1 Million Subscribers Live Q&A

[00:11] And we're live,

[00:12] I think.

[00:13] Can everyone

[00:15] see me? Can I be Can I be seen? Can I be

[00:17] heard?

[00:19] Yes, I can see me on on my little

[00:22] screen.

[00:23] Hi everyone.

[00:25] Um

[00:26] So, yeah, this is just a a thank you

[00:29] cocktail

[00:30] and Q&A for getting Tasting History to 1

[00:34] million subscribers. We've got

[00:37] Jose here right off camera. He'll be

[00:40] kind of helping me field questions.

[00:43] Um and I've got a cocktail.

[00:45] Uh we're

[00:46] getting ready to leave town, so we we've

[00:48] gotten rid of most of the mixers so they

[00:49] don't go bad. So, I believe I'm having

[00:52] gin and mango juice, which is which is

[00:54] great.

[00:57] It is.

[00:58] Um

[01:00] Yeah so

[01:02] unbelievable. Uh

[01:04] best Christmas gift ever. Um hitting a

[01:06] million subscribers. Not you know, I

[01:08] mean, it's kind of a

[01:10] kind of an arbitrary number, just a

[01:12] million, but but it's but it's a big

[01:14] thing. I'll get a a gold a gold plaque

[01:17] for it, so that'll be fun. Um

[01:20] but uh yeah, I'm just so excited for

[01:23] what is to come for Tasting History. I

[01:25] have so many cool ideas um for the next

[01:28] year and and really kind of long term,

[01:30] but especially for the next four five

[01:32] months, I've got some stuff I'm really

[01:33] really excited to work on. Um I don't

[01:36] want to give anything away,

[01:39] but uh

[01:40] it should be good. But, I'm also always

[01:43] looking for,

[01:45] you know, suggestions. I've gotten a lot

[01:48] of my best videos from from viewer

[01:50] suggestions. So, if you have anything,

[01:53] especially if it comes with a a story or

[01:56] um, you know, a recipe,

[01:58] please send it my way.

[01:59] [email protected]

[02:02] or on

[02:04] Instagram.

[02:06] Uh, I I'm a little slow in getting back

[02:08] to well, both of those places, but

[02:10] eventually, I do read every message, so.

[02:15] Um, Etrigan, aw, thank you, Etrigan. Um,

[02:18] so,

[02:20] GM Etrigan is one of my very first

[02:22] Patreon patrons and one of he he helped

[02:25] me set up Discord and is just an all

[02:28] around huge supporter of the channel.

[02:30] Um,

[02:31] and

[02:32] most importantly, he was the one that

[02:34] gave me idea gave me the idea for the

[02:36] hardtack episode, uh, which is probably

[02:38] one of the most fun that I've done.

[02:40] Clack, clack. Uh, so, thank you very

[02:43] much for that. Thank you, Phoenix.

[02:45] Um,

[02:47] at one apiece.

[02:48] Um I

[02:50] do we have questions? Field Field your

[02:52] questions. I am really excited, uh, cuz

[02:54] I got a lot of questions for Kenjiro

[02:56] when he was here

[02:58] last week filming and that video will go

[03:01] up at the beginning of January. Um, so,

[03:04] really excited, uh, about that and it

[03:06] was just cool to get to work with, you

[03:07] know, one of my one of my culinary

[03:09] heroes.

[03:11] Um,

[03:13] am I late? No, you are not late. You're

[03:15] right on time.

[03:17] Um,

[03:18] have you ever made the original graham

[03:20] cracker?

[03:22] No, I didn't even know there was an

[03:23] original graham cracker. I

[03:27] gosh, you know, I love graham crackers,

[03:29] mainly as crusts for cheesecake, but

[03:32] um, I'll have to I'll have to find a a

[03:35] good episode.

[03:36] What is your favorite Pokémon? My

[03:38] favorite Pokémon is Blastoise or

[03:40] Blastoise,

[03:41] um, and I also love Snorlax. I feel like

[03:44] we have a lot in common. I also love

[03:46] Wailmer. I like the big ones,

[03:48] I guess. I don't know.

[03:50] What about you, Jose?

[03:51] Bulbasaur.

[03:52] Bulbasaur, he says.

[03:54] Um will you ever see any of the crazier

[03:58] Roman recipes? I mean, I did a whole

[04:00] pig. I've done

[04:03] I've done some of the crazier Roman

[04:05] recipes. I

[04:06] So, I'm guessing you're talking about

[04:08] things like flamingo tongue, dormouse,

[04:11] maybe peacock,

[04:13] um

[04:14] antelope. The problem is finding those

[04:17] ingredients.

[04:18] So, the answer is yes, I want to do all

[04:20] of those, um but it's going to be

[04:24] finding the ingredients that's the hard

[04:25] part.

[04:26] I think partly I'll need to travel to

[04:28] get some of those because some of those

[04:30] are not illegal in places and some

[04:33] things like like the dormouse, you can

[04:35] you could probably use a different

[04:37] ingredient and it's going to taste very

[04:39] similar. But some things like flamingo

[04:42] tongue,

[04:43] supposedly that that can't be really

[04:45] recreated just with

[04:47] chicken tongue or whatever. Um so, some

[04:50] of them might be kind of hard. I don't

[04:52] know that I could bring myself to eat a

[04:53] flamingo. They're they're just so

[04:55] pretty.

[04:56] Uh so,

[04:57] yes and no is the answer to that.

[05:01] Any specific periods that you

[05:03] think have the best or most interesting

[05:05] food recipes from Alexandra? Um

[05:09] I think most interesting just to my

[05:12] palate

[05:14] uh I think is

[05:16] medieval

[05:17] Europe in general, but especially, you

[05:19] know medieval

[05:20] northern Europe. Just the weird Well,

[05:23] and Italy, too. The the weird

[05:25] combination of sweet and spiced

[05:28] in savory foods, I think is just very

[05:31] very interesting to my palate. That

[05:33] said, I think now even with foods like

[05:37] any any food from the Philippines, I

[05:40] always find is is very intriguing to my

[05:43] palate because it's not something that I

[05:45] have often. And I've eaten quite a bit

[05:47] of Filipino food and it's always very

[05:49] often just like, "Oh, this is

[05:50] interesting." It's also so cool

[05:53] because it has so much influence from

[05:55] the Spanish, the Chinese, the Japanese,

[05:57] the uh the Indians. And so and and then

[06:00] of course their native cuisine. So it's

[06:03] it's a really

[06:04] cool It's a cool cuisine.

[06:06] Um Let me know if we have any super

[06:09] chats too.

[06:09] Father Faprigo, uh just want to say

[06:12] thank you for your being inspirational

[06:14] and look forward to seeing more in the

[06:16] future.

[06:16] Thank you very much. I I look forward to

[06:19] it too.

[06:19] I think you got to give credit cuz your

[06:21] idea is not wholly new. There's been

[06:22] episodes shows in the past.

[06:24] Oh, yeah. I mean I'm I'm sure everyone

[06:27] here well, a lot of you probably know

[06:29] Townsends.

[06:30] They do 18th century cooking. Now he's

[06:33] really expanded Well, now he has

[06:34] Townsends Plus, but he's really expanded

[06:36] to not just cooking, but 18th century

[06:38] living. He also touches on early 19th

[06:40] century living

[06:41] um in in America in the US.

[06:44] Um

[06:45] and that he was definitely a big

[06:46] influence on me. I mean, obviously, the

[06:49] Great British Bake Off while now it's

[06:51] just baking, in the early days they

[06:53] always had some food history in there.

[06:55] That was actually the the main

[06:57] catalyst for me, but

[07:00] one of the um

[07:03] one of the judges on the original Bake

[07:05] Off not judges, one of the hosts on the

[07:07] original Bake Off also did this show

[07:09] called Supersizers Go where they went to

[07:14] different places in time and would dress

[07:16] in and eat uh of the period. They're

[07:18] really really funny. Um and so that

[07:20] those were all big influences. So, what

[07:23] I'm doing is not new. What I'm doing is

[07:24] just

[07:26] me. That's the only difference is it's

[07:28] me. And a lot of those other shows take

[07:30] place in a kitchen

[07:33] that is period

[07:35] using period no everything really trying

[07:38] to stick with the reenactment of it all.

[07:41] I do it in my kitchen here as necessity

[07:47] called for at the beginning of the

[07:48] pandemic and then it just hasn't

[07:49] changed. Um,

[07:51] and so I'm more, you know, let's make

[07:54] this available to you in your in your

[07:56] home kitchen. So that's the big

[07:57] difference.

[07:59] Uh, what else we

[08:00] Jordan says this congratulations and

[08:02] Thank you, Jordan.

[08:03] Mac and I says you are amazing.

[08:06] Thank you, Mac and I. Also, I love your

[08:07] name. Love that song. That was actually

[08:09] my parents' song. It is my parents'

[08:11] song. Um, that's the first song they

[08:13] danced to when they got married.

[08:14] Oh, I didn't know that.

[08:14] Yeah.

[08:15] Well, Vanson Twinblade wanted to ask if

[08:16] you'd ever do a video with Dylan Hollis.

[08:19] Yes, absolutely. And we're actually in

[08:21] in contact. Not not a lot, but we we

[08:24] have been in contact. Uh, Dylan Hollis.

[08:25] Can you all hear Jose when he talks?

[08:27] He's very quiet and I'm right here with

[08:29] the mic. Um,

[08:32] yes, I would definitely do something

[08:34] with Dylan. Obviously, our styles are

[08:36] incredibly incredibly different. Um, but

[08:40] I think that it would really be fun to

[08:42] do something together. Uh, I think he's

[08:44] he's funny, so. Um, more Transylvanian

[08:47] recipes from Jane Grey. Lady Jane Grey.

[08:50] Um, I haven't done any more, but I'm

[08:53] going to. Yes. Uh, that book is filled

[08:55] with really interesting things.

[08:59] My my thing is not

[09:01] Oh, those are from way

[09:03] way back.

[09:05] It's not updating. Um, Mary Lee,

[09:08] anything you've made that was just

[09:09] awful?

[09:12] Awful. I'm sure there have been things

[09:15] that were just awful.

[09:16] I'm going to kick you on

[09:18] that

[09:20] Some were more were just disappointing.

