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Max Miller, for your next (and probably last) Titanic video, I recommend making the simplest 3 course meal you can find on the first class menu, and PLEASE include dessert, for I heard the first class women skipped out on it during the Titanic's last meal and REGRETTED IT when they had to take the lifeboats. I want to see what they missed out on even though it was available to them before the boat sank.
Another major reason so many engineers died was their dedication. They nonstop ran the pumps and kept the boilers going so the heat and lighting stayed on. They were relieved of their duty but many chose to stay so they could try to buy more time to save the ship and the people aboard her.
Loads of stories about awful employer-labor relations in the 1910s, but there was one nice one from the Titanic that’s stuck with me: wireless operator Jack Philips had a birthday during the Titanic’s maiden voyage, and to celebrate, he was sent pastries from the first class kitchen. Seems like the sort of nice gesture you’d show a coworker nowadays.
@@IronWarhorsesFun my boss always has goodies in the office for people to take. It's also not uncommon for people to bring something for the rest of the employees.
I really appreciate your inclusion of the Titanic's crew members. Not just the topic of their meals, but recognition of their service and the lives sacrificed as the ship sank. All too often they are completely overlooked in terms of this tragic event. I thank you for not only recognizing them, but humanizing them as a part of the history of the Titanic.
in any case the worst job on the entire ship would have to be the stokers in those hellish boiler rooms. Trapped deep in the unimaginably noisy bowels of the ship filthy, dirty covered in coal dust and sweating buckets from the insane heat, oh and you are first in line for that shit to hit the fan if anything hits below the water line becasue freezing ociean wate and red hot boilers to not work well together LOL.
@@lameesahmad9166 That being said, male crew members had a higher survival chance than 2nd and 3rd class male passengers, and the female passengers had a higher survival chance than 2nd and 3rd class women. 87% of female crew survived. 22% of male crew survived (compare that to 8% of 2nd class men)
Just goes to show, even bad as they are, things are better today than they were back then. You'd never see a corp act like that these days, and the ones that try to got shredded in the news and public opinion.
"Dear sirs, We have received, with some consternation, your bill for my late husband's uniform, which we presume has been lost to the depths of the ocean along with my late father's body. We would therefore be most obliged if you would fornicate yourselves with a cactus in lieu of payment."
I spent 6 months aboard a cruise ship as a musician, playing in both the jazz ensemble (saxophones) and a string quartet (‘cello). It’s amazing how differently I ate depending on which group I was performing with - the jazz guys got scraps, but while in my tuxedo for the quartet I was always invited to stay for dinner in the first class ballroom.
My Husband was also a union Musician, Trombone jazz and modern music who played on Carnival. He actually ate dinner at the same table as the owner of Carnival Cruise Line, but he was wearing a tuxedo when he played.
yeah, worked in the industry for several years as a first/second engineer (got out when it was too much, sure you understand) - the classism and elitism (among other bigorty/hierarchy) is wild
@@ColinBFClarke Admittedly, inheritance tax does have a reasonable purpose. It's very hard to tax people's wealth, and one of the classic ways that wealth is basically laundered to be tax-free is the Grandfather Clause. That whole "you wouldn't tax my inheritance on my recently departed relative, would you?" becomes a lot less innocent when it's a hoarded estate that could be saving lives. I admit though, it really should be a progressive tax based on the cumulative value of all one's holdings so that it affects those with large estates more than those without much wealth to begin with. Private funeral services are definitely pretty over-priced, though. And what those pricks did has absolutely no point - no lives are going to be saved by squeezing the poor and middle class for the cost of the uniforms their relatives died in.
Thank you, Christine! It’s really been one of my favorite topics to cover. Hoping it doesn’t get monotonous for everyone else and I still have a couple videos to go 😆
@@TastingHistory I have been dying for each new installment! So much of the information you're sharing is new to me and I've read a number of Titanic books :D Your whole channel is one of my very favorites.
Killing me how many of the young men brought up in these stories who survived the titanic have death dates between 1914 and 1918. humanity truly was unthinkably cruel to an entire generation
"Moody's body was never found." Considering the way they handled that ransom note, I wouldn't be surprised if they just dumped the unclaimed bodies in the ocean and marked them as lost.
@@NotMykl yes! Some of the bodies were transported by train from or to Halifax so they could be returned, and bodies found by ships were sent to Halifax
Many were also given at sea burial as well. Mostly 3rd class passengers as a lot of the ships sent for body retrieval couldn't accommodate so much loss of life. That's what I remembering seeing anyhow. So, they gave a lot of the 3rd class at sea burials and marked some 'never found'. Dunno how true that is, but I did watch it on a documentary from a few years ago.
Shortly before her death Violet Jessop recounted a story of receiving a phone call one stormy night. The voice on the other end asked if she had rescued a baby from the Titanic. "Yes", said Violet. The voice on the other end began to laugh and told her that she was that baby before hanging up. People told Violet that it was probably some local children playing a prank but Violet swears she never told anybody that story.
I thought that was the strange thing he was going to mention in the video. Probably a prank but one would have to look on her memoires as I don't think they recall the last incident (I believe she mentioned it to a friend) but she could've talked to someone (about being given the baby) before their publication. In any case it seems she led a more interesting life that she wanted for herself, there are very few photographs of her in later years and probably didn't want to be much associated and the fame that came with having survived the Olympic-class ships disasters.
I worked at sea for a decade and it’s sad to see how the crew is still treated nowadays specially when it comes to food. Royal Caribbean was the worse: rotten food with mold was served in the crew mess and l was an officer there but since they didn’t have an officer’s mess l had to eat in the crew mess like everybody else. I just couldn’t. we would buy cup noodles at the crew shop instead. I don’t know how l endured this for so long. We are nothing to these cruise lines. So if you if you ever cruise one day, please please please be kind to the crew.
You lost all my sympathy with “I had to eat in the crew mess like everyone else”. You’re still crew on a ship, you’re no better than any other crew member doing their job and I see no reason to have your own place to eat (shock horror you have to eat with crew when you are literally crew!)
@@hannahcorinne5388 He wasn't saying he was better than anyone else. It's likely that an officer's mess is custom in the industry and he was pointing out that they didn't have one hence the addendum.
As the family story goes, my great-great-grandad was supposed to be a crewman on the Titanic. However, his brother got into some trouble (possibly involving a bar fight) and asked to secretly take his place - and went down with the ship. Apparently it took about a decade for my great-great-grandad to convince the government he was still alive.
My family has a story that my great-great-grandpa was supposed to be on the Titanic (likely third-class) but his room was double-booked and the other guy got there first so the ship left my ancestor behind. I have no idea if it's true, but it's fun to think about.
When my dad was a kid he was in an orphanage. He had an uncle that drove a truck and said if he could get a driver's license he would put him to work. He got a driver's license at 16 but convinced them that the age on it was wrong so they changed it to 21. He left the orphanage at 16 and started driving the truck. When he passed away at 71 years old he was still driving a truck. In fact he was sitting in it waiting to load. And his driver's license was still 5 years ahead of his actual age. He was never able to find anyone who knew how to correct that once it went in the system.
My great uncle (Harold Bride) was a crew member of the Titanic and I really appreciate the time you took in researching and explaining the history in this series that is often ignored. Keep up the good work.
Yes, he worked for the Marconi company at the ripe old age of 22. He continued his work on the RMS Carpathia to send the list of survivors and personal messages ahead to New York. He was picked up from the waters by one of the life rafts and spent much of his remaining life surviving from the frostbite and hypothermia.
Violet Jessop was from Argentina? Can't believe I went 28 years of my life without knowing Miss Unsinkable was a compatriot lol. You learn something new everyday, thanks Max!
I have long been impressed by cruise ship crew members. They work their asses off, yet remain pleasant and cheerful at all times. It's amazing. (Story: My husband and I were on a cruise with, oh, you know, a couple-hundred of our best friends; I write low-carb cookbooks and was a speaker on the low carb cruise. We were in one of the extra-charge specialty restaurants with some friends on our anniversary. Someone mentioned it, so after dinner the maitre d'hotel brought us a cake -- about 8" in diameter, chocolate with chocolate frosting, a couple-few layers deep, with Happy Anniversary written on it. Only one problem -- see that part about being low carbers. We don't eat cake, at least not standard cake (yes, I have some great sugar-free, flourless cake recipes), nor did our friends. My husband and I, not wanting to seem ungrateful, split a small slice. We then took the cake with us and headed out to the Lido deck to try to give away cake. It was remarkably difficult. You'd think most people would welcome free chocolate cake, but whether they were suspicious of us (though where we'd get a poisoned/drugged cake on a cruise ship I have no clue) or just full from dinner themselves, people turned us down -- until we got to the men on deck, bundling up the used poolside towels and stocking fresh ones. They gleefully ate the whole thing, and we were very happy they enjoyed it.)
@@uweschroeder Exactly! So true; having worked as a cook then chef, I cannot agree more. Kudos to all working in hospitality/ kitchens. You guys are truly magical💖!
Once I was on a cruise with two of my mates. We went to the restaurant for dinner, had a proper meal and a few drinks and there was this nice and friendly girl serving us so I tipped her. A while later we all had a laugh because we found out that each one of us had done that independently. We were grateful to her for the wonderful time and in return she was like our best friend in the restaurant for the remainder of the voyage. We also sent our compliments to the chef and we really did have a great time there, so yeah, show a little love and you'll receive love.
@@danacarpender2287 that's a nice story ! Though I would be suspicious too, not of the chocolate cake, but of anyone claiming to have two "hundred best friends" ^^'
In the Netherlands we have "krieltjes" ( according to translate they're called baby potatoes in English ). These are oval and the size of large olives to begin with. You can buy them par cooked and peeled or raw and unpeeled. I suggest buying the raw ones and blanching them to remove the skin. For anyone looking to make this dish, see if you can find the baby potatoes, it would save you your hands and time Edit: someone informed me that baby potatoes are fairly hard, so perhaps getting the par boiled ones isn't a bad idea
@@danihesslinger7968 that is easier, but I think you'd then change the flavour quite a bit, as they weren't meant to be roasted, but boiled in the clarified butter. Also gutentag neighbour 👋
I was thinking of suggesting this as a workaround too, but those baby potatoes tend to be a fair bit firmer than the more traditional full size potatoes so not exactly the same thing. And since this was a luxury dish, part of the "luxury" comes from the extra work that the cooks have to put into making the dish. Personally I don't really care about the effort and figure cooks should be allowed to take whatever shortcuts they want, but that was a different time, and for a very different class of person than I am.
