450 Year Old Pumpkin Cheesecake

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Wikipedia Jack-o’-lantern: By ESanders (WMF) - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
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#tastinghistory #pumpkincheesecake #halloween

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1 июл 2024

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Комментарии : 2,5 тыс.

@sparklypoof 2 года назад

"It's BUTTER; you're not going to regret it" - TRUER WORDS WERE NEVER SPOKEN

@mamadragon2581 2 года назад

I thought the exact same thing when he said that!

@leademi1387 2 года назад

This made me think of Paula Dean lol

@leademi1387 2 года назад

Omg I squealed seeing the “We Are Trick” Halloween Mimikyu! I have one too!

@kymo6343 2 года назад

I was literally going to say exactly this XD

@axelpatrickb.pingol3228 2 года назад

I do. Butter is expensive in my country. Using too much in one dish would deprive the other dishes that include that ingredient...

@hilotakenaka 2 года назад

"This might be the best thing I've made on this show" The garlic harvester sauce beef made last week: "We've Been Tricked, We've Been Backstabbed and We've Been Quite Possibly, Bamboozled"

@TastingHistory 2 года назад

🤣 two awesome dishes in a row.

@Immopimmo 2 года назад

They don't have to complete against eachother though. One's a main dish and the other's a dessert so they can be equally good. 😊

@TheFarmboys 2 года назад

@@Immopimmo right? This is just progress towards the ultimate 4 course meal

@vinnytube1001 2 года назад

Put garlic sauce on pumpkin cheesecake, easy.

@zennvirus7980 2 года назад

@@TastingHistory Maybe you should clarify it as "this is the best _dessert_ I've made". Might help avoid confusion.

@harukaimai8086 2 года назад

9:07 Fun fact, this is actually the corpse of Grauballe Man, a bog body found in Denmark in the 1950s. He’s from around 2000 years ago and he’s actually not a corpse of someone being led astray by the “lights” in the bog, he’s a victim of ergotism. Ergot is a fungus that grows primarily on rye and when consumed causes ergotism, which is basically like a really bad acid trip. Like, seeing ghosts and blood dripping down the walls, kind of acid trip. Anyways, traces of ergot were found in his stomach since his body was so well preserved by the peat bog he was in, and joined by the fact that his throat was slit before death, he’s an example of early Germanic tribe punishment of people who didn’t “fit in” (in this case, people who could see ghosts/spirits). The Roman historian Tacitus (from 1st century CE) talks about these punishments and their crimes, which is how anthropologists figured out why all these bog bodies were basically naked, shaved, wrapped in leather and killed in various ways. It’s fascinating stuff. I forget who, but another anthropologist also suggested that ergotism played in role in the witch trials, since most of the areas of where witches were burned were places where grain was kept damp and low to the ground, so these people being “witches” were actually hallucinations of people with ergotism. It’s still a theory though, but still interesting.

@lisamrb4620 2 года назад

Absolutely so interesting! Thank you so much for this information.

@MyLifeInWonderland 2 года назад

While you're not wrong the cause of death is as of yet unknow however it is most commonly believed that the man was a sacrifice to the gods, rather than him being killed for being an outcast.

@lucheng1945 2 года назад

Yep ergot fungus is a powerful hallucinogenic drug. It is used to make LSD (aka acid)

@paavobergmann4920 2 года назад

@@lucheng1945 Hnnja, but that involves quite a bit of chemistry to go from ergotine to lysergic acid diethyl ester....but yes, the fungus already contains like 2 dozen alkaloids that share the basic structure, which makes them fit to the receptors of all your main neurotransmitters. So there is a chance that a fungus with the right ratios, like a bad trip, just sends your central nervous system into total chaos. It is much more likely, however, to result in extreme and permanent cramping of either your blood vessels, which can have your limbs dry up and fall off, or your skeletal muscles, which has you suffocating in excruciating pain. Fun fungus.

@Michael_______ 2 года назад

Actually it was tradition to throw (after a clan skirmish) the bodies and spears of the enemy into the bogs. This red headed corpse in particular was not linked to ergot poisoning of any kind. I'm 99.99% okay being wrong. Post a link for me in reference to your finds. I'm curious

@j.t.leavell226 2 года назад

2 cups (450g) pumpkin 1 cup (240g) ricotta 1 cup (225g) marscapone or cream cheese 7 medium eggs 1 1/4 cup brown sugar (250g) 2 tsp cinnamon 4 tsp ginger 1 cup (240ml) cream or high fat milk 5 tbsp unsalted butter (70g) 1/4 cup 60ml melted butter Bit of cinnamon/sugar mix 350° 1 hour 15 minutes I'm going to try experimenting by adding the crust from the cheese apple pie episode. Crust 2 cups (240g) flour 2 egg yolks 6 tbsp (85g) butter 1/4 cup (60ml) water I am leaving out the saffron because I am peasant.

@kristenpate1500 2 года назад

You are an angel! Thank you!

@Lazydaisy646 2 года назад

2 Table spoons of cinnamon 🙂

@MossyMozart 2 года назад

J.T. Leavell - And for an even better experience, I suggest that you try butternut squash instead of pumpkin. Tastier, less wet, less stringy - superb! No other changes needed; proceed per normal.

@CaffeinatedTigress Год назад

Only because it's a huge pet peeve: maScaRpone. It's like 'nascar' but with an m. People pronounce it wrong and I don't know why.

