A Quarantine-Safe collab idea: I would love to see John and Max individually interpret the same historical recipe, giving their own particular perspectives and compare their finished results. (I tried to ask this in chat, but it was lost in the noise of the fast-scrolling chat. Glad to see both channels get all that love!)
My dad and I listened to this outside on my phone while we cut down a stump in our rental house’s backyard, my dad absolutely loved it and appreciated how it was educational, wholesome, civilized and didn’t get political. Great work gentlemen!
I am a graveyard shift worker who normally goes to bed at 11am Mountain time. I had insomnia and realized this was on at 1:30pm and was able to stay up until the five minute break. I woke up Saturday night and as soon as I had time I sat down and watched the rest. I loved this chat so much and enjoy both of your channels. Please keep up the good work you are beacons of hope in very dark times.
Nicely done .. I have been watching Jon for a while .. I really got interested in his channel when I saw “Food of the Enslaved” and the “Cooking Systems in the Backwoods”. As an African American I found it interesting. UA-cam recommended me to watch Maxx’s “Tasting History's Channel” and when I first saw it I was totally like “He did not taste it?” hahah funny he mentioned that . After this video I subscribed to both.. Good videos. Watching Jon in building and cooking and Maxx growing on UA-cam is nice in these times.
I hadn't realized Max was in LA. Dragonmarsh in Riverside has been a good source for some herbs and spices used in historical cooking. They're kinda struggling right now, could probably use a few more orders for weird stuff.
@@Kalysta - 1. Caution - do not go by the taste of RAW asafoetada out of the package. I made that mistake the first time I bought it and because it was so awful, I threw it out. Only later, I learned that once it is cooked, it tastes very differently and is quite good. 2. Another source - Atlantic Spice Company in North Truro, MA on the Cape is also a source for spices (including grains of paraside), teas, potpourri, essential oils, coffees, teas, lots of other items. They sell a lot of kitchen items and Japanese tableware that I do not see on their ordering site. The scent of the store when walking in is utterly intoxicating!!! Hopefully, it still exists.... www.atlanticspice.com/ 3. Check out "A Taste of History" [not Max's show, "Tasting History"], a TV show that appears on PBS. Chef Walter Staib checks out Colonial era foods from the east coast of the USA and the Caribbean. He does mostly fine food, like would be served at Washington's table. The show has won 15 Emmies. Staib is head chef at City Tavern in Philadelphia, one of the oldest extant restaurants in the USA. He markets a mushroom ketchup, too. Hopefully, it still exists.... www.atasteofhistory.org/
@@MossyMozart i am a life long passionate PBS listener, viewer and supporter, and cook, reader of recipe books, especially historical ones, but i would never trade either of these fine, informative shows for the deadly dull pbs A Taste of History. These two have something the PBS show doesn’t: Passion. Me too!
My mother's side of the family is descended from a Scottish clan that has as its emblem a man's head. This clan warred with another clan and finally laid waste to their stronghold, killing them almost to a man. Their leader was decapitated and his head brought back and displayed on a mantlepiece, and now I have that image on a coffee mug. So yeah, old-timey insignia can be quite odd to modern sensibilities.
On the subject of spices being less potent, the answer is undoubtedly YES! Modern plant “breeding” has often selected for looks, longevity and yield above taste. The best documented example of this is the tomato. Originally it was not the bright uniformly red plant we know today until the a mutant crop was discovered and was spread throughout tomato crops because it looked pretty. More recent genetic studies have confirmed the genes that make the modern tomato bright red also lead to decreased taste (Oops...). You can get an “Heirloom tomato” today and taste the difference. Historic onion is not merely of differing potency, but also more sulfuric. Historic alcohol (especially before the still) could have a library on how it differs. There’s no doubt spice plants have undergone the same process, though the only one I know for sure is the race to make hotter and hotter peppers. For measures: The lack of standards lasted even longer than the middle ages. The difference in English and French lengths is why Napoleon gets depicted as tiny. Doing ingredients by weight is great because it saves washing so many measuring spoons/cups. Also I’d like to see an episode on court in rural settings and how it changed after independence, and after the Constitution. You’ve mentioned in the past a tavern could hold legal proceedings.
@@seileach67 Guy struggles with contemporary law (crushing a guy's hand is OK because he was being rude). Wouldn't want him at all near historical law.
like they teach in Cookery, its how you treat an ingredient. In Indian cooking Asofetida is as common as cumin and black mustard seeds, you need to fry it , if you boil it it smells horrendous and tastes horrible. Asofoetida is a tempering ingredient, designed to impart extra flavour to an otherwise insipid tasteless dish. Tempering is always done with strong reagents,, which when diluted impart a desirable flavour.
