[0:11] And we're live,
[0:12] I think.
[0:13] Can everyone
[0:15] see me? Can I be Can I be seen? Can I be
[0:17] heard?
[0:19] Yes, I can see me on on my little
[0:22] screen.
[0:23] Hi everyone.
[0:25] Um
[0:26] So, yeah, this is just a a thank you
[0:29] cocktail
[0:30] and Q&A for getting Tasting History to 1
[0:34] million subscribers. We've got
[0:37] Jose here right off camera. He'll be
[0:40] kind of helping me field questions.
[0:43] Um and I've got a cocktail.
[0:45] Uh we're
[0:46] getting ready to leave town, so we we've
[0:48] gotten rid of most of the mixers so they
[0:49] don't go bad. So, I believe I'm having
[0:52] gin and mango juice, which is which is
[0:54] great.
[0:57] It is.
[0:58] Um
[1:00] Yeah so
[1:02] unbelievable. Uh
[1:04] best Christmas gift ever. Um hitting a
[1:06] million subscribers. Not you know, I
[1:08] mean, it's kind of a
[1:10] kind of an arbitrary number, just a
[1:12] million, but but it's but it's a big
[1:14] thing. I'll get a a gold a gold plaque
[1:17] for it, so that'll be fun. Um
[1:20] but uh yeah, I'm just so excited for
[1:23] what is to come for Tasting History. I
[1:25] have so many cool ideas um for the next
[1:28] year and and really kind of long term,
[1:30] but especially for the next four five
[1:32] months, I've got some stuff I'm really
[1:33] really excited to work on. Um I don't
[1:36] want to give anything away,
[1:39] but uh
[1:40] it should be good. But, I'm also always
[1:43] looking for,
[1:45] you know, suggestions. I've gotten a lot
[1:48] of my best videos from from viewer
[1:50] suggestions. So, if you have anything,
[1:53] especially if it comes with a a story or
[1:56] um, you know, a recipe,
[1:58] please send it my way.
[1:59] tastinghistorycontact@gmail.com
[2:02] or on
[2:04] Instagram.
[2:06] Uh, I I'm a little slow in getting back
[2:08] to well, both of those places, but
[2:10] eventually, I do read every message, so.
[2:15] Um, Etrigan, aw, thank you, Etrigan. Um,
[2:18] so,
[2:20] GM Etrigan is one of my very first
[2:22] Patreon patrons and one of he he helped
[2:25] me set up Discord and is just an all
[2:28] around huge supporter of the channel.
[2:30] Um,
[2:31] and
[2:32] most importantly, he was the one that
[2:34] gave me idea gave me the idea for the
[2:36] hardtack episode, uh, which is probably
[2:38] one of the most fun that I've done.
[2:40] Clack, clack. Uh, so, thank you very
[2:43] much for that. Thank you, Phoenix.
[2:45] Um,
[2:47] at one apiece.
[2:48] Um I
[2:50] do we have questions? Field Field your
[2:52] questions. I am really excited, uh, cuz
[2:54] I got a lot of questions for Kenjiro
[2:56] when he was here
[2:58] last week filming and that video will go
[3:01] up at the beginning of January. Um, so,
[3:04] really excited, uh, about that and it
[3:06] was just cool to get to work with, you
[3:07] know, one of my one of my culinary
[3:09] heroes.
[3:11] Um,
[3:13] am I late? No, you are not late. You're
[3:15] right on time.
[3:17] Um,
[3:18] have you ever made the original graham
[3:20] cracker?
[3:22] No, I didn't even know there was an
[3:23] original graham cracker. I
[3:27] gosh, you know, I love graham crackers,
[3:29] mainly as crusts for cheesecake, but
[3:32] um, I'll have to I'll have to find a a
[3:35] good episode.
[3:36] What is your favorite Pokémon? My
[3:38] favorite Pokémon is Blastoise or
[3:40] Blastoise,
[3:41] um, and I also love Snorlax. I feel like
[3:44] we have a lot in common. I also love
[3:46] Wailmer. I like the big ones,
[3:48] I guess. I don't know.
[3:50] What about you, Jose?
[3:51] Bulbasaur.
[3:52] Bulbasaur, he says.
[3:54] Um will you ever see any of the crazier
[3:58] Roman recipes? I mean, I did a whole
[4:00] pig. I've done
[4:03] I've done some of the crazier Roman
[4:05] recipes. I
[4:06] So, I'm guessing you're talking about
[4:08] things like flamingo tongue, dormouse,
[4:11] maybe peacock,
[4:13] um
[4:14] antelope. The problem is finding those
[4:17] ingredients.
[4:18] So, the answer is yes, I want to do all
[4:20] of those, um but it's going to be
[4:24] finding the ingredients that's the hard
[4:25] part.
[4:26] I think partly I'll need to travel to
[4:28] get some of those because some of those
[4:30] are not illegal in places and some
[4:33] things like like the dormouse, you can
[4:35] you could probably use a different
[4:37] ingredient and it's going to taste very
[4:39] similar. But some things like flamingo
[4:42] tongue,
[4:43] supposedly that that can't be really
[4:45] recreated just with
[4:47] chicken tongue or whatever. Um so, some
[4:50] of them might be kind of hard. I don't
[4:52] know that I could bring myself to eat a
[4:53] flamingo. They're they're just so
[4:55] pretty.
[4:56] Uh so,
[4:57] yes and no is the answer to that.
[5:01] Any specific periods that you
[5:03] think have the best or most interesting
[5:05] food recipes from Alexandra? Um
[5:09] I think most interesting just to my
[5:12] palate
[5:14] uh I think is
[5:16] medieval
[5:17] Europe in general, but especially, you
[5:19] know medieval
[5:20] northern Europe. Just the weird Well,
[5:23] and Italy, too. The the weird
[5:25] combination of sweet and spiced
[5:28] in savory foods, I think is just very
[5:31] very interesting to my palate. That
[5:33] said, I think now even with foods like
[5:37] any any food from the Philippines, I
[5:40] always find is is very intriguing to my
[5:43] palate because it's not something that I
[5:45] have often. And I've eaten quite a bit
[5:47] of Filipino food and it's always very
[5:49] often just like, "Oh, this is
[5:50] interesting." It's also so cool
[5:53] because it has so much influence from
[5:55] the Spanish, the Chinese, the Japanese,
[5:57] the uh the Indians. And so and and then
[6:00] of course their native cuisine. So it's
[6:03] it's a really
[6:04] cool It's a cool cuisine.
[6:06] Um Let me know if we have any super
[6:09] chats too.
[6:09] Father Faprigo, uh just want to say
[6:12] thank you for your being inspirational
[6:14] and look forward to seeing more in the
[6:16] future.
[6:16] Thank you very much. I I look forward to
[6:19] it too.
[6:19] I think you got to give credit cuz your
[6:21] idea is not wholly new. There's been
[6:22] episodes shows in the past.
[6:24] Oh, yeah. I mean I'm I'm sure everyone
[6:27] here well, a lot of you probably know
[6:29] Townsends.
[6:30] They do 18th century cooking. Now he's
[6:33] really expanded Well, now he has
[6:34] Townsends Plus, but he's really expanded
[6:36] to not just cooking, but 18th century
[6:38] living. He also touches on early 19th
[6:40] century living
[6:41] um in in America in the US.
[6:44] Um
[6:45] and that he was definitely a big
[6:46] influence on me. I mean, obviously, the
[6:49] Great British Bake Off while now it's
[6:51] just baking, in the early days they
[6:53] always had some food history in there.
[6:55] That was actually the the main
[6:57] catalyst for me, but
[7:00] one of the um
[7:03] one of the judges on the original Bake
[7:05] Off not judges, one of the hosts on the
[7:07] original Bake Off also did this show
[7:09] called Supersizers Go where they went to
[7:14] different places in time and would dress
[7:16] in and eat uh of the period. They're
[7:18] really really funny. Um and so that
[7:20] those were all big influences. So, what
[7:23] I'm doing is not new. What I'm doing is
[7:24] just
[7:26] me. That's the only difference is it's
[7:28] me. And a lot of those other shows take
[7:30] place in a kitchen
[7:33] that is period
[7:35] using period no everything really trying
[7:38] to stick with the reenactment of it all.
[7:41] I do it in my kitchen here as necessity
[7:47] called for at the beginning of the
[7:48] pandemic and then it just hasn't
[7:49] changed. Um,
[7:51] and so I'm more, you know, let's make
[7:54] this available to you in your in your
[7:56] home kitchen. So that's the big
[7:57] difference.
[7:59] Uh, what else we
[8:00] Jordan says this congratulations and
[8:02] Thank you, Jordan.
[8:03] Mac and I says you are amazing.
[8:06] Thank you, Mac and I. Also, I love your
[8:07] name. Love that song. That was actually
[8:09] my parents' song. It is my parents'
[8:11] song. Um, that's the first song they
[8:13] danced to when they got married.
[8:14] Oh, I didn't know that.
[8:14] Yeah.
[8:15] Well, Vanson Twinblade wanted to ask if
[8:16] you'd ever do a video with Dylan Hollis.
[8:19] Yes, absolutely. And we're actually in
[8:21] in contact. Not not a lot, but we we
[8:24] have been in contact. Uh, Dylan Hollis.
[8:25] Can you all hear Jose when he talks?
[8:27] He's very quiet and I'm right here with
[8:29] the mic. Um,
[8:32] yes, I would definitely do something
[8:34] with Dylan. Obviously, our styles are
[8:36] incredibly incredibly different. Um, but
[8:40] I think that it would really be fun to
[8:42] do something together. Uh, I think he's
[8:44] he's funny, so. Um, more Transylvanian
[8:47] recipes from Jane Grey. Lady Jane Grey.
[8:50] Um, I haven't done any more, but I'm
[8:53] going to. Yes. Uh, that book is filled
[8:55] with really interesting things.
[8:59] My my thing is not
[9:01] Oh, those are from way
[9:03] way back.
[9:05] It's not updating. Um, Mary Lee,
[9:08] anything you've made that was just
[9:09] awful?
