---
title: 'Tasting Canned Haggis & Q&A'
source: 'https://youtube.com/watch?v=spjaUo2J4Nc'
video_id: 'spjaUo2J4Nc'
date: 2026-07-01
duration_sec: 2640
---

# Tasting Canned Haggis & Q&A

> Source: [Tasting Canned Haggis & Q&A](https://youtube.com/watch?v=spjaUo2J4Nc)

## Summary

The video features a taste test of canned haggis, a traditional Scottish dish, alongside a Q&A session with the audience. The host explores the history of haggis, discusses the experience of eating the canned version, and shares impressions.

### Key Points

- **Introduction and Technical Difficulties** [0:00] — The host apologizes for technical issues with the live stream and explains the plan to try canned haggis.
- **Sheep Lung Ban in the US** [1:23] — The host explains that fresh sheep lung, a key ingredient in traditional haggis, is banned in the US by the USDA, but canned haggis from Europe is available.
- **Patreon Gift of Canned Haggis** [1:57] — A patron named Patrick Duncan sent canned haggis from Scotland, making the taste test possible.
- **Previous Q&A Favorites** [2:12] — The host notes that the Breitart cheese contest episode is a favorite, referencing stories about Napoleon's fall and King Louis XVI's cheese-related delay during his escape.
- **Ingredients of Canned Haggis** [3:07] — Key ingredients: 45% lamb lungs, 19% oatmeal (ground to flour-like consistency), water, suet, onion, salt, and spices.
- **Serving Suggestion: Add a 'We Dram' of Whiskey** [4:09] — The can suggests adding a small amount of whiskey (a 'we dram') before serving for a real Scottish flavor. The host debates whether to add it or drink it separately.
- **Canned Haggis Appearance** [5:15] — The host notes the haggis is thick and compares it to dog food, with a dry yet greasy texture similar to corned beef hash but with a strong liver flavor.
- **Vegemite Request from Audience** [7:02] — A viewer asks if the host will try Vegemite; the host expresses interest due to its polarizing flavor.
- **Addressing the Rat Video Reference** [8:36] — The host reacts to audience comments about rats, referencing a viral 'Rats, we are the rats' video, but confirms no rat will be made.
- **First Known Haggis Recipe (1430)** [9:10] — The earliest written haggis recipe, from around 1430 in Lincolnshire England, is shared. The recipe is in rhyme (Middle English) and includes sheep heart, bowel, parsley, savory, pepper, and eggs.
- **Theories on Haggis Origins** [11:09] — Two main theories: (1) Ancient Romans used animal stomachs to boil offal that couldn't be grilled. (2) Vikings (Danish/Norwegian/Swedish) brought haggis to Scotland via long ships, supported by linguistic similarities in words for chop.
- **Address to the Haggis by Robert Burns** [15:29] — The host discusses Robert Burns' poem 'Address to a Haggis', noting its opening line 'Great chieftain o

## Transcript

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