Making Baked Pumpkin "Doughnuts" & Live Q&A

[00:05] good morning

[00:06] or afternoon or evening wherever you

[00:09] are i'm max miller this is tasting

[00:11] history live

[00:13] it's a q a where we're going to be

[00:14] making uh a modern recipe

[00:17] for baked pumpkin donuts which

[00:20] technically

[00:20] technically a lot of people would say

[00:23] aren't even donuts

[00:24] because they're just in the shape of a

[00:25] donut so the reason that i'm i'm doing

[00:27] this a modern recipe a lot of people are

[00:28] like why are you doing a modern recipe

[00:30] is because first of all can everyone

[00:32] hear me

[00:34] i just want to make sure that that i'm

[00:36] able to be heard and not just screaming

[00:37] into the abyss

[00:38] um yes all right so the reason that

[00:42] we're doing a modern recipe was i wanted

[00:43] to do another q a

[00:45] because uh you guys really liked it it

[00:46] seemed and

[00:48] i wanted to kind of cover some of the

[00:51] recipes that i'm never going to be able

[00:53] to do as a full episode

[00:54] there just isn't maybe enough history or

[00:57] there isn't

[00:58] a good recipe that i've found um

[01:01] and it might be something that i really

[01:03] enjoy that i think

[01:04] other people would enjoy but again just

[01:06] isn't going to make for a good episode

[01:07] and

[01:08] my pumpkin donuts that i make every year

[01:11] around this time

[01:12] are are them so but we will be talking a

[01:14] little bit about the history of donuts

[01:16] um and i'll show you how to make this

[01:19] modern version of well it's only modern

[01:22] uh modern version of big pumpkin donuts

[01:25] the nice thing is

[01:26] it's really really easy it's something

[01:27] that everybody likes

[01:30] as long as you like pumpkin um so you

[01:32] know

[01:33] can't go wrong with that if you have

[01:35] questions

[01:37] put them into the comments i know a lot

[01:38] of people have sent me things but put

[01:39] them into the comments we'll get to them

[01:41] as we go through jose is going to be

[01:43] helping me a lot on that

[01:45] um so yeah oh i actually had a question

[01:48] for

[01:48] you all so i think that because i was

[01:51] going to say good morning tasting

[01:52] history

[01:53] fans we're tasting history viewers i

[01:56] think we need a name

[01:57] i think the group of people that watches

[02:00] tasting history needs a name so

[02:02] if you have ideas uh throw them out my

[02:04] creativity

[02:06] is stifled on that all right so the

[02:09] first thing you need to do

[02:10] is to preheat your oven which i've

[02:13] already started preheating

[02:15] so okay yesterday i did a live stream

[02:18] i'm totally going off topic yesterday i

[02:19] did a live stream with

[02:21] john townsend from uh at the nutmeg

[02:24] tavern

[02:25] over on his channel townsends mind blown

[02:27] it was such an amazing

[02:29] experience he's like a hero of mine and

[02:32] a really big influence in just why i got

[02:34] into doing

[02:35] uh to doing this and going on to youtube

[02:38] so we were supposed to do it on friday

[02:40] but they had technical difficulties

[02:42] with their internet so we ended up

[02:43] having to move it to saturday

[02:45] so i've been thinking all right we're

[02:47] not going to have any internet issues no

[02:48] technical difficulties well this morning

[02:51] our internet is working but our ac our

[02:54] air conditioner went out which in a lot

[02:56] of the world right now not a big deal

[02:58] but in in southern california it's still

[03:00] rather warm it's going to be in the

[03:02] upper 80s i think today so

[03:04] i'm now turning on the oven with no ac

[03:07] so pray for me um all right let's go

[03:10] through

[03:11] the ingredients that you will need for

[03:13] your pumpkin donuts

[03:14] these are for the donut portion of the

[03:17] donut

[03:18] so we have one half cup or

[03:21] 100 grams of vegetable oil now

[03:24] you can use other types of oil i use

[03:27] vegetable oil because it doesn't really

[03:29] impart any flavor

[03:30] don't use something like peanut oil

[03:32] don't use

[03:33] um extra virgin olive oil it's going to

[03:36] give a little bit too much flavor

[03:38] but you can use any kind of flavorless

[03:40] oil

[03:41] um eggs three large eggs beaten

[03:47] somewhat sugar just a little bit

[03:51] just one half cups or 300 grams of sugar

[03:53] it's actually a ton of sugar

[03:55] but i like sugar pumpkin now pumpkin

[03:58] usually comes in um

[04:01] cans that the small can here in the us

[04:03] at least is about 425 grams

[04:06] we're not going to use that much but you

[04:08] do want to use canned pumpkin

[04:10] uh fresh pumpkin is wonderful for some

[04:13] things

[04:14] but it actually doesn't have as strong

[04:16] flavor

[04:17] typically as canned pumpkin which is odd

[04:20] it's ready um i am going to be making

[04:23] something very soon that will be on a

[04:25] full episode of tasting history where

[04:26] we'll be using

[04:27] a full pumpkin but for this for time's

[04:30] sake

[04:30] uh we're going to use canned pumpkin

[04:32] puree so we're going to use about 340

[04:35] grams or one and a half cups

[04:37] like i said that's not quite a full can

[04:40] if you end up using a full can it's fine

[04:42] not a big deal but maybe back off the

[04:44] oil a little bit because

[04:45] it will add a lot more liquid to it

[04:49] flour uh two cups or 240 grams of flour

[04:54] and then lots of spices now yesterday so

[04:57] this

[04:57] the first recipe that i ever did for um

[05:00] baked pumpkin donuts came from king

[05:02] arthur flower

[05:03] amazing um but one thing that i

[05:06] definitely always found myself changing

[05:09] is the amount of spices because like

[05:12] john townsend and i were talking about

[05:13] yesterday

[05:14] we like our spices so we i pretty much

[05:17] doubled

[05:18] if not more all the spices that were in

[05:20] the first recipe that i used years ago

[05:22] um this is this is quite a bit different

[05:24] um from that one so

[05:26] we have cinnamon i'm using one teaspoon

[05:29] i would actually maybe even use a little

[05:31] bit more but one teaspoon for this

[05:33] nutmeg uh kudos to john

[05:37] townsend with this nutmeg a half a

[05:39] teaspoon

[05:40] and a half a teaspoon of ground

[05:43] ginger and then we need some salt

[05:48] between one and one and a half teaspoons

[05:50] of salt you can kind of

[05:52] um kind of play with that and then about

[05:55] a t

[05:56] one and a half teaspoons of baking soda

[05:58] uh sorry baking powder one and a half

[06:00] teaspoons of baking powder also

[06:01] all of this should be in the description

[06:04] of the

[06:04] of the video i have all the ingredients

[06:07] all of the procedure

[06:08] everything should be done there so don't

[06:10] be writing it down don't worry about

[06:11] that

[06:12] um so the first thing we're going to do

[06:14] then

[06:16] like i said is a really easy recipe you

[06:18] take

[06:19] all of the ingredients except for the

[06:21] flour and put them into a bowl

[06:23] i'm using a stand mixer you don't have

[06:25] to use a stand mixer you can use

[06:26] whatever you want

[06:27] but we just literally put everything in

[06:30] the bowl

[06:30] so while i'm doing this let's talk about

[06:34] where donuts came from so

[06:37] the first things kind of akin to a donut

[06:41] actually i talk about in one of my

[06:45] favorite episodes a recent episode that

[06:46] i did on um it was called

[06:49] fart support uh farts of portugal

[06:51] portuguese farts

[06:53] which was an elizabethan kind of

[06:55] meatball but

[06:56] i talk about other things including

[06:58] another dish called portuguese farts or

[07:00] none farts or petubitan which is parts

[07:03] of a [ __ ]

