Making Mushroom Ketchup - 18th Century Cooking
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- čas přidán 8. 01. 2012
- Make this yummy and popular 18th century sauce. It might sound a little weird but it is very tasty. It is no wonder cooks would put in just about anything. #townsendsmushroomketchup
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For more information on this recipe check our the blog article at - savoringthepast.net/2012/08/01...
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Making Mushroom Ketchup, 18th Century Cooking Series at Jas. Townsend and Son - Townsends
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A friend of mine likes to say, "All mushrooms are edible. Some only once." :)
I heard a similar saying. "You can eat any mushroom once."
Ruby Doomsday That is very true. The same can be said of poisonous plants.
Ruby Doomsday I'm in the Canadian military. We say the same thing about land mines.
"Any troop can sweep for mines. Once."
FirstStrikeSabre Heyyy! A fellow Canucklehead!
My great grandfather swept for mines in WWII -- that's some legit scary work right there.
What a marvelous saying. I will have to remember that. A nice smile too.
Sitting in a hospital right now, when you talk I have to turn the volume up, and then the music plays, everyone's looking at me like "wtf are you watching lord of the rings meets food network"?
Love this channel
I Died laughing
hope your´re doning good :)
Doing good guys, right back at you! Stay safe
@@davejones77 So glad you're doing well! :)
Lol
this amazing man has been delivering a public service for 10 years. so wholesome and i love you mr. townsend.
And the quality back then was just about as high as his current work.
Hey you're not kidding about the dried powder afterwards! That stuff is amazing! Its in my cupboard now labelled "umami tsunami" 🤓
under what conditions did you dry them? i don't have much space or open air / direct light in the place i'm living rn so i'm curious how it's done. really wanna try, looks so good.
I'm stealing this.
jumpyourbone The link below the video goes to an article with instructions that say to spread the squeezed out mushrooms on a baking sheet and dry slowly in a 200 degree Fahrenheit oven. Good luck!
not 200 hunnert degree ... oh .. fahrenheit ... then, yes, 200F degree .. is that a slow oven? ie very low, so you can dry stuff?
@@ValeriePallaoro Yes it's a very low oven. I would probably check it every 30 minutes and take it out when it gets dry enough to crumble and grind into a powder.
Regarding horseradish; very rich in vitamin C, and is an excellent preservation agent besides its strong peppery taste. However all these properties will get lost when heated up over boiling point. Here in Scandinavia we have a similar thing to this ketchup and we add the finely grated horseradish after the sauce have cooled down a bit. Hope you understand my poor English. Kind regards from Denmark
good info!
Thanks! I'm planning on trying this, and will try both ways.
This is a great addition, thank you!
Poor English?
You appear to have better English than a lot of native speakers.
Most English speakers won't shame someone for whom they know English is not a first language; we're not the French. But also, English speakers seem to truly love when non-native speakers apologize for poor English; no matter how good their English is. Also unlike the French.
This originates from parents' habit of correcting children's grammar. We cringe when we find a native English speaker who unintentionally practices poor grammar, because it suggests their parents did not teach them. Chewing with your mouth open sends a similar signal of poor parentage.
Clearly, those who master a second language so well had an excellent upbringing; at least insofar as the basic parental lessons are concerned. In many cases, that signals to us parental refinement that may exceed our own parents'. But we never admit that.
There we go! An even trade now.
I love the fact that nothing goes to waste!
Thanks! I do too! Lol
Agreed. Being resourceful back then and using every bit was key to survival.
Like my mom always said "Use it up, wear it out, do with, or do without."
Naelyn Eurkopfen beyond so many teachings... you can be his age rep old age and still be a Real Man!
Waste not want not.
One of the only people who hasn’t had to change his lifestyle in the last month
anyone with a brain continued to live a normal life and ignored the propaganda
@@Tasmanaut clearly you lack said brain
@@MyBoomStick1 nah, try again. Or have you had your jab and are lobotomised?
@@Tasmanaut Tell that to the families of the dead and see what happens
@@Tasmanaut I have an MS in Biotechnology, the jab does not 'lobotomize' you. You shouldn't talk about things when you don't understand how they work. I'm sure you have hobbies that I don't and I wouldn't hazard a guess as to how they work before I was educated.
Mom: What are you still doing awake? It's 5am.
