If you want to throw a medieval feast, then murder all the invited guests, then play Crusader Kings 3 this weekend (May 11-15) for free on Steam. play.crusaderkings.com/TastingHistory
Lead was commonly used to make dishes and goblets. Lead goblets were especially liked by people who wanted sweet tasting wines because lead tastes sweet. It does explain lots of stuff.
Interesting related note - if you look at maps of the United States displaying urban violent crime vs. automotive road traffic with an eye to the range of time when tetraethyl lead was used as a fuel additive, you will see an extremely strong correlation. More damning, if you look at those same areas post the ban of tetraethyl lead, you will see a gradually declining level of violent crime. Extremely suggestive, if not absolutely conclusive. Correlation is not causation, after all. Still gives one fuel (heh) for thought.
@@lairdcummings9092 We should have new names for the generations. The boomers should be Lead generation. The next one should be asbestos generation and then we move up to microplastic generation. Im curious on the long term effects on the plastic.
@Ragnhild I was referring specifically to the nursery rhyme. Sing a song of sixpence, Pocket full of rye, Four-and-twenty blackbirds Baked in a pie. When the pie ws brought out And opened by the king, All the blackbirds flew out And they begn to sing. Wasn't that a lovely dish To set before a king?
I sold a crockpot full of Egredouce, served in hollowed small loaves of bread, at a Society for Creative Anachronism market long ago. Beef, pork, onion, raisins, spices, wine, honey, and vinegar. Medieval Sloppy Joes. Wrapped egredouce in bread dough like calzones as Renaissance Festival meals. Very popular!🖖✌
As a historical reenactor, I've dined at a feast that served a meat pie like this. I helped the Feast Mistress make that pie. She used a combination of chicken and beef, as she herself was highly allergic to pork, and used currants and chopped dates. I remember spices used were cinnamon, cloves, and nutmeg. And like you, I found it really good. This was more of a "tasting" style feast, as she had prepared 21 courses from 7 different cultures and time periods spanning from 400AD to 1650AD...and every course had historical documentation to back it up. Your book would have certainly come in handy! I still have the gold plated spoon she gave me in appreciation of running her kitchen for her while she got about 5 hours of sleep. I got kicked out of the kitchen to sleep myself at 5am, but was back about 6 hours later. That was a great weekend.
How does one get in on stuff like that? Are there reenactment groups kind of everywhere? Or is it one of those things where you have to be either lucky enough to live close to one or rich enough to get there?
@@sebcalabro6252look into SCA - I forgot what the abbreviation stands for. But it’s a historical reenactment society with regional chapters in different states across US. Heard it’s fun to join! May do it myself some day
I attended a Medieval Twelfth Night feast once, and while it was fun, EVERY blinking course was sweet instead of savory. It got a bit old, honestly; but it was still magical otherwise, with the costumes and music. 😊
Funny as it may sound, my THERAPIST recommended Tasting History to me during the pandemic. A year later, I found that my sister and grandmother were also watching it too, seperately! To see it go from just a small channel to the huge hit that it is now, is just amazing. I just got my copy of the cook book and can't wait to try out the recipes. Proud of you Max! 💖
My therapist may not have recommended Tasting History to me, but I had enough therapy in my life to recommend it to myself as a prescription to help get through the pandemic. I also have enjoyed the journey as you have. I remember when Max put out his "I Quit" titled video and I thought he was closing the channel down and my heart sunk, and then he announced he was going all in on Tasting History and a wave of happiness washed over me. It's still an important part of my mental health regimen. I'm hoping my book copy arrives soon. Max Rules!
@@Zenbuck2 Those "I Quit" type videos were very common on various TH-cam channels in mid pandemic. They were all to increase subscribers. The people who really wanted to quit posting just did it with no warning.
Yes! Huzzah! I remember when this channel was small and have been so happy to watch it grow. I have recommended this channel to everyone I know who likes to cook (though my brother and sister don't appreciate it). I'm so proud of him!!
@@annainspain5176 Wow and I thought I was a bitter cynic. He makes a huge life change, taking an enormous gamble to follow his dream, and you reduce it to a gimmick. You have schooled me.
“Pontifical wet blanket” LOL. I’m glad to learn how well your book has been received. As I’ve mentioned before, the four copies I bought will “serve it forth” well at Christmas.
As a reenactor, I can confirm that being hit with blunted weapons and arrows does, in fact, hurt 😂 Love your channel so much, and I'm so glad the cookbook is doing well!
Yeah, wearing armor is similar to football pads in that regard. The pads / armor don't stop the pain associated with the impacts, they just help prevent serious injuries. And, no, I'm not claiming getting hit by a linebacker is the same as being hit by a blunted axe.
Not to forget that Henri II of France died after a tournament injury and Henry VIII (gotta love kings and their naming choices!) of England is heavily rumored to have had his personality completely changed by a jousting head wound, turning a carefree and charming man into a head-chopping tyrant! ETA: Congrats on your book doing so well Max, your channel is a joy, and a copy will be heading my way at some point!
That actually makes a lot of sense. Traumatic brain injuries can cause wild shifts in personality - usually towards the less restrained and more angry side of things.
Max, we've been watching you since almost the beginning, and it is so incredible to see you go from a new channel to a NYT bestseller. You're doing so much to get people interested in history in an engaging and unique way, it's inspiring! Keep on being awesome!
I live literally a 15 minute walk from a ruined castle and jousting ground. In summer there are reenactments. I will go there with a friend and raise a toast to you Max. The jousting ground is much smaller than you would think.
