Great Scott!

Marty!!!

:0

"Chuck! Chuck, it's Marvin. Your cousin, Marvin. Hey, you know that new flavor you're looking for? Well, taste this!"

isnt he the one that said 'the acquisition of canada this year will be a mere matter of marching' lol now his descendants are mexican irish africans and they press 2 for spanish

This is like "Behooves" from officers in the military. We must find a way to insert this phrase into all recipes.

yes! love your comment!

"Cast it into the fire!" gets used in my kitchen.

I would buy that cook book.

Absolutely!😊

Invite me!

@@bobelliott2748 Lol will do!

Sure beats serving cold mcdonalds and for reason being proud of it

Benjamison Franklinson notoriously called it 'Thee delight of thee Devyll'

@@RicoDuroska Wtf are you talking about lol

I would loooove a Townsends produced documentary on something history related

It sorta is because the recipes are from the 1800s and they explain it so well

LifeOfBoris is really similar to Townsend, but more Slav.

@@moralebooster8437 Same here. I'd gladly edit it, even, if given the chance.

​​​@@moralebooster8437Their whole channel is history related, haven't you watched the video?? They made a Mac & Cheese like we would never do it today, but instead how people did it 500 years ago. If that isn't "history related", then I don't know what is. Edit: Or are you talking about historic events?

A much more reasonable comment and a fair criticism than the "Oh my god, Jefferson shouldn't get the credit for the sequence of events discussed in the video because he didn't cook the mac and cheese himself" weirdos in the comments. If there are specific records and mentions of Jefferson's chef in regards to the introduction of mac and cheese in America and his role is understood to be of historical significance in the evolution of this dish, it definitely should have been discussed in the video. That story is relevant not only from an event based historical perspective but also from a sociological one.

There are definitely specific records of all of the things that are stated, and there is even a foundation for the recognition of James hemmings. If you are interested in learning about the work of African Americans in American food history, I would recommend the work of Michael Twitty

To be fair, potatoes are way easier and more accessible in a pre-industrialized society than pasta. They're easier and more productive to grow, and cooking is a much simpler process

​@@mrmayortheivyou could also cook potatoes in a multitude of different ways.

I doubt it, as the major use of grain seems more likely to have been bread and/or porridge (at least from what I know). Even more so in areas, such as Scotland, Scandinavia and other part of Northern Europe, where rye and oats were important staples prior to the introduction of potatoes.

Pasta, especially without a pasta rolling machine is a very labor intensive process. On the upside it requires very few ingredients and can be made with fairly course ground flour.

Italy grew different, harder wheat than northern Europe. Wheat traditionally grown in Britain does not make good pasta. Even now, almost all our pasta is made in Italy, dried and exported here. It was introduced here in the 1700s by the rich young men who had leisure and money to travel to Italy but was a luxury. Later, it became cheaper and a staple. My grandmother ate it regularly in the 1880s, she then cooked macaroni cheese and macaroni pudding for my mother and uncles in the 1920s, as nursery food - easy to eat whereas grown up could manage spaghetti linguine etc. So did we kids, in the 50s. My own children were lucky, I ditched the hated macaroni pudding, but we all still vie to make the best macaroni cheese, it's a competitive sport in my family. Even my 7 year old grandson has invented his own, cook from scratch recipe. We don't understand why it is sold in boxes in the US, it is so easy to make your own and change your recipe slightly according to what you have in the pantry or fridge.

Thanks for that!

When I go to the trouble of making 'Home made', I like to add some crumbled bacon and chunks of sweet pork breakfast sausage. No offence to the vegetarian option, I make that too. Cheese is good!... 😻

@@mikeskelly2356 There is nothing wrong with putting bacon in anything.

Mmm, bacon in aspic with raisins...@@Jethu262

​@@townsendsvictorian England people eat mac and cheese, not just 1700s usa people.

Ain't that a truth tho

Thank you, I never really understood that song. 😂 I love the back story.

