The TASTING HISTORY COOKBOOK is available for preorder HERE: amzn.to/3NKTSaM or www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
Also one thing people tend to ignore in modern times… Heinz still calls their product “Tomato Ketchup” acknowledging that it is not just Ketchup, but a specific variety of ketchup.
@@onii-chandaisuki5710 that implies you don't understand there's a different between Ketchup and Marinara Sauce which tells me never to eat Italian if I go to Australia
My aunt who grew up in Malaysia in the 1940s used to always call soy sauce "ketchup". It used to drive me crazy. Forty years later, Max teaches me why she was right.
That’s probably because in Indonesian and Malay they have ketjap/kecap manis which is a sweet slightly thick mixture of soy sauce and molasses with spices.
Lmao, in indonesia the literal dorect translation of soy sauce is Kecap, pronounces exactly the same as Kethcup and i remember my 2nd gradrr self having a breakdown while getting so confused on why the word that sounds and sorta look the same inexplicably have two separate meaning.
@@swisski but kecap also refers to all soy sauce in general. When we ask for kecap, we get asked back: „asin (salty) or manis (sweet)?“ Kecap asin is just regular soy sauce.
@@gwennorthcutt421 I had a recipe for potato based mayo (in the Fannie Farmer cookbook iirc), I even used it once for a picnic potato salad for safety, I don't like potato salad but that was what I was asked to bring, so I can't comment on the taste but it was all eaten and no illness so... I do much prefer the blueberry ketchup recipe from a cookbook my mom got me about canning and preserving called "Put 'Em Up" over tomato ketchup as I don't like tomatoes either.
VERY much looking forward to Tabasco one day. The other day, I tried sprinkling some onto my tacos before folding them and it was heavenly, now I can't have enough of it!
My grandmother made mushroom ketchup. The recipe required a copious amount of mushrooms and I remember as a young boy scouring the countryside with her for wild mushrooms.
We Indonesians do always find it funny how “Kecap” gets you a soy sauce in our language and tomato sauce in English. Didn’t knew we were actually the originator of the term! The funniest thing is that our kecap now doesn’t even include fermented fish anymore. We call that one petis.
This definitely sounds like something an enterprising upstart restaurant might want to use as a base for a 'signature house sauce' where guests would be wondering what the flavor is all about.
Or something somebody might want to start bottling, like the liquid aminoes and vinegars and the other sauce ingredients. The economy of scale would probably knock the price down to a much more manageable level for us normal people.
lmao, you would be suprised how hard it is to make some sauces. Most Higher end Michelin star places have their own concentrate or stock for sauces. your idea has been a thing for 500 years
@Doob Scoob thats also an excuse used lazy people use to justify their setbacks. "well ive always had nothing, so that makes me a better stronger person" No it doesnt. it usually means you dont have the strive and ambition to better yourself and those around you. I was born in a poor community in a poor country. Most people are destined to die there. Fuck that, you have to want it.
Hello, Max! I’m a Filipina, and we have a banana ketchup here, a sweeter kind made of bananas from World War II’s shortage of tomatoes. The recipe is credited to Maria Orosa, a war heroine, and I think you’d really like her. She basically took her food chemist degree and helped so many Filipinos and POWs survive the war through food. 😌 I know it’s a long shot that you’ll see this message but it would really mean the world to me if you could make an episode about her 💜 She has over 700 recipes made in her lifetime but she’s most famous for the banana ketchup, Soyalac (nutritious drink made from soyabeans) and Darak (rice cookies that she helped smuggle into Japanese-run internment camps). ☺️
it's funny because this is so similar to the the story they tell for how the Chinese invented tea. some Emperor mandated all citizens to boil water before drinking it for sanitary reasons ... him taking a nap by a river while his servants boiled water... his servants not noticing some leaves from a bush blowing into his water, subsequently turning the water brown/murky... and then instead of being mad the Emperor was like, "wait... what's the stink?" and he tried it. And it was tea. and he was like this is amazing everyone shall drink this!! Haha. Definitely some recurring themes here with Chinese Emperors asking what's the stink
@@susan6562 Chinese history is almost as interesting and hilarious as European history as a whole. It’s just most historical stories taking place in China and especially involving emperors so I’m just as hilarious as the stuff I studied for in general of the continent of Europe. Perhaps there’s a trend, aristocrats are weird but makes for fun stories.
It's not just that you're one of the more entertaining UA-camrs with a great screen presence and delightful, sometimes roll on the floor laughing delivery. You quite simply must be one of the hardest working people on UA-cam. You read an incredible amount of history, which you spend a massive amount of time, condensing and writing into an entertaining script. You are precise in your pronunciation of impossible to pronounce words from different languages throughout histiry. You have to plan menus, shop for all the ingredients, cook all these recipes, probably with some catastrophic failures that come from weird, poorly defined recipes. Then you do these videos and edit them. I'm exhausted just thinking about it. Thank you.
He's got an honest and forthright air to him. I think the way he speaks jovially is sort of infectious to the listener and makes it feel like you're listening to a friend. I've been here since his third video and I haven't seen a single toxic comment in his, that is quite a feat on UA-cam. Discussion and learning sure but nobody calling people out or trolling. In short he's pretty good at advertising himself but in this case I think he's genuine about it and the homey feel lulls the viewers into being pleasant with each other if but for a moment.
In the Philippines, we have our own ketchup made from Banana. This type of ketchup was invented during WWII and still popular here up to these days. If you're interested in it or wanted to taste it, from what I know, Banana Ketchup is so easy to make.
I made my own banana ketchup just yesterday! I was extremely curious to know how it tastes. I definitely recommend it, try it on anything you’d normally have with tomato ketchup
@@thespankmyfrank Even if he were unable to pronounce them correctly, at least trying one's best is respectful too. But I'm glad he's good at it, so I can hear and practice the proper pronunciations too!
Omg Max, I'm from Indonesia and I've been wondering for the LONGEST time why kecap (soy sauce in Indonesian) is so different from ketchup (tomato sauce) even though they sound almost the same. Now I can sleep soundly at night. Thank you :")
Indonesian "ketjap" (as we call it) is very popular here in The Netherlands, and I too have always wondered why it sounds so similar to "ketchup", yet doesn't taste like it at all!
THANK GOD I WASNT THE ONLY ONE- till this day i remember going batshit insane that Ketchup doesn't mean Kecap-soy sauce-and instead tomato sauce. Like, *_why?_*
So interesting! My great-grandmother used to make a family recipe that they called Ketchup, which is actually fermented cabbage, cauliflower, green tomatoes, and (possibly) onions. It was a family favorite that hadn't been made in a very long time until I tried my hand at it a few years ago. It is delicious!
@Charlan Pennington yes, I treat it just like I'm making homemade sauerkraut. Just salt. I weigh all of my ingredients and get my salt percentage. Then I prep my cabbage as if I was making sauerkraut. Once it is ready to jar, I just mix it up with the other ingredients, then ferment for around 2 months. My grandmother and great aunt said the preferred way of eating it was just straight out of the crock or with ham and beans. Also, when you prep the cabbage, remove the core, then cut it into a couple of pieces and stick it in the jar with the rest. The core is the most coveted.
Max, I feel your pain. The most expensive condiment I ever prepared was "white truffle ketchup". Why did I turn more than $2,000 of white truffles into a ketchup, you ask. Why, for a wedding feast for a couple who were altogether too involved in the Society for Creative Anachronism, that is why. Sourcing a deer that was USDA approved is another story. Air shipping a frozen reindeer from Finland probably cost as much as the white truffles.
Man, I never catered a wedding remotely that fun. If you're doing to deal with a mental couple, at least you get some good stories out of it! All my wedding horror stories are really banal, like "they insisted on not ordering enough food, then demanded we magically make more food appear at the event... 100 miles away from the kitchen or any store." Hundreds of weddings, and not a single reindeer!
@@lolomcspanky Oh, I hear you. The vast majority of my experience with weddings runs more like episodes of "The Outer Limits" and "The Twilight Zone", seasoned liberally with madness and despair. *distracted muttering* In 1984, I had a couple want Parfait d'Amour (something akin to crème de violette) and champagne cocktails, because the same had been served at the bride's grandmother's wedding reception in the 1920s. There were a total of three bottles of Parfait d'Amour to be had in all of greater New York City at the time and I needed at least ten. I could get a few bottles of Creme Yvette (which at the time had not been produced since 1969 or so) to get me close to the needed amount, but no, it could only be Parfait d'Amour. So, off to Paris went our catering manager for a one-day-only mad dash through whatever passes for liquor stores in France to rummage up twelve bottles of Parfait d'Amour. I didn't think to ask if he could speak French (he couldn't) until the flight had already departed JFK. He didn't speak to me for a few months after that. But it at least dulled his enthusiasm sufficiently that we never had that particular cocktail on the menu again.
When I was on a ship in the Navy, we ran out of ketchup - one of the only things that made the food edible - and we had to pick up banana katchup in port. It was okay, very vinegary!
I love it. Dad had it when he was stationed over there, and back in the 80s certain stores finally started carrying it here in Iowa. He introduced us to it, and I really enjoy the flavor.
It looks and tastes much like tomato ketchup. It's colored red. I understand there's a law in the US that says that ketchup must be tomato based - so they usually call it "banana sauce" in the US. Invented during a tomato shortage during World War 2 in the Philippines. If I get used to having the banana variety - the tomato ketchup seems similar - but a bit bitter...
