Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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- čas přidán 27. 06. 2024
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This video features the book "Menu Design in America" by John Mariani and Steven Heller, 2011: bookshop.org/books/menu-desig...
"Hamm & Bublé" SNL sketch I referenced: • Hamm & Bublé - SNL - Jak na to + styl
"Lamb's tongue in the form of jelly" fills me with equal parts intrigue and absolute fear.
Ayy! The vintage garbage recipe garbage guy! How you doing bro?
It gives big "I will try it as long as I'm not the one buying" energy
"meat jelly" is not thar surprising tbh (at least if it's what I assumed), if you've ever thrown braised pork in the fridge and and then eat it without thawing then you've probably had a pretty close approximation of that before
@@darkness74185 people often forget that gelatin comes from meat and bones
@@darkness74185 cold bone broths are just meat jellies 😩 love HOT broth but not jellied
"hunters style" is still a thing in German cuisine - "...nach Jäger Art". It typically means, that the main item is served with a (usually creamy) mixed mushroom sauce.
That also exists in French dishes, though I think it includes some meat-based sauces as well
I've definitely heard that term before in Finland
Chasseur, its called in french. Chichen Chasseur, for example, is made with mushrooms, white wine and brandy/cognac, parsley, chervill and terragon. All things a hunter likely would have/could find.
Another one: pollo alla cacciatore = hunter's chicken in Italian. Dishes with mushrooms are called woodsman style, which I can't remember how to say in Italian.
@@gregmuon Woodsman style is „alla boscaiola“ :)
At least in Britain (and much of Europe?) ending a big 'fancy' meal with an (often small) cup of coffee is still very common.
I'm Brazilian, and I always have coffee after lunch. It's a bit of an old custom, I reckon; but I enjoy it. I guess I still have a kit of tiny, fancy cups that are specific for that, but usually I'll just have a normal sized cup.
Is it? 0.o
(South Wales)
Yeah, same in France, every restaurant will propose a small cup of coffee at the end of the meal ^^'
And even in normal meals, in my family we often had coffee or tea after dessert ^^
Also very common in Finland, more or less any meal dining out is ended with coffee. The fancier places usually offer an "avec" with the coffee; cognac, liqueur or whisky are common.
Yeah, same here in the Netherlands. And also most of the rest of Europe
Dammit Adam, the tongue is supposed to be a secret, one of the few cuts that hasn't gotten super expensive yet
tongue is the 21st century's brisket, I'm callin it now
Yeah, but you will need a pressure cooker to cook it or wait forever
Lamb Neck 👉🌟 *super cheap*
@@Alexander-wx2ie not really, boil it for a couple hours and then its done
Where are you shopping!?!? I never buy tongue ONLY because it's so damn expensive here.
"En tortue" refers to the sauce the calf's head comes in. It's a sauce originally conceived to go with turtle meat, hence the name. It's a red sauce made with Madeira wine, herbs and tomato paste. Calf's head "en tortue" can be served hot or cold (like "head cheese"). It's a staple in Belgium and France and you can find it in every supermarket here.
Love when the comments section fills in the blanks 👌
But the meat is removed from the head and allowed to gel in its own aspic? Headcheese is one of my favorite things, but I need to try it from more cultures and in different styles
mock turtle soup was made from calf's head, hence the mock turtle in Alice being depicted with a calf head on a turtle's body
@@herzogsbuick I don't think the stuff in the supermarket uses the collagen contained in the broth of the meat itself. In an industrialized context, I believe they will keep the process efficient by cooking the meat first and then adding the gelatin. We have the variant where bits of the calf's head are floating in a translucid jelly. That would just be called "tête de veau" (headcheese). The traditional way of eating this would be on a rough and dark bread (rye etc.) with a thin layer of French mustard smeared over the slices of headcheese. The variant where the bits of meat are suspended in red "sauce à la tortue" can have either 1) gelatin added for easy slicing when eaten cold, or 2) will only use the collagen contained in the demi-glace to make the sauce (mainly when eaten hot), or 3) use flour as a thickening agent when the sauce is made not from a demi-glace but from a dark roux (also mainly when eaten hot).
There's an interesting sauce my grandma used to make called a tortuga sauce. At first I thought this was because it came from Tortuga the island, which is somewhat correct, but the reason why it's associated with Tortuga is because Tortugans ate a lot of sea turtles and this sauce was meant to be served with that meat. Grandma always made the sauce for pork and chicken, though.
One of the things mentioned caught my attention in particular. The small coffee after the meal. That is very much a thing in Swedish culture. If you eat out, coffee is often included in your meal and if you are at a dinner party (also lunch) you are most often always served coffee right after. Never thought of it as a noteworthy thing until now.