[07:04] uh which were essentially

[07:08] early donut holes they were little round

[07:12] balls of dough that were that were deep

[07:15] fried and then

[07:16] usually sugared and they puffed up so

[07:18] they were a little bit like

[07:19] um early balls of dough but our early

[07:22] doughnuts

[07:23] but the first donuts even though they

[07:26] weren't called that were

[07:26] actually called ilikes or oil cakes and

[07:30] they came from

[07:31] the dutch who were because as we all

[07:34] know from there might be giants

[07:36] even old new york was once new amsterdam

[07:39] when the dutch

[07:40] ran new amsterdam which is now manhattan

[07:43] uh they had these

[07:45] early cakes and they were essentially

[07:49] they kind of looked at least in the

[07:50] descriptions they went on pictures but

[07:51] in the descriptions

[07:52] they were big kind of round but

[07:56] flattened on the top um

[07:59] sweet puffed up fried dough so kind

[08:02] kind of looking like a like a jelly

[08:04] doughnut mic today

[08:06] um and then one of the first

[08:09] not the first because there actually is

[08:11] a recipe for them

[08:13] uh i don't have it but we know that it

[08:16] exists

[08:18] from 1800 but soon after in 1809

[08:22] longfellow i'm gonna because i'm going

[08:24] to quote him i need to look

[08:26] uh i don't memorize everything um sorry

[08:28] not long fellow washington irving who

[08:30] did sleepy hollow and he lived in the

[08:31] new york area

[08:33] he wrote sometimes the table was graced

[08:36] with immense

[08:36] apple pies or saucers full of preserved

[08:39] peaches and pears

[08:40] but it was always sure to boast of an

[08:43] enormous dish of balls of sweetened

[08:45] dough

[08:45] fried in hogs fat called

[08:49] doughnuts or ella cakes

[08:52] a delicious kind of cake at presents

[08:54] scarcely known in the city

[08:55] accepting in genuine dutch families

[08:58] so that is the first time that they are

[09:00] called donuts

[09:02] which is pretty cool nut at the point in

[09:05] time was

[09:06] just referred to us a small kind of cake

[09:09] so it had nothing to do with

[09:11] nuts um all right so once everything

[09:15] is in the bowl we just hook it on up

[09:18] here

[09:20] to our wonderful magical kitchen aid

[09:23] stand mixer

[09:25] and we just put the paddle on and then

[09:30] we mix go on low otherwise things will

[09:33] spill out as they just did

[09:35] when i went straight to high um

[09:38] do we have any questions

[09:45] where did my love of history come from

[09:47] is this too loud can we hear

[09:48] it because otherwise we'll just have to

[09:50] pause because it needs to do a work

[09:52] it was about done where did my love of

[09:54] history come from

[09:55] and why and why what

[10:01] where did the love of history come from

[10:02] and how did you know you wanted to do

[10:03] this type of channel

[10:04] where did my love of history come from

[10:06] and how did i know that i wanted to do

[10:07] this type of channel my love of history

[10:09] came from

[10:10] i think it started actually with my

[10:12] grandpa so my grandfather

[10:14] was um was in world war ii

[10:18] uh he was um um

[10:21] like worked in the medical corps um

[10:23] during world war ii

[10:24] and he had all these great stories as a

[10:26] kid of him being in

[10:28] england and france and later germany

[10:31] um that he would tell me and i would

[10:33] just sit there and

[10:34] marvel at these stories that were

[10:38] from a world so foreign to me even

[10:39] though you know it was only 40 years

[10:41] before

[10:42] 50 years before i was a little kid it

[10:45] was so foreign to me

[10:46] but it was also sitting right in front

[10:49] of me and that was where my love of

[10:51] history came from because

[10:54] i loved stories and that's all that

[10:55] history is it's just stories um

[10:57] and why i decided to do this channel

[11:01] i wanted to share stories with people i

[11:04] guess

[11:05] i guess that's a good answer right um so

[11:07] now that we now that everything is mixed

[11:09] it doesn't take very long we're going to

[11:11] put the flower in but just about a

[11:13] third or even half at a time and you can

[11:16] do this by hand

[11:18] it's probably smarter to do it by hand

[11:19] but

[11:21] go slow you do not want to overwork the

[11:24] flower

[11:24] otherwise they're not going to be good

[11:26] so you want to um

[11:30] you want to mix it in you know what

[11:31] actually i am going to do it by hand you

[11:32] want to mix it in until it is

[11:34] just just done

[11:38] just mixed in otherwise they get all

[11:40] chewy

[11:42] and nobody likes a chewy doughnut

[11:45] uh so

[11:48] yeah i had we have a

[11:53] historian's unite thank you daniel

[11:55] fritsch

[11:56] fritch i like that um i appreciate that

[11:59] appreciate the super chat oh i wanted to

[12:02] bring up a lot of people have been

[12:03] asking

[12:04] um when i'm going to have merchandise

[12:07] and the answer hopefully is on tuesday's

[12:10] video

[12:11] uh that's that looks to be one i

[12:14] actually had hoped it would be ready for

[12:15] today but it looks like it'll be ready

[12:17] on tuesday so we'll actually have a

[12:19] merch store up at first it's going to be

[12:21] very limited just stuff with the tasting

[12:23] history logo but i've got some really

[12:25] cool things um garum themed and

[12:28] and butter themed and stuff coming right

[12:30] behind it uh

[12:32] in the next few weeks so definitely keep

[12:34] an eye out

[12:36] for the merch um also i want to thank

[12:40] my patrons from patreon um

[12:44] they've been so supportive and it does

[12:47] provide

[12:48] you know kind of a bit of a stable

[12:50] income to make the videos so i know how

[12:52] much i can spend on

[12:54] ingredients and tools and things like

[12:56] that

[12:57] because as as john in towns and

[13:01] john townsend was saying yesterday

[13:02] youtube is not

[13:04] predictable um you know so uh really

[13:07] appreciate the patrons

[13:09] out there my patrons um yeah

[13:12] so now that we have our like i said it

[13:15] doesn't take very much

[13:16] i don't know if you can see this it's a

[13:17] gorgeous orange color

[13:20] um you pretty much just need to kind of

[13:22] get rid of the lumps and if there are a

[13:24] few lumps that's all right

[13:26] but what you want to make sure is that

[13:27] it's all off of the bottom

[13:29] all the i'm talking about the flour you

[13:30] don't want the flour there on the bottom

[13:35] i did leave a fair amount of baking

[13:37] powder behind

[13:40] it's probably about a sixteenth it

[13:43] actually

[13:44] i don't think it's it's it's not as much

[13:47] as it looks like actually it's because

[13:49] of these wooden things

[13:50] it's probably here i'll get all of it

[13:53] out

[13:54] and it's just enough to go onto my under

[13:57] the tip of my finger

[13:58] that's it we'll toss it in um

[14:05] it's not it doesn't really matter

[14:08] uh as long as you you get to the to the

[14:10] crux of it the thing with baking powder

[14:12] is

[14:13] the older it gets the less potent it is

[14:15] so

[14:16] if if your baking powder is old you

[14:18] should either

[14:19] use a little bit more or go get new

[14:21] baking powder you really should like

[14:22] refresh your baking powder every six to

[14:24] nine months

[14:25] uh once you open it all right so then

[14:29] hillary asked you never showed your

[14:30] samba con video how did that taste

[14:33] my sambuca video so i get this a lot is

[14:36] when i made the [ __ ] cod i didn't taste

[14:38] it on camera and i was talking about

[14:40] this uh yesterday in the live stream

[14:42] on townsends when uh you

[14:46] when i first started the channel i

[14:48] called it tasting history

[14:50] and yet i did not taste the food on

[14:54] camera so i'm a little slow on the

[14:57] uptake but people commented and said

[14:59] why aren't you tasting your food on

[15:00] camera and that made

[15:02] it so starting around i think the fourth

[15:04] or fifth video i started tasting the

[15:06] food on camera which was

