Dining First Class on the RMS Titanic
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- čas přidán 11. 04. 2022
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LINKS TO INGREDIENTS & EQUIPMENT**
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Sigma 24-70mm f/2.8 Lens: amzn.to/35tjyoW
Green Chartreuse: bit.ly/onlinebottlesmax
Leaf Gelatin: amzn.to/3NY6Y5S
LINKS TO SOURCES**
Last Dinner on the Titanic by Rick Archbold and Dana McCauley: amzn.to/3tqNz5s
Titanic, First Accounts: amzn.to/3L2f7UH
The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: amzn.to/3KSKock
The 10 Best Titanic Survivor Stories: amzn.to/3wioSK3
RECIPE
Ingredients:
16 sheets Gelatin (or 4 envelopes of powdered gelatin)
3 cups (750ml) Water
1/2 cup (50g) Sugar
1 cup (250ml) Chartreuse
2-4 ripe Peaches or a large can of peaches in syrup
1 cup (250ml) Simple syrup (not necessary if using canned peaches
1. Soak the gelatin in cold water for 5 minutes.
2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.
3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.
4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.
5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.
6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 - 24 hours depending on the depth of the mold.
7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.
8. Top with Italian meringue or whipped cream, and serve.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #titanic #firstclass
Thank you all for sticking with me during this series. It was so fun to make and I hope to revisit the topic someday, but for now, that’s all she wrote.
It was awesome! Very fun to watch and it's what made me subscribe since i love the titanic topic :3
I hope to see more themed episodes I. The future. Things like maybe a Wolds Fair or other big historic events that could all link together this was very fun to get a deeper look at the Titanic
Absolutely loved it and would love to see more historical events covered over 3-4 videos, really made each video feel like they were building upon the last.
I have really enjoyed this series. Thank you so much for all your hard work. 🦋
As much as it saddens me to see this series end for now, I'm excited to see what comes next from tasting history
The Titanic sank when my Irish grandmother was 14 years old. She made the third class trip to America herself at 16. There was growing unrest in Ireland preceeding the war for independence. My grandmother's older sisters took her to The Plaza hotel for tea...the fanciest restaurant she had ever been in. Recounting the experience to me, she told me about a red wine jelly being served with Crème anglaise. She told me she almost wept because it was too pretty to eat.
Thats very Awesome. Very cool story about your grandmother. Hold on to those stories and memories
Most of those third class survivors made a wonderful lives in America 🇺🇸…. Their grand children are very wealthy these days…
@@bulldogfightingforfreedomI'd honestly hate it if my ancestors were Irish and I lived in America lol
@@aicergAs a Swede, if I lived in America and my grandparents came from Sweden I would be thoroughly disappointed
@@aicergSupposedly one of my ancestors got a land grant to live in Virginia (Farrar Island?) decades before the Revolutionary War. Then, for some strange reason, their descendants decided to move to the Appalachian Mountains instead of remaining in the eastern half of the state.
During the Civil War, they left the mountains and moved to DC. Then, for some strange reason, they actually moved back to the Appalachian Mountains in the same exact county after the Civil War.
I really wished my ancestors had stayed in DC.
That jello used to be EXTREMELY FANCY in the Gilded Age gives a lot more context to why 40s and 50s cookbooks so heavily leaned on jello monstrosities for fancy dishes. "Instant gelatin is a thing now! Everyone has a refrigerator! Everyone can be fancy! PUT BOLOGNA IN YOUR JELLO SALAD"
Savory gelatin entrees were a fancy thing at one point too. Really, beginning with head cheese.
Imagine a hundred years from now there's mass-produced caviar and people suddenly start using as a topping on Caesar salad to make it seem fancy or something.
My mom adored embedding vegetables in jello. Probably why so many of us baby boomers have trust issues.
No lol
Lolol❤
Thank you for being honest and letting us know you didn’t like the gelatin. It’s refreshing to have a cooking show with an honest cook.
Several cooking shows have the people cooking saying they don’t like certain things, usually quite loudly.
@@hannahcorinne5388 RAW
@@QuantumLeap89 No, some older recipes just aren't very appealing to modern tastes. Or at all, in some cases.
@@Halinspark BS
@@QuantumLeap89 It's literally just sugar water gelatin and flavoring, how could he had made it wrong. Also it's ok to not like certain textures or taste that other might like. Also you're probably a troll.
It’s insane that so many of the foods that we just commonly eat with normal silverware today had an entire ritual dedicated to it
Rich people today have new stupid rituals
@@monsterhunter445yeah like sacrificing children
It still like this tho
@@allisonleonardo5459l actually agree with you
If you got to a fancy enough place it is still the same. Well maybe not quite as extreme in terms of the expectation of following everything to the letter.
I never knew *just* how grandiose Titanic really was. All I ever heard about it was its sinking, I liked learning more about life aboard, makes it actually feel real, rather than some "distant" history
ok
Yes! Exactly! For some reason I’d always assumed the rooms were small to maximise how many they could cram in, like slightly bigger versions of the rooms on the Hindenburg. But these are huge! No wonder the ship was called _Titanic!_
He ridicules the modesty issue for women's clothing back then (understandably!) , but it seems once that Pandora's box was opened, it never shut. Are we really better off today, standing behind fat women at Walmart with horrifically printed yoga pants and not even a shirt to cover the butts the size of oversized beach balls? Not all change is progress.
@@kaitlyn__L I thought Cameron’s “Titanic” showed this aspect fairly well. Rose’s private suite was as large as one at the Waldor-Astoria today.
