[0:00] All right,
[0:02] thank you everyone. I'm so sorry for the
[0:05] uh mixup. I am awful when [laughter] it
[0:08] comes to technical stuff and I should
[0:10] have had Jose set it up, but I thought I
[0:12] would be the big man and set up my own
[0:14] live stream and uh clearly
[0:17] that was a stupid thing to do because I
[0:19] don't know how to do it. Um anyway,
[0:22] yeah, today what what's Oh, I got to
[0:27] tilt it down. I'm backing up.
[0:30] There [clears throat] we go. Oh, so
[0:32] first of all, because we're doing
[0:33] haggus, I wore my my Maxwell clan
[0:37] reesco. It's my my Maxwell because I'm a
[0:39] Maxwell. Uh my Maxwell clan apron. I
[0:42] thought it was appropo. Um today we're
[0:46] going to be trying canned haggus. I
[0:48] really really want to make haggus. I
[0:50] want to do an entire episode going into
[0:52] the history of haggus. It's fascinating.
[0:54] Its place in Scottish culture. Um
[0:57] amazing. But, uh, one, it's an
[1:01] undertaking. Um, so I'm not going to get
[1:03] there for a little while. And two, you
[1:06] can't buy, uh, sheeplong in in who is
[1:11] this?
[1:12] Solomon Finch. My mother also has the
[1:15] surname Miller.
[1:19] Nobody misspells it, that's for sure.
[1:21] Uh, so [clears throat]
[1:23] you can't buy sheeplung in uh in the US.
[1:28] per the USDA. Um, not entirely sure why,
[1:32] but what you can do is you can get
[1:36] canned haggus from Europe uh or from
[1:39] England that has Scotland uh that has
[1:42] all of the traditional elements. As long
[1:44] as it's processed and canned, I guess
[1:46] the USDA doesn't care. Not quite sure.
[1:49] Um because you can get it online, you
[1:50] can get it at British specialty stores,
[1:52] but I actually had it sent to me from
[1:54] one of my patrons after my last Q&A that
[1:57] I did uh where I lamented not being able
[1:59] to make haggus. Patrick Duncan from my
[2:02] Patreon sent it over. So, thank you uh
[2:06] Patrick [clears throat] and thank you
[2:09] Josh Joshua uh oh the Breitart one
[2:12] episode is his favorite. That is
[2:14] actually one of my favorites too because
[2:16] my f one of my favorite stories that
[2:17] I've found out during research of uh
[2:21] during the show is the story about the
[2:23] the Brie cont or the cheese contest uh
[2:26] that they had when they were carving up
[2:29] Europe after um Napoleon's fall. And
[2:32] then the other famous favorite story
[2:34] which also is in that episode is uh when
[2:37] King Louis the 16th stopped to have some
[2:40] brie um while they were fleeing from
[2:44] uh from Paris toward their castle and
[2:48] that's when of course they got caught.
[2:49] So you know got his head cut off for a
[2:52] love of cheese. What better reason? Um
[2:56] so yeah anyway we're going to make
[2:58] canned hagies today. I'm very excited.
[3:01] Um, I'm let me let me read to you what's
[3:04] in here. Um,
[3:07] all right. Ingredients. 45%
[3:11] lamb lobes. Those lovely, lovely lamb
[3:14] lobes. 19% oatmeal. Thank you, David.
[3:18] Uh,
[3:19] my channel is blowing up um quite
[3:22] unexpectedly and I appreciate that. Uh,
[3:25] so 45% lamb lobes. I only have 10% lamb
[3:28] lobes inside of me. So, that's a lot of
[3:30] lamb lobes. 19% oatmeal. Something to
[3:33] know about this oatmeal, it's not like
[3:35] uh you know rolled oats or steel uh
[3:37] steel cut oats or anything like that.
[3:39] It's oat meal. So, it's it's like fully
[3:42] ground into um closer to like flour. Uh
[3:47] that's typically how it's done. I don't
[3:49] know how it's done in this can I guess,
[3:51] but um then water, sew it, onion, salt,
[3:54] and spices. And and it also says um and
[3:59] I love this and I'm going to ask some
[4:01] opinions from people who have who have
[4:04] uh done this because
[4:06] I've heard two different things. It says
[4:09] can be served as a main sto main course
[4:11] or delicious starter. Jose, where did it
[4:14] say the thing about the the the thing
[4:17] the weed ram?
[4:20] Ah no. Oh, here. Okay. So, empty
[4:23] contents into a saucepan and heat
[4:25] gently, stirring occasionally until
[4:26] warmed through. For a real Scottish
[4:28] flavor, add a weed ram of whiskey before
[4:32] serving. Um, I'm sorry for my Scottish
[4:37] accent. Uh, so should I add a weed ram?
[4:41] I got some gold label, uh, Johnny
[4:43] Walker. Should I add a bit or should I
[4:45] just taste it separately? I'm I'm I'm
[4:47] kind of afraid that it's going to
[4:48] influence the flavor. So then I'm not
[4:50] really tasting the haggus.
[4:53] So then I'll just have to, you know,
[4:55] drink a shot of this uh separately. It's
[4:58] going to get drunk. Drunk. It's going to
[5:00] get drunk. Um my mom, the English
[5:02] teacher, right now, would be mad that I
[5:05] don't know my words. All right, we're
[5:08] just gonna open this puppy up.
[5:13] [laughter]
[5:15] Also, I I didn't want to I didn't want
[5:17] to see this. I I did not So, this is
[5:20] traditionally served with meats and
[5:22] tatties. Um, which are
[5:26] uh which are
[5:29] mashed potatoes and some sort of mashed
[5:35] turnips, I believe. Correct me. Um, if
[5:39] that's incorrect, which I'm sure it is.