[15:07] which was really nice um so

[15:11] it tasted wonderful even even jose liked

[15:13] it and that's saying something because

[15:14] uh it does not like a lot of things that

[15:16] i make

[15:16] um at least the historical things um

[15:19] thank you

[15:20] kevin i'm not going to

[15:24] try to i am going to try to say your

[15:26] last name

[15:27] chuck chukowski uh

[15:32] mike was asking i don't know but thank

[15:35] you very much for the super chat i

[15:36] appreciate it

[15:37] um so yeah sembok wonderful

[15:40] make it um especially it's nice and

[15:42] light it doesn't taste anything like a

[15:43] modern-day cheesecake it's delicious

[15:44] though

[15:45] um but yeah so my early videos i'm not

[15:47] tasting

[15:48] on camera which annoyed a lot of people

[15:51] but i i changed my ways so now at this

[15:55] point

[15:56] you're going to need to uh you can

[15:58] either spray down

[16:00] some donut pans um or or

[16:03] butter them i i butter them and then put

[16:05] some flour in there and then i put them

[16:06] in the freezer for about 10 minutes

[16:08] just to kind of firm up the butter um

[16:11] you need to get

[16:11] the batter into the pans the best way to

[16:15] do this

[16:16] is by piping it in but

[16:19] i'm slow with piping and so we're trying

[16:21] to kind of move things along since i'm

[16:23] baking an entire thing on camera today

[16:25] so

[16:25] i'm going to be a little bit messy and

[16:28] just spoon it into

[16:30] the uh into the pan

[16:34] so you want to get it almost up to the

[16:36] top and then kind of level it off

[16:38] in the meantime

[16:41] we have to wonder how donuts got their

[16:44] holes

[16:45] so the story goes uh that

[16:48] a ship captain named hanson gregory

[16:52] uh in 1847 claimed that his

[16:56] mother used to make his uh crew

[17:00] donuts but remember they didn't have

[17:01] holes at the time

[17:03] well the way the way that she would make

[17:05] them i was kind of mean because he's

[17:06] saying bad things about his mom's

[17:08] cooking but the way that she would make

[17:09] them

[17:09] they weren't quite cooked in the middle

[17:12] and um

[17:13] and he didn't like the raw dough so he

[17:16] would

[17:16] take the top to a tin pepper

[17:21] can like a little tin pepper holder and

[17:23] cut out the center

[17:25] of the donut and 50 years later when

[17:27] giving an interview

[17:28] he tells the story and he is quoted as

[17:30] saying and who knows what he actually

[17:32] sounded like but seeing as he's a

[17:34] ship captain from um from new england

[17:38] i think he sounded a bit like this he

[17:41] said

[17:43] the first donut hole ever seen by mortal

[17:46] eyes

[17:47] were those on his ship um

[17:51] again probably didn't sound like that

[17:53] but in my head he did

[17:55] so like i said this is taking

[17:58] this this is actually going a lot faster

[17:59] than when i pipe them because

[18:01] i'm really slow at piping uh it's

[18:04] actually getting the stuff in the bag

[18:05] that i'm slow at and i tend to make even

[18:06] a bigger mess than i am right now but

[18:09] it is what it is i'm not a professional

[18:11] cook i bet a

[18:12] pastry chef could just pop these out

[18:14] like nobody's dennis

[18:16] um but i'm not a pastry chef andrew

[18:20] benson says

[18:21] he loved the stream yesterday and he's

[18:22] very excited to support her

[18:24] thank you andrew benson and then liz

[18:26] watched your

[18:27] stream yesterday on town stands and said

[18:29] why didn't you say black rat

[18:32] wow black rat

[18:35] okay so the black rat i i was shocked at

[18:38] how many

[18:39] comments and things that i got

[18:42] about the black rat so this was on the

[18:44] episode um

[18:46] the uh indian episode where i cooked

[18:49] from the manuscript

[18:51] and he mentions black rat for a king

[18:54] and people just went crazy wanting me to

[18:56] make this black rat i'm not ever making

[18:58] the black rat

[18:59] but i should have mentioned that

[19:00] yesterday on the channel it totally uh

[19:02] totally slipped my mind because it's

[19:05] gross

[19:06] right i don't know but i guess it would

[19:08] have been perfect to mention when i was

[19:09] talking about things that i'm just never

[19:11] going to make

[19:12] um i thought yesterday was was really

[19:14] interesting he has

[19:17] he has a wonderful take on things you

[19:19] know his channel

[19:20] is is so

[19:24] specific it's 18th century not all but

[19:27] pretty much

[19:27] all american um i actually got one of

[19:31] his

[19:31] books where he cooked from a spanish

[19:33] cookbook which was pretty cool

[19:35] um i think it was spanish new world but

[19:38] uh

[19:39] you know it's it was just so much fun to

[19:41] chat with him and i hope

[19:42] i hope that i get to to do it again

[19:45] hopefully in person when all of this

[19:47] craziness

[19:48] is over um this is exciting tv everyone

[19:51] watching me

[19:52] spoon batter into donut molds

[19:56] i feel like one of those old pbs

[20:00] telethons where they weren't that

[20:02] exciting you know with lawrence welk

[20:05] but there it is says you're amazing

[20:09] thank you stan brown 32 you know what we

[20:11] had some questions actually that popped

[20:13] up

[20:14] uh that people had sent earlier on so

[20:16] i'm going to scroll down

[20:18] and talk about them evan switch

[20:21] sweet switch uh said did i major in

[20:24] history in college

[20:25] or did i study baking which came first

[20:27] so i did

[20:28] study history in college but i was not a

[20:31] history major though i did take

[20:32] i actually took more history classes

[20:34] than a history major

[20:36] would have needed but my major and my

[20:38] degree is in

[20:39] uh classical voice so completely

[20:42] different

[20:43] but uh i loved history so much i just

[20:46] kept taking history classes mainly

[20:48] british history classes

[20:50] uh we had some really nice nice teachers

[20:52] there at

[20:53] arizona state um my love of banking

[20:56] didn't come until about

[20:58] five years ago this is why it's taking

[21:00] me so long to do things and

[21:02] and why i'm just so messy uh because i'm

[21:04] not trained as a baker

[21:06] everything i learned from baking i

[21:08] learned from the great british bake off

[21:10] um by the way i'm gonna wet my finger

[21:12] like if you get stuff

[21:14] in the in the holes and stuff just kind

[21:16] of slide it off so the

[21:19] so the uh shape is correct um

[21:22] yeah i learned everything from the great

[21:23] british bake off about five years ago i

[21:25] just started devouring that show

[21:27] and i loved it and

[21:31] never went back um so i'm self-taught

[21:35] i guess you know watching

[21:38] crew and and paul and mary berry mainly

[21:41] mary barry

[21:42] um that's not really self-taught i was

[21:44] taught by mary barry

[21:45] uh quite the credentials um

[21:50] let's see poultive asks which recipe

[21:53] would you absolutely love to make but

[21:55] can't

[21:55] find equivalent ingredients for

[21:59] um that's a good question

[22:03] i it's not even that i can't find the

[22:07] ingredients

[22:08] so i don't want to find the ingredients

[22:10] so i mean anything with silphium from

[22:11] ancient rome i would love to make those

[22:13] things

[22:13] so i can't find silphium because it's

[22:15] extinct but i'm still going to make them

[22:16] i'm just going to use

[22:18] um you know historians have come up with

[22:21] a couple different kind of

[22:25] things that would have been used instead

[22:26] of sophia even when back then when

[22:28] sophie went extinct because it went

[22:29] extinct

[22:30] back then 2000 years ago almost um

[22:33] we're going to put these into the oven

[22:35] we're going to put them into the oven

[22:36] for

[22:38] it really kind of depends my oven is you

[22:40] know not great did i say to preheat the

[22:41] oven to 350

[22:43] fahrenheit that's 175 celsius yes so

[22:45] we're going to put them in for about 15

[22:46] minutes and then we're going to start

[22:47] looking at them

[22:48] at about 15 minutes take a skewer once