Very enjoyable crossover. John, you and Max are just about the best on UA-cam. You are always informative and entertaining. Many years to both of you. Hopefully in the future you will be together on set. Can't wait for it.
been a Townsend follower for a few years. Just stumbled across Tasting History two weeks ago.. Wow! I'm a Happy little homemaker who loves history. Thank you for doing this together.
It was an absolute pleasure attending this brilliant collab, and such a lively chatbox! Agreed that it would be a delight to eventually see these gentlemen share a cooking space for a special episode (and perhaps the Nutmeg Tavern Crew could lend some 18th century attire to Max for such a celebratory occasion). Cheers to these two culinary scholars for bringing the taste and tales of history to life! (And here's hoping for a video touching on American Privateers!)
1:2:30 This is why I like these dudes. They are real artists with feelings. Sensitive enough to express but these are some strong dudes because they use the criticism to chizzle their next artwork. As an artist, thats real recognizable strength. Great job dudes.
Just FYI Max, but asafoetida is not limited to historical recipes...it's actually a _really common ingredient_ in many modern-day cuisines, most of them regional Indian varieties, but it can be found in some Persian dishes as well. And while it's not uncommon for contemporary Indian cookbooks marketed to people in the West to leave it out of their recipes (as it's not the easiest thing to get your hands on), most Indian restaurants go through it fairly rapidly...and of course, IN India, it's ubiquitous. So I'm sure that if you make a couple curries a month (assuming you enjoy Indian food), you'll go through your stock of it fairly fast (and will be ordering more before you know it since it really does add something to Indian food that you can't really get from anything else).
And it’s worth mentioning that it’s also called hing. I have reason to know that, since I looked for asafoetida for several months when we were in Bangladesh, and only found out near the time we came back to the States, that the little containers of hing I’d been bypassing for months was the asafoetida I’d been looking for all that time
This! And also, some people (like me) have an intolerance to onions and garlic and asafoetida is a nice substitute because it tastes kinda similar. I use it all the time!
@@RosesAndIvy Yeah, my wife has fructose malabsorption so onions and garlic are a no-no. I use asafoetida in probably the majority of meals that I cook. Honestly, I don't get the bad smell thing - it's a little pungent but not unpleasant - and the taste is a very good substitute for onion.
I remember reading about in early America people would wear small cloth bags around their necks with asafedida in them to prevent them from getting sick. I think it worked because people kept their distance because of the stink. You may have been healthy but not very popular.
Re asafetida, I've taken to using it in some fairly mundane applications after I made Parthian chicken. I've found it to be a really fantastic addition to soups and stews, specially those with a fair amount of onions and garlic. It adds a deep savory flavor. I made a ribollita using a non-trivial amount of it and it was fantastic. In general, I have found that some of the more unusual ingredients of historical cooking have found their way into my cooking. Cooking some ancient Roman food, as I have for the last few years, has really disabused me of my fear of using too much fish sauce. Now, it, along with a few other things, have become foundational to my cooking.
John doesnt. he hates Tasting History. he only did this for the fans. it is pretty obvious he is uncomfortable the whole stream through and wanted it to be over.
@@ga1actic_muffin That may have more to do with the technical side of the streaming (including the fact it broke down and did not go through the day before - so the quick change of plans may have well been the main reason he was nervous and "wanted the call to end"). It's a weird type of communication and can be very distracting if you're hardwired for in-person communication. (But also you may be onto something in that fans can get waaaay overwhelming in living vicariously through something and fixating on something while the creators have a hundred other ideas and interests. :D )
What a nice surprise--two of my favs at the Nutmeg---love the recipes, history, back stories--you guys are both great to watch. Got me thru the pandemic thus far....
When everyone is talking about the flavors of fall, pies, cider doughnuts, and those things... it heralds the return of the lost Spice Girl, Pumpkin Spice...
I am very happy you did this collaborative with "Tasting History." Townsends" and "Tasting History" are two of my most favourite channels. Since I recently delved into cooking historical recipes both of these channels enrich my life. (Yes, I have ordered multiple cookbooks and items from Townsends 😊. As soon as Max has one I will probably order from him.).
The period clothing and scenery with the modern ear pieces and headphones is really tripping me out. This is the UA-cam collab that I didn't know I needed. Long time big fan of Townsends channel. Fan of Tasing History. You both put out quality content. Absolutely wonderful!
I'd like to imagine that in the future we might get a crossover between Townsends, Tasting History, and Binging with Babish, but one can only reach so close to the sun...
Tasting History gives the history and most reliable recipe, Townsend cooks it with constant input from TH, Babish samples it and immediately has to come up with a modern adaptation that he feels does the ingredients justice.
Thank you - thank you - thank you SO much for having Tasting History, Max Miller, on your channel! I've been a fan of yours and am now a big fan of his AND I'm really interested in both of your channels and learning history through food. Thank you!!!