So two notes on the recipe ingredients here based upon timeframe and locality: 1. The elderflower vinegar of the time was actually made from decocting elderflower “wine” then vinegarizing it, which makes for a… distinctly different ingredient, however as there are basically no modern salesfolk of such things you are unlikely to get that unless you make it yourself, a lengthy process. (Both wine and vinegar were used for alchemic health remedies at that time). Both tend to be a milky whiteish color. 2. Bruised white pepper actually would be a reference to using raw pepper corn, the fleshy berries, or only mildly dried more prune like versions were often used back then and have a somewhat different set of flavor notes and textural changes, so likely that is what was meant. Otherwise it likely would be cracking the shell of the peppercorn while leaving the orb shape intact.
I thought the same about the pepper. Like, it's just cracking it enough to cause a split to allow inner flavour access. Preferably without breaking it (unless you're like me and may accidentally break it open due to clumsiness). But no more than that. Bruising certain spices lets the flavour out more easily, depending on method of cooking. Bruising cardamom pods was always my fave.
@@bryanlorente9390 ah, you are thinking of the eldeNflower, a common mistake my fair tarnished, however a similar method may be used upon that flower as well, and the gently glowing product of the efforts makes for a magnificent brightening to any meat, although the more tainted it is the stronger the effect
An excellent examination of the history of ketchup! I would add two footnotes to this: In the 1950's and 1960's, Heinz was the most popular ketchup being sold, with Hunt's as the number two. To differentiate between the brands, Heinz spelled their product "ketchup," while Hunt's spelled theirs as "catsup." Hunt's often made that distinction in their TV commercials. but Heinz continued to outsell them. Now, Hunt's spells their product name the same as Heinz. The second footnote is that Heinz ketchup made a cameo appearance--and a wonderful visual joke--in the 1962 "Manchurian Candidate" motion picture when Senator Iselin, while eating a steak and eggs breakfast, is pleading with his wife--a communist undercover agent--to finally settle on a number of communists who have infiltrated the US government . As he is applying a liberal dose of ketchup to his steak, a close-up shows that he is using Heinz ketchup. The next scene immediately cuts to the senator delivering an impassioned speech to the press, stating that he has proof that 57 communists are in the US government. A wonderful scene!
There’s a whole lot more than 57 communists in the U.S. government nowadays… or perhaps one might refer to them as “Marxists,” but there isn’t really an appreciable difference.
@@pippywondergirl And vinegar is the really important ingredient. I ran out of ketchup once and just mixed some tomato puree, vinegar and sugar and it was really good.
My 32yr old daughter was watching your show. While i was over at her home visiting her after the new baby. And she has always been quick to educate me. Which makes me giggle inside. But Not because I don't appreciate the education. But just very much appreciating the teaching. She enjoys reading and learning who,what, where and why. And now i have added you to my subscribed list sir. Great Show and I plan on sharing this show to the rest of my family members and friends. Happy New Year 2023.
My wife is from the philippines and banana ketchup is very popular there. Its sweet and tangy, defiantly took some getting used to after having tomato ketchup my entire life.
Trying to figure out how it tastes... I could order a ham sandwich with a lot of horseradish grated over it and a spritzer flavored with elderflower syrup, at a traditional wine bar here in Vienna. Both are very popular and go well with each other. I could even ask for some extra shallots on the sandwich. I'd only have to bring nutmeg and mace - no big deal over here, but THAT'S WEIRD! And in such quantities! It definitely will ruin my nice sandwich and elder spritzer. Raw horseradish is the indigenous Austrian answer to Habanero chillies, in a very mustardy way.
It's interesting how much ketchup has changed over the centuries, and that it's origin is very similar to worchestersire sauce (a guy trying to replicate something he liked without knowing what it is).
@@SomePotatoThe variable spellings in English are markers of our history symbolizing our interactions with other cultures over thousands of years. Phonetic spellings would be easier, but they'd also be boring. They'd also vary widely since not everyone pronounces words the same.
Honestly out of all the UA-camrs I feel like Max doesn't really have a "character" (or at least as of ye). He mostly just remains professional while keeping a consistent while enjoyable presentation that maintains his passion for food and history. It's refreshing to have a UA-camr who just seems like a nice plain entertainer, instead of trying to be someone who's quirky, relatable, eccentric, or bombastic. Now don't get me wrong I absolutely love quirky and eccentric personalities, but it's nice when someone succeeds outside of the use of a common fallback.
I'm continually grateful and amused that you sacrifice your taste buds for the show, turning them into 10,000 guinea pigs for our benefit. And your reactions, oh god, your reactions! 🤣 You're priceless, Max. ❤
Max's face when he ate the ketchup straight reminded of when I was a little kid and thought it would be a good idea to eat a spoonful of bouillon granules from my grandma's cupboard. Soooo salty!
Your reaction to eating it straight killed me. I love this show so much, and I really love that you try everything now and let us know how it tastes. Makes me want to make it myself.
Such an interesting episode. I visited Indonesia and asked for ketchup at a restaurant there and they gave us thick, sweet soy sauce, insisting that it was ketchup. Later I saw in the shops that it’s also called ketchup. This whole interaction makes much more sense now.
Yeah one place it's easy to discover is in Indomie, Indonesia's insanely popular instant noodles. It comes with spices and a small bag of kecap manis, which is exactly what you described.
@@robbi2380 there are also English-speaking countries (especially those more influenced by British English) where it's normally called tomato sauce rather than ketchup, so it's not that unusual
I remember before historians found recipes for Garum, it was called the “ketchup of Ancient Rome”… nice to know we have all the accurate condiment history we need right here on this channel. - Santino
I'm in the middle of the book 'Salt'. I had never even heard of garum before this book. Sounds kind of disgusting but then again why should I say that since I like anchovies LOL
Ok, I'm fully convinced that England's quest for ketchup is where HP and other brown sauce came from. That endless list of ingredients they were trying in ketchup just makes me think of HP so powerfully.
@@Gocunt Worcestershire was supposed to be a health remedy. It failed. They left it in the basement, and tasted it before they tossed it. The sauce that can’t be pronounced was invented.
My family has been in Pittsburgh for many generations. My grandfather, as a young man, actually worked at the H.J. Heinz plant on Pittsburgh's North Side, when it was still called The City of Allegheny.
Townsends had an excellent recipe for mushroom ketchup I can recommend. The consistency is indeed close to soy sauce or Worcestershire but pretty different in flavor. I used portabella mushrooms when making it and it just came out excellent; next time I get some bulk morels that'll be the base. As a bonus you can take the mushrooms and other spices that you used in making the ketchup, dehydrate them in your oven, and grind them up to a fine powder. You can mix with some salt or just have the spice mix on its own. A tasty two-for-one deal!
I like the powdered spice better than the ketchup. Next time I make some, I'll just put the ketchup in a pretty bottle and give it away as a gift, keeping the mushroom powder for myself.
@@TastingHistory I was today years old when I realized your second channel is entirely dedicated to ketchup! Love to see that kind of dedication but also just loving the content.
This is so fascinating to me. It seems the original fish based ketchup was closer to Worcestershire than the tomato base of today. It also seems like the word “ketchup” had a broader meaning instead of a singular specific condiment. Similar to how “salad dressing” could refer to any of the different varieties.
The story that I heard was that Worcestershire was created because the British wanted to make Soy Sauce, but the Asians refused to give them the recipe, so they attempted to reverse engineer it. I don't know how true that is, but it seems plausible.
@@ambulocetusnatans I don't think it was soy sauce, but moreso an unnamed sauce from India, which could very well be a fermented fish sauce like the old ketchup.
The origins fish “ketchup” is more similar to fish sauce, or fermented fish gut cause (we say pa-la in Thailand, idk the English name for it). Still used throughout east and south east Asia. I agree that Worcestershire was probably created as one of the attempts to recreate fermented fish sauce! Worcestershire sauce is often used in some cuisine here too.
I grew up eating prepared horseradish (usually Kelcher's). The first time I saw horseradish root in the grocery store, I bought some, tried a bit, & I think I cleared my sinuses into the next year - it was definitely exciting in a cartoon eyes Ah-OO-gah!! kind of way.
Thank you, thank you so much for making me laugh! " it smells sweet.... it's not sweet!" Love your genuine self sir. Thank you for how you mix history and food together. Xx
I'm very curious - do you have "before starting Tasting History" and after pictures of your spice cabinet? I feel that your collection of spices should probably take an entire pantry.
Dearest KafKanMuffins, I agree with you! Wouldn't it be great to see a pantry organization video from our darling Max? ❤️ Let's try to encourage him. You know how I was trained: Whatever you have now is the existing system. That means we want to see exactly what it's really like as you come. After all, all future glimpses of the pantry would show off improvements.
@@daftwulli6145 Honestly he could use an herb garden. A lot of things he has has issues sourcing he could simply grow, I believe he lives in a good climate for growing almost anything.
Interesting tidbit I learned from a History Channel show called "The Food that Built America", Heinz was actually the first to package his ketchup in clear bottles. He wanted consumers to see the freshness for themselves. Because when he invented tomato ketchup, it was the start of the Industrial Revolution. People were moving to cities in droves and for the first time, people actually had to rely on others for their food. They couldn't just slaughter a chicken on the porch, anymore. And food standards were also incredibly lax, so you often had no idea what you were buying, if it was any good. So catsup was also used to disguise the taste of badly cooked meat that might be a little bit off.
@@MelissaThompson432 My grandpa Reid would just snatch up an old pullet and swing it in a circle a couple of times to break it's neck. It's the plucking that really makes a mess...
