@@marekjanik9962 owning multiple plushies is a rather cute thing, but by no means is it limited to children. Adults can have their own collection of plushies and should not be judged for it. Calling it "disturbing" because he has no children in the house is quite judgmental and rude
@@marekjanik9962 your reply was probably deleted, but I can still see it in my notif so I'll still reply I am not at all American, but SE Asian born and raised. And thinking me, or possibly any other person who defended an adult who simply likes plushies, was American because Epstein was a US citizen is baffling, easily one of the stupidest arguments I've encountered on the internet. An entire huge nation's citizens are all the same as a criminal, sure Maybe you're the one who should relive your childhood a bit, so you'll have a chance at educating yourself properly this time. Peace and may your brain work next time you judge someone or argue
@@marekjanik9962 why is it disturbing? Did you not have a childhood show/game you're still fond of today? I have plenty of pokemon plushies around my home and have no kids of my own. I think it's weirder to be judgemental of someone enjoying a hobby that hurts no one
I kind of love that when lying on a table, wounded, Lafayette just basically his officers "Uh, oh. Y'all look hungry. Don't eat me guys." That's the kind of face-palm tough-guy joke an action hero would tell in a movie. Humans don't really change.
Makes me wonder how true it is now you mention it. Because usually when you hear stuff like that in movies, my first reaction is "c'mon hollywood, who talks like that?"
At the battle of Jutland when the ships of his battle cruiser squadron were getting hit and taking heavy damage and two of his ships blowing up around him, Admiral David Beatty, who was in charge, said to a fellow officer, "There is something wrong with our bloody ships today."
@@jaehaspels9607 - Hooray for Weber! Our yearly smoked turkey Thanksgiving day dinner (after a proper bring, of course) is done on a large round Weber with rotisserie, come sun, wind, or even an early snow.
We raise 10 ducks a year. We freeze the breasts and confit the legs. That leaves us with 10 carcasses, which we roast and boil down into the most delectable demi glace ever. I pour it into dixi cups, freeze them on a tray then store them in a 2 gallon ziploc. The fat is separated and purified for confit and the rest goes into a mason jar in the fridge for cooking. Year round duck heaven.
I heard the name Lafayette and reminded me that I was just in Philly and saw a statue of Lafayette and it's one of the most extra statues I've ever seen. I imagine that captured his personality quite well.
I'm in Virginia and the town I live in has a Lafayette Blvd. But it's rather amusing to hear the navigation on the phone or others who pronounce wrong...like La Feet et
Growing up, we had very little money, but raised ducks and geese, and often ate better than our more well-off neighbors. Dutch ovens were our primary cooking tool for poultry and served very well. To crisp the skin, just remove the lid for the last ten or so minutes. To this day, I cook my turkey this way. Oh, and I live a long rifle-shot from the Brandywine battlefield. You might wish to take a look at the history of the Brandywine Creek; it was (is) an ideal stream for driving mills, and Brandywine milled flour was sent all over the world during the colonial era. Also, the origin of the duPont family wealth, in powder mills.
@@mortisCZ it makes a difference. Poor, if you're thoughtful, doesn't mean deprived. We also raised cull lambs from local farms, again for the food. Between the fowl and the sheep, and the large truck garden we kept, we actually ate pretty well. No new clothing, lots of second-hand shop purchases, but we had full bellies. We all learned to cook, and cook well. No store-bought bread, when the base ingredients were so much cheaper. Which meant that sourdough pancakes and sourdough bread were common. Duck stops laying eggs? Roast duck, home-made Peking duck, etc. Goose for holiday meals. Lamb in many forms... There were a lot of us kids (part of the reason money was so tight), but that also means a lot of free labor tending the garden and livestock.
La Belle Époque is the time between the start of the 3rd French Republic and the start of WW1 (1870 to 1914 roughly)! Sincerely, a Frenchman from the town of Rouen
I’ve theorized for a while now that “the grey stuff” from Beauty and the Beast is a mousse of goose liver or similar. It’s grey-ish pink, but it’s the closest thing to grey of that consistency in French cuisine I know of.
I'd love to see a video on Peking Duck and the history behind it and how it became so popular with Chinese royalty and even to this day for political meetings. I suppose this dish seems fairly similar, but I just love Asian history.
Well in the United States recently, Asian noodle soup of all types seem to be very popular. Some of these dishes even have a lot of ingredients and can be pretty expensive. When I lived in Hong Kong, they were inexpensive street food where for a small amount of money, you can get a quick and cheap food to fill your hungry stomach. You literally have a noodle stand set up in a back alley where there is a couple of folding tables and stools with a large table with one or maybe more kersone stove with a big pot of boiling water with noodles. Same noodles and soup used in each bowls of noodle soups, the only difference is what kind of toppings you want in it. So, it is sort of like a fast food hamburger or hot dog at a food stall, the difference is what do you want in it.
If my clothes were that elaborate and expensive, I would probably wear a bib the size of a bedsheet to protect them from my food, too. But modern me is sitting here in my quarantine t-shirt with the coffee stains on it instead.
