I'm curious, what state or country is everyone in? Also, if you have any questions, i'd like to collect and ask Max in an upcoming episode. {These were shared in Ep.6 sorry if I missed you!!
UK here! In the Farts of Portingale episode, why was "spotted dick" not on the list of unfortunately named foods? Although honestly, it could be worse. My Mum hasn't eaten steak and kidney pudding (not a dessert) since she heard it was called "baby's heads" in the navy; my grandad called it "snake and tiddly", Brits love rhyming.
Knowing how a word is spelled but not pronounced is commonly known as "Calliope Syndrome". Also, José's reason is perfectly valid, a language learned and a language acquired are completely different, no matter how long you have studied.
California native, Philippines born (growing up in agricultural San Joaquin, I was already fertilized before Mom knew!). Now living in fabulous Tucson AZ. Ketchup and Tasting History are my adult self bedtime stories. And the condiments section doesn't disappoint 🐯🐱
Jose, I think you are wonderful! You won me over when you replied to a comment and made the pun about Only Flans/Only Fans (still cracks me up). I am glad Ketchup with Max is now monetized!
As a native English speaker living in Japan, I say to Jose play that non-native card whenever you want! Also very impressed with Max's attention to the foreign words in his episodes. Had never heard a non-native Japanese speaker get okonomiyaki so right the first time before his pancake episode. Both of you are linguistically great!
Wow, I heart this episode so much. This episode, with you two talking about the beginnings of Tasting History and how much Max put in work on the content, and how Jose is just so supportive with all the technical know-how just makes me appreciate all the work done on each episode more. 😭
kitties r so funny cuz they think they r so sly, and they think they get away with sneaking food, but yet then they walk around with whip cream on their noses. it is adorable. hehe.
Whenever I see that word, I'm reminded of the bit from "The Court Jester", starring Danny Kaye. "The pellet with the poison's in the vessel with the pestle; the chalice from the palace has the brew that is true."
@@mccorama I would never judge someone for that. Especially someone who is kind enough not to judge those of us who mispronounce words we've only read! (I cannot see the word façade without wincing for just a moment.) Besides, if he hasn't, this gives him the opportunity to correct his oversight.
So this is the origin of the condiment section? Nice. I’ve been binge watching your channel this past week, so it’s been interesting to see how things have changed with each video.
Regarding pronunciation... Thank you. For an embarrassing period of time I had a particular way of saying façade that many found amusing, and none cared to educate me regarding. It reinforced a early association with books and skittishness around humans. Congratulations on your monetization. It's so nice to see success stories coming out of the recent mean season. Condiment section, that's adorable. Looking forward to more content on both channels. Gratis.
"Lettuce wrap it up" heh heh. I see what you did there, Jose! ;) Max, I LOVE all the puns! No, seriously, my mom and I have pun-offs, and yours are great!!
I love your channel Jose! And love the Condiment Section! I am a high school history teacher and from time to time will have a Condiment Day so that my students can Ketchup! Love to hear more about Disney+ and see you on camera! Thanks for your dedication!
I love condiments!! One of my favorites at the moment is green pepper hot sauce although I’m an advocate for having as many different condiments from as many different cultures as one can get one’s hands on!
Looking forward to the swedish whipcream thing, as a danish person. Likely some interesting historical facts and lore about the time of year. I know the dish you're talk about, but also know that often sweden's cuisine is quite "unique." And I mean that in a caring way of course.
A Dane, caring about Swedes? Highly sus! ;) But yes, I'm looking forward to that episode too :D Happy our little specialty was appreciated by Max and Jose (and Jamie!) as well~
Jose, I’m so sorry I was so late to this party but I love spending a few minutes with you and your Max. Sending happy thoughts and excited for that costly cockentrice.
Congratulations on getting montetized! I'm really enjoying this the more comfortable the two of you are, and Jose and his edits. Yes, Jose, I'm here for you too.
Jose you are a freakin genius, focusing on the comments and showing your favorite ones is a brilliant way to boost views on this channel AND engagement on the TH videos because I'm already looking forward to when you make to the episodes whetrvI started watching to see if anything I said makes the cut. Well done sir.
