Tasting Canned Haggis & Q&A

[00:00] All right,

[00:02] thank you everyone. I'm so sorry for the

[00:05] uh mixup. I am awful when [laughter] it

[00:08] comes to technical stuff and I should

[00:10] have had Jose set it up, but I thought I

[00:12] would be the big man and set up my own

[00:14] live stream and uh clearly

[00:17] that was a stupid thing to do because I

[00:19] don't know how to do it. Um anyway,

[00:22] yeah, today what what's Oh, I got to

[00:27] tilt it down. I'm backing up.

[00:30] There [clears throat] we go. Oh, so

[00:32] first of all, because we're doing

[00:33] haggus, I wore my my Maxwell clan

[00:37] reesco. It's my my Maxwell because I'm a

[00:39] Maxwell. Uh my Maxwell clan apron. I

[00:42] thought it was appropo. Um today we're

[00:46] going to be trying canned haggus. I

[00:48] really really want to make haggus. I

[00:50] want to do an entire episode going into

[00:52] the history of haggus. It's fascinating.

[00:54] Its place in Scottish culture. Um

[00:57] amazing. But, uh, one, it's an

[01:01] undertaking. Um, so I'm not going to get

[01:03] there for a little while. And two, you

[01:06] can't buy, uh, sheeplong in in who is

[01:11] this?

[01:12] Solomon Finch. My mother also has the

[01:15] surname Miller.

[01:19] Nobody misspells it, that's for sure.

[01:21] Uh, so [clears throat]

[01:23] you can't buy sheeplung in uh in the US.

[01:28] per the USDA. Um, not entirely sure why,

[01:32] but what you can do is you can get

[01:36] canned haggus from Europe uh or from

[01:39] England that has Scotland uh that has

[01:42] all of the traditional elements. As long

[01:44] as it's processed and canned, I guess

[01:46] the USDA doesn't care. Not quite sure.

[01:49] Um because you can get it online, you

[01:50] can get it at British specialty stores,

[01:52] but I actually had it sent to me from

[01:54] one of my patrons after my last Q&A that

[01:57] I did uh where I lamented not being able

[01:59] to make haggus. Patrick Duncan from my

[02:02] Patreon sent it over. So, thank you uh

[02:06] Patrick [clears throat] and thank you

[02:09] Josh Joshua uh oh the Breitart one

[02:12] episode is his favorite. That is

[02:14] actually one of my favorites too because

[02:16] my f one of my favorite stories that

[02:17] I've found out during research of uh

[02:21] during the show is the story about the

[02:23] the Brie cont or the cheese contest uh

[02:26] that they had when they were carving up

[02:29] Europe after um Napoleon's fall. And

[02:32] then the other famous favorite story

[02:34] which also is in that episode is uh when

[02:37] King Louis the 16th stopped to have some

[02:40] brie um while they were fleeing from

[02:44] uh from Paris toward their castle and

[02:48] that's when of course they got caught.

[02:49] So you know got his head cut off for a

[02:52] love of cheese. What better reason? Um

[02:56] so yeah anyway we're going to make

[02:58] canned hagies today. I'm very excited.

[03:01] Um, I'm let me let me read to you what's

[03:04] in here. Um,

[03:07] all right. Ingredients. 45%

[03:11] lamb lobes. Those lovely, lovely lamb

[03:14] lobes. 19% oatmeal. Thank you, David.

[03:18] Uh,

[03:19] my channel is blowing up um quite

[03:22] unexpectedly and I appreciate that. Uh,

[03:25] so 45% lamb lobes. I only have 10% lamb

[03:28] lobes inside of me. So, that's a lot of

[03:30] lamb lobes. 19% oatmeal. Something to

[03:33] know about this oatmeal, it's not like

[03:35] uh you know rolled oats or steel uh

[03:37] steel cut oats or anything like that.

[03:39] It's oat meal. So, it's it's like fully

[03:42] ground into um closer to like flour. Uh

[03:47] that's typically how it's done. I don't

[03:49] know how it's done in this can I guess,

[03:51] but um then water, sew it, onion, salt,

[03:54] and spices. And and it also says um and

[03:59] I love this and I'm going to ask some

[04:01] opinions from people who have who have

[04:04] uh done this because

[04:06] I've heard two different things. It says

[04:09] can be served as a main sto main course

[04:11] or delicious starter. Jose, where did it

[04:14] say the thing about the the the thing

[04:17] the weed ram?

[04:20] Ah no. Oh, here. Okay. So, empty

[04:23] contents into a saucepan and heat

[04:25] gently, stirring occasionally until

[04:26] warmed through. For a real Scottish

[04:28] flavor, add a weed ram of whiskey before

[04:32] serving. Um, I'm sorry for my Scottish

[04:37] accent. Uh, so should I add a weed ram?

[04:41] I got some gold label, uh, Johnny

[04:43] Walker. Should I add a bit or should I

[04:45] just taste it separately? I'm I'm I'm

[04:47] kind of afraid that it's going to

[04:48] influence the flavor. So then I'm not

[04:50] really tasting the haggus.

[04:53] So then I'll just have to, you know,

[04:55] drink a shot of this uh separately. It's

[04:58] going to get drunk. Drunk. It's going to

[05:00] get drunk. Um my mom, the English

[05:02] teacher, right now, would be mad that I

[05:05] don't know my words. All right, we're

[05:08] just gonna open this puppy up.

[05:13] [laughter]

[05:15] Also, I I didn't want to I didn't want

[05:17] to see this. I I did not So, this is

[05:20] traditionally served with meats and

[05:22] tatties. Um, which are

[05:26] uh which are

[05:29] mashed potatoes and some sort of mashed

[05:35] turnips, I believe. Correct me. Um, if

[05:39] that's incorrect, which I'm sure it is.

