1600s Chicken & Cherries with Ken Albala

Подписаться 2,6 млн

Просмотров 425 тыс.

50% 1

Check out Ken's course Cooking Across the Ages on Wondrium: thegreatcoursesplus.7eer.net/...
Support the Channel with Patreon ► / tastinghistory
Merch ► crowdmade.com/collections/tas...
Instagram ► / tastinghistorywithmaxm...
Twitter ► / tastinghistory1
Tiktok ► TastingHistory
Reddit ► r/TastingHistory
Discord ► / discord
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
PO Box 766
Burbank, CA 91503
LINKS TO INGREDIENTS & EQUIPMENT**
Rose Water: amzn.to/3zgKsOx
Whole Mace: amzn.to/31jRPZa
Pipkin: www.townsends.us/products/red...
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
PHOTO CREDITS
Pipkin: By Photographed by User:Bullenwächter - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
Blanc-manger: By SKopp - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
#tastinghistory #kenalbala

Опубликовано:

3 янв 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 1,2 тыс.

@Lauren.E.O 2 года назад

People always joke about Babish growing his own wheat one day to make sandwich bread, but here is someone who has actually done it. *Legend.*

@jaewol359 2 года назад

Adam Ragusea also did this he’s got some videos on his channel

@caitrionaobrien4707 2 года назад

How to make everything did that for a sandwich! And a whole lot of other things too!

@robynrollack6591 2 года назад

How to make everything channel started a series where he "resets" humanity and learns through trial and error to remake tools and accessories from the stone age onward!

@OlEgSaS32 2 года назад

him and Joshua are always the topic of such jokes

@MrLogan2600 2 года назад

How to make everything has a video doing it

@Lukos0036 2 года назад

Cherries and chicken sound weird until you remember that we eat turkey with cranberries.

@xxfalconlifexx9715 2 года назад

That was the first thing that came to mind when I saw the sauce on the poultry. I just love turkey + cranberry so this one sounds pretty alright.

@slwrabbits 2 года назад

I always found that combination to be quite weird, myself.

@MossyMozart Год назад

@Billy Squirrel - Yes - turkey and cranberries were made for each other.

@veronicavatter6436 Год назад

Chicken Veronique has grapes

@ComradePark Год назад

Duck and blueberry sauce is a popular combination in certain parts of the world as well.

@bombidil3 2 года назад

Ken: Teaches Max a new word. Max: Looks at camera with face of boundless, unconditional love.

@fedra76it 2 года назад

On how food is perceived as a status symbol: before WW2 my grandparents lived as farmers and produced 99% of what they ate. As soon as their wealth increased a little bit and they could afford to buy goods, they were proud to offer them to their family and guests. They could be heard boasting something like: "You must try this ham: it's not one of ours, we bought it!". Today, stuffed with cheap industrial goods, we get back to appreciating more artisanal, if not fully home-made, food. Maybe not only because we aim at having something above average, but also for the sake of health and better taste, tbh.

@ragnkja 2 года назад

To sell something everyone could and did make at home, you had to make it better than they themselves could make it, so your grandparents probably wouldn’t pay for a ham that wasn’t any better than their own. It’s like how items marked with “made in [country]” used to be a mark of quality, because that meant they were good enough for an international market.

@fedra76it 2 года назад

@@ragnkja I think you missed the point. Before becoming wealthy enough to buy goods, they grew and raised and produced everything. They even grew plants from which they spun thread and wove fabrics. All was perfectly fine and good, but they had to work very hard to do it all. Once some (however small) wealth came, they found it rewarding to be able to spare themselves some of this strain and be part of a slightly higher tier of society. That's why something bought was inherently better, in their eyes. Decades later they laughed about that attitude, but they still fondly reminisced how fast progress had come and had brought more possibilities.

@ragnkja 2 года назад

@@fedra76it You’re right, “significantly easier” is itself a quality, especially as it frees up one’s time to focus on more gainful pursuits.

@bodyofhope 2 года назад

"Store bought" used to be a luxury. Now "home grown" or "homemade" is idealized. Growing up in my family, my mother made our clothes. When they were "store bought" it was a special occasion.

@jaimejohnson3189 2 года назад

Wow that is so interesting! Were your grandparents American? For my own family and other grandparents i've heard of, it was common to produce most food but i've never heard of anyone in the US making their own fiber in the last few generations. My family grew some cotton but even then they sold it and bought finished fabric.

@WaltzingAustralia 2 года назад

Fun seeing Ken being interviewed. Long-time friend, and even helped me get my book Pigs, Pork, and Heartland Hogs published. But a really great resource -- knows so much -- and will try anything -- such as growing his own wheat.

@tamlandipper29 2 года назад

Can you give more info on your book? Genuinely interested. We were literally just discussing pigs in general yesterday.

@SonofTheMorningStar666 2 года назад

@@tamlandipper29 Just google her name.

@WaltzingAustralia 2 года назад

@@tamlandipper29 It's a history of pigs,how we use them, and the impact that has had on the world -- from early domestication roughly 12,000 years ago, up to the present day, including the invention of bacon, sausage, and other culinry delight -- but with a look at some of the problems and what the future might hold -- moving from Eurasia around the world as the Age of Discovery introduced them to new homes, and then focusing down on the top pork producer in the world -- the American Midwest. And there are recipes-- but unlike my book Midwest Maize, rather than historic recipes, I went with regional/ethnic -- goetta, Iron Range porketta, smalec, pork tenderloin sandwich, and so on. So covers the topic fairly thoroughly. (And thanks for asking.)

@carstenssmith753 2 года назад

@@WaltzingAustralia You included the Iron Range - this tells me this is a book I want to read!

@WaltzingAustralia 2 года назад

@@carstenssmith753 The Iron Range is just a great example of what makes the Midwest so interesting -- such astonishing diversity.

