that's it does Fallen to Earth I'm gonna eat this pretty soon hopefully better tasting then this might be the longest hour and a half you've ever spent these are good I did put in there what do you think John tasty yeah see ya yes when I baked them in the oven it's a crispier surrounding um and it's a different taste it's more of a crunch these are a little softer but we've been yakking them while they the steam I think 15 20 minutes so yeah oh man they're really good yeah you might make them a little bit smaller if you want them to hold up right and cook all the way through that depends on you know how long you're cooking them and and um what I mean if you're you know we would just like serve them up like this right but in that time period again you were talking about putting them around something and if they were smaller they might be a little more decorative you know that kind of thing yep very very good and they don't say and I I I told you an inch inch inch and a half but right any size they'll cook the same um I like that disaster one better yeah it's gonna hide here do you think we could use a little dusting a nutmeg I don't have I'm nutmeg I'm sorry well somebody made me clean this joint up oh there we are with contempt oh my Heavens now now we're gonna now we're right cooking with my nutmeg yeah that's a glorious sound it is and yet I said bolt up right in the middle of the night when I hear that sound I'm eating other ways say something I'm gonna eat this huh um I think it's this is really good oh much better oh I'm telling him I knew something was missing you very nice a therapist would write out Theses on you oh man just think about that um all right so that's one okay we'll be right back we'll be right back no disasters are happening stay tuned [Music] thank you [Music] you know we could even wait we could handle we could make those guys eat them we could I don't know going that way you think guys let's try you guys want any of these but we never get to feed them and they get so yippee when they're hungry so real quick I'm gonna go through some super chats and you guys can clean up and reset for the next time um speed and style Tony's and see Richard to Michael and John and crew thanks for sharing all of your knowledge with us live and in press well you're welcome it's our pleasure I'm actually cool says super funny live stream pulling this together is amazing I'm not sure folks will all understand what it takes to do this kind of thing live well let's not [Laughter] Amanda Marie is in Super Chat I'm so excited for this cookbook I've been trying to make my own ancestor cookbook for family for several years bigger project than I thought this will be so amazing to read thank you and B stoker says nutmeg hype which of course yes yeah now we're going to go ahead and drop this cookbook Link in the chat one more time for the folks that haven't seen it yet and uh just so you guys know this is live for the first day this link for the cookbook and it is available right now uh it's Michael's new cookbook and you guys why don't you recap a little bit about this cookbook John so that folks know what we're talking about Colonial Comfort Foods written by the amazing author Michael dragoo that's nice anyway fine uh Michael's done this amazing job of finding 18th century and some early 19th century recipes putting them together in this wonderful cookbook uh big pictures full color pictures and and the recipe and then the modern take on that recipe um and it's big and mo it's available in soft and hard covers you can find it on our website you can check out the link in the chat in the description Michael again give us that that short version of good luck with that I am combining hey what do you think our country's history is short and I think many folks just don't care or don't know how to to care about um to find their relatives and and I think it's really important that we do try um I used my own examples I was fortunate to be able to get back to early 1600s France um it is what it is if you can't get back any farther than someplace in Africa because there was enslavement you can still these days spin a tube send it in come back and they will tell you where on that continent um you are likely from and it doesn't matter where on Earth you were once you know that and if you have somebody even within a hundred years of when those folks were there um you can find out what recipes were happening then I like I've combined my family history with the foods they ate and that's what this is all about I'm encouraging you to do the same I used my own examples but yeah how many recipes are in this book 75 plus a couple okay and I think it's also important to say that not only did Michael go through all of the recipes to find which ones that he won but he also took all the pictures and they look fantastic yeah good job Michaels help from a lot of friends but uh I'm very fortunate to have friends I have but thank you what are we cooking well this one is one you guys have done a video on it's in the cookbook I like it a lot it's it's fried onions with Parmesan cheese so it's a basic batter I can read the recipe in a moment and we're going to add parmesan cheese to it and then we're going to dip the onion rings in them and and fry them once again in lard because that's what we do so here's the recipe it's from 1802 John mallard pair six a large mild onions in this time the English we're using white onions and cut them into round slices of a half an inch thick then make a batter with flour half a Jill of cream which is half a cup excuse me quarter cup um a little pepper salt and three eggs beat them up for 10 minutes after which add a quarter of a pound of Parmesan cheese grated fine and mixed well together to which add the onions have ready boiling lard then take the slices of onions cut out of the batter with a fork a fork singly and fry them gently until done of a nice color brown and they're going to drain them and we're going to consume them yeah so parmesan cheese with we're always referring to me as Ben Franklin it was his favorite cheese and I found a a letter from a doctor to Mr Franklin giving him a recipe on how to how to make his own parmesan cheese so all right are we ready I'm not sure a fun fact about this recipe yeah yeah this was the very first cooking video that