[9:12] Awful. I'm sure there have been things
[9:15] that were just awful.
[9:16] I'm going to kick you on
[9:18] that
[9:20] Some were more were just disappointing.
[9:23] The panettone. The the quick panettone
[9:25] from yesterday. I'll take the new one.
[9:26] It wasn't awful. It was
[9:27] It wasn't awful. It wasn't awful. It was
[9:29] just
[9:30] disappointing in comparison with what
[9:32] Artusi had said. This is even better
[9:34] than No, it is not. Um, wrong. Um,
[9:38] The fat tail sheep.
[9:40] That doesn't look appetizing.
[9:41] I but I liked it. It was very greasy.
[9:43] The The Babylonian lamb broth of lamb.
[9:46] Um, the flavor was was good. The The
[9:49] texture was a little odd and it looked
[9:51] gross. Um,
[9:53] how are you in the wake of this huge
[9:55] milestone from Terry and Tibbles? I'm
[9:57] okay. I I'm keeping it together.
[10:00] Um, thank you. And yes, Melon Sue,
[10:03] that's that's who the hosts were. I miss
[10:05] them very very much.
[10:07] Um, thank you Mulan Belle.
[10:12] Any recipes you've kept making after
[10:14] trying for the show? Oh, well, there is
[10:17] one. So, I made the pecan pie. Um, this
[10:20] is from Claire. I made the pecan pie
[10:23] for Thanksgiving
[10:25] because my my niece who
[10:27] is allergic to all nuts
[10:30] found out that she's no longer allergic.
[10:31] They did all these tests, had like a
[10:33] person there with the EpiPen at the
[10:34] doctor's office and everything. She's no
[10:36] longer allergic to nuts and the first
[10:37] thing she wanted to try with nuts was
[10:40] Uncle Max's pecan pie from his show. She
[10:43] tried it, she didn't like it. But
[10:45] everybody else did. So, now my and and
[10:47] it went really fast. So, now on Friday,
[10:50] I have to make three of them um,
[10:53] for Christmas. So, that that's one thing
[10:56] I I make a lot of.
[10:57] Um, there are a few others.
[11:01] Um,
[11:04] what do we got here? What do we got
[11:06] here? My thing is not scrolling
[11:07] automatically, which is kind of odd.
[11:09] A keyboard that says, "Congrats on a
[11:11] million." Thank you. "Can't wait to
[11:13] explore more foods across time. Can we
[11:15] get a transcripts?"
[11:19] Like a transcription?
[11:20] Transcripts.
[11:21] Oh, transcripts? Absolutely.
[11:24] Yes.
[11:27] Did you look at the Ottoman cuisine?
[11:30] Yes, I have. And that is that is on the
[11:33] schedule. It keeps getting moved. I
[11:35] don't know why.
[11:36] Things just keep getting Some things
[11:38] just end up getting moved. But yes, I am
[11:41] doing the Ottoman cuisine.
[11:43] There's actually I've come up with so
[11:44] much cool history for it.
[11:46] It still hasn't come.
[11:47] Someone wants to know what's your
[11:49] opinion on Russian cuisine.
[11:51] So, I I actually like a lot of Russian
[11:53] cuisine. I haven't had a ton,
[11:56] but I do like some but I did start
[11:59] reading the the most story.
[12:01] I believe it's how you pronounce it. It
[12:03] is a Russian text on
[12:06] how to run a household from the time of
[12:08] Ivan the Terrible.
[12:10] I really think is 16th century early
[12:13] 16th century late 15th.
[12:15] Um
[12:16] and he has there are some recipes in
[12:18] there on how to make
[12:20] some stuff. So, I'm going to actually
[12:21] try to cook from that cuz finding old
[12:25] Russian recipes very very hard. Really
[12:27] the first Russian cookbook didn't come
[12:28] out until the 19th century.
[12:31] And finding an accurate
[12:34] translation has proven
[12:37] difficult. I I found one but it's not
[12:41] it's a modern it's it's not really
[12:43] translation. So,
[12:44] working on it.
[12:46] Someone asked
[12:48] if they can't cilantro is there anything
[12:49] you would recommend to replace it with?
[12:51] So, I guess not.
[12:54] If you can't eat cilantro because it
[12:55] tastes like soap,
[12:57] there I don't know.
[13:00] I don't know. Is there anything else
[13:01] that tastes like cilantro?
[13:04] I can't think of anything. It has a very
[13:06] distinct taste.
[13:08] Um
[13:11] Other herbs, I guess. It's not like, you
[13:13] know, marjoram you can swap with Italian
[13:15] oregano and nobody's going to notice the
[13:17] difference. But cilantro is a very
[13:20] unique taste which I think is one reason
[13:21] why it is so polarizing. Yeah, it keeps
[13:24] going all the way up.
[13:26] Someone wants to know what your favorite
[13:27] dish is on that you eat on
[13:31] I really really like the Transylvanian
[13:32] for for entree sake, I'd say the
[13:34] Transylvanian
[13:36] garlic harvester sauce with beef. It was
[13:39] so good. Um
[13:41] It's actually I think one of the few
[13:42] things that I have finished even after
[13:44] the show.
[13:46] Cuz a lot of things that I make on the
[13:48] show, they end up sitting out for so
[13:51] long while I take photos and
[13:54] and you know, film and everything.
[13:57] By the time
[13:58] it's ready to like eat in a large
[14:01] quantity, it's kind of gone bad
[14:03] sometimes.
[14:04] Um that's why I do like baked goods and
[14:06] stuff. They they stick around.
[14:08] Um
[14:09] And Andrew wants to know
[14:10] what's your favorite meal to make at
[14:12] home on a typical weekday.
[14:16] You don't cook.
[14:17] Takeout usually.
[14:19] Um
[14:20] Some I mean, we do cook
[14:23] occasionally when we have time, but it's
[14:26] just you know, after being in the
[14:27] kitchen filming or whatever, the last
[14:29] thing I want to do is actually be in the
[14:30] kitchen anymore.
[14:32] Um I I also think that we're we're going
[14:34] to hopefully move in the not-too-distant
[14:36] future and to a bigger kitchen.
[14:39] And hopefully then I'll be
[14:41] I'll be able to bake especially
[14:44] uh more just for fun. Um it's just
[14:47] really hard to do because now the
[14:48] kitchen is you can't see it cuz it's
[14:51] right off screen, but the kitchen is
[14:53] absolutely filled with stuff for the
[14:55] show. And so it makes cooking outside of
[14:58] the show very very difficult.
[15:00] Amanda wants to know about if you have
[15:02] any Native American dishes coming up.
[15:04] And while I'm at it, might as well throw
[15:05] in Jewish cuisine.
[15:07] So yes and yes. Uh possible possible
[15:10] Jewish cuisine in January, uh medieval
[15:14] medieval Spanish Jewish cuisine. Um
[15:17] has some interesting stuff about it.
[15:19] The Native American cuisine, it was
[15:21] supposed to happen, but
[15:23] then um
[15:25] another channel ended up doing the exact
[15:27] same thing, so I'm going to put some
[15:28] space in between that. Um
[15:31] I also don't want to just rely on the
[15:34] the standard episodes. I'm I want or the
[15:36] standard cuisine that tends to make it
[15:39] onto YouTube. So, I'm looking for
[15:42] something a little more specific. I
[15:44] actually am reaching out to the Heard
[15:45] Museum in Phoenix, where I'm from. My
[15:48] godmother was very, very involved uh
[15:51] with that museum. They are all about uh
[15:56] in uh
[15:57] nations from that area, mostly Hopi,
[15:59] Pima, some uh Apache, some Navajo. Um
[16:03] and so I can get a little bit more
[16:05] insight. Part of the problem is
[16:07] there hasn't been lot
[16:09] as much written about those cuisines,
[16:12] and so researching them from my
[16:14] perspective has proven very difficult.
[16:17] So, I need someone who really knows the
[16:19] cuisine to to kind of put their hand in.
[16:21] And that's just with the with the
[16:23] pandemic, that's proved
[16:24] more difficult than I thought it would
[16:26] be.
[16:27] That's why uh
[16:29] Ken coming over last week, that's the
[16:30] first time that I've I've had somebody
[16:33] over to the house for filming. Um
[16:36] Uh Jenna wants to ask, what's your
[16:37] perfect historical kitchen?
[16:40] My perfect historical kitchen? Oh, a
[16:42] historical kitchen?
[16:45] Oh boy. Um I would actually go with a
[16:47] like medieval English
[16:50] kitchen. Actually, look at the pictures
[16:52] from Scappi
[16:54] uh
[16:55] from from Scappi's Opera. He has
[16:56] pictures of the Renaissance Italian
[16:59] kitchen. That's my perfect kitchen. It's
[17:01] like 20 rooms, and each room is 10 times
[17:04] the size of our condo.
[17:06] That's my perfect kitchen.
[17:08] Pots the size of a Cadillac.
[17:11] Literally.
[17:13] They're huge.
[17:14] Uh Tom missed it, but just want to know
[17:16] what you're drinking.
[17:18] Oh.
[17:19] So, I was saying that we're we're pretty
[17:20] much out of all of our mixers and
[17:22] everything cuz we're getting ready to
[17:23] leave town for for the holidays and
[17:25] everything.
[17:26] So, this is gin and mango juice. It's
[17:29] basically what was left that I could
[17:32] make an alcoholic drink out of.
[17:35] And it's very good. Some people that
[17:37] have been here for a while were
[17:38] wondering about that musical episode and
[17:41] what's the status of that?
[17:43] I have no time. It is something that I
[17:45] really want to do, but I have few
[17:47] composer friends. I actually want to
[17:48] like make a song about Tasting History
[17:51] kind of covering the last two years of
[17:53] episodes or something like that.
[17:55] Um
[17:56] but it's not something you just throw
[17:57] together.
[17:58] I got to a million a lot faster than
[18:00] expected was part of the problem.
[18:03] I expected it to take four or five
[18:04] years. It took
[18:06] a year and a half. So, you know, that's
[18:08] It's the cookbook.