Heinz used clear bottles to show he didn't add anything to his horseradish. Other sellers would add just about anything to stretch it and make more money, sticks, wood pulp anything. My kid just did a book report on Heinz. Read the kid's book, Who Was H.J. Heinz.
Townsend and sons actually have a few videos on mushroom ketchup. It's honestly my favorite ketchup. Cooked a roast with it one time, and it was amazing
"These three words indicate a sauce, of which the name can be pronounced by every body, but spelled by nobody." I love these little gems of linguistic gymnastics.
As a Chinese, growing up I always thought the pronunciation of Ketchup sounds a lot like Cantonese "茄汁" which is the translation of Ketchup and literally means tomato juice. I always thought it is a coincidence, until one day I read somewhere that Cantonese (for those of you who don't know, Canton is exactly the southern part of China that historically has tight connection with southeast Asian countries) is likely the origin, or at least closely connected to the origin of Ketchup. I was amazed by the story.
I love history and food. Thus, I appreciate that you combine both in such an open-minded, informed way, peppered with some comedic undertones. I wish you continued success. Btw, Mustard is Ketchup's perfect Other Half. I hope that you will make a video about my favorite condiment in the future (Dijon is Da Bomb!).
Have you ever tried to make tomato jam? It's an old timey recipe but oh my word it is absolute heaven!! I can honestly tell you once you try tomato jam, ketchup kind of loses its appeal
Max’s flawless pronunciations of non-English languages always makes me laugh. As someone who’s bilingual it even takes me a second or two to switch languages so it’s always funny and impressive to me how he can just casually drop a word w near perfect pronunciation in the middle of an English lecture.
two things popped into my mind during the history part: a) Worcester sauce? b) mushroom concoctions contain a lot of glutamate and similar stuff, so they have a strong "umami" effect that people love, maybe that made for their popularity?
Worcestershire sauce originated in a recipe brought back from the Raj by a British administrator. He gave the recipe to Lea & Perrins and asked them to make a batch. They did and it tasted horrible, so they stuck the barrel in the cellar. A year or so later the discovered and tasted it and tasted great! So they asked the administrator if they could have the recipe and the rest is history.
Cucumber ketchup, made with all those yellow overgrown cucumbers that you peeled sliced and froze (yes, froze). I followed the recipe for grape ketchup in Joy of Cooking, with my own minor alterations and it was so popular, I had people knocking on my door with sacks of overgrown yellow cukes begging for me to resupply them with the stuff. I had my fridge full of it. I had to go to the local bar to get empty vodka bottles for my project. So worth it. Had I had the proper setup, I could have sold it.
It's probably so very salty as a means of staying "good" on the shelf. Salt is one enemy of spoilage, after all. So the good news is, that amount you made probably can last a good while and flavor other stuff.
Not necessary, you can hold the nutmeg between 2 opposing teaspoons and just slice it in half (on a cutting board, sliding the knife between the spoons), even if the blade slips it never gets close to your fingers.
I've no idea why anyone would want to quarter a nutmeg. Great way to ruin a knife, and with the moaning about the cost of ingredients... One ground nutmeg replaces the mace and quartered.
This video made me check to see if your book is available at my library and Max, there are many copies and I am excitedly going to be putting a hold on one for myself. Thanks for sharing what you love man
In Quebec we have a traditional version of ketchup that we call Fruit Ketchup. It is usually made of equal parts tomatoes, apples, peaches, pears and onions which are rendered into a kind of sweet and savory jam that we typically put on meat pies and various other things.
I grew up Indonesian and I remember being my English teacher stressing to all of us to remember that “ketchup” means tomato sauce, because in Indonesian (which is sort of similar to Malay) we’d use “kecap/ketjap” to refer to soy sauce, and a lot of us tend to mix the two up 😂 it was just something we decide we had to accept as we learn English and not really question it, but this episode explains everything 😂 Thanks Max!!
A little irresistable linguistic nitpick: "which is sort of similar" is an understatement - Indonesian _is_ a standard form of Modern Malay as far as linguists are concerned. When people talk about "Malay" in "Indonesian and Malay", what they're really talking about is another dominant standard form of Modern Malay used in neighbouring Malaysia called "Malaysian" (Bahasa Malaysia). "Malay" really encompasses a supergroup of dialects existing in a continuum from Kedahan, Pattani, Riau to as far as Papuan - kinda like Arabic.
He's so polite that even when he finds something that smells awful he's kind about his reaction to it. I'm looking forward to seeing his cookbook and having it on my shelves.
"Bruising" pepper (or juniper berries, and other round, dried spices) is done most easily by crushing them between two small wooden cutting boards. Using a pestle is much too cumbersome; for the boards you just push hard once on the top one😃
Adding it to Bechemel makes total sense. It is one of the five mother sauces. You use it as foundational then add a variation on the theme for the specific profile to match the courses. I'ld like to see a saucier series. Take each mother sauce and introduce variants for different mains.
I love how educational this channel is. Wild to think that ketchup as we know it has almost no resemblance to the original or even intermediate ketchups. Will get your book upon release!
Just watched the more recent video from Townsends on ketchup and I like that Jas pointed out that modern "ketchup" has so much sugar it's really a tomato jam. Many would think that incorrect for a jam, but, go to your food stores and see if you find the Tabasco jams, or one I seen with bacon, and all these other spicey or savory flavors. I've already been on the fence the last number of times I seen them about getting a jar of lemon jelly or jam and mint jelly or jam as I'm unsure what I would like those on. If the lemon jam or jelly tastes like lemon pudding, then I could eat it as is.
I mean, I grew up with my mom calling it tomato ketchup, which always indicated to me there were other, non-tomato ketchups out there. So I'm not surprised.
I first heard this ketchup story at a 4th of july colonial festival, where the reenactors told us that mushroom (or perhaps walnut) ketchup was probably something like todays Worcestershire sauce. Lovely to have the rest of the story fleshed out
just put in my preorder! i remember finding you at the beginning of quarantine, max, when you were still a little awkward on camera and still growing! so happy to see this has worked out for you, you really deserve it, and your videos have given me such a better understanding of food over the ages and across the globe.
I've been watching you for a couple years, and wish I've seen this one sooner, because the version of "Hero" was priceless! Much love to you, and keep up the great work.
Finally gathered all of the ingredients to make it last night. It made the house smell so savory, I had trouble getting to sleep. I'm very pleased I saved that old, green Grolsch beer bottle for so long, it's perfect for storing the white ketchup. I'm going to try it in sour cream as a dip for chips.
@@politicalpotato9855 Like an haute cuisine, umami bomb, concentrated Alabama White Sauce. I use it like an AWS extract (add to mayo to make a sauce for BBQ chicken or roast pork/beef).
Literally paused the video at 1:11 to go place my pre-order. 😁 When you mentioned how tomato ketchup (or catsup, whatever) didn't sell well because people were still thinking of them as poisonous, it actually got me to thinking that perhaps the apple in Snow White wasn't actually an apple...it may have been a tomato. This thought was reinforced when you said they were once called "love apples". But I digress. Somewhere in one of my books, I have a recipe for spicy ketchup made from bananas and peppers. I'll have to dig that book out now.
I discovered your channel about a year ago and I quickly became a fan. The quality of content both in terms of the information but also the video length and style make them a real joy to watch. As someone interested in both cooking and history it combines several fascinating elements and new videos never dissapoint. Thank you Max!! 👌
Fun fact: the soybean got its name from the Japanese version of the sauce - shoyu - NOT the other way around. In Japanese, soybean is called "daizu". In the West, they just called it "the bean from which soy is made", i.e. "soybean".
my immediate thought was "wait, isnt that just oyster sauce thats used in chinese cooking" and it started production around the mid-1870s alongside all these varieties
@@OlEgSaS32 Unless you know what you’re buying, most of what’s commercially available nowadays contains almost no oysters at all, just oyster extract, whatever there is. And it’s not fermented either.
@@jeremychoo934 I am aware of that, its just interesting to me around the same time oyster sauce is being made in china is the same when all these other ketchups began popping up
@@OlEgSaS32 I think that might be coincidence but as Max points out in his video, ketchup historically seems to have been made wide variety of things, including but not exclusively oysters but if I remember correctly, oyster sauce was basically made by reducing oyster juice to the familiar brown sauce that we get in bottles these days.
Making fermented garum in your back yard seems like a good way to keep neighborhood kids out of your yard too! 😆🤣 Edit: Mushroom ketchup sounds delicious, I want to try that!
Sorry to be late, but I just discovered the channel. I grew up in North Carolina in the 1960s. My folks made green tomato ketchup which we pronounced cat-chup. The green stuff was homemade and the red stuff was what you got at the store.
I have a recipe for ketchup from my great grandmother that uses brown sugar, vinegar, salt, and a ton of mashed and ground mushrooms. Our family still uses the recipe as a base for our bbq recipe's. This has to be one of my favorite recipes because for years ive been amazing friends with home made mushroom "Ketchup"
Feel up to sharing the recipe? Even as a child I had problems with sweet stuff & would get nauseous. So, I at 1st. at mustered with everything like others with ketchup worked up th mixing it. I still can't do plain ketchup. As adult I mix lemon juice, hot sause or hot horse radish and ketchup. Your great grandmother's mushroom ketchup sounds like both something I could eat and enjoy!
My wife just mentioned how at the one Indian store she goes to Mace is rather reasonable (so not cheap but not as much as other stores). They would also have a lot of the other spices you use also if one is close to you.