[5:41] I think I wrote it down. I wrote a few
[5:42] little things down, but I didn't write
[5:45] that down. Um, [clears throat]
[5:48] and I couldn't find, nor did I really uh
[5:52] need to get tackies, but I was easily I
[5:54] easily found mashed potatoes, but I
[5:56] don't want to make mashed potatoes. It's
[5:57] hot. I'm in I'm in Los Angeles. It's
[6:00] like 100° out. I I I could do without
[6:04] the uh heating up. So, this is really
[6:10] it's quite thick. It's quite
[6:15] quite thick. And obviously, I should
[6:17] have taken that off.
[6:19] Probably. Jose says it looks like dog
[6:21] food. Um, and he's not wrong. He's not
[6:25] wrong, ladies and gentlemen.
[6:28] Oh [laughter] my god. It's like getting
[6:31] dried clay out of a I'm going to bend
[6:33] the spoon.
[6:35] All right. Oh, here we go. Okay. Nope. I
[6:39] thought I was getting all of it.
[6:45] And I did check and make sure that it
[6:47] was still good, you know, that it hadn't
[6:48] um
[6:51] hadn't gone bad. It actually smells
[6:53] fine. So So I'm assuming [clears throat]
[6:55] I'm not about to kill myself.
[6:57] Cat from Australia asked, "Are you going
[6:59] to try Vegemite anytime?"
[7:02] Vegemite. Cat asks if I'm going to try
[7:04] Vegemite. I should. I've never done
[7:06] Vegemite. Um
[7:09] I I I've only I've only heard that the
[7:12] flavor is very uh polarizing.
[7:17] Um that should be on my next So
[7:19] yesterday I was I went to a British
[7:21] specialty shop that we have here in town
[7:25] um to [clears throat and snorts] get uh
[7:28] some other things. I got some HP sauce
[7:31] to eat uh with the haggus in case I need
[7:34] it. Um some brown sauce. And I also got
[7:38] as a drink some bitter chandi.
[7:42] I don't exactly know what it is, but I
[7:44] like the dog on it. So, if anyone's ever
[7:47] tried this, let me know. But they had
[7:49] Vegemite and I was going to get it and I
[7:51] didn't. Um, it's just down the street,
[7:54] so I'll make another trip.
[7:57] Anyway, so while this begins to heat,
[8:00] um, and I hope I don't I'm putting it on
[8:03] medium heat. Figure that's fine. Let's
[8:06] hope. Uh, glad to have you. Thank you. I
[8:11] Oh, no. Oh, no. It went away. Sin of
[8:15] Knox, I thank you. I love your channel,
[8:18] too. Do you have a channel? Uh,
[8:22] uh, make the rat, Max.
[8:24] I'm not making the rat. Not doing it,
[8:26] ladies and gentlemen. I'm sorry. I'm not
[8:28] making the rat. I could take something
[8:31] similar and and like prepare it in the
[8:33] same way, but I'm not making a rat.
[8:36] Though, it's funny because here in LA,
[8:39] we have the LA River. Lots and lots of
[8:42] nice big fat rats. So, Saswara the uh
[8:46] the king would would probably be okay
[8:48] with me just going down to the LA River
[8:50] and and getting a nice big strong fat
[8:53] river rat, but I'm not going to do it.
[8:56] Um, [clears throat]
[8:58] so yeah. So I wanted so something cool
[9:00] yesterday. Now, I haven't done a bunch
[9:02] of research on haggus um like that I
[9:04] would do for an episode, which is hours
[9:06] upon hours upon hours and going down
[9:08] rabbit holes. But one thing I did find
[9:10] is the very first uh known written
[9:14] recipe for haggus from around 1430
[9:17] uh came from Lincolnshire in in England
[9:21] we or in the neighborhood from the liber
[9:25] kurum which is a book of cookery. And
[9:28] the cool thing about this book is all of
[9:31] the recipes are in rhyme. So I'm gonna
[9:33] read it. It's just now it's in middle
[9:35] English. So I apologize um for my middle
[9:39] English which sucks. Uh for Hagasa the
[9:44] heart of Sheepa the N thou take the
[9:48] bowel not thou shalt forsake
[9:51] on the turbulent made means like a thing
[9:53] that you boil stuff in and boiled well
[9:57] hack all together with good percel which
[10:00] is parsley is savory thou shalt uh sorry
[10:04] is savory thou shalt take then and sew
[10:06] it of sheep take in I can that's hissup
[10:09] savory and uh sheep to it um with powder
[10:14] of pepper and egg is good wana. So eggs
[10:17] in this version, not in the modern
[10:19] version usually and sit it well and
[10:21] serve it then
[10:23] look it be salted for good mana in
[10:26] winter time when herbs be good. Take
[10:29] powder of home. I w in da a savory mint
[10:33] and thyme. So they add mint which is
[10:34] nice. Uh full ga is and sage. H I walked
[10:38] by the road. So pick up some sage next
[10:41] to the road and and drop it in. I just
[10:42] love that. I love that it's it's
[10:44] rhyming. Um even though I didn't make uh
[10:47] ga and roa rhyme. It should be I think
[10:50] it's god and roda. Ga and roda. I don't
[10:54] know if anyone out there knows middle
[10:56] English better than I. and their
[10:58] pronunciation is better than I uh which
[11:00] is pretty much everyone I'm sure um
[11:02] please let me know how ga and roa are
[11:04] supposed to be pronounced so where did
[11:07] haggus come from
[11:09] we don't know um but there are two main
[11:14] competing theories one uh is that it
[11:18] came from the ancient Romans it was done
[11:20] as a way now so the reason it was
[11:22] probably done was after a fresh kill you
[11:25] had all of these um inards left that
[11:29] really couldn't be thrown over a fire,
[11:32] not grilled well. You can't really grill
[11:34] stomach and heart. It's they're just too
[11:40] hearty, yes. Um they don't really work
[11:43] well. The lungs, I don't know, maybe
[11:45] they I [clears throat] don't know why,
[11:46] but you you can't typically grill those
[11:49] very easily. This is bile. Um
[11:53] it actually smells really good.