Interesting what Jon says about chicken, and whether we are really tasting what people in the past tasted. I think a major difference is whether or not you're eating a bird that's been just killed. I teach migrants, and the ones who come from countries where you can kill your own chicken tell me that shop-bought chicken tastes like cardboard.
I think the taste of the chicken depends more on what the chicken was fed and whether it foraged for bugs and had a varied diet of food scraps in the sun. Factory raised chicken has none of that.
I grew up on a farm and tbh I don´t taste much difference. What they eat does make a big difference. Plus store-bought chicken is often killed very young, a grown chicken will have more flavor.
I had the opportunity to taste chicken of a small old breed (not bred for profit), similar to the regular chicken in Europe 80 years ago. Taste, structure and colour were much closer to duck meat than to today's supermarket chicken.
@Straight Razor Daddy We raised cornish cross chickens on our homestead after trying to raise a heritage breed of chickens. We raised all of them on pasture with the same non soy, organic chick feed. The cornish cross were more tender and meaty than the heritage chickens and they had more flavor and color than the supermarket chickens. We find that the speed of raising to slaughter size helps get more than one batch possible during the moderate temperatures of spring and fall so the compromise is worth it.
Ahhhh! The two of you together and I missed it!! Hope my watches/likes still count for something after the fact. I'm so glad I get to watch it now anyway...pre-liked because how could a dislike be possible? This was meant to happen.
So looking forward to this, and well worth the wait. Love both channels, and watching the discussions of historical cooking from the experimental archeology perspective is great fun.
I have watched both of you, what a surprise to have a 2 in 1 episode. Love the both of you.. I love the fact that there is no political BS. You are both informative and you both have food to cook. Thank you so much for having a youtube channel that is entertaining and informative. Please keep up the great work that you do.
Great conversation! Two interesting and engaging people on one of my favorite topics, what's not to love? It would be great to see future crossovers too. 🥰
Science_is_Never_Settled - Max was talking about RECIPIES, of course, not stone structures or categories of food that were found in gut waste (as @Nicole Wren wrote). Did you see the episode about the Pompeiian bread where a carbonized example was unearthed from a bakery after the earthquake? He modeled his loaf on that one. [I LOVE your user name!] - ua-cam.com/video/Sw2qrt6tOKw/v-deo.html
Thanx for the part that discussed measurements. My Great-grandmother's recipes were not only not precise, they were based on her cookware. One cup was the volume of her coffee cup or her tea cup. They were both about 7oz. Her teaspoons & tablespoons were the ones her mother gave her and those were from Great-great-grandmothers dinnerware. Her recipes assumed that you already knew how to cook at more than the basic level. In addition she was sometimes embarrassed to say how much butter she used because she grew up poor, literally dirt floor poor until she got married to the son of a shop owner at 14. BTW, 14yrs is what his family was told. Her side lied because 13yrs was to young for his family. Nevermind, after she was married to the store owners son, she had access to more fresh butter. Thanx again for the space to rant.
Really enjoyed this collaboration! I have been watching Townsend's for years and I've watched Max's Channel since March. Love you guys and what you do.💕👏🙋
A barley corn is 1/3 of an inch. It's the basis for difference between full English and American shoe sizes, though they start at different zeroes. It's a measurement that was standardized in the Magna Carta.
For the amont of spices in the middle ages, one factor may be that they had to travel half around the world and when they arrived in Europe they where not at their most fresh state and you had to add more?
My Great Great Great Great Grandfather was Capt. Peter Tarter with Gen Washington at Yorktown. The surrender of the British was signed in his Farther in-laws house. I love your channel as it bring me closer to how his life must have been like. Thanks You.
There's a dish in the Forme of Curry that I hope you both NEVER do - it's the one where you keep a duck alive while you slow-roast it by forcing water down its throat. I was young when I read that one and it traumatized me.
Thats about as bad as that thing where some weirdos cut the top of a live monkey's skull off and then proceed to eat its brain... Or lobsters. Boiled alive.
Also, as an ex-chef I can honestly say that if you NEED that animal alive up until it's on your plate I am not cooking for you. Guess I'm still a little traumatized hehe
When everyone is talking about the flavors of fall, pies, cider doughnuts, and those things... it heralds the return of the lost Spice Girl, Pumpkin Spice...
I love the conversation about making a recipe to your taste! I have a snickerdoodle recipe that I’ve altered to my taste and everyone loves it! It’s got a lot of flavor and it’s so delicious beyond the butter and sugar. I was hesitant, but I just went bold with spices and even add it to the batter.
Cats don't like it when you are talking to someone who is not in the room. They're like, "Why are you making so much noise? There's no one here but us"
Regarding measurements: Also, There's a difference between COOKING, which is fungable and BAKING, which requires specific ratios of some ingredients for a bread or cake etc to turn out well.
Great show! Love both of your channels! Nothing like connecting history to food and recipes. I never cared for History when I was young - but wow kids these days are lucky to be able to learn in a fun way!