Me: I'm watching how to make mushroom ketchup.
That's so funny!
5:07am for me right now!
It’s 3 a.m. for me lol
Literally 5:28AM right now😂
Rigel you are stupid
Btw this is the best steak marinade on earth, I just tried it and almost died from the flavor
then you picked the wrong mushrooms xD
ThePandJ 😂
I'll give this a go as a marinade.
@@ThePandJ That gave me a long chuckle. Thank you, good sir/lady.
squarehead and ThePandJ those were the best 2 comments ever 🤣🤣😂
I finally took the time to make this recipe. It was absolutely delicious, and very much, as described, a wonderfully complex flavor. I might add that I used the liquid (all of it) in about 5 lbs of freshly ground beef, with a bit of salt and butcher black pepper. This ground beef I then formed into patties and threw on the barbecue over some mesquite wood branches. The result was one of the best cheeseburgers I have ever had the pleasure of eating, and a very happy group of people. I should note that these burgers were topped with Swiss Cheese, grilled onions, sauteed mushrooms, mayonnaise, and served atop freshly baked buns (made from a sourdough starter). Thank you so much Jas Townsend & Son for taking the time to share these great videos and recipes!
Jonathan Clark Yes! I love this stuff on my burgers and especially on my scrabbled eggs in the morning. Thanks for watching!
Man, you can’t go wrong with that kind of burger👍
Man I wanna eat at your house!!
That is a decadent burger
I like that username. 👍👌
1:36 when he says know, he means *KNOW.* the number of edible mushrooms that look identical to poisonous mushrooms are numerous
All numbers are numerous ;)
Pick up a mushroom guide and it's not that bad. Stay away from gilled mushrooms and little brown mushrooms and that alone takes a LOT of danger out. I started on chanterelles (very easy to identify) and chicken of the woods (no poisonous look alikes) and taught myself all the mushrooms in my area. Dont be scared to learn, it's only dangerous when you don't know the difference. I can identify about a half dozen good mushrooms from smell alone. Fun fact: most mushrooms don't smell like mushrooms at all. Chanterelles smell like apricots. Dryad saddle smells exactly like cucumbers, and oyster mushrooms smell like licorice to me.
@@53prime funny, hahahaha!
Especially little brown mushrooms! If you're just starting out, research morels and start with those. Way easier to spot true morels, though it's a little late in the season for them now (June as I write this).
@@itsmannertime Oh man, it would be a crime to turn good morels into ketchup though! I'd be frying them up first thing. I think the Chicken of the Woods is the best starting point. Safe as can be, and generally in large quantities when you find it. Also, no shame in buying mushrooms at the grocer, especially when starting out
2:51 Fun fact, it wasn't entirely because of the fact that it's part of the nightshade family that people in those days thought they were poisonous. A large part of it was the fact that wealthy families used pewter plates which had high lead content in them and the acidity of the tomatoes would draw out the lead in the plates when eaten off them, resulting in lead poisoning and often death. They were even nicknamed "poison apples".
Absolute twaddle, play a record...
Love that PFP. We gonna ge' ose terries.
Very interested , you a smart one there
you didn't quite think that statement through didja?
Personally, if I was living in that time period and was wealthy, I would use porcelain and if I did use pewter, I would not have bought such a low grade one.
But then again, that might have been before we knew lead would slowly poison us over time, thus rendering it harmless, so no worries.
That idea is total bunk. Tomatoes are only slightly acidic in the 3.5-4.5 range - similar to or only slightly more than buttermilk. Many foods that Europeans ate were just as acidic or much more acidic - any citrus, berries, any pickled foods, anything with vinegar (which they used a LOT), grapes...
Tomatoes would not have pulled enough acid out of pewter to make them distinguishable from any other food, and any lead poisoning would have taken many months to years to take place - not something that would happen over a day or two.
The mushroom onion powder is brilliant.
+zhaneranger Yep, it is one of my favorites!
+zhaneranger I'm thinking that that will be extremely delicious on a steak
it was called catsup
It is a great msg replacement and adds wonderful umami to vegetable dishes.
how do you dry it though? I got some mushrooms sitting now and I don't want to throw them out when I finish the ketchup.
I'm so glad you included the reference as to why tomatoes weren't used instead. Many people don't realize that tomatoes were only recently used (historically speaking).