Lol I typed that out as soon as I started listening to this episode then you two talked YT analytics and specifically covered engagement. Now I feel dumb for not waiting till the end to comment.
Another brilliant video! Thank you both for this window into your lives! I am so glad to be in this condiment section! I can contribute so much, I actually make all my own condiments!
Go to an asian store and you can find very large mortars and pestles, not those tiny little countertop ones that can fit your pocket that you see at bougie grocery stores.
Asian grocery stores always have the best mortar-and-pestle combos. Big, lovely stone ones. You can really get your grind on with a set of those (and no, I am not being kinky, as anyone who has had the joy of a decent mortar-and-pestle knows) :-)
I'm loving the style of these videos and I think it pairs well with the research heavy Tasting History, in that this allows us a different kind of insight. Thank you so much for making these.
Whaaaaat? The new Swedish dish will now be Max's favourite? Alas the Kykeon and the pompeian bread had a good run. And Jose, I would like to congratulate you on this episode of Ketchup with Max, I can already see a steady improvement from episode to episode. You two are so wholesome. Lastly I went back immediately to rewatch the “Farts of Portingale” and “Apple Muse” videos, the latter because I appreciated the inclusion of humorism. The best comment I ever read on youtube was in the Hippocras video and was also about the humors. Someone had to balance their humor by drinking a few gallons of wine and their partner threatened them with a knife for being too sanguine. I love it.
Jose, great job interviewing, if thats a word! Its fun to get a different perspective on Max and the trials and tribulations of Tasting History. Take care both of you and stay healthy!!!
Ex Disney employee (animation division) and late English speaker (I was about 5) waving hello here. Congratulations on monetization Jose! Be proud of your achievement! And I really like the four humours and Farts of Portingale eps. It's hard to work out what ep will take off and what won't sometimes.
As a life long English speaker with many college friends who learned at various ages I feel luck its my first language. English is a sadistic evil, and twisted language with iron clad rules that are absolutely useless. So give Jose so slack.... he's doing far better than I alot of days....😇 Both of you keep up the good work and video content. Max if you want a video Idea I think livermush would be a good one as best i can figure it is a fossil recipe now native mostly to parts of western NC. It seems to be the poor love child of haggis & Pâté. I suspect it evoled from some scotts-irish dish (haggis?) and old german dish. It is great sear in a frying pan.
@@alexlail7481 Learning English is a good brain exercise. I didn't get a full handle on English grammar until I learnt Latin at uni. I think anyone learning a second language at any point is a great idea. I also feel lucky that I struck English at such a young age. I have friends who learnt later and it was certainly a harder struggle.
@@Dreymasmith I think what really makes it hard is: 1. English absorbs words and concepts from every language it encounters typically with a butchered pronunciation ;) 2. Frequently context is EVERYTHING. The words lead, led, and lead are different, but the context tells you pronunciation and meaning.
Omg, did you make semlor? :D Semlor is THE BEST. I will eat semlor the weekend after this, with my mum. Clearly one of our tastier traditions! ...Are you going to mention our king that had a case of death by semla, too? :D
You two are so charming in your interaction on these videos. I loved Max opening with such a deep mysterious voice and Jose chiming in with his light and cheerful hello. The joy of your relationship shines thru.
I loved Moana so much. You two are a hoot, I bet you’re a smash at parties. I can’t wait for the Manbearpig. 😜I’ve never seen it done by a home chef, it’s always in a commercial kitchen with a chef who is slightly grossed out but also wants to see it happen.
If you get arround to it at any point, I'd like to learn more about pre-columbian american cuisine. All I know is pemmican and maybe corn bread, I think.
I love these videos! The on screen rapport between you and Max gets smoother and smoother each episode. I love listening to these videos when I'm walking my dog on shorter to medium sized walks. They're not too bombastic that it'll distract me, but they're funny, engaging, and very easy to listen to even when I don't have the visual component! Thank you for the content!
