This was great! I laughed out loud in astonishment when you said "I just want to skip to the weirdest recipes" after we'd already seen teeth, feet, and an entire tongue on some sort of charcuterie board. Shout out to the "period parsley" and single grape tomato accompanying that feast.
"LOOK. AT. THIS. DOUGH." Well, that certainly wasn't a sleepy video. I couldn't stop laughing. I really enjoy your sense of humour and love when you sprinkle little bits of it into your videos, but this video was something else! There was almost as much humour as there was parsley. Thank you. That was excellent.
This made me happy and also I can tell you know about food. i'm argentinian and i'm also a cook, so let's talk about that "carbonara" of nightmares you have there. First thing: the word is "carbonada" and it comes from the way the meal was (or still is) cooked which is on burning logs until they become charcoal. Btw, "Carbonara" is an italian sauce, at least here. Second, it has nothing to do with criolle cuisine from Louisiana in the US, only the fact that criolla means a mixture of an original or native food with that of a colonizer: french in Louisiana, spanish here. But, lol, there's some saying that the mixture here was with a belgian dish? To me, it was always a classic dish from the northern provinces of my country, such as Salta, Jujuy or Tucumán. it's the kind of meal we have to celebrate National holidays as Independence day. So, 3, the dish is a stew made of beef, sweet potatos, potatos, onions, garlic, pumpkin, veggie broth, rice, bell peppers, corn, sweet paprika, tomatos and yes, dried peaches or appricots and a bit of sugar. It is served in a dark skinned pumpkin called "cabutiá" not that weird thing in the book that looks like a watermelon😅. That would be really weird. And now is very common to see vegetarian versions of Carbonada, just for you Melange. Enjoy!
Hilarious. Love these cookbook videos. They’re so much fun. When I was a kid in the 70s pickled red beets were one of my most favorite things in the world. My mom didn’t serve them at home. We had steakhouses with huge salad bars in the US and I would always be so excited to eat pickled beets and okra from the salad bar. I was a weird kid. 😂😂😂
You are correct to say some of the food looks plastic! It's more than likely it was! It was (and to some degree, still is!) not uncommon for the photographer to use an art department to construct replica food items. Hot tungsten lighting rigs would be used and food items would quickly perish under the heat and not survive for long enough for the the duration of the shoot. How about substituting mashed potato for 'Ice Cream'? That was often the case! Absolutely loved this video! Thank you!
The round mystery object in the Bigosch looks like a boiled egg to me, like its been stewed in the same pot as the other ingredients and has taken on some color from their juices
Ha ha, what a hoot - I loved this, thank you! I have a vintage 70s cookbook, too, by an author called Marguerite Pattern (who was a famous British cook in the 60s and 70s) and it's so similar - recipes with random ingredients and photography that's a sea of brown weirdness (with a sad piece of parsley)! Makes me long for some fresh green vegetables😆I wonder if the mystery round thing in the Polish dish is a tomato?
About the anchovies on the Schnitzel - There is a famous restaurant in Vienna and Salzburg (Meissl&Schadn) which serves Schnitzel with anchovies and capers as the “classic” way to serve Schnitzel- so I guess it’s kind of common
I can tell you were a bit grossed out by the bollito misto lol I can confirm that it's still a beloved stew in northen Italy and many people consider the bovine tongue, the pig's trotter and the tete de veau (without the teeth!) to be delicatessens. I'm not particularly keen on them, though.
Merke: Wenn man selbst die liebsten und ruhigsten Österreicher zur Weißglut bringen will, muss man ihnen ein falsches Schnitzelrezept vor die Nase setzen :D
Both my grandmas have/ had cookbooks from Gööck. I have one too. Das große neue Kochbuch from hom is great though. It teaches you everything from roasts, soupes, stews, to cakes. And also how to store food probably.
