5 Foods that Changed Fast Food Forever (ft.
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- čas přidán 3. 06. 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
#tastinghistory @mythicalkitchen
Speaking of the history of fast food, does anyone else remember $1 menus?
Wendy's Jr bacon cheese for 1$ was my go to.
Memba when little Debbie's chocolate donuts were 50c for a 6pack...I memba..
😔
no bro no one does
that didnt even ever happen stop the cap
Maybe Max should do a mini series: Cleaning Out the Pantry, in which he uses up leftovers from previous cooking adventures.
I would watch that, it's a cool concept.
OH I would be so there. One of my favorite things to do is mystery week, where we clean out the freezer with the leftovers we froze....and create new dishes cause there never is enough of one dish to make back into a meal.
@@jamesfry8983yes❤😊
Malt, Garum, and Hardtack together for the first (and hopefully last) time.
hard tack!! *click click*
Josh seems to be the chef version of "They were so busy trying to see if they could, they didn't stop to think if they should", and I'm in love with the foodie chaos that has ensued.
The great thing about this video is we get to see Max just being Max "hanging out with a friend." We normally see him doing a great job as a professional presenter. Now we see him in a more spontaneous way, just being himself. And both Maxes are fun to watch!
I got to hear Dave Thomas speak several years ago at a business conference. He was telling about growing Wendy's. His VP's were saying they need to do a study on the best place to put their restaurants. Dave said "McDonald's already did that for us. Put a store across the street from them."
A few blocks from my apartment, there is a McDonald's.
Next door to that McDonald's is a Burger King.
I don't know how the BK stays open. There's a big difference between offering someone a choice and offering them an opportunity to crack a joke.
@@SimuLord probably still open as Burger King is better.
This was Subways method too. Especially after Super Size Me came out and there was some hate for burgers and fries. Subway exploded around then and almost every one was near a McDonalds.
@@SimuLord It's a Coke v Pepsi thing. Despite the fact that every large-scale commercial cola ends up being made to roughly the same recipe because of price point being naturally restricting, people have divided up into red v blue teams and keep both going, based on firm ideas that one is better than the other. Then you ask why anyone else would make a cheap cola like RC when they're competing against Pepsi and Coke to make the exact same thing, and the answer to that is to cater to those people who think it's fashionable to reject the two major brands. And if you so desire, there's a tiny market for those willing to pay $5 for a tiny bottle of Fentimans or whatever gourmet, artisan cola that uses actual kola nut, so you have all your bases covered. McDs vs Burger King, vs smaller chains, vs single-outlet diners who also make burgers. All choices for a range of consumption.
🤣🤣🤣
You underestimate how much your audience loves you, we'd watch malt week
My panda express has been open for a year and it's complete garbage
One of my recent happy moments was discovering the mini fridge/freezer I have is the perfect temperature for the Frosty. Put a Frosty in a fridge, it melts. Put it in a freezer, it turns to a block of ice. Put it in that mini fridge's freezer... it stays the same consistency. This was a fun collab.
I will put mine in the freezer let it get rock hard, then I mircowave it for like 15 seconds, Its perfect !
@eecajledo8430 I just eat my frosty. There’s no reason to save it. Also I prefer store bought ice cream which costs about the same, but you get 5 times more product (and it’s available in Frosty-style soft serve)
.
@@electrictroy2010 it's less "save it" and more "eat hot food while hot, will get to the frosty after" and it "melts" by then
@@electrictroy2010 What store bought ice cream tastes or has the same consistency as frosty-style soft serve...? I'm genuinely interested because I'd buy it all day!
Honestly Max seems like one of the most genuinely personable CZcams personalities that I’ve ever come across. He seems absolutely born to be a show host. Quick witted with funny yet polite jokes, very G rated. It’s perfect.
Very talented and professional
Man it makes me happy how popular Max is. Been watching for years and finally he gets the recognition he deserves
Agree. It always makes me smile. I was there at the very beginning, when he thought it was just something to fill the time during Covid, hoping Disney would recall him. He cheered me up and made me think things would work out. 4 years and 2.2 million plus subscribers later...