I had this dish at a small restaurant in Montreal, when I was only 14. I didn't know it had been on the menu for Lafayette's wedding feast, or much about Rouen, or even that those were shallots instead of onions; but I remember (52 years later) how incredibly GOOD it was. Now that you've reminded me of it, I'm going to have to try making it. Merci mille fois!
@@tamlandipper29 as a tourist, you're unlikely to run into anyone who doesn't speak English, at least in Montréal. In the rest of Québec, you might occasionally have an issue but no one will be offended.
I live in Ontario, and went to school in Ottawa. I was in Quebec a ton. You will be made fun of, called out, or insulted, literally anywhere there for not speaking Québécois. If you're ok with that, then by all beans visit
Despite the lack of crispy skin, I could imagine the paper being super useful actually, especially for inexperienced chefs. Duck is SOOOOOO easy to over-cook and dry out, and I bet that the wrapping might really help mitigate that.
You have a spatula with the Slytherin snake logo, from Harry Potter, in the Slytherin colors. And, you gave us a Dark Crystal reference, too! I am so ridiculously proud!! Your videos are always my favorite part of Tuesdays: they're fun, interesting, and full of all kinds of pop culture references that I just love.
Duck à l'orange is only sweet in the states. In Europe (France) it is still made almost exactly how you made it here. :) Thanks for your historical recipes!!!!
Thank you, Max, for reminding me that, whilst a duck in French is a ‘canard’, a ducking is a ‘canneton’. Haven’t seen that particular word in years! Happy Easter / Joyeuses Pâques, EP
I always told my roomie once we had the counter space, I was going to start re-creating recipes from this channel. She always said she wanted to try French cooking, and the new counter tops and island have been installed, and this video right here is the PERFECT place to start my food journey! Thank you, Max!
Max Miller sounds like the name of the popular kid in a 90s movie. Lol *Morgan Freeman narrating* Little did we know, the boy who hit the winning home run would grow into history buff and enjoy hostorical cooking. ❤
fun to rewatch this shortly after the tasting history cookbook came out and hear max gush about how cool it is that his friend is a nyt bestselling author not knowing that in just two years, he would be as well!
There’s a book by Terry Pratchett, Hogfather, which has a scene where the patrons of a Quirmian (book’s version of French) restaurant are served mud and old boots by the establishment after the real food is stolen. “Get the sauce and the look right and you’re halfway there.”
What i love most about this channel is the honesty. You can see Max figure out flavors and process what it is that he's eating. His reaction is genuine. There's no filler or bs commentary, it's just a man who loves food and history figuring out if he loves this particular historical food.
My wonderful wife made the duck for me last night, and it was marvelous! On par with the excellent Parthian Chicken, this duck dish is delicious in entirely different ways. One problem I've seen more often than not in America is the fat of the duck skin does not fully melt, leaving a rubbery, unpleasant texture to the meat. This recipe answered that challenge perfectly, and the fat tasted great. The sauce was very very nice.
Max: queries himself on 'rang, ring, runged', Also Max: ... it turns out, there was a cook book I'd flipped through, in 1739 ... Looking good for your age Max, looking real good!
Also, Happy birthday, Max! Thanks for being born and providing such a great service, I am sure there are many of your viewers who are endlessly greatful for your hard work!! 💜💙💚💛🧡❤
I would love to see a whole episode about Brillat-Savarin!!! I love the food as a physical (and edible) representation of history but I do think that those who made these recipes are fascinating to hear about in depth.
Unfortunately it also nearly bankrupted the country, because the ways he was getting all that money were basically unsustainable and in many ways selling off the nation's future prosperity for a dramatic show of wealth in the present (which only got worse as his successors tried to keep up the appearances on an increasingly damaged economy).
@@michaeldavis4651 It's true, though really they aren't two different things. Fielding armies is expensive, so constantly sending your military around to other places is a way to display national wealth and power. (This is why the US likes to constantly park its navy on various nations' lawns.) I didn't mean to say that Louis 14's dinners were what bankrupted the country; I meant his spectacles of power in general.
Yeah, he has always been wary of the nobles (because of an insurgency during his father’s reign) and really wanted to them to waste all their money in the court for the stupidest thing and make them dependent on his approval. And it actually worked!
I'm so jealous of your husband lol. He gets to eat so good. Jealous of you, too, because you get to use so many awesome ingredients and have so many historian connections
@@LostSwiftpaw Why? Why would you hate that? And why are you more happy for a homosexual married couple than a heterosexual married coupe? You don't think that's discriminatory? I'm happy that Max appears to have a happy and fulfilling life doing something he loves that brings joy to others. I'm no more happy for him to be married than anyone else though. I think it's weird to say you love for people to be married just because they're homosexual, that's not equality-- so I guess we're even.
I think if you train Jaime and Cersei now, they can become your meal/dish announcers. They would only speak Meow though, so you'd need a translator to completely understand them.
I don't remember the context in which he said it. But I think it's "I ring", "I rang", or "I had rung / have rung / will have rung." Just going off the top of my head here, can't be bothered to look it up.
Wish there were even more Marquis de Lafayette in the video, adore including that humorous story about his injury bravado! Hope we'll see more recipes from this period as well as from 1780-1830s!