@@AdmRomulus Not everyone saw that movie
so many titanic series focus so much on the disaster itself, it's actually so refreshing to have a series going in depth into the smaller and oft forgotten details. this and the ancient rome series are my absolute favourites of yours so far! thank you so much for the wonderful history and recipes you share with us!
I mean … I think the titanic covered most of these topics in a subtle way that didn’t make the movie 10 hours long . They had a very in depth dinner scene, showing the abundance and gluttony of the rich, we saw rose had 1 of the private suits , we saw what E deck looked like, the 3rd vs 1st rooms/ leisure room . I think they did a good job of painting that picture for us
If you like his Rome vids, then I've gotta pitch you a new channel I found that's just getting started called Imperium Romanum. Amazing content. They do a lot of on site filming and period dress. They focus on the little details surrounding Roman life, rather than the major events.
honestly i’m always searching for the more detailed stuff about titanic and i highly appreciate this video
to be fair no one would give a shit about the titanic if it weren't for the collision
@@fortysevensfortysevens1744 nah i think the ship is really interesting even before collision
I once had a very distinct flavored, yellow-green tinged jelly at a relative’s house as a kid and to this day I have no idea what the exact flavor is. You described an herbal, medicinal taste due to the chartreuse and it’s some what on point. The color of this gelatin reminds me of it and I’m so intrigued to see if it is my childhood jello.
maybe woodruff?
Perhaps it was yellow chartreuse?
woodruff flavour very common in germany...maybe even the most eaten jello...i hate jellow but i love woodruff flavour ...its bright green
i bet it was waldmeister/woodruff
@@samuelthiexl actually agree with you
Fun fact, I went to school with a girl who was a direct descendant of the Thayers. I remember she had her aunt come in and talk to our class about them and the Titanic in general, was pretty interesting.
I was so caught up in him telling the story, that I had forgotten it was about the food lmao and then he cuts to " SO WHEN YOURE FINISHED... " I was like oh right 😂
Same! XD
Yeah me too!
Tends to happen with these videos
Same
same here 😂
You know, as dark as this might sound, you could probably do a series on "last meals" of (in)famous people. What did Lincoln eat before going to the theater and so on. LOVED the Titanic videos!
I’d like that, if I can find the information.
Lincoln enjoyed a "Virgina roast fowl with chestnut stuffing, baked yams and cauliflower with cheese sauce."
Edit: and Mock Turtle Soup.
Like what prisoners are? Or just what (in)famous ppl are in general? Either way, sounds like a fantastic idea! 👍🏻
Amazing idea!
Be good time for Halloween I suppose.
My Mothers father was nearly put to work on Titanic as a very young boy to clean shoes etc. Instead his parents and him moved to France to work on a large estate. The owner of the estate had an early plane which my Grandad learned to fly. At the start of WW1 he wanted to be a pilot but having some German ancestry ( middle name Hanover) changed it to Albert and joined RFC at the age of around 18 I believe. I know he was shot down three times but survived the war. When ww2 started he wanted to join the RAF as a fighter pilot but was to old so became an inventor in Portsmouth Dockyard.
It's pretty incredible to think how they kept all the food fresh. That is a massive amount of food to pack for a long voyage. I mean, these days, cruise ships stop in ports and could refill their stocks of food. Thank you for these interesting Titanic videos.
Yes! I was just thinking this! I would love to know how they prepared for such a long journey. Especially when you consider the standards the first class passengers expected. It's not like they would have been okay with canned food lol.
THEY HAD ELECTRIC REFRIGERATION
@@chuckschafer942 yeah, but that’s a lot of food they’d have to refrigerate
Ice from the icebergs???
@@Kabup2 i don't think there were any icebergs near britain at the time of the titanic's departure
All along this series, whenever a person's picture was shown, I would immediately look at the dates to see if they survived and if they did, how long did they live.
It's one thing to know the numbers of victims but when you see their faces and more over when you hear their stories, it just brings your closer to them.
I loved the Titanic episodes, thank you Max!
i did exact same thing! a few times i saw men that had sometime between 1914 and 1917 as their death date and realized they probably survived the Titanic sinking only to die in WWI. also, seeing one of the chairmen of the White Star Line of all people in this episode made it to 1937 while so many others died that night was frustrating.
It's super powerful when you learn about who these passengers were as people, and the impact that their deaths had. I recently read about how John Jacob Astor IV was on the Titanic with his wife, Madeleine, who was pregnant. John didn't survive, but Madeleine did. When their son was born, he became known as the Titanic Baby.
I did the same thing ...
I did as well.
@@fullmetalfunk that is sick to me that some people like that made sure they made it into a lifeboat, but it was very satisfying to see the old man who married the 18 year old die. hopefully she got to live a long life with an age appropriate husband after he died.
Tears started to fall when Max mentioned they (the Strausses) were found in each other's arms - I've known their story for a long, long time but it strikes me, especially poignant, now that I am a widow. My husband and I were that close, always. We were still walking hand in hand in our mid 60s. He died 28 months ago and I am entirely lost without my sweet man. I would have preferred to die with him than be left to live an empty life. He demanded though, that I live on and not die of grief. I promised him that I would do my best to live on.
And I can't believe Max had me laughing at the end. wobble, wobble.
I'd look under things for the flag. I bet the cat didn't eat it, he played with it and then lost interest.
im sorry :(
Unfortunately, I don't think its true. Isidor's body was recovered, but they never found Ida's.
I know exactly how you feel. I lost my husband and best friend 3 months ago and I’m shattered.
I'm young still, but somehow I feel that I might share your fate someday. I've been with my partner for 15 years- half my life! We've been long distance enough that I know either of us can manage on our own, but neither of us would want to. My sympathies, and I wish you the best.