The stems and leaves are poisonous. But they're quite alkaloid bitter, so you probably wouldn't want to eat too much of them anyway.
Another reason they might have been considered poisonous is they're acidic, and copper and brass cookware were common. Left in contact long enough, they can react with the copper and cause copper poisoning.
Yes they were but when they first came to Italy tomatoes were used as an ornamentation plant because they were thought to be poisonous. The variety the traders brought was a golden one, hence the name "pomodoro", meaning golden apple. Aztecs and Incas first domesticated them :).
I didn't know there was such things as copper poisoning, I did read however, that in the 1500-1600s the aristocracy in Spain used tin and the tomatoe juice, would react with the metal and create a poisonous byproduct.
They were use by the aztecs for many years
Mama B are you? Are you so glad? Like you know everything and had an idea of what to do and your talking about?
FYI, I just discovered that this stuff is excellent in a Bloody Mary. I made some last weekend for the first time and have been experimenting with it in different things. I love this stuff.
10 years ago. You can tell how much he's changed as he is much slower, more deliberate, and less nervous on camera.
Still a great video, but would love to see him come back to this one now with his new way of doing things.
I didn’t realize this was an 11 year old video lol he’s been doing this since he was just a normal peasant in present times😂 shoutout to James he’s made me so much more greatful to live in the 21st century where I don’t have to dodge botulism and starvation.
I was thinking this on one of his new videos yesterday. His camera work in particular has gotten very fancy.
@@FerrariTeddy James was his father. The man in the video is Jon Townsend.
He did make a new video on this. It was made quite recently in fact.
I must try this, hastily and with fervor.
betoen nua
You must.......
How was it?
And with great vigor.
Shop Walmart
i don't know how you do it but every time you advertise your website it never comes across as an advertisement it almost always comes across as a helpful suggestion to check out your website
This channel has some class. Class that has been lacking in this country in the last 200 years.
Its odd. I just discovered this channel today (9/22/16), and at I was only listening to the video while typing...the first episode they did on pemmican. My first thought was this dude sounds like someone I'd enjoy hanging out with.
That is because Mr. Townsend understands, I think, what money is actually for. We are supposed to make as much as we can with our own hands; the only purpose of money is to buy things which are not local to us, or which for whatever reason, we can't make ourselves. For that you don't need to be stinking rich; you don't need much money at all.
So if I had my own clay, I probably wouldn't buy Mr. Townsend's premade bowls as such, simply because I would find pottery enjoyable, but if hypothetically he sold glaze for them, then I would buy that if I could determine that I couldn't make it myself. Likewise, those glass vials of his actually look exactly like something I've been looking for for a while, and haven't seen anywhere else, so I might pick some of those up, because I don't grow cork and glassmaking is tricky, too.
Same with the spices. I'm not going to grow turmeric root if I don't live in the right climate for it, but it is still a spice that I like to eat, so I will buy that from him. From these examples, you probably get the idea.
That's the exact conclusion I've come to recently. Money is for buying non-local goods or things you do not/cannot make alone. Thanks for reaffirming that!
hm. maybe that's what advertisements ought to be
this video is 10 years old and I still come back to it every few months, I've made this stuff so many times it's wonderful
I made this the last few days, and while it is salty, it's great. I don't use a lot of it at once, but it's versatile. In my eyes, the gem of the recipe is the leftovers, the dregs I guess you could call them, that I dried in my oven at around 175° until they felt dry. I ground them with my mortar and pestle until they looked like they do at 5:35. I've used them in risotto and meatballs and on pizza and burgers and grilled chicken. They were great in this channel's Dutch oven steak pie, too!
Mushroom Catsup: 1700's sriratcha. That condiment that goes on well on EVERYTHING
Garum: 100 BC's Sriracha, complete with factories that reeked of the stuff.
The warning is actually well placed here. People forget to do that a lot, and the results have been horrible.
Thank you for caring.
Lawerence Fielding come on, man
Further... there is some thought that mushrooms can cross breed, so what looks like a well known, edible variety might be toxic. It really is best to buy them from a reputable retailer. (At least that way, those you leave behind have someone to sue.)
When I see stuff like this, it always reminds me of a sauce the Romans loved called, "garum'. Like the Chinese sauce, it too was a fermented fish sauce that - in truth - sounds disgusting. But... look at the ingredients of Worcestershire sauce and it's so very similar and that stuff is amazing.
