/ck/ - Food & Cooking

>>16384121
DRUMPFFFFFFF

>>16384121
My family has been using the recipe for generations, apparently much like his, so it's not something I picked up from him, but that model mushroom recipe he posted a short while back is exactly how my family has been doing it for generations. Not even possible to eat a tastier mushroom.

https://youtu.be/L-DpDWuhgj0
this any good? I recently ordered too many sweet potatoes for a barbeque and I'm not sure what to do with the rest

>>16384150
*Morel not model

>>16384150
will definately give it a shot, I love mushrooms.

>>16384155
Don't know, but I recently made sweet potato souffle. It was delicious, maybe give that a shot.

>>16384131
he looked so upset in that video. almost in tears. he just seems to be so genuinelly into autistic roleplaying. i love him

Friendly reminder that in real life, Jon Townsend is a far-right conservative gay hating bigot.

That's why the orange fool thing was confusing. It was the woman's idea (he co-hosted that episode with a woman who works on a living history place), not his. He is deeply homophobic (hence his appeals to tradition and a prior time when gay people were coincidentally all pressured even more so than now to be closeted), and knows if his personal political beliefs got out, he would be cancelled, so he couldn't come out and say "yeah orange fool was her idea I love Trump", and that's why it got messy.

He's obsessed with tradition because white straight men feel threatened that now they aren't the only ones allowed to have power.

>>16384292
report this retard, honestly. I asked for recipes and reviews, not the local /pol/tard's opinion on someone's politics

>>16384166
sweet potato souffle? that sounds really good, anon

maybe i'll make one of these later this week too

>>16384306
I'm sure there's better recipes available but this is the one I used and they were genuinely great. Will be making them again.
https://cooking.nytimes.com/recipes/1016505-sweet-potato-souffle

>>16384300
It's pasta anon, relax. It's expected to be posted in every Townsend thread at this point.

>>16384164
morels taste amazing.
Under certain tastebud conditions and being a bit drunk, I thought I was getting cheese pizza flavors.

why doesn't he just use a stove

>>16384121
I love Townsends. I haven't made any recipes though. I've made hardtack before but I don't know if he even did a video on it, it was just my own thing.

i wanna try that pumpion pie
https://www.youtube.com/watch?v=FF0HnhuzGak

orange fool

This 'Victorian" curry was surprisingly good. I've made it a few times.

https://www.youtube.com/watch?v=0WTyHiMvD7Y

Does anyone remember that show, Supersizers? Where they'd do a different time period each episode? I wonder what it would be like to do that.

>>16384155
Sounds good, go for it

Roasted Onion

What's the name of the song he uses in most of his intros and outros? At least the genre i can't find it anywhere

>>16384292
I know this is just a stupid pasta, but if it were true that'd just make me like him ever more. God bless Mr. Townsend.

>>16384350
make a comfy thread about it

>>16384121
Why the fuck is nutmeg in everything

>>16386597
There's no specific reason. It just became a staple spice and stayed as such for a long ass time.

>>16386248
It's a fun show but watching it again years later, there's a lot of both historical food and general history information in the episodes. The Elizabethan one is pretty bad, as is the 18th century/French Revolution episode, which primarily uses a cookbook from 100 years before for a vast majority of the recipes, to name one major issue.

>>16386240
I thought this was “How to make Cunny: The Victorian Way” :(

>>16386597
because it was expensive and using it in everything meant you had tons of money.

>>16386629
People always say this but it doesn't really hold up for me. You find nutmeg in recipe and cooking books clearly aimed at working class and middle class folk, who wouldn't have had the money to just throw nutmeg in everything.

>>16386621
I mean misinformation... I'm tired.

Okay no lie their 18th century pan fried pork chop recipe is actually really good, and I only cooked it since I had all the ingredients already.

https://youtube.com/watch?v=8tVF_tPZH6U

>>16384121
I live in Southern Indiana where exactly is this guy located? I want to stop in and share a meal….maybe get a selfie to make you co/ck/s jealous

>>16386624
UUOOOOOOOOOOOOH

I do his stuff fairly commonly. I did his pound cake a long while back, I have Swizzel fairly often, I often do succotash to clear the pantry, I wanna try my hands at making the Paw Paw Pudding sometime soon as well. The lemon cream and the bread pudding with brandy sauce are great as well. I also did the Cheshire Pie, that was tasty as hell, seasoned with kitchen pepper. I find his stuff is always worth a shot to just find new flavors. I pretty much exclusively use his recipes for pie crust. I made Mushroom Ketchup as well, I use it in soups a lot. The baked beans too, I ate nothing but that for a week.

>>16386597
Staple spice. Also very much a period taste thing. Because trade prices had gone down, the average dude could buy nutmeg. Ginger shows up fairly commonly, too.

Bros... Please...
>>16386298

>>16384292
I guess I'll buy a pot or something then.

>>16384292
I like him even more now