Thank you for mentioning Violet Jessop- I bought her book at the Titanic exhibit at the Royal BC Museum and was utterly fascinated by her life as a stewardess. As you say, she was on more than just the one sinking and her stories of her experiences was extremely interesting. And to think she couldn’t find a publisher when she wrote it!
I was a kid in the 70's when Julia Child was spreading the word about French cuisine. My mom used to watch her show, and had her cookbooks. We were often treated to meals like this, and I remember how delicious Bearnaise sauce is. I'm really going to have to revive some French cooking in my kitchen.
Somehow the crew's story hit the hardest out of the series, at least to me. All those people that had repeat experiences were so very brave. They probably didn't have much choice in terms of employment, but imagine having to board a ship after surviving a sinking. The corporate bastardry is apparently immortal. Great job Max~
Crew members dying heroically doing their jobs: You owe us this and that because you didn't fly away with our uniform. Men who survived the tragedy: Cowards! And I thought "honor & respect" were a lost art in today's world ...
I am a classical violinist and one of the main driving force of me becoming a violinist was after watching James Cameron's Titanic and seeing the musicians playing Nearer My God to Thee as the ship sinks. At first I thought, nah this is a dramatization, and then I read about Wallace Hartley and how the passengers testified that after the ship hit the iceberg Hartley and the other musicians continued to play until the very end. Hats off to them and hats off to the crew! Gentlemen, it has been a privilege watching this video with you tonight.
The heroic musicians played to the end, but they didn’t play “Nearer My God to Thee.” That belonged to a different disaster, the eruption of Mount Pelee in the Caribbean in 1902. A woman on a ship in the harbor lay dying of burns she received in the ashfall, singing hymns the entire time, comforting the other survivors. “Nearer My God to Thee” was her last hymn before she died. This was widely publicized, and the story eventually transferred to the Titanic. The last song played on the Titanic was “Songuede Autumn,” a popular waltz. My information comes from “Unearthing Atlantis” by Charles Pelegrino, a book about Minoan Crete and the eruption of Thera. I recommend it.
In the movie the Swiss chamber ensemble I Salonisti played the musicians. They originally were contacted to record the music for the movie. The director liked their music so much he asked them to actually perform as the White Star musicians in the movie. They portrayed the band members, along with actor Jonathan Evans Jones, who portrayed the band leader Wallace Hartley.
When we visited the Fairview Cemetery in Halifax, Nova Scotia where many of the Titanic victims are buried; our tour guide told about the first violin having an unmarked(just a number) grave. The designer of the Titanic had a special headstone made for this gentleman who had been a close friend. It is well worth visiting. The graves are placed so that it does look like the outline of the ship. A quite solemn place.
@@jackieheidorn5875 I have been there, too. On a business trip to Halifax my coworker and I visited that cemetery one evening. It was a very special place to visit.
Speaking of surviving multiple sinkings, you should look into Unsinkable Sam. A ship's cat who survived the sinking of Bismarck, HMS Cossack, and HMS Arc Royal (ship that doomed Bismarck). Ironically, the two ships that rescued Sam and the crew off Arc Royal would also be sunk.
As a kid I was obsessed with everything Titanic. This series of yours was a very different look into this unfortunate part of history. Informative and enjoyable, thank you
That last bit about the companies wanting money for the uniforms genuinely made me feel sick. That’s just…🤢 criminal. I love this series but each episode makes me tear up lol
The story of Violet Jessup is very interesting. I can't imagine surviving one ship sinking, let alone two! And the fact that her experience during Britannic's sinking was so much more harrowing! She was a real trooper! Lovely video as always Max! Can't wait to see your finished LEGO Titanic!
It really is crazy to be on board all three liners when they each had their major accidents. I cant imagine how crazy it was to see two of the three liners sink. She was definitely a trooper for sure.
And then John Priest surviving FOUR sinkings. As a stoker, one of the most demanding jobs on the ship and in one of the most dangerous area of it (the boiler room and at the bottom of the ship). Truly legendary.
I worked on a steam ship in the Navy for about three years as a machinist mate, where I worked in the bottom of the ship helping to keep the engine and boiler running. It definitely gave me a perspective on what the engineers on the titanic must've felt that night... My heart goes out to all that died on that ship, but to those engineers, those snipes in particular, I have a lot of respect for.
"Hello, folks. Sorry for the loss of your dearly departed. But, uh...how 'bout that money?" Absolutely abominable and abhorrent. Awesome video, Max! My wife and I are loving the Titanic series!
That would be like your son/husband is a police officer that is killed in a shooting and the chief of police sends you a bill for the uniform he "ruined" during the incident. Very charming.
Well "sorry for the loss of your brother. Will you be so kind to pay for the uniform?" doesn't sound much better if you know what their intentions were (and pretty much any company was that way).
I worked on a cruise ship, in the kitchens. I lost so much weight and found out that eating disorders were very high among the crew. Something about the crew mess just turned my stomach after a while. Thank you for sharing.
Tons of substance abuse in the Chef field. It's grueling, they are artists that are stifled when they work commercially unless they achieve tremendous success. Then you have the ego and money and that's generally a recipe (hahaha) for bad habits.
I love hearing about Violet Jessup’s story of how she was onboard all 3 of the Olympic Class Ships. She was on the RMS Olympic when the HMS Hawke collided with her. Then of course surviving the sinking of the RMS Titanic and the HMHS Britannic. And she kept going back out to sea until she finally retired to the country.
Really makes you wonder why White Star kept her around. After Olympic and Titanic I can't imagine that not one of the bean counters piped up in the tune of "Guys, I think that Jessup might be sort of an insurance liability." ;)
Well they got rid of Ismay and Smith (retirement by death) after Titanic, and of Jessop after Britannic, then the company she worked for absorbed White Star. And then the sinking couldn't be stopped anymore!!! Hope you're taking notes Stephen King.
My grandmother lived in the same Yorkshire village as one of the violinists. Apparently he was always dirty because he was also a coal miner, so everyone was always surprised when they heard how beautifully he could play the violin.
Man it never really hit me until now, but looking at all those old photos just made me kinda sad. So many of those people are gone now. Not just because of the sinking but because of the passage of time. I feel most of them would be happy knowing so many people still look back at them and the memory of them.
It happened to me, too. At a certain age, it suddenly got me, in a more intimate and profound way wrt the basic rational knowledge, that old portraits and pictures showed people who had really existed, but were no more. It brought a lot of thoughts and questions both about their lives and mine. And it sparked my interest for history.
I'm happy that he mentioned the horrible treatment of the workers (including the post-mortem financial shakedowns). It's nice to see people acknowledge the miserable BS that they had to put up with from employers.
"all those moments will be lost, like tears in the rain..." Didn't really click with me when I first heard that, and I know it sounds trite, howeverwhen I got older I appreciate what that line meant. Seeing old photos now always makes me think of tgose words
New subscriber here! This is so fascinating! My grandfather's cousin was a crew member, in the kitchen, of the Titanic. I've watched so many videos and movies about Titanic, but yours actually shows PICTURES of the crew ... Wow! As I paused the video to scan each face to see some similarity to my grandpa and my uncles, I do see a couple that might resemble them. His body was never found, sadly, his name...Patrick Gill of County Kildare, Ireland. Thanks for this video, and that meal looks DELICIOUS!!!😋
Had to learn to make what we called “turned potatoes” in cooking school. The curriculum was based on French provincial cookery. The taties were a pain (amongst other things) but I learned some good stuff. The cuisine involves learning a “base” recipe, which has multiple variations. Very useful way of building a repertoire.
Remember a sorted video where they were discussing whether a recipe called for nutty butter potato or nut shaped(turned) potatoes and they decided to do both
I love your name! Dear Marmaduke Scarlet I would love to be with little Maria when she visited you in your most charming kitchen with the wonderful "cat"!
I am absolutely, sincerely, uber mega impressed with Max’ channel. The degree of documentation is exhaustive, the presentation is entertaining, the care for accuracy is laudable, the accompanying images are interesting and the food prepared… unique. Max is a perfectionist. Well, a lot of work goes into posts like this. This is why this channel stands out.
Your Titanic series is absolutely fascinating. This was a particularly good episode, too - I got so caught up in the history portion that I was a little startled when you went back to the food; I had pretty much forgotten all about it!
Max's writing and narration are on point, he makes it super compelling, this Titanic series especially. Giving David Attenborough a run for his money. Keep up the good work Max.
I’m sorry, as a historical costumer, the most Edwardian thing ever is spending several minutes on a sinking ship deciding whether or not it was socially appropriate to wear a hat. Edit: I would like to clarify that I am not judging this person at all. It’s just socially interesting compared to our own society. For instance, I think the modern version of this would be spending several minutes in a dire situation trying to find your phone.
It’s a little like the debate of ‘should I take a jacket?’ at any time of year in Colorado. When I lived in Florida with my grandma, people thought I was crazy to have a hoodie in the car… grandma always used it when we went grocery shopping
We eat this very often in Sweden. We call it steak black and white (black is the glaze part or demiglaze, and white is the béarnaise) with pommes chateaux. It was nice to see you make real Sauce Béarnaise. (When I lived in the States, they made "Bearnaise") which was anything but... Chervil (Körvel) is a common herb which grows in the wild here in Scandinavia. I can send you some dried chervil if you want. Let me know.
Those Chateau Potatoes took me back to my days in culinary school! We had to learn how to make 'turned vegetables', and we had a 'tourne knife' as part of our knife kit - a paring knife with a curved blade specifically for making that olive shape. It's a tricky, learned skill, but having the curved knife makes it way easier than with a straight blade.
Another reason the survival rate in the engine department was so low is because they stayed at their posts and kept the power on for the ship until it pretty much started to fully go down. I imagine maintaining the power/lighting in those last couple of hours did a lot to keep the passengers from panicking.
There's also the fact that they were expected to let their places to the passengers. Most of the crew that survived were the sailing crew, because they were the only ones who knew how to use the lifeboats.
Also because of the sweltering heat down in those boiler rooms, they were dressed very lightly, essentially what would have been considered underclothes. There’s no way they would have survived the water in the clothes they had on.
I’d LOVE to hear the customer service horror stories of the Titanic crew. I’ve worked retail during the holidays, but I’ve never had to live in the same space as my customers 24/7. Sounds like a LOT, especially with the 1st class.
While not a cruise ship or the Titanic and while not with the same sort of hours as someone staffing a cruise ship or the Titanic I have worked a season job where I lived where I worked (a boy scout camp). Mostly when you're not "on shift" you just sort of hide but if you're needed for something you just sort of have to do it.