@@josephbenson4413 correct. I have some garum 'brewing" now for about the past 6 weeks. GREAT stuff!
@Lawerence Fielding nonsense in my country its a tradition to collect and cook all sorts of fungi
Dried porcini mushroom were the key ingredient in a lot of my grandma's gravies and sauces. She collected them on her yearly vacation in the mountains, cut them up, put them on strings and dried them in the crawlspace under the roof. The flavor changes completely when they dry. Dried Shiitake make a wonderful stock, too. Other types of mushrooms change flavor when they mature.
For those wondering, porcini mushrooms are probably being labeled as portabello at your grocery store.
Every day I watch a Townsend's video, I wanna peasant it up with him
This is the best stuff on the planet. I bought the stuff you sell on your website, and had to go to rehab shortly thereafter. "Hi, my name is Diego, and I'm a mushroom ketchup addict." (Don't worry, I've been sneaking bottles in various hiding places around the house. I order from your site with various pseudonyms, and it's worked out great!)
That must have been an ironically fun experience, if nothing else:
-Hello, what are you all here for?
-I'm addicted to cocaine
-I'm addicted to heroine
-I'm addicted to alcohal
-I'm addicted to mushroom ketchup
-...so by "mushroom ketchup", is that slang for a drug or intoxicant?
-Nope. Mushroom ketchup. A ketchup recipe using mostly mushrooms.
You make CZcams more noble. Keep on the good work. Cheers from Winnipeg, Canada
Personally I dislike his obvious political bias. Dressing as a regular, showcasing how 'awesome' the Washington's were. Clearly he's a rebel sympathizer and slanderous to our holy appointed king. Damned colonials.
literally not z 😂😂😂 I understand!
I made some of this stuff last autumn and it’s absolutely marvelous!
No matter which type of meat, sprinkle a bit of mushroom ketchup on it and it gets great!
How long does it keep and whats the best way to store it?
I like that you provide a way to purchase all the materials needed to make your recipes. It saves us time in having to look for them separately, and at the same time, it helps your business as well. It's a win-win for all!
I made this .... WOW WOW WOW >.. 1 year later and i only gets better , great with steaks or when i make mushroom sauce . I use the remaining Dried mushrooms on hot dogs , or as a mushroom stock ... WOW Your Amazing
Oh My Word!!!! The Dried 'dreggs' of the Mushroom Ketchup is SOOOO GOOD!!!! I think I am going to flavor some burgers with a little. The Mushrooms seem to have soaked up most of the salt and it is concentrated in the dehydrated treasure. Finely powdered you could certainly use this as an All-In-One Seasoning for meats and even seafood. YUMMMM>
I did this and the end product is absolutely wonderful. Have used it as a French dip on steak and cheese sandwiches and look forward to using as a steak marinad if I can find an affordable steak
Try a “flat iron” steak. Decent price, good taste. Don’t over cook and slice thin against the grain. Yum.
I followed this recipe to a T and oh my gosh is it good. I’m gonna adjust it with some garlic and less clove, but WOW this is really really good!
I believe that of all your videos, I have watched this one again and again the most.
I would imagine, with all the comments, that a series of historical sauce videos would be a hit.
I really appreciate your work, and always look forward to your videos, thank you for making them!
Absolutely agree! Has he ever made garum?
Probably because this is the easiest thing he's made.
RequiemPoete have you seen the poached corn recipe? He literally just pops/burns corn.
Mastication means chewed... macerated is the word for what the mushrooms did 🙂
Mastication smashtication the stuff looks good to me. I am definitely trying this
Prithvi Sharma in your special world, smileys are smug. I get it.
I've been meaning to cook this for quite a while and I finally did. The taste of this is very odd, not bad but odd on its own, but when used as a sauce it's a huge flavor booster and really comes into it's own. I think it has the same affect as a duxelle except in liquid form. I'm very excited to experiment with this sauce and plan to use it in a similar way to worcestershire sauce. When I try this again I might try some tweaks including garlic and anchovy powder to boost that umami a bit more. Thanks for the videos they're awesome.