@MrsQ22 Год назад

@@CaffeinatedTigress haha I thought the same thing.. I read it there in the comment but in my head said mascar..

@PineappleLiar 2 года назад

‘Looks over at the cream cheese, canned pumpkin, and eggs that have been sitting in my apartment not being used.’ I know what we’re doing tonight, boys.

@mak3960 2 года назад

Yo I was thinking the same!

@EdgyShooter 2 года назад

You have an interesting collection of unused ingredients!

@PineappleLiar 2 года назад

@@EdgyShooter well canned pumpkin has a 2 year shelf life so I had some from last year, I always have a few too many eggs cause I don’t eat them that often but I have to buy a dozen for when I do, and I had leftover cream cheese from making a crab dip for a party (everyone vaccinated) about a month back. So all the pieces were there for the making. Also addition I decided to add a bottom layer crust made of biscoff cookies cause I’m quite fond of them!

@hz3917 2 года назад

@@PineappleLiar who cares if people were vaccinated?

@1ACL 2 года назад

I do

2 года назад

Fun fact: it is believed by the Celts that the head was the seat of the soul, and the taking of the head of particularly prominent adversaries was a mark of honour. They’d, according to Caesar, preserve the heads in pine oil to display when guests of note came by.

@TastingHistory 2 года назад

I do the same thing!

@adedow1333 2 года назад

@@TastingHistory 🤣

@TerMau01 2 года назад

Giving head must've been a bigger event back then...

@victoriashevlin8587 2 года назад

@@TerMau01 🤣

@LittleMoshingShana 2 года назад

roman writingss about the "barbarians" are to be taken with huge caution tho

@imagitext1342 2 года назад

OH MAN! My husband and I made this for Thanksgiving and agreed this was the best pumpkin pie anything we've ever had! We tried it cold first and it was okay. Thirty seconds in the microwave and it was AMAZING. It's like rich liquid fudge but not sickly heavy. Changes we made that might help others trying this recipe: We used 6 large eggs instead of 7 medium because that's what we had. A fine mesh strainer is great for getting the liquid out and canned pumpkin worked fine. Cut down the sugar to only a cup because I didn't want something very sweet. We also used a 9x13 pan. It needed maybe only an hour and was over temp for a cheesecake by the time I thought to check it. Even then the texture was fantastic. We also heated the butter in the pan first then poured the batter in to help make the crust and where the butter helped brown the edges was the best part

@imagitext1342 Год назад

@@synthetic1538 It was creamy-good in my opinion. A bit softer than you'd get from a modern pumpkin pie. I believe we used the same amount of liquid, but it's been a while

@freetomato Год назад

Sounds amazing. I will say, though, that a few years back I roasted and puréed a pumpkin and used it instead of canned for pies and bread. It had an amazing fluffy custard texture, and a more pure pumpkin flavor than I’ve ever gotten from a can. I will never be able to untaste the taste of can. Fresh pumpkin would probably send it over the top.

@always_b_natural703 Год назад

@@freetomato Apparently, canned pumpkin isn't pumpkin, but mostly carrots

@lisahinton9682 Год назад

@@always_b_natural703 Not true. Simply look at the ingredients on the can's label. (I am writing from the USA - not sure where you are, though, so perhaps that is the case where you are. Max mentions in this episode what kind of pumpkin is generally used in canned pumpkin.) Cheers.

@suellenw561 Год назад

I didn't see this post when I wrote mine. We did some similar things. One thing I didn't mention is that I used cottage cheese & mixed everything together with an electric mixer which broke up the cottage cheese lumps better & may have fluffed the eggs.

@jonawilliamson5208 2 года назад

Hi Max, I made the 450 yr old Pumpkin Cheesecake Recipe for my 65th birthday. It was rather delicious and exceptional.

@tinawilder-whiting3682 2 года назад

I giggled out loud at “It’s butter…you’re not going to regret it”. Improved my mood immediately, as TH always does. And I will absolutely try to make this one:)

@ViennaVampire 2 года назад

Oh, the legend about Stingy Jack was super fascinating, cause we have a pretty similar legend in Vienna, Austria. One day, a young man who was known for being horribly lazy tried to avoid doing his daily duties by hiding and relaxing in a nearby forest. Then, just as he becomes so hungry, he contemplates going back, the devil appears and offers him a feast in exchange for his soul. The young man agrees and recieves his feast. After he is finished, the devil wants to collect his soul, but the young man just says: "I would pay my due with no hesitation to the devil himself naturally, but how do I even know that you really are the devil? Can you prove it for me? Then I'll give you my soul." The devil's like "WTF?" and asks how he should prove that he is indeed the devil and the young man says: "Turn yourself into a giant, like a century old oak." The devil does so. Then the young man says: "Now, turn yourself tiny, like an acorn." The devil, again, complies. As soon as he turned himself tiny, the young man captures him in his purse in which he also carries a cruzifix, so that the devil can not change back. Then the young man takes the devil to the local blacksmith and asks him to hammer the purse on his anvill. After a while, the devil surrenders and agrees to not collect the young men's soul to hell, not now or ever. So the young man releases him and continues to live out his (lazy) life in peace, having the joy of always remembering how he tricked the devil himself into throwing a feast for him. :)

@wolfwest3031 2 года назад

This is very similar to the Billy and mandy story except when Jack send the queen a trick pressent so she orders the guards to kill him 👁👄👁

@yorukaadams940 2 года назад

My guy found the cheat codes for life

@matsuspeaks 2 года назад

what a clever King whomst we stan~

@vigilantcosmicpenguin8721 2 года назад

I gotta take notes in case the devil ever tries to steal my soul.

