Halllllo. Hi. I'm Natalie. I'm Tara. And this is Natalie and Tara Try Stuff.
Surprise. You didn't know thats what this show was.
Today, okay we're both super super excited because there is this channel. Oh my God.
That we are in love with called Townsend and Son. Actually they just change it to Towndends.
They do 18th century cooking. And we're big big Big BIG fans.
Tara's new goal in life is to do a crossover video and with Jon Towndand.
Townsend. Yes! Definitely check it out. They definitely don't need out help. But go watch them! Go watch it! my son
If you've never heard of it, go watch it! We're gonna try to do two of their recipes.
We're making a steak pudding. Don't be confused, it's not like a
pudding pop, it's not chocolate. And then we're gonna make the mushroom ketchup.
So you can watch Townsend and Son, They'll tell you all about it. I'm not here to
teach you, I'm here to try this and I'm pretty sure I'm gonna fail.
If history has taught us anything, it's that we fail at things. So we're gonna dive right in. Switch Camera.
First step is round- beef round steak. We're gonna go ahead and
two pounds of this, we're gonna finely chop it. We're just taking the recipe they did and were trying it.
Look it, I have a Townsend knife. So it's suppose to be finely sliced
and you're gonna season that. Through the magic of editing, we now have lots of meat.
We cut all this meat. So the next step after we've cut all of our meat, is we need to
make the paste for the dough bowl. There's this whole thing about suet.
Which suet is the fat that is on a cow or a pig, around its kidneys. Which you
can't get anywhere in the United States evidently. I ordered some from Amazon and
it's not here. Which makes me very upset [Meeeow] So... Thank you Winchester.
Anyway this is the stuff that Townsend the Sons recommends.
It's uh, Fatworks Pure Tallow premium cooking oil. We're gonna have to grate this so that
it'll mix in with our flour. Right now it's kind of in a solid state.
I'm just gonna run a fork across the top of it and a spoon and put it into a bowl and...
This is where it starts to go down. Yeah, already.
Because, I mean, and I looked online for an hour trying to find like the right answer to this.
I'm gonna, I'm gonna grate this into a bowl. And I'm gonna put
a counter on how many times this is the thing that might have caused the problem.
Yeah, This is number one. Ding!
We've scraped all of this out of here, this jar,
and what it looks like dry instant mashed potatos. But it's still kind of I think
you've thick in spot so I'm gonna try to go in and like break it up with this whisk.
We're gonna say this is ready because I don't know what else we can do it.
So *Ting* this may F*** everything up.
So what you need is three cups of flour. Alright now we're
gonna try to work this in there. This suet.
[plop]
[giggles]
Three.
What else goes in this? Water. And water, okay.
Now, it said 'some' cold water. Some? Some.
I'm thinking a cup. All right, make a paste. Gonna make a very thick paste.
That's tough dough. Geez. Okay I think we're at roll out stage.
Oh Jesus, that's tough!
This looks so much bigger than when they did it!
We have a step we have to do before we can do this... we have to boil the cloth.
Now we have our hot, wet cloth, which I don't know why, but that's what they did, so that's what we're doing.
All right, let's do this Just move this over on to this and into this bowl.
So we just layer this inside. A big ol', as they called it, "a ball of meat.
So all of our meat is in the pie and what we're supposed to do is, close this up.
Oh that's it won't close. It's fine. Oh that thing is freaking huge!
So now what we do is we take this and Tara's gonna tie it off with twine.
I'm gonna tie it? Start wrappin'. Now that we're done with this part since what
we're gonna put it into a pot of boiling water.
Okay. Okay, okay.
Got a thing, tied off. Got two pots. I'm going to put it into the bigs boiling water pot.
It needs to stay in there for three hours, evidently.
But what happens when water boils? It evaporates. So we have to have a second pot of boiling water
to add to this pot. And then I bought this big old ladle. The biggest ladle ever.
It blocks out Tara's face. It blocks out my whole face!
This big ol' ladle so I can scoop water from one to the other if I have to.
But now we play the waiting game.
Alexa set an alarm for three hours.
[Three hours, starting now]
Boom. Baaym.
In the video Jon says that this steak pie needs some mushroom ketchup so we're going to try
to make some of that mushroom ketchup because that was actually kind of easy.
Ya chop these up into little... again Townsend knife... gonna chop these up into little
pieces and throw them all into a little bowl. We got some chopping to do while that
things boils. We got all the freaking time in the world. So that's some magic of editing-
So mushrooms are all chopped up. Now they need to sit for 10 minutes just to let
them kind of re- they start to reduce.
And we'll come back in ten minutes.
Now we add two heaping spoonfuls, he doesn't say what kind of spoon, of salt.
He said a couple of bay leaves. And now what we want to do, is we wanna mash it.
Wooden spoon!
Once that's good and mashed now you have to leave it out the whole night.
magic of... behind-the-scenes, not even editing, I made a batch last night.