@Zzyzzyzzs 2 года назад

Re: that last question. I'm ethnically Chinese. When I was still living at home, every night at dinner, we had a soup of broth, usually chicken, always with some combination of herbs. You can buy packs of herbs from traditional Chinese herbalists, with the combination of ingredients meant to boost some aspect of your health. One night it'll be something with a lot of Ginseng, cordyceps, magnolia petals etc for energy, another night it'll have radix root, eucommia bark and goji berries cos it's good for the organs and eyes, etc. It's the perfect intersection of eating for nourishment as a matter of course, while getting simultaneous medicinal benefit. Of course, as a biologist, I am naturally skeptical about how useful some/most of these herbs (and, more generally, traditional Chinese medicine as a whole) are, but I have an open mind towards the idea that at least some of these things incidentally have some benefit.

@mangywolf 2 года назад

Hello, I like this comment! You don't have to answer, but I have a curiosity: as a biologist of Chinese descent, what are some aspects of traditional Chinese medicine that actually work scientifically? Regardless of if you answer, I wish you a great day!

@jamescheddar4896 2 года назад

i dont know about the other stuff but i know ginseng boosting energy is a folk remedy akin to apple cider vinegar. exclusively backed by anecdotal evidence

@yippee8570 2 года назад

@@jamescheddar4896 ginseng can raise blood pressure in people with low blood pressure, so that would make them feel more energetic

@k8eekatt 2 года назад

@@mangywolf my Aunt was a nursing professor and practicing nurse in Oakland where there is a thriving Chinese community. She over used herbs to self treat and damaged her heart. She had a valve replaced last summer 😗

@CallanElliott 2 года назад

Cordyceps?! The zombie fungus?!

@giannareeve2529 2 года назад

How to make everything (HTME) has done a video on a sandwich like you were describing, Max! The whole channel is a joy to watch for history nerds, foodies, and amateur chemists alike. Amazing collaboration! What a lovely discussion of food history

@chezmoi42 2 года назад

Adam Ragusea has also done two videos on growing his own bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HlPm7JtaxE4.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ee8PL7ToXcg.html

@Tomahawkist_ 2 года назад

yes! i was just about to write that, i knew there was already something out there about that

@AnnaReed42 2 года назад

Max even did a collab with HTME, using a mortar and pestle they made for his Medieval Gingerbread video!

@catbeara 2 года назад

I was thinking that!

@stlCkofdOom 2 года назад

Don't forget the countless other food items and cooking equipment

@qjames0077 2 года назад

Not going to lie, a two year sandwich would be an interesting series Grow the tomatoes, the wheat, the pigs. Why not

@DukeOfConnacht 2 года назад

The channel How To Make Everything did it a while ago. ru-vid.com/group/PLLXfVEsLI-qSO5XzEa0pOJyXlNVZJBupK

@Pengun3 2 года назад

I just want to quickly shout out the subtitles in these videos. While I'm not hard on hearing I do have a hard time following conversation and speech, so it's nice to have the subtitles to read alongside the audio, and they're always accurate which can be hard to find on other videos. Just a little thank you.

@mollyscozykitchen4693 2 года назад

I agree, Jose works really hard on the subtitles! And closed caption subtitles are pretty time consuming.

@barbarab9375 2 года назад

I am hard of hearing, and CC is not as common as you would think k. Jose does a brilliant job, an increases my enjoyment. I also think sometimes there are jokes or subtle humor in the subtitles. Thank you so much.

@RoseDragoness 2 года назад

thank you for the subtitles, it helps me that is not native in English!

@pamelakelley7072 2 года назад

Wow, what a wonderful surprise! I *just* finished watching Professor Albala's "Food: A Cultural Culinary History" on The Great Courses, which was fantastic, and now here he is on Tasting History! Thank you for this perfect pairing and for brightening up these difficult times! Please do more episodes together!

@IRosamelia 2 года назад

I watched it last year and was thrilled to see him with Max. (Although I was disappointed my question wasn't picked, darnit 😅)

@00muinamir 2 года назад

Yep, I watched that too several years ago! Glad to see him so appreciated on historical FoodTube these days.

@hannahcollins1816 2 года назад

I absolutely adore both of these people - I've listened to "Food: A Cultural Culinary History" multiple, multiple times. What a wonderful way to pep up my day by having both of these people together in the same video!

@gailsears2913 2 года назад

My only experience with penneyroyal was as a natural insect repellent for dogs. The smell was so strong we couldn't stand it in the house. I don't know about cooking with it. Food history is SO interesting! Thank you both.

@matthewfaubel8702 2 года назад

It's awesome. I don't know how he mnaged to stay so calm meeting his hero. I know I would have been geeking out.

@myrtle4251 2 года назад

My dad was in the Royal Navy where sippits were served with soup. He said they were a bit larger and flatter than croutons - less cuboid. He never referred to croutons, always sippits.

@ipoopexelence 2 года назад

Where I'm from in the Appalachian mountains in Virginia, if there is any sort of gravy, soup, or juice from meat left in a bowl or on a plate, we'll "sop" it up with a piece of bread or cornbread. Do y'all say that too?

@catherinekhalili4412 2 года назад

@@ipoopexelence sure do

@letsgoraiding 2 года назад

@@ipoopexelence Yep! If something is soaked, you can also describe something as 'sopping'.

@absalomdraconis 2 года назад

@@letsgoraiding : I think that sopping is sort of the mirror of soaking- with soaking, the liquid is the "viewpoint ingredient", whereas with sopping the "viewpoint ingredient" is the material doing the absorbing.

@myrtle4251 2 года назад

@@ipoopexelence In that context I would say mop up the juices etc with bread. Once the bread is thoroughly wetted, to the point of dripping, I would then describe it as sopping. This would apply to anything, including people : )

@howlingwolf9906 2 года назад

My mother does that "blachmange" you said. In turkey we call it"tavuk göğüsü(chicken breast) like the Ken said it is now a milky little desert you can eat with cinnamon.

@t_y8274 2 года назад

It still has a tiny amount of chicken though, super market brands usually have 1-2% I think.

