A History of Ketchup
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So proud 🥲🥫
For Max tasting other types of ketchup BLINDFOLDED we have this video on our side channel: czcams.com/video/lTaRhId5Wc0/video.html
Order placed! Whoop whoop. Can’t wait. Could you do an audio.?Your voice is lovely
Shut up and take my money! And congratulations!
Funny thought: In the Philippines, ketchup is made with bananas instead of tomatoes.
Also one thing people tend to ignore in modern times… Heinz still calls their product “Tomato Ketchup” acknowledging that it is not just Ketchup, but a specific variety of ketchup.
Agreed
In Australia, we just call it 'tomato sauce'. No 'ketchup' in sight.
Heinz be like: "there are many ketchups out there, but this one is tomato!"
@@onii-chandaisuki5710 w/e catsup boy
@@onii-chandaisuki5710 that implies you don't understand there's a different between Ketchup and Marinara Sauce which tells me never to eat Italian if I go to Australia
My aunt who grew up in Malaysia in the 1940s used to always call soy sauce "ketchup". It used to drive me crazy. Forty years later, Max teaches me why she was right.
That’s probably because in Indonesian and Malay they have ketjap/kecap manis which is a sweet slightly thick mixture of soy sauce and molasses with spices.
Lmao, in indonesia the literal dorect translation of soy sauce is Kecap, pronounces exactly the same as Kethcup and i remember my 2nd gradrr self having a breakdown while getting so confused on why the word that sounds and sorta look the same inexplicably have two separate meaning.
"Did I ever tell you about the time Katchup was made with fish? We used to call it soy sauce, but that was when it had mushrooms in it."
@@swisski but kecap also refers to all soy sauce in general. When we ask for kecap, we get asked back: „asin (salty) or manis (sweet)?“ Kecap asin is just regular soy sauce.
@@swisski Basically what's now A-1 sauce in the States, it seems.
Hello, Max! I’m a Filipina, and we have a banana ketchup here, a sweeter kind made of bananas from World War II’s shortage of tomatoes. The recipe is credited to Maria Orosa, a war heroine, and I think you’d really like her. She basically took her food chemist degree and helped so many Filipinos and POWs survive the war through food. 😌 I know it’s a long shot that you’ll see this message but it would really mean the world to me if you could make an episode about her 💜 She has over 700 recipes made in her lifetime but she’s most famous for the banana ketchup, Soyalac (nutritious drink made from soyabeans) and Darak (rice cookies that she helped smuggle into Japanese-run internment camps). ☺️
I think Emmy has an episode about her cookies that she referred to as life saving cookies.
Banana ketchup would make SUCH a good tasting history video
She’s sounds like an incredible hero!! Can’t wait to read up about her.
Wow this was interesting to read and I learnt something interesting about the Philippines today
I want some banana ketchup that sounds 🔥 on tots
My grandmother made mushroom ketchup. The recipe required a copious amount of mushrooms and I remember as a young boy scouring the countryside with her for wild mushrooms.
That is so cool. What a nice memory to have !
We Indonesians do always find it funny how “Kecap” gets you a soy sauce in our language and tomato sauce in English. Didn’t knew we were actually the originator of the term! The funniest thing is that our kecap now doesn’t even include fermented fish anymore. We call that one petis.
Be interesting to see a recipe and a fuller understanding of the changes the sauce went through.
Kecap ikan?
Lol so kecap was basically asian version of garum but somehow it redefined as soy sauce?
like in the philippines! we call fish sauce patis too
@@margot-td9nc The Philippines is like Indonesia's lost brother in terms of language. So many similar terms 🤣
The line from fish sauce to soy sauce actually makes sense when you know of soy sauce's origins: It was created by Buddhist monks in China who were trying to find a vegetarian alternative to fish sauce.
The introduction of Buddhism to East Asia also brought about the development of tofu. Lactose intolerance is especially high among East Asians, so tofu was developed as a substitute for paneer.
@@Nightriser271828 Only certain areas of East Asia have a high number of lactose intolerance. But even then the research is from biased survey studies. I'm of East Asian descent and I'm not lactose intolerant. Neither of my siblings are lactose intolerant and almost none of my extended family members are either. Canada must be a great place for my extended family to live cause we're surrounded by dairy!
Weshischire sauce is another fish sauce masterpiece :)
@@noobbotgaming2173 You can get lactose intolerant if you go long periods of time without eating it. And most will have to introduce it gradually even if they are not. So the prevalence of lactose intolerance can be affected by how much lactose there is in the local cuisine.
Nice paradigm shift for me because I continuously fall for the assumption that searching for vegan/vegetarian alternatives is so modern and something mostly making strides now. Shoutout to those creative, culinary monks! ❤
In the Philippines, we have our own ketchup made from Banana. This type of ketchup was invented during WWII and still popular here up to these days. If you're interested in it or wanted to taste it, from what I know, Banana Ketchup is so easy to make.
sold as banana sauce. looks like ketchup.
I got some and omg it's soooooo goooddddd, it was different I will admit but it's amazinggggg
UFC is the bomb!
I made my own banana ketchup just yesterday! I was extremely curious to know how it tastes. I definitely recommend it, try it on anything you’d normally have with tomato ketchup
Yours is truly a strange and terrifying people
Ok, I'm fully convinced that England's quest for ketchup is where HP and other brown sauce came from. That endless list of ingredients they were trying in ketchup just makes me think of HP so powerfully.
and worcesteshire
@@Gocunt oh definitely, good find. Worcestershire was the answer to the question, "What if we fermented all of this?"
@@Levacque yo. 🤣🤣🤣 I love both those sauces more than Ketchup tbh
Almost certainly.