I was always curious why it took so long for Paradox to sponsor you for anything, like seriously, your stuff fits in so bloody well with their games. As a Swede, I'll leave a strongly worded note in their apartment stairwell so they know better than to take this long.
Every time a new episode comes out, me and my kids race to see who can identify the background pokemon first. The Escavalier this week threw us all off for a moment, but couldn't have been a better pokemon to use for a knight's tournament themed episode.
Did you see the latest "Ketchup With Max and Jose"? Mostly a tour of the backyard garden, but there was a brief look at the -- dare I say it? --- thousands of Jose's Pokémon figures! 🤣
I have never heard of a pope described as a "pontifical wet blanket" but i love it LOL Congrats on the book!! I love your channel, so I'm excited to buy a copy for myself!!
Him going on about the feasts in the game somehow instantly reminded me of a CK2 multiplayer game with the ASoIaF mod where I was playing King Robert and the others pestered me to play in-character and throw all my money out the window for feasts and tourneys so that they can keep mingling with the other Lords and Ladys. Was quite fun!
Gotta love the sideways shade on Excaliber in Vegas! Your videos really entertain me with the combo of how foods used to be and history surrounding the dishes themselves. Thank you!
Congratulations on writing such a beautiful book! I am a retired Librarian who hasn't bought an actual book in decades. But I bought yours! It is a book to be handled, savored and flipped through multiple times! Thank You!
There is a recipe for the "poudre fine" (pouldre fine) in the "Ménagier de Paris", it calls for cinnamon, ginger, cloves, grains of paradise and sugar And another one in "Libro di cucina" (specie fine a tute cosse) with also cinnamon, ginger, cloves, and tailed pepper, saffron
In "Wolf Hall" there's mention of a dinner where the centerpiece is a jelly-cast scale model castle complete with tiny, edible soldiers and artillery. Not sure if it was Henry's feast or just one of Cromwell's dinners for dignitaries....
Best Selling Author, Max. We don't know you, obviously you'd know if we did, but your success feels almost personal. So glad to have been in on the ground floor! 🎉
Bragging time, my little brother won his first sword competition in a battle royale style. They were all styrofoam swords so no deaths, but I am infinitely sad I wasn't there to see it lol. Time to go to a ren faire!
When is the Food Network going to wake up? Your channel is so original and amazing!!! Better than anything they currently offer. Also congratulations on your book!! You’re a man of many talents. You could def do audio books with your voice and presentation and yes, your eyes immediately tell us whether or not you like the taste of your dish way before you actually tell us 😂. Don’t forget about your early supporters, it’s been so much fun being a part of your journey! ❤
Oh, they'll get on the band wagon.....eventually. When 70 other TH-camrs are doing historical cooking. Then they'll make a competition of it and have Max sit there as a judge, not saying anything interesting at all.
Max can do better than Food Network. My dream collaboration would be Max with @AltonBrown. Can you imagine Max telling the history of garum while Alton tells us the science behind it? I would cry with joy.
I want him to be successful, but I would not ever curse him to Food Network. That channel is nothing but Guy Fieri and competition shows now. And 5 hundred thousand commercials.
@capnstewy55 - Peacocks are so beautiful alive, I don't want to see a dead, roasted one. Also, I have not heard of companies that raise them for slaughter. >_
I picked up your book last week Max, and the first thing I made was the Sally Lund buns - and good lawd they are FANTASTIC. My family were stunned by how excellent they were (and the fact I was the one who made them). You have outdone yourself my friend, and I couldn't be happier for you. Thanks for contributing some good (and delicious) into the world.
…I was not expecting to see myself in the front row at Powell’s books. You were such a delight to see! Also, we’ve made the pumpkin tourte a few times now, and it’s a family favorite. Modern hot water crust is much better for a meat pie, but this filling looks delicious!
Veal pork and chicken Mixed for delight In a modern kitchen Banners risen To commend lordly guests Praise given For a wonderful chef The manner of feast To present and ponder The medieval beasts Cut into dining quarters A final hurrah to a tournament Happy is the Tuesday Happy in delicious denouement
Max, I had the most wonderful surprise today! I got home from work to find a package on my doorstep, opened it up, and saw your face looking up at me. It was your cookbook! I'd mentioned to my dad that I watched your channel a few weeks ago, and suggested that the cookbook might be something I'd want next Christmas or for my birthday, but he must have gone ahead and ordered it right away! (I live in northwest BC, Canada, so it would have taken a long time to get here). I'm so happy to have this beautiful book and I'll definitely make some of the recipes!
Congrats on the NYT best-seller list and the Paradox sponsorship! Y'all work really hard and you deserve it. Also I will throw my support in for a future "murder feast" episode.
man, you combine so many things I love - history, food, Pokémon, and now you added Crusader Kings III to your mix. Couldn't be happier with your content :)
Max, You have ARRIVED! Congratulations! You definitely brought me and so many others comfort during sad pandemic days and I'm so glad you're getting all the goodness coming back your way!
@7:55 I can really see the joy on your face and amazement of your accomplishments and your journey. Been here since you announced that you would decide to quit Disney and make a leap of faith. Now a New York Times best seller. Well done.
Your comment that "It tastes like Christmas," is right on point. Our Christmas spices are the last remnants of the sort of general celebration meals that were the norm over the past 1000 years. Cold meat pie is still a thing in Europe.