And look how much, look at the difference between that and what the mushrooms-
oh look you can see the sauce in there.
So we're gonna move our mushrooms into this large pot.
All this. One big chopped onion is going in here and the zest from one lemon
Tablespoon of horseradish. 1/4 teaspoon clove.
[Doorbell]
I bet that's the goddamn suet!
Hold please. Hold. While I go get my suet.
[Natalie and some lady at the door]
[inaudible]
Not the suet, my street is flooded outside. It's so bad.
Tara put some- put that image in there. The, the street, right in front, like
just opened up and all this water is coming up.
Ok, so back to the mushrooms.
We're gonna pinch of cayenne, 1/2 teaspoon of allspice. I love this very
vague 1/4 to 1/2 a cup of cider vinegar. It says cider vinegar. I had to look up
and find out that apple cider vinegar is cider vinegar but cider vinegar it can
be made from other fruits not just apples. Ya learn somethin new all the time.
Now do I stir it? Lets stir it. Stir this bad boy. Oh so excited about this.
We're gonna let this simmer for 15 minutes? It said 15 minutes. Okay, I can't remember things.
Alright. Let's move.
So, our water is getting a little bit low so we're gonna transfer some hot
forkin' water. Oh my god! We're all gonna die!
So a street update while we're cooking, the street is getting worse. Way, way worse.
The parts are falling into a big hole. It's it's amazing. We're having a great time though cause there's uh
cute firemen out there, that we get to like, stand around and chat with. And flirt with.
Okay, Hi pretty firemen. Hi pretty fireman. High pretty fireman. We are not objectifying those men. Not at all.
Next step we're going to pour the mushrooms through a cloth to strain out the juice.
So now, what we want to do, is squeeze all the juices out of this, into our bowl.
So we've let this cool enough that I think we can squeeze it now.
We've got our mushrooms inside here with all that fun stuff.
Sqeeeeeze
[weird noises. I think Tara might be possessed]
It's still hot! Those mushrooms evidently hold that heat.
It smells so good. I kinda think we need to wait still more.
I think maybe we needed a thicker cloth not the cheesecloth.
[siren outside]
Sorry, the street- stuffs happening on the street again.
This is the craziest day.
Oh it smells- Smells my hand. That's that's not something you ever
should say to someone- What?- but it smells really good!
Okay we're gonna, we're gonna have some more Switchel and come back. You can tell the passage of
time by how much Switchels in my glass. I started over.
This is good. This gonna end well.
We're gonna squeeze this, cuz now it's cooled down enough that I can get the rest of the juice out.
Hold that. I want every bit of juice out of this.
Eat that F***ing mushroom! Okay. Holy! Isn't that the...
Oh my! Why is it so good!?
I can't wash my hands because my water's turned off.
Because we don't have water- We have to wash your hands in a little bucket.
We're having to wash our hands in a- we're even closer to 18th century living.
Okay, it's all done now thanks to Natalie's hard work, and we just put in jars and
keep it and we're gonna put it on our pudding in a minute. In a minute. An hour.
[jack hammer outside]
Oh yeah, if you hear sounds right now it's it's more of the road story. that's that
It's that 18th century street work, that, they do. They're putting in one of them fancy roads.
So we have drained this. It's a little, ya know a little moist.
Feel that Tara, I'm a little concerned. It's squshy. Super squshey.
I'm nervous right now. Me too. That this is not gonna work.
I want it to work out so much. Me too.
It may peel a little bit.
Oh my god!
Can you see this? It's like a giant dumpling.
It's is like the time we've moved that Mirror Cake.
It worked. Okay but I kinda expected this to be a little bit thicker- I mean,
mean little flakey. I mean do we need to let it rest longer?
I think we're diving in.
There so much juice!
We need some ketchup.
I'm just gonna pour a little on the side here. Ooooo. And a little on the side for you. Yumm.
Thats pretty good.
Considering it's a cheap piece of meat. Yeah. What about the dough? It's a little doughy.
Oh yeah, I doughy. I think thats a pudding for ya though. Like you're not gonna get flaky texture.
Oh yeah, It's sitting in water. No that's true. I wonder if ours was also a little too thick.
As far as like, attempts, this is actually not bad.
It reminds me of like, you know like, when you have a pot pie and the inside
of the pot pie... the inside the crust is a little moist.
That's what its like. But this mushroom ketchups delishious! Uh-huh!
Oh my god! Oh my god! I'm gonna say that we colonialed. We totally did not fail.
We totally colonialed.
Well...
we colonialed if you count using my range stove and...
Yeah. We're good.
Oh my gosh so this is a delicious meat pie situation.
Today's episode for once successful. My name is Tara. I'm Natalie. And this is Natalie and Tara Try Stuff.
I'm going in for seconds. Oh yeah, more of this.
I don't even know if this is right but it's good.
Like, Jon, is this, is there to be like this doughy? It doesn't matter, I'm not mad at it.