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A Dish for the First 4th of July... and why it should be on the 2nd.
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- čas přidán 29. 06. 2020
- While we may think of BBQ, hot dogs, and potato salad as traditional 4th of July fare, the Founding Fathers certainly did not. We'll take a look at one of the earliest celebratory meals and explore why John Adams wasn't a fan of July 4th.
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Townsends: Spanish Cooking - Salmon and Onions From 1750 • Spanish Cooking - Salm...
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MENTIONED LINKS
Everlasting Syllabub: • History's Fluffiest De...
Poached Salmon in Egg Sauce
ORIGINAL RECIPES (From The Martha Washington Cook Book)
EGG SAUCE
Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk separately, and stir it into the sauce before serving. This is used for boiled fish or vegetables.
TO MAKE DRAWN BUTTER
Put half a pint of milk in a perfectly clean stewpan, and set it over a moderate fire; put into a pint bowl a heaping tablespoonful of wheat flour, quarter of a pound of sweet butter, and a saltspoonful of salt; work these well together with the back of a spoon, then pour into it, stirring it all the time, half a pint of boiling water; when it is smooth, stir it into the boiling milk, let it simmer for five minutes or more, and it is done.
Drawn butter made after this recipe will be found to be most excellent; it may be made less rich by using less butter.
Boiled Salmon
The middle slice of salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot dish, taking care not to break it… Garnish with parsley and sliced eggs.
MODERN RECIPE
INGREDIENTS
- 2 Hard Boiled Eggs, chopped into small pieces
- 1 Cup (240ml) of whole milk
- A heaping tablespoon of flour
- 1 Stick or 113g of softened butter
- ½ teaspoon salt
- 1 Cup of boiling water
- Salmon
- Salted Water
METHOD
1. Add the milk to a sauce pan and set over medium heat and simmer making sure not to scorch it.
2. In a small bowl, add the flour, the butter, and the salt, and mix together. Slowly add the boiling water while continuing to stir. Once smooth, pour into the milk and allow to simmer for 5 minutes. Then stir in the chopped eggs and allow to simmer for another minute, then remove from the heat.
3. Fill a medium saucepan half full with water and add some salt (about 2 tsp). Set over low heat and bring to a simmer of 175-180°F/80°C. Place salmon into the water and cook until ready (12-15 per pound). Make sure not to let the temperature raise past the 180°F.
4. Once cooked, place salmon on a warm dish and pour the egg sauce on top. Garnish with parsley.
PHOTO CREDITS
Richard Henry Lee: National Portrait Gallery / CC BY (creativecommon...)
MUSIC CREDITS
Record Scratch - Raccoonanimator freesound.org/...
#tastinghistory #colonialcooking #4thOfJuly #IndependenceDay
SLIGHT EDIT: The heaping teaspoon of flour should be a heaping TABLESPOON. Clearly, I need a continuity editor.
That's ok, happy little accidents happen, and then you suddenly have a new dish
Thank you for being a patriot seems a dangerous thing during three times which is exactly...... being a historian I would never steal the gift of researching from you, its a very sad connection but I have faith in the American Spirit its beats strong in so many it's just waiting to be sparked
@@Alethiometernot to get into anything, but there is nothing wrong with being a patriot, it is being a nationalist that is frowned upon.
@@YTistooannoying The problem, in the modern day, is that people often confuse patriotism with nationalism.
This can have... unfortunate consequences.
Nationalism is perfectly admirable and should be nurtured among the people of every nation.
“We do not use less butter on this show.”
_Julia Child has entered the chat._
Gotta love Julia!
bhuuter!
Less butter?! Who would suggest such a thing!
All I have to say is James Martin (British tv chef)
Less butter? Sacrilegious!
WHY IS IT SO HARD TO STOP WATCHING THESE??
Don’t fight it.
Lol! It’s a good ride. I still remember my binge :D
cuz he keeps releasing content
@TastingHistory That's what I was going to say!
wait til you finish them all and have to wait.
In high school, my best friend and I used to pass notes to each other in class written in "Old English." We'd be like, "What's say, dear friend, we skipeth henceforth the day's education, for these studies are so terribly dull. Let us go forth and forevermore explore mischief together!" Oh, how we amused ourselves with our delinquency. lol
Max, I declare thy channel the most wondrous!