I came out to the shoot after I started working here yeah cool yeah so I've I've graded having flashbacks I'm terrified if you want to put in the parmesan to your liking all of this no you know what was the point I was I was just gonna go because the parmesan been dusted with nutmeg no no he hasn't put it what is wrong with you see I've already was like I wonder hey Michael look over there it's gonna be hard for you to get home when your tires are flat I cannot believe that's too hot over there oh my God all right boy this is gooey yeah it's draguey unbelievable um so there the original recipe now he says half half thick that's crazy and he doesn't talk about splitting them up into rings we're gonna split them up in the Rings because we're not obviously huh yeah yeah why don't just toss the onion in a hole I don't know um of course so if you want to okay I'm standing over here I'm sure you've got your Shield yeah if he's blinded during this uh live stream I am not taking responsibility you witnessed it here um so yikes man oh man boy that's it's a tough crowd just toss them all in there no you know I want to speed this process up we're good we're good here we go what looks could kill he'd go home in a bag careful careful you want me to do that no I mean you better watch those bad things might be happening over there which case I want to be here oh okay did you guys try those potato things yes are they good I don't know if anybody else does there we go yes it was good very yummy thank you yeah I was surprised at how crunchy the crust was on the outside yeah it's even crunchier in the oven I wouldn't try Instant Videos I would try the real thing please because they will fall apart the other one's instant potatoes we don't even know what those are sacrilege yeah careful what you're stepping on there yep so some of these I don't know what that is I thought I had a comment to read and now I just look like a fool that might be over hot there it is over hot it's a lot to take another log off that fire well I mean he's getting on it's getting a little over to have your plate please yeah [Laughter] [Music] we'll be doing elephant ears later on so yes so yeah so uh one thing that we haven't mentioned about this cookbook yet is that it has a forward by John Townsend in it somebody must have tricked me while I wasn't paying attention yeah it's a weak moment those those look looks really good you're just agreeing to do it was a weak moment there we go do you want me to do more than that well I'm sure somebody will eat them all right The Ivy will probably will can't feed him to the dog but you know not probably not a good idea of course a little more nutmeg would probably make them I think they're set I don't buy her anymore look at that it's not ready to turn those in it yes Dave this is completely non-scripted if I'd written the script they wouldn't have followed it anywhere you got that right Dave Dave Dave let's see not cooking quite so fast that's good yeah that's better but try them you wanna wait oh why not yep why not okay so is this breading is this breading uh specific to the recipe or is this something that you just kind of cooked up well I have a a batter recipe in the cookbook and that's what I used and it's a um it's still too hot okay it's a it's a modern beer batter um I think we used it just the last video as we shot um it's just a basic batter it's it's excellent by itself it's nuts better with the parmesan that I've had that on a couple different things so not only do you have finished dishes in this cookbook but you also have things like a batter recipe and some sauces and and you go into even some spice detail and help explain what people are what they're talking about in the 18th century cookbooks yeah yeah that's why I said 70 something the set there are 75 recipes that are the actual I mean the batter here is simple you know recipes but um then I I give you a shortcut if you don't have a micro brewery near you they're talking about um farm and settlements and brewers yeast all the time and so I give you a way to kind of cheat it to get the taste but still using the little packets of fleischmann's if you don't have the accelerant but if you can get to a micro Brewery and either get the foam from the top of that process or after they've removed the liquid from the barrels and use the stuff that's Fallen to the bottom that's called settlins when they're saying two spoons fulls of yeast that's what they're meaning brewer's yeast or Barm so and then I tell you other ways to get there but I tell you a recipe for how to do that I've done a recipe for um just a basic basic breads without yeast and I've got a recipe for Force meat you wouldn't necessarily have four sweet by itself but you turn that into other things can be a stuffing it could be a wrap it can be a ball you know we did I think we did a video on Force meat balls which is a meatball but it's just another way of getting there so I gave her some cheater recipes too so you wouldn't be inconvenienced in all of these cases you should be able to get this these ingredients from a a better Big Box store I've given you a list of uh suppliers on the back there's a place that offers um around 800 cheeses authentic cheeses um time period correct uh coffees and teas from Charleston there's a lot of helpful hints in the back there on how to get there if you want to Cheshire Cheese is a little tough to find there are places to get that thank you very much somebody's asking if there are any fish frying recipes in there um well there's all salmon and lobster and clams and fish fish no good suggestion for the next one which is in the works yeah stewed crab probably did a lot of those huh it's dude crab and the vessel I made it in are buried deep in my backyard we should have shot that as the welding because I had to go deep it kept wanting to rise to the service yeah not unlike the undead that's right all right there we go there we go let's call that good okay so somewhere down there might be something that's cool enough to actually eat okay yeah I think we can find them go ahead and give it a shot yes all right let's do it I'll let you dig down to find one that's edible wait I should have sprinkled salt over those but those are really good I'm really good I could use some more [Applause] [Applause] what those