[09:23] The panettone. The the quick panettone

[09:25] from yesterday. I'll take the new one.

[09:26] It wasn't awful. It was

[09:27] It wasn't awful. It wasn't awful. It was

[09:29] just

[09:30] disappointing in comparison with what

[09:32] Artusi had said. This is even better

[09:34] than No, it is not. Um, wrong. Um,

[09:38] The fat tail sheep.

[09:40] That doesn't look appetizing.

[09:41] I but I liked it. It was very greasy.

[09:43] The The Babylonian lamb broth of lamb.

[09:46] Um, the flavor was was good. The The

[09:49] texture was a little odd and it looked

[09:51] gross. Um,

[09:53] how are you in the wake of this huge

[09:55] milestone from Terry and Tibbles? I'm

[09:57] okay. I I'm keeping it together.

[10:00] Um, thank you. And yes, Melon Sue,

[10:03] that's that's who the hosts were. I miss

[10:05] them very very much.

[10:07] Um, thank you Mulan Belle.

[10:12] Any recipes you've kept making after

[10:14] trying for the show? Oh, well, there is

[10:17] one. So, I made the pecan pie. Um, this

[10:20] is from Claire. I made the pecan pie

[10:23] for Thanksgiving

[10:25] because my my niece who

[10:27] is allergic to all nuts

[10:30] found out that she's no longer allergic.

[10:31] They did all these tests, had like a

[10:33] person there with the EpiPen at the

[10:34] doctor's office and everything. She's no

[10:36] longer allergic to nuts and the first

[10:37] thing she wanted to try with nuts was

[10:40] Uncle Max's pecan pie from his show. She

[10:43] tried it, she didn't like it. But

[10:45] everybody else did. So, now my and and

[10:47] it went really fast. So, now on Friday,

[10:50] I have to make three of them um,

[10:53] for Christmas. So, that that's one thing

[10:56] I I make a lot of.

[10:57] Um, there are a few others.

[11:01] Um,

[11:04] what do we got here? What do we got

[11:06] here? My thing is not scrolling

[11:07] automatically, which is kind of odd.

[11:09] A keyboard that says, "Congrats on a

[11:11] million." Thank you. "Can't wait to

[11:13] explore more foods across time. Can we

[11:15] get a transcripts?"

[11:19] Like a transcription?

[11:20] Transcripts.

[11:21] Oh, transcripts? Absolutely.

[11:24] Yes.

[11:27] Did you look at the Ottoman cuisine?

[11:30] Yes, I have. And that is that is on the

[11:33] schedule. It keeps getting moved. I

[11:35] don't know why.

[11:36] Things just keep getting Some things

[11:38] just end up getting moved. But yes, I am

[11:41] doing the Ottoman cuisine.

[11:43] There's actually I've come up with so

[11:44] much cool history for it.

[11:46] It still hasn't come.

[11:47] Someone wants to know what's your

[11:49] opinion on Russian cuisine.

[11:51] So, I I actually like a lot of Russian

[11:53] cuisine. I haven't had a ton,

[11:56] but I do like some but I did start

[11:59] reading the the most story.

[12:01] I believe it's how you pronounce it. It

[12:03] is a Russian text on

[12:06] how to run a household from the time of

[12:08] Ivan the Terrible.

[12:10] I really think is 16th century early

[12:13] 16th century late 15th.

[12:15] Um

[12:16] and he has there are some recipes in

[12:18] there on how to make

[12:20] some stuff. So, I'm going to actually

[12:21] try to cook from that cuz finding old

[12:25] Russian recipes very very hard. Really

[12:27] the first Russian cookbook didn't come

[12:28] out until the 19th century.

[12:31] And finding an accurate

[12:34] translation has proven

[12:37] difficult. I I found one but it's not

[12:41] it's a modern it's it's not really

[12:43] translation. So,

[12:44] working on it.

[12:46] Someone asked

[12:48] if they can't cilantro is there anything

[12:49] you would recommend to replace it with?

[12:51] So, I guess not.

[12:54] If you can't eat cilantro because it

[12:55] tastes like soap,

[12:57] there I don't know.

[13:00] I don't know. Is there anything else

[13:01] that tastes like cilantro?

[13:04] I can't think of anything. It has a very

[13:06] distinct taste.

[13:08] Um

[13:11] Other herbs, I guess. It's not like, you

[13:13] know, marjoram you can swap with Italian

[13:15] oregano and nobody's going to notice the

[13:17] difference. But cilantro is a very

[13:20] unique taste which I think is one reason

[13:21] why it is so polarizing. Yeah, it keeps

[13:24] going all the way up.

[13:26] Someone wants to know what your favorite

[13:27] dish is on that you eat on

[13:31] I really really like the Transylvanian

[13:32] for for entree sake, I'd say the

[13:34] Transylvanian

[13:36] garlic harvester sauce with beef. It was

[13:39] so good. Um

[13:41] It's actually I think one of the few

[13:42] things that I have finished even after

[13:44] the show.

[13:46] Cuz a lot of things that I make on the

[13:48] show, they end up sitting out for so

[13:51] long while I take photos and

[13:54] and you know, film and everything.

[13:57] By the time

[13:58] it's ready to like eat in a large

[14:01] quantity, it's kind of gone bad

[14:03] sometimes.

[14:04] Um that's why I do like baked goods and

[14:06] stuff. They they stick around.

[14:08] Um

[14:09] And Andrew wants to know

[14:10] what's your favorite meal to make at

[14:12] home on a typical weekday.

[14:16] You don't cook.

[14:17] Takeout usually.

[14:19] Um

[14:20] Some I mean, we do cook

[14:23] occasionally when we have time, but it's

[14:26] just you know, after being in the

[14:27] kitchen filming or whatever, the last

[14:29] thing I want to do is actually be in the

[14:30] kitchen anymore.

[14:32] Um I I also think that we're we're going

[14:34] to hopefully move in the not-too-distant

[14:36] future and to a bigger kitchen.

[14:39] And hopefully then I'll be

[14:41] I'll be able to bake especially

[14:44] uh more just for fun. Um it's just

[14:47] really hard to do because now the

[14:48] kitchen is you can't see it cuz it's

[14:51] right off screen, but the kitchen is

[14:53] absolutely filled with stuff for the

[14:55] show. And so it makes cooking outside of

[14:58] the show very very difficult.

[15:00] Amanda wants to know about if you have

[15:02] any Native American dishes coming up.

[15:04] And while I'm at it, might as well throw

[15:05] in Jewish cuisine.

[15:07] So yes and yes. Uh possible possible

[15:10] Jewish cuisine in January, uh medieval

[15:14] medieval Spanish Jewish cuisine. Um

[15:17] has some interesting stuff about it.

[15:19] The Native American cuisine, it was

[15:21] supposed to happen, but

[15:23] then um

[15:25] another channel ended up doing the exact

[15:27] same thing, so I'm going to put some

[15:28] space in between that. Um

[15:31] I also don't want to just rely on the

[15:34] the standard episodes. I'm I want or the

[15:36] standard cuisine that tends to make it

[15:39] onto YouTube. So, I'm looking for

[15:42] something a little more specific. I

[15:44] actually am reaching out to the Heard

[15:45] Museum in Phoenix, where I'm from. My

[15:48] godmother was very, very involved uh

[15:51] with that museum. They are all about uh

[15:56] in uh

[15:57] nations from that area, mostly Hopi,

[15:59] Pima, some uh Apache, some Navajo. Um

[16:03] and so I can get a little bit more

[16:05] insight. Part of the problem is

[16:07] there hasn't been lot

[16:09] as much written about those cuisines,

[16:12] and so researching them from my

[16:14] perspective has proven very difficult.

[16:17] So, I need someone who really knows the

[16:19] cuisine to to kind of put their hand in.

[16:21] And that's just with the with the

[16:23] pandemic, that's proved

[16:24] more difficult than I thought it would

[16:26] be.

[16:27] That's why uh

[16:29] Ken coming over last week, that's the

[16:30] first time that I've I've had somebody

[16:33] over to the house for filming. Um

[16:36] Uh Jenna wants to ask, what's your

[16:37] perfect historical kitchen?

[16:40] My perfect historical kitchen? Oh, a

[16:42] historical kitchen?

[16:45] Oh boy. Um I would actually go with a

[16:47] like medieval English

[16:50] kitchen. Actually, look at the pictures

[16:52] from Scappi

[16:54] uh

[16:55] from from Scappi's Opera. He has

[16:56] pictures of the Renaissance Italian

[16:59] kitchen. That's my perfect kitchen. It's

[17:01] like 20 rooms, and each room is 10 times

[17:04] the size of our condo.

[17:06] That's my perfect kitchen.

[17:08] Pots the size of a Cadillac.

[17:11] Literally.

[17:13] They're huge.

[17:14] Uh Tom missed it, but just want to know

[17:16] what you're drinking.

[17:18] Oh.

[17:19] So, I was saying that we're we're pretty

[17:20] much out of all of our mixers and

[17:22] everything cuz we're getting ready to

[17:23] leave town for for the holidays and

[17:25] everything.

[17:26] So, this is gin and mango juice. It's

[17:29] basically what was left that I could

[17:32] make an alcoholic drink out of.

[17:35] And it's very good. Some people that

[17:37] have been here for a while were

[17:38] wondering about that musical episode and

[17:41] what's the status of that?

[17:43] I have no time. It is something that I

[17:45] really want to do, but I have few

[17:47] composer friends. I actually want to

[17:48] like make a song about Tasting History

[17:51] kind of covering the last two years of

[17:53] episodes or something like that.

[17:55] Um

[17:56] but it's not something you just throw

[17:57] together.

[17:58] I got to a million a lot faster than

[18:00] expected was part of the problem.

[18:03] I expected it to take four or five

[18:04] years. It took

[18:06] a year and a half. So, you know, that's

[18:08] It's the cookbook.

[18:10] It's keeping me.

[18:11] It's the cookbook that's keeping. The

[18:12] cookbook is taken is taking

[18:15] It's so much more work than I ever

[18:16] thought it would be.

[18:18] We're getting there. Um

[18:21] and it'll be well, delivered to the

[18:23] publisher, at least my portion

[18:26] needs to be next month.