@flyingninja1234 2 года назад

Sounds delightful.

@howlingwolf9906 2 года назад

@@t_y8274 well in turkey we do the same thing most of the time we dont use chicken for it

@howlingwolf9906 2 года назад

@@flyingninja1234 it is

@t_y8274 2 года назад

@@howlingwolf9906 zaten bizim burasından bahsediyordum, gerçekten tavuk eti var tavuk göğsünde.

@gab.lab.martins 2 года назад

Regarding the social standards of chefs, I can talk about this as I am one. The paradox of the culinary profession is that we work like slaves, present as servants, but our product is art. No other art form has such gruelling hours and activities, or puts so much strain on the body, yet requires such delicate touch to achieve a good result. We have awards and prestige like Hollywood stars, but don’t make nearly as much money. We live in a limbo between nobility and servitude. Oh, and we’re still dirty and unpleasant.

@sarahtaylor4264 2 года назад

I work back of house at a fast food chain. I generally enjoy it, but sometimes it's brutal physically and in terms of stress. And the hours can suck. It's not an easy 9-5 job at all. I wasn't very active before starting, so the first 3 months were literally painful as I got used to the toll on my body. Sometimes I do feel like everyone should spend some time in food service. It's incredibly obvious people lack perspective and decent manners when they demand a catering size order on the spot and get angry when it takes 15 minutes. Karen the restaraunt's time, resources, and pissed off employee aren't here just to accomodate your whims. We are also here to serve the people behind you who don't deserve to wait because you couldn't be bothered to call ahead. If it's a last minute emergency there is a grocery store literally across the street with pre-made trays and desserts available any time. Go there.

@karengerber8390 2 года назад

Thank you for your service & artistry.

@gab.lab.martins 2 года назад

Thank you. It’s funny you use the phrase “thank you for your service”, as Escoffier, who designed the modern professional kitchen, was a military man and based his design on military hierarchy 😅 Thankfully things are becoming less “yelly” these days.

@be6715 2 года назад

Hummmm, I might suggest that a potter could say the same thing, especially if they made their own clay. Digging clay out of the ground can be brutal on your body - and that is just the start of it.

@gab.lab.martins 2 года назад

@@be6715 do they work ~16h a day? We do.

@claire2088 2 года назад

I remember some of my older relatives telling me a while back that chicken used to be considered more fancy than oysters/lobster because they were living in a fishing village and seafood was easily available and chicken wasn't! so different to now when it's the complete opposite

@loke6664 2 года назад

Lol, lobsters were considered poor mans food back in the 19th century. Over-fishing changed that as well as refrigeration and railroads so you could ship the lobsters without it getting spoiled but in a new England fishing village back in the 1850s lobsters were among the cheapest food you could buy.

@claire2088 2 года назад

@@loke6664 It's so mad isn't it! They've gone from being poor mans food to pretty much the fanciest thing on the menu in most places that even serve them 😂 just really shows how easily we're affected by societal norms!

@loke6664 2 года назад

@@claire2088 Nah, it just shows that things that are rare get expensive and rich people love expensive stuff no matter what it is. It do also tells us a warning tale about over fishing. Fish is a great source of nourishment but there is just so much you can take out before you start to deplete your resources. Now, fishermen always complains when you lower their quotas of course but by not doing so the actual fishing will decrease far more in a couple of years. The Icelandic herring was almost gone for 20 years before it started to recuperate after over fishing in the 70s and 80s. So basically, we need to manage fishing more competently or all fish will only be rich mans food in the future. We can learn from our mistakes or we can repeat them but the consequences get worse and worse as population grows. If we can increase lobster population again the rich people will soon loose interest in it. The problem really is that lobsters have a long lifespan so even if we planted out a million lobsters it would take at least 60 years before they had grown up enough.

@varolussalsanclar1163 2 года назад

Also, for normal people it would be pretty illogical to cut down a chicken to eat it which could otherwise provide you with a steady supply of eggs for several years.

@bdavis7801 2 года назад

@@loke6664 😆 I was going to mention that. I remember an excerpt of a diary I read in Albion's Seed of someone visiting New England and being served all the weird shellfish and lobster.... and longing for good old English peas. 🤣

@phanCAbe 2 года назад

I was prepared to skip the Q&A because I usually never care for that type of format but I was completely drawn in, this was SO fascinating. Please start up a side show where this guy just dishes out a fact or two with examples or something.

@darthralin 2 года назад

Ah, I was just going "hang on, that's familiar" when Ken mentioned blachmange still existing in Turkey. It's pretty much a staple of cafes that specialize in milky desserts.

@darthralin 2 года назад

@@dziooooo Yup. It's called "tavuk göğsü," which just means "chicken breast" in any other context. There is also popular variant without the chicken and with a caramelized surface as well, called "kazandibi," which is even easier to find (you can get that one in a wider variety of cafes, restaurants, and even supermarkets), presumably because it keeps longer.

@ohrats731 2 года назад

I had the same thought process! I’ve never been to Turkey but I remember my stepmom describing that dish from when she lived there

@Mindlabytinth 2 года назад

I had no idea a version with chicken still existed. We do have a version without it in Italy (biancomangiare), though I rarely see it called with that name now

@tatiannazutania7751 2 года назад

I feel so lucky that my mother, who worked full time outside the home my whole life, made everything from scratch. She taught my sister and me how to cook that way. Every new years eve, we were allowed to pick out a TV dinner, get a bottle of ginger ale, and a bag of chips for our special dinner. That's because we begged for it. Other than that, we only ate home cooked meals.

@kevinbyrne4538 2 года назад

Lucky girl !

@tatiannazutania7751 2 года назад

@@kevinbyrne4538 I was. I miss her. She was one of the best mothers anyone could have asked for.

@celinaG97forever 2 года назад

My mother did the same growing up and now she’s started to cook less often but I am amazed how she always made different meals every day and took a while to repeat them !