I watched this episode a couple months ago, and tonight I accidentally stayed up way too late watching it through again. You guys are both great. Someday I'm gonna make an appointment and run up to Pierceton to pick up some things.
Hats off to the IT Dept (aka: Aaron). Great screen view w/ border and 2 screen shot for this episode. Nice display overall. Also, nice to see better c/u (close up) views of Ryan over in the bar. Finally, the audience gets a better view of him.
The 2 of my favourite hosts in one stream!! This is one of the most interesting tavern-meetings i have seen for a long time! Very interesting in every mentioning in speaking about their parts. Maybe you should do soemthing like a cooking-duel?? Doing the same recipe in one stream and then posting tehm, so every one can compare...which look is better, maybe this can happen when times get better...keep well all!!!
The best place to get weird foods for people who live in Indiana is Jungle Jim's International Food Market down in Cinci, OH. But you can do pretty well with the various niche markets in Bloomington if all you need are whole spices and health foods.
A Quarantine-Safe collab idea: I would love to see John and Max individually interpret the same historical recipe, giving their own particular perspectives and compare their finished results. (I tried to ask this in chat, but it was lost in the noise of the fast-scrolling chat. Glad to see both channels get all that love!)
Seconded. And again, if they could rope Mrs. Crocombe into it somehow, that would be amazing ... but she's in Jon's future! :-(
That's a great idea!
Yes, that exactly!
@@jcortese3300 Great idea, J!
Jaydoggy531 YES!!!!!
The perfect crossover episode doesn't exi...
Still waiting for Gordon Ramsey meets Dave Ramsey.
Still waiting for Townsend, Max, Bernadette, and Miss Crocombe to be trapped inside a time machine. This is the next TV show I'd binge :D
@@morganblackpowder1724 Yes. This would be complete perfection!! All four!
@@morganblackpowder1724 - I would watch the hell outta that episode!!
You’re a year late. He and Mrs Crocombe already did a crossover
My dad and I listened to this outside on my phone while we cut down a stump in our rental house’s backyard, my dad absolutely loved it and appreciated how it was educational, wholesome, civilized and didn’t get political. Great work gentlemen!
Your dad is an interesting man .. hope the tree lopping went well.
I am a graveyard shift worker who normally goes to bed at 11am Mountain time. I had insomnia and realized this was on at 1:30pm and was able to stay up until the five minute break. I woke up Saturday night and as soon as I had time I sat down and watched the rest. I loved this chat so much and enjoy both of your channels. Please keep up the good work you are beacons of hope in very dark times.
Nicely done .. I have been watching
Jon for a while .. I really got interested in his channel when I saw “Food of
the Enslaved” and the “Cooking Systems in the Backwoods”. As an African
American I found it interesting. UA-cam recommended me to watch Maxx’s
“Tasting History's Channel” and when I first saw it I was totally like “He did
not taste it?” hahah funny he mentioned that . After this video I subscribed to
both.. Good videos. Watching Jon in building and cooking and Maxx growing on UA-cam
is nice in these times.
I hadn't realized Max was in LA. Dragonmarsh in Riverside has been a good source for some herbs and spices used in historical cooking. They're kinda struggling right now, could probably use a few more orders for weird stuff.
Tell him on his channel so hes more likely to see
Oh my god they have asafoetada granules. New favorite herb shop!
@@areshseptango9619 Max is really responsive on his Twitter account.
@@Kalysta - 1. Caution - do not go by the taste of RAW asafoetada out of the package. I made that mistake the first time I bought it and because it was so awful, I threw it out. Only later, I learned that once it is cooked, it tastes very differently and is quite good.
2. Another source - Atlantic Spice Company in North Truro, MA on the Cape is also a source for spices (including grains of paraside), teas, potpourri, essential oils, coffees, teas, lots of other items. They sell a lot of kitchen items and Japanese tableware that I do not see on their ordering site. The scent of the store when walking in is utterly intoxicating!!! Hopefully, it still exists.... www.atlanticspice.com/
3. Check out "A Taste of History" [not Max's show, "Tasting History"], a TV show that appears on PBS. Chef Walter Staib checks out Colonial era foods from the east coast of the USA and the Caribbean. He does mostly fine food, like would be served at Washington's table. The show has won 15 Emmies. Staib is head chef at City Tavern in Philadelphia, one of the oldest extant restaurants in the USA. He markets a mushroom ketchup, too. Hopefully, it still exists.... www.atasteofhistory.org/
@@MossyMozart i am a life long passionate PBS listener, viewer and supporter, and cook, reader of recipe books, especially historical ones, but i would never trade either of these fine, informative shows for the deadly dull pbs A Taste of History. These two have something the PBS show doesn’t: Passion. Me too!
Found Max from you guys and now I'm coming back to watch as a fan of you both! Please have him on again
Hopefully we can collab again!