[22:50] the skewer comes out they're done

[22:52] sometimes they take a little bit longer

[22:53] maybe up to like 18 minutes

[22:55] but let's do this what are your plans

[22:58] for viking

[23:01] my plans for viking recipes so

[23:04] uh i have a few plans actually one i

[23:06] just got a fantastic

[23:08] book from a viewer sent it to me um

[23:12] called a viking meal

[23:16] oh man last meal

[23:19] i can't remember the name of the book

[23:20] now but it's basically

[23:22] uh several culinary historians kind of

[23:26] updated what they thought would be

[23:27] viking recipes because

[23:29] the vikings did not leave any recipes

[23:33] so it's a lot of guesswork um but we

[23:36] know

[23:36] a lot of what they ate we know a lot of

[23:39] what they were growing

[23:40] um so we can extrapolate kind of

[23:44] and we do know later recipes from from

[23:47] the same

[23:47] cultures uh where the vikings mostly

[23:50] came from

[23:51] so one of my plans is actually mead

[23:53] which is going to be coming up very soon

[23:56] uh though i'm gonna probably more equate

[23:58] it with anglo-saxon but talk about you

[24:00] know the anglo-saxons and the vikings

[24:02] kind of dealing with mead again

[24:05] it's the recipe comes from i believe the

[24:07] 1200s so

[24:09] it's a bit later than the vikings were

[24:10] around but another thing with viking

[24:13] food

[24:13] i need to set a timer

[24:17] can you set a timer for 15 minutes um

[24:20] i do not think that through um so uh

[24:23] before we move to to vikings there are a

[24:26] few things you can do with these donuts

[24:29] you could put cinnamon and sugar on top

[24:31] black delicious

[24:32] but if you're like me and you're like

[24:33] jose we want some

[24:36] cream cheese frosting on our pumpkin

[24:38] donuts so i'm going to make cream cheese

[24:39] frosting and show you how to do that

[24:42] um oh but no going back to the vikings

[24:45] so the vikings were not

[24:46] as monolithic and we're learning even

[24:48] more now recently

[24:50] as monolithic as we usually think of yes

[24:54] from scandinavia at first but they

[24:57] spread out they were down in sicily they

[24:59] were in the byzantine empire down where

[25:01] turkey is now they were the varangian

[25:03] guard who took care of the

[25:04] uh guarded the the byzantine emperor

[25:07] they were

[25:07] in russia they were dorouse uh who who

[25:10] invaded russia so

[25:13] the foods were incredibly varied

[25:16] obviously what they were eating

[25:17] in norway was not the same as what they

[25:20] were eating in turkey

[25:21] that said usually when we think of

[25:23] viking food we think norway sweden

[25:25] denmark

[25:27] the orkneys iceland so that's probably

[25:29] what i'll focus on

[25:30] okay so for the icing which is delicious

[25:35] uh you need one block or eight ounces uh

[25:38] or

[25:39] 224 grams of softened cream cheese

[25:42] softened is important one stick of

[25:45] butter

[25:46] and that is a half cup or 115 grams

[25:54] a ton of powdered sugar about three cups

[25:57] and really this is where you kind of can

[26:00] play on

[26:01] how thick you want your icing to be it

[26:03] could be three cups it could be

[26:05] two cups it would just be more liquidy

[26:08] um if you want to like do a drizzle go

[26:10] with two cups

[26:11] you need just a large pinch of salt

[26:16] that's a large pinch like you know maybe

[26:18] three fingers worth

[26:20] and then not necessary but if you'd like

[26:23] just some vanilla

[26:24] i use one teaspoon um it keeps the icing

[26:28] white much more than that it starts to

[26:30] really get a yellow color

[26:31] um but that's all right if you like

[26:33] vanilla go with the yellow

[26:34] uh so for this we just

[26:38] put in the cream cheese

[26:42] and zabata and we're going to use

[26:46] a hand mixer um

[26:53] says this channel is so comfy and

[26:55] pumpkin donuts on a fall sunday

[26:58] thank you can you can you all hear jose

[27:00] i'm not sure if he's

[27:01] being picked up because he's he's he's

[27:04] saying some of the questions and uh some

[27:06] of the super chats

[27:08] um and i want to make sure that uh that

[27:10] you're you're getting heard

[27:12] um yes we hear him fantastic okay

[27:15] so trying not to spill my water we are

[27:18] going to

[27:20] mix our our stuff

[27:24] um but before we do that

[27:28] we're going to do a little bit more

[27:29] history so

[27:32] donuts were still a fairly new england

[27:35] thing

[27:35] until world war one when female

[27:38] volunteers

[27:39] a lot of them from the salvation army um

[27:41] started

[27:42] bringing or making donuts rather i don't

[27:44] think they were bringing them over but

[27:45] they were making donuts

[27:46] for the our boys in the trenches over in

[27:50] france

[27:51] it was a way to kind of remind him of

[27:53] home as long as home was new england

[27:55] uh but that's like is where the

[27:57] salvation army at the point was uh was

[27:59] based mostly so

[28:01] they were they were giving out donuts to

[28:04] um the boys in the trenches and

[28:06] sometimes they were actually

[28:07] going up to the front lines it wasn't

[28:09] like oh when you're on

[28:10] pillow you know going going to the back

[28:12] of the lines you would have a doughnut

[28:14] no they were going to the trenches these

[28:15] women bringing donuts which i think is

[28:17] pretty cool

[28:18] a lot of people think that that's

[28:19] actually where um

[28:22] where they got the term doughboys which

[28:24] is what we called our foot soldiers

[28:25] during world war one

[28:26] that is incorrect uh they were actually

[28:29] called the boys during the civil war

[28:31] by the calvar the cavalrymen calvary

[28:34] cavalrymen

[28:35] um who kind of used it as a bit of a

[28:37] knock

[28:38] um why we called they'd call them

[28:40] doughboys

[28:41] not entirely sure but it possibly had to

[28:44] do with their buttons

[28:45] uh they were like kind of large buttons

[28:47] that looked a little bit like lumps of

[28:49] dough

[28:50] or supposedly they would use white flour

[28:53] to polish their white

[28:55] belts i don't really see how that would

[28:58] work

[28:58] but who knows maybe i'll polish a white

[29:00] belt and see guess who is it

[29:04] hungarian desserts there's a lot of

[29:06] history there hungarian desserts

[29:08] i have a few ideas send me some zilla

[29:11] says are you going to do any video on

[29:13] pre-ownable dishes

[29:15] creole dishes so i want to cover creole

[29:17] dishes but i want to

[29:18] go i want that to be a tasting history

[29:21] on the road

[29:22] yeah and gracie has a suggestion that

[29:24] for native american cuisine you get in

[29:26] contact with

[29:27] sean sherman who wrote the sous chefs

[29:29] indigenous kitchen

[29:31] thank you yes i do want to do native

[29:33] american cuisine i would love it if you

[29:35] would actually

[29:35] email me that at tastinghistory with max

[29:38] miller

[29:39] gmail.com longest email name

[29:42] ever um i would really appreciate that

[29:44] because i do want to do some native

[29:45] american

[29:46] cuisine we're going to add our uh

[29:50] vanilla we're going to add our

[29:53] salts and we're going to mix those in

[30:00] um so somebody had mentioned

[30:03] that you know doing a fall dessert

[30:07] on a lovely fall morning though does not

[30:10] feel like fall here in southern

[30:11] california

[30:12] but fall and early winter like my

[30:15] favorite cooking and baking times

[30:17] of the year so we're going to slowly put

[30:21] this in and slowly beat it otherwise it

[30:23] will go everywhere

[30:24] um and also don't put it all in at once

[30:27] because then you'll be able to gauge

[30:28] exactly how thick you want it

[30:30] um so maybe like a cup at a time anyway

[30:32] so

[30:33] since it's fall and different holidays

[30:35] are coming up halloween

[30:36] all souls day thanksgiving uh at least

[30:39] here in the us

[30:40] and of course christmas and hanukkah um

[30:44] for the next couple months i'm gonna be

[30:47] really focusing not entirely but really

[30:49] focusing on

