"I'm gonna eat all of it." is in my opinion the highest compliment someone can say to the cook. "It looks nice." or "It smells really good." are cheap words. "Can i have second helping?" comes straight from heart (or rather stomach LOL).
The reason I love cooking was expressed perfectly in, of all places, an anime. In Blue Exorcist, one of the characters says "cooking's all about seeing people happy over something you made for them. If someone likes my food, it makes me happy. That's why I love to cook, and every time I do it, I want to make something even better!" I literally stood up and shouted "EXACTLY!" When I cook for myself, I'm really just trying to find the next thing to cook for my friends and family, so I put my heart and soul into every new recipe, and I'm always trying to get better.
As that old mama chef once proudly boasted, "I fed Chef Ramsey, and he licked the plate clean!" He also went out of his way to find who made that bread pudding. He wants more.
@@generalrubbish9513 The real perk is the revenue from the manor holdings. Of course the king also takes a little bit of tax from your tax, but whatever.
@@generalrubbish9513 The other option would be a "pension," i.e. a guaranteed cash income (usually not lots, but a fifty-pound pension when cost of a working-class living was only about 60 shillings a year) would leave a fellow in reasonably good stead, that was enough to maintain a townhouse and feed a family and staff with a bit left over for cards or dice.
Imagine how much pressure the servers must have been under. Like, the stew you’re holding is worth a literal estate. You spilled a little? You owe us a stable. Oh, a hair fell into that bowl? Guess who’s paying us back for the orchards!
I'm starting to think Max should add a drop of liquid smoke to most things because they would've been made over fires and coals. So that stew probably DID taste a lot like bbq, especially with the smoke from being cooked in fire for a whole hour.
@@maosama3695 Having gone camping a lot with the Scouts as a kid, the only thing I enjoyed was the cooking, heh. I think I got my Cubs Cookery badge at 8 or something ridiculous like that, and I got forced to go to some ghastly campsite in the arse-end of nowhere and I basically made a bargain with the leaders that I'd cook all the food if they'd look the other way whilst the sportsball crap was happening, heh. And that, mah fren, is how I learnt at the age of 12-plus-1 that you can indeed cook a decent approximation of Cassoulet in a cauldron over a bonfire. ^^ Y'know, I fucking hated it at the time, but thinking back, I wouldn't be who I was today without that stuff. *looks at the Billy bookcase to his right which is entirely filled with 8 shelves of cookbooks* But, yeah... Anyway... Even though it's wood and not charcoal, it does make a difference to the flavour, so a single drop of liquid smoke probably would make the difference. And that's my Ted Talk, thanks for listening. ^^
"It names off everyone that comes into the hall and there are a LOT of people in that hall.." is the medieval equivalent of recipe bloggers going on and on about nonsense before getting to the damn recipe xD
Oh my gosh, you are rright! Am I the only one who absolutely hates that, the entire diary entry for the week before I see the recipe:( the only extra monologue acceptable is when they explain in detail how to prepare the recipe. Not about how your mom's dog liked the leftovers so much you had to tell the story with background pretext about every member of your family and extended family.
Long form content improves SEO. The algorithms filter duplicate content and since recipes are by nature very similar additional content improves search optimization as it makes it appear more original and I guess by some narrow definitions it does just that. The algorithms are also developed to assume that more content on a page means better. More is better. Sounds like society in general. Anyway, as usual, idiotic annoyances can be traced back to capitalism which has become nearly inseparable from social media, the sense of self, and technological developments. We have created and nurtured this dire, sickly sow from whose sweaty teats we now so readily suckle. We all share the blame by various degrees.
@@label_me Eh... it's also a free personal blog. People tend to get chatty when there's no reason to self-edit. A lot of people are also trying to serve lifestyle brand with their content.
@@davefried "quickly, young one... Front to back, or back to front? Your alacrity at recognizing the importance of getting this correct will feed you well, and likely save your neck from the headsman's block..."
If Mrs. Crocombe has taught us anything, it is that Victorian recipes almost always included hard liquor and/or cucumbers. Also, sometimes they decorated their food with feet.
Max, I really have to thank you. I've just finished eating Dillegrout or Bardolf and it is absolutely wonderful. Once again, you present us with flavours we might never have experienced had it not been for your channel and your hard work. On a serious note, it's becoming more and more obvious that we live in a diminished age where we are offered an extremely restricted range of foods and tastes which suits the food producers and manufacturers but leaves us blind to the possibilities that food can offer. Thank you so very much Max, you widen our palettes and show us dishes we would otherwise never have known about.
"we live in a diminished age where we are offered an extremely restricted range of foods and tastes" I have never heard a bigger load of bollocks. We live in a golden age of cookery, facilitated by the internet and the free and open global exchange of food information. And UA-cam shows like Max's. 50 years ago you would never even have heard of this dish. You would have been eating meatloaf.
many of the items that leave the shelves are due to not being bought. for example you used to be able to buy malt powder in any grocery store and now you have to order it online.
Bruh do u live under a rock or something. There is so much choice now you could eat a different dish every single day of your life and never run out. Almost anyone especially in developed countries in the world with access to internet can get ingredients nontypical to your culture. Which opens up hundreds more potential dishes. Tf u talkin bout
The dairy industry in the U.S. tried to bar nut milk companies from using the term "milk" in their product descriptions. Well, there it is in Middle English.
In Germany they don't get to officially call it milk either, instead they sell "Mandelgetränk" or "Mandeldrink" (Getränk and drink have the same meaning), same goes for oat milk, soya milk, etc
@@vickiekostecki at this point calling it nut milk is false advertising. Jack Whitehall the british stand up comedian even made a bit about this very topic
In Italy too, you can't officially say "soy milk" or "almond milk", but rather "soy-based beverage" and so on. Maybe it's just a thing that has happened, to ban vegetable-based milk to be called milk?
I so cracked up at Max trying to describe the presence of the rosewater. As my mother would have said: "it walked through on stilts", so Max has my permission to use that phrase in the future for a seasoning that is so very subtle.
@@HilaryB. Interesting. My own mother would say "It has been next to the pot" if something was advertised as having a certain ingredient but said ingredient wasn't noticeable. Soup with salmon where you didn't taste nor spot the salmon? "Yeah, a salmon was sitting next to the pot for a few minutes".
Very sad there's no mention of Roland the Farter, who was given the manor at Heminstone in exchange for performing one jump one whistle and one fart, every christmas for Henry II
Hmmm... If I came to the rental office every Christmas (dressed in some costume, if necessary) and entertained by jumping, whistling and farting, maybe the landlord would waive my rent for a year. Probably better not to ask.
I started watching this while my big orange cat son Cheddar was in the room, and it would appear he is a big fan of Max's voice! He was glued to the screen the whole time!
My grandmother had a fruitcake recipe that had rosewater as an ingredient and she could always tell when someone left it out. You can taste when it's missing.
@@puppy3908 personally, I missed it. My sister wasn't much of a fan. Said it made the cake taste "soapy". She was 12 at the time. Fast forward about 10 years and Sis is getting married, insisted on this recipe for the wedding cake and insisted it have rosewater or "it wouldn't taste like Grandma's ".
@@TonyAlmeida610 not just crusades. The trade with the East, the Silk Road, was buoyant for centuries, specially in cities like Venice. Things like Rhubarb, cinnamon and peaches... came through the SR trade, while yes, some citric fruits, rice and chickpeas... came through the Christian settlements on the Middle East area. Of course, a lot of mix up would be had, as Mediterranean traders moved goods between ports and Silk Road routes were more diverse.
Ginger was there already; it grows in England. So were the related spices greater and lesser galangale (like pandas, the adjectives refer to the sizes not the qualities), which today are mostly used in SE asia. That's where we get things like gingerbread. Also, in addition to what Nikki says, Arab influence came from Spain (usually via France). If you compare mincemeat (originally made w/meat, often tongue) with modern Moroccan fruit+meat tagines, that's the idea. (Small correction to Nikki - rhubarb is a northern plant, grows in England and points north, was common there for a long time.)
