So the milk is actually part of an old mixology trick called milk-washing. Basically the curdled proteins and fats in the milk bind to tannins and other bitter elements in the mixture, sorta like a bunch of tiny sponges. When you strain those out, those undesirable elements are filtered out with it. If you try that recipe without the milk, there’s going to be some noticeable astringency and bitterness that you’d usually need extra sugar to balance out. You should definitely do a Tasting History about Jerry Thomas because he was a very interesting person; though quick stipulation he wasn’t exactly a *good* person because he DID used to own a Minstrel Show. But there’s got to be something said for someone who’s likeness only survives in the form of several prints of him rolling fire between two glasses. I think that’s gotta be the benchmark for a successful legacy.
I love this! Learned something new. And yes, his life was fascinating and I would love to do an episode about him. Might make for a good live stream as we make a cocktail.
@@TastingHistory Came here to explain this as well. In addition to binding to and removing bitter elements, it binds to suspended solids in general, clarifying the liquid, and the fat from the milk is what lends the final drink that really smooth texture.
@@TastingHistory This is also why I wouldn't squeeze the curds as they filter. Just let it take its time-and it'll come out more or less clear (which is why this process is sometimes called "milk clarification.") This technique also makes the cocktail (even with the sugar added) shelf-stable, which was important in times before refrigeration.
So glad you got to cover the horrible history of Hawaii. Its a moment in history that never gets talked about enough. Especially see how recently it all happened and the legacy of powerful companies like Dole fruit had in controlling and subduing the local population.
My husband was half Hawaiian and half Portuguese, he grew up on Hilo, on a side note, Dole is one of the reasons that we have the term "Banana Republic" because everything they did to Hawaii, they also did in South America grrrrrrrrrr
@@Bluebelle51 And Central America too. Banana companies always promised to build infrastructure as a benefit for the nation, but guess what? They never did. They implemented the infamous company bonuses as payments that could only be used on the company's stores... a form of slavery.
Not-so-fun fact: Sadly, the sugar plantations in the Caribbean weren't even the first time sugar was cultivated by slaves. The Arabs enslaved Africans way back in the 9th century to work on their sugar plantations in southern Iraq. This led to the Zanj Rebellion, a *20* year long slave rebellion. Unfortunately, the slaves were ultimately defeated.
I just want to say thank you. As a native Hawaiian, it's heartbreaking to see how few people outside of Hawaii actually know about this part of history. Also your pronunciations were actually pretty good! Thank you for your videos!! That are awesome!
We were heartbroken that so little of native Hawaiian culture has disappeared. We had hoped to learn so much at local museums. I was a kid then and it was my first exposure to the horrors and brutality that humans visit upon anyone that they consider different from themselves.
@@AverageAlien actually no. Anyone born in Hawaii is local. Being Hawaiian is a blood right. Hawaiian is an ethnicity like Samoan, Tahitian, or Maori. When I say I'm native Hawaiian it means that I am ethnically Hawaiian.
Beet sugar wasn't the only food science innovation brought about by Napoleon. He also put out the call for a butter substitute (meant for soldiers and the poor) that led to the invention of margarine. I'd love to see more of these histories of ingredients!
I think early margarine was made from suet or possibly tallow, wasn’t it? Some animal byproduct - oil based margarine is actually quite the modern product.
@Sir Underbridge if you've ever made butter, you would know how much milk is required to make a small amount. A lot of these old recipes survived because they were eaten by important people who had higher income and status. Being able to use so much butter was expensive so using a lot would show your status. Kind of like spices except butter was more available than spices
@@chadkreutzer1552 ah living with someone who can cook like that the good way out weighs the bad, although the words 'hey taste this' is kinda frightening to hear (my mom was experimental with food)
Between "sugar is good for you" and "tomatoes are poison," this channel has made me come to a couple of conclusions. 1. It's a miracle humanity has survived to the modern day, partly because... 2. Historical doctors didn't know JACK!
It's funny how little has actually changed in that respect. "Historical medicine was so barbaric" says the time period that still uses the terms "bone saw" and "rib spreader"
I mean they did and didn't. They knew being near sick people got you sick, and breathing the same air, so they covered their faces. But They didnt know washing their hands (and tools) would help.
@@Halinspark modernmedicine: "we can target cancerous cells with a a laser and see through your flesh" also modern medicine: "put the bone fragment there and bolt it in place"
My great grandmother on my father’s side was Taino. It was nice to hear the history covered. She migrated to Hawaii from Puerto Rico to work the sugar cane fields there.
I looked up the history of rum on a whim once and it's such a classic rich/imperialist story: Imperialists: "You can't have the sugar you work tirelessly to make, take this stupid byproduct (molasses)." Workers: "Fine, we can't afford it anyway, but we're gonna make alcohol with it." Imperialists: "Wait...we like the rum, you can't have the molasses anymore."
A bit like pork spare ribs, beef brisket and chicken wings in the US today. They were once the throw away cuts and now thanks to celebrity chefs, they are expensive. I'm not paying $2.95 a pound for chicken wings when you have boneless, skinless breast on sale for $2.19.
@@JerryB507 Yeah, it's insane! As soon as something becomes trendy the price just skyrockets. When breasts are cheaper than wings something is seriously wrong.
It's the same with caviar, crab and lobster. All were a poor persons food and then were commandeered by the rich and the price is still hugely inflated today.
I’m so excited for you to actually mention the Taino people. They are generally overlooked in history and also thought to be extinct. Many Puerto Ricans and other Caribbeans still have Taino ancestry today; myself included. This incredible attention to detail reminds me again and again why I love your channel so much!
Sugar for the eyes--it is true. There are Soviet accounts from WW2, giving a sugar cube to a soldier assigned to the reconnaissance duty, because it would ameliorate your night vision. However, that was probably the only time you got any sugar, and that's why it worked.
Actually, sugar during the WW2 was primarily for the army as long as meat-cans so... My mother didnt know what was given to her by grandpa getting 5 sugar cubes for 8 birthday. She just kept it untuched 🤦♀️
@@Lafeolamom Diabetes was practically non-existent at the time--with the Soviet per-war upheavals, sugar was expensive and RARE. As the other commenter below said, some people didn't even know what it looked like. Sugar would not become plentiful until the Soviet alliance with Cuba.
