Escoffier's Kitchen Revolution
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- Опубліковано 27 вер 2024
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14:09
Thanks for taking my suggestion about peach Melba! I'm so excited to watch!!! You're fantastic, Max!
Peach Melba was my mother's (b. 1934) absolute favorite dessert. She always said that peaches and raspberries taste so good in combination because they turn perfectly ripe around the same time. And that was her main guide when coming up with her own recipes: foods that are harvested together are best eaten together.
Hey buddy i love your channel!! You do awesome work on all fronts!! I do however have one minor complaint... please stop about ur cats lol..... please! Please! Stop!
@@jeremylevel2524 nevaaaar
I'd say Escoffier realized his dream of becoming an artist through cooking.
Well said!
I was thinking the same!
Absolutely 🙂
Certainly better than another failed European would-be artist.
@@DIEGhostfish *oh we don't talk about him*
;-)
My Grandmother's first husband was a chef (I never met him as they divorced when my Mother was seven yrs. old). He worked for one of the major hotel chains & was responsible for going to a newly acquired hotel & revamping the kitchens/dining room/staff. He taught Grandma how to cook & she in turn taught my Mother & me. One of the first desserts she taught me was Peach Melba. I can still remember how proud I was when she helped me to make & served it at a family dinner. I was seven or eight at the time. Max, thank you for bringing back a memory. Miss you Grandma.
What a sweet memory.
That is so sweet and heartwarming, it made me tear up ❤️
So your grandfather?🤔
@@ciara7172 They never said the grandparents were married when their mother was born. So, maybe, maybe not.
You can tell how seriously Escoffier took his craft by how he lays out his recipes. The guy definitely wasn’t going to let anyone mess up one of his signature dishes.
He escoffed at the idea of letting others mess up his work.
And thank God for that. MEASUREMENTS! WEIGHTS! VOLUMES! TIMES! TEMPERATURES! Putting actions in the order they should be taken! Not treating recipes like trade secrets, or assuming anyone would know to add something you didn't explicitly mention. What novel concepts!
@@darklordofsword It's really weird what we take for common sense now wasn't considered that back then.
Yup, we used Le Guide Culinare in culinary school & were expected to duplicate his recipes and , which involved research, etc. Made us think about what we were making, instead of just following a formula.
It was required reading at Le Cordon Bleu when I attended
I received Escoffier's cookbook as a present long, long ago, and so it has been in my collection for years. I've always loved the terseness of the recipes, and the assumption that you know what you're doing. I always joke that each recipe is like, "Parsnips au Gratin - Take parsnips and cook them au gratin."
That's just very funny ... thanks
Ha! That was my reaction upon receiving it, too. As I commented above, Rombauer and Child gave me the base I needed to understand it.
"step one: make the entire dish using the ingredients. No I will not share what ingredients."
well, it is an "aide memoire", that is a memory-aid for someone experienced and not a detailed guide for the novice
I'm attending a trade high school and some of the recipes read exactly like this. Had to ask one of my teachers to remind me what muffin method was the other day.
Fun fact.. well a fact, here in Denmark peach-melba flavored yoghurt is the most sold flavor, but most people don't know the story behind the name, so it's not uncommon to meet adults that think Melba is some sort of exotic fruit.
This fact is very definitely fun.
That’s in the same vein as people thinking chocolate milk comes from brown cows
@@maple9913 My father told me that when I was a little kid, I got clowned on by all my schoolmates for it. He tried to pull it with my daughter too, I streightened that out in a hurry. :p That said, I'd love to try peach melba flavoured yogurt! Travelling to Denmark is a bit too much trouble tho.
For some reason melba is a synonym for candy in finland. Also a quite juicy apple species.
My Aunt Melba was an exotic fruit. Yet, in the most delightful way.
"Don't worry, I make them wear hair nets." Now I can't stop imagining the cats wearing full body hair nets 😾
Right?! I found that way too funny.
I can't stop imagining their reaction to that
@@tutes0133 "Hiss hiss scratchy scratch." Most likely.
My brain just started racing with ideas for illustrations for a... T-shirt...? Maybe...?
Mesh bodysuit.
As a peach melba myself, I appreciate this.
/r/beetlejuicing
@@MrBenjigee Hey, new to me but I really am a bowl of vanilla ice cream with peaches and raspberry sauce. I happen to be allergic to almonds however.
@@peachmelba1000 Maybe you can use some other nut, like the nutted pea, neither a nut or a pea.