[30:50] holiday traditions holiday foods because

[30:53] there are just so many

[30:54] and the histories behind them are

[30:55] fantastic and i really

[30:57] i really relate with them um so you know

[31:01] i don't want to give too much away but

[31:04] somebody had actually asked somebody

[31:08] who was it who was it uh chris

[31:11] whilst eric uh had asked if i was going

[31:14] to be doing some holiday

[31:15] episodes and he had mentioned something

[31:18] for uh

[31:18] sawin or halloween well i'm doing

[31:22] something for solomon halloween

[31:23] i'm going to be doing soul cakes um

[31:25] medieval plum pudding for christmas so

[31:27] interesting thing about plum pudding is

[31:30] it

[31:30] it really didn't start to become

[31:33] associated with christmas

[31:35] until a christmas carol when

[31:39] miss cratchit made her plum pudding uh

[31:41] for christmas day

[31:42] and a couple years later um

[31:46] eliza acton put out her cookbook modern

[31:48] cookery for private families

[31:51] and she was the one who said

[31:54] i'm going to capitalize on mr dickens

[31:56] work and call

[31:57] this christmas pudding she actually had

[31:59] several recipes in it

[32:00] for christmas pudding it was just

[32:02] basically different versions of plum

[32:04] pudding

[32:04] um so yeah i'm gonna be doing that um

[32:08] and what's really really cool is

[32:11] i had a viewer send me an early edition

[32:15] of eliza atkins modern cookery it's the

[32:17] first early cookbook that i've ever

[32:19] owned

[32:19] i think it's a second or third edition

[32:21] from 1851

[32:24] um and it just can i tell you i don't

[32:27] know if you all feel this way about

[32:29] books but i love

[32:30] books in general but one of my favorite

[32:33] things about books

[32:34] is how they smell you go into a library

[32:37] or a bookstore

[32:38] they have bookstores spilled um but the

[32:41] smell of books

[32:42] and this book smells so good it smells

[32:46] like

[32:47] i don't know it smells like history in

[32:49] england it's just it's it's fantastic

[32:51] and you can actually see like the

[32:52] fingerprints on the pages of

[32:54] 150 years of people using this book it's

[32:56] amazing yes jose professor

[32:58] love and the occasional pun thank you

[33:01] john russell asked about your classic

[33:02] voice if you could sing something

[33:04] quickly

[33:05] i did sing something quickly oh it's so

[33:08] early

[33:09] um i so mostly now what i sing i ended

[33:12] up going into musical theater actually

[33:14] but

[33:14] now mostly what i sing is early music so

[33:17] um

[33:18] renaissance medieval music i mean is it

[33:21] really a surprise

[33:22] but uh maybe maybe i'll sing for you

[33:26] maybe i won't we'll see um uh said that

[33:30] the person that invented the donut is

[33:31] buried near their house

[33:33] a captain looks like and thank you for

[33:35] making history cooking

[33:37] person who invented the donut a captain

[33:40] he says

[33:40] buried near his house so i'm guessing it

[33:42] was the person who made that hole

[33:44] uh in the donut um so that's very cool

[33:48] uh are you in new england i wonder i'm

[33:50] assuming anthony says we need recipes

[33:52] from medieval

[33:53] eastern europe medieval eastern european

[33:56] recipes

[33:58] they might be coming up uh it also

[34:01] depends on how far east

[34:03] you're talking like are you talking

[34:04] poland are you talking like byzantium

[34:07] either way things are coming um so

[34:10] interesting story

[34:12] donuts really so after world war one

[34:15] when the when the doughboys were coming

[34:16] back to america

[34:17] they wanted these donuts that they had

[34:20] that they had been eating in the

[34:21] trenches

[34:22] and uh in new york there was actually a

[34:25] russian immigrant

[34:26] named adolf levitt who invented in

[34:29] the early 20s a donut

[34:32] machine so he could pump donuts out a

[34:35] lot faster

[34:36] because he would actually he was uh in

[34:38] broadway on broadway

[34:39] was his store and so as theater patrons

[34:42] would come out

[34:43] during the intermission he would sell

[34:44] them a bunch of donuts so you need to

[34:46] make them on the fly so

[34:48] the first donut machine uh was made in

[34:51] the 1920s by 1931

[34:53] he was making 25 million dollars a year

[34:57] in 1931. that's an unbelievable amount

[35:01] of money

[35:02] especially making donuts because he was

[35:03] shipping them all over

[35:05] the country and i guess probably selling

[35:07] his patent for

[35:08] um or licensing his patent for this

[35:11] donut machine

[35:12] so in 1931 31 the new yorker gave him a

[35:15] write-up

[35:16] i love this we can tell you a little

[35:19] about the donut making

[35:20] the donut making place in broadway

[35:23] donuts float

[35:24] dreamily through a grease canal in a

[35:26] glass enclosed machine

[35:29] walk dreamily up a moving ramp and

[35:32] tumble

[35:32] dreamily into an outgoing basket

[35:36] interesting and i'm guessing this was

[35:38] written before there were any synonyms

[35:40] for dreamily

[35:41] three times in one sentence that seems a

[35:44] little overkill

[35:45] that same year 1931 at the world's fair

[35:48] in chicago

[35:49] donuts were acclaimed as the food hit

[35:53] of the century of progress and i would

[35:56] have to agree

[35:57] they are the food hit of the century of

[35:59] progress

[36:00] so now we have our

[36:03] our icing honestly this is probably

[36:05] enough for like two batches of donuts

[36:07] but

[36:08] who's going to just use a half you know

[36:11] it's like because it's a whole thing of

[36:13] cream cheese and a whole thing of butter

[36:15] it's just easy enough and it stays for a

[36:17] while so you can

[36:18] either put it on other things that

[36:19] you're making wonderful on gingerbread

[36:20] or whatever

[36:21] or just put it into the refrigerator and

[36:23] every few hours

[36:24] go take a taste gender overcast has a

[36:28] tip

[36:28] place your prepared piping bag into a

[36:30] drinking glass and roll the extra over

[36:33] the cupboard so you have internal edge

[36:35] to scrape your filling into

[36:36] that is a very good idea i am going to

[36:38] try that my

[36:40] thing is i need a piping bag colder but

[36:42] actually maybe like a large cup would

[36:43] work because what i end up doing is

[36:46] once i've got the stuff in the piping

[36:47] bag i set the piping bag down and it

[36:49] just like

[36:50] oozes out there i know that there are

[36:53] ways to get that to stop

[36:54] happening i just don't know what they

[36:55] are sam brown32 asks

[36:57] your plans for a cookbook maybe a

[36:59] kickstarter

[37:00] plans for a cookbook maybe a kickstarter

[37:03] i do have plans for a cookbook i'm not

[37:05] there yet because

[37:08] the the show is just taking up all my

[37:09] time but it's it's a definite must

[37:12] um it's kind of how i want it to

[37:15] to work because i don't want it to just

[37:17] be recipes i want it

[37:19] to also have the wonderful anecdotes of

[37:22] history

[37:22] uh that i obviously love so much so

[37:25] kind of figuring out how to make that

[37:27] work if you have any suggestions

[37:29] i'm i'm fair game dan's asking have you

[37:31] ever heard of cooking with

[37:33] k-u-c-h-e-n and we give

[37:46] um yes i i i don't know exactly

[37:50] if if you have a more specific like if

[37:52] you have a recipe or

[37:54] or a link to a description uh send it my

[37:56] way and it will make it on the list

[37:58] i so the list of dishes that i have

[38:02] has grown exponentially that said

[38:05] do keep sending me recommendations

[38:08] because

[38:08] several upcoming episodes are based on

[38:12] your recommendations

[38:13] um because sometimes i'll read something

[38:16] and it's just like

[38:17] yes the history is perfect or the timing

[38:19] is perfect or i've always wanted to make

[38:21] this so

[38:21] keep sending them my way you can send

[38:23] them on twitter or instagram

[38:25] but the best is via email tastinghistory

[38:27] with maxmiller

[38:28] gmail.com how long do we have on the