I waited tables at a resort in the Olympic Mountains one summer in the Seventies. We were mostly college kids, and all lived in one house with no TV, one radio station (the mountains blocked transmission), and the nearest phone fourteen miles away. We had a good time when we were off duty, but at the end of the summer I made a solemn vow never to wait tables again. And I always leave big tips.
The first summer in university I worked as a waitress at a country golf club on an island. We lived in. I swore never to be a waitress again. Because it was a club they only signed the bill with their name and number, no cash involved and you only got the tips if you worked until the end of September, which of course us students couldn't. The only tips I got was in the men's bar. And the amount they charge for the bunk bed in a room shared with 5 other girls was ridiculous. But the food was superb because we got what was the specials upstairs. And the pastries were divine. I always tip well in memory of those months. Oh and you don't want to know what we got up to in the sand traps after dark
A suggestion for the château potatoes. Use creamers, or baby potatoes. They are already the shape and size of olives, and I wouldn't even peel them. You can often find them sold as a special variety of potato, but they're really just the small undeveloped tubers at the time the potatoes are harvested. I've grown potatoes a few times and there will always be some of these when the plant dies back and it's ready to harvest.
Thanks for shining the spotlight on the crew and staff! In all the stories about the glamor and luxury of the Titanic, and of the tragedy, we often neglect the people who made it glamorous and luxurious and who by and large got hit with the most tragedy. I wish I was surprised that the negligent shipping line that killed their family members then tried to charge them for the return of the bodies...but all I could say is "yup, sounds about right."
For the potatoes, you should try using a tourne knife or “birds beak” knife, which is about the size of a paring knife, but features a curved blade, hence the name “Birds Beak” because it’s curved like some species of birds beak. The knife is not only useful for the shaping, but decoration as well, such as spiral patterns on mushrooms.
I've found it handy for deveining shrimp. We had to learn to "tourner" potatoes in culinary school and the chefs were like, "yeah, most of you will never have to do this but anyway..." Leave it to the French.
@@ambersutton4853 god I remember learning the mushroom spirals! Our chefs made us do like a couple kilo to practice and then made cream soup out of it lol)
Thank you for sharing these stories! I never knew just how poorly the crew was treated on the Titanic, but I'm not all that surprised unfortunately. It's wild to think of how much people were taken advantage in history due to their status. It's wild to think of how common that is today when you compare.
“Priest actually survived the sinking of four different ships.” At a certain point, you need to wonder if Priest should have looked into a different profession. Most jobs have their dangers, and the job search is *not* easy, but when you nearly go underwater FOUR TIMES…Also, their bosses sounded terrible.
I really appreciate your commitment to talking about everyone on board, including the crew members. Actually hearing their experiences just grounds the entire thing in a weird way.
You have addressed this tragedy with loads of curiosity, but first and foremost upmost respect for the lives lost and enriched the lives that survived to your audience. I'm so genuinely impressed
In this story, there's no hat to hide in. The bear just puts on a chef uniform and pretends to be a human. It's obvious to everyone that he's actually a bear, but nobody says anything. Because, you know, you wouldn't want to anger a bear.
This is an amazing series, thank you Max! My thoughts on crewmembers which survived multiple sinkings is that typically people freeze and act irrationally in a slow disaster. However someone who has been through the experience before has no difficulty getting to grips with the situation, and furthermore has transferable skills (e.g. knows how to operate a lifeboat, knows how to get on board one, knows what is likely to kill you).
We made these potatoes in culinary school in our knife skills class and actually had a special tourne knife which made it much easier, I can't imagine how hard it would be with a regular paring knife....kudos to you for doing it! Tourne knives are fun, I used my all the time till the hubby snapped the tip off it in the dishwasher while we were dating.
Had to do 4 russet potatoes into 16 perfect tournes every day of fundamentals in culinary school for home work. That went on for 15 weeks lol. Needless to say I have never done them since culinary school. We were forced to use are standard paring knifes tho as a posed to a birds beak knife. Classic French yada yada
Two Cents, My Eldest Brother's wife went full culinary school and afterwards she explained a lot that I didn't really think about when it came to cooking. Including how sauce making in certain schools of culinary thought were the test on whether or not your knew what you were doing. I heard the sauce and I was like..."oh...that's a achievement unlocked type technique."
It is, 100%. Same with cooking eggs, believe it or not. Many places will hire or fire you based on how you cook a simple scrambled egg or classic French omelette.
@@kirohaas3193 I mean, It doesn't surprise me. The simplest dishes to cook, are the hardest to cook perfectly. Like, I know around 5 different ways to make" perfect" scrambled eggs, but even tho I tried all of them, none were good enough to be called perfect( And I settle on the first one I learned just trying to get feel for it and timing right). Also the whole sauce thing? It, even more, fits what I know about cooking, and that is, there are way more sauce types than most people think, and many of them are quite tricky to get right...
When I took my certification test { Certified Chef } everything started with the Stocks, which are the base for all the sauces. At the time , the test was about 15+ hours of constant cooking, as you explain what, how, and the why of what you're doing. This is all accompanied with questions of the origin and technique of whatever they can think of. Basically, you get huge tubs of everything you could think of and have to use most of it in a dish of some sort..... along with all the base stocks and sauces. Grueling would be a massive understatement .....
Another way to make sure your Bernaise doesne't get to hot, is to make it a bowl placed over a pot with boiling water, so only the heat of the steam heats it up slowly, and if its starting to get too hot, remove the bowl fora few seconds.
Easy to do it with a mixer rod, egg yolks and the reduction, then add hot butter(close to boiling and skim it first), drops at first then gradually more. This is the way i do it when i eat steak or Iberico tenderloins. Haven't failed so far.
This is how we did it, heat the yolks until they just start to get thick, but we always used clarified butter. Now I wonder if the way demonstrated was just contemporary to Escoffier, or if people really do it more than just my way. I definitely saw people educated in top American culinary schools using clarified butter, so it can't be too odd. What was wild was when our sous chef tried to make a faster hollandaise by putting raw egg yolks, lemon juice, pepper in the robot coupe and dropping hot clarified butter into quickly. It did work, but just wasn't as good.
I've always been in love with the history of the Titanic and how strong the crew was. The treatment of the crew afterwards, however, leaves a ton to be desired. Thank you for making this series!
I could have watched hours upon hours of you explaining what happened historically. Thank you for always giving us such interesting, entertaining and amazingly well thought and put together content.
Dear Max, you should partner up with Hello Fresh to have them offer "historic" meals such as the ones you present.. sincerely, a history buff with an eclectic palate
Agreed, let's up the ante and get some Disney recipes in there! Or Pokemon! Brock ate enough for an entire series of videos. Plus, there are a bunch of recipes to pull from Disney films from different cultures and eras of time.
Yassss, looking forward for sure! It'll happen, of that I am sure and I'm willing to wait as long as it takes! I make Disney recipes with my kids all the time. My oldest daughter east Ming's congee (porridge) almost every day. She's 6 and has mastered tortilla making FOR FUN. If she knows I'm making tortillas then she will literally push me out of MY kitchen to do it herself. She makes me so damn proud. 😂😖😭
I love how this is a cooking show that is BARELY about cooking. Not being sarcastic. It's lovely that you base it around food because it is the basic mortar that cements all of history together, but spend about 4/5ths of the video giving us in-depth historical context around it.
My late husbands grandmother lived in Southampton and watched the Titanic set sail. She told us (many years later) that the ship was so huge that it "scared the life out of her!"
Charles Lightoller is another crew member who's life reads like an adventure novel. Was abandoned by his father at age 10, started his seafaring career on the notorious clipper ships, took part in the Yukon gold rush, was a hobo for a while, survived the Titanic sinking, battled a Zeppelin, sank a U-boat, became disillusioned and retired from sea life after WWI, where he worked as a innkeeper, chicken farmer, and property speculator. At this point he wrote his autobiography, which subsequently got him sued by the Marconi company. He bought a yacht, which he then personally sailed during Operation Dynamo, evacuating British soldiers at Dunkirk. The yacht narrowly missed being bombed thanks to his quick action. He was 66 at the time. He continued to serve in the Home Guard until 1946. He then spent the rest of his years managing a small boat yard that made river launches for the police. He died of heart disease in 1952 at age 72 during London's "Great Smog", owing to being a life long pipe smokers.
Finally! I've always wondered about the "everyday" crew, we only ever hear about the officers! Excellent work Max, and as always, your hair is impeccable 👌
Your dining experience was pretty much the same to mine as a deckhand on a paddlewheeler river cruiser. Large casseroles for the majority of crew meals, and then hot-pockets, cereal, microwave sandwiches for everything else. We ate the best when we made port and got off during off-hours.
Chervil is still pretty common in french traditional cooking. And it’s native to Europe so even if it’s rather rare to find it in general stores fresh (although it’s often available frozen or dried) you can find it in the wild pretty much anywhere, and the fragrant leaves make it difficult to confuse with other plants.
Violet Jessop was on all 3 of the Olympic class steamers She became a nurse and was on board the Britannic when she hit the mine and sank. Excellent series about the food served on the Titanic. And she may be 2 and a half miles below the surface of the North Atlantic, but she is the only surviving sister, though probably not for too much longer. (Jan Griffiths).
Britannic still exists and is arguably in better shape at this point. However having never seen passenger service she is not fitted out like titanic was...not that I'm sure how much it matters given the violence of her wreck.
Just wanted to say your cooking skills are getting on point Max. Having to learn how to cook these complex dishes on camera while producing the videos and narrative is a really impressive feat. I also wanted to say you keeps the sponsor segments really interesting; normally I skip it in other videos but you keep it compelling enough that I actually get interested in the product. Keep up the good work.
I was on hiatus from this channel for a while, but I couldn't be happier to return for this wonderful series. I will surely be binging everything I've missed in the coming days.
Well the Olympic didn't sink so unless she was turning the propeller herself she wasn't in much danger. Still 2 sinkings is quite lucky, especially the last one as it was probably caused by a sea mine.
I can't imagine what a feat of logistics it would be to getting all the food supplies needed, figuring out how best to store them and where. There are so many problems that I've never even considered to be found in trying to do this job!😳
In Scandinavia we have almond potatoes, they look like large olives too. The store bought bearnaise sauce here doesn't have butter, and sometimes no egg. It is basically mayo with tarragon and yellow colouring.
My jaw was on the floor for most of this! The treatment of the crew and their employment after the sinking was brutal. What a shame nothing has improved in the 100+ years since - the P&O line axed 800 crew last month with zero notice, and had cheap labour waiting and ready to replace them onshore once security had removed them all from post... Is it a maritime custom to be totally callous and exploitative employers?
unfortunately yes. maritime law is a murky and inconsistent subject, and companies take advantage of that by claiming what they did was legal under whatever jurisdiction they can conjure up that supports them; and in the ensuing chaos, sail away out from under the nose of anyone's jurisdiction.
