[0:05] good morning
[0:06] or afternoon or evening wherever you
[0:09] are i'm max miller this is tasting
[0:11] history live
[0:13] it's a q a where we're going to be
[0:14] making uh a modern recipe
[0:17] for baked pumpkin donuts which
[0:20] technically
[0:20] technically a lot of people would say
[0:23] aren't even donuts
[0:24] because they're just in the shape of a
[0:25] donut so the reason that i'm i'm doing
[0:27] this a modern recipe a lot of people are
[0:28] like why are you doing a modern recipe
[0:30] is because first of all can everyone
[0:32] hear me
[0:34] i just want to make sure that that i'm
[0:36] able to be heard and not just screaming
[0:37] into the abyss
[0:38] um yes all right so the reason that
[0:42] we're doing a modern recipe was i wanted
[0:43] to do another q a
[0:45] because uh you guys really liked it it
[0:46] seemed and
[0:48] i wanted to kind of cover some of the
[0:51] recipes that i'm never going to be able
[0:53] to do as a full episode
[0:54] there just isn't maybe enough history or
[0:57] there isn't
[0:58] a good recipe that i've found um
[1:01] and it might be something that i really
[1:03] enjoy that i think
[1:04] other people would enjoy but again just
[1:06] isn't going to make for a good episode
[1:07] and
[1:08] my pumpkin donuts that i make every year
[1:11] around this time
[1:12] are are them so but we will be talking a
[1:14] little bit about the history of donuts
[1:16] um and i'll show you how to make this
[1:19] modern version of well it's only modern
[1:22] uh modern version of big pumpkin donuts
[1:25] the nice thing is
[1:26] it's really really easy it's something
[1:27] that everybody likes
[1:30] as long as you like pumpkin um so you
[1:32] know
[1:33] can't go wrong with that if you have
[1:35] questions
[1:37] put them into the comments i know a lot
[1:38] of people have sent me things but put
[1:39] them into the comments we'll get to them
[1:41] as we go through jose is going to be
[1:43] helping me a lot on that
[1:45] um so yeah oh i actually had a question
[1:48] for
[1:48] you all so i think that because i was
[1:51] going to say good morning tasting
[1:52] history
[1:53] fans we're tasting history viewers i
[1:56] think we need a name
[1:57] i think the group of people that watches
[2:00] tasting history needs a name so
[2:02] if you have ideas uh throw them out my
[2:04] creativity
[2:06] is stifled on that all right so the
[2:09] first thing you need to do
[2:10] is to preheat your oven which i've
[2:13] already started preheating
[2:15] so okay yesterday i did a live stream
[2:18] i'm totally going off topic yesterday i
[2:19] did a live stream with
[2:21] john townsend from uh at the nutmeg
[2:24] tavern
[2:25] over on his channel townsends mind blown
[2:27] it was such an amazing
[2:29] experience he's like a hero of mine and
[2:32] a really big influence in just why i got
[2:34] into doing
[2:35] uh to doing this and going on to youtube
[2:38] so we were supposed to do it on friday
[2:40] but they had technical difficulties
[2:42] with their internet so we ended up
[2:43] having to move it to saturday
[2:45] so i've been thinking all right we're
[2:47] not going to have any internet issues no
[2:48] technical difficulties well this morning
[2:51] our internet is working but our ac our
[2:54] air conditioner went out which in a lot
[2:56] of the world right now not a big deal
[2:58] but in in southern california it's still
[3:00] rather warm it's going to be in the
[3:02] upper 80s i think today so
[3:04] i'm now turning on the oven with no ac
[3:07] so pray for me um all right let's go
[3:10] through
[3:11] the ingredients that you will need for
[3:13] your pumpkin donuts
[3:14] these are for the donut portion of the
[3:17] donut
[3:18] so we have one half cup or
[3:21] 100 grams of vegetable oil now
[3:24] you can use other types of oil i use
[3:27] vegetable oil because it doesn't really
[3:29] impart any flavor
[3:30] don't use something like peanut oil
[3:32] don't use
[3:33] um extra virgin olive oil it's going to
[3:36] give a little bit too much flavor
[3:38] but you can use any kind of flavorless
[3:40] oil
[3:41] um eggs three large eggs beaten
[3:47] somewhat sugar just a little bit
[3:51] just one half cups or 300 grams of sugar
[3:53] it's actually a ton of sugar
[3:55] but i like sugar pumpkin now pumpkin
[3:58] usually comes in um
[4:01] cans that the small can here in the us
[4:03] at least is about 425 grams
[4:06] we're not going to use that much but you
[4:08] do want to use canned pumpkin
[4:10] uh fresh pumpkin is wonderful for some
[4:13] things
[4:14] but it actually doesn't have as strong
[4:16] flavor
[4:17] typically as canned pumpkin which is odd
[4:20] it's ready um i am going to be making
[4:23] something very soon that will be on a
[4:25] full episode of tasting history where
[4:26] we'll be using
[4:27] a full pumpkin but for this for time's
[4:30] sake
[4:30] uh we're going to use canned pumpkin
[4:32] puree so we're going to use about 340
[4:35] grams or one and a half cups
[4:37] like i said that's not quite a full can
[4:40] if you end up using a full can it's fine
[4:42] not a big deal but maybe back off the
[4:44] oil a little bit because
[4:45] it will add a lot more liquid to it
[4:49] flour uh two cups or 240 grams of flour
[4:54] and then lots of spices now yesterday so
[4:57] this
[4:57] the first recipe that i ever did for um
[5:00] baked pumpkin donuts came from king
[5:02] arthur flower
[5:03] amazing um but one thing that i
[5:06] definitely always found myself changing
[5:09] is the amount of spices because like
[5:12] john townsend and i were talking about
[5:13] yesterday
[5:14] we like our spices so we i pretty much
[5:17] doubled
[5:18] if not more all the spices that were in
[5:20] the first recipe that i used years ago
[5:22] um this is this is quite a bit different
[5:24] um from that one so
[5:26] we have cinnamon i'm using one teaspoon
[5:29] i would actually maybe even use a little
[5:31] bit more but one teaspoon for this
[5:33] nutmeg uh kudos to john
[5:37] townsend with this nutmeg a half a
[5:39] teaspoon
[5:40] and a half a teaspoon of ground
[5:43] ginger and then we need some salt
[5:48] between one and one and a half teaspoons
[5:50] of salt you can kind of
[5:52] um kind of play with that and then about
[5:55] a t
[5:56] one and a half teaspoons of baking soda
[5:58] uh sorry baking powder one and a half
[6:00] teaspoons of baking powder also
[6:01] all of this should be in the description
[6:04] of the
[6:04] of the video i have all the ingredients
[6:07] all of the procedure
[6:08] everything should be done there so don't
[6:10] be writing it down don't worry about
[6:11] that
[6:12] um so the first thing we're going to do
[6:14] then
[6:16] like i said is a really easy recipe you
[6:18] take
[6:19] all of the ingredients except for the
[6:21] flour and put them into a bowl
[6:23] i'm using a stand mixer you don't have
[6:25] to use a stand mixer you can use
[6:26] whatever you want
[6:27] but we just literally put everything in
[6:30] the bowl
[6:30] so while i'm doing this let's talk about
[6:34] where donuts came from so
[6:37] the first things kind of akin to a donut
[6:41] actually i talk about in one of my
[6:45] favorite episodes a recent episode that
[6:46] i did on um it was called
[6:49] fart support uh farts of portugal
[6:51] portuguese farts
[6:53] which was an elizabethan kind of
[6:55] meatball but
[6:56] i talk about other things including
[6:58] another dish called portuguese farts or
[7:00] none farts or petubitan which is parts
[7:03] of a [ __ ]
[7:04] uh which were essentially
[7:08] early donut holes they were little round
[7:12] balls of dough that were that were deep
[7:15] fried and then
[7:16] usually sugared and they puffed up so
[7:18] they were a little bit like
[7:19] um early balls of dough but our early
[7:22] doughnuts
[7:23] but the first donuts even though they
[7:26] weren't called that were
[7:26] actually called ilikes or oil cakes and
[7:30] they came from
[7:31] the dutch who were because as we all