[18:28] Then there's a lot more to do after

[18:30] that, but I won't be so involved. So, I

[18:32] can focus on other things. A lot more

[18:33] Drinking History, some other projects

[18:36] that I want want to work on and then in

[18:39] March and April, there's going to be a

[18:40] big project that I'm looking forward to.

[18:43] Don't want to give anything away.

[18:48] Uh Kito wants to know about the history

[18:49] of baklava.

[18:51] The history of baklava. I mean, I

[18:53] could do a whole episode on it. It

[18:55] actually has some It actually goes way,

[18:57] way back.

[18:58] There's

[19:00] an idea actually that the placenta

[19:04] cake that I did from ancient Rome

[19:09] is baklava is a descendant of that style

[19:12] of cake.

[19:13] Uh the the the filo dough that baklava

[19:16] uses that makes it just so good is

[19:18] fairly new. There wasn't it you know

[19:22] more recent. So,

[19:23] doesn't go back that far, not to ancient

[19:25] times at least.

[19:27] Um but I would like to make it.

[19:31] Your biggest surprise, like ingredients

[19:33] that you really didn't expect to like.

[19:35] Um oh, asafoetida, hands down.

[19:40] Smells like death. Uh and then you cook

[19:42] with it and it's actually quite good.

[19:43] Kind of has a

[19:45] burnt garlic burnt garlic taste.

[19:49] Um

[19:50] which doesn't sound good, but it is in

[19:53] in small small bits.

[19:55] Somebody had mentioned since we're in

[19:57] Burbank, should we work with um Mythical

[19:59] Kitchen? So, I actually got to do their

[20:01] podcast Excuse me, their podcast. What's

[20:04] it called? A donut is not a hot dog?

[20:06] No, is a hot dog a sandwich?

[20:08] Is a hot dog a sandwich? How did I get

[20:09] donut? Uh

[20:11] Is a hot dog a sandwich? Um and they are

[20:13] here in Burbank. They're very busy. Uh

[20:16] I'm very busy, so it has not happened

[20:18] yet, but it is kind of funny cuz

[20:20] was it a couple weeks ago, we did we

[20:22] ended up doing rather similar topics. Uh

[20:25] oh, the mince pie. They made one and I

[20:27] made one. Um

[20:30] you know, we don't talk to each other or

[20:31] anything. We had no idea that that was

[20:32] going to happen and they ended up coming

[20:33] out on the same day, so that was kind of

[20:35] cool. Two people making 19th century

[20:37] mince pies in Burbank same week. That's

[20:41] probably a first.

[20:43] All right, here's a popular question. Um

[20:45] Do you want to run through how your

[20:47] creative process works just for anyone

[20:49] that's new?

[20:50] Yeah, I could honestly do a whole video

[20:52] like a behind the scenes um on the

[20:54] research process, but

[20:57] basically I start off each episode

[21:01] with

[21:02] an idea of usually a dish. Sometimes

[21:06] it's a topic of history that I want to

[21:07] cover, but usually it's a specific dish.

[21:10] Like I have a recipe that I want to

[21:11] cover.

[21:12] Um

[21:14] and then the history can either come out

[21:17] of that recipe specifically. Was it

[21:19] served at a certain place or to a

[21:20] certain person? Is there an ingredient

[21:22] that I want to talk about? You know, I

[21:24] could talk about just

[21:27] cattle in Scotland, for example, you

[21:30] know, doing doing a Scottish dish. Um

[21:33] So, but usually it starts with a dish,

[21:35] sometimes an idea.

[21:37] At first I used to get those simply by

[21:39] leafing through old cookbooks, but now I

[21:41] usually get them

[21:44] from ideas that I've had while working

[21:46] on other episodes. And so I keep like a

[21:48] log or from from you from viewers

[21:52] saying, "Hey, this is interesting. Hey,

[21:54] have you looked into this?"

[21:57] And sometimes I won't end up doing that,

[21:59] but that will lead me down a path. Um

[22:01] you know, if you start reading any

[22:05] history book or whatever, you end up

[22:06] finding these little tidbits that are so

[22:08] much more interesting than the actual

[22:09] topic that they're talking about. And

[22:11] usually that's what I end up liking to

[22:12] cover on the channel. The main topic

[22:16] is often covered by other other history

[22:18] channels.

[22:19] So,

[22:20] part of my part of the way that I find

[22:23] those and find those interesting little

[22:24] tidbits in history is reading a book. I

[22:27] go to the bibliography

[22:29] and then the bibliography has all of

[22:31] their sources. And it's that level. Even

[22:33] if you go to Wikipedia and are reading

[22:35] just kind of a general overview of

[22:37] something, scroll down to the very

[22:38] bottom, the part that nobody ever looks

[22:40] at, and look at the bibliography.

[22:43] They're using actual sources

[22:46] uh to get a lot of that stuff. Or

[22:48] sometimes it's, you know, third layer or

[22:50] whatever. And that's where you get all

[22:51] the really good nuggets of history.

[22:53] From there, and I've, you know, usually

[22:56] written 10 or 15 pages of just

[22:59] facts, then I start crafting it into

[23:02] script and into a story. Uh and then I

[23:05] test the you know, test out parts of the

[23:07] recipe and kind of figure out maybe

[23:09] what's a a modern version that I can

[23:12] kind of glean some information on

[23:14] quantities uh of and everything. And

[23:17] then once I have the script

[23:19] I film usually the cooking first well

[23:22] always the cooking first um and then

[23:25] scramble to clean everything up behind

[23:27] me, set up the camera over here instead

[23:28] of it there so I can film me talking and

[23:31] eating it and then take a picture of the

[23:33] food um

[23:34] and then I

[23:36] I edit and that's the real slog. That's

[23:37] the part that I don't like, you know, it

[23:39] can be 20 hours or so um on on any given

[23:42] video. So each video takes, you know,

[23:46] it's a full-time like 40 30 to 50 hours

[23:49] a video. I've gotten faster

[23:51] but that's from 40 to 60 hours. So now

[23:54] I'm down to 30 to 50.

[23:56] Oh, Daniel Platz has a good question.

[23:58] Over your research, have you noticed any

[23:59] trends that changed for the better or

[24:01] for the worse when it comes to specific

[24:03] dishes?

[24:04] Specific dishes? Um for the most part

[24:06] trends have only gotten better. Our food

[24:09] is simply

[24:11] better because we I mean, I'm not

[24:14] talking like McDonald's but in general

[24:16] cuisine now is better

[24:18] for for a few reasons. One, ingredients

[24:20] tend to be fresher now for most people.

[24:24] Um

[24:25] Yeah, in the past you could get some

[24:27] fresh ingredients but for the most part

[24:29] meat and everything was often salted to

[24:31] preserve it and then it had to be washed

[24:33] and so

[24:35] things are fresher and the

[24:38] the idea of

[24:40] bringing different cuisines together,

[24:42] they have they've built on each other.

[24:44] So, you know, techniques from German

[24:46] cuisine and Mexican cooking and

[24:50] all of these other cuisines they have

[24:51] come together to create new cuisines in

[24:54] each country or or wherever and they're

[24:56] just they're better. They take the best

[24:58] of what was there.

[25:00] Also, we have better equipment now. We

[25:02] have So, yeah, everything is better

[25:04] pretty much.

[25:06] Uh Al Sand says his love it also wants

[25:08] to know if 1 million for 2022.

[25:12] 2022? That's a That's a lot of pressure.

[25:15] Maybe by the end of 2023.

[25:18] I don't know. The thing is, like, once I

[25:19] hit a million, now I'm just not even

[25:20] looking anymore because it's kind of

[25:22] like it's going to be so long until the

[25:24] next milestone.

[25:26] Uh John Wrights asks, "How much

[25:28] information lost to history gives you

[25:30] existential dread? Or are you more of a

[25:32] half uh glass full guy?"

[25:34] Uh I am

[25:36] I I mean, I am in general more of a half

[25:38] glass full guy. I'm I'm pretty positive,

[25:40] but 99% of it is gone, and that's I

[25:44] mean, it makes recreating things next to

[25:47] impossible because

[25:49] there's so much information missing, and

[25:51] some of it was never You can't capture

[25:53] what a food tastes like. Even if people

[25:56] were writing down the description, you

[25:58] can't capture that. Nobody was ever

[26:00] capturing what 99% of the population was

[26:03] eating, the poor people throughout

[26:05] history. Nobody was capturing that

[26:07] information, and that kills me.

[26:09] Everything that was ever written by the

[26:10] Mayans, who knows if they wrote about

[26:12] their food,

[26:14] but it's gone. Uh you know, that was

[26:16] burnt um and pretty much destroyed the

[26:18] Library of Alexandria. Don't even get me

[26:19] started on that. That just presses me.

[26:22] So, yeah, a lot has been a lot has been

[26:24] lost. Even more never made it down in

[26:28] the first place. Recipes in general,

[26:30] outside of Europe and, you know, parts

[26:32] of Eastern Asia, it really wasn't a

[26:34] thing to write down your recipes, and

[26:36] that

[26:37] breaks my heart.

[26:38] Uh Sherman wants to know if ground

[26:39] coriander is a good substitute for

[26:41] cilantro.

[26:42] It's the plant, isn't it?

[26:44] So, it is the same plant, but the

[26:45] flavors are actually quite

[26:48] different. Uh quite different.

[26:51] Because if if you if you have someone

[26:53] who doesn't like cilantro and by

[26:54] cilantro I mean the leaves of the

[26:56] coriander plant but then they taste the

[26:58] seeds of the coriander plant which

[27:01] is typically called coriander here in

[27:04] the US.

[27:06] The flavor is different enough that they

[27:08] don't mind the seeds. Also they have a

[27:11] very very strong and unique flavor. So I

[27:13] guess that is kind of the maybe the best

[27:16] the best substitute but they are very

[27:18] different. What's confusing is

[27:21] in England they call they call cilantro

[27:23] coriander. It's it's very very confusing

[27:27] and at different times in history

[27:30] it changes even over here in the US.

[27:32] Sometimes figuring out are you talking

[27:34] about the seeds or are you talking about

[27:35] the

[27:37] the leaves? It's it's kind of hard and

[27:38] so you just kind of have to guess.