@jaehaspels9607 2 года назад

The devil seems very trusting of people.

@Minandreas213 2 года назад

Being someone that unfortunately has to avoid gluten, this lack of a crust really appeals to me. I think I'm going to try this.

@taracampbell2433 2 года назад

I make gluten free pumpkin pie every year, and yes its absolutely fabulous without a crust. however, if you want a crust, put 1 1/4 cups walnut halves or pecans in a food processor and grind finely - it should just start to clump together. Scrape the edges clear of anything that's stuck, add 1 cup almond flour and 1 egg white, and process in bursts til it just starts to clump. pour it in lightly oiled 9" pan and press it out evenly. Stab a few times with a fork and bake 20-22 minutes @ 375 F until lightly golden browned. Let cool at least 10 minutes before adding filling and bake as usual.

@Minandreas213 2 года назад

@@taracampbell2433 Thanks for the tip! I'll have to try this for Thanksgiving.

@taracampbell2433 2 года назад

@Paul Burkum 😁

@aureasmortem 2 года назад

My mom has celiac's and loved to eat pumpkin pie before her diagnosis so she was psyched as hell for this recipe since there wasn't any wheat in it. For Thanksgiving we did a double batch that filled 3 shallow pie dishes and she's offender number 1 when you find 3 pieces missing when you weren't looking 😂 it was really good so I've made it again tonight only with way more ginger since she asked for it (we also added nutmeg/cloves/allspice/cardamom both times) It's officially a Thanksgiving tradition in our house now

@susie9893 2 года назад

@@taracampbell2433 pecan is a better flavour with the pumpkin imo (Orange with walnut)

@wolfmac3923 2 года назад

Hey Max! I loved the video, but it would be very useful to have the full recipe in the description. Having it in the video timeline is pretty cool to see scale and to get a feeling for the recipe, but I know that I would like to have it fully written out in the future. I do plan to make this though, so thanks for everything you've put out. For anyone else who wants the full form: 450g Pumpkin Puree 1 Tbs Salt 240g (1 cup) Ricotta 225g (1 cup) Mascarpone 7 Medium Eggs 2 tsp Cinnamon 4 tsp Ginger 240ml (1 cup) Cream 70g (5Tbs) butter 60ml (1/4 cup) Melted Butter for tarte pan

@agroshotzz2894 2 года назад

Mistake cinnamon amount, it is 2 TABLESPOONs not 2 teaspoons.

@rekesque 2 года назад

Agreed! I'm making this today for thanksgiving and it's a bit of a pain to keep skipping around in the video to write stuff down for shopping and follow the steps. I'd love to see a website where you post full recipes (like Chef John from FoodWishes does, maybe?)

@ninmaxwell3848 2 года назад

@@rekesque agreed! I also am making this today for tgiving!! Guess Ill just have to watch the video again!

@mmkozick 2 года назад

@@rekesque he's probably holding off on that since he's coming out with a cookbook...guess what I'm ordering once it's available ;-)

@mmkozick 2 года назад

1 1/4 cup brown sugar

@jcortese3300 2 года назад

This is how thorough this guy is with his production values: he's wearing a pumpkin-colored shirt.

@FrarmerFrank 2 года назад

I'm wondering if he roasted the seeds? Wash the seeds in a collindar till clean Dry thoroughly Toss in olive oil and optionaly salt,pepper,garlic powder,and/or Paparika Spread evenly and spaced a little from each other on lighly breezed cookie sheet Roast at 350f for 15 minutes, tossing/turning the seds at the 5 and. 10 minute mark cool before storing

@AF-ke9by 2 года назад

@@FrarmerFrank I like to boil them in salted water for 15 minutes first, which, incidentally, helps with the cleaning, then roast them. They end up less salty, and the shells are easier to break open and chew.

@mwater_moon2865 2 года назад

Yes, Thank you Max of Burbank!

@thedukeofweasels6870 2 года назад

The wheels in that design kind of look like a crude representation of classic pumpkin pie like Minecraft style XD

@supergeeky7529 2 года назад

ya don't wanna just eat the pumpkin but BE the pumpkin!

@wintermute5974 2 года назад

Scappi specifying 'very hot' butter in the bottom of the pan makes me think it might be meant to work like a Yorkshire pudding, where the outer layer of the batter basically fries when you pour it into the fat. Leaving the pan in the heated over for ~10 minutes before hand would get you most of the way there. Doing it like that would also give it a more distinct outer layer, sort of like a very thin crust. Also, if you're not that excited by the cheesecake crust then you should try making a basque cheesecake. They aren't the prettiest cheesecakes in the world, but they're extremely easy compared to most other baked cheesecakes. No crust, no need to worry about getting the baking exactly right, no fussing over tiny air bubbles that might cause it to crack. Tastes amazing too.

@victoriashevlin8587 2 года назад

I have never heard of a Basque cheesecake, and now I am obligated to find a good recipe and make it. I'm really looking forward to enjoying the result. Thanks 😊

@simonederobert1612 2 года назад

@@victoriashevlin8587 If you want a good recipe for Basque Cheesecake, go to another one of my favorite cooking channels: Food Wishes, with Chef John. My grandson and I made one from that recipe. YUM! This recipe from Tasting History sounds just as yummy, and I can see it in my future now!