Max, don't know if you'll read this, but I'll comment anyway. I'm a historian from Brazil and I would like to add a couple of things to the depressing history of sugar. So first, most of Latin American and Lusophone historians actually count the colonization of America, sugar plantations and the Slave Trade as an extension of the Cruzades. It starts with the Reconquista, or the cruzades from European Iberians against Muslim Al-Andalus. The wars had a religious side, sure, but it also meant putting Christian Iberians back into the Mediterranean trade network with North Africa, Middle East and beyond. So it meant that this was about expansion, too. The Portuguese expanded the Reconquista very early to Africa, in search of goods and gold. There was also the problem that Italians dominated the Mediterranean trade. Once America was "found", they claimed the lands as the holly will of the expansion of their kingdoms. In fact, doesn't matter what European nationality waged war as a Cruzade, side by side with religion was the will to access the trade routes with the East lost to Muslim conquest. Second, because it was technically a continuity of the Cruzade mindset, there was a religious side to the justification of African slavery. Both Arabs and Africans had slaves, sure, but they were mostly war bounty (like Roman slavery), and could be any race. Slaves brought by Europeans to America were only Africans. The Christian justification, at least in Brazil, for their slavery was that they were born of sin as descendents of Ham, son of Noah. So servitude was a way to expiate their sins. Also, like you said, Europeans were quick to learn that a slave Native American workforce was not economically feasible. Christian justification for this, and their exemption from slavery, was the fact that they were not born in sin, they were basically kids without knowledge of God and Jesus and thus better suited for conversion, not sublimation of sin from work (that doesn't mean they were free from slavery though; in Brazil, native women were continuously abducted to be sex slaves, for example). It was nice learning some history from Hawaii. Kudos to you for showing respect and delving deep into a complicated history matter.
A little ditty: the word Punch comes from Sanskrit पन्च meaning five hence the five ingredients. It was invented in India or some say on a voyage to India to serve the officers of the East India Company. A lot of cooking techniques and traditions were introduced by the British to the Indian kitchen. I hope you will look through them in the future. Also a greater emphasis on the food of the African slaves will be much appreciated. Thank you for this great introduction to the sugars. Hope to see more of you, drunk. 😽
There was also Charebockhra described in 1634, which seems to be named from the Hindi चार बखरा chaar bakhara, meaning four parts. It was arrack, water, sugar and lime juice. The nutmeg was added to make punch.
You forgot an entire continent (don't worry, we're used to it.) Australia's history largely revolves around sugar and rum, as much as it does sheep and gold. And if you'd like some suggestions for sugary Australian recipes to explore, I'd suggest lamingtons, pavlova, or peach Melba.
@@DarkPsychoMessiah The dessert is named after the famed Russian ballerina Anna Pavlova who toured Australia and New Zealand in 1926. The chef of a Wellington (NZ) hotel created the billowy dessert in her honor claiming inspiration from her tutu. Australians on the other hand believe it to have been invented in a hotel in Perth, where a diner is said to have exclaimed that the dessert was "light as Pavlova".
Serious comment this time. I want to let you know that I really look forward to your videos every week. I make sure to grab my earbuds or my headset as soon as that YT notification pops up on my phone to hear and watch the latest bit of history and food you wanted to share. Thanks for the brief bit of respite from the daily boredom 😁
Theres a bit of a revival of milk punch style cocktails recently, it can be done to most cocktails. The modern recipes generally leave them straining in the fridge overnight to give a really clear drink with a somewhat mellowed and rounded flavour.
Today, we still mostly use sugar from beet in France. Cane sugar is, to us, used when you want to go fancy. We also use beet to produce alcohol (ethanol) to run cars... I drive on beet juice, so i've got to thank Napoléon for the savings I make on gas !
They don't really differentiate in the US. You can specifically buy cane sugar, but I don't think anyone really pays attention. My great grandpa grew sugar beets though, so I am very familiar with them. 😊
France going all in on sugar beet also resulted in rhum agricole becoming a thing in French colonies, rum made from sugar cane juice instead of molasses because there was suddenly a lot of sugar cane but very little reason to turn it into sugar for sale.
this is a wonderful video, and i love that you don't ommit the nastier bits of history. obviously you couldn't have covered everything, but, though you did mention it a bit, here in brazil there is also a very long and sad history involving sugar, to the point where we have a whole time period studied in school called the "sugar cicle" (followed by the "gold cicle" and "coffee cicle") that might be worth checking out. we do have an amazing and diverse cuisine!
Yes, so many countries, especially in Latin America, suffered from being bound to monocultural production, with no variety in the soil to keep it from eroding. We need more awareness about what goes on in the southern hemisphere because the northern hemisphere has historically profited off them so much. I would love to see Max do more videos on the celebrated aspects of Brazilian history and culture in general, too.
"Or if you're just having a bad weekend...", week...month...year! Your wit always gives me reason to smile and makes the day brighter. Love your recipe choices and how you make both process and information accessible. Thank you Max!
Gonna share a funny sugar anecdote from history. As you might have noticed, sugar was usually sold in large conical shapes, which while great for storage, were highly impractical for use. One Missus Juliana Radová, the wife of a Czech sugar factory owner, cut herself one day while cutting up sugar for use. She asked her husband, Mister Jakub Kryštof Rad, to come up with an easier way to portion sugar. The man was also a passionate inventor, and so in 1843, he patented his design - the sugar cube. Currently, sugar cubes are mostly used to sweeten teas and drinks.
I just wanna say. I really love your videos. When I first watched one I thought it would be a bit of a gimmick and I'd get tired of it soon. But now I think they are really really well done. Your commentary is always very interesting and you seem like a really cool person. The history is always so captivating and I'm really impressed how well you can speak without any errors for long stretches of time. I watch like every video as soon as they come out. Thank you so much for this free informative content!
I've done this recipe 3 times since this was published. Here are some things I've learned: 1. Pour the alcohol into the milk; not the other way around. The process here is called milk washing and the way it works it that the curdling reaction binds tannins and polyphenols (which are mostly bitter) to the milk, which you then strain, sweetening the alcohol. So you want the milk to interact with as much of your alcohol as possible. If you pour the milk into the alcohol it immediately curdles and is a lot harder to spread around, but if you slowly pour the alcohol into the milk (while stirring) you can get a lot more coverage. 2. Double the milk. Most people seem to use about 1 part milk per 4 parts alcohol or more (I've seen 1 part milk per 2 parts alcohol.) 3. If you don't want to wait a whole day infusing the lemons, just use lemon juice or any other type of acid. I haven't seen anyone arguing that infusion is the best way to do it. It seems like around 1 part lemon juice per 10 parts alcohol is around the right mixture. I've seen lower and I've also seen much higher. Also, you can use egg whites, instead of milk if you want (around 1 part egg white per 20 parts alcohol.) 4. Let the mixture settle before straining. Some people wait as long as a full day to let the combined mixture settle before starting to strain. They claim it gets better results during the straining process so you don't have to strain multiple times. I don't know if that's necessary, but most people say to at least wait 30 minutes to an hour. 5. If your alcohol still looks cloudy after straining, strain it again. You want that stuff to look as translucent as possible. If you do it well, it'll look clear like Caribbean waters. 6. Don't squeeze/"milk" the bags to strain it like Max did and don't dump out the curds to make the straining go faster. You want the alcohol to interact with as much of milk as possible so the curds that sit in the jellybag/filter as actually acting as a filtration system themselves. The more you can get the alcohol to interact with the milk, the better your result is gonna be. Accept that the straining process will take a little while (around 3 - 4 hours) and plan ahead.