[27:41] Okay. And then you've done a few Asian

[27:43] dishes on the

[27:44] I have done a few Asian dishes and we

[27:45] have a lot more coming actually.

[27:48] That's decent meaning what's the some

[27:50] Southeast Asian recipes?

[27:52] Bob's Discount Furniture. Somebody they

[27:54] own

[27:56] I live

[27:57] basically where we not across the

[27:59] street. It's an empty building across

[28:01] the street but that is our area. I've

[28:02] been to Bob's Discount Furniture.

[28:05] They didn't have what I needed.

[28:06] Yeah. Mary balance sensor love.

[28:09] Thank you Mary.

[28:11] Will we see more hardtack clip?

[28:15] Watch next Tuesday.

[28:17] And so the answer is yes. So of course

[28:20] you'll see more hardtack clip and

[28:23] you're going to see hardtack being used

[28:26] in a dish because hardtack should not

[28:28] just be eaten

[28:30] you know,

[28:31] breaking your teeth. It's supposed to be

[28:33] softened and then used in different

[28:34] dishes. So that will be coming up at the

[28:37] one year anniversary of hardtack

[28:40] which is the two year anniversary of

[28:42] Tasting History.

[28:45] Besides the book, what's your goal for

[28:47] next year?

[28:49] So, I have a few more kind of I guess

[28:51] business ideas of ways to to

[28:56] bring the audience in a little bit more

[28:58] and have have you get to participate

[29:00] more in the actual like in historical

[29:02] cooking and stuff like that. So, I want

[29:04] to work on those.

[29:06] So far away that I can't really describe

[29:08] even what I'm thinking.

[29:10] But,

[29:12] so that's one I want to do more episodes

[29:16] of um

[29:18] I I want to do more kind of themed

[29:21] months. Like I did Rome month, I want to

[29:23] do you know

[29:25] I want to do a medieval month where I

[29:27] pick like I create an entire dish or an

[29:30] entire meal but from different

[29:32] countries. Most of my medieval recipes

[29:35] come from England. One,

[29:37] a lot of the recipes are from England

[29:39] and two, I read English. So, I don't

[29:42] have to do as much translating. It's a

[29:43] lot easier.

[29:45] But, there are medieval cookbooks from

[29:47] Spain, from Italy, from

[29:50] from the Netherlands, from Germany, from

[29:53] France. So, I want to you know kind of

[29:55] do a lot more continental medieval

[29:58] cuisine.

[29:59] Um

[30:02] It's just There are so many goals that

[30:04] they kind of get lost in my head and

[30:05] then I end up achieving

[30:07] I I do achieve them but there are just

[30:09] so many.

[30:10] Here's a good one from Simona.

[30:11] Researching writing filming editing

[30:13] subtitles patrons subscribers

[30:15] sponsors.

[30:16] How do you cope and what's more

[30:17] demanding?

[30:20] Um

[30:21] I mean the the videos. That's that's

[30:23] what's

[30:24] demanding. Everything else is is kind of

[30:28] additional. Um

[30:30] the sponsors and and

[30:33] patron my my Patreon patrons are just so

[30:35] cool that they you know I'll I'll be

[30:39] active and then I won't and they're

[30:40] super understanding about you know what

[30:43] if I'm not

[30:44] posting things or whatever but you know

[30:46] we do our monthly patreon happy hour

[30:48] which is always always fun.

[30:50] But it's not super demanding. It's it's

[30:53] what they typically want is more

[30:55] episodes and so that's what I'm

[30:57] constantly just trying to work on is the

[30:59] and

[31:00] and that mostly is is

[31:03] just research. That's what hinders

[31:06] that's the that's the thing that kind of

[31:08] denotes how many episodes I get out is

[31:11] how many words can I read in a day.

[31:13] At the end of the day my eyes just hurt

[31:15] so there is a limit to how much I can

[31:18] read. My brain will just kind of at a

[31:20] certain point in the day it just stops.

[31:22] You know 7:00 p.m. my brain is like

[31:23] you're done. I'm not doing anymore.

[31:26] So that's the hardest part the research.

[31:28] But it's also my favorite part and

[31:30] that's the part I will never give up.

[31:31] I'll give up the editing I'll get hey

[31:32] you can take me out in front of the

[31:33] camera I don't even care

[31:35] but the research part I really like.

[31:37] You are a history nerd through and

[31:38] through.

[31:39] I'm a history nerd. Did Did you all see

[31:40] the mug?

[31:41] I don't know.

[31:42] On Tuesday you'll see it.

[31:44] That episode hasn't aired yet. My

[31:46] brother got me a history nerd mug last

[31:48] year for Christmas. He gets me the best

[31:49] gifts.

[31:50] Uh John Hall says he loves your recipes

[31:52] and presentation.

[31:53] Thank you John.

[31:54] about it your presentation is just you

[31:55] at your dining table.

[31:57] It is and that's what's funny. You know

[31:58] I've had a lot of people be like oh well

[32:00] you know you can get into a professional

[32:02] kitchen and and have like lights and

[32:03] everything.

[32:05] When we move I do want to have a

[32:07] professional lighting person come in and

[32:09] say these are the lights you need these

[32:10] are where they go cuz I'm going to try

[32:12] to get a place where

[32:14] we can have stuff a little bit more

[32:15] stationary and I'm not having to move

[32:17] every time I film.

[32:18] Um

[32:20] but I don't want a professional kitchen

[32:21] or anything. I like being at my dining

[32:24] room table or at my kitchen counter

[32:26] because

[32:28] that's that is what the show is. It's me

[32:30] in my kitchen cooking and talking and

[32:32] you know I the way that I learned

[32:34] history from the beginning was talking

[32:36] to my grandpa over the kitchen table.

[32:39] And I think there's so much important

[32:40] stuff that happens over the kitchen

[32:41] table. I don't want to change that.

[32:43] You know, Netflix, History Channel,

[32:46] those big cooking channel or whatever,

[32:48] they can have the professional kitchens.

[32:50] I won't.

[32:51] Uh FSU Art sends his regards, and then

[32:54] he has a threat here.

[32:55] A threat? From Christina. She said she

[32:58] made the pecan pie for Christmas, and it

[33:00] better be good.

[33:01] It is. I I I I don't think I've had

[33:04] anybody say that it's not.

[33:06] That they have like it. And we've had

[33:08] hundreds and hundreds of people make it.

[33:10] Um it's it's much more pecan-y. You

[33:12] know, it is very different from from the

[33:14] typical pecan pie. It's not as sweet,

[33:16] but it's really good.

[33:18] And then YouTube user 914 wants to know

[33:21] if you're are you going to go on the

[33:22] road anytime soon?

[33:24] So, one thing that I'm going to do when

[33:27] I go to Phoenix is talk to my brother

[33:31] about a trip to Scotland. He and I have

[33:34] wanted to go for a while.

[33:36] And I want to make haggis, and I can't

[33:38] make haggis unless I go to Scotland

[33:39] because you can't get the ingredient

[33:41] some of the ingredients here. They're

[33:42] illegal.

[33:44] So yeah.

[33:45] Um that's that's our goal. And we'll be

[33:47] filming a couple other episodes

[33:50] in Scotland and Northern England. Maybe

[33:52] go to Wales, kind of do two or three

[33:53] weeks. So, that is going to be Tasting

[33:55] History on the road.

[33:57] Um

[33:59] It It actually It's a lot of work to do

[34:01] things on the road, we found. We've

[34:02] tried. It's

[34:03] knock on wood. I do want to go to the

[34:05] Spam Is it the Spam festival? The Spam

[34:07] Jam in in Hawaii.

[34:10] I've never had Spam stuff.

[34:11] Cover the history of Spam.

[34:13] Weren't we supposed to do that during

[34:14] the wedding?

[34:14] Yeah, but then, you know, it was our

[34:16] wedding, so we got we got busy.

[34:21] Uh have you considered creating your own

[34:22] alcohol?

[34:24] Funny you say that. Is that Velasco

[34:26] Macron?

[34:27] Yeah.

[34:27] Funny you say that. So, I cannot make

[34:30] alcohol, but there is

[34:33] a

[34:33] a company that I've been in talks with

[34:35] to create a Tasting History whiskey.

[34:38] What they essentially do is they go to

[34:40] to places like um

[34:43] you know, Jack Daniel's distillery and

[34:44] all these big distilleries, Knob Creek,

[34:46] and those distilleries, they have a

[34:48] specific flavor profile that they're

[34:50] going for, but a lot of their whiskey

[34:52] ends up not meeting that flavor profile,

[34:55] so they get rid of it. It doesn't mean

[34:57] it's bad. Sometimes it's even better,

[34:58] but it doesn't match their flavor

[34:59] profile for a given year.

[35:02] So, then there are other people who come

[35:03] in and make these

[35:05] blends that are very specific. It's kind

[35:08] of a one-time, this will never happen

[35:10] again, blend of, you know, maybe a

[35:12] thousand bottles or whatever. And and so

[35:15] that is that is a big possibility.

[35:18] Yes.

[35:19] Our follower Laura, who's here is

[35:21] appreciates you sharing ingredients in

[35:23] cups, grams, and milliliters.

[35:26] milliliters

[35:26] milliliters

[35:28] and milli- millimeters, yeah. 80 ml of

[35:30] carrot. Um

[35:32] You're you're welcome. I I So,

[35:34] I cook in in metric. I bake in metric. I

[35:38] think you can only bake in metric. If

[35:40] you're not, then it's probably not

[35:41] turning out right. Um I prefer grams. I

[35:44] prefer milliliters, and then I actually

[35:47] convert to cups and and and the the

[35:51] American

[35:53] format. Um I have nothing against it.

[35:55] Well, yeah, I do. It's not a very good

[35:57] way to measure things for cooking.

[35:58] That's what I have against

[36:00] It's not very precise, so yes.

[36:03] And the cookbook will have will have all

[36:05] the metric as well.

[36:06] Uh 334outdoors is asking have you

[36:08] thought about cooking wild game or

[36:10] catching your own fish?

[36:13] So, yes and yes. So, I love fishing. Um

[36:16] I love deep sea fishing. Um

[36:19] so, I would love to actually do that

[36:23] uh and cook some some fish, catch some

[36:25] mahi-mahi or something. Um

[36:29] wild game, I've never shot anything that

[36:31] wasn't a target. Um so, I don't know if

[36:35] I could do that, but I would absolutely

[36:36] cook wild game.