I can’t wait to buy this book as a Historian and lover of cooking! I always look out for historical and older cooking books. Fabulous that you have curated so many recipes for all of us to us to enjoy in one place. It’s quite fortuitous that your book is being released on my Birthday. Thank~you for your wonderful content and joy of history 🙂💫
I feel a bit weird about it, but I feel so proud for you! I remember coming across your channel in the early days, possibly because binge Townsends, and I knew that your channel was going to blow up! You deserve it with the amount of effort you put into the research and filming! Now you have a proper cook book coming out and it's just ~chef kiss~ beautiful
The days of living in an apartment. I recall, years ago, walking into the building after work and encountering this strong odor that wasn't pleasant in the least. As I climb the several flights of steps, I realized it was coming from our apartment. I do not recall the dish my wife was making, but I am quite certain the strong aroma wafted throughout all of the rooms of the small complex. Yes, the neigbhors were likely happy to have us move as they no longer had to deal with that aroma or the cereal smell of me brewing beer and other excellent concoctions.
OMG your face after tasting the catchup(my new way of spelling it) but I’m still reeling about the King’s visit to the prince whose chef had no fish to serve and committed suicide(bechamel sauce, which I love) I also love having found you and am binging on all the back episodes!😊
Here in Québec we have a traditional ‘ketchup aux fruits,’ which is almost like a kind of chutney. Also, a lot of us eat our fries with mayo, so the idea of this ketchup dip sounds pretty good to me.
I'm still waiting for a plant-based episode, Max. The possibilities are endless! Also, loved that "instant regret" caption. It was almost as funny as the hardtack clip ;)
The TASTING HISTORY COOKBOOK is available for preorder HERE: amzn.to/3NKTSaM or www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
So proud 🥲🥫
For Max tasting other types of ketchup BLINDFOLDED we have this video on our side channel: ua-cam.com/video/lTaRhId5Wc0/v-deo.html
Order placed! Whoop whoop. Can’t wait. Could you do an audio.?Your voice is lovely
Funny thought: In the Philippines, ketchup is made with bananas instead of tomatoes.
Whaaa??? Nice! Been needing a book with Babylonian recipes.
Also one thing people tend to ignore in modern times… Heinz still calls their product “Tomato Ketchup” acknowledging that it is not just Ketchup, but a specific variety of ketchup.
Agreed
In Australia, we just call it 'tomato sauce'. No 'ketchup' in sight.
Heinz be like: "there are many ketchups out there, but this one is tomato!"
@@onii-chandaisuki5710 w/e catsup boy
@@onii-chandaisuki5710 that implies you don't understand there's a different between Ketchup and Marinara Sauce which tells me never to eat Italian if I go to Australia
My aunt who grew up in Malaysia in the 1940s used to always call soy sauce "ketchup". It used to drive me crazy. Forty years later, Max teaches me why she was right.
That’s probably because in Indonesian and Malay they have ketjap/kecap manis which is a sweet slightly thick mixture of soy sauce and molasses with spices.
Lmao, in indonesia the literal dorect translation of soy sauce is Kecap, pronounces exactly the same as Kethcup and i remember my 2nd gradrr self having a breakdown while getting so confused on why the word that sounds and sorta look the same inexplicably have two separate meaning.
"Did I ever tell you about the time Katchup was made with fish? We used to call it soy sauce, but that was when it had mushrooms in it."
@@swisski but kecap also refers to all soy sauce in general. When we ask for kecap, we get asked back: „asin (salty) or manis (sweet)?“ Kecap asin is just regular soy sauce.
@@swisski Basically what's now A-1 sauce in the States, it seems.
I hope this is the start to a series about condiments. I'd love to see you deep dive into the history of mustard, mayo, Tabasco, and more.
I would like it to be.
@@gwennorthcutt421 I had a recipe for potato based mayo (in the Fannie Farmer cookbook iirc), I even used it once for a picnic potato salad for safety, I don't like potato salad but that was what I was asked to bring, so I can't comment on the taste but it was all eaten and no illness so...
I do much prefer the blueberry ketchup recipe from a cookbook my mom got me about canning and preserving called "Put 'Em Up" over tomato ketchup as I don't like tomatoes either.
he's true
VERY much looking forward to Tabasco one day. The other day, I tried sprinkling some onto my tacos before folding them and it was heavenly, now I can't have enough of it!
@@0neDoomedSpaceMarine Sriracha is another chili based sauce that is very addictive
My grandmother made mushroom ketchup. The recipe required a copious amount of mushrooms and I remember as a young boy scouring the countryside with her for wild mushrooms.
That is so cool. What a nice memory to have !
Gramma! I miss mine, they were the best 😢
Wow... That's awesome. Memories like those can only be experienced.
Man I hate mushrooms. I wonder which one of my ancestors cursed me with these taste buds
Me too there nasty no shrooms for me yuck.
We Indonesians do always find it funny how “Kecap” gets you a soy sauce in our language and tomato sauce in English. Didn’t knew we were actually the originator of the term! The funniest thing is that our kecap now doesn’t even include fermented fish anymore. We call that one petis.
Be interesting to see a recipe and a fuller understanding of the changes the sauce went through.
Kecap ikan?
Lol so kecap was basically asian version of garum but somehow it redefined as soy sauce?
like in the philippines! we call fish sauce patis too
@@margot-td9nc The Philippines is like Indonesia's lost brother in terms of language. So many similar terms 🤣
This definitely sounds like something an enterprising upstart restaurant might want to use as a base for a 'signature house sauce' where guests would be wondering what the flavor is all about.
Or something somebody might want to start bottling, like the liquid aminoes and vinegars and the other sauce ingredients. The economy of scale would probably knock the price down to a much more manageable level for us normal people.
@Doob Scoob hahaha 😝
lmao, you would be suprised how hard it is to make some sauces. Most Higher end Michelin star places have their own concentrate or stock for sauces. your idea has been a thing for 500 years
@Doob Scoob sounds like envy to me
@Doob Scoob thats also an excuse used lazy people use to justify their setbacks. "well ive always had nothing, so that makes me a better stronger person" No it doesnt. it usually means you dont have the strive and ambition to better yourself and those around you. I was born in a poor community in a poor country. Most people are destined to die there. Fuck that, you have to want it.
I was hoping for a mushroom ketchup cameo, and I was not disappointed.
Right? I thought of Jon's mushroom ketchup from Townsends.
Same here. I make about 3 to 4 batches a year. Awesome secret umami booster.
Way to spoil the entire episode
@@bobpope3656 LOL don't read the comments before watching the video then
@@bobpope3656 I see you're one of those 'special' people who jumps straight to the comments instead of watching the video.
Hello, Max! I’m a Filipina, and we have a banana ketchup here, a sweeter kind made of bananas from World War II’s shortage of tomatoes. The recipe is credited to Maria Orosa, a war heroine, and I think you’d really like her. She basically took her food chemist degree and helped so many Filipinos and POWs survive the war through food. 😌 I know it’s a long shot that you’ll see this message but it would really mean the world to me if you could make an episode about her 💜 She has over 700 recipes made in her lifetime but she’s most famous for the banana ketchup, Soyalac (nutritious drink made from soyabeans) and Darak (rice cookies that she helped smuggle into Japanese-run internment camps). ☺️
I think Emmy has an episode about her cookies that she referred to as life saving cookies.
Banana ketchup would make SUCH a good tasting history video
She’s sounds like an incredible hero!! Can’t wait to read up about her.
Wow this was interesting to read and I learnt something interesting about the Philippines today
I want some banana ketchup that sounds 🔥 on tots
I love it how for Emperor's question "What's the stink?" answer is a full detailed recipe... 😂🤤
"Here is how to make that stank" -based emissary man
it's funny because this is so similar to the the story they tell for how the Chinese invented tea. some Emperor mandated all citizens to boil water before drinking it for sanitary reasons ... him taking a nap by a river while his servants boiled water... his servants not noticing some leaves from a bush blowing into his water, subsequently turning the water brown/murky... and then instead of being mad the Emperor was like, "wait... what's the stink?" and he tried it. And it was tea. and he was like this is amazing everyone shall drink this!!
Haha. Definitely some recurring themes here with Chinese Emperors asking what's the stink
@@susan6562 Chinese history is almost as interesting and hilarious as European history as a whole. It’s just most historical stories taking place in China and especially involving emperors so I’m just as hilarious as the stuff I studied for in general of the continent of Europe. Perhaps there’s a trend, aristocrats are weird but makes for fun stories.
@The Fox - Detail oriented staff!
@@susan6562 I’m thinking “smell” may be mistranslated to “stink”
Every time he starts the history, I forget it’s a cooking show till he starts again. I watch this blazed and it’s awesome.
Same, loved this comment
Yes! 🙌🏽
ME TOO
It's not just that you're one of the more entertaining UA-camrs with a great screen presence and delightful, sometimes roll on the floor laughing delivery. You quite simply must be one of the hardest working people on UA-cam. You read an incredible amount of history, which you spend a massive amount of time, condensing and writing into an entertaining script. You are precise in your pronunciation of impossible to pronounce words from different languages throughout histiry. You have to plan menus, shop for all the ingredients, cook all these recipes, probably with some catastrophic failures that come from weird, poorly defined recipes. Then you do these videos and edit them. I'm exhausted just thinking about it. Thank you.
He already has a husband!
He's got an honest and forthright air to him. I think the way he speaks jovially is sort of infectious to the listener and makes it feel like you're listening to a friend. I've been here since his third video and I haven't seen a single toxic comment in his, that is quite a feat on UA-cam. Discussion and learning sure but nobody calling people out or trolling. In short he's pretty good at advertising himself but in this case I think he's genuine about it and the homey feel lulls the viewers into being pleasant with each other if but for a moment.