[7:34] know from there might be giants
[7:36] even old new york was once new amsterdam
[7:39] when the dutch
[7:40] ran new amsterdam which is now manhattan
[7:43] uh they had these
[7:45] early cakes and they were essentially
[7:49] they kind of looked at least in the
[7:50] descriptions they went on pictures but
[7:51] in the descriptions
[7:52] they were big kind of round but
[7:56] flattened on the top um
[7:59] sweet puffed up fried dough so kind
[8:02] kind of looking like a like a jelly
[8:04] doughnut mic today
[8:06] um and then one of the first
[8:09] not the first because there actually is
[8:11] a recipe for them
[8:13] uh i don't have it but we know that it
[8:16] exists
[8:18] from 1800 but soon after in 1809
[8:22] longfellow i'm gonna because i'm going
[8:24] to quote him i need to look
[8:26] uh i don't memorize everything um sorry
[8:28] not long fellow washington irving who
[8:30] did sleepy hollow and he lived in the
[8:31] new york area
[8:33] he wrote sometimes the table was graced
[8:36] with immense
[8:36] apple pies or saucers full of preserved
[8:39] peaches and pears
[8:40] but it was always sure to boast of an
[8:43] enormous dish of balls of sweetened
[8:45] dough
[8:45] fried in hogs fat called
[8:49] doughnuts or ella cakes
[8:52] a delicious kind of cake at presents
[8:54] scarcely known in the city
[8:55] accepting in genuine dutch families
[8:58] so that is the first time that they are
[9:00] called donuts
[9:02] which is pretty cool nut at the point in
[9:05] time was
[9:06] just referred to us a small kind of cake
[9:09] so it had nothing to do with
[9:11] nuts um all right so once everything
[9:15] is in the bowl we just hook it on up
[9:18] here
[9:20] to our wonderful magical kitchen aid
[9:23] stand mixer
[9:25] and we just put the paddle on and then
[9:30] we mix go on low otherwise things will
[9:33] spill out as they just did
[9:35] when i went straight to high um
[9:38] do we have any questions
[9:45] where did my love of history come from
[9:47] is this too loud can we hear
[9:48] it because otherwise we'll just have to
[9:50] pause because it needs to do a work
[9:52] it was about done where did my love of
[9:54] history come from
[9:55] and why and why what
[10:01] where did the love of history come from
[10:02] and how did you know you wanted to do
[10:03] this type of channel
[10:04] where did my love of history come from
[10:06] and how did i know that i wanted to do
[10:07] this type of channel my love of history
[10:09] came from
[10:10] i think it started actually with my
[10:12] grandpa so my grandfather
[10:14] was um was in world war ii
[10:18] uh he was um um
[10:21] like worked in the medical corps um
[10:23] during world war ii
[10:24] and he had all these great stories as a
[10:26] kid of him being in
[10:28] england and france and later germany
[10:31] um that he would tell me and i would
[10:33] just sit there and
[10:34] marvel at these stories that were
[10:38] from a world so foreign to me even
[10:39] though you know it was only 40 years
[10:41] before
[10:42] 50 years before i was a little kid it
[10:45] was so foreign to me
[10:46] but it was also sitting right in front
[10:49] of me and that was where my love of
[10:51] history came from because
[10:54] i loved stories and that's all that
[10:55] history is it's just stories um
[10:57] and why i decided to do this channel
[11:01] i wanted to share stories with people i
[11:04] guess
[11:05] i guess that's a good answer right um so
[11:07] now that we now that everything is mixed
[11:09] it doesn't take very long we're going to
[11:11] put the flower in but just about a
[11:13] third or even half at a time and you can
[11:16] do this by hand
[11:18] it's probably smarter to do it by hand
[11:19] but
[11:21] go slow you do not want to overwork the
[11:24] flower
[11:24] otherwise they're not going to be good
[11:26] so you want to um
[11:30] you want to mix it in you know what
[11:31] actually i am going to do it by hand you
[11:32] want to mix it in until it is
[11:34] just just done
[11:38] just mixed in otherwise they get all
[11:40] chewy
[11:42] and nobody likes a chewy doughnut
[11:45] uh so
[11:48] yeah i had we have a
[11:53] historian's unite thank you daniel
[11:55] fritsch
[11:56] fritch i like that um i appreciate that
[11:59] appreciate the super chat oh i wanted to
[12:02] bring up a lot of people have been
[12:03] asking
[12:04] um when i'm going to have merchandise
[12:07] and the answer hopefully is on tuesday's
[12:10] video
[12:11] uh that's that looks to be one i
[12:14] actually had hoped it would be ready for
[12:15] today but it looks like it'll be ready
[12:17] on tuesday so we'll actually have a
[12:19] merch store up at first it's going to be
[12:21] very limited just stuff with the tasting
[12:23] history logo but i've got some really
[12:25] cool things um garum themed and
[12:28] and butter themed and stuff coming right
[12:30] behind it uh
[12:32] in the next few weeks so definitely keep
[12:34] an eye out
[12:36] for the merch um also i want to thank
[12:40] my patrons from patreon um
[12:44] they've been so supportive and it does
[12:47] provide
[12:48] you know kind of a bit of a stable
[12:50] income to make the videos so i know how
[12:52] much i can spend on
[12:54] ingredients and tools and things like
[12:56] that
[12:57] because as as john in towns and
[13:01] john townsend was saying yesterday
[13:02] youtube is not
[13:04] predictable um you know so uh really
[13:07] appreciate the patrons
[13:09] out there my patrons um yeah
[13:12] so now that we have our like i said it
[13:15] doesn't take very much
[13:16] i don't know if you can see this it's a
[13:17] gorgeous orange color
[13:20] um you pretty much just need to kind of
[13:22] get rid of the lumps and if there are a
[13:24] few lumps that's all right
[13:26] but what you want to make sure is that
[13:27] it's all off of the bottom
[13:29] all the i'm talking about the flour you
[13:30] don't want the flour there on the bottom
[13:35] i did leave a fair amount of baking
[13:37] powder behind
[13:40] it's probably about a sixteenth it
[13:43] actually
[13:44] i don't think it's it's it's not as much
[13:47] as it looks like actually it's because
[13:49] of these wooden things
[13:50] it's probably here i'll get all of it
[13:53] out
[13:54] and it's just enough to go onto my under
[13:57] the tip of my finger
[13:58] that's it we'll toss it in um
[14:05] it's not it doesn't really matter
[14:08] uh as long as you you get to the to the
[14:10] crux of it the thing with baking powder
[14:12] is
[14:13] the older it gets the less potent it is
[14:15] so
[14:16] if if your baking powder is old you
[14:18] should either
[14:19] use a little bit more or go get new
[14:21] baking powder you really should like
[14:22] refresh your baking powder every six to
[14:24] nine months
[14:25] uh once you open it all right so then
[14:29] hillary asked you never showed your
[14:30] samba con video how did that taste
[14:33] my sambuca video so i get this a lot is
[14:36] when i made the [ __ ] cod i didn't taste
[14:38] it on camera and i was talking about
[14:40] this uh yesterday in the live stream
[14:42] on townsends when uh you
[14:46] when i first started the channel i
[14:48] called it tasting history
[14:50] and yet i did not taste the food on
[14:54] camera so i'm a little slow on the
[14:57] uptake but people commented and said
[14:59] why aren't you tasting your food on
[15:00] camera and that made
[15:02] it so starting around i think the fourth
[15:04] or fifth video i started tasting the
[15:06] food on camera which was
[15:07] which was really nice um so
[15:11] it tasted wonderful even even jose liked
[15:13] it and that's saying something because
[15:14] uh it does not like a lot of things that
[15:16] i make
[15:16] um at least the historical things um
[15:19] thank you
[15:20] kevin i'm not going to
[15:24] try to i am going to try to say your
[15:26] last name
[15:27] chuck chukowski uh
[15:32] mike was asking i don't know but thank
[15:35] you very much for the super chat i
[15:36] appreciate it