Max and Jose do seem like swell folk 😊
Garum!
Somehow, my obsession with SteveMREreview1984 caused CZcams to start sending me his stuff.
Dave Thomas was a good man. Orphan who dropped out of high school. Finally got a GED after his successes and philanthropic work with foster children.
My favorite Dave Thomas commercial was for their chicken cordon bleu sandwich. Dave was biking around town in a stereotypical French striped shirt and beret, merrily hollering "bonjour" at random people in horrible French. Then he gets to his destination, which is of course a Wendy's, and says to two of the counter jockeys "BONJOUR MES AMIS!" The one counter jockey looks at the other and mutters, "He's gotta be stopped."
My favorite part of the GED story is that the whole reason he did that was because he didn't want to the poster boy for "education isn't necessary to be successful." He'd always regretted not finishing his education and didn't want his life story to convince kids to drop out like he had. A shocking degree of social responsibility for a businessman.
In the 90s, McD’s had 29c hamburger Tuesdays and 39c cheeseburger Wednesdays… my dad would come home with 20 hamburgers and drop the bag on the kitchen counter like he was dropping a mic.
I remember this! We lived near a McD's that had an In-N-Out next door, so we'd get the boat load of McD's, then hit In-N-Out for the fries!
I remember when a Big Mac, small fries, and a small soda were 99 cents including tax. The most expensive thing on the Taco Bell menu was 79 cents.
Chicken Parmigiana is a derivative of Veal Parmigiana, itself a derivative of the Italian Melanzane Alla Parmigiana. Veal was mostly used in the begining as it was essentially a waste product of the dairy industry in upstate New York combined with the fact that emerging Italian American restaurants in the early 20th century New York also had to compete with a sizeable German population and thus had to expand their repertoire. This can also be seen in the dish Veal Francese, which does not exist in Italy at all, but uses a very similar sauce to how cutlets are prepared in Germany. Before the cutlet was introduced, American Italians were already getting used to beef and tomato sauce together with Steak Alla Pizzaiola, an evolution of the Neapolitan pork based "Carne Alla Pizzaiola", which began to fall out of fashion when the Veal Parm started it's ascendency. Chicken gradually began to replace Veal during the late 1930s and then became the dominant meat after WW2, I'd imagine due to the spread and supply chain changes away from veal, but that's just my conjecture.
Yes but what about the Jonny cakes or the gabagool baked manigot?
I'd heard it was derived from Eggplant Parmigiana
that's what my Nana always made
@@AustynSN
@@AustynSN Yes. The Italian name for eggplant is melanzana in singular or melanzane in plural, hence the name in Italian "Melanzane Alla Parmigiana". But this only tells half the story, and doesn't explain why a vegetarian dish switched to being primarily meat based in the new world (essentially, the availability of incredibly cheap, albeit poor quality meat) and why a veal cutlet in particular was used for this initial switch to meat. For that you need the context of the particulars of the American Italian diaspora in NYC at the time.
5:36 That reaction to Henry Kissinger’s name by Max was absolute gold
That was visceral
@@twiggledy5547I had that reaction too but was soon comforted by the fact that Henry Kissinger is still dead. Pretty sure I ordered Pho to celebrate when I found out too.
"😬"
Henry kissinger jump scare lol
Max's soul was just screaming "YIKES"
9:04 "I also ate some of the paper."
Congratulations, Max. You've found the only carbohydrate present that doesn't have added salt or sugar.
Goat-style 🤣
huh, i was about to go all pedantic on you, but turns out, cellulose is in fact a carb. who knew?
@@oldfrendWeird when you realise just how many houses are made of long sugar chains... among other things
@@GakulonSugar. Is there anything it can't do? Besides prevent obesity.
@@SimuLordsugar doesn't make you fat.
