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2,013,601 Views • Sep 27, 2022 • Click to toggle off description
One Year Later - Pemmican Stew (Rubaboo): • Rubaboo - Pemmican Stew of Canadian M...
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Feral Buffaloes: By A. J. T. Johnsingh, WWF-India and NCF - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=59426028
Water Buffaloes: By Basile Morin - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=69325891
Buffalo Wings: By Clotee Pridgen Allochuku - Chili's Wings Over Buffalo auf flickr, CC BY 2.0, commons.wikimedia.org/w/index.php?curid=19427130
Saskatoon Berries: By Ken Eckert - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=41916422
Choke Berries: By Foto: Jonn Leffmann, CC BY 3.0, commons.wikimedia.org/w/index.php?curid=109916773
#tastinghistory #pemmican
Views : 2,013,601
Genre: Education
Date of upload: Sep 27, 2022 ^^
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RYD date created : 2024-05-15T02:58:59.453646Z
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YouTube Comments - 5,323 Comments
Top Comments of this video!! :3
I work in archaeology in New York and we have evidence of pemmican being made during the middle archaic period (~4000BC) here. Based on cooking sites and dna residue it looks like it was made of bear or eel, and often included acorn/hickory flour and dried berries as well, basically a meat granola bar
8.2K |
As a Mvskoke (Muskogee Creek) from NW Florida, my family has been making pemmican for many many generations. I have watched SO many youtubers attempt to make pemmican and cry when their attempts go "off" after a month or so. I have tried many times to correct their methods but am always ignored. You sir.. have hit upon the secret I keep trying to impart.... Use exactly enough tallow to hold the powdered meat together.... too much fat and it WILL go off, too little and it will fall apart... also the type of fat you use will effect everything from texture to shelf life.. I said Tallow for a reason.. tallow is the hard kidney fat, that's what you want, it has a much higher melting point and a much longer shelf life after rendering and we find it gives the best result. Being a Eastern Woodlands Band of Native American, we never used buffalo because we never saw them, instead, we used bear, deer, goat, squirrel, various birds, and fish etc.. but the tallow was almost exclusively bear tallow. Also, for us at least, we never made pemmican right off... we dried the meats and used it like that, and only when it dried too much over time, gathered it all together and, when there was enough, made pemmican from THAT. This information is from our songs and oral traditions as well as actual practice which we hold to this day.
3.4K |
"If you want to blame somebody, blame the french" That is the quote I shall live by
1K |
As a plains Cree Canadian, former kitchen rat and Head/Exec chef (28 years in kitchens), and also currently an Archaeology and Anthropology major at University... I have to say this is undoubtedly the most culturally accurate informational video on pemican and the people involved, that I have ever seen. Rubaboo... c'mon, super impressed at the shoutout of the dish and research that went into this video. Over half of my family does not even know what Rubaboo is. Am currently in an Archaeology of Food class, and Bison is my focus project with pemmican being my edible item. Checkin out other videos regarding techniques from what I know myself, and wow... man this video is a beauty! Hats off to you Max Miller.
On a final note. I live in Saskatoon, Saskatchewan. If you are ever in need of Saskatoon berries my friend, jus shoot me a message! We jus call' em berries up here so... ahaha. jus jokin! But seriously, I'll hook you up!
1.4K |
Hey bud. My dad was a a descendant of Mohawks from Oka, Quebec (Sanguingorra tribe). My fondest childhood memories are of him teaching me how to cook. Since pork is really inexpensive, we often made pemmican with pork and raspberries (red and black cap varieties), and a turkey and cranberry version with Christmas leftovers.
In our household, we used the pemmican to add flavor and fat to our carbs, so we would toss a chunk into a pot of boiling rice or to a pot of potatoes ready for mashing. I always marveled at how the berries would ooze streaks of red and purple as they rehydrated. Turning bland, white mashed potatoes or rice into a tie dyed side dish.
Please revisit this recipe and try it out on your channel? My dad (R.I.P.) would be so happy to know that his family history has been shared with the world
1.1K |
I've never tried it myself, but one of the old native women here in my hometown would make pemmican with venison, suet, dried seaweed, and raw honey. I don't remember the ratios, but she would give it out to people wanting a snack and would basically use it to flavor everything she cooked.
She passed away about a decade ago, but I'm still chewing through one of the buckets of honey she had. When she was close to the end she started giving away everything she had to the rest of the town.
A lot of her old recipes and knowledge are lost now, and I regret not spending as much time around her as I could have. You never appreciate what you have until it's gone. Miss you, Aggie.
209 |
My uncle makes deer pemmican every year and gives it as Christmas gifts. But he adds either liquid smoke or teriyaki sauce to the fat as he renders it. Then he puts it through a sausage grinder and into sausage casings. Everyone looks forward to it every year.
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Today I learned that 1 elk = 3 deer, and 1 bison = 4 deer. I'm not sure that information will ever be useful, but you never know.
23 |
After seeing this in Rimworld a million times, I'm finally learning what the hell pelican really is
754 |
I was taught to make pemmican as a kid. Smoking the meat is important (aside from fly prevention) it provides a nice smokiness to the meat. My mother used whatever dried berries she had on hand, but her favorites were blueberries or blackberries. She added a touch of honey to it as well.
Her favorite use was to stew it in an acorn flour porridge. Often she added fresh herbs (whatever wild ones were available at the time), and sometimes fresh berries.
Good memories.
680 |
Saskatoon berries are called "Juneberries" in the U.S.
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"The flavour was the 'memory of beef'", what an exquisitely poetic phrase.
The High Bard of Ireland Ferchertne once refered to Bards as "caskets of poetry", this is on that level. Well done, Keep up the good work
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Im Native American and this video is one of the most entertaining I’ve seen of yours! Choke cherries are local here and i make traditional dry meat. This process is interesting and we dont really make pemmican here anymore so i learned a lot about how it would be prepared.
1.4K |
That hard tack schtick never seems to grow old, just like pemican presumably. Looking forward to next year's segment on the aged pemican culinary creations. It might turn into a great topping for pizza instead of sausage! 🍕
636 |
The hypothetical Pepsi-Coca Cola war you described is a common thing in the cyberpunk genre. Corporations so massive they effectively govern themselves and can raise private armies big enough to challenge actual militaries and take over smaller countries.
38 |
I've made pemmican before and brought it on long car trips. I don't mind the taste so much, it's very much 'eating to live' and not 'living to eat' lol. I find craisins (dried cranberries) help give a nice pop of flavor.
Having a cup of hot tea alongside it really helps desolve any fat that wants to coat your mouth.
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As a Native American, I've been waiting YEARS to see SOMEONE do Native American recipes... But pemmican and fry bread seem to be the only thing people associate with us! But still awesome to see something done in such an awesome way!
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I'm a Métis person and it's cool to see one of my fave youtubers doing a video on my culture. Not a lot of people know about the Métis people.
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i havent made pemican but i have read a few survival guides on how its made and most recommend drying below 150 degrees in order to preserve the water soluble vitamins in the meat. the fat ratio you have correct but the type of fat should be tallow because it has a higher melting point and will keep the meat solid in most temperature controlled climate.
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@TastingHistory
8 months ago
It's been a year, and our new Pemmican Stew (Rubaboo) video is up: https://youtu.be/9GsU5Ymffhc?si=pJ0_9mSCcpTp_ZxP
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