Bruh idk what it is about his personality and the way he presents things, but he helps you remember the content of the video by making little interjections about conflicting information with the subject matter, and those little things in the way he presents that information is what makes his videos so addicting
@@Eviltwin531 indeed! isn't julia the one who pioneered the cooking show? she was absolutely fearless--even when recipes flopped, as they often do when home cooks try them the first time, she showed how to save it all and make it look pretty great. she studied at the sorbonne, too, iirc.
Jason's wife here. I've had roasted duck exactly once. I absolutely adored it. You must have been in heaven when you tried that. And since you live in LA, you can do weed there legally without having to have a card.
I completely respect those who enjoy duck, but I won't eat it. The reason is because I was at a local lake a few years back and I was parked right next to the water. While parked, a couple of youngish mallard ducks (older ducklings...?) came out of the water and proceeded to waddle under my van. I decided to get out to see where they were, and they were resting directly under the center of the van. So instead of moving the van and possibly taking a chance of running over one, I chose to take a stroll down a path along the lake. Immediately they came out from under the van and started following me. When I stopped, they kept coming toward me until they were standing right next to my legs. One kinda pecked a bit at my pant leg, and then settled there right next to my shoe. It was the cutest thing and I decided I would never eat duck because of my humble experience with that cute duck that trusted me enough to snuggle up to my leg and shoe.
Marin's glove story reminded me of the scene in Hogfather where Death nicks all the food from a fancy restaurant and gives it to Foul Ole Ron and his friends, replacing said restaurant's food stocks with the old leather boots that were to be the Canting Crew's Hogswatch dinner.
love Stephanie Dray's books! if anyone is interested in the life of Lafayette, the book Lafayette in the Somewhat United States is great! now, to convince my family that our Easter dinner should actually be THIS
Agirlwithredhair, I was wondering if Max had read that book, too! So much fun, a real romp, and isn't it great to learn such history from some witty writer's years of research? The book of that name that I read was written by Sarah Vowell, though. I want to reread it!
Hey max. Only recently found your channel. I really like the format of food, food history and a history segment in each video. You're presentation is great to top it off. Keep up the great content
Could they have wrapped the duck in paper to hold back on the smoke-flavour, as well as preserve moisture? Because when cooking over open flame (from wood), the smell and taste of smoke is omnipresent for anything without a lid on it. I don't know, but I guess a roast without smoke would have been a bit special.
Mmmm orange duck. My late stepdad was so fond of it he actually bought a rotisserie. I'm equally fond and every time we made one we got through it so fast I'm sure my mom felt like she'd wandered into a wolves' den. 😅
Side note, like the colors in that shirt! Channel's Host always gives us a great delivery of Tasting of history, with his enthusiasm. Grandmother had scars on her arms from roasting meat in a brown paper bag when it came all apart in her hands - be careful, perhaps double the paper bags when roasting your duck:
I've been binging the Revolutions podcast lately, so I've gotten so much LaFayette, first in the season on the American Revolution, then the one on the French Revolution, and now on Tasting History.
The man is talking about people sitting to watch the king eat and later on buy their meals, while I'm here, sitting and watching him tell history and teaching how to cook historic dishes.... ....And later on eating said dishes. 10/10, I return everytime.
🥂A toast offered in your honor for this fascinating history of French gastronomy 🍾 Possibly, this history of French dining etiquette is why it is even customary today to enjoy several small courses at a French restaurant for formal occasions.
This video reminded me of "Supersizers" with Sue Perkins. The series explores the feasting across the ages. Just thought I'd throw this recommendation out there for those who like the history of food along with a great dash of humor.
I always feel fancy when I eat duck. What other foods just make you feel fancy?
A charcuterie board, with a side of baklava
Most Mughlai cuisine! Murgh lajawab shahi, bahadurshahi murgh etc :)
For me, it's when I eat a type of poultry that's not your regular. Such as a Goose of Guinea Fowl.
A very well made,proper biryani or banoffee pie
Anytime I have hors d'oeuvres. That's a strictly pinkies out situation.
"How odd to just sit around watching the king eat," he said while sitting at home watching Max eat. :-D
🤣
And I would pay to at least smell that food too.:-)
Coming soon to Patreon...Max auctions off nibbled leftovers!
My wife made the same comment.
ooof
Yay another episode of "Max Miller makes you hungry and smarter for 10-20mins"
That was the original title 🤣
"Due to marketing concerns, Max Miller has been urged to change the video title accordingly"
Don’t forget a bit thirsty as well, as he is quite a cutie
Food for the belly and food for the brain.
That's why I always make sure to have a snack on hand. I love these videos, but did he have to make his food look so good?!
LaFayette considered himself not but a mere snack, but a whole meal. Such humility.
The only dish upon on the table, amiright?
"He did indeed have a juicy rump"
Max is talking shit about French kings who would have their whole court watch them eat, yet 100k+ people come here to watch him eat every week
I’m laughing too
And yet here you are hahaha
Yes, but at least Max only cooks one dish, shows us how to cook it and doesn’t charge anyone to eat it afterwards!
So...French kings pioneered mukbang....