[05:41] I think I wrote it down. I wrote a few

[05:42] little things down, but I didn't write

[05:45] that down. Um, [clears throat]

[05:48] and I couldn't find, nor did I really uh

[05:52] need to get tackies, but I was easily I

[05:54] easily found mashed potatoes, but I

[05:56] don't want to make mashed potatoes. It's

[05:57] hot. I'm in I'm in Los Angeles. It's

[06:00] like 100° out. I I I could do without

[06:04] the uh heating up. So, this is really

[06:10] it's quite thick. It's quite

[06:15] quite thick. And obviously, I should

[06:17] have taken that off.

[06:19] Probably. Jose says it looks like dog

[06:21] food. Um, and he's not wrong. He's not

[06:25] wrong, ladies and gentlemen.

[06:28] Oh [laughter] my god. It's like getting

[06:31] dried clay out of a I'm going to bend

[06:33] the spoon.

[06:35] All right. Oh, here we go. Okay. Nope. I

[06:39] thought I was getting all of it.

[06:45] And I did check and make sure that it

[06:47] was still good, you know, that it hadn't

[06:48] um

[06:51] hadn't gone bad. It actually smells

[06:53] fine. So So I'm assuming [clears throat]

[06:55] I'm not about to kill myself.

[06:57] Cat from Australia asked, "Are you going

[06:59] to try Vegemite anytime?"

[07:02] Vegemite. Cat asks if I'm going to try

[07:04] Vegemite. I should. I've never done

[07:06] Vegemite. Um

[07:09] I I I've only I've only heard that the

[07:12] flavor is very uh polarizing.

[07:17] Um that should be on my next So

[07:19] yesterday I was I went to a British

[07:21] specialty shop that we have here in town

[07:25] um to [clears throat and snorts] get uh

[07:28] some other things. I got some HP sauce

[07:31] to eat uh with the haggus in case I need

[07:34] it. Um some brown sauce. And I also got

[07:38] as a drink some bitter chandi.

[07:42] I don't exactly know what it is, but I

[07:44] like the dog on it. So, if anyone's ever

[07:47] tried this, let me know. But they had

[07:49] Vegemite and I was going to get it and I

[07:51] didn't. Um, it's just down the street,

[07:54] so I'll make another trip.

[07:57] Anyway, so while this begins to heat,

[08:00] um, and I hope I don't I'm putting it on

[08:03] medium heat. Figure that's fine. Let's

[08:06] hope. Uh, glad to have you. Thank you. I

[08:11] Oh, no. Oh, no. It went away. Sin of

[08:15] Knox, I thank you. I love your channel,

[08:18] too. Do you have a channel? Uh,

[08:22] uh, make the rat, Max.

[08:24] I'm not making the rat. Not doing it,

[08:26] ladies and gentlemen. I'm sorry. I'm not

[08:28] making the rat. I could take something

[08:31] similar and and like prepare it in the

[08:33] same way, but I'm not making a rat.

[08:36] Though, it's funny because here in LA,

[08:39] we have the LA River. Lots and lots of

[08:42] nice big fat rats. So, Saswara the uh

[08:46] the king would would probably be okay

[08:48] with me just going down to the LA River

[08:50] and and getting a nice big strong fat

[08:53] river rat, but I'm not going to do it.

[08:56] Um, [clears throat]

[08:58] so yeah. So I wanted so something cool

[09:00] yesterday. Now, I haven't done a bunch

[09:02] of research on haggus um like that I

[09:04] would do for an episode, which is hours

[09:06] upon hours upon hours and going down

[09:08] rabbit holes. But one thing I did find

[09:10] is the very first uh known written

[09:14] recipe for haggus from around 1430

[09:17] uh came from Lincolnshire in in England

[09:21] we or in the neighborhood from the liber

[09:25] kurum which is a book of cookery. And

[09:28] the cool thing about this book is all of

[09:31] the recipes are in rhyme. So I'm gonna

[09:33] read it. It's just now it's in middle

[09:35] English. So I apologize um for my middle

[09:39] English which sucks. Uh for Hagasa the

[09:44] heart of Sheepa the N thou take the

[09:48] bowel not thou shalt forsake

[09:51] on the turbulent made means like a thing

[09:53] that you boil stuff in and boiled well

[09:57] hack all together with good percel which

[10:00] is parsley is savory thou shalt uh sorry

[10:04] is savory thou shalt take then and sew

[10:06] it of sheep take in I can that's hissup

[10:09] savory and uh sheep to it um with powder

[10:14] of pepper and egg is good wana. So eggs

[10:17] in this version, not in the modern

[10:19] version usually and sit it well and

[10:21] serve it then

[10:23] look it be salted for good mana in

[10:26] winter time when herbs be good. Take

[10:29] powder of home. I w in da a savory mint

[10:33] and thyme. So they add mint which is

[10:34] nice. Uh full ga is and sage. H I walked

[10:38] by the road. So pick up some sage next

[10:41] to the road and and drop it in. I just

[10:42] love that. I love that it's it's

[10:44] rhyming. Um even though I didn't make uh

[10:47] ga and roa rhyme. It should be I think

[10:50] it's god and roda. Ga and roda. I don't

[10:54] know if anyone out there knows middle

[10:56] English better than I. and their

[10:58] pronunciation is better than I uh which

[11:00] is pretty much everyone I'm sure um

[11:02] please let me know how ga and roa are

[11:04] supposed to be pronounced so where did

[11:07] haggus come from

[11:09] we don't know um but there are two main

[11:14] competing theories one uh is that it

[11:18] came from the ancient Romans it was done

[11:20] as a way now so the reason it was

[11:22] probably done was after a fresh kill you

[11:25] had all of these um inards left that

[11:29] really couldn't be thrown over a fire,

[11:32] not grilled well. You can't really grill

[11:34] stomach and heart. It's they're just too

[11:40] hearty, yes. Um they don't really work

[11:43] well. The lungs, I don't know, maybe

[11:45] they I [clears throat] don't know why,

[11:46] but you you can't typically grill those

[11:49] very easily. This is bile. Um

[11:53] it actually smells really good.