[18:10] It's keeping me.
[18:11] It's the cookbook that's keeping. The
[18:12] cookbook is taken is taking
[18:15] It's so much more work than I ever
[18:16] thought it would be.
[18:18] We're getting there. Um
[18:21] and it'll be well, delivered to the
[18:23] publisher, at least my portion
[18:26] needs to be next month.
[18:28] Then there's a lot more to do after
[18:30] that, but I won't be so involved. So, I
[18:32] can focus on other things. A lot more
[18:33] Drinking History, some other projects
[18:36] that I want want to work on and then in
[18:39] March and April, there's going to be a
[18:40] big project that I'm looking forward to.
[18:43] Don't want to give anything away.
[18:48] Uh Kito wants to know about the history
[18:49] of baklava.
[18:51] The history of baklava. I mean, I
[18:53] could do a whole episode on it. It
[18:55] actually has some It actually goes way,
[18:57] way back.
[18:58] There's
[19:00] an idea actually that the placenta
[19:04] cake that I did from ancient Rome
[19:09] is baklava is a descendant of that style
[19:12] of cake.
[19:13] Uh the the the filo dough that baklava
[19:16] uses that makes it just so good is
[19:18] fairly new. There wasn't it you know
[19:22] more recent. So,
[19:23] doesn't go back that far, not to ancient
[19:25] times at least.
[19:27] Um but I would like to make it.
[19:31] Your biggest surprise, like ingredients
[19:33] that you really didn't expect to like.
[19:35] Um oh, asafoetida, hands down.
[19:40] Smells like death. Uh and then you cook
[19:42] with it and it's actually quite good.
[19:43] Kind of has a
[19:45] burnt garlic burnt garlic taste.
[19:49] Um
[19:50] which doesn't sound good, but it is in
[19:53] in small small bits.
[19:55] Somebody had mentioned since we're in
[19:57] Burbank, should we work with um Mythical
[19:59] Kitchen? So, I actually got to do their
[20:01] podcast Excuse me, their podcast. What's
[20:04] it called? A donut is not a hot dog?
[20:06] No, is a hot dog a sandwich?
[20:08] Is a hot dog a sandwich? How did I get
[20:09] donut? Uh
[20:11] Is a hot dog a sandwich? Um and they are
[20:13] here in Burbank. They're very busy. Uh
[20:16] I'm very busy, so it has not happened
[20:18] yet, but it is kind of funny cuz
[20:20] was it a couple weeks ago, we did we
[20:22] ended up doing rather similar topics. Uh
[20:25] oh, the mince pie. They made one and I
[20:27] made one. Um
[20:30] you know, we don't talk to each other or
[20:31] anything. We had no idea that that was
[20:32] going to happen and they ended up coming
[20:33] out on the same day, so that was kind of
[20:35] cool. Two people making 19th century
[20:37] mince pies in Burbank same week. That's
[20:41] probably a first.
[20:43] All right, here's a popular question. Um
[20:45] Do you want to run through how your
[20:47] creative process works just for anyone
[20:49] that's new?
[20:50] Yeah, I could honestly do a whole video
[20:52] like a behind the scenes um on the
[20:54] research process, but
[20:57] basically I start off each episode
[21:01] with
[21:02] an idea of usually a dish. Sometimes
[21:06] it's a topic of history that I want to
[21:07] cover, but usually it's a specific dish.
[21:10] Like I have a recipe that I want to
[21:11] cover.
[21:12] Um
[21:14] and then the history can either come out
[21:17] of that recipe specifically. Was it
[21:19] served at a certain place or to a
[21:20] certain person? Is there an ingredient
[21:22] that I want to talk about? You know, I
[21:24] could talk about just
[21:27] cattle in Scotland, for example, you
[21:30] know, doing doing a Scottish dish. Um
[21:33] So, but usually it starts with a dish,
[21:35] sometimes an idea.
[21:37] At first I used to get those simply by
[21:39] leafing through old cookbooks, but now I
[21:41] usually get them
[21:44] from ideas that I've had while working
[21:46] on other episodes. And so I keep like a
[21:48] log or from from you from viewers
[21:52] saying, "Hey, this is interesting. Hey,
[21:54] have you looked into this?"
[21:57] And sometimes I won't end up doing that,
[21:59] but that will lead me down a path. Um
[22:01] you know, if you start reading any
[22:05] history book or whatever, you end up
[22:06] finding these little tidbits that are so
[22:08] much more interesting than the actual
[22:09] topic that they're talking about. And
[22:11] usually that's what I end up liking to
[22:12] cover on the channel. The main topic
[22:16] is often covered by other other history
[22:18] channels.
[22:19] So,
[22:20] part of my part of the way that I find
[22:23] those and find those interesting little
[22:24] tidbits in history is reading a book. I
[22:27] go to the bibliography
[22:29] and then the bibliography has all of
[22:31] their sources. And it's that level. Even
[22:33] if you go to Wikipedia and are reading
[22:35] just kind of a general overview of
[22:37] something, scroll down to the very
[22:38] bottom, the part that nobody ever looks
[22:40] at, and look at the bibliography.
[22:43] They're using actual sources
[22:46] uh to get a lot of that stuff. Or
[22:48] sometimes it's, you know, third layer or
[22:50] whatever. And that's where you get all
[22:51] the really good nuggets of history.
[22:53] From there, and I've, you know, usually
[22:56] written 10 or 15 pages of just
[22:59] facts, then I start crafting it into
[23:02] script and into a story. Uh and then I
[23:05] test the you know, test out parts of the
[23:07] recipe and kind of figure out maybe
[23:09] what's a a modern version that I can
[23:12] kind of glean some information on
[23:14] quantities uh of and everything. And
[23:17] then once I have the script
[23:19] I film usually the cooking first well
[23:22] always the cooking first um and then
[23:25] scramble to clean everything up behind
[23:27] me, set up the camera over here instead
[23:28] of it there so I can film me talking and
[23:31] eating it and then take a picture of the
[23:33] food um
[23:34] and then I
[23:36] I edit and that's the real slog. That's
[23:37] the part that I don't like, you know, it
[23:39] can be 20 hours or so um on on any given
[23:42] video. So each video takes, you know,
[23:46] it's a full-time like 40 30 to 50 hours
[23:49] a video. I've gotten faster
[23:51] but that's from 40 to 60 hours. So now
[23:54] I'm down to 30 to 50.
[23:56] Oh, Daniel Platz has a good question.
[23:58] Over your research, have you noticed any
[23:59] trends that changed for the better or
[24:01] for the worse when it comes to specific
[24:03] dishes?
[24:04] Specific dishes? Um for the most part
[24:06] trends have only gotten better. Our food
[24:09] is simply
[24:11] better because we I mean, I'm not
[24:14] talking like McDonald's but in general
[24:16] cuisine now is better
[24:18] for for a few reasons. One, ingredients
[24:20] tend to be fresher now for most people.
[24:24] Um
[24:25] Yeah, in the past you could get some
[24:27] fresh ingredients but for the most part
[24:29] meat and everything was often salted to
[24:31] preserve it and then it had to be washed
[24:33] and so
[24:35] things are fresher and the
[24:38] the idea of
[24:40] bringing different cuisines together,
[24:42] they have they've built on each other.
[24:44] So, you know, techniques from German
[24:46] cuisine and Mexican cooking and
[24:50] all of these other cuisines they have
[24:51] come together to create new cuisines in
[24:54] each country or or wherever and they're
[24:56] just they're better. They take the best
[24:58] of what was there.
[25:00] Also, we have better equipment now. We
[25:02] have So, yeah, everything is better
[25:04] pretty much.
[25:06] Uh Al Sand says his love it also wants
[25:08] to know if 1 million for 2022.
[25:12] 2022? That's a That's a lot of pressure.
[25:15] Maybe by the end of 2023.
[25:18] I don't know. The thing is, like, once I
[25:19] hit a million, now I'm just not even
[25:20] looking anymore because it's kind of
[25:22] like it's going to be so long until the
[25:24] next milestone.
[25:26] Uh John Wrights asks, "How much
[25:28] information lost to history gives you
[25:30] existential dread? Or are you more of a
[25:32] half uh glass full guy?"
[25:34] Uh I am
[25:36] I I mean, I am in general more of a half
[25:38] glass full guy. I'm I'm pretty positive,
[25:40] but 99% of it is gone, and that's I
[25:44] mean, it makes recreating things next to
[25:47] impossible because
[25:49] there's so much information missing, and
[25:51] some of it was never You can't capture
[25:53] what a food tastes like. Even if people
[25:56] were writing down the description, you
[25:58] can't capture that. Nobody was ever
[26:00] capturing what 99% of the population was
[26:03] eating, the poor people throughout
[26:05] history. Nobody was capturing that
[26:07] information, and that kills me.
[26:09] Everything that was ever written by the
[26:10] Mayans, who knows if they wrote about
[26:12] their food,
[26:14] but it's gone. Uh you know, that was
[26:16] burnt um and pretty much destroyed the
[26:18] Library of Alexandria. Don't even get me
[26:19] started on that. That just presses me.
[26:22] So, yeah, a lot has been a lot has been
[26:24] lost. Even more never made it down in
[26:28] the first place. Recipes in general,
[26:30] outside of Europe and, you know, parts
[26:32] of Eastern Asia, it really wasn't a
[26:34] thing to write down your recipes, and
[26:36] that
[26:37] breaks my heart.
[26:38] Uh Sherman wants to know if ground
[26:39] coriander is a good substitute for
[26:41] cilantro.
[26:42] It's the plant, isn't it?
[26:44] So, it is the same plant, but the
[26:45] flavors are actually quite
[26:48] different. Uh quite different.
[26:51] Because if if you if you have someone
[26:53] who doesn't like cilantro and by
[26:54] cilantro I mean the leaves of the
[26:56] coriander plant but then they taste the
[26:58] seeds of the coriander plant which
[27:01] is typically called coriander here in
[27:04] the US.