I love their interaction. It's just si natural, just two guys having fun and nerding about food
I would totally watch a Malt Week where Max just got weirder and weirder with each recipie as he slowly lost his mind in the malty madness.
17:00 I watched the Food That Built America episode on Dave Thomas and the guy was a genius. He invented the KFC bucket and the drive-through window. But my favorite story is how he had a problem with people not eating his two-patty burgers because they were bigger than the other burgers on the market. Everyone was eating his single patty burgers. So he added a three-patty burger to the menu, not so people would order it but because the two-patty burgers became the 'medium' option. This got everyone eating the two-patty burgers. That was a 300 IQ move right there.
You just have to wonder what it was like to have a brain like that, tbh. Absolute firecrackers. The drive-through window also seems so simple in theory but I bet Thomas had NO idea how transformative that idea would be to the industry of fast food, despite knowing that it was an absolutely fire idea anyway. You never realise the machinations of your thoughts and actions in the moment
Yes, because America needed to be encouraged to eat larger portions...genius....evil, but genius.
History channel used to be good
@@bryan314Not evil, just opportunistic. Calling something like that evil is not only childish, it also cheapens the term.
@@bryan314 If that's your definition of 'evil', then that word is meaningless to you.
My favourite moment between the two of them was when Chef Josh was chugging a pudding and Max was just horrified.
ya got a link?
@@deathbringer9893 SortedFood US vs UK Food Fight
I was with them until he said “it’s hard to make spice blends at home.”
I lost a modicum of respect for Max’s friend at that point and no longer see him the same way.
@@nicolechafetz3904😂 TC's all the way
@@seanstump8665 tc’s? (Forgive me. I’m old.)
Wait.... his flying starchman idea, animal fries in a bun, actually sounds bomb. Josh is a genius.
I'm so glad you've come this far, Max! I was one of your first thousand subs, and now here you are at 2.2 million and eating burgers with Josh from Mythical. You deserve all of your success.
20:22 I would 100% be down for Malt Week. 😂
If Max does this, he should include Ovomaltine, a swiss staple drink containing malt.
Gotta do at least a malt episode some time between may 6 -- may 13.
If it isn't Malt Month, I'm gonna be devastated
what on earth IS malt?
@@slwrabbits I think it's a syrup (and then a dried powder) extracted from malted grains, which are grains that have been sprouted. That's only my very basic understanding, though.
What you call Canadian bacon, is called, in Canada, back bacon, it is back bacon is a cut of bacon that includes the pork loin from the back of the pig. It is a leaner cut and looks like a slice of ham, instead of piece bacon.
To add, it's usually coated in peameal or cornmeal. It's popular in the UK and Ireland as well, but I don't think it's coated in anything. The stuff they sell down in the states is more like a slice of ham.
@@MmntechCa my very favourite part of visiting England was discovering that their bacon leaves the rasher and the loin intact! It's so frigging good! You get the usual fatty bacon effect, plus a big old oval of solid ham coming off one side 🤤🤤🤤
The only reason I know the term 'back bacon' is from the McKenzie Brothers singing the 12 days of Christmas. I'm prob gonna have that damn song stuck in my head for a week now... 😅
@@cindabearr ...beer... in a tree!
Now I understand why Onslow made such a fuss over his bacon butties.
Fun fact: There is a lotta controversy about the "first intercom system" used in Drive Thrus. There was talk about how in Anchorage, Alaska it was being used and Jack in the Box bought it to use in 1951, when the first store was opened in San Diego, CA. But ther eis , of course, in-and-out stated using it a few year before that. But if you research, JitB is on a mission trying to push that they did it first. An interesting little competition between two CA burger joints
Omg Max and Josh together sharing their experience and knowledge... This is an amazing day. I have been watching the beginning of both of these 2 legends since the dawn of their channels. I'm so happy. As a currently moving towards sous chef, CDP, these guys are incredible inspirations to me. 8 years in the making. ❤
HOLY SMOKES the happiness I felt seeing this. I hope Max gets to go on ‘Last Meals’ ❤
That would be awesome! I wonder if they did a video bang bang and filmed a Last Meals while he’s there. I know a lot of creators will do a thing for both channels when they collab.