[11:55] [laughter]

[11:56] Um,

[11:57] so they would they'd put these things

[12:00] that didn't cook well into the stomach

[12:02] and be able to boil it right there. So

[12:03] everything else could be cooked right

[12:05] away, boil everything else um right

[12:07] there. So really smart. So uh Alan

[12:10] Davidson, who is a um food historian,

[12:14] culinary historian, says that it

[12:17] probably came from the ancient Romans.

[12:18] Could have. They were they were up in

[12:20] the area of southern Scotland, um,

[12:23] northern England. Uh then below Hrien's

[12:26] wall, of course. Um and then one of my

[12:28] favorite people of all time, Clarissa

[12:30] Dixon Wright, one of the two fat ladies.

[12:33] Everything she does is gold. Look her

[12:35] up. She's just charm

[12:38] incarnate. Uh she says that it came to

[12:41] Scotland in a long ship, meaning either

[12:43] Danish or Norwegian or Swedish Vikings

[12:48] coming over. Uh, and that had to do with

[12:51] the the words that are still used um to

[12:54] mean to chop and and uh and everything

[12:57] in some of those languages are very

[13:00] similar to hagista. I think they're like

[13:01] hakka and haga and and stuff. And if you

[13:04] look in this middle English um version,

[13:08] haka is one of the spellings h a c ke uh

[13:13] that the term haggus ended up coming

[13:16] from. So it would make sense. Um, so

[13:18] that's really all the history I got for

[13:20] [laughter] you guys. I'm kind of lazy

[13:22] this weekend. I really thought this

[13:24] would heat up a little faster. Um,

[13:28] I'm honestly not even able to tell when

[13:31] it's heated. I'm trying to break it up.

[13:33] I thought it would be a little bit more

[13:35] uh

[13:38] liquidy. It's almost like very dry

[13:41] ground beef

[13:44] or

[13:46] or something like that.

[13:48] Should I? Okay. So, where did we end up

[13:50] on adding the adding the whiskey?

[13:54] [sighs and gasps]

[13:55] Whiskey. Whiskey. Anyone? Whiskey?

[14:01] Maybe we'll just Let's Let's try the

[14:03] whiskey. Let's try the whiskey. And I'm

[14:06] going to [clears throat] I'm going to

[14:07] drop in rats. Rats. We are the rats.

[14:09] Okay. So, that video I had never seen

[14:11] that. Jose had never seen that. And

[14:13] [laughter] people kept commenting rats.

[14:15] Rats. We are the rats. the birthday

[14:17] rats. We ended up watching it and we're

[14:19] just tickled pink. Um, we loved it. All

[14:22] right. Some people are saying yes, some

[14:24] people are saying no. Most people are

[14:25] saying to throw some in. I'm going to

[14:27] throw in like less than a we drram. How

[14:31] much is a drram?

[14:34] I'm not sure if they mean this literally

[14:36] or not, but I'm going to look up. How

[14:39] much is a drram?

[14:42] Because it is an actual uh it is an

[14:45] actual

[14:46] say take the shot before you eat it.

[14:49] Maybe I'll just take the shot before.

[14:50] Since it's only 116th of an ounce,

[14:53] that's a super small amount. Um

[14:59] I'm I'm going to leave it out. I'm going

[15:00] to drink it right before and then

[15:02] probably again right after. Um, but I'm

[15:04] going to leave it out so I can uh so I

[15:07] can really get the taste of what the

[15:09] haggus is. I just thought it would be

[15:10] more liquidy. All right, [clears throat]

[15:11] let's see how hot you're getting.

[15:14] It's warming.

[15:17] It's warming. Max, you have to address

[15:19] the haggus. Ah, that is the other thing

[15:22] I wanted to talk about, THE ADDRESSING

[15:24] OF THE HAGGUS. YES. UM, OKAY. SO,

[15:29] haggus now is traditionally served uh

[15:32] especially in the US. And um I'm going

[15:34] to put these neats these or are those

[15:37] the tatties? I don't know.

[15:40] Uh those potatoes in the microwave

[15:41] because they've been out now for a

[15:43] little bit. Um wouldn't it be funny if I

[15:45] end up poisoning myself not from the

[15:46] haggus but from bad potatoes?

[15:50] Irony. Um so yeah, Robbie Burns. Um

[15:54] [clears throat] Robert Burns day which

[15:55] is in uh January. Was it January 21st? I

[15:58] should try to look that up. Um,

[16:01] don't look at my rather messy uh inside

[16:05] of my microwave. So, Robert Burns wrote

[16:07] a famous poem called uh Address to the

[16:10] Hagus. Address to the haggus or address

[16:12] to a hagus. I think the haggus. Um, and

[16:15] I'm not going to read the whole thing

[16:18] largely because to an American or even

[16:21] modern English here, it's uh

[16:23] incomprehensible, but it starts out uh

[16:26] fair honest sons face great chieftain.

[16:29] Oh, the pudding race. I love that. It's

[16:32] the great chieftain. Oh, the pudding

[16:33] race. And by pudding, don't mean like an

[16:36] American pudding like chocolate pudding.

[16:38] It's the the British version of a

[16:40] pudding, which is uh actually can mean a

[16:43] few different things, but usually in

[16:44] this context, it means a sausage. Um

[16:48] something that has been cooked or boiled

[16:50] or uh in inside of a casing. So like

[16:53] black pudding, blood pudding. Those

[16:55] aren't like what you're going to get

[16:57] from a a jello pudding pops. Um

[17:01] remember those? Those I'm sure those

[17:03] have not paged very well considering who

[17:06] the spokesperson was. Um it's Bill Cosby

[17:09] for all of you kids out there.

[17:12] In Ocio Mark asks, "Is there a cultural

[17:15] region or historical period that you

[17:17] think has particularly bad cuisine?"