@@lizzykay9912 I think it depends on the country, but the hire and fire culture isn't supposed to be a bad in the UK, but things are changing here. P&O broke employment law in the UK by providing zero notice to terminating permanent contracts. Had that been in the US, I'm not sure it would have? General corporate culture frightens me, which is why I work in the public sector.
@@oldfrend that's just horrific. Though I guess there's the other side too where employees don't have to pay income tax depending on which country's jurisdiction they fall under. It's all swings and roundabouts, but the people who deliberately exploit workers to undermine tax and employment laws at sea are just morally void 😑
It seems to have been something of a norm in the merchant marine. As much as may be made of the hardships of life in the Royal Navy of George III’s day, I’ve read that life aboard an East Indiaman for the average seaman was actually less pleasant, at least in general. Trafalgar, I imagine, was not a particularly enjoyable day for Nelson’s Jack Tars.
This whole series is just fabulous! It really brings back good memories of my time in French culinary school. Tourned potatoes are delicious, but I assure you that even the most experienced chefs hands cramp up when we tourne. That’s why it’s usually the job of the prep cook. The whole meal looks exquisite, bravo Max!
I am obsessed with any Titanic related cookery. The cookbook you mentioned earlier in the series is fascinating. Thanks for bringing these recipes back.
Man this channel is awesome. I watch the first half of the recipe, get so sucked into the history that I forget it's a cooking video, then hello we're right back to the steak. Amazing. Keep it up!
It is easier (and less risky) if you make the Bearnaise in a double boiler. You can soften the butter first. Put the eggs in with the reduction and beat in the butter slowly. I make a quick version of this quite often to serve with salmon. As you say, it is a very good sauce!
Tip from a professional chef: Use a food processor and drizzle the butter in. Ain't nobody got time to hand whisk. Although that only works if you're making a massive batch. For a 1 egg batch I use a double boiler (not too hot!)
In one of the museums in Liverpool where I live they have a whole exhibit dedicated to the Titanic, including a huge list with the names of all the passengers. Its well worth a visit.
i'm loving this titanic month! have you ever thought of making dulce de leche? it's a south american sweet "paste" commonly used for cake or alfajor fillings, slathered on toast or as an ice cream flavor. it's got many different origins stories, and no one ever really seems to have a definitive answer as to who made it first.
Nice work! Concerning the Béarnaise splitting, I actually found a little trick to rescue it with mechanical force (I tried to make it and it split because I didn't whisk fast enough): Put it into a large bowl (over a water bath of no hotter than 70°C) and go through it with an Immersion blender until it sets into a thick emulsion. Add the tarragon, and serve.
This reminds me of the three times I applied to work on various cruise ships. Never got an interview so hearing Max talk about it definitely gave a taste.
Potatoes are dreary scut work but I can whip up Bearnaise in my sleep, don't be deterred, it's easy peasy once you grasp the technique- don't curdle your eggs on too high heat, don't add your butter too fast (why I freeze it), and don't walk away from it! Easy shortcut is tarragon wine vinegar instead of a proper reduction, good luck.
I literally just found this channel and am now settling in for a few hours of intriguing Titanic history,extremely satisfying watching,thankyou so very much from NewZealand ❤💚💜
What a rollercoaster of emotions, going from mocking the Paula Dean levels of butter in this recipe, to tragedy, to laughing at Max's comical display of food tasting.
The history offered in this one video is superb on its own, but to also see the food from the time made today in a tasteful recreation just tickles me. Well done! (Not to mention that smooth ad segue! Ha). Excited to explore your channel :)
I was really into the Titanic as a kid and you making these videos is making my month. You've really got a way with presenting both the history and the food!
My husband and I visited the Titanic museum in Tennessee while on our honeymoon. It was awesome and sad at the same time. My heart broke reading about all of the people who lost their lives.
Great episode as usual ... and a small tangential revelation: I have never heard the word "victuals" pronounced aloud before, so when I came across it (usually in British mysteries and novels) I assumed the "c" was pronounced. Little did I know that it is pronounced "vittles" - meaning that Violet Crawley, the Dowager Duchess of "Dowton Abbey," would have said it just the way Granny Clampett did in "The Beverly Hillbillies" ... and my mind is blown!
Actually pronunciation varies with language. The word is also used in i.e. German and yes, there the c is very pronounced. There's a market in Munich called Victualienmarkt and it's literally pronounced as spelled. The reason the c and essentially the ua is silent in English is the origin of the word. It stems from french and there was a earlier version in Middle English spelled vitaille. So somehow the pronunciation remained closer to the original word. English, the language without pronunciation rules 🙂
Same here. As an Italian avid reader of books written in English, there are lots of words whose meaning is clear to me, but whose pronunciation I don't know. This was one of such cases. There's so much to learn, and Max's videos are a significant contribution!
It took me an embarrassingly long time to realize that when the boatswain was leaning against the gunwhales that was the same as the bosun leaning against the "gunnels".
Welcome to all of the new viewers who found the channel through the Titanic!
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I nominate Max Miller for next season of Is It Cake on Netflix. You would be a perfect judge.
It's been all hands on deck best series on the channel
I'm up for a whole 'nother month of Titanic.
@@danielflynn8530 mmmmtttt
Max Miller, for your next (and probably last) Titanic video, I recommend making the simplest 3 course meal you can find on the first class menu, and PLEASE include dessert, for I heard the first class women skipped out on it during the Titanic's last meal and REGRETTED IT when they had to take the lifeboats. I want to see what they missed out on even though it was available to them before the boat sank.
Another major reason so many engineers died was their dedication. They nonstop ran the pumps and kept the boilers going so the heat and lighting stayed on. They were relieved of their duty but many chose to stay so they could try to buy more time to save the ship and the people aboard her.
Heroes, all.
Without their efforts, who knows how few if any at all would have survived?
delete that
@@TheGingerMale Why?
@@Crazyguy_123MC blocked
@@TheGingerMale Why?
Loads of stories about awful employer-labor relations in the 1910s, but there was one nice one from the Titanic that’s stuck with me: wireless operator Jack Philips had a birthday during the Titanic’s maiden voyage, and to celebrate, he was sent pastries from the first class kitchen. Seems like the sort of nice gesture you’d show a coworker nowadays.
that is a really nice story and as for nice gestures for your co workers nowadays do you regularly get a cake for a co workers? lol.
Well from his co-workers and not the employeer is a pretty big difference
@@IronWarhorsesFun my boss always has goodies in the office for people to take. It's also not uncommon for people to bring something for the rest of the employees.
Where do you work?😅
They were prob left overs and we're about to get thrown out in all reality
I really appreciate your inclusion of the Titanic's crew members. Not just the topic of their meals, but recognition of their service and the lives sacrificed as the ship sank. All too often they are completely overlooked in terms of this tragic event. I thank you for not only recognizing them, but humanizing them as a part of the history of the Titanic.
in any case the worst job on the entire ship would have to be the stokers in those hellish boiler rooms. Trapped deep in the unimaginably noisy bowels of the ship filthy, dirty covered in coal dust and sweating buckets from the insane heat, oh and you are first in line for that shit to hit the fan if anything hits below the water line becasue freezing ociean wate and red hot boilers to not work well together LOL.
Yip. More staff members died than passengers.
@@lameesahmad9166
That being said, male crew members had a higher survival chance than 2nd and 3rd class male passengers, and the female passengers had a higher survival chance than 2nd and 3rd class women.
87% of female crew survived. 22% of male crew survived (compare that to 8% of 2nd class men)
God bless them
@@ArtyomthewalrusWhen sexism pays, it pays good.
When it doesn't, it really doesn't lmao.
Between this and "You are somebody's son, please lay down" this series has been heartwrenchingly lovely so far!
This series has made me cry a few times, and I was totally caught off guard. This is just so empathetically presented.
Lightoller famously said in Cameron's movie 🎥🍿: stand back or I'll shoot you all like dogs, keep order I say
What video is that "you are somebody's son" phrase from?
@@Prince_Sharming I believe it was dining third class on the rms titanic
@@donkylefernandez4680it’s from the second class video
The thought of the companies BILLING the families for the uniforms is just jaw-dropping. Corporate greed has never known any bounds or decency.
Truly, a pile of trash in a uniform or a suit transcends time, creed and so on.
Just goes to show, even bad as they are, things are better today than they were back then.
You'd never see a corp act like that these days, and the ones that try to got shredded in the news and public opinion.
"Dear sirs, We have received, with some consternation, your bill for my late husband's uniform, which we presume has been lost to the depths of the ocean along with my late father's body. We would therefore be most obliged if you would fornicate yourselves with a cactus in lieu of payment."
@@EgoEroTergum what are you talking about? Nestle recently lost a lawsuit for child slavery.
@@thedubstepaddict3675 Actually, that was almost a year ago, and it wasn’t just Nestle involved. Not to mention the court ruled in their favor.
I spent 6 months aboard a cruise ship as a musician, playing in both the jazz ensemble (saxophones) and a string quartet (‘cello). It’s amazing how differently I ate depending on which group I was performing with - the jazz guys got scraps, but while in my tuxedo for the quartet I was always invited to stay for dinner in the first class ballroom.
My Husband was also a union Musician, Trombone jazz and modern music who played on Carnival. He actually ate dinner at the same table as the owner of Carnival Cruise Line, but he was wearing a tuxedo when he played.
yeah, worked in the industry for several years as a first/second engineer (got out when it was too much, sure you understand) - the classism and elitism (among other bigorty/hierarchy) is wild
5 star cuisine for a 5 star crew. Hats off to all of them.
No no, they were a White Star crew.
*rimshot*
Except a couple navigators.
5 star crew is a little iffy
-5 star ethics from the company
imagine charging someone to die...
oh wait the government taxes inheritance and your funeral bills...
@@ColinBFClarke Admittedly, inheritance tax does have a reasonable purpose. It's very hard to tax people's wealth, and one of the classic ways that wealth is basically laundered to be tax-free is the Grandfather Clause. That whole "you wouldn't tax my inheritance on my recently departed relative, would you?" becomes a lot less innocent when it's a hoarded estate that could be saving lives. I admit though, it really should be a progressive tax based on the cumulative value of all one's holdings so that it affects those with large estates more than those without much wealth to begin with.