I smiled when Max mispronounced Saffron Walden just after talking about mispronunciations. To me as a Brit, it sounded as though Max said Saffron on Walden instead of simply Saffron Walden. England looks forward to your next visit to the UK which you seemed to have enjoyed. As a Brit with an anglophile American husband, I can well understand the lure of Europe as a whole. BTW As a competent cook, if I'm not flattering myself too much, I agree macaron are surprisingly difficult to make. I can't eat them without thinking of Marcel Proust.
So weird to hear you mention Saffron Walden. I grew up not too far away from there. I can’t believe it never clicked in my mind where the name came from. Who knew you could grow saffron in the UK. I would have thought the weather was far too dreary lol
I've only heard mortar and pestle (pest-l) and i honestly didnt know which was which. I have plenty of saffron. I had so much i gave 30g to a guy i barely knew.
1) I appreciate the attempt at the Alfred Hitchcock intro. 2) I felt that comment about not knowing that seasons of TV shows used to have 20+ episodes. Reminds me how old i feel when i make references my younger colleagues just dont get. Have you ever had to explain what carbon paper is? Uggg... 3) Personal opinion, I think a pipe goes beter with brandy or scotch/whiskey. Mmmm... love a good Aromatic tobacco... 4) "English is my second language" in a perfect American accent. Lol my mom still said "Towel paper" after almost 40 years living in the US. And my brother, a 100% English speaker adopted a lot of her speech patterns, he still says "oyo" instead of oil and flips words like you would in Spanish. 5) Love the content, I still believe that Culinary Anthropology should be a thing. Sorry had to put it in list form to keep my train if thought.
@@KetchupwithMaxandJose heh, mom would say that too! Lol She would smack me for correcting her English and my brother luaghs at me for trying to say words in proper Spanish (like San Jose or Vallejo)... My dad was the only one who never had any opinion on my way of speaking because I talk like him. Dad lost his accent entirely so it is always funny to see people react when he or I break out the Spalnish.
One of my favourite pastimes in the pre-COVID (and pre-retirement) times was sitting in the sculpture garden of the National Gallery of Art in DC close to the Claes Oldenburg statue "Typewriter Eraser, Scale X" and listen to young parents try to explain what a typewriter eraser was to their kids -- when they themselves were too young to have used those erasers, themselves. Step one: explain with a typewriter was ...
@@TastingHistory I was really surprised when she mentioned it because I've always associated saffron with the Middle East and South Asia. I had no idea it'd been grown in England.
Ooh a shout out for Saffron Walden! It's a very pretty place in the middle of nowhere, famous for the decorative plaster on the houses ('pargeting'). Also near Audley End, you could visit Mrs Crocombe!
My daughter and I (She just turned 12) are very big fans of your show. We love learning the history behind all these great foods and some times we get to try a few recipes (which you do a great job explaining). She heard you say to comment so here we are lol hope you both are doing great and thank you for all the great content.
I loved the Pirate and Grog episode; lots of fun! Am looking forward to the upcoming Oriental episode as well as the Cockatrice video craziness! I am sure it will all be wonderful! You are both very talented. 😺😺😺
the plague episodes spoke for so many of us...but even though there was a darkness there, the undertone still managed to be light and hopeful. i found them very comforting in such a dark time. tasting history appeared for the first time in my feed in june--i found the march birthday cake episode on my birthday and subscribed immediately. then i binge-watched the previous episodes. and when max announced he had a patreon, i paused the episode to sign up before max finished the sentence (luckily for max, there's no such thing as an awkward still). and i proudly wear my lavender "serve it forth" hoodie every purple shirt thursday (it's a work thing that we all still do even though we're all working from home).
You never have offended my sensibilities as I understand that many people look at the written word and often mispronounce it but that could be because I read a lot of Terry Pratchett and he points out in think it's either we free men or book that comes after it apparently Tiffany aching had never seen a certain word and so she pronounces it which is common when you think about it.
February already sounds like it’s going to be a great month for recipes! Thank you again for the awesome insight into the creative process, and I hope you two are staying safe 😊
I'm curious, what state or country is everyone in? Also, if you have any questions, i'd like to collect and ask Max in an upcoming episode. {These were shared in Ep.6 sorry if I missed you!!
Chicago but originally from Russia
I'm from England. (It's 3am rn. I shouldn't be awake but y'all are just calming to listen to. I got distracted)
UK here!