[17:21] Jose is reading to me which you probably

[17:23] I don't know if you can hear. Actually,

[17:24] you might be able to hear it. Is there a

[17:25] culture

[17:27] with particularly bad cuisine? You know

[17:30] what? I don't know because I' I've never

[17:32] found one that had particularly bad

[17:34] cuisine. English food gets a bad rap, at

[17:37] least here in the United States. But a

[17:40] lot of that bad rap actually comes from

[17:42] post World War II when there was still a

[17:45] lot of rationing going on. There was um

[17:49] there were very very few fresh

[17:52] ingredients. everything was still being

[17:54] canned and and and everything and and a

[17:56] lot there was very little coming in from

[17:58] the mainland because they were, you

[18:00] know, trying to get over World War II.

[18:03] Um

[18:04] so the American GIS were like, "This

[18:06] food is gross. Why are you giving this

[18:08] to me?" Well, America had all these

[18:10] farms and everything that um England

[18:12] just just didn't have at the at the

[18:14] moment to feed everyone. Um so it gets

[18:16] bad rap, but I love English food. Um,

[18:20] sometimes if you go to a pub, you know,

[18:22] can it be uh bland? Yes.

[18:26] But that's the same in America. That's

[18:28] the same wherever you go. Um,

[18:31] yeah. I haven't found anything that is

[18:34] particularly bad as far as an entire

[18:36] culture or or country goes. So, I think

[18:40] it's ready. Um, so I'm going to to dish

[18:43] a bit of this up and and let me let me

[18:46] bring it close.

[18:49] trying to make it look pretty, but

[18:51] [laughter]

[18:53] it's not easy. All right.

[18:55] [clears throat]

[18:56] Uh, okay. So, that's the haggus.

[19:00] So, obviously when this would be um

[19:03] somebody gave me a $100 donation,

[19:06] y'all,

[19:07] I mean, any don y'all, thank you. Thank

[19:11] you to all. Thank you to all of you for

[19:13] for watching, for donating, for just

[19:17] being here. Um, it's really it's very

[19:20] awesome. Um,

[19:23] now my whole can't believe somebody did

[19:26] that. [snorts] Um, anyway, the haggus

[19:28] when So, if you sometimes see pictures

[19:30] of haggus, they're they're like this.

[19:32] They can actually get to be like huge

[19:34] because it's a it's a sheep's stomach

[19:36] that's been stuffed with um the meat and

[19:40] boiled. So,

[19:43] this is the meat that's inside uh of

[19:46] that huge stomach.

[19:49] All right, I'm going to [clears throat]

[19:50] just drink right out of the a little

[19:52] bottle. Is that all right?

[20:06] Wow.

[20:07] Gold label. That stuff's pretty good. I

[20:10] had blue Johnny Walker [clears throat]

[20:12] Blue. One time I was working at a

[20:15] restaurant. I used to serve restaurant

[20:17] uh serve tables in New York all the

[20:18] time. And on my last day at one of the

[20:21] one of the places that I worked, Cook

[20:23] Shop I believe it was. Though don't

[20:25] don't get in trouble for this cuz after

[20:27] after my last day, we all went back and

[20:29] just tried [clears throat]

[20:30] all of the liquor [laughter] that we

[20:32] could never afford like like Johnny

[20:35] Walker Blue. And uh that was the first

[20:37] time that I had had scotch where I was

[20:38] like, "Oh, okay. I get this. I see why

[20:41] somebody would actually like this." Cuz

[20:43] usually scotch I didn't like. Um okay,

[20:47] [clears throat]

[20:48] here we go. Hagus

[20:51] lamb lobes.

[20:53] Let's give it a shot.

[20:55] It actually smells good.

[21:10] So, people had mentioned that it was

[21:11] oily when it's from a can,

[21:15] which is weird because I think it looks

[21:17] very dry, but they are correct. This is

[21:20] oily as

[21:23] can be. I was going to say a different

[21:26] word. It's really, really oily. Um,

[21:29] the flavor [clears throat] is a bit like

[21:30] corn, like corn beef hash, but very,

[21:34] if you've ever had liver, and it has

[21:37] that very distinct, not bad flavor, but

[21:39] a very distinct flavor that doesn't

[21:40] taste like the rest of the meat from the

[21:42] animal, it has a lot more of that in it,

[21:46] which is funny because I don't even Is

[21:48] liver in in this? I thought it was

[21:50] heart, lung, and maybe it is heart,

[21:52] lung, and liver.

[21:54] Let's see. I I think I wrote that down.

[21:56] Typically, yes. Heart, liver, and lung.

[21:59] So, maybe I can't taste the lung. Maybe

[22:01] I can't taste the heart, but I can taste

[22:02] the liver. So, let's try it with a bit

[22:05] of a bit of

[22:07] of neeps. Did we ever find out if the

[22:10] neeps were were the potatoes or are they

[22:14] the tatties? Somebody from England or

[22:16] Scotland weigh in. What are neeps?

[22:20] Uh, we'll get there. Benjamin Olander

[22:22] Rasmusen says, "Are you planning

[22:24] [clears throat] on trying surf cers from

[22:26] Renzy?" Thank you. $50. Amazing. Um, am

[22:31] I try am I getting ready to try what?

[22:33] Benj Benjamin asked me and asked, "Are

[22:35] you planning on trying Cersum?" Cert

[22:39] [laughter]

[22:41] How do you say [clears throat] Crom?

[22:44] I'm guessing

[22:45] you mean the uh the fermented shark from

[22:48] from Iceland. The only way I'm trying

[22:49] that is when I get to go to Iceland. So

[22:51] maybe after the lockdown. All right, let

[22:53] me try a little bit of the neeps or

[22:54] tatties.

[22:55] Tatties are potatoes.

[22:57] Tatties.

[22:57] Neeps are turnips.

[22:58] So I have turnips.

[22:59] Turnips.

[23:00] Turnips. I have no turnips.