[36:38] Um I would love to cook pheasant and um

[36:41] you know, it it's such an important part

[36:43] of culinary history that's kind of like

[36:46] you got to.

[36:47] Um maybe when I go to England if

[36:49] pheasant hunting

[36:50] I'll watch somebody shoot a pheasant.

[36:52] Uh

[36:53] any upcoming collabs that you would like

[36:55] to do cuz you've marked off Townsends as

[36:58] far as like a zoom.

[36:59] I have, but I I want to do something

[37:01] with Townsends. I want to go to Indiana

[37:03] and actually film with him. Um

[37:06] Same with Sola. You were on her.

[37:08] Yeah, with Sola. Um

[37:10] you know, she's in New York, so there's

[37:12] there's a full res uh

[37:15] ability to go there. I have been in

[37:17] contact not I don't want to say in

[37:19] talks, but I have been in contact with

[37:21] um How to Drink and we actually have

[37:24] some ideas of uh some some historic

[37:26] drinks that we would like to cover. It

[37:28] would be kind of cool to go see his

[37:30] setup cuz his bar setup is so cool.

[37:33] Um

[37:34] and I I know that his camera setup you

[37:36] know, I I really want to start

[37:38] meeting other YouTubers who've been

[37:40] doing this longer to see their setup,

[37:43] how they do their camera, how do they do

[37:45] their lights, all this kind of stuff cuz

[37:47] I there's got to be a better way than

[37:49] what I'm doing it right now. It's such a

[37:51] pain in the butt.

[37:53] Um

[37:53] so, that that's that's actually That is

[37:56] a goal that I have this year is is get

[37:58] better at all that.

[38:00] Um cuz I'm not good at all that.

[38:02] Or live streaming. This is hard to

[38:03] And live streaming. There's a reason

[38:05] that uh what our last live stream I

[38:06] think was almost a year ago, right?

[38:08] For the for the one-year anniversary?

[38:11] It's so hard. We do it on his channel on

[38:13] uh Ketchup with Max and Jose.

[38:15] It's much much easier.

[38:17] Less people.

[38:18] Less people. Um Um, it's it's hard to

[38:22] set up.

[38:23] another person uh Miss Krohn.

[38:27] Oh, I mean I would love to do that,

[38:28] especially when I go to England. Oh,

[38:29] that might be fun, actually.

[38:33] It's actually not her that is doing so

[38:35] she's a she's an actress. Sorry, I'm

[38:38] talking to him. She's an actress, so

[38:41] I I

[38:42] I need to find out like who actually

[38:44] does all of the all the back end stuff

[38:46] and talk to them about getting me with

[38:49] with Miss Cro Crocam. I don't know.

[38:54] Yes, the one year post

[38:56] or the one million, yeah. So, Binging

[38:58] with Babish commented on my one million

[39:00] and I was like, "Oh." So, I would love

[39:02] to do something with Binging with

[39:03] Babish. I think his stuff is just fun

[39:06] and cool. I kind of felt a little bit

[39:08] like I was stepping on Babish territory

[39:10] when I did The King's Man

[39:12] Bakewell Tart cuz, you know, he does

[39:14] stuff for movies, TV shows, stuff.

[39:17] It was it was just so cool to get to

[39:19] work with

[39:20] you know, my old job coming to me and

[39:22] being like, "Hey,

[39:24] would you want to work with us in your

[39:26] new job?" And it is it is very

[39:29] rewarding.

[39:31] Yes, the movie is out today.

[39:33] It is.

[39:38] I know that name. Does she do historic

[39:40] clothing? No.

[39:46] I know that name. I think I follow

[39:49] I think I know who that is.

[39:51] Yes, the answer is yes.

[39:57] Thank you, Ashley. Oh, EmmyMadeInJapan,

[39:59] that's who I'd love to collab with. She

[40:02] just seems so nice and I like nice

[40:05] people.

[40:07] We live with a very grumpy cat, so

[40:09] whenever nice people are around it's

[40:11] it's a bit of a reprieve.

[40:19] Yes,

[40:19] yes to both. Um

[40:22] Caribbean

[40:23] food,

[40:25] there's actually an old Puerto Rican

[40:27] cookbook that I found that I would like

[40:29] to cook from. Um

[40:31] so

[40:32] yes. I'll also

[40:34] there's a Jamaican black cake,

[40:37] uh which is usually served around

[40:38] Christmas time, and that's a possibility

[40:40] for next Christmas, and I could talk

[40:41] about the history of fruitcake. It's

[40:43] actually quite interesting, and

[40:44] fruitcake gets a bad rap

[40:46] cuz we have bad fruitcake here in the

[40:48] US, but it can be very good.

[40:50] For some reason in my head, I get

[40:52] confused between panettone, fruitcake,

[40:54] and figgy pudding. It's all the same to

[40:56] me in my

[40:56] so they're all very different Well,

[40:58] they're all different. Figgy pudding and

[41:00] fruitcake are

[41:01] closer,

[41:05] but panettone are very different. I had

[41:06] a lot of people yesterday saying, "Isn't

[41:08] this just fruitcake?" And I said, "No,

[41:09] no, no, no." I mean,

[41:11] some of the same ingredients, but so, so

[41:13] different. Um

[41:14] so, so different.

[41:17] There's There's a Scottish fruitcake

[41:18] that I'm going to mention in next week's

[41:20] episode called a black bun,

[41:22] which I really want to try

[41:24] just cuz it looks

[41:26] devilish.

[41:27] It's not a bun. I don't know why it's

[41:28] called that. Anyone from Scotland can

[41:31] tell us why it's called a black bun,

[41:32] other than it is black. Um but

[41:35] Besides haggis, are there any other

[41:36] recipes coming up from that part of the

[41:38] world?

[41:40] I mean, next week

[41:42] Next week is shortbread, so spill the

[41:45] beans. Next Tuesday's episode is

[41:46] shortbread, um which is a lot of fun.

[41:50] Um I like the Scottish episodes.

[41:53] And you'll have to sit through my bad

[41:54] Scottish accent, so sorry.

[41:57] Um

[41:59] I don't I don't I don't have things

[42:01] planned out that far. Got an Indian

[42:02] recipe coming.

[42:04] Um no.

[42:05] And another Greek recipe.

[42:08] I don't know.

[42:09] Don't quiz me.

[42:11] Have you thought about doing anything

[42:13] with insects or is that too much?

[42:15] I have not.

[42:17] Would I like to try

[42:19] a cricket covered in chocolate or

[42:21] something?

[42:22] Yes. Am I going to on the channel? No,

[42:24] probably not. No, we're not. I mean,

[42:27] would I

[42:28] maybe? I don't know.

[42:31] It's like Survivor.

[42:32] It's got it Yeah, it's kind of like

[42:34] after I've done everything else.

[42:38] Then you'll see me make a grub.

[42:40] Uh A Rock's asking for Australian food

[42:42] like pavlova.

[42:45] Pavlova?

[42:46] So, this one doesn't like pavlova

[42:47] because of the sound

[42:49] when it gets cut into.

[42:51] Um yes to Australian food. I I have a

[42:54] couple Australian cookbooks.

[42:57] Um but the really cool Australian food

[43:00] cuz a lot of it is just English food

[43:03] made in Australia.

[43:05] Um from at least the like 1800s.

[43:08] The what kind of makes it different are

[43:10] all of the ingredients that were

[43:12] specific to to Australia like kangaroo

[43:16] tail and you know, wallaby and

[43:17] everything. You can't get that here.

[43:21] Um at least in the form that I would

[43:24] need for those recipes. Sometimes you

[43:25] can get ground kangaroo and stuff like

[43:27] that. It's not right for those recipes.

[43:29] So, that might require some traveling as

[43:31] well.

[43:33] Oh, here's another collaborator we

[43:34] missed. Uh John Kennel from Preppy

[43:36] Kitchen.

[43:39] He's a really good baker.

[43:40] Oh, yeah. Yeah. Yeah. Yeah. Yeah. Yeah.

[43:42] No, I definitely

[43:44] Oh, and um

[43:45] Goo Goo Goo? Goo Goo Goo meets Goo Goo?

[43:49] He's from France.

[43:50] Um

[43:52] There's this guy who does meat in France

[43:53] and uh sous vide everything.

[43:56] Uh

[43:56] we're in contact, so that would be cool

[43:58] to do, too.

[43:59] Uh have you considered German stollen?

[44:02] Stollen? Stollen?

[44:03] Stollen, yes. Um considered it. I love

[44:06] tasting it.

[44:07] So, yeah, making it would definitely be

[44:09] fun. Um, oh, I wonder if there's an old

[44:12] stolen recipe from like the 1800s. I bet

[44:14] there is.

[44:15] I need to find that. And I bet it hasn't

[44:17] changed much.

[44:18] Um, I also want to do some

[44:21] some Austrian foods. I found a cool

[44:22] Austrian cookbook. Um,

[44:25] that I'd like to do. I'd also like to do

[44:27] some later stuff from the 50s. Um, you

[44:31] know, not not too much, but some of the

[44:33] especially some of the weirder things

[44:34] like aspic and whatnot. Um, especially

[44:39] Yeah, I've got some cool ideas when it

[44:41] comes to aspic aspic episodes.

[44:43] That's a s p i c.

[44:45] Yes, a s p i c.

[44:49] Uh, actually this one's come up a bit.

[44:51] Ghost Town. Doing a collaboration with

[44:53] Ghost Town's Cerro Gordo.

[44:57] Is it a spooky channel?

[44:58] I don't know.

[44:59] Oh, Max doesn't like scary things. He's

[45:00] a big chicken.

[45:02] It's true. I do not like scary movies or

[45:04] scary anything.

[45:07] There's enough scary stuff in this

[45:08] world. Why why watch scary movies?

[45:11] Though, what's the one that I like? That

[45:13] he's making Oh, and he's making a new

[45:14] one on Vikings. Um, The Witch. Scary

[45:17] movie. Really, really like that. And now

[45:19] he has one called Northman or The

[45:21] Northman. Northman.

[45:23] And it's about Vikings.

