---
title: '1 Million Subscribers Live Q&A'
source: 'https://youtube.com/watch?v=BjyRlYO6MDI'
video_id: 'BjyRlYO6MDI'
date: 2026-07-01
duration_sec: 4207
---

# 1 Million Subscribers Live Q&A

> Source: [1 Million Subscribers Live Q&A](https://youtube.com/watch?v=BjyRlYO6MDI)

## Summary

Max Miller from Tasting History celebrates reaching 1 million subscribers with a live Q&A cocktail party. He reflects on the milestone and thanks his audience, then answers a wide range of casual questions about future recipes, his creative process, collaborations, and the challenges of running the channel.

### Key Points

- **Celebrating 1 Million Subscribers** [0:26] — Max celebrates hitting 1 million subscribers, calling it the 'best Christmas gift ever' and noting he will receive a gold plaque.
- **Viewer Suggestions Drive Content** [1:40] — Max credits many of his best videos to viewer suggestions and encourages viewers to send ideas, especially with a story or recipe.
- **Hardtack Episode Idea** [2:32] — Patreon patron Etrigan suggested the hardtack episode, which Max describes as one of the most fun he has done.
- **Most Interesting Periods for Food** [4:57] — Max finds medieval northern Europe most interesting for its sweet-and-spiced savory combos, and also enjoys Filipino cuisine due to its diverse influences.
- **Influences on the Channel** [6:41] — Max cites Townsends, Great British Bake Off, and 'Supersizers Go' as influences. He distinguishes his channel by cooking in a home kitchen, making history accessible.
- **Favorite Dish Already Made** [12:53] — Max's favorite dish from the show is the Transylvanian garlic harvester sauce with beef, one of the few things he finished after filming.
- **Challenges with Ingredients** [13:12] — Max wants to make crazier Roman recipes (flamingo tongue, dormouse) but faces difficulty sourcing ingredients; sometimes travel is needed.
- **Cookbook Progress** [18:10] — Max reveals the cookbook is in progress, due to the publisher next month. It is unexpectedly demanding work.
- **Creative Process Overview** [20:50] — Max details his process: start with a dish, research history from bibliography rabbit holes, write 10-15 pages of facts, craft a script, test the recipe, film cooking first, then edit (20+ hours).
- **Loss of Historical Food Info** [25:28] — Max laments that 99% of food history is lost, especially what common people ate. The destruction of Mayan texts and Library of Alexandria further compounds this loss.
- **Most Demanding Part of the Job** [30:20] — Research is the most demanding part, limiting how many episodes he can produce. Editing is a slog (30-50 hours per video), but research remains his favorite part.
- **Why the Home Kitchen Works** [32:39] — Max deliberately keeps the show in his home kitchen because history was shared with him over his grandpa's kitchen table. He doesn't want a professional kitchen.
- **Plans for On-the-Road Episodes** [33:24] — Max plans a trip to Scotland to film haggis and other episodes, and also hopes to attend the Spam Jam in Hawaii to cover the history of Spam.
- **Tasting History Whiskey** [34:27] — Max is in talks to create a limited-edition Tasting History whiskey, sourcing unique barrels from distilleries that don't meet their standard flavor profile.
- **Cuisine Has Improved Over Time** [24:04] — Max argues that modern cuisine is generally better due to fresher ingredients, cross-cultural fusion of techniques, and better equipment.
- **Goal to Collaborate with Other YouTubers** [36:53] — Max wants to visit and collaborate with Townsends and How to Drink, learning from their setups to improve his own camera and lighting.
- **Positive Response from Binging with Babish** [38:57] — Max was excited that Binging with Babish commented on his milestone and would love to collaborate, noting that his King's Man Bakewell Tart felt like stepping onto Babish's turf.
- **Origin of Tasting History During Furlough** [47:00] — Max started Tasting History just before being furloughed from Disney. The furlough would have prevented him from spending on equipment, so the timing was crucial.
- **Weirdest Research Sources** [56:00] — Max finds historical medical manuals to be the weirdest research sources, often containing bizarre food-medicine connections and even surgical illustrations.
- **Cookbook and Other Future Plans** [66:24] — Max confirms he is working on the cookbook (modernized recipes), plans themed months (like Medieval Month), and wants to make Cornish pasties.

### Conclusion

In this celebratory Q&A, Max expresses profound gratitude to his audience and offers a candid look at the hard work behind Tasting History. He reaffirms his commitment to making accessible historical cooking from his home kitchen.

## Transcript

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