[27:06] The flavor is different enough that they
[27:08] don't mind the seeds. Also they have a
[27:11] very very strong and unique flavor. So I
[27:13] guess that is kind of the maybe the best
[27:16] the best substitute but they are very
[27:18] different. What's confusing is
[27:21] in England they call they call cilantro
[27:23] coriander. It's it's very very confusing
[27:27] and at different times in history
[27:30] it changes even over here in the US.
[27:32] Sometimes figuring out are you talking
[27:34] about the seeds or are you talking about
[27:35] the
[27:37] the leaves? It's it's kind of hard and
[27:38] so you just kind of have to guess.
[27:41] Okay. And then you've done a few Asian
[27:43] dishes on the
[27:44] I have done a few Asian dishes and we
[27:45] have a lot more coming actually.
[27:48] That's decent meaning what's the some
[27:50] Southeast Asian recipes?
[27:52] Bob's Discount Furniture. Somebody they
[27:54] own
[27:56] I live
[27:57] basically where we not across the
[27:59] street. It's an empty building across
[28:01] the street but that is our area. I've
[28:02] been to Bob's Discount Furniture.
[28:05] They didn't have what I needed.
[28:06] Yeah. Mary balance sensor love.
[28:09] Thank you Mary.
[28:11] Will we see more hardtack clip?
[28:15] Watch next Tuesday.
[28:17] And so the answer is yes. So of course
[28:20] you'll see more hardtack clip and
[28:23] you're going to see hardtack being used
[28:26] in a dish because hardtack should not
[28:28] just be eaten
[28:30] you know,
[28:31] breaking your teeth. It's supposed to be
[28:33] softened and then used in different
[28:34] dishes. So that will be coming up at the
[28:37] one year anniversary of hardtack
[28:40] which is the two year anniversary of
[28:42] Tasting History.
[28:45] Besides the book, what's your goal for
[28:47] next year?
[28:49] So, I have a few more kind of I guess
[28:51] business ideas of ways to to
[28:56] bring the audience in a little bit more
[28:58] and have have you get to participate
[29:00] more in the actual like in historical
[29:02] cooking and stuff like that. So, I want
[29:04] to work on those.
[29:06] So far away that I can't really describe
[29:08] even what I'm thinking.
[29:10] But,
[29:12] so that's one I want to do more episodes
[29:16] of um
[29:18] I I want to do more kind of themed
[29:21] months. Like I did Rome month, I want to
[29:23] do you know
[29:25] I want to do a medieval month where I
[29:27] pick like I create an entire dish or an
[29:30] entire meal but from different
[29:32] countries. Most of my medieval recipes
[29:35] come from England. One,
[29:37] a lot of the recipes are from England
[29:39] and two, I read English. So, I don't
[29:42] have to do as much translating. It's a
[29:43] lot easier.
[29:45] But, there are medieval cookbooks from
[29:47] Spain, from Italy, from
[29:50] from the Netherlands, from Germany, from
[29:53] France. So, I want to you know kind of
[29:55] do a lot more continental medieval
[29:58] cuisine.
[29:59] Um
[30:02] It's just There are so many goals that
[30:04] they kind of get lost in my head and
[30:05] then I end up achieving
[30:07] I I do achieve them but there are just
[30:09] so many.
[30:10] Here's a good one from Simona.
[30:11] Researching writing filming editing
[30:13] subtitles patrons subscribers
[30:15] sponsors.
[30:16] How do you cope and what's more
[30:17] demanding?
[30:20] Um
[30:21] I mean the the videos. That's that's
[30:23] what's
[30:24] demanding. Everything else is is kind of
[30:28] additional. Um
[30:30] the sponsors and and
[30:33] patron my my Patreon patrons are just so
[30:35] cool that they you know I'll I'll be
[30:39] active and then I won't and they're
[30:40] super understanding about you know what
[30:43] if I'm not
[30:44] posting things or whatever but you know
[30:46] we do our monthly patreon happy hour
[30:48] which is always always fun.
[30:50] But it's not super demanding. It's it's
[30:53] what they typically want is more
[30:55] episodes and so that's what I'm
[30:57] constantly just trying to work on is the
[30:59] and
[31:00] and that mostly is is
[31:03] just research. That's what hinders
[31:06] that's the that's the thing that kind of
[31:08] denotes how many episodes I get out is
[31:11] how many words can I read in a day.
[31:13] At the end of the day my eyes just hurt
[31:15] so there is a limit to how much I can
[31:18] read. My brain will just kind of at a
[31:20] certain point in the day it just stops.
[31:22] You know 7:00 p.m. my brain is like
[31:23] you're done. I'm not doing anymore.
[31:26] So that's the hardest part the research.
[31:28] But it's also my favorite part and
[31:30] that's the part I will never give up.
[31:31] I'll give up the editing I'll get hey
[31:32] you can take me out in front of the
[31:33] camera I don't even care
[31:35] but the research part I really like.
[31:37] You are a history nerd through and
[31:38] through.
[31:39] I'm a history nerd. Did Did you all see
[31:40] the mug?
[31:41] I don't know.
[31:42] On Tuesday you'll see it.
[31:44] That episode hasn't aired yet. My
[31:46] brother got me a history nerd mug last
[31:48] year for Christmas. He gets me the best
[31:49] gifts.
[31:50] Uh John Hall says he loves your recipes
[31:52] and presentation.
[31:53] Thank you John.
[31:54] about it your presentation is just you
[31:55] at your dining table.
[31:57] It is and that's what's funny. You know
[31:58] I've had a lot of people be like oh well
[32:00] you know you can get into a professional
[32:02] kitchen and and have like lights and
[32:03] everything.
[32:05] When we move I do want to have a
[32:07] professional lighting person come in and
[32:09] say these are the lights you need these
[32:10] are where they go cuz I'm going to try
[32:12] to get a place where
[32:14] we can have stuff a little bit more
[32:15] stationary and I'm not having to move
[32:17] every time I film.
[32:18] Um
[32:20] but I don't want a professional kitchen
[32:21] or anything. I like being at my dining
[32:24] room table or at my kitchen counter
[32:26] because
[32:28] that's that is what the show is. It's me
[32:30] in my kitchen cooking and talking and
[32:32] you know I the way that I learned
[32:34] history from the beginning was talking
[32:36] to my grandpa over the kitchen table.
[32:39] And I think there's so much important
[32:40] stuff that happens over the kitchen
[32:41] table. I don't want to change that.
[32:43] You know, Netflix, History Channel,
[32:46] those big cooking channel or whatever,
[32:48] they can have the professional kitchens.
[32:50] I won't.
[32:51] Uh FSU Art sends his regards, and then
[32:54] he has a threat here.
[32:55] A threat? From Christina. She said she
[32:58] made the pecan pie for Christmas, and it
[33:00] better be good.
[33:01] It is. I I I I don't think I've had
[33:04] anybody say that it's not.
[33:06] That they have like it. And we've had
[33:08] hundreds and hundreds of people make it.
[33:10] Um it's it's much more pecan-y. You
[33:12] know, it is very different from from the
[33:14] typical pecan pie. It's not as sweet,
[33:16] but it's really good.
[33:18] And then YouTube user 914 wants to know
[33:21] if you're are you going to go on the
[33:22] road anytime soon?
[33:24] So, one thing that I'm going to do when
[33:27] I go to Phoenix is talk to my brother
[33:31] about a trip to Scotland. He and I have
[33:34] wanted to go for a while.
[33:36] And I want to make haggis, and I can't
[33:38] make haggis unless I go to Scotland
[33:39] because you can't get the ingredient
[33:41] some of the ingredients here. They're
[33:42] illegal.
[33:44] So yeah.
[33:45] Um that's that's our goal. And we'll be
[33:47] filming a couple other episodes
[33:50] in Scotland and Northern England. Maybe
[33:52] go to Wales, kind of do two or three
[33:53] weeks. So, that is going to be Tasting
[33:55] History on the road.
[33:57] Um
[33:59] It It actually It's a lot of work to do
[34:01] things on the road, we found. We've
[34:02] tried. It's
[34:03] knock on wood. I do want to go to the
[34:05] Spam Is it the Spam festival? The Spam
[34:07] Jam in in Hawaii.
[34:10] I've never had Spam stuff.
[34:11] Cover the history of Spam.
[34:13] Weren't we supposed to do that during
[34:14] the wedding?
[34:14] Yeah, but then, you know, it was our
[34:16] wedding, so we got we got busy.
[34:21] Uh have you considered creating your own
[34:22] alcohol?
[34:24] Funny you say that. Is that Velasco
[34:26] Macron?
[34:27] Yeah.
[34:27] Funny you say that. So, I cannot make
[34:30] alcohol, but there is
[34:33] a
[34:33] a company that I've been in talks with
[34:35] to create a Tasting History whiskey.
[34:38] What they essentially do is they go to
[34:40] to places like um
[34:43] you know, Jack Daniel's distillery and
[34:44] all these big distilleries, Knob Creek,
[34:46] and those distilleries, they have a
[34:48] specific flavor profile that they're
[34:50] going for, but a lot of their whiskey
[34:52] ends up not meeting that flavor profile,
[34:55] so they get rid of it. It doesn't mean
[34:57] it's bad. Sometimes it's even better,
[34:58] but it doesn't match their flavor
[34:59] profile for a given year.
[35:02] So, then there are other people who come
[35:03] in and make these
[35:05] blends that are very specific. It's kind
[35:08] of a one-time, this will never happen
[35:10] again, blend of, you know, maybe a
[35:12] thousand bottles or whatever. And and so
[35:15] that is that is a big possibility.
[35:18] Yes.
[35:19] Our follower Laura, who's here is
[35:21] appreciates you sharing ingredients in
[35:23] cups, grams, and milliliters.
[35:26] milliliters
[35:26] milliliters
[35:28] and milli- millimeters, yeah. 80 ml of
[35:30] carrot. Um
[35:32] You're you're welcome. I I So,
[35:34] I cook in in metric. I bake in metric. I
[35:38] think you can only bake in metric. If
[35:40] you're not, then it's probably not
[35:41] turning out right. Um I prefer grams. I
[35:44] prefer milliliters, and then I actually
[35:47] convert to cups and and and the the
[35:51] American
[35:53] format. Um I have nothing against it.