Thank you for covering this subject, I learnt so much. I will definitely have to watch this again because it was a lot more than I expected. I am always impressed by how thoroughly informative yet respectful you are. It really shows that it's possible. Love to you, Jose and the cats x
@@TastingHistory Very much so. Having grown up in France, a lot of it is left out of general knowledge, so I'm very grateful for your work. Your delightful sense of humour is definitely helpful as well. You really have a great balance. You know when and how to make light of specific details in your video.
my family is from the Caribbean. the recipe for making rum punch goes: one of sour, two of sweet, three of strong, four of weak. whether you measure in a thimble or a bucket, those are the proportions most folks back in "the islands" use for making rum punch. the sour is usually lime juice, because it is way tastier than a lemon.
@@DH-xw6jp you can cut back a bit on the water if you plan to serve it over lots of ice, but that is the standard recipe for the punch. i like it over ice with a wedge of lime. drink one for me!
in terms of mixology, this is essentially a clarified milk punch, where the curds are filtered out, but the proteins stay, giving it a smoother mouth feel
So what you’re saying is if I make this now, come tomorrow when I have my weekly zoom staff meeting, if I throw this in my Star Wars mug, my meeting might be more pleasurable. 😏 *scrambles to find ingredients*
I just came across your channel and now is one of the best channel I have ever seen on this platform. I love the way you cook and I love the way you talk about history !!
13:50 Hey now, the proper way to flavor Hawaiian taro is to ferment it. No soy sauce, no sugar, just classic three-finger poi. (This is apparently a hill I'm gonna die on alone out here on the mainland, oh well.) I'm so glad to see the history of sugar and Hawaii being discussed here, BTW. The sugar farms are central to the recent history of Hawaii and its modern culture.
Love your channel, but the Party of Five joke is the best thing ever. Thanks for the belly laugh, and all your labor. Your historical commentary and culinary efforts are beyond delightful.
No bias, no politics, just history as it was giving it the respect, and at times lament, it deserves while instructing how to make interesting dishes. God I love your channel, it's such an oasis in many ways. Well done and keep up the good work.
Wow! Great mixology from a forefather that nailed a great combination. I read the remarks about the salubrious effects of the boiled milk on pulling the tannins out of the concoction. Brilliant! I am a big enthusiast of cane sugar. I make extra effort to purchase Mexican Coca Cola (cane sugar base) rather than USA Coke which is made from corn sugar.
My first episode talked cheese history, but it was so cursory, I think I need to revisit. The show has definitely expanded the history lessons since. 😁
@@TastingHistory The history lessons are by far my favorite part of your newest content. Absolutely fascinating subject matter and the 2 episode format gives you space to pack in quite a lot of information. love the episode as always and its great to see all the success you've been having on youtube
I was super intrigued by this recipe and just finished making my batch for new years eve. My first impression of the flavor (room temperature after filtering) is It's tasty but extremely potent! Thanks Max!
Another great video... It was very interesting to learn how Hawaii has become the 50th state, they never taught us that in Greek High School... Fun, Informative and very Accurate. Thanks 🙏
Max, ever think about teaching history? You have so many talents. I agree about Hawaii's sad history. Been there a few times. Told my family to scatter my ashes off the north coast of Oahu. Liliuokalani also wrote the iconic Hawaiian song 🎵 😌 ALOHA OE. Thinking to try this for covid Christmas 🎄 🤔.
I would like to thank you for bringing sugar beets to my attention! I've been looking for a possible way of producing my own sugar (not for dear of additives or what not, but just a desire to try to produce more of my own food, up my self sufficiency and all)! Knowing there's a beet I could grow and process is really awesome!
I found your channel @tastinghistory about 3 weeks ago, and man you are my feel good vibes to end a stressful day! Thank you for all of these awesome, relaxing, fun, sassy, and educational vids!
i wish i had company like this guy whenever i m feeling down.....making drinks, cooking together and making jokes.....if this doesnt cheer you up then i dont know what will... i hope more people will start cooking together...
you got me a good laugh with the 24 H gag, i really love this videos and watch them all jajaja, i also like that you really study the names and say it spot on with the pronunciation, you said exactly right "Bartolomé de las casas".
@@TastingHistory When I get drunk, I explain metallurgy, belly dance techniques, and the real world roots of Biblical lore. When I get super drunk, I laugh at Nazis because they're so stupid. Then I barf. It's not pretty.
Listening to you teaching is a pleasure. Your voice and engagement of what you are teaching is very pleasing to the ear. Thank you for teaching us, and not making it all about politics. :) Much Love sir.
I was looking to see what pokemon was on the left today, and thought you replaced it with some kind of distressing flesh golem, but no, it's just a freakin' Lickitung.
Just made the Victoria Punch. It is very reminiscent of a beverage my mom used to make around Christmas time when I was growing up. I don't remember the recipe other than it was made with orange juice instead of lemons. and then she would freeze the mix. The "grownups" would shave off the frozen mixture and mix it with more orange juice or lemon-lime soda.
This recipe reminded me of shrub. It was a drink made from rum or brandy with sugar and citrus fruit that was more common during the same period as Victoria punch.
It's not far off, but traditionally punches had 5 ingredients. Sugar, citrus, water, alcohol and spice. Also punches can be made with wine or spirits (or both 😋). Furthermore, a Shrub has two different although similar connotations - one being an English format (brandy/rum, sugar, fruit/fruit juice and citrus), other being a Colonial American format, in which vinegar could be used in combination with the wine/spirit, fruit and sugar.
I love Tasting History!!! Such humor, history and great nosh!! I think I will make this punch for Thanksgiving! Thanks, and I can't wait till next weeks episode!
Thank you for including Hawaii in the sugar history. I'm Portuguese-Hawaiian, and my Hawaiian name (Palaka) is based on the cloth used to make clothing for the field workers.
Oh hey, they actually grow sugar beets in the fields around where I live. The syrup that's a byproduct of the sugar production tastes great and is sold pretty successfully as well.
Love this, as always. Just want to pass on a note about terminology. We've been moving away from calling people "slaves" to "enslaved persons/people". This is as a result of feedback from the black community about how we as historians can do do a better job when it comes to how we write and talk about slavery. The idea as it's been expressed to me is that these people were far more than their condition (much like incarcerated people are more than just "prisoners"). It's taken a beat for me to get used to myself, but it's an easy change so I wanted to share. Please keep doing what you're doing with your inclusive approach. I also appreciate the balance between entertainment and education. This is the best thing that's come out of the Pandemic as far as I'm concerned.
I don't mean to diminish the importance of correcting old terminology, especially if it helps in providing a more balanced understanding and in respecting people's feelings. Yet, I must admit I sometimes struggle in grasping all the hues. We constantly use, mainly for concision's sake, terms and definitions that are mere approximations of much wider realities. When saying "slaves", I guess we intend to stress the specific status/condition because it is relevant to the discussion, not to identify enslaved people as a sort of category in itself. Of course they were far more than forced workers. At least, that's how I see it if I think about how I use the term, and how it was used in the context of this video.