@@Gocunt Worcestershire was supposed to be a health remedy. It failed. They left it in the basement, and tasted it before they tossed it.
The sauce that can’t be pronounced was invented.
I hope this is the start to a series about condiments. I'd love to see you deep dive into the history of mustard, mayo, Tabasco, and more.
I would like it to be.
given the number of eggs and needing to be carefully whisked to emulsify the oil, mayonnaise used to be much more posh. i think thats really fun since now its such a basic ingredient. my grandma actually had to make her own mayo from scratch bc of the number of allergies in the family.
@@gwennorthcutt421 I had a recipe for potato based mayo (in the Fannie Farmer cookbook iirc), I even used it once for a picnic potato salad for safety, I don't like potato salad but that was what I was asked to bring, so I can't comment on the taste but it was all eaten and no illness so...
I do much prefer the blueberry ketchup recipe from a cookbook my mom got me about canning and preserving called "Put 'Em Up" over tomato ketchup as I don't like tomatoes either.
he's true
VERY much looking forward to Tabasco one day. The other day, I tried sprinkling some onto my tacos before folding them and it was heavenly, now I can't have enough of it!
I love it how for Emperor's question "What's the stink?" answer is a full detailed recipe... 😂🤤
"Here is how to make that stank" -based emissary man
it's funny because this is so similar to the the story they tell for how the Chinese invented tea. some Emperor mandated all citizens to boil water before drinking it for sanitary reasons ... him taking a nap by a river while his servants boiled water... his servants not noticing some leaves from a bush blowing into his water, subsequently turning the water brown/murky... and then instead of being mad the Emperor was like, "wait... what's the stink?" and he tried it. And it was tea. and he was like this is amazing everyone shall drink this!!
Haha. Definitely some recurring themes here with Chinese Emperors asking what's the stink
@@susan6562 Chinese history is almost as interesting and hilarious as European history as a whole. It’s just most historical stories taking place in China and especially involving emperors so I’m just as hilarious as the stuff I studied for in general of the continent of Europe. Perhaps there’s a trend, aristocrats are weird but makes for fun stories.
@The Fox - Detail oriented staff!
@@susan6562 I’m thinking “smell” may be mistranslated to “stink”
Such an interesting episode. I visited Indonesia and asked for ketchup at a restaurant there and they gave us thick, sweet soy sauce, insisting that it was ketchup. Later I saw in the shops that it’s also called ketchup. This whole interaction makes much more sense now.
Ketjap Manis - delicious!
Yeah one place it's easy to discover is in Indomie, Indonesia's insanely popular instant noodles. It comes with spices and a small bag of kecap manis, which is exactly what you described.
what is called ketchup by Westerners is called "saus tomat" (tomato sauce) by Indonesians
@@robbi2380 there are also English-speaking countries (especially those more influenced by British English) where it's normally called tomato sauce rather than ketchup, so it's not that unusual
So interesting! My great-grandmother used to make a family recipe that they called Ketchup, which is actually fermented cabbage, cauliflower, green tomatoes, and (possibly) onions. It was a family favorite that hadn't been made in a very long time until I tried my hand at it a few years ago. It is delicious!
More please! Is it like home fermented sourkraut? Is it high salt? Any spices in the family recipe?
@Charlan Pennington yes, I treat it just like I'm making homemade sauerkraut. Just salt. I weigh all of my ingredients and get my salt percentage. Then I prep my cabbage as if I was making sauerkraut. Once it is ready to jar, I just mix it up with the other ingredients, then ferment for around 2 months. My grandmother and great aunt said the preferred way of eating it was just straight out of the crock or with ham and beans. Also, when you prep the cabbage, remove the core, then cut it into a couple of pieces and stick it in the jar with the rest. The core is the most coveted.
Thankyou for explaining, that was interesting.
In Korea they make Kimchee which is fermented cabbage with spices and I heard it's very hot stuff. Literally.
@@debralittle1341 it's not too spicy. Very good.
I was hoping for a mushroom ketchup cameo, and I was not disappointed.
Right? I thought of Jon's mushroom ketchup from Townsends.
Same here. I make about 3 to 4 batches a year. Awesome secret umami booster.
Way to spoil the entire episode
@@bobpope3656 LOL don't read the comments before watching the video then
@@bobpope3656 I see you're one of those 'special' people who jumps straight to the comments instead of watching the video.
I always find it amazing how Max does a fairly good job of pronouncing stuff in any language whatsoever
Yes, I love that! It shows so much respect.
@@thespankmyfrank Even if he were unable to pronounce them correctly, at least trying one's best is respectful too. But I'm glad he's good at it, so I can hear and practice the proper pronunciations too!
He's got a good ear for language
@@tgbluewolf I agree! Imagine how much time it took him to pronounce it tho, that’s not just respect, it’s dedication
@Johannes Ritter - He has a roster of friends and resources that he works with to nail the pronunciations. It IS dedication, @Scott Peltier.
I mean, I grew up with my mom calling it tomato ketchup, which always indicated to me there were other, non-tomato ketchups out there. So I'm not surprised.
Fun fact: the soybean got its name from the Japanese version of the sauce - shoyu - NOT the other way around. In Japanese, soybean is called "daizu". In the West, they just called it "the bean from which soy is made", i.e. "soybean".
We call soy sauce in the Philippines "toyo", sounds a lot like "shoyo"
When I was on a ship in the Navy, we ran out of ketchup - one of the only things that made the food edible - and we had to pick up banana katchup in port. It was okay, very vinegary!
Its also what makes filipino spaghetti its own flavor
I love it. Dad had it when he was stationed over there, and back in the 80s certain stores finally started carrying it here in Iowa. He introduced us to it, and I really enjoy the flavor.