[23:07] All right. With the potatoes, they're

[23:09] actually really good. This is really

[23:10] good. I'm going to put some just because

[23:13] they are still dry. They're greasy

[23:16] [clears throat] and dry at the same

[23:18] time. It's like my T-zone. Greasy and

[23:21] dry.

[23:23] So, I'm going to put just a bit of HP

[23:25] sauce on the side. Um, because I love

[23:28] this. They didn't have the traditional

[23:30] brown sauce. The other one,

[23:34] but [clears throat] this will this will

[23:35] this will do, pig. That'll do, pig. That

[23:38] will do.

[23:46] Brown sauce makes everything better. I

[23:48] have to say what I don't like about it

[23:50] is the texture. And maybe it's the

[23:52] canned version, but it's

[23:57] I like the aftertaste a lot. Um, but the

[24:00] texture is very

[24:04] mushy. I want I want it to be a little

[24:07] more like I don't know. I want to I want

[24:10] to feel pieces of meat. [laughter] It's

[24:13] It's really mushy. It has the same

[24:15] consistency basically as the mashed

[24:17] potatoes [laughter] and I don't like

[24:19] that in meat form. It's the same reason

[24:21] why I usually don't like pate

[24:24] a little bit more. But then I want to

[24:29] This is not sponsored, but go out and

[24:31] get some gold [laughter] label if you

[24:33] drink scotch. That's really nice.

[24:35] [snorts] Um I'm going to try some of

[24:37] this bitter chandi. Did we ever find out

[24:39] what bitter chandi is? Cuz the

[24:42] [clears throat]

[24:43] the can does not really say. It says

[24:46] made with British beer. The refreshing

[24:49] flavor of bitter chandi tastes just like

[24:52] the stuff from the pub, but don't be

[24:54] fooled by the feisty exterior. This

[24:55] drink is softer than it looks. So, I'm

[24:57] assuming that it's non-alcoholic

[25:00] because it doesn't mention alcohol.

[25:04] Add more whiskey.

[25:05] But it says it has beer. [clears throat]

[25:08] Add more whiskey.

[25:09] Drink less of those.

[25:10] I will. Who's rushing me? It's the

[25:14] middle of the day. [laughter]

[25:16] I should have a cocktail waiting after

[25:18] this. It's a Sunday. It's like brunch,

[25:21] right?

[25:30] It's not bitter. This is delicious.

[25:33] Okay. Anyone who who knows a British

[25:37] shop near you where you can get bitter

[25:39] candy, go get this. This is delicious. I

[25:42] say, "Try this. Come here. Come. Come."

[25:45] He's not going to get on camera, I'm

[25:46] sure. [clears throat]

[25:50] [laughter]

[25:51] He's so shy.

[25:54] Oh, I wish he would get on camera

[25:55] because he's wearing the cutest shirt

[25:57] right now. It's um it's got Lapras all

[26:00] over it and he's wearing his Pokemon.

[26:04] Our house. Oh. Oh, and you know who I've

[26:06] been standing in front of this entire

[26:07] time. Usually I don't call him out, but

[26:10] this is a [clears throat] special

[26:11] occasion. They've already appeared in

[26:12] videos, but it was just too perfect. We

[26:14] have Is it Marip?

[26:17] Oh Wulu.

[26:18] Wulu. Wulu. And then this one's Marie.

[26:22] But a ditto Marie.

[26:25] I don't know. I've been standing in

[26:27] front of him the whole time, so you

[26:28] couldn't see, but there's your uh your

[26:31] Pokemon for the day. Anyway, I Let me

[26:35] take a few more questions. Um I don't

[26:38] want to keep you all all day. I know you

[26:41] all have things to do. Thank you, ADHD

[26:44] [laughter]

[26:44] distracted.

[26:46] [snorts] Oh, you're all amazing.

[26:50] [clears throat] This is really cool. Um

[26:53] so, questions, they're they're coming so

[26:55] fast. Jose, can you can you throw out

[26:57] some questions?

[26:59] Let's see Jose's shirt. Maybe maybe I

[27:00] can get him to just put his arm

[27:03] He's taking it off. [laughter]

[27:05] [gasps]

[27:06] He's not going to come on. I I

[27:08] appreciate that Trey Love [laughter] and

[27:10] ours, but he's not going to do it.

[27:14] [snorts]

[27:14] So, okay. It's cool because

[27:17] [clears throat]

[27:18] see, it's got Lapras on it. So, we're

[27:21] really bummed because we just bought a

[27:23] bunch of like Hawaiian style shirts

[27:25] because we're going to Hawaii on

[27:27] vacation. We were supposed to go to

[27:28] Hawaii for our honeymoon and at our

[27:31] wedding and our honeymoon in

[27:33] [clears throat] October, but you know,

[27:34] with all the shutdown, we decided we

[27:37] don't want to do that. But, we were

[27:38] still going to hold on to those dates

[27:39] and go for vacation. But, um, they just

[27:43] extended the quarantine. We decided, you

[27:45] know what? We're going to be safe. Let's

[27:48] not get on a plane. Let's not um you

[27:50] know, we get there and then we have to

[27:52] be in quarantine for two weeks. That's

[27:53] no fun. And uh there's not going to be

[27:55] anything open. So, we're going to stay

[27:56] in California. We're going to do Yoseite

[27:58] and uh the beach. Where are we going?

[28:01] Right. Yose. Lake Tahoe. We're going to

[28:03] do Lake Tahoe, I think. Anyway, we'll be

[28:06] wearing Hawaiian shirts at Lake Tahoe in

[28:08] October because we [laughter] already

[28:11] bought them. I wear Hawaiian shirts a

[28:13] lot anyway. So,

[28:15] randomly, what's [clears throat] your

[28:16] favorite Jane Austin book?

[28:17] Read the super chat. I don't know how to

[28:19] read the super chat.

[28:21] I'm going to figure this out. How do I

[28:24] read the super chat, honey? How do I

[28:26] read the super chat?

[28:30] Oh no.

[28:40] Click on these.