When you mention Madeira, they have their own punch. Poncha is made from aguardente de cana(maderian agricole rum), lemon juice some times orange juice, and honey. I've seen a prebottled version with tea in it too.
Adding milk that curdles and then filtering is actually an old clarification method. The curdled milk takes along with it some of the large particulates and bittering compounds. It ends up resulting in a drink where the citrus oils from the rind are less likely to separate and with less of the bitterness from the pith.
WOW! So much research behind these sugary episodes! The information is summed up and presented in a very understandable way, easy to follow and never letting the viewer's attention drop. I also appreciate how the sadly bitter parts are commented. Learning from history is vital: we can acknowledge how horrible some situations have been and try to correct what, still today, is wrong.
If anyone wants to take a deeper dive into the history of Rum, I recommend "And a Bottle of Rum: A History of the New World in Ten Cocktails" by Wayne Curtis. Unlike many other spirits, there are little to no controls over rum, so the variations are endless
Max is just so wonderful. Intelligent, articulate, witty, and learned. The kind of person that I'd love to have afternoon tea, or a dinner party with 😁
Mahalo iaʻoe! Thank you! I have been studying Polynesian cooking for many years. I even grow my own kalo (taro) and lāʻī ( Hawaiian ti plant) to make my own laulau. I would love to share some of my knowledge with you and see you make a video on true Hawaiian cuisine.
I think Live Streams might be a great place to test out some of the other historic cocktails from the 19th and early 20th century. Thoughts?
Drinking History with Max! COUNT ME IN!
Yeah, sure. 👍
Yes!! What about an ancient Greek cocktail called a St. George (agiorgitiko)?
@Lynette Scarry they’ll be every month. Patreon.com/tastinghistory
Yes, its always 5 o'clock somewhere.
So the milk is actually part of an old mixology trick called milk-washing.
Basically the curdled proteins and fats in the milk bind to tannins and other bitter elements in the mixture, sorta like a bunch of tiny sponges.
When you strain those out, those undesirable elements are filtered out with it.
If you try that recipe without the milk, there’s going to be some noticeable astringency and bitterness that you’d usually need extra sugar to balance out.
You should definitely do a Tasting History about Jerry Thomas because he was a very interesting person; though quick stipulation he wasn’t exactly a *good* person because he DID used to own a Minstrel Show.
But there’s got to be something said for someone who’s likeness only survives in the form of several prints of him rolling fire between two glasses. I think that’s gotta be the benchmark for a successful legacy.
I love this! Learned something new. And yes, his life was fascinating and I would love to do an episode about him. Might make for a good live stream as we make a cocktail.
@@TastingHistory Came here to explain this as well. In addition to binding to and removing bitter elements, it binds to suspended solids in general, clarifying the liquid, and the fat from the milk is what lends the final drink that really smooth texture.
@@TastingHistory This is also why I wouldn't squeeze the curds as they filter. Just let it take its time-and it'll come out more or less clear (which is why this process is sometimes called "milk clarification.") This technique also makes the cocktail (even with the sugar added) shelf-stable, which was important in times before refrigeration.
Thanks for your knowledge. Before, the sight of coagulated milk floating in the drink was positively repulsive. Now it is merely displeasing.
Interesting, thank you.
So glad you got to cover the horrible history of Hawaii. Its a moment in history that never gets talked about enough. Especially see how recently it all happened and the legacy of powerful companies like Dole fruit had in controlling and subduing the local population.
And in some ways, continues to this day.
@@TastingHistory yes, it definitely does.
My husband was half Hawaiian and half Portuguese, he grew up on Hilo, on a side note, Dole is one of the reasons that we have the term "Banana Republic" because everything they did to Hawaii, they also did in South America
grrrrrrrrrr
@@Bluebelle51 And Central America too. Banana companies always promised to build infrastructure as a benefit for the nation, but guess what? They never did. They implemented the infamous company bonuses as payments that could only be used on the company's stores... a form of slavery.
@@TastingHistory it absolutely does! As a kanaka (native Hawaiian) I am really grateful for the acknowledgement.
Not-so-fun fact: Sadly, the sugar plantations in the Caribbean weren't even the first time sugar was cultivated by slaves. The Arabs enslaved Africans way back in the 9th century to work on their sugar plantations in southern Iraq. This led to the Zanj Rebellion, a *20* year long slave rebellion. Unfortunately, the slaves were ultimately defeated.
I’ll have to do an episode on that one day.
People love taking advantage of Africa, wow
@@starshot5172 yep
People loved taking advantage of other people. Africa wasn't unique in that matter
I thought only white people kept anyone slaves...
The final queen of Hawaii also wrote the song “Aloha Oe” which is now considered the staple song of the whole state...she was an amazing queen
I just want to say thank you. As a native Hawaiian, it's heartbreaking to see how few people outside of Hawaii actually know about this part of history. Also your pronunciations were actually pretty good! Thank you for your videos!! That are awesome!
It is a heartbreaking story, some of the worst history the USA has.
@@sandrastreifel6452 The worst yet! 😃
We were heartbroken that so little of native Hawaiian culture has disappeared. We had hoped to learn so much at local museums. I was a kid then and it was my first exposure to the horrors and brutality that humans visit upon anyone that they consider different from themselves.
Native Hawaiian? Anyone born in Hawaii is native
@@AverageAlien actually no. Anyone born in Hawaii is local. Being Hawaiian is a blood right. Hawaiian is an ethnicity like Samoan, Tahitian, or Maori. When I say I'm native Hawaiian it means that I am ethnically Hawaiian.
Beet sugar wasn't the only food science innovation brought about by Napoleon. He also put out the call for a butter substitute (meant for soldiers and the poor) that led to the invention of margarine. I'd love to see more of these histories of ingredients!
I lived near a sugar beet refinery for a year. Never again. I like sugar, but the stench is special.
I think early margarine was made from suet or possibly tallow, wasn’t it? Some animal byproduct - oil based margarine is actually quite the modern product.
@@Astralfirework nope. Margarine was purposely created to have a non-animal based substitute for butter that was cheaper and lasted longer :)
@Sir Underbridge if you've ever made butter, you would know how much milk is required to make a small amount. A lot of these old recipes survived because they were eaten by important people who had higher income and status. Being able to use so much butter was expensive so using a lot would show your status. Kind of like spices except butter was more available than spices
Didn't he also invent canning? In glass jars I mean
The second the camera cuts:
Max: "Honey holy shit drink some of this right now!"
Pretty much
@@TastingHistory You need to tell us Jose's reactions to everything. Maybe on Twitter. Just a thumbs up or down, and a link to the video.
@@SewardWriter even better, I'd love to see (or hear, if he doesn't want to be on camera) Jose's reactions to everything XD
@@poples5799 That reminds me of Ann Reardon from "How to Cook That" making her longsuffering husband taste everything, good or bad.