Banana ketchup. Mmmmmmm. Like sweet and sour sauce for those who don't know.
It looks and tastes much like tomato ketchup. It's colored red. I understand there's a law in the US that says that ketchup must be tomato based - so they usually call it "banana sauce" in the US. Invented during a tomato shortage during World War 2 in the Philippines. If I get used to having the banana variety - the tomato ketchup seems similar - but a bit bitter...
Sounds like you should have thrown your cooks overboard...
This definitely sounds like something an enterprising upstart restaurant might want to use as a base for a 'signature house sauce' where guests would be wondering what the flavor is all about.
Or something somebody might want to start bottling, like the liquid aminoes and vinegars and the other sauce ingredients. The economy of scale would probably knock the price down to a much more manageable level for us normal people.
@Doob Scoob hahaha 😝
lmao, you would be suprised how hard it is to make some sauces. Most Higher end Michelin star places have their own concentrate or stock for sauces. your idea has been a thing for 500 years
@Doob Scoob sounds like envy to me
@Doob Scoob thats also an excuse used lazy people use to justify their setbacks. "well ive always had nothing, so that makes me a better stronger person" No it doesnt. it usually means you dont have the strive and ambition to better yourself and those around you. I was born in a poor community in a poor country. Most people are destined to die there. Fuck that, you have to want it.
My wife is from the philippines and banana ketchup is very popular there. Its sweet and tangy, defiantly took some getting used to after having tomato ketchup my entire life.
You were defiant in getting used to it? Who was forcing it on you so hard?
I'm the other way around, I'm the one getting used to tomato ketchup.
My 32yr old daughter was watching your show. While i was over at her home visiting her after the new baby. And she has always been quick to educate me. Which makes me giggle inside. But Not because I don't appreciate the education.
But just very much appreciating the teaching. She enjoys reading and learning who,what, where and why.
And now i have added you to my subscribed list sir.
Great Show and I plan on sharing this show to the rest of my family members and friends. Happy New Year 2023.
Can we just accept how incredibly wholesome this is??? I wish you good health lady, people like you are a gift to the world
It's not just that you're one of the more entertaining CZcamsrs with a great screen presence and delightful, sometimes roll on the floor laughing delivery. You quite simply must be one of the hardest working people on CZcams. You read an incredible amount of history, which you spend a massive amount of time, condensing and writing into an entertaining script. You are precise in your pronunciation of impossible to pronounce words from different languages throughout histiry. You have to plan menus, shop for all the ingredients, cook all these recipes, probably with some catastrophic failures that come from weird, poorly defined recipes. Then you do these videos and edit them. I'm exhausted just thinking about it. Thank you.
He already has a husband!
He's got an honest and forthright air to him. I think the way he speaks jovially is sort of infectious to the listener and makes it feel like you're listening to a friend. I've been here since his third video and I haven't seen a single toxic comment in his, that is quite a feat on CZcams. Discussion and learning sure but nobody calling people out or trolling. In short he's pretty good at advertising himself but in this case I think he's genuine about it and the homey feel lulls the viewers into being pleasant with each other if but for a moment.
Max Miller and Adam Ragusea are very closely placed when it comes to hard work and research 😇
And he has to choose a Pokémon plushie that fits the theme each time!
@@Radicalist-Manifesto but I would pick Max if they both needed a house husband any day! Lol
Both are still great.
Max, I feel your pain. The most expensive condiment I ever prepared was "white truffle ketchup". Why did I turn more than $2,000 of white truffles into a ketchup, you ask. Why, for a wedding feast for a couple who were altogether too involved in the Society for Creative Anachronism, that is why. Sourcing a deer that was USDA approved is another story. Air shipping a frozen reindeer from Finland probably cost as much as the white truffles.
Man, I never catered a wedding remotely that fun. If you're doing to deal with a mental couple, at least you get some good stories out of it! All my wedding horror stories are really banal, like "they insisted on not ordering enough food, then demanded we magically make more food appear at the event... 100 miles away from the kitchen or any store." Hundreds of weddings, and not a single reindeer!
A true friend, indeed.
Was it tasty?
@@lolomcspanky Oh, I hear you. The vast majority of my experience with weddings runs more like episodes of "The Outer Limits" and "The Twilight Zone", seasoned liberally with madness and despair. *distracted muttering* In 1984, I had a couple want Parfait d'Amour (something akin to crème de violette) and champagne cocktails, because the same had been served at the bride's grandmother's wedding reception in the 1920s. There were a total of three bottles of Parfait d'Amour to be had in all of greater New York City at the time and I needed at least ten. I could get a few bottles of Creme Yvette (which at the time had not been produced since 1969 or so) to get me close to the needed amount, but no, it could only be Parfait d'Amour. So, off to Paris went our catering manager for a one-day-only mad dash through whatever passes for liquor stores in France to rummage up twelve bottles of Parfait d'Amour. I didn't think to ask if he could speak French (he couldn't) until the flight had already departed JFK. He didn't speak to me for a few months after that. But it at least dulled his enthusiasm sufficiently that we never had that particular cocktail on the menu again.
@@naamadossantossilva4736 It was pleasant, but to be honest, a traditional mushroom ketchup would probably be better and cheaper.
I'm continually grateful and amused that you sacrifice your taste buds for the show, turning them into 10,000 guinea pigs for our benefit. And your reactions, oh god, your reactions! 🤣 You're priceless, Max. ❤
18:14 His reaction was hilarious. 😂
Yeah, you shouldn't of done that.
The look you had when talking about quartering the nutmeg, tells me you accidentally shot at least one across the kitchen when trying to cut it.