I love these medieval European recipes and so thoroughly enjoy your humor. I was smiling and enjoying the story, when after telling us what Innocent II said, you went on to call him a "pontifical wet blanket". I laughed through the next section. The pie looks very impressive. Who knows: despite the fact that I don't care for mince meat, I might try this at some point. I'm going to share this with a historian of medieval England and see what he thinks! Oh, and congrats on the New York Times best selling cookbook!
I just want to say- Thank you, Max. "Tasting History" has always been the highlight of the week for the last couple of years, and has made each frustrating shift at my former job all the more bearable. I've been out of work the last couple of months after being unjustly sacked from an unnamed corn cob pipe factory (a Google search will fill you in), but I've been in a deep, dark pit of depression after 4 years of hard work went straight down the pipe. Your videos have been informative, entertaining, and one of the few things that still make me excited about waking up most days. Thank you for showing me some amazing foods throughout history and making me excited to learn that history as I did in high school. Thank you, again, and serve it forth.
The Johnny Tremain comment dug deep, read it a few times in school and watched the old Disney TV movie a few times...I'm old. Also, loving the book, so much good reading and a lot of recipes I want to give a try.
Duck eggs! I recently learned that duck eggs don't contain the same protein that causes the allergy in chicken eggs. Kinda like how I'm allergic to onion but can eat garlic just fine. If you do try duck eggs raw, just make sure they're pasteurized first to kill out pathogens.
@@ragnkja Definitely need to be careful, I'm allergic to both cow and goat milk (and at that point, we decided it wasn't worth the experiment to try sheep). Thankfully my reaction is mild.
It made me smile to hear that Tasting History is a New York Times bestseller, and to see all those people waiting to see Max at a book signing. Here in the UK delivery is delayed for another month. I, like so many others, am delighted for Max and it was nice to see his humble response. The whole Tasting History story has been lovely to see unfold and is a real delight and pleasure to behold.
Medieval cooking relied extensively on dried fruit in meat dishes that also had those warm spices. That style of cooking went out in the Renaissance except for the Christmas holidays.
Congratulations to make it on the bestseller list. You can really be proud of all your work. I hope this way more people learn about your awesome cooking and history channel.
That woulda been cool if C&C had a real old fashioned tournament! Btw, got my SIL your cookbook for her birthday and she LOVES IT! It’s really super nice and the recipes are tempting. Well done!
Max, I just got your book a week ago, and wanted to tell you, that you did a fantastic job. I appreciate what you've done, and look forward to the next
A fine castle for a feast Max! The spices, warmed brie, dates and currants sounded particularly pleasant. I was thinking if any dough scraps remained you could shape them into knights on horseback and bake them too, afterwards placing them as decorations around the lower exterior walls in a battle scene!
This is the crossover i never expected. I am so glad this happened, great thing to come home to after a day of doctors appointments. Going to play more CK3 😂❤
I AM SOOOOOO GLAD paradox have taken notice of your content! you and them are perfect for one another. you know this means that someone at paradox is taking inspiration from your videos! i love this so much
7:49 I love to see updates of the book! Also, congratulations again to you and your team. We now know a New York Times Bestselling Author among us. That’s cool.
Just recently bought the Tasting History cookbook and I'm excited to start using it! It's also very pleasing to the eye, a perfect conversation starter to place on the coffee table even for those who aren't into cooking as much.
Max, when I received my cookbook I was overcome with joy and pride. The forward was beautiful. The photography was gorgeous. I could feel your personality shining through the writing all over the place. It was you, and it was a glossy, well-made, NYT Bestseller book. I'm so proud of you and honored to be a part of you journey. Congratulations 🥰❤
Congratulations on your book! :-) I love Medieval times, and found this video especially enjoyable. This is on my Christmas menu (standard pie, not a castle).
The Johnny Tremaine reference was a real blast from the past! I remember watching the movie in the fourth or fifth grade. Perhaps an episode on feeding the Redcoats or feeding Washington's army would be interesting?
I've been a sub to your channel since you had around 30K followers. The very first time I saw one of your videos, it was clear that you were going to be very successful!! I remember watching the episode where you said you were going to leave your teaching job and do YT fulltime and.....the rest is History! Well done!!😉
I am stuck awake and was watching some of your oldest videos. You've come so far in only three years, I hope you continue to have fun growing every day
When I see two of my favorite things in Tasting History and Crusader Kings come together, it puts a smile on my face. To all those history fans who haven't played CKIII yet, I highly recommend it.
Your original content is not only extremely good quality but the overall production value is top shelf. Then there us YOU, the personality of the show which is very unique and personable with dashes of hilarious humor (Hard tack...click click 😅). Its no wonder your cookbook was such a success. You and your team earned it. Food is one of those things that brings every human on the planet together which imo there is no better way to digest our history in a fun and relatable way. Standing ovation for Tasting History!!!!....Bravo sir 👏👏👏👏👏....Bravo!!! 👏👏👏👏.
Hey Max, just bought the last copy of your cookbook at my local Barnes and Noble! I'm giving it to my mom for Mother's Day, she's a big fan of your channel and has been wanting this since you announced it. Thanks for creating and curating such an interesting and informative youtube channel. You're making the world, in your own way, a better place through education and good food.
We just received your book from Amazon. WMy husband purchased 2 copies. One for us and one for our daughter that finished high-school today and surprised us both. It is absolutely beautiful. I cannot stop reading it and taking it all in. Well done!!!!
My final in my senior AP English class in high school (9 years ago now 🤯 anyways) was to find a recipe for a medieval dish of some sort and make it to bring in and share with the class. Having your channel back then would've elevated our projects to the next level!