"Due to his size he wasn't gonna be much of a blacksmith" Tell that to Tolkien.
Hell, tell it to the dwarves who forged Mjolnir.
HA!!!
@@albertnedelman6648 Yeah. But he is not a dwarf, just a human.
Dwarves are short, but they're also wide as hell and quite muscular. You'll never see a scrawny Dwarf in Middle Earth.
A diminutive human is more like a hobbit than a dwarf. Tolkien himself referred to hobbits as a "diminutive branch of the human race". This is within the bounds of the Tolkien's Middle-Earth, which I believe, established the version of dwarves that we are most familiar with.
i bet max was thrilled to finally have a recipe that was INCREDIBLY precise about what is needed
🤣🤣🤣
and ironically in this dish precision isn't really important heh. blanched peach halves on top of vanilla ice cream, drizzle raspberry puree on top. just eye ball your preference in flavors. personally i'd drown in it the puree XD
"The sous chef is the most overworked person in the kitchen", YES
That made me laugh loud. Sous chefs need to be able to perform any and all tasks in the kitchen, including replacing the executive chef at a moment's notice. They need to prep, cook, organise, lead, talk to suppliers, basically run the entire restaurant. It's the best position to be in before opening your own place.
I think it's the position the head chef bring you in as sort of a student position to train so that he/she could send you off to make your own restaurant/kitchen as a newly minted head chef.
We learned about this guy in culinary school, his influence is still felt throughout every restaurant in the world
Yes, he was required reading at Le Cordon Bleu, still have the book!
I did my first research paper on Escoffier in culinary school.
same here mane lmfao
all the culinary schools still teach him
kind of amazing to think how different the world might be if he was just a bit taller and had become a blacksmith. Just a random genetic fluke caused so much.
His Espagnole is my favorite to work from. My time in culinary school was cut short for reasons, but the mother sauces and all their derivatives stuck with me. As well as my phobia about being a garde-manger ever, ever again.
Every time someone talks about eating Frogs' legs I remember what Kermit said in the first Moppet Movie "All I can see are Millions of Frogs on Tiny Crutches".
Oh, buddy...if only.
Japanese tried to follow the method of serving frog's legs, and when Japan hosts Tokyo Olympic, they were scheduled to serve whale meat secretly to people from the west.
See Japan? You've always been this way.
Same!😂
“And George wanted to be an artist…”
“…he was sent to his uncle’s restaurant at Nice.”
Crisis point averted!
Finally, the Sacred Timeline is preserved. That Escoffier variant has been arrested by the TVA.
Young Adolf wanted to be an artist. He was sent to his uncle's sauerkraut-themed restaurant in Munich. World War 2 broke out the next week.
I'm kidding. I bloody love German food.
when you were reading off all of the kitchen assignments, i was surprised i actually knew about a lot of it. i kept thinking.... where have i heard this before? and then i remembered. ratatouille sure taught me a lot about fine french cuisine and i didn't even know it.
Well Georges Auguste Eschoffer was the inspiration behind Auguste Gusteau
I know! :-D
One of the best food movies!
He probably recommended the metal bowl to cool in the freezer to keep the ice cream from melting.
Yup, I wonder what temp he intended the sauce to be at?
Just finished 2 books on the Ritz and the Savoy - lots of dirt on Escoffier & Ritz, so it was great to see the recipe for peach Melba. Tidbit: ripe peaches were hard and expensive to attain in various seasons in the year so Escoffier would hang these and other cherished fruits on gold leafed "trees" and then bring them out to the table with golden scissors so the guests could "harvest them at the table.
They were dismissed after D'Oyly Carte found that suddenly his restaurant started to lose money. He did a secret audit and found that Ritz, Escoffier and the manager had not only taken kickbacks - passing on the added expense to the Savoy, but they had absconded with ingredients, rare wines and liquors to the tune of $1.2 million in today's money. This was on top of being paid between the 3 of them and their staff unheard of salaries that amounted to $1.3 million in today's money.
Epic shenanigans.
My favorite story about Nellie Melba is when she was served jelly on a ship that wasn't quite set, and she said, "There are two things I like stiff, and one of them is jelly!" I couldn't agree with her more!
A stiff drink!
@@upload1188 hah XD
The other is egg whites while making meringues, right? 🤭😂
Maybe an upper lip? She _was_ British, wasn’t she?