Bingo!
if you have the type of cutting board with a hole in the handle, rest it in that hole and cut it.
beware the nutmeg riochet
If nutmegs are outlawed, only outlaws will have nutmegs.
@@SimuLord "Don't take your Nutmeg to Townsends. Don't take your Nutmeg to Town(sends)" !
"THAT'S NOT SWEET." Thanks for my serotonin for the day, Max.
I laughed so hard xD
In the subtitles: [instant regret] 🤣
Congratulations Max on your Book being released!
With all your hard work researching History you deserve every success that you can get.
My former Mum-In-Law, who is a fantastic cook, is from Indonesia.
She made/served the fish entrail sauce, which she called ketjap. It is an acquired taste, but as it contains a lot of vitamins and minerals that the body needs, I discovered that it did not take long for my system to actualy crave it to a certain degree. In my opinion, it is more nutritious than the current form of ketchup that we use today in the West.
Thank you for sharing this recipe and the bit of history behind this condiment. :-)
So two notes on the recipe ingredients here based upon timeframe and locality:
1. The elderflower vinegar of the time was actually made from decocting elderflower “wine” then vinegarizing it, which makes for a… distinctly different ingredient, however as there are basically no modern salesfolk of such things you are unlikely to get that unless you make it yourself, a lengthy process. (Both wine and vinegar were used for alchemic health remedies at that time). Both tend to be a milky whiteish color.
2. Bruised white pepper actually would be a reference to using raw pepper corn, the fleshy berries, or only mildly dried more prune like versions were often used back then and have a somewhat different set of flavor notes and textural changes, so likely that is what was meant. Otherwise it likely would be cracking the shell of the peppercorn while leaving the orb shape intact.
came to say this, glad to see someone beat me to it!
I thought the same about the pepper. Like, it's just cracking it enough to cause a split to allow inner flavour access. Preferably without breaking it (unless you're like me and may accidentally break it open due to clumsiness). But no more than that.
Bruising certain spices lets the flavour out more easily, depending on method of cooking. Bruising cardamom pods was always my fave.
I greatly love Max's videos not just because of the video, but the extra information I always learn I the comments like this 💖 thank you!
Ah yes the elderflower, picked from Erdtree by the Elden Lord himself, to create a catsup so delicious, it would Restore the Elden Ring.
@@bryanlorente9390 ah, you are thinking of the eldeNflower, a common mistake my fair tarnished, however a similar method may be used upon that flower as well, and the gently glowing product of the efforts makes for a magnificent brightening to any meat, although the more tainted it is the stronger the effect
Omg Max, I'm from Indonesia and I've been wondering for the LONGEST time why kecap (soy sauce in Indonesian) is so different from ketchup (tomato sauce) even though they sound almost the same. Now I can sleep soundly at night. Thank you :")
Indonesian "ketjap" (as we call it) is very popular here in The Netherlands, and I too have always wondered why it sounds so similar to "ketchup", yet doesn't taste like it at all!
namanya malika, dia ini kesayangan kami
THANK GOD I WASNT THE ONLY ONE- till this day i remember going batshit insane that Ketchup doesn't mean Kecap-soy sauce-and instead tomato sauce. Like, *_why?_*
Kecap manis is good stuff. A pantry staple at my house.
@@mt000mp anak yang dijual bapaknya
Townsend and sons actually have a few videos on mushroom ketchup. It's honestly my favorite ketchup. Cooked a roast with it one time, and it was amazing
As a person who hates ketchup, I would've really loved to try all those non-tomato ketchups 😭
As a Chinese, growing up I always thought the pronunciation of Ketchup sounds a lot like Cantonese "茄汁" which is the translation of Ketchup and literally means tomato juice. I always thought it is a coincidence, until one day I read somewhere that Cantonese (for those of you who don't know, Canton is exactly the southern part of China that historically has tight connection with southeast Asian countries) is likely the origin, or at least closely connected to the origin of Ketchup. I was amazed by the story.
I descended into hysterical laughter at "blew out mah buds." Great episode, thank you!
For just a second, I misheard "butt" and was laughing uproariously! Buds makes more sense , though. Lol
@@katiegustafson6765 Same here. I thought, "Huh, wasn't expecting toilet humor."
@@katiegustafson6765 haha same! But next time something is super flavorful/tasty, I'll use that expression (with buds, not butts). 😄
lol I thought he was gonna yack. At this point I’d yell kids! You gotta come try this!!!! It’s terrible. Try it!
Misread that as “historical laughter,” which seems quite appropriate
An excellent examination of the history of ketchup! I would add two footnotes to this: In the 1950's and 1960's, Heinz was the most popular ketchup being sold, with Hunt's as the number two. To differentiate between the brands, Heinz spelled their product "ketchup," while Hunt's spelled theirs as "catsup." Hunt's often made that distinction in their TV commercials. but Heinz continued to outsell them. Now, Hunt's spells their product name the same as Heinz. The second footnote is that Heinz ketchup made a cameo appearance--and a wonderful visual joke--in the 1962 "Manchurian Candidate" motion picture when Senator Iselin, while eating a steak and eggs breakfast, is pleading with his wife--a communist undercover agent--to finally settle on a number of communists who have infiltrated the US government . As he is applying a liberal dose of ketchup to his steak, a close-up shows that he is using Heinz ketchup. The next scene immediately cuts to the senator delivering an impassioned speech to the press, stating that he has proof that 57 communists are in the US government. A wonderful scene!
Fun fact: in indonesia we have a lot of kecap, such as kecap ikan (fish sauce), kecap manis (sweet soy sauce), kecap asin (salty soy sauce), etc. But we called tomato ketchup as saos tomat.