@@eedwardgrey2 That's the best worst interpretation.
Is anyone else fascinated by the pokemon plushies that Max puts thoughtfully for every episode? :D
@@marekjanik9962 owning multiple plushies is a rather cute thing, but by no means is it limited to children. Adults can have their own collection of plushies and should not be judged for it. Calling it "disturbing" because he has no children in the house is quite judgmental and rude
@@marekjanik9962 your reply was probably deleted, but I can still see it in my notif so I'll still reply
I am not at all American, but SE Asian born and raised. And thinking me, or possibly any other person who defended an adult who simply likes plushies, was American because Epstein was a US citizen is baffling, easily one of the stupidest arguments I've encountered on the internet. An entire huge nation's citizens are all the same as a criminal, sure
Maybe you're the one who should relive your childhood a bit, so you'll have a chance at educating yourself properly this time. Peace and may your brain work next time you judge someone or argue
Yes! I always look to see which critter is joining each episode.
@@marekjanik9962 why is it disturbing? Did you not have a childhood show/game you're still fond of today? I have plenty of pokemon plushies around my home and have no kids of my own. I think it's weirder to be judgemental of someone enjoying a hobby that hurts no one
I kind of love that when lying on a table, wounded, Lafayette just basically his officers "Uh, oh. Y'all look hungry. Don't eat me guys." That's the kind of face-palm tough-guy joke an action hero would tell in a movie. Humans don't really change.
Makes me wonder how true it is now you mention it. Because usually when you hear stuff like that in movies, my first reaction is "c'mon hollywood, who talks like that?"
@@StonedtotheBones13 Lord Uxbridge:
By God, Sir. I've lost my leg.
Duke of Wellington:
By God, Sir. So you have.
@@paavobergmann4920
Sherman: Well, Grant, we've had the devil's own day.
Grant: Yes. Lick them tomorrow, though.
I like to think he continued, "although I *am* a legit snack."
At the battle of Jutland when the ships of his battle cruiser squadron were getting hit and taking heavy damage and two of his ships blowing up around him, Admiral David Beatty, who was in charge, said to a fellow officer, "There is something wrong with our bloody ships today."
"I don't have a spit over an open fire, yet"
This has gotta be a hint at an upcoming Townsends/Tasting History collaboration
It would probably be a long distance collaboration, but it would definitely be interesting.
They did have one a year ago. 😇
Donations could help make this happen....
I was thinking he needs a BBQ grill w/ a rotisserie in it.
@@jaehaspels9607 - Hooray for Weber! Our yearly smoked turkey Thanksgiving day dinner (after a proper bring, of course) is done on a large round Weber with rotisserie, come sun, wind, or even an early snow.
We raise 10 ducks a year. We freeze the breasts and confit the legs. That leaves us with 10 carcasses, which we roast and boil down into the most delectable demi glace ever. I pour it into dixi cups, freeze them on a tray then store them in a 2 gallon ziploc. The fat is separated and purified for confit and the rest goes into a mason jar in the fridge for cooking. Year round duck heaven.
That. Sounds. Delicious.
Oooo! I’m drooling!
I need a towel for my drool now
That's so awesome! I love how yer using EVERYTHING. Very clever and cool! :D
Duck heaven... yeah tell it to les ducks...😇🦆
"Good luck finding a duckling"
*Ominously zooms in on Ducklett* 😭
Poor ducklett
@@TastingHistory - This one comes with its own stuffing!
Mmmmm, fiberfill 😋
@@TastingHistory I was surprised that Farfetch'd wasn't nearby. Maybe the cooked duck was a Farfetch'd?
Is does say serve with scallion
Ducklett: "Haha, I'm in danger."
I heard the name Lafayette and reminded me that I was just in Philly and saw a statue of Lafayette and it's one of the most extra statues I've ever seen. I imagine that captured his personality quite well.
I'm in Virginia and the town I live in has a Lafayette Blvd. But it's rather amusing to hear the navigation on the phone or others who pronounce wrong...like La Feet et
He sounded like a true French King, "I wish you were here to smell it." NOT TO TASTE, but here to watch me eat.
I mean, if it's really good, why would he share it with a bunch of strangers :p
Hahaha
Peasant revolt 😂
I guess I will just stick to raising corn...
Good to know Dark Crystal fans are still out there 👍
And growing, introduced my kids to Dark Crystal and Labyrinth last year
Sad that Netflix didn't renew it for a season 2
@@KetchupwithMaxandJose They didn’t?! Aw man :(
I do a great imitation saying “The Sharrrrrrd!”
Mmmmmmmmmmmmmmmmmmmmm gelfling.
Oui, oui, you naughty french chef, show us the way to the decadent dishes of la Belle Epoque.
Growing up, we had very little money, but raised ducks and geese, and often ate better than our more well-off neighbors. Dutch ovens were our primary cooking tool for poultry and served very well. To crisp the skin, just remove the lid for the last ten or so minutes. To this day, I cook my turkey this way.
Oh, and I live a long rifle-shot from the Brandywine battlefield. You might wish to take a look at the history of the Brandywine Creek; it was (is) an ideal stream for driving mills, and Brandywine milled flour was sent all over the world during the colonial era. Also, the origin of the duPont family wealth, in powder mills.