My mom gave me one of her cookbooks from the 50s. It’s disgusting. I think I’ll make some of the weirdest recipes in it and see what they’re like. Melange has inspired me! 😂
Speaking of Beets the most tasty way to cook them for me is just wrap in foil add a little Olive Oil and bake in the oven until you can push a fork in the beets easily - they are sweet and juicy cooked this way no need to add anything else
In the early 90's I worked for a Swiss chef that garnished his Wienerschnitzel almost exactly that way: capers wrapped in an anchovy on top of a lemon. You're right it's way too thick though, like a McSchnitzel 😊
I was a teen in the 70's - most of these recipes looked very delicious to me - maybe because our family emigrated from Prossnitz (Prostejov) 120 years ago
First: I don’t know if I’ve told you that your hands are really lovely 😊 Second: your sweater looks so cozy and FLUFFY 🤩 Third: I’m going to show this video to my chef husband, not sure if he’s going to 😆 or 😭 Fourth: OMG the teeth 😱 Finally: I laughed so loud at your scandalized “Letters from your enemy” and “sardine abomination” comments 😂
Oh my goodness there were some weird food creations in the 1970s. In the UK there was a TV chef called Fanny Craddock who was famous for her outlandish food presentation and dreadful sounding recipes. If you google her you can see some pictures of them. They will really freak you out 😮
When I was a kid in England in the 70’s we ate offal all the time, heart, tongue, liver, kidneys, sweet breads. I loved it but I assume we had it was because it was cheap. I hated tripe though.
Ahh, the 70s, where one could have fondue on the shag run in conversation pit while wearing the finest in formal polyester eveningwear. And be sure to splash on the Hai Karate after a refeshing Soap-on-a-Rope shower.
I thought it looked like an egg yolk, rather than a peach.... but I see that, too! Then I saw the beef, and I think that what's next to the peas are cherry tomatoes....so maybe that's what's in the other dish? Just got to the end of the video and I'm crying laughing... "This is where I'm done with this book!"
Could the mystery item in the Bigosch be an egg yolk (assuming the pot isn't that large), or a hard-boiled egg that's been cooked in broth so the white's taken on the color? Those are the only ideas I've got, and yes, the fact that it's unidentified is pretty unsettling. 😂 Incidentally, the teeth in the Bollito Misto will be showing up in my nightmares. XDXDXD
Apparently sardellen und AUCH Kapern! Are traditional garnishes for Wiener Schnitzel. I agree with you it is an abomination and that is probably why no one eats it and no one (even a real Austrian) knows about it anymore, but the cookbook author wasn’t just on drugs. And you are right those look like the frozen schnitzels you get in a company cantine.
This was great! I laughed out loud in astonishment when you said "I just want to skip to the weirdest recipes" after we'd already seen teeth, feet, and an entire tongue on some sort of charcuterie board. Shout out to the "period parsley" and single grape tomato accompanying that feast.
"A tragedy in these pages" :-D Thank you, this is delightful.
"LOOK. AT. THIS. DOUGH."
Well, that certainly wasn't a sleepy video. I couldn't stop laughing. I really enjoy your sense of humour and love when you sprinkle little bits of it into your videos, but this video was something else! There was almost as much humour as there was parsley. Thank you. That was excellent.
This made me happy and also I can tell you know about food. i'm argentinian and i'm also a cook, so let's talk about that "carbonara" of nightmares you have there. First thing: the word is "carbonada" and it comes from the way the meal was (or still is) cooked which is on burning logs until they become charcoal. Btw, "Carbonara" is an italian sauce, at least here.
Second, it has nothing to do with criolle cuisine from Louisiana in the US, only the fact that criolla means a mixture of an original or native food with that of a colonizer: french in Louisiana, spanish here. But, lol, there's some saying that the mixture here was with a belgian dish? To me, it was always a classic dish from the northern provinces of my country, such as Salta, Jujuy or Tucumán. it's the kind of meal we have to celebrate National holidays as Independence day. So, 3, the dish is a stew made of beef, sweet potatos, potatos, onions, garlic, pumpkin, veggie broth, rice, bell peppers, corn, sweet paprika, tomatos and yes, dried peaches or appricots and a bit of sugar. It is served in a dark skinned pumpkin called "cabutiá" not that weird thing in the book that looks like a watermelon😅. That would be really weird. And now is very common to see vegetarian versions of Carbonada, just for you Melange. Enjoy!