Totally agree with the cat though, check under the blankets or whatnot that kitty sleeps on
I’m so deeply sorry for your loss. What a beautiful marriage you had-you’re so fortunate to have been able to find someone to spend your life with that you remained that close to for all those years. I can’t imagine how much pain you must be in ☹️. I hope, one day, you will be able to find happiness again (not that you’re not happy now, but I hope you understand what I’m trying to say..)
I love how meticulous he is, going through every detail of what, by all rights, should be an incredibly simple thing to make. He takes the authenticity seriously and i respect him for it.
It’s strange to see how much more intricate interior design and clothing was back in those days compared to now. The level of detail to the architecture was something you don’t ever see today
yeah i love classical things it’s so beautiful but nowadays it’s the curse of minimalism so everything is losing uniqueness,variety, detail, and also over simplified
Minimalism may not be the prettiest, but it is less costly and uses far less resources, which are important perks in their own right.
@@JH-no8sy discarding identity and beauty for pure utility is shameful.
Nowadays we have to take design considerations for safety, usability, cost, reliability etc. Eg you would have to use inflammable materials, non cancer causing materials which limits the amount of design you can do
@@rosechirackaljoseph5345 you say this but modern buildings are often built out of cheap, unreliable materials which are often a fire hazard. I’ve seen many of these new buildings fall into disrepair within a decade whereas the old buildings remain standing and in good order. It’s pure laziness, nothing more.
I loved this Titanic series so sooo much!
Thank you! It was so much fun to make.
Me too! I'd never seen this channel. All my history docs, foodie shows, and true/historical crime channels lead to this being suggested to me. Brilliant! I've been bingeing hard! Lol
Me tooooo!
@@TastingHistory Thank you for your frequent mention of the Broadway musical Titanic. It is far and away my favorite musical of all time and is probably one of the most underrated musicals of all time.
Me too! I loved learning a Titanic amount of History!
This is a model for what CZcams series should be. Well-researched, concise, and artfully presented! Bravo!
The fact she cracked a joke, then her husband saying "well that's bad luck, here's a fiver" really shows what wealth can do fo to people's empathy
Well seeing as how the crew butted into a conversation that didn't involve them, they've no right to feel any sort of way about it. And he didn't just chuck $5 at them. He cut a massive part of the conversation out. The men were lamenting that not only was their pay stopped as of the time of the sinking. They had to provide their own kit and had to pay for their uniforms that were lost. The Duff-Gordons were unaware of this and thats not a flaw anymore than people today being unaware of the intricacies of any service industry today. He felt so bad for them he offered them 5 towards a replacement of their kit. Honestly, thats still true today in alot of industry and I don't see too many people fundraising to replace peoples tools after a disaster so they can earn a living. Not only are they out a job but out the means to earn any money
Its also a hell of alot more than they got as surviors from white star. Vicitims families often received bills instead of compensation. The damages were limited to whatever the salvage value of titanic was. Since only 13or so life boats were recovered all claims were paid out of that. The freight and insured luggage claims brought total payments to 662,000 out of claims exceeding 16 million....some pursers kit didn't even factor if the astors couldn't even get fully compensated.
@@evil1by1 Different times an all that, but empathy goes a long way with context. The context here is, rich or not they were still cracking jokes in front of people less fortunate in a moment that said joke was uncalled for. If they thought people's ears just turn off when THEY don't want people hearing them, that just shows even more that they lack humanity. The long and the short of it-- The rich made a joke in bad taste on a tiny boat surrounded by people jaded by their current situation and then dug themselves an even bigger hole by responding is such a way. If you want to argue that the men should have "held their tongues" because it wasn't a conversation for them.. You can also argue the rich should have better manors then to make such crass jokes at a time like that. No? Seeing history in such black and white.. Both groups were in the wrong. Welcome to thinking GRAY
If they're willing to joke about what happened and brush off the concerns of the crew like that, I honestly think that they would bribe the crew not to go back.
@@DeeBraynt2010 bro if they come back they die. Waves from titanic will just sni them, crew members probably didnt even thought about coming back
@@evil1by1 LMAO simping for dead rich people. They're not gonna pick you, babe.
it is so chilling to me how tiny the contact between the ship and the iceberg was yet it caused one of the world’s greatest tragedies….
According to documentaries about the Titanic that researched reports from the time, workers that stayed on the lower levels of the ship had already complained that there were leaks. Water was coming in from improperly installed windows. The ship wasn't constructed properly.
The iceberg just made the problem worse.
If the laws about lifeboat capacity had been updated before Titanic set sail, this would have been nowhere near the tragedy that it was. The sinking of the Titanic is a monument to the failure of regulators to keep policies updated to follow technology. A replica of the Titanic would never be allowed to sail today without the addition of lifeboats to fit every human that would be ok board
The damage all happened under the water, where the iceberg was invisible.
@@generalcodsworth4417 Actually, it's unlikely more lifeboats would've saved substantially more people. The crew was barely able to launch every lifeboat before the ship sank. The last one was upside down and they had to stand on it. The Titanic sank really fast and the lifeboats were very difficult to launch. James Cameron did a documentary where they tested launching a period-accurate lifeboat. It is very hard with their technology. This is a time period where in many cases entering lifeboats could be more dangerous than staying on the ship. There are cases where the ship sank so slowly that no one on board died because another ship rescued them, but people in lifeboats got swept away by the ocean.
The only real conceivable way to have saved more people would've been for the crew to have been better trained and a way to get every lifeboat full. There was no PA system, so many lifeboats weren't filled because everyone around them had already gotten on.