I thought he did. Oh no I think he just judged a best dish
He could also be on "first meals", which is GMM's newest series - essentially the flip of Last Meals, where they make someone food they haven't tried before. (And do an interview, of course.)
I just watched the Last Meals with Hank Green. It was so nice to see Hank enjoy his favorite/mythical foods after his battle with the big C and now that he's feeling better!
"Goat Style" burger got me laughing so hard, the comedic timing was perfect 😹
This co-hosting episode worked really well. Josh is very engaging. I liked this a lot.
Andy Kao may have invented Panda Express style orange chicken, but there were other dishes called that earlier. I have a cookbook published in 1980, "La Bonne Cuisine: Recipes from famous New Orleans restaurants" with Orange Chicken in it:
1 lemon, juiced
1 frying chicken, cut up
1 1/2 teaspoons garlic salt
1/4 teaspoon pepper
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons olive oil
1 1/2-2 cups orange juice
1/4 teaspoon oregano
1 cup rice, cooked
Pour the lemon juice over the chicken pieces. Sprinkle with spices. Let stand for 10 minutes. In a 10 inch skillet, over medium heat, heat the butter and olive oil. Add the chicken and brown the pieces, skin side down. Turn them over, add the orange juice and sprinkle with oregano. Cook over low heat for 45 minutes to an hour until tender and gravy forms. If gravy gets too thick, add more orange juice and stir well. Serve with rice. Serves four.
The vibe is basically two friends sharing their shared passion, gotta love it.
I always like the story about when Dave Thomas got his GED he spoke at a local highschool graduation. Part his speech he joked that he was always told that if he never got an education he'd end up just flipping burgers. He was also voted most likely to succeed in the high-school yearbook.
i'm so excited for malt week🤣
although i'm really glad there's no malt in the frostys since it's celiac safe as is!
Astounding! I can certainly taste the Ovaltine (malt) in Frostys!!!
I love josh and his amazingly random facts and knowledge. It only makes sense that he and max can sit and chill and talk history and food.
Max & Josh just bouncing off each other and bonding over food and food history is something that always brings a smile to my face.
🤔
I didn’t know I needed this collaboration until it happened. Love this. On a personal note, the Frosty was how my parents introduced their incredible picky child to chocolate for the first time. Thankfully my tastes evolved and I now fiend for pieces of extra dark chocolate but I still love a Frosty. It tastes like childhood and good memories.
I’m KT a huge fan of either personally. I think I’m subbed to max cause the concept for his channel is awesome but I’ve never watched one of his videos all the way through I found that I inevitably get bored halfway through the video. I don’t even bother watching the mythical kitchen. This collab was absolutely AMAZING tho, I loved it and was actually hooked the whole way through. It really is just a video about dudes being bros hahah
Josh Scherer is an absolute nut! Those two are just off the chain together.
My Nana worked at the Horlick’s Malted Milk factory in Wisconsin when she was young ( she was born in 1899) & they made Malt tablets & sold them in glass bottles, & sold them as a health food. To make you strong. I still have a few of the bottles. I remember still seeing them In drug stores in the 70’s. They sell them on eBay but they are too expensive now. She didn’t want me eating a lot of candy, but I got to eat lots of those🥰
Malted Milk Shakes are my favorite, as are Golden Malted Waffles & Malted Bread🥰
Dude this is a collab I never expected and I'm so happy. Two of the best chefs on youtube!
I see the both as more of culinary history buffs that can cook.... did you watch the chef test with Josh yet?.... is hilarious!!!
Not even close. There are professional Michelin star chefs here as well.
They actually have one on the hotdog is a sandwich
To be fair, neither of them is a chef or a professional cook. They're content creators.
@@NoobsDeSroobs Michelin chefs are just as variable, some restaurants literally throw money at getting those stars.