Unfortunately for those lads, many of them also picked up diseases from their fun with lasses and lads alike.

Mind blown

@@tatianaes3354 Sadly, true.

Thanks for sharing this. I kinda thought that Jon was leaving a bit of the story of the Macaroni Club on the table.😂

According to Wikipedia and other sites mac and cheese is from 14th century England

From what I've gathered, *pasta* and cheese was recorded an Italian cookbook in 1314, and in an English cookbook in 1390. But specifically **macaroni** and cheese was first attributed to an English cookbook in 1769.

I hope it settles down for you. God bless you.

❤

I hope you're doing better now.

I know what you mean. I’ve been going through some things and feeling depressed and this channel is comforting to me. Hope things are better for you now.

Yankee Doodle keep it up Yankee Doodle dandy Mind the music and the step And with the girls, be handy

Strange notion these days, leftovers. Either cold or hot.

it always amazes me that we are so into "snacks" in the last 50-60 years. It usually wasn't done before that. If they had fruit or left overs, yes they would eat that but I do believe most regular people just dealt with being hungry between meals if they had enough food to have regular meals.

Samuel Pepys often comments that he would "clap a bit of meat in my mouth" when he is in a hurry. Brawn was also a popular snack with some bread. Biscuits with wine. Lunch wasnt a thing so you would just snatch a bit of whatever was going. Bread and cheese,or a bit of tart or leftover meat.

​@@pheart2381The reason lunch was not a thing in Pepys time is because dinner was eaten between 11 am and 1 pm. It's breakfast and supper that were different to today. Lunch was invented in the 19th century. It was a meal eaten by housewives because their husbands were in the city doing business at dinner time, slowly dinner increasingly got eaten in the evening, and lunch became a meal for men as well, by about 1890.

pie crust began as a moisture retainer and a delivery vehicle for whatever was inside it. Originally it wasn't even meant to be eaten. At least, in medieval times.

Oh, this would be fantastic!

a Zoot Suit will do the job!

"I had an onion hanging from my belt which was the style of the time. "

Feather in cap (Yankee Doodle)?

Stick a feather 🪶 in his cap and call it macaroni 😉

Is this from that one episode of courage the cowardly dog

Soooo, what IS a mutchkin?

"The earliest mention that we have of pasta and cheese being joined together dates back as far as 160 BCE, when Marcus Porcius Cato, ultraconservative senator of the then Roman Republic, wrote his treatise on running a vast country estate, De Agri Cultura. In it, he included a few recipes for ritual gatherings and holidays that bring together what could be construed as pasta and fresh cheese. “Placenta” (pronounced with a hard c) is one of those. It was made with layers of cheese packed between stacked sheets of whole grain dough."

Thank you for your kind support!

Certainly and thank you. I've since made it twice already though the first time I forgot to bake it. Even so, it was still quite enjoyable. 😄

After some testing over these last few months, I've found that when they say reduce the milk, they really mean to reduce the milk potentially up until it becomes a thick roux like consistency between the excess noodle starches and the milk fats. It does get a fair bit softer though I feel that's mainly when adding things like tomato or spinach that are really watery that it softens more than anything. When I've done this with just cheese, I'm pretty sure it's still quite crunchy after baking even so.

My Neapolitan grandparents immigrated to the U.S.A., and I never heard them use the word "pasta" unless it was "pasta fazool". They made "macaroni" or else called it by the shape. Same with my parents.

Don't threaten 1700s Bob Ross

But this recipe with the macaronis boiled in cream or milk shares a lot with Swedish stuvade makaroner (stewed macaronis). Basically just macaronis boiled in milk, flavoured with pepper and nutmeg and served alongside meatballs or sausages.

It was an exotic Italian thing to many Americans of the time, too.

I started adding mustard powder to mine. I’ll often use a block of cream cheese, but sour cream could probably work just as well if I had a different soft cheese. Oh, I’m excited.

Too many history teachers ruin history. Just as too many English teachers ruin great literature.