@@lairdcummings9092 What an interesting story! Thanks for sharing
@@lairdcummings9092 That's a great story.:-) We've raised only chicken and bunnies but it was also a very tasty food.
@@mortisCZ it makes a difference. Poor, if you're thoughtful, doesn't mean deprived. We also raised cull lambs from local farms, again for the food. Between the fowl and the sheep, and the large truck garden we kept, we actually ate pretty well. No new clothing, lots of second-hand shop purchases, but we had full bellies. We all learned to cook, and cook well. No store-bought bread, when the base ingredients were so much cheaper. Which meant that sourdough pancakes and sourdough bread were common. Duck stops laying eggs? Roast duck, home-made Peking duck, etc. Goose for holiday meals. Lamb in many forms...
There were a lot of us kids (part of the reason money was so tight), but that also means a lot of free labor tending the garden and livestock.
La Belle Époque is the time between the start of the 3rd French Republic and the start of WW1 (1870 to 1914 roughly)!
Sincerely, a Frenchman from the town of Rouen
I’ve theorized for a while now that “the grey stuff” from Beauty and the Beast is a mousse of goose liver or similar. It’s grey-ish pink, but it’s the closest thing to grey of that consistency in French cuisine I know of.
It's just pâté guys. The grey stuff is just pâté.
I'd love to see a video on Peking Duck and the history behind it and how it became so popular with Chinese royalty and even to this day for political meetings. I suppose this dish seems fairly similar, but I just love Asian history.
I second this
Well in the United States recently, Asian noodle soup of all types seem to be very popular. Some of these dishes even have a lot of ingredients and can be pretty expensive. When I lived in Hong Kong, they were inexpensive street food where for a small amount of money, you can get a quick and cheap food to fill your hungry stomach. You literally have a noodle stand set up in a back alley where there is a couple of folding tables and stools with a large table with one or maybe more kersone stove with a big pot of boiling water with noodles. Same noodles and soup used in each bowls of noodle soups, the only difference is what kind of toppings you want in it. So, it is sort of like a fast food hamburger or hot dog at a food stall, the difference is what do you want in it.
I had Peking Duck in China. It was delicious.
@@5peciesunkn0wn Ooh lucky! I hope to try it traditional some day.
@@Soulsworth69 I had it in Hongzhou! Very pretty city, wholly recommend visiting.
If my clothes were that elaborate and expensive, I would probably wear a bib the size of a bedsheet to protect them from my food, too. But modern me is sitting here in my quarantine t-shirt with the coffee stains on it instead.
Last time I was this early Louis XVI still had his head
@@AxxLAfriku bro are you on meth? This is what meth psychosis looks like homie.
@@dankoproductions6475 HAHAHAHHAHAHAHA I just burst out laughing 😂😂😂
thanks for stealing my comment.
I never thought I’d ever hear the phrase “water buffalo leather gloves”, let alone get the recipe. This channel is indeed a unique experience!
I had this dish at a small restaurant in Montreal, when I was only 14. I didn't know it had been on the menu for Lafayette's wedding feast, or much about Rouen, or even that those were shallots instead of onions; but I remember (52 years later) how incredibly GOOD it was. Now that you've reminded me of it, I'm going to have to try making it. Merci mille fois!
I have a niche fascination with Quebecois culture, but cannot learn French despite trying. Can I visit Montreal and not be repeatedly thrown out?
@@tamlandipper29 as a tourist, you're unlikely to run into anyone who doesn't speak English, at least in Montréal. In the rest of Québec, you might occasionally have an issue but no one will be offended.
I live in Ontario, and went to school in Ottawa. I was in Quebec a ton. You will be made fun of, called out, or insulted, literally anywhere there for not speaking Québécois. If you're ok with that, then by all beans visit
I come from the West Coast, but now live in Mtl .My french is mediocre, at best. I never have any problems.@@dylandanczak9241
Despite the lack of crispy skin, I could imagine the paper being super useful actually, especially for inexperienced chefs. Duck is SOOOOOO easy to over-cook and dry out, and I bet that the wrapping might really help mitigate that.
I think he did overcook it. Duck should be pink, though google tells me that the USDA advises 165F.
My 2 year old saw me on my phone a few days ago and was asking to watch Tasting History. She loves watching with me. You're so great
I love that! Thank you
You have a spatula with the Slytherin snake logo, from Harry Potter, in the Slytherin colors. And, you gave us a Dark Crystal reference, too! I am so ridiculously proud!! Your videos are always my favorite part of Tuesdays: they're fun, interesting, and full of all kinds of pop culture references that I just love.
Thank you 😊
He also worked for Disney. And has a Pokemon in every video.
I’m Slytherin too. 🙋🏻♂️🐍
Your videos are something I would expect to find on BBC or History channel.
Thank you! I’d love to be on either network
BBC is?sadly not at all what it used to be
History channel’s TH-cam basically stole this idea but it’s still entertaining
@@marleneclough3173 more reason to get Max on!
Duck à l'orange is only sweet in the states. In Europe (France) it is still made almost exactly how you made it here. :) Thanks for your historical recipes!!!!