Private funeral services are definitely pretty over-priced, though. And what those pricks did has absolutely no point - no lives are going to be saved by squeezing the poor and middle class for the cost of the uniforms their relatives died in.
This Titanic series has been SO much fun! :D
Thank you, Christine! It’s really been one of my favorite topics to cover. Hoping it doesn’t get monotonous for everyone else and I still have a couple videos to go 😆
@@TastingHistory I have been dying for each new installment! So much of the information you're sharing is new to me and I've read a number of Titanic books :D Your whole channel is one of my very favorites.
I can guarantee that “monotonous” is the last word any of us would use. Thanks for what you do!
@@TastingHistory I need to see the 1st class experience
@@halbronco7690 that’s next Tuesday 😁
Killing me how many of the young men brought up in these stories who survived the titanic have death dates between 1914 and 1918. humanity truly was unthinkably cruel to an entire generation
Exactly. It was a rough decade. World War I and the Spanish Flu.
Was?
Generations*
Many and many
Humanity has been pretty shitty over our history on the whole
Every century is like that, no surprise more or less.
@@Amanda-zn7ox Was. It's been a century; that generation is long gone.
"Moody's body was never found." Considering the way they handled that ransom note, I wouldn't be surprised if they just dumped the unclaimed bodies in the ocean and marked them as lost.
There are graves from the Titanic with gravestones with Unknown person on them.
Many recovered bodies of the unknown are buried in the cemeteries in Halifax, Nova Scotia.
@@NotMykl yes! Some of the bodies were transported by train from or to Halifax so they could be returned, and bodies found by ships were sent to Halifax
Many bodies recovered are near my house in Halifax
Many were also given at sea burial as well. Mostly 3rd class passengers as a lot of the ships sent for body retrieval couldn't accommodate so much loss of life. That's what I remembering seeing anyhow. So, they gave a lot of the 3rd class at sea burials and marked some 'never found'. Dunno how true that is, but I did watch it on a documentary from a few years ago.
Shortly before her death Violet Jessop recounted a story of receiving a phone call one stormy night. The voice on the other end asked if she had rescued a baby from the Titanic. "Yes", said Violet. The voice on the other end began to laugh and told her that she was that baby before hanging up. People told Violet that it was probably some local children playing a prank but Violet swears she never told anybody that story.
I thought that was the strange thing he was going to mention in the video. Probably a prank but one would have to look on her memoires as I don't think they recall the last incident (I believe she mentioned it to a friend) but she could've talked to someone (about being given the baby) before their publication. In any case it seems she led a more interesting life that she wanted for herself, there are very few photographs of her in later years and probably didn't want to be much associated and the fame that came with having survived the Olympic-class ships disasters.
I worked at sea for a decade and it’s sad to see how the crew is still treated nowadays specially when it comes to food. Royal Caribbean was the worse: rotten food with mold was served in the crew mess and l was an officer there but since they didn’t have an officer’s mess l had to eat in the crew mess like everybody else. I just couldn’t. we would buy cup noodles at the crew shop instead. I don’t know how l endured this for so long. We are nothing to these cruise lines. So if you if you ever cruise one day, please please please be kind to the crew.
You lost all my sympathy with “I had to eat in the crew mess like everyone else”. You’re still crew on a ship, you’re no better than any other crew member doing their job and I see no reason to have your own place to eat (shock horror you have to eat with crew when you are literally crew!)
@@hannahcorinne5388 ok karen
@@hannahcorinne5388 He wasn't saying he was better than anyone else. It's likely that an officer's mess is custom in the industry and he was pointing out that they didn't have one hence the addendum.
just organize a strike and major shitstorm would hit the crusing company due to hundreds of passenger complains
@@hannahcorinne5388 🙄
As the family story goes, my great-great-grandad was supposed to be a crewman on the Titanic. However, his brother got into some trouble (possibly involving a bar fight) and asked to secretly take his place - and went down with the ship. Apparently it took about a decade for my great-great-grandad to convince the government he was still alive.
Do you leave this comment on each of his Titanic videos lol
My family has a story that my great-great-grandpa was supposed to be on the Titanic (likely third-class) but his room was double-booked and the other guy got there first so the ship left my ancestor behind. I have no idea if it's true, but it's fun to think about.
“I’m not dead yet!”
@@justintr4888 My family has a similar story about my great-grandfather.
When my dad was a kid he was in an orphanage. He had an uncle that drove a truck and said if he could get a driver's license he would put him to work. He got a driver's license at 16 but convinced them that the age on it was wrong so they changed it to 21. He left the orphanage at 16 and started driving the truck. When he passed away at 71 years old he was still driving a truck. In fact he was sitting in it waiting to load. And his driver's license was still 5 years ahead of his actual age. He was never able to find anyone who knew how to correct that once it went in the system.
My great uncle (Harold Bride) was a crew member of the Titanic and I really appreciate the time you took in researching and explaining the history in this series that is often ignored. Keep up the good work.
Wait.
Harold Bride? The telegram operator?
Dude. Your great uncle is a legend.
Yes, he worked for the Marconi company at the ripe old age of 22. He continued his work on the RMS Carpathia to send the list of survivors and personal messages ahead to New York. He was picked up from the waters by one of the life rafts and spent much of his remaining life surviving from the frostbite and hypothermia.
Nice to see you again Alex!
I have major respect for Bride and his coworker Jack Phillips. They were heros that night same with the engineers.
Violet Jessop was from Argentina? Can't believe I went 28 years of my life without knowing Miss Unsinkable was a compatriot lol.
You learn something new everyday, thanks Max!
Honestly, ship's crews need a lot more love. There is *a lot* of work that goes on behind-the-scenes that passengers are totally unaware of.
Actually that is true for pretty much anyone in the hospitality industry - they're almost always underappreciated.
I have long been impressed by cruise ship crew members. They work their asses off, yet remain pleasant and cheerful at all times. It's amazing.
(Story: My husband and I were on a cruise with, oh, you know, a couple-hundred of our best friends; I write low-carb cookbooks and was a speaker on the low carb cruise. We were in one of the extra-charge specialty restaurants with some friends on our anniversary. Someone mentioned it, so after dinner the maitre d'hotel brought us a cake -- about 8" in diameter, chocolate with chocolate frosting, a couple-few layers deep, with Happy Anniversary written on it. Only one problem -- see that part about being low carbers. We don't eat cake, at least not standard cake (yes, I have some great sugar-free, flourless cake recipes), nor did our friends. My husband and I, not wanting to seem ungrateful, split a small slice. We then took the cake with us and headed out to the Lido deck to try to give away cake.
It was remarkably difficult. You'd think most people would welcome free chocolate cake, but whether they were suspicious of us (though where we'd get a poisoned/drugged cake on a cruise ship I have no clue) or just full from dinner themselves, people turned us down -- until we got to the men on deck, bundling up the used poolside towels and stocking fresh ones. They gleefully ate the whole thing, and we were very happy they enjoyed it.)
@@uweschroeder Exactly! So true; having worked as a cook then chef, I cannot agree more. Kudos to all working in hospitality/ kitchens. You guys are truly magical💖!
Once I was on a cruise with two of my mates. We went to the restaurant for dinner, had a proper meal and a few drinks and there was this nice and friendly girl serving us so I tipped her. A while later we all had a laugh because we found out that each one of us had done that independently. We were grateful to her for the wonderful time and in return she was like our best friend in the restaurant for the remainder of the voyage. We also sent our compliments to the chef and we really did have a great time there, so yeah, show a little love and you'll receive love.
@@danacarpender2287 that's a nice story ! Though I would be suspicious too, not of the chocolate cake, but of anyone claiming to have two "hundred best friends" ^^'
In the Netherlands we have "krieltjes" ( according to translate they're called baby potatoes in English ). These are oval and the size of large olives to begin with. You can buy them par cooked and peeled or raw and unpeeled. I suggest buying the raw ones and blanching them to remove the skin. For anyone looking to make this dish, see if you can find the baby potatoes, it would save you your hands and time
Edit: someone informed me that baby potatoes are fairly hard, so perhaps getting the par boiled ones isn't a bad idea
To be clear, the recipe calls for "tourné" potatoes, which is a cut with 7 sides, and is really shaped more like an american football than an olive
@@bustedkeaton fair, though it still seems like a lot of ( unnecessary ) work 😂
@@danihesslinger7968 that is easier, but I think you'd then change the flavour quite a bit, as they weren't meant to be roasted, but boiled in the clarified butter. Also gutentag neighbour 👋
I was thinking of suggesting this as a workaround too, but those baby potatoes tend to be a fair bit firmer than the more traditional full size potatoes so not exactly the same thing. And since this was a luxury dish, part of the "luxury" comes from the extra work that the cooks have to put into making the dish. Personally I don't really care about the effort and figure cooks should be allowed to take whatever shortcuts they want, but that was a different time, and for a very different class of person than I am.
I like just scrubbing the krieltjes, and seasoning the skin with some oil and coarse salt + some herbs before tossing them into an oven.
Thank you for mentioning Violet Jessop- I bought her book at the Titanic exhibit at the Royal BC Museum and was utterly fascinated by her life as a stewardess. As you say, she was on more than just the one sinking and her stories of her experiences was extremely interesting. And to think she couldn’t find a publisher when she wrote it!
I was a kid in the 70's when Julia Child was spreading the word about French cuisine. My mom used to watch her show, and had her cookbooks. We were often treated to meals like this, and I remember how delicious Bearnaise sauce is. I'm really going to have to revive some French cooking in my kitchen.
I was a kid in the 70s too. I thought I saw her on Monty Python.
@@themobileprepper5730 - Saturday Night Live. Dan Ackroyd doing a parody. Funny.
Me and my granny enjoyed watching her, only to try to figure out what she was saying. Justin Wilson, we understood him
Somehow the crew's story hit the hardest out of the series, at least to me. All those people that had repeat experiences were so very brave. They probably didn't have much choice in terms of employment, but imagine having to board a ship after surviving a sinking. The corporate bastardry is apparently immortal. Great job Max~
it was even worse then. they would probably be acting the same way today if it wasn't for laws in place nowadays.
Crew members dying heroically doing their jobs: You owe us this and that because you didn't fly away with our uniform.
Men who survived the tragedy: Cowards!
And I thought "honor & respect" were a lost art in today's world ...
The fact that these workers survived and still went on to work on ships is amazing
I am a classical violinist and one of the main driving force of me becoming a violinist was after watching James Cameron's Titanic and seeing the musicians playing Nearer My God to Thee as the ship sinks.
At first I thought, nah this is a dramatization, and then I read about Wallace Hartley and how the passengers testified that after the ship hit the iceberg Hartley and the other musicians continued to play until the very end. Hats off to them and hats off to the crew!