In the Farts of Portingale episode, why was "spotted dick" not on the list of unfortunately named foods? Although honestly, it could be worse. My Mum hasn't eaten steak and kidney pudding (not a dessert) since she heard it was called "baby's heads" in the navy; my grandad called it "snake and tiddly", Brits love rhyming.
I live in the armpit of America - Indiana. Edit: moving shortly 🤣
What fantasy/imaginary food would you most like to eat if you could?
I look good in Black and White!
You always look good -_-
@@KetchupwithMaxandJose adorbs
@@KetchupwithMaxandJose buttering up, on ketchup with Max 😆🖤
@@midgey50 He'll die if I don't feed him enough compliments 😪
Your statement is four words too long.
Jose: “You’re not the boss of me!”
Max: “You’re right.”
#relationshipgoals #spuddies
So... It's Jose's presence that adds color to y'all's life.
Legit.
Can't let him forget it
It's true. He's the real magic of the household.
Stop it you two, my heart is exploding!
That's beautiful
The toilet paper insert hilarious
One sign of an avid reader is that we tend to have large vocabularies and mispronounce a lot of it.
Exactly!
Especially if you're not reading in your mother language
I'm over 60, a hobbyist background in chemistry, and only NOW am learning it's not pest'l but pess'l?!
I'm certifiably a senior citizen, and only learned a few years ago that "clerestory" isn't pronounced "kle REH story" but "clear story" ... [sighs]
@@JJMarkin And I thought it was KLER-uh-story.
*Jaime on tasting hisstory*: and THIS (places paw on human sternum) is how you start the process of breakfast
*crunch
If anyone here also watches the Mrs Crocombe series over at English Heritage, the Audley End house is in Saffron Walden, England.
😲 Max and Jose have to tour Audley End while they’re in the neighborhood!
Yes I thought I heard Mrs Crocombe talk about Saffron Walden!
I've also received the book as a birthday present. It's absolutely lovely.
@@mirandamom1346 Yes! And post a video tour!
They should do a crossover like the Townsends did!
Knowing how a word is spelled but not pronounced is commonly known as "Calliope Syndrome". Also, José's reason is perfectly valid, a language learned and a language acquired are completely different, no matter how long you have studied.
California native, Philippines born (growing up in agricultural San Joaquin, I was already fertilized before Mom knew!). Now living in fabulous Tucson AZ. Ketchup and Tasting History are my adult self bedtime stories. And the condiments section doesn't disappoint 🐯🐱
Omg, the asides about the cats' activities are great. Living with cats is the same world-wide, it seems. Always into *everything* 🤣
Jaime especially. He's an adorable little terror.
@@TastingHistory the way you said that slightly implies that Cersei is angelic in comparison?
Jose, I think you are wonderful! You won me over when you replied to a comment and made the pun about Only Flans/Only Fans (still cracks me up). I am glad Ketchup with Max is now monetized!
As a native English speaker living in Japan, I say to Jose play that non-native card whenever you want! Also very impressed with Max's attention to the foreign words in his episodes. Had never heard a non-native Japanese speaker get okonomiyaki so right the first time before his pancake episode. Both of you are linguistically great!
My new description for a ridiculously expensive item will be “Woah! That’s cockentrice money!”
😝
Congrats Jose! Ride those coattails, and enjoy the view 😉
Thank you much!
Wow, I heart this episode so much. This episode, with you two talking about the beginnings of Tasting History and how much Max put in work on the content, and how Jose is just so supportive with all the technical know-how just makes me appreciate all the work done on each episode more. 😭
Thank you, Jose, for baiting the chair for a Jaime appearance. Your special guests are a highlight of the show!
kitties r so funny cuz they think they r so sly, and they think they get away with sneaking food, but yet then they walk around with whip cream on their noses. it is adorable. hehe.
Whoa, this video is fresher than the hiss out of a new bag of coffee!
Nice!
“I’m gonna go with judgmental”
*Max will remember that*
I mean, he's not wrong, but...
I'm actually re-watching this episode but without the sound and...I'm thoroughly entertained by Max's facial expressions as he's speaking.