Mans arrogance and a fatal flaw in design. Once the first hole was made it was death spiral
I’m sad that your Titanic series is coming to a close. It’s been so good, both the history and the food!
I’ll definitely revisit one day.
As a long-term Titanic buff, I loved the whole series! I may try making some of these for a Titanic-themed dinner
Same
HMHS Britannic next?
@@TastingHistory I've never been much of a Titanic buff, but this series was so captivating and your perspective through culinary really makes it feel more than just stories. Please do more in the future, I beg you!
The history and story of Molly Brown is fascinating. Born into poverty. Married into poverty. Husband got lucky and struck it rich. Spent the rest of her life FIGHTING poverty. I can see a late 1800s mining town cuisine episode out of this. Perhaps the Rocky Mountain Oysters...?
I believe the food in question would be more common to cattle towns, where the "oysters" in question would be readily available during the gelding season.
Her house is a museum here in Denver, Colorado.
The Unsinkable Molly Brown was a great movie with Debbie Reynolds. It was a wonderful movie 🎥. Had to say it.
t
Debbie Reynolds was a great actress, and that was one of her best movies. I miss Carrie Fisher and Debbie. They were always up to something fun. Thank you for highlighting my comment. 🤡🤡🤡🤡🤡😇😇😇😇😇🥰🥰🥰🥰🥰🤣🤣🤣🤣🤣🤣🤯🤯🤯🤯🤯🤪🤪🤪🤪🤪🤪🤪💜💚💛💙💗🐣🐰💜💚💛💙💗🐣🐰💜💚💛💙💗🐣🐰
Thank you again for highlighting my comment. 💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇💙🥁😇
I just discovered this channel and it’s insane how well constructed it is. The information told here is so unique and diverse about each topic that I’ve never heard about before. Very captivating also!
This series is such a good example of what food history is about, it's just so well presented and you do such a good job examining the interplay of all the different elements involved, and the food is such a good... anchor, for being cast back in time like that.
I love that you’re honest enough to tell us when you don’t like something instead of just telling us everything you try out tastes delicious. I also love that you put things in terms the layman can understand.
Well we do live in an age where truth is negligible and honesty is now a privilege.
Yeah, it’s unpretentious x
My grandmother always kept some type of jello/fruit/whipped cream dessert in the fridge. When she didn't have that, she would open a can of cranberry sauce because she always wanted "just a little bite of something sweet" with her dinner...A beautiful, fond memory of a kind, gentle woman. Thank you for that :)
I bet she was the typical fat bloater American!
A bit unfair, but it's kind of true. When I went to the States the people were enormous, and most of it must be down to overeating on junk food and sweet things!
@steamlocoscrapper lmao. The thing you need to realise about the States is that branding is huge. Fast food and bought food is stuffed full salt, sugar and fillers.
All of the branding and advertising brainwashes the sheep people into thinking the food is healthy. They then get fat or end up with diabetes or heart disease.
Meanwhile the food corporations make massive profits selling garbage and the pharmaceutical companies make massive profits selling drugs.
That's how it works in The States!
@@jenniferthomson2376 They overeat big portions and they eat rubbish food, that's why they are all fat.
The food for me, is secondary.
What I love most about this channel is how he narrates these harrowing stories of the past.
He has such a knack for it
Seeing Max react to things he really doesn't like, but tries to find some merit in it anyway, will never get old.
The fish pudding was the best one lol
It’s so horrible that they didn’t fill the 40 person boat. This is all really interesting. My great grandma was only a baby when her family was supposed to board the titanic. They would’ve been in the lower class section. I guess they got there a little late and weren’t allowed on the ship because they had oversold tickets. I can’t wait to watch all these episodes.
Wow. You wouldn't be here if it hadn't been for that bit of luck. That's nuts
@@Qrtuop even they did get on they could have some luck to survive if they were in 2nd class but 3rd class.... nah they dead
Or was it because Great Grandma Doom was written on the ticket???
But is it really horrible? As it was, with them launching boats as fast as possible even if they weren't full. The last 2 boats were never launched from the David's but instead floated off the boat. People wouldn't get in them at first and waiting around trying cajole reluctant passengers on would only have resulted in her going down with the shame of lifeboats still hanging at the davits...in the words of Officer Lightoller.
@@Qrtuop no such thing as luck, only the will of Christ.
I love how jelly, now considered one of the more basic desserts (thanks to Jello and the 50s) was once the height of culinary fashion.
Waiter: Your dessert, Sir.
The dessert: *Wiggles ominously*
I actually hate it.
Better than X in Aspic.... considering they literally put anything into Aspic even things you shouldnt put into savory Aspic....
@@edwardtan1354 talk about my parents
its the reverse of oysters which used to be incredibly cheap peasant food but it now is quite expensive (mostly as the places you can farm them has decreased significantly)
@@ryangrear3430 Nature changes or legal changes? BUt yeah Oysters you're lucky to get for 3 bucks a pop I try not to go above 2 or 1.
I’m going to a titanic dinner at the weekend, I can’t wait to try this
When you read out the supply list for the Titanic in the Third Class episode, I think, I got the same chills that I did when I heard the amount of supplies being read out in the opening number for Titanic. I'm so delighted that you shouted out the musical, and I think it's worth a watch! Initially, I was quite concerned about how the delicate subject matter would come across, and I haven't liked any Yeston/Kopit musical in its original iteration, but Titanic ended up sending me into full-blown floods of tears over how well done it was.