[11:55] [laughter]
[11:56] Um,
[11:57] so they would they'd put these things
[12:00] that didn't cook well into the stomach
[12:02] and be able to boil it right there. So
[12:03] everything else could be cooked right
[12:05] away, boil everything else um right
[12:07] there. So really smart. So uh Alan
[12:10] Davidson, who is a um food historian,
[12:14] culinary historian, says that it
[12:17] probably came from the ancient Romans.
[12:18] Could have. They were they were up in
[12:20] the area of southern Scotland, um,
[12:23] northern England. Uh then below Hrien's
[12:26] wall, of course. Um and then one of my
[12:28] favorite people of all time, Clarissa
[12:30] Dixon Wright, one of the two fat ladies.
[12:33] Everything she does is gold. Look her
[12:35] up. She's just charm
[12:38] incarnate. Uh she says that it came to
[12:41] Scotland in a long ship, meaning either
[12:43] Danish or Norwegian or Swedish Vikings
[12:48] coming over. Uh, and that had to do with
[12:51] the the words that are still used um to
[12:54] mean to chop and and uh and everything
[12:57] in some of those languages are very
[13:00] similar to hagista. I think they're like
[13:01] hakka and haga and and stuff. And if you
[13:04] look in this middle English um version,
[13:08] haka is one of the spellings h a c ke uh
[13:13] that the term haggus ended up coming
[13:16] from. So it would make sense. Um, so
[13:18] that's really all the history I got for
[13:20] [laughter] you guys. I'm kind of lazy
[13:22] this weekend. I really thought this
[13:24] would heat up a little faster. Um,
[13:28] I'm honestly not even able to tell when
[13:31] it's heated. I'm trying to break it up.
[13:33] I thought it would be a little bit more
[13:35] uh
[13:38] liquidy. It's almost like very dry
[13:41] ground beef
[13:44] or
[13:46] or something like that.
[13:48] Should I? Okay. So, where did we end up
[13:50] on adding the adding the whiskey?
[13:54] [sighs and gasps]
[13:55] Whiskey. Whiskey. Anyone? Whiskey?
[14:01] Maybe we'll just Let's Let's try the
[14:03] whiskey. Let's try the whiskey. And I'm
[14:06] going to [clears throat] I'm going to
[14:07] drop in rats. Rats. We are the rats.
[14:09] Okay. So, that video I had never seen
[14:11] that. Jose had never seen that. And
[14:13] [laughter] people kept commenting rats.
[14:15] Rats. We are the rats. the birthday
[14:17] rats. We ended up watching it and we're
[14:19] just tickled pink. Um, we loved it. All
[14:22] right. Some people are saying yes, some
[14:24] people are saying no. Most people are
[14:25] saying to throw some in. I'm going to
[14:27] throw in like less than a we drram. How
[14:31] much is a drram?
[14:34] I'm not sure if they mean this literally
[14:36] or not, but I'm going to look up. How
[14:39] much is a drram?
[14:42] Because it is an actual uh it is an
[14:45] actual
[14:46] say take the shot before you eat it.
[14:49] Maybe I'll just take the shot before.
[14:50] Since it's only 116th of an ounce,
[14:53] that's a super small amount. Um
[14:59] I'm I'm going to leave it out. I'm going
[15:00] to drink it right before and then
[15:02] probably again right after. Um, but I'm
[15:04] going to leave it out so I can uh so I
[15:07] can really get the taste of what the
[15:09] haggus is. I just thought it would be
[15:10] more liquidy. All right, [clears throat]
[15:11] let's see how hot you're getting.
[15:14] It's warming.
[15:17] It's warming. Max, you have to address
[15:19] the haggus. Ah, that is the other thing
[15:22] I wanted to talk about, THE ADDRESSING
[15:24] OF THE HAGGUS. YES. UM, OKAY. SO,
[15:29] haggus now is traditionally served uh
[15:32] especially in the US. And um I'm going
[15:34] to put these neats these or are those
[15:37] the tatties? I don't know.
[15:40] Uh those potatoes in the microwave
[15:41] because they've been out now for a
[15:43] little bit. Um wouldn't it be funny if I
[15:45] end up poisoning myself not from the
[15:46] haggus but from bad potatoes?
[15:50] Irony. Um so yeah, Robbie Burns. Um
[15:54] [clears throat] Robert Burns day which
[15:55] is in uh January. Was it January 21st? I
[15:58] should try to look that up. Um,
[16:01] don't look at my rather messy uh inside
[16:05] of my microwave. So, Robert Burns wrote
[16:07] a famous poem called uh Address to the
[16:10] Hagus. Address to the haggus or address
[16:12] to a hagus. I think the haggus. Um, and
[16:15] I'm not going to read the whole thing
[16:18] largely because to an American or even
[16:21] modern English here, it's uh
[16:23] incomprehensible, but it starts out uh
[16:26] fair honest sons face great chieftain.
[16:29] Oh, the pudding race. I love that. It's
[16:32] the great chieftain. Oh, the pudding
[16:33] race. And by pudding, don't mean like an
[16:36] American pudding like chocolate pudding.
[16:38] It's the the British version of a
[16:40] pudding, which is uh actually can mean a
[16:43] few different things, but usually in
[16:44] this context, it means a sausage. Um
[16:48] something that has been cooked or boiled
[16:50] or uh in inside of a casing. So like
[16:53] black pudding, blood pudding. Those
[16:55] aren't like what you're going to get
[16:57] from a a jello pudding pops. Um
[17:01] remember those? Those I'm sure those
[17:03] have not paged very well considering who
[17:06] the spokesperson was. Um it's Bill Cosby
[17:09] for all of you kids out there.
[17:12] In Ocio Mark asks, "Is there a cultural
[17:15] region or historical period that you
[17:17] think has particularly bad cuisine?"