It’s those acting chops :)
Whenever I see that word, I'm reminded of the bit from "The Court Jester", starring Danny Kaye. "The pellet with the poison's in the vessel with the pestle; the chalice from the palace has the brew that is true."
Which means we must judge Max for never having watched it!
@@mccorama I would never judge someone for that. Especially someone who is kind enough not to judge those of us who mispronounce words we've only read! (I cannot see the word façade without wincing for just a moment.) Besides, if he hasn't, this gives him the opportunity to correct his oversight.
@@ToniHinton It's more my Danny Kaye obsession - I can't believe someone this cool hasn't seen this movie!
It is one of my favorite movies. I too have a Danny Kaye obsession.
A jester unemployed is NOBODY'S FOOL!
So this is the origin of the condiment section? Nice.
I’ve been binge watching your channel this past week, so it’s been interesting to see how things have changed with each video.
I feel an enormous urge to press the Like button when I hear "Jose!!!!!!"
i would love to hear more about jose and max's disney experience 😌
Hmm, we can talk more Disney in an upcoming episode for sure! Max has a lot of Disney Knowledge
@@KetchupwithMaxandJose awesome!
Having worked at Warner & Universal, I'd enjoy that episode so much!
Regarding pronunciation...
Thank you. For an embarrassing period of time I had a particular way of saying façade that many found amusing, and none cared to educate me regarding. It reinforced a early association with books and skittishness around humans.
Congratulations on your monetization. It's so nice to see success stories coming out of the recent mean season.
Condiment section, that's adorable.
Looking forward to more content on both channels.
Gratis.
I had a 1:1 meeting today and couldnt get out "compartmentalization"
To be fair, it's not like that word particularly rolls of the tongue.
"Lettuce wrap it up" heh heh. I see what you did there, Jose! ;) Max, I LOVE all the puns! No, seriously, my mom and I have pun-offs, and yours are great!!
I love your channel Jose! And love the Condiment Section! I am a high school history teacher and from time to time will have a Condiment Day so that my students can Ketchup! Love to hear more about Disney+ and see you on camera! Thanks for your dedication!
Yes! Someone else who remembers when an episode was more than 10!
That started somewhere between Winston Churchill and Alfred Hitchcock.
I love condiments!! One of my favorites at the moment is green pepper hot sauce although I’m an advocate for having as many different condiments from as many different cultures as one can get one’s hands on!
If this is the condiment section, does that mean I'm allowed to be salty?
I've never thought about salt as a condiment, but you can be whatever ya like!
A seasoned punster is welcome by any flavor.
🤣
Looking forward to the swedish whipcream thing, as a danish person. Likely some interesting historical facts and lore about the time of year.
I know the dish you're talk about, but also know that often sweden's cuisine is quite "unique." And I mean that in a caring way of course.
A Dane, caring about Swedes? Highly sus! ;) But yes, I'm looking forward to that episode too :D Happy our little specialty was appreciated by Max and Jose (and Jamie!) as well~
Jose, I’m so sorry I was so late to this party but I love spending a few minutes with you and your Max. Sending happy thoughts and excited for that costly cockentrice.
Better late than never. Pull up a chair
I just started watching this today, watched all four episodes, and now there's a new one!
Boo dumb news, yay watch this :)
I really enjoy these conversations, they make me want to rewatch each Tasting History episode. Cheers from Argentina!
Max, I used to say pesTLe too. Again, only ever saw it written not spoken.
Jose, I love what you're dishing out!😆🤗😘 Congrats on passing 1000! I'm having a good time.
Yay, glad to hear!
Congratulations on getting montetized! I'm really enjoying this the more comfortable the two of you are, and Jose and his edits.
Yes, Jose, I'm here for you too.
Squeeee
So your WandaVision-style constructed reality is grounded in Alfred Hitchcock Presents? lol. Fun opening :)
I loved watching reruns of Alfred Hitchcock as a kid.
Jose you are a freakin genius, focusing on the comments and showing your favorite ones is a brilliant way to boost views on this channel AND engagement on the TH videos because I'm already looking forward to when you make to the episodes whetrvI started watching to see if anything I said makes the cut. Well done sir.
