Cooking Marathon! - 18th Century Cooking Season 16

Contains Season 16 of 18th Century Cooking

0:00 - 12:47 The Great Wheat Shortage of 1797
12:47 - 21:38 Kitchen Pepper
21:38 - 26:56 Pan-Fried Pork Chops in Gravy
26:56 - 38:45 How To Build a HUMONGOUS Earthen Oven
38:45 - 51:03 The First Meal
51:03 - 59:06 How Many Bread Loaves?
59:06 - 1:08:14 Pork Belly
1:08:14 - 1:15:51 Cherry Bounce
1:15:51 - 1:23:58 Green Corn and Venison
1:23:58 - 1:29:10 Wild Berries and Cream
1:29:10 - 1:32:58 1792 Breakfast Omelette
1:32:58 - 1:43:31 The Simplest Apple Pie Ever
1:43:31 - 1:57:38 The Great Turkey Cook-Off Of 1796
1:57:38 - 2:03:13 Turkey Hash
2:03:13 - 2:13:19 The Last Meal of Ichabod Crane
2:13:19 - 2:26:23 Chocolate Coffin Pies
2:26:23 - 2:32:22 Meat Pie From 1792
2:32:22 - 2:40:05 Everything Is Going to Be Fine

[mahjonggmjb]

Ryan is a big man with a big heart. I love to watch him cook!

[themistoklis]

One of my top favorite YouTube channels.

[aternst]

One of the best channels on YouTube. (Long time customer here.)

[strangesoren]

Ryan: the recipe doesn't call for nutmeg.
John: shhh, they'll never know.

😂

[josephgrady]

I love this channel, if history class at school was this good i would have had better grades 😂

[GeeMannn]

Im actually cooking some potato soup based on one of your videos here right now! Thanks for all you guys do!!!

[xliaxm]

Absolutely love to watch the cooking marathon streams/videos to calm down after a long day! Thank you so much for your work ❤

I really enjoy learning about 18th century cooking and I'm really glad that I stumbled upon your videos a while ago and thus was introduced to this topic!

Take care and have a wonderful weekend! ❤

[InfinityNaN-djfx]

we had this told to us in the army, the cooks were one of the 3 most important members of the crew. The very smell of fresh baked bread would give the soldiers the moral boost they needed to keep going.

[frithar]

I think makers of documentaries about the 18th century should hire you to narrate their films. You have a great voice for that.

[AlfJDale]

Hi! The pork belly, cooked this way is used cold sliced on bread as the ultimate christmas bread spread here in Norway. When you leave the skin on you get binding/gelantine.
Greetings from Norway, Alf

[seedsinsixtyseconds]

thank you for making backing videos and videos about bee hive ovens and wheat alternatives, My daughter and I are going to Lord willing build a bee hive oven this summer and back corn bread in it hopefully! {based on your videos}

[joshschneider]

also the knowledge bomb on cooking in a casket and the precursor to our modern baking soda is a fascinating insight and has caused me to write down about 30 recipe ideas based on the concept of a boiled butter dough. you are totally right its literally a built in cookie.

[silveritea]

*pats large jar of Kitchen Pepper* I used it as my spice blend for brining pork belly before smoking to make bacon - it made a richly savory bacon.

The longer you simmer pork belly, the more of the fat renders out, and the skin gels - a Japanese dish “Buta no Kakuni” is a slow simmered pork belly - the longer you simmer it the better it gets!

[bailbondsga]

ryan is totally awesome, love seeing him involved in front of the camera. please keep up the great work all you guys !

[denniseye]

Do you think having your blacksmith create a rack to fit inside this oven to bake two layers of bread, or whatever, simultaneously would be feasible?

[SIC]

Kind of ironic that the substituted bread was in almost all instances healthier than white wheat bread: More protein, more vitamins, more minerals.
Not something people back then knew.

[survivalSC]

In the southern USA we grow up eating cornbread. I guess it’s because we had so much corn in the old days. But we do love our corn bread

[kathrynasbury]

❤❤i absolutely luv this channel..thank you sooo much

[Lieutenant_Dude]

I've always wondered, if "bread" was so heavily regulated, did bakers make barley loaves during hard times and just not call them bread?

[kermitefrog]

This is a fascinating video. Not only do you get a great recipe but you also have a history of the time period.