[15:37] um so yeah sembok wonderful
[15:40] make it um especially it's nice and
[15:42] light it doesn't taste anything like a
[15:43] modern-day cheesecake it's delicious
[15:44] though
[15:45] um but yeah so my early videos i'm not
[15:47] tasting
[15:48] on camera which annoyed a lot of people
[15:51] but i i changed my ways so now at this
[15:55] point
[15:56] you're going to need to uh you can
[15:58] either spray down
[16:00] some donut pans um or or
[16:03] butter them i i butter them and then put
[16:05] some flour in there and then i put them
[16:06] in the freezer for about 10 minutes
[16:08] just to kind of firm up the butter um
[16:11] you need to get
[16:11] the batter into the pans the best way to
[16:15] do this
[16:16] is by piping it in but
[16:19] i'm slow with piping and so we're trying
[16:21] to kind of move things along since i'm
[16:23] baking an entire thing on camera today
[16:25] so
[16:25] i'm going to be a little bit messy and
[16:28] just spoon it into
[16:30] the uh into the pan
[16:34] so you want to get it almost up to the
[16:36] top and then kind of level it off
[16:38] in the meantime
[16:41] we have to wonder how donuts got their
[16:44] holes
[16:45] so the story goes uh that
[16:48] a ship captain named hanson gregory
[16:52] uh in 1847 claimed that his
[16:56] mother used to make his uh crew
[17:00] donuts but remember they didn't have
[17:01] holes at the time
[17:03] well the way the way that she would make
[17:05] them i was kind of mean because he's
[17:06] saying bad things about his mom's
[17:08] cooking but the way that she would make
[17:09] them
[17:09] they weren't quite cooked in the middle
[17:12] and um
[17:13] and he didn't like the raw dough so he
[17:16] would
[17:16] take the top to a tin pepper
[17:21] can like a little tin pepper holder and
[17:23] cut out the center
[17:25] of the donut and 50 years later when
[17:27] giving an interview
[17:28] he tells the story and he is quoted as
[17:30] saying and who knows what he actually
[17:32] sounded like but seeing as he's a
[17:34] ship captain from um from new england
[17:38] i think he sounded a bit like this he
[17:41] said
[17:43] the first donut hole ever seen by mortal
[17:46] eyes
[17:47] were those on his ship um
[17:51] again probably didn't sound like that
[17:53] but in my head he did
[17:55] so like i said this is taking
[17:58] this this is actually going a lot faster
[17:59] than when i pipe them because
[18:01] i'm really slow at piping uh it's
[18:04] actually getting the stuff in the bag
[18:05] that i'm slow at and i tend to make even
[18:06] a bigger mess than i am right now but
[18:09] it is what it is i'm not a professional
[18:11] cook i bet a
[18:12] pastry chef could just pop these out
[18:14] like nobody's dennis
[18:16] um but i'm not a pastry chef andrew
[18:20] benson says
[18:21] he loved the stream yesterday and he's
[18:22] very excited to support her
[18:24] thank you andrew benson and then liz
[18:26] watched your
[18:27] stream yesterday on town stands and said
[18:29] why didn't you say black rat
[18:32] wow black rat
[18:35] okay so the black rat i i was shocked at
[18:38] how many
[18:39] comments and things that i got
[18:42] about the black rat so this was on the
[18:44] episode um
[18:46] the uh indian episode where i cooked
[18:49] from the manuscript
[18:51] and he mentions black rat for a king
[18:54] and people just went crazy wanting me to
[18:56] make this black rat i'm not ever making
[18:58] the black rat
[18:59] but i should have mentioned that
[19:00] yesterday on the channel it totally uh
[19:02] totally slipped my mind because it's
[19:05] gross
[19:06] right i don't know but i guess it would
[19:08] have been perfect to mention when i was
[19:09] talking about things that i'm just never
[19:11] going to make
[19:12] um i thought yesterday was was really
[19:14] interesting he has
[19:17] he has a wonderful take on things you
[19:19] know his channel
[19:20] is is so
[19:24] specific it's 18th century not all but
[19:27] pretty much
[19:27] all american um i actually got one of
[19:31] his
[19:31] books where he cooked from a spanish
[19:33] cookbook which was pretty cool
[19:35] um i think it was spanish new world but
[19:38] uh
[19:39] you know it's it was just so much fun to
[19:41] chat with him and i hope
[19:42] i hope that i get to to do it again
[19:45] hopefully in person when all of this
[19:47] craziness
[19:48] is over um this is exciting tv everyone
[19:51] watching me
[19:52] spoon batter into donut molds
[19:56] i feel like one of those old pbs
[20:00] telethons where they weren't that
[20:02] exciting you know with lawrence welk
[20:05] but there it is says you're amazing
[20:09] thank you stan brown 32 you know what we
[20:11] had some questions actually that popped
[20:13] up
[20:14] uh that people had sent earlier on so
[20:16] i'm going to scroll down
[20:18] and talk about them evan switch
[20:21] sweet switch uh said did i major in
[20:24] history in college
[20:25] or did i study baking which came first
[20:27] so i did
[20:28] study history in college but i was not a
[20:31] history major though i did take
[20:32] i actually took more history classes
[20:34] than a history major
[20:36] would have needed but my major and my
[20:38] degree is in
[20:39] uh classical voice so completely
[20:42] different
[20:43] but uh i loved history so much i just
[20:46] kept taking history classes mainly
[20:48] british history classes
[20:50] uh we had some really nice nice teachers
[20:52] there at
[20:53] arizona state um my love of banking
[20:56] didn't come until about
[20:58] five years ago this is why it's taking
[21:00] me so long to do things and
[21:02] and why i'm just so messy uh because i'm
[21:04] not trained as a baker
[21:06] everything i learned from baking i
[21:08] learned from the great british bake off
[21:10] um by the way i'm gonna wet my finger
[21:12] like if you get stuff
[21:14] in the in the holes and stuff just kind
[21:16] of slide it off so the
[21:19] so the uh shape is correct um
[21:22] yeah i learned everything from the great
[21:23] british bake off about five years ago i
[21:25] just started devouring that show
[21:27] and i loved it and
[21:31] never went back um so i'm self-taught
[21:35] i guess you know watching
[21:38] crew and and paul and mary berry mainly
[21:41] mary barry
[21:42] um that's not really self-taught i was
[21:44] taught by mary barry
[21:45] uh quite the credentials um
[21:50] let's see poultive asks which recipe
[21:53] would you absolutely love to make but
[21:55] can't
[21:55] find equivalent ingredients for
[21:59] um that's a good question
[22:03] i it's not even that i can't find the
[22:07] ingredients
[22:08] so i don't want to find the ingredients
[22:10] so i mean anything with silphium from
[22:11] ancient rome i would love to make those
[22:13] things
[22:13] so i can't find silphium because it's
[22:15] extinct but i'm still going to make them
[22:16] i'm just going to use
[22:18] um you know historians have come up with
[22:21] a couple different kind of
[22:25] things that would have been used instead
[22:26] of sophia even when back then when
[22:28] sophie went extinct because it went
[22:29] extinct
[22:30] back then 2000 years ago almost um
[22:33] we're going to put these into the oven
[22:35] we're going to put them into the oven
[22:36] for
[22:38] it really kind of depends my oven is you
[22:40] know not great did i say to preheat the
[22:41] oven to 350
[22:43] fahrenheit that's 175 celsius yes so
[22:45] we're going to put them in for about 15
[22:46] minutes and then we're going to start
[22:47] looking at them
[22:48] at about 15 minutes take a skewer once
[22:50] the skewer comes out they're done
[22:52] sometimes they take a little bit longer
[22:53] maybe up to like 18 minutes
[22:55] but let's do this what are your plans
[22:58] for viking
[23:01] my plans for viking recipes so
[23:04] uh i have a few plans actually one i
[23:06] just got a fantastic
[23:08] book from a viewer sent it to me um
[23:12] called a viking meal