(Yes, Dressed in Your Pyjamas in the Grand Salon as well as Still played in my head during this episode. At the time of writing it's We'll Meet Tomorrow *and* Godspeed Titanic at the same time.)
Update to say that I'm laughing my ass off at the
the
im using subtitles more omg
I had to look up some of the menu items I'd never heard of:
Consume Olga: A clarified beef stock soup, garnished with sea scallops, celery, and cucumber.
Mousseline sauce: an egg-yolk sauce, with whipped cream folded in at the end. Think a frothy version of hollandaise.
Filet mignon lili: filet mignon, but with a slice of foie gras pate on top, served with artichoke hearts. Has a sauce made from beef broth, tomato paste, rosemary, shallots, and cognac
Chicken Lyonnaise: floured and pan fried chicken cutlets, with a white wine pan sauce reduction and a lot of sautéed onions. (made in the 2nd class episode)
Chateau potatoes: potatoes paired down to olive-size and roasted, (made in the 2nd class episode.)
Parmentier potatoes: like a French version of a cottage pie. A baked casserole with a thin layer of bacon and minced beef on the bottom, with a thick layer of flavored mashed potatoes on top.
Punch Romaine: champagne/ orange pallet cleanser ice slush (made in the punch romaine episode)
Waldorf Salad: basically grapes and cut up fruit, tossed and coated in a layer of mayonnaise.
It said Waldorf pudding, is it the same as Waldorf salad I wonder.
Classic French Haute cuisine.
This series was a great window into the inequities of the "Gilded age". An era which is often overshadowed by the First World War, and the 1920's. I'm glad this series did so well. And brought in so many new subscribers. Cheers.
Speaking of wars, a series on what soldiers are in various wars might be kinda cool too haha
The Gilded Age is one of the most interesting times in recent history to me. The stark contrasts between the extremely rich and the extremely poor. Then you have these many very rigid old traditions and at the same time it was a period of great innovation. People were so hungry for new inventions and the social elite used all these brilliant new advancements and mixed it with their need for splendour. The Titanic is a prime example for this. I am so excited to find any documentaries about this time.
Man, we're more unequal now than than
Capitalism on steroids.
definitely! Although the Gilded age in the US is only from 1870 to 1900. :)
This was such a great series! Engrossing in its historical detail, touching in its personal anecdotes and intriguing in its cookery. Thank you so much, Max!
"land sakes where are my smelling salts"🤣
My dad and I threw a dinner party a few years ago where we recreated the last First Class meal of the Titanic. Obv we couldn't get squab (baby pigeon) so we had to substitute Cornish game hen, which turned out great, but the cold asparagus salad was not my thing. My favourite menu item was the Punch Romaine cocktail/palate-cleanser. Can absolutely recommend!
what a great dinner party!
@@7275vrt LOL. Okay, internet rando.
Do you, by chance, have any of the recipies? I love to cook old recipies, but mine only date back to 1940 and recipe blogs are swamped with idle chatter.
what a dad
Now you can order squab online! There are a few different vendors, including D’artagnan
I loved this series
Thank you 😊
You treated this with so much reverence. The menus have always intrigued me, as has all cuisine from that era. I'm happy to have found you. Excellent job!
I don’t think you could ever do too much Titanic! Thanks for sharing all the info you’ve found on the passengers, crew, food, etc.
That’s the most expressions I’ve seen cross your face when trying your food Max, haha! Love the jelly wobble sound effects! 😂 *giggles in hardtack
Thank you for this series. It’s the seemingly little things like the details of the food people ate that brings the next level of humanity to such a giant loss. You did them justice ❤️
I really hope that clip becomes a running gag like the hardtack click.
His expressions are always expressed in the captions too, their captioning skills are the best.
Right? That was an entire face journey before he even said anything! 😆
You should see his parmesan ice cream faces. THOSE were spectacular! 🤣
"giggles in hardtack" I am DYING!!!! 🤣
This series was a herculean (...a titanic?!) effort Max, you really outdid yourself! As a 90s goth who forced her fair share of chartreuse down her gullet in the name of Poppy Z Brite, I think I'll be giving this recipe a miss 😅 Thank you so so much for all your hard work!
Omg, I also blame Poppy Z. Brite for persuading my goth ass to try to like chartreuse 😂
I don't know anything about Poppy Z Brite, but as a black goth (bloth, if you will), Chartreuse, in the absence of absinthe (and sadly/dangerously, sometimes alongside absinthe) was my poison of choice in Japan. At my favorite bar, you could get both for 500 yen (about $5) a glass with all the accoutrement for the absinthe (glass and slotted spoon with water and a sugar cube). Chartreuse, as much as I loved it, (and this happened outside of the bar, so not their fault; it was with a bottle my friend had that he didn't like that he poured heavily for me) landed me in the ER with a second degree burn (from drinking too much and being drunk-cold and passing out in front of a space heater). Still, good memories all around and I would still drink Chartreuse and absinthe if I could get it as cheaply as I could in Japan where I am now.
Maybe Max can follow this up with recipes from Herculaneum (pre-Vesuvius eruption, of course).
90s goth equals today's tiktok genderbenders.
Ah yes... the 90s goth girls... played with the heart strings of this metalhead with a crewcut. Especially the redheads!
I am a Chef/Culinary Instructor (20 years) and I LOVE Food History! I'm addicted to learning and teaching Food History, is naturally I am wild about your podcasts! Keep em coming as there is always more to learn and I am thrilled to absorb every detail. 😁
15:55
I know this meant something else back then but it is just so out of context when it says “Everybody was very gay”
And even "The tables were gay" at 14:53
This is one of the best reactions and tasting feedback so far! I appreciate, too, that Max chose this dish, despite not liking jelly. I hope we see "wobble, wobble, wobble" clips, like we do the hardtack. Finally, kudos on building the Lego Titanic!