My mother's side of the family is descended from a Scottish clan that has as its emblem a man's head. This clan warred with another clan and finally laid waste to their stronghold, killing them almost to a man. Their leader was decapitated and his head brought back and displayed on a mantlepiece, and now I have that image on a coffee mug.
So yeah, old-timey insignia can be quite odd to modern sensibilities.
YES to EMMY!!! And thank you for not eating sea turtles.
When things are normal I'd love to see this guy visit the Townsends and he can play with all thr toys
OHmygodyes!! Max and the bread oven!! I'd watch the heck outta that!!
Max has mentioned in one of his Q&A videos that he'd love to visit Townsends to do an in-person collab. He wants an opportunity to wear the clothes.
On the subject of spices being less potent, the answer is undoubtedly YES! Modern plant “breeding” has often selected for looks, longevity and yield above taste. The best documented example of this is the tomato. Originally it was not the bright uniformly red plant we know today until the a mutant crop was discovered and was spread throughout tomato crops because it looked pretty. More recent genetic studies have confirmed the genes that make the modern tomato bright red also lead to decreased taste (Oops...). You can get an “Heirloom tomato” today and taste the difference. Historic onion is not merely of differing potency, but also more sulfuric. Historic alcohol (especially before the still) could have a library on how it differs. There’s no doubt spice plants have undergone the same process, though the only one I know for sure is the race to make hotter and hotter peppers.
For measures: The lack of standards lasted even longer than the middle ages. The difference in English and French lengths is why Napoleon gets depicted as tiny.
Doing ingredients by weight is great because it saves washing so many measuring spoons/cups.
Also I’d like to see an episode on court in rural settings and how it changed after independence, and after the Constitution. You’ve mentioned in the past a tavern could hold legal proceedings.
For Napoleon it probably didn´t help that he was made a... colonel (?) very young so people referred to him as "the little (insert correct rank here).
Crossover with Legal Eagle! (your history of court in rural settings, I mean)
@@seileach67 Guy struggles with contemporary law (crushing a guy's hand is OK because he was being rude). Wouldn't want him at all near historical law.
@@seileach67 You need to find someone who's more of an historical legal scholar. Legal Eagle has been getting very political lately.
Flowers have less fragrance too 😰
I didn't know about max's history in acting/post-production/marketing! How interesting, makes me like him more!
like they teach in Cookery, its how you treat an ingredient.
In Indian cooking Asofetida is as common as cumin and black mustard seeds, you need to fry it , if you boil it it smells horrendous and tastes horrible.
Asofoetida is a tempering ingredient, designed to impart extra flavour to an otherwise insipid tasteless dish. Tempering is always done with strong reagents,, which when diluted impart a desirable flavour.
Thanks for your comment I found it very interesting!
Very enjoyable crossover. John, you and Max are just about the best on UA-cam. You are always informative and entertaining. Many years to both of you. Hopefully in the future you will be together on set. Can't wait for it.
Max is so entertaining and well spoken. Going to start watching his show!
Maria Galarza-Catuira You definitely should, his channel is great!
OMG you WON'T BE DISAPPOINTED! !! He's amazing like Jon
Max is very engaging and honest in his presentation. I love his show, too.
@@kbye2321 History Channel has a cooking segment with a chef called Solah. She also does historical cooking and is equally entertaining.
You will not be disappointed
That waistcoat Jon .. soo charming, so stunning, such a wonderful colour for you; so easy on the eye, love it
It's one of the outfits from their brand, a lot of the clothing they have is incredible looking!
Looks like a China pattern, which I love
been a Townsend follower for a few years. Just stumbled across Tasting History two weeks ago.. Wow! I'm a Happy little homemaker who loves history. Thank you for doing this together.
It was an absolute pleasure attending this brilliant collab, and such a lively chatbox! Agreed that it would be a delight to eventually see these gentlemen share a cooking space for a special episode (and perhaps the Nutmeg Tavern Crew could lend some 18th century attire to Max for such a celebratory occasion). Cheers to these two culinary scholars for bringing the taste and tales of history to life!
(And here's hoping for a video touching on American Privateers!)
1:2:30 This is why I like these dudes. They are real artists with feelings. Sensitive enough to express but these are some strong dudes because they use the criticism to chizzle their next artwork.
As an artist, thats real recognizable strength. Great job dudes.
Just FYI Max, but asafoetida is not limited to historical recipes...it's actually a _really common ingredient_ in many modern-day cuisines, most of them regional Indian varieties, but it can be found in some Persian dishes as well. And while it's not uncommon for contemporary Indian cookbooks marketed to people in the West to leave it out of their recipes (as it's not the easiest thing to get your hands on), most Indian restaurants go through it fairly rapidly...and of course, IN India, it's ubiquitous. So I'm sure that if you make a couple curries a month (assuming you enjoy Indian food), you'll go through your stock of it fairly fast (and will be ordering more before you know it since it really does add something to Indian food that you can't really get from anything else).