Same in France, although it's not included in the price, so the waiter propose it instead ^^
It seems to be very common all over europe.
Canadian here. In my experience it depends on two things, were you are and what 'class' (for lack of better term) you're around. I grew up rather poor, and it wasn't really a thing at any of the chain restaurants we went too. Through my work a classical musician I (despite myself still being rather destitute) have been to things like high end charity dinners and private events with my peers that were very well off. Especially when I was in Quebec, it was very common to have either a digestif or a coffee after dinner- sometimes both in a coffee mix, or one followed by another.
Though I might be biased, I found overall Quebec had a far more 'european' feel especially when it came to food. Non-Canadians wouldn't get the cultural difference, but rural quebec (were I was) is basically another country. I naively thought before I went that everyone in Quebec was bi-lingual, but outside of Montreal it's very french. And they take their food seriously. This little summer academy I was at was serving like up to 50 people each meal time and still provided a soup course, main meal, salad, and like a proper dessert with dinner. Plus hors d'oeuvres etc. The cafeteria workers barely spoke english but I managed to struggle through with my franglish.
American’s do too. It’s extremely common. We just don’t call it demi tasse anymore. He accidentally made it sound like it was some sort of outdated tradition, but it’s definitely not.
@@StephanieLeighG It absolutely is not extremely common, at least in the western US. It may not be unheard of, and there may be some minority group that do it, but if someone wanted a cup of coffee after a meal in most US restaurants people would absolutely think thats weird.
The Chinese menu @12:01 actually said that this government prohibits the consumption of alcohol and if you as the customer brought and drunk in the restaurant, it is solely your responsibility when the police come knocking
It is written in traditional Chinese, right to left 官廳厲行禁酒 貴客攜酒到飲 如被警察干涉 概由貴客自理
Just wanted to note that “ketchup” actually *is* the word in maritime Southeast Asia. It is spelled kecap in Malay. English borrowed/modified the word and the sauce itself from maritime Southeast Asian (Malaysia, Indonesia, Philippines) food traditions. Kecap generally refers to soy sauce or fish sauce, but can be a lot of fermented sauces. Today various kinds of kecap are still eaten with many or most meals. The Philippines even has a banana-based kecap.
Is it made from mushrooms?
adam could also be going off the theory that the word comes from fermented fish or bean paste in southern China (kôe-chiap / kêchiap) rather than kecap from Malay
Correction: kecap (or kicap in Malay) in this form of spelling specifically refers to only soybean-based sauces, where kecap manis refers to sweet soy sauces, and kecap asin/masin refers to the traditional salty soy sauce (manis and masin referring to sweet and salty respectively). Ketchup on the other hand refers to tomato/fruit based sauces, such as the aforementioned banana ketchup (though for malaysians and indonesians, we usually call it saus/sos tomat)
As a kid I was always confused with these two terms cause they sounded very similar to each other.
@@elha7982 I know kecap manis is made from soy sauce, but that's the extent of my certainty.
Though I think it's more likely made from fish, since mushroom ketchup comes from fish ketchup.
@Jason Free Kecap does not only refer to soybean based sauces though. There are kecap variations that are not soybean based, such as kecap ikan and saging ketchup. And in the case of fish sauce it is in fact more prevalent in the cooking traditions.
I never thought I would find these menus so interesting, but the messages they communicate about the culture of their time is endlessly fascinating. It of course helps that Adam’s stellar presentation makes much of this easily digestible. Really looking forward to more videos on this book!
There's a beautiful book called Repast by Michael Lesy and Lisa Stoffer, and it's about dining out in America at the turn of the 20th century. Chapters are divided up into sections like "pure food' (about food regulation), "women's food" (about women dining out, women in the workforce needing to eat lunch etc), "other people's food" (non-anglo cuisines brought by immigrants etc.) I would highly recommend it.
"A la chasseur" could mean "with sauce chasseur", which is demi-glace with white wine, mushrooms and parsley IIRC. Sound like something you'd enjoy!
Its a fine one to make and suits a lot o pf meats.
In Germany "Jäger Art" (hunters style) means, "with a (mixed) mushroom sauce"
Now I want to see Adam cook at least one of these recipes.
I don't know about the rest of the world, but here in Brazil the "Demi Tasse" is still a tradition, an you would often be offered a "cafezinho" (small cup of coffee) at the end of meals in restaurants around here.
Came here to say that, so I'll just add a few details:
Some restaurants offer for free, but nowadays most charge for it. Most times, when you ask for the check or dessert, you'll be offered by the waiter, regardless of the time of the day or the night.
This is not restricted to expensive restaurants or even to those with table service. Restaurants serving lunch for the working class will often offer it for free on a self-service table by the cashier, so people can have a cup before leaving.