Thank you! I chose it for the the wow factor 🤣
@@TastingHistory You had to get a new home just to display it!
@@palmtreebev4971 - What - the Peaches in Chartreuse Jelly or the Lego Titanic? ....Or both?
we definetly need "wobble, wobble, wobble" clips
Love everything about this comment! Love Max's reactions, love the hardtack clip, want the wobble clip and the Lego Titanic is a serious masterpiece. Basically you just summed up my love of all that is Max. Truly one of the best creators on YT.
I’ve been watching sporadically for a while, but having a cohesive series was fun, and haven’t missed an episode! I hope there’ll be another! 🙂
8:40 Max: "but you were still missing something we would consider pretty standard today..."
Me: lifeboats?
I just discovered these Titanic videos and watched all 6 in a row. Thank you for such an interesting look into this unbelievably sad moment in time.
Yes, please do a drinking history on Chartreuse. Very interesting story!
I definitely will.
@@TastingHistory Then make a 'Last Word' cocktail. Trust me on this.
@@znachkiznachki5352 One of my favorite cocktails! I second this!
Accidentally came across this channel. Wonderful content very tastefully presented. Always a pleasure to hear eloquent speech, clear pronunciation, and a pleasing voice intonation. Thanks again!
Loved this episode Max. You're a brilliant story teller, and you've actually gotten me into history better than any history teacher at school did!
Best content on CZcams, it’s so entertaining!
You’re makin’ me blush over here. ☺️🤗
I'd say that this is the last place I'd find you, but considering the recent Level 1912 Backrooms episode you released, it makes sense.
@@commode7x 😭😭
partygoer x game master
It’s *F U N* =)
One of the main ingredients in Chartreuse, is gentian root.
Gentian root is mostly an ingredient used in bitters, and also in the soda Moxie.
It has a very strong Robitussin like flavor.
I’ve reached the 4th plateau drinking a case of Moxie
Gross!
Moxie is absolutely disgusting. I say that as a self-trained soda connoisseur. I'm more of a non-sassafras root beer kinda guy.
@@Skeloperch I agree, I tried Moxie for the first time when I bought it from a Cracker Barrel giftshop, I took one drink, spit it out, and threw it away.
I drink Moxie when I miss working in a shop. It tastes like every fluid in an engine.
I never really realised how terrible the tragedy of Titanic's sinking really was. It was always just numbers and pure facts whenever it came up, so to hear it told like this was really chilling.
This was a fantastic series to watch. The food almost takes a backseat to the historical context. However, I am very taken by your antique gelatin mould and really love the dazzling, art deco feel the shape and color of it give on the thumbnail.
I really think jelly is becomming a lost art of sorts. Apparently those high quality glass moulds are no longer made, and i dont think ive ever seen it offered as a proper desert at a restaurant aside from those little pots at the buffet types.
I think everyone needs to get over the jello madness that took over for a bit. There was that point in the 60s where everything and anything was being put in jello and we all need to heal from hotdog jello and such.
I also think the cheapness of jello has relagated it to a child's desert. It's a shame because one of my favorite deserts to make is a condensed milk jello cake. Hello can be really flavorfully if you get away from useing the premade box
A glassblower has just found their niche thanks to your comment!
@@nibblitman the "à la daube" trend is something I do hope will never come back. Even Terrine is far too... alien to the common palate these days.
@@strayiggytv oh i totally agree.
When you announced you were doing an entire month of Titanic recipes, I gasped, turned to my partner and said "I hope he makes peaches in chartreuse jelly!"
how gay were you and your partner when you discovered that lovely fact!
Flaming 😂
The history of Chartreuse is pretty awesome. Till this day is made in France by monks. It’s been that way for over 500 years.
‘Well, pass my smelling salts’ along with southern accent had me properly laughing…😂
Another wonderful video. Thank you so much. My husband, 83yo, ends every meal with a little cup of jello, sugar free. He also gets it for a sweet after meals at a buffet. He loves it, any flavor. To each his own I guess. I can take it or leave it. You are the best and my favorite videos online come from you. Hope you are enjoying marriage and that you and your husband love each other forever. Thanks again. Be safe, well and happy.
Max's facial expressions while he eats are a master class. You always know *exactly* how it tastes from his reactions.
I have gone through the Titanic that is in Gatlinburg, Tennessee and it was so moving and interesting. When you get to the ship a steward gives you a boarding pass with a name of an actual passenger who would have been on the ship. You find out if you lived or died at the end of the tour of the ship. I died both times that I have toured the exhibit. I highly recommend it!
I did it when it came to LA. Powerful stuff.
This is amazing. I’ve always been obsessed with the titanic, I’m a millennial (thanks, James Cameron) but rarely see anything new. Your content is so unique and lets us see parts of the experience of the passengers that we have never seen before. So impressed with all the meticulous work that goes into your videos. I subscribed.
I loved the Titanic series. Maybe you could do other historic series: the Tudor court/Henry VIII’s wives, Pompeii, Oregon Trail…
I'd also love to see a Tudor court series! ♥️
the oregon trail 😳
NOT THE DONNER PARTY
I would like e ro see an Oregon trail version
OMG YES TO POMPEII!!!