The dried fruit makes perfect sense. Seeing those big fresh grapes in there is so weird!
This makes so much more sense, thank you lmao
When I was a kid in the 80s, seemed most restaurant meals came with a piece of parsley. I never saw that again after we got into the 90s.
The 'Welsh Rarebit' being listed under England made me chuckle 😂
It’s an English dish…
Hilarious. Love these cookbook videos. They’re so much fun. When I was a kid in the 70s pickled red beets were one of my most favorite things in the world. My mom didn’t serve them at home. We had steakhouses with huge salad bars in the US and I would always be so excited to eat pickled beets and okra from the salad bar. I was a weird kid. 😂😂😂
You are correct to say some of the food looks plastic! It's more than likely it was! It was (and to some degree, still is!) not uncommon for the photographer to use an art department to construct replica food items. Hot tungsten lighting rigs would be used and food items would quickly perish under the heat and not survive for long enough for the the duration of the shoot. How about substituting mashed potato for 'Ice Cream'? That was often the case! Absolutely loved this video! Thank you!
"How much meat do you want in your recipes?"
*Cookbooks from the 70s*: "Yes"
The round mystery object in the Bigosch looks like a boiled egg to me, like its been stewed in the same pot as the other ingredients and has taken on some color from their juices
I love the colour grading, feels like I'm watching archival footage! Wonderful video, as always.
I'm in awe of how good your English is, written and spoken.
Many languages! It's impressive.
My parents had a kitchen with green tiles and orange cabinets back in the 70’s😂
Ha ha, what a hoot - I loved this, thank you! I have a vintage 70s cookbook, too, by an author called Marguerite Pattern (who was a famous British cook in the 60s and 70s) and it's so similar - recipes with random ingredients and photography that's a sea of brown weirdness (with a sad piece of parsley)! Makes me long for some fresh green vegetables😆I wonder if the mystery round thing in the Polish dish is a tomato?
I thought it might be a tomato, too.
My mum had Marguerite Patten books 😄! I love your description of the sea of brown weirdness 😅
15:14 egg yolk?
Camera work and fingernail polish in this video are top notch. 😉
About the anchovies on the Schnitzel - There is a famous restaurant in Vienna and Salzburg (Meissl&Schadn) which serves Schnitzel with anchovies and capers as the “classic” way to serve Schnitzel- so I guess it’s kind of common
I can tell you were a bit grossed out by the bollito misto lol
I can confirm that it's still a beloved stew in northen Italy and many people consider the bovine tongue, the pig's trotter and the tete de veau (without the teeth!) to be delicatessens. I'm not particularly keen on them, though.
30:50 that risotto is definitely fake!
Merke: Wenn man selbst die liebsten und ruhigsten Österreicher zur Weißglut bringen will, muss man ihnen ein falsches Schnitzelrezept vor die Nase setzen :D
Interesting :D my mother has a Dutch cook book from the 80s and there are some really bizarre recipes in it. I guess taste changes over time.
Both my grandmas have/ had cookbooks from Gööck. I have one too. Das große neue Kochbuch from hom is great though. It teaches you everything from roasts, soupes, stews, to cakes. And also how to store food probably.
I need a cookbook from the50’s/60’s when they put everything in gelatin lol
My mom gave me one of her cookbooks from the 50s. It’s disgusting. I think I’ll make some of the weirdest recipes in it and see what they’re like. Melange has inspired me! 😂
I look forward to your asmr videos more than any other asmr channel I subscribe to. Everything is so artfully done and wonderful. thank you so much!
Speaking of Beets the most tasty way to cook them for me is just wrap in foil add a little Olive Oil and bake in the oven until you can push a fork in the beets easily - they are sweet and juicy cooked this way no need to add anything else
Thanks for the laugh. I needed it ❤😂
A belated thank you! I'm glad you enjoyed it :)
Das Buch hatten meine Großeltern auch. 😂Gefühlt hatte eh jeder dasselbe daheim.
Retro cookbooks are the greatest thing ever.