That's early modern English, a.k.a. Shakespearean English. Old English would be: "Wræclâstian, lêof−t¯æl lêoflic, we ofgiefan heonon wægn lârhûs râd dôð tôdæg, nymðe twihyndeman mæstling wundrum w¯æcan. Lîefan ûs of pro icût−âgân tôêacan and cêosan atol ætsamne!"
Jordan Macdonald Do you speak Old English or did you just put it into a translation app?
@@macdjord That's why I put it in quotes. We were kids and it was just "old" to us. :)
@@cecilyerker Translation app. And probably a bad translation at that; I had to keep changing words in the modern English version because the translator couldn't handle them.
@@macdjord You, sir, must be terribly fun at parties
Got a huge laugh. I grew up in New England. My mother’s idea in the 50’s of seasoning was salt. And maybe more salt. And then there was... you boiled EVERYTHING. Especially fish. No herbs at all. Now living in Texas with an herb garden, 10 citrus trees, grapes, blackberries and a fig tree in a suburban yard (yeah try that), we appreciate good food. I loved the food I grew up with. But college friends, asking me to help cook good Italian food, wanted me to peel garlic. I said, “What’s a garlic?” So yes. More seasoning.
I tell you what, we use seasoning down here. As much as I can remember, I've never had anything unseasoned. Even water, my family used a cajun seasoning or sugar
@@memecream5834 savory water sounds... intriguing.
My Dad's wife cooked like that. She was Dutch and her idea of spices was salt and pepper. Also, she cooked the heck out of everything.
@@jaehaspels9607 Ah Dutch flavouring (or lack thereof). Dinner at my Oma's house always made me appreciate my mother's cooking (her spices, herbs, garlic and just general flavouring) so much. Oma boiled the hell out of everything and if you were lucky, maybe some salt. Except for tomatoes, those -ironically - got way too much pepper instead! I wonder now if that was, in fact a Dutch thing, or if she just had no taste buds? XD
@@archevenault savory water to go with a savory meal
Max: "...we do not use less butter on this show."
Me: ONE OF US! ONE OF US!
Lmao!
Yes!!!!! Butter is our much maligned friend. Never less butter. I will take an extra lap at the track, and keep my butter thank you very much.
*fisherman's life joins the chat*
YARN GAINZ
Paula Deen called, she said you need a few more butter sticks in the recipe...
I may be showing my age, but that Bill and Ted reference was on point. Most excellent!
And they’re coming back! My fiancé told me I was showing my age with the reference too. 🤣
Party on dudes
And Jurassic Park!
SAME! I was so happy. Lol
I grew up on this! I was about 6months old when the first one was released. It made me so happy to find it and "1776" in the same vid! "Be excellent to each other!"
Ngl, the fact that they died only 5 hours apart is crazy, and also that he was actually unaware that he was the last of the group, which is somehow really chilling for some reason.
A huge fan of "1776", which I saw onscreen when it first came out. It started a lifelong appreciation of John Adams, and, so I must stick up for my man a little. Yes, he was abrasive, often depressed, and extremely thin-skinned. But he was amazingly open-minded, foregoing the contemporary views of African-Americans and of Jews. He and Abigail also composed one of the most wonderful collections of letters in American history. One of my favorite examples of their relationship is his answer to a letter Abigail wrote:
Abigail was extremely intelligent but not formally educated. Realizing she and her husband would be well-known, and their correspondence made public at some point, and ashamed of her writing style, she asked Adams to destroy all her letters to him. He replied: "The Conclusion of your Letter makes my Heart throb, more than a Cannonade would. You bid me burn your Letters. But I must forget you first."
Don't forget cousin Jane!!
Aawwww, that is just too adorable
Terrific :) I always liked JA since I read the old novel by Irving Stone “Those Who Love” also the bio by David McCullough was good. Both very much on his side, but didn’t hide his faults. Can totally see why his fellows didn’t rly like him. Mass is a far cry from the folks from Southern states esp, such different backgrounds & personalities. I had an uncle (may he rest in peace) very similar - overbearing, brilliant, short & cute but not handsome, & right all the time. But hey, he was pretty much right all the time. He knew so much about everything. We all miss him.
lcflngn he sounds like a great guy, what was his name?
I'm also an Adams fan. ✌❤🖖
wait a minute... egg-sauce and that pokemon has an egg. I'm onto you Mr. History
🤣
I saw that too! Hmmmm...