@@geckofeet got the Rhubarb fact out of a BBC documentary about the Silk Road, surprised they got something like that wrong, they tend to be quite accurate.
@@Nikki-tx6kh Ah. You're quite right, according to the Wikipedia article which says that the Chinese have been cultivating it for thousands of years (calling it the "great yellow," so they were all color blind) and, although it was known in ancient Europe, supplies didn't become secure until Islamic times. Today it's associated with northern countries (it grows north of the Arctic circle) but that may date only back to the 18th century. It was this extensive northern culture that misled me.
It's funny that the dish associated with British coronations now is Coronation Chicken, a savory-sweet salad of stewed chicken and curry spices. Served with almonds on top a lot too.
@@siamsasean No. Korma dates to the 16th century. This dish, dillegrout, was as early as the 10th. Who knew Indians loved ENGLISH food so much? I am simplifying this ofcourse, but the empire that invented korma is younger than this dish.
@@maj8979 ...and then you can pop over to Thailand, where thick sweet sauces of nuts and coconut milk with a bit of curry seasoning are not unknown..."Bathing Rama" or "Swimming Rama" comes to mind.
I would love to see an episode about Congee, a Chinese rice porridge staple, known as Juk in Korea, Kayu in Japan, and by other names throughout the regions of Central and East Asia. It is a favorite food of mine and I would love to know more about its history. Love your channel Max!
@@Alizudo THere's some super good riffs off of congee, including those involving pork and century egg. Really nice. Would also be a fun excuse to see Tasting History talk about century eggs.
It's just like those items where the cost of shipping is 10x the price of the item. Ginger? Not that expensive. Getting ginger from where it's cultivated to ol' Blighty without it turning into a puddle of festering mould? Yeah, that might cost a house.
Spices were much more popular (at least among people who could afford them) in medieval cooking. “In medieval Europe, those who could afford to do so would generously season their stews with saffron, cinnamon, cloves and ginger. Sugar was ubiquitous in savory dishes. And haute European cuisine, until the mid-1600s, was defined by its use of complex, contrasting flavors.” - NPR. When spices became more affordable due to colonization and the resulting spice trade and less well off people could afford spices, suddenly the expensive dishes became more about making the existing flavors more pronounced instead of using spices. Then that filtered down to the rest of society. The death of spiced food in England was the rich having to do the opposite of everyone else as usual. 🙄 The NPR article: www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking
@@JeantheSecond the thing that really killed spices in english food was the 2 world wars which meant that our imports and exports were completely stifled and people had to make do with what they could grow in their gardens or get locally. Barely any spices are native to the uk so the food got blander and blander. Before that there were spiced items such as the famous coronation chicken made for Queen Victoria, meat pies with plenty of herbs, fruit puddings with cinnamon and cloves etc.
You should do more 'on this day' kind of stuff. With all the holidays and significant events in world history, you'll never run out of ideas for videos.
I love it! I'm a retired executive chef and I always loved researching recipes. My son turned me on to the channel. Ive been binge watching for 2 days 👍👍
I was watching cooking shows since Julia Childs and the "The Frugal Gourmet" and I must say, I think I've never enjoyed watching someone react to a Dish more that Max Miler. Whether its a good or bad dish, one might say he wears his food emotions on his sleeve. The Succinct format of his channel makes for the highest level of internet viewing.
Didn't think anyone else remembered Jeff Smith - in many ways he was responsible for my interest in food and probably for starting me on the cooking journey. Even though I haven't had anyone to regularly cook for now for 20 years, I still make meals for myself from fresh most nights and then a big pot or dish of something on weekends that will keep for the week ahead. A simple joy, but satisfying.
@@joeseeking3572 I was born in 1980. I grew up on PBS not youtube. The "Fruge" was must see TV for us, especially "Pa" (Dad), who still loves to get adventurous in cooking. I also loved the "Louisiana cooker" That crazy Cajun was so entertaining, even when you couldn't understand him. But Jeff was best. He opened up the world for us long before the food network. Thanks Joe, for sharing the memory with me.
@@quistan2 Justin Wilson was probably the crazy Cajun "Louisiana cooker" you mentioned ("I'm glad for you to see me, I Gua-ron-tee!"). You can find some of his show here: ua-cam.com/channels/h71pkPbg3DuD03jaxGqK8A.html A bunch of Frugal Gourmet episodes can be found here too (for those looking for them, as they're next to nonexistent elsewhere online): ua-cam.com/channels/dBpCJS58JrAC-zy3DvANxA.html
@@VladamireD Yes Vlad, "I Gua-ron-tee!" was indeed his tag line. I will check out your links. I've not found any complete episodes with him. And I'd love to watch some fruge episodes and reminisce.
One of my favorite things about your channel is how detailed your descriptions are when you taste the food. Especially because so much of what you make has very different flavor profiles compared with modern cuisine, I love that you don't just tell us if it's good or bad, and you don't give simple descriptions. You ramble a bit and think out loud about what's happening in your mouth after you taste it, and you've made me cook more random stuff than any other historical cooking channel. I just yelled into the other room, "Get excited, we're making medieval rose barbecue!" and it's reached the point where the only reaction was, "Barbecued WHAT though?"
As a history nerd let me give my opinion on the coronation riot. So its because the guards were French that they mistook the very English cheering for a riot (plus if you just win a bloody Crusade you hardly expect your new subjects to cheer) As for burning down the houses it was quite possibly a way for william to discreetly replace some of the richer residents of london with french (whom william trusted alot more) also these were guards with very very sharp swords not batons so their ability to quell a riot without alot of bloodshed would be limited which is why they directed efforts to buildings instead, a house can be rebuilt a person cant...
When it comes to the Norman idea of riot control - let me direct you to the Harrying of the North, which left it a smoking ruin for a generation. Less lethal wasn't really a "thing" for them.
Have you still got the land, or do you know where it is? My family has a castle in Scotland. Well, more accurately we have what remains of a castle after James IV blew it to smithereens with Mons Meg in 1489.
@@Oberon4278 My oldest sister went to England and visited one of the family estates. Burton Constable Hall. That one is in Yorkshire. I am also related to a knight named Sir Marmaduke Constable. Senior and Jr.
@@Oberon4278 If you come to the U.S. There is a town called Constable New York. I am related to that family also. We came to America during the French Indian war. British military surgeon ended up getting a land grant to sell parts of the Adirondack mountains.
I like that you show how it's written in middle english. It's a bit of a trip to realize how much english has evolved over time. Also, honestly I would take dillegrout over any of the weird gelatin things from the Victorian era, can't wait to see you do that in the future XD
I still think it’s funny these recipes have almond milk-I mean almonde mylk. Some people these days get into a tizzy about milk alternatives gaining popularity and being called milk. Meanwhile medieval Europeans were like “looks like milk. If it’s good enough for Friday, it’s good enough for me.”
Almond milk was the UHT milk-in-a-box of the Medieval period. Cows just didn't supply milk all year around, cheese was one attempt to store milk out of season (late autumn thru to early spring). The raw almonds stored reasonably well if kept in a vermin proof container, grinding & pounding was pretty standard and didn't require special equipment, just add liquid to the powder and strain thru a (reuseable) cloth. So almond milk was a common ingredient or substitute for animal product free religious celebrations like Lent.
@⌘ Hyperborean Bard ⌘ Yes, so dumb of them to have an amazing variety of foods that have been lost to time, as we've lost the reliance upon the weather, seasons, and locality. Yet those poor medievals barely had any nutrients without animal milk! (For the record, I personally do prefer animal milk, but to say that medieval people and almond milk were/is dumb is just...well, a dumb take. They may not have understood nutrients as we do, but they knew plenty of sources for the things they needed to be healthy. And given that our brains need healthy fats, and medieval diets had more of such compared to modern low/no-fat obsessed culture, well...)
The combination of chicken and spices considered "sweet" is still common in the North African cuisine. In many Moroccan bakeries I can get a pastry stuffed with chicken and cinnamon and powdered sugar on top. For a European it sounds weird at first, but it is absolutely yummy!