As a side note, lunch is usually the biggest meal of the day in Brazil, most people will have a full meal.
Coffee in Brazil is usually very strong, even if not a espresso. So, what is served there sounds very similar to what is described in the video: strong, small cup of coffee by the end of the meal.
It's just sad that US lost this tradition. I guess watered down coffee doesn't match with this.
The same thing in Cuban cuisine, I think since Latin countries grow coffee natively the tradition lives on
Europe still does the shot of espresso to end dinner, and my dad usually orders coffee as a dinner dessert. It's nice for cutting the palette with a sweet dessert, too.
5:15 I was at a party last weekend, and I asked if there was any coffee, it was the evening and we had eaten. And I got stares from everyone. And I was like, "You've never had desert coffee before?" ... I didn't feel like i should be the weird one in that scenario lol.
I've never thought about it when I spend two weeks in the US, because I don't really like coffee, but yeah, it seems they never drink cofee after eating ^^'
Pretty common in city dining in Canada to be offered coffee or at least see it as part of the dessert menu
My extended family has always done this after dinners. Makes me wonder where my grandparents picked it up from now, being that they were both from pretty poor backgrounds, Gran from a German town in Arkansas and Gramps from Chicago.
@@TheIrishAlchemist205 It's really not a fancy thing, it's a thing that can be traced back to Middle Ages (although at that time it was spiced wine), it's called a digestive, and it can vary from coffee, to liquor, but the idea is to help digeston after a big meal ^^
@@krankarvolund7771 Exactly. Very powerful herb liquors are often taken after a meal in continental Europe. Alternatively coffee is common.
Tongue was a staple of my diet growing up, my grandma would make it about once a month.
My gran leaned more toward chicken and pot roasts. My first experience with tongue was on a visit to a friend's home for dinner at about age 12. Never again.
My mum would pressure cook it with ginger garlic paste and chillies, slice it and put it in sandwiches! We would then remove the remaining stock and use it in whatever, like a white sauce pasta. Absolutely delicious
I actually miss beef tongue and mutton... grandparents were Jewish and those were staples at the table when I visited as a kid
We never had mutton, but so much tongue was served that I can't stand the smell any more.
Mom once made sweet pineapple tongue with roasted potatoes - delicious
I eat occasionally beef tongue in butter.
Beef tongue is relatively inexpensive in many hispanic supermarkets. My grandma used to slow cook it overnight with an onion and some some beef stock.
love tongue and lamb, hoping to try mutton -- though apparently, only in a certain part of Kentucky in the US according to an earlier video Adam did. Though Boston was still serving it in the late 1800's?? We can't have nice things! :-)
12:03 the Chinese characters say "This restaurant explicitly forbids alcohol. Guest are liable for any police intervention if guests bring their own alcohol" I'm guessing this menu is from the prohibition era. Thats fascinating......Edit: nvm he talks about the Wright Act right after lol
lmao
Beef tongue is a pretty common dish here in Bulgaria, often times boiled and then pan fried in butter. It is absolutely delicious, and I really am surprised how hard it is to find in the US. (I suspect due to general squeamishness in Americans about any part of an animal that isn't just pure meat.)
yeah, im not surprised to never have seen tongue, i cant even imagine wanting to eat it
Tounge is semi-common in Sweden as well, although it is usually just a cured and sliced sandwich meat.
Not too uncommon here in Canada
Tongue is pure muscle. What else do you want from a meat.
tongue is extremely easy to find in hispanic meat shops and supermarkets (lengua)
I'm amazed at how much the mainstream American palate changed so dramatically in a relatively short period of time that memory of consuming things like tongue, head and other "unusual" foods all but disappeared to the point that it is hard for many to imagine it even happened in the first place.
And it’s terrible!! We all eat the same three things. We’re seriously lacking variety.
especially since some european countries still serve these dishes, or similar ones. I see smoked beef tongue in breweries/upscale pubs all the time.
Love these style of discussion videos. Granted I love all your style of videos, but these ones are what, in my opinion, make you stand out from other video makers in the food subsection of youtube
I love these too. I wouldn't say these are specifically what makes him stand out, but they are certainly part of it. Adam is just plain a cut above the rest tho, IMHO.
Agreed!
I really liked it. It felt like I was hanging out in a friend's house and he was showing me a cool book he got
@@radhiadeedou8286 good description really.
I agree! If Adam ever decided to add a day to his schedule, Science Mondays, History Wednesdays, and Recipe Thursday/Fridays would be so fun. I can definitely live with Science and History Mondays though.
Re: the Oyster Catsup thing... There's plenty of overlap between the audiences of Adam and of Jon Townsen, so I recommend going to the Townsends channel and watching their video on Mushroom Catsup, which serves the exact purpose Adam describes here. Today's closest modern equivalent would probably be Worcestershire sauce.