@pavanneveltman 2 года назад

Same

@violetskies14 2 года назад

I was thinking that too! I want to try this recipe so I'll have to see if heating the butter like that works. Also just googled basque cheesecake and they sound delicious.

@RLKmedic0315 2 года назад

@@simonederobert1612 Absolutely! Chef John is the best, and his Basque Cheesecake looked amazing.

@rokzane Год назад

I had the idea of taking this recipe and turning it into a Mexican style flan (which most commonly contains cream cheese). I also enhanced the pumpkin flavor by putting the pureed pumpkin in a nonstick skillet and cooking it until the majority of the water is driven out of the pumpkin and the pumpkin thickens up and caramelizes a bit. As a flan, this recipe is out of this world!

@xbrandi12345x Год назад

I am SO grateful recipes are written like they currently are and not the messy and strange essay style way they were written in the past.

@lisahinton9682 Год назад

@Brandi I love the old way. Yes, it takes some actual reading, but so what? One simply is reading a description of the process of making the item. Those old-style recipes have a charm to them that a list of ingredients does not.

@emilysmith2965 Год назад

Twelve pages about Uncle Dave’s farm and a “Jump to Recipe” hyperlink?

@suziecreamcheese211 Год назад

I think Fannie farmer initiated the modern style.

@TayWoode 9 месяцев назад

Haha there’s plenty of RU-vid cooking channels that have narcissistic women telling us all about their weekend, taking their dog to the vet, mowing their lawn, the holiday they went on, as if we don’t have a life, ten minutes later still waiting for the recipe

@xbrandi12345x 9 месяцев назад

@@lisahinton9682 I love finding old recipes but sometimes the handwriting is hard to make out!!

@danielm5535 2 года назад

“Ricotta and Mascarpone… or use cream cheese, you won’t be able to tell the difference.” I think some Sicilian grandmother is cursing right now.

@TastingHistory 2 года назад

🤣 even she wouldn’t tel when it’s baked in a dish with this many ingredients

@bobdowling6932 2 года назад

@@TastingHistory Grandmothers ALWAYS know. Scicilian grandmothers doubly so.

@ohrats731 2 года назад

I would think cream cheese would be more salty but maybe I’m just picky lol. My mom and I always argue about whether it matters to use salted or unsalted butter in a recipe. I say I taste the difference, she says she doesn’t 🤷‍♀️ Bake based on your preferences and don’t share I guess is the moral 😂

@shaventalz3092 2 года назад

You were asking what they did to make the dead so angry with them? This. They did this.

@sunnycharacter 2 года назад

@@bobdowling6932 Portuguese maes or avos too. You don’t mess with them! Lol

@roflcopterIII 2 года назад

So if you're ever in Ireland, there's a country life museum in County Mayo that shows some examples of old school carved turnips and other samhain/Halloween paraphernalia. Lots of cool creepy masks as well. Peat bogs in Ireland are pretty dope. Both sets of my grandparents were farmers and spent a good chunk of their time cutting turf for fuel. Given how the chemical composition of the bogs preserves things, you can find all sorts of stuff. One of my grandfathers found a bog body, which is currently in a museum. My other grandfather found prehistoric Irish elk antlers. Other people have found jewelry, bog butter, and other relics.

@violetskies14 2 года назад

That sounds really cool!

@erikjohnson9223 2 года назад

Bog butter?

@jaehaspels9607 2 года назад

What's bog butter?

@violetskies14 2 года назад

@@jaehaspels9607 bog butter is butter that was traditionally stored in the peat bogs in parts of Ireland. The bog preserves the butter really well but occasionally people would forget about it and it would get left there. Fast forward to today when people find it.

@StephBer1 2 года назад

@@violetskies14 That's amazing.

@onespiceybbw 2 года назад

First one of your recipes I tried out. I took your advice about halving the milk, or at least I meant to, but somehow ended up putting it all in. My daughter said the cheesecake was delicious, but my mom griped about the sweetness (no surprise there!) and then said "I guess I should have eaten a smaller piece". She's 94 so I guess she's entitled to her appetite and her opinion, but I thank you for the recipe. I plan on making it again for the actual holiday. :)

@hummingbirdcarver7204 Год назад

With your mom being 94 she is entitled to gripe. My mom was 82 almost 83 when she passed. I would give almost anything to hear my Mama gripe again. Thank you for your post it made me smile Andre me cry at the same time. Thinking about my mama. I could see myself in the kitchen helping my mom I make pumpkin pies.

@seallisonAGD 2 года назад

Made this for my family for Thanksgiving. It was a smash hit, including with our four year old who had been asking about pumpkin pie for days. Make this, it’s delicious and as rich as it is, the texture is deceptively light.

@deereating9267 2 года назад

My family here in Ky raised these heirloom pumpkins we called 'hog pumpkins' for several generations, then to our great sadness, we lost the seed. Thanks to you, Max, I now know what they were, and can get them again. Never knew they were raised commercially at all or grown outside our family farm.

@krdiaz8026 2 года назад

Don't know anything about farming. May I ask how you lose the seed?