My lovely wife made this for me yesterday, and it was really nice. The first and most persistent taste is sweet, but every ingredient in there takes its turn parading by your taste buds. When I imagine rich people eating small servings of soup in big bowls, this is what they should be eating.
You ought to sell merch with medeival-esque text saying "Serve it Forth". Tshirts, maybe hats, but especially aprons or chef's uniform style shirts. The ones on your merch store as is don't have enough of a fancy medieval feel to them.
When you, still absorbed by working tasks*, forget it's Tuesday and then receive the notification of a new upload on TH: a pure, simple moment of happiness. (* it's 5PM, or 17:00, here in Italy when videos get uploaded). Thanks Max for the uncompromising quality of your work. The way in which you weave together food, history, puns and sensible sponsoring is impressive. I'm so glad to be, although with my limited means, a patron.
Max, I love everything about your show: the recipes, the history, the running jokes, and the entertaining commentary, and especially returning bedight to daily usage. So happy for your success!!
What would a Polish astronaut get as their bonus food, do you think? While there haven’t been any so far, ESA have just opened for astronaut applications, and Poland is a member state, so there could be a Polish astronaut candidate by the end of next year.
I know the name "Bardolf" because he's one of Sir Falstaff's retinue in those Shakespeare plays where Falstaff features (The Henry !V and Henry V plays, and Merry Wives of Windsor). Now, Falstaff was famous for being overly fond of food and wine. So now, I'm wondering if Shakespeare deliberately named the character after this stew...
Funny how "Vernage" sounds a lot like "vernaccia", which refers both to a vine grape and some particular wines made with it. Now, vernaccia grapes can white or red, just like the wine they produce. Coming from the Marche region, I grew up knowing mostly of the "Vernaccia di Serrapetrona", which is a ruby spumante (fizzly wine) known to be dry and sweet which is great for dried pastry or whatever berry-based pastry you can have. During November the winemakers open their cellars because, if I remember correctly, it's an important process for the wine to become what it is. During this period, before covid was a thing, one could tour the cellars and have lots of free tastes of the different Vernaccia wines, most of the people ended up tipsy or completely drunk.
According to the Oracle of Wiki, that's just what vernage is. While most vernaccia these days is finished dry, there's one from, I think, Sardinia, that's sweet.
Oh that would be fun! To this day it is the most expensive food on the world, and just the small amount of its history I know is fascinating. I'm betting a whole episode could be worked out of it.
@@marleneclough3173 You are correct and it is still grown there. The best saffron you can buy is from Saffron Walden, because of the soil quality, and it was our most expensive and sought after export before the upper class, in their snobbery, decided they wanted Spanish saffron to gloat about it being imported. Nothing much has changed, really.
Max, I very much appreciate your dedication to speaking precisely Ye Olde Text and your Spanish will do you proud. And, I might add, your descriptions of the taste of the dish are improving, becoming more illustrative and engaging. Bravo. One suggestion/request: when down filming the ingredients and vessel usage, kindly consider adding a side lamp with a gobo (a white kerchief draped over a canted wide face torch, for instance), for when the ingredient is the same color as the vessel, I can't see it. At all. _(Yes, just about. 👨🦯 )_ Thanks gents.
5:50 the old english root for "amidst" is the same for German "mit" meaning "with." That usage is present here in Middle English in the form of "midst" being used as a verb instead of a noun within a phrase, like we do with "in the midst of." It's very cool that the word persists to this day in multiple languages descended from pre-Norman groups.
Now THAT would be a Collab of Awesomeness. Maybe they could explore the history of traditional dishes served at wakes, funerals and other death-related events, and the traditions related to making/serving/eating them? It'd be an easy month's worth of videos for both channels, and a super educational crossover that both communities would 'hell yes' over. @Tasting History with Max Miller Please consider making this happen.
Just reading the title makes me think of that bible story of the two brothers, the older foolishly selling his birthright (aka inheritance) to his younger brother for a bowl of lentil soup. Must’ve been hungry
Believe it or not a lot of the shitty things that happen today world wide have their roots or justification in that particular story of Esau and Jacob. For more information ask a rabbi. Preferably a Chabad-Lubavitch one.
@@max60607 There's always a justification, because the human mind is extremely adept at rationalising. Where it comes from isn't the solution, the solution is to avoid doing it yourself.
Is that the Bayeux Tapestry that I’m seeing clips of? Ah, I love needlework as much as I love cooking as much as I love history as much as I love Tasting History with Max Miller! You are a great teacher! Looking forward eagerly to your cookbook.
I would love a walk through of Max's books! I just want to listen to him nerd out over them. And his apparent wine collection? And his plushie collection? Just talk about things he loves and gets excited about. It's be just a delightful experience
It kind of sounds like whenever he felt mildly inconvenienced, he would just declare that whatever annoyed him was now someone's job. Just have a person there at all times to do this for me, for I grow weary with lifting the royal arm. Oh and, give them a manor.
You impress me like no other!! I can always "smell" whatever cuisine you are making, but I am most impacted by your obvious love of history, and thereby the time and energy spent on searching for olde 😉 recipes, their histories, and the combinations therein! Researching definitions of unfamiliar words in said recipes, and learning their pronunciations must take a great deal of your time! Thank you for ALL you do for us!
I don't if it is related to "Vernage" but to this day in Tuscany and Lazio in Italia Vernaccia is a traditional white wine. It comes with a latin motto pronounced by an archbishop when he first drank it and discovered how good it was: "Est! Est! Est!"
After his coronation, William the Conquerer's first new edict was to ban indigenous string ensembles above a certain size from performing in public. When he was asked why by his advisors he blushed and replied, "Too much Saxon Violins."
I live near Arundel, where this manuscript comes from (the manor of addington is halfway between Arundel and Gatwick), home to the Fitzalan-Howards, Dukes of Norfolk, the heirs to one of William's lead generals, oldest of the Catholic families of England, owners of much of London.
Max this is so great. I appreciate the complete history, the notes, the comments and your reaction to the food you’ve prepared. I’m grateful for your work and excited for your future! Oh and congrats on the up and coming nuptials! ❤️
@@ragnkja I feel that. Raw carrots are fine, but cooked carrots don’t work as a savory dish to me. They’re sickly sweet, and adding salt or savory spices makes them even more gross. Same with sweet potatoes. Sweet potato fries are an abomination. 🤢
@@sunnijo Sweet potatoes are far sweeter, and have that unpleasant texture as well. I don’t generally mind carrots (except for cold boiled carrots), but I once had the misfortune of being served honey-glazed carrots with a savoury dish.
I could imagine this concept evolved from being an important meeting (gille-grød) over a bowl of porridge where divide the plunder was the topic, to being something like a really good stew with a twist.
I’m so glad you left Disney to do this. I tried the Raton bread and I love it and so do my roommates. I love learning about the history of the times. When I turned on the I Quit video, my heart sunk, thinking you were going back to your regular job. I appreciate that it was a hard, bittersweet decision, but I am looking forward to your future endeavors! You rock!
I would absolutely LOVE to see recipes from old Spanish and especially Mexican cookbooks.... I absolutely adored the Mesoamerican recipes you've done recently, it would be awesome to see more of that particularly ones that are not yet translated!
It reminds me of Chicken Korma. Entertaining as ever and congratulations for deservedly being on the verge of 700k* subscribers. The feeling a little more royal made me laugh as in the past Max has been described rightfully looking like a Disney prince. *Just a day later and Max has passed that figure. How encouraging that when so much trash gets high ratings, so many people enjoy this entertaining and informative channel.
I also love those old book titles, but there was a practical reason for them. There were no blurbs or other ways to advertise the content of the books to a potential reader, except in the title. So the editors would put everything, from the content, to the intended audience to the reasons why this book might be usefull to you into the title. Only in the 19th century was there a shift towards the shorter titles we know today.
The fact that you are TRYING to learn another language goes far with native speakers. I went ALONE at age 19, to GERMANY, after studying German for only 3 yrs to try it out! I could not get out of the airport Kontrolle. But after 3 weeks, * Chef’s Kiss*
I dunno that you could really get away with that nowadays so much, unless you intentionally went to less metropolitan areas. Everywhere I went people just caught on that I spoke English and spoke to me in English. Didn't get to use my German like, almost at all. Touristy areas and stuff, but still.