@@TheRealNormanBates Australian
Here is by the way what was served on the first diner d'epicure (in French it sounds better):
Hors d'oeuvre "Mignon"
Small Bearnaise pot
Salmon trout with prawns
Dodine of duck with Chambertin
Fresh noodles with brown butter
Lamb from Pauillac à la Bordelaise
Fresh peas from Clamart
Poularde de France with Orleans jelly
Romaine hearts with toffee apples
Argenteuil asparagus
Divine Sauce
Chiffon cream
Strawberries Sarah Bernhardt
Sweets
Oriental Style Coffee
The best liqueurs
Wines: Chablis Moutoune 1902
Chambertin Clos de Beze 1887
Champagne Veuve Clicquot
Dry England 1900
🤤
... what IS all that? I searched for dodine and got a pesticide! I searched for dodine of duck and got like five more cooking terms I didn't understand.
@@slwrabbits Cut your duck into six pieces, debone, and put in a marinade of brandy, onions, and whatever you fancy. Leave it there for three hours, then strain and dry, and brown the meat in oil in a heavy saucepan or skillet. Add parsley, thyme, bay leaf, garlic, salt, pepper, and the marinade liquid, and let simmer for 60 minutes.
Delphine: “Hey, Dad! How’d it go at the billiards hall? I hope you didn’t loose too much.”
Mr. Daffis: “...”
🤣
Am I wrong to imagine a more romantic take on this where they were very much in love but her father didn't approve and so he had to win to prove himself to her father? I like that. I'm choosing to believe that.
@@jeremyeineichner7271 same!
@@jeremyeineichner7271 that would be both romantic and quite logical to me. Most dads(and moms) take a fair bit of convincing before they will accept their daughter’s choice for a husband, even when they can plainly see that she is madly in love with the guy. It is a holdover from the time when a woman was literally considered the property of a man: her father(if she had him), her brother(if she was orphaned), or her husband. In theory at least, needing the father’s permission to marry his daughter is supposed to be a safeguard against her getting tied to an abusive husband. In practice…. I think we already know how that worked out.
I had a client that always joked that he won his wife in a poker game! In reality, he won a date with her. They already obviously knew each other, and he and her father worked together.
Appreciate the shout out to all the overworked sou chefs. You are a legend
Serious. Head chef is the office where you mostly look over the sou's work and make recipes with your name on it.
This UA-cam channel is one of the best things to come out of the pandemic.
“This was before WWI so the compliment held some weight.” I’m always surprised when Max drops shade, but it’s always really good.
Yes, I've noticed that he is very anti-German, but that's not surprising, seeing that he is an American.
@@OldRhino Anti-German? Are you serious?
Someone asked Kaiser Wilhellm why he hired a few French cooks ,for the amount of money he could get 2 or 3 times so many German cooks, he said " German cooks stir things together, French chef's cook".
@@OldRhino It's a trait of nationalist that they only seem to notice the shade thrown at their chosen hunk of geopolitical happenstance.
I call it 'strength through over-sensitivity'.
I am hoping you are able to laugh at this well-meant jab; otherwise, damn son.
@@OldRhino German humour, eh?
Regarding the Ho Chi Minh connection: He was working in a restaurant when he approached the American diplomats during the Versailles Treaty negotiations looking to free Vietnam from French control. Said American diplomats basically ignored him. Let's just say that didn't work out very well for the Americans.
He tried writing to Truman just after the war where he praised America and appealed to all the slogans that America claims to stand for regarding freedom, and again he was ignored. America were abject fools when it came to Vietnam
We didn't want to be there, only our government did to aquire certain resources from the ground in Vietnam.
And when they did, we left.
Same as Afghanistan.
Basically thousands of young men died for old men that didn't care about them.
And on both sides.
Through Escoffier's work we can see that what we see as French Haute Cuisine is actually quite modern. 150 years, give or take, is not really that long ago, even more so knowing that his work is still used today to teach new cooks.
Right??? Grill cook, cold cook, prep cook, head cook, dessert cook, dishwasher.....hardly a modern restaurant around doesn't use a similar formula.
With few people in the kitchens,a commie can mix 7 or 8 of those roles in one day. That i experienced quite alot, bu i never good at directing the server ballet however.
@@MrPh30 For that you need Louis de Funès...
there was a bit of cooking before that with historic chefs like Taillevent in the 14 century or Vatel in the 17th and so much more.
@@cgourin But at that time Florence set the trends.
The beginning of the history bit made me laugh, because my son is a tall, brawny young blacksmith and artist. He is also a grillardin, but just at home.