Wait a MINUTE THE POKEMON Plushs could be themed but he probably doesn't have 800 plus to go..." I guess I am making fish today...time to put Magikarp in the background."
@@katiearbuckle9017 he put a magikarp in the episode that he made the roman fish sauce.
Chansey gives eggs to weak and sick pokemon that are nutrient rich and delicious
She probably used something close to cheesecloth. There have been recipes where I've cooked salmon in cheesecloth, it makes removal easier and helps it keep it together while cooking. It's uncommon, but not unheard of.
And it did make it easier to take out.
I was just going to say, why not a cheesecloth? Thank you for this outstanding channel. I'm already looking forward to the next one. Bravo!
Yep just saw this comment after I posted mine.
That is what I said! I actually said it out loud 😂 cheese cloth!!
Cheesecloth was my thought when it came up as well.
I think I may try this for our dinner Saturday.
"We do not use less butter on this show. "The spirits of every southern cook have just entered the room.
"we do not use less butter on this show"
That's The American Spirit!!
That's actually the french spirit. Compare an American omelet to a french omelet.
We like sugar.
Thicken is what’s happening to me from trying these recipes
🤣 you and me both
Screw the freshman 15, this is the quarantine quarter-hundred (or more like full hundred).
That "drawn butter" is closer to what we would now call a bechamel, made with beurre manie rather than with a roux. And I would use cheesecloth to wrap it, since that may be closer to what Martha Washington had as mosquito netting. It would help hold the salmon together, and perhaps provide a little insulation from the bottom of the pan. Thus, a slight change of vocabulary brings the recipe right into the present.
Exactly what I was just about to type. Glad I did a light stroll through the comments before I did =)
Hey friend, how's your day going so far
Good morning friend, how was your night?
I just want to appreciate that you are honest when you dont know something, or when you feel confused about something. It makes it feel more genuine that a *person* is talking to me, not a presenter or some face figure.
Do you take suggestions?
You did an episode on food that toppled a king, but there's one king who died literally directly due to food: King Adolf Frederick of Sweden was a famous glutton and died after consuming an enormous final meal in 1771, and his death is often attributed to Semla, a cream filled bun, which may have given him food poisoning
And Henry the first died after a meal of lampreys.
Could make a series of dishes that killed monarchs.
The King slaying feast
It’s in the calendar 😁
@@TastingHistory excellent. I await it eagerly.
I definitely didn't misread your comment and wonder how many times Henry died...
And Henry VIII just being Henry VIII
Instructions unclear, I ended up summoning the ghost of john adams
I accidentally summoned Thomas Jefferson. He just talked my ear off about macaroni and cheese
BWHAHAHAHA HILARIOUS im dead...too funny
just remember, you have to let him take as much of your salmon as he wants. Thats the rule.
I always feel strange when Americans use britishisms like "bollocks"...
But seeing as it's you, Max, I'll make an exception
Thank you. I love British slang too much to give it up.
@@TastingHistory And I would be a heartless beast to make you, my friend. Keep up the good work x
The proliferation of British tv and lot means it isn’t uncommon for us to adopt English terminology
i laughed, its so out of place on this channel hahah
I just got a degree in history and American studies in May, so this is the best channel to discover.
As one with a BA in American Studies with Minor in History (me) would say... What are you planning on going to grad school for?
“😂 We do not use less butter on this show. 😐😠”. Lol
I don’t think we can be friends if you believe in “less butter”. 🧈♥️🧈
'Less butter?' I am not familiar with these words. It looks like English but it just sounds like gibberish.
Personally I put a stick of butter in my oatmeal every morning. How else are you supposed to eat it? Raw?
Truly, a man of principle.
there's only enough butter or more butter.
never less butter. XD
"I feel so dumb when I read old letters." Try reading the correspondences between men in the civil war with their families. They are absolute poetry and compared with letters written today modern writings pale in that comparison.
Some of my favorite reading actually! I have a civil war recipe in the works.
people on twitter did "letters from the second civil war" using the same poetic language juxtaposed with contemporary silliness like starbucks and spin classes. it was hilarious!
The Sullivan Ballou letter might be the greatest/saddest love letter of all time. People openly crying in 5th period AP history.
Holy crap I love this channel. Max is adorable and engaging and it just feels like listening to a knowledgeable friend talk about history while you're just chillin out at their house.
Yes very good description!