@gorefairy1190 2 года назад

Oh hell nah, she was tripping bruh

@gorefairy1190 2 года назад

@@kevinbyrne4538 lmao, "lucky"

@wlk68 2 года назад

When you guys started talking about blancmanges, my brain automatically went to the Monty Python skit. Couldn't stop giggling.

@sazji 2 года назад

Imagining a tennis playoff between international milk puddings now…

@Lauren.E.O 2 года назад

Always awesome when Max has guests/specialists on. Welcome to Tasting History!

@Lionstar16 2 года назад

I'm still waiting for the video where he has Blue from Overly Sarcastic Productions over as a guest :)

@abracadaverous 2 года назад

Every time you see Ken Albala, you know you're in for a treat!

@schwadevivre4158 2 года назад

Blancmange in the non-chicken form is still eaten in the UK despite the dreadful packet versions that were eaten as part of school diners through to about 1980

@janach1305 2 года назад

I remember in my youth seeing a Monty Python sketch on Canadian TV which included a giant blancmange on legs racing around the countryside. I had no idea what a blancmange was, and seeing it running around on legs didn’t help.

@mahna_mahna 2 года назад

@@janach1305 My first experience was hearing about it in Are You Being Served? There was a scandalous incident involving blancmange being retrieved from someone's cleavage. Here I am a young kid trying to understand what "blahmahnj" is, given the clue that it could be retrieved from someone's cleavage. They really didn't give me much to go on.

@nunyabiznes33 2 года назад

Try making it with coconut cream like in Brazil and the Philippines.

@applegal3058 2 года назад

This was a wonderful and informative conversation! In talking about bread. My mom's parents were relatively poor and they had a lot of kids. My Nan would make a batch of a dozen loaves of bread on the daily. My mom would be embarrassed about bringing homemade bread for lunch at schooling because she felt poor compared to more wealthy kids who got store bought bread. Today we value homemade foods more than store bought, but in the late 60s and early 70s views were different. Side note: I'm a Newfoundlander. I grew up watching my mother and grandmothers make homemade, 3-bun white bread. This was always made with margarine (we always called it butter and I was an adult before I ate a large amountof the real thing). When the loaves came out screaming hot, you rubbed hard margarine on the tops and the crust would crackle. My point of my rambling is, it is strange how poor Newfoundland families saw white flour as the regular thing, and nothing fancy. My guess is because white flour lasted longer from spoilage, and a lot of it had to be shipped in on boats. Ok, rant is over. Good night all and thanks for reading.

@tamlandipper29 2 года назад

It is funny how tastes and snobbery interact. My dad taught us all sorts of foods that in the eighties marked us as poor, and would now mark us as upper middle class. Like oxtail.

@applegal3058 2 года назад

@@tamlandipper29 yeah, its quite interesting. Personally I couldn't care less if people think I'm poor for what I eat. It doesn't really matter how poor or rich I look to others. All food is good food...except for maybe Trans fats lol

@megara929 2 года назад

Same - bread was either made daily or done in a single big batch and then frozen. And when I grew up and got my own home I just continued making it the same way, since that was what I was used to. I do traditional indigenous flatbreads from my culture (soft or crunchy) and round loaves from a mix of rye and white. Genuinely haven't bought a loaf in ages. Then one day (I can't remember why, might've been a holiday time crunch) I asked my husband to pick up some store bread and he said it cost over $5! FOR A LOAF OF BREAD. (We live in the USA right now). No wonder people can't afford groceries if that's what bread costs! $5!!!! SCREW THAT.

@applegal3058 2 года назад

@@megara929 yeah, everything is so much more expensive now! I'm glad you continued the practice of making bread at home. There's nothing better than fresh bread in both taste and smell!

@uptoolate2793 2 года назад

A perfectly pleasant ramble. No need to beg forgiveness. Thanks for sharing.

@estoy1001 2 года назад

Re- dietary vs culinary: The word 'recipe' comes from Latin ('take this'), abbreviated Rx or ℞ (followed by a list of ingredients or medications) when people filled this 'recipe' at an apothecary, and is still used as the medical symbol for 'prescription'. So the medical & the culinary were always going to have commonalities.

@bir22 2 года назад

In Danish, the word "recept" means prescription, but in Swedish "recept" means recipe. The languages are very closely related, but there are these fun little differences that show how they do branch off at odd points, even though the root is shared.

@bodyhorrornoises2479 2 года назад

@@bir22 The Swedish "recept" actually refers to both recipes and prescriptions.

@swaree 2 года назад

Spanish _receta_ takes both meanings.

@IQzminus2 2 года назад

@@bir22 as a Swede, recept is actually used for both. You get a recept from the doctor for medication. And you follow a recept for cooking. A example: Receptbelagda läkemedel (medicine that requires a prescription from the doctors office). Receptfria läkemedel (medicine without the need of a prescription) Example of the cooking kind: Lussebullsrecept (recipe for making saffron buns) You would think having recept be used for both, would be confusing. But because they aren’t really any overlap between the worlds, most Swedes probably haven’t even reflected on that the two words are really the same word used in different contexts. So what is the Danish word for the cooking kind of recept/recipe?

@bir22 2 года назад

@@IQzminus2 In Danish, a recipe is an "opskrift". There is a root there in common with 'scribe'.

@89Crono 2 года назад

14:02 Someone actually did do the two year sandwich on RU-vid. They did everything from scratch and at the end, the sandwich was just "Ok"

@williamw.2610 2 года назад

Yeah! How to make everything!!

@zintosion 2 года назад

How to make everything?

@genericpersonx333 2 года назад

I can see how it would only seem okay because of how our expectations are warped by the sheer amount of salt, sugar, and flavoring our modern processed foods have. If you do in fact avoid added sugar in your diet (or last cut it down by a huge percentage), you will find that food you used to think was bland starts having more flavor because you start to appreciate the starches and other less sweet sugars that are naturally there. Same with salt.