[38:31] donuts

[38:32] right 35 seconds all right 35 seconds

[38:36] jackpot summer is coming in

[38:40] somebody needs to call me

[38:44] so that's middle english i cannot

[38:45] remember all the words except for

[38:47] somebody name that's about it so

[38:51] when it's time to take out the donuts

[38:54] or when it's time to start checking on

[38:55] them it's nice to have a wooden skewer

[38:59] as soon as it comes out clean you poke

[39:00] it in the donut take it out clean it's

[39:02] just like any other cake

[39:03] it comes out clean they're ready let's

[39:06] take a look

[39:11] well that is clean as clean can be so

[39:14] there it goes let's take it out

[39:17] like i said if they're not ready don't

[39:20] take them out

[39:21] um but mine are ready

[39:24] uh lyraelia wants to thank you for

[39:26] history

[39:27] for your lessons because they are

[39:28] infectious

[39:30] can i get some love too thank you

[39:34] and nice for hosting as well uh so take

[39:37] them out

[39:38] put them on first of all turn off your

[39:40] oven especially if your ac

[39:42] is out because it's freaking hot um take

[39:44] them out put them on

[39:45] the the top of the oven or or on an oven

[39:47] rack for about five minutes

[39:49] and then we're going to turn them out

[39:51] turning them out before that they will

[39:53] definitely stick

[39:54] they might stick even if not um usually

[39:57] there's always one

[39:58] one sucker uh who refuses to come out

[40:01] of the of the donut pen

[40:06] i don't know what i did with the uh

[40:08] cooling racks

[40:10] i had them are they over there he took

[40:13] my cooling racks

[40:14] can't work in these conditions um

[40:18] a little more history though it's not

[40:20] really history it's just kind of a fun

[40:21] little

[40:22] fun little tidbit about donuts so uh

[40:25] in the 1934 movie this is just after you

[40:28] know the the ride up about the dreamily

[40:30] floating donuts um there was a movie

[40:32] called it happened one night if you've

[40:34] never seen it

[40:35] you must see it it's absolutely charming

[40:37] it's with clark cable

[40:38] and claudette colbert and in it clark

[40:41] gable

[40:42] uh teaches claudette colbert's character

[40:45] how to dunk

[40:46] a donut and it's important because it's

[40:48] the first time that we really see it

[40:50] like

[40:51] in a hollywood movie or in you know it's

[40:54] starting to

[40:55] to make its way into the zeitgeist of

[40:57] american culture

[40:58] um so this is what he says in the movie

[41:01] duncan's in art don't let it soak so

[41:04] long and dip and plop into your mouth

[41:07] if you let it soak too long it'll get

[41:09] soft and fall off

[41:10] right uh all it's all a matter of timing

[41:14] i ought to write a book about it let's

[41:16] love that love clark

[41:17] love clark gable um and then

[41:21] in 1937 vernon rudolph and two of his

[41:25] friends in winston

[41:26] winston-salem uh north carolina with 25

[41:30] in their pockets between the three of

[41:32] them uh got a bunch

[41:34] of potatoes and eggs and milk

[41:37] and sugar and made donuts

[41:40] potatoes in their donuts interesting

[41:44] and what they ended up doing was selling

[41:46] them out of the back of their 1936

[41:48] pontiac and what they called them were

[41:51] crispy cream

[41:52] donuts and so that is the beginning of

[41:55] krispy kreme donuts

[41:59] what's funny is that they were doing

[42:01] this in july

[42:03] in north carolina and so it was really

[42:06] really hot and so

[42:07] while they were baking they took off

[42:10] pretty much all their clothes down to

[42:11] their skivvies uh to bake the donuts

[42:14] so i'm guessing those i'm guessing one

[42:16] they didn't tell the people they were

[42:17] selling them that

[42:18] uh to that but also probably

[42:21] probably wouldn't pass the uh food and

[42:23] drug administration guidelines today

[42:26] but it's fun it's 1937 there are no

[42:29] rules

[42:30] um max barely wants you to

[42:33] fight his dad knife fight your dad

[42:37] no i wouldn't knife fight anyone first

[42:41] of all i'd lose

[42:41] second of all i don't want to hurt my

[42:43] face get cut and third of all

[42:46] my knife skills not great not great in

[42:49] the kitchen i'm going to guess

[42:51] not not great fighting either um

[42:56] yes the cookbook uh michael abelman's

[42:59] field of plenty michael abelman's field

[43:02] of plenty

[43:03] i do not know it i will have to look

[43:05] into it uh i'll add that onto my

[43:08] amazon list of books that i need which

[43:11] people have been sending me

[43:12] um and it's just it's just awesome um

[43:16] i had a few other questions from others

[43:18] sarah asked

[43:19] do i have a cookbook i already talked

[43:21] about that one allison harvey seeing as

[43:23] we are both

[43:24] british baking show fans is there a bake

[43:27] they showcase that you would have

[43:28] wanted to dive deeper into there is

[43:32] there was an episode where they did a

[43:33] victorian tennis cake

[43:36] and they talked about the cake which was

[43:38] really cool they didn't really talk

[43:39] about the history of it

[43:41] and it's a really weird take it looks

[43:42] like a tennis court and i want to know

[43:44] more about

[43:46] why it exists um and i i haven't done

[43:49] any research on it but

[43:50] i will one of these days did you have

[43:51] something uh yeah uh

[43:54] about ramsay 79 census love thank you

[43:56] renzi 79

[43:58] and stan brown's is happy excited that

[44:00] happened one night

[44:01] it happened one night it's just a

[44:03] charming week i grew up

[44:04] uh i spent a lot of time over at my

[44:06] nana's and she always had turner classic

[44:09] movies on because she had cable we

[44:10] didn't have cable

[44:11] uh but she had cable she splurged and

[44:13] always had turner classic movies on

[44:15] or she had tons and tons of vhs's that

[44:18] she had

[44:19] recorded off the tv so i watched a lot

[44:21] of movies with commercials growing up

[44:22] um and tv versions uh but

[44:25] we would so old movies like that from

[44:27] the 30s and 40s and 50s i just love all

[44:30] my favorite

[44:30] not all of them but most of my favorite

[44:32] movies are things like all about eve and

[44:33] casablanca and

[44:35] bringing up baby and stuff so the chat

[44:38] wants to know about your history

[44:41] my history research process

[44:45] i really wish that it was

[44:48] that it was so easily defined uh it's

[44:51] kind of different for every for every

[44:53] episode

[44:53] typically lately lately i've been

[44:57] uh i've been starting with the research

[45:00] more than than the dish um not always

[45:04] sometimes the dish comes first but a lot

[45:07] of times i've been finding a story

[45:09] because i've been researching other

[45:10] things for other episodes i'll come

[45:12] across a story that i'm like oh i need

[45:13] to dive deeper into that

[45:15] and then as i dive deeper into that i

[45:17] find something

[45:18] that's like oh there is a food that

[45:20] would be perfect for this and so i find

[45:22] a recipe or whatever

[45:23] um so that's always the start but my the

[45:25] favorite the best part of

[45:27] any book uh history book is

[45:30] not what's in the book it's actually

[45:32] what's in the back of the book it's

[45:33] bibliography

[45:34] because that is where they cite their

[45:35] sources and where they cite their

[45:37] primary sources and

[45:38] i love primary sources so that's kind of

[45:41] where i

[45:42] where i start is when i get a history

[45:44] book i go to the back

[45:45] and i start going through the

[45:46] bibliography and try to find those

[45:48] sources

[45:49] it also gives a little credence because

[45:50] you know if you're just doing all of

[45:52] your research

[45:53] online and blogs and stuff and there's a

[45:55] lot of great stuff online

[45:57] um like it's you know the most valuable

[46:00] tool

[46:01] but there's also a lot of misinformation

[46:03] online so you you really need to find

[46:05] those published works that

[46:06] hopefully they did a little more due