are really good somebody was going to bring us some some salt oh Ryan or anybody in the back in a period correct Ziploc is some chunky salt and then there's a tin vessel right beside it if you put the salt in the vessel and bring it up no one will know the better uh that's a bladder no one will know the bladder and maybe you know you get more salt if you would have put more of that cheese in there I was going with a half cup but yeah we could have easily put a cup and a half in it would still be good uh here's a question for you this is from miles miles uh since Michael's Heritage comes partially from France yeah and the New Orleans style recipes well I don't know because I didn't research that but the arcadians acadians um are working their way down and sometimes hitting directly uh Louisiana I I don't I don't have any idea there's one recipe in that book that I've I've I'm just imagining is I'm sure fine but it just doesn't sound like it would work and it's called a curry of cot do you remember that one well yeah it's etched as if with acid in my memory banks um it's I mean if you like cod it's really good and I I don't but it's a mild um you know you're uh I I bought fresh fillets they are very sensitive to breaking apart so you kind of have to be careful um getting warmed up but at the last minute you're adding a sauce to it and then breaking it apart and um and it it's it tastes great uh we've got a couple of comments on Super Chat that just came in Wild Pinto says thank you John and Michael just ordered a hard bag you two are a great team you know I'm gonna do one special silver Plum is in Super Chat it says in Michael's modern day family spread Acro is I'm sorry is Michael's modern day family spread across the U.S or have they stayed in the same area his ancestors settled I think it's directly representative of my parental abilities that they live so far away each time they move it's farther away I have a my younger daughter lives in Knoxville Tennessee my dad lives in Bowling Green Kentucky and my older daughter lives Rosie lives in uh in Taos New Mexico um but they all we don't get together often but when we do it's it's just a riot they are so into the family history that they've changed their last names to the original spelling d-r-a-g-a-u-d so they're they have hyphenated last names the dairy G80 hyphen their husband's name in both cases so that's pretty cool it's helped you know Rosie had I don't know seven years of uh French and Molly had four or so and that's helped a lot uh in researching in France because I don't speak French he only after I ever got my life was Bruce semester French um so that's been very helpful that they can read things that I don't understand it's not everything is translated so nope no relatives close can we get a I don't know people want to see those Rings again don't do that I'm not I'm gonna eat one yeah those look good there you go that batter really stuck to them yeah that looks great a large grain salt is fighting us a little bit but yeah they do I think they do need that a little bit of salt yeah and I well you know but it's not the right spot I would have maybe salt you're right more cheese definitely but I put in more than half a cup of it as well right yeah so more importantly than the salt how does the cheese come through how is that I think it wants to burn a little easily um in here but I've got this pretty hot um I I've never had a I've done it for two different years of the eight years I've been doing demonstrations a field I've done I've done onion rings and it's pretty foolproof like kids can help any part of this process depending on their age maybe not that one well it depends on their extended If the parents are hey there's Band-Aids there's gauze right and a burn unit and then we send them down three tenths to the 18th century uh position oh my gosh I'm gonna do another so in in conclusion the barbershop's good huh yeah yeah yeah yeah yeah I would continue to push the parmesan up as a as a uh you know add a little nutmeg to give it just that and then I I think I'd continue to if I were adjusting the recipe I continue to push up the parmesan until it really was standing out there um right now it's it's down in the mix still good it's still very good and it's not your normal but you get when you make them yourself at a restaurant this tastes different than that right and um the parmesan pushed up and the salt pushed up would make it even better yeah but um because it's a beer batter you taste that I used um I just had regular beers at home I I if you were to use a um a darker ale or even a darker beer you'd get more of that hoppy that Tangy in the back taste well we don't want that because the recipe has has the how's the um the battery here which is just flour and cream and salt and pepper and some eggs and that's it that's all there is here I might put some beer so okay we're gonna take a minute real quick and I just want to do some housekeeping I know that you wanted to read some names for patreon yes yeah so um every week that we do a live stream I try to get the the brand new patreon folks and uh townsends plus people and all that good stuff so I have some uh wonderful uh names of brand new patreon people uh uh and forgive me on these pronunciations I think you guys just come up with these names just to trick me but uh sabarno uh Martha Scott Vicki Stevens so we know Vicki Stevens um sillyard pushed the falby kakora Jessica gasparini joris Lakeside Industries that's a little easier uh The Stumbling princess Tracy Carnes uh Kim O'Donoghue and Liz Eddie those are brand new patreon folks uh also um brand new you screen folks uh Nancy n Michael S Andrew S Mariah W Sarah W also uh while we're on that topic um contents plus that's our streaming platform where you'll find the the YouTube content that we normally do without the ads that you would find on YouTube of course and um special content and right now I've just started a new series uh where I'm reading through journals and kind of cross-referencing them and having fun with that so if you're on townsense plus make sure to check out the uh brand new you can hit the new arrivals or new videos tab there and you will find the new John's Journal episodes popping up on there so make sure to check that out okay so them um the thing that brings us here today