"Have you ever been to a meeting of the New York Legislature? Everyone talks very loud and very fast and nobody listens to anybody else... with the end result being that nothing ever gets done."
Speaking as a citizen of that state... it's not so different in the modern era!
That sounds like my family.
As a lifetime resident: that's big facts
Love the state, IMO one of if not THE most beautiful states in the union (and I have seen most) but holy hell is this correct. On the bright side I guess it means stuff typically doesn't pass through unless it's been planned well enough for everyone to agree on it...but jeez
Thanks for causing me to say "Then serve it fourth" every time I finish making food at home.
🤣 my work here is done.
Forth, not fourth, unless it's the fourth thing you're serving. Sorry, the grammarian in me is showing (don't frown at me)
@@adedow1333 i like you!
A Dedow - unless, like this meal, you’re serving it on July Fourth.
I just want to comment my favorite quote for the 4th, spoken by John Adams in the musical 1776.
"Hmm... Well, I'll never appear in the history books anyway. Only you. Franklin did this, and Franklin did that, and Franklin did some other damn thing. Franklin smote the ground and out sprang George Washington - fully grown and on his horse. Franklin then electrified him with his miraculous lightning rod and the three of them, Franklin, Washington and the horse, conducted the entire revolution all by themselves."
The best book of a musical ever.
Truly
I concur. I raised my children to watch it every July 4. It’s now a firmly entrenched family tradition!
First time I watched it was with a descendant of the Lee family in college (apparently family lore says he really was that ridiculous).
I’m not sure whether I’m happy or sad they didn’t include my ancestor Benedict Arnold... I have conflicting feelings about that guy.
Hey friend, how's your day going so far
No amount of awful segueways can make us love this channel any less, I think. Charm and wit and brilliant blue eyes levels of this channel is just through the roof!
this dudes really just gonna casually make an egg sauce in front of Chansey like that…
Should have used Togepi for that extra bit of "oh no" XD
In Norway, we have egg-butter for the fish, it is damn tasty!
Butter melted, use an eggslicer, slice egg once lengthways, once sideways, mix, salt more if wanted, add a pinch of pepper, serve on top of fish! omnomnomnomnomnom
Edit; you may also use freshly cut chives to flavor it even more! I recommend it ;)
Hi think some chives would have been a very nice addition.
Wow lots of PROTEIN!!!! Alright!
@@TastingHistory Speaking of Norwegian recipes, it also reminds me a bit of Sandefjordsmør, a more recent invention we use as a fish sauce.
It's fairly simple - boil 2 dl of (whipping) cream until it has reduced to about half the volume. Turn down the heat to a bit under boiling. Stir in 200g of butter in small cubes, season to taste with white pepper, lemon juice, and parsley. I imagine that white pepper/lemon/parsley profile would work well in this, too?
@@dnebdal Sounds delish
@@dorisfromage2349 It is quite nice, and fairly simple :)
If you search for "Sandefjord butter", there are several takes - some drop the white pepper entirely, or replace it with black or cayenne. One I saw added cilantro instead of parsley - it's a flexible base.
You should have made jacketed potatoes. Nothing like a boiling pot of pine resin to get things exciting.
While you wait you can watch EmmymadeinJapan doing it.
I always thought jacket potatoes were just regular old baked potatoes.
Now I'm curious. The research awaits!
@@docclabo6350 Jacket Potatoes and Jacketed Potatoes aren't the same thing.
Hahaha
He always strikes me as a wealthy dowager's favorite nephew.
🤣 waiting to inherit!
@@TastingHistory One of these days you might address your minions in period dress! Wouldn't that be a sight? Now which Pokémon might have existed in history, I wonder...
A recipe from the 18th Century that needs a little spice?
N U T M E G
I see you are a man of culture as well.
Somewhat similar to a béchamel. Nutmeg is still common in traditional ones, so that’s a good choice.
You are one heck of a musical theater nerd and I guess that's why I can't stop watching these.
Yup 😁
My CZcams has been blowing up with Hamilton (also a good show) but I keep thinking Where is 1776?! Such a great show.
@@AdaSotoI'm listening to "Sit Down, John" and wondering why 1776 isn't yelled about more.
@@pothospathic Gosh, it's hot here In SoCal, I keep having to say somebody oughta open up a window!
@@marthapozo4881 Too many flies!