@nopenope1 2 года назад

yeah, I believe this guy also did other things from scratch but sometimes a bit funny like flying to the sea to get salt (water) etc, I don't remember the channel name though. I thought of this channel as well when they talked about the sandwich ^^

@absalomdraconis 2 года назад

@@genericpersonx333 : It's much more likely that he just hadn't gotten the food very flavorful. There's a bit of subtlety (and sometimes location) in many dishes. The sourdough that's famous in San Francisco, for example, is specifically flavored like it is because of some _lice infestation_ in the building (this was only worked out in the last decade or so), and thus most other area's sourdough tastes differently. Then you have flavor differences arising from different fermentation temperatures & times, and subtle differences in cooking, and even differences in ingredients (not only do different e.g. apple varieties taste different, but the flavor, texture, and other attributes of even clonal propagation slowly change due to the slow accumulation of mutations- something that has already happened with the Honeycrisp).

@thebratqueen 2 года назад

This was fun. My one wish is that Ken was given more of an introduction at the beginning for those not as familiar with him or who didn't remember him from the other video. A Troy McClure style "You may know him from such things as..." sort of deal.

@maryshehane7711 2 года назад

When my father was serving in India during WWII the airfare provided “margarine” that would not melt in the Indian heat. God knows what was in it.

@varolussalsanclar1163 2 года назад

Probably the same as any other margarine, which is plastic and inedible oils suitable ONLY for machinery.

@WintrBorn 2 года назад

There are plenty of fats that are solid at warm temps - suet, for example doesn’t melt easily, bacon fat and coconut oil also handle higher temps. Beef fat was actually the original fat used - one of the Napoleons needed a butter substitute for the military, and wanted the easily obtained beef fat used.

@dixietenbroeck8717 2 года назад

@@WintrBorn The organic, 100% coconut oil I buy LIQUIFIES BELOW 80°F, not even close to heat in India, NOR in northern California where I live! ED: Same for bacon fat.

@ohrats731 2 года назад

@@WintrBorn huh interesting. I wonder if it was beef fat. Although that may have been a point of conflict with Indians who were opposed to harming cows

@nunyabiznes33 2 года назад

@@WintrBorn I live in the tropics and coconut oil is always liquid here. Come to think of it, I don't think we have common fats/oils here that are solid at room temp.

@Blondie42 2 года назад

I hope there's a Ketchup with Max & José following up on this episode, I can imagine the content being utterly fascinating.

@MissJoaniB 2 года назад

My sister is never allowed to see this because she'll hear Ken's story about the long-term Sandwich and tell me, "Yep, that's you." Thank you for this!!

@ragnkja 2 года назад

What projects of similar magnitude have you taken upon yourself? :)

@MissJoaniB 2 года назад

@@ragnkja Oh, none, but my sister thinks I will! The closest I have is... making my own hot sauce from peppers I grew. ETA: and I didn't even mine the salt I used...

@mollyscozykitchen4693 2 года назад

Max, I made your Sally Lunn Buns yesterday, and they were incredible! Also, this chicken recipe looks really good, I might try it.

@AndreasMSchroeder 2 года назад

Your collab with Townsends was splendid, but getting to pick Ken Albala‘s brain in such a jovial setting is absolutely amazing. What a pairing. Well done Max and thanks to Ken for his insights 👍

@shestewa6581 2 года назад

Traditional (no almond) blancmange was made by my English (don’t tell anyone else here in Scotland I’m related to her haha) grandmother as a child for a kind of pudding! She used to talk about it from when *she* was young and eventually when I was left with her for the weekend for the umpteenth time I insisted that I wanted to know what it was and what it tasted like and we went on a grandmotherly trek several miles on a Saturday morning to get all of the ingredients and she showed me how it was made. She really did love sharing her pre-WW2 recipes with me when she had the time and ability. It took “if you don’t eat your meat, you don’t get your pudding (dessert)” as a phrase to a new level haha. I miss her so much. Clearly some versions of the recipe are still floating about in some communities!

@zenkakuji3776 2 года назад

Really enjoyed the historical perspectives discussed in this segment. I might be inclined to use some leftover roasted chicken slices and reheat with some Turkish sour cherry jam just to experience a similar taste with almost no effort on my part! 😀 And serve with toasted sourdough bread. Oh, I'm already craving it!

@therewillbecatswithgwenhwyfar 2 года назад

Just pick up some rose water!

@Terri_MacKay 2 года назад

Oooh...that sounds good!! I want to try that myself now!! 😋

@Lauren.E.O 2 года назад

Wonderbread: Dream bread of the 17th century 🍞🤩

@acecat2798 2 года назад

Excellent point about cooking in the 50's and 60's! Another element I'd mention is that the people cooking at this time would've grown up in the early days of refrigeration and market gardens on a wide scale, and therefore would've grown up with a lot of (home and store-bought) canning, smoking, pickling and salting their food. WASP families' spice cupboard was basically salt, pepper, sugar and maybe cinnamon, which was really about as limited as it ever was. Part of that's because of increased urbanization, the popularization of the supermarket and suburban disdain for practical gardens, and part of that's because during the Dust Bowl and Victory Garden eras any food you did grow or buy had better be cheap and filling and flavor took a back seat.

@lenabreijer1311 2 года назад

I grew up in the 50s. Those TV dinners were a special treat , not an everyday thing. Neither was the crap in aspic ever served at home. Frozen fish sticks, and instant mashed potatoes were loved by my mother however. She hated cooking and baking and also was either working to help pay bills or going to school. We learned simple cooking early as self defense because you never ever wanted dad to do it, ever.

@kathleeenmcclintock4931 2 года назад

TV is what did it! All those commercials! Us kids thought you had to have spegetios and cold cereal! Can't stand either one now!