I'm the cook for a medieval LARP. Your channel is an absolute godsent as I need to make food that is at least somewhat period. And the fact you make them and try them helps a lot. (Let's just say a few things that make you almost do a spittake, didnt get made)
You can see how passionate and happy this makes him 👏🏾👏🏾👏🏾 perfect video to end the day! Thank you for all your hard work (and the brilliant mind behind the camera)
I'll try it out tomorrow, but first let me get the necessary ingredients first. Good luck with your progress on the language of almost 500 million speakers! As a linguist I could give you a few tips on learning Spanish: - try to build a vocabulary as large as much possible by also relying on your implicit knowledge of other languages, such as Latin, Italian or French, although the correspondences of certain basic Spanish words may not be immediately evident, due to certain phonological processes within Spanish, notably - the frequent change of older f- into Spanish h- as in *hambre* (from Latin famina, cf. English famine), *hablar* (from Latin fabulare), *hacer* (from Latin facere, cf. French faire, English fact) - the simplification of older cl-, pl- into ll- as in *llamar* (from Latin clamare, cf. English claim, French, re-clamer), *lluvia* (from Latin pluvia, cf. French pluie) - the simplification of older -ct- as in *hecho* (from Latin factus), *dicho* (from Latin dictus, cf. Engl. diction). I hope they help you to remember those basic words a little faster. Jose will no doubt keep you updated on which (Mexican) words are *chidos* and which ones are *pinche* 😁.
“I can taste the rose, it’s there. If I didn’t know it was there I might not taste it but you can taste it”
He did it boys he’s tasting the history.
A rose by any other name would smell as sweet, but a rose by no name would not smell at all.
If a rose bloomed in the forest and no one was there to smell it, would it serve forth a scent?
"Wait, Rose!" - Waitrose.
THE SLEEPER HAS AWAKENED
@@agustinberthet3073 I've got a message for you... and you're not going to like it.
"Soon to be in-laws...."
Max congratulations!!!
Thank you 😊
Was looking for this comment, big ups!
Hell yeah, congrats!
Congrats!!
I’m late but I still congratulate!
It's cost an entire manor? So you could say it's their *house* recipe.
Nice
🥁
Winning comment
@@TastingHistory Thanks :)
Oh well played.
"I'm gonna eat all of it." is in my opinion the highest compliment someone can say to the cook. "It looks nice." or "It smells really good." are cheap words. "Can i have second helping?" comes straight from heart (or rather stomach LOL).
The reason I love cooking was expressed perfectly in, of all places, an anime. In Blue Exorcist, one of the characters says "cooking's all about seeing people happy over something you made for them. If someone likes my food, it makes me happy. That's why I love to cook, and every time I do it, I want to make something even better!" I literally stood up and shouted "EXACTLY!"
When I cook for myself, I'm really just trying to find the next thing to cook for my friends and family, so I put my heart and soul into every new recipe, and I'm always trying to get better.
If you ever go to China or Taiwan and try to say to the cook your chou tofu smells nice😂. The cook will know you really like him/her
As that old mama chef once proudly boasted, "I fed Chef Ramsey, and he licked the plate clean!"
He also went out of his way to find who made that bread pudding. He wants more.
can i put it in my ass? that's the highest compliment
All these serjeanty things sounds like an old-timey entourage: "Yeah, and give my boy here a house for helping me hold up my sceptre."
A house he won't really be able to live in since he has to follow the king around to hold his sceptre.
@@generalrubbish9513 The real perk is the revenue from the manor holdings. Of course the king also takes a little bit of tax from your tax, but whatever.
@@Orinslayer bequest essay y
@@generalrubbish9513 The other option would be a "pension," i.e. a guaranteed cash income (usually not lots, but a fifty-pound pension when cost of a working-class living was only about 60 shillings a year) would leave a fellow in reasonably good stead, that was enough to maintain a townhouse and feed a family and staff with a bit left over for cards or dice.
That scepter WAS pretty heavy and it was believed that the monarch dropping said scepter during the coronation foretold a bad reign.
Imagine how much pressure the servers must have been under. Like, the stew you’re holding is worth a literal estate. You spilled a little? You owe us a stable. Oh, a hair fell into that bowl? Guess who’s paying us back for the orchards!
🤣
Lord help you if you crack the bowl...
I'm just imagining when the people try to send it back because they didn't like it, but it was half empty already.
@@AxxLAfriku yes
@@AxxLAfriku I think stumpfsinnig is the word I’d choose for you. Or spammy. Or troll.
Old English manuscripts are just like Japanese light novel - Suppose a Guy Got Paid a whole Manor to Cook a Bowl of Stew
A thousand bowls of stew: residence disaster of an unemployed cook and the frantic demon wolf of the manor's caprice Zero.
It would be fun telling a bunch of grizzled, pissed off Norman knights that you'll be taking their daughters for a harem and not paying them for it.
I'd watch that anime, ngl
I Died And Got Reincarnated As a Max-Level Dilligrout
@@clevermcgenericname891 I don't know if fun is the word I'd use - the Normans were pretty dang scary!
I'm starting to think Max should add a drop of liquid smoke to most things because they would've been made over fires and coals. So that stew probably DID taste a lot like bbq, especially with the smoke from being cooked in fire for a whole hour.
This indeed.
Well thought
No they won't taste like charcoal or anything. Imo stews are better cooked in open fires. They taste so different like the flavours are enhanced.
@@maosama3695 Having gone camping a lot with the Scouts as a kid, the only thing I enjoyed was the cooking, heh. I think I got my Cubs Cookery badge at 8 or something ridiculous like that, and I got forced to go to some ghastly campsite in the arse-end of nowhere and I basically made a bargain with the leaders that I'd cook all the food if they'd look the other way whilst the sportsball crap was happening, heh. And that, mah fren, is how I learnt at the age of 12-plus-1 that you can indeed cook a decent approximation of Cassoulet in a cauldron over a bonfire. ^^
Y'know, I fucking hated it at the time, but thinking back, I wouldn't be who I was today without that stuff.
*looks at the Billy bookcase to his right which is entirely filled with 8 shelves of cookbooks*
But, yeah... Anyway... Even though it's wood and not charcoal, it does make a difference to the flavour, so a single drop of liquid smoke probably would make the difference.
And that's my Ted Talk, thanks for listening. ^^
If the pot was covered, the smoke wouldn't get into it.
King: Give this man a manor and a Chalith for his wine!
Knight: Why?
King: He made my tummy happy.
This is such a cute comment 🥰
Chicken and white wine thicken with ground almonds in other words
"It names off everyone that comes into the hall and there are a LOT of people in that hall.." is the medieval equivalent of recipe bloggers going on and on about nonsense before getting to the damn recipe xD
Oh my gosh, you are rright! Am I the only one who absolutely hates that, the entire diary entry for the week before I see the recipe:( the only extra monologue acceptable is when they explain in detail how to prepare the recipe. Not about how your mom's dog liked the leftovers so much you had to tell the story with background pretext about every member of your family and extended family.
Long form content improves SEO. The algorithms filter duplicate content and since recipes are by nature very similar additional content improves search optimization as it makes it appear more original and I guess by some narrow definitions it does just that.
The algorithms are also developed to assume that more content on a page means better. More is better. Sounds like society in general.
Anyway, as usual, idiotic annoyances can be traced back to capitalism which has become nearly inseparable from social media, the sense of self, and technological developments.
We have created and nurtured this dire, sickly sow from whose sweaty teats we now so readily suckle. We all share the blame by various degrees.
They do that for the search engines, otherwise you wouldn't even be able to find their recipes
People are still people and will always be people.
@@label_me Eh... it's also a free personal blog. People tend to get chatty when there's no reason to self-edit. A lot of people are also trying to serve lifestyle brand with their content.
Imagine your entire job being to hold the king’s towel. Imagine how embarrassing it would be to get fired for doing it wrong.