I admire your willingness to make things that you're pretty sure you're not going to like! And then you go 'No sir, I don't like it, but it's not quite as awful as I thought' and your face while you eat it is priceless. 🤣
Oh my God... I forgot I was listening to a food video, and it seemed absurd to unmold PEACHES IN CHARTREUSE JELLY 😱
This series really showed me how much fine detail was put into the Titanic film in 1997. I would not be disappointed if you did this again! Also, I am sorry about your Lego Titanic!
Noel Leslie , Countess of Rothes escaped the ship in lifeboat 8. The sheer trauma of an event of such magnitude caused
Her to never leave her home for months. Finally, she pushed herself to go dine at a restaurant for the first in nearly a year . She was delighted to get back into some normality and was enjoyed herself while dining , and then suddenly, she was enveloped in a cloud of dread and terror. She felt as if it were that night , and she was still on board Titanic .
She starting to tremble and was stricken with grief and fear. She didn’t understand what had brought this on, and then after a moment, she realized. The musicians at the restaurant were playing The Barcarolle from the tales of Hoffmann. The last time she had heard
It was that Sunday evening, at dinner . It was the last song played before dinner ended . The last little bit of peace and happiness to many whom would be dead just a few hours later .
Max, yours is easily one of the best channels in all of youtube and it always fills me with joy to see your content. You clearly understand the study of historical food is rarely about the food itself, and mostly about our ancestor's everyday lives. Thank you for what you do
This was very entertaining and educational.. I watched perhaps 2 titanic movies, 1 documentary on making the movie, 1 documentary on scavenging the remnants.. but never came across this kind of experience of reliving life on the titanic
Lady Duff-Gordon: "There goes your beautiful nightdress"
Crew member: People are dying Kim
All on deck,
Captain Miller has called.
We reached our final class,
Of the lessons we have had aboard,
This sailing titan laid to rest.
Sweetest ending always the best.
First class, just desserts,
The shock of ladies cycling in their skirts.
A journey through by sea and taste.
Drunken bakers, slush champagne.
Escoffier's mastery from bow to stern.
Rounding this fabulous themed month,
We have loved and learned.
Every video has been a joy.
I look forward to many more,
With our favourite Tasting History Buoy!
You never cease to amaze.
@@TastingHistory *Blush* thank you for semi daring me. It's actually giving me the confidence to try and get out there with my work more.
It's a pleasure to celebrate your work in verse. Congratulations on an incredible series. I'm so glad it's been celebrated as it deserves! Three cheers for Captain Max! 🥂
Fantastic
You are insane! In a good way!
@@Firegen1 hip hip, hooray!
I love that you included a sad face :( in the cc about not being young. It made me smile.
I think I’m more upset that I didn’t come up with this brilliant idea of a CZcams account first. You’re presentation, cooking, research, everything is so great. Love the account and never stop
Lady Duff-Gordon really had a way with words, especially the vase crashing passage.
Titanic Month has been amazing! Thank you for all the amazing food, history, and snippets into the lives of those on board. Like a lot of others here I'm so interested in the Titanic and this is an aspect that I haven't really seen covered before, especially in this way. Such an incredible job, thank you so much!
My Grandma, born in 1906, had many Jello molds and always served them with fruit in the shimmering, wobbly formations. There was even one that included shredded carrots and raisins if I recall correctly.
My Mom would fix that one!! Another was lime or lemon jello with thinly sliced raw cabbage( like chopped Cole slaw) made with or without mayo, vinger, grated carrot!! Oh boy..those jello recipes from the '50's-'60's!!!
I'm from Belfast , and I remember my grandmother telling us about watching titanic leave Harland & Wolfe shipyard, she was 12 yrs old .
I wonder if in 150 years someone will recreate Avacado toast and do the history of Instagram Food. I find the history of food so fascinating, iv absolutely loved this series.
"And then they acknowlage that the food tasted awful despite its great apperance, but ate it anyways and captured their diagusted expressions.Apperantly, they made money from this."
@@orionh5535 Ayo no shade on advocado toast, that shit actually tastes good.
Also, I've never really seen people act disgusted by Instagram food. Rather act over-enthousiastic for something that, while looking very pretty, tastes quite mediocre for its price
22:20: That face - priceless😆
Perfect mix between "I feel so fancy" and "oh my god, this is horrible!"🤣
Great video, thanks a lot😘
3:52 just explained a line from Oklahoma! “With isinglass curtains you can roll right down/in case there’s a change in the weather.” I’ve MD’d that show and I never knew what it was…
on seeing the jelly, my first thought is those neon orange plastic buckets you take to the beach to make an easy sand castle/tower thingy
Loved this series! Thank you for going through all that trouble and research!
About jelly: funny how in most Western cultures it’s more of a blast from the past kind of thing and considered ‘basic’ whereas in other cultures jellied desserts do enjoy a festive status. Not always see-through and not always gelatin-based though. In Southeast Asia the ingredient used to help a dessert set is agar-agar which is extracted from seaweed and actually needs to be boiled.
It's only jelly on its own that has really lost status; desserts made _with_ jelly are't considered any more "basic" than comparable desserts made without it, and sometimes, such as on certain types of cheesecake, the jelly is considered a necessary element to a fine dessert.
I've had agar, it's firmer and snappier than gelatin or pectin
I love agar because it gels at room temperature as well as being vegan.
Edda Van Leemputten:
Thank you for teaching.
Thank you for sharing the etiquette on eating grapes. It’s now the ambition of my life to own a pair of grape scissors. Love this series so much!
I want a pair too! They’re so cool.
I love the eiscue in the background, fitting because it’s an ice Pokémon too haha
Yay 😊🩵
This series is a must for any aspiring chef! It is well researched and immensely informative and entertaining. Thank you Max!!!