Max Miller and Adam Ragusea are very closely placed when it comes to hard work and research 😇
And he has to choose a Pokémon plushie that fits the theme each time!
@@Radicalist-Manifesto but I would pick Max if they both needed a house husband any day! Lol
Both are still great.
In the Philippines, we have our own ketchup made from Banana. This type of ketchup was invented during WWII and still popular here up to these days. If you're interested in it or wanted to taste it, from what I know, Banana Ketchup is so easy to make.
sold as banana sauce. looks like ketchup.
I got some and omg it's soooooo goooddddd, it was different I will admit but it's amazinggggg
UFC is the bomb!
I made my own banana ketchup just yesterday! I was extremely curious to know how it tastes. I definitely recommend it, try it on anything you’d normally have with tomato ketchup
Yours is truly a strange and terrifying people
I always find it amazing how Max does a fairly good job of pronouncing stuff in any language whatsoever
Yes, I love that! It shows so much respect.
@@thespankmyfrank Even if he were unable to pronounce them correctly, at least trying one's best is respectful too. But I'm glad he's good at it, so I can hear and practice the proper pronunciations too!
He's got a good ear for language
@@tgbluewolf I agree! Imagine how much time it took him to pronounce it tho, that’s not just respect, it’s dedication
@Johannes Ritter - He has a roster of friends and resources that he works with to nail the pronunciations. It IS dedication, @Scott Peltier.
Omg Max, I'm from Indonesia and I've been wondering for the LONGEST time why kecap (soy sauce in Indonesian) is so different from ketchup (tomato sauce) even though they sound almost the same. Now I can sleep soundly at night. Thank you :")
Indonesian "ketjap" (as we call it) is very popular here in The Netherlands, and I too have always wondered why it sounds so similar to "ketchup", yet doesn't taste like it at all!
namanya malika, dia ini kesayangan kami
THANK GOD I WASNT THE ONLY ONE- till this day i remember going batshit insane that Ketchup doesn't mean Kecap-soy sauce-and instead tomato sauce. Like, *_why?_*
Kecap manis is good stuff. A pantry staple at my house.
@@mt000mp anak yang dijual bapaknya
"THAT'S NOT SWEET." Thanks for my serotonin for the day, Max.
I laughed so hard xD
In the subtitles: [instant regret] 🤣
Timestamp pls
@@axehead45 18:17
So interesting! My great-grandmother used to make a family recipe that they called Ketchup, which is actually fermented cabbage, cauliflower, green tomatoes, and (possibly) onions. It was a family favorite that hadn't been made in a very long time until I tried my hand at it a few years ago. It is delicious!
More please! Is it like home fermented sourkraut? Is it high salt? Any spices in the family recipe?
@Charlan Pennington yes, I treat it just like I'm making homemade sauerkraut. Just salt. I weigh all of my ingredients and get my salt percentage. Then I prep my cabbage as if I was making sauerkraut. Once it is ready to jar, I just mix it up with the other ingredients, then ferment for around 2 months. My grandmother and great aunt said the preferred way of eating it was just straight out of the crock or with ham and beans. Also, when you prep the cabbage, remove the core, then cut it into a couple of pieces and stick it in the jar with the rest. The core is the most coveted.
Thankyou for explaining, that was interesting.
In Korea they make Kimchee which is fermented cabbage with spices and I heard it's very hot stuff. Literally.
@@debralittle1341 it's not too spicy. Very good.
Max, I feel your pain. The most expensive condiment I ever prepared was "white truffle ketchup". Why did I turn more than $2,000 of white truffles into a ketchup, you ask. Why, for a wedding feast for a couple who were altogether too involved in the Society for Creative Anachronism, that is why. Sourcing a deer that was USDA approved is another story. Air shipping a frozen reindeer from Finland probably cost as much as the white truffles.
Man, I never catered a wedding remotely that fun. If you're doing to deal with a mental couple, at least you get some good stories out of it! All my wedding horror stories are really banal, like "they insisted on not ordering enough food, then demanded we magically make more food appear at the event... 100 miles away from the kitchen or any store." Hundreds of weddings, and not a single reindeer!
A true friend, indeed.
Was it tasty?
@@lolomcspanky Oh, I hear you. The vast majority of my experience with weddings runs more like episodes of "The Outer Limits" and "The Twilight Zone", seasoned liberally with madness and despair. *distracted muttering* In 1984, I had a couple want Parfait d'Amour (something akin to crème de violette) and champagne cocktails, because the same had been served at the bride's grandmother's wedding reception in the 1920s. There were a total of three bottles of Parfait d'Amour to be had in all of greater New York City at the time and I needed at least ten. I could get a few bottles of Creme Yvette (which at the time had not been produced since 1969 or so) to get me close to the needed amount, but no, it could only be Parfait d'Amour. So, off to Paris went our catering manager for a one-day-only mad dash through whatever passes for liquor stores in France to rummage up twelve bottles of Parfait d'Amour. I didn't think to ask if he could speak French (he couldn't) until the flight had already departed JFK. He didn't speak to me for a few months after that. But it at least dulled his enthusiasm sufficiently that we never had that particular cocktail on the menu again.
@@naamadossantossilva4736 It was pleasant, but to be honest, a traditional mushroom ketchup would probably be better and cheaper.
When I was on a ship in the Navy, we ran out of ketchup - one of the only things that made the food edible - and we had to pick up banana katchup in port. It was okay, very vinegary!
Its also what makes filipino spaghetti its own flavor
I love it. Dad had it when he was stationed over there, and back in the 80s certain stores finally started carrying it here in Iowa. He introduced us to it, and I really enjoy the flavor.
Banana ketchup. Mmmmmmm. Like sweet and sour sauce for those who don't know.
It looks and tastes much like tomato ketchup. It's colored red. I understand there's a law in the US that says that ketchup must be tomato based - so they usually call it "banana sauce" in the US. Invented during a tomato shortage during World War 2 in the Philippines. If I get used to having the banana variety - the tomato ketchup seems similar - but a bit bitter...
Sounds like you should have thrown your cooks overboard...
So two notes on the recipe ingredients here based upon timeframe and locality:
1. The elderflower vinegar of the time was actually made from decocting elderflower “wine” then vinegarizing it, which makes for a… distinctly different ingredient, however as there are basically no modern salesfolk of such things you are unlikely to get that unless you make it yourself, a lengthy process. (Both wine and vinegar were used for alchemic health remedies at that time). Both tend to be a milky whiteish color.
2. Bruised white pepper actually would be a reference to using raw pepper corn, the fleshy berries, or only mildly dried more prune like versions were often used back then and have a somewhat different set of flavor notes and textural changes, so likely that is what was meant. Otherwise it likely would be cracking the shell of the peppercorn while leaving the orb shape intact.
came to say this, glad to see someone beat me to it!
I thought the same about the pepper. Like, it's just cracking it enough to cause a split to allow inner flavour access. Preferably without breaking it (unless you're like me and may accidentally break it open due to clumsiness). But no more than that.
Bruising certain spices lets the flavour out more easily, depending on method of cooking. Bruising cardamom pods was always my fave.
I greatly love Max's videos not just because of the video, but the extra information I always learn I the comments like this 💖 thank you!
Ah yes the elderflower, picked from Erdtree by the Elden Lord himself, to create a catsup so delicious, it would Restore the Elden Ring.
@@bryanlorente9390 ah, you are thinking of the eldeNflower, a common mistake my fair tarnished, however a similar method may be used upon that flower as well, and the gently glowing product of the efforts makes for a magnificent brightening to any meat, although the more tainted it is the stronger the effect
An excellent examination of the history of ketchup! I would add two footnotes to this: In the 1950's and 1960's, Heinz was the most popular ketchup being sold, with Hunt's as the number two. To differentiate between the brands, Heinz spelled their product "ketchup," while Hunt's spelled theirs as "catsup." Hunt's often made that distinction in their TV commercials. but Heinz continued to outsell them. Now, Hunt's spells their product name the same as Heinz. The second footnote is that Heinz ketchup made a cameo appearance--and a wonderful visual joke--in the 1962 "Manchurian Candidate" motion picture when Senator Iselin, while eating a steak and eggs breakfast, is pleading with his wife--a communist undercover agent--to finally settle on a number of communists who have infiltrated the US government . As he is applying a liberal dose of ketchup to his steak, a close-up shows that he is using Heinz ketchup. The next scene immediately cuts to the senator delivering an impassioned speech to the press, stating that he has proof that 57 communists are in the US government. A wonderful scene!
There’s a whole lot more than 57 communists in the U.S. government nowadays… or perhaps one might refer to them as “Marxists,” but there isn’t really an appreciable difference.
Knowing the history now only makes that Simpsons scene with mr burns deciding to get ketchup or catsup more accurate and shows how old he is.
old as brandon 160 years old
Indigenous Americans made the first ketchup because tomatoes didn’t come from Europe. The Aztecs used tomato paste for foods and as sauces.
@@Anuuq tomato paste and ketchup is not the same.
@@sweetLemonist isn’t ketchup just tomato paste with sugar and syrup
@@pippywondergirl And vinegar is the really important ingredient. I ran out of ketchup once and just mixed some tomato puree, vinegar and sugar and it was really good.
I descended into hysterical laughter at "blew out mah buds." Great episode, thank you!
For just a second, I misheard "butt" and was laughing uproariously! Buds makes more sense , though. Lol
@@katiegustafson6765 Same here. I thought, "Huh, wasn't expecting toilet humor."