Congratulations on the success of your cookbook. Looking forward to the future episode with murder during the feast, sort of Red Wedding there. And thank you for another wonderful episode on food history.
Congrats on your success 🎉 We got a book. Love pumpion pie and so many other recipes. We are in OK so not able to get it signed but still happy to have it.
I have a copy of your beautiful book sitting on my kitchen table in Co. Cavan, Ireland and I am choosing with my children what recipes we want to try together (it is like a tournament joust between them and I just have to wait for the winner 😂) Someone combining my love of history and cooking was a lovely surprise when I found your channel and now to have your book is the cherry on top ❤
This was lovely! And congratulations on your book and signings going so well. I'm not even a small bit surprised by this because you're adorable. You make food accessible even if it's from hundreds, if not a thousand years ago. Thank you so much, Max!
If you want to throw a medieval feast, then murder all the invited guests, then play Crusader Kings 3 this weekend (May 11-15) for free on Steam. play.crusaderkings.com/TastingHistory
I love CK 3, specially playing as William the Conqueror!
i love me some Crusader Kings
Glad you’re sponsored by my favorite yearly Red Wedding simulator!
I hope you're coming to London. Your book is coming here in June.
Any possibility you could come to Kansas City for a signing?
The idea of pewter foil as a food decoration is honestly terrifying and explains so much
Lead was commonly used to make dishes and goblets. Lead goblets were especially liked by people who wanted sweet tasting wines because lead tastes sweet.
It does explain lots of stuff.
Was going to say I cringed the moment I saw that.
Interesting related note - if you look at maps of the United States displaying urban violent crime vs. automotive road traffic with an eye to the range of time when tetraethyl lead was used as a fuel additive, you will see an extremely strong correlation. More damning, if you look at those same areas post the ban of tetraethyl lead, you will see a gradually declining level of violent crime.
Extremely suggestive, if not absolutely conclusive. Correlation is not causation, after all. Still gives one fuel (heh) for thought.
@@lairdcummings9092 We should have new names for the generations. The boomers should be Lead generation. The next one should be asbestos generation and then we move up to microplastic generation. Im curious on the long term effects on the plastic.
@@lairdcummings9092
Interesting.
And nice pun. Good stuff
The amount of Dad Energy™ that Max exudes as he looks straight into the camera and tells us not to kneed boiling-hot dough is absolutely fantastic.
And for mentioning the old historical novel "Johnny Tremain"!
Good book and a good movie
*exudes
@@NateMylott OMG, thank you! 😂💀
@@bonniebrush94 Isn't that the book Marge sets Bart as his assignment when she homeschools him in The Simpsons?
"Four-and-twenty blackbirds baked in a pie" makes a lot more sense now...
Entremets could be anything from a coloured, spiced frumenty to spectacles such as a sugar palace or a pie with live birds in it.
@Ragnhild I was referring specifically to the nursery rhyme.
Sing a song of sixpence,
Pocket full of rye,
Four-and-twenty blackbirds
Baked in a pie.
When the pie ws brought out
And opened by the king,
All the blackbirds flew out
And they begn to sing.
Wasn't that a lovely dish
To set before a king?
@@GiselleMF
I know. I was just putting it in context and providing the term to look up the general concept.
@@ragnkja I grok, but not everyone grew up with the same references.
was gonna press like but no way am i ruining the 69
me: *thinking about making small pies to take to medieval market, struggling to find a recipe*
Max: I got you
I sold a crockpot full of Egredouce, served in hollowed small loaves of bread, at a Society for Creative Anachronism market long ago. Beef, pork, onion, raisins, spices, wine, honey, and vinegar. Medieval Sloppy Joes. Wrapped egredouce in bread dough like calzones as Renaissance Festival meals. Very popular!🖖✌
Max- If you can embroider small flags...
Me- downright wearing a home sewn circle skirt with flags on it-- Yeah, I could work that one, yes.
Now if only you lived 600 years ago, you'd have a golden career!
😁
As another Nikki, that is no type of creative, allow me to encourage you! ❤❤❤
@@lairdcummings9092 or a few years into the future.
@Nikki - Get together with poster @KaceyCat, who has also volunteered to embroider small flags, so that you do not duplicate!
As a historical reenactor, I've dined at a feast that served a meat pie like this. I helped the Feast Mistress make that pie. She used a combination of chicken and beef, as she herself was highly allergic to pork, and used currants and chopped dates. I remember spices used were cinnamon, cloves, and nutmeg. And like you, I found it really good. This was more of a "tasting" style feast, as she had prepared 21 courses from 7 different cultures and time periods spanning from 400AD to 1650AD...and every course had historical documentation to back it up. Your book would have certainly come in handy! I still have the gold plated spoon she gave me in appreciation of running her kitchen for her while she got about 5 hours of sleep. I got kicked out of the kitchen to sleep myself at 5am, but was back about 6 hours later. That was a great weekend.
❤❤❤ aw i totally enjoyed reading your comment! what an experience!!
That sounds delightful!
How does one get in on stuff like that? Are there reenactment groups kind of everywhere? Or is it one of those things where you have to be either lucky enough to live close to one or rich enough to get there?
@@sebcalabro6252look into SCA - I forgot what the abbreviation stands for. But it’s a historical reenactment society with regional chapters in different states across US. Heard it’s fun to join! May do it myself some day
I attended a Medieval Twelfth Night feast once, and while it was fun, EVERY blinking course was sweet instead of savory. It got a bit old, honestly; but it was still magical otherwise, with the costumes and music. 😊
Congratulations on making the New York Times bestseller list!