Hard to believe I've been watching you for 11 years. I tried this recipe about a month after you put out this video. For anyone who likes Worcestershire sauce, this tastes almost identical and can be used in any recipe that calls for it. I make this about once a year and haven't bought Worcestershire sauce since. It's nice knowing exactly what's in the food you're eating and you get a great sense of satisfaction knowing you made it yourself. I highly recommend trying this to anyone on the fence. He's absolutely right about the leftover mushrooms too. I put mine in my dehydrator and put it in containers to spice up my food when I go back country camping. You can grind it into powder but I recommend not. It adds a little extra touch of texture to what you put it in. Thanks John for what you do.
3:06 Think you meant macerated. Unless one of the critters got in overnight and chewed on them for a bit, in which case masticated is correct.
Masticated can also be used generally to mean pulped, crushed, or kneaded. Rarer usage, but nonetheless correct.
I love American Martin Freeman!
Martin Freeman is English
He does look like him a lot
@@IanRM woooosh
IanRM that one went right over your head mate
Bilbo!
The dried mushrooms that you are left with is the equivalent of today's MSG
Thank you, thank you, thank you! Every summer we are blessed with an embarrassing amount of delicious chantarelle mushrooms in our woods. We eat as many as possible and prepare and freeze the rest, but they easily freezer burn. This will be the solution to our problem. New subscriber here.
Invest in a vac sealer.. they are very affordable now, and make sure to get the thick bags (they go by ml). They will last super long without any freezer burn. Just a great machine to freeze or even fridge anything with. Fruits, meats, veggies, etc. Definitely needed for people who freeze a lot. Will make even fridge items last 10x as long
Every now and then, i find myself coming back to this video. It's so calming.
A friend gifted me this ketchup (along with several other foodie goodies) for Christmas this year. Not having yet seen this video, instinct led me to using it over a grilled steak....DANG....pretty sure it was one of the top 5 steaks I have EVER eaten! This is an amazing product. You made it with the Agaricus (button) mushroom. I can only imagine, (that is until next summer :) what it will taste like when I bring home the wild Boletus. Thank you so much! I have a cold and I am going to spend my day watching your other videos.Huzzahs!
Even though this video is 9 years old, it doesn't seem old.. or maybe it's already old.. I don't know anymore
I just bought one of these bottles u sell in the Townsend store, for my dads b-day on the 12th of this month. I am so excited and can't wait to try it. only 8 more days to go until he openes his gift and we get to try the wonderful ketchup sauce. yeaaa!!!!
This video introduced me to your channel, probably about two years ago. Last Christmas, I used this recipe as a guide to make a batch: some for myself, some as a special Christmas gift for someone very close and important to me. I did not follow your recipe verbatim, as I added "a pinch of dried ginger, a little dried mustard, maybe this red chile flake would taste good".... the end product was AMAZING! I bottled the liquid, and dried the solids, slowly in the oven. Once they were dried, they went for a trip through the coffee grinder.. not turned to powder, but into "BB"-sided pieces. My liquid "ketchup" is long gone, and I am about of out of "mushroom spice". I came back to this video to remind myself of "how to make more". THANK YOU for the effort you expend making "historic food" videos.
About washing mushrooms, Alton Brown showed on one show that washing or soaking a pound of mushrooms added about an ounce of water.
Alan Ferkinhoff and this was salted to draw out mousture, and then drained. So I don't see how it could hurt the finished product to was the mushrooms first. I like to wash mushrooms; the commercial ones are grown on manure.
@@Greendragon434 Definitely don't feel safe eating unwashed ingrediants. It's better to be safe than sorry when it comes to cooking, especially if you decide to go out and pick your own ingredients.
Nightmare Blade why did you feel a need to say that to me, as my comment literally says I always wash mushrooms?
@@Greendragon434 I was agreeing with you mate, am I not allowed to share my opinion or something?
Nightmare Blade Sorry!!!
I thought that you were trying to correct me, like maybe you thought that I was saying I don't wash 'em if I'm gonna salt them, or if I foraged them myself.
Sorry!
yeah, all I meant was, I don't care a whit if Alton Brown says it will add too much moisture!
I stumbled onto your videos quite by accident and now I can’t get enough of them. I am a cooking fiend and have scores of cookbooks on Medieval cooking, Viking cooking and Early American cooking. I cook outdoors when I can and in my fireplace when I can’t get out my door because the snow’s too deep. I really enjoy your informative videos and love the Irish tunes in the background (I play trad Irish music and recognize many of them). Keep the videos coming!
