Lobscouse - 18th century Cooking

When you're picking weavils out of your ship's biscuit you know you're finally getting the authentic 18th century cooking experience.

"They're almost like little bits of meat. They have a really interesting flavor!" That's the weevils.

Craig Charles once described “scouse” as being made of “whatever is left over from yesterday’s scouse, plus an extra potato.”

"Got some fresh biscuits here!" clacks biscuits together like wood

I come from Liverpool, an 800-year-old port city on the west coast of England and to this day, the rest of the UK calls us "Scousers" for our traditional love of lobscouse. We eat it all the time, everybody's grandmother has a recipe. It really is our favourite dish! Best served with a crusty, buttered heel of bread, some pickled beetroot/pickled onions and a big mug of tea!

In Norway we still eat lapskaus. Stew beef, onion, potato, leek, carrot, parsley root, celery root, herbs, sometimes rutabaga. Its fun to watch you recreate a different version of this , of course todays dish is most likely more fancy. Thank you for the awesome content you post.

smart seamen choose the lesser of two weavels

I love this show. I swear it's the Bob Ross of Cooking Shows

CAPTAIN WE RAN OUT OF CANNONBALLS!!! USE THE HARDTAC!!!

I'm in my 50's and my grandfather made lobscouse, so did my dad. Grandpa was a merchant marine from Norway, the recipe was a chopped up ham steak, chopped onions, potatoes, and black pepper. He'd have a stale loaf of rye bread or white and he'd crumble it up and add it to the pot. Us kids thought it was great, one pot meal that tasted great. Never realized our parents made it for us when they were broke. That being said I never knew it's origins until watching this today, I've made it for my kids and I'm sure they'll do the same for their children as well. Thanks for educating me, it's great to know where the dish originated!

This man literally has me drinking apple cider and eating brown bread watching these

The modern Norwegian version of this (made with vegetables and salt meat, and generally thickened by letting it boil until the potatoes fall apart) is a dish you'll want to make a large pot of, and it stores very well in boxes in the freezer. If the potatoes don't fall apart, it's still a very good soup, which we generally eat with flatbread, which is dry, very thin unleavened bread. Standard vegetables, other than the aforementioned potatoes, are carrots, celeriac, leeks and rutabaga. Flatbread would generally be made in large quantities and stored in a barrel, and was a staple for fishermen when they went to Lofoten for the season.

The weevils come as eggs in the flour. Freezing your flour for 24 hrs will kill the eggs and things will last longer. Else - yum, extra protein!

People from Liverpool are called scousers after this dish, its extremely popular and was made popular in the port during the 17/18th centuries by norwegian whalers its usually made there with lamb. my mum used to make it often :D its also called lapscouse...

this guy is fricken awsome

The first Townsends recipe I tried to tackle some time ago, and it was a rousing success. Made as instructed including ships biscuit, served to a fine pair of captains and marvelous crew aboard a beautiful tall ship. I had wanted to create something befitting mariners and the age of sail, and this video (and following series) made it possible. Thank you for keeping the taste of history alive, and for allowing us to savor the flavors of the 18th century on land and sea alike. Cheers you legend!

I think this dish was the inspiration for a Norwegian dish that is popular even today here in Norway. We call it "lapskaus", and it is basically a stew with potatoes, meat and vegetables that is especially popular among older people. I wonder if we invented it, or if it came from England, North Germany, or Denmark.

When I’m trying not to eat out I watch this and realize that i totally do “have food at home “ 😂

there are so many innuendos that can be taken out of context in this video... i love it

I want that pan with the standoffs! That is absolutely awesome! I have recently become a huge fan of cast iron, after having several "non stick" pans fail on me, even ceramic ones! I grabbed my dad's old slightly rusty cast iron skillet and gave it a week of TLC. Took about 3 days to get it clean (I was being gentle) and another 4 days to season it, giving it two runs in the oven a day. It amazes me that we gave up cast iron for teflon and this new ceramic stuff that has to be babied an used with caution. Cast iron, once seasoned, is pretty much bullet proof and takes just a bit of care after use, not to mention I actually feel proud using it! My next purchase is going to be a dutch oven, I have wanted one for a while, and you videos have shown me they have a versatility that I did not know about, like they actually fulfill their name and can be used as an oven! Keep up the videos man!