Wooh
Way cool!!! Congratulations!!
I was wondering if the book was going to make it, and he answered the question about 30 seconds after I had the thought. So happy for Max!
Congratulations Max! You deserve the recognition ❤We all know how much hardwork and thoughtfulness went into it!
Qapla’. Very well deserved!
Funny as it may sound, my THERAPIST recommended Tasting History to me during the pandemic. A year later, I found that my sister and grandmother were also watching it too, seperately! To see it go from just a small channel to the huge hit that it is now, is just amazing. I just got my copy of the cook book and can't wait to try out the recipes. Proud of you Max! 💖
My therapist may not have recommended Tasting History to me, but I had enough therapy in my life to recommend it to myself as a prescription to help get through the pandemic. I also have enjoyed the journey as you have. I remember when Max put out his "I Quit" titled video and I thought he was closing the channel down and my heart sunk, and then he announced he was going all in on Tasting History and a wave of happiness washed over me. It's still an important part of my mental health regimen. I'm hoping my book copy arrives soon. Max Rules!
@@Zenbuck2 Those "I Quit" type videos were very common on various TH-cam channels in mid pandemic. They were all to increase subscribers. The people who really wanted to quit posting just did it with no warning.
I've definitely told my therapist about this channel.
Yes! Huzzah! I remember when this channel was small and have been so happy to watch it grow. I have recommended this channel to everyone I know who likes to cook (though my brother and sister don't appreciate it). I'm so proud of him!!
@@annainspain5176 Wow and I thought I was a bitter cynic. He makes a huge life change, taking an enormous gamble to follow his dream, and you reduce it to a gimmick. You have schooled me.
I love it when he eats something good and his eyes just light up, and a little smile comes to his face. It's so adorable.
I was just thinking the same so instead of commenting myself you get an upvote!
“Pontifical wet blanket” LOL. I’m glad to learn how well your book has been received. As I’ve mentioned before, the four copies I bought will “serve it forth” well at Christmas.
As a reenactor, I can confirm that being hit with blunted weapons and arrows does, in fact, hurt 😂
Love your channel so much, and I'm so glad the cookbook is doing well!
My boyfriend is as well and he's come home with horrid bruises, welts and worse!
Yeah, wearing armor is similar to football pads in that regard. The pads / armor don't stop the pain associated with the impacts, they just help prevent serious injuries.
And, no, I'm not claiming getting hit by a linebacker is the same as being hit by a blunted axe.
@@frocat5163 And then there's being hit by a linebacker WITH an axe. Ahhhh, buhurt...
@@starsgears9200 lol
Even through a gambison?
Not to forget that Henri II of France died after a tournament injury and Henry VIII (gotta love kings and their naming choices!) of England is heavily rumored to have had his personality completely changed by a jousting head wound, turning a carefree and charming man into a head-chopping tyrant!
ETA: Congrats on your book doing so well Max, your channel is a joy, and a copy will be heading my way at some point!
Right?! Young Henry⁸ vs middle aged Henry⁸ are super different figures!
That actually makes a lot of sense. Traumatic brain injuries can cause wild shifts in personality - usually towards the less restrained and more angry side of things.
yo dude got CTE
Dammit now I've been struck by the urge to embroider tiny flags and send them to Max.
Which I would LOVE
d o i t
Schwarzenegger Voice: "Do it now! Get to the embroider!"
Honestly that would be cool to see your work featured in a future video.
I was thinking the same thing!
@@RyllenKriel I'm dying over here🤣🤣🤣👏👏👏
Max, we've been watching you since almost the beginning, and it is so incredible to see you go from a new channel to a NYT bestseller. You're doing so much to get people interested in history in an engaging and unique way, it's inspiring! Keep on being awesome!
We should hold a feast and a tournament in Max's honor for the release of the Tasting History cookbook!
We could invite all the other cooking tubers and let them knock one another off their high horses, to give them an appetite!
This needs to happen STAT.
A cooking tournament followed by a feast for the judges.
I live literally a 15 minute walk from a ruined castle and jousting ground. In summer there are reenactments. I will go there with a friend and raise a toast to you Max.
The jousting ground is much smaller than you would think.
And the looser gets Pittsburgh?
I was always curious why it took so long for Paradox to sponsor you for anything, like seriously, your stuff fits in so bloody well with their games.
As a Swede, I'll leave a strongly worded note in their apartment stairwell so they know better than to take this long.
Oj oj oj, en arg lapp är väl lite väl aggresivt. Är väl mer lämpligt att knyta näven i fickan och svära lite tyst? :P
As a Canadian, I'm sorry this happened to you but I'm going to have to report you to the Swedish police.
Every time a new episode comes out, me and my kids race to see who can identify the background pokemon first. The Escavalier this week threw us all off for a moment, but couldn't have been a better pokemon to use for a knight's tournament themed episode.
Did you see the latest "Ketchup With Max and Jose"? Mostly a tour of the backyard garden, but there was a brief look at the -- dare I say it? --- thousands of Jose's Pokémon figures! 🤣
@@stephaniecowans3646 I haven't watched yet, but I'm definitely looking forward to it now!
Every time I see an episode has dropped, my daughter and I try to guess which pokemon will be in it. Daughter got this one right.
I have never heard of a pope described as a "pontifical wet blanket" but i love it LOL
Congrats on the book!! I love your channel, so I'm excited to buy a copy for myself!!
