Feasting at the Renaissance Faire and Making The BEST Dishes at Home

A Day At The Bristol Renaissance Faire some of you guys probably already know this but I'm a huge dork and what do dorks do we come [Music] here finally a little [Music] Clarity hi can I do a garlic please thank you a parir of teeth always got to start your day with a big jumbo garlic picky hydration a little bit of garlic especially just a big ass Deli [Music] pickle She's my chin chin this oh that is I her I'll do a small please yeah [Music] Tipper steaming hot shiny garlic mushrooms on a 90° day with 80% humidity so hot the bread stick kind of cold and hard but you pop it in the in the broth and that's a whole different story every household in America should have a cauldron somewhere in the kitchen maybe in the backyard but probably in the [Music] kitchen pipe shop hello how are we doing just came to look at smog we're doing well how are you wands hey this is average average this is not small at all it's a normal wand so we're not getting any of this stuff I might get a beef stew bread bowl a beef pie beef beefing now no I don't know I'm looking for the the tea legs where the tea legs at I think they're over here app problem look at this glorious honk of protein you could beat someone down with that matter of fact this might be like a prop like what if I were to replace this with my turkey leg do it I can't stain my leather dude [Music] [Applause] [Music] [Applause] [Music] people love drinky [Music] legs the guy is like weaving armor in there [Music] dude look how many just individual links there are on that how long does that take to make these guys get actual historical swords and then make replicas of them it's pretty [Music] [Applause] [Music] [Applause] [Music] sick okay I don't wait who are [Music] you fatality citizens of the realm I'm by the power invested in me by her majesty the queen here by night is AD him yes sir that's exactly it look at that got something to bring home to mother [Music] now it's a dragon's egg should I put in the horn for later yeah no yeah pop that in the horn for [Music] later beautiful than you thanks I actually did it I'm so excited too much Miller Light in the horn dude look at this combo some booze and a blade want to go find the snapping turtle [Music] oh There He Is We got the pickle we got the shrooms we got the leg we got the Scotch egg I even got nighted I think we do what we got to do so let's head back to the crib and make some of this stuff huz the garlic sauteed mushrooms are Garlic Mushrooms something that I need to get every single time I go to the renair if I had to rank the shrooms at the fair from peasant to King I would probably rank them honestly kind of like a cobbler respectable profession every town needs a cobbler but we're going to make things a little more noble Into The Cauldron over medium heat but little bit of garlic after all they are garlic shrooms give that a nice stir we're going to take these to a little golden brown action in with the shrooms this is about 2 lbs of baby Bellas and if your mushrooms are a little on the bigger side don't be afraid to just you know cut them in half or quarters we're also going to add some shitake fresh and little secret weapon here dried shitake pinch ofosa black pea just going to give that a little stir sky and a double portion of basilis juice AKA just a really good stock this can be vegetable stock beef stock chicken stock just make sure it's flavorful last thing little Bokey Garney it's parsley bay leaf and thme a and I almost forgot the last last thing MSG just a dash the mushrooms already have a ton of Mami in them so you don't need that much give that a stir those dried mushrooms are going to hydrate and bring a super rich element to this this broth and all the mushrooms M already smelling delish now while that bubbles away we can get going on our bread sticks sorry bread wands all right so the bread sticks at Breadsticks the fair were probably if I'm being honest surf status not that good they're very dry almost cold a little tough just not really a good thing when you soak in the broth they're good but we're going to make them a lot better now this is probably like a top three easy bread recipe that I've ever done on the channel here I'll leave the recipe for you below if you want to make these super simple or feel free to pick them up from Ye Old Olive Garden this recipe is great because it's um super low hydration it's about 60% so it's not really like a Picacho where it's super delicate and tender it's a little chewier and they eat more like classic bread sticks we're going to let these cool off for a bit and finish up the shrooms ooh beautiful so it's literally been maybe 20 minutes this does not take very long you don't want the mushrooms to be like mad soft you want the dry chakis to be soft and supple which they are and these to be kind of like cooked through but still semi firm whatever I have these I always wish that the actual