Thank you I was going to add the same thing
And it’s worth mentioning that it’s also called hing. I have reason to know that, since I looked for asafoetida for several months when we were in Bangladesh, and only found out near the time we came back to the States, that the little containers of hing I’d been bypassing for months was the asafoetida I’d been looking for all that time
This! And also, some people (like me) have an intolerance to onions and garlic and asafoetida is a nice substitute because it tastes kinda similar. I use it all the time!
@@RosesAndIvy Yeah, my wife has fructose malabsorption so onions and garlic are a no-no. I use asafoetida in probably the majority of meals that I cook. Honestly, I don't get the bad smell thing - it's a little pungent but not unpleasant - and the taste is a very good substitute for onion.
I remember reading about in early America people would wear small cloth bags around their necks with asafedida in them to prevent them from getting sick.
I think it worked because people kept their distance because of the stink.
You may have been healthy but not very popular.
Re asafetida, I've taken to using it in some fairly mundane applications after I made Parthian chicken. I've found it to be a really fantastic addition to soups and stews, specially those with a fair amount of onions and garlic. It adds a deep savory flavor. I made a ribollita using a non-trivial amount of it and it was fantastic. In general, I have found that some of the more unusual ingredients of historical cooking have found their way into my cooking.
Cooking some ancient Roman food, as I have for the last few years, has really disabused me of my fear of using too much fish sauce. Now, it, along with a few other things, have become foundational to my cooking.
I HATE that this was only on for 1.5 hours. I really hope these 2 get together again soon :( I wish this was 2-3 hours long!
MrTickleTrunk Thankfully it’s every week!!!
Hopefully they can do a dish/episode together one day in the future.
John doesnt. he hates Tasting History. he only did this for the fans. it is pretty obvious he is uncomfortable the whole stream through and wanted it to be over.
@@ga1actic_muffin That may have more to do with the technical side of the streaming (including the fact it broke down and did not go through the day before - so the quick change of plans may have well been the main reason he was nervous and "wanted the call to end"). It's a weird type of communication and can be very distracting if you're hardwired for in-person communication.
(But also you may be onto something in that fans can get waaaay overwhelming in living vicariously through something and fixating on something while the creators have a hundred other ideas and interests. :D )
This was perfection!
Also, for the boar's name: Boartholomew.
Or Boaris 🐗
I like that name!
What a nice surprise--two of my favs at the Nutmeg---love the recipes, history, back stories--you guys are both great to watch. Got me thru the pandemic thus far....
When everyone is talking about the flavors of fall, pies, cider doughnuts, and those things... it heralds the return of the lost Spice Girl, Pumpkin Spice...
And the Spice Girls.
I am very happy you did this collaborative with "Tasting History." Townsends" and "Tasting History" are two of my most favourite channels. Since I recently delved into cooking historical recipes both of these channels enrich my life. (Yes, I have ordered multiple cookbooks and items from Townsends 😊. As soon as Max has one I will probably order from him.).
I love his channel and love that he is doing collaborations. Much love for both of these channels.
The period clothing and scenery with the modern ear pieces and headphones is really tripping me out. This is the UA-cam collab that I didn't know I needed. Long time big fan of Townsends channel. Fan of Tasing History. You both put out quality content. Absolutely wonderful!
Was able too catch up on the part I missed live. Thanks for sharing!!!
I'd like to imagine that in the future we might get a crossover between Townsends, Tasting History, and Binging with Babish, but one can only reach so close to the sun...
Tasting History gives the history and most reliable recipe, Townsend cooks it with constant input from TH, Babish samples it and immediately has to come up with a modern adaptation that he feels does the ingredients justice.
Binging History with Townsends
Jon, you're a great interviewer. You do an awesome job letting people talk and asking the right questions.
This was a great! Would be very happy to see more collab between your fantastic channels.
Baumgartner Restoration is also another terrific channel.
I always wanted to see these two talk history, they are both so great! This is awesome!
John + Max + Mrs. Crocombe = Internet Win!
I'm afraid it would break the space time continuum. The UA-cam version of crossing the streams.
That would be too powerful
This is the best collaboration ever! I love Townsends and Max Miller!!! Yay!
Thank you - thank you - thank you SO much for having Tasting History, Max Miller, on your channel! I've been a fan of yours and am now a big fan of his AND I'm really interested in both of your channels and learning history through food. Thank you!!!
These are my two favorite history food buffs. I was so stoked when I saw that they were doing a episode together.
For the public domain music, there are companies that troll around claiming such recordings. They are a frustrating nuisance that google encourages.
Interesting what Jon says about chicken, and whether we are really tasting what people in the past tasted. I think a major difference is whether or not you're eating a bird that's been just killed. I teach migrants, and the ones who come from countries where you can kill your own chicken tell me that shop-bought chicken tastes like cardboard.