One interesting thing to note is that while we consider ourselves now to be much more liberal when it comes to such topics, things like artwork depicting nudity in common settings seemed to have been much more commonplace back then. In certain ways, it seems that Americans have become much more prudish.
Feminism
Good observation, this is also to be seen in modern times in a lot of the countries in Europe, strong differences in what is and isn't considered appropriate in general art even among culturally similiar countries. I can only suspect the cultural impact of christianity has a strong effect.
@@juanchicruz6551 More likely Evangelicalism.
@@pendlera2959 Non sense
@@juanchicruz6551 probably a good thing considering they were depicting tying up and cooking a women..
Beef tongue is delicious, still being sold by grocery stores here in Switzerland.
Same in Germany. Fairly available also as a cold cut.
Not our most usual dish, but certainly not unheard of.
The lactating champagne image isn't too far off from some of today's lactation-related fetishes. I appreciate that you didn't shy away from the hard stuff in the book. Some channels will skip it or make a big apology for it that somehow makes themselves the center of attention when speaking about the trauma of others but you simply stated what it was, what it meant, and said that we don't want those ideas to continue today. I respect that.
12:12 the lines stating: "Prohibition enforced by officials. Customers bring and drink alcohol at their own risks of dealing with law enforcements." Also that menu really made me think that the American-Chinese food nowadays isn't really fauthentic, but rather evolved to be in it's own catagory from that period of time.
foods involving long distance immigration would typically evolve into its own thing due to the sheer difference of the produce and cooking methods available. Also authentic Chinese foods would probably not be received too well by the general American community, it tends to be way too spicy and sometimes maybe a little too dry
If you're interested, the documentary The Search for General Tso covers the history and origin of American Chinese food.
I think the notice about the Wright Act was in the Chinese restaurant menu because "Chinatown" was seen as a place where laws were lax and liquor, drugs and prostitutes were more easily available. I saw mention of this in an article called "Bootleggers, Rumrunners, and Blind-Piggers: Prohibition in Ventura County".
@@darkness74185 the earliest wave of Chinese immigrants to the US where from the coastal region. The food reflected that.
Boiled cow's tongue covered in mushroom sauce is still a somewhat common dish here in Ecuador. Curiously enough, it's something of a party dish. I remember it being served in weddings and such. I like it.
yeah, here in Jordan Sheep's tongue is considered a very bedouin delicacy that they might serve in eid or for a ramadan iftar.
Here in Italy too. It's actually very good
Well, have you seen the size of a beef tongue? How can it be anything other than a party meal XD
Same in israel with cow tongue.
Also with brains.
Think becuse it's a lot of work.
That's been my family's Christmas staple since at least my grandmother's time here (Netherlands). It's delicious with mashed potatoes and peas. And the next day you can turn it into ragout and have it with toast or in a vol-au-vent.
That opening shot feels so much like one out of an episodes of Good Eats.
I miss the classic good eats. AB made the reboot so weird :(
Being french i can say that we eat brains, calves head, tongues, tripes, heart, etc. Even if it is not ubiquitous. One of our recent president, Jacques Chirac, was even known for his love for calves head !
is the head served whole, or is it deboned and let to set in its own aspic?
I think everyone who eats meat should be familiar with eating every part of the animal. It doesn't make sense if everyone just eats fillets and get grossed out by tounge and organs
@@herzogsbuick Most of the time it is deboned, poched and served with a vinegar sauce or a sauce gribiche (made with hard boiled eggs, mustard, oil and other seasonal ingredients like garlic, parsley, onion or capers)
@@ilikevideos4868 Indeed !
"They don't specify what animal" - if they don't say, I'm gonna default to assuming cannibalism.
0:44 Let me help you out on that one, Adam. The sheep's tongue was braised and served with tartare sauce. This was a pretty common presentation in those days at restaurants and in upper class homes.
The tradition of coffee after lunch is still quite alive and well in Chile and other latin american countries! I remember my dad frequently having a "cafecito" right after we finished our meal.
The Demitasse thing is interesting because when I went to culinary school we focused quite a bit on fine dining, and I wonder if that particular tradition evolved into drinking a cup of expresso after a meal or with dessert.
Of course, I was a baking major, so we focused more on weird rich people dessert, but I learned a little bit about actual dining and front-of-house stuff
What was some of the weird rich people desserts you learned to make?
Adam, here in Brazil we still have the "demi-tasse" (we call it "cafezinho") after every meal, including dinner. It's exactly like you described: asmall cup of strong black coffee. It's so traditional that many restaurants here in Rio de Janeiro serve it free, as courtesy. Lot's of brazilians (me included) have it with no sugar or any kind of sweetener, to break the taste of watheaver dessert we just had.