About as believable as an Egon Ronay award after he sold his name.
On hearing your mention of Malt being given to British troops, you might want to check out something called Horlicks. It's a malted wheat/barley powdered hot drink that was very popular with the UK post-war generation (and many of their children, including my mother). It's almost like some kind of British alternative to hot chocolate, except it's some kind of milky non-oat porridge that you'd drink before going to bed.
My parents and grandmother are addicted to Horlicks
My Mum made it for us at bedtime, especially after we moved to Canada bc it was colder here.🤣🤣🤣 We had Ovaltine too.
My grandma used to make it me before bed
Sounds like Ovaltine.
@@elbruces it's very similar but they do taste a little different.
1) Can't wait for Mault Week 🤩
2) Townsend did a hypothetical 18th century egg mcmuffin sandwich. They had to make an iron ring to get the egg right but they made it and it looked amazing! I kinda want both Josh and Max to go out to their homestead and try it!
I absolutely love this combo!! Just hearing you both nerd out about history makes me happy!! Dave is the only owner that I know would go to the stores and treat the crew members, lowest on the totem pole as equals! I spent 11 years working for that company and loved most of it.
One thing I remember about Dave Thomas is he was an adoptee, and so he founded an organization to help foster kids get permanent homes and support better adoption practices. He even supported adoption by gay couples in the '90s, which was...not necessarily a majority opinion at the time.
He wanted children in loving homes. He was outspoken against the heavily restrictive conditions many states put on adoptees. Cruel people rarely if ever choose to have a child, and no child is chosen more by their parents than one that has been adopted.
@@Taolan8472 as an adoptee myself, thank you for making me happy cry.
As an adoptee myself, my respect for Dave Thomas has elevated. He seemed like a good man.
As a Canadian, I don't know if we even have In-N-Out, but they should definitely team up with Tim Horton's. The Double-Double/Double-Double Combo would go crazy.
I know it will get me downvoted, but I don't care...if you wanna taste In-N-Out, just grab a burger from Wendy's. Both of their standard burgers taste nearly identical to me. yes, there is a "hidden menu", but the burger itself tastes the same.
@@IamNotUI have eaten both Wendy's and In-N-Out, and they taste nothing alike to me.
@@IamNotU Oh my gosh.. what? Disagree big time.
Well, considering that Tim Horton's owns Burger King, I doubt they'd partner with In-N-Out...
@IamNotU not even close.
at bk i found that if you mix swiss miss and vanilla soft serve it gaves you a flavor profile similar to a frosty
I used to work at Wendy’s. We would mix Frosty with orange soda, and it was divine. It was like a chocolate creamsicle. Frosty mix fresh out of the bag is also delicious. Like the thickest chocolate milk you can imagine
I'm from Southern California- grew up less than 10 min. away from the original Panda Inn location. While Orange chicken is a purely Asian-American dish invented in 1987, there is a similar Chinese dish called Lemon chicken that has existed for longer.
Fun fact: there actually is a Panda Express where you can get orange chicken in a tortilla- a few years ago, Panda Express opened this "innovation kitchen" location where you can not only get the normal Panda Express menu, but experimental menu items like an orange chicken burrito, where they will put the orange chicken, fried rice, veggies, etc. in a tortilla.
It is in fact located down the street from the original sit-down Panda Inn location in Pasadena, CA.
Also... In N Out fries are sooo much better when you get those animal style.
ive always noticed that the glazey citrus dish in my local places were lemon chicken and now i know why
@@gwennorthcutt421 We have a local place that does a Pineapple chicken that's incredible.
@@Rocketsong usually i see pineapple in sweet n sour pour so that sounds amazing
=
Or called doggy style if you watched gmm today
The Panda Inn is not still standing. I think they left one wall..... but the rest of it is being rebuilt.
21:05 Max's mind is blown when he learns that Dave Thomas knew Colonel Sanders
It brings me such joy to see you both very clearly just happy to have a kindred soul in the room to nerd out about food history together.