I think the taste of the chicken depends more on what the chicken was fed and whether it foraged for bugs and had a varied diet of food scraps in the sun. Factory raised chicken has none of that.
I grew up on a farm and tbh I don´t taste much difference. What they eat does make a big difference. Plus store-bought chicken is often killed very young, a grown chicken will have more flavor.
I had the opportunity to taste chicken of a small old breed (not bred for profit), similar to the regular chicken in Europe 80 years ago. Taste, structure and colour were much closer to duck meat than to today's supermarket chicken.
@Straight Razor Daddy We raised cornish cross chickens on our homestead after trying to raise a heritage breed of chickens. We raised all of them on pasture with the same non soy, organic chick feed. The cornish cross were more tender and meaty than the heritage chickens and they had more flavor and color than the supermarket chickens. We find that the speed of raising to slaughter size helps get more than one batch possible during the moderate temperatures of spring and fall so the compromise is worth it.
@@leporello7 Oh yes, the breed definitely matters.
How fun! Two of my favorites!!! As a historian, I am grateful to both of you for making history fun!
The crossover that I've always wanted.
I am _SO GLAD_ this collaboration was done!
Please do another!
Ahhhh! The two of you together and I missed it!! Hope my watches/likes still count for something after the fact. I'm so glad I get to watch it now anyway...pre-liked because how could a dislike be possible? This was meant to happen.
That was amazing, two of my favourite channels in one stream ❤️
So looking forward to this, and well worth the wait. Love both channels, and watching the discussions of historical cooking from the experimental archeology perspective is great fun.
Max is one of my favorite youtubers. Its a joy hearing Max, Jon and Ryan all together.
Awesome interview, so great hearing the back and forth between you two.
Jacques Pepin has various videos teaching kitchen work techniques, including slicing, chopping, and the like. They're really worth watching.
Alton Brown has some good instructional videos, too.
I have watched both of you, what a surprise to have a 2 in 1 episode. Love the both of you.. I love the fact that there is no political BS. You are both informative and you both have food to cook. Thank you so much for having a youtube channel that is entertaining and informative. Please keep up the great work that you do.
Great conversation! Two interesting and engaging people on one of my favorite topics, what's not to love? It would be great to see future crossovers too. 🥰
Thank you for this group effort. I am sorry I couldn't watch it in real time, but that's why it is up for posterity.
Loved seeing two of my favorite channels collaborating! :-)
Love both shows. Great to see you both together! This was a fun diversion from the real world. Keep it up!
Max! Loving the beard you're sporting. It's a good look for you!
So cool to get Max & John together too! Been a fan of both shows for quite some time.
Perfect, I was sure hoping you guys would get together on a collab!! :) Now just get Mrs. Crocombe....maybe Bernadette too :)
Tasting History loves history.. and food! Perfect compliment to Townsend
Oh wow - I was going to suggest a Townsends and Tasting History get-together! Love both channels!
"If it wasn't written down, we don't know it!"
Me: *laughs in archaeologist*
They good ol diet through tooth fragments, micro specimens in ceramics and dirt, and... uh... waste. Lol
Science_is_Never_Settled - Max was talking about RECIPIES, of course, not stone structures or categories of food that were found in gut waste (as @Nicole Wren wrote). Did you see the episode about the Pompeiian bread where a carbonized example was unearthed from a bakery after the earthquake? He modeled his loaf on that one. [I LOVE your user name!] - ua-cam.com/video/Sw2qrt6tOKw/v-deo.html
I have been waiting for this ever since I discovered both of these channels....excellent...
Tasting History is one of my favorite new channels! TY for posting this.
Literally watched my first Tasting History episode (garum) the night before watching this episode. Great timing 👏
Dang it. Work prevented me from watching this live. Smh. I like both channels, and am glad you all hung out though
Thanx to both of you two! What a great show! It's too bad I missed the live show. 😞
Looking fwd to seeing you two together again some time!
Thanx for the part that discussed measurements.
My Great-grandmother's recipes were not only not precise, they were based on her cookware. One cup was the volume of her coffee cup or her tea cup. They were both about 7oz. Her teaspoons & tablespoons were the ones her mother gave her and those were from Great-great-grandmothers dinnerware. Her recipes assumed that you already knew how to cook at more than the basic level. In addition she was sometimes embarrassed to say how much butter she used because she grew up poor, literally dirt floor poor until she got married to the son of a shop owner at 14. BTW, 14yrs is what his family was told. Her side lied because 13yrs was to young for his family. Nevermind, after she was married to the store owners son, she had access to more fresh butter.
Thanx again for the space to rant.
One of the best Nutmeg Taverns ever!
I love how you’re both fans of each other’s channels! Lengthy video, but great to watch.