Lol I typed that out as soon as I started listening to this episode then you two talked YT analytics and specifically covered engagement. Now I feel dumb for not waiting till the end to comment.
Lol we call that cat paw pressure “pounce purr square inch”
Another brilliant video! Thank you both for this window into your lives! I am so glad to be in this condiment section! I can contribute so much, I actually make all my own condiments!
I said the biggest awww over "the condiment section". Lol 💕
I love the way you two talk about things, the friendly banter speaks volumes about both of you.
Go to an asian store and you can find very large mortars and pestles, not those tiny little countertop ones that can fit your pocket that you see at bougie grocery stores.
Asian grocery stores always have the best mortar-and-pestle combos. Big, lovely stone ones. You can really get your grind on with a set of those (and no, I am not being kinky, as anyone who has had the joy of a decent mortar-and-pestle knows) :-)
I'm loving the style of these videos and I think it pairs well with the research heavy Tasting History, in that this allows us a different kind of insight. Thank you so much for making these.
Omg moana is my favorite not-a-princess movie!
I mean, she is the daughter of a chief.
Whaaaaat? The new Swedish dish will now be Max's favourite? Alas the Kykeon and the pompeian bread had a good run.
And Jose, I would like to congratulate you on this episode of Ketchup with Max, I can already see a steady improvement from episode to episode. You two are so wholesome.
Lastly I went back immediately to rewatch the “Farts of Portingale” and “Apple Muse” videos, the latter because I appreciated the inclusion of humorism. The best comment I ever read on youtube was in the Hippocras video and was also about the humors. Someone had to balance their humor by drinking a few gallons of wine and their partner threatened them with a knife for being too sanguine. I love it.
My name is Jaime and hearing my name out of nowhere was a total "WTF-oh wait" moment for me.
Love these getting to know you and behind the scenes videos!
Thanks for watching us ramble 😄
Those macarons are so cute. If you made a video on macarons, I wouldn't complain.
I Second This!
Jose, great job interviewing, if thats a word! Its fun to get a different perspective on Max and the trials and tribulations of Tasting History. Take care both of you and stay healthy!!!
Ex Disney employee (animation division) and late English speaker (I was about 5) waving hello here. Congratulations on monetization Jose! Be proud of your achievement! And I really like the four humours and Farts of Portingale eps. It's hard to work out what ep will take off and what won't sometimes.
Hi hi! Thank you 🙏🏽
As a life long English speaker with many college friends who learned at various ages I feel luck its my first language. English is a sadistic evil, and twisted language with iron clad rules that are absolutely useless. So give Jose so slack.... he's doing far better than I alot of days....😇
Both of you keep up the good work and video content.
Max if you want a video Idea I think livermush would be a good one as best i can figure it is a fossil recipe now native mostly to parts of western NC. It seems to be the poor love child of haggis & Pâté. I suspect it evoled from some scotts-irish dish (haggis?) and old german dish. It is great sear in a frying pan.
@@alexlail7481 Learning English is a good brain exercise. I didn't get a full handle on English grammar until I learnt Latin at uni. I think anyone learning a second language at any point is a great idea. I also feel lucky that I struck English at such a young age. I have friends who learnt later and it was certainly a harder struggle.
@@Dreymasmith
I think what really makes it hard is:
1. English absorbs words and concepts from every language it encounters typically with a butchered pronunciation ;)
2. Frequently context is EVERYTHING. The words lead, led, and lead are different, but the context tells you pronunciation and meaning.
@@alexlail7481 And for every rule there is more than one exception!
Thank you. I think that is the one Tasting History episode I haven't seen and that will now be rectified.
Rectification complete.
Huzzah!
Omg, did you make semlor? :D Semlor is THE BEST. I will eat semlor the weekend after this, with my mum. Clearly one of our tastier traditions!
...Are you going to mention our king that had a case of death by semla, too? :D
That's the history section ; )
LOL. "Lettuce wrap" it up. I think Max is rubbing off on you. Love your and Max's channels
All hail the Almighty Algorithm!
You two are so charming in your interaction on these videos. I loved Max opening with such a deep mysterious voice and Jose chiming in with his light and cheerful hello. The joy of your relationship shines thru.