As a huge fan of this channel and paradox games, this is the most ambitious crossover in history
Crusader Kings is crazy dense, but the amount of depth is insane.
Between this and Total War, I commend his tastes.
Him going on about the feasts in the game somehow instantly reminded me of a CK2 multiplayer game with the ASoIaF mod where I was playing King Robert and the others pestered me to play in-character and throw all my money out the window for feasts and tourneys so that they can keep mingling with the other Lords and Ladys. Was quite fun!
Also the coolest.
Yeah CK3 is dope but you definitely gotta watch some videos because it’s deep as hell and Paradox tutorials kind of suck haha
@@shadeitplease7383 all of their games require you to watch a let's play of them first. It's part of the charm
When Max thanks for for buying his cookbook there is no doubt the gratitude is coming from his big heart.
Gotta love the sideways shade on Excaliber in Vegas! Your videos really entertain me with the combo of how foods used to be and history surrounding the dishes themselves. Thank you!
That was absolutely brutal.
Congratulations on writing such a beautiful book! I am a retired Librarian who hasn't bought an actual book in decades. But I bought yours! It is a book to be handled, savored and flipped through multiple times! Thank You!
There is a recipe for the "poudre fine" (pouldre fine) in the "Ménagier de Paris", it calls for cinnamon, ginger, cloves, grains of paradise and sugar
And another one in "Libro di cucina" (specie fine a tute cosse) with also cinnamon, ginger, cloves, and tailed pepper, saffron
Underrated comment
Be sure to save those little flags for Circe and Jaime's cardboard castle! Congratulations on your book, Max!
Circe and Jaime?
@@jessp8238 Cats
In "Wolf Hall" there's mention of a dinner where the centerpiece is a jelly-cast scale model castle complete with tiny, edible soldiers and artillery. Not sure if it was Henry's feast or just one of Cromwell's dinners for dignitaries....
When you thanked everyone who bought your cookbook, I held mine up so you could see it... through the TV... I'm 41. Love your channel!
😂🤣😂🖖💕
The other day a woman came up to me and said, “Didn’t I see you on television?” I said, “I don’t know. You can’t see out the other way.”
- Emo Philips
Guilty
"I don't think he can see it..."
NOT WITH THAT ATTITUDE, HE CAN'T
Best Selling Author, Max. We don't know you, obviously you'd know if we did, but your success feels almost personal. So glad to have been in on the ground floor! 🎉
Bragging time, my little brother won his first sword competition in a battle royale style. They were all styrofoam swords so no deaths, but I am infinitely sad I wasn't there to see it lol. Time to go to a ren faire!
longsword?
You have every right to brag. Congrats to the whole family and especially the young man.
A dull affair for a Dothraki wedding.
@@Justanotherconsumer You need at least 3 deaths
Huzzah to the swordsman!
When is the Food Network going to wake up? Your channel is so original and amazing!!! Better than anything they currently offer. Also congratulations on your book!! You’re a man of many talents. You could def do audio books with your voice and presentation and yes, your eyes immediately tell us whether or not you like the taste of your dish way before you actually tell us 😂. Don’t forget about your early supporters, it’s been so much fun being a part of your journey! ❤
Oh, they'll get on the band wagon.....eventually. When 70 other TH-camrs are doing historical cooking. Then they'll make a competition of it and have Max sit there as a judge, not saying anything interesting at all.
@@tessat338 Please no. I do not want Max to go corporate..it would spoil his quirk!
@@tessat338 Lol. If they are a union show then you would be right cos they would have to pay him more.
Max can do better than Food Network. My dream collaboration would be Max with @AltonBrown. Can you imagine Max telling the history of garum while Alton tells us the science behind it? I would cry with joy.
I want him to be successful, but I would not ever curse him to Food Network. That channel is nothing but Guy Fieri and competition shows now. And 5 hundred thousand commercials.
Fire breathing peacock has to be an upcoming special episode.
I have family members who breath fire with enough brandy or other spirits in them
I'd like to see a roast rooster knight, riding a roast pig.
@capnstewy55 - Peacocks are so beautiful alive, I don't want to see a dead, roasted one. Also, I have not heard of companies that raise them for slaughter. >_
Maybe substitute that peacock with another bird. Turkey should work
@@MossyMozartAgreed
I picked up your book last week Max, and the first thing I made was the Sally Lund buns - and good lawd they are FANTASTIC. My family were stunned by how excellent they were (and the fact I was the one who made them).
You have outdone yourself my friend, and I couldn't be happier for you. Thanks for contributing some good (and delicious) into the world.
Each episode of Tasting history is feast for the mind.
…I was not expecting to see myself in the front row at Powell’s books. You were such a delight to see! Also, we’ve made the pumpkin tourte a few times now, and it’s a family favorite. Modern hot water crust is much better for a meat pie, but this filling looks delicious!
Veal pork and chicken
Mixed for delight
In a modern kitchen
Banners risen
To commend lordly guests
Praise given
For a wonderful chef
The manner of feast
To present and ponder
The medieval beasts
Cut into dining quarters
A final hurrah to a tournament
Happy is the Tuesday
Happy in delicious denouement
*(Tossing coins to the Troubadour)*
@@weldonwin Auw cheers!
@@Firegen1 Well, I don't have a Witcher, so I may as well toss them to my Troubadour
@@weldonwin Gaining a Witcher sounds like a life goal to me. Also thank you for the support and a merry Wednesday!