@@chadkreutzer1552 ah living with someone who can cook like that the good way out weighs the bad, although the words 'hey taste this' is kinda frightening to hear (my mom was experimental with food)
ABBA at the Battle of Waterloo is something I didn’t know I so desperately needed
🤣 they were there, I swear.
Yes! An idea for a new series:"Forgotten History"😄
Which side did ABBA fight for?
@@jamiepenfold3182 probably against France from what I could find with a quick Google (provided they faught on Sweden's side)
lol I was thinking the same thing! Lol
@@TastingHistory I just can't help but love those ABBA moments. Random ABBA gemstones - you never know when they're going to show up somewhere, Lol.
Between "sugar is good for you" and "tomatoes are poison," this channel has made me come to a couple of conclusions.
1. It's a miracle humanity has survived to the modern day, partly because...
2. Historical doctors didn't know JACK!
It's funny how little has actually changed in that respect.
"Historical medicine was so barbaric" says the time period that still uses the terms "bone saw" and "rib spreader"
I mean they did and didn't. They knew being near sick people got you sick, and breathing the same air, so they covered their faces. But They didnt know washing their hands (and tools) would help.
@@Halinspark modernmedicine: "we can target cancerous cells with a a laser and see through your flesh"
also modern medicine: "put the bone fragment there and bolt it in place"
If only they realized it was the lead that was poisonous, not the tomatoes. :P
Gotta love science!
My great grandmother on my father’s side was Taino. It was nice to hear the history covered. She migrated to Hawaii from Puerto Rico to work the sugar cane fields there.
My day is complete every time this man posts
Glad I can complete your Tuesdays.
Agree !!!
I looked up the history of rum on a whim once and it's such a classic rich/imperialist story:
Imperialists: "You can't have the sugar you work tirelessly to make, take this stupid byproduct (molasses)."
Workers: "Fine, we can't afford it anyway, but we're gonna make alcohol with it."
Imperialists: "Wait...we like the rum, you can't have the molasses anymore."
That sounds so horrible and so accurate.
A bit like pork spare ribs, beef brisket and chicken wings in the US today. They were once the throw away cuts and now thanks to celebrity chefs, they are expensive.
I'm not paying $2.95 a pound for chicken wings when you have boneless, skinless breast on sale for $2.19.
@@JerryB507 Yeah, it's insane! As soon as something becomes trendy the price just skyrockets. When breasts are cheaper than wings something is seriously wrong.
Capitalism is indeed incompatible with the survival of the human race.
It's the same with caviar, crab and lobster. All were a poor persons food and then were commandeered by the rich and the price is still hugely inflated today.
I’m so excited for you to actually mention the Taino people. They are generally overlooked in history and also thought to be extinct. Many Puerto Ricans and other Caribbeans still have Taino ancestry today; myself included. This incredible attention to detail reminds me again and again why I love your channel so much!
Sugar for the eyes--it is true. There are Soviet accounts from WW2, giving a sugar cube to a soldier assigned to the reconnaissance duty, because it would ameliorate your night vision. However, that was probably the only time you got any sugar, and that's why it worked.
That is counting on them not being diabetic
Actually, sugar during the WW2 was primarily for the army as long as meat-cans so... My mother didnt know what was given to her by grandpa getting 5 sugar cubes for 8 birthday. She just kept it untuched 🤦♀️
@@Lafeolamom Diabetes was practically non-existent at the time--with the Soviet per-war upheavals, sugar was expensive and RARE. As the other commenter below said, some people didn't even know what it looked like. Sugar would not become plentiful until the Soviet alliance with Cuba.
@@sashav133 yeah tell that
To Henry the VIII
@@Lafeolamom Is he relevant to Soviet history?
I can't be the only one to notice ABBA in the bottom of the picture of Waterloo right?
I definitely noticed
Nope.
yeah I spotted that too!
Couldn't escape if I wanted to...
Yeah. Made me laugh.
It's probably already been said, but now we know why the rum's always gone.
Because I drank it
@@TastingHistory Jack Sparrow would be so proud
I love how your channel combines history, cooking and humour. The best combination? Quite possibly!
Thank you ☺️ Glad someone thinks I’m funny.
@@TastingHistory Surely, you can't be serious! (another Airplane! joke)
@@KingNik1994, Max is always funny and stop calling him Shirley.
Thank you for this. I’m so happy you mentioned the Taínos. This history is pretty much never talked about. They definitely don’t teach this in school.
I didn't even know tainos were a group of people until my boyfriend mentioned them, he's from the island, they really leave out alot in school
Max, don't know if you'll read this, but I'll comment anyway. I'm a historian from Brazil and I would like to add a couple of things to the depressing history of sugar.
So first, most of Latin American and Lusophone historians actually count the colonization of America, sugar plantations and the Slave Trade as an extension of the Cruzades. It starts with the Reconquista, or the cruzades from European Iberians against Muslim Al-Andalus. The wars had a religious side, sure, but it also meant putting Christian Iberians back into the Mediterranean trade network with North Africa, Middle East and beyond. So it meant that this was about expansion, too. The Portuguese expanded the Reconquista very early to Africa, in search of goods and gold. There was also the problem that Italians dominated the Mediterranean trade. Once America was "found", they claimed the lands as the holly will of the expansion of their kingdoms. In fact, doesn't matter what European nationality waged war as a Cruzade, side by side with religion was the will to access the trade routes with the East lost to Muslim conquest.
Second, because it was technically a continuity of the Cruzade mindset, there was a religious side to the justification of African slavery. Both Arabs and Africans had slaves, sure, but they were mostly war bounty (like Roman slavery), and could be any race. Slaves brought by Europeans to America were only Africans. The Christian justification, at least in Brazil, for their slavery was that they were born of sin as descendents of Ham, son of Noah. So servitude was a way to expiate their sins. Also, like you said, Europeans were quick to learn that a slave Native American workforce was not economically feasible. Christian justification for this, and their exemption from slavery, was the fact that they were not born in sin, they were basically kids without knowledge of God and Jesus and thus better suited for conversion, not sublimation of sin from work (that doesn't mean they were free from slavery though; in Brazil, native women were continuously abducted to be sex slaves, for example).
It was nice learning some history from Hawaii. Kudos to you for showing respect and delving deep into a complicated history matter.
A little ditty: the word Punch comes from Sanskrit पन्च meaning five hence the five ingredients. It was invented in India or some say on a voyage to India to serve the officers of the East India Company. A lot of cooking techniques and traditions were introduced by the British to the Indian kitchen. I hope you will look through them in the future. Also a greater emphasis on the food of the African slaves will be much appreciated. Thank you for this great introduction to the sugars. Hope to see more of you, drunk. 😽
Panca -> punch?
Do aur do panch...
Man...if you do anything on the food of the enslaved, you've got to collab with Michael Twitty.