"We do not use less butter on this show" wait, are you actually my husband in disguise??!! Except for the love of history, the two of you share the same love of bad puns, stuffed anime plushes, dated pop culture references, and I haven't seen you in the same place at the same time... I'm on to you now, "Max"...
🤣
I’m laughing too 😂
My family has watched "1776" so many times over the years, especially on holidays. It has been a favorite family tradition.
If you haven't watched it, by all means, do so.
I admit to being an history snob. Your history, sir, is impeccably accurate. It will do.
I try to be. I make mistakes, but don’t we all.
New potatoes in jackets is the name of my biker gang.
Can I join
I wanna join too..me lovvess potatoes...
But this is a new england recipe not Irish
1776 is my favourite musical and one of my favourite movies. "The Lees of Old Virginia", "He Plays the Violin", "Molasses to Run", "Piddle, Twiddle, and Resolve"...fantastic songs, and a history lesson, what's not to love???
Made the drawn butter for our salmon. Listened to you and added Tarragon. I went out on a limb and added some Thyme and a dash of lemon. Either way- original or with additions it was delicious ! We used it on steak and eggs the next morning. It’s now a staple in my repertoire! Thanks soo much !!
I would love to see an episode on soul cakes (or soulmass cakes). The treats were served in medieval Great Britain during Allhallowtide (Halloween, All Saints’ Day, and All Souls’ Day) to carolers (called “soulers”), usually made up of children and the poor. In exchange for soul cakes, the carolers would say a prayer for the deceased relatives of the giver. The souling tradition died out in Britain in the 1930s (the 1300s to the 1930s is a pretty good run), but continues in Portugal and the Philippines and is credited with catalyzing Trick-or-Treating and Christmas Caroling. I think an episode on the history behind traditional Halloween foods would be amazing, but I'm partial to soul cakes all year around :)
I'm sorry but that was a MASTERFUL segue, I dunno what you're talking about.
🤣 a true fan, ladies and gentlemen.
But is she supporting you on Patreon yet? ❤️
I got hooked on garum, now I’m learning to make fish. I’m now becoming a historic cook
Wait, you're learning to make fish? Seems biologically improbable, but alright
minimooster he is Jesus
@@minimooster7258 Mermaid/merman? Merperson??
@@dorisfromage2349 i figured that since they're able access CZcams and have enough open space to make garum without getting murdered by their neighbours, it's unlikely they're a merperson, or otherwise living underwater, but I'm not an expert on merpeople, so maybe?
"Give my regards to Abigail next time you write about my lack of moral compass"
That was my first thought when you mentioned Abigail Adams
At least I do my job up in this rompus!
Please write a book. A good Tasting History book. I would love to own one. Thank you for all you do. Your sincerity and warm personable attitude adds to the lessons. You have gold.
What's more American than celebrating on the wrong day, with the wrong meal?
Wait, we need copious amounts of beer!! THEN there is nothing more American!
Well, Americans like American mythology more than American History. Or at least that's what the general populus seems to like.
@@talosheeg I think copious beer is just a European thing in general. Aw hell now even the Japanese are into it tho.
DeathsHead Knight Booze is universal. Humans have been getting bombed for millennia
@@candicehoneycutt4318 There is even some evidence that part of the reason for our modern civilization, and how it has held on as long as it has, is due to beer and wanting it more regularly.
the symmetric man is back
He is dastardly symmetrical
It helps me from tipping over.
I hope you have your 200k balloon on order. You've created a new sport where all of us who found your channel when it was at a few thousand subs come back every day or two just to see where you're at. It's absolutely bonkers how fast you're growing but deservedly so.
Absolutely agreed! 3k what?
This is the first time I've ever seen someone on CZcams pronounce "epoch" correctly. Wish I could give you two likes.
It’s pronounced differently in England, but since it’s an American dish, I figured the American pronunciation was best. 😁
Mom cooked me poached salmon in egg sauce all the time, it's common here in Sweden still!
I’m so obsessed with your channel! As someone who loves history and also food, this is everything I could wish for. Also I really appreciate you putting the ingredient amounts in metric measurements.
Thank you!
I'm actually Irish, but I used to live in Philidelphia when I was in University, and I've seen where Jefferson wrote the Declaration of Independence, Independence Hall, and right across the street, the Liberty Bell.