Thank you, Max, for reminding me that, whilst a duck in French is a ‘canard’, a ducking is a ‘canneton’. Haven’t seen that particular word in years! Happy Easter / Joyeuses Pâques, EP
That slow zoom on the plush when Max said he couldn't find ducklings, hilarious
I always told my roomie once we had the counter space, I was going to start re-creating recipes from this channel. She always said she wanted to try French cooking, and the new counter tops and island have been installed, and this video right here is the PERFECT place to start my food journey! Thank you, Max!
Good luck with your enterprise! And Bon Appetit!
Did you do it
Max Miller sounds like the name of the popular kid in a 90s movie. Lol
*Morgan Freeman narrating*
Little did we know, the boy who hit the winning home run would grow into history buff and enjoy hostorical cooking. ❤
🤣 I want Morgan Freeman to narrate my life.
Don't we all? 🤣
Honestly it sounds like an uncle (a second cousin of my mother's) of mine. Said uncle is at least over 70, since Mum is as well.
*Max holds up a pig stitched to a chicken*
*record scratch*
*freeze frame*
"Yep, that's me. So you're probably wondering how I got here.."
That slow zoom in on Ducklett at the start while you were talking about finding ducklings to cook had me giggling. Thank you
Same! 🤣🤣🤣
fun to rewatch this shortly after the tasting history cookbook came out and hear max gush about how cool it is that his friend is a nyt bestselling author not knowing that in just two years, he would be as well!
There’s a book by Terry Pratchett, Hogfather, which has a scene where the patrons of a Quirmian (book’s version of French) restaurant are served mud and old boots by the establishment after the real food is stolen. “Get the sauce and the look right and you’re halfway there.”
Suddenly, Albert's short exchange about "Eating mud and old boots and being poor as a disabled Banana" makes more sense
The manager also gave them french names. Lol
You missed the bit where it was so popular that all the staff (manager included) had to give up their own boots to make more.
Me: Why would a bunch of people go somewhere just to watch one guy eat?
Also me: *realizes we're all watching a video of one guy eating*
at least we arent going to his house to stare at him while he eats in person lol
@@dVector13 tbh I would love to do just that..
What i love most about this channel is the honesty. You can see Max figure out flavors and process what it is that he's eating. His reaction is genuine. There's no filler or bs commentary, it's just a man who loves food and history figuring out if he loves this particular historical food.
I appreciate that you're using a French-style champagne glass rather than the flutes that are popular today.
We do use flutes more often than not in France.
My wonderful wife made the duck for me last night, and it was marvelous! On par with the excellent Parthian Chicken, this duck dish is delicious in entirely different ways. One problem I've seen more often than not in America is the fat of the duck skin does not fully melt, leaving a rubbery, unpleasant texture to the meat. This recipe answered that challenge perfectly, and the fat tasted great. The sauce was very very nice.
It was a mistake to bring up the Roast without Equal again, your suggestion requests will never be the same after that episode
🤣
he has an excuse, a fair few of those birds are illegal to posses in the US.
Possess!
@@AsioEntomo You know a dish is extreme when the recipe calls for SEVERAL illegal birds
We demand it now
2:25 *ominously zooms in on the plush duck*
My Tuesdays are not complete without these episodes. Merci!!!
Glad I can help complete your day 😁
I love that you’re a former Disney employee-turned historical food TH-camr now speaking like Lumiere. 😂
The amount of research that must go into one of these episodes is astonishing. Thank you Max for enriching our culinary knowledge.
As a born and raised frenchman, you accent on the intro was good, understanble, so don't worry about it :)
Tout à fait d'accord. J'ai entendu infiniment pire. Étant américain, il marque des points juste pour avoir fait l'effort ;)
To recreate the feeling of watching someone announce each course and the king eating a bit of it, just queue all Tasting History videos.
🤣
My guy, you need to take a nap while it’s cooking and let that bird singe a bit.
You guys are duck buddies now
Ayyyyy sausage
Oh man its the legend himself
I just came from your video!
I thoroughly enjoyed your video about the Duck Sausage, Mr. Sausage.
Max: queries himself on 'rang, ring, runged',
Also Max: ... it turns out, there was a cook book I'd flipped through, in 1739 ...
Looking good for your age Max, looking real good!
I'm just imagining you and Jose handing each other food in french accents "Chicken Soup for Jose" " Cesar salad for Max" it's kinda hilarious
Also, Happy birthday, Max! Thanks for being born and providing such a great service, I am sure there are many of your viewers who are endlessly greatful for your hard work!! 💜💙💚💛🧡❤
Thank you! Glad I was born 🤣
@@TastingHistory 😆
@@TastingHistory so are we!
PREACH.
Also also, happy birthday, Max! I actually look forward to Tuesdays now. Thank you.
🙏🏼
@@EskimoPagan Same! The first time in my life that I prefer Tuesdays to Saturdays
José surpassed himself again with the subtitles! That "boo!" made me laugh so hard!
@Amanda Lydick 7:59 :)
I would love to see a whole episode about Brillat-Savarin!!! I love the food as a physical (and edible) representation of history but I do think that those who made these recipes are fascinating to hear about in depth.