[46:08] diligence doing yes

[46:10] gina and jb but also people don't see

[46:13] the pokemon

[46:14] they can't see it this is because i'm in

[46:16] it away so okay

[46:17] oh it's also the pumpkin i got a pumpkin

[46:19] um

[46:20] but my big ass have been standing away

[46:23] the whole time so we were actually

[46:24] thinking about putting because there is

[46:26] a pumpkin pokemon but we don't have it

[46:29] um but we did have this little guy i

[46:32] don't know how well you can see him

[46:33] he'll shield the light here he's so cute

[46:38] so there's that one he's it's pikachu

[46:40] playing in leaves

[46:41] and then we also have over here it's a

[46:44] little early i guess but

[46:45] he has pumpkin pie and his pikachu

[46:48] sleeping in a cornucopia you guys

[46:52] you guys it's just too cute look at his

[46:55] little face

[46:56] can you see it ah anyway um

[47:01] we don't want to put the the plushies up

[47:04] here because i've

[47:04] like got oil and eggs and stuff and make

[47:07] a big old mess

[47:08] um so the frosting okay

[47:12] so it's actually about time let me take

[47:14] these and turn them out

[47:16] and very likely be really embarrassed on

[47:19] the internet

[47:20] as they stick but let's see if they

[47:23] don't so

[47:26] all right can you even see this i don't

[47:28] know maybe it's off camera it might be

[47:30] the best thing oh no oh there's one i

[47:33] got one

[47:34] you gotta give them a little you gotta

[47:35] give them a little tap you know

[47:40] they're actually doing all right they

[47:41] look good

[47:44] if i had piped these in it would

[47:45] actually work even better

[47:47] um because

[47:50] they're a little bit more perfect when

[47:52] you pipe them in

[47:53] um but let me show these to you so

[47:57] like i said sometimes the hole gets uh

[48:00] gets covered up so you gotta

[48:04] make that all nice and clean

[48:09] but here we have our our donuts

[48:12] and they're absolutely they're just

[48:13] wonderful now if you want to ice them

[48:16] which we do you can't ice them until

[48:18] they're fully cooled so we're going to

[48:19] give them a few minutes

[48:20] and then honestly i'm probably not going

[48:23] to

[48:24] uh ice them when you probably should

[48:26] because they're just not going to have

[48:27] time to cool we'd be here for

[48:28] for too long so when i put the icing on

[48:31] it'll probably just slip off but it's

[48:32] still going to be delicious

[48:34] i do suggest piping on the icing

[48:38] um it just for prettiness sake you know

[48:42] um

[48:46] you can feel them coming out there's

[48:47] always one see there's always one

[48:51] it doesn't want to come out

[48:54] but there we go 12 lovely donuts and

[48:58] so there's a bit more in there i could

[49:00] probably have made like two more donuts

[49:03] so there's always a little bit extra

[49:04] left baker's dozen as they say that

[49:06] be one more doughnut 13. um so we'll

[49:09] give this a moment

[49:11] another cool thing if you want to go

[49:13] really fancy

[49:15] is some little pecan or walnut

[49:19] um chips just topped on

[49:23] um it can overwhelm the flavor so

[49:26] be really really light on them actually

[49:28] in the picture that you'll see

[49:30] like the picture that i posted there

[49:32] were too many

[49:33] uh it looked nice but but they overwhelm

[49:35] the flavor

[49:37] especially if you're using pecan uh it's

[49:39] a little bit of stronger

[49:40] taste so use sparingly

[49:44] um did we have any more questions uh

[49:47] talk about the

[49:48] song i wanna do the swan i wanna do so

[49:52] the other day i was doing an interview

[49:54] very fortunate to get to do that um

[49:56] and they asked me something that i would

[49:58] love to do but

[49:59] like that's you know it'll be like

[50:01] season finale and

[50:02] it is a roast swan um

[50:06] in the middle ages and i think more so

[50:09] during the renaissance

[50:10] you see these pictures of an entire

[50:14] roast swan

[50:17] with its feathers and i want to do that

[50:20] i want to figure out how to do that

[50:22] it probably would look terrible it would

[50:24] look like you know when i do

[50:26] but i really want to do it someday but

[50:28] one i i kind of

[50:29] hurts me i wouldn't kill the swan but

[50:33] even to buy a dead swan

[50:34] um because they're so beautiful they're

[50:36] ill-tempered so i

[50:38] maybe maybe i could just remember swans

[50:40] and geese are not nice birds

[50:42] um so that might that might work but

[50:45] also i would need to get a much much

[50:47] bigger oven

[50:48] you really need like a hearth you know

[50:51] to have this entire

[50:52] swan being roasted um so i

[50:55] bet though there is i think he's called

[50:58] the tudor kitchen

[51:00] there's a guy in england

[51:04] his last name is fish look him up

[51:07] google twitter kitchen fish he does some

[51:10] of the most fantastic

[51:11] recreations of tudor style dishes

[51:13] because he actually has

[51:15] a tutor style like mammoth kitchen or

[51:18] access to one including a giant hearth

[51:20] and so he will make these things

[51:22] and i would love to when i'm able to

[51:24] travel again

[51:25] go over there and work with him and see

[51:28] you know maybe we could maybe we could

[51:30] make a swan and he could show me how to

[51:32] to re-feather a bird two things we're

[51:35] putting it in the fridge help it cool

[51:36] faster

[51:38] wood putting it in the fridge helping

[51:40] quickly taking it off the oven will

[51:41] definitely

[51:42] go faster so there is that but

[51:47] you know you don't want to you don't

[51:49] want it to cool too fast

[51:51] yeah it would cool faster in the in the

[51:54] fridge

[51:55] i've done that before and it always

[51:58] tends to make it a little

[51:59] um chewy i haven't done it with the

[52:03] pumpkins but i've dealt with

[52:04] uh with like cakes and stuff

[52:07] you got to kind of wait for it to cool

[52:09] on its own and then chill it

[52:11] uh then then you know especially if

[52:13] you're doing a cake and you need to

[52:14] slice it

[52:15] chill the cake and then and then the

[52:16] crumbs won't won't matter but

[52:18] maybe there's a way to do it i don't

[52:20] know here's a good question any

[52:21] misconceptions about

[52:23] his historical cooking that burke you

[52:25] like in the middle ages they all need

[52:27] porridge and students

[52:28] to play doctors his historical

[52:32] historical little tidbits that that hurt

[52:34] me first of all there's a guy named the

[52:36] um the fake history hunter on twitter

[52:39] who if you're not following go follow

[52:41] him

[52:41] he's amazing he literally just goes

[52:43] through twitter and finds

[52:44] fake history facts uh one thing that

[52:46] bugs me and it's this this one's not

[52:48] food related but

[52:49] it's um the plague doctors

[52:52] you see the pictures of the plague

[52:55] doctors with the beak

[52:56] uh that they would fill with um with

[52:58] herbs and and other things

[53:00] and those existed but not in the middle

[53:03] ages those

[53:04] didn't come around until i believe the

[53:06] late 15 or even early 1600s so

[53:09] when the plague really came back rampant

[53:12] um during the time of uh like samuel

[53:15] peeps in

[53:15] in england in the 18th 50s

[53:19] 60s or sorry 16 50s and 60s

[53:22] that's when that's when those plague

[53:24] doctors were around they weren't around

[53:25] at the

[53:26] during the first the black death you

[53:29] know um

[53:30] it just just didn't happen uh another

[53:33] thing

[53:34] that always kind of irks me is

[53:37] about and the thing is it's it's it

[53:40] doesn't always

[53:41] ring true for everywhere but some people

[53:43] will say

[53:44] um you know salt was very expensive some

[53:48] it was very expensive for some people

[53:51] and it wasn't very expensive

[53:52] for other people it really depended on

[53:54] where you lived because

[53:56] just like gas prices today but to the

[54:00] nth degree

[54:01] getting a commodity to a certain place

[54:04] was the most expensive part of

[54:08] of its setting its price so if you live