@Greye13 2 года назад

Lol, that would be me. I was raised in the 60's and 70's. While my father came from a family of hunters/fishers, my mother was raised on a farm, so home-cooking from scratch was an absolute for us, as well as endless shelves of home canning and freezing. And going out to eat - that only happened about four times per year. Even the schools cooked hot, very well balanced lunches for us kids - something that's almost unheard of these days. All that being said however, we did have our occasional TV dinners, pot pies, frozen fish sticks, and cold breakfast cereals. Needless to say, I almost always cook from scratch - even birthday cakes. I guess it just became a habit for me.😂 I do agree with you on the spices. My mother had spices, but hardly used them. A lot of her cooking was very basic in flavor. I, on the other hand, love my herbs and spices.

@renebrock4147 2 года назад

I can't agree that flavor and savor took a backseat. My grandparents all raised huge gardens, hunted, fished, and foraged, all as a matter of course. Anything not used immediately for meals was preserved in some fashion, and herbs and spices were always a big part of that.

@lenabreijer1311 2 года назад

@@renebrock4147 I think the difference is between rural and urban folk. We were urban or suburban people. We did have a garden but we were the first people in the family to have one. It was a learning experience for my parents. They got a big freezer because nobody in the family had ever canned or preserved. There was never enough for that. There were leaflets about freezing food handed out by the government. All those memes about how grandma got through the depression shelling peas make me laugh. Mine opened a can and made gravy with bits of fat she got cheap from the butcher.

@Skyrimfan002 2 года назад

Ken fits in so well with the atmosphere in your videos. Lovely episode, as always!

@OlEgSaS32 2 года назад

The tidbit about food in the 50s and 60s being commercialized to the public from what was made for the war effort for the sole purpose of "well its here and we gotta do SOMETHING with it so it doesnt go to waste..." was something I had never knew before, its things like that that make some people so cynical to mass manufactured goods

@megara929 2 года назад

I think it was less about letting it go to waste and more that there was a risk of losing profits when the war ended and the military contracts for non-perishable highly processed meals ended. So the corporations figured they could sell the same product to women back home, as some of them wanted to continue working but were still expected to be homemakers. After all it was easier for them, and their men had developed a taste for it in the war!

@nunyabiznes33 2 года назад

Yeah, I stopped using canola when I found out about its history.

@dianapatterson1559 2 года назад

Now, were the cherries to be used in the recipe sweet cherries, as you seem to be using, or the more common sour cherries? That would make a quite different dish.

@sazji 2 года назад

I was wondering exactly the same thing. In Turkey and Iran there are dishes with meat cooked with sour black (morello) cherries.

@lindatisue733 2 года назад

Thought that it would be sour cherries too. Went to wikipedia. I learned something today. Apparently sweet cherries would have been more common in the Mediterranean but sour cherries are more common in farther north. In Stockholm I live near a place where they have planted about thirty kinds of heirloom cherries, none are sweet, some are black. There are some that seem to be halfway between plums and cherries. Don't know the history of the trees. All these trees are planted along a roadside, but can't find out who planted they or why they are there. It is close to a graveyard that is a UNESCO world heritage site.

@mikeywood1516 2 года назад

This is a great episode! I mean, they're ALL great episodes, but this was such a nice treat! I'm not sure if the recipe appeals to me, but the history and information certainly does!

@knr-skp003 2 года назад

Wow this guy is awesome, I have so much respect for someone who’s willing to go to such lengths for a sandwich.

@black_rabbit_0f_inle805 2 года назад

Next thing will be raising the animals to be used in the dish.

@KiltedShepherd 2 года назад

ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-URvWSsAgtJE.html

@billthorne1 2 года назад

This was a treat for all of us, Max! We're so glad you had Ken on the show. He's charming and knowledgeable and cute as a button! The two of you were clearly having a great time and your smiles were more contagious than omicron. Looking forward to you doing this again one day! Thanks!

@michelhv 2 года назад

A “soupe” (whence soup, sop) in French is a piece of bread, as can be seen in medieval literature. They were dipped in any liquid or broth (potage, made in a pot), and by metonymy, today a “soupe” is also a “potage”, ie a liquid dish.

@Witchlord 2 года назад

Doritos and other major snack producers also use an ingredient called "Fatty mouth feel flavor." Its a powder that is designed to keep flavors on your tongue by mimicking the way fat tends to stick to your palette longer. I used to make the stuff.

@elliekent1859 2 года назад

I love the two year sandwich story! About a month ago I challenged my 13 year-old to make tomato soup with a side of toast with fresh chevré. I will provide tomato seeds (also carrot seeds and onion starts), salt, ingredients for broth, a modern kitchen, flour, yeast and sugar for the bread, a goat that he can milk, rennet, cheese culture and cheese cloth. He is also allowed to collect parsley, basil, etc. from my garden. I told him I expect lunch to be served in August or September.

@karenramnath9993 Год назад

Wonderful bit o home education there! How do he do?

@JRR0013 2 года назад

Thumbs up, Ken!!! You are so knowledgeable, can't wait to see you again. Smart guy! Love you, Max!

@bridgetanne8242 2 года назад

Your guest is such a lovely man. Thanks for including him!

@personplaceorthing7314 2 года назад

Omg Ken seems like such a sweetie, so cute!! Thanks so much for another wonderful episode!!

@Foolish188 2 года назад

Of course Italy had pasta! I saw an old news clip from the BBC on how they harvest speghetti from trees.

@samovarsa2640 2 года назад

Very good, very good.

@danihesslinger7968 2 года назад

Hah! That was the old April Fools' day clip ?

@rrrosecarbinela 2 года назад

Cool beans! Glad to see Prof Ken collaborating with you. I thoroughly enjoyed his Wondrium course! Oh, and th How To Make Everything YT channel has done all the sandwich things too.... :)

@cartercampbell9172 2 года назад

I'm not usually interested QnAs but this one was actually fascinating and very well done. This guy is an amazing guest Edit: I actually love this dude

@Boom12 2 года назад

Great to see Ken back! We need more episodes with a guest for sure.