I love the concept of this channel. Very original way to bring history and cuisine together. Nothing short of amazing.
Thank you 😊
Louis XIV was shockingly good at making a spectacle of his power. Everything about his routine was designed to scream, "I have *all* the power."
Unfortunately it also nearly bankrupted the country, because the ways he was getting all that money were basically unsustainable and in many ways selling off the nation's future prosperity for a dramatic show of wealth in the present (which only got worse as his successors tried to keep up the appearances on an increasingly damaged economy).
@@Keenath Well, yes... But, he didn't care all that much. I would argue that his interminable wars were probably more expensive, though.
@@michaeldavis4651 It's true, though really they aren't two different things. Fielding armies is expensive, so constantly sending your military around to other places is a way to display national wealth and power. (This is why the US likes to constantly park its navy on various nations' lawns.)
I didn't mean to say that Louis 14's dinners were what bankrupted the country; I meant his spectacles of power in general.
Or scream "l'etat c'est moi" 😏
Yeah, he has always been wary of the nobles (because of an insurgency during his father’s reign) and really wanted to them to waste all their money in the court for the stupidest thing and make them dependent on his approval. And it actually worked!
Max Miller makes marvelous alliterative titles
Everything I hear about Lafayette makes him sound like the best kind of friend to have. Smart, generous and an absolute crack up with the jokes.
I'm so jealous of your husband lol. He gets to eat so good. Jealous of you, too, because you get to use so many awesome ingredients and have so many historian connections
HE HAS A HUSBAND?!?!? i love that for them
@@LostSwiftpaw apparently yes he has a husband
@@LostSwiftpaw
Why?
Would you also love it if he had a wife?
@Magdalen2255
No actually i would have hated that (????) What a weird question to ask
@@LostSwiftpaw
Why?
Why would you hate that? And why are you more happy for a homosexual married couple than a heterosexual married coupe? You don't think that's discriminatory?
I'm happy that Max appears to have a happy and fulfilling life doing something he loves that brings joy to others. I'm no more happy for him to be married than anyone else though.
I think it's weird to say you love for people to be married just because they're homosexual, that's not equality-- so I guess we're even.
"She ate so much, she was given the last rites" 😂
Me everytime I go to Golden Corral
"Double-Stuffed Oreos for Max."
Almost sprayed water all over my laptop at that one. 😂
Me, too! Loved it, Max!
It's exactly the accent and tone I hear when reading, "Jail for Mother for one THOUSAND years!"
Max and Miette would get along splendidly!
"So, when your essence has reduced down to a quarter of what you started with"
Yeah, 2020'll do that to ya.
I'm feeling super light today I'm super lucky got my first vaccine dose first time in my life I felt like "flexing" rofl
@@cindygr8ce Getting my first one tomorrow, glad to hear the vaccination continues. :)
You said it. What I wouldn't give for a do over.
Another brilliant Dark Crystal reference 👌
@@cindygr8ce Congrats!
I think if you train Jaime and Cersei now, they can become your meal/dish announcers. They would only speak Meow though, so you'd need a translator to completely understand them.
It’d be so adorable!
@@TastingHistory Might want to dress them as Krosp (emperor of Cats) from the comic Girl Genius as well... ;)
As the fact stands that Savarin is one of the most important figures in french cuisine. Yes. Please please do an episode on him.
YES
I adore My Dear Hamilton! It gives you a greater appreciation for our Founders and the women in their lives!
So refreshing to see a young man that has not misplaced his hair brush
🤣
Nor his politeness and good breeding
Grandma...?
That is a great line. Stealing.
King Louis the XIV really out here starting royal mukbang in France.
First TH-camr. Making people watch as he gorges himself.
Max: "today we're cooking Lafayette Duck"
The Ducklett in the back: "Haha I'm in danger"
Max's enthusiasm is just tangible and I love it.
also its rung. Rung a bell.
I don't remember the context in which he said it. But I think it's "I ring", "I rang", or "I had rung / have rung / will have rung." Just going off the top of my head here, can't be bothered to look it up.
I keep replaying the subtle zoom in to the plushie when you said you needed a duckling HAHAHA I just found it adorable and horrifying for the plushie
Omg, that last little tidbit/joke! 😂 Lafayette thinking he's a snack!
Right! So funny
More then a little kinky, hoping to be "eaten" by the officers
Me: Awwwww Ducklet!
Max: **tells us what he's making**
Me: NOOOOO DUCKLET!!!!!
That was so perfectly done it made me snort laughing, well done!
That red arrow had me laughing loud enough to garter raised eyebrows from my roomie. Thank you 🤍
🤣
Wish there were even more Marquis de Lafayette in the video, adore including that humorous story about his injury bravado! Hope we'll see more recipes from this period as well as from 1780-1830s!
I rarely want to eat anything you prepare Max as I'm fully plant based but the presentation of the story and history is always a delight! 😽
So excited for the Viking meal!