[35:55] Well, yeah, I do. It's not a very good
[35:57] way to measure things for cooking.
[35:58] That's what I have against
[36:00] It's not very precise, so yes.
[36:03] And the cookbook will have will have all
[36:05] the metric as well.
[36:06] Uh 334outdoors is asking have you
[36:08] thought about cooking wild game or
[36:10] catching your own fish?
[36:13] So, yes and yes. So, I love fishing. Um
[36:16] I love deep sea fishing. Um
[36:19] so, I would love to actually do that
[36:23] uh and cook some some fish, catch some
[36:25] mahi-mahi or something. Um
[36:29] wild game, I've never shot anything that
[36:31] wasn't a target. Um so, I don't know if
[36:35] I could do that, but I would absolutely
[36:36] cook wild game.
[36:38] Um I would love to cook pheasant and um
[36:41] you know, it it's such an important part
[36:43] of culinary history that's kind of like
[36:46] you got to.
[36:47] Um maybe when I go to England if
[36:49] pheasant hunting
[36:50] I'll watch somebody shoot a pheasant.
[36:52] Uh
[36:53] any upcoming collabs that you would like
[36:55] to do cuz you've marked off Townsends as
[36:58] far as like a zoom.
[36:59] I have, but I I want to do something
[37:01] with Townsends. I want to go to Indiana
[37:03] and actually film with him. Um
[37:06] Same with Sola. You were on her.
[37:08] Yeah, with Sola. Um
[37:10] you know, she's in New York, so there's
[37:12] there's a full res uh
[37:15] ability to go there. I have been in
[37:17] contact not I don't want to say in
[37:19] talks, but I have been in contact with
[37:21] um How to Drink and we actually have
[37:24] some ideas of uh some some historic
[37:26] drinks that we would like to cover. It
[37:28] would be kind of cool to go see his
[37:30] setup cuz his bar setup is so cool.
[37:33] Um
[37:34] and I I know that his camera setup you
[37:36] know, I I really want to start
[37:38] meeting other YouTubers who've been
[37:40] doing this longer to see their setup,
[37:43] how they do their camera, how do they do
[37:45] their lights, all this kind of stuff cuz
[37:47] I there's got to be a better way than
[37:49] what I'm doing it right now. It's such a
[37:51] pain in the butt.
[37:53] Um
[37:53] so, that that's that's actually That is
[37:56] a goal that I have this year is is get
[37:58] better at all that.
[38:00] Um cuz I'm not good at all that.
[38:02] Or live streaming. This is hard to
[38:03] And live streaming. There's a reason
[38:05] that uh what our last live stream I
[38:06] think was almost a year ago, right?
[38:08] For the for the one-year anniversary?
[38:11] It's so hard. We do it on his channel on
[38:13] uh Ketchup with Max and Jose.
[38:15] It's much much easier.
[38:17] Less people.
[38:18] Less people. Um Um, it's it's hard to
[38:22] set up.
[38:23] another person uh Miss Krohn.
[38:27] Oh, I mean I would love to do that,
[38:28] especially when I go to England. Oh,
[38:29] that might be fun, actually.
[38:33] It's actually not her that is doing so
[38:35] she's a she's an actress. Sorry, I'm
[38:38] talking to him. She's an actress, so
[38:41] I I
[38:42] I need to find out like who actually
[38:44] does all of the all the back end stuff
[38:46] and talk to them about getting me with
[38:49] with Miss Cro Crocam. I don't know.
[38:54] Yes, the one year post
[38:56] or the one million, yeah. So, Binging
[38:58] with Babish commented on my one million
[39:00] and I was like, "Oh." So, I would love
[39:02] to do something with Binging with
[39:03] Babish. I think his stuff is just fun
[39:06] and cool. I kind of felt a little bit
[39:08] like I was stepping on Babish territory
[39:10] when I did The King's Man
[39:12] Bakewell Tart cuz, you know, he does
[39:14] stuff for movies, TV shows, stuff.
[39:17] It was it was just so cool to get to
[39:19] work with
[39:20] you know, my old job coming to me and
[39:22] being like, "Hey,
[39:24] would you want to work with us in your
[39:26] new job?" And it is it is very
[39:29] rewarding.
[39:31] Yes, the movie is out today.
[39:33] It is.
[39:38] I know that name. Does she do historic
[39:40] clothing? No.
[39:46] I know that name. I think I follow
[39:49] I think I know who that is.
[39:51] Yes, the answer is yes.
[39:57] Thank you, Ashley. Oh, EmmyMadeInJapan,
[39:59] that's who I'd love to collab with. She
[40:02] just seems so nice and I like nice
[40:05] people.
[40:07] We live with a very grumpy cat, so
[40:09] whenever nice people are around it's
[40:11] it's a bit of a reprieve.
[40:19] Yes,
[40:19] yes to both. Um
[40:22] Caribbean
[40:23] food,
[40:25] there's actually an old Puerto Rican
[40:27] cookbook that I found that I would like
[40:29] to cook from. Um
[40:31] so
[40:32] yes. I'll also
[40:34] there's a Jamaican black cake,
[40:37] uh which is usually served around
[40:38] Christmas time, and that's a possibility
[40:40] for next Christmas, and I could talk
[40:41] about the history of fruitcake. It's
[40:43] actually quite interesting, and
[40:44] fruitcake gets a bad rap
[40:46] cuz we have bad fruitcake here in the
[40:48] US, but it can be very good.
[40:50] For some reason in my head, I get
[40:52] confused between panettone, fruitcake,
[40:54] and figgy pudding. It's all the same to
[40:56] me in my
[40:56] so they're all very different Well,
[40:58] they're all different. Figgy pudding and
[41:00] fruitcake are
[41:01] closer,
[41:05] but panettone are very different. I had
[41:06] a lot of people yesterday saying, "Isn't
[41:08] this just fruitcake?" And I said, "No,
[41:09] no, no, no." I mean,
[41:11] some of the same ingredients, but so, so
[41:13] different. Um
[41:14] so, so different.
[41:17] There's There's a Scottish fruitcake
[41:18] that I'm going to mention in next week's
[41:20] episode called a black bun,
[41:22] which I really want to try
[41:24] just cuz it looks
[41:26] devilish.
[41:27] It's not a bun. I don't know why it's
[41:28] called that. Anyone from Scotland can
[41:31] tell us why it's called a black bun,
[41:32] other than it is black. Um but
[41:35] Besides haggis, are there any other
[41:36] recipes coming up from that part of the
[41:38] world?
[41:40] I mean, next week
[41:42] Next week is shortbread, so spill the
[41:45] beans. Next Tuesday's episode is
[41:46] shortbread, um which is a lot of fun.
[41:50] Um I like the Scottish episodes.
[41:53] And you'll have to sit through my bad
[41:54] Scottish accent, so sorry.
[41:57] Um
[41:59] I don't I don't I don't have things
[42:01] planned out that far. Got an Indian
[42:02] recipe coming.
[42:04] Um no.
[42:05] And another Greek recipe.
[42:08] I don't know.
[42:09] Don't quiz me.
[42:11] Have you thought about doing anything
[42:13] with insects or is that too much?
[42:15] I have not.
[42:17] Would I like to try
[42:19] a cricket covered in chocolate or
[42:21] something?
[42:22] Yes. Am I going to on the channel? No,
[42:24] probably not. No, we're not. I mean,
[42:27] would I
[42:28] maybe? I don't know.
[42:31] It's like Survivor.
[42:32] It's got it Yeah, it's kind of like
[42:34] after I've done everything else.
[42:38] Then you'll see me make a grub.
[42:40] Uh A Rock's asking for Australian food
[42:42] like pavlova.
[42:45] Pavlova?
[42:46] So, this one doesn't like pavlova
[42:47] because of the sound
[42:49] when it gets cut into.
[42:51] Um yes to Australian food. I I have a
[42:54] couple Australian cookbooks.
[42:57] Um but the really cool Australian food
[43:00] cuz a lot of it is just English food
[43:03] made in Australia.
[43:05] Um from at least the like 1800s.
[43:08] The what kind of makes it different are
[43:10] all of the ingredients that were
[43:12] specific to to Australia like kangaroo
[43:16] tail and you know, wallaby and
[43:17] everything. You can't get that here.
[43:21] Um at least in the form that I would
[43:24] need for those recipes. Sometimes you
[43:25] can get ground kangaroo and stuff like
[43:27] that. It's not right for those recipes.
[43:29] So, that might require some traveling as
[43:31] well.
[43:33] Oh, here's another collaborator we
[43:34] missed. Uh John Kennel from Preppy
[43:36] Kitchen.
[43:39] He's a really good baker.
[43:40] Oh, yeah. Yeah. Yeah. Yeah. Yeah. Yeah.
[43:42] No, I definitely
[43:44] Oh, and um
[43:45] Goo Goo Goo? Goo Goo Goo meets Goo Goo?
[43:49] He's from France.
[43:50] Um
[43:52] There's this guy who does meat in France
[43:53] and uh sous vide everything.
[43:56] Uh
[43:56] we're in contact, so that would be cool
[43:58] to do, too.
[43:59] Uh have you considered German stollen?
[44:02] Stollen? Stollen?
[44:03] Stollen, yes. Um considered it. I love
[44:06] tasting it.
[44:07] So, yeah, making it would definitely be
[44:09] fun. Um, oh, I wonder if there's an old
[44:12] stolen recipe from like the 1800s. I bet
[44:14] there is.
[44:15] I need to find that. And I bet it hasn't
[44:17] changed much.
[44:18] Um, I also want to do some
[44:21] some Austrian foods. I found a cool
[44:22] Austrian cookbook. Um,
[44:25] that I'd like to do. I'd also like to do
[44:27] some later stuff from the 50s. Um, you
[44:31] know, not not too much, but some of the
[44:33] especially some of the weirder things
[44:34] like aspic and whatnot. Um, especially
[44:39] Yeah, I've got some cool ideas when it
[44:41] comes to aspic aspic episodes.