The moment you mentioned Richard Henry Lee, I had to restrain myself from quoting 1776 quite ferventLEE
@kaelang12, absolute-LEE! 😁
This channel is the best. Max, you're a gift in these trying times! Just a suggestion from a biased baker...more bread videos! Lol thank you for all the wonderful work you do!
Thank you! It’s funny, for every request for more bread, there’s one for less bread. I’m at a stand still! But no, there will definitely be more bread soon.
@@TastingHistory I totally get that everyone has their favorite. Honestly, I'm just happy to keep learning and cooking along with everyone here.
Hahaha. I agree about “olden days grammar”. A glowing review from then would be like...... “A fashionably fastidious fellow, and a fantastic foray into the forum of food.
I adore well-crafted language of old, it's why I like to read early 1900s engineering manuals. Such beautiful verbiage. :D
you could teach yourself the calculus of variations from the encyclopedia brittanica from around that era (alas, i had a 2nd edition but didn't learn calculus of variations until optimal controls...worth the wait--total brain candy). and you could teach yourself tensors from j.f. nye's "properties of crystalline materials" (even if that was published , when, in the 1950s?). i can attest to teaching myself tensors from nye because i actually did. as an undergrad. that's how clear those OG texts were.
Thank you! As a July 2nd birthday person, I feel slighted that few know that July 2nd is the real day to celebrate! lol.
Found you with Garum (like everyone else), sticking around for the long haul. Keep up the most excellent videos Max!
i found max via his 1920s birthday cake recipe...on my birthday! so i subscribed i think on the second video i saw and am now a patron on patreon like 1 week later--as soon as i heard he had a patreon page. which was just now. :D
I enjoy that they had to specify a 'perfectly clean saucepan.' Were people using dirty saucepans to cook? How gauche.
Don’t tell me you’ve never just given something a light rinse before cooking, Mo. 🤣
@@TastingHistory never! But mostly because I don't cook, I just watch videos of other people cooking. :D
That old bacon grease is 'seasoning' now. Heheh
When looking at the history of written recipes you find there are moments when somebody had to have the epiphany to write down specifics so that recipes could be replicated correctly by people reading them. Think things like specifying a tablespoon vs a heaping tablespoon, for example (or even what size is a tablespoon?) Given that the recipe Max used was printed in the later 1800s, this is when some of those things where being realized and incorporated more than before. It could've been from the original recipe if it really was one of Martha's but it could've also been a for the time modern inclusion. Much like how Max translates the recipes into temperatures for our ovens, since not everyone is Townsend's with a cooking fire nearby ;)
In terms of dirty pots, hard to say for certain without seeing the context of the other recipes. But in cooking as a concept some sauces/gravies build upon the cooking of the protein of the meal to create. The leftover bits in the pan from cooking the meat are considered gold for those kinds of recipes. So it may have been a note not to make sure the pan hadn't been sitting out with rotted food in it for days on end (which wouldn't have been a thing for them anymore than it is for us), but rather to let the cook know to clean out anything cooked in the pan immediately before this recipe as they wouldn't be needing those leftover bits.
Yes, because I've definitely never used the same pan multiple times without cleaning it so i could reuse the oil and not have to clean a pan. that's defiantly not a thing I'd do...
I have, once again, hooked my mother on another food/history related youtube channel. I have found my purpose in life.
I love the fact that THIS is the video that offers the "Binge Every Episode" playlist after I've become acutely aware that I have been binging this all day.
Sir, I thank you for all the recipes that I will be subjecting my family and friends to, and making their lives better as a result.
Regards, a fellow historical foodie since basically birth.
Haha we all feel dumb reading old letters, you’re not alone 😂 this is so cool, thanks
I tried to read a book in Early Modern English and my head about exploded lmao
Extra points for using 'bollocks'!!! (British slang)
One of my favorites.
realavi i had to rewind to make r that he actually said "bollocks".....love it! It's one of my favorite expressions.
I've always been fond of blithering, blighted numpty, and dollophead is a classic of course... ;D
@@theofficialinali gormless is also good.
I never thought I would actually enjoy a CZcamsr asking to smash that like button, but yet, here I am, proven quite wrong by your videos good sir. Keep up the outstanding content!
Thank you!
God the cheeky look on the face of that little servant boy in the intro gets me every time. What a sneaky, sly boy
That was a BRILLIANT segue! 😁 And truthfully, exactly things like that are the reason we ❤️ you!
