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Old 03-09-2019, 04:55 AM   #11
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I also enjoyed both. Sometimes Ill watch a video for the history, culture or customs of a certain place or cuisine. I consider it an extra bonus if there is a recipe ore technique I can learn. On the other hand, if I'm in it just core the recipe, I like the ' Tasty" videos, or the other 1 or 2 minute online cooking videos, that ' cut out the fat', and just give a quick visual of how to make the recipe. As long as there are no new ingredients or cooking techniques, then just cut to the chase for me. ( I also watch those short videos with the sound off, cause I can't stand the crappy music in the background).
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Old 03-09-2019, 10:10 AM   #12
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The video is presented as a cooking video, not as an historic video.

Casey, my comment about long-winded was really a universal comment rather than one aimed at this one video.

If you watch a TV cooking show, you know the old kind where they actually teach you how to cook, then go watch a cooking video, the difference in pace is even more obvious. Sure, it's pros vs. amateurs but the issue is still there.
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Old 03-09-2019, 05:17 PM   #13
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Originally Posted by Addie View Post
Place onion without peeling in oven. Roast for one hour. Cut bottom off, remove peelings, enjoy.

And I typed that in less than a minute. I don't care about the history. History is not going to fill my belly.
Well I do not want a 30 second video either.
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Old 03-09-2019, 06:43 PM   #14
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Some of these YouTube videos are longer than they should be, and it seems that a lot of people do like to listen to themselves talk. The gardening videos are some of the worst, and after they get a few minutes long, without saying much, I turn it off, and remember who posted it.
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Old 03-09-2019, 08:13 PM   #15
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casey, I'm with you on the fill belly-fill head view of life. I'm often reading something online or a book (often of the cooking genre) while eating. Beats sitting in the living room with Himself watching something that doesn't interest me on the idiot box.


James Towsend never set out to teach cooking, therefore his are not cooking videos. Originally, he set up a business to provide access to colonial era clothing, cookwear, and accouterments for "the living history community, historic sites, museums, theatrical productions, motion pictures, and television production companies". Cooking in the colonial style became a side passion for him and he only looked to share his interest with those who thought similarly. Feel free to pass his videos by.

And yet you've posted on and on about the history of Boston. Perhaps you don't enjoy Towsend because he isn't Boston-centric?

CG, I agree totally with you in respect to the James Townsend business enterprise. They are, without a doubt, a for profit organization, selling people stuff they really don't need. I just like the historical cooking videos. Some of the stuff they ate in the 18th century looks good, but a lot of it looks like what you would eat if you had very little to work with -- which is what a lot of food from that era was.

That makes me thankful for my modern local Kroger.

CD
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Old 03-09-2019, 08:39 PM   #16
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Okey, dokey.


One of my favorite ways to bake onions, especially Vidalias, is to peel, and core the stem end (using a fruit baller), then insert one beef bouillon cube and a teaspoon of butter, NO margarine into the cavity. One onion per person in this case. Place the onions, cavity up, in a baking dish. Add about a 1/4-inch of water in the dish, cover tightly with foil and bake at 350F for about an hour.


Omigosh! Soooooo good! Especially with steak or beef roast.
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Old 03-11-2019, 04:21 AM   #17
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i like this recipe for a stuffed onion.

https://www.cinnamonspiceandeverythi...tuffed-onions/
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Old 03-11-2019, 08:18 AM   #18
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I actually did those onions last night - and they are delish ... but...

I think I would rather do all the prep before the cooking - not trying to handle hot after.

So will try Katie's next - and then the stuffed one when I have company coming.

As to Townsends' videos - I enjoy the history part - it's why I have watched them on several occasions. The recipes are usually simple enough but doable is another story - the ingredients are often just not available anymore as well. The end results are not what they were "way back when".
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Old 03-11-2019, 11:51 AM   #19
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Quote:
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Okey, dokey.


One of my favorite ways to bake onions, especially Vidalias, is to peel, and core the stem end (using a fruit baller), then insert one beef bouillon cube and a teaspoon of butter, NO margarine into the cavity. One onion per person in this case. Place the onions, cavity up, in a baking dish. Add about a 1/4-inch of water in the dish, cover tightly with foil and bake at 350F for about an hour.

Omigosh! Soooooo good! Especially with steak or beef roast.
I love Valdalias. Every time I shop, I get a five pound bag of yellow onions, and then being the selfish person I want to be, I also toss four or five Valdalias into my cart. Pirate knows. DOUN'T TOUCH! Then comes the day to eat all of them in one sitting. Melt a large pat of butter over low heat and toss in the thinly sliced Valdalias. For me that is a whole meal. I have always loved sautéed onions. Now I have a reason to try them roasted. If Pirate is lucky, I just might let him have one. The smallest one I can find.
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Old 03-11-2019, 01:09 PM   #20
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I enjoy watching some of the James Towsend video's because of the food history involved. It makes me think about how lucky I am to no longer have to cook that way. I remember him talking about the biggest challenge to the kitchen in those days was being able to efficiently clean dishes and pots. I don't watch his video's to learn how to cook. I know how to do that.
Thanks for the post Kleenex, I enjoyed it.
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Roasted Onion Recipe... [url]https://www.youtube.com/watch?v=xV9spqCzSkQ[/url] Just keeping it super simple:chef: 3 stars 1 reviews
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