the special event is Michael's cookbook and now we're at there are almost there's 700 and almost 750 people in here some of them haven't heard about it right right so let's talk about quickly let's go through uh the reason why one of the reasons why we're doing this especially that's not the only reason because you know and Michael degrees here so it might not just do a live stream right it's Friday that's right Friday you know kick back do a live stream let's go to the kitchen and cook live anyway uh we decided we would talk about Michael's brand new today is the first day that it's available to hit a button and order me uh Colonial Comfort foods and um amazing cookbook 75 plus recipes uh you did a great job the photography um the recipe choosing recipes big pretty pictures um great layout so that you can figure out you know what is the original recipe like how am I gonna do that in real life which is the real challenge when you open up an 18th century cookbook it's like uh what is this a word problem in math class in the eighth grade or something um so Michael tell us about that it's um using my history as a guide for you to use your own history I'm combining my ancestry search with the foods those folks folks found and consumed along the way each time they move it's a different country and it's a whole different way of preparing sometimes the same basic starter but it has a whole different way of of baking it or the ingredients are different I'm encouraging you to to conduct your own personal research no matter how far back you can get you don't have to go back to Charlemagne to have an enjoyable experience and I picked recipes that are Michael proof so there's certainly no reason why you can't do these and there's no Perfect Right Way these folks these recipes were only available to rather rich and so people were just um using what they had for the most part and even if you were fortunate enough to have a cookbook a book of receipts um you still if you didn't have a beef and you had lamb or you had mutton that's what you used and so you almost can't go wrong with these things I the only times I had to do things over it I had to do several of them over but was to try to figure out my temperatures and my times because they don't mention those they're just in an oven they have ways of figuring out what the temperatures are um and I and I have charts in there of how to do that but it's pretty much foolproof I I want you to be excited about your history I think we there's no end to the excitement we could have and and when you're doing this and you're seeing where these folks moved you're seeing that this old ball we're living on is kind of small you know we're all connected and especially by food so I'd love for you to take an opportunity to try this I'm dropping the link in the chat right now for this cookbook and uh you know I was saying about this earlier Michael there are a lot of people that I know that say oh I'm going to write a book one day and they never do because that's a hard thing to do so congratulations yeah well I think is my wife's idea to write a book I think she would just try to get me out from underfoot but um I um I had a couple of ideas and then I had the opportunity to edit a friend's uh a book not connected to food in any way but I thought I could do that and I got so much I care so much about what I'm doing and the educational aspects of it when I'm on the road at events and stuff and so I just started and and then um it was just at like a two and a half year thing and then I retired the end of the year and and then I could go full time at it and we knocked her out by I don't know April mayish and worked out the bugs and and here it is and I could never have done it without your support I really couldn't I've got such great friends um although I shot the shots um I borrowed my one of my friends a professional photographer some of his equipment uh um and it just has turned out really nice I'm very proud of it um but what's more important is it's just another way for me to get the word out to care about yourselves and your pasts and how you got here and and just show your relatives honor for the everything they went through so that you can be here now so that's what it's all about all right we're going to go to card real quick and while we do that you guys can go check out the link for this cookbook and we'll be right back thank you [Music] thank you thank you [Music] so my question on this recipe is uh is there any nutmeg in this one yes but that in the past doesn't seem to stop you from uh from adding so I was I was getting concerned because I mean two out of three is not a good number so I mean three out of three is going to be disaster fail you know see you buy later kind of a thing but oh thankfully no this recipe is one from eight years ago yeah it was the first one we did together and uh it's uh not in the cookbook uh but it's um it's an oldie and Goodie and I think it's of all the YouTube videos that we've done I this one has had the most views of mine so uh we'll we'll uh pay honor to that homies today are you going to look it up you're gonna do a mind Mill to get that out of your head okay okay so um this is a a good well let me read the recipe first this is the first time around I hadn't found an 1800s recipe for it um and I did as much research as I could and I tried to get rid of all the new stuff from the taverns in this place and that place that I'll claimed they had invented it what I found on my research was people in the Ottoman Empire people of where turkey Syria and all are now they were taking a hard cooked egg and wrapping minced meat around it and frying it so this the eye the concept goes way back right um this one is is um believed to be the first European printed recipe for Scotch eggs it's from Maria Eliza Rundell 189 is the version I have this recipe is not in that in the 1812 um reprint it's in there so Scotch eggs boil hard five pullets eggs a Pulitzer young female right when when chickens start to lay eggs their eggs are a little tiny so these are these would be very small eggs and without removing the white cover completely with a fine relishing Force meat in which let scraped ham or chopped anchovy bear a do proportion in this case because the first time I believe I used veal and ham I I used a beef and