Hey John, I ran across this episode some time back but only recently had the chance to try it. OMG!! It turned out AMAZING!! I ended up with two pints of ketchup. I did have to modify it just a bit. But WOW, how amazing. I gave one bottle to my best friend and he was also amazed at how great it was. I also dried the left over mushrooms and ground it down to powder. It has become a FAVORITE seasoning. I highly recommend using it on venison. Just WOW.
Thanks for all you do. I will be trying more recipes in the near future. 👍👍👍
I absolutely love your website!
You're selling amazing old fashion items so difficult to find elsewhere! I would buy everything from there and your videos are truly fantastic.
Thank you so much for sharing such a beautiful knowledge with all of us
Wow I hope this video got more views about the awesome Mushroom Sauce...than the word usage. I did this recipe and it turned out FANTASTIC. I bottled 5 bottles of this stuff and over some time it seams like it tastes better than the day i first made it. THANK you Jas Townsend and son for providing great videos on cooking and solid 18th century knowledge.
I just tried this recipe and dried the leftover mushroom mix today! I may have added too much salt but it turned out pretty well! I have cabin fever so I'm trying out anything I can bring with me camping, so the dried mushroom mix is nice. I can't wait to try the portable soup and pemmican!
Hi,, I was just wondering if you could share how you dried out the mushroom mix? and what made you think you added too much salt thanks
You are respected by many people, the work you do is amazing. Its such a treat to be part of this channel.
add the dried mushroom and seasonings to a pemican batch.
I would think that would be rather good.
I just saw you guys at Feast of the Hunters Moon! You were one of our favorite booths! Unfortunately, I didn't have enough cash for the mushroom ketchup :( and came online looking for a recipe instead. Had no idea I'd find you in the first result! Instant subscribe! :D
resurrecting an old comment here: HE SHOWS UP TO FEAST!? I go virtually every year and have never noticed this
After nearly a whole year of watching your videos, lockdown has finally got to me and I'm making this now. The store-bought version finds a home in my mixed game stew but I ran out midweek. Making it will be quite a game changer.
We just finished making this ketchup, and it's great! We shared some with the neighbors, who saved us from a trip to the store for bay leaves. Thanks so much. We had just picked morels, and ate those while the store-bought mushrooms were draining.
My husband and I just made our first mushroom ketchup this week and we LOVE IT! Oh my word! Thanks so much for sharing these recipes and videos!
I am the aforementioned husband and I wholeheartedly approve (and agree with) this message. A philosophical question: Can a simple sauce change lives? Maaaybeee...
I did this today simply brilliant. The only difference i made was i added garlic and ginger instead of cloves and cayenne. Just wonderfull even sprinkled on potatoe chips is great. I yielded around 18oz of this delicious ness , going to be perfect with fried marinated pork.
I love the way you can adjust the cooking temperature over the open fire from low to medium with an adjustment on that steel "thingy". 😃
Me at 1 am: i need to sleep
CZcams: *M U S H R O O M K E T C H U P*
11:35 for me
@@submissivepeanutbutter4030 01:11 lmao
We did it according to the recipe on your blog (www.savoringthepast.net) and it came out great, I just had some on my steak and wow, that's some great flavor. I'm going to try thickening it with some cornstarch to make it more of an gravy thickness.
Thanks for the comment, it is great to hear when folks get a chance to try out some of the recipes. Tell us how the thick mushroom ketchup turns out.
Zach Crawford If you want to add a historical touch, try using arrowroot powder rather than corn starch. Its actually superior in some ways as it can be used at lower temperature and is resistant to acids. Corn starch would probably have trouble thickening something like this. Just remember to only heat the arrowroot once.
I was thinking the same thing about the Arrowroot powder. It is a lot better for you and it is historically correct as it has been used for around 7,000 years in cooking. I made a batch a few weeks ago and love it's flavor and how it soaks into the meat and moistens it. But, have been thinking about thickening some of it to try it. Seen other comments about simmering the ketchup down to a thicker consistency but, this will also reduce the amount of final product.