[23:16] oh man last meal
[23:19] i can't remember the name of the book
[23:20] now but it's basically
[23:22] uh several culinary historians kind of
[23:26] updated what they thought would be
[23:27] viking recipes because
[23:29] the vikings did not leave any recipes
[23:33] so it's a lot of guesswork um but we
[23:36] know
[23:36] a lot of what they ate we know a lot of
[23:39] what they were growing
[23:40] um so we can extrapolate kind of
[23:44] and we do know later recipes from from
[23:47] the same
[23:47] cultures uh where the vikings mostly
[23:50] came from
[23:51] so one of my plans is actually mead
[23:53] which is going to be coming up very soon
[23:56] uh though i'm gonna probably more equate
[23:58] it with anglo-saxon but talk about you
[24:00] know the anglo-saxons and the vikings
[24:02] kind of dealing with mead again
[24:05] it's the recipe comes from i believe the
[24:07] 1200s so
[24:09] it's a bit later than the vikings were
[24:10] around but another thing with viking
[24:13] food
[24:13] i need to set a timer
[24:17] can you set a timer for 15 minutes um
[24:20] i do not think that through um so uh
[24:23] before we move to to vikings there are a
[24:26] few things you can do with these donuts
[24:29] you could put cinnamon and sugar on top
[24:31] black delicious
[24:32] but if you're like me and you're like
[24:33] jose we want some
[24:36] cream cheese frosting on our pumpkin
[24:38] donuts so i'm going to make cream cheese
[24:39] frosting and show you how to do that
[24:42] um oh but no going back to the vikings
[24:45] so the vikings were not
[24:46] as monolithic and we're learning even
[24:48] more now recently
[24:50] as monolithic as we usually think of yes
[24:54] from scandinavia at first but they
[24:57] spread out they were down in sicily they
[24:59] were in the byzantine empire down where
[25:01] turkey is now they were the varangian
[25:03] guard who took care of the
[25:04] uh guarded the the byzantine emperor
[25:07] they were
[25:07] in russia they were dorouse uh who who
[25:10] invaded russia so
[25:13] the foods were incredibly varied
[25:16] obviously what they were eating
[25:17] in norway was not the same as what they
[25:20] were eating in turkey
[25:21] that said usually when we think of
[25:23] viking food we think norway sweden
[25:25] denmark
[25:27] the orkneys iceland so that's probably
[25:29] what i'll focus on
[25:30] okay so for the icing which is delicious
[25:35] uh you need one block or eight ounces uh
[25:38] or
[25:39] 224 grams of softened cream cheese
[25:42] softened is important one stick of
[25:45] butter
[25:46] and that is a half cup or 115 grams
[25:54] a ton of powdered sugar about three cups
[25:57] and really this is where you kind of can
[26:00] play on
[26:01] how thick you want your icing to be it
[26:03] could be three cups it could be
[26:05] two cups it would just be more liquidy
[26:08] um if you want to like do a drizzle go
[26:10] with two cups
[26:11] you need just a large pinch of salt
[26:16] that's a large pinch like you know maybe
[26:18] three fingers worth
[26:20] and then not necessary but if you'd like
[26:23] just some vanilla
[26:24] i use one teaspoon um it keeps the icing
[26:28] white much more than that it starts to
[26:30] really get a yellow color
[26:31] um but that's all right if you like
[26:33] vanilla go with the yellow
[26:34] uh so for this we just
[26:38] put in the cream cheese
[26:42] and zabata and we're going to use
[26:46] a hand mixer um
[26:53] says this channel is so comfy and
[26:55] pumpkin donuts on a fall sunday
[26:58] thank you can you can you all hear jose
[27:00] i'm not sure if he's
[27:01] being picked up because he's he's he's
[27:04] saying some of the questions and uh some
[27:06] of the super chats
[27:08] um and i want to make sure that uh that
[27:10] you're you're getting heard
[27:12] um yes we hear him fantastic okay
[27:15] so trying not to spill my water we are
[27:18] going to
[27:20] mix our our stuff
[27:24] um but before we do that
[27:28] we're going to do a little bit more
[27:29] history so
[27:32] donuts were still a fairly new england
[27:35] thing
[27:35] until world war one when female
[27:38] volunteers
[27:39] a lot of them from the salvation army um
[27:41] started
[27:42] bringing or making donuts rather i don't
[27:44] think they were bringing them over but
[27:45] they were making donuts
[27:46] for the our boys in the trenches over in
[27:50] france
[27:51] it was a way to kind of remind him of
[27:53] home as long as home was new england
[27:55] uh but that's like is where the
[27:57] salvation army at the point was uh was
[27:59] based mostly so
[28:01] they were they were giving out donuts to
[28:04] um the boys in the trenches and
[28:06] sometimes they were actually
[28:07] going up to the front lines it wasn't
[28:09] like oh when you're on
[28:10] pillow you know going going to the back
[28:12] of the lines you would have a doughnut
[28:14] no they were going to the trenches these
[28:15] women bringing donuts which i think is
[28:17] pretty cool
[28:18] a lot of people think that that's
[28:19] actually where um
[28:22] where they got the term doughboys which
[28:24] is what we called our foot soldiers
[28:25] during world war one
[28:26] that is incorrect uh they were actually
[28:29] called the boys during the civil war
[28:31] by the calvar the cavalrymen calvary
[28:34] cavalrymen
[28:35] um who kind of used it as a bit of a
[28:37] knock
[28:38] um why we called they'd call them
[28:40] doughboys
[28:41] not entirely sure but it possibly had to
[28:44] do with their buttons
[28:45] uh they were like kind of large buttons
[28:47] that looked a little bit like lumps of
[28:49] dough
[28:50] or supposedly they would use white flour
[28:53] to polish their white
[28:55] belts i don't really see how that would
[28:58] work
[28:58] but who knows maybe i'll polish a white
[29:00] belt and see guess who is it
[29:04] hungarian desserts there's a lot of
[29:06] history there hungarian desserts
[29:08] i have a few ideas send me some zilla
[29:11] says are you going to do any video on
[29:13] pre-ownable dishes
[29:15] creole dishes so i want to cover creole
[29:17] dishes but i want to
[29:18] go i want that to be a tasting history
[29:21] on the road
[29:22] yeah and gracie has a suggestion that
[29:24] for native american cuisine you get in
[29:26] contact with
[29:27] sean sherman who wrote the sous chefs
[29:29] indigenous kitchen
[29:31] thank you yes i do want to do native
[29:33] american cuisine i would love it if you
[29:35] would actually
[29:35] email me that at tastinghistory with max
[29:38] miller
[29:39] gmail.com longest email name
[29:42] ever um i would really appreciate that
[29:44] because i do want to do some native
[29:45] american
[29:46] cuisine we're going to add our uh
[29:50] vanilla we're going to add our
[29:53] salts and we're going to mix those in
[30:00] um so somebody had mentioned
[30:03] that you know doing a fall dessert
[30:07] on a lovely fall morning though does not
[30:10] feel like fall here in southern
[30:11] california
[30:12] but fall and early winter like my
[30:15] favorite cooking and baking times
[30:17] of the year so we're going to slowly put
[30:21] this in and slowly beat it otherwise it
[30:23] will go everywhere
[30:24] um and also don't put it all in at once
[30:27] because then you'll be able to gauge
[30:28] exactly how thick you want it
[30:30] um so maybe like a cup at a time anyway
[30:32] so
[30:33] since it's fall and different holidays
[30:35] are coming up halloween
[30:36] all souls day thanksgiving uh at least
[30:39] here in the us
[30:40] and of course christmas and hanukkah um
[30:44] for the next couple months i'm gonna be
[30:47] really focusing not entirely but really
[30:49] focusing on
[30:50] holiday traditions holiday foods because
[30:53] there are just so many
[30:54] and the histories behind them are
[30:55] fantastic and i really
[30:57] i really relate with them um so you know
[31:01] i don't want to give too much away but
[31:04] somebody had actually asked somebody