@deereating9267 2 года назад

@@krdiaz8026 There are a lot of factors involved, but I'll see if I can explain briefly. In this case, the person saving the seed from season to season chose a fruit that had undesirable qualities. We ended up after a few seasons with a plant that produced flattened, thin-fleshed pumpkins that were watery and not sweet or dense like the original, thus we had lost the genetics of the original heirloom. Seed cultivars are lost every day due to a multitude of reasons. One of the biggest reasons seeds are 'lost' is that the fruits they produce are not as pretty or as perfect for shipping as other cultivars. This is why you don't see Dickinson pumpkins in stores very much, but you do see the cute little pie pumpkins. I had been searching for "thick walled sweet dark orange fleshed pink heirloom pumpkins" for years, "hog pumpkins" was also getting me nowhere. If I'd been drinking something, I'd have spit it at the screen when I saw that picture of the Dickinson pumpkin. Serendipity is so fun.

@prcervi 2 года назад

it might not be the exact same pumpkin as the one you use to have but comparing the photos and your long description in your reply to the other guy it looks a good match(look more orange then a pink)

@deereating9267 2 года назад

@@prcervi The skin on them is a pale, dusty, pinkish-orange color. The flesh inside is a deep reddish orange. Just seeing that unique shape in the picture was enough for me to know. We'd grown them for 5 generations since about 1830. It won't be exactly what we grew, but it looks really close. We always thought it tasted a lot like canned pumpkin, lol.

@Decanta 2 года назад

I'm so glad that this moment of serendipity happened for you!!

@Lauren.E.O 2 года назад

I just tried making a stuffed pumpkin recipe on a whim and now my mom’s obsessed with me making some huge pumpkin showstopper piece for Thanksgiving…so definitely taking notes while watching this video. 🎃

@ragnkja 2 года назад

Several smaller pumpkins will look just as good and may be easier to get right, since it’s not always straightforward how to scale cooking times and temperatures to bigger dishes.

@Lauren.E.O 2 года назад

@@ragnkja Yeah, smaller ones make sense. I’m also worried about using up too much oven space on the day of. We already don’t have enough room for everything she wants to make. We’ve literally stacked containers in the ovens before, so using an entire oven just to make something showy feels like it would be stressful.

@ragnkja 2 года назад

@@Lauren.E.O Another argument in favour of the smaller pumpkins that will need less time to cook through. A big pumpkin that you’re not sure how long it will take in the oven is probably _not_ what you want, given those constraints.

@Entiox 2 года назад

Here's an idea of you want to do a big pumpkin centerpiece, pumpkin soup made out of smaller pumpkins (they usually have a better flavor) that can be roasted in advance, then served out of a lightly roasted big pumpkin used at a soup tureen. It's something that I've done a few times, and there are lots of different styles of pumpkin soup you could do, like a smooth pumpkin cream soup, a chunky roasted pumpkin soup with other roasted vegetables in it, a roasted pork and pumpkin soup. The last one I did was a creamy roasted pumpkin soup with roasted vegetables and acorns.

@Lauren.E.O 2 года назад

@@Entiox That sounds really good!

@kiracummins3150 2 года назад

I'm really curious to know what the texture of this was after it was chilled. I would not alter the recipe at all unless it is still really loose when stone cold. With that many eggs, you may wind up with rubber. But I definitely want to give this a try. I stopped putting crusts on cheesecakes years ago - I don't feel like they bring much to the table in the flavor department. I will say, that if you *want* the texture to be smoother, there are ways. I've made a lot of cheesecakes and experimented a lot to learn how to make a good cheesecake. Brand of ricotta can make a huge difference, it's a known problem with American made ricotta because of the additives commonly added to the cheese making it grainy. Farmer's cheese is more reliable, but much more difficult to find unless you make your own. Order of assemblage can also make a big difference in your final texture. Beat your cheeses and butter together first. Only if they are completely smooth are you going to get a smooth final product. Then add your sugar. Add your eggs one at a time, beating until smooth after every step (once you start adding the eggs you want to be careful not to overbeat it). And then just stir in the sieved pumpkin at the very end along with the spices.

@stickychocolate8155 2 года назад

I'm not sure how to save a comment for later so I'm just leaving my own comment

@lamia8089 2 года назад

Just bookmarking this comment lol

@strovysmith 2 года назад

It was great served warm. I put it in the fridge to take to work Monday (was in the fridge Saturday night) They all said it was delicious and the texture didn't change much enough to be noticed.

@dlbstl 2 года назад

Sounds yummy!

@Weave.seen.this.b4 2 года назад

It's awesome cold, making my second one now; will serve it cold. Also, I soaked 2 batches of apples and pears in brandy w/ cinnamon, brown sug, nutmeg and clove. Used one batch on duck stuffing, Im aiming to flambe the second as a topping,....... peace out

@NamedMyTaco 2 года назад

I don't know how some wouldn't just fall in love with this show. I wish Max would make episodes about how he would adjust the recipe and make the dish differently.

@havsumora 7 месяцев назад

Yes, a Recipe Reboot!

@DarkPatu 2 года назад

It wasn't pumpkin, but I actually made a cheesecake this weekend! Espresso cheesecake with biscoff crust and a super thin semisweet chocolate ganache layer on top. I always separate my eggs and whip the whites before folding in so it's super tender and light.

@adedow1333 2 года назад

That sounds fabulous

@mariaantoniajosephajohanna 2 года назад

That sounds SO good!