Gentlemen, it has been a privilege watching this video with you tonight.
The heroic musicians played to the end, but they didn’t play “Nearer My God to Thee.” That belonged to a different disaster, the eruption of Mount Pelee in the Caribbean in 1902. A woman on a ship in the harbor lay dying of burns she received in the ashfall, singing hymns the entire time, comforting the other survivors. “Nearer My God to Thee” was her last hymn before she died. This was widely publicized, and the story eventually transferred to the Titanic. The last song played on the Titanic was “Songuede Autumn,” a popular waltz.
My information comes from “Unearthing Atlantis” by Charles Pelegrino, a book about Minoan Crete and the eruption of Thera. I recommend it.
In the movie the Swiss chamber ensemble I Salonisti played the musicians. They originally were contacted to record the music for the movie. The director liked their music so much he asked them to actually perform as the White Star musicians in the movie. They portrayed the band members, along with actor Jonathan Evans Jones, who portrayed the band leader Wallace Hartley.
When we visited the Fairview Cemetery in Halifax, Nova Scotia where many of the Titanic victims are buried; our tour guide told about the first violin having an unmarked(just a number) grave. The designer of the Titanic had a special headstone made for this gentleman who had been a close friend. It is well worth visiting. The graves are placed so that it does look like the outline of the ship. A quite solemn place.
That scene brings me to tears every time.
@@jackieheidorn5875 I have been there, too. On a business trip to Halifax my coworker and I visited that cemetery one evening. It was a very special place to visit.
Speaking of surviving multiple sinkings, you should look into Unsinkable Sam. A ship's cat who survived the sinking of Bismarck, HMS Cossack, and HMS Arc Royal (ship that doomed Bismarck). Ironically, the two ships that rescued Sam and the crew off Arc Royal would also be sunk.
He has a section in Drachnifel's video on Ship's cats. Also, Unsinkable Sam's original name was Otto
I keep telling people cats are out to get us humans!
Sounds like "Sam" was pretty savvy. And lucky! And had perhaps more than nine lives...🐅🚢
Plot twist, Sam was orchestrating the sinkings
It's almost like the ocean has told us for millennia that we don't need to travel it or research it and should mind our own business lol
As a kid I was obsessed with everything Titanic. This series of yours was a very different look into this unfortunate part of history. Informative and enjoyable, thank you
That last bit about the companies wanting money for the uniforms genuinely made me feel sick. That’s just…🤢 criminal. I love this series but each episode makes me tear up lol
Back then, human lives were expendable and not valued. Its a real shame
Ahh. The sweet stench of blatant capitalism in the morning.
@@TaleDreamer Aye, its why we got rid of it in its pure form and developed a mixed market system, which is the best system on the planet so far.
@@CunnyMuncher You're kidding yourself if you think anything has changed. Or you're a troll.
Some heads needed to roll
The story of Violet Jessup is very interesting. I can't imagine surviving one ship sinking, let alone two! And the fact that her experience during Britannic's sinking was so much more harrowing! She was a real trooper! Lovely video as always Max! Can't wait to see your finished LEGO Titanic!
It really is crazy to be on board all three liners when they each had their major accidents. I cant imagine how crazy it was to see two of the three liners sink. She was definitely a trooper for sure.
And then John Priest surviving FOUR sinkings. As a stoker, one of the most demanding jobs on the ship and in one of the most dangerous area of it (the boiler room and at the bottom of the ship). Truly legendary.
Puppet history actually dose an amazing episode on her
I had to pause at the part about the baby getting snatched from her arms, hope that baby made it out okay.
She was also an RMS Olympic, when it collided with HMS Hawke.
I worked on a steam ship in the Navy for about three years as a machinist mate, where I worked in the bottom of the ship helping to keep the engine and boiler running. It definitely gave me a perspective on what the engineers on the titanic must've felt that night... My heart goes out to all that died on that ship, but to those engineers, those snipes in particular, I have a lot of respect for.
"Hello, folks. Sorry for the loss of your dearly departed. But, uh...how 'bout that money?"
Absolutely abominable and abhorrent.
Awesome video, Max! My wife and I are loving the Titanic series!
That would be like your son/husband is a police officer that is killed in a shooting and the chief of police sends you a bill for the uniform he "ruined" during the incident. Very charming.
They didn't even say sorry they just straight up asked for the money 😭💀
Well "sorry for the loss of your brother. Will you be so kind to pay for the uniform?" doesn't sound much better if you know what their intentions were (and pretty much any company was that way).
I worked on a cruise ship, in the kitchens. I lost so much weight and found out that eating disorders were very high among the crew. Something about the crew mess just turned my stomach after a while. Thank you for sharing.
I thought the archtypical cook was fat and jolly?
@@kellysouter4381 maybe check out a kitchen line sometime
@@kellysouter4381 The medieval head cook was, but that's also because they were partially paid in beer.
@@kellysouter4381 they are full of resent and cigarette smoke. Not much room for food.
Tons of substance abuse in the Chef field. It's grueling, they are artists that are stifled when they work commercially unless they achieve tremendous success. Then you have the ego and money and that's generally a recipe (hahaha) for bad habits.
I love hearing about Violet Jessup’s story of how she was onboard all 3 of the Olympic Class Ships. She was on the RMS Olympic when the HMS Hawke collided with her. Then of course surviving the sinking of the RMS Titanic and the HMHS Britannic. And she kept going back out to sea until she finally retired to the country.
Really makes you wonder why White Star kept her around. After Olympic and Titanic I can't imagine that not one of the bean counters piped up in the tune of "Guys, I think that Jessup might be sort of an insurance liability." ;)
Well they got rid of Ismay and Smith (retirement by death) after Titanic, and of Jessop after Britannic, then the company she worked for absorbed White Star. And then the sinking couldn't be stopped anymore!!! Hope you're taking notes Stephen King.
My grandmother lived in the same Yorkshire village as one of the violinists. Apparently he was always dirty because he was also a coal miner, so everyone was always surprised when they heard how beautifully he could play the violin.
Can you name the village? Asking because my late husband was from a yorkshire village.
@@sonyavincent7450 I just asked my mum, and she said Swinton.
@@FruityFruitbat thanks! My husband was from Marsden, canal village, just outside Huddersfield!!!
Man it never really hit me until now, but looking at all those old photos just made me kinda sad. So many of those people are gone now. Not just because of the sinking but because of the passage of time. I feel most of them would be happy knowing so many people still look back at them and the memory of them.
It happened to me, too. At a certain age, it suddenly got me, in a more intimate and profound way wrt the basic rational knowledge, that old portraits and pictures showed people who had really existed, but were no more. It brought a lot of thoughts and questions both about their lives and mine. And it sparked my interest for history.
And now there’s nobody from the Titanic left.
I'm happy that he mentioned the horrible treatment of the workers (including the post-mortem financial shakedowns). It's nice to see people acknowledge the miserable BS that they had to put up with from employers.
"all those moments will be lost, like tears in the rain..."
Didn't really click with me when I first heard that, and I know it sounds trite, howeverwhen I got older I appreciate what that line meant. Seeing old photos now always makes me think of tgose words
New subscriber here! This is so fascinating! My grandfather's cousin was a crew member, in the kitchen, of the Titanic. I've watched so many videos and movies about Titanic, but yours actually shows PICTURES of the crew ... Wow! As I paused the video to scan each face to see some similarity to my grandpa and my uncles, I do see a couple that might resemble them. His body was never found, sadly, his name...Patrick Gill of County Kildare, Ireland. Thanks for this video, and that meal looks DELICIOUS!!!😋
Had to learn to make what we called “turned potatoes” in cooking school. The curriculum was based on French provincial cookery. The taties were a pain (amongst other things) but I learned some good stuff. The cuisine involves learning a “base” recipe, which has multiple variations. Very useful way of building a repertoire.
Remember a sorted video where they were discussing whether a recipe called for nutty butter potato or nut shaped(turned) potatoes and they decided to do both
I love your name! Dear Marmaduke Scarlet I would love to be with little Maria when she visited you in your most charming kitchen with the wonderful "cat"!
cocotte
I remember doing them for dinner service too ... Such a pain :)
I'll never forget knife skills class in culinary school. We got graded on our turned potatoes. Nobody got an A grade.
When you said "Im guessing you already forgot about the brown sauce" I laughed because I actually *did* forget
I'm loving titanic month!!!!
I am absolutely, sincerely, uber mega impressed with Max’ channel. The degree of documentation is exhaustive, the presentation is entertaining, the care for accuracy is laudable, the accompanying images are interesting and the food prepared… unique. Max is a perfectionist. Well, a lot of work goes into posts like this. This is why this channel stands out.
Your Titanic series is absolutely fascinating. This was a particularly good episode, too - I got so caught up in the history portion that I was a little startled when you went back to the food; I had pretty much forgotten all about it!
Max's writing and narration are on point, he makes it super compelling, this Titanic series especially. Giving David Attenborough a run for his money. Keep up the good work Max.
I thought that too. I was thinking what the hell is oh right the food
@Joshua Bailey Same
I’m sorry, as a historical costumer, the most Edwardian thing ever is spending several minutes on a sinking ship deciding whether or not it was socially appropriate to wear a hat.
Edit: I would like to clarify that I am not judging this person at all. It’s just socially interesting compared to our own society. For instance, I think the modern version of this would be spending several minutes in a dire situation trying to find your phone.
It’s a little like the debate of ‘should I take a jacket?’ at any time of year in Colorado.
When I lived in Florida with my grandma, people thought I was crazy to have a hoodie in the car… grandma always used it when we went grocery shopping
@@icarusbinns3156 always wear or carry layers! Smart move.
Cheers from Finland: yesterday sunny, night sleeting, today driving rain.
@@kohinarec6580 yesterday: brutal winds; day before: very warm; today: too cold for t-shirt, too warm for jacket; tomorrow: who knows?
It helps to know that they did not think the ship was sinking and thought it was just safty protocol
@@MacMashPotato She was debating over the hat, after she was told that the ship was sinking Very Edwardian of her indeed.
We eat this very often in Sweden. We call it steak black and white (black is the glaze part or demiglaze, and white is the béarnaise) with pommes chateaux. It was nice to see you make real Sauce Béarnaise. (When I lived in the States, they made "Bearnaise") which was anything but... Chervil (Körvel) is a common herb which grows in the wild here in Scandinavia. I can send you some dried chervil if you want. Let me know.
Would you be so kind to negotiate some chervil with myself? I can't find it in our markets here in the US.