[17:21] Jose is reading to me which you probably
[17:23] I don't know if you can hear. Actually,
[17:24] you might be able to hear it. Is there a
[17:25] culture
[17:27] with particularly bad cuisine? You know
[17:30] what? I don't know because I' I've never
[17:32] found one that had particularly bad
[17:34] cuisine. English food gets a bad rap, at
[17:37] least here in the United States. But a
[17:40] lot of that bad rap actually comes from
[17:42] post World War II when there was still a
[17:45] lot of rationing going on. There was um
[17:49] there were very very few fresh
[17:52] ingredients. everything was still being
[17:54] canned and and and everything and and a
[17:56] lot there was very little coming in from
[17:58] the mainland because they were, you
[18:00] know, trying to get over World War II.
[18:03] Um
[18:04] so the American GIS were like, "This
[18:06] food is gross. Why are you giving this
[18:08] to me?" Well, America had all these
[18:10] farms and everything that um England
[18:12] just just didn't have at the at the
[18:14] moment to feed everyone. Um so it gets
[18:16] bad rap, but I love English food. Um,
[18:20] sometimes if you go to a pub, you know,
[18:22] can it be uh bland? Yes.
[18:26] But that's the same in America. That's
[18:28] the same wherever you go. Um,
[18:31] yeah. I haven't found anything that is
[18:34] particularly bad as far as an entire
[18:36] culture or or country goes. So, I think
[18:40] it's ready. Um, so I'm going to to dish
[18:43] a bit of this up and and let me let me
[18:46] bring it close.
[18:49] trying to make it look pretty, but
[18:51] [laughter]
[18:53] it's not easy. All right.
[18:55] [clears throat]
[18:56] Uh, okay. So, that's the haggus.
[19:00] So, obviously when this would be um
[19:03] somebody gave me a $100 donation,
[19:06] y'all,
[19:07] I mean, any don y'all, thank you. Thank
[19:11] you to all. Thank you to all of you for
[19:13] for watching, for donating, for just
[19:17] being here. Um, it's really it's very
[19:20] awesome. Um,
[19:23] now my whole can't believe somebody did
[19:26] that. [snorts] Um, anyway, the haggus
[19:28] when So, if you sometimes see pictures
[19:30] of haggus, they're they're like this.
[19:32] They can actually get to be like huge
[19:34] because it's a it's a sheep's stomach
[19:36] that's been stuffed with um the meat and
[19:40] boiled. So,
[19:43] this is the meat that's inside uh of
[19:46] that huge stomach.
[19:49] All right, I'm going to [clears throat]
[19:50] just drink right out of the a little
[19:52] bottle. Is that all right?
[20:06] Wow.
[20:07] Gold label. That stuff's pretty good. I
[20:10] had blue Johnny Walker [clears throat]
[20:12] Blue. One time I was working at a
[20:15] restaurant. I used to serve restaurant
[20:17] uh serve tables in New York all the
[20:18] time. And on my last day at one of the
[20:21] one of the places that I worked, Cook
[20:23] Shop I believe it was. Though don't
[20:25] don't get in trouble for this cuz after
[20:27] after my last day, we all went back and
[20:29] just tried [clears throat]
[20:30] all of the liquor [laughter] that we
[20:32] could never afford like like Johnny
[20:35] Walker Blue. And uh that was the first
[20:37] time that I had had scotch where I was
[20:38] like, "Oh, okay. I get this. I see why
[20:41] somebody would actually like this." Cuz
[20:43] usually scotch I didn't like. Um okay,
[20:47] [clears throat]
[20:48] here we go. Hagus
[20:51] lamb lobes.
[20:53] Let's give it a shot.
[20:55] It actually smells good.
[21:10] So, people had mentioned that it was
[21:11] oily when it's from a can,
[21:15] which is weird because I think it looks
[21:17] very dry, but they are correct. This is
[21:20] oily as
[21:23] can be. I was going to say a different
[21:26] word. It's really, really oily. Um,
[21:29] the flavor [clears throat] is a bit like
[21:30] corn, like corn beef hash, but very,
[21:34] if you've ever had liver, and it has
[21:37] that very distinct, not bad flavor, but
[21:39] a very distinct flavor that doesn't
[21:40] taste like the rest of the meat from the
[21:42] animal, it has a lot more of that in it,
[21:46] which is funny because I don't even Is
[21:48] liver in in this? I thought it was
[21:50] heart, lung, and maybe it is heart,
[21:52] lung, and liver.
[21:54] Let's see. I I think I wrote that down.
[21:56] Typically, yes. Heart, liver, and lung.
[21:59] So, maybe I can't taste the lung. Maybe
[22:01] I can't taste the heart, but I can taste
[22:02] the liver. So, let's try it with a bit
[22:05] of a bit of
[22:07] of neeps. Did we ever find out if the
[22:10] neeps were were the potatoes or are they
[22:14] the tatties? Somebody from England or
[22:16] Scotland weigh in. What are neeps?
[22:20] Uh, we'll get there. Benjamin Olander
[22:22] Rasmusen says, "Are you planning
[22:24] [clears throat] on trying surf cers from
[22:26] Renzy?" Thank you. $50. Amazing. Um, am
[22:31] I try am I getting ready to try what?
[22:33] Benj Benjamin asked me and asked, "Are
[22:35] you planning on trying Cersum?" Cert
[22:39] [laughter]
[22:41] How do you say [clears throat] Crom?
[22:44] I'm guessing
[22:45] you mean the uh the fermented shark from
[22:48] from Iceland. The only way I'm trying
[22:49] that is when I get to go to Iceland. So
[22:51] maybe after the lockdown. All right, let
[22:53] me try a little bit of the neeps or
[22:54] tatties.
[22:55] Tatties are potatoes.
[22:57] Tatties.
[22:57] Neeps are turnips.
[22:58] So I have turnips.
[22:59] Turnips.
[23:00] Turnips. I have no turnips.
[23:07] All right. With the potatoes, they're
[23:09] actually really good. This is really
[23:10] good. I'm going to put some just because
[23:13] they are still dry. They're greasy
[23:16] [clears throat] and dry at the same
[23:18] time. It's like my T-zone. Greasy and
[23:21] dry.