[31:08] who was it who was it uh chris
[31:11] whilst eric uh had asked if i was going
[31:14] to be doing some holiday
[31:15] episodes and he had mentioned something
[31:18] for uh
[31:18] sawin or halloween well i'm doing
[31:22] something for solomon halloween
[31:23] i'm going to be doing soul cakes um
[31:25] medieval plum pudding for christmas so
[31:27] interesting thing about plum pudding is
[31:30] it
[31:30] it really didn't start to become
[31:33] associated with christmas
[31:35] until a christmas carol when
[31:39] miss cratchit made her plum pudding uh
[31:41] for christmas day
[31:42] and a couple years later um
[31:46] eliza acton put out her cookbook modern
[31:48] cookery for private families
[31:51] and she was the one who said
[31:54] i'm going to capitalize on mr dickens
[31:56] work and call
[31:57] this christmas pudding she actually had
[31:59] several recipes in it
[32:00] for christmas pudding it was just
[32:02] basically different versions of plum
[32:04] pudding
[32:04] um so yeah i'm gonna be doing that um
[32:08] and what's really really cool is
[32:11] i had a viewer send me an early edition
[32:15] of eliza atkins modern cookery it's the
[32:17] first early cookbook that i've ever
[32:19] owned
[32:19] i think it's a second or third edition
[32:21] from 1851
[32:24] um and it just can i tell you i don't
[32:27] know if you all feel this way about
[32:29] books but i love
[32:30] books in general but one of my favorite
[32:33] things about books
[32:34] is how they smell you go into a library
[32:37] or a bookstore
[32:38] they have bookstores spilled um but the
[32:41] smell of books
[32:42] and this book smells so good it smells
[32:46] like
[32:47] i don't know it smells like history in
[32:49] england it's just it's it's fantastic
[32:51] and you can actually see like the
[32:52] fingerprints on the pages of
[32:54] 150 years of people using this book it's
[32:56] amazing yes jose professor
[32:58] love and the occasional pun thank you
[33:01] john russell asked about your classic
[33:02] voice if you could sing something
[33:04] quickly
[33:05] i did sing something quickly oh it's so
[33:08] early
[33:09] um i so mostly now what i sing i ended
[33:12] up going into musical theater actually
[33:14] but
[33:14] now mostly what i sing is early music so
[33:17] um
[33:18] renaissance medieval music i mean is it
[33:21] really a surprise
[33:22] but uh maybe maybe i'll sing for you
[33:26] maybe i won't we'll see um uh said that
[33:30] the person that invented the donut is
[33:31] buried near their house
[33:33] a captain looks like and thank you for
[33:35] making history cooking
[33:37] person who invented the donut a captain
[33:40] he says
[33:40] buried near his house so i'm guessing it
[33:42] was the person who made that hole
[33:44] uh in the donut um so that's very cool
[33:48] uh are you in new england i wonder i'm
[33:50] assuming anthony says we need recipes
[33:52] from medieval
[33:53] eastern europe medieval eastern european
[33:56] recipes
[33:58] they might be coming up uh it also
[34:01] depends on how far east
[34:03] you're talking like are you talking
[34:04] poland are you talking like byzantium
[34:07] either way things are coming um so
[34:10] interesting story
[34:12] donuts really so after world war one
[34:15] when the when the doughboys were coming
[34:16] back to america
[34:17] they wanted these donuts that they had
[34:20] that they had been eating in the
[34:21] trenches
[34:22] and uh in new york there was actually a
[34:25] russian immigrant
[34:26] named adolf levitt who invented in
[34:29] the early 20s a donut
[34:32] machine so he could pump donuts out a
[34:35] lot faster
[34:36] because he would actually he was uh in
[34:38] broadway on broadway
[34:39] was his store and so as theater patrons
[34:42] would come out
[34:43] during the intermission he would sell
[34:44] them a bunch of donuts so you need to
[34:46] make them on the fly so
[34:48] the first donut machine uh was made in
[34:51] the 1920s by 1931
[34:53] he was making 25 million dollars a year
[34:57] in 1931. that's an unbelievable amount
[35:01] of money
[35:02] especially making donuts because he was
[35:03] shipping them all over
[35:05] the country and i guess probably selling
[35:07] his patent for
[35:08] um or licensing his patent for this
[35:11] donut machine
[35:12] so in 1931 31 the new yorker gave him a
[35:15] write-up
[35:16] i love this we can tell you a little
[35:19] about the donut making
[35:20] the donut making place in broadway
[35:23] donuts float
[35:24] dreamily through a grease canal in a
[35:26] glass enclosed machine
[35:29] walk dreamily up a moving ramp and
[35:32] tumble
[35:32] dreamily into an outgoing basket
[35:36] interesting and i'm guessing this was
[35:38] written before there were any synonyms
[35:40] for dreamily
[35:41] three times in one sentence that seems a
[35:44] little overkill
[35:45] that same year 1931 at the world's fair
[35:48] in chicago
[35:49] donuts were acclaimed as the food hit
[35:53] of the century of progress and i would
[35:56] have to agree
[35:57] they are the food hit of the century of
[35:59] progress
[36:00] so now we have our
[36:03] our icing honestly this is probably
[36:05] enough for like two batches of donuts
[36:07] but
[36:08] who's going to just use a half you know
[36:11] it's like because it's a whole thing of
[36:13] cream cheese and a whole thing of butter
[36:15] it's just easy enough and it stays for a
[36:17] while so you can
[36:18] either put it on other things that
[36:19] you're making wonderful on gingerbread
[36:20] or whatever
[36:21] or just put it into the refrigerator and
[36:23] every few hours
[36:24] go take a taste gender overcast has a
[36:28] tip
[36:28] place your prepared piping bag into a
[36:30] drinking glass and roll the extra over
[36:33] the cupboard so you have internal edge
[36:35] to scrape your filling into
[36:36] that is a very good idea i am going to
[36:38] try that my
[36:40] thing is i need a piping bag colder but
[36:42] actually maybe like a large cup would
[36:43] work because what i end up doing is
[36:46] once i've got the stuff in the piping
[36:47] bag i set the piping bag down and it
[36:49] just like
[36:50] oozes out there i know that there are
[36:53] ways to get that to stop
[36:54] happening i just don't know what they
[36:55] are sam brown32 asks
[36:57] your plans for a cookbook maybe a
[36:59] kickstarter
[37:00] plans for a cookbook maybe a kickstarter
[37:03] i do have plans for a cookbook i'm not
[37:05] there yet because
[37:08] the the show is just taking up all my
[37:09] time but it's it's a definite must
[37:12] um it's kind of how i want it to
[37:15] to work because i don't want it to just
[37:17] be recipes i want it
[37:19] to also have the wonderful anecdotes of
[37:22] history
[37:22] uh that i obviously love so much so
[37:25] kind of figuring out how to make that
[37:27] work if you have any suggestions
[37:29] i'm i'm fair game dan's asking have you
[37:31] ever heard of cooking with
[37:33] k-u-c-h-e-n and we give
[37:46] um yes i i i don't know exactly
[37:50] if if you have a more specific like if
[37:52] you have a recipe or
[37:54] or a link to a description uh send it my
[37:56] way and it will make it on the list
[37:58] i so the list of dishes that i have
[38:02] has grown exponentially that said
[38:05] do keep sending me recommendations
[38:08] because
[38:08] several upcoming episodes are based on
[38:12] your recommendations
[38:13] um because sometimes i'll read something
[38:16] and it's just like
[38:17] yes the history is perfect or the timing
[38:19] is perfect or i've always wanted to make
[38:21] this so
[38:21] keep sending them my way you can send
[38:23] them on twitter or instagram
[38:25] but the best is via email tastinghistory
[38:27] with maxmiller
[38:28] gmail.com how long do we have on the
[38:31] donuts
[38:32] right 35 seconds all right 35 seconds
[38:36] jackpot summer is coming in
[38:40] somebody needs to call me
[38:44] so that's middle english i cannot