@@katiegustafson6765 haha same! But next time something is super flavorful/tasty, I'll use that expression (with buds, not butts). 😄
lol I thought he was gonna yack. At this point I’d yell kids! You gotta come try this!!!! It’s terrible. Try it!
Misread that as “historical laughter,” which seems quite appropriate
I'd love to see you talk about other condiments as well (mustard, sauerkraut, ranch dressing, etc.). This was a really cool video! ^.^
Yes, I second this request for more condiment content. I'd buy a condiment-and-sauce-only cookbook.
Or why "Italian" dressing is called that even though it doesn't resemble any salad dressing you would be served in Italy.
Sauerkraut is not really a condiment, though.
It is for bratwurst ;-)
@@marybenton770 That's actually mostly an American thing.
My 32yr old daughter was watching your show. While i was over at her home visiting her after the new baby. And she has always been quick to educate me. Which makes me giggle inside. But Not because I don't appreciate the education.
But just very much appreciating the teaching. She enjoys reading and learning who,what, where and why.
And now i have added you to my subscribed list sir.
Great Show and I plan on sharing this show to the rest of my family members and friends. Happy New Year 2023.
Can we just accept how incredibly wholesome this is??? I wish you good health lady, people like you are a gift to the world
Watching your taste reaction was how I used to envision Terry pratchetts klatchian coffee and getting knurd. "What's the flavour?"
"All of them"
GNU Terry Pratchett!
And I have just discovered the origin of the Canting Crew. "Buggrit".
The look you had when talking about quartering the nutmeg, tells me you accidentally shot at least one across the kitchen when trying to cut it.
Bingo!
if you have the type of cutting board with a hole in the handle, rest it in that hole and cut it.
beware the nutmeg riochet
@@SimuLord "Don't take your Nutmeg to Townsends. Don't take your Nutmeg to Town(sends)" !
@@adriennefloreen pretty sure you don't cut a nut, but chop it :P
Love how Max will match his shirt with the recipe color :) The cucumber icecream episode he had on a green shirt. Way to go! Love it!!!
And I thought the background Pokemon plushie is the only hidden detail!
Dude, talk about a keen eye!
My wife is from the philippines and banana ketchup is very popular there. Its sweet and tangy, defiantly took some getting used to after having tomato ketchup my entire life.
I'm the other way around, I'm the one getting used to tomato ketchup.
"Wow. It's like - concentrated flavor. I don't know what flavor..."
This from a professional cook. Brilliant, I love it.
Pure, distilled F L A V O R
@@joshuakuehn This flavour is flavour flavoured! :P
Trying to figure out how it tastes... I could order a ham sandwich with a lot of horseradish grated over it and a spritzer flavored with elderflower syrup, at a traditional wine bar here in Vienna. Both are very popular and go well with each other. I could even ask for some extra shallots on the sandwich. I'd only have to bring nutmeg and mace - no big deal over here, but THAT'S WEIRD! And in such quantities! It definitely will ruin my nice sandwich and elder spritzer.
Raw horseradish is the indigenous Austrian answer to Habanero chillies, in a very mustardy way.
'Blew out my buds" makes me think it's like after image to the eyes.
It's interesting how much ketchup has changed over the centuries, and that it's origin is very similar to worchestersire sauce (a guy trying to replicate something he liked without knowing what it is).
And both sauces have historically been hard to spell.
@@vigilantcosmicpenguin8721 Historically ketchup was very easy to spell, you just spelled it any way you pleased, and it was correct.
@@vigilantcosmicpenguin8721 Would be easier if English decided to update its spelling with its pronunciation.
@@fordhouse8b khetjubb
@@SomePotatoThe variable spellings in English are markers of our history symbolizing our interactions with other cultures over thousands of years. Phonetic spellings would be easier, but they'd also be boring. They'd also vary widely since not everyone pronounces words the same.
My favorite moments are the ones where you “break character”. Most of the time you keep a cool face, but the “iT’s NoT sWeEt” made me laugh out loud.
Same. XD
Honestly out of all the UA-camrs I feel like Max doesn't really have a "character" (or at least as of ye). He mostly just remains professional while keeping a consistent while enjoyable presentation that maintains his passion for food and history.
It's refreshing to have a UA-camr who just seems like a nice plain entertainer, instead of trying to be someone who's quirky, relatable, eccentric, or bombastic.
Now don't get me wrong I absolutely love quirky and eccentric personalities, but it's nice when someone succeeds outside of the use of a common fallback.
I'm continually grateful and amused that you sacrifice your taste buds for the show, turning them into 10,000 guinea pigs for our benefit. And your reactions, oh god, your reactions! 🤣 You're priceless, Max. ❤
Max's face when he ate the ketchup straight reminded of when I was a little kid and thought it would be a good idea to eat a spoonful of bouillon granules from my grandma's cupboard. Soooo salty!
A spoonful is enough to make a mug of drinking bouillon. If you want to taste the dry stuff, a tiny pinch is enough.
😂
@@ragnkja Oh yes, I learned that lesson very quickly. 🤣
@@ragnkja I loved to steal bouillon cubes to lick as a kid. It was much better then the cup of bouillon it was supposed to make
My mom once gave me a bitter almond to smell. Of course I ate it before she told me it was poisonous when uncooked.
"French fries are a socially acceptable way for me to get ketchup to my mouth." I've literally said something similar dozens of times!
I always use extra ketchup on my fries, sometimes it's just mainly ketchup with some fries on the side
What about burgers and hot dogs? Or chicken nuggets if you're a kid or you don't like barbecue sauce or sweet and sour sauce?
They're a ketchup delivery system.
Love french fries. No ketchup tho
For me it is Ranch, not Ketchup. Where are the Ranch lovers in the comments?
Your reaction to eating it straight killed me. I love this show so much, and I really love that you try everything now and let us know how it tastes. Makes me want to make it myself.
Max, I am so happy you have found your passion in cooking these old recipes for us! I am looking forward to getting your cookbook!
Such an interesting episode. I visited Indonesia and asked for ketchup at a restaurant there and they gave us thick, sweet soy sauce, insisting that it was ketchup. Later I saw in the shops that it’s also called ketchup. This whole interaction makes much more sense now.
Ketjap Manis - delicious!
Yeah one place it's easy to discover is in Indomie, Indonesia's insanely popular instant noodles. It comes with spices and a small bag of kecap manis, which is exactly what you described.
what is called ketchup by Westerners is called "saus tomat" (tomato sauce) by Indonesians
@@robbi2380 there are also English-speaking countries (especially those more influenced by British English) where it's normally called tomato sauce rather than ketchup, so it's not that unusual
I remember before historians found recipes for Garum, it was called the “ketchup of Ancient Rome”… nice to know we have all the accurate condiment history we need right here on this channel. - Santino
I'm in the middle of the book 'Salt'. I had never even heard of garum before this book. Sounds kind of disgusting but then again why should I say that since I like anchovies LOL
Ok, I'm fully convinced that England's quest for ketchup is where HP and other brown sauce came from. That endless list of ingredients they were trying in ketchup just makes me think of HP so powerfully.
and worcesteshire
@@Gocunt oh definitely, good find. Worcestershire was the answer to the question, "What if we fermented all of this?"
@@Levacque yo. 🤣🤣🤣 I love both those sauces more than Ketchup tbh
Almost certainly.
@@Gocunt Worcestershire was supposed to be a health remedy. It failed. They left it in the basement, and tasted it before they tossed it.
The sauce that can’t be pronounced was invented.
My family has been in Pittsburgh for many generations. My grandfather, as a young man, actually worked at the H.J. Heinz plant on Pittsburgh's North Side, when it was still called The City of Allegheny.
Townsends had an excellent recipe for mushroom ketchup I can recommend. The consistency is indeed close to soy sauce or Worcestershire but pretty different in flavor. I used portabella mushrooms when making it and it just came out excellent; next time I get some bulk morels that'll be the base.
As a bonus you can take the mushrooms and other spices that you used in making the ketchup, dehydrate them in your oven, and grind them up to a fine powder. You can mix with some salt or just have the spice mix on its own. A tasty two-for-one deal!
Haha, I tried some on our side channel video, and definitely not what I was expecting.
I like the powdered spice better than the ketchup. Next time I make some, I'll just put the ketchup in a pretty bottle and give it away as a gift, keeping the mushroom powder for myself.
@@TastingHistory I was today years old when I realized your second channel is entirely dedicated to ketchup! Love to see that kind of dedication but also just loving the content.
@@brucetidwell7715 last time i made some i gave the powder away the next time i make it i will keep it for my self
@@paultaylor2403 lancershire relish is delish hard to find though , have you tried hendersons relish ?
This is so fascinating to me. It seems the original fish based ketchup was closer to Worcestershire than the tomato base of today. It also seems like the word “ketchup” had a broader meaning instead of a singular specific condiment. Similar to how “salad dressing” could refer to any of the different varieties.
The story that I heard was that Worcestershire was created because the British wanted to make Soy Sauce, but the Asians refused to give them the recipe, so they attempted to reverse engineer it. I don't know how true that is, but it seems plausible.
@@ambulocetusnatans I don't think it was soy sauce, but moreso an unnamed sauce from India, which could very well be a fermented fish sauce like the old ketchup.
The origins fish “ketchup” is more similar to fish sauce, or fermented fish gut cause (we say pa-la in Thailand, idk the English name for it). Still used throughout east and south east Asia.