anchovies okay minced up so that it would just disappear we'd have that taste fry of a beautiful yellow brown and serve with a good gravy in the dish hmm so in the cutbook guy you have a force meat recipe and that's what I've done and and and four speed is just a guide uh it can be dirty or anything um but in this case I have um bacon and beef anchovies mushroom ketchup mushrooms mace uh get some some Jamaican pepper which is all spice um um the dreaded nutmeg um and that's it and lots of other stuff yeah yeah like super meatballs they are super meatballs on steroids right and then as a as a a good gravy instead of a good gravy is a very highly seasoned uh thin gravy and I chose I thought this had so much flavor and taste going on I didn't need to compete with anything so I just instead of making a roux of flour and butter equal parts I did it with flour and bacon grease just because I can at least for now and um and then some salt and pepper so that's what we're gonna kind of pour over this okay so if things go well we're gonna cook it we're gonna cut it in half we're gonna pour some gravy over it and test drive it okay so once again just uh like the potatoes this works a lot you and you want a thin wrapping you don't want it real thick um you want to actually the eggs already cooked so we don't need to worry too much about that no no just trying to get this done yes right so um when it's refrigerated it doesn't stick to your hand so much no it's not complicated and we're gonna take a little more here I don't know yeah I'm not sure it's gonna be fine all right you are such a a little monster sometimes so there we are I'm gonna pop this baby in if you're ready huh yeah okay go for it let's give it a shot here okay go for a second we'll do another one yeah I think that the pullet's eggs would help definitely these are if you can't find pull its eggs which you can't yeah uh Russell uh thrush to the ground or something well you might find quails eggs and that would be a good I mean they're decent sized yeah yeah and they're findable and much easier to wrap too right and they would make really cute little ordoors yeah and then people would think oh I've got a meatball and then like there's a boil egg inside there yeah I have a meteorite sized meatball yeah yeah it would be like a geode that's giving us the old Cool Hand Luke here what's that mean it says he can eat 58 because then I just don't believe it well well uh we'll have to take his word for it uh in the Super Chat we got it looks like I don't I don't know somebody 85 uh Happy Oktoberfest in the 19th or 18th century German American oktober Festival but you got John Oktoberfest more well there probably is some wonderful Oktoberfest lore uh for German slash uh North America so there's a lot of German culture that comes into North America in these kind of different phases and uh but I don't have any of that kind of lore off the top of my head um that's one of those researchy things that that I would need to do right and then you know as a good example though um if you read we read uh Sleepy Hollow and he's connecting that New York area that has a lot of German Heritage with a bunch of those stories in the Headless Horseman story is specifically a German thing that's brought over so um there you go there you go that's what I got uh Michael is in Super Chat for an early American hyphen talented collab thank you well yeah look at those things who would you look at those things yeah those those look really good seems like everything today is fried and I've been most everything in Michael's life is fried wow um if you want to cut it in half and we've got a little of that uh white sauce right there don't cut yours yeah and I um I didn't do a really good job of pinching the edges together were you to do that it wouldn't pull apart if my large if my oil were a little less hot it wouldn't have pulled apart so you like to keep your oil hot well you need when you're using pork or anything raw I'd like to yeah all right that was a fail okay so oh if we can hot well at least you know what the temperature is okay uh there oh is that not done this side's done we'll leave that one over there oh boy Michael you said this was gonna go great live was gonna go great said I didn't say I'm always right there we go ready yeah but right here on this guy you got it so instead of it being a good gravy it's a it's a great gravy because it's got bacon in it I'm just gonna come up with my own name yeah oh go do it MattyB says hi from New Zealand best Channel on YouTube thank you so much thank you you're very kind very kind there's a lot of channels on here on YouTube are you ready well I would say cheers but I don't know how you would we're going to figure it out here we started something I'm worried it's gonna be so hot that it's gonna burn me no here come on we could okay man up here we're gonna go for it I'm going for it okay [Laughter] oh really good though I'm gonna let mine cool gums okay wow well that cools uh John John brought up a really great idea and I should have thought of it I did where we talked about Michael's new Instagram yeah it's pretty awesome so talk about it well John and Ryan thought it'd be a good idea I'm not on Facebook or anything I'm I'm not that sharp to be able to figure that stuff out but I'm gonna interrupt real quick I just dropped the link for his Instagram go check it out follow up it's just Michael dragoo that's it um so I started posting a couple of recipes one a week from the book and um after today I'm going to start just doing the recipes from old recipes and if I get good feedback they'll be in the next cookbook and if I don't they won't um and I answer everything promptly and I'm really enjoying it I'm not a slave to it and but I I really think there's a lot of connection with what we're doing out there and you've experienced it with your YouTube family obviously uh two million subscribers just about and and I'm experiencing that in a small and manageable manner now so I would love if you find a recipe that you've found a different way of preparing or you think I got it wrong I'm the first one to want to hear that I'm not trying to modernize this I don't want to find out that that's not how you do it well that is exactly how you did it the old time at 250 years ago 300 years ago but if if your