Max, I had the most wonderful surprise today! I got home from work to find a package on my doorstep, opened it up, and saw your face looking up at me. It was your cookbook! I'd mentioned to my dad that I watched your channel a few weeks ago, and suggested that the cookbook might be something I'd want next Christmas or for my birthday, but he must have gone ahead and ordered it right away! (I live in northwest BC, Canada, so it would have taken a long time to get here). I'm so happy to have this beautiful book and I'll definitely make some of the recipes!
Congrats on the NYT best-seller list and the Paradox sponsorship! Y'all work really hard and you deserve it. Also I will throw my support in for a future "murder feast" episode.
man, you combine so many things I love - history, food, Pokémon, and now you added Crusader Kings III to your mix. Couldn't be happier with your content :)
Max, You have ARRIVED! Congratulations! You definitely brought me and so many others comfort during sad pandemic days and I'm so glad you're getting all the goodness coming back your way!
12:29 The ladies should’ve responded with: “Yeah, but I never told him to prove his love by charging someone with a pointy stick.”
Exactly. My first reaction was, "Lady Jocelyn begs to differ."
Johnny Tremaine! I remember that book. I think it was also a movie (an old movie). Thanks for bringing back a good childhood memory. ❤
Congrats on the cookbook! This is one of my favorite channels because it's so unique in combining cooking and history. Keep up the good work!
@7:55 I can really see the joy on your face and amazement of your accomplishments and your journey. Been here since you announced that you would decide to quit Disney and make a leap of faith. Now a New York Times best seller. Well done.
That Tasting History is such a success makes me enormously happy. I don't think you know how many people out here love you and Jose.
Your comment that "It tastes like Christmas," is right on point. Our Christmas spices are the last remnants of the sort of general celebration meals that were the norm over the past 1000 years. Cold meat pie is still a thing in Europe.
I love these medieval European recipes and so thoroughly enjoy your humor. I was smiling and enjoying the story, when after telling us what Innocent II said, you went on to call him a "pontifical wet blanket". I laughed through the next section. The pie looks very impressive. Who knows: despite the fact that I don't care for mince meat, I might try this at some point. I'm going to share this with a historian of medieval England and see what he thinks! Oh, and congrats on the New York Times best selling cookbook!
Love how he mentioned my favourite Age of Empires II protagonists. Edward Longshanks and Philip the Good.
Also congrats on your book's success, Max!
I just want to say- Thank you, Max. "Tasting History" has always been the highlight of the week for the last couple of years, and has made each frustrating shift at my former job all the more bearable. I've been out of work the last couple of months after being unjustly sacked from an unnamed corn cob pipe factory (a Google search will fill you in), but I've been in a deep, dark pit of depression after 4 years of hard work went straight down the pipe. Your videos have been informative, entertaining, and one of the few things that still make me excited about waking up most days. Thank you for showing me some amazing foods throughout history and making me excited to learn that history as I did in high school.
Thank you, again, and serve it forth.
The Johnny Tremain comment dug deep, read it a few times in school and watched the old Disney TV movie a few times...I'm old. Also, loving the book, so much good reading and a lot of recipes I want to give a try.
Duck eggs! I recently learned that duck eggs don't contain the same protein that causes the allergy in chicken eggs. Kinda like how I'm allergic to onion but can eat garlic just fine. If you do try duck eggs raw, just make sure they're pasteurized first to kill out pathogens.
While there’s no guarantee that switching to different eggs will work for everyone with egg allergies, it definitely can help some.
Also, duck eggs are delicious.
As are goose eggs.
Geese, however, are jerks.
@@ragnkja Definitely need to be careful, I'm allergic to both cow and goat milk (and at that point, we decided it wasn't worth the experiment to try sheep). Thankfully my reaction is mild.
It made me smile to hear that Tasting History is a New York Times bestseller, and to see all those people waiting to see Max at a book signing. Here in the UK delivery is delayed for another month. I, like so many others, am delighted for Max and it was nice to see his humble response. The whole Tasting History story has been lovely to see unfold and is a real delight and pleasure to behold.
"Pontifical wet blanket" Bwaahhhhaaaa 😂😂. Thanks Max lol. At planet fitness on the bike and totally laughed out loud
Medieval cooking relied extensively on dried fruit in meat dishes that also had those warm spices. That style of cooking went out in the Renaissance except for the Christmas holidays.
11:45 Max has a career in narrating audiobooks for poetry. Great voice, great cadence and a nice sense of rhythm.
Love how often you manage to pick up relevant and well integrated sponsors :)
Just got your cookbook for my birthday! Absolutely loving it so far.
10:50 English Football Hooliganism at its finest!
Congratulations on the book Max! I picked up a copy through Amazon and have been really enjoying it!
Congratulations to make it on the bestseller list. You can really be proud of all your work. I hope this way more people learn about your awesome cooking and history channel.
That woulda been cool if C&C had a real old fashioned tournament! Btw, got my SIL your cookbook for her birthday and she LOVES IT! It’s really super nice and the recipes are tempting. Well done!
Max, I just got your book a week ago, and wanted to tell you, that you did a fantastic job. I appreciate what you've done, and look forward to the next
“Tastes like Christmas”
What a wonderful description. I love your videos.
We (your fans) really do love you, Max! I look forward to every episode you post and am never disappointed. Your success warms my heart. ❤
A fine castle for a feast Max! The spices, warmed brie, dates and currants sounded particularly pleasant.
I was thinking if any dough scraps remained you could shape them into knights on horseback and bake them too, afterwards placing them as decorations around the lower exterior walls in a battle scene!