@sparklypoof 2 года назад

This was an absolute delight! I learned so much - SUCH great questions!! And yeah, SUPER glad forks were invented ;)

@user-fh6ov3wl4h 10 месяцев назад

I hope Ken can come back:) I haven’t gotten to read much of his work but he’s great, i love how he approaches history in general (maybe since food is so relatable/something you can experience) it’s very warm and fun

@TastingHistory 10 месяцев назад

Ken is the best.

@meagano.571 2 года назад

Lovely surprise! Happy to see you, Ken. The mention of aspic was interesting and makes a lot of sense from a historical perpective. Many types of foods were discovered unintionally 😊

@jeffl4802 2 года назад

The "2 year sandwich " was done by the HTME (How to make everything) guy. Hes amazing and you should do a collaboration.

@mythiclords3175 2 года назад

This is amazing! So glad you were able to get together for this wonderful episode!

@Astrih_Konnash 2 года назад

The blanmanger here in Brazil (and Portugal) is called "manjar branco", a fairly common dessert.. in Brazil its made with milk, coconut milk, cornstarch and some recipes ask for condensed milk. It's served with prune syrup and cooked softened prunes - delicious!

@nunyabiznes33 2 года назад

That's basically how it's done in the Philippines too, minus the plum syrup. It usually have either sweet corn or coconut meat in it and often topped with "latik" (the crunchy bits when you cook coconut cream to make oil). Or coconut jam. I've seen a few people top it with mango syrup but that's not really common.

@Sarafu 2 года назад

Having a food history expert on the show is so awesome! I love the normal format of the show but this interview style video is so interesting. I'd love to see more like this.

@UniversalBrow09 2 года назад

This episode is next level. Really hits the sweet spot for me, and this is why I watch you. Thank you!

@csillaritas Месяц назад

I am fangirling soooo hard right now. I love Dr. Albala! He was the one who induced me in historic cooking and I've loved it ever since. So fortunate to also have found Max on youtube. So this is like the perfect combo for me. I cannot stop smiling. What a duo! Thank you, Professor Albala for all the information imparted and your pure passion for this subject!

@sarahburke8955 2 года назад

What fun! Thanks for visiting the channel, professor Ken.

@Azaghal1988 2 года назад

Happy new Year to you Max (and José + Cats) and Ken, thanks for this Q&A ;) Very interesting stuff Also: Adam Ragusea did a few Videos with growing his own grain for bread.

@chezmoi42 2 года назад

Yes, I just posted the links up above!

@rainydaylady6596 2 года назад

What an interesting guy. Great questions, too. I hope you can do this again, Max. 🤗🖖💕

@XsomeoneXelseX 2 года назад

amazing to see ken albala, one of the coolest people ive ever followed on facebook, in your show!!! maybe make an aspic next 👀

@ToniAllen 2 года назад

How absolutely serendipitous! Mr. Albala, I *just* started watching "Eat Me (Or Try Not To)" on Curiosity Stream yesterday and saw you cooking on the first episode. Sadly, had never heard of you before then, but now I'm gonna have to catch up!

@skyllalafey 2 года назад

Awesome, I hadn't seen that on there yet, time to go add it to my watch list!

@samgunn12 2 года назад

Booo. It’s not available on Curiosity in the UK. That really burns my toast.

@mismonsta 2 года назад

This was such a fun and informative video (and over too soon!) Thank you Max and Ken!

@caspenbee 2 года назад

Such a cool profession. Awesome to hear your thoughts, Ken! Thanks for having him on!

@singmeunder 2 года назад

14:01 About that two-year sandwhich... How To Make Everything actually has videos about this kind of thing. It's a really fun channel

@hd-c1296 2 года назад

I really enjoyed kens food history audiobook, I instantly recognized his voice.

@subtropical1228 2 года назад

This was so fun! I wish I had known about Ken when I was studying history in college!

@Merrypotter473 2 года назад

Just delightful, Max & Ken! What a gracious host and what a knowledgeable guest!

@Christineeve 2 года назад

You look so star struck over working with Mr. Albala. It was wonderful and endearing. It is clear that Mr. Albala is wonderful. Thank you for sharing.

@e.k.lloyd-williams4290 Год назад

I've watched a number of Tasting History videos, but this one is far and away one of my favorites. The history of humans and their interactions with food is incredibly fascinating, and Ken seems like an absolute gold mine of information. Trite as the notion may be, I'm definitely sending this to my Mom (she's a FANTASTIC cook)!

@Greye13 2 года назад

What a wonderful collaboration this is. Thank you Mr. Albala, for joining Max in this video, and thank you Max, for having him join you. This chicken and cherries dish looks delicious. Ironically, I actually have a nice big bag of dried cherries on hand and I'm wondering if they would work just as well for this dish? Maybe soaking them in the wine before cooking would be good? What do you think about this? Chicken and fruit go so well together. Please yes, I would love to see you both do another video together. Happy New Year to everyone! Best wishes for 2022!

@Nikki-tx6kh 2 года назад

Personal anecdote. Every time someone speak about microwaves, I think in how my Gran blew up her first microwave by putting a metal cup on it, because she didn't know you can't. And then my Mum blew up her pressure cooker while cooking chicken.

@lenabreijer1311 2 года назад

My aunt blew up a pressure cooker making spaghetti sauce. It took decades for the family to recover from the prejudice against pressure cookers. I think the only reason I have one is because it is called an instantpot and I didn't realise this very popular item was just a pressure cooker.

@naamadossantossilva4736 2 года назад

My grandma blew one when she was cooking beans.

@victoriashevlin8587 2 года назад

How can you blow up a pressure cooker?!

@lenabreijer1311 2 года назад

@@victoriashevlin8587 the vent gets clogged and the pressure build up and the old ones didn't have sensors. The top blew off my aunt's one and wedged itself into the ceiling. Modern cookers have electronics to turn them off if the pressure gets to high. Note that this issue has been exploited by people wanting to blow things up so don't do a Google search on this.

@Dshappystuff 2 года назад

Ken is so chill. I don't usually like special guests but that was really great. I look forward to his next visit.