But to be honest, I have met plenty of short, powerful blacksmiths, too. Height is not a prerequisite.
Today, not many kids tell their parents "I want to be a Blacksmith" outside of roleplaying games. The relatively few we have today must be treasured no matter how tall they are, but I think it was quite different when there were no cars on the roads. They were like a small ironworks! Plus, modern blacksmiths have several work-arounds to the old grueling processes they had back then. Looking at the picture Max put up of a Blacksmith Shoppe; no more apprentices manning the bellows full-time.
@@Sarafimm2 True: but I have sometimes worked the bellows for him. I have taken classes from him myself.
It probably mattered more in1903
That peach melba you’re eating is not from 1903. It looks fresh like you just made it. I’m onto you Max Miller. 😁
Called out 🤣
Steve1989MREInfo is who you need to be watching if you want to see somebody eat 118 year old food.
@@foxyfoxington2651 Let's put this out on a tray. NICE!
@@foxyfoxington2651 Here's dessert! Nice and fresh, only forty years old:
ua-cam.com/video/_H93UG4KoEo/v-deo.html
Surprised it hasn't melted since then.
One of my favorite parts of the Escoffier book is the instructions for fire management, it really makes you appreciate modern stovetops and ovens
As someone who is a qualified chef, i remember my teacher saying every time we make a sauce, cut a veggie, serve food we represent a bit of escoffier
When I was 16, my first job was in a kitchen. I started in salad and did NOT realize being moved to sauces was a step up... *sigh* . I work in retail now
@@ShellyS2060 When you were 16, had you even heard of "mother sauces"?
Though, they're kinda overrated. 3 of the 5 are gravy, one is generic "Italian" tomato sauce. And I think mayo really should round out the group, far more versatile and adaptable compared to hollandaise.
@@butsukete1806 Not really interchangeable, since one is hot and the other is cold. And mayo is the mother of most cold sauces.
Oh my goid. I passed the Ho Chi Minh street on a bus so many times (when I was a kid in USSR), never would have guessed that he could outbake my grandma.
7:59 - Regarding the 5 mother sauces. According to a bunch of research and videos that Alex French Guy Cooking made on youtube, the Hollandaise sauce wasn't one of Escoffier's mother sauces. The lovely task of being an oil/water emulsion bound mother sauce was made up of sauce Mayonnaise.
Hollandaise sauce being considered a mother sauce came from a translation error of _Le Guide Culinaire_ by Escoffier into English.
I often wear Alex's Mother Sauces tee-shirt with Hollandaise crossed out.
Scrolled way too far to find this comment
Came down here looking for this lmao
I always forget this is a cooking channel about half way through the video because your story telling skills are freaking top notch. No matter the subject I'm always entranced by the way you tell it. Thank you.
Max: "I dont actually have a silver..."
Me: *clutches pearls* "You...monster!"
We need to all pitch in and get Max and Jose' some silver cups.
i feel like everything tastes better with a scoop of vanilla ice cream!!!
So true
@@TastingHistory what a history vanilla must have!
@@jordanhamann9123 The History Guy did an episode on vanilla. You should check it out.
I'll try it on my currywurst next time..
@@TastingHistory peanut butter and sausage is good
Same with meatballs and nutella
Thank you very much, Max. Now I've got that Prince song stuck in my brain: "Ra-a-aspberry puré-e..."
She poured some raaaaspberry purée
On that peach in the silver timbrel
Five *thousand* recipes? (gasp)
The man truly did an outstanding job.
I wish more people, today, were as keen as he was on finding ways to improve the lives of those working in restaurants. I'm under the impression those are very tough jobs, according to what I've heard from friends working in the field.
As someone who was head Chef and manager, yeah it's exhausting. I worked three shifts 6 days a week and you get real tired of food after awhile. Low pay and long hours (on your feet to boot) plus customers who get .... let's just say they get weird and call it a day.
@@davidmiller9485 The part that I find more puzzling is the one relative to "difficult customers". Especially when their behavior is disrespectful and arrogant, as if treating the staff in a diminutive way were not only acceptable, but functioned to stress how th staff stands in a sort of "inferior status". I've witnessed a few cases, just as a nearby customer, and my palms itched. I could never handle that, if I were in the staff's shoes.
@@fedra76it It can get trying. I've had to throw customers out because of how they treated my wait staff, so i've seen some real award winners in the "act like an adult" category.
@@davidmiller9485 With all the 'Karens' operating out there, and then the COVID restrictions on top of that, it must be hell for front of house nowadays.
the spirit of escoffier is still present in the way of working, in restaurants in France in 2022.