[44:43] That's a s p i c.
[44:45] Yes, a s p i c.
[44:49] Uh, actually this one's come up a bit.
[44:51] Ghost Town. Doing a collaboration with
[44:53] Ghost Town's Cerro Gordo.
[44:57] Is it a spooky channel?
[44:58] I don't know.
[44:59] Oh, Max doesn't like scary things. He's
[45:00] a big chicken.
[45:02] It's true. I do not like scary movies or
[45:04] scary anything.
[45:07] There's enough scary stuff in this
[45:08] world. Why why watch scary movies?
[45:11] Though, what's the one that I like? That
[45:13] he's making Oh, and he's making a new
[45:14] one on Vikings. Um, The Witch. Scary
[45:17] movie. Really, really like that. And now
[45:19] he has one called Northman or The
[45:21] Northman. Northman.
[45:23] And it's about Vikings.
[45:24] That comes out next year though.
[45:26] Comes out in April.
[45:27] Oh, here's a good one.
[45:28] to that.
[45:28] Chris Snyder wants to know, how did you
[45:30] get started in the entertainment
[45:31] industry?
[45:33] What's your history?
[45:34] I went to school for music, for singing.
[45:38] Um, I've been singing since I was like
[45:41] six.
[45:42] Um, professionally singing since since
[45:45] high school. And then I went to school
[45:48] for that and went into musical theater.
[45:50] I was going to do classical, uh, but I
[45:52] went into musical theater after school,
[45:53] moved to New York, did stuff in New
[45:56] York, and then toured for a bit.
[45:59] Um,
[46:00] and then had enough of living in New
[46:02] York cuz I If you're not rich in New
[46:05] York, it's a very hard place to live.
[46:07] Fun, but, you know,
[46:09] hard. Um and so I moved out here to LA
[46:12] to do some I did some voice-over, but
[46:14] then I had a friend who was working at
[46:16] Walt Disney Studios.
[46:17] It's been a while.
[46:18] on the background
[46:20] Iago is my favorite. You got to give me
[46:21] that.
[46:22] It's been years since I've done them.
[46:23] That's the problem.
[46:24] go. You know what I'm talking about. I
[46:27] used to do Iago the parrot.
[46:29] after they got rid of um
[46:32] Gilbert Gottfried
[46:32] Gilbert Gottfried. Then he came back. Um
[46:35] but I got to do a few little things in
[46:36] there while he was
[46:38] on hiatus for being naughty.
[46:40] Um
[46:41] And uh so then I worked at Walt Disney
[46:44] Studios because I had a friend who was
[46:45] working there and he was like, "Yeah, we
[46:47] can bring you on as a temp." I just
[46:48] needed some extra cash. Um I was poor
[46:50] and
[46:52] so I temped at Walt Disney Studios and
[46:54] like on my
[46:56] fifth day
[46:57] uh the person who I was temping for
[46:59] said,
[47:00] "We're actually looking to hire
[47:02] full-time." I was like, "All right. Why
[47:04] not?"
[47:05] Um I was kind of done performing at that
[47:07] point in time uh for a while and so I
[47:10] worked at Walt Disney Studios. And it
[47:12] was fantastic and I loved pretty much
[47:15] pretty much all of it. Uh and the person
[47:17] that I worked for there at the beginning
[47:19] was just fantastic. So, yeah. And then
[47:22] they furloughed me and I started Tasting
[47:23] History.
[47:25] You started Tasting History right before
[47:26] I started Tasting History right before I
[47:28] got furloughed. It was perfect timing.
[47:31] Because of the timing.
[47:33] Yeah, so it's it's funny. If I had not
[47:36] started Tasting History right before the
[47:39] pandemic or right before I got
[47:40] furloughed,
[47:42] I probably would have started Tasting
[47:43] History because to start a YouTube
[47:46] channel,
[47:47] at least the way that I wanted to do it,
[47:48] it is not cheap. You know, you have to
[47:50] get a camera and a
[47:52] a computer that can do the editing and
[47:54] just all of this cooking stuff and all
[47:55] of this stuff, lighting, and it's
[47:57] hundreds and hundreds of dollars. It's
[47:59] probably over a thousand dollars, and
[48:02] once I was furloughed, it was like,
[48:03] nope, not spending a penny. Um,
[48:05] so I wouldn't have started the channel
[48:07] if it had happened just couple weeks
[48:08] later, really. So.
[48:11] That's called good timing.
[48:14] Uh, Mandy story wants to tell you that
[48:16] she's proud of what you've done with
[48:17] Tasting History.
[48:18] Thank you, Mandy. You know, I got to
[48:20] say,
[48:21] I'm pretty proud.
[48:22] I'm pretty
[48:23] proud too.
[48:25] Uh, it's it's pretty cool. Um, totally
[48:28] unexpected, but proud.
[48:30] Yeah.
[48:31] Derek says, uh, he got into your channel
[48:33] from Mellamos, amazing channel, always
[48:35] looks forward to videos every week.
[48:37] I was just thinking of Mellamos earlier
[48:39] today, actually. I was like,
[48:41] what an odd
[48:43] that episode felt so rushed. I remember
[48:46] coming downstairs and telling Jose,
[48:47] like, I don't have an episode. I'm going
[48:49] to throw something together,
[48:51] and the research portion, like, I didn't
[48:54] have the time as usual, and I felt like
[48:56] I just rushed it and everything.
[48:58] And then when the episode was finished,
[49:00] I was like, actually, I think it's
[49:01] pretty good. And then it's one of the
[49:03] most popular episodes on the channel.
[49:05] So, and then there are episodes where I
[49:07] spend so much time and do so much work
[49:10] and think it's a great idea, and then
[49:12] it's like, meh, doesn't do well. So, you
[49:15] can never tell. You can never tell.
[49:18] That's right.
[49:18] That's that's that is the thing with
[49:19] YouTube is
[49:22] I would love to do a, you know, chat on
[49:24] just like all of what YouTube entails,
[49:27] and and how how hard and rewarding it
[49:30] is, but just all the stuff, cuz I get a
[49:32] lot of messages from people who want to
[49:33] start YouTube channels, and
[49:35] unfortunately, I just don't have time to
[49:37] walk them through the whole process
[49:38] these days. So, maybe I'll have to do a
[49:40] video just on that. Maybe it'll go on
[49:42] your channel.
[49:43] Uh, Craig wants to know if you have an
[49:45] old recipe for lutefisk.
[49:47] I don't have an old recipe for lutefisk.
[49:49] However, I would still like to make
[49:51] lutefisk. I am guessing the recipe has
[49:53] not changed at all because who would
[49:57] design that dish now?
[49:59] No living person would do that. Uh but
[50:02] it has some really cool history and
[50:05] and some of the people that ate it and
[50:06] everything. So, I would like to do
[50:08] lutefisk. I've never eaten lutefisk.
[50:10] I've smelled it and that's why I've
[50:11] never eaten it. But one of these days I
[50:13] will.
[50:14] Uh sorry, back to Russian cuisine real
[50:16] quick. Any uh specific recipes you you
[50:20] want to try from there?
[50:21] Turnip pudding.
[50:23] Baked turnip pudding. So, they have a
[50:25] lot of turnips had a lot of turnips um
[50:28] in in Russia. Now they have a lot of
[50:30] potatoes, but there were no potatoes in
[50:32] Russia earlier on, of course, they're a
[50:33] new world food. So, there are turnips in
[50:36] almost everything. Turnip alcohol,
[50:38] turnip this, turnip that. They basically
[50:40] made
[50:41] vodka from turnips before potatoes. Uh
[50:44] that was one of the things you could
[50:45] make vodka from. Um
[50:46] and they there's this baked turnip
[50:48] pudding in the in the book. So, I'd like
[50:50] to make that. Um I also like I like
[50:53] borscht.
[50:55] So, I wouldn't mind doing that if I can
[50:56] buy. There's also a recipe that I really
[50:58] want to do.
[51:00] It's not German. It's not Russian.
[51:03] It's kind of both.
[51:05] Um for biroks, uh which has an
[51:09] interesting It doesn't have an
[51:10] interesting history. The people who made
[51:13] them have a very interesting history
[51:14] that actually starts with Catherine the
[51:16] Great. Which, if you don't watch The
[51:18] Great, um it is not historically
[51:20] accurate and yet it is
[51:22] absolutely wonderful.
[51:23] It's a fun fun show um about Catherine
[51:26] the Great.
[51:27] Huzzah.
[51:28] Huzzah.
[51:30] Uh J. Watson
[51:32] asked if you could sing her a song.
[51:35] A song? What do you want to hear, J.?
[51:38] Well, I'm not going to sing it for you
[51:39] right now, so
[51:40] Donke Shane, darling. Donke Shane. Thank
[51:44] you for Oh, does anyone remember that
[51:46] song?
[51:47] I've never heard of
[51:48] I was going to say
[51:49] Can you sing something
[51:49] around when that came out. It was like
[51:51] the '50s.
[51:52] '60s probably.
[51:55] Uh someone wants to know if you're
[51:56] interested in collecting historic
[51:58] kitchen tools.
[52:00] Super interested. In fact
[52:03] You don't have room for it.
[52:05] I don't. I don't care. I'll make room.
[52:07] Um this is not a historic kitchen tool,
[52:09] but I did have
[52:11] um
[52:11] someone send me this along with several
[52:13] other pewter
[52:15] pieces. Um
[52:18] some of them old enough that they do
[52:19] still include lead, so I do have to be
[52:21] careful on what I put on there. You can
[52:23] use lead pewter for many, many things
[52:26] as long as it's not something that
[52:28] leaches out lead like tomatoes, which is
[52:29] why people thought tomatoes were
[52:31] poisonous. Um
[52:33] And I I've had several people send me
[52:35] some cool
[52:36] um
[52:37] kitchen gadgets, historical kitchen
[52:39] gadgets. Uh some
[52:42] cool molds for gingerbreads, which I
[52:44] would like to use. Um they need to be
[52:46] refinished for the most part because
[52:49] they've split and so the
[52:51] batter will just go right into the
[52:53] actual mold and then
[52:55] break it when it bakes. But um yes, no I
[52:57] love historical kitchen gadgets. I'd
[52:59] love more.