I was thinking Alfred Hitchcock.
I loved Moana so much. You two are a hoot, I bet you’re a smash at parties. I can’t wait for the Manbearpig. 😜I’ve never seen it done by a home chef, it’s always in a commercial kitchen with a chef who is slightly grossed out but also wants to see it happen.
CONGRATULATIONS, JOSE!
(Also, now I've fallen down a bit of a rabbit hole while looking up container growing of saffron...)
If you get arround to it at any point, I'd like to learn more about pre-columbian american cuisine. All I know is pemmican and maybe corn bread, I think.
You two gems! I enjoy this show. Good content. I am glad I watched Max and now, I am just as glad to watch this this.
Oh José, how could we not watch?
I love these videos! The on screen rapport between you and Max gets smoother and smoother each episode. I love listening to these videos when I'm walking my dog on shorter to medium sized walks. They're not too bombastic that it'll distract me, but they're funny, engaging, and very easy to listen to even when I don't have the visual component!
Thank you for the content!
I smiled when Max mispronounced Saffron Walden just after talking about mispronunciations. To me as a Brit, it sounded as though Max said Saffron on Walden instead of simply Saffron Walden. England looks forward to your next visit to the UK which you seemed to have enjoyed. As a Brit with an anglophile American husband, I can well understand the lure of Europe as a whole.
BTW As a competent cook, if I'm not flattering myself too much, I agree macaron are surprisingly difficult to make. I can't eat them without thinking of Marcel Proust.
"Lettuce wrap it up"?! I'm loving all the condiment puns!
So weird to hear you mention Saffron Walden. I grew up not too far away from there. I can’t believe it never clicked in my mind where the name came from. Who knew you could grow saffron in the UK. I would have thought the weather was far too dreary lol
I loved that episode watched it twice. Didn’t realize it was such an underdog🐶. Thanks for the peek behind the scenes.
I've only heard mortar and pestle (pest-l) and i honestly didnt know which was which. I have plenty of saffron. I had so much i gave 30g to a guy i barely knew.
"The Condiment Section". Lol! Adorable. Kudos to that person out there!
Congrats Jose!!!!
Max being startled by the cat bribe set up on the chair behind him was funny. Talk of medieval spices with cats in the visual is delightful.
1) I appreciate the attempt at the Alfred Hitchcock intro.
2) I felt that comment about not knowing that seasons of TV shows used to have 20+ episodes. Reminds me how old i feel when i make references my younger colleagues just dont get. Have you ever had to explain what carbon paper is? Uggg...
3) Personal opinion, I think a pipe goes beter with brandy or scotch/whiskey. Mmmm... love a good Aromatic tobacco...
4) "English is my second language" in a perfect American accent. Lol my mom still said "Towel paper" after almost 40 years living in the US. And my brother, a 100% English speaker adopted a lot of her speech patterns, he still says "oyo" instead of oil and flips words like you would in Spanish.
5) Love the content, I still believe that Culinary Anthropology should be a thing.
Sorry had to put it in list form to keep my train if thought.
Heh, thanks for watching. Max makes fun of me for saying wolf as woof
@@KetchupwithMaxandJose heh, mom would say that too! Lol
She would smack me for correcting her English and my brother luaghs at me for trying to say words in proper Spanish (like San Jose or Vallejo)... My dad was the only one who never had any opinion on my way of speaking because I talk like him.
Dad lost his accent entirely so it is always funny to see people react when he or I break out the Spalnish.
One of my favourite pastimes in the pre-COVID (and pre-retirement) times was sitting in the sculpture garden of the National Gallery of Art in DC close to the Claes Oldenburg statue "Typewriter Eraser, Scale X" and listen to young parents try to explain what a typewriter eraser was to their kids -- when they themselves were too young to have used those erasers, themselves. Step one: explain with a typewriter was ...
just discovered your shows! it a warm hug and lovely! love the history and the fun
Yay, welcome :D
Mrs. Crocombe mentioned growing up in an area where saffron was grown. I wish I could remember the episode and which town (maybe Saffron Walden).
I bet it was! I need to find that episode.