[23:23] So, I'm going to put just a bit of HP
[23:25] sauce on the side. Um, because I love
[23:28] this. They didn't have the traditional
[23:30] brown sauce. The other one,
[23:34] but [clears throat] this will this will
[23:35] this will do, pig. That'll do, pig. That
[23:38] will do.
[23:46] Brown sauce makes everything better. I
[23:48] have to say what I don't like about it
[23:50] is the texture. And maybe it's the
[23:52] canned version, but it's
[23:57] I like the aftertaste a lot. Um, but the
[24:00] texture is very
[24:04] mushy. I want I want it to be a little
[24:07] more like I don't know. I want to I want
[24:10] to feel pieces of meat. [laughter] It's
[24:13] It's really mushy. It has the same
[24:15] consistency basically as the mashed
[24:17] potatoes [laughter] and I don't like
[24:19] that in meat form. It's the same reason
[24:21] why I usually don't like pate
[24:24] a little bit more. But then I want to
[24:29] This is not sponsored, but go out and
[24:31] get some gold [laughter] label if you
[24:33] drink scotch. That's really nice.
[24:35] [snorts] Um I'm going to try some of
[24:37] this bitter chandi. Did we ever find out
[24:39] what bitter chandi is? Cuz the
[24:42] [clears throat]
[24:43] the can does not really say. It says
[24:46] made with British beer. The refreshing
[24:49] flavor of bitter chandi tastes just like
[24:52] the stuff from the pub, but don't be
[24:54] fooled by the feisty exterior. This
[24:55] drink is softer than it looks. So, I'm
[24:57] assuming that it's non-alcoholic
[25:00] because it doesn't mention alcohol.
[25:04] Add more whiskey.
[25:05] But it says it has beer. [clears throat]
[25:08] Add more whiskey.
[25:09] Drink less of those.
[25:10] I will. Who's rushing me? It's the
[25:14] middle of the day. [laughter]
[25:16] I should have a cocktail waiting after
[25:18] this. It's a Sunday. It's like brunch,
[25:21] right?
[25:30] It's not bitter. This is delicious.
[25:33] Okay. Anyone who who knows a British
[25:37] shop near you where you can get bitter
[25:39] candy, go get this. This is delicious. I
[25:42] say, "Try this. Come here. Come. Come."
[25:45] He's not going to get on camera, I'm
[25:46] sure. [clears throat]
[25:50] [laughter]
[25:51] He's so shy.
[25:54] Oh, I wish he would get on camera
[25:55] because he's wearing the cutest shirt
[25:57] right now. It's um it's got Lapras all
[26:00] over it and he's wearing his Pokemon.
[26:04] Our house. Oh. Oh, and you know who I've
[26:06] been standing in front of this entire
[26:07] time. Usually I don't call him out, but
[26:10] this is a [clears throat] special
[26:11] occasion. They've already appeared in
[26:12] videos, but it was just too perfect. We
[26:14] have Is it Marip?
[26:17] Oh Wulu.
[26:18] Wulu. Wulu. And then this one's Marie.
[26:22] But a ditto Marie.
[26:25] I don't know. I've been standing in
[26:27] front of him the whole time, so you
[26:28] couldn't see, but there's your uh your
[26:31] Pokemon for the day. Anyway, I Let me
[26:35] take a few more questions. Um I don't
[26:38] want to keep you all all day. I know you
[26:41] all have things to do. Thank you, ADHD
[26:44] [laughter]
[26:44] distracted.
[26:46] [snorts] Oh, you're all amazing.
[26:50] [clears throat] This is really cool. Um
[26:53] so, questions, they're they're coming so
[26:55] fast. Jose, can you can you throw out
[26:57] some questions?
[26:59] Let's see Jose's shirt. Maybe maybe I
[27:00] can get him to just put his arm
[27:03] He's taking it off. [laughter]
[27:05] [gasps]
[27:06] He's not going to come on. I I
[27:08] appreciate that Trey Love [laughter] and
[27:10] ours, but he's not going to do it.
[27:14] [snorts]
[27:14] So, okay. It's cool because
[27:17] [clears throat]
[27:18] see, it's got Lapras on it. So, we're
[27:21] really bummed because we just bought a
[27:23] bunch of like Hawaiian style shirts
[27:25] because we're going to Hawaii on
[27:27] vacation. We were supposed to go to
[27:28] Hawaii for our honeymoon and at our
[27:31] wedding and our honeymoon in
[27:33] [clears throat] October, but you know,
[27:34] with all the shutdown, we decided we
[27:37] don't want to do that. But, we were
[27:38] still going to hold on to those dates
[27:39] and go for vacation. But, um, they just
[27:43] extended the quarantine. We decided, you
[27:45] know what? We're going to be safe. Let's
[27:48] not get on a plane. Let's not um you
[27:50] know, we get there and then we have to
[27:52] be in quarantine for two weeks. That's
[27:53] no fun. And uh there's not going to be
[27:55] anything open. So, we're going to stay
[27:56] in California. We're going to do Yoseite
[27:58] and uh the beach. Where are we going?
[28:01] Right. Yose. Lake Tahoe. We're going to
[28:03] do Lake Tahoe, I think. Anyway, we'll be
[28:06] wearing Hawaiian shirts at Lake Tahoe in
[28:08] October because we [laughter] already
[28:11] bought them. I wear Hawaiian shirts a
[28:13] lot anyway. So,
[28:15] randomly, what's [clears throat] your
[28:16] favorite Jane Austin book?
[28:17] Read the super chat. I don't know how to
[28:19] read the super chat.
[28:21] I'm going to figure this out. How do I
[28:24] read the super chat, honey? How do I
[28:26] read the super chat?
[28:30] Oh no.
[28:40] Click on these.
[28:42] [clears throat]
[28:43] Trey says bring him on. Is that the Oh,
[28:45] I think that's the super chat.