@jetbtwo 2 года назад

More of this! I love the regular episodes but the two of you have great chemistry and it makes for something very special.

@IsaardP 2 года назад

You should definitely have a long term project going, throw in little updates on the process at the end of the videos, etc that would be really cool!

@SiddharthS96 2 года назад

This was so fascinating! Really liked this Q&A format, hope there are more to come! Also, among ancient food/medicine connections, there's also Ayurveda from India which has a huge focus on diet!

@mylesjude233 2 года назад

Yes, would love more videos from Max on Indian Cuusine, really enjoyed his kheer rice pudding video.

@lore_house 2 года назад

MORE KEN! This was delightful. Also, we own the same cooking pots. I was cooking as I watched this and had a moment of dissonance looking from screen to stove.

@rachiefases 2 года назад

OMG, Ken Albala's course on Historical Foods is what made me so excited to discover your channel and you should have seen my face when this episode popped up in my playlist and I saw him sitting with you! SO COOL!!!!

@leafzuk 2 года назад

Uploaded 2 minutes ago--so cool to catch this so early. Happy New Year to you and Jose and the little ones. Nice to see a live guest. Fun episode. So glad to start the new year with you Max

@angelapa9513 2 года назад

Happy New Year Max and José ❤️

@hiyahandsome 2 года назад

Nothing is more entertaining and informative than two wildly intelligent people like Ken and Max discussing interesting things like food and history about which they are passionate. Your enthusiasm is palpable and so enlightening. Thanks to both of you for a truly wonderful episode, a great way to start the New Year. Cheers~

@loke6664 2 года назад

I don't know about America but here in Sweden, using berries and fruits in meat dishes were extremely common back in the days. Particularly back when foreign spices were expensive but it was still popular up to 100 years ago. It was a food for common people and well to do but not for wealthy nobles though. Apples, cherries, raspberries, wild strawberries, blackberries, cloudberry (those are awesome BTW, they don't grow as far south as I live but I got my hands on some fresh a few months ago and they are amazing), Scandinavian blueberries and so on. I think it is a shame it isn't common nowadays, I do use them myself in meat dishes now and then, it is very tasty and different.

@perryplayzzz 2 года назад

Good morning everyone

@brothernobody1775 2 года назад

two year sandwich sounds like an intense mindfulness meditation on our relationship with modern fast food culture. Would the chicken sandwich be so popular if one had to raise all of the elements as well as process them by hand? Your guests experiment doesn't sound crazy, more like profound imho. The Chef's meditation: zen in the life of a sandwich...

@zintosion 2 года назад

Someone already did it, "How to make everything" youtube channel actually did the sandwich from scratch.

@lenabreijer1311 2 года назад

When I was a kid I was responsible for feeding the rabbits that made Christmas dinner. They were delicious.

@lenabreijer1311 2 года назад

@@gwennorthcutt421 yes humans can only survive in groups. Always have. While one person might have been able to survive on their own, they couldn't reproduce and raise another human even if they were a couple. They would end up a quick snack for some predators. When agriculture got going you needed even more hands working together.

@Bludgeoned2DEATH2 2 года назад

Wow! I LOVED listening to Dr. Albala! It’s always amazing listening to someone who is an expert in their field so casually espouse so much knowledge in a short amount of time and so effortlessly!

@kf6kjg 2 года назад

The evolution of bread from dirty manual labor through the too-clean Aeriated Bread Company process to the modern processes - both commercial and home - is an amazing.

@GiselleMFeuillet 2 года назад

Last time I was so early mankind had just domesticated chickens...

@connorgolden4 2 года назад

Chicken with cherries? Interesting! Let’s see how it tastes!

@danihesslinger7968 2 года назад

As I have Persian relatives, I have had this long before this video😃 Delicious!

@deborahamy1225 9 месяцев назад

Bravo!! Thank you so very much for all of this valuable education for us that love history and cuisine and did not have the option of your education. We still love to learn what we enjoy and you have given us a special video being able to do that! God bless!😊

@ryanmedina5090 2 года назад

I watched Ken's cooking across the ages on Wondrium. It was so good. I loved seeing all the stuff he made. It was so fascinating.

@Craftyboiii 2 года назад

Incidentally, the channel "how to make everything" did the sandwich from scratch idea a couple years ago, and had a lot of trouble throughout the whole thing.

@paulsommer1182 2 года назад

Max. Wait a second! There’s a mistake! Artichoke was known about in Europe before the Islamic conquest! Pliny the Elder mentions it in Naturalis Historia. And the same is true of the citrus fruits, which made their way into late Roman cuisine, by the 4th or 5th century.

@thatziggs4062 2 года назад

I guess he meant it becoming more common? The Roman empire butted up against practically everything, it seems like there wasn't much they hadn't written about or tried.

@ragnkja 2 года назад

The Roman Empire included the Middle East.

@andrewmcmillan229 2 года назад

Food that was known to wealthy romans would still likely need to be reintroduced to European cuisines hundreds of years after the fall of that vast multicultural empire.

@markanania1674 2 года назад

Watch literally ALL of your RU-vid videos, for Christmas got Ken's 2 videos from The great courses per your recommendation. This vido is outstanding, please do many, many more. 🙏 .

@paulwagner688 2 года назад

I was blown away by the fact you and Jose got a shout out for your wedding by Blue of OSP when he was talking about marrying Cyan in their recent podcast. Your reach is INFINITE, Max. And I'm loving it.

@rainbows98 2 года назад

ah yes... turkey and cranberries funny little cousin

@GuyNamedSean 2 года назад

I find it amazing that y'all talked about making a sandwich from scratch and completely forgot about How to Make Everything, who started a channel with a viral video doing exactly that.

@AMKB01 2 года назад

So excited to see Ken Albala!! I've been enjoying his Great Courses lectures.

@merahertel6256 8 месяцев назад

Chicken & cherries 🍒 peaked my interest but you both taught me so much more! Thanks for this special episode. Your shows are always fun, interesting, educational, & entertaining Max!