This is the crossover i never expected. I am so glad this happened, great thing to come home to after a day of doctors appointments. Going to play more CK3 😂❤
It was nice to hear (and see) that Max's book is doing well. And, oh hey, it DOES have a kindle version - Bought!
I AM SOOOOOO GLAD paradox have taken notice of your content! you and them are perfect for one another. you know this means that someone at paradox is taking inspiration from your videos! i love this so much
Wowwww! The entire style and architecture of this thing is amazing
7:49 I love to see updates of the book! Also, congratulations again to you and your team.
We now know a New York Times Bestselling Author among us. That’s cool.
Just recently bought the Tasting History cookbook and I'm excited to start using it! It's also very pleasing to the eye, a perfect conversation starter to place on the coffee table even for those who aren't into cooking as much.
Max, when I received my cookbook I was overcome with joy and pride. The forward was beautiful. The photography was gorgeous. I could feel your personality shining through the writing all over the place. It was you, and it was a glossy, well-made, NYT Bestseller book. I'm so proud of you and honored to be a part of you journey. Congratulations 🥰❤
Got my copy of the book this week; is beautiful and totally worth it. Congratulations, Max!
Glad to hear your book's going well! All that talk about knights, tournaments, and heralds makes me wanna see A Knights Tale tonight :)
Congratulations on your book! :-) I love Medieval times, and found this video especially enjoyable. This is on my Christmas menu (standard pie, not a castle).
The Johnny Tremaine reference was a real blast from the past! I remember watching the movie in the fourth or fifth grade.
Perhaps an episode on feeding the Redcoats or feeding Washington's army would be interesting?
I've been a sub to your channel since you had around 30K followers. The very first time I saw one of your videos, it was clear that you were going to be very successful!! I remember watching the episode where you said you were going to leave your teaching job and do YT fulltime and.....the rest is History! Well done!!😉
I love it when you do medieval recipes. Thanks for posting!
Ive been watching for HOW LONG and BARELY noticed how the poke plushies in the back fit the videos theme?? That detail is so ridiculously cute!
Joining the throngs congratulating you on this well-deserved success! Adulation and admiration for your talents and charm. Best to you and J.
I am stuck awake and was watching some of your oldest videos. You've come so far in only three years, I hope you continue to have fun growing every day
When I see two of my favorite things in Tasting History and Crusader Kings come together, it puts a smile on my face. To all those history fans who haven't played CKIII yet, I highly recommend it.
Your original content is not only extremely good quality but the overall production value is top shelf. Then there us YOU, the personality of the show which is very unique and personable with dashes of hilarious humor (Hard tack...click click 😅). Its no wonder your cookbook was such a success. You and your team earned it. Food is one of those things that brings every human on the planet together which imo there is no better way to digest our history in a fun and relatable way. Standing ovation for Tasting History!!!!....Bravo sir 👏👏👏👏👏....Bravo!!! 👏👏👏👏.
AAAAAHHHHHH OMG CONGRATULATIONS ON THE COOKBOOK! THIS IS AMAZING
So proud of you Max! I appreciate how appreciative, respectful, and humble you remain. Freaking love it man
That sounded amazing, and congrats on your book selling so well!
Hey Max, just bought the last copy of your cookbook at my local Barnes and Noble! I'm giving it to my mom for Mother's Day, she's a big fan of your channel and has been wanting this since you announced it. Thanks for creating and curating such an interesting and informative youtube channel. You're making the world, in your own way, a better place through education and good food.
Congratulations on the success of your book. I will order a copy myself!
'They had corn at the Medieval feast.' His disappointment was total and his day was ruined.
We just received your book from Amazon. WMy husband purchased 2 copies. One for us and one for our daughter that finished high-school today and surprised us both. It is absolutely beautiful. I cannot stop reading it and taking it all in. Well done!!!!
Thank you for supporting!
Im hyped for the new DLC but this wasn't what I was expecting! That looks really cool!
My final in my senior AP English class in high school (9 years ago now 🤯 anyways) was to find a recipe for a medieval dish of some sort and make it to bring in and share with the class. Having your channel back then would've elevated our projects to the next level!
Congratulations on the success of your cookbook. Looking forward to the future episode with murder during the feast, sort of Red Wedding there. And thank you for another wonderful episode on food history.
Congrats on your success 🎉 We got a book. Love pumpion pie and so many other recipes. We are in OK so not able to get it signed but still happy to have it.
So happy for you about your book!!!! So proud of how far you have come. Your show is legendary. Blessings all the way from South Africa
so awesome, you helped me get through lockdown, and now you're a best seller. you're channel genuinely helped me.. so happy to be listening.
Huge congrats for the "Best Seller" title, Max! You and your amazing work absolutely deserve it and more!
Thank you!
I have a copy of your beautiful book sitting on my kitchen table in Co. Cavan, Ireland and I am choosing with my children what recipes we want to try together (it is like a tournament joust between them and I just have to wait for the winner 😂)
Someone combining my love of history and cooking was a lovely surprise when I found your channel and now to have your book is the cherry on top ❤
I've never wanted to go to a book signing so badly! Congratulations on the richly deserved success.
Congrats on the success of th3e book! I just ordered on for my mother for mother's day!
This was lovely!
And congratulations on your book and signings going so well.
I'm not even a small bit surprised by this because you're adorable.
You make food accessible even if it's from hundreds, if not a thousand years ago.
Thank you so much, Max!
Congratulations on the book… I just got my copy and can’t wait to find the perfect recipe to do. ❤