[38:45] remember all the words except for
[38:47] somebody name that's about it so
[38:51] when it's time to take out the donuts
[38:54] or when it's time to start checking on
[38:55] them it's nice to have a wooden skewer
[38:59] as soon as it comes out clean you poke
[39:00] it in the donut take it out clean it's
[39:02] just like any other cake
[39:03] it comes out clean they're ready let's
[39:06] take a look
[39:11] well that is clean as clean can be so
[39:14] there it goes let's take it out
[39:17] like i said if they're not ready don't
[39:20] take them out
[39:21] um but mine are ready
[39:24] uh lyraelia wants to thank you for
[39:26] history
[39:27] for your lessons because they are
[39:28] infectious
[39:30] can i get some love too thank you
[39:34] and nice for hosting as well uh so take
[39:37] them out
[39:38] put them on first of all turn off your
[39:40] oven especially if your ac
[39:42] is out because it's freaking hot um take
[39:44] them out put them on
[39:45] the the top of the oven or or on an oven
[39:47] rack for about five minutes
[39:49] and then we're going to turn them out
[39:51] turning them out before that they will
[39:53] definitely stick
[39:54] they might stick even if not um usually
[39:57] there's always one
[39:58] one sucker uh who refuses to come out
[40:01] of the of the donut pen
[40:06] i don't know what i did with the uh
[40:08] cooling racks
[40:10] i had them are they over there he took
[40:13] my cooling racks
[40:14] can't work in these conditions um
[40:18] a little more history though it's not
[40:20] really history it's just kind of a fun
[40:21] little
[40:22] fun little tidbit about donuts so uh
[40:25] in the 1934 movie this is just after you
[40:28] know the the ride up about the dreamily
[40:30] floating donuts um there was a movie
[40:32] called it happened one night if you've
[40:34] never seen it
[40:35] you must see it it's absolutely charming
[40:37] it's with clark cable
[40:38] and claudette colbert and in it clark
[40:41] gable
[40:42] uh teaches claudette colbert's character
[40:45] how to dunk
[40:46] a donut and it's important because it's
[40:48] the first time that we really see it
[40:50] like
[40:51] in a hollywood movie or in you know it's
[40:54] starting to
[40:55] to make its way into the zeitgeist of
[40:57] american culture
[40:58] um so this is what he says in the movie
[41:01] duncan's in art don't let it soak so
[41:04] long and dip and plop into your mouth
[41:07] if you let it soak too long it'll get
[41:09] soft and fall off
[41:10] right uh all it's all a matter of timing
[41:14] i ought to write a book about it let's
[41:16] love that love clark
[41:17] love clark gable um and then
[41:21] in 1937 vernon rudolph and two of his
[41:25] friends in winston
[41:26] winston-salem uh north carolina with 25
[41:30] in their pockets between the three of
[41:32] them uh got a bunch
[41:34] of potatoes and eggs and milk
[41:37] and sugar and made donuts
[41:40] potatoes in their donuts interesting
[41:44] and what they ended up doing was selling
[41:46] them out of the back of their 1936
[41:48] pontiac and what they called them were
[41:51] crispy cream
[41:52] donuts and so that is the beginning of
[41:55] krispy kreme donuts
[41:59] what's funny is that they were doing
[42:01] this in july
[42:03] in north carolina and so it was really
[42:06] really hot and so
[42:07] while they were baking they took off
[42:10] pretty much all their clothes down to
[42:11] their skivvies uh to bake the donuts
[42:14] so i'm guessing those i'm guessing one
[42:16] they didn't tell the people they were
[42:17] selling them that
[42:18] uh to that but also probably
[42:21] probably wouldn't pass the uh food and
[42:23] drug administration guidelines today
[42:26] but it's fun it's 1937 there are no
[42:29] rules
[42:30] um max barely wants you to
[42:33] fight his dad knife fight your dad
[42:37] no i wouldn't knife fight anyone first
[42:41] of all i'd lose
[42:41] second of all i don't want to hurt my
[42:43] face get cut and third of all
[42:46] my knife skills not great not great in
[42:49] the kitchen i'm going to guess
[42:51] not not great fighting either um
[42:56] yes the cookbook uh michael abelman's
[42:59] field of plenty michael abelman's field
[43:02] of plenty
[43:03] i do not know it i will have to look
[43:05] into it uh i'll add that onto my
[43:08] amazon list of books that i need which
[43:11] people have been sending me
[43:12] um and it's just it's just awesome um
[43:16] i had a few other questions from others
[43:18] sarah asked
[43:19] do i have a cookbook i already talked
[43:21] about that one allison harvey seeing as
[43:23] we are both
[43:24] british baking show fans is there a bake
[43:27] they showcase that you would have
[43:28] wanted to dive deeper into there is
[43:32] there was an episode where they did a
[43:33] victorian tennis cake
[43:36] and they talked about the cake which was
[43:38] really cool they didn't really talk
[43:39] about the history of it
[43:41] and it's a really weird take it looks
[43:42] like a tennis court and i want to know
[43:44] more about
[43:46] why it exists um and i i haven't done
[43:49] any research on it but
[43:50] i will one of these days did you have
[43:51] something uh yeah uh
[43:54] about ramsay 79 census love thank you
[43:56] renzi 79
[43:58] and stan brown's is happy excited that
[44:00] happened one night
[44:01] it happened one night it's just a
[44:03] charming week i grew up
[44:04] uh i spent a lot of time over at my
[44:06] nana's and she always had turner classic
[44:09] movies on because she had cable we
[44:10] didn't have cable
[44:11] uh but she had cable she splurged and
[44:13] always had turner classic movies on
[44:15] or she had tons and tons of vhs's that
[44:18] she had
[44:19] recorded off the tv so i watched a lot
[44:21] of movies with commercials growing up
[44:22] um and tv versions uh but
[44:25] we would so old movies like that from
[44:27] the 30s and 40s and 50s i just love all
[44:30] my favorite
[44:30] not all of them but most of my favorite
[44:32] movies are things like all about eve and
[44:33] casablanca and
[44:35] bringing up baby and stuff so the chat
[44:38] wants to know about your history
[44:41] my history research process
[44:45] i really wish that it was
[44:48] that it was so easily defined uh it's
[44:51] kind of different for every for every
[44:53] episode
[44:53] typically lately lately i've been
[44:57] uh i've been starting with the research
[45:00] more than than the dish um not always
[45:04] sometimes the dish comes first but a lot
[45:07] of times i've been finding a story
[45:09] because i've been researching other
[45:10] things for other episodes i'll come
[45:12] across a story that i'm like oh i need
[45:13] to dive deeper into that
[45:15] and then as i dive deeper into that i
[45:17] find something
[45:18] that's like oh there is a food that
[45:20] would be perfect for this and so i find
[45:22] a recipe or whatever
[45:23] um so that's always the start but my the
[45:25] favorite the best part of
[45:27] any book uh history book is
[45:30] not what's in the book it's actually
[45:32] what's in the back of the book it's
[45:33] bibliography
[45:34] because that is where they cite their
[45:35] sources and where they cite their
[45:37] primary sources and
[45:38] i love primary sources so that's kind of
[45:41] where i
[45:42] where i start is when i get a history
[45:44] book i go to the back
[45:45] and i start going through the
[45:46] bibliography and try to find those
[45:48] sources
[45:49] it also gives a little credence because
[45:50] you know if you're just doing all of
[45:52] your research
[45:53] online and blogs and stuff and there's a
[45:55] lot of great stuff online
[45:57] um like it's you know the most valuable
[46:00] tool
[46:01] but there's also a lot of misinformation
[46:03] online so you you really need to find
[46:05] those published works that
[46:06] hopefully they did a little more due
[46:08] diligence doing yes
[46:10] gina and jb but also people don't see
[46:13] the pokemon
