Comments by "Clogs" (@clogs4956) on "Townsends" channel.

  1. I first read of pemmican as a child in John Masefield’s ‘The Box of Delights’: ”They don’t take salt pork any more,” Peter said. “They take pemmican, which is beef chopped up with fat and raisins and chocolate and beer and almonds and ginger and stuff. It must be a sickening mess, but it’s very nourishing. It’s supposed to be what the ancient Britons had.” Never liked the idea of it!
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  2. Add an onion and you’d be in England.
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  3. Oh, we call that “a collation” at this house. It starts with any available fresh veggies, eggs, cheeses, some nuts, and a fridge and freezer raid, and ends up a pile on a big plate or two with mayo, mustard and bread or chips on the side. I like pickles, but the family doesn’t, so I pop out a few capers for myself.
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  4. My mother always added flour and water dumplings. Hello from the UK!
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  5. It’s that twinkle in John’s eye. He has such a rewarding job - that chicken must taste awesome.
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  6. I still have an Reckitts Blue Bag which my grandma (born 1884) left unused in the pantry back in the 1960s. She used isinglass, too, and insisted on hand washing rather than use the machine my dad, her son, bought. Hello from the UK!
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  7. Alas, my great-great-grandfather’s draw knife was stolen, along with the rest of the family woodworking tools, from my brother’s workshop when he suffered a fatal fall. Since my grandfather died in the 1918 ‘flu epidemic, I can’t imagine how old it might’ve actually been. More of these craftsman vids, please. They’re fascinating.
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  8. @PeaceIsYeshua don’t forget to read A Christmas Carol!
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  9. When it’s marinaded, coated in batter and deep fried, it’s difficult to distinguish between Chicken of the Woods and real chicken. Honestly. - a vegetarian 🤭
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  10. The British working class get pudding - the posh people have dessert.
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  11. A food for the poor? Considering the price of beef these days…!
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  12. Our families, culture and traditions are under attack, but we’re still hanging on, and things may soon change. Happy Christmas!
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  13. Noooooooooo! Unless it’s homemade, but lemon and orange are good.
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  14. That sounds like an old-fashioned steak and kidney pudding!
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  15. Charcuterie board! I never expected that.
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  16. I am very fond of Onion Soup but, heck, I’ve have some nasty, over-salted bowls of it in posh restaurants where there is also an apparent scarcity of good bread to accompany it.
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  17. Thank you! I enjoyed learning how a flintlock was/is maintained. Hello from Britland.
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  18. Beef stew! We’d add dumplings, here in the UK; flour and suet mixed with water and, if available, herbs such as parsley or sage.
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  19.  @christinebenson518  jk, mate. I am nearly-vegetarian because I can't stand the taste and texture of most meats, but I do do chicken and, if a pheasant happens by, I'll grab the red currant jelly.
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  20.  @WaddedBliss  loved pork dripping spread thick on toast made at the open fire. Add a bag of pork scratchings and you’d got a little feast. Then the health police came along.
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  21.  @WaddedBliss  they banned dripping even from butchers' shops. Can't get real dripping any more and, being an almost-vegetarian, I don't feel inclined to waste meat rendering my own.
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