interpretation of what I what I did is is different I'd love to hear that because um if I try that and it's right I'll change it because it's there's always room for improvement on this thing so I think the fun part about you know I mentioned the recipes from the 18th century being like a math problem and that is um that can be challenging but it's also opens up the the your ability to to improvise and and you know experiment with a recipe which is really nice and so Michael's done some experimenting here for you right and he's modernized some of these recipes so that you can figure out what to do um but that doesn't mean that you don't have permission to attack them any way you need to do it's like well I would have done it this way and that's exactly what would happen in the time period yes nobody looked at those cookbooks and said well I have to do it exactly like this everyone's had oh there's a neat idea for some food oh I think I will do it like this right so right you know in this case uh it's like well I don't have politics what am I going to do well I'm gonna use regular eggs you know and it'll be a little more challenging but it works out and it's super super tasty um you would never have I think that the anchovies really work out really well in this coating they because they don't pop out and say oh ancient rice right I use three fillets I didn't know how many to use right you put them in until and they hit the right note they're salty and they give that right whatever we call it in it's a Vogue term um today yeah so sure so super uh fun and tasty recipe here so thank you very very nice and I think I think this was even better than how they turned out in eight years ago right definitely yeah um the ham because it was cured yeah and it wasn't it was quite cured I and they don't in this time period they haven't figured out the screw inside the cylinder to grind me that shows up in the 1850s in Germany um so they are mincing mincing mincing mincing and then they're putting that mixture into a mortar and pestle and reducing it to be fibrous and I could have spent more time making the ham fibrous right because it just didn't want to behave it needs to be like a pate it does yes right so you turn it into this you know slime basically so it works out really well but it it does take some some real effort so super super wonderful thank you Michael very much thank you yeah we have a couple of things that just popped in um the forest I believe it's how you pronounce it love the videos any chance of an ebook release oh ebook you know what that hadn't been on my list uh but it can be maybe what so what we'll have to fight over that probably you know here I'm good I'd have to it's our wrestling or something what's a different format right yeah we'll work on the concept yep and then uh it looks like Raquel is in here hi from Brazil I just want to live with you guys that's the only because you don't know yeah we really don't have enough room uh over here although you know the Parlor is all cleaned up yeah it is I mean yeah that's pretty pretty amazing um we have been working on lots of uh fun projects coming up and um having a lot of you know Brandon has been busy you did I showed you the picture of of the the new the new work area for the videos yes yes yes um and so you know lots of stuff is being going on yep and Michael's working on more cookbooks yep got a couple more in the work so we'll see if how this goes first um yeah but um well so far this has been painless right [Laughter] unless drowning would hurt worse okay this is what we need to do right now what I'd like to do is dig in a little bit more into the cookbook and if maybe you could talk to us about some of your favorite recipes maybe read some of those helpful hints show some pictures and that sort of thing oh I'm sure let's pass it over well I was surprised with the broths some of them are not so complicated you can't do them there's many steps and it takes you just got to let things simmer and get the get the flavors out of stuff and then you're filtering out the solids and you do something else and then you're sending it through um I used linen because that's what they had um and those are the most impossible kind of videos to do on YouTube as like nobody nobody wants to click on an another soup recipe or you know let's do a broth but they're the foundations of some of these recipes that make them what they are yeah and there's some are just so good there's a there's a sauce that's made from several different seafood um livers and and uh it's really uh not liver like the filtery part oh um I've I'd like things that I was sure I wouldn't and I've just felt some of these essence of whatever is these years they're so almost elegant I just and they're sometimes in Simplicity but sometimes not you'd think you'd know inside of your own cookbook where this stuff was at you know I don't I referred back to when I said I wasn't a service you'd think well it's funny I never know where anything is in the catalog well here's an awkward moment yeah well they're I mean sauces and anchovy sausages well um I've got an anchovy sauce here did we we did an anchovy something didn't we the one with that anchovy with Michael yeah and trophy liqueur okay so here's nancho we saw tonight I'll tell you the recipe I give you helpful hands ingredients the recipe and then generally because I needed a I had a space so that's when these you don't say show up but here's a you don't say for the anchovy sauce in colonial times one could choose from several sauces to serve with meat and fish mushroom Walnut and anchovy and the ancho we mentioned above to name a few in the early 1800s an Englishman asked a couple of drugstore owners John lay and William perrins to create his favorite sauce from his time governing in India after some experimentation their fermented Brew was a hit and the vulnerable Worcestershire sauce was born Lee and parents Worcestershire sauce is still produced to this day around the 1860s anchovy sauce seems to have drifted away from common American usage mushroom ketchup was replaced with the now favored Worcestershire sauce but all was not lost for the unloved anchovy take a peek at the ingredients of pretty much any bottle of Worcestershire sauce and you'll find anchovies listed as an ingredient it's that kind