Thank you 😁
Well that does it. I’ve accidentally binge watched Tasting History and had one of the most enjoyable afternoons since quarantine started. So witty, so theatrical, so informative and so well presented! I felt I had to express my appreciation so off to Patreon I go. Even though I’m not back to work yet the entertainment value is priceless. Thanks, please keep up your good works
I stumbled across this channel a few days ago by complete accident. It's bloody great watched ALL the videos already.
yeah--i binge-watched my way through in about a week!
1776 the Musical? A man of culture!
Man I really love your content, this is extraordinarily well done considering you only started during the stay at home order. Excellent writing, excellent editing. Do you have previous experience making youtube videos?
I don’t, but I watched many hours of other youtubers giving tips on how to make them. I do have experience in story telling though, and isn’t that what it’s all about?
Well damn, very impressive. I cant lie and say I havent tried looking for your other channel lol. Keep up the good work!
@@TastingHistory I love stories and food! What could be better than the history lesson as a story (the way my mom would teach me) and super tasty food?!
A different Pokemon in the background of each video is a nice touch too 😂
I watch a fair amount of youtube but have never supported anyone on patreon (i know i should...) but your channel is a newfound favorite and I'll definitely support!
Thank you! That’s very kind.
The cheese cloth/mosquito net method works with a tall pot and a cooking spoon. You suspend the fish or dumpling dough from the cooking spoon over flavored water and steam it.
About the comment of reading old letters - Don't we all. I love you Max, thanks for making us feel a bit better and showing up the wonderful history of cooking!
Glad I could brighten your day : )
Ah yes. The day I ('d usually) have to tell my American guests that no, we don't celebrate July 4th in the UK! As part of Anglo-American relations though, maybe I could make clotted cream and scones and sip my tea thinking of what might have been? Or as I live only 1/2hr from Jane Austen's house, how about some "White soup"? Max, please please have a go at white soup! I'd love to see what you make of it!
Ill have to find a recipe! I don’t know it at all.
@@TastingHistory "Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two anchovies, a few peppercorns,a bundle of sweet herbs, two or three onion, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clear off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot. John Farley, The London Art of Cookery, 1783. "
It sounds... delicious...
Jenn has it. I should be getting a Martha Lloyd cookery book soon (she lived with Jane Austen) and I believe there's a recipe in that too. It's mentioned in "Emma" (I think???) (not the recipe, but that white soup was needed before invites could be sent out for a ball)
@@jillp1840 Bingley mentions intending to send round his cards for a ball at Netherfield as soon as Nichols has made enough white soup, so there is that. (Don't get me started--I've read them all so many times I can probably recite them all.)
I love reading the book John Adams by David McCullough! His letters to his wife are EPIC! You literally read the love they had for each other as well as his love for this country!
BTW I am currently binge watching your channel from start to present!! I’m loving it and the way you tie history into each episode! Keep up the great work and stay safe.
As a Brit, I am impressed with your use of that good old British term, Bollocks especially as it was used in the correct context.
Max saying Bollocks warmed my british heart...
I’ll say it again. You are a national treasure. Thank you for this channel.
"Mr. Adams, *leave me ALONE!*" Lol!
I played Jefferson in 1776 years ago and always feared that top note.
Max, the next time " mosquito netting" bags are mentioned, reach for some cheesecloth. A few layers, cut to the same size, with the food contained within, a grocer's twine tied to close, should do the trick! It is cotton as well, so safe to use. Thanks for the great recipes, in the context of their history. Love the show!
Between the history, and coments like the butter and most excellent Bill & Ted reference you absolutely NAILED it.
“We do not use less butter...” my personal philosophy in cooking👌
Mine, too! Amen!
Absolutely adore your channel, I'm so glad CZcams recommended it to me! Also you're such a good host, you've just got that great charismatic vibe.
Thank you!
The use of grams and milliliters just earned you a like, subscribe and faithful watcher from Switzerland. Thank you good Sir.
"Most excellent" LMAO that Bill and Ted reference I love it! I've binged this show and I gotta say, I love it! Can't wait to see more, keep up the great work!!!
The jurassic park reference was great. Holy shit it’s stuff like that that makes this channel even better. Goddamn I’m glad that I found this channel.
Thank you!
@@TastingHistory Ah ah ah, you didn't say the magic word! Ah ah ah...
Nedry met a fitting end, surely!
I was so relieved to hear you say you had no interest in turtle soup. Gives me chills. It’s like kitten stew or Puppy Chowder.