@DarkPatu 2 года назад

For anyone who wants to make it: Filling 3 8oz packages cream cheese (softened) 4 large eggs (at room temperature, separated) 1 1/2 cups white sugar 2tsp vanilla extract 1/4tsp kosher salt 1 packet cafe bustelo instant espresso Crust 1 sleeve biscoff cookies (pulverized) 6tbsp unsalted butter Ganache 1/3cup semisweet chocolate 3tbsp heavy cream 1. Mix the cookie crumbs and butter, mixing to fully saturate and press into a thin layer on the bottom of a springform pan, pressing up the sides about 1~1.5". Blind bake for 8-10 minutes at 320°F/160°C, set aside and allow to cool completely. 2. Whip cream cheese and sugar until fluffy, adding in egg yolks one at a time until fully incorporated and smooth. Add vanilla, salt and espresso powder. 3. Whip egg whites to a stiff peak, gently folding into the cream cheese mixture until no white streaks remain. 4. Pour the mixture into your prepared crust, wrap the bottom and sides of the springform pan TIGHTLY with aluminum foil, making sure the bottom is completely covered with no tears. Wrap the pan in a dish towel and place into a bain-marie and bake for 70~90 minutes at 350°F/175°C until the entire cake has a very slight jiggle and has begun to pull gently away from the sides of the pan. 5. Allow to cool in the oven with the door ajar for at least one hour. 6. Combine chocolate chips and heavy cream, microwaving in 10 second bursts, stirring well after each until smooth and glossy. Pour the ganache over the top of the cheesecake and use an offset spatula to smooth out into a thin, even layer. Optionally sprinkle with flaky salt and transfer to the fridge. Allow to chill a minimum of four hours, preferably overnight. Slice with a knife warmed in hot water for clean cuts and enjoy!

@kapuapatacsil1964 2 года назад

uhhh, recipe, please!

@messanya 2 года назад

@@DarkPatu that is so sweet of you! I will definitely try making this, so thanks a lot

@EMSpdx 2 года назад

My suggestion: 1) Don't boil the fresh pumpkin, but bake/roast it in a hot oven at 400F to really concentrate the flavor. 2) cut the cream, and possibly the eggs, in half.

@CindyduPlessis 2 года назад

a lot less moisture might lead to a firmer end result, yes?

@KickyFut 2 года назад

@@CindyduPlessis Oh I wholeheartedly agree! Way too much moisture, and roasting the pumpkin adds so much more interesting flavor to it!😁

@ChannelingCourtaud 2 года назад

You may also microwave it, or steam it cut in half and then cut off the skin without risking to lose a finger.

@deathdancin 2 года назад

Concentrated pumpkin essence.

@00muinamir 2 года назад

Agreed. I just tried it and it's on the moist side, just barely holding together. And that was with canned pumpkin puree, to boot. I wouldn't cut out that many eggs, maybe two. But definitely reduce the liquid if you'd like your torte to be more firm.

@laurencelance586 2 года назад

I made this yesterday. And yes, it is delicious. It's good cold, but much better warm. This is about 7 cups of liquid the bakes down to much less, but just remember you've got seven cups of liquid to put into some sort of bakeing container. My cheesecake pan worked, but the butter leaked out and caused the oven to smoke. I'll have to find a better baking container. - a 9 inch ( interior measured) X 2 inch deep cake pan looks like it will work. PS I wouldn't change the amounts of anything in this recipe. P.S. December 22, 2021 I've made at least a half dozen of these in the past 4 weeks., including two on monday and two more yesterdy. "Tis the season, after all. Solid hit all the way around.

@joshuafino3560 2 года назад

hey thanks for leaving this comment. Im going to make this for thanksgiving and have been wondering about volume of liquid and how it is left over.

@laurencelance586 2 года назад

@@joshuafino3560 I'm making another today. Last night I filled a 9 in x 2 in cake pan with water and found it will hold the 7 cups of liquid.

@TheStrangeAlchemist Год назад

Making timestamp references for myself. Ingredients 1:37. Method 4:26. Finishing 14:28

@nancymelito5604 11 месяцев назад

Thank you@

@ramkitty 2 года назад

Delighted to be bedighted.. ceylon cinnamon the aromatic incense and spice of ancients is quite different than saigon cinnamon and thus would be less spiced and more floral.

@taekwongurl 2 года назад

I really hate that pumpkin "spice" has become a thing for the internet to hate on. I still love pumpkin everything, so I'll make this!!!

@ragnkja 2 года назад

“Pumpkin spice” has nothing to do with pumpkin except that people think it goes well with pumpkin.

@scaper8 2 года назад

@@ragnkja I mean, yes; but it is the flavors of the spice combination typically found in modern pumpkin pie. So it is not _totally_ unrelated.

@leetri 2 года назад

It's because corporations try to force it everywhere and make a huge deal about it. People aren't hating the flavour itself, they hate the entire marketing PR and how they forced it to become a trend. Some are also really annoyed by people who made pumpkin spice their entire lifestyle and wouldn't shut up about it. No one really cares about it anymore tho, the trend peaked in 2015 and I haven't seen anyone talk about it for years.

@ragnkja 2 года назад

@@scaper8 In Norway it’s more commonly associated with gingerbread.

@sapphireseptember 2 года назад

@@leetri I just bought a pumpkin spice themed eyeshadow palette and pumpkin spice flavour lip balm/lip scrub duo, depends on where you live I suppose. (I do love it, and go to Starbucks just to get a hot chocolate with pumpkin spice syrup in it, it's not autumn without it!)

@fornax4676 Год назад

I love the story of stingy Jack. Those clever folktales always make for a good time.