I have a feeling that peach looking thing in the Bigos recipe is a piece of apple - but honestly it looks like an egg yolk to me 😂
In the early 90's I worked for a Swiss chef that garnished his Wienerschnitzel almost exactly that way: capers wrapped in an anchovy on top of a lemon. You're right it's way too thick though, like a McSchnitzel 😊
Found your channel from your Hygge video, loving your other content too! 😄💯💫🙌
I was a teen in the 70's - most of these recipes looked very delicious to me - maybe because our family emigrated from Prossnitz (Prostejov) 120 years ago
First: I don’t know if I’ve told you that your hands are really lovely 😊
Second: your sweater looks so cozy and FLUFFY 🤩
Third: I’m going to show this video to my chef husband, not sure if he’s going to 😆 or 😭
Fourth: OMG the teeth 😱
Finally: I laughed so loud at your scandalized “Letters from your enemy” and “sardine abomination” comments 😂
Old cookbooks are great. I enjoy looking at them but I do wonder how many recipes I would actually make from them
15:44 it could be the cap of a mushroom, only thing in the recipe that could even resemble a sort of brown-orange ish half dome shaped thingy
I think my mother also owned that book. The authors name sounds very familiar to me.
Awww gettt innnn! 😅🎉❤ thank you 🙏🏼
Oh my goodness there were some weird food creations in the 1970s. In the UK there was a TV chef called Fanny Craddock who was famous for her outlandish food presentation and dreadful sounding recipes. If you google her you can see some pictures of them. They will really freak you out 😮
Yay more Melange!
When I was a kid in England in the 70’s we ate offal all the time, heart, tongue, liver, kidneys, sweet breads. I loved it but I assume we had it was because it was cheap. I hated tripe though.
Wikipedia says that in the early 20th century, Wiener schnitzel was garnished with capers and anchovies 🤔
Ahh, the 70s, where one could have fondue on the shag run in conversation pit while wearing the finest in formal polyester eveningwear. And be sure to splash on the Hai Karate after a refeshing Soap-on-a-Rope shower.
I thought it looked like an egg yolk, rather than a peach.... but I see that, too!
Then I saw the beef, and I think that what's next to the peas are cherry tomatoes....so maybe that's what's in the other dish?
Just got to the end of the video and I'm crying laughing...
"This is where I'm done with this book!"
Boston baked beans are amazing. They don’t have to be greasy. Just depends on how you cook them.
Could the mystery item in the Bigosch be an egg yolk (assuming the pot isn't that large), or a hard-boiled egg that's been cooked in broth so the white's taken on the color? Those are the only ideas I've got, and yes, the fact that it's unidentified is pretty unsettling. 😂
Incidentally, the teeth in the Bollito Misto will be showing up in my nightmares. XDXDXD
Dang that book seen better days.
Didn't know you were vegetarian, but it makes me love you even more 🥦🙌🏼
Getting the first comment in with "this book is by Mr Goock the cook".
No, it's Gööck, which is pronounced differently :)
@@TheMissileHappy spoilsport...
20:08 Funny they call it a "russian national soup" I know it as a sowjet dish with ukrainian origins. At least the variant with beets.
I am laughing out loud at our Melange’s outrage over the abomination of sardines on fake McNugget- style schnitzel!
Times Have Changed 😅
Apparently sardellen und AUCH Kapern! Are traditional garnishes for Wiener Schnitzel. I agree with you it is an abomination and that is probably why no one eats it and no one (even a real Austrian) knows about it anymore, but the cookbook author wasn’t just on drugs.
And you are right those look like the frozen schnitzels you get in a company cantine.
What clown came up with Kapern 😵💫 I reject this knowledge!!!
Apparently this is the way it was garnished in the Viennese Court@@MelangeASMR
The Habsburg deserved to be banished for that..
I've never heard "abomination" and "tragedy" used to describe a food recipe 😂. I think you could teach Gordon Ramsay a thing or two...🤣
Könntest Du dieses tolle Video auch auf deutsch machen?
Liebe Grüße 😊
Whats better than roses on your piano? ........
Parsley of course!
So. Much. Ketchup.
💓🤗💐
It may be interesting for you to know that Borschtsch is a UKRAINIAN national dish, not russian.
SARDINES?! No.