The one time you really need to blow your nose...
You had one job, ONE JOB!!! - wife screaming at husband that just got fired as the King's Towel holder (probably)
I'm talented person, i would lose that job xD
imagine your entire job being to wipe the king's ass. Imagine how embarrassing it would be to get fired for doing it wrong.
@@davefried "quickly, young one... Front to back, or back to front? Your alacrity at recognizing the importance of getting this correct will feed you well, and likely save your neck from the headsman's block..."
If Mrs. Crocombe has taught us anything, it is that Victorian recipes almost always included hard liquor and/or cucumbers. Also, sometimes they decorated their food with feet.
Oh, man. That pigeon pie topping almost did me in.
In England most meals still involve hard liquor 😂😂
Mmmm, feet.
So true 🤣
Also, your comment made me think about a collab between the channels. Wouldn't that be awesome?
We do not speak about *the feet*
Adding this to my growing list of “i need to make this” list.
Pretty sure this whole channel makes my list.
@@michykeys haha true
@@michykeys But not the Roman snails.
@Gerald Berdynski i felt reminded of some dishes i had at indian restaurants (e.g. chicken badam pasanda)
Mine too
Max, I really have to thank you. I've just finished eating Dillegrout or Bardolf and it is absolutely wonderful. Once again, you present us with flavours we might never have experienced had it not been for your channel and your hard work.
On a serious note, it's becoming more and more obvious that we live in a diminished age where we are offered an extremely restricted range of foods and tastes which suits the food producers and manufacturers but leaves us blind to the possibilities that food can offer.
Thank you so very much Max, you widen our palettes and show us dishes we would otherwise never have known about.
"we live in a diminished age where we are offered an extremely restricted range of foods and tastes" I have never heard a bigger load of bollocks. We live in a golden age of cookery, facilitated by the internet and the free and open global exchange of food information. And UA-cam shows like Max's. 50 years ago you would never even have heard of this dish. You would have been eating meatloaf.
many of the items that leave the shelves are due to not being bought. for example you used to be able to buy malt powder in any grocery store and now you have to order it online.
you wouldn't have had access to 1/1000th if the products we not have available in earlier eras. You wouldn't even know what a pineapple is
Even barring modern supply lines you wouldn't have access to this food because you would be a filthy peasant.
Bruh do u live under a rock or something. There is so much choice now you could eat a different dish every single day of your life and never run out. Almost anyone especially in developed countries in the world with access to internet can get ingredients nontypical to your culture. Which opens up hundreds more potential dishes. Tf u talkin bout
The painting of a monk sneaking a drink has got to be my favorite medieval painting 🍷
The dairy industry in the U.S. tried to bar nut milk companies from using the term "milk" in their product descriptions. Well, there it is in Middle English.
Nut milk just sounds better then nut juice
@@debramandich1462 But not *much* better.
In Germany they don't get to officially call it milk either, instead they sell "Mandelgetränk" or "Mandeldrink" (Getränk and drink have the same meaning), same goes for oat milk, soya milk, etc
@@vickiekostecki at this point calling it nut milk is false advertising. Jack Whitehall the british stand up comedian even made a bit about this very topic
In Italy too, you can't officially say "soy milk" or "almond milk", but rather "soy-based beverage" and so on. Maybe it's just a thing that has happened, to ban vegetable-based milk to be called milk?
I so cracked up at Max trying to describe the presence of the rosewater. As my mother would have said: "it walked through on stilts", so Max has my permission to use that phrase in the future for a seasoning that is so very subtle.
"it walked through on stilts", meaning it had a very small footprint, but boy did everyone notice it going through?
That's a fabulous phrase.
I like that, lol! My mother's version was 'showing it the pot'
@@HilaryB. Interesting. My own mother would say "It has been next to the pot" if something was advertised as having a certain ingredient but said ingredient wasn't noticeable. Soup with salmon where you didn't taste nor spot the salmon? "Yeah, a salmon was sitting next to the pot for a few minutes".
I will "blow it a kiss" of rosewater.
Very sad there's no mention of Roland the Farter, who was given the manor at Heminstone in exchange for performing one jump one whistle and one fart, every christmas for Henry II
You made me look. "Unum saltum et siffletum et unum bumbulum"
You made my day, thank you!
Hmmm... If I came to the rental office every Christmas (dressed in some costume, if necessary) and entertained by jumping, whistling and farting, maybe the landlord would waive my rent for a year. Probably better not to ask.
@@MsLeenite if I could I'd make it so landlords could only be paid in farts
A better world by miles
Lol WHAT?! A leap, a tweet, and a toot?! You've GOT to be KIDDING ME! 🤣😂
That bite of that and the expression, it's like _why TF did they stop serving this again?_
I started watching this while my big orange cat son Cheddar was in the room, and it would appear he is a big fan of Max's voice! He was glued to the screen the whole time!
"Soon to be in laws" congratulations I love your partners collection he's working harder than Ash at this point
He really is!
Some fool on another channel was saying they already got married and I was like, wait, what? Glad I was right. Yes, I'm petty like that.
We demand a whole series about the menu!
Congratulations
Ahaha, about 300 down, 600 to go?
My grandmother had a fruitcake recipe that had rosewater as an ingredient and she could always tell when someone left it out. You can taste when it's missing.
It's true about rosewater.
You can taste it was missing rose water.... but did you miss the rosewater?
@@puppy3908 personally, I missed it. My sister wasn't much of a fan. Said it made the cake taste "soapy". She was 12 at the time. Fast forward about 10 years and Sis is getting married, insisted on this recipe for the wedding cake and insisted it have rosewater or "it wouldn't taste like Grandma's ".
Tried rosewater for the first time in some Turkish delight it tasted how my grandma smells it was horrible.
I've had it in some dessert. It is ok, but bit of an acquired taste, I guess.
I am interested how mace, cloves, ginger etc came to Europe back then. Maybe an episode on spice trade both overseas and the silk road?
Crusades, crusades!
@@TonyAlmeida610 not just crusades. The trade with the East, the Silk Road, was buoyant for centuries, specially in cities like Venice. Things like Rhubarb, cinnamon and peaches... came through the SR trade, while yes, some citric fruits, rice and chickpeas... came through the Christian settlements on the Middle East area.
Of course, a lot of mix up would be had, as Mediterranean traders moved goods between ports and Silk Road routes were more diverse.
Ginger was there already; it grows in England. So were the related spices greater and lesser galangale (like pandas, the adjectives refer to the sizes not the qualities), which today are mostly used in SE asia. That's where we get things like gingerbread.
Also, in addition to what Nikki says, Arab influence came from Spain (usually via France). If you compare mincemeat (originally made w/meat, often tongue) with modern Moroccan fruit+meat tagines, that's the idea.
(Small correction to Nikki - rhubarb is a northern plant, grows in England and points north, was common there for a long time.)
@@geckofeet got the Rhubarb fact out of a BBC documentary about the Silk Road, surprised they got something like that wrong, they tend to be quite accurate.
@@Nikki-tx6kh Ah. You're quite right, according to the Wikipedia article which says that the Chinese have been cultivating it for thousands of years (calling it the "great yellow," so they were all color blind) and, although it was known in ancient Europe, supplies didn't become secure until Islamic times. Today it's associated with northern countries (it grows north of the Arctic circle) but that may date only back to the 18th century. It was this extensive northern culture that misled me.
It's funny that the dish associated with British coronations now is Coronation Chicken, a savory-sweet salad of stewed chicken and curry spices. Served with almonds on top a lot too.
"Chalith" to "I gotta goblet" was BEAUTIFUL, Max.
"I got a goblet" just about killed me.
Sweet, spiced, thick stew of almonds and chicken? Who knew the first thing you did when you became king was have a chicken korma?
Seems the English love of curry has a long and Noble history.
(You totally nailed it)
@@siamsasean No.
Korma dates to the 16th century.
This dish, dillegrout, was as early as the 10th.
Who knew Indians loved ENGLISH food so much?
I am simplifying this ofcourse, but the empire that invented korma is younger than this dish.