Even the large dishes, in metal (or silver), which are used for service, bear his name. Escoffiers.
"Pêche au cygne" is also a pun, because it can mean "swan fishing". Anyway, amazing episode as usual, keep up the good work !
Love from france
The one who arrives riding a swan is actually Lohengrin, not Elsa. Who might have been Melba's Lohengrin at the time, I wonder? Jan De Reszke? Anyways I guess the whole idea was that the Cavalier du Cygne being presented to her was an ice cream treat rather than a tenor!
Can't it also mean "sinning with a swan"? Asking for a friend...
@@Baccatube79 Is your friend called "Leda" by any chance?
@@LauraTenora They may or may not have used that name in one of their many lives...
@@Baccatube79 No, that would be "pêcher avec un cygne".
As an Aussie, Thanks for the background on the Peach Melba and the tribute to her swan entrance. I always wondered what the connection was.
Awesome and eerie timing: I’m a home brewer and currently working on a Peach Melba mead. Peaches, raspberry and vanilla. A great combination. Perhaps I should call it Escoffier’s Tipple. Or Péché Mignon au Cygne: a wordplay in the original name of the dessert. Pêcher is the word for sin and Pêcher can both mean ‘to fish’ or ‘peach tree’ in French. Both are pronounced exactly the same. A ‘péché mignon’ literally translates to ‘cute sin’ and the closest English translation I can think of is an indulgence. That delicious thing you know isn’t exactly good for you but that you can’t resist…
I absolutely vote for the latter name - I love the layers of meaning :-)
My given name is Mignon...cute.
There is a Belgian beer called Pêcheresse 😉
en.m.wikipedia.org/wiki/P%C3%AAcheresse
@@emaarredondo-librarian - True. Thanks for reminding me! I should have known as I’m a Belgian. It’s a Peach-flavoured Lambic-style beer.
You are definitely onto something!! It sounds like a perfect summer refresher.
What a coincidence that you uploaded this yesterday, because I've just finished reading a book about Dora Lee, one of the few women to train under Escoffier! She made her way up the servant hierarchy from being a scullery maid to the head chef for the Canadian Governor-General and his family. There was lots in the book too about Escoffier and how he revolutionized so many aspects of cuisine. Anyway, the peach Melba looks delicious! Always love your videos!
Escoffier didn't write a recipe... he wrote pure poetry! The desire for perfection through pure quality of ingredients is inspiring 🤤
That painting at 4:25 is 100% the origin of the "My girlfriend saw you from across the bar and we really dig your vibe" meme, you can't convince me otherwise
When you were speaking about Richard D'Oyly Carte. I remembered a saying my high school drama teacher used to say "One can preform Shakespeare one survives Gillbert and Sullivan.".
🤣
Gilbert and Sullivan are quite witty all on their own. The Pirates of Penzance was my first favorite Opera (within the genre as a whole) and it just keeps getting funnier as the years go by. And the singing chops you need to pull it off are fantastic!
@@adedow1333 does this make you the very model of a modern Major-General?
Personally I survive Shakespeare and love G&S. My daughter sang in the Mikado, the male romantic lead. And I helped costume the pirates of penzance, 16 identical night gowns for 16 lovely daughters....
@@lenabreijer1311 Oh, that brings back such memories - I worked on the costume crew my first year in college, and loved it. We were known for our children's theater repertoire (Christmas Carol, Tom Sawyer, Rumpelstiltskin), but as I remember we also did Antigone and The Little Foxes. It's a wonder I did any school work, but amazingly, I managed it all, and changed my major from English to Art.
Reading Escoffier's original recipe made me think that you should do more recipes out of older French cookbooks. Especially some of the infamous ones that just kind of... expect you to know how to already cook the recipes without providing the weights, measurements, cook times, or methods.
So true. I received, as 1965 wedding gifts, The Joy of Cooking, Mastering the Art of French Cooking, and Escoffier. Once I had the basic methods down pat, I was able to use Escoffier with more confidence, since a lot of it assumes knowledge of technique and acts as an 'aide-memoire' for the more experienced cook.
It helps to more easily peal the poached peaches if one cuts a small cross (the width of a small paring knife) on the bottom of the peach before blanching.
did they, I wonder, cut it off the stone?
Genuine question.
THANK YOU!!!!