[53:00] All right.
[53:01] Uh Bill Stevens, he's new to the channel
[53:02] and wants to give you a shout out.
[53:04] Thank you, Bill.
[53:04] He's a novelist and have you considered
[53:06] doing audiobooks with your voice over a
[53:08] background?
[53:10] I I actually did do audiobooks in the
[53:12] back in the past. Um I will not do
[53:15] audiobooks anymore because they take
[53:18] forever and I would rather be making
[53:21] episodes.
[53:22] Um
[53:24] but I I actually have done some.
[53:26] I remember you recording in the closet.
[53:27] In the past, yes. And oh yeah, and like
[53:30] unless you have like a proper booth, I
[53:31] had to record in the closet I turned
[53:33] into a recording booth and so recording
[53:36] during the summer was just hellish
[53:38] because it would get so hot in there and
[53:40] it has to be perfectly quiet and we live
[53:42] in an area where there's always I think
[53:45] they're always blowing leaves. They're
[53:47] always leaf blowers. Um
[53:50] But yes, but I would actually like to do
[53:52] voiceover again, but probably not
[53:55] audiobooks. It's that that long format.
[53:57] It's that's it is a different skill.
[54:00] Uh Highlander wants to know
[54:02] um
[54:03] in the future and they make a movie
[54:04] about you and all your success, who do
[54:06] you want to play you?
[54:09] Um Matt when he was 30.
[54:12] Is that a possibility?
[54:16] I like Matt Damon when he was 30. Um
[54:20] like the the Bourne Identity movies.
[54:22] Great movies.
[54:24] He could do a good job.
[54:26] Victoria Meredith says you're amazing.
[54:29] Thank you, Victoria.
[54:31] Take some questions from
[54:32] Oh, yes. I will We'll see
[54:35] here. Oh, there is a button that just
[54:36] goes right to the bottom.
[54:39] Um did Tasting History make you want to
[54:41] learn a certain language?
[54:44] Um
[54:46] Not a specific language. I I I I do
[54:50] think that it's helped me want to
[54:52] learn just more language in general, but
[54:54] especially how to pronounce language.
[54:56] I've always enjoyed learning proper
[54:58] pronunciations. I'm not perfect. Uh far
[55:01] from it. And sometimes it's because I
[55:03] don't know. Uh like when I say Pavia
[55:06] instead of Pavia in Italy, it's because
[55:09] I've always heard it Pavia and just that
[55:10] that's how it's in my head. Um
[55:13] and some other words, but I love
[55:15] language. I don't know if anyone here,
[55:17] I'm sure people do, uh watch the channel
[55:21] NativeLang.
[55:22] Um
[55:23] it's it's all about history of language
[55:26] and and how different languages evolved
[55:28] and how they probably sounded. And it's
[55:31] such an in his his channel is so
[55:34] fascinating. Um and it it's his videos
[55:38] must take him forever to do, but
[55:40] I love language, but not to learn any
[55:42] specific language. I am trying to learn
[55:44] Spanish but
[55:46] slow going.
[55:48] So slow.
[55:49] Rude.
[55:50] Um, would you do a series on survival
[55:52] foods and where they come from?
[55:55] Insects for the 2 million milestone.
[55:57] You want them insects? First it was the
[55:59] black rat, now it's insects. My
[56:00] goodness. Um,
[56:03] survival foods, yes, actually. And one
[56:06] of them one of them is pemmican. Uh, and
[56:08] that's that's the one that I ended up
[56:09] getting moved because
[56:11] uh,
[56:11] another channel ended up doing it, so I
[56:13] was just like, "Oh, this is not
[56:14] awesome." Um, but no, I would like to do
[56:16] that and other survival foods. I also
[56:18] want to do more war rations and war
[56:21] foods from like World War and even World
[56:23] War some cooking war cooking.
[56:26] Ding Ding and CM send their love.
[56:29] Thank you.
[56:29] another question from Rad. Just says
[56:31] congratulations. And for those who don't
[56:34] know, it's like live the whole plush in
[56:36] the back.
[56:37] So, um, and then remind me what's the
[56:39] weirdest source you've researched for a
[56:41] recipe? Get back to that. Um, so these
[56:45] are here because we used to have this
[56:48] little guy from uh,
[56:50] Animal Crossing.
[56:52] Brewster.
[56:53] Brewster back there, and when I first
[56:56] recorded the the first episode, it's
[56:58] actually the second episode because the
[56:59] first one I was in the kitchen. Second
[57:01] episode, he was back there and we didn't
[57:03] really like notice cuz it was just super
[57:05] casual and the only person who was going
[57:06] to watch was my mom.
[57:09] And
[57:11] but we did notice him back there and
[57:13] other some some friends commented on it.
[57:14] So then we swapped him out with another
[57:16] little character. And those first like
[57:19] 12 episodes, it was usually not Pokémon,
[57:21] it was other things, but someone in this
[57:23] house has a very very substantial
[57:25] Pokémon collection.
[57:26] It's me.
[57:27] So say. Um, and so that's now what it's
[57:30] just become. And it's just fun. It
[57:34] Sometimes they relate to the history or
[57:36] the recipe in a way, sometimes they
[57:38] don't. Um
[57:40] I don't know. It's just fun. Keeps it
[57:42] keeps it light, you know, real casual.
[57:45] Um
[57:46] So, somebody had asked the weirdest
[57:48] sources that I've looked at for while
[57:51] while doing research. And I think that
[57:55] medical manuals, historic medical
[57:58] manuals, are usually the weirdest
[57:59] because medicine and food has been
[58:02] intertwined for so long that you end up
[58:04] looking at just some of the weirdest
[58:06] medical manuals, and I always end up
[58:09] going to like the surgery parts that
[58:10] have nothing to do and I never cover
[58:12] them in the episodes, but um
[58:15] yeah, the surgery
[58:17] stuff in these old manuals is kind of
[58:18] cool. They're very very specific and
[58:20] they come with pictures.
[58:22] Next question.
[58:25] So, Musas15 has another one. He's
[58:27] actually This is his third question. Do
[58:29] you know the difference between a
[58:30] shepherd's pie and
[58:31] hachis parmentier?
[58:34] I've never even heard of the latter.
[58:35] H A C H I
[58:37] parmentier.
[58:39] No?
[58:39] I don't. I love shepherd's pie.
[58:41] Add it to the list.
[58:43] With actual shepherd pepper on top.
[58:45] Sweeney Todd.
[58:46] Here's a question for me.
[58:48] How is it to live with a YouTube
[58:49] celebrity?
[58:51] I, you know, I don't
[58:54] I don't think of him as a celebrity.
[58:55] Nobody in this house thinks of me as a
[58:57] celebrity.
[58:58] And if anything, my goal is to keep you
[59:00] humble. And I think you are a humble
[59:02] person, otherwise Well, well, no. I take
[59:04] that back. He's not a humble person. But
[59:07] my goal is to keep him grounded, and I
[59:09] don't think I would be with someone who
[59:11] wasn't
[59:13] like that.
[59:14] Yeah, and you know, being a YouTube
[59:16] celebrity and I
[59:18] I that word doesn't mean
[59:21] the same thing, I guess. I I have gotten
[59:24] noticed or recognized a few times um out
[59:26] on the street, which is kind of cool,
[59:28] especially when we travel.
[59:29] Here in LA, you can see like Tom Cruise
[59:31] going down the street, so you it's not a
[59:32] big deal, but in other places, it has,
[59:35] but
[59:37] it's such an insular
[59:39] job. I'm always here at home by myself
[59:42] and everything, so it doesn't feel like
[59:44] anyone else even knows I exist. I know,
[59:47] of course, that they do.
[59:50] Millions of people
[59:50] Said I had said that sounds better this
[59:52] way.
[59:53] Oh, really? Oh, great.
[59:54] you go.
[59:54] All right, we'll stick
[59:55] Stream's almost over, so
[59:57] Um, but I
[60:00] Yeah, I don't think of myself as a
[60:01] celebrity at all. It doesn't feel like
[60:03] that, at least, especially not in this
[60:04] household.
[60:06] The cats don't care.
[60:08] What's the oldest recipe that I've made?
[60:10] I've made the oldest recipe, written
[60:13] recipe, which is, uh, two of them,
[60:15] actually, from Babylon. Those are the
[60:17] first written recipes. Um, I would like
[60:19] to try to recreate what Ötzi the Iceman
[60:22] ate, uh, who was
[60:24] I who was encased in ice, but they found
[60:26] what was in his stomach, and
[60:29] I would need to find ibex meat to do
[60:31] that, but that would be kind of cool.
[60:34] Oh, here's one that comes up often. Have
[60:35] you ever considered
[60:37] a restaurant specializing
[60:39] No.
[60:40] There you go.
[60:40] I've worked in restaurants, and I will
[60:42] never
[60:43] It is Restaurants are hard. I mean,
[60:45] would be so cool? Yes, absolutely. But,
[60:48] oh man, what I would do
[60:52] is
[60:53] some kind of like pop-up, maybe, but
[60:56] like a long-term restaurant, oof.
[61:00] Res- Anyone who you know that works in
[61:02] restaurants, give them a hug.
[61:04] Give them a hug.
[61:05] Oh, so someone asked for ancient Korean.
[61:07] But, you did do one Korean recipe. I
[61:09] didn't think that great.
[61:11] recipe, and nobody cared.
[61:14] I and I want to do more. Again, when you
[61:17] say ancient, you know, what is what is
[61:19] ancient? We don't have a lot of recipes
[61:21] going way, way back, though there is
[61:22] actually a kimchi recipe, a description,
[61:25] kind of how to make kimchi that I would
[61:27] like to do.
[61:28] Um
[61:30] So, yeah, there is more. And I I
[61:32] Korean history, the more I've learned
[61:34] about is actually really fascinating.