My two favorite CZcams cooking channels come together!! Great episode! Can't wait to get the new cookbook.
Malt week! Since WWII, malt drinks have been super popular here in southeast asia. Every breakfast spot or drink stall will have Milo or Ovaltine on the menu.
HELL YES MALT WEEK. Malted milkshakes are so underrated. And Malteasers (superior Canadian Whoppers) YES.
Ovaltine is my happy place.
The thing about how WWII soldiers thought malt would make one stronger, that's how malt drinks are marketed in India these days. But I've seen the labels focusing on how it'll improve mental energy.
Nobody knows what a malt is nowadays. They’re all shakes. I used to buy malt in a jar for my kids when I made malt shakes.
@@candicekellyhomesFalse. You can get malts at Braum's.
As a lover of Orange Chicken (it literally the only thing I have eaten at panda express for 20 years) who is also Italian, Orange Chicken Parm is something that I never knew I needed in my life until just now. Also, when I was very young, I had a dream of making "Orange Chicken Tacos" by using eggroll wrappers to make a "taco" shell and fill it with rice and Orange Chicken. Glad to know I was not the only one who became fixated on the idea of Chinese food in a taco
Orange Chicken was not invented in the ‘80’s. I remember my grandma ordering it at a local Chinese place in the ‘70’s.
Chinese and Mexican food need to be besties in the way that Chinese and Italian food are- I'll cite Chef Jon Kung here on CZcams for the latter concept. I tried pesto with dumplings after I saw him do it and I've never looked back. A beef ragu pappardelle with Chinese spices would go INSANELY hard. Fusion food is a gift tbh
@@hopegold883Orange Chicken as the modern version of it probably was invented by Panda Express, but it's almost certainly based on similar dishes - fried chicken with a fruit-sweetened sauce is definitely along the lines of Chinese dishes that have existed for much longer.
Sorry but why go to Panda Express when theres better local Chinese Takeout places in literally every city for cheaper. Panda Express fans always perplexes me like WHY? Your paying for worse food and rude service. Hell you could get better and cheaper Orange Chicken at said restaurants making Scamda Express even more pointless.
Not all foods translate well into taco form. I still remember Rubio's attempt to create a cheeseburger taco: Half a burger patty, lettuce, mustard, and disappoinment.
More of this kind of thing please =). Not that as a chef I absolutely adore learning about culinary history, but this is a very fun format and colab. Thoroughly enjoyed this. Also, this kind of reminds me when I made Cheeto breaded fried catfish one drunken night. Was strangely amazing.
Loved this. So much fun, you guys are great together slinging facts, food and laughs
BEST COLLAB!
Agreed
Seriously...!
"So they replaced the hollandaise with cheese..." Of course they did. It's McDonald's. They put cheese on FISH.
Fish and cheese is a perfect combination. There are lots of recipes based on that combination.
Cheese is perfectly fine on fish. What is this faux and moronic outrage you have going here? The shitty thing is McDonald's only puts half of a Kraft Single on the fucking thing because they are so fucking cheap, their bullshit about not wanting to overpower the fish with cheese is absolute horseshit, its literally just a cost thing so they can nickel and dime you and save a few pennies themselves.
But only half a slice because that would ruin the taste of the fish.
🤢
i dont eat meat so i dont really care but i better not see you eating lobster ravioli after making that comment because i will laugh
Thanks for the backstory on the Frosty, that explains so much.
At our local steakhouse (since closed) I used to dip my french fries into my garlic mashed potatoes. I liked to contrast in texture, and the flavors were also just different enough to be interesting to me.
I enjoyed how the memories and present didn‘t lead to a clash but might offer a glimpse into the future. When I was visiting the USA a family took me into a fast food restaurant and everything was freshly prepared and cooked in front of my eyes, the staff was kind, didn’t seem to be stressed, was interested in the customer’s wishes, everything was clean- nothing to complain about. All I can say is that they definitely deserve to be paid more on a regular basis. I might even write the company a letter.