I'm a recent big fan of this channel. Keep up the amazing work, sir.
Such a strange world. I literally just finished eating pork tongue in garlic sauce with mash on the side, right before watching this video. Tongue's are great. Highly recommend!
Grilled gyutan (beef tongue, also pretty sure that i pronounced it wrong) is also great
Where are you from? I’m curious!
Tongues, brains, I feel like I wandered into a crossover between Max Miller and Andrew Zimmern.
Fried mozzarella sticks video when
Yes, and onion rings too
I can really recommend getting a better grinder if you enjoy freshly brewed coffee, the one you currently use is less of a grinder and more of a chopper and thus produces uneven grounds that reduce the quality of your end product. If you spent the money on great coffee you should go that extra step and get a great grinder
ceramic burr hand grinder all the way baybeeee
And this is why I just use pre-ground coffee, tastes good enough for me
He did select the french press method in the video though, and that typically requires a pretty coarse grind. I'd say the basic grinder he has is pretty good for that kind of brew. But yeah, for a different pour-over or espresso brewing method, a burr grinder is far superior.
Give it a shake while you grind (or chop) and you get a much more even result, fwiw.
My wife's grandparents ones randomly offered us delicious beef tongue in gravy. I'm not kidding, it was pretty tasty. Of course, they told us what were we eating after we were done with it :) Also, pork (and beef i think) cheek is a common thing on a menu in Czech Republic where I live now. Springs and spring water, a lot of little fancy towns still around the springs in central Europe. In southern Europe in a restaurant small cup of coffee is what you are offered to finish the dinner with. Lots of dishes in central Europe Jäger, or hunter style - usually it means the dish contains some venison, thick gravy, and/or forest veggies like mushrooms (which aren't veggies, but that's not the point). In Croatia during pig-slaughterer (less and less of those) the butcher will fry you brains with eggs and/or liver with garlic. Ketjap Manis is still sweet soy based fermented sauce in Indonesia.
I mentioned beef tongue earlier, but I didn’t mention how tasty it was. It was very good.
My father’s preparation was great, but his presentation wasn’t restaurant quality.
I got past that. And I cleaned my plate.
It was the 70’s after all. We kids had to get permission to be ‘excused’ from the dinner table.
Cheeks (both pork and beef) are the ultimate braising meat. It has much more connective tissue then any other meat cut, which produces the richest, most succulent braised meat experience in a sticky sauce you can imagine. It is also one of the toughest cuts, so it requires a long slow braising, but they are fairly cheap and save for the cooking time, easy to cook. Definitely give them a try if you can.
Wow, didn't know about Casa Verdugo. Kinda cool. Also, El Coyote is still there and quite famous (although not that good now that the 70s are over and we have real Mexican food in LA).
Caper sauce reminds me of the german recipe "königsberger klopse" its basically beef and pork meatballs simmered in stock and served with a caper rouge sauce made from the stock. always served with boiled potatoes and maybe a salad, sounds weird bit its really nice!
7:00 In french, "Poulet chasseur" (hunter's chicken) is a dish that is still served today (and well known) in Québec. I think it comes from Italy. Nobody says "à la chasseur" though. It must be an english mistranslation slang from a french dish name. It wouldn't be the first one. It consists mainly of chicken, mushrooms, herbs and wine, cooked slowly in a pot. I'm guessing this is what it referred to. Macaronis with chicken, mushrooms, herbs and wine.
A la chasseur seems like a restaurant sophistication, here in France we would just say "sauce chasseur". But yeah, that sauce is very popular, for chicken or rabbit ^^
the words hunter's chicken in the uk mean something kinda different; generally chicken smothered in bacon with a bbq sauce kinda thing going on - it's generally associated with pub food or badly done at chain hotel, either way not considered a dish for a upmarket restaurant.
Sauce Chaussure is thought to be invented by the same guy who brought us bechamel. See also Jager schnitzel. Good wikipedia article on the subject if you want to go down that rabbit hole....
Cacciatore. Hunters catch of the day.
I was surprised Adam didn’t seem to draw the connection.
"Lengua a la vinagreta" is a pretty common starter here in Argentina. Its cold, cooked beef tongue with a vinaigrette with garlic and parsley. I always assumed its an european thing but im not sure. I personally dont like it, but its quite popular!
I am sorry, Adam, but I thought the lactating woman squirting champagne from her bre*sts into glasses was hysterical!
I have 4 kids and 6 grandchildren. 🤣
4:26 - Oh look, pluto water! That stuff was a renowned powerful laxative, advertised as being guaranteed to work within 1-2 hours. Perhaps the warning was meant to prevent guests from soiling themselves - uncooked fruits and raw vegetables are both high in fiber.