Bruh idk what it is about his personality and the way he presents things, but he helps you remember the content of the video by making little interjections about conflicting information with the subject matter, and those little things in the way he presents that information is what makes his videos so addicting
your french accent is 1000x better than mine and I took french from elementary school to high school LOL
🤣 thank you
Born and raised in France, can confirm. Wish my English accent were that good.
Not sure which I enjoy more…your humor..the history or the food it’s self. Btw..love how you choose to edit or film. Very entertaining.
dark crystal reference.....MAGNEFIC!!
*Meryl Streep's Julia Childs intensifies*
(Because your enthusiastic Bonjour reminded me of the movie)
🤣 totally!
@@TastingHistory Now there's an idea. Amazing cook with a fascinating life story? The perfect match for a channel about food AND history.
@@Eviltwin531 indeed! isn't julia the one who pioneered the cooking show? she was absolutely fearless--even when recipes flopped, as they often do when home cooks try them the first time, she showed how to save it all and make it look pretty great. she studied at the sorbonne, too, iirc.
@@ushere5791 She attended Le Cordon Bleu
Happy birthday, Max! 🎂🎉🎁
Thank you, Giselle!
Jason's wife here. I've had roasted duck exactly once. I absolutely adored it. You must have been in heaven when you tried that. And since you live in LA, you can do weed there legally without having to have a card.
1:20, "recrerate ONE of the dishes from the wedding". I think this needs to be a series so we can "taste" all of them.
I completely respect those who enjoy duck, but I won't eat it. The reason is because I was at a local lake a few years back and I was parked right next to the water. While parked, a couple of youngish mallard ducks (older ducklings...?) came out of the water and proceeded to waddle under my van. I decided to get out to see where they were, and they were resting directly under the center of the van. So instead of moving the van and possibly taking a chance of running over one, I chose to take a stroll down a path along the lake. Immediately they came out from under the van and started following me. When I stopped, they kept coming toward me until they were standing right next to my legs. One kinda pecked a bit at my pant leg, and then settled there right next to my shoe. It was the cutest thing and I decided I would never eat duck because of my humble experience with that cute duck that trusted me enough to snuggle up to my leg and shoe.
Marin's glove story reminded me of the scene in Hogfather where Death nicks all the food from a fancy restaurant and gives it to Foul Ole Ron and his friends, replacing said restaurant's food stocks with the old leather boots that were to be the Canting Crew's Hogswatch dinner.
love Stephanie Dray's books! if anyone is interested in the life of Lafayette, the book Lafayette in the Somewhat United States is great! now, to convince my family that our Easter dinner should actually be THIS
Agirlwithredhair, I was wondering if Max had read that book, too! So much fun, a real romp, and isn't it great to learn such history from some witty writer's years of research? The book of that name that I read was written by Sarah Vowell, though. I want to reread it!
Everyone give it up for America’s favorite fighting Frenchman!!!!🙌🏽🙌🏽🙌🏽
LAFAYETTE!
Thank you so much for doing this we live in Lafayette Indiana
Hey max. Only recently found your channel. I really like the format of food, food history and a history segment in each video. You're presentation is great to top it off. Keep up the great content
Thank you : )
One does not simply watch TastingHistory without leaving a comment for the algorithm
Could they have wrapped the duck in paper to hold back on the smoke-flavour, as well as preserve moisture? Because when cooking over open flame (from wood), the smell and taste of smoke is omnipresent for anything without a lid on it. I don't know, but I guess a roast without smoke would have been a bit special.
Mmmm orange duck. My late stepdad was so fond of it he actually bought a rotisserie. I'm equally fond and every time we made one we got through it so fast I'm sure my mom felt like she'd wandered into a wolves' den. 😅
When I first saw one of your videos I had a lot of doubts on your format. Now I have none! Great job
This is very easily one of the greatest TH-cam channels ever!!
Side note, like the colors in that shirt!
Channel's Host always gives us a great delivery of Tasting of history, with his enthusiasm. Grandmother had scars on her arms from roasting meat in a brown paper bag when it came all apart in her hands - be careful, perhaps double the paper bags when roasting your duck:
These videos are always my favorite part of Tuesday morning.
Awww thank you
Lafayette, lying wounded on the table: "Oh man, this is going to be great when the officers show up. Tee hee hee!"
I'm always partial to chinese roast duck, having grown up on it, but this looks quite amazing
I've been binging the Revolutions podcast lately, so I've gotten so much LaFayette, first in the season on the American Revolution, then the one on the French Revolution, and now on Tasting History.
There can never be too much Lafayette.
The man is talking about people sitting to watch the king eat and later on buy their meals, while I'm here, sitting and watching him tell history and teaching how to cook historic dishes.... ....And later on eating said dishes.
10/10, I return everytime.
As someone who loves history and is trying to do more cooking I can’t get enough of this channel
🥂A toast offered in your honor for this fascinating history of French gastronomy 🍾 Possibly, this history of French dining etiquette is why it is even customary today to enjoy several small courses at a French restaurant for formal occasions.
This video reminded me of "Supersizers" with Sue Perkins. The series explores the feasting across the ages. Just thought I'd throw this recommendation out there for those who like the history of food along with a great dash of humor.
I absolutely love you. You are just so lively in every episode. Every time I see a new episode I’m excited for it immediately