[28:42] [clears throat]

[28:43] Trey says bring him on. Is that the Oh,

[28:45] I think that's the super chat.

[28:48] Let's see. Jose shirt. We saw the shirt.

[28:52] Uh,

[28:55] is there any dish that you've made that

[28:56] you want to make on a semi-regular or

[28:58] regular basis? That's from Rachel Mki.

[29:01] Uh, yes. And the answer is, um, put this

[29:05] up there. Uh, the answer to that is the

[29:07] syllab. I'm going to be making the

[29:09] syllab. I think that it'll be cool to

[29:11] try with like different liquors and

[29:13] different flavorings. It's going to

[29:14] bewah.

[29:16] Um, ADHD [clears throat]

[29:17] distracted. Traditionally

[29:20] boiled in the sheep's stomach, but that

[29:21] makes it illegal in the US. It's because

[29:23] of the lungs. Yeah. Bitter Chandandy is

[29:26] is bitter. I didn't think it was bitter.

[29:28] Cuz usually when it's bitter, I go, but

[29:30] I thought it was delicious. And lemon.

[29:32] Okay. It's because it's mixed with

[29:33] lemonade. [laughter]

[29:35] No wonder.

[29:37] Um, [clears throat and cough]

[29:41] Renzy, thank you so much.

[29:44] Innocuous remark. I'm just like beside

[29:46] myself. Uh is there Oh, and that was

[29:49] about the bad cuisine. [laughter]

[29:53] Um

[29:58] I need to figure this stuff out. I'm

[30:00] See, I'm still trying to figure out this

[30:02] whole darn thing. Thank you, Jordan

[30:04] Bennett. Thank you, Jennifer C. Would

[30:06] you be interested in trying Chinese

[30:07] food? Uh I am working on a Chinese

[30:10] recipe. It's really hard because I don't

[30:11] speak Chinese. I don't read Chinese, so

[30:12] it is taking a lot more um a lot more

[30:17] time. Divo is honey, [clears throat]

[30:19] where is my super chat? I don't know. I

[30:22] don't know how to work this thing. Uh

[30:24] greetings from Chile. I love your

[30:26] channel. Thank you, Wilhelm. Um and in

[30:29] Chilean money, that's very cool. Uh

[30:32] Dennis, my partner, I love your videos.

[30:34] Really enjoyed your recent expansion

[30:36] into non-European recipes, and I'm

[30:38] trying to do that more. But like I I was

[30:40] mentioning with the Chinese food, it

[30:41] takes the research portion takes five

[30:45] times what a European dish takes. So

[30:48] they're not going to be um really really

[30:51] common, but they I I am working on them.

[30:54] Uh so just hold tight. They are coming.

[30:58] China's coming. Japan is coming. Um I'm

[31:01] doing a Mexican dish, but the history is

[31:04] pre-Colombian. They [clears throat]

[31:05] didn't have any recipes pre-colian, but

[31:07] the history is pre-Colombian. Um, so

[31:10] those are happening. I'm also doing some

[31:12] Middle Eastern things coming up. Those

[31:13] will all be before the end of the year,

[31:15] I promise. Yes, Jose. He's raising his

[31:17] hand like he's in class. Yes, darling.

[31:19] Billa asks, "What's your favorite Jane

[31:21] Austin book?"

[31:22] Favorite [clears throat] Jane Austin

[31:23] book? Um, it's actually Persuasion. I

[31:26] adore Persuasion. Um, partly because I I

[31:29] I love where parts of it take place. I

[31:32] love that that region of England. Um,

[31:35] Jennifer C. Wait, you you know Chinese

[31:38] characters? Some of them are from the

[31:40] the the what I'm reading is is from like

[31:42] the 14th or 15th century. So, it is a

[31:43] little weird, but I would love your

[31:46] help. So, email me, please. Tasting

[31:48] history with maxmillergmail.com.

[31:51] Longest email in the world, but I would

[31:52] really, really appreciate that because I

[31:54] could use the help. Um, [clears throat]

[31:56] comment. If [snorts] you ever get,

[31:59] excuse me, if you ever get to play with

[32:01] a smoker, I want a smoker. Uh, try

[32:03] smoked haggus. Um, crispy as heck. Try

[32:07] Acrods Detroit. Does that mean I have to

[32:09] go to Detroit? I'd go to Detroit. Uh,

[32:11] flambe the haggus. [snorts] Um,

[32:15] I could try flaming the haggus. I I

[32:18] suppose. Not at the moment. Once once

[32:21] the camera is off, I want to burn my

[32:22] eyebrows off. [laughter] I already

[32:24] burned part of my eyebrow off some time

[32:26] ago. Can you do a video on banak? I

[32:29] don't know what banak is. I've heard of

[32:30] it, but um I don't exactly

[32:33] [clears throat]

[32:34] know what it is. Have Jose jump on

[32:37] camera real quick. You know what?

[32:38] There's not enough liquor in the world

[32:41] to um to get him on camera. Uh until

[32:45] he's passed out and then I can just drag

[32:46] his body over and and set him up. But um

[32:50] uh check dishes from the 17th century.

[32:53] Yes, I would love that. Tasting history

[32:55] with [email protected],

[32:57] please. Um, you can also find me on on

[33:00] Twitter, Tasting History1, and on

[33:02] Instagram, Tasting History with Max

[33:04] Miller. But if you're sending me

[33:06] anything, definitely send it to my my

[33:08] Gmail because Twitter and Instagram are

[33:11] impossible to um to search and so I end

[33:13] up losing things. I have so many things

[33:16] somewhere in my Instagram um comments

[33:19] that [laughter] I'll never find.

[33:22] [snorts]

[33:23] [clears throat]

[33:24] Uh, type of Sally Lun but more fruit.

[33:28] Oh, I'm sold. Cuz I love Sally Lun bun.

[33:32] Also, one of the things that I will make

[33:34] again in the future because it wasn't

[33:35] that hard. Um, and it's just so fluffy.