[28:48] Let's see. Jose shirt. We saw the shirt.
[28:52] Uh,
[28:55] is there any dish that you've made that
[28:56] you want to make on a semi-regular or
[28:58] regular basis? That's from Rachel Mki.
[29:01] Uh, yes. And the answer is, um, put this
[29:05] up there. Uh, the answer to that is the
[29:07] syllab. I'm going to be making the
[29:09] syllab. I think that it'll be cool to
[29:11] try with like different liquors and
[29:13] different flavorings. It's going to
[29:14] bewah.
[29:16] Um, ADHD [clears throat]
[29:17] distracted. Traditionally
[29:20] boiled in the sheep's stomach, but that
[29:21] makes it illegal in the US. It's because
[29:23] of the lungs. Yeah. Bitter Chandandy is
[29:26] is bitter. I didn't think it was bitter.
[29:28] Cuz usually when it's bitter, I go, but
[29:30] I thought it was delicious. And lemon.
[29:32] Okay. It's because it's mixed with
[29:33] lemonade. [laughter]
[29:35] No wonder.
[29:37] Um, [clears throat and cough]
[29:41] Renzy, thank you so much.
[29:44] Innocuous remark. I'm just like beside
[29:46] myself. Uh is there Oh, and that was
[29:49] about the bad cuisine. [laughter]
[29:53] Um
[29:58] I need to figure this stuff out. I'm
[30:00] See, I'm still trying to figure out this
[30:02] whole darn thing. Thank you, Jordan
[30:04] Bennett. Thank you, Jennifer C. Would
[30:06] you be interested in trying Chinese
[30:07] food? Uh I am working on a Chinese
[30:10] recipe. It's really hard because I don't
[30:11] speak Chinese. I don't read Chinese, so
[30:12] it is taking a lot more um a lot more
[30:17] time. Divo is honey, [clears throat]
[30:19] where is my super chat? I don't know. I
[30:22] don't know how to work this thing. Uh
[30:24] greetings from Chile. I love your
[30:26] channel. Thank you, Wilhelm. Um and in
[30:29] Chilean money, that's very cool. Uh
[30:32] Dennis, my partner, I love your videos.
[30:34] Really enjoyed your recent expansion
[30:36] into non-European recipes, and I'm
[30:38] trying to do that more. But like I I was
[30:40] mentioning with the Chinese food, it
[30:41] takes the research portion takes five
[30:45] times what a European dish takes. So
[30:48] they're not going to be um really really
[30:51] common, but they I I am working on them.
[30:54] Uh so just hold tight. They are coming.
[30:58] China's coming. Japan is coming. Um I'm
[31:01] doing a Mexican dish, but the history is
[31:04] pre-Colombian. They [clears throat]
[31:05] didn't have any recipes pre-colian, but
[31:07] the history is pre-Colombian. Um, so
[31:10] those are happening. I'm also doing some
[31:12] Middle Eastern things coming up. Those
[31:13] will all be before the end of the year,
[31:15] I promise. Yes, Jose. He's raising his
[31:17] hand like he's in class. Yes, darling.
[31:19] Billa asks, "What's your favorite Jane
[31:21] Austin book?"
[31:22] Favorite [clears throat] Jane Austin
[31:23] book? Um, it's actually Persuasion. I
[31:26] adore Persuasion. Um, partly because I I
[31:29] I love where parts of it take place. I
[31:32] love that that region of England. Um,
[31:35] Jennifer C. Wait, you you know Chinese
[31:38] characters? Some of them are from the
[31:40] the the what I'm reading is is from like
[31:42] the 14th or 15th century. So, it is a
[31:43] little weird, but I would love your
[31:46] help. So, email me, please. Tasting
[31:48] history with maxmillergmail.com.
[31:51] Longest email in the world, but I would
[31:52] really, really appreciate that because I
[31:54] could use the help. Um, [clears throat]
[31:56] comment. If [snorts] you ever get,
[31:59] excuse me, if you ever get to play with
[32:01] a smoker, I want a smoker. Uh, try
[32:03] smoked haggus. Um, crispy as heck. Try
[32:07] Acrods Detroit. Does that mean I have to
[32:09] go to Detroit? I'd go to Detroit. Uh,
[32:11] flambe the haggus. [snorts] Um,
[32:15] I could try flaming the haggus. I I
[32:18] suppose. Not at the moment. Once once
[32:21] the camera is off, I want to burn my
[32:22] eyebrows off. [laughter] I already
[32:24] burned part of my eyebrow off some time
[32:26] ago. Can you do a video on banak? I
[32:29] don't know what banak is. I've heard of
[32:30] it, but um I don't exactly
[32:33] [clears throat]
[32:34] know what it is. Have Jose jump on
[32:37] camera real quick. You know what?
[32:38] There's not enough liquor in the world
[32:41] to um to get him on camera. Uh until
[32:45] he's passed out and then I can just drag
[32:46] his body over and and set him up. But um
[32:50] uh check dishes from the 17th century.
[32:53] Yes, I would love that. Tasting history
[32:55] with maxmiller@gmail.com,
[32:57] please. Um, you can also find me on on
[33:00] Twitter, Tasting History1, and on
[33:02] Instagram, Tasting History with Max
[33:04] Miller. But if you're sending me
[33:06] anything, definitely send it to my my
[33:08] Gmail because Twitter and Instagram are
[33:11] impossible to um to search and so I end
[33:13] up losing things. I have so many things
[33:16] somewhere in my Instagram um comments
[33:19] that [laughter] I'll never find.
[33:22] [snorts]
[33:23] [clears throat]
[33:24] Uh, type of Sally Lun but more fruit.
[33:28] Oh, I'm sold. Cuz I love Sally Lun bun.
[33:32] Also, one of the things that I will make
[33:34] again in the future because it wasn't
[33:35] that hard. Um, and it's just so fluffy.