There was also Charebockhra described in 1634, which seems to be named from the Hindi चार बखरा chaar bakhara, meaning four parts. It was arrack, water, sugar and lime juice. The nutmeg was added to make punch.
For far too much detail, compiled from primary sources:
pattheplants.blogspot.com/2019/03/punch-east-india-trade-pirates-and-dash.html
13:03 when he said waterloo I automatically started humming waterloo to myself, then I see abba and I'm like
*huzzah, a man of culture*
🤣 indeed
Abba, another sad story
You forgot an entire continent (don't worry, we're used to it.) Australia's history largely revolves around sugar and rum, as much as it does sheep and gold. And if you'd like some suggestions for sugary Australian recipes to explore, I'd suggest lamingtons, pavlova, or peach Melba.
I’m working on an Australian episode right now with my history hero, Ken Albala. Hoping it’ll be out in January.
I'll never understand how a dessert from Oceania (New Zealand also claims it) has a Russian name
@@DarkPsychoMessiah
It was invented the year Russian ballerina Anna Pavlova toured the Antipodes...
@@DarkPsychoMessiah The dessert is named after the famed Russian ballerina Anna Pavlova who toured Australia and New Zealand in 1926. The chef of a Wellington (NZ) hotel created the billowy dessert in her honor claiming inspiration from her tutu. Australians on the other hand believe it to have been invented in a hotel in Perth, where a diner is said to have exclaimed that the dessert was "light as Pavlova".
we also blackbirded a bunch of islanders and made them slave away on the sugar cane plantations around townsville.
You have no idea how happy it made me that you referenced Mary Poppins at the end. Literally all I could think of the whole episode was that line. 😆
Thanks for watching to the end ☺️
As a Caribbean myself, great work!! Very accurate and deliciously explained!
Serious comment this time. I want to let you know that I really look forward to your videos every week. I make sure to grab my earbuds or my headset as soon as that YT notification pops up on my phone to hear and watch the latest bit of history and food you wanted to share. Thanks for the brief bit of respite from the daily boredom 😁
Thank you so much. Glad I can alleviate the boredom even for a bit. 😁
Theres a bit of a revival of milk punch style cocktails recently, it can be done to most cocktails. The modern recipes generally leave them straining in the fridge overnight to give a really clear drink with a somewhat mellowed and rounded flavour.
I’m all for it. This Punch was tasty.
Squeezing the bag will make the resulting liquid cloudy just as in jelly making as you're pushing some of the solids through.
Today, we still mostly use sugar from beet in France. Cane sugar is, to us, used when you want to go fancy.
We also use beet to produce alcohol (ethanol) to run cars... I drive on beet juice, so i've got to thank Napoléon for the savings I make on gas !
in Indonesia here, we sometimes use brown sugar made from coconut or palm.
The one made from palm is darker and sweeter but had a stronger smell.
They don't really differentiate in the US. You can specifically buy cane sugar, but I don't think anyone really pays attention. My great grandpa grew sugar beets though, so I am very familiar with them. 😊
France going all in on sugar beet also resulted in rhum agricole becoming a thing in French colonies, rum made from sugar cane juice instead of molasses because there was suddenly a lot of sugar cane but very little reason to turn it into sugar for sale.
UK is mostly sugar beet too
Actually, you gotta thank Prussia.
this is a wonderful video, and i love that you don't ommit the nastier bits of history.
obviously you couldn't have covered everything, but, though you did mention it a bit, here in brazil there is also a very long and sad history involving sugar, to the point where we have a whole time period studied in school called the "sugar cicle" (followed by the "gold cicle" and "coffee cicle") that might be worth checking out. we do have an amazing and diverse cuisine!
Yes, so many countries, especially in Latin America, suffered from being bound to monocultural production, with no variety in the soil to keep it from eroding. We need more awareness about what goes on in the southern hemisphere because the northern hemisphere has historically profited off them so much. I would love to see Max do more videos on the celebrated aspects of Brazilian history and culture in general, too.
"Or if you're just having a bad weekend...", week...month...year!
Your wit always gives me reason to smile and makes the day brighter. Love your recipe choices and how you make both process and information accessible. Thank you Max!
Awww, thank you!
Love the Pokémon that wildly appear behind you!
Gonna share a funny sugar anecdote from history.
As you might have noticed, sugar was usually sold in large conical shapes, which while great for storage, were highly impractical for use. One Missus Juliana Radová, the wife of a Czech sugar factory owner, cut herself one day while cutting up sugar for use. She asked her husband, Mister Jakub Kryštof Rad, to come up with an easier way to portion sugar. The man was also a passionate inventor, and so in 1843, he patented his design - the sugar cube. Currently, sugar cubes are mostly used to sweeten teas and drinks.
Love these kinds of stories.
I just wanna say. I really love your videos. When I first watched one I thought it would be a bit of a gimmick and I'd get tired of it soon. But now I think they are really really well done. Your commentary is always very interesting and you seem like a really cool person. The history is always so captivating and I'm really impressed how well you can speak without any errors for long stretches of time. I watch like every video as soon as they come out. Thank you so much for this free informative content!
Thank you so much! As the song from Gypsy says, “you gotta get a gimmick”. 😂
Anyone else just love the format. Cook..History..Results. It just works so well!
I've done this recipe 3 times since this was published. Here are some things I've learned:
1. Pour the alcohol into the milk; not the other way around. The process here is called milk washing and the way it works it that the curdling reaction binds tannins and polyphenols (which are mostly bitter) to the milk, which you then strain, sweetening the alcohol. So you want the milk to interact with as much of your alcohol as possible. If you pour the milk into the alcohol it immediately curdles and is a lot harder to spread around, but if you slowly pour the alcohol into the milk (while stirring) you can get a lot more coverage.
2. Double the milk. Most people seem to use about 1 part milk per 4 parts alcohol or more (I've seen 1 part milk per 2 parts alcohol.)
3. If you don't want to wait a whole day infusing the lemons, just use lemon juice or any other type of acid. I haven't seen anyone arguing that infusion is the best way to do it. It seems like around 1 part lemon juice per 10 parts alcohol is around the right mixture. I've seen lower and I've also seen much higher. Also, you can use egg whites, instead of milk if you want (around 1 part egg white per 20 parts alcohol.)
4. Let the mixture settle before straining. Some people wait as long as a full day to let the combined mixture settle before starting to strain. They claim it gets better results during the straining process so you don't have to strain multiple times. I don't know if that's necessary, but most people say to at least wait 30 minutes to an hour.
5. If your alcohol still looks cloudy after straining, strain it again. You want that stuff to look as translucent as possible. If you do it well, it'll look clear like Caribbean waters.
6. Don't squeeze/"milk" the bags to strain it like Max did and don't dump out the curds to make the straining go faster. You want the alcohol to interact with as much of milk as possible so the curds that sit in the jellybag/filter as actually acting as a filtration system themselves. The more you can get the alcohol to interact with the milk, the better your result is gonna be. Accept that the straining process will take a little while (around 3 - 4 hours) and plan ahead.