[46:14] they can't see it this is because i'm in
[46:16] it away so okay
[46:17] oh it's also the pumpkin i got a pumpkin
[46:19] um
[46:20] but my big ass have been standing away
[46:23] the whole time so we were actually
[46:24] thinking about putting because there is
[46:26] a pumpkin pokemon but we don't have it
[46:29] um but we did have this little guy i
[46:32] don't know how well you can see him
[46:33] he'll shield the light here he's so cute
[46:38] so there's that one he's it's pikachu
[46:40] playing in leaves
[46:41] and then we also have over here it's a
[46:44] little early i guess but
[46:45] he has pumpkin pie and his pikachu
[46:48] sleeping in a cornucopia you guys
[46:52] you guys it's just too cute look at his
[46:55] little face
[46:56] can you see it ah anyway um
[47:01] we don't want to put the the plushies up
[47:04] here because i've
[47:04] like got oil and eggs and stuff and make
[47:07] a big old mess
[47:08] um so the frosting okay
[47:12] so it's actually about time let me take
[47:14] these and turn them out
[47:16] and very likely be really embarrassed on
[47:19] the internet
[47:20] as they stick but let's see if they
[47:23] don't so
[47:26] all right can you even see this i don't
[47:28] know maybe it's off camera it might be
[47:30] the best thing oh no oh there's one i
[47:33] got one
[47:34] you gotta give them a little you gotta
[47:35] give them a little tap you know
[47:40] they're actually doing all right they
[47:41] look good
[47:44] if i had piped these in it would
[47:45] actually work even better
[47:47] um because
[47:50] they're a little bit more perfect when
[47:52] you pipe them in
[47:53] um but let me show these to you so
[47:57] like i said sometimes the hole gets uh
[48:00] gets covered up so you gotta
[48:04] make that all nice and clean
[48:09] but here we have our our donuts
[48:12] and they're absolutely they're just
[48:13] wonderful now if you want to ice them
[48:16] which we do you can't ice them until
[48:18] they're fully cooled so we're going to
[48:19] give them a few minutes
[48:20] and then honestly i'm probably not going
[48:23] to
[48:24] uh ice them when you probably should
[48:26] because they're just not going to have
[48:27] time to cool we'd be here for
[48:28] for too long so when i put the icing on
[48:31] it'll probably just slip off but it's
[48:32] still going to be delicious
[48:34] i do suggest piping on the icing
[48:38] um it just for prettiness sake you know
[48:42] um
[48:46] you can feel them coming out there's
[48:47] always one see there's always one
[48:51] it doesn't want to come out
[48:54] but there we go 12 lovely donuts and
[48:58] so there's a bit more in there i could
[49:00] probably have made like two more donuts
[49:03] so there's always a little bit extra
[49:04] left baker's dozen as they say that
[49:06] be one more doughnut 13. um so we'll
[49:09] give this a moment
[49:11] another cool thing if you want to go
[49:13] really fancy
[49:15] is some little pecan or walnut
[49:19] um chips just topped on
[49:23] um it can overwhelm the flavor so
[49:26] be really really light on them actually
[49:28] in the picture that you'll see
[49:30] like the picture that i posted there
[49:32] were too many
[49:33] uh it looked nice but but they overwhelm
[49:35] the flavor
[49:37] especially if you're using pecan uh it's
[49:39] a little bit of stronger
[49:40] taste so use sparingly
[49:44] um did we have any more questions uh
[49:47] talk about the
[49:48] song i wanna do the swan i wanna do so
[49:52] the other day i was doing an interview
[49:54] very fortunate to get to do that um
[49:56] and they asked me something that i would
[49:58] love to do but
[49:59] like that's you know it'll be like
[50:01] season finale and
[50:02] it is a roast swan um
[50:06] in the middle ages and i think more so
[50:09] during the renaissance
[50:10] you see these pictures of an entire
[50:14] roast swan
[50:17] with its feathers and i want to do that
[50:20] i want to figure out how to do that
[50:22] it probably would look terrible it would
[50:24] look like you know when i do
[50:26] but i really want to do it someday but
[50:28] one i i kind of
[50:29] hurts me i wouldn't kill the swan but
[50:33] even to buy a dead swan
[50:34] um because they're so beautiful they're
[50:36] ill-tempered so i
[50:38] maybe maybe i could just remember swans
[50:40] and geese are not nice birds
[50:42] um so that might that might work but
[50:45] also i would need to get a much much
[50:47] bigger oven
[50:48] you really need like a hearth you know
[50:51] to have this entire
[50:52] swan being roasted um so i
[50:55] bet though there is i think he's called
[50:58] the tudor kitchen
[51:00] there's a guy in england
[51:04] his last name is fish look him up
[51:07] google twitter kitchen fish he does some
[51:10] of the most fantastic
[51:11] recreations of tudor style dishes
[51:13] because he actually has
[51:15] a tutor style like mammoth kitchen or
[51:18] access to one including a giant hearth
[51:20] and so he will make these things
[51:22] and i would love to when i'm able to
[51:24] travel again
[51:25] go over there and work with him and see
[51:28] you know maybe we could maybe we could
[51:30] make a swan and he could show me how to
[51:32] to re-feather a bird two things we're
[51:35] putting it in the fridge help it cool
[51:36] faster
[51:38] wood putting it in the fridge helping
[51:40] quickly taking it off the oven will
[51:41] definitely
[51:42] go faster so there is that but
[51:47] you know you don't want to you don't
[51:49] want it to cool too fast
[51:51] yeah it would cool faster in the in the
[51:54] fridge
[51:55] i've done that before and it always
[51:58] tends to make it a little
[51:59] um chewy i haven't done it with the
[52:03] pumpkins but i've dealt with
[52:04] uh with like cakes and stuff
[52:07] you got to kind of wait for it to cool
[52:09] on its own and then chill it
[52:11] uh then then you know especially if
[52:13] you're doing a cake and you need to
[52:14] slice it
[52:15] chill the cake and then and then the
[52:16] crumbs won't won't matter but
[52:18] maybe there's a way to do it i don't
[52:20] know here's a good question any
[52:21] misconceptions about
[52:23] his historical cooking that burke you
[52:25] like in the middle ages they all need
[52:27] porridge and students
[52:28] to play doctors his historical
[52:32] historical little tidbits that that hurt
[52:34] me first of all there's a guy named the
[52:36] um the fake history hunter on twitter
[52:39] who if you're not following go follow
[52:41] him
[52:41] he's amazing he literally just goes
[52:43] through twitter and finds
[52:44] fake history facts uh one thing that
[52:46] bugs me and it's this this one's not
[52:48] food related but
[52:49] it's um the plague doctors
[52:52] you see the pictures of the plague
[52:55] doctors with the beak
[52:56] uh that they would fill with um with
[52:58] herbs and and other things
[53:00] and those existed but not in the middle
[53:03] ages those
[53:04] didn't come around until i believe the
[53:06] late 15 or even early 1600s so
[53:09] when the plague really came back rampant
[53:12] um during the time of uh like samuel
[53:15] peeps in
[53:15] in england in the 18th 50s
[53:19] 60s or sorry 16 50s and 60s
[53:22] that's when that's when those plague
[53:24] doctors were around they weren't around
[53:25] at the
[53:26] during the first the black death you
[53:29] know um
[53:30] it just just didn't happen uh another
[53:33] thing
[53:34] that always kind of irks me is
[53:37] about and the thing is it's it's it
[53:40] doesn't always
[53:41] ring true for everywhere but some people
[53:43] will say
[53:44] um you know salt was very expensive some
[53:48] it was very expensive for some people
[53:51] and it wasn't very expensive
[53:52] for other people it really depended on
[53:54] where you lived because
[53:56] just like gas prices today but to the
[54:00] nth degree
[54:01] getting a commodity to a certain place
[54:04] was the most expensive part of