[61:35] It's always just kind of been at this
[61:38] pull and tug between
[61:41] between other bigger powers, um even
[61:44] when they were at their height. It just
[61:47] they could make some interesting
[61:48] episodes. So, watch them when I put them
[61:50] up.
[61:51] And then someone says what my favorite
[61:54] recipe from this.
[61:55] What's his favorite recipe?
[61:56] always get to try everything. I get to
[61:57] try most of it. But sometimes I'm just
[62:00] like, I'm working. Like, I don't have
[62:02] time for this right now. Like, go away.
[62:03] Like, leave me alone.
[62:04] him a lot.
[62:05] Um I think if maybe in the future I
[62:09] could go full-time and help Max and do a
[62:10] lot more. I mean, I help with the social
[62:12] media stuff.
[62:13] I do the subtitles. But, you know, he
[62:16] does need help. So, eventually he should
[62:18] be getting an assistant.
[62:19] Yes, I need an assistant super bad.
[62:21] year. But, I think uh one of my favorite
[62:22] dishes is still the sambok cat, the
[62:24] cheesecake, cuz I love cheesecake. So
[62:26] If anyone out there wants to learn how
[62:27] to do a YouTube channel, I can teach
[62:29] you. Sambok cat.
[62:30] That's a dangerous call out. It is a
[62:31] dangerous call out.
[62:32] Take it back. Take it back.
[62:33] I have a lot of specifics that I'll be
[62:35] looking for. And you have to be here in
[62:36] LA. That's the main thing. Um the sambok
[62:38] cat, that was the first recipe.
[62:41] You haven't had anything better since
[62:42] then. That was the only one that I that
[62:44] you actually requested that I make
[62:45] again though.
[62:46] That's right. The roast beef was really
[62:47] delicious.
[62:48] Yeah.
[62:48] Yeah. I don't like the garlic sauce, but
[62:51] the
[62:51] It's very garlicky and very and very
[62:53] vinegary.
[62:53] It was sour.
[62:55] Yeah.
[62:55] Yeah.
[62:56] Um Moroccan cuisine, something from
[62:58] Northern Africa. So, I've actually done
[63:00] some Northern African things. Um
[63:03] but when it comes to Moroccan, I I did
[63:05] get a tagine, so I do want to actually
[63:07] use that.
[63:10] Uncle Roger. Yes, I want to collab with
[63:12] Uncle Roger. Or I would just love him to
[63:14] call me out on on on something, cuz he's
[63:16] amazing and he's so funny.
[63:19] I need to do something that will make
[63:21] him make him
[63:23] put me through the wringer. Put me
[63:25] through the wringer?
[63:27] Um
[63:29] Oh, thank you, Joshua.
[63:31] Is ad blocker on?
[63:32] Smart man.
[63:33] Smart man with the ad blocker.
[63:35] But um but I appreciate the support
[63:38] uh regardless.
[63:40] Um
[63:41] Pull Great Depression food. Yes, I would
[63:44] like to do some Great Depression food.
[63:45] Though, there is actually a channel Oh,
[63:47] she was so sweet. She's She's passed
[63:48] away. It's called I think Great
[63:50] Depression Cooking or Cooking from the
[63:52] Great Depression. And it's just this old
[63:54] woman who actually lived through the
[63:55] Depression cooking all of the things
[63:57] that her mom
[63:59] cooked during the Depression. And she's
[64:01] fantastic. Um and she does give little
[64:04] bits of history. It's more personal
[64:05] history in there, but it's it's really
[64:07] really charming. Um
[64:11] An idea on an episode on medicinal
[64:13] cuisine. So, yes, absolutely. Um I did
[64:16] talk about some of the medicinal aspects
[64:19] of cuisine in an episode that I did
[64:22] really really early on um on the four
[64:24] humors. I would actually like to do a
[64:25] whole other episode on the four humors.
[64:27] The show changed enough that I think I
[64:28] could cover it in a more robust manner.
[64:32] Um
[64:32] yeah, every old cookbook practically,
[64:35] not every one, but 50% of them have a
[64:37] section for
[64:39] medical
[64:41] foods and and what to cook when you're,
[64:43] you know, sick or whatever.
[64:45] It
[64:46] very very interesting topic. Um
[64:49] very interesting topic. Been watching
[64:51] since you had just two episodes.
[64:53] Don Bandit, that was that was
[64:55] sambucot. So, the first episode was
[64:57] cheese, which I did here.
[65:00] And then the second one here was
[65:01] sambucot, which I didn't taste and I
[65:03] still probably once every few days I'll
[65:05] get a comment that that'll pop up, "Why
[65:07] didn't you taste the the food?" I didn't
[65:09] taste for like the first six or seven
[65:11] episodes
[65:12] and people still comment. They're like
[65:14] What does it taste like?
[65:16] I didn't The channel started as just
[65:18] Tasting History, right? It wasn't
[65:19] Tasting History with Max Miller at
[65:21] No, so I changed it to Tasting History
[65:23] with Max Miller because nobody knew my
[65:25] name. They kept calling me Matt. Or
[65:29] Mark.
[65:30] Mike.
[65:31] Mike. And I still get that.
[65:33] Um
[65:34] But it's Max.
[65:37] Uh
[65:39] Pacific island recipes. Yes, that was
[65:41] actually supposed to have happened while
[65:43] we were in Hawaii.
[65:45] But we got we got distracted.
[65:47] Um I was just super lazy in Hawaii. I
[65:50] did work on the book actually. Assyrian
[65:51] foods.
[65:53] Like old Assyria? Cuz there are no
[65:56] recipes from old Assyria.
[65:58] But there are from Babylon and it would
[66:00] have been very very similar. But I
[66:01] should do some Assyrian history. That
[66:03] could be.
[66:04] Um Colonial New England. Absolutely.
[66:07] I've done I've done a couple things, but
[66:09] um I I do want to do more. I would
[66:11] actually like to um
[66:13] go to Boston and and do some historic
[66:16] cooking up there.
[66:18] Um
[66:24] Here we go. Any plans of collecting your
[66:26] modernized recipes into a cookbook?
[66:29] Yes, I'm working on it. Uh
[66:30] I
[66:32] Earlier I said that it was due to the
[66:34] publisher in in the next couple weeks.
[66:36] Um and then it'll be a while before it's
[66:38] actually out. But yes, the answer is
[66:40] yes. And then
[66:42] and then who knows. Cornish pasty.
[66:45] Absolutely.
[66:46] Um
[66:47] I I need to do Cornish pasties. I love
[66:49] Cornish pasties. Uh and they have some
[66:52] some interesting history. They were
[66:54] eaten in mines
[66:55] um to keep the
[67:00] the mercury off of your food. Uh
[67:04] My family doesn't speak English and I
[67:05] really appreciate the the translate
[67:08] feature.
[67:11] You know, Jose does all the subtitles.
[67:13] Um,
[67:13] spends hours and hours on them. It takes
[67:15] him a very long time cuz what YouTube
[67:17] auto does
[67:18] is um, less than great, especially cuz I
[67:21] use a lot of foreign words and
[67:24] um, and I speak very fast.
[67:25] Um, so I do the Spanish and Portuguese,
[67:29] but it's not that great cuz I also use
[67:31] like a translating and then I kind of
[67:33] clean it up. So it's not perfect, but
[67:35] it's better than nothing.
[67:36] Better than nothing. Yeah, I do wish and
[67:38] I do hope that in the next few years I I
[67:40] I think that that'll be something that
[67:41] YouTube kind of perfects is better
[67:44] translations, better subtitles uh, with
[67:47] the machine learning I'm a learning
[67:49] computer um,
[67:51] kind of coming about. Hopefully.
[67:54] Um, all right, it's after 1:00. It It's
[67:57] about my lunch time.
[67:59] Uh, so we should probably
[68:02] we should probably wrap this up. Uh,
[68:05] what time is it in LA right now? It's
[68:06] 1:06. It's time for lunch. Um,
[68:09] so thank you so much everyone for your
[68:12] support,
[68:14] uh, your continued watching of the
[68:16] channel. It really just
[68:19] I mean, I don't even know how to put how
[68:21] happy I to say how happy I am. I'm bad
[68:23] with those kind of things, but it's it's
[68:27] been life-changing.
[68:28] All for the best
[68:30] um, for both of us, for the cats even.
[68:33] Um,
[68:33] and
[68:35] yeah, I have such a cool audience, such
[68:37] a supportive audience and I know how
[68:40] lucky I am. And that's very, very lucky.
[68:43] So, thank you all.
[68:45] Oh, and also for teaching him how to not
[68:48] have his fruit sink in the pan.
[68:49] Yes.
[68:51] What I have read every book on baking, I
[68:54] have watched every episode of Great
[68:55] British Bake Off. I had never heard
[68:57] about dredging the fruit in in flour,
[69:00] but everyone else seemed to know that.
[69:02] So, that is something that
[69:04] just gotten past me. So, next time I
[69:06] make something with suspended fruit,
[69:07] that is what I'm doing. So, I appreciate
[69:09] that. And I do appreciate, you know,
[69:11] when you
[69:12] gently correct me, um, as long as you're
[69:15] nice about it. Um, and I really
[69:17] appreciate all of your
[69:20] suggestions. And and I'm always taking
[69:22] them
[69:23] uh tastinghistory@gmail.com.
[69:26] Even if I don't respond to you, know
[69:28] that I got it, that I read it. And and
[69:30] I'll try to get back to you eventually.
[69:33] All right.
[69:34] Uh, you got to pay the cat tax.
[69:35] Oh, cat tax. Here comes Jamie. Cersei's
[69:37] up here, too, but she won't let us pick
[69:39] her up. Oh, we dropped your food, buddy.
[69:42] Isn't he just the cutest?
[69:45] Oh, he sees the food now.
[69:47] He's coming to Phoenix with us cuz we
[69:48] can't leave him with with Cersei cuz he
[69:51] eats all of her food. Um,
[69:53] so he's getting ready for a big car
[69:55] ride. Lucky him.
[69:57] All right. Bye, everyone.
[69:59] Thank you.