Filipino here, we call salt asin too
Knowing the history now only makes that Simpsons scene with mr burns deciding to get ketchup or catsup more accurate and shows how old he is.
old as brandon 160 years old
Indigenous Americans made the first ketchup because tomatoes didn’t come from Europe. The Aztecs used tomato paste for foods and as sauces.
@@Anuuq tomato paste and ketchup is not the same.
@@sweetLemonist isn’t ketchup just tomato paste with sugar and syrup
@@pippywondergirl And vinegar is the really important ingredient. I ran out of ketchup once and just mixed some tomato puree, vinegar and sugar and it was really good.
Watching your taste reaction was how I used to envision Terry pratchetts klatchian coffee and getting knurd. "What's the flavour?"
"All of them"
GNU Terry Pratchett!
And I have just discovered the origin of the Canting Crew. "Buggrit".
My family has been in Pittsburgh for many generations. My grandfather, as a young man, actually worked at the H.J. Heinz plant on Pittsburgh's North Side, when it was still called The City of Allegheny.
Just watched the more recent video from Townsends on ketchup and I like that Jas pointed out that modern "ketchup" has so much sugar it's really a tomato jam. Many would think that incorrect for a jam, but, go to your food stores and see if you find the Tabasco jams, or one I seen with bacon, and all these other spicey or savory flavors. I've already been on the fence the last number of times I seen them about getting a jar of lemon jelly or jam and mint jelly or jam as I'm unsure what I would like those on. If the lemon jam or jelly tastes like lemon pudding, then I could eat it as is.
Every time he starts the history, I forget it’s a cooking show till he starts again. I watch this blazed and it’s awesome.
Same, loved this comment
"French fries are a socially acceptable way for me to get ketchup to my mouth." I've literally said something similar dozens of times!
I always use extra ketchup on my fries, sometimes it's just mainly ketchup with some fries on the side
What about burgers and hot dogs? Or chicken nuggets if you're a kid or you don't like barbecue sauce or sweet and sour sauce?
They're a ketchup delivery system.
Love french fries. No ketchup tho
For me it is Ranch, not Ketchup. Where are the Ranch lovers in the comments?
Max, I am so happy you have found your passion in cooking these old recipes for us! I am looking forward to getting your cookbook!
🤣 watching Max try the sauce full strength is magic. That was a brave move.
"Wow. It's like - concentrated flavor. I don't know what flavor..."
This from a professional cook. Brilliant, I love it.
Pure, distilled F L A V O R
@@joshuakuehn This flavour is flavour flavoured! :P
Trying to figure out how it tastes... I could order a ham sandwich with a lot of horseradish grated over it and a spritzer flavored with elderflower syrup, at a traditional wine bar here in Vienna. Both are very popular and go well with each other. I could even ask for some extra shallots on the sandwich. I'd only have to bring nutmeg and mace - no big deal over here, but THAT'S WEIRD! And in such quantities! It definitely will ruin my nice sandwich and elder spritzer.
Raw horseradish is the indigenous Austrian answer to Habanero chillies, in a very mustardy way.
'Blew out my buds" makes me think it's like after image to the eyes.
It's interesting how much ketchup has changed over the centuries, and that it's origin is very similar to worchestersire sauce (a guy trying to replicate something he liked without knowing what it is).
And both sauces have historically been hard to spell.
@@vigilantcosmicpenguin8721 Historically ketchup was very easy to spell, you just spelled it any way you pleased, and it was correct.
@@vigilantcosmicpenguin8721 Would be easier if English decided to update its spelling with its pronunciation.
@@fordhouse8b khetjubb
@@SomePotatoThe variable spellings in English are markers of our history symbolizing our interactions with other cultures over thousands of years. Phonetic spellings would be easier, but they'd also be boring. They'd also vary widely since not everyone pronounces words the same.
7:00 That emissary somehow managed to shoehorn a recipe into their dialogue lol
For what it's worth - at the supermarket the other day I came across bottles of a brand of Japanese sauces on sale. I bought bottles of "Worcestershire Sauce", "Katsu Sauce" and "Takoyaki Sauce", took them home and tried them all. They're all more or less the same - the Katsu and Takoyaki sauces were essentially thicker Worcestershire sauce. They all work as dipping sauces for the likes of hash browns, croquettes and vegetable fritters.
Interesting tidbit I learned from a History Channel show called "The Food that Built America", Heinz was actually the first to package his ketchup in clear bottles. He wanted consumers to see the freshness for themselves. Because when he invented tomato ketchup, it was the start of the Industrial Revolution. People were moving to cities in droves and for the first time, people actually had to rely on others for their food. They couldn't just slaughter a chicken on the porch, anymore. And food standards were also incredibly lax, so you often had no idea what you were buying, if it was any good. So catsup was also used to disguise the taste of badly cooked meat that might be a little bit off.
On the porch? Out by the woodpile, surely.
I learned the entire first half of your comment in this video 😂
@@MelissaThompson432 My grandpa Reid would just snatch up an old pullet and swing it in a circle a couple of times to break it's neck. It's the plucking that really makes a mess...
Heinz used clear bottles to show he didn't add anything to his horseradish. Other sellers would add just about anything to stretch it and make more money, sticks, wood pulp anything.
My kid just did a book report on Heinz.
Read the kid's book, Who Was H.J. Heinz.