[33:38] Though, it still doesn't compare to the

[33:40] salon that you get when you actually go

[33:42] to bath. So, if after all of this is

[33:45] over, all of this [clears throat] being,

[33:48] you know, uh, what's going on in the

[33:51] world? Um, after all of it's over, every

[33:54] single person on here should go to uh

[33:57] Bath and and go to the Sally Lun House.

[34:01] It's totally a tourist trap, but it's

[34:03] one of those tourist traps where it's

[34:04] like, ah, this was a worthy tourist trap

[34:08] because they are so good and they show

[34:10] you how they were made and it's it's

[34:12] just charming and that part of Bath is

[34:14] is charming. So, you're already there.

[34:16] You're going to be waiting in line no

[34:17] matter where you go. So, so just do

[34:20] yourself a favor and do it. Um, where

[34:22] did I get that shirt?

[34:25] It was either the Gap or Target. I'm I'm

[34:28] exceedingly

[34:29] frugal. Um, so [clears throat] most of

[34:32] my shopping goes to The Gap or The

[34:34] Target. The Target.

[34:37] Uh, did you ever see Superizers Go? Yes,

[34:39] I love Superizers Go. Um, it just makes

[34:42] me sad that there weren't more episodes.

[34:44] Uh, you should try some Portuguese

[34:46] dishes. Yes, they're delicious. I am.

[34:47] I'm actually doing a really cool one or

[34:49] starting to to to ponder on it. Um,

[34:53] [clears throat] it's a uh a Portuguese

[34:56] dish but from the Jewish community and

[34:58] and the the reason that the dish exists

[35:00] is just fascinating because it has to do

[35:02] with the Inquisition, which I I think is

[35:04] a horrible and fascinating subject.

[35:07] Also, what did Italian food look like

[35:08] before the discovery of the tomato? Very

[35:10] similar without tomato sauce. Uh, tune

[35:13] in, tune in on Tuesday to see lasagna

[35:16] from the 14th century. It's actually an

[35:18] English lasagna, but I talk about

[35:19] Italian lasagna from then, too. Pre-

[35:21] tomato tomato, and it's very, very

[35:23] interesting. Um,

[35:26] thank you, [clears throat] Allison. Uber

[35:28] shiny sheep. Marie, uh, can you wait for

[35:32] the Oh, I I want to do a Yorkshire

[35:34] pudding, though. I hear they're very

[35:35] hard to bake. Um,

[35:38] and yes, I'm going to I want to do shows

[35:40] from abroad as soon as the restrictions

[35:42] um open up as soon as Americans can

[35:44] leave can leave our shores. I I plan on

[35:48] on doing some That's why I want I want

[35:50] to do the haggus in Scotland so I can

[35:52] make it through haggus and have someone

[35:54] uh pronounce it outside of my terrible

[35:57] Scottish accent.

[35:59] Sergeant chicken wing. Sergeant chicken

[36:02] wing. Thank you. Uh you guys are the

[36:04] cutest. I'm assuming you mean me and the

[36:07] the Pokemon [clears throat] or Jose. Um

[36:10] I wish our cats were down here, but they

[36:11] kept trying to knock over the computer.

[36:13] Uh you guys, thank you. And I will be

[36:16] trying that. Um

[36:19] Oh, from Sweden. That that fermented

[36:22] fish from Sweden. I would love to go to

[36:24] Sweden and try that. Yes, I want to go

[36:26] all the places and try all the foods. Um

[36:29] my your oldest [clears throat]

[36:31] first edition cookbook, the oldest one

[36:33] that I have. You know what? I don't have

[36:35] any first edition cookbooks.

[36:37] I I rely on reprints or online. Um I

[36:43] would love some first edition cookbooks.

[36:44] There's a great store in New York that

[36:46] sells a lot of them, but they're I can't

[36:49] bring myself to pay, you know, $2,000

[36:53] for a cookbook. I can't do it. What kind

[36:56] of Pokémon would you put in your Sporin?

[36:58] I first of all, I wish I had a Sporin.

[37:00] Um and [clears throat] thank you. Happy

[37:02] honeymoon. What kind of Pokemon? Um, I

[37:04] would fit a Whalmer in there. I think a

[37:06] Whalmer would be very useful. Jose's

[37:08] moving the camera. He's tilting it down.

[37:12] Suck it in. Suck it in. So, quarantine

[37:16] has not been good to my waistline. And I

[37:19] just started a diet except for that. I'm

[37:21] going to be finishing this haggus and

[37:22] def definitely the tattoies. Um, but I

[37:25] have just started eating [clears throat]

[37:26] well. We're doing better, but I've got a

[37:29] good uh 20 pounds to lose. So, that's

[37:32] gonna happen. Um,

[37:36] guys, start the Kickstarter Max

[37:38] [laughter] first edition.

[37:40] You pick the book. I'll take it. I'll

[37:42] make stuff from it. French history

[37:44] teacher to help with research. Um, I

[37:46] could Oh, you know what? Actually, I

[37:47] could. I'm going to be doing something

[37:49] from uh Lafayette's,

[37:52] [clears throat] excuse me, from

[37:53] Lafayette's uh wedding dinner. Um, and

[37:56] and would love some help with some

[37:58] research on that. uh especially because

[38:00] the French in the 18th century was a

[38:02] little bit different than now. So when I

[38:03] put it into Google Translate, because my

[38:05] French is subpar, uh it sometimes it

[38:09] doesn't know those words. Um and then

[38:10] the history around uh around Lafayette

[38:13] and weddings in the 18th century France.

[38:15] I would love some some stuff about that.

[38:18] Um yeah, so thank you all. Um I I I

[38:24] think that's that's probably gonna going

[38:26] to be it. the haggus. I think it's an a,

[38:29] you know, a minus, maybe a B+. I didn't

[38:31] love it. I didn't hate it, but I really

[38:33] want to try true haggus. Um, after that,

[38:37] after this, are you willing

[38:39] [clears throat] to ship out your garham?