Thank you for covering this subject, I learnt so much. I will definitely have to watch this again because it was a lot more than I expected. I am always impressed by how thoroughly informative yet respectful you are. It really shows that it's possible. Love to you, Jose and the cats x
Thank you. It’s hard history to cover, but ignoring it would be worse.
@@TastingHistory Very much so. Having grown up in France, a lot of it is left out of general knowledge, so I'm very grateful for your work. Your delightful sense of humour is definitely helpful as well. You really have a great balance. You know when and how to make light of specific details in your video.
my family is from the Caribbean. the recipe for making rum punch goes: one of sour, two of sweet, three of strong, four of weak. whether you measure in a thimble or a bucket, those are the proportions most folks back in "the islands" use for making rum punch. the sour is usually lime juice, because it is way tastier than a lemon.
Thumbs up for the lime! Sooooo much tastier.
I just love mixing some cold lime juice with flavorful tequila and maybe a little splash of simple syrup.
So, lime juice, sugar (molasses?), rum, and what would be the "weak"? Water?
@@DH-xw6jp yep. water.
@@n.ayisha cool, thank you.
@@DH-xw6jp you can cut back a bit on the water if you plan to serve it over lots of ice, but that is the standard recipe for the punch. i like it over ice with a wedge of lime. drink one for me!
I really appreciate the attention you placed on Hawai'i, and even in attempting to correctly pronounce the names.
It’s my favorite place. Their history is beautiful and sad.
in terms of mixology, this is essentially a clarified milk punch, where the curds are filtered out, but the proteins stay, giving it a smoother mouth feel
The protein goes with the curds. The fat stays giving the smoother mouth feel.
en.wikipedia.org/wiki/Whey@@colinschaeffer3940
"If you're having a bad weekend..." *Makes note to double the recipe*
For a No Good, Horrible, bad week triple the recipe.
@@ashleyschroeder9609 The way this week has started for me, this sounds like a good idea 😂
I love the way you pronounce foreign names! This show always brightens my day.
Thank you 😊
Thank you for talking about Hawaii's sad and unfair history.
You should get the book I mentioned if you haven’t already. It’s heartbreaking. I was crying driving around Kauai.
@@TastingHistory my family has a really old copy from the Bishop Museum.
So what you’re saying is if I make this now, come tomorrow when I have my weekly zoom staff meeting, if I throw this in my Star Wars mug, my meeting might be more pleasurable. 😏
*scrambles to find ingredients*
Most definitely
I like your ingenuity, way to make working from home more bearable! 🐻
I just came across your channel and now is one of the best channel I have ever seen on this platform. I love the way you cook and I love the way you talk about history !!
Thank you so much!
@@TastingHistory no, thank you! For what you are doing! It means a lot :)
Thank you for putting the ABBA back in Waterloo ;)
13:50 Hey now, the proper way to flavor Hawaiian taro is to ferment it. No soy sauce, no sugar, just classic three-finger poi. (This is apparently a hill I'm gonna die on alone out here on the mainland, oh well.)
I'm so glad to see the history of sugar and Hawaii being discussed here, BTW. The sugar farms are central to the recent history of Hawaii and its modern culture.
🤣 I gotta say, purple taro cheesecake is the best way I’ve ever had it
@@TastingHistory Oooooh, that sounds sooooo good! I just recently discovered Taro milk tea and it tasted like kettle corn. 🤤
Love your channel, but the Party of Five joke is the best thing ever. Thanks for the belly laugh, and all your labor. Your historical commentary and culinary efforts are beyond delightful.
Thank you for appreciating my cheesy humor 😁
No bias, no politics, just history as it was giving it the respect, and at times lament, it deserves while instructing how to make interesting dishes. God I love your channel, it's such an oasis in many ways. Well done and keep up the good work.
Thank you. 😊
Wow! Great mixology from a forefather that nailed a great combination. I read the remarks about the salubrious effects of the boiled milk on pulling the tannins out of the concoction. Brilliant! I am a big enthusiast of cane sugar. I make extra effort to purchase Mexican Coca Cola (cane sugar base) rather than USA Coke which is made from corn sugar.
this channel is such a gift, thank you for the amazing content!
Hi, Max! The Party of Five reference made me snicker. And this sounds great!🤗
🤣 thank you, Debra
Every episode gets better. You're a true talent, entertaining and educational!
You’re making me blush. Go on... 🤣
loving this series on sugar, should do the history of butter or cheese next!
My first episode talked cheese history, but it was so cursory, I think I need to revisit. The show has definitely expanded the history lessons since. 😁
@@TastingHistory The history lessons are by far my favorite part of your newest content. Absolutely fascinating subject matter and the 2 episode format gives you space to pack in quite a lot of information.
love the episode as always and its great to see all the success you've been having on youtube
Do butter
Honestly these videos in 2020 is so refreshing.
Never in my life did i think i'd sit and listen to a video about the history of sugar, let alone enjoy it so much.
I was literally *just* looking at punch recipes. Nice timing.
This one was delish!
Bonus points for the R2-D2 mug. I will definitely try this punch.
It’s my favorite mug 😊
I'm so early to the comment pool this time! I always watch these around lunchtime and then my box lunch never quite lives up to your tasty creations.
Well this drink will go with any lunch.
@@TastingHistory I think they frown upon drinking at work :(
I was super intrigued by this recipe and just finished making my batch for new years eve. My first impression of the flavor (room temperature after filtering) is It's tasty but extremely potent!
Thanks Max!
Another great video... It was very interesting to learn how Hawaii has become the 50th state, they never taught us that in Greek High School... Fun, Informative and very Accurate. Thanks 🙏
Max, ever think about teaching history? You have so many talents.
I agree about Hawaii's sad history. Been there a few times. Told my family to scatter my ashes off the north coast of Oahu. Liliuokalani also wrote the iconic Hawaiian song 🎵 😌
ALOHA OE. Thinking to try this for covid Christmas 🎄 🤔.
I think I would have been a good history teacher, but now, I guess this is the way I’ll teach.
@@TastingHistory you are awesome at what you do. Can't wait for civility to return and perhaps meet someday. Pizza 🍕 is on me here in New Haven!!
TastingHistory You’re doing a wonderful job!
Max IS teaching, and to an otherwise impossible class size!
1. Max is ❤️
2. You should do a Maple Sugar episode! It would be kinda perfect for Halloween or Thanksgiving season.
I would like to thank you for bringing sugar beets to my attention! I've been looking for a possible way of producing my own sugar (not for dear of additives or what not, but just a desire to try to produce more of my own food, up my self sufficiency and all)! Knowing there's a beet I could grow and process is really awesome!
I found your channel @tastinghistory about 3 weeks ago, and man you are my feel good vibes to end a stressful day! Thank you for all of these awesome, relaxing, fun, sassy, and educational vids!