I know this comment was posted a long time ago but why don't you try taking a stick blender and blending it without removing the mushrooms, if you try it I would be happy to know the results
@@antoannikolov8869 Now this, this is a fantastic idea. I have watched this video probably 10xs over the last few yrs, and today I wanted to remind myself what was in it, and was lucky enough to get your great thought. THX
Made this last night it's delicious. Just had a plateful of bread and butter dipped in it, simple but so tasty. Going to make more as its mushroom season. My new favourite condiment. TY
mushrooms: good
sauce: good
mushroom sauce? gotta try!
Oh My...I can't wait until the weekend so I have the time to adore and make this recipe. Thank you SO much for all you do and transcending time!! 🥰
Hi Jon,
I just wanted to let you know I finished making this today. It came out OUTSTANDING! I like it even more than Worcestershire sauce now!
I'm currently drying the mushroom onion pulp in the oven, will grind half and use half whole. Can't wait!
This is so awesome. I've been looking for a show like this for a very long time. I can't believe I only just found it.
I am Amazed by the self reliance & creativity early cooks had..not to mention the lack of waste!! When looking @ all the food waste today..I wish more of us could look to our past to preserve our future.. Thank you so much for this channel. 😅
Hey! Thank you very much for this very interesting and instructional video. I'd heard about historical mushroom ketchups but had, until now, never really seen one or understood what they were meant to be like. I really appreciate the work you do to make culinary history of this era and region something modern audiences can grasp. Keep it up!
Martin Freeman!! That's who you look like. God, that was driving me crazy.
Indeed he is. Thank you for saving me a lot of time! Cheers!!!!
Martin Freeman would play him in the movie about his extraordinary life. (He'll lead a survival colony after the apocalypse).
Nice Nichijou pic btw. Lol
i was thinking, Gollum
Stitchpuppy01 I’ve been watching this guy for years and now it’s makes sense oh my god
I don't know why but he reminds me of John Denver
I ordered a bottle of this stuff, and it is absolutely Delicious! I cooked a rib eye steak and put this sauce on it, way way better than ANY steak sauce I've ever tasted! Sadly it's almost gone. I was going to order another bottle, but instead I should really try making my own!
+samuski36 I, too, ordered a bottle of this -- and it's incredibly addicting!!! I certainly understand why the people back then loved it so much! I'm planning on trying to make a batch soon, and if it turns out this good, I may give some away as Christmas presents!
Donna M. Schmid Excellent! I would be interested to know how it turns out, so best of luck! :)
Thanks! Let me know if yours comes out, too!
Donna M. Schmid Will do!
Just got through making this. Holy cow!! This stuff is amazing. Excellent!!! I will making a double batch of this everytime I make this. Packed with flavor!!
So glad I stumbled upon your channel. Every episode makes me smile (and hungry).
And I really like the clothing it looks casual as well as stylish and gentlemanlike.
I am watching this today! 30 sep 2017.
Wow you do such a commendable job Jon. You deserve many more followers. I can see the passion in your eyes. You should be the most amazing human on earth!
You mentioned that ketchup was originally a Chinese condiment of fermented fish. Do anyone know if it has any connection to the ancient Roman garum? or to modern Thai fish sauce? Great episode! This looks delicious! definitely going to make this!
Ketchup and garum might or might not be related. Considering people from many parts of the world knew how to pickle fishes with salt since ancient times, it is likely they were developed independently.
The term "ketchup" was originally from the Southern Ming language's "ke-tsiap," with "ke" meaning "salted fish" and "tsiap" meaning "juice/sauce." It is basically the concentrated juice released by fishes when pickled with salt. It was originally developed in China more than 2000 years ago and its popularity spread to many Southeast Asian countries through trades. After some time, its popularity declined in China with the advent of soy sauce where the latter pretty much replaced the first. It wasn't until around the 17th century that Vietnam "reintroduced" the fish sauce to China that it became popular there again.
Ketchup was introduced to the English when they visited the Malay states (modern day Malaysia and Singapore) where the Malays call it "kicap" (pronounced "kee-chap"). The English loved it and brought it back to England where changes to the recipe happened, and then those that moved to the New World brought it with them there. And that's how "ketchup" is so popular in the America until today. (Most Americans don't even know its origin.)
This is brought to you by a Malaysian who knows several Sinitic(aka Chinese) languages and dialects as well as the Malay language. And I apologise for my poor English.
Romans are known to have made it well into the Indian ocean for regular trade runs. Also iirc, there were rumors of land contact/trade with Chinese merchants as far back as Alexander. May have been confirmed by now.