@@diy_nailsby_heidi_r3889 You can easily buy dried chervil online. Or you can buy seeds and grow your own.
@@diy_nailsby_heidi_r3889 yes I can send you some
Those Chateau Potatoes took me back to my days in culinary school! We had to learn how to make 'turned vegetables', and we had a 'tourne knife' as part of our knife kit - a paring knife with a curved blade specifically for making that olive shape. It's a tricky, learned skill, but having the curved knife makes it way easier than with a straight blade.
I'm glad you talked about Violet Jessup. Her memoir, Titanic Survivor, is really interesting even outside of the Titanic itself.
That bite you took at the end was so Shakespearean Max. Queen of the Titanic for a day. WELL DONE MAX!! Well done Sir.
Another reason the survival rate in the engine department was so low is because they stayed at their posts and kept the power on for the ship until it pretty much started to fully go down.
I imagine maintaining the power/lighting in those last couple of hours did a lot to keep the passengers from panicking.
And, it was hoped, to stay afloat while rescue come.
There's also the fact that they were expected to let their places to the passengers. Most of the crew that survived were the sailing crew, because they were the only ones who knew how to use the lifeboats.
Power was mostly for the pumps to literally buy time to save others. God bless.
Also because of the sweltering heat down in those boiler rooms, they were dressed very lightly, essentially what would have been considered underclothes. There’s no way they would have survived the water in the clothes they had on.
I’d LOVE to hear the customer service horror stories of the Titanic crew. I’ve worked retail during the holidays, but I’ve never had to live in the same space as my customers 24/7. Sounds like a LOT, especially with the 1st class.
🤣 I bet. Sadly, most of those didn’t make it onto the record. Though I did touch on a bit of that in the 2nd class video.
While not a cruise ship or the Titanic and while not with the same sort of hours as someone staffing a cruise ship or the Titanic I have worked a season job where I lived where I worked (a boy scout camp).
Mostly when you're not "on shift" you just sort of hide but if you're needed for something you just sort of have to do it.
I waited tables at a resort in the Olympic Mountains one summer in the Seventies. We were mostly college kids, and all lived in one house with no TV, one radio station (the mountains blocked transmission), and the nearest phone fourteen miles away. We had a good time when we were off duty, but at the end of the summer I made a solemn vow never to wait tables again. And I always leave big tips.
The first summer in university I worked as a waitress at a country golf club on an island. We lived in. I swore never to be a waitress again. Because it was a club they only signed the bill with their name and number, no cash involved and you only got the tips if you worked until the end of September, which of course us students couldn't. The only tips I got was in the men's bar. And the amount they charge for the bunk bed in a room shared with 5 other girls was ridiculous. But the food was superb because we got what was the specials upstairs. And the pastries were divine. I always tip well in memory of those months.
Oh and you don't want to know what we got up to in the sand traps after dark
@@janach1305 i bet you and the other students found other ways to entertain yourselves ;-)
A suggestion for the château potatoes. Use creamers, or baby potatoes. They are already the shape and size of olives, and I wouldn't even peel them. You can often find them sold as a special variety of potato, but they're really just the small undeveloped tubers at the time the potatoes are harvested. I've grown potatoes a few times and there will always be some of these when the plant dies back and it's ready to harvest.
Thanks for shining the spotlight on the crew and staff! In all the stories about the glamor and luxury of the Titanic, and of the tragedy, we often neglect the people who made it glamorous and luxurious and who by and large got hit with the most tragedy. I wish I was surprised that the negligent shipping line that killed their family members then tried to charge them for the return of the bodies...but all I could say is "yup, sounds about right."
For the potatoes, you should try using a tourne knife or “birds beak” knife, which is about the size of a paring knife, but features a curved blade, hence the name “Birds Beak” because it’s curved like some species of birds beak.
The knife is not only useful for the shaping, but decoration as well, such as spiral patterns on mushrooms.
I have one of those curved blade knives in my knife block, never figured out what to use it for. Appreciate the info
@@bellablue5285 Me, too!
Samesies!
I've found it handy for deveining shrimp. We had to learn to "tourner" potatoes in culinary school and the chefs were like, "yeah, most of you will never have to do this but anyway..." Leave it to the French.
@@ambersutton4853 god I remember learning the mushroom spirals! Our chefs made us do like a couple kilo to practice and then made cream soup out of it lol)
Thank you for sharing these stories! I never knew just how poorly the crew was treated on the Titanic, but I'm not all that surprised unfortunately. It's wild to think of how much people were taken advantage in history due to their status. It's wild to think of how common that is today when you compare.
“Priest actually survived the sinking of four different ships.”
At a certain point, you need to wonder if Priest should have looked into a different profession. Most jobs have their dangers, and the job search is *not* easy, but when you nearly go underwater FOUR TIMES…Also, their bosses sounded terrible.
At a certain point, you have to wonder if Priest was a saboteur!
@@floraposteschild4184 like one of those 'malicious artefacts' from movies that just bring a cloud of misfortune with them wherever they go
Might as well make Priest a priest.
HA God got dat man
Priest should have stayed on land, as he seems to have been bad luck.
I really appreciate your commitment to talking about everyone on board, including the crew members. Actually hearing their experiences just grounds the entire thing in a weird way.
You have addressed this tragedy with loads of curiosity, but first and foremost upmost respect for the lives lost and enriched the lives that survived to your audience.
I'm so genuinely impressed
That dude who survived 4 sinkings must've been like "welp, here we go again"
I know this isn't why it's called Bearnaise sauce, but I can't change my mind from it being made by a grizzly bear doing a Ratatouille thing.
🤣
For good measure, make it the one on the coat of arms of Bern.
Must have one very big hat and strong neck for that trick to work with a Bear.
In this story, there's no hat to hide in. The bear just puts on a chef uniform and pretends to be a human. It's obvious to everyone that he's actually a bear, but nobody says anything. Because, you know, you wouldn't want to anger a bear.
This is an amazing series, thank you Max! My thoughts on crewmembers which survived multiple sinkings is that typically people freeze and act irrationally in a slow disaster. However someone who has been through the experience before has no difficulty getting to grips with the situation, and furthermore has transferable skills (e.g. knows how to operate a lifeboat, knows how to get on board one, knows what is likely to kill you).
We made these potatoes in culinary school in our knife skills class and actually had a special tourne knife which made it much easier, I can't imagine how hard it would be with a regular paring knife....kudos to you for doing it! Tourne knives are fun, I used my all the time till the hubby snapped the tip off it in the dishwasher while we were dating.
Or you could just use a micrograter to shave it into shape.
Must be a great guy if you married him after that!
Yeah, I use to be a knife skill dork then I discovered graters....and using them to shape. God I don't miss the kitchen at all
Had to do 4 russet potatoes into 16 perfect tournes every day of fundamentals in culinary school for home work. That went on for 15 weeks lol. Needless to say I have never done them since culinary school. We were forced to use are standard paring knifes tho as a posed to a birds beak knife. Classic French yada yada
Two Cents,
My Eldest Brother's wife went full culinary school and afterwards she explained a lot that I didn't really think about when it came to cooking.
Including how sauce making in certain schools of culinary thought were the test on whether or not your knew what you were doing.
I heard the sauce and I was like..."oh...that's a achievement unlocked type technique."
It is, 100%. Same with cooking eggs, believe it or not. Many places will hire or fire you based on how you cook a simple scrambled egg or classic French omelette.
@@kirohaas3193 I mean, It doesn't surprise me. The simplest dishes to cook, are the hardest to cook perfectly. Like, I know around 5 different ways to make" perfect" scrambled eggs, but even tho I tried all of them, none were good enough to be called perfect( And I settle on the first one I learned just trying to get feel for it and timing right).
Also the whole sauce thing? It, even more, fits what I know about cooking, and that is, there are way more sauce types than most people think, and many of them are quite tricky to get right...
When I took my certification test { Certified Chef } everything started with the Stocks, which are the base for all the sauces. At the time , the test was about 15+ hours of constant cooking, as you explain what, how, and the why of what you're doing. This is all accompanied with questions of the origin and technique of whatever they can think of.
Basically, you get huge tubs of everything you could think of and have to use most of it in a dish of some sort..... along with all the base stocks and sauces.
Grueling would be a massive understatement .....
@@kirohaas3193 Yes! The 100 folds on a chef’s hat are each for a different way to cook eggs!
Max, this Titanic series has been great. I would love to see do more themed months in the future!
Another way to make sure your Bernaise doesne't get to hot, is to make it a bowl placed over a pot with boiling water, so only the heat of the steam heats it up slowly, and if its starting to get too hot, remove the bowl fora few seconds.
Thank you for this tip! I’ll keep it in mind
So a bain-marie?
Easy to do it with a mixer rod, egg yolks and the reduction, then add hot butter(close to boiling and skim it first), drops at first then gradually more. This is the way i do it when i eat steak or Iberico tenderloins. Haven't failed so far.
This is how we did it, heat the yolks until they just start to get thick, but we always used clarified butter. Now I wonder if the way demonstrated was just contemporary to Escoffier, or if people really do it more than just my way. I definitely saw people educated in top American culinary schools using clarified butter, so it can't be too odd. What was wild was when our sous chef tried to make a faster hollandaise by putting raw egg yolks, lemon juice, pepper in the robot coupe and dropping hot clarified butter into quickly. It did work, but just wasn't as good.
I've always been in love with the history of the Titanic and how strong the crew was. The treatment of the crew afterwards, however, leaves a ton to be desired. Thank you for making this series!
I could have watched hours upon hours of you explaining what happened historically. Thank you for always giving us such interesting, entertaining and amazingly well thought and put together content.
Dear Max,
you should partner up with Hello Fresh to have them offer "historic" meals such as the ones you present..
sincerely,
a history buff with an eclectic palate
Omg that would be amazing 👏
It’s something we are trying to make happen 😁
Agreed, let's up the ante and get some Disney recipes in there! Or Pokemon! Brock ate enough for an entire series of videos. Plus, there are a bunch of recipes to pull from Disney films from different cultures and eras of time.
Agree completely!
Yassss, looking forward for sure! It'll happen, of that I am sure and I'm willing to wait as long as it takes! I make Disney recipes with my kids all the time. My oldest daughter east Ming's congee (porridge) almost every day.
She's 6 and has mastered tortilla making FOR FUN. If she knows I'm making tortillas then she will literally push me out of MY kitchen to do it herself. She makes me so damn proud. 😂😖😭
I love how this is a cooking show that is BARELY about cooking. Not being sarcastic. It's lovely that you base it around food because it is the basic mortar that cements all of history together, but spend about 4/5ths of the video giving us in-depth historical context around it.