Try sauce gribiche! It’s an egg sauce but has the chervil and tarragon you mentioned plus capers.
It is *such* a relief that you do not use *less* butter on this show.
'we do not use less butter on this show'
-looking like a maniac into the camera
dude, i watched several episodes, im joining in, greetings from austria, centra europe :-)
I just found this channel and I have to say... Why haven't I found it earlier? The entire concept of this channel is my absolute favorite subject: Culinary History.
I love seeing and hearing about what the people hundreds or thousands of years ago ate and drank.
I remember back in middle school I was torn because part of me wanted to be a chef but the other part wanted to be an archeologist, the indecision always killed me but you just showed me that if I hadn't been so close-minded to the idea I could have been both. perhaps it's not too late perhaps after the pandemic I can go to college and major in anthropology, and perhaps go to a culinary school.
I was thinking Hollandaise Sauce when you first read the recipe, lol. Hollandaise is quite good, so if this seems to be a lighter version of it, then you know it's going to taste delicious. It certainly looks delicious. The use of the net bag is interesting. I think a large percentage of people tend to believe that those in the past ate very bland food. I love how you are able to prove that idea wrong and, if I dare say so, I think they were far better cooks than we are today. Not only did they cook unusual and, sometimes questionable items, they also had to learn how to make them taste good. They were not afraid to eat the odd bits that we today would normally throw away. Those cooks of old really knew what they were doing in the kitchen. Waste not, want not. Thank you for sharing these culinary treasures and for teaching us about the histories of different foods. You'll be reaching 200,000 subs here soon. You deserve every one of them. ;)
Oh, I've actually had turtle soup before. It tastes alright but, it was very stringy. Or at least the one I had was.
I’ve watched all of your videos and I love them. I never comment. I wish you uploaded more often since I have had to resort to looking for other things, I have already watched the great British baking show 2-3 times and there is no comparison besides you, although you MAY JUST BE BETTER! I’ll need more videos to really evaluate that. Nothing holds my attention easily but I love how you also taste what you make and describe if it is good or not. I think it would be great to do a series on the history of more staple items as well and making the first known version as you have done with one or two recipes but for example I think pasta, bread, oatmeal, the first pasta sauce, coffee, tea, wine, beer, hot sauce, whatever and finding the earliest recipes possible. That would be great!
If Max starts to make merch he needs to make a cook book of all the recipes he’s done so far.
Victory
Hey Max! I love your videos so much! I would really enjoy it if you made an episode about your sources for some of these oldest recipes and who was out there writing them down! What are some of the first recipes and what what the first 'cookbook'? Thanks!
The plush Chansey in the background of a video with an emphasis on egg sauce is both apt and appreciated.
That sauce is similar to a hollandaise!! Love you Max....you are awesome and so fun to watch and listen to!! Keep the videos coming until you get your own TV show!!
It brings me immense joy seeing your subscriber count rise. The dish looked excellent!
I have Martha Washington's cookbook! Our founding fathers and mothers were pretty amazing people.
Is yours this one or the one released in the 40s? They duel for authenticity. (Though the latter is more likely to actually have been from her kitchens).
It is the 1940 edition. My uncle gave it to me along with a booklet of Recipes from the Personal Cookbook of Thomas Jefferson. The best part of it was the letter he wrote with it. He never writes anything and he actually wrote me a note. These cookbooks will always have a fuzzy place in my heart. ❤
@@TastingHistory on this topic, your link to the cookbook goes instead to the July 2nd press release!
One of my favorite things in Martha's cookbook is the original recipe, and then there are three to four variations with the added "Another", "Another Way", and "Still Another Way".
I know it's still relatively popular today, but, it would be very interesting to see an episode about Baozi or Asian buns.
Topics:
-Savory and/or sweet
-Ancient recipes
-Ancient steaming methods
-Comparison to other stuffed bread/pasta
-Frequency in anime
-Cultural/geographical differences
We love your channel! You often ask if there is anything that we would like to see you make. Our family is currently studying Ancient Work History, beginning with the Stone Age and going through the last Roman Emperor. As we head towards ancient Mesopotamia, Greece, the Indus Valley, etc., we'd LOVE to see what kinds of foods they ate and try to make some stuff. We typically don't eat meat but totally realize that meat was where it was at back then, so we're flexible. Keep making great shows; they're so much fun!