Peaches in orange Jell-o was one of the dishes that was always on my late grandmother's Christmas table. (Canned peaches, in a copper ring mold.)
Peaches and cream a never a see in my life well are no not is comb ins@ne
I like the month-long deep dives, as they allow you to get into far more detail and look at a particular event or period with far more nuance.
I greatly appreciate your honesty! (I don't like molded jello/gelatin desserts/salads either!) My late mother, who was a food hoarder, kept boxes of jello that was unopened for ages in what we termed the "secret room" (lots of mostly junk but also food stuffs in case of the attack from North Korea that never came). After she died, my daughter and I attempted to begin clearing some of the junk out and found that a mouse and eaten through one of the jello boxes -- and DIED! I removed his mummified corpse, and my daughter called in professionals who found 3 or 4 more of the same! Needless to say, if that's the effect of jello on mice, I shudder to think what it might be to humans!
Rodents can't process straight sugar like we can, they probably straight up died of indigestion :(
Curiosity, are you guys south Korean, or was she an American prepper?
@@slithra227 Both my parents were "American preppers" although I am flattered that you might have thought I was South Korean! A year after my mother died, my daughter married a young man of Asian descent (not Korean though) with my blessing, and I would be pleased to be the grandmother of an Amerasian grandchild--if that is their decision, of course!
This channel only hit my recommendations recently and man what a great one. Higher quality of presentation and research of history than much of what passes for television nowadays.
My favorite bit of trivia from “Titanic”, during the First Class dinner scene, real Beluga caviar was served. Jonathan Hyde, who played Bruce Ismay, made the decision then that his character was a big eater.
As a descendant of Thomas Ismay, this has been a poignant series. I've been a subscriber and enjoyed this channel for a couple years, and while the story that Ismay dressed as a woman to get on a lifeboat is not true, the detailed and intimate glimpse of the last meals that Max provides here, takes his work to a new level. More please!!!
Man went through so many emotions on that first bite.
Wanted to tell you, the buckwheat pancakes are matched with blueberries (the juice cooked on the stove with a tablespoon of cornstarch until clear, cool a little, then add the berries) on top, and a plop of sour cream. Perfection!
Wow. The Titanic really catered to the upper class. Thanks, Max, for showing so many more pictures than I've ever seen on this and wonderful, interesting information overall. You would've made history class a joy if you were teaching in school. You're so good at what you do.
I love your expressions when tasting the jelly, you'd be good in silent films with that range :)
It's been a fascinating series. Thanks for finding the pictures of people involved, the names and faces really help to add that human element to a major tragedy. Far more than the 1997 movie ever could.
Pleasantly surprised to see that you watch Tasting History too! Love your videos and I hope everything is going well for ya.
Like Max, I too hate jello. It was my very first act of rebellion: I had just gotten my tonsils out and the nurse was trying to literally force me to eat it (ahh, the seventies). Clearly, she and I were raised in very different environments where no one forced me to do anything. At least not physically. While her back was turned I tossed it on the floor and said, "Oops. I dropped it." She was pissed but another nurse came in with ice cream instead. To this day, I refuse to eat jello of any kind and I always feel this childish, mischievous defiance welling up inside me. It's one of the few times saying NO is actually fun. I guess I never really grew up. 😅
Max went through a whole journey of expressions while he was tasting that jelly, didn't he? It was kind of fun to watch!
@Starchild Magic and it goes so well & hilarious with the classical music going on in the background too lol 😂.
I found this channel while watching all titanic related videos. On a previous video someone mention Max Miller's channel and here I am. You earned a new subscriber, really enjoyed the series.
I just stumbled across your page. I’m obsessed! The history and food! I really appreciate your explanations and how deep you dive “ no pun intended “ into the Titanics’ residence. Subscribed and grabbing snacks to binge your channel.
Max: :::takes a bite, embarks on 5-minute face journey::: It's so unusual for you to not like one of the recipes you made; but as someone who dislikes jelly AND peaches, I suspect I'd feel the same way about this one. So sad to see this series come to an end, though; it has been immensely enjoyable, interesting, and educational. Are you sure you can't squeeze in just *one* more??
I want to say this is the third time he's intentionally made something he knew he wouldn't like. And one of those previous times, he discovered he actually liked it. The things Max does for us in the name of (food) science!
@@ValosiTiamata It's basically weird-flavored green jello with peaches... LOL.
@@nahor88 I'd much rather have this than the green jelly from the Medieval period. To achieve the coloration, they literally had virgin (and they HAD to be virgins) page boys urinate into the gelatin. As a parent, I've been urinated on enough times to know I'd rather not have the same done to my food, even if it was once a treat reserved for kings.
But I agree, many of the most exotic and upper-class dishes of yesterday are in the TV dinners of today. History is all about something being considered elite only until everyone else wants it (for example, kilts in Egypt). But it does make you smile when you sit down on a Sunday afternoon to snack on something simple that was reserved for the best of the best only a century ago. Now if only Max (and my wife) could overcome the dislike of certain textures...
@@ValosiTiamata virgin page-boys urinated into the gelatin??! I have never heard that... How does something like that even begin, let anyone become *a thing*??!
@@sundaymourning5329 You'd be shocked at a lot of things that went on during the Medieval Period, especially the mid to late periods. I think Max did an episode or two regarding food of the time (I know he did do the infamous cockatrice and instantly regretted it), but I'd strongly suggest Shadiversity if you want a good glimpse of feasts and some of the more absurd aspects of Medieval cooking.
Needless to say, most of the foods "fit for a king" will likely never appear on Tasting History for good reason.