I agree that Worcestershire was probably created as one of the attempts to recreate fermented fish sauce! Worcestershire sauce is often used in some cuisine here too.
ua-cam.com/video/x6tNxaDjOaI/v-deo.html
Gathering mushrooms to make ketchup
I was thinking the same thing.
“Heinz started in the exciting world of horseradish.” That sentence cracked me up😊
I grew up eating prepared horseradish (usually Kelcher's). The first time I saw horseradish root in the grocery store, I bought some, tried a bit, & I think I cleared my sinuses into the next year - it was definitely exciting in a cartoon eyes Ah-OO-gah!! kind of way.
I suppose horseradish could qualify as exciting.
Horseradish is super underrated imo
That is indeed an exciting world
Thank you, thank you so much for making me laugh! " it smells sweet.... it's not sweet!" Love your genuine self sir. Thank you for how you mix history and food together. Xx
Sweets scents are usually because of esters(same ester as in polyester), not sugars.
I'm very curious - do you have "before starting Tasting History" and after pictures of your spice cabinet? I feel that your collection of spices should probably take an entire pantry.
what do you think why he moved ? He needed a spice room
Dearest KafKanMuffins, I agree with you! Wouldn't it be great to see a pantry organization video from our darling Max? ❤️ Let's try to encourage him. You know how I was trained: Whatever you have now is the existing system. That means we want to see exactly what it's really like as you come. After all, all future glimpses of the pantry would show off improvements.
@@daftwulli6145 a spice wing, probably
@@daftwulli6145 That's the dream.
@@daftwulli6145 Honestly he could use an herb garden. A lot of things he has has issues sourcing he could simply grow, I believe he lives in a good climate for growing almost anything.
Interesting tidbit I learned from a History Channel show called "The Food that Built America", Heinz was actually the first to package his ketchup in clear bottles. He wanted consumers to see the freshness for themselves. Because when he invented tomato ketchup, it was the start of the Industrial Revolution. People were moving to cities in droves and for the first time, people actually had to rely on others for their food. They couldn't just slaughter a chicken on the porch, anymore. And food standards were also incredibly lax, so you often had no idea what you were buying, if it was any good. So catsup was also used to disguise the taste of badly cooked meat that might be a little bit off.
On the porch? Out by the woodpile, surely.
I learned the entire first half of your comment in this video 😂
@@MelissaThompson432 My grandpa Reid would just snatch up an old pullet and swing it in a circle a couple of times to break it's neck. It's the plucking that really makes a mess...
Heinz used clear bottles to show he didn't add anything to his horseradish. Other sellers would add just about anything to stretch it and make more money, sticks, wood pulp anything.
My kid just did a book report on Heinz.
Read the kid's book, Who Was H.J. Heinz.
Ah when over population and corporate control guided humans with a grand plan to create giant cities of control lovin' it
Lmao jk idk
"It's like concentrated flavor and I don't know what flavor" is the BEST description of - something that tastes like a question - I have ever heard.
Townsend and sons actually have a few videos on mushroom ketchup. It's honestly my favorite ketchup. Cooked a roast with it one time, and it was amazing
"These three words indicate a sauce, of which the name can be pronounced by every body, but spelled by nobody." I love these little gems of linguistic gymnastics.
when quartering a nutmeg, shave one side so it has a flat surface you can then put down on your cutting board so it doesnt roll and slip.
Just don't do it. ... and don't buy Mace.
As a Chinese, growing up I always thought the pronunciation of Ketchup sounds a lot like Cantonese "茄汁" which is the translation of Ketchup and literally means tomato juice. I always thought it is a coincidence, until one day I read somewhere that Cantonese (for those of you who don't know, Canton is exactly the southern part of China that historically has tight connection with southeast Asian countries) is likely the origin, or at least closely connected to the origin of Ketchup. I was amazed by the story.
I love history and food. Thus, I appreciate that you combine both in such an open-minded, informed way, peppered with some comedic undertones. I wish you continued success. Btw, Mustard is Ketchup's perfect Other Half. I hope that you will make a video about my favorite condiment in the future (Dijon is Da Bomb!).
Have you ever tried to make tomato jam? It's an old timey recipe but oh my word it is absolute heaven!! I can honestly tell you once you try tomato jam, ketchup kind of loses its appeal
Need a comma to help with confusion at the end there, but that's interesting. Never heard of tomato jam.
@@brednbudr2406 oh geeeeez
I loooooove tomato jam. That with grilled onions on a burger is heaven.
My moms been wanting me to make tomato jam with the garden tomatoes we have! I’ll have to do it soon!
@@TastingHistory*Note to self*
Max’s flawless pronunciations of non-English languages always makes me laugh. As someone who’s bilingual it even takes me a second or two to switch languages so it’s always funny and impressive to me how he can just casually drop a word w near perfect pronunciation in the middle of an English lecture.
His Chinese pronunciation was pretty off but it’s a difficult language so I don’t blame him
true, I'm fluent in Eng and Tagalog but I tend to pause sometimes when switching language to make sure I have the accent right
I have never heard of bilingual people pausimg to switch, ive only heard it from non-bilingual people speculating what it’s like ...
@@solaryard5351 well maybe you would know if you were bilingual :P
@@mechadonia I am bilingual, my first language is Afrikaans. This is my second.
two things popped into my mind during the history part:
a) Worcester sauce?
b) mushroom concoctions contain a lot of glutamate and similar stuff, so they have a strong "umami" effect that people love, maybe that made for their popularity?
Worcestershire sauce originated in a recipe brought back from the Raj by a British administrator. He gave the recipe to Lea & Perrins and asked them to make a batch. They did and it tasted horrible, so they stuck the barrel in the cellar. A year or so later the discovered and tasted it and tasted great! So they asked the administrator if they could have the recipe and the rest is history.
And catsup was made with mushrooms sometimes
Interestingly, we Indonesian calls Worcestershire sauce as 'Kecap Inggris' as in Inggris=English
Mushroom Ketchup is sold in bottles in the UK.
I love how much effort he puts into his pronunciations of foreign words- the episode with Nahuatl words comes to mind as well
Cucumber ketchup, made with all those yellow overgrown cucumbers that you peeled sliced and froze (yes, froze). I followed the recipe for grape ketchup in Joy of Cooking, with my own minor alterations and it was so popular, I had people knocking on my door with sacks of overgrown yellow cukes begging for me to resupply them with the stuff. I had my fridge full of it. I had to go to the local bar to get empty vodka bottles for my project. So worth it. Had I had the proper setup, I could have sold it.
You can't just not eleborate on your alterations , the people want to know
@@anathema2325 Ok, fair enough. I will locate my hardcover copy of Joy of Cooking, and locate my notes. I'll be back🙂
I'm very interested in this, since I love cucumbers and can't have tomatoes.
@@MorriAelthyn yes, please. I love odd recipes that are delicious.
@@lowercase610 Oh, man. I wish we could get notifications of comments!
It's probably so very salty as a means of staying "good" on the shelf. Salt is one enemy of spoilage, after all. So the good news is, that amount you made probably can last a good while and flavor other stuff.
Also with the vinegar
@@Yunashelia And sugar. Salt, sugar and vinegar are our ultimate preservatives along with some alcohols.
For the "quartering the nutmegs": take a microplane, scrape one side. Voilà! A straight surface! It should be easier :)
Just be sure to save the shavings...
Not necessary, you can hold the nutmeg between 2 opposing teaspoons and just slice it in half (on a cutting board, sliding the knife between the spoons), even if the blade slips it never gets close to your fingers.
@@Dr_V great idea!
@@guillaumecorbin8133 Thanks, but it's just a trick I learned from my granny.
I've no idea why anyone would want to quarter a nutmeg. Great way to ruin a knife, and with the moaning about the cost of ingredients... One ground nutmeg replaces the mace and quartered.
This video made me check to see if your book is available at my library and Max, there are many copies and I am excitedly going to be putting a hold on one for myself. Thanks for sharing what you love man
I'm super excited for the cookbook! The first of hopefully many more to come
In Quebec we have a traditional version of ketchup that we call Fruit Ketchup. It is usually made of equal parts tomatoes, apples, peaches, pears and onions which are rendered into a kind of sweet and savory jam that we typically put on meat pies and various other things.
Ketjap is still very popular in The Netherlands, the version sold today is a fishy soy sauce.
Yes and it is excellent!
Btw, would you mind telling me how to express ketchup in Netherland? I am curious.
@@liuivan5573 Dutchie here, just ketchup like in english. There is no diffrence
How do you call sweet soy sauce there? Do you call it ketjap manis as well?
@@aiko9393 yes
Congratulations on your upcoming book! I’m so excited for you and me, that’s going on my Mother’s Day wish list!
I grew up Indonesian and I remember being my English teacher stressing to all of us to remember that “ketchup” means tomato sauce, because in Indonesian (which is sort of similar to Malay) we’d use “kecap/ketjap” to refer to soy sauce, and a lot of us tend to mix the two up 😂 it was just something we decide we had to accept as we learn English and not really question it, but this episode explains everything 😂 Thanks Max!!
And in Vietnam they have sriracha mayoo, which I'm pretty sure isn't mayonnaise but it does look like a mix of hot sauce and mayo
@@Nerobyrne could be some vinegary sambal or chili sauce? Haha
A little irresistable linguistic nitpick: "which is sort of similar" is an understatement - Indonesian _is_ a standard form of Modern Malay as far as linguists are concerned. When people talk about "Malay" in "Indonesian and Malay", what they're really talking about is another dominant standard form of Modern Malay used in neighbouring Malaysia called "Malaysian" (Bahasa Malaysia). "Malay" really encompasses a supergroup of dialects existing in a continuum from Kedahan, Pattani, Riau to as far as Papuan - kinda like Arabic.