of thing so I tell you where pigs come from I tell you when potatoes show up here and just stuff like that sometimes I go into depth if the um if the cookbook author is interesting I go into depth and talk about them so it just once again on several different levels you can just look at it as a picture book you can look at as as spirited writing um thank you or I still can't believe they left behind mushroom ketchup it's just like why would anybody do that I don't know add some Anchovies and call it something else and how to reinvent it talk about hotter though yes tips broth tips thank you well uh generally you cook it so long that the meat turns to rags which is what they like to talk about it's like meat turning to rags turning to red and um and you you generally use it as scrag end of uh something so Greg is like up here behind the neck yeah so yeah oh the neck yeah like I say I've got helpful hints I have a section on on I think we did we did a video on some of the cooking iron that was used in that time I go into a little more depth with that I have a whole helpful hint section and and there are hints like this I show you the recipes um when an English recipe is talking about a cut of meat it's not necessarily what you'd find at your local store and so I show you the British cuts of of beef and the American cuts of beef so that if it's calling for a a rump you know you're looking for either a tenderloin or a bottom sirloin it's that kind of thing if you go with just the name they used you're going to get a different cut of meat and it's not going to perform in the same manner so it's just stuffed like that it's just and if you feel that there are sections I need to expound more upon or didn't touch at all for example different cuts of pork and and I would expect other hapless mammals maybe have different you know and I only did British because most of the recipes in this book are English but um Germany France they may have different cuts of meat as well I suspect they probably do so so there so lots of egg recipes a handful very easy how about uh how about lots of fish recipes to the channel even though of course he doesn't like fish I hate I I don't like fish hate is such an ugly word I really despise the fish and I don't know that you're in love with all fishes known to man are you do you like fish right try not to say right on the channel when I'm cooking it yeah here's a pork cutlet a recipe that's wonderful uh the gravy Wisher with it is just fantastic and there was room for an adult you don't say so I say although there's evidence of pigs rooting around Europe and Asia 40 million years ago they're not native to North America Hogs made their first appearance via Columbus who at the insistence of Queen Isabella brought eight oinkers with him on his way back to the new world in 1493. their next appearance appearance was courtesy of Hernando de Soto in 1539 via Tampa Bay Florida with 13 of the Little Darlings in tow Hernando Cortez followed the Soto's lead in the mid 1500s picking up bringing a herd of snorters with him through Mexico hot on their curly tails were Sir Walter Raleigh hauling hovers with him to Jamestown in 16-7 so the second thing it's um it's manageable you can digest it without breaking a sweat just little things so I'm gonna be different words that you use to to describe Pig 19. well my editor bless her little heart I wrote this thing once I was pretty well done with it and she said start over she said well this is a great it reads well and I've hardly done a lot of changes to it but I don't know that it's yours there's no Michael in it she didn't read the final what that meant but so I put Michael in it so if you're putting up with these videos with him and me then you're you'll this will be an easy read for you if you uh find it's hard to take then it won't be anything there's a lot of Michael in there for good or bad yeah John Skinner's in Super Chat my husband wants me to make mushroom ketchup thank you I think that was sarcastic I'm not sure no no that's wonderful that's a good thing no no yeah and if I'm not sure some of these things I don't know how long they should be kept refrigerated or otherwise so I'll give you a safe um based on what the federal government suggests is safe you know like and there's an icing they were using um um egg yolks egg whites and I've got you putting that on the cookies or the cake or whatever and then letting set cutting getting oven at the lowest setting like 200 to whatever your oven goes to and just letting it set the moment and then refrigerating that I've tried to be as helpful as I could there without getting my butt suit off but um you always use your best Judgment of these so somebody asked how do these meals treat your gut I think that a lot of times because they they use things like lard and things people assume that everything in the 18th century eats heavy but that's not the case that's not the case I didn't treat salads at all that's going to be in the next one but um although it's not the case most of mine are heavy um yeah and I don't know if I'm not sure how to take I that's a difficult question because I think people react to Foods a lot differently today than they used to back then we have sensitive stomachs today a lot of people have uh food sensitivities that that they didn't have in the time period um maybe they just didn't know it and they did yeah part of that is um some of the stuff we put in things to last unrefrigerated forever right has something to do with that yeah there could be a lot of different reasons why yeah I tend to find that since almost everything basically everything that we find in 18th century cookbooks and what you'll find in here are cooking from scratch you know it doesn't have a lot of these weird non-ingredients in it like most modern foods do and so you'll probably find that they treat you better than a lot of modern recipes do yeah and that there are times when I'll tell you a couple of different ways of getting there for example the we had a couple here that could have got in the oven they wouldn't have had to have been introduced into lard at all and that that you know so if you do have sensitivities if you have flower sensitivities there are several recipes in here that don't touch a wheat flour um yeah and you could probably substitute something