@onewaytosavetheday Год назад

I made this tonight in preparation for my Thanksgiving celebration! I used a mix of acorn and butternut squash because my grocer wasn’t selling pie pumpkins. I baked it for 40 minutes at 400f and didn’t bother straining it out of laziness. I added a bit of allspice, clove, and nutmeg because obviously. It’s incredible. Why does anyone bother with pumpkin pie when this exists? Thank you for sharing this with us! ❤️

@alexisflory6496 9 месяцев назад

Because no one knows of it. A tragedy really

@inf0phreak 2 года назад

Awww. It's a Mimikyu with a Noibat mask. What a perfect Pokémon plush choice :)

@justanotheryoutubeaccount0 2 года назад

Isn't it just a ghost in a pikachu cosplay wearing a noibat mask?

@timothykirkpatrick3955 2 года назад

My grandma used to make pumpkin pie. But she was upset we would eat the filling and leave the crust. So once she threatened to just make a big bowl of pumpkin. Dad told her she was overreacting. Frankly I wouldn't have had a problem with that.

@ReggieArford 2 года назад

Delete the eggs, and add a bit more milk. Delicious pumpkin soup!

@catpoke9557 2 года назад

Usually when people eat the filling out of the crust it means their crust is too hard to even reasonably break with a fork, and surely doesn't taste/feel good either. So when I see someone with this odd problem of everyone eating around their crust, all I can do is wonder why they don't understand what the problem is lol If your crust is good, it should take more effort to eat around it than not. If it takes more effort not to, then your crust needs help. That's my standard.

@taracampbell2433 2 года назад

I frequently just pour the filling in ramekins and bake it. single serve crustless pies FTW!

@plaguemarine7767 2 года назад

@@ReggieArford Iike chewing.

@ReggieArford 2 года назад

@@plaguemarine7767 I 'like" chewing, but if I'm cooking for one, it's more bother to make a crust than to do without. Put crackers in your soup, it'll suffice.

@kathilisi3019 2 года назад

I made this pumpkin cheesecake yesterday when we had friends over and everyone loved it. Thanks Max! 😃👍

@brenna1841 Год назад

I'm not sure if anyone else has said it yet, but Samhain is pronounced 'sah-win'. And I will be making this recipe! ☺️

@wompa70 2 года назад

Best quote EVER! "It's butter, you're not gonna regret it."

@jroden06 2 года назад

“It’s butter so you’re not going to regret it!” Had myself and my ghostly Southern ancestors laughing 😂

@Valsorayu 2 года назад

*Distant french laughter*

@lizzieandmocha1131 Год назад

I'm a history major graduating in December, and I also LOVE baking and cooking, so this is right up my alley! So glad I found your channel today!

@mrs.g.9816 2 года назад

I absolutely love pumpkin. Rather than make a pie this Thanksgiving, I opted for a savory stuffed sugar pumpkin recipe from the Hidatsa people of the northern plains. It's been a tradition in my house for several years. You may want to include an episode on this recipe later, because it's so simple and delicious. It includes ground bison or venison (or ground beef, which is cheaper and more available), eggs, wild rice, green onions, lots of sage, salt and pepper. But the pumpkin cheesecake sounds great, too!

@heathermadilene 2 года назад

I used to work at a living history museum and had to cook from recipes dating back to the 18th century up to the early 20th. I have a 1745 gingerbread recipe that's amazing!

@1ACL 2 года назад

Is it a secret?

@Menagerie_K 2 года назад

Please share!

@JawsthatByte Год назад

Is it a recipe you share?

@stormwolf48 Год назад

@Heather Madilene I'm going to add to the "please share" chorus! I grew ginger this year, help me use it! :)

@jethro4453 Год назад

Heather, how you gonna say you have an amazing recipe, but then just dip out without sharing it?! 😂

@davidm9612 2 года назад

The prefix O' and Mc in Irish and Scottish traditions usually denotes ancestry. So O'Laughlin/McLaughlin would mean descendant of/son of Laughlin respectively Dunno if it's actually relevant, but since max mentioned that the jack-o'-lantern was once called Jack McLantern, I figured it might be

@pamelaadam9207 2 года назад

Also mac ..mcdonald roughly is .. of the donald

@giovannigiorgio4622 2 года назад

WELLL ACTUALLY "McCarthy".... Irish "MacCarthy" ... Scottish.... any -O-prefix ALWAYS Irish. The O is the Gaelic word “ua” and thats Gaelic for Grandson. Scottish dont use O BUT..... Lots of immigrants 1800s bad time for dear old Ireland so they jumped over to gods country Scotland, they mingled, thats where you guys are getting a bit mixed up with you Anglo Saxon Patronymics, and the traditions, im Robert James Brown the 7th there have been 7 of us and before that my Gaelic name is Raibeart Seumas Donn, this name was my great great great great great great great grandfathers name. Another cool thing Scottish did was say "Crawford", thats a place... thats also a name..... Barton name.... also a place.... Than occupational names.... the usual Stewart, Shepherd, Mason, Kemp, Webb all Scottish Occupational names... We also hold a grudge the Scottish..... I hate anyone with the last name Campbell for the massacre on the MacDonalds in 1692. If it wasnt for inbreeding the Campbell scum would have died off.

@katherinetutschek4757 2 года назад

That's something I didn't know - thanks!

