100 thoughts on “Spanish Cooking – Salmon and Onions From 1750”

  1. Wonderful to hear about other receipts that would have been popular in the Colonies. Looking forward to more! (In between your bushcraft videos!)
    I never get tired of watching your videos!

  2. How common was wild rice back in the 18th century? It would be interesting to see an episode on wild rice or as the Ojibwe would call "Manomen"

  3. Loved this informative video but please don't wear that tam again.. It takes away the look and feel of the time period you're referencing.

  4. I would be interested to see some of the yraditional boer 18th century cooking if at all possible, as a south african expat, i wonder how they are differnt from modern dishes and i would love to see a comparison to european and american dishes of the same era

  5. My wife fixed salmon this way. We didn’t know it was an old Spanish recipe though, she thought she invented it,,, lol good video

  6. Hey Townsends, do you know if smoking foods in the 18th century was popular or even a thing, I know preserving food was a big thing back then. And I really love smoked foods.

  7. As I watched you enjoying the meal, I too was thinking, 'I bet those onions are an interesting contrast in flavor to the poached salmon.' Perhaps a bit of salt and pepper would be an added flavor to the salmon to bring it to full flavor?

  8. COOKING Mediterranean style.  You are invited to come on over and post the
    occasional recipe onto the group page that covers  foods from this area. Mediterranean dishes are
    very popular these days as you are obviously aware.  So have a quick look at this fairly popular site.
     Your recipe posting  will gather a good following https://www.facebook.com/groups/1675718982707845/

  9. I'm rewatching this video, and Jon mentions that the author of this cookbook mentions to simply "boil" the salmon. I'm coming at this with Spanish as my second language and not as a native speaker. Spanish has a word for "to poach" in this sense, which is "escalfar", but there's little distinction between "to boil" and "to simmer" in Spanish language. Even in modern Spanish recipes I will often see "hervir" or "hervir muy lento" used instead, which is just the word for "to boil". So it might be 18th century language obscurity, or it might be because the concept doesn't translate super well (especially when re-translating back into English). Glad you were able to figure it out.

  10. Just made this for supper and it was an absolute hit!! I'll be honest, I wasn't sure. I thought it would taste too plain. NOT the case 🙂

  11. I didn't really know much of anything about Spanish food and cooking until I visited Spain on vacation a few years back. The food there is wonderful. I'll have to check out this book for some of the older recipes.

  12. Hey 👋🏻, I love what your doing.
    I like how you are including the Hispanic side of American colonial history, have you ever tried going to Florida, California or Texas and try to dig in more of the Hispanic Culture in colonial America.

  13. Your like-to-dislike ratios blow my mind every time! You really bring the best out of everyone on YouTube, Jon.

  14. Love that you not only do this channel, but that your exploring other cultures. I've always wanted to know how they cooked, what they cooked an what utensils an whare they used. You explain so well an I enjoy the history lesson. I love experimenting with what I've learned from watching. Thank you so much. I need to buy a Dutch oven though. Cheers from new Zealand. PS… Over here back in the day, the Maori would cook in the ground called a hangi or cook food in the natural hot pools. They would also eat mutton bird, by rolling in clay an cooking on fire, real interesting stuff 😊

  15. Man, all this guy is do is fry onions and boil a fish and he talk about it like it's amazing. But I've never been so intrigued and hungry

  16. Wonderful video. You can still find salted cod in Mexico, especially Mexico City, around New Year's Eve. And the usual way to cook starts with soaking it in a big pot of water to desalt. Great series.

  17. Wow, I often slow-fry/broil onion to really soften it. I've never heard of any recipe that specifies that approach, though.

  18. Me, a left handed person seeing another left handed person eat with utensils: Wow, you're using your left hand to eat with a spoon!

  19. I took this recipe as a starting point and used modern utensils to cook at along with some rice and beans. It made for a very nice meal.

  20. This specific dish, prepared with the same ingredients, is a regional dish of the northeastern coast, especially in the city of Santander.

  21. Do you have some Dutch reciepts aswell? They where responsible for "As American as an apple pie". And maybe some history on the Dutch Oven you quite often use in the video's of this channel?
    Greetings from The Netherlands.

  22. I am completely enthralled by your channel, and have been trying these recipes at home… Absolutely delicious.
    It was not mentioned, but I feel should be addressed, how long must the salmon poach before serving?

  23. This definately looks more like food from settled people than the portable meat powder and fat combinations I am used to seeing in your channel. If you could find references of spanish sailors or adventurers that would be also very cool. Thanks for your channel =)

  24. Cool recipe and seemingly very cool book. I would think that maybe the parsley was at some point added to the onions and maybe even the salmon let to poach with them at the end of the cooking process so the flavors mix a bit? Probably not in the original recipe but that's what I'd do. Also I would probably use a flatter broader type of ceramic vessel, more similar to a large pan, very common in traditional Spanish cuisine.

  25. Florida was originally claimed by Spain. I've enjoying the cultural experience and connection to my own culture.
    Thank you!!!
    Another winner video!

  26. Then you might like. A Drizzle of Honey: The life and Recipes of Spain’s secret Jews. Lot of recipes from the 1400-1500’s.

  27. It's funny nobody noticed he used pacific salmon not atlantic salmon you can tell by the flesh color While it's certainly the superior salmon it's not exactly authentic, since the pacific shipping probably didn't really start till 1849 with the gold rush and or similar reasons to come to the san fran area to actually get pacific salmon. Nice recipe but…

  28. When you took the salmon out of the boiling water there was a green stem piece on the salmon which I thought may have been parsley but you did not mention adding any thing to the boiling water. Was there something else that was added to the boiling water that I missed?

  29. This might be a little personal, but your videos are helping me to get through a rough time in my life.

    The wholesomeness, care and effort put in doing this truly transcends the screen and brightens one's day.

    Thank you so much for doing this, and for creating a community as good as this.

    All the best wishes for you, the team you work with and the ones you love.

  30. WOW, your channel is really interesting !!!! thanks so much for your knowledge !!!! would love to have dinner with you !! lol !!!!!!

  31. Interesting. Never thought of cooking salmon, or any fish that way. I normally find some decent wood and cook it kver an open fire. Or, I cook in oven in cast iron or copper pan

    We'll have to try this method

  32. Here in Alaska Salmon is one of our dietary ( subsistence) staples.
    Poached Salmon is a wonderful technique often over looked. Folks, give this fine recipe a go, you will love it, even if you don’t like fish👍
    A little drawn butter or caper, dill cream sauce will liven the taste with a fresh lemon squeeze to taste😉

  33. I guess salting salmon was to prolong shelf life and did little to add tastiness to a dish. I would of course try it if it came my way but nothing much beats fresh salmon. I must be wrong because boiling fresh salmon also seems so wrong to me.

  34. The Spanish and Portuguese exported spices from India- during the age of exploration. Recipes improved with New-World crops.

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