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26 Comments
I've made small batch but with half of the ginger from the recipy (I figured it would be too spicy for me). Then tried it just now in a dish and it's still hot but great. The flavour is very strong and pleasant. I will probably stretch it out with more salt or add less in the next dish. Thank you Townsends for this wonderfull history lesson.
Is this what Harlan sanders was inspired by with his 11 herb & spices blend??
Our local museum of history in Mobile AL just did a colonial food experience that was made up of different food brought over by different nations of people who made the city what it is and with every ticket preordered they gave away kitchen pepper in jars and used yalls recipe!
Gotta drop the salt according to the doctor haha. should make things tough
Tried this and my wife and friends love it on pork.
I love how John embraces the nutmeg meme
Dash is the best spice blend
I added some of their "Nutmeg Traders" Kitchen Pepper in our Families standard Chicken salad recipe…. and HOLY MOLEY was it elevated. We loved it!
Sounds like an English conceptual plain talk translation of the medieval cooking term poudre forte. The “strong powder” spice mix that was generally pepper based and the counterpart to poudre douce or “sweet powder” that was generally based in nutmeg and is a lot like modern pie spice blends nutmeg, clove, allspice, cinnamon…
Talking stops at 6:20
We use Old Bay seasoning for very tasty seasoning of meat, fish and even salads. We'll give this one a try, Thanks!
Brilliant.
I need more kitchen pepper I miss it on my eggs
1700s old bay
Spice must flow
17th century : 'Nutmeg on everything! NOW!'
Thanks for not drawing the comparison to pumpkin spice!
This mix is the best! It’s the only way I season pork chops now.
Don’t we call this season salt now? Everybody’s usually got several spices they put in anything savory as a base even if they don’t put it all in one jar.
I am going to include a link to this video in my latest video. My videos are mostly about my weight loss journey but in this particular case I am also making a French Canadian tourtiere which basically uses the same spices featured in the kitchen pepper blend so I am including a reference to you both as a thank you for providing me with entertainment but also because it shows that the spices used in this meat pie were not that odd for the time that it was originally created
Just ordered some!
5:55 I'm German and was about to comment "where is the caraway?" haha
It's rather sweet how he has the nutmeg container labeled, lmao.
Kitchen peppered up some basic salmon last night, gave it some Cajun flavor with some onion and garlic powder, cayenne pepper and black pepper. Worked perfectly.
This has me quite inspired to whip up a kitchen pepper to my taste
Mmmmmm nutmeg