@@D-Vinko The point isn't which came first, the point is that this flavor profile isn't all that weird.
@@maj8979 ...and then you can pop over to Thailand, where thick sweet sauces of nuts and coconut milk with a bit of curry seasoning are not unknown..."Bathing Rama" or "Swimming Rama" comes to mind.
@@D-Vinko I was thinking it is more like Middle Eastern foods with chicken meat, almonds, ginger, & rosewater & a bit of wine & vinegar, etc...
We still have a version of this in Belgium, it's literal translation is Queen's Snack
One day I want to watch a movie with a historical seeting and see Max entering the scene as the cook.
I would love to see an episode about Congee, a Chinese rice porridge staple, known as Juk in Korea, Kayu in Japan, and by other names throughout the regions of Central and East Asia. It is a favorite food of mine and I would love to know more about its history. Love your channel Max!
It's south Asian too! So cool how universal food is, in Tamil it's Kanjii
It's... it's literally boiled rice.
It cannot possibly be more basic.
You boil rice until it's dissolved. That's it.
@@kok-fh6xm that’s because “congee” comes from the Tamil word. In Chinese it’s “zhou”
@@Alizudo What about…a specific type?
@@Alizudo THere's some super good riffs off of congee, including those involving pork and century egg. Really nice. Would also be a fun excuse to see Tasting History talk about century eggs.
The english: *use spices*
Also the english: yeah this is worth a house
It's just like those items where the cost of shipping is 10x the price of the item. Ginger? Not that expensive. Getting ginger from where it's cultivated to ol' Blighty without it turning into a puddle of festering mould? Yeah, that might cost a house.
F. Magellan did try to circumnavigate the globe in search of Spice Island.
My thoughts exactly
Spices were much more popular (at least among people who could afford them) in medieval cooking. “In medieval Europe, those who could afford to do so would generously season their stews with saffron, cinnamon, cloves and ginger. Sugar was ubiquitous in savory dishes. And haute European cuisine, until the mid-1600s, was defined by its use of complex, contrasting flavors.” - NPR. When spices became more affordable due to colonization and the resulting spice trade and less well off people could afford spices, suddenly the expensive dishes became more about making the existing flavors more pronounced instead of using spices. Then that filtered down to the rest of society. The death of spiced food in England was the rich having to do the opposite of everyone else as usual. 🙄
The NPR article: www.npr.org/sections/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking
@@JeantheSecond the thing that really killed spices in english food was the 2 world wars which meant that our imports and exports were completely stifled and people had to make do with what they could grow in their gardens or get locally. Barely any spices are native to the uk so the food got blander and blander. Before that there were spiced items such as the famous coronation chicken made for Queen Victoria, meat pies with plenty of herbs, fruit puddings with cinnamon and cloves etc.
I always enjoy these, but the ones where Max actually enjoys the food he's just spent so much time researching and cooking are particularly special.
You should do more 'on this day' kind of stuff. With all the holidays and significant events in world history, you'll never run out of ideas for videos.
I love it! I'm a retired executive chef and I always loved researching recipes. My son turned me on to the channel. Ive been binge watching for 2 days 👍👍
[in Spanish] "want more beer?"
Max] "Don't mind if I doooo!"
That was golden!
I was watching cooking shows since Julia Childs and the "The Frugal Gourmet" and I must say, I think I've never enjoyed watching someone react to a Dish more that Max Miler. Whether its a good or bad dish, one might say he wears his food emotions on his sleeve.
The Succinct format of his channel makes for the highest level of internet viewing.
Informative and Entertaining.
Didn't think anyone else remembered Jeff Smith - in many ways he was responsible for my interest in food and probably for starting me on the cooking journey. Even though I haven't had anyone to regularly cook for now for 20 years, I still make meals for myself from fresh most nights and then a big pot or dish of something on weekends that will keep for the week ahead. A simple joy, but satisfying.
@@joeseeking3572 I was born in 1980. I grew up on PBS not youtube. The "Fruge" was must see TV for us, especially "Pa" (Dad), who still loves to get adventurous in cooking.
I also loved the "Louisiana cooker" That crazy Cajun was so entertaining, even when you couldn't understand him.
But Jeff was best.
He opened up the world for us long before the food network. Thanks Joe, for sharing the memory with me.
@@quistan2 Justin Wilson was probably the crazy Cajun "Louisiana cooker" you mentioned ("I'm glad for you to see me, I Gua-ron-tee!"). You can find some of his show here: ua-cam.com/channels/h71pkPbg3DuD03jaxGqK8A.html A bunch of Frugal Gourmet episodes can be found here too (for those looking for them, as they're next to nonexistent elsewhere online): ua-cam.com/channels/dBpCJS58JrAC-zy3DvANxA.html
@@VladamireD Yes Vlad, "I Gua-ron-tee!" was indeed his tag line.
I will check out your links. I've not found any complete episodes with him.
And I'd love to watch some fruge episodes and reminisce.
One of my favorite things about your channel is how detailed your descriptions are when you taste the food. Especially because so much of what you make has very different flavor profiles compared with modern cuisine, I love that you don't just tell us if it's good or bad, and you don't give simple descriptions. You ramble a bit and think out loud about what's happening in your mouth after you taste it, and you've made me cook more random stuff than any other historical cooking channel. I just yelled into the other room, "Get excited, we're making medieval rose barbecue!" and it's reached the point where the only reaction was, "Barbecued WHAT though?"
As a history nerd let me give my opinion on the coronation riot.
So its because the guards were French that they mistook the very English cheering for a riot (plus if you just win a bloody Crusade you hardly expect your new subjects to cheer)
As for burning down the houses it was quite possibly a way for william to discreetly replace some of the richer residents of london with french (whom william trusted alot more)
also these were guards with very very sharp swords not batons so their ability to quell a riot without alot of bloodshed would be limited which is why they directed efforts to buildings instead, a house can be rebuilt a person cant...
When it comes to the Norman idea of riot control - let me direct you to the Harrying of the North, which left it a smoking ruin for a generation. Less lethal wasn't really a "thing" for them.
@@andyleighton6969 to be fair though its the north, could anyone really tell the difference?
-southerner
120g blanched almonds
710ml vernage sweet white wine
1 1/2 kg chicken breast
50g sugar
1/4 teaspoon clove
1/2 teaspoon mace
35g 1/4 cup pine nuts
1/2 teaspoon dried ginger
1/8 cup 30ml white wine venegar
1 tea spoon rose water
1/2 tea spoon ground ginger
The use of the Bayeux Tapestry ( embroidery) in this video was such a welcome sight.
May favorite history as well !
My family was one of the groups that were granted lands. They changed their name to Constable because thats what the family did for generation's
I'm probably related to blount, who wrote about said inhabitants of manors by way of the blunt family.
I have a friend with that name! That's so cool! I love finding out origins of names.
Have you still got the land, or do you know where it is? My family has a castle in Scotland. Well, more accurately we have what remains of a castle after James IV blew it to smithereens with Mons Meg in 1489.
@@Oberon4278 My oldest sister went to England and visited one of the family estates. Burton Constable Hall. That one is in Yorkshire. I am also related to a knight named Sir Marmaduke Constable. Senior and Jr.
@@Oberon4278 If you come to the U.S. There is a town called Constable New York. I am related to that family also. We came to America during the French Indian war. British military surgeon ended up getting a land grant to sell parts of the Adirondack mountains.
I like that you show how it's written in middle english. It's a bit of a trip to realize how much english has evolved over time. Also, honestly I would take dillegrout over any of the weird gelatin things from the Victorian era, can't wait to see you do that in the future XD
I still think it’s funny these recipes have almond milk-I mean almonde mylk. Some people these days get into a tizzy about milk alternatives gaining popularity and being called milk. Meanwhile medieval Europeans were like “looks like milk. If it’s good enough for Friday, it’s good enough for me.”
Almond milk was the UHT milk-in-a-box of the Medieval period. Cows just didn't supply milk all year around, cheese was one attempt to store milk out of season (late autumn thru to early spring). The raw almonds stored reasonably well if kept in a vermin proof container, grinding & pounding was pretty standard and didn't require special equipment, just add liquid to the powder and strain thru a (reuseable) cloth. So almond milk was a common ingredient or substitute for animal product free religious celebrations like Lent.