@pamelaadam9207 2 года назад

@@giovannigiorgio4622 we hold them along time when family is hurt lands are lost and oppressors try it on. Clear us once and we will never forget bloody Sutherland

@TrueMentorGuidingMoonlight 2 года назад

I was told by an Irish friend of mine that people who dropped the O’ “took the soup”. He told me that it all happened when the Irish Catholics were under famine and the Protestant Brits arrived with priests and soup kitchens. If you wanted to not starve and take their offer, you would have had to reject Catholicism, convert to Protestantism, reject your Irishness, and drop the ‘O from your surname. So O’Sullivan became Sullivan. I actually have no idea if he was right on that story or if I misheard/misinterpreted him, so any replies for correction would be appreciated.

@terrylawrence4121 Год назад

My sister made this for Thanksgiving yesterday. Incredibly fluffy and melt-in-your-mouth when warm, not at all bad when cold. Thanks given to Max!

@grlpeterson 2 года назад

Even in my 20s, wishbone was a big favorite! One of the best ever made for public broadcasting!

@rhov-anion 2 года назад

I've been wanting to host a Renaissance/Medieval themed family dinner. This will be perfect! All the spice sounds wickedly good.

@stargirl7646 2 года назад

My family did that once years ago!

@DepressoCatto 2 года назад

Man that would be cool and even more so if everyone dresses like a medieval person too

@rhov-anion 2 года назад

@@DepressoCatto We all have the outfits. My wedding was Scottish/Renaissance themed, and my sisters still have the chemise and over-dresses my mom and I sewed for the wedding party.

@michelemichaelsen2643 2 года назад

Okay, that sounds like an amazingly fun thing to do!

@thesqueedler 2 года назад

DO IT! historical dinners are funnnnn

@allisonspears5895 2 года назад

I said it last week and I'll say it again: Max needs to make a tier list to rank his past Tasting-History-foods!

@suellenw561 Год назад

I made this for Thanksgiving dinner ... with a few changes. I used 1 cup sweetened condensed milk (because I had a can) and cut back on the other sweeteners. I used 6 large eggs -- again because that's what I had. I think that made for a more "sturdy" finished product. When making it again, I think I would put it in a spring-form pan or something that is not so deep as the bowl I used. It ran over just a little during baking. It reminded me of a souffle although I've never made one.

@Silvershadowfire 2 года назад

This is an amazing recipe, I made it for myself and my family, then made a sugar free version for my diabetic mom, and she loved it too. This is going on my permanent list of stuff to make.

@Lauren.E.O 2 года назад

I like to think the first person carving a scary face into a vegetable was just doing it for fun and was confused as heck when people started talking about using them to protect themselves from spirits. 1: We’re saved! *swings the carving through the air joyfully* 2: Leave Mr. HappyFace alone!

@gabbyb9418 2 года назад

Ive been thinking about doing carved turnips to be traditional!

@violetskies14 2 года назад

@@gabbyb9418 according to my grandma who used to do them when she was little it's much more difficult to get the inside bit out. Much more scary though lol. When she was little in her village in Wales they were still using turnips. She prefers the pumpkins.

@amandaharding235 2 года назад

@@gabbyb9418 You should definitely carve one at least once. I've done that for Halloween at the library I work at, and it's really neat. I will warn you, though, you're whole kitchen is going to smell like turnips, and since they aren't hollow, you'll have to be careful about scraping it out with a spoon or you'll punch a hole in it. It's worth it, though! It actually glows quite a bit brighter than a pumpkin jack-o-lantern, too!

@LimSiege 2 года назад

WISHBONE! I love that show. It sparked my love of history and mythology.

@evakatrinaa 2 года назад

Wishbone!! ❤

@koreyb 2 года назад

...and Jack Russells.

@olafmoen2199 2 года назад

Made this today! We loved it! The taste is spicy and good, the texture is amazing - it just melts in your mouth. I never imagined this strange soup of a batter would turn out as this scrumptious pudding!

@kaelakeluskar Год назад

I love how much research you put into all of your videos. I always learn so much that I never knew before

@TheNiamhish 2 года назад

Oíche Shamhna shona daoibh gach duine! A few years ago we started carving turnips instead of pumpkins and they look so much cooler. No one in our house eats pumpkin so turnips are less wasteful as well. This year I managed to find two turnips almost the size of my head. Fun fact: Samhain is also the modern Irish word for November it's pronounced sow-in (sow rhymes with cow)

@TheNiamhish 2 года назад

@@stevyd what we in Ireland call turnips others call swedes or rutabagas so they're generally much bigger than the small white turnips

@joshuaobrien6137 2 года назад

@@TheNiamhish Is it harder to carve the turnips? I definitley think the turnips look creepier, but I'm guessing they went to pumpkins do to them being easier to carve(their basically hollow and they are not particularly tough(relatively speaking)?

@TheNiamhish 2 года назад

@@joshuaobrien6137 yes it's much harder to carve a turnip 😂

@nancymelito5604 11 месяцев назад

Did you catch the religion mix-up? Samhain came first, then Christianity co-opted it in trying to stamp out the older culture.

@DeusExCanis 2 года назад

"It's butter, you won't regret it"*** *** This statement not endorsed by the American Heart Association

@Ingeb91 2 года назад

Yeah I mean your waist line and your heart might, but your taste buds will be aggressively OK with it.

@DIEGhostfish 2 года назад

Better than veggie or seed oil.

@0neDoomedSpaceMarine 2 года назад