It's likely India had a number of Chinese trade connections at the time as well.
Lea and Perrins sauce was created when an Englishman set about trying to recreate an unnamed sauce he had tasted in India. He had two chemists (lea and perrins) attempt to recreate the flavour through a process of trial and error. They stumbled upon the secret of fermenting fish sauce after leaving a failed creation in a basement for a long time, then tasting it again. Perhaps the sauce they tasted was this Chinese ketchup
I believe it’s what modern Asians call fish sauce. It’s made out of anchovies and I use it a lot for cooking.
@@Vassi_Drakonov Ah, I suspected for a long time how "kicap" and ketchup are related. Interestingly, "kicap" refers now to soy sauce rather the fish sauce.
You are a truly delightful host. Guess who is going to the store. Thank you for your willingness to teach.
I love watching your videos! You are a genuine culinary historian!
Oh my God, this is the first video I've seen from your channel. It's one thing that the sauce and the dried mushrooms look really tasty, but the video is very informative, and the presentation is both professional and insanely fun. Very enjoyable, subscribed in a blink of an eye.
I made this 2 weeks ago, and it got better since I first made it. Very good. I will be making this again. Thanks for sharing the recipe!
I love this channel! It mixes two of my favorite things. Food and history 😍
I followed your recipe and found it to be immensely enjoyable, thank you very much!
I am going to make this!! I love everything about this channel!!!!
Hey quick question, could you use the dried mushroom mix in an "instant soup" recipe? Seems like it might but then again maybe too salty
You could try it, but I am not sure it would work.
Thanks again for a great and friendly presentation.
We love your approach.
That looks delicious! I can't wait to try it. I love all things mushroom, and I'm sure this will be no exception! Thank you so much for another great recipe on your amazing channel!
I've been wanting to try this out. I finally did. It's amazing! I ended up with 20+ ounces from 2lbs of crimini mushrooms. I didn't follow the directions exactly. I kinda think that's the point with these types of recipes. If you have been considering making some for yourself, quit considering and just do! It's super easy. This is definitely something I'm going to have fun experimenting with.
Do you keep the bottle in the fridge or on the shelf?
Imagine how many kids would've grown up to be historians if this dude had his own TV show in the 80s/90s.
Actually can't stop watching his stuff.
I love your contents not just it's calming but also informative and really amazing ❤️🇵🇭
"Today we'll be making some Destroying Angel mushroom ketchup! It's _to_ _die_ _for!_"
:P
I may give this a try, but you can be sure I will be using store bought mushrooms. Too hot here in FL for wild ones anyway.
It works great with store bought mushrooms!
You should be able to find Morels down there in January and February.
Made this and finished it up today! Love it and so easy to make!! Love that there is ZERO waste!
"the Chinese had a concoction that consisted of pickled fish & spices" I wonder if it was at all related to Roman Garum, or a case of convergence
It is most likely a case of convergence. Chinese ketchup came much later than garum, which disappeared in the 5th century. Chinese ketchup also died out in the 14th century, but unlike garum we do not have the full list of ingredients and spices they used. Funnily enough, garum's descendant (colatura di alici) and Chinese ketchup's descendant (southeast asian fish sauce) have the same exact ingredients: anchovies and salt only with no extra flavorings.
Mushroom Ketchup? Inconceivable!
Conceivable.
I really enjoy this channel. Keeping history alive so we may learn . This would make a great TV show.
Recently took up cooking as a hobby, and have been watching food related videos for a while. This popped up in my recommended videos, and while I doubt I will do much 18th century cooking, it was a very cool and informative video!
Not sure about the etymology of the word, but if you ask for 'kicap' (pronounced key-chup) in Malaysia, you'll get soy sauce!
Munirah Bakar ketchup would translated to saus tomat in Indonesia. In here, Kecap is also soy sauce(sweet obe by default)
I just made this, as well as the dried mushroom bouillon stuff, and wow! Mmm😊
Made this over the past two days. I love it! I dehydrated the solids and they are amazing. Keep making these amazing videos please. I have a few things from your catalog on my Christmas list.
Thank you for this recipe, I just made it and my house smells fantastic! Love your whole series, especially struggle meal episodes!
I miss coming to your store
I’m in Florida now caring for my dad