liquid was a little more viscous a little thicker not quite a gravy not quite a soup though maybe somewhere in the middle so what we're doing here is called making a slurry right so we're just whisking some corn starch into that flavorful liquid and then this is actually going to thicken on contact all right so I'm going to cut the heat again and look at that we're just a little shinier a little glossier oh so more thick oh so more thick look at that our familiar came in to sniff it smells that good would you like mushroom child very nice now we're just going to finish with a little bit of balsamic vinegar for some acidic tang and sweetness and color it's kind of like a triple Wham all right let's burn our mouth off I think we're ready to Dish up [Music] shads over the [Music] top [Music] mystical love the toothpick thing you know cuz you don't always got it on you at the fair they actually zip tie your blades to your holster so you can't take it out so like a surf's got to do what a surf's got to do check it out this is the uh the dried chiaki which is softer but chewy so you have some textural variation in there different kinds of mushrooms of course they impart a lot of flavor I'll chew and small it's medieval times we don't care all right got to hit this bread stick let's see a cross on this thing first Olive gardy he that thing is basically a broth Piñata I think we've elevated this from cobbler to Duke I'm confident calling this one a Duke the Scotch egg this is one of my Scotch Egg favorite things at the fair for sure now if I were to rate the Scotch egg between peasant and King we might be sitting it maybe like a blacksmith they're cool but could be richer right is Rich do we value rich richness is being oh yeah oh yeah it's America I mean it's Europe the one beef that I have on it is I wish the sausage was just flavored a little differently and I wish the egg had a different cook on it we're going to cover all that first we got to make our own sausage now this is the spices that I chose here right kind of call it medieval sort of spices that you might find in like Old World Europe we're going to pop this all over the top there we need about 2% salt by weight it a need we're needing meat today oh I'm definitely going to get meat in my bracers whatever is the life of a peasant so yeah we're mashing this together getting all the salt worked in all the spices worked in now this is what makes sausage sausage water we're going to emulsify this together a little bit so I'm just going to add a bit of water in continue to knead and we're going to do that little by little until we have a nice pliable ground mixture oh that's a nice sound [Music] I've also done this with chizo which is pretty dank not very medieval but D nonetheless feel like I'm getting low on [Music] Mana agility maxed good to oldfashioned eggs all right these are already pre-cooked these are 6 Minute eggs right they're going to be softboiled to medium boiled bring water up to a boil carefully lay your eggs in cook them for 6 minutes shockman and ice bath and this is what you got by the scotch Jags they have this little Buffet of like hot sauce and a couple other things they actually offer Chipotle mayo I know very medieval but we're going to make a version of it we're going to call it Merlin's cream which is kind of gnarly I kind of like it though we're going to go with it in the blender we got some mayo naise a little bit of smoked paprika a baby can of is in Adobo a dash of hot honey and malt vinegar lastly a pinch of kosher and [Music] blend into the cream [Music] canister all right so it's time to actually roll up our egry using wet hands because it makes handling the sausage a lot easier grab a chunk of sausage flatten it out a bit and we're going to take an egg peeled egg put that right in the center and curl everything around it but be careful remember these are soft boiled eggs they're delicate pinch your sausage together we're essentially giving our eggs [Music] armor boom all we got to do now is bread these up and fry them into the flour egg wash bread crumbs I think these deserve a double coating we need our dragon eggs to have a thick [Music] skin thing is pretty all right we're going to lower in our eggs this oil is at like [Music] 350 what color is our Dragon going to be dude I'm guessing [Music] yellow beautiful that's soft medium boiled egg that is the texture I'm looking for in a scotch egg a little bit of Merlin's cream why not I got to do some of the hot sauce just a little bit come on Dragon egg to the max [Music] on our peasant to King scale I think I can safely say that's a knight might even be a dragon slayer really damn good the Capstone for our medieval Quest Turkey Leg today the roasted turky leg right beast on a bone this is one of those things that I have to get whenever I go to the fair no matter what there's something about it that just I hate to use this term but it does hit differently at the fair it's 97° out sweats dripping