[45:24] That comes out next year though.

[45:26] Comes out in April.

[45:27] Oh, here's a good one.

[45:28] to that.

[45:28] Chris Snyder wants to know, how did you

[45:30] get started in the entertainment

[45:31] industry?

[45:33] What's your history?

[45:34] I went to school for music, for singing.

[45:38] Um, I've been singing since I was like

[45:41] six.

[45:42] Um, professionally singing since since

[45:45] high school. And then I went to school

[45:48] for that and went into musical theater.

[45:50] I was going to do classical, uh, but I

[45:52] went into musical theater after school,

[45:53] moved to New York, did stuff in New

[45:56] York, and then toured for a bit.

[45:59] Um,

[46:00] and then had enough of living in New

[46:02] York cuz I If you're not rich in New

[46:05] York, it's a very hard place to live.

[46:07] Fun, but, you know,

[46:09] hard. Um and so I moved out here to LA

[46:12] to do some I did some voice-over, but

[46:14] then I had a friend who was working at

[46:16] Walt Disney Studios.

[46:17] It's been a while.

[46:18] on the background

[46:20] Iago is my favorite. You got to give me

[46:21] that.

[46:22] It's been years since I've done them.

[46:23] That's the problem.

[46:24] go. You know what I'm talking about. I

[46:27] used to do Iago the parrot.

[46:29] after they got rid of um

[46:32] Gilbert Gottfried

[46:32] Gilbert Gottfried. Then he came back. Um

[46:35] but I got to do a few little things in

[46:36] there while he was

[46:38] on hiatus for being naughty.

[46:40] Um

[46:41] And uh so then I worked at Walt Disney

[46:44] Studios because I had a friend who was

[46:45] working there and he was like, "Yeah, we

[46:47] can bring you on as a temp." I just

[46:48] needed some extra cash. Um I was poor

[46:50] and

[46:52] so I temped at Walt Disney Studios and

[46:54] like on my

[46:56] fifth day

[46:57] uh the person who I was temping for

[46:59] said,

[47:00] "We're actually looking to hire

[47:02] full-time." I was like, "All right. Why

[47:04] not?"

[47:05] Um I was kind of done performing at that

[47:07] point in time uh for a while and so I

[47:10] worked at Walt Disney Studios. And it

[47:12] was fantastic and I loved pretty much

[47:15] pretty much all of it. Uh and the person

[47:17] that I worked for there at the beginning

[47:19] was just fantastic. So, yeah. And then

[47:22] they furloughed me and I started Tasting

[47:23] History.

[47:25] You started Tasting History right before

[47:26] I started Tasting History right before I

[47:28] got furloughed. It was perfect timing.

[47:31] Because of the timing.

[47:33] Yeah, so it's it's funny. If I had not

[47:36] started Tasting History right before the

[47:39] pandemic or right before I got

[47:40] furloughed,

[47:42] I probably would have started Tasting

[47:43] History because to start a YouTube

[47:46] channel,

[47:47] at least the way that I wanted to do it,

[47:48] it is not cheap. You know, you have to

[47:50] get a camera and a

[47:52] a computer that can do the editing and

[47:54] just all of this cooking stuff and all

[47:55] of this stuff, lighting, and it's

[47:57] hundreds and hundreds of dollars. It's

[47:59] probably over a thousand dollars, and

[48:02] once I was furloughed, it was like,

[48:03] nope, not spending a penny. Um,

[48:05] so I wouldn't have started the channel

[48:07] if it had happened just couple weeks

[48:08] later, really. So.

[48:11] That's called good timing.

[48:14] Uh, Mandy story wants to tell you that

[48:16] she's proud of what you've done with

[48:17] Tasting History.

[48:18] Thank you, Mandy. You know, I got to

[48:20] say,

[48:21] I'm pretty proud.

[48:22] I'm pretty

[48:23] proud too.

[48:25] Uh, it's it's pretty cool. Um, totally

[48:28] unexpected, but proud.

[48:30] Yeah.

[48:31] Derek says, uh, he got into your channel

[48:33] from Mellamos, amazing channel, always

[48:35] looks forward to videos every week.

[48:37] I was just thinking of Mellamos earlier

[48:39] today, actually. I was like,

[48:41] what an odd

[48:43] that episode felt so rushed. I remember

[48:46] coming downstairs and telling Jose,

[48:47] like, I don't have an episode. I'm going

[48:49] to throw something together,

[48:51] and the research portion, like, I didn't

[48:54] have the time as usual, and I felt like

[48:56] I just rushed it and everything.

[48:58] And then when the episode was finished,

[49:00] I was like, actually, I think it's

[49:01] pretty good. And then it's one of the

[49:03] most popular episodes on the channel.

[49:05] So, and then there are episodes where I

[49:07] spend so much time and do so much work

[49:10] and think it's a great idea, and then

[49:12] it's like, meh, doesn't do well. So, you

[49:15] can never tell. You can never tell.

[49:18] That's right.

[49:18] That's that's that is the thing with

[49:19] YouTube is

[49:22] I would love to do a, you know, chat on

[49:24] just like all of what YouTube entails,

[49:27] and and how how hard and rewarding it

[49:30] is, but just all the stuff, cuz I get a

[49:32] lot of messages from people who want to

[49:33] start YouTube channels, and

[49:35] unfortunately, I just don't have time to

[49:37] walk them through the whole process

[49:38] these days. So, maybe I'll have to do a

[49:40] video just on that. Maybe it'll go on

[49:42] your channel.

[49:43] Uh, Craig wants to know if you have an

[49:45] old recipe for lutefisk.

[49:47] I don't have an old recipe for lutefisk.

[49:49] However, I would still like to make

[49:51] lutefisk. I am guessing the recipe has

[49:53] not changed at all because who would

[49:57] design that dish now?

[49:59] No living person would do that. Uh but

[50:02] it has some really cool history and

[50:05] and some of the people that ate it and

[50:06] everything. So, I would like to do

[50:08] lutefisk. I've never eaten lutefisk.

[50:10] I've smelled it and that's why I've

[50:11] never eaten it. But one of these days I

[50:13] will.

[50:14] Uh sorry, back to Russian cuisine real

[50:16] quick. Any uh specific recipes you you

[50:20] want to try from there?

[50:21] Turnip pudding.

[50:23] Baked turnip pudding. So, they have a

[50:25] lot of turnips had a lot of turnips um

[50:28] in in Russia. Now they have a lot of

[50:30] potatoes, but there were no potatoes in

[50:32] Russia earlier on, of course, they're a

[50:33] new world food. So, there are turnips in

[50:36] almost everything. Turnip alcohol,

[50:38] turnip this, turnip that. They basically

[50:40] made

[50:41] vodka from turnips before potatoes. Uh

[50:44] that was one of the things you could

[50:45] make vodka from. Um

[50:46] and they there's this baked turnip

[50:48] pudding in the in the book. So, I'd like

[50:50] to make that. Um I also like I like

[50:53] borscht.

[50:55] So, I wouldn't mind doing that if I can

[50:56] buy. There's also a recipe that I really

[50:58] want to do.

[51:00] It's not German. It's not Russian.

[51:03] It's kind of both.

[51:05] Um for biroks, uh which has an

[51:09] interesting It doesn't have an

[51:10] interesting history. The people who made

[51:13] them have a very interesting history

[51:14] that actually starts with Catherine the

[51:16] Great. Which, if you don't watch The

[51:18] Great, um it is not historically

[51:20] accurate and yet it is

[51:22] absolutely wonderful.

[51:23] It's a fun fun show um about Catherine

[51:26] the Great.

[51:27] Huzzah.

[51:28] Huzzah.

[51:30] Uh J. Watson

[51:32] asked if you could sing her a song.

[51:35] A song? What do you want to hear, J.?

[51:38] Well, I'm not going to sing it for you

[51:39] right now, so

[51:40] Donke Shane, darling. Donke Shane. Thank

[51:44] you for Oh, does anyone remember that

[51:46] song?

[51:47] I've never heard of

[51:48] I was going to say

[51:49] Can you sing something

[51:49] around when that came out. It was like

[51:51] the '50s.

[51:52] '60s probably.

[51:55] Uh someone wants to know if you're

[51:56] interested in collecting historic

[51:58] kitchen tools.

[52:00] Super interested. In fact

[52:03] You don't have room for it.

[52:05] I don't. I don't care. I'll make room.

[52:07] Um this is not a historic kitchen tool,

[52:09] but I did have

[52:11] um

[52:11] someone send me this along with several

[52:13] other pewter

[52:15] pieces. Um

[52:18] some of them old enough that they do

[52:19] still include lead, so I do have to be

[52:21] careful on what I put on there. You can

[52:23] use lead pewter for many, many things

[52:26] as long as it's not something that

[52:28] leaches out lead like tomatoes, which is

[52:29] why people thought tomatoes were

[52:31] poisonous. Um

[52:33] And I I've had several people send me

[52:35] some cool

[52:36] um

[52:37] kitchen gadgets, historical kitchen

[52:39] gadgets. Uh some

[52:42] cool molds for gingerbreads, which I

[52:44] would like to use. Um they need to be

[52:46] refinished for the most part because

[52:49] they've split and so the

[52:51] batter will just go right into the

[52:53] actual mold and then

[52:55] break it when it bakes. But um yes, no I

[52:57] love historical kitchen gadgets. I'd

[52:59] love more.

[53:00] All right.

[53:01] Uh Bill Stevens, he's new to the channel

[53:02] and wants to give you a shout out.

[53:04] Thank you, Bill.

[53:04] He's a novelist and have you considered

[53:06] doing audiobooks with your voice over a

[53:08] background?

[53:10] I I actually did do audiobooks in the

[53:12] back in the past. Um I will not do

[53:15] audiobooks anymore because they take

[53:18] forever and I would rather be making

[53:21] episodes.

[53:22] Um

[53:24] but I I actually have done some.

[53:26] I remember you recording in the closet.

[53:27] In the past, yes. And oh yeah, and like

[53:30] unless you have like a proper booth, I

[53:31] had to record in the closet I turned

[53:33] into a recording booth and so recording

[53:36] during the summer was just hellish

[53:38] because it would get so hot in there and

[53:40] it has to be perfectly quiet and we live

[53:42] in an area where there's always I think

[53:45] they're always blowing leaves. They're

[53:47] always leaf blowers. Um

[53:50] But yes, but I would actually like to do

[53:52] voiceover again, but probably not

[53:55] audiobooks. It's that that long format.