My late husbands grandmother lived in Southampton and watched the Titanic set sail. She told us (many years later) that the ship was so huge that it "scared the life out of her!"
Violet Jessop’s book is honestly one of my favorite nonfiction books I’ve read
Charles Lightoller is another crew member who's life reads like an adventure novel. Was abandoned by his father at age 10, started his seafaring career on the notorious clipper ships, took part in the Yukon gold rush, was a hobo for a while, survived the Titanic sinking, battled a Zeppelin, sank a U-boat, became disillusioned and retired from sea life after WWI, where he worked as a innkeeper, chicken farmer, and property speculator. At this point he wrote his autobiography, which subsequently got him sued by the Marconi company. He bought a yacht, which he then personally sailed during Operation Dynamo, evacuating British soldiers at Dunkirk. The yacht narrowly missed being bombed thanks to his quick action. He was 66 at the time. He continued to serve in the Home Guard until 1946. He then spent the rest of his years managing a small boat yard that made river launches for the police. He died of heart disease in 1952 at age 72 during London's "Great Smog", owing to being a life long pipe smokers.
@@MmntechCa
I just bought your cookbook as a Christmas gift to myself, something I never do. Thank you for teaching and entertaining me. I love Tasting History.
Finally! I've always wondered about the "everyday" crew, we only ever hear about the officers! Excellent work Max, and as always, your hair is impeccable 👌
Your dining experience was pretty much the same to mine as a deckhand on a paddlewheeler river cruiser. Large casseroles for the majority of crew meals, and then hot-pockets, cereal, microwave sandwiches for everything else. We ate the best when we made port and got off during off-hours.
Violet Jessop; aka "Miss Unsinkable" -- I'm so glad you mentioned her. Her story is incredible!
I can't get over the themed Pokemon plushes in the background of every video. It's such a great touch! The Walrein here is very fitting.
I get really excited when it's a Pokemon that I have caught!
I love how Max refers to Titanic as a person rather than an object.
So nice to hear.
I think he worked on a ship for a while, so I suppose it's his inner cabin crew member lingo.
The picture of the musicians at 19:05 "who died at their post like men". A lot of heroism on that day.
Chervil is still pretty common in french traditional cooking. And it’s native to Europe so even if it’s rather rare to find it in general stores fresh (although it’s often available frozen or dried) you can find it in the wild pretty much anywhere, and the fragrant leaves make it difficult to confuse with other plants.
Violet Jessop was on all 3 of the Olympic class steamers She became a nurse and was on board the Britannic when she hit the mine and sank. Excellent series about the food served on the Titanic. And she may be 2 and a half miles below the surface of the North Atlantic, but she is the only surviving sister, though probably not for too much longer. (Jan Griffiths).
Britannic still exists and is arguably in better shape at this point. However having never seen passenger service she is not fitted out like titanic was...not that I'm sure how much it matters given the violence of her wreck.
Kudos for so respectfully passing along all these stories.
Just wanted to say your cooking skills are getting on point Max. Having to learn how to cook these complex dishes on camera while producing the videos and narrative is a really impressive feat. I also wanted to say you keeps the sponsor segments really interesting; normally I skip it in other videos but you keep it compelling enough that I actually get interested in the product. Keep up the good work.
I was on hiatus from this channel for a while, but I couldn't be happier to return for this wonderful series. I will surely be binging everything I've missed in the coming days.
9:37 VICTUAL ( from Latin VICTUALIA or more Classic victus )
the cMdieval term for a City market for dail
Wow that’s a miracle how she survived all 3 ships! Bless her soul.
Well the Olympic didn't sink so unless she was turning the propeller herself she wasn't in much danger. Still 2 sinkings is quite lucky, especially the last one as it was probably caused by a sea mine.
I can't imagine what a feat of logistics it would be to getting all the food supplies needed, figuring out how best to store them and where. There are so many problems that I've never even considered to be found in trying to do this job!😳
In Scandinavia we have almond potatoes, they look like large olives too. The store bought bearnaise sauce here doesn't have butter, and sometimes no egg. It is basically mayo with tarragon and yellow colouring.
My jaw was on the floor for most of this! The treatment of the crew and their employment after the sinking was brutal. What a shame nothing has improved in the 100+ years since - the P&O line axed 800 crew last month with zero notice, and had cheap labour waiting and ready to replace them onshore once security had removed them all from post...
Is it a maritime custom to be totally callous and exploitative employers?
unfortunately yes. maritime law is a murky and inconsistent subject, and companies take advantage of that by claiming what they did was legal under whatever jurisdiction they can conjure up that supports them; and in the ensuing chaos, sail away out from under the nose of anyone's jurisdiction.
That's just a general coporate custom. Though it sucks more in servce jobs where actual know-how is just disregarded.
@@lizzykay9912 I think it depends on the country, but the hire and fire culture isn't supposed to be a bad in the UK, but things are changing here. P&O broke employment law in the UK by providing zero notice to terminating permanent contracts. Had that been in the US, I'm not sure it would have?
General corporate culture frightens me, which is why I work in the public sector.
@@oldfrend that's just horrific. Though I guess there's the other side too where employees don't have to pay income tax depending on which country's jurisdiction they fall under. It's all swings and roundabouts, but the people who deliberately exploit workers to undermine tax and employment laws at sea are just morally void 😑
It seems to have been something of a norm in the merchant marine. As much as may be made of the hardships of life in the Royal Navy of George III’s day, I’ve read that life aboard an East Indiaman for the average seaman was actually less pleasant, at least in general. Trafalgar, I imagine, was not a particularly enjoyable day for Nelson’s Jack Tars.
This whole series is just fabulous! It really brings back good memories of my time in French culinary school. Tourned potatoes are delicious, but I assure you that even the most experienced chefs hands cramp up when we tourne. That’s why it’s usually the job of the prep cook. The whole meal looks exquisite, bravo Max!
I am obsessed with any Titanic related cookery. The cookbook you mentioned earlier in the series is fascinating. Thanks for bringing these recipes back.
Man this channel is awesome.
I watch the first half of the recipe, get so sucked into the history that I forget it's a cooking video, then hello we're right back to the steak.
Amazing. Keep it up!
It is easier (and less risky) if you make the Bearnaise in a double boiler. You can soften the butter first. Put the eggs in with the reduction and beat in the butter slowly. I make a quick version of this quite often to serve with salmon. As you say, it is a very good sauce!
My dad makes the best bearnaise there is and he always uses double boiling. (Smaller sauce pan in bigger saucepan full of water right?)
Tip from a professional chef:
Use a food processor and drizzle the butter in. Ain't nobody got time to hand whisk.
Although that only works if you're making a massive batch. For a 1 egg batch I use a double boiler (not too hot!)
It's so unnecessary though, I've never been a fan of the bain marie or the blender for my hollandaise, etc- whisk and a proper saucepan is enough
I love that cobalt blue and gold trimmed china the food is served on 19:35.
In one of the museums in Liverpool where I live they have a whole exhibit dedicated to the Titanic, including a huge list with the names of all the passengers. Its well worth a visit.
i'm loving this titanic month!
have you ever thought of making dulce de leche? it's a south american sweet "paste" commonly used for cake or alfajor fillings, slathered on toast or as an ice cream flavor. it's got many different origins stories, and no one ever really seems to have a definitive answer as to who made it first.
Cajeta is the goat's milk version, I like it best
Nice work!
Concerning the Béarnaise splitting, I actually found a little trick to rescue it with mechanical force (I tried to make it and it split because I didn't whisk fast enough):
Put it into a large bowl (over a water bath of no hotter than 70°C) and go through it with an Immersion blender until it sets into a thick emulsion. Add the tarragon, and serve.
This reminds me of the three times I applied to work on various cruise ships. Never got an interview so hearing Max talk about it definitely gave a taste.
Kudos to you, Max, for making this dish. Just the thought of making the potatoes and the Bearnaise is enough deterrent for me to not do the dish.
Any good steak house can make this for you 🤣
@@TastingHistory maybe your sponsor can make them too...
Potatoes are dreary scut work but I can whip up Bearnaise in my sleep, don't be deterred, it's easy peasy once you grasp the technique- don't curdle your eggs on too high heat, don't add your butter too fast (why I freeze it), and don't walk away from it! Easy shortcut is tarragon wine vinegar instead of a proper reduction, good luck.
I literally just found this channel and am now settling in for a few hours of intriguing Titanic history,extremely satisfying watching,thankyou so very much from NewZealand ❤💚💜
What a rollercoaster of emotions, going from mocking the Paula Dean levels of butter in this recipe, to tragedy, to laughing at Max's comical display of food tasting.
Wow, you really went all out with this series! Thank you for immersing us into the world of Titanic ❤️
I have quite enjoyed this voyage too; a titanic success!
The history offered in this one video is superb on its own, but to also see the food from the time made today in a tasteful recreation just tickles me. Well done! (Not to mention that smooth ad segue! Ha).
Excited to explore your channel :)
I was really into the Titanic as a kid and you making these videos is making my month. You've really got a way with presenting both the history and the food!
that taragon sauce is just thick butter sauce with spices.....man old chefs were geniuses
My husband and I visited the Titanic museum in Tennessee while on our honeymoon. It was awesome and sad at the same time. My heart broke reading about all of the people who lost their lives.
Great episode as usual ... and a small tangential revelation: I have never heard the word "victuals" pronounced aloud before, so when I came across it (usually in British mysteries and novels) I assumed the "c" was pronounced. Little did I know that it is pronounced "vittles" - meaning that Violet Crawley, the Dowager Duchess of "Dowton Abbey," would have said it just the way Granny Clampett did in "The Beverly Hillbillies" ... and my mind is blown!
I've run into that a lot in life. Reading a lot can lead to some pretty embarrassing conversations. All the more reason to keep reading alone.
Actually pronunciation varies with language. The word is also used in i.e. German and yes, there the c is very pronounced. There's a market in Munich called Victualienmarkt and it's literally pronounced as spelled.
The reason the c and essentially the ua is silent in English is the origin of the word. It stems from french and there was a earlier version in Middle English spelled vitaille. So somehow the pronunciation remained closer to the original word. English, the language without pronunciation rules 🙂
Same here. As an Italian avid reader of books written in English, there are lots of words whose meaning is clear to me, but whose pronunciation I don't know. This was one of such cases. There's so much to learn, and Max's videos are a significant contribution!
It took me an embarrassingly long time to realize that when the boatswain was leaning against the gunwhales that was the same as the bosun leaning against the "gunnels".
Yeah, me too. That's a very unintuitive word.