I would have to assume the assurance of the waiter having a pencil for the card was for the guest to use the pencil to select the wine? Maybe it was a check mark system? Maybe the reason for doing it that way was to try and get multiple tables to choose their glass to use a whole bottle?
Hmmm, thats an interesting thought! I can't imagine they were overly concerned with reducing waste at the time though
Perhaps the clientele just wanted to take home a free pencil
@@foxpurrincess3209 I'm pretty sure restaurants are always concerned with reducing waste in wine, that's one pricey item XD
But generally, when you serve wine in glasses, it's a cheap wine that was not bottled I think ^^'
the ad made me realize i've never seen a food tuber use a coffee grinder for coffee
You mean the spice grinder? XD
You should reach out to Townsends 18th century cooking about some of this. I bet he has some great recipes for Caper sauce.
He also makes a mean Mushroom Ketchup I hear.
When well prepared, beef tongue is extremely tender. Simmered tongue served on an espagnole-like sauce with smoked scarlett eggplants (jiló) is delicious.
A pub in my town serves a dish called "French kiss" which is beef tongue marinated, cut in thin slices, breaded and fried served with a garlic, butter and parsley sauce (like the one on escargots) and a squeeze of lemon. It's AMAZING! In Italy there's a long tradition of cooking and eating "the fifth quarter" of the animal (tongue, head, tripe, etc) that is being slowly forgotten...
Adam, I think it would be great if you tackled (and questioned) what people like “the liver king” advocate for.
Not so much if “our ancestors” looked like that -I think that answer is fairly obvious, considering other hominins didn’t have access to steroids-, but rather to question the underlying gastronomic, scientific and anthropological assumptions:
(1) that early humans and their close extinct ancestors had a heavy meat-concentrated diet - which I doubt taking into account seasonal and geographical factors (not to mention the scarcity of meat and the fact that it rots).
(2) that raw muscular and organ meat consumption is somehow better nutritionally than its cooked variant.
The menus look interesting!
Adam!!! This is exactly the kind of content people expect from you and boy oh boy have u delivered it.. That is 13 minutes 28 seconds of my life, well spent. Fantastic video. 👏
"Has a pencil" is code for "can read and write".
Hannibal Lecter’s secret menu.
But seriously, tongue is great.
Here in Austria (in certain parts of the country) it's tradition to have cured and thinly sliced beef or pigs tongue for Easter! Sadly it's only largely availbale around that time and I haven't had the pleasure to enjoy it prepared in a different way yet. And it also seems to be losing in popularity, as I am one of the only of my friends (aged around 20) to still eat it.
This type of food history was really cool and interesting. I hope we get more videos like this!
Loved this! Can't wait to see more.
I'd love to see a recreation of the mutton with caper sauce, your last video about mutton has me interested to try it, but I wouldn't really know how to prepare it
As a Brit, I was waiting to see an American CZcams chef cover offal in some capacity.
Ox and pork tongues are delicious. In terms of head meat, the pig probably has the highest yield as you can make brawn (headcheese), Bath chaps, guanciale, the many different recipes you can make using pigs' ears etc... Similarly, ox tail makes a fantastic stew.
I've noticed that both Americans and Brits are eating less offal nowadays and, by extension, are scared of experimenting with it. Heart meat is considered offal, though not true offal as it is part of the pluck, but it has a similar taste and texture to skeletal muscle hence it makes for a fantastic introduction to offal recipes.
Pan-fried lamb liver with crispy bacon, root vegetables, sundried tomato-infused mashed potatoes, with a red wine and onion gravy is exquisite.
For anyone who is interested in butchery and recipes, please watch some videos by The Scott Rea Project.
All those things are delicious. It's really a pity that fewer people are eating offal. I get bored with eating meat, so I often eat all types of offal. Pigs' intestines are amazing, when cooked the correct way. I discovered those in Hong Kong a few years ago.
I used to go to the market in Ely really early to get bath chaps when the butcher (Rayments, I think) would walk about with a hot tray of them. It was worth driving half an hour to get those. 😄
@@dandare1001 Yes, pork intestines taste just like pork belly (just doughnut-shaped rather than rectangular). I had them at Pepper Chef in Chinese Quarter in Birmingham recently; they were great as was the Szechuan-style stir-fried pork kidney and chicken gizzard skewers.
I love learning! This was wonderful, thanks for sharing 🥰
Longtime fan of the channel. This is an outstanding video, for sure a top 5 personal favorite and I hardly miss a video!
It's weird that that "Timbale of Macaroni" was listed as "a la Chasseur", since cacciatora is a type of Italian preparation for chicken or rabbit, I guess that was still in the era where racism against Italians was still openly expressed and popular and Italian cuisine was not seen as something that people wanted.