Almonds are killing the bees.
@Iamnotalungfish Almond milk is milk
@⌘ Hyperborean Bard ⌘ Yes, so dumb of them to have an amazing variety of foods that have been lost to time, as we've lost the reliance upon the weather, seasons, and locality. Yet those poor medievals barely had any nutrients without animal milk!
(For the record, I personally do prefer animal milk, but to say that medieval people and almond milk were/is dumb is just...well, a dumb take. They may not have understood nutrients as we do, but they knew plenty of sources for the things they needed to be healthy. And given that our brains need healthy fats, and medieval diets had more of such compared to modern low/no-fat obsessed culture, well...)
🤣😂
The combination of chicken and spices considered "sweet" is still common in the North African cuisine. In many Moroccan bakeries I can get a pastry stuffed with chicken and cinnamon and powdered sugar on top.
For a European it sounds weird at first, but it is absolutely yummy!
I love touches of sweet in savory, like raisins in curry or pineapple on pizza
@@annacostello5181 Disagree on raisins but I get you. Ian team pineapple aswell.
You should look up the origins of English mince pies. Even now proper mincemeat pie filling contains suet
Yes, this did remind me of the filling for bastella. Very North African ingredients.
@@redvelvetshoes suet is just fat it doesn’t taste savory just like lard doesn’t
My lovely wife made this for me yesterday, and it was really nice. The first and most persistent taste is sweet, but every ingredient in there takes its turn parading by your taste buds. When I imagine rich people eating small servings of soup in big bowls, this is what they should be eating.
You ought to sell merch with medeival-esque text saying "Serve it Forth". Tshirts, maybe hats, but especially aprons or chef's uniform style shirts. The ones on your merch store as is don't have enough of a fancy medieval feel to them.
aprons for sure.
You looked very royal when you said " Get me the chicken tenders, please." I'm still chuckling.
I'm still cluckaling
When you, still absorbed by working tasks*, forget it's Tuesday and then receive the notification of a new upload on TH: a pure, simple moment of happiness. (* it's 5PM, or 17:00, here in Italy when videos get uploaded). Thanks Max for the uncompromising quality of your work. The way in which you weave together food, history, puns and sensible sponsoring is impressive. I'm so glad to be, although with my limited means, a patron.
“There is no consistency with this”
Welcome to the English language
Max, I love everything about your show: the recipes, the history, the running jokes, and the entertaining commentary, and especially returning bedight to daily usage. So happy for your success!!
Next language goal(s): Either Italian or Polish so Max can make a perfect pizza pasta and/or launch a dish of kielbasa and cabbage into space.
Hey and don't forget the kompot
M8, if you come up with Polish, WHERE is the Bigos? THE PIEROGI?
What would a Polish astronaut get as their bonus food, do you think? While there haven’t been any so far, ESA have just opened for astronaut applications, and Poland is a member state, so there could be a Polish astronaut candidate by the end of next year.
@@ragnkja The comment I made was a reference to "POLEN CAN INTO SPACE" an inside joke among Poles and mapmakers on the internet.
@@ragnkja Good question... Bigos would be out of question. My guess would be something liquid (no, not wodka xD ), red beet soup for example.
Since it might help with the etymology of this dish, I though I should point out that "gröt" is the swedish word for porrige! Very similar!
I kept thinking of that
I know the name "Bardolf" because he's one of Sir Falstaff's retinue in those Shakespeare plays where Falstaff features (The Henry !V and Henry V plays, and Merry Wives of Windsor). Now, Falstaff was famous for being overly fond of food and wine. So now, I'm wondering if Shakespeare deliberately named the character after this stew...
Pretty much everything Shakespeare did (especially in naming characters) was 100% intentional.
"I have a goblet." It's those little moments that absolutely slay me, lol.
4:50 that cheeky look to see if there's anyone watching
Funny how "Vernage" sounds a lot like "vernaccia", which refers both to a vine grape and some particular wines made with it. Now, vernaccia grapes can white or red, just like the wine they produce. Coming from the Marche region, I grew up knowing mostly of the "Vernaccia di Serrapetrona", which is a ruby spumante (fizzly wine) known to be dry and sweet which is great for dried pastry or whatever berry-based pastry you can have.
During November the winemakers open their cellars because, if I remember correctly, it's an important process for the wine to become what it is. During this period, before covid was a thing, one could tour the cellars and have lots of free tastes of the different Vernaccia wines, most of the people ended up tipsy or completely drunk.
According to the Oracle of Wiki, that's just what vernage is. While most vernaccia these days is finished dry, there's one from, I think, Sardinia, that's sweet.
I'm amazed that you can actually come up with a recipe from these writings. There is very little in actual recipes here! You are amazing, Max!
Could you do a video on the history of saffron? Saffron pirates were a real thing and it is so fascinating!
Oh that would be fun!
To this day it is the most expensive food on the world, and just the small amount of its history I know is fascinating. I'm betting a whole episode could be worked out of it.
Was grown in UK for a very long time in I think Saffron Walden not sure if that is correct spelling
@@marleneclough3173 You are correct and it is still grown there. The best saffron you can buy is from Saffron Walden, because of the soil quality, and it was our most expensive and sought after export before the upper class, in their snobbery, decided they wanted Spanish saffron to gloat about it being imported. Nothing much has changed, really.
i think a lot of youtubers could advertise their channels as "for the diversion of some, and instruction of others"
The picture at 0:32 always gets me. Wtf my man put in them cakes? lol
Max coming in hot with the smooth sponsorship transitions. Also, how timely! Been looking for good language apps recently. Thanks Max! 💐
Does anyone else remember how dilligrout was used as a password in the sixth Harry Potter book? I never thought about what it meant before.
Yes!!!
oooh, I've only read them in Swedish so I just thought it was a silly made up word!
I knew I'd heard the word before!!!
Addington Manor is in Surrey, and afaik, Little Winging is also in Surrey. Maybe that's the connection.
Also all of the wizards on the chocolate frog cards were actually real alchemists, including Nicolas Flamel.
Max, I very much appreciate your dedication to speaking precisely Ye Olde Text and your Spanish will do you proud. And, I might add, your descriptions of the taste of the dish are improving, becoming more illustrative and engaging. Bravo. One suggestion/request: when down filming the ingredients and vessel usage, kindly consider adding a side lamp with a gobo (a white kerchief draped over a canted wide face torch, for instance), for when the ingredient is the same color as the vessel, I can't see it. At all.
_(Yes, just about. 👨🦯 )_
Thanks gents.
I LOVE how you match the music with the time and place of the history you share! Thank you for this detail!
5:50 the old english root for "amidst" is the same for German "mit" meaning "with." That usage is present here in Middle English in the form of "midst" being used as a verb instead of a noun within a phrase, like we do with "in the midst of." It's very cool that the word persists to this day in multiple languages descended from pre-Norman groups.
Only now did I realize Max uses the same transitional music with Caitlin's Iconic Corpse XD
Now THAT would be a Collab of Awesomeness. Maybe they could explore the history of traditional dishes served at wakes, funerals and other death-related events, and the traditions related to making/serving/eating them? It'd be an easy month's worth of videos for both channels, and a super educational crossover that both communities would 'hell yes' over.
@Tasting History with Max Miller Please consider making this happen.
@@sonipitts holy shit, i need this
@@cerberaodollam right?!?
Yes! This👆🏼oh it’d be wonderful!!
Another sponsorship! Love that for a full-time UA-camr! Well done, Max!
Thank you 😊
Just reading the title makes me think of that bible story of the two brothers, the older foolishly selling his birthright (aka inheritance) to his younger brother for a bowl of lentil soup. Must’ve been hungry
Hadn’t thought of that, but yes! Totally.
That was my first thought too. "Jacob's red stew??"
Not gonna lie, can't relate. Probably because I'm not particularily fond of lentils, though.