@@dontbefatuousjeffrey2494 If you choose "Freestone" peaches, the come right off the stone. "Cling" peaches WOULD need to be CUT off the stone.
remember what Escoffier wrote: Mayonnaise is a Mother Sauce!
Scrolled way too long to find this
Yea, I'm surprised this isn't being mentioned much more.
No wonder I use mayonnaise for everything. I usually make dip from it but then put it on simple hot dishes as a sauce/flavor profile booster. Just ordered Escoffiers book to see if he stole more of my recipes
Peach Melba, also known for being the dish that was Mary Mallon's specialty as a cook! Mallon was later known by the name "Typhoid Mary" and one of the ways she ended up spreading typhoid to people was via cooking.
this is a fascinating historical fact I never knew - thank you!
WASH YOUR HANDS YAL L
@@nora4642 yup
I was led to understand it was peach ice cream she was known for. No mention of raspberry sauce ...
Exactly! I was sort of expecting this to be her recipe and the history piece to be about her and Typhoid. Maybe Max will talk about it in a Drinking History episode!
My favorite dessert! My dad was working on a joint US/UK Navy project when I was in my teens, and we spent a summer living in southern England; I had never had Peach Melba before then-- but man, I fell in love with it. So good! The only difference between what they served and this was that the old hotel we lived at made these very light, crisp little cakes that they'd include beneath everything; they weren't anything like the sickly-sweet horrors that are sold in the US for Strawberry Shortcake but were instead more like very light and fluffy pound cake with a crisp crust. Delicious!
Actually, the peaches from Montreuil were reknown through Europe. They are even mentioned in a Sherlock Holmes movie with Robert Downey Jr. The peach trees used to grow in the city near walls oriented south, creating a micro climate. Today these walls are gone, destroyed by two world wars, and urbanism. Thank you mom(1929-2016) & grandma (1891-1988) for the memories of a time I didn't experienced.
That is both touching and informative. I lost my mum in 2016 too.
I wish you the best
Never thought i would ever see Ho Chi Minh being mention on a channel about food history.
Peach Melba! This dish was mentioned in an episode of “Supersizers Go”, that show is so much fun :D So happy to see something familiar, and from one of my favorite periods in history, too.
Such a great show
Loved the bit where Sue got the sugar cage caught on her glasses!
Peach Melba is still not an uncommon menu item in Paris (unsurprisingly, I suppose). I've always considered it my favorite dessert as it combines my two favorite fruits and they meld in such a delicious fashion. One of the times I had it in Paris, they used banana-walnut ice cream instead of vanilla and you'd think that would be horrible but it was amazing! Loved it. Leave it to the French.
Another great video, Max! Thanks!
The "cat days of Summer" is now officially a thing. Max spoke it into existence.
Meow
The Old Farmer's Almanac calendar entry for August 17 of this year: "Cat Nights begin." They attribute this traditional almanac entry to some Irish thing about witches and cats. All I know is, somewhere around this time of year it starts getting cool enough at night that when your cat curls up next to you at 3 am, you don't kick her off the bed.
Peach Melba got me thinking of the show "The Expanse" and the Ho Chi Min tidbit got me thinking of The Young Indiana Jones Chronicles in the Treaty of Versailles episode... Looks like a tasty refreshing desert.
Ooh. I always heard of Peach Melba, but never really delved into it. Thank you for the recipe and history lesson to boot!
Same, I've had peach melba flavoured ice cream and sweets but never known what the real thing is.
I pulled a trick similar to the frog leg one on my kid when they were 4. They wouldn't try brussel sprouts at all. So I convinced them they were fairy cabbages (at the time there was an obsession with Disney fairies). Worked like a charm and for the next 5 years they were referred to as fairy cabbages.
(Shows pic of Van Ba)
Me: hmm, Vietnamese?
"He later went by Ho Chi Minh"
Me, Vietnamese-American:
👁 👄 👁
I knew he looked familiar haha
...and now you know the rest of the story - paul harvey (good day!)
I was like, 'holy shit!', when I saw the name and picture, 'cause I knew!
And he also worked at the Antica Osteria della Pesa in Milan. Pretty peculiar i say.
On list of mother sauces I almost see Alex the French Guy scribblings, striking out hollandaise and correcting it to mayonnaise.
I learned to cook from the Fanny Farmer Boston Cooking School cookbook and my southern mother and grandmother. They kept me from a lot of the “jello” culture cooking in the late 50’s and early 60’s. Techniques were important, then you can apply them to lots of different foods.