[33:38] Though, it still doesn't compare to the
[33:40] salon that you get when you actually go
[33:42] to bath. So, if after all of this is
[33:45] over, all of this [clears throat] being,
[33:48] you know, uh, what's going on in the
[33:51] world? Um, after all of it's over, every
[33:54] single person on here should go to uh
[33:57] Bath and and go to the Sally Lun House.
[34:01] It's totally a tourist trap, but it's
[34:03] one of those tourist traps where it's
[34:04] like, ah, this was a worthy tourist trap
[34:08] because they are so good and they show
[34:10] you how they were made and it's it's
[34:12] just charming and that part of Bath is
[34:14] is charming. So, you're already there.
[34:16] You're going to be waiting in line no
[34:17] matter where you go. So, so just do
[34:20] yourself a favor and do it. Um, where
[34:22] did I get that shirt?
[34:25] It was either the Gap or Target. I'm I'm
[34:28] exceedingly
[34:29] frugal. Um, so [clears throat] most of
[34:32] my shopping goes to The Gap or The
[34:34] Target. The Target.
[34:37] Uh, did you ever see Superizers Go? Yes,
[34:39] I love Superizers Go. Um, it just makes
[34:42] me sad that there weren't more episodes.
[34:44] Uh, you should try some Portuguese
[34:46] dishes. Yes, they're delicious. I am.
[34:47] I'm actually doing a really cool one or
[34:49] starting to to to ponder on it. Um,
[34:53] [clears throat] it's a uh a Portuguese
[34:56] dish but from the Jewish community and
[34:58] and the the reason that the dish exists
[35:00] is just fascinating because it has to do
[35:02] with the Inquisition, which I I think is
[35:04] a horrible and fascinating subject.
[35:07] Also, what did Italian food look like
[35:08] before the discovery of the tomato? Very
[35:10] similar without tomato sauce. Uh, tune
[35:13] in, tune in on Tuesday to see lasagna
[35:16] from the 14th century. It's actually an
[35:18] English lasagna, but I talk about
[35:19] Italian lasagna from then, too. Pre-
[35:21] tomato tomato, and it's very, very
[35:23] interesting. Um,
[35:26] thank you, [clears throat] Allison. Uber
[35:28] shiny sheep. Marie, uh, can you wait for
[35:32] the Oh, I I want to do a Yorkshire
[35:34] pudding, though. I hear they're very
[35:35] hard to bake. Um,
[35:38] and yes, I'm going to I want to do shows
[35:40] from abroad as soon as the restrictions
[35:42] um open up as soon as Americans can
[35:44] leave can leave our shores. I I plan on
[35:48] on doing some That's why I want I want
[35:50] to do the haggus in Scotland so I can
[35:52] make it through haggus and have someone
[35:54] uh pronounce it outside of my terrible
[35:57] Scottish accent.
[35:59] Sergeant chicken wing. Sergeant chicken
[36:02] wing. Thank you. Uh you guys are the
[36:04] cutest. I'm assuming you mean me and the
[36:07] the Pokemon [clears throat] or Jose. Um
[36:10] I wish our cats were down here, but they
[36:11] kept trying to knock over the computer.
[36:13] Uh you guys, thank you. And I will be
[36:16] trying that. Um
[36:19] Oh, from Sweden. That that fermented
[36:22] fish from Sweden. I would love to go to
[36:24] Sweden and try that. Yes, I want to go
[36:26] all the places and try all the foods. Um
[36:29] my your oldest [clears throat]
[36:31] first edition cookbook, the oldest one
[36:33] that I have. You know what? I don't have
[36:35] any first edition cookbooks.
[36:37] I I rely on reprints or online. Um I
[36:43] would love some first edition cookbooks.
[36:44] There's a great store in New York that
[36:46] sells a lot of them, but they're I can't
[36:49] bring myself to pay, you know, $2,000
[36:53] for a cookbook. I can't do it. What kind
[36:56] of Pokémon would you put in your Sporin?
[36:58] I first of all, I wish I had a Sporin.
[37:00] Um and [clears throat] thank you. Happy
[37:02] honeymoon. What kind of Pokemon? Um, I
[37:04] would fit a Whalmer in there. I think a
[37:06] Whalmer would be very useful. Jose's
[37:08] moving the camera. He's tilting it down.
[37:12] Suck it in. Suck it in. So, quarantine
[37:16] has not been good to my waistline. And I
[37:19] just started a diet except for that. I'm
[37:21] going to be finishing this haggus and
[37:22] def definitely the tattoies. Um, but I
[37:25] have just started eating [clears throat]
[37:26] well. We're doing better, but I've got a
[37:29] good uh 20 pounds to lose. So, that's
[37:32] gonna happen. Um,
[37:36] guys, start the Kickstarter Max
[37:38] [laughter] first edition.
[37:40] You pick the book. I'll take it. I'll
[37:42] make stuff from it. French history
[37:44] teacher to help with research. Um, I
[37:46] could Oh, you know what? Actually, I
[37:47] could. I'm going to be doing something
[37:49] from uh Lafayette's,
[37:52] [clears throat] excuse me, from
[37:53] Lafayette's uh wedding dinner. Um, and
[37:56] and would love some help with some
[37:58] research on that. uh especially because
[38:00] the French in the 18th century was a
[38:02] little bit different than now. So when I
[38:03] put it into Google Translate, because my
[38:05] French is subpar, uh it sometimes it
[38:09] doesn't know those words. Um and then
[38:10] the history around uh around Lafayette
[38:13] and weddings in the 18th century France.
[38:15] I would love some some stuff about that.
[38:18] Um yeah, so thank you all. Um I I I
[38:24] think that's that's probably gonna going
[38:26] to be it. the haggus. I think it's an a,
[38:29] you know, a minus, maybe a B+. I didn't
[38:31] love it. I didn't hate it, but I really
[38:33] want to try true haggus. Um, after that,
[38:37] after this, are you willing
[38:39] [clears throat] to ship out your garham?