(And they certainly got a nice tip).
I feel like once the cameras turn off, Max and Josh just continue nerding out about food history. A wholesome friendship😊
I'd love to see a Last Meal episode with you, Max!
Am legit curious.
Max...Why do you not have a network TV show of your own! I've been watching your content for a while now and your "channel" is so much more interesting then just about anything on the Food Network period. The whole historical angle of your videos make them so interesting and informative to watch! I actually learn stuff from you! Your series on the Titanic was just amazing! The work and the research you did for that whole segment was just astounding! Tasting History needs to be a syndicated enterprise as long as you are in control of the content! Seriously!
My favorite hack for the Frosty is to put dark cocoa powder in it. The super sweet icemilk pairs SO WELL with the dark chocolate.
Literally took me a second to process the title and realize it really was a Max and Josh crossover!! I’m so excited to see how this goes!
What? It’s not Tuesday! What miracle is this?
I need more Max and Josh collabs! I love both of your channels and you two just vibe, I love it so much
Y'all need to have another one of these. This was so fun to watch!
The chemistry between these two is a delight.
I’m surprised french fries dipped in frosty is where Josh, the king of soft foods, draws the line lol. I think fries and ice cream is a really nice salty sweet combo. And that’s coming from someone who doesn’t like salted caramel 😂
Salted caramel is gross, but fries in a shake is so good!
I don't understand the hype. I tried it once, and it just tasted like ice cream on french fries in a way that made both of them worse.
I agree to this whoheartedly!! I used to dip KFC fries into KitKat ice cream as a kid n I LOVED it.
This is so American.
I feel like that was something that fit the older style Wendy's fries, but not so much the newer ones. The older ones were...meh. I mean, edible, but definitely not my preference. I do really like the newer style.
I love this, max is usually so put togeather and proper and so respectful towords his other few guests and here he is plain rowdey and its very amusing to watch
I enjoy your videos, they are fun, they enlighten, and are presented very well. This episode was one of your all time best, and that is saying something!. Well done.
I am with the French, French Fries dipped on Mayonnaise are awesome!
It's got to be European zingy, vinegary mayo, not American gloppy mayo though.
aioli is excellent w/fries
Horseradish too.
Belgians.
Or Tartar Sauce is delicious to dip fries!
I will never forgive McDonald's for getting rid of the egg white McMuffin. I also can't get rid of the image of a poor angry saucier at the back of a McDonald's trying to salvage the hollandaise thanks to Josh's visuals haha.
I think dunkin donuts still has a veggie egg white breakfast sandwich. I get it with no cheese. Really good. Mcds breakfast is not what it used to be lol
Or the snack wrap. I LOVED the snack wrap. My family started making them for dinners instead. Chicken wraps are now a staple for us!
There is absolutely no reason to get rid of the yolk from a mcmuffin.
If you want something healthy at mcdonalds, you go somewhere else.
No other opinion is valid.
@@spankyjeffro5320what if it’s the only place open when the family stops to eat on a road trip?
@@spankyjeffro5320 I have health issues that make digesting egg yolks difficult, if I eat whole eggs it will sit in my stomach and cause me to be on the floor in pain. If you love whole eggs and can eat whole eggs you're completely valid in what YOU like to order.
Absolutely love seeing these collabs ❤❤❤
I have been waiting for this collab!!!
If General Tso's Chicken is something you're interested in covering, there's a really good documentary about it called The Search for General Tso, which uses the history of the dish as a framing for the Asian American immigrant experience. I highly recommend it.
Love to see Josh being given a forum to just info dump about food history without getting weird looks. Great vid!
What a great pairing! Congrats to Josh on his new book. Loved hearing all the fun history facts in this video!
The colab I always needed!!!
Calendar marked for May 6th through the 13th ... can't wait for malt week!
Gotta order some Horlicks…
Hehe, I didn't know Max was a musician, but here is he is discussing TacoBell's Canon.