I've never used Fanny Farmer; I'll have to find a virtual copy. I grew up with The American Woman's Cook Book, which had a lot of suggestions for wartime substitutions.
It's weird hearing about the components of a successful restaurant run hundreds of years ago, and then being an ex-Weatherspoon's employee who's kitchen had absolutely no structure or standards
I can imagine that it tastes divine.
My brain is telling me "if you had home-made icecream, home-grown peaches, and home-picked raspberries, this is a dessert for heavenly food-gasms"!
Or Peaches selected for the Ritz , Raspberries selected for the Ritz, ice cream made by the Ritz cold desert chef , yes it would be heaven. This is a recipe that is totally dependent on its its ingredients.
Just go to the store buy your ice cream, a can of peach halves, raspberry syrup and shipped cream in a can. You don’t have to be fancy, just get it done.
A little fun story from my family.
My mother's aunt sent her some family keepsakes when she downsized to her apartment. One was a large chest with a cedar lining. When I saw it I said "oh a hope chest." My mom responded "no, it's a Melba chest." When my great-great-great-grandparents were doing the transatlantic crossing to America they filled the chest with non-perishable food stuff, mainly Melba toast.
I'm just starting the video and I noticed the Pokemon in the background and I'm already going "ohhhhh boy, does that mean eating frogs is gonna be brought up?" Time to watch more and find out
Look up spring chicken
Chilean not-too-fancy restaurants used to have "Peach Melba" as an usual dessert: half a canned peach with a scoop of any kind of ice cream on top. 😁
That would also be an American diner style Peach Melba 😂
And, I’m afraid, in Britain after WW2 and up to the 1970s. This was a low point in British cuisine and most of our poor culinary reputation stems from this period.
His recycling of his dishes for multiple celebs kinda reminds me of "Candle In The Wind' with Elton John recycling his Marilyn Monroe song into a Princess Diana song.
🤣 so true
Love Frokie just chillin’ in the background!
Peach melba is so underrated. This should be offered in more ice cream shoppes.
My girls and I have been watching your channel a LOT for months now and loving every bit of it. But kicking a thank you tip your way today because my 5-year-old has just thrown down her tablet and instead excitedly chosen to "watch Max cook" with our kitty and me - RIP Minecraft, long live Tasting History. Thank you for being so amazing, wholesome, informative, and simply delightful. I hope 2023 brings you, Jose, and your kitties many bright blessings. 💜
Thank you so much! I beat Minecraft!
Umm pretty sure the Swedish Chef IS the king of chefs…
Hurdy gurdy gurdy!
I totaly imagined the houmous recipe presented by the Swedish Chef
Und fihst we need die chick peeas...
I just learnt about the history of Ritz Carlton hotels from a single dessert.
“Crunch to the nuts”
- Max Miller, 2021
I recreated Escoffiers recipe today and it was delicious. In fact the best ice cream dessert, I ever had. The fresh peaches are really outstanding in taste and texture. So glad I found this channel.
I'm 36, almost broke, and a struggling PhD student, but I still refuse to give up on my dreams.
You are young, darling.
Your "Yes that Ritz" joke made me snort fizzy pop out my nose. Good to see Young Frankenstein getting another apprentice here.
The Froakie in the back spent like 15+ minutes feeling awkward about the topic being mentioned I see. I mean, we know what this Pokemon's region is inspired from, but still.
Hah, glad someone mentioned it! 😂😅
I went to Auguste Escoffier School of Culinary Arts in Boulder, CO and met Michel Escoffier, the great grandson of Chef Auguste Escoffier. He is the president of the Escoffier Museum and Foundation in Villanueve - Loubet, France which is affiliated with the school in Boulder and the one in Texas. Just inherited all of his great grand daddy’s work lol. He’s a neat guy
Omg. I am actually making his Brown Stock or Estouffade right now. It’s simmering. Involved a skill saw, hammer, and a couple thumb injuries. Now just 14 hours and it should be ready. 🤣
Tell us how it turns out!
bloody hell that sounds good! I bet the effort is worth it!
Please do let us know how it goes :-)
Bon appetit.
Saw and hammer? Shades of Dexter! But I admire your fidelity to tradition. Bon appétit!
It turned out great. I thought it was horrid and bland when tasting it, but I did as he said and didn’t add salt until I was using it in a dish and seasoned accordingly. Oh god. Just a pinch of salt unlocks all that amazingness.
Ice cream and peaches are a perfect combination.