[54:08] of its setting its price so if you live
[54:11] really really far away from a salt mine
[54:13] or from the ocean
[54:15] you know it's going to be more expensive
[54:17] what about sugar
[54:19] sugar oh that's the big one that's the
[54:21] big one
[54:22] he yeah so i get a lot of comments
[54:27] people saying they don't have sugar in
[54:29] medieval times sugar is a new world food
[54:32] sugar is an old world food well first of
[54:34] all sugar can mean a lot of things honey
[54:36] is sugar you know
[54:37] but sugar cane is an old world food i
[54:40] don't want to give too much information
[54:41] about it because i am doing not one but
[54:43] two episodes coming up on sugar because
[54:46] the history
[54:47] is fantastic dark
[54:50] complex and wonderful but sugar cane is
[54:53] an old world food
[54:54] and it actually didn't come over to the
[54:57] new world
[54:58] until christopher columbus brought it
[54:59] over to grow
[55:01] in uh in hispaniola so it was extremely
[55:05] expensive though
[55:06] for pretty much everyone um from
[55:09] india and china the less expensive but
[55:12] unbelievably expensive in the middle
[55:14] east
[55:14] and astronomically expensive in
[55:18] places like england and germany and and
[55:21] italy
[55:21] so they did use it though but only
[55:23] they're very wealthy everyone else just
[55:25] used honey
[55:26] and that's fine
[55:29] anymore people want to know what you're
[55:31] making fails
[55:33] my baking fails and how much do i want
[55:37] to share here
[55:38] um so i think my my biggest two baking
[55:41] sales have been
[55:42] back to back it was heartbreaking
[55:45] and i've had a lot of big a lot of
[55:46] things end up in that trash can i
[55:48] promise you but two of my biggest baking
[55:49] fails were actually
[55:51] a um a rose apple pie
[55:56] where instead of using rose this is when
[55:58] i first started baking i did not know
[56:00] the difference between rose water and
[56:02] rose oil and if anyone knows the
[56:05] difference
[56:06] it's like one cup of rose water equals
[56:09] one drop of rose oil so
[56:11] it called for two tables two tablespoons
[56:14] of rose water and i thought this
[56:16] is astronomically expensive this is like
[56:18] a forty dollar
[56:19] ingredient no it should have been like
[56:21] three dollars worth of uh
[56:23] rose water if that but i use rose oil
[56:26] and the whole house just smelled
[56:28] like potpourri for days it was a lot
[56:32] um and then like the next week i made a
[56:34] blueberry
[56:36] pie and the blueberries uh the the top i
[56:40] spent
[56:40] hours making the crust and designing it
[56:42] like blueberry vines it was gorgeous it
[56:44] looked so good
[56:45] i cooked it and it came out smelled
[56:47] fantastic
[56:48] but the top hadn't really gotten enough
[56:50] color so i was like how do we color this
[56:52] a little bit more
[56:54] and i thought i'll put the broiler on it
[56:56] that was my fault
[56:58] i wasn't gonna rat him out but yes jose
[57:01] suggested the brother
[57:02] well it would have worked if i had known
[57:04] how long to do it but it turns out like
[57:07] what it was a couple minutes like two
[57:09] minutes like
[57:10] yeah like a minute or two under the
[57:12] broiler
[57:13] and the apartment was just filled with
[57:15] smoke that that pie was done
[57:17] it was it was rough it spent hours on it
[57:22] i still lose sleep over that one um
[57:24] let's feel these
[57:25] feel these donuts they're actually
[57:26] pretty cool on top
[57:28] and that's all that we need for our
[57:30] icing
[57:32] so let's take like i said it's best to
[57:35] pipe these but i'm not going to
[57:38] i'm going to because because you're
[57:41] there i'm going to just do it right in
[57:42] front of you
[57:43] on camera and take some of this sweet
[57:47] sweet nectar and just
[57:52] kind of spread it on top
[57:55] um like i said they're probably pastry
[57:57] chefs if there are any pastry chefs
[57:59] watching this i'm sorry
[58:00] i'm sorry you're having to watch this um
[58:03] because it's probably you know things
[58:06] that irk you
[58:08] because that's not pretty it doesn't
[58:10] matter because i'm gonna eat it right
[58:11] away
[58:12] uh and then we take some nuts
[58:15] very few nuts and we put a couple
[58:19] on more than a couple but really
[58:22] just a few getting the light off just a
[58:25] few nuts
[58:26] any more than that and um it's going to
[58:29] overpower it
[58:31] but here we go tasting one of my
[58:34] favorite things
[58:36] baked pumpkin donuts
[58:42] it's so autumnal y'all
[58:47] i wonder why i'm putting on weight
[58:52] they're so good they're just so good
[58:55] they're not fried donuts the texture is
[58:57] more like cake but
[58:59] it's really light and tender cake
[59:01] because of the oil
[59:03] um yeah they're wonderful
[59:07] you should make them they're really easy
[59:09] i did it during a live stream and it's
[59:10] only been an hour
[59:12] you could probably do it even faster so
[59:14] i suggest
[59:15] you do just that so we're about out of
[59:17] time but were there any more questions
[59:19] that we need to get to
[59:23] people still want to hear your song want
[59:25] to hear me sing one more thing
[59:27] um happy birthday sing happy birthday
[59:31] it's not like
[59:33] uh there's a wonderful song that again
[59:37] i'm terrible with lyrics i forget them
[59:38] all the time but there's a really great
[59:40] song i remember
[59:42] kind of a renaissance madrigal about um
[59:47] robin hood
[59:52] see i can't remember the lyrics darn it
[59:54] but early one more on while the sun was
[59:56] arising i saw a fair maid in the valley
[59:59] below
[60:00] oh don't deceive me oh never leave me
[60:04] how could you use a war maiden so
[60:08] really curious what what they did to
[60:11] this poor meeting maiden to make her
[60:14] opine how was she used
[60:17] i don't know the cool thing about like
[60:19] renaissance madrigals because you think
[60:20] of them oh they're so sweet you know
[60:23] all magical they're all about sex every
[60:25] last one of them
[60:26] uh they would use words and kind of
[60:29] nonsense words
[60:30] to imply certain actions they were
[60:33] always about like
[60:34] shepherds and the milk made and stuff
[60:36] like that and then
[60:38] they would say things like
[60:41] you know look load lolly or or something
[60:43] like that and load a lolly
[60:45] man you know no um
[60:48] but yeah there it is let's bring over
[60:50] jamie before we say goodbye
[61:00] musical episode of a million followers
[61:02] subscribers yes
[61:04] um a reminder too
[61:07] if you want merch it's to start this
[61:09] tuesday it's going to roll out over the
[61:12] next few weeks
[61:12] it's going to get more complex i'm
[61:14] really excited um
[61:16] about it and those are the big things
[61:20] let me grab jamie because he's just so
[61:21] freaking cute
[61:24] seriously doesn't like to be on camera
[61:26] but just little porn in
[61:28] oh he's just so sweet oh he's just so
[61:30] sweet
[61:31] he is one of the most
[61:34] he's just an awesome cat he uh always
[61:36] wants to be in the thick of it that's
[61:38] why we have to actually put him upstairs
[61:39] during all this because he would be
[61:41] up here he wouldn't be up here but he
[61:44] would be at my feet i'd be tripping over
[61:45] him because he just wants to be
[61:47] everywhere um all right
[61:50] thank you all so much it's been an hour
[61:52] i'm gonna let you go
[61:53] have your day go make pumpkin donuts
[61:56] share those pictures with me
[61:57] on instagram and twitter uh instagram is
[62:00] tastinghistory with max miller twitter
[62:02] is tastinghistory1 i love to see them
[62:05] it's actually my favorite part of this
[62:06] seeing you guys uh making the dishes so
[62:10] thank you again have a wonderful rest of
[62:12] your september and i will see you
[62:14] in october with a lot of wonderful
[62:16] holiday episodes coming up
[62:18] bye