Your interesting video poses some questions that might be answered by Max Miller from Tasting History. And let me say how impressed I am, in reading these comments, to see that most commenters have avoided the mistake of writing "tongue" as "tounge"!
Great work Adam!
This is a nice shift in content and feels like we're following your personal interests down a path of evolving curiosity.
Tongue is still usually served on a lot of Swedish Christmas smörgåsbord, though rarely in the homes nowadays I think, but I’ve had it many times in restaurants.
I mean we do have fried brain sandwiches being served today and Rocky Mountain Oysters which I want to try.
These videos are great! When are you going to start making historical recipes?! I feel it coming soon!
I absolutely love the history videos. It's crazy that something as simple as food can have so much history to it
Food is not simple. Thats why there is so much History behind it :D
I find historical food so fascinating. Really gives us a direct look into the lives of people from the past.
Tounge is delicious. As a jewish American who grew up outside nyc, a tounge sandwich is up there with pastrami for me. It is so damn beefy and rich. I also have made it when braised with fennel....so tasty
Smoked tongue is so gooooood
My mom would boil goat's head. Smelled disgusting.
I really like how Adam's descriptions are always helpful feature links to sources used in a video. Man put a second-long SNL Clip and linked to it in the description, absolute sigma
I really appreciate you not glossing over the more objectionable material from a cultural standpoint. It's important for us to be able to look at history and not shy away from the issues within it. Awesome video as always.
7:30 One thought, a waiter who has a pencil knows how to use a pencil, and that may be significant? A quick google search shows in 1850 the USA literacy rate of ~90% so it was probably common. But later in the video you point out how often waiter may have been black, which at the time had some very disgusting views on the mental capacity of minority peoples in America, so perhaps waiters equipped with pencils was an attempt to communicate "Not only are our ingredients above and beyond, even our waiters are better/ more capable.".
I am not a historian, I'm just brain-storming thoughts.
Are you using a different camera than usual? Everything is a liiiiitle more grainy, even on max settings, and it's all a little reddish....... That last part might partly be due to that wicked farmers tan you're rocking. Looks good btw. Looks like you're spending a lot of time outdoors and with the earth. Healthy in other words.
As someone who can read Chinese, that Chinese Manu is wildly funny because, well, the word chap suey in there is the word for entrails, specifically entrails from a whole animal chopped up and cooked together in a giant stew/broth dish. That wording would not be considered anything close to fancy in a Chinese restaurant, as it's usually considered a poor man's dish in a historical context. It's generally a street food targeting laborers: cheap, nutritious, flavorful, served hot and eaten right by the pot.
Entrail dishes are a big thing in Chinese cuisine, but traditionally there's a lot of wierd fancy names for them when they are on any manu. Mainly because entrails are delicious, but fancy people don't want to eat 'beggar's food'.
In modern days time the fancier names fall out of use, but it's a really wierd and funny topic as a whole.
As an East Asian, I can confirm that entrails are indeed really tasty.
Here in Poland beef tongue is still quite popular, albeit it's beeing outshined by todays dishes. It's usually served with this "polish grey sauce" (it's a gravy of sorts, with caramel, raisins, almonds and sometimes even gingerbread spice!) - sweet and salty, very tasty actually!
Do *fufu in peanut soup* from Ghana plz 🙌
Wait, people don't eat tongues and mutton in USA?
Nope. We pretty much only eat muscle meat here, mainly beef and chicken. Lamb can be found here and there, but it's fairly uncommon. I've personally never seen mutton, only lamb.
No. Tongue & Offal meats here kind of got rap of being “war ration food,” though, with the Foodie generation from the past 10-15 years, they have a “cult following.”
Lamb as a meat is also not a big thing here because we cultivated BEEF as our “staple red meat,” due to the sheer amount of LAND we have (stole) here.
Because of that a lot of peoples palates here are used to the flavor of beef but find lamb to be “strong” and “gamey.”
Personally I love lamb, and again “foodies” here often do. But a lot of people here hate it.
@@SongbirdAlom I find it strange that a big part of the animal would be tossed away like that. I mean, organ meat tend to be one of the more nutritious parts of an animal, after all.
Then again, I'm partial to kidneys, stomachs, and livers, and also coagulated blood, so IDK lol.
Love these videos dude
One hundred more videos about this please!
I'd be interested in Adam's take on meal kits, hellofresh, blue apron, etc. My wife and I have briefly used hellofresh and it taught me a lot about cooking, and gave me a lot of ideas on things to make myself. To the point where I don't use it anymore, actually.
Conflict of interest since HelloFresh sponsors quite a few of Adam's videos.