Underrated joke
omg this is terrible XD XD XD
Heh tone, didja hear what I said
I love that comment 😄
I finally got it...well played!
omg this makes me unbelievably happy! I've watched both josh and max for so long, im glad to see them together
Max, historical fast food is a thing! Street food in ancient Rome, meat pies in Victorian England: please do a series on these!
I love both of these guys individually, and their dynamic together is amazing. Need more of them teaming up, for sure
Max you are so amazing and generous. Thank you for sharing your friend and his cookbook with us - your loyal followers. You guys were funny and informative. Great watch !
I've learned so much about the history of fave fast foods from this video.
This is sick!! Congrats on the collab!!
That In-n-out Double Double looks very different from what I'm used to as a Double Double in Canada.
Slightly different texture.
Former McDonald's manager here. The Hollandaise sauce on the Egg McMuffin was not eliminated. It's now called "Breakfast sauce" and it is put on every Egg McMuffin as it is assembled. It is added to the muffin from a squeeze bottle. So you may not be aware that it's still part of the sandwich build but it's in there.
I don't know where you worked but every Egg Mac I've ever eaten has had 5 ingredients: egg, meat, cheese, English muffin, and melted butter. The video on the electronic sign board even showed it and called it that.
@@richdiddens4059 Oh my goodness, you are correct. It's been a few years since I worked there. The BAGEL SAUCE was the Hollandaise stuff.
@@sallyhamilton7202 Though they did have the Eggs Benedict McMuffin as a limited-time menu item a couple decades ago (which I absolutely loved).
I always get an extra side of breakfast sauce with the steak egg cheese bagel 🤌👌
We don't have the breakfast sauce in Canada, McMuffins just get butter.
It probably won't help with the left-over malt, but a related, Finnish dish with malted rye, mämmi, would certainly fit the channel. It goes back at least several centuries and has some nice historical traditions and anecdotes attached to it.
Love this collab! Look forward to the cooking version :D
Malt week is on the calendar now. DON'T MAKE ME CHANGE MY CALENDAR MAX!
"How many bathtubs you got?" is an absolutely unhinged question to ask, I didnt know Josh before but now I'm sold on his book
🤔🤔🤔
Love your show, Max, and pleased to meet you, Josh. You guys mentioned malt (malt powder?). When I was little, my mom had a huge metal canister of Horlicks Malt Powder in her pantry. Our family doctor said mom, my youngest brother and I had to put some weight on, so he recommended mixing Horlicks into our milk. I just loved it. I think it would make a great milk shake.
You mentioned how these franchise fast food operations all opened at about the same time. I hate to tell you how old I am, but when I was growing up, the franchise model was different. Someone like Harlan Sanders would franchise, not the fast food restaurant, but just the chicken recipe. Our family lived in Merced, CA in the late 1950s, and we would eat Sunday dinner at one of Merced's finest restaurants, "The Pine Cone." And the featured menu item was "Harlan Sanders Kentucky Fried Chicken," with a full-page blurb on the back of the menu explaining about Colonel Sanders' "11 secret herbs and spices." Colonel Sanders wasn't the only one who used this model; I remember a guy that franchised a doughnut recipe made from potato flour called "Spudnut," and a different fried chicken recipe called "Chicken in the Rough"--there were many more. And they pretty well all disappeared about the time the franchise restaurant chain took off. Times change...
Watching this live was even more chaotic 🤪
When max sank into his chair eating that in and out burger you can tell that thing hit different
Absolutely loved this episode!!!
This is the amazing duo that I didn't know I needed. Two of my favorite people to watch
Malt Week!!!!! Marking my calendar, don’t let me down Max!! 😂
"Wait, what? What did you...what did you do? What did you do?!?"
I have been watching Mythical for over a decade, and started watching Max during the pandemic. When the worlds collided I was so proud of Max for finding his niche and success.
Frosties in South Africa were called double thicks at our roadhouses in the 70s and 80s when I was a kid. I use to take my fried potato wedges and stick them inside the double thick to cool them down. 😊