Congratulations Max on your Book being released!
With all your hard work researching History you deserve every success that you can get.
He's so polite that even when he finds something that smells awful he's kind about his reaction to it. I'm looking forward to seeing his cookbook and having it on my shelves.
He's also filming himself. You can't judge a person and how they act by the videos they make.
18:14 His reaction was hilarious. 😂
Yeah, you shouldn't of done that.
"Bruising" pepper (or juniper berries, and other round, dried spices) is done most easily by crushing them between two small wooden cutting boards. Using a pestle is much too cumbersome; for the boards you just push hard once on the top one😃
Using the bottom of a pan also can work quite well
@@darthplagueis13 Right! Don't crash your kitchen counter, though 😃
Adding it to Bechemel makes total sense. It is one of the five mother sauces. You use it as foundational then add a variation on the theme for the specific profile to match the courses. I'ld like to see a saucier series. Take each mother sauce and introduce variants for different mains.
I love how educational this channel is. Wild to think that ketchup as we know it has almost no resemblance to the original or even intermediate ketchups.
Will get your book upon release!
Shout-out to my boy Heinz as well, who just lost his stadium to an effing Insurance Brokerage!!
Just watched the more recent video from Townsends on ketchup and I like that Jas pointed out that modern "ketchup" has so much sugar it's really a tomato jam. Many would think that incorrect for a jam, but, go to your food stores and see if you find the Tabasco jams, or one I seen with bacon, and all these other spicey or savory flavors. I've already been on the fence the last number of times I seen them about getting a jar of lemon jelly or jam and mint jelly or jam as I'm unsure what I would like those on. If the lemon jam or jelly tastes like lemon pudding, then I could eat it as is.
I mean, I grew up with my mom calling it tomato ketchup, which always indicated to me there were other, non-tomato ketchups out there. So I'm not surprised.
I first heard this ketchup story at a 4th of july colonial festival, where the reenactors told us that mushroom (or perhaps walnut) ketchup was probably something like todays Worcestershire sauce. Lovely to have the rest of the story fleshed out
I ordered some mushroom catsup on line a few years ago and it's consistency and taste a lot like worcestershire sauce.
just put in my preorder! i remember finding you at the beginning of quarantine, max, when you were still a little awkward on camera and still growing! so happy to see this has worked out for you, you really deserve it, and your videos have given me such a better understanding of food over the ages and across the globe.
I've been watching you for a couple years, and wish I've seen this one sooner, because the version of "Hero" was priceless! Much love to you, and keep up the great work.
Finally gathered all of the ingredients to make it last night. It made the house smell so savory, I had trouble getting to sleep. I'm very pleased I saved that old, green Grolsch beer bottle for so long, it's perfect for storing the white ketchup. I'm going to try it in sour cream as a dip for chips.
How was it?
@@politicalpotato9855 Like an haute cuisine, umami bomb, concentrated Alabama White Sauce. I use it like an AWS extract (add to mayo to make a sauce for BBQ chicken or roast pork/beef).
I've made John Townsends mushroom ketchup and it is perfect for any kind of red meat or stews. Can't wait to try this one Max!
#TowsendTavern
Make the mushroom and the walnut ketchup! Those sound really weird but oddly potentially delicious!
I think Townsend made mushroom ketchup, so you can get the recipe from there.
Mushroom ketchup is good! It reminds me a lot of Worcestershire sauce. I used to get it from Colonial Williamsburg and put it in soup broth.
7:00 That emissary somehow managed to shoehorn a recipe into their dialogue lol
Literally paused the video at 1:11 to go place my pre-order. 😁
When you mentioned how tomato ketchup (or catsup, whatever) didn't sell well because people were still thinking of them as poisonous, it actually got me to thinking that perhaps the apple in Snow White wasn't actually an apple...it may have been a tomato. This thought was reinforced when you said they were once called "love apples". But I digress. Somewhere in one of my books, I have a recipe for spicy ketchup made from bananas and peppers. I'll have to dig that book out now.
Isn't Snow White older than tomatos in Europe tho?
I discovered your channel about a year ago and I quickly became a fan. The quality of content both in terms of the information but also the video length and style make them a real joy to watch. As someone interested in both cooking and history it combines several fascinating elements and new videos never dissapoint. Thank you Max!! 👌
I've made mushroom ketchup before, it's delicious. Tastes somewhat similar to worcestershire sauce.
I just foundbthis channel and it has old-school good eats vibes.
Fun fact: the soybean got its name from the Japanese version of the sauce - shoyu - NOT the other way around. In Japanese, soybean is called "daizu". In the West, they just called it "the bean from which soy is made", i.e. "soybean".
We call soy sauce in the Philippines "toyo", sounds a lot like "shoyo"
Mmmm, oyster ketchup sounds delightful! Then again, a “garum” made from fermented oysters is intriguing 😋
my immediate thought was "wait, isnt that just oyster sauce thats used in chinese cooking" and it started production around the mid-1870s alongside all these varieties
Oyster sauce. :)
@@OlEgSaS32 Unless you know what you’re buying, most of what’s commercially available nowadays contains almost no oysters at all, just oyster extract, whatever there is. And it’s not fermented either.
@@jeremychoo934 I am aware of that, its just interesting to me around the same time oyster sauce is being made in china is the same when all these other ketchups began popping up
@@OlEgSaS32 I think that might be coincidence but as Max points out in his video, ketchup historically seems to have been made wide variety of things, including but not exclusively oysters but if I remember correctly, oyster sauce was basically made by reducing oyster juice to the familiar brown sauce that we get in bottles these days.
Making fermented garum in your back yard seems like a good way to keep neighborhood kids out of your yard too! 😆🤣
Edit: Mushroom ketchup sounds delicious, I want to try that!
Mushroom ketchup is delicious, and a lot less obnoxious to make than garum.
@@amandagreen8568 Sounds like a double benefit to me! :D
@@stellaanderson7246 That I believe!
@@amandagreen8568 meoww
You're in luck, Townsends has a video on making mushroom ketchup: ua-cam.com/video/29u_FejNuks/v-deo.html
Sorry to be late, but I just discovered the channel. I grew up in North Carolina in the 1960s. My folks made green tomato ketchup which we pronounced cat-chup. The green stuff was homemade and the red stuff was what you got at the store.
I'm from NC as well, and we had made the same green tomato ketchup. Along with Cheerwine, RC Cola, NASCAR, and BBQ. What part are you from?
@@guytansbariva2295 Eden, NC. We had both Eastern and Western BBQ. I prefer Eastern, but like both. You?
I have a recipe for ketchup from my great grandmother that uses brown sugar, vinegar, salt, and a ton of mashed and ground mushrooms. Our family still uses the recipe as a base for our bbq recipe's. This has to be one of my favorite recipes because for years ive been amazing friends with home made mushroom "Ketchup"
Feel up to sharing the recipe? Even as a child I had problems with sweet stuff & would get nauseous. So, I at 1st. at mustered with everything like others with ketchup worked up th mixing it. I still can't do plain ketchup. As adult I mix lemon juice, hot sause or hot horse radish and ketchup. Your great grandmother's mushroom ketchup sounds like both something I could eat and enjoy!
My wife just mentioned how at the one Indian store she goes to Mace is rather reasonable (so not cheap but not as much as other stores). They would also have a lot of the other spices you use also if one is close to you.
I love it when Max sacrifices himself for the sake of knowledge 😀 Thank you for being so thorough.
I’ve been binging this channel all day. Great content. Good job max
I can’t wait to buy this book as a Historian and lover of cooking! I always look out for historical and older cooking books. Fabulous that you have curated so many recipes for all of us to us to enjoy in one place. It’s quite fortuitous that your book is being released on my Birthday. Thank~you for your wonderful content and joy of history 🙂💫
I feel a bit weird about it, but I feel so proud for you! I remember coming across your channel in the early days, possibly because binge Townsends, and I knew that your channel was going to blow up! You deserve it with the amount of effort you put into the research and filming!
Now you have a proper cook book coming out and it's just ~chef kiss~ beautiful
The days of living in an apartment. I recall, years ago, walking into the building after work and encountering this strong odor that wasn't pleasant in the least. As I climb the several flights of steps, I realized it was coming from our apartment. I do not recall the dish my wife was making, but I am quite certain the strong aroma wafted throughout all of the rooms of the small complex. Yes, the neigbhors were likely happy to have us move as they no longer had to deal with that aroma or the cereal smell of me brewing beer and other excellent concoctions.
OMG your face after tasting the catchup(my new way of spelling it) but I’m still reeling about the King’s visit to the prince whose chef had no fish to serve and committed suicide(bechamel sauce, which I love) I also love having found you and am binging on all the back episodes!😊
Here in Québec we have a traditional ‘ketchup aux fruits,’ which is almost like a kind of chutney.
Also, a lot of us eat our fries with mayo, so the idea of this ketchup dip sounds pretty good to me.
As someone who both likes cooking and history, this show is one of my favourites!
I'm still waiting for a plant-based episode, Max. The possibilities are endless!
Also, loved that "instant regret" caption. It was almost as funny as the hardtack clip ;)
If I'm not mistaken he did a video on a gladiator and that was plant-based. So sorry if I'm wrong as the video I'm thinking of was 1-2 years ago
@@MrFredstt yes he did and also recently did the gruel video which is pretty much plant based...
@@MrFredstt oh yes the thanksgiving pumpkin pie he made is also plant based friendly...