[54:11] really really far away from a salt mine

[54:13] or from the ocean

[54:15] you know it's going to be more expensive

[54:17] what about sugar

[54:19] sugar oh that's the big one that's the

[54:21] big one

[54:22] he yeah so i get a lot of comments

[54:27] people saying they don't have sugar in

[54:29] medieval times sugar is a new world food

[54:32] sugar is an old world food well first of

[54:34] all sugar can mean a lot of things honey

[54:36] is sugar you know

[54:37] but sugar cane is an old world food i

[54:40] don't want to give too much information

[54:41] about it because i am doing not one but

[54:43] two episodes coming up on sugar because

[54:46] the history

[54:47] is fantastic dark

[54:50] complex and wonderful but sugar cane is

[54:53] an old world food

[54:54] and it actually didn't come over to the

[54:57] new world

[54:58] until christopher columbus brought it

[54:59] over to grow

[55:01] in uh in hispaniola so it was extremely

[55:05] expensive though

[55:06] for pretty much everyone um from

[55:09] india and china the less expensive but

[55:12] unbelievably expensive in the middle

[55:14] east

[55:14] and astronomically expensive in

[55:18] places like england and germany and and

[55:21] italy

[55:21] so they did use it though but only

[55:23] they're very wealthy everyone else just

[55:25] used honey

[55:26] and that's fine

[55:29] anymore people want to know what you're

[55:31] making fails

[55:33] my baking fails and how much do i want

[55:37] to share here

[55:38] um so i think my my biggest two baking

[55:41] sales have been

[55:42] back to back it was heartbreaking

[55:45] and i've had a lot of big a lot of

[55:46] things end up in that trash can i

[55:48] promise you but two of my biggest baking

[55:49] fails were actually

[55:51] a um a rose apple pie

[55:56] where instead of using rose this is when

[55:58] i first started baking i did not know

[56:00] the difference between rose water and

[56:02] rose oil and if anyone knows the

[56:05] difference

[56:06] it's like one cup of rose water equals

[56:09] one drop of rose oil so

[56:11] it called for two tables two tablespoons

[56:14] of rose water and i thought this

[56:16] is astronomically expensive this is like

[56:18] a forty dollar

[56:19] ingredient no it should have been like

[56:21] three dollars worth of uh

[56:23] rose water if that but i use rose oil

[56:26] and the whole house just smelled

[56:28] like potpourri for days it was a lot

[56:32] um and then like the next week i made a

[56:34] blueberry

[56:36] pie and the blueberries uh the the top i

[56:40] spent

[56:40] hours making the crust and designing it

[56:42] like blueberry vines it was gorgeous it

[56:44] looked so good

[56:45] i cooked it and it came out smelled

[56:47] fantastic

[56:48] but the top hadn't really gotten enough

[56:50] color so i was like how do we color this

[56:52] a little bit more

[56:54] and i thought i'll put the broiler on it

[56:56] that was my fault

[56:58] i wasn't gonna rat him out but yes jose

[57:01] suggested the brother

[57:02] well it would have worked if i had known

[57:04] how long to do it but it turns out like

[57:07] what it was a couple minutes like two

[57:09] minutes like

[57:10] yeah like a minute or two under the

[57:12] broiler

[57:13] and the apartment was just filled with

[57:15] smoke that that pie was done

[57:17] it was it was rough it spent hours on it

[57:22] i still lose sleep over that one um

[57:24] let's feel these

[57:25] feel these donuts they're actually

[57:26] pretty cool on top

[57:28] and that's all that we need for our

[57:30] icing

[57:32] so let's take like i said it's best to

[57:35] pipe these but i'm not going to

[57:38] i'm going to because because you're

[57:41] there i'm going to just do it right in

[57:42] front of you

[57:43] on camera and take some of this sweet

[57:47] sweet nectar and just

[57:52] kind of spread it on top

[57:55] um like i said they're probably pastry

[57:57] chefs if there are any pastry chefs

[57:59] watching this i'm sorry

[58:00] i'm sorry you're having to watch this um

[58:03] because it's probably you know things

[58:06] that irk you

[58:08] because that's not pretty it doesn't

[58:10] matter because i'm gonna eat it right

[58:11] away

[58:12] uh and then we take some nuts

[58:15] very few nuts and we put a couple

[58:19] on more than a couple but really

[58:22] just a few getting the light off just a

[58:25] few nuts

[58:26] any more than that and um it's going to

[58:29] overpower it

[58:31] but here we go tasting one of my

[58:34] favorite things

[58:36] baked pumpkin donuts

[58:42] it's so autumnal y'all

[58:47] i wonder why i'm putting on weight

[58:52] they're so good they're just so good

[58:55] they're not fried donuts the texture is

[58:57] more like cake but

[58:59] it's really light and tender cake

[59:01] because of the oil

[59:03] um yeah they're wonderful

[59:07] you should make them they're really easy

[59:09] i did it during a live stream and it's

[59:10] only been an hour

[59:12] you could probably do it even faster so

[59:14] i suggest

[59:15] you do just that so we're about out of

[59:17] time but were there any more questions

[59:19] that we need to get to

[59:23] people still want to hear your song want

[59:25] to hear me sing one more thing

[59:27] um happy birthday sing happy birthday

[59:31] it's not like

[59:33] uh there's a wonderful song that again

[59:37] i'm terrible with lyrics i forget them

[59:38] all the time but there's a really great

[59:40] song i remember

[59:42] kind of a renaissance madrigal about um

[59:47] robin hood

[59:52] see i can't remember the lyrics darn it

[59:54] but early one more on while the sun was

[59:56] arising i saw a fair maid in the valley

[59:59] below

[1:00:00] oh don't deceive me oh never leave me

[1:00:04] how could you use a war maiden so

[1:00:08] really curious what what they did to

[1:00:11] this poor meeting maiden to make her

[1:00:14] opine how was she used

[1:00:17] i don't know the cool thing about like

[1:00:19] renaissance madrigals because you think

[1:00:20] of them oh they're so sweet you know

[1:00:23] all magical they're all about sex every

[1:00:25] last one of them

[1:00:26] uh they would use words and kind of

[1:00:29] nonsense words

[1:00:30] to imply certain actions they were

[1:00:33] always about like

[1:00:34] shepherds and the milk made and stuff

[1:00:36] like that and then

[1:00:38] they would say things like

[1:00:41] you know look load lolly or or something

[1:00:43] like that and load a lolly

[1:00:45] man you know no um

[1:00:48] but yeah there it is let's bring over

[1:00:50] jamie before we say goodbye

[1:01:00] musical episode of a million followers

[1:01:02] subscribers yes

[1:01:04] um a reminder too

[1:01:07] if you want merch it's to start this

[1:01:09] tuesday it's going to roll out over the

[1:01:12] next few weeks

[1:01:12] it's going to get more complex i'm

[1:01:14] really excited um

[1:01:16] about it and those are the big things

[1:01:20] let me grab jamie because he's just so

[1:01:21] freaking cute

[1:01:24] seriously doesn't like to be on camera

[1:01:26] but just little porn in

[1:01:28] oh he's just so sweet oh he's just so

[1:01:30] sweet

[1:01:31] he is one of the most

[1:01:34] he's just an awesome cat he uh always

[1:01:36] wants to be in the thick of it that's

[1:01:38] why we have to actually put him upstairs

[1:01:39] during all this because he would be

[1:01:41] up here he wouldn't be up here but he

[1:01:44] would be at my feet i'd be tripping over

[1:01:45] him because he just wants to be

[1:01:47] everywhere um all right

[1:01:50] thank you all so much it's been an hour

[1:01:52] i'm gonna let you go

[1:01:53] have your day go make pumpkin donuts

[1:01:56] share those pictures with me

[1:01:57] on instagram and twitter uh instagram is

[1:02:00] tastinghistory with max miller twitter

[1:02:02] is tastinghistory1 i love to see them

[1:02:05] it's actually my favorite part of this

[1:02:06] seeing you guys uh making the dishes so

[1:02:10] thank you again have a wonderful rest of

[1:02:12] your september and i will see you

[1:02:14] in october with a lot of wonderful

[1:02:16] holiday episodes coming up

[1:02:18] bye