[53:57] It's that's it is a different skill.

[54:00] Uh Highlander wants to know

[54:02] um

[54:03] in the future and they make a movie

[54:04] about you and all your success, who do

[54:06] you want to play you?

[54:09] Um Matt when he was 30.

[54:12] Is that a possibility?

[54:16] I like Matt Damon when he was 30. Um

[54:20] like the the Bourne Identity movies.

[54:22] Great movies.

[54:24] He could do a good job.

[54:26] Victoria Meredith says you're amazing.

[54:29] Thank you, Victoria.

[54:31] Take some questions from

[54:32] Oh, yes. I will We'll see

[54:35] here. Oh, there is a button that just

[54:36] goes right to the bottom.

[54:39] Um did Tasting History make you want to

[54:41] learn a certain language?

[54:44] Um

[54:46] Not a specific language. I I I I do

[54:50] think that it's helped me want to

[54:52] learn just more language in general, but

[54:54] especially how to pronounce language.

[54:56] I've always enjoyed learning proper

[54:58] pronunciations. I'm not perfect. Uh far

[55:01] from it. And sometimes it's because I

[55:03] don't know. Uh like when I say Pavia

[55:06] instead of Pavia in Italy, it's because

[55:09] I've always heard it Pavia and just that

[55:10] that's how it's in my head. Um

[55:13] and some other words, but I love

[55:15] language. I don't know if anyone here,

[55:17] I'm sure people do, uh watch the channel

[55:21] NativeLang.

[55:22] Um

[55:23] it's it's all about history of language

[55:26] and and how different languages evolved

[55:28] and how they probably sounded. And it's

[55:31] such an in his his channel is so

[55:34] fascinating. Um and it it's his videos

[55:38] must take him forever to do, but

[55:40] I love language, but not to learn any

[55:42] specific language. I am trying to learn

[55:44] Spanish but

[55:46] slow going.

[55:48] So slow.

[55:49] Rude.

[55:50] Um, would you do a series on survival

[55:52] foods and where they come from?

[55:55] Insects for the 2 million milestone.

[55:57] You want them insects? First it was the

[55:59] black rat, now it's insects. My

[56:00] goodness. Um,

[56:03] survival foods, yes, actually. And one

[56:06] of them one of them is pemmican. Uh, and

[56:08] that's that's the one that I ended up

[56:09] getting moved because

[56:11] uh,

[56:11] another channel ended up doing it, so I

[56:13] was just like, "Oh, this is not

[56:14] awesome." Um, but no, I would like to do

[56:16] that and other survival foods. I also

[56:18] want to do more war rations and war

[56:21] foods from like World War and even World

[56:23] War some cooking war cooking.

[56:26] Ding Ding and CM send their love.

[56:29] Thank you.

[56:29] another question from Rad. Just says

[56:31] congratulations. And for those who don't

[56:34] know, it's like live the whole plush in

[56:36] the back.

[56:37] So, um, and then remind me what's the

[56:39] weirdest source you've researched for a

[56:41] recipe? Get back to that. Um, so these

[56:45] are here because we used to have this

[56:48] little guy from uh,

[56:50] Animal Crossing.

[56:52] Brewster.

[56:53] Brewster back there, and when I first

[56:56] recorded the the first episode, it's

[56:58] actually the second episode because the

[56:59] first one I was in the kitchen. Second

[57:01] episode, he was back there and we didn't

[57:03] really like notice cuz it was just super

[57:05] casual and the only person who was going

[57:06] to watch was my mom.

[57:09] And

[57:11] but we did notice him back there and

[57:13] other some some friends commented on it.

[57:14] So then we swapped him out with another

[57:16] little character. And those first like

[57:19] 12 episodes, it was usually not Pokémon,

[57:21] it was other things, but someone in this

[57:23] house has a very very substantial

[57:25] Pokémon collection.

[57:26] It's me.

[57:27] So say. Um, and so that's now what it's

[57:30] just become. And it's just fun. It

[57:34] Sometimes they relate to the history or

[57:36] the recipe in a way, sometimes they

[57:38] don't. Um

[57:40] I don't know. It's just fun. Keeps it

[57:42] keeps it light, you know, real casual.

[57:45] Um

[57:46] So, somebody had asked the weirdest

[57:48] sources that I've looked at for while

[57:51] while doing research. And I think that

[57:55] medical manuals, historic medical

[57:58] manuals, are usually the weirdest

[57:59] because medicine and food has been

[58:02] intertwined for so long that you end up

[58:04] looking at just some of the weirdest

[58:06] medical manuals, and I always end up

[58:09] going to like the surgery parts that

[58:10] have nothing to do and I never cover

[58:12] them in the episodes, but um

[58:15] yeah, the surgery

[58:17] stuff in these old manuals is kind of

[58:18] cool. They're very very specific and

[58:20] they come with pictures.

[58:22] Next question.

[58:25] So, Musas15 has another one. He's

[58:27] actually This is his third question. Do

[58:29] you know the difference between a

[58:30] shepherd's pie and

[58:31] hachis parmentier?

[58:34] I've never even heard of the latter.

[58:35] H A C H I

[58:37] parmentier.

[58:39] No?

[58:39] I don't. I love shepherd's pie.

[58:41] Add it to the list.

[58:43] With actual shepherd pepper on top.

[58:45] Sweeney Todd.

[58:46] Here's a question for me.

[58:48] How is it to live with a YouTube

[58:49] celebrity?

[58:51] I, you know, I don't

[58:54] I don't think of him as a celebrity.

[58:55] Nobody in this house thinks of me as a

[58:57] celebrity.

[58:58] And if anything, my goal is to keep you

[59:00] humble. And I think you are a humble

[59:02] person, otherwise Well, well, no. I take

[59:04] that back. He's not a humble person. But

[59:07] my goal is to keep him grounded, and I

[59:09] don't think I would be with someone who

[59:11] wasn't

[59:13] like that.

[59:14] Yeah, and you know, being a YouTube

[59:16] celebrity and I

[59:18] I that word doesn't mean

[59:21] the same thing, I guess. I I have gotten

[59:24] noticed or recognized a few times um out

[59:26] on the street, which is kind of cool,

[59:28] especially when we travel.

[59:29] Here in LA, you can see like Tom Cruise

[59:31] going down the street, so you it's not a

[59:32] big deal, but in other places, it has,

[59:35] but

[59:37] it's such an insular

[59:39] job. I'm always here at home by myself

[59:42] and everything, so it doesn't feel like

[59:44] anyone else even knows I exist. I know,

[59:47] of course, that they do.

[59:50] Millions of people

[59:50] Said I had said that sounds better this

[59:52] way.

[59:53] Oh, really? Oh, great.

[59:54] you go.

[59:54] All right, we'll stick

[59:55] Stream's almost over, so

[59:57] Um, but I

[1:00:00] Yeah, I don't think of myself as a

[1:00:01] celebrity at all. It doesn't feel like

[1:00:03] that, at least, especially not in this

[1:00:04] household.

[1:00:06] The cats don't care.

[1:00:08] What's the oldest recipe that I've made?

[1:00:10] I've made the oldest recipe, written

[1:00:13] recipe, which is, uh, two of them,

[1:00:15] actually, from Babylon. Those are the

[1:00:17] first written recipes. Um, I would like

[1:00:19] to try to recreate what Ötzi the Iceman

[1:00:22] ate, uh, who was

[1:00:24] I who was encased in ice, but they found

[1:00:26] what was in his stomach, and

[1:00:29] I would need to find ibex meat to do

[1:00:31] that, but that would be kind of cool.

[1:00:34] Oh, here's one that comes up often. Have

[1:00:35] you ever considered

[1:00:37] a restaurant specializing

[1:00:39] No.

[1:00:40] There you go.

[1:00:40] I've worked in restaurants, and I will

[1:00:42] never

[1:00:43] It is Restaurants are hard. I mean,

[1:00:45] would be so cool? Yes, absolutely. But,

[1:00:48] oh man, what I would do

[1:00:52] is

[1:00:53] some kind of like pop-up, maybe, but

[1:00:56] like a long-term restaurant, oof.

[1:01:00] Res- Anyone who you know that works in

[1:01:02] restaurants, give them a hug.

[1:01:04] Give them a hug.

[1:01:05] Oh, so someone asked for ancient Korean.

[1:01:07] But, you did do one Korean recipe. I

[1:01:09] didn't think that great.

[1:01:11] recipe, and nobody cared.

[1:01:14] I and I want to do more. Again, when you

[1:01:17] say ancient, you know, what is what is

[1:01:19] ancient? We don't have a lot of recipes

[1:01:21] going way, way back, though there is

[1:01:22] actually a kimchi recipe, a description,

[1:01:25] kind of how to make kimchi that I would

[1:01:27] like to do.

[1:01:28] Um

[1:01:30] So, yeah, there is more. And I I

[1:01:32] Korean history, the more I've learned

[1:01:34] about is actually really fascinating.

[1:01:35] It's always just kind of been at this

[1:01:38] pull and tug between

[1:01:41] between other bigger powers, um even

[1:01:44] when they were at their height. It just

[1:01:47] they could make some interesting

[1:01:48] episodes. So, watch them when I put them

[1:01:50] up.

[1:01:51] And then someone says what my favorite

[1:01:54] recipe from this.

[1:01:55] What's his favorite recipe?

[1:01:56] always get to try everything. I get to

[1:01:57] try most of it. But sometimes I'm just

[1:02:00] like, I'm working. Like, I don't have

[1:02:02] time for this right now. Like, go away.

[1:02:03] Like, leave me alone.

[1:02:04] him a lot.

[1:02:05] Um I think if maybe in the future I

[1:02:09] could go full-time and help Max and do a

[1:02:10] lot more. I mean, I help with the social

[1:02:12] media stuff.

[1:02:13] I do the subtitles. But, you know, he

[1:02:16] does need help. So, eventually he should

[1:02:18] be getting an assistant.

[1:02:19] Yes, I need an assistant super bad.