Thank you so much for watching!
i wish i had company like this guy whenever i m feeling down.....making drinks, cooking together and making jokes.....if this doesnt cheer you up then i dont know what will... i hope more people will start cooking together...
you got me a good laugh with the 24 H gag, i really love this videos and watch them all jajaja, i also like that you really study the names and say it spot on with the pronunciation, you said exactly right "Bartolomé de las casas".
Thank you! Las Casas has a fascinating history regarding slavery. Won’t go into it, but he was a very “human” character in history.
@@TastingHistory Yeah, he changed his mind about slavery, and became essentially an abolitionist.
“not gonna drink too much... quite yet” me when going out was allowed
Two hours later.... “and lemme tell you another thing mister...”
@@TastingHistory
Hopefully you didn’t heat too much of the punch, and the rest can be enjoyed in the coming evenings.
@@TastingHistory When I get drunk, I explain metallurgy, belly dance techniques, and the real world roots of Biblical lore.
When I get super drunk, I laugh at Nazis because they're so stupid. Then I barf. It's not pretty.
Listening to you teaching is a pleasure. Your voice and engagement of what you are teaching is very pleasing to the ear. Thank you for teaching us, and not making it all about politics. :) Much Love sir.
Thank you so much for your channel. It is just wonderful. Food and history! The best things. Hartelijk dank nog een keer Max!
Well I was supposed to go to work, but instead...here we are.
Work can wait
I guess the first part was a sugar rush and this was a sugar crash.
Basically 🤣
Indeed
I was looking to see what pokemon was on the left today, and thought you replaced it with some kind of distressing flesh golem, but no, it's just a freakin' Lickitung.
🤣 distressing flesh golem is his final evolution
I'd like to give a shout out to whoever does your captions; they are wonderfully done! Thank you for having them done and done well!
You’re welcome :)
Love that you're mentioning the good and bad parts of history while sticking to the facts and not throwing in heaps of opinion.
Just made the Victoria Punch. It is very reminiscent of a beverage my mom used to make around Christmas time when I was growing up. I don't remember the recipe other than it was made with orange juice instead of lemons. and then she would freeze the mix. The "grownups" would shave off the frozen mixture and mix it with more orange juice or lemon-lime soda.
This recipe reminded me of shrub. It was a drink made from rum or brandy with sugar and citrus fruit that was more common during the same period as Victoria punch.
It's not far off, but traditionally punches had 5 ingredients. Sugar, citrus, water, alcohol and spice. Also punches can be made with wine or spirits (or both 😋).
Furthermore, a Shrub has two different although similar connotations - one being an English format (brandy/rum, sugar, fruit/fruit juice and citrus), other being a Colonial American format, in which vinegar could be used in combination with the wine/spirit, fruit and sugar.
I would upvote anyway, but the Airplane! reference alone was worth it.
That will be served on our next party. Looking forward to try this out. Cheers Lads
Easily my favourite cooking show on UA-cam right now :D Ever since the tomato video, I've never missed a single upload!
Hey man, I really appreciate the effort and research that goes into your videos. These are awesome. Keep it up bro!!
YESSS for the Airplane! II reference.
“Ohhh that’s dangerous!”
I am definitely making this one.
Had to wait until the last possible second for the Mary Poppins reference but it was so worth it.
I love Tasting History!!! Such humor, history and great nosh!! I think I will make this punch for Thanksgiving! Thanks, and I can't wait till next weeks episode!
Thank you for including Hawaii in the sugar history. I'm Portuguese-Hawaiian, and my Hawaiian name (Palaka) is based on the cloth used to make clothing for the field workers.
Oh hey, they actually grow sugar beets in the fields around where I live. The syrup that's a byproduct of the sugar production tastes great and is sold pretty successfully as well.
ABBA sneaking on the corner right made my day! 😂
🤣
Ok. So the ABBA picture with Waterloo was amazing. Excellent placement 😂😂
I love that little corner inset of ABBA in the painting of Waterloo. You, sir, have extremely good taste.
thanks for teaching real history with all the issues - you're much braver than the american public school system is!
If I had to homeschool a kid one online channel I'd sit them down with is this one.
…we learned about slavery in school…. They still do….
Love this, as always. Just want to pass on a note about terminology. We've been moving away from calling people "slaves" to "enslaved persons/people". This is as a result of feedback from the black community about how we as historians can do do a better job when it comes to how we write and talk about slavery. The idea as it's been expressed to me is that these people were far more than their condition (much like incarcerated people are more than just "prisoners"). It's taken a beat for me to get used to myself, but it's an easy change so I wanted to share.
Please keep doing what you're doing with your inclusive approach. I also appreciate the balance between entertainment and education. This is the best thing that's come out of the Pandemic as far as I'm concerned.
I had no idea about this. Makes sense though. I’ll make the change going forward.
I don't mean to diminish the importance of correcting old terminology, especially if it helps in providing a more balanced understanding and in respecting people's feelings. Yet, I must admit I sometimes struggle in grasping all the hues. We constantly use, mainly for concision's sake, terms and definitions that are mere approximations of much wider realities. When saying "slaves", I guess we intend to stress the specific status/condition because it is relevant to the discussion, not to identify enslaved people as a sort of category in itself. Of course they were far more than forced workers. At least, that's how I see it if I think about how I use the term, and how it was used in the context of this video.
When you mention Madeira, they have their own punch. Poncha is made from aguardente de cana(maderian agricole rum), lemon juice some times orange juice, and honey. I've seen a prebottled version with tea in it too.
Love the hair and how Max's eye turned red after a few sips!
😆
Adding milk that curdles and then filtering is actually an old clarification method. The curdled milk takes along with it some of the large particulates and bittering compounds. It ends up resulting in a drink where the citrus oils from the rind are less likely to separate and with less of the bitterness from the pith.
Thank you for your explanation. From a biochemical point of view, it makes perfect sense.
WOW! So much research behind these sugary episodes! The information is summed up and presented in a very understandable way, easy to follow and never letting the viewer's attention drop. I also appreciate how the sadly bitter parts are commented. Learning from history is vital: we can acknowledge how horrible some situations have been and try to correct what, still today, is wrong.
This is so kind. Thank you, Simona.
If anyone wants to take a deeper dive into the history of Rum, I recommend "And a Bottle of Rum: A History of the New World in Ten Cocktails" by Wayne Curtis. Unlike many other spirits, there are little to no controls over rum, so the variations are endless
It took me until I saw it written on the screen to realize that he was saying "32nd regiment punch" rather than "30 second regiment punch"
🤣 guess I should have written it out sooner
Half minutemen? Lol
Max is just so wonderful. Intelligent, articulate, witty, and learned. The kind of person that I'd love to have afternoon tea, or a dinner party with 😁
Great video! So excited for your next video and live stream
Mahalo iaʻoe! Thank you! I have been studying Polynesian cooking for many years. I even grow my own kalo (taro) and lāʻī ( Hawaiian ti plant) to make my own laulau. I would love to share some of my knowledge with you and see you make a video on true Hawaiian cuisine.