Believe it or not a lot of the shitty things that happen today world wide have their roots or justification in that particular story of Esau and Jacob. For more information ask a rabbi. Preferably a Chabad-Lubavitch one.
@@max60607 There's always a justification, because the human mind is extremely adept at rationalising. Where it comes from isn't the solution, the solution is to avoid doing it yourself.
Is that the Bayeux Tapestry that I’m seeing clips of? Ah, I love needlework as much as I love cooking as much as I love history as much as I love Tasting History with Max Miller! You are a great teacher! Looking forward eagerly to your cookbook.
I would love a walk through of Max's books! I just want to listen to him nerd out over them.
And his apparent wine collection? And his plushie collection? Just talk about things he loves and gets excited about. It's be just a delightful experience
As a Spaniard, im supidly proud of you learning spanish ! Hope you have fun an enjoy your stay !
So it's Coronation Chicken v1.0
Yes!!!
It totally is! Hmmm I wonder if that’s where the name came from.
The vessel with the pestle has the pellet with the poison. The chalice from the palace has the brew that is true.
I was waiting for that!
It kind of sounds like whenever he felt mildly inconvenienced, he would just declare that whatever annoyed him was now someone's job. Just have a person there at all times to do this for me, for I grow weary with lifting the royal arm. Oh and, give them a manor.
You impress me like no other!! I can always "smell" whatever cuisine you are making, but I am most impacted by your obvious love of history, and thereby the time and energy spent on searching for olde 😉 recipes, their histories, and the combinations therein! Researching definitions of unfamiliar words in said recipes, and learning their pronunciations must take a great deal of your time! Thank you for ALL you do for us!
Hooray! Tuesday used to be the worst day of the week and now it’s the best!
Awww thanks!
I don't if it is related to "Vernage" but to this day in Tuscany and Lazio in Italia Vernaccia is a traditional white wine. It comes with a latin motto pronounced by an archbishop when he first drank it and discovered how good it was: "Est! Est! Est!"
That’s the thought. They think it’s the same grape, though allowed to sweeten more than modern Vernaccia.
After his coronation, William the Conquerer's first new edict was to ban indigenous string ensembles above a certain size from performing in public. When he was asked why by his advisors he blushed and replied, "Too much Saxon Violins."
This is my favorite comment.
This man is gold. Who knew history and amazing food could create such wholesome content
I live near Arundel, where this manuscript comes from (the manor of addington is halfway between Arundel and Gatwick), home to the Fitzalan-Howards, Dukes of Norfolk, the heirs to one of William's lead generals, oldest of the Catholic families of England, owners of much of London.
The best part of my week right here, right now. Thank you so much for your amazing dedication to making fun and educational dishes ❤
Max this is so great. I appreciate the complete history, the notes, the comments and your reaction to the food you’ve prepared. I’m grateful for your work and excited for your future! Oh and congrats on the up and coming nuptials! ❤️
This dish sounds like a fireworks show of flavors in the mouth. Like a fireworks show when they accidentally light all of them at once.
I laughed way to hard at that lol🤣
Me too
When drunk uncle Tommy throws his still glowing cigar butt over his shoulder
Even your sponsored content is good! I love that you're learning the language of your fiance's family. Such a sweet gesture :)
Kevin spilling the pot of chili never fails to make me laugh
One of the greatest moments of the show
And I still feel Kevin's pain, poor guy.
Yeah, I can't laugh about that.
@@TastingHistory Also one of the most cringe-inducing moments, to be honest. Kind of a mixed bag.
I did similar last night. Was roasting carrot coins and the pan got stuck and the whole lot was lost!
I tried the soup, and while good it was too weird for me. I just can’t mix savory with sweet. 🙅🏽♂️
My uncle used to be like that to the extreme: according to him, carrots were too sweet for dinner.
Picky picky.
@@ragnkja I feel that. Raw carrots are fine, but cooked carrots don’t work as a savory dish to me. They’re sickly sweet, and adding salt or savory spices makes them even more gross. Same with sweet potatoes. Sweet potato fries are an abomination. 🤢
@@sunnijo
Sweet potatoes are far sweeter, and have that unpleasant texture as well. I don’t generally mind carrots (except for cold boiled carrots), but I once had the misfortune of being served honey-glazed carrots with a savoury dish.
I could imagine this concept evolved from being an important meeting (gille-grød) over a bowl of porridge where divide the plunder was the topic, to being something like a really good stew with a twist.
I’m so glad you left Disney to do this. I tried the Raton bread and I love it and so do my roommates. I love learning about the history of the times. When I turned on the I Quit video, my heart sunk, thinking you were going back to your regular job. I appreciate that it was a hard, bittersweet decision, but I am looking forward to your future endeavors! You rock!
Made this for my folks, it was fantastic. Thanks for making this video!
I think Ron used this as a Fat Lady password in HP and the Half Blood Prince.
I would absolutely LOVE to see recipes from old Spanish and especially Mexican cookbooks.... I absolutely adored the Mesoamerican recipes you've done recently, it would be awesome to see more of that particularly ones that are not yet translated!
It reminds me of Chicken Korma. Entertaining as ever and congratulations for deservedly being on the verge of 700k* subscribers. The feeling a little more royal made me laugh as in the past Max has been described rightfully looking like a Disney prince.
*Just a day later and Max has passed that figure. How encouraging that when so much trash gets high ratings, so many people enjoy this entertaining and informative channel.
I love seeing the old spelling in these recipes! It is one of my favorite things about this channel.
I also love those old book titles, but there was a practical reason for them. There were no blurbs or other ways to advertise the content of the books to a potential reader, except in the title. So the editors would put everything, from the content, to the intended audience to the reasons why this book might be usefull to you into the title. Only in the 19th century was there a shift towards the shorter titles we know today.
Max needs a video of just his hair, for 10 mins. That’s so we can all admire the do.
Or a haircut/styling vid. That's softcore porn to my own bf, which eludes me, but whatever.
Nice hairstile, yes, but I would kill for his teeth!
@@albertobenvenuto9314 same tho
Max hair moments
"Tasting History but it's Max's hair being best boi for 10 mins"
The fact that you are TRYING to learn another language goes far with native speakers. I went ALONE at age 19, to GERMANY, after studying German for only 3 yrs to try it out! I could not get out of the airport Kontrolle. But after 3 weeks, * Chef’s Kiss*
I dunno that you could really get away with that nowadays so much, unless you intentionally went to less metropolitan areas. Everywhere I went people just caught on that I spoke English and spoke to me in English. Didn't get to use my German like, almost at all. Touristy areas and stuff, but still.
I've been wanting to learn Spanish. This came just in time. Thanks Max and Babbel.😊
We can learn together!
I'm the cook for a medieval LARP. Your channel is an absolute godsent as I need to make food that is at least somewhat period. And the fact you make them and try them helps a lot. (Let's just say a few things that make you almost do a spittake, didnt get made)
You can see how passionate and happy this makes him 👏🏾👏🏾👏🏾 perfect video to end the day! Thank you for all your hard work (and the brilliant mind behind the camera)
I'll try it out tomorrow, but first let me get the necessary ingredients first.
Good luck with your progress on the language of almost 500 million speakers! As a linguist I could give you a few tips on learning Spanish:
- try to build a vocabulary as large as much possible by also relying on your implicit knowledge of other languages, such as Latin, Italian or French, although the correspondences of certain basic Spanish words may not be immediately evident, due to certain phonological processes within Spanish, notably
- the frequent change of older f- into Spanish h- as in *hambre* (from Latin famina, cf. English famine), *hablar* (from Latin fabulare), *hacer* (from Latin facere, cf. French faire, English fact)
- the simplification of older cl-, pl- into ll- as in *llamar* (from Latin clamare, cf. English claim, French, re-clamer), *lluvia* (from Latin pluvia, cf. French pluie)
- the simplification of older -ct- as in *hecho* (from Latin factus), *dicho* (from Latin dictus, cf. Engl. diction). I hope they help you to remember those basic words a little faster.
Jose will no doubt keep you updated on which (Mexican) words are *chidos* and which ones are *pinche* 😁.