[38:40] You know, you don't want my garum. Um, I
[38:42] did that quick garum. So, the better to
[38:45] do, and I and I have something coming up
[38:46] where I use this. Better to use is Oh,
[38:50] no. I don't have it up here. Um, colura
[38:54] dalichi. Uh it's it's going to have all
[38:57] of the um
[38:59] the umami flavor that that quick garham
[39:02] does not have. Uh you you get a lot of
[39:05] the flavor from quick garham. It's
[39:06] actually it's closer than you'd think.
[39:09] Um but you you're missing a little bit
[39:10] of that umami flavor which really comes
[39:12] through in the food. Yes, Jose.
[39:15] The people wants a town's collaboration.
[39:17] Townsense [clears throat] collaboration.
[39:19] Um
[39:21] it might be in the works. It might not
[39:23] be. It is
[39:25] It's hard with with the quarantine. Uh,
[39:28] I'll just say that. But eventually it
[39:30] will happen. It will happen. I know it.
[39:33] Uh, thank you, Jessica Alexander. And
[39:36] and thank you for thinking that I'm
[39:38] interesting. It's nice that somebody
[39:39] does. Uh, and thank you, Fahim Zahir.
[39:43] Um, I I can't figure out how to go back
[39:46] to those early
[39:48] um super chats. I'm going
[39:50] [clears throat] to figure it out uh when
[39:52] I end the stream. And I'm going to
[39:54] message people if I can find their
[39:56] emails. Um because I'm I'm sorry. I'm
[39:59] I'm still learning how to use this. So
[40:01] if the super chats just disappear, which
[40:03] kind of kind of sucks. So I'll have to
[40:05] go back and watch it. Um if if you know
[40:08] of a way that I could just like look at
[40:10] all the super chats, that would be
[40:11] awesome. Um so I I really apologize if I
[40:16] if if I didn't see it. Jose was supposed
[40:19] to be on the lookout, but I was not
[40:21] clear with my instructions on what to
[40:22] look out for. So, that's that's my bad.
[40:25] Um,
[40:26] next time I I promise it won't be like
[40:29] that. Um, yeah. So, I think that's it.
[40:34] Unless we had any any more questions,
[40:37] any more um any more or more chat about
[40:40] haggus? Um, h have you all tried haggus?
[40:43] Have you tried the real thing with lungs
[40:46] and all fresh haggus? Um I'm really
[40:49] curious to see how the flavor um is
[40:52] different. I think when I do do real
[40:54] haggus, I want to to re reheat some not
[40:58] this canned haggus, but some some new
[40:59] canned agus and taste them side by side
[41:02] and see, you know, how different they
[41:04] are. Because it's it's funny how some
[41:05] canned foods
[41:08] the canning process does not change the
[41:10] flavor all that much and then some it
[41:13] changes wildly. Um it's it's kind of
[41:16] crazy. I mean canned pineapple
[41:19] if it's good canned pineapple it's very
[41:21] very similar to to fresh pineapple. Um
[41:24] and then some foods just don't can well
[41:27] at all. I think green beans green beans
[41:29] don't can well. Um I like them but they
[41:31] don't taste like green beans.
[41:34] news on merchandise. Yes,
[41:38] soon. That's that's the news. I'm I'm
[41:40] finally I finally think I've figured out
[41:42] a company that I can work with because a
[41:44] lot of the companies it's just shirts
[41:46] and mugs. Shirts and mugs. Well, that's
[41:48] that's great for some people, but I'm a
[41:50] cooking channel. So, I want aprons and
[41:53] um and tea [clears throat] towels and
[41:55] things like that. So, I think I uh Crowd
[41:58] Mate I think I found will do all of
[42:00] that. So hopefully in the next couple
[42:02] weeks, um, fingers crossed. Uh, the
[42:06] other nice thing about them is that they
[42:08] integrate with YouTube. So there's a
[42:10] there's a little bar underneath all my
[42:12] videos where you can just go there. So
[42:14] you don't have to like I don't have to
[42:15] send a link and it'll just be a lot
[42:18] easier. Um, one cool thing I did get was
[42:20] from for some of my patrons on Patreon,
[42:23] they're getting pins and they just came
[42:25] in and they look fantastic. I was
[42:28] shocked at how good they look. So, I'm
[42:29] really excited about that. Um,
[42:33] [clears throat] thank you, Victoria.
[42:35] Victorian V Victorian Ca. Um, I really
[42:40] appreciate that. And
[42:43] Dra Draconity Draconity.
[42:46] Uh, I thank you as well. Um, all right.
[42:51] So, I'm going to go finish this. I'm
[42:53] going to finish my whiskey and I make
[42:56] sure to be there on Tuesday for the for
[42:59] the lasagna episode. Um, I'm actually
[43:01] working with Chef Frank Proto from Proto
[43:03] Cooks. He's also it was big on
[43:05] Epicurious. If you ever watch those
[43:07] videos from Epicurius where it was like
[43:10] they're called four levels videos and
[43:12] they would have a person who didn't cook
[43:14] at all make something and then the same
[43:17] dish would be made by a a home cook who
[43:20] really knows their stuff and then the
[43:22] third person would be a professional
[43:23] chef. He was the professional chef on
[43:25] those. So the fact that I'm getting to
[43:26] to work with him um thank you to my
[43:29] patron for uh for setting me up with him
[43:32] or or giving me the idea to reach out to
[43:34] him. Um, so that's going to be really
[43:36] cool. I'm going to make a medieval
[43:37] lasagna. He's going to make a modern
[43:39] lasagna on his show, but then I'm going
[43:41] to do some more modern history on his
[43:42] show, um, about the lasagna. It's not
[43:45] really history because it's from like
[43:46] the last 50 years, but it's really
[43:48] interesting stuff. So, um, yeah. All
[43:51] right. Thank you all. I really, really
[43:53] appreciate it. Um, and I will see you on
[43:57] Tuesday. Ciao.