down your back you're just rip it into a hunk of Beast it's it's Primal so with the fair they slow roasted but we're going to do things a little bit differently here we are our beas Turkey Leg so we're just going to take some salt season it up here flip it around season the other side very very ancient medieval technique we're going to stick this in a bag along with some butter fresh Sage fresh thyme and a wee bit of Rosemary lastly some garlic cloves and that's that to the dungeon with ye oh yeah I haven't got the chain mail so we're going to let that go at 149 fah for 24 hours it's going to go gorgeous and supple and soft but still hold on the bone well I don't think we have time to wait all 24 hours I've been practicing my magic a bit with just a little bit of Arcane magic and a good attitude a lot can happen all right so what we're going to do now is just French this thing and make it a little more presentable right for the cold so turkey legs have these big like tendon SL bone things that kind of run all up and down the actual leg itself so if you take some scissors and sneak under it you can actually get rid of them which kind of makes the turkey like eating experience a lot better in my opinion so we we still have tendons running along here pick these up and I like to just take you can do it by hand it's a little easier with a set of tweezers and you can actually just pull these right out of the actual leg itself so you don't have to Chomp into that and sort of Dodge them as you take bites so same thing I mean look at that thing it's like a turkey sword you can go ahead and really remove all little scraps just with the the back of your knife right from here we're not going to do that that looks good enough for me but I'm just a peasant keep that in mind last thing because we're taking this to the grill I'm just going to protect that bone keep it a little on the paler side just for presentation but beautiful look at that we're almost ready to grill but not quite since we're going to grill these turkeys we got to make a glaze we're going to go in with some cherry vinegar Maple scissor and this is just the reduced leftover cooking liquid from our turkey look how gelatinous that is that's a lot of collagen in there a lot of flavor so in with that now we just let this whole thing reduced until it's nice and thick we're just going to skim off some of that gnarly bit from the top and we are looking pure all right looking good nice and reduced we're just going to hit it with a tiny bit of fish sauce not that much if you can taste the fish sauce you've added too much just adds a bit of umami some funk to it check this out and this is really really hot so be careful it's going to thicken as it cools this is going to caramelize right onto our turkey legs and go glorious we're going to make a quick nut crumble to finish your turkey legs off in roasted peanuts toasted sunflower seeds and toasted sesame seeds little pinch of koser little pinch of GP I'm not adding any sugar to this because the glaze is already sweet now we pulse [Music] I'm just going to pull this all in this tray we're going for like some pretty good chunk here I don't want this super fine right we want texture in that crumble we've prepped everything we're ready to hit the grizzle [Music] n [Music] [Music] look at these juicy glazy sticky Dragon Hawk legs only one thing left to [Music] do crusty wow that looks absolutely glorious let's take it out of its undies oh yeah come on look at that you got a nice pill bone this thing is pristine it's like a Fred Flintstone magazine cover it ain't a turkey leg unless you got your horn to go along with it does it get more medieval than this people [Music] [Applause] [Music] [Applause] salude the one thing about the horn you can't put it down so you need the holster mhm look at that pinkness not dry at all perfectly cooked tender as heck it's just pulling away right there you got that sweetness from the glaze the kind of nutty saltiness from that crumble I mean this is like a turkey leg done rat so on a scale of peasant to King man I think this is [Music] kingly that was a good bite good bite yeah medieval renaissance fair food What Do You Think? upgraded remember at the end of the day I am but a Jester so let me know in the comments how you think I did if you guys like this type of video I'd love to make more medieval food so also let me know in the comments we'd appreciate your feedback you can also leave that feedback in the Discord Community where we be chatting hanging out talking about daggers and swords and stuff we've never done that but there is an off topic tab that you could totally do that in and I'll join you the best way support directly is over on the patreon aka the grocery fund helps us sharpen our swords tame the dragons buy the beer for the horn all that good stuff no worries if you can't help out though that's totally fine I think that's pretty much all I got for you today so uh farewell TR [Music]