Ah when over population and corporate control guided humans with a grand plan to create giant cities of control lovin' it
Lmao jk idk
I'm very curious - do you have "before starting Tasting History" and after pictures of your spice cabinet? I feel that your collection of spices should probably take an entire pantry.
what do you think why he moved ? He needed a spice room
Dearest KafKanMuffins, I agree with you! Wouldn't it be great to see a pantry organization video from our darling Max? ❤️ Let's try to encourage him. You know how I was trained: Whatever you have now is the existing system. That means we want to see exactly what it's really like as you come. After all, all future glimpses of the pantry would show off improvements.
@@daftwulli6145 a spice wing, probably
@@daftwulli6145 He needs a whole chain of spice islands.
@@daftwulli6145 That's the dream.
If I recall, Worcestershire sauce started out from someone encountering such a fish-ketchup sauce while in the far east, and commissioning two pharmacists, Lea and Perrins, to try to recreate it.
Thank you, thank you so much for making me laugh! " it smells sweet.... it's not sweet!" Love your genuine self sir. Thank you for how you mix history and food together. Xx
My favorite moments are the ones where you “break character”. Most of the time you keep a cool face, but the “iT’s NoT sWeEt” made me laugh out loud.
Same. XD
Honestly out of all the CZcamsrs I feel like Max doesn't really have a "character" (or at least as of ye). He mostly just remains professional while keeping a consistent while enjoyable presentation that maintains his passion for food and history.
It's refreshing to have a CZcamsr who just seems like a nice plain entertainer, instead of trying to be someone who's quirky, relatable, eccentric, or bombastic.
Now don't get me wrong I absolutely love quirky and eccentric personalities, but it's nice when someone succeeds outside of the use of a common fallback.
"These three words indicate a sauce, of which the name can be pronounced by every body, but spelled by nobody." I love these little gems of linguistic gymnastics.
I thought mace was what cops sprayed at your face until 4:10
It’s both
Townsends had a had a video on "Mushroom Catsup" that was an 18th century sauce that is similar to Worcestershire sauce. It's worth watching if you get the chance.
I'd love to see you talk about other condiments as well (mustard, sauerkraut, ranch dressing, etc.). This was a really cool video! ^.^
Yes, I second this request for more condiment content. I'd buy a condiment-and-sauce-only cookbook.
Or why "Italian" dressing is called that even though it doesn't resemble any salad dressing you would be served in Italy.
Sauerkraut is not really a condiment, though.
It is for bratwurst ;-)
@@marybenton770 That's actually mostly an American thing.
This is so fascinating to me. It seems the original fish based ketchup was closer to Worcestershire than the tomato base of today. It also seems like the word “ketchup” had a broader meaning instead of a singular specific condiment. Similar to how “salad dressing” could refer to any of the different varieties.
The story that I heard was that Worcestershire was created because the British wanted to make Soy Sauce, but the Asians refused to give them the recipe, so they attempted to reverse engineer it. I don't know how true that is, but it seems plausible.
@@ambulocetusnatans I don't think it was soy sauce, but moreso an unnamed sauce from India, which could very well be a fermented fish sauce like the old ketchup.
The origins fish “ketchup” is more similar to fish sauce, or fermented fish gut cause (we say pa-la in Thailand, idk the English name for it). Still used throughout east and south east Asia.
I agree that Worcestershire was probably created as one of the attempts to recreate fermented fish sauce! Worcestershire sauce is often used in some cuisine here too.
czcams.com/video/x6tNxaDjOaI/video.html
Gathering mushrooms to make ketchup
I was thinking the same thing.
My late grandmother, born in 1909 was absolutely grateful for commercial tomato ketchup. She hated the time consuming prep of ketchup from tomatoes. One year, my sister had way more tomatoes than she could can/freeze (for her, us, aunt/uncle). Made ketchup. WAY easier with modern conveniences! Sadly, homemade ketchup can't be home canned because the acid level isn't high enough. You can refrigerate it for about 3 months or freeze it for longer storage.
White pepper isn't used enough. It's one of my favorite spices. It's just fermented black pepper but the flavor it adds to food is phenomenal.
THAT'S what white pepper is?! I just assumed it was immature black peppercorns or another variety of pepper lol
Well I learn something new every day. Cheers
Did not know this. Thought it was either immature or a different species of the pepper plant.
when quartering a nutmeg, shave one side so it has a flat surface you can then put down on your cutting board so it doesnt roll and slip.
I remember before historians found recipes for Garum, it was called the “ketchup of Ancient Rome”… nice to know we have all the accurate condiment history we need right here on this channel. - Santino
I'm in the middle of the book 'Salt'. I had never even heard of garum before this book. Sounds kind of disgusting but then again why should I say that since I like anchovies LOL
Your reaction at 18:18 had me SCREAMING LAUGHING 😂😂😂 awesome episode!
OMG your face after tasting the catchup(my new way of spelling it) but I’m still reeling about the King’s visit to the prince whose chef had no fish to serve and committed suicide(bechamel sauce, which I love) I also love having found you and am binging on all the back episodes!😊
Ketjap is still very popular in The Netherlands, the version sold today is a fishy soy sauce.
Yes and it is excellent!
Btw, would you mind telling me how to express ketchup in Netherland? I am curious.
@@liuivan5573 Dutchie here, just ketchup like in english. There is no diffrence
How do you call sweet soy sauce there? Do you call it ketjap manis as well?
@@aiko9393 yes
Love how Max will match his shirt with the recipe color :) The cucumber icecream episode he had on a green shirt. Way to go! Love it!!!
And I thought the background Pokemon plushie is the only hidden detail!
Dude, talk about a keen eye!
Props to this dude for going back in time for every video
Sorry to be late, but I just discovered the channel. I grew up in North Carolina in the 1960s. My folks made green tomato ketchup which we pronounced cat-chup. The green stuff was homemade and the red stuff was what you got at the store.