that was you know rice flour or whatever if you're not using it as a bread product so yeah there's a lot of different options so it's time to unfortunately wrap this up let's do final thoughts final words John what do you have to say about this cookbook well you know I fought Michael over this cookbook for basically months and months and uh you've you've done a tremendous job uh it has been it has been a good process because while we print a lot of different books they're all facsimile books and this is not that and so we've had to kind of work through the process in a new and and we've learned a lot and I'm really excited by that I think the the output has been tremendous I think you've done it an amazing job putting together the information and the pictures uh so a really fun process and a neat book to work with and and see how it comes up so excellent job Michael tremendous um there's there's a there are a lot of you know cookbooks that are like this sort of collections of historical recipes I haven't seen one that's been done as well as this one so not com especially like combined the ones I have which I did I hate to say the test because there's some people are still living perhaps but I don't modernize any of these right I'm not saying hey you like this better if you put Bisquick in it I right that's not the recipe anymore right you might as might as well go buy yeah the latest from get something else yeah yeah and then order out from Applebee's or something right and then it's just the the combining your relatives English I'm guessing I don't know how far back you can go but over time those years and years yeah changed and changed and they got here somehow and things changed um yeah I just think it's really important to not forget your past right that's what this is all about uh neat neat um way to connect with your with yourself in a lot of different ways and and I've talked about this in a channel in different kind of situations and different kinds of videos but understanding who we are um our our ancestors you know our past Generations our mother and father and you know however the heart goes back it's part of our very identity it's our how we know who we are right and um in this case it's uh it's a cross-cultural connection we are trying to reach through multiple generations and connect with people from a hundred years ago 200 years ago 300 years ago and the best way to do that is food right so today we do cross-cultural things we go to some other country and we we we try out their food and that's how we know what they're part of what their lives are like and the oh I can't believe they eat this or whatever right uh we do that with people in history we we eat that food and that's a way for us to understand them and understand us yeah so well that recipe we just did with the hard-boiled eggs that were battered and I'm reading the comments they're well that's it that's what we do we call this in Spain what we call this in China we call this in the Indonesia right all over the world it's once again it's not such a big place we're all right connected and we all like yummy food I've been waiting for John Talley to show up today and he showed up in a big way of the food in the cookbook don't cause at least moderate gas I'll be disappointed good food fuels the exhaust system oh dear okay John Talley we've got another Super Chat from James Ellsworth that doesn't have any comments so thank you very much thank you yes all right so we get a lot of support by a lot of different people uh and you know Michael's feeling some of that support right adding to it yeah yeah and you guys are part of that you're here in this live stream today um helping us out you know you share the videos you talk about them with friends I I've heard so many different kind of funny stories it's like well I've been watching your videos for a couple of years and I was talking to a friend of mine and I said something about your videos and and he said oh I've been watching that guy for so it's really funny to hear those stories my younger my younger daughter's husband um is a professional bass player and he's got five Golds and a platinum but he was in England playing and some guy on the bus some Roadie guy I he wanted to know what what Isaac's doing and Isaac's watching one of the videos you watched all of you know all the videos and I just how does that even happened how does that happen it's because you guys out there doing what you do that's the reason why that happened right uh you guys share the videos and you know the the support the moral support that we get from that kind of thing is yeah is how we continue to say oh we we do this for a reason right yes um we don't just do this because you know well it's part of his we do it because we're fun but the only reason why we stand in front of a camera with the red blinky light is because of you guys out there so uh thank you so much if you're a patreon supporter thank you if you're on Thompson's Plus or if you're a member on uh YouTube again and thank you if you buy merch super duper thank you and just being here today commenting watching again you're an amazing supporter thank you Michael for bringing my amazing thank you so much right he brought the food he did all this prep work he's probably been working on it for three weeks if I know Michael Dragoon and uh but he brought all this yummy food and we've enjoyed every bit of it all very good and uh thank you Aaron Caleb yes I just want to say one thing just for the people that have stuck around so far the next time you see us live there will be a special merch item that you can wear whoa special merch item you can wear yes we got lots of things to talk about well so we're busy having fun stuff oh thank you Ryan for being here um Brian's been busy busy busy so um we're making him do double duty here um being I should make you wear that funny hat every day anyway thank you guys for being here today thank you for watching hope you have a wonderful evening have a great day [Music] thank you foreign foreign thank you

Channel: Townsends

Views: 76,615

Keywords: Nutmeg Tavern, townsends, history, historical food, 18th century, colonial, jon townsend, john townsend, historic site, colonial lifestyle, kitchen

Id: v5s4n-kDe3c

Length: 85min 55sec (5155 seconds)

Published: Fri Sep 16 2022