[1:02:21] year. But, I think uh one of my favorite

[1:02:22] dishes is still the sambok cat, the

[1:02:24] cheesecake, cuz I love cheesecake. So

[1:02:26] If anyone out there wants to learn how

[1:02:27] to do a YouTube channel, I can teach

[1:02:29] you. Sambok cat.

[1:02:30] That's a dangerous call out. It is a

[1:02:31] dangerous call out.

[1:02:32] Take it back. Take it back.

[1:02:33] I have a lot of specifics that I'll be

[1:02:35] looking for. And you have to be here in

[1:02:36] LA. That's the main thing. Um the sambok

[1:02:38] cat, that was the first recipe.

[1:02:41] You haven't had anything better since

[1:02:42] then. That was the only one that I that

[1:02:44] you actually requested that I make

[1:02:45] again though.

[1:02:46] That's right. The roast beef was really

[1:02:47] delicious.

[1:02:48] Yeah.

[1:02:48] Yeah. I don't like the garlic sauce, but

[1:02:51] the

[1:02:51] It's very garlicky and very and very

[1:02:53] vinegary.

[1:02:53] It was sour.

[1:02:55] Yeah.

[1:02:55] Yeah.

[1:02:56] Um Moroccan cuisine, something from

[1:02:58] Northern Africa. So, I've actually done

[1:03:00] some Northern African things. Um

[1:03:03] but when it comes to Moroccan, I I did

[1:03:05] get a tagine, so I do want to actually

[1:03:07] use that.

[1:03:10] Uncle Roger. Yes, I want to collab with

[1:03:12] Uncle Roger. Or I would just love him to

[1:03:14] call me out on on on something, cuz he's

[1:03:16] amazing and he's so funny.

[1:03:19] I need to do something that will make

[1:03:21] him make him

[1:03:23] put me through the wringer. Put me

[1:03:25] through the wringer?

[1:03:27] Um

[1:03:29] Oh, thank you, Joshua.

[1:03:31] Is ad blocker on?

[1:03:32] Smart man.

[1:03:33] Smart man with the ad blocker.

[1:03:35] But um but I appreciate the support

[1:03:38] uh regardless.

[1:03:40] Um

[1:03:41] Pull Great Depression food. Yes, I would

[1:03:44] like to do some Great Depression food.

[1:03:45] Though, there is actually a channel Oh,

[1:03:47] she was so sweet. She's She's passed

[1:03:48] away. It's called I think Great

[1:03:50] Depression Cooking or Cooking from the

[1:03:52] Great Depression. And it's just this old

[1:03:54] woman who actually lived through the

[1:03:55] Depression cooking all of the things

[1:03:57] that her mom

[1:03:59] cooked during the Depression. And she's

[1:04:01] fantastic. Um and she does give little

[1:04:04] bits of history. It's more personal

[1:04:05] history in there, but it's it's really

[1:04:07] really charming. Um

[1:04:11] An idea on an episode on medicinal

[1:04:13] cuisine. So, yes, absolutely. Um I did

[1:04:16] talk about some of the medicinal aspects

[1:04:19] of cuisine in an episode that I did

[1:04:22] really really early on um on the four

[1:04:24] humors. I would actually like to do a

[1:04:25] whole other episode on the four humors.

[1:04:27] The show changed enough that I think I

[1:04:28] could cover it in a more robust manner.

[1:04:32] Um

[1:04:32] yeah, every old cookbook practically,

[1:04:35] not every one, but 50% of them have a

[1:04:37] section for

[1:04:39] medical

[1:04:41] foods and and what to cook when you're,

[1:04:43] you know, sick or whatever.

[1:04:45] It

[1:04:46] very very interesting topic. Um

[1:04:49] very interesting topic. Been watching

[1:04:51] since you had just two episodes.

[1:04:53] Don Bandit, that was that was

[1:04:55] sambucot. So, the first episode was

[1:04:57] cheese, which I did here.

[1:05:00] And then the second one here was

[1:05:01] sambucot, which I didn't taste and I

[1:05:03] still probably once every few days I'll

[1:05:05] get a comment that that'll pop up, "Why

[1:05:07] didn't you taste the the food?" I didn't

[1:05:09] taste for like the first six or seven

[1:05:11] episodes

[1:05:12] and people still comment. They're like

[1:05:14] What does it taste like?

[1:05:16] I didn't The channel started as just

[1:05:18] Tasting History, right? It wasn't

[1:05:19] Tasting History with Max Miller at

[1:05:21] No, so I changed it to Tasting History

[1:05:23] with Max Miller because nobody knew my

[1:05:25] name. They kept calling me Matt. Or

[1:05:29] Mark.

[1:05:30] Mike.

[1:05:31] Mike. And I still get that.

[1:05:33] Um

[1:05:34] But it's Max.

[1:05:37] Uh

[1:05:39] Pacific island recipes. Yes, that was

[1:05:41] actually supposed to have happened while

[1:05:43] we were in Hawaii.

[1:05:45] But we got we got distracted.

[1:05:47] Um I was just super lazy in Hawaii. I

[1:05:50] did work on the book actually. Assyrian

[1:05:51] foods.

[1:05:53] Like old Assyria? Cuz there are no

[1:05:56] recipes from old Assyria.

[1:05:58] But there are from Babylon and it would

[1:06:00] have been very very similar. But I

[1:06:01] should do some Assyrian history. That

[1:06:03] could be.

[1:06:04] Um Colonial New England. Absolutely.

[1:06:07] I've done I've done a couple things, but

[1:06:09] um I I do want to do more. I would

[1:06:11] actually like to um

[1:06:13] go to Boston and and do some historic

[1:06:16] cooking up there.

[1:06:18] Um

[1:06:24] Here we go. Any plans of collecting your

[1:06:26] modernized recipes into a cookbook?

[1:06:29] Yes, I'm working on it. Uh

[1:06:30] I

[1:06:32] Earlier I said that it was due to the

[1:06:34] publisher in in the next couple weeks.

[1:06:36] Um and then it'll be a while before it's

[1:06:38] actually out. But yes, the answer is

[1:06:40] yes. And then

[1:06:42] and then who knows. Cornish pasty.

[1:06:45] Absolutely.

[1:06:46] Um

[1:06:47] I I need to do Cornish pasties. I love

[1:06:49] Cornish pasties. Uh and they have some

[1:06:52] some interesting history. They were

[1:06:54] eaten in mines

[1:06:55] um to keep the

[1:07:00] the mercury off of your food. Uh

[1:07:04] My family doesn't speak English and I

[1:07:05] really appreciate the the translate

[1:07:08] feature.

[1:07:11] You know, Jose does all the subtitles.

[1:07:13] Um,

[1:07:13] spends hours and hours on them. It takes

[1:07:15] him a very long time cuz what YouTube

[1:07:17] auto does

[1:07:18] is um, less than great, especially cuz I

[1:07:21] use a lot of foreign words and

[1:07:24] um, and I speak very fast.

[1:07:25] Um, so I do the Spanish and Portuguese,

[1:07:29] but it's not that great cuz I also use

[1:07:31] like a translating and then I kind of

[1:07:33] clean it up. So it's not perfect, but

[1:07:35] it's better than nothing.

[1:07:36] Better than nothing. Yeah, I do wish and

[1:07:38] I do hope that in the next few years I I

[1:07:40] I think that that'll be something that

[1:07:41] YouTube kind of perfects is better

[1:07:44] translations, better subtitles uh, with

[1:07:47] the machine learning I'm a learning

[1:07:49] computer um,

[1:07:51] kind of coming about. Hopefully.

[1:07:54] Um, all right, it's after 1:00. It It's

[1:07:57] about my lunch time.

[1:07:59] Uh, so we should probably

[1:08:02] we should probably wrap this up. Uh,

[1:08:05] what time is it in LA right now? It's

[1:08:06] 1:06. It's time for lunch. Um,

[1:08:09] so thank you so much everyone for your

[1:08:12] support,

[1:08:14] uh, your continued watching of the

[1:08:16] channel. It really just

[1:08:19] I mean, I don't even know how to put how

[1:08:21] happy I to say how happy I am. I'm bad

[1:08:23] with those kind of things, but it's it's

[1:08:27] been life-changing.

[1:08:28] All for the best

[1:08:30] um, for both of us, for the cats even.

[1:08:33] Um,

[1:08:33] and

[1:08:35] yeah, I have such a cool audience, such

[1:08:37] a supportive audience and I know how

[1:08:40] lucky I am. And that's very, very lucky.

[1:08:43] So, thank you all.

[1:08:45] Oh, and also for teaching him how to not

[1:08:48] have his fruit sink in the pan.

[1:08:49] Yes.

[1:08:51] What I have read every book on baking, I

[1:08:54] have watched every episode of Great

[1:08:55] British Bake Off. I had never heard

[1:08:57] about dredging the fruit in in flour,

[1:09:00] but everyone else seemed to know that.

[1:09:02] So, that is something that

[1:09:04] just gotten past me. So, next time I

[1:09:06] make something with suspended fruit,

[1:09:07] that is what I'm doing. So, I appreciate

[1:09:09] that. And I do appreciate, you know,

[1:09:11] when you

[1:09:12] gently correct me, um, as long as you're

[1:09:15] nice about it. Um, and I really

[1:09:17] appreciate all of your

[1:09:20] suggestions. And and I'm always taking

[1:09:22] them

[1:09:23] uh [email protected].

[1:09:26] Even if I don't respond to you, know

[1:09:28] that I got it, that I read it. And and

[1:09:30] I'll try to get back to you eventually.

[1:09:33] All right.

[1:09:34] Uh, you got to pay the cat tax.

[1:09:35] Oh, cat tax. Here comes Jamie. Cersei's

[1:09:37] up here, too, but she won't let us pick

[1:09:39] her up. Oh, we dropped your food, buddy.

[1:09:42] Isn't he just the cutest?

[1:09:45] Oh, he sees the food now.

[1:09:47] He's coming to Phoenix with us cuz we

[1:09:48] can't leave him with with Cersei cuz he

[1:09:51] eats all of her food. Um,

[1:09:53] so he's getting ready for a big car

[1:09:55] ride. Lucky him.

[1:09:57] All right. Bye, everyone.

[1:09:59] Thank you.