I'm from NC as well, and we had made the same green tomato ketchup. Along with Cheerwine, RC Cola, NASCAR, and BBQ. What part are you from?
@@guytansbariva2295 Eden, NC. We had both Eastern and Western BBQ. I prefer Eastern, but like both. You?
“Heinz started in the exciting world of horseradish.” That sentence cracked me up😊
I grew up eating prepared horseradish (usually Kelcher's). The first time I saw horseradish root in the grocery store, I bought some, tried a bit, & I think I cleared my sinuses into the next year - it was definitely exciting in a cartoon eyes Ah-OO-gah!! kind of way.
I suppose horseradish could qualify as exciting.
Horseradish is super underrated imo
That is indeed an exciting world
Max's face when he ate the ketchup straight reminded of when I was a little kid and thought it would be a good idea to eat a spoonful of bouillon granules from my grandma's cupboard. Soooo salty!
A spoonful is enough to make a mug of drinking bouillon. If you want to taste the dry stuff, a tiny pinch is enough.
😂
@@ragnkja Oh yes, I learned that lesson very quickly. 🤣
@@ragnkja I loved to steal bouillon cubes to lick as a kid. It was much better then the cup of bouillon it was supposed to make
My mom once gave me a bitter almond to smell. Of course I ate it before she told me it was poisonous when uncooked.
I believe that adding the liquid to melted butter was also mentioned. Thinking about a vinegar-based sauce and melted butter, my mind quickly went to "Buffalo Wings"...
Congratulations on your upcoming book! I’m so excited for you and me, that’s going on my Mother’s Day wish list!
Max’s flawless pronunciations of non-English languages always makes me laugh. As someone who’s bilingual it even takes me a second or two to switch languages so it’s always funny and impressive to me how he can just casually drop a word w near perfect pronunciation in the middle of an English lecture.
His Chinese pronunciation was pretty off but it’s a difficult language so I don’t blame him
true, I'm fluent in Eng and Tagalog but I tend to pause sometimes when switching language to make sure I have the accent right
I have never heard of bilingual people pausimg to switch, ive only heard it from non-bilingual people speculating what it’s like ...
@@solaryard5351 well maybe you would know if you were bilingual :P
@@mechadonia I am bilingual, my first language is Afrikaans. This is my second.
It's probably so very salty as a means of staying "good" on the shelf. Salt is one enemy of spoilage, after all. So the good news is, that amount you made probably can last a good while and flavor other stuff.
Also with the vinegar
@@Yunashelia And sugar. Salt, sugar and vinegar are our ultimate preservatives along with some alcohols.
I appreciate the ketchup colored shirt. It really makes eating ketchup much less dangerous for your linens!
This is a second video I watched on this channel in the past 24h and I really love your personality and tone of your voice man! Very very good delivery. And interesting content on itself too. Good work. Subscribed.
Have you ever tried to make tomato jam? It's an old timey recipe but oh my word it is absolute heaven!! I can honestly tell you once you try tomato jam, ketchup kind of loses its appeal
Need a comma to help with confusion at the end there, but that's interesting. Never heard of tomato jam.
@@brednbudr2406 oh geeeeez
I loooooove tomato jam. That with grilled onions on a burger is heaven.
My moms been wanting me to make tomato jam with the garden tomatoes we have! I’ll have to do it soon!
@@TastingHistory*Note to self*
two things popped into my mind during the history part:
a) Worcester sauce?
b) mushroom concoctions contain a lot of glutamate and similar stuff, so they have a strong "umami" effect that people love, maybe that made for their popularity?
Worcestershire sauce originated in a recipe brought back from the Raj by a British administrator. He gave the recipe to Lea & Perrins and asked them to make a batch. They did and it tasted horrible, so they stuck the barrel in the cellar. A year or so later the discovered and tasted it and tasted great! So they asked the administrator if they could have the recipe and the rest is history.
And catsup was made with mushrooms sometimes
Interestingly, we Indonesian calls Worcestershire sauce as 'Kecap Inggris' as in Inggris=English
Mushroom Ketchup is sold in bottles in the UK.
Sorry, but your intro reminded me of what my toddler does whenever presented with fries and literally any dipping sauce: take a single fry, dip into the sauce, eat the sauce from the fry, repeat ad absurdum. She even did it with a stick of celery once. Oh for the confidence of a two-year-old.
This video made me check to see if your book is available at my library and Max, there are many copies and I am excitedly going to be putting a hold on one for myself. Thanks for sharing what you love man
Townsends had an excellent recipe for mushroom ketchup I can recommend. The consistency is indeed close to soy sauce or Worcestershire but pretty different in flavor. I used portabella mushrooms when making it and it just came out excellent; next time I get some bulk morels that'll be the base.
As a bonus you can take the mushrooms and other spices that you used in making the ketchup, dehydrate them in your oven, and grind them up to a fine powder. You can mix with some salt or just have the spice mix on its own. A tasty two-for-one deal!
Haha, I tried some on our side channel video, and definitely not what I was expecting.
I like the powdered spice better than the ketchup. Next time I make some, I'll just put the ketchup in a pretty bottle and give it away as a gift, keeping the mushroom powder for myself.
@@TastingHistory I was today years old when I realized your second channel is entirely dedicated to ketchup! Love to see that kind of dedication but also just loving the content.
@@brucetidwell7715 last time i made some i gave the powder away the next time i make it i will keep it for my self
@@paultaylor2403 lancershire relish is delish hard to find though , have you tried hendersons relish ?
For the "quartering the nutmegs": take a microplane, scrape one side. Voilà! A straight surface! It should be easier :)
Just be sure to save the shavings...