My favorite that I've made was grilled peaches, vanilla ice cream, and a caramel sauce. I blanched, peel, and halved the peaches, brushed them with just a little bit of sherry, and put them on the well-oiled top rack of the grill juuuust until they had some light grill marks. Set those on top of some ice cream, and then pour a generous amount of caramel sauce (which I made earlier on the side burner of the grill, also with a little of the sherry in it) and it was just so good and perfect for a late summer evening.
I was thinking of making a pun with escoffier and coffee, but nah, you'll just scoff at it.
I'll see myself out.
🤣
I love all the small clips he adds. I clicked like purely for the Young Frankenstein clip at the beginning.
Food network really needs to give max his own cooking show ❤️
Yesssssssssss!!!!!!!
bloody hell yes
"Do as I say, not as I do" is the general anthem for last year and this year for America and the world. Lol.
🤣 “Cat days”
The recipe is really simple. I would like to someday make this with grill or bake the peach to caramelise the sugar mmm😋
You mean fur net 🐱
ooooh yesss. or even braise the peaches in a little white wine sauce or moscato.
Absolutely love your videos.
Great voice and since of humor. You have combined three of my favorite things cooking, food and learning.
So entertaining.
Thanks so much 😊
Yeah, I just had a bunch of raspberries from my moms small backyard garden.
Delicious!
"He wanted to be an artist but that wasn't in the cards"
A story as old as time.
All those other dishes were why Melba needed to have her toast cut in half.
It was also instrumental in the spread of typhoid, as it was the signature dessert of a cook who became known as "Typhoid Mary." The fact that it wasn't cooked was what allowed her to pass the disease to so many people as an asymptomatic carrier. It was thought that cooks weren't likely to spread the disease because cooking the food would kill the germ.
Thrilled to see that you've made a video on Escoffier! I hope to attend the Escoffier School of Culinary Arts in the near future so I've been reading up on him quite a bit lately. There is no denying his influence on culinary history!
Where would you like to attend?
I went there! The one in Boulder. I even got to meet his great grandson, Michel Escoffier.
@@Snowstorm9lives How was it? I am a bit ashamed to say that until a few years ago I had not heard of it, and the main culinary programs were seemingly the CIA and Le Cordon Bleu. Is the job market friendly to graduates (if you don't mind me asking, of course)? My local community college offers a decent culinary program but I became enamored with Escoffier immediately upon discovering it. Does the family have pretty close ties with the school?
Like others I'm also looking forward to learning more about Fannie Farmer. When my family goes Christmas cookie crazy one recipe that has been with us for decades (in addition my German great grandmother's butter cookies) is Fannie Farmer's double chocolate chip cookies. You use some instant coffee in the dough as well as melted unsweetened chocolate. I have a very early childhood memory of the shock in discovering that you should not lick unsweetened melted chocolate from the bowl or plate. Childhood milestones aside, the recipe makes a great cookie.
Montreuil Peach ! Montreuil is my hometown, and it make me smile every time I read/heard of Montreuil peach. We don't have peach tree anymore (well maybe 2 of them are still alive in Montreuil) but it funny to heard about my town :D.
peaches generally come fairly true from seed. you could grow more if you can get fruits
Peach and raspberries are my favorite temperate fruits so I absolutely looooooove peach melba! My peach tree is almost ripe and I can’t wait to gorge myself on fresh off the tree fruit and make oodles of jam and pie filling.
When I went to culinary school (big mistake for future me), Escoffier was practically law in terms of food preparation. There is a reason why he was considered the Godfather of Culinary Arts by most/all chefs I know.
He made them a profiterole they couldn't refuse?
Why did culinary school turn out to be a mistake?
@@Revelwoodie the degree didn't end up mattering after my culinary school shut down due to many class-action lawsuits, the market is saturated with culinary arts degrees. You really only have a chance of making it in a dog-eat-dog world if you lived more in the cities, which I do not. I used to love cooking, but then I got in the real world. It's a grim thankless industry.
The time of Instagram and comparing notes: very good point
It's easy to go right with fresh fruit and ice cream, and I actually like melty ice cream - so long as it's in a bowl rather than a cone.
Glad I'm not the only one who laughed a bit when he said nut crunch. 🤣
He how has his first best selling T-Shirt
I flinched, and I'm not even a guy.
He really did change the kitchen for the better. And better yet, made quite a few amazing recipes. This looks lovely
Cat chefs in hairnets.
Thank you for the wonderful imagery.
I'm glad to discover that I'm not the only grown-ass adult who giggles at the word "nuts".