@@TastingHistory I was really surprised when she mentioned it because I've always associated saffron with the Middle East and South Asia. I had no idea it'd been grown in England.
@@TastingHistory I think it's this one th-cam.com/video/dzhQO46suYw/w-d-xo.html
Ooh a shout out for Saffron Walden! It's a very pretty place in the middle of nowhere, famous for the decorative plaster on the houses ('pargeting'). Also near Audley End, you could visit Mrs Crocombe!
Every time I see the titles I think it's going to be about eating food with ketchup
Whoops, sorry :x
I would. It's my favorite condiment.
The old married couple vibe between y’all cracks me up. Goals.
I hope that we get Max interviewing Jose one week on how his life has changed since all this started.
I'm loving these! And I do like the half and half history/food formula. :)
YYYYaaasssss!!!!!! WandaVision Rocks!!!!
Episode at midnight :D
My daughter and I (She just turned 12) are very big fans of your show. We love learning the history behind all these great foods and some times we get to try a few recipes (which you do a great job explaining). She heard you say to comment so here we are lol hope you both are doing great and thank you for all the great content.
Thank you both for following along 😁
You've made Ivy' s day lol. Thank you I'm now the coolest dad ever. She didn't think you would respond so again tha k you both very much.
As a kid my dad & I would watch Samurai Jack together. & one my favorite shows has always been Courage The Cowardly Dog
Loved _Samurai Jack_, too. _Courage_ had a lot going for it, but was sometimes a tad too coarse for my taste.
@@JJMarkin I can understand that. I really loved the dark themes as a kid though & I really related to Courage
Stupid Dog!!!!
Great videos, great community, great puns, great guys. Keep up the amazing work gentleman! Always looking forward to what you’ve got!
José is younger than the TV show 24 confirmed. You’re robbing the cradle there, Max!
He is! Get him
@@KetchupwithMaxandJose LOL
I really enjoy these behind the episodes videos hope you are doing well can't wait for the next one
Hello Tasteorians!
I loved the Pirate and Grog episode; lots of fun! Am looking forward to the upcoming Oriental episode as well as the Cockatrice video craziness! I am sure it will all be wonderful! You are both very talented. 😺😺😺
“Lettuce wrap” it up!
Loved it! Came here to post same.
the plague episodes spoke for so many of us...but even though there was a darkness there, the undertone still managed to be light and hopeful. i found them very comforting in such a dark time. tasting history appeared for the first time in my feed in june--i found the march birthday cake episode on my birthday and subscribed immediately. then i binge-watched the previous episodes. and when max announced he had a patreon, i paused the episode to sign up before max finished the sentence (luckily for max, there's no such thing as an awkward still). and i proudly wear my lavender "serve it forth" hoodie every purple shirt thursday (it's a work thing that we all still do even though we're all working from home).
I suspect the 'Apple a day' was more about, um, regularity.
Don't apples interfere with that?
@@silentdrew7636 nope, lots of fiber! Apple pectin is actually sold as a powder to help with regularity.
It's really cool to get some insight into Max's process, great job José!
"I was 5 or 6... Well after 15 years..." Max is a cougar confirmed. Lol
Do you think he REALLY is THAT young? BIG age difference!
Love this opening!
I remember when a season was 22ish. I miss it.
I thought it was Pes-til too 🤷♀️
Thank you for the knowledge!
You never have offended my sensibilities as I understand that many people look at the written word and often mispronounce it but that could be because I read a lot of Terry Pratchett and he points out in think it's either we free men or book that comes after it apparently Tiffany aching had never seen a certain word and so she pronounces it which is common when you think about it.
February already sounds like it’s going to be a great month for recipes! Thank you again for the awesome insight into the creative process, and I hope you two are staying safe 😊
Ugh so offended Max doesn’t like Ren & Stimpy how dare he. 😉😏😝
I like how you and max put photos of you both in the background like a little easter egg ☺
It's my stand in until the day I appear
As a swedish person i think i know what you where making!
No tellin!
@@KetchupwithMaxandJose I would never!
Small beginnings lead to great enterprises...I like the format..just talking and visiting and random cat sightings...great job guys!