Not necessary, you can hold the nutmeg between 2 opposing teaspoons and just slice it in half (on a cutting board, sliding the knife between the spoons), even if the blade slips it never gets close to your fingers.
@@Dr_V great idea!
@@guillaumecorbin8133 Thanks, but it's just a trick I learned from my granny.
My two favourites history and food.. love this channel, its amazing where you find this info... thank you fellow chef 😊
YAY! Thank you for writing a cookbook, this will be wonderful, I'm definitely adding this to my collection. Bless you!🧡
"It's like concentrated flavor and I don't know what flavor" is the BEST description of - something that tastes like a question - I have ever heard.
Making fermented garum in your back yard seems like a good way to keep neighborhood kids out of your yard too! 😆🤣
Edit: Mushroom ketchup sounds delicious, I want to try that!
Mushroom ketchup is delicious, and a lot less obnoxious to make than garum.
@@amandagreen8568 Sounds like a double benefit to me! :D
@@stellaanderson7246 That I believe!
@@amandagreen8568 meoww
You're in luck, Townsends has a video on making mushroom ketchup: czcams.com/video/29u_FejNuks/video.html
Mushroom Ketchup is still quite popular in Britain, it's sold in bottles and is mostly used as an ingredient these days
So this history makes me wonder if the history of worcestershire sauce is also linked to fish sauce.
It is. Like, that’s the entire history.
Wealthy man wants his own fish sauce after traveling, attempts fail. One ferments and becomes good. Ergo, we have Worcestershire
I'm not sure I understand the question - Worcestershire sauce *is* fish sauce, it contains anchovies. If you mean is it linked to Asian fish sauce, then yes, mr.e's comment describes how that happened.
@@johnnye87 Ah, thank you both. It has been years since I had a bottle of it; and I did not take the time to google it.
I would drink it straight if I had any. Now I want a Bloody Mary.
"Bruising" pepper (or juniper berries, and other round, dried spices) is done most easily by crushing them between two small wooden cutting boards. Using a pestle is much too cumbersome; for the boards you just push hard once on the top one😃
Using the bottom of a pan also can work quite well
@@darthplagueis13 Right! Don't crash your kitchen counter, though 😃
Your reaction to eating it straight killed me. I love this show so much, and I really love that you try everything now and let us know how it tastes. Makes me want to make it myself.
Max is correct, the Dutch took the sweet soy sauce back to the Netherlands where it continues to be immensely popular today, to the extent that you can buy multiple brands of 'ketjap' in any ordinary supermarket. Try it with nasi goreng, another imported Dutch favourite from Indeonesia!
My Mum used to make 'ketchup', (We call it tomato sauce in Australia). There was this awesome thing you could buy called 'EZ sauce'... for making it but they took it off the market recently. Speaking of sauce on steaks, I love to put Worcestershire sauce on my steaks!
Worcestershire sauce was originally an attempt to make fish sauce. I love it on steaks and a little in guacamole!
Cucumber ketchup, made with all those yellow overgrown cucumbers that you peeled sliced and froze (yes, froze). I followed the recipe for grape ketchup in Joy of Cooking, with my own minor alterations and it was so popular, I had people knocking on my door with sacks of overgrown yellow cukes begging for me to resupply them with the stuff. I had my fridge full of it. I had to go to the local bar to get empty vodka bottles for my project. So worth it. Had I had the proper setup, I could have sold it.
You can't just not eleborate on your alterations , the people want to know
@@anathema2325 Ok, fair enough. I will locate my hardcover copy of Joy of Cooking, and locate my notes. I'll be back🙂
I'm very interested in this, since I love cucumbers and can't have tomatoes.
@@MorriAelthyn yes, please. I love odd recipes that are delicious.
@@lowercase610 Oh, man. I wish we could get notifications of comments!
In Quebec we have a traditional version of ketchup that we call Fruit Ketchup. It is usually made of equal parts tomatoes, apples, peaches, pears and onions which are rendered into a kind of sweet and savory jam that we typically put on meat pies and various other things.
I’ve been binging this channel all day. Great content. Good job max
I would love an episode on what you do with all the leftovers from stuff you make. Especially ingredients. Can do a whole episode on food storage or incorporating prepared food into new meals.
I grew up Indonesian and I remember being my English teacher stressing to all of us to remember that “ketchup” means tomato sauce, because in Indonesian (which is sort of similar to Malay) we’d use “kecap/ketjap” to refer to soy sauce, and a lot of us tend to mix the two up 😂 it was just something we decide we had to accept as we learn English and not really question it, but this episode explains everything 😂 Thanks Max!!
And in Vietnam they have sriracha mayoo, which I'm pretty sure isn't mayonnaise but it does look like a mix of hot sauce and mayo
@@Nerobyrne could be some vinegary sambal or chili sauce? Haha
A little irresistable linguistic nitpick: "which is sort of similar" is an understatement - Indonesian _is_ a standard form of Modern Malay as far as linguists are concerned. When people talk about "Malay" in "Indonesian and Malay", what they're really talking about is another dominant standard form of Modern Malay used in neighbouring Malaysia called "Malaysian" (Bahasa Malaysia). "Malay" really encompasses a supergroup of dialects existing in a continuum from Kedahan, Pattani, Riau to as far as Papuan - kinda like Arabic.
Make the mushroom and the walnut ketchup! Those sound really weird but oddly potentially delicious!
I think Townsend made mushroom ketchup, so you can get the recipe from there.
Mushroom ketchup is good! It reminds me a lot of Worcestershire sauce. I used to get it from Colonial Williamsburg and put it in soup broth.
I made Townsend's version of mushroom ketchup, it is still my favorite and still making it.
I think I'll try this one as well.