Really enjoyed this collaboration! I have been watching Townsend's for years and I've watched Max's Channel since March. Love you guys and what you do.💕👏🙋
A barley corn is 1/3 of an inch. It's the basis for difference between full English and American shoe sizes, though they start at different zeroes. It's a measurement that was standardized in the Magna Carta.
I wish one of them will collaborate with Emmy Made in Japan.
For the amont of spices in the middle ages, one factor may be that they had to travel half around the world and when they arrived in Europe they where not at their most fresh state and you had to add more?
It's weird that I watch both these channels, coming together to make one.
My Great Great Great Great Grandfather was Capt. Peter Tarter with Gen Washington at Yorktown. The surrender of the British was signed in his Farther in-laws house. I love your channel as it bring me closer to how his life must have been like. Thanks You.
Love that you two are together. I love both of your shows.
There's a dish in the Forme of Curry that I hope you both NEVER do - it's the one where you keep a duck alive while you slow-roast it by forcing water down its throat. I was young when I read that one and it traumatized me.
😱😱😱😱😱
Thats about as bad as that thing where some weirdos cut the top of a live monkey's skull off and then proceed to eat its brain... Or lobsters. Boiled alive.
There's a special place in hell for cooks like that.
@@caro1ns I don't care what era it's in -if it's still breathing it's not food.
Also, as an ex-chef I can honestly say that if you NEED that animal alive up until it's on your plate I am not cooking for you. Guess I'm still a little traumatized hehe
Slightly upset that Max isn't in a tricorn hat.
then I'd want him in a Mongolian cap .. Max is for all eras and cuisines ... *winks*
He’s dropped enough hints for hats in his videos!
When everyone is talking about the flavors of fall, pies, cider doughnuts, and those things... it heralds the return of the lost Spice Girl, Pumpkin Spice...
He should be dressed as a Roman!
@William Campbell - How about a fez? They are not restricted to Persians or Doctor Who, you know.
Loved watching this in 2020. I started watching Max first, then Townsends soon after. Both helped me through some rough times. Thank you.
Two GREAT channels both very different ways of telling a similar story
One Barley corn equals 0.333333 of an inch. It is the measurement used to size your feet in a shoe store.
I love the conversation about making a recipe to your taste!
I have a snickerdoodle recipe that I’ve altered to my taste and everyone loves it! It’s got a lot of flavor and it’s so delicious beyond the butter and sugar. I was hesitant, but I just went bold with spices and even add it to the batter.
Cats don't like it when you are talking to someone who is not in the room.
They're like, "Why are you making so much noise? There's no one here but us"
Great show. Thanks to all involved.
My two favorite history content creators colab! It's a good time to be alive!
Two of my favorite channels.
Regarding measurements: Also, There's a difference between COOKING, which is fungable and BAKING, which requires specific ratios of some ingredients for a bread or cake etc to turn out well.
And that is why i don't like baking. I love to improvise with everything so cakes I find to be shackles to my cooking.
Cooking is an art, baking is a science.
Baking has always intimidated me for this reason. Although, I do recommend cooking as if you're baking the first few times at a new dish.
oh yes, two of my favourite channels!
2 of my favorite food history channels. I need more of that
Guy 1: You got your peanut butter in my chocolate!
Guy 2: You got your chocolate in my peanut butter!
See where I'm going with this?
Two of my most favorite channels together, what a treat! Thank you for doing it!
This was great. You guys are awesome
😳😳😄❤ Oh my gosh!! I was hoping for this! Thank you!!!
Great show! Love both of your channels! Nothing like connecting history to food and recipes. I never cared for History when I was young - but wow kids these days are lucky to be able to learn in a fun way!
I watched this episode a couple months ago, and tonight I accidentally stayed up way too late watching it through again. You guys are both great. Someday I'm gonna make an appointment and run up to Pierceton to pick up some things.
Hats off to the IT Dept (aka: Aaron). Great screen view w/ border and 2 screen shot for this episode. Nice display overall. Also, nice to see better c/u (close up) views of Ryan over in the bar. Finally, the audience gets a better view of him.
Two of my recently discovered favorites in one video. This is a good day, thank you so much.
The 2 of my favourite hosts in one stream!! This is one of the most interesting tavern-meetings i have seen for a long time! Very interesting in every mentioning in speaking about their parts. Maybe you should do soemthing like a cooking-duel?? Doing the same recipe in one stream and then posting tehm, so every one can compare...which look is better, maybe this can happen when times get better...keep well all!!!
i use asafoetida in my dal panch phoran. you can substitute garlic and onion for it.
The best place to get weird foods for people who live in Indiana is Jungle Jim's International Food Market down in Cinci, OH. But you can do pretty well with the various niche markets in Bloomington if all you need are whole spices and health foods.
This was good to see two of the folks I subscribe to. Thanks guys.
Such a wonderful episode, thank you all :)
This was just so lovely!