If you want some randoms take: I think they're wasteful for the same reasons ordering food is, (sure, no/less food waste, but someone has to load it into a car and bring it to you) and the only thing you're really saving is a trip to a groschers. Is that really worth the massive markup? No.
I tried Hello Fresh and Blue Apron. I liked Blue Apron's menu selection better. I enjoyed having meal ingredients ready to cook and not having to plan a meal and shop, BUT all the wasteful packaging bothered me and it is a huge pain to break down and dispose of the packaging. If I could pick up the meal boxes at a local grocery store, I'd love that. But unless they partner with grocers or find a more convenient way for me to get my meals, I'm going to pass. If you do the math, these services are more expensive. These services tripled my per meal cost.
@@GrangerBabeGaming I think the food waste aspect is more for portion control. It's not going to be an ultra eco-friendly solution, nor does it really aim to be, it's more for people that cook very rarely (or have not enough time to commit to cooking), and portions things out for them so you don't, say, make a stew and accidently bought triple the amount of root vegetables that you need, which might just rot in the fridge
It’s wasteful and useless. Cooking is not rocket science, especially in today’s world with free access to so many videos and websites.
Maybe you can do a video on why the american palate has shifted away from offal or organ meat. That isn't to say that americans, nevermind minorities, don't eat said meats, but culturally, it has shifted away to the point where most would consider these things "exotic". Being the child of immigrants, I've had the benefit of being exposed to foreign delicacies, but I'm still american enough that I don't go out of my way to buy these things. I imagine part of it is availability; you have way more muscle meat than a single liver in a cow. But it feels like at supermarkets, that nobody buys those organs and therefore is never on display, causing an endless loop of low demand = low availability. I remember a language trip to mainland china, where my american classmates were not willing to eat many of the more "exotic" dishes that our chaperon ordered, whereas I at least tried it once. So our chaperon would order some "normal" dishes more familiar to the american palate.
Yeah this is bewildering to me since organ meat is so cheap that most common folks cook with those more often than red meat, at least in Asia. Most people have to be creative for what they've got since most of red meat only reserved for the upper class back then. So seeing most NA treated those as "exotic" should have an explanation, maybe there are an abundance of red meat that they can discard organ meat?
I think part of the reason is the automation and cost-cutting of livestock raising had lead to a rise of risks if you consume the organs (either because of negligence of livestocks' conditions or them being fed essentially trash). things like pathogen or toxins typically build up more in blood and organs, while a healthy piece of muscle meat would be sterile inside. So with an abundance of production and heightened risk of food poisoning, people probably just figured it wasn't worth salvaging the organs
i think part of it is that a lot of americans are alienated from the idea of our meat being part of a once-living creature, so anything too recognizable as a body part (in appearance or name) is off-putting and gross. this would be more of a symptom of moving away from offal than a cause, but im sure it contributes to reinforcing it.
Awesome book find!
I love this series.
I'm really thankful you explained how sexist and racist everything was in the menu, I don't know if I could have made it through this video if all the bad racissisms weren't called out.
xD
I am not suprised to see tongue at all. It's something my grandma often made. It is just muscle meat. Reading through the oldest cookbook my family has "the electic kitchen" I have seen some pretty suprising recipes like udder and pancreas.
Lauren got you the best present, a new series of content! Lovely stuff.
Cool stuff. Thx. Here in Santa Barbara, CA, there was a massive restore here for the hot springs and in Summerland (part of Santa Barbara) in the 1800’s until it burned down and deemed wasn’t worth rebuilding. I believe since it was up in the mountains it was a bit tough to do all that but I know it was a major destination.
Why am i not surprise the image depicting a woman strung up and being prepared by little creepy men comes from San Fran.
Howdy
What’s up
@@peepeepoopoo9359 the sky
Really interesting stuff! Looking forward to the next video on this
My grandmother stills regularly cooks cow's tongue. It's pretty tender, but it actually has a distinctive taste, which I think is nice.
Day 13 of reminding Adam that the vinegar leg is on the right
I'd love some context, lmaoo
@@foxpurrincess3209 sort videos oldest to newest
@@foxpurrincess3209 watch the southern fried chicken video
that blurred menu around 11:20 is absolutely hilarious. people so sensitive nowadays.
Love old books like this
The card and pencil is so you can mark which wines you want, since a lot of them had fancy names. It was indeed to prevent them from getting the order wrong.
Wow. Love how people reminisce about “The good old days”. Good for who?
Love your videos Adam. Im waiting for the comments saying "Enough with the political shit in your videos! I came here to hear about food!"😂
Dont even tempt them!
less political more like showing how we've progressed away from hatred
Thanks for this.
I can't imagine the palmer house serving buffalo tongue today! Now they're just fancy cocktails and "the original" brownie