I've started using more nutmeg in my cooking thanks to that channel. Some of his recipes are amazing. Especially since they come from a time where tastes were

I've started using more nutmeg in my cooking thanks to that channel. Some of his recipes are amazing. Especially since they come from a time where tastes were familiar yet different. It is stepping into an alternate school of Western cousin, different ingredient availability made for different tastes. Another aspects is a willingness to spend a long time on a single dish, without automation, makes certain types of dishes possible that contemporary home chefs are mostly unwilling to cook. The liberation of female labor from the house changed cuisine in America, as it is slowly doing country by country as equality takes over. One of the wonders of traveling is eating food that took all day to make, home made Pho is a good example of this (though it isn't that labor intensive), as is couscous from scratch. I actually have a 72hr "bone in bacon" soup that is in a similar vein. However, now that I am married, I don't have the time to prepare it! Spending 3 days tending to a pot isn't something I can justify anymore. It doesn't help that the one European grocery store that carried smoked bone in bacon shut down years back! (An amazing product!)