[38:40] You know, you don't want my garum. Um, I

[38:42] did that quick garum. So, the better to

[38:45] do, and I and I have something coming up

[38:46] where I use this. Better to use is Oh,

[38:50] no. I don't have it up here. Um, colura

[38:54] dalichi. Uh it's it's going to have all

[38:57] of the um

[38:59] the umami flavor that that quick garham

[39:02] does not have. Uh you you get a lot of

[39:05] the flavor from quick garham. It's

[39:06] actually it's closer than you'd think.

[39:09] Um but you you're missing a little bit

[39:10] of that umami flavor which really comes

[39:12] through in the food. Yes, Jose.

[39:15] The people wants a town's collaboration.

[39:17] Townsense [clears throat] collaboration.

[39:19] Um

[39:21] it might be in the works. It might not

[39:23] be. It is

[39:25] It's hard with with the quarantine. Uh,

[39:28] I'll just say that. But eventually it

[39:30] will happen. It will happen. I know it.

[39:33] Uh, thank you, Jessica Alexander. And

[39:36] and thank you for thinking that I'm

[39:38] interesting. It's nice that somebody

[39:39] does. Uh, and thank you, Fahim Zahir.

[39:43] Um, I I can't figure out how to go back

[39:46] to those early

[39:48] um super chats. I'm going

[39:50] [clears throat] to figure it out uh when

[39:52] I end the stream. And I'm going to

[39:54] message people if I can find their

[39:56] emails. Um because I'm I'm sorry. I'm

[39:59] I'm still learning how to use this. So

[40:01] if the super chats just disappear, which

[40:03] kind of kind of sucks. So I'll have to

[40:05] go back and watch it. Um if if you know

[40:08] of a way that I could just like look at

[40:10] all the super chats, that would be

[40:11] awesome. Um so I I really apologize if I

[40:16] if if I didn't see it. Jose was supposed

[40:19] to be on the lookout, but I was not

[40:21] clear with my instructions on what to

[40:22] look out for. So, that's that's my bad.

[40:25] Um,

[40:26] next time I I promise it won't be like

[40:29] that. Um, yeah. So, I think that's it.

[40:34] Unless we had any any more questions,

[40:37] any more um any more or more chat about

[40:40] haggus? Um, h have you all tried haggus?

[40:43] Have you tried the real thing with lungs

[40:46] and all fresh haggus? Um I'm really

[40:49] curious to see how the flavor um is

[40:52] different. I think when I do do real

[40:54] haggus, I want to to re reheat some not

[40:58] this canned haggus, but some some new

[40:59] canned agus and taste them side by side

[41:02] and see, you know, how different they

[41:04] are. Because it's it's funny how some

[41:05] canned foods

[41:08] the canning process does not change the

[41:10] flavor all that much and then some it

[41:13] changes wildly. Um it's it's kind of

[41:16] crazy. I mean canned pineapple

[41:19] if it's good canned pineapple it's very

[41:21] very similar to to fresh pineapple. Um

[41:24] and then some foods just don't can well

[41:27] at all. I think green beans green beans

[41:29] don't can well. Um I like them but they

[41:31] don't taste like green beans.

[41:34] news on merchandise. Yes,

[41:38] soon. That's that's the news. I'm I'm

[41:40] finally I finally think I've figured out

[41:42] a company that I can work with because a

[41:44] lot of the companies it's just shirts

[41:46] and mugs. Shirts and mugs. Well, that's

[41:48] that's great for some people, but I'm a

[41:50] cooking channel. So, I want aprons and

[41:53] um and tea [clears throat] towels and

[41:55] things like that. So, I think I uh Crowd

[41:58] Mate I think I found will do all of

[42:00] that. So hopefully in the next couple

[42:02] weeks, um, fingers crossed. Uh, the

[42:06] other nice thing about them is that they

[42:08] integrate with YouTube. So there's a

[42:10] there's a little bar underneath all my

[42:12] videos where you can just go there. So

[42:14] you don't have to like I don't have to

[42:15] send a link and it'll just be a lot

[42:18] easier. Um, one cool thing I did get was

[42:20] from for some of my patrons on Patreon,

[42:23] they're getting pins and they just came

[42:25] in and they look fantastic. I was

[42:28] shocked at how good they look. So, I'm

[42:29] really excited about that. Um,

[42:33] [clears throat] thank you, Victoria.

[42:35] Victorian V Victorian Ca. Um, I really

[42:40] appreciate that. And

[42:43] Dra Draconity Draconity.

[42:46] Uh, I thank you as well. Um, all right.

[42:51] So, I'm going to go finish this. I'm

[42:53] going to finish my whiskey and I make

[42:56] sure to be there on Tuesday for the for

[42:59] the lasagna episode. Um, I'm actually

[43:01] working with Chef Frank Proto from Proto

[43:03] Cooks. He's also it was big on

[43:05] Epicurious. If you ever watch those

[43:07] videos from Epicurius where it was like

[43:10] they're called four levels videos and

[43:12] they would have a person who didn't cook

[43:14] at all make something and then the same

[43:17] dish would be made by a a home cook who

[43:20] really knows their stuff and then the

[43:22] third person would be a professional

[43:23] chef. He was the professional chef on

[43:25] those. So the fact that I'm getting to

[43:26] to work with him um thank you to my

[43:29] patron for uh for setting me up with him

[43:32] or or giving me the idea to reach out to

[43:34] him. Um, so that's going to be really

[43:36] cool. I'm going to make a medieval

[43:37] lasagna. He's going to make a modern

[43:39] lasagna on his show, but then I'm going

[43:41] to do some more modern history on his

[43:42] show, um, about the lasagna. It's not

[43:45] really history because it's from like

[43:46] the last 50 years, but it's really

[43:48] interesting stuff. So, um, yeah. All

[43:51] right. Thank you all. I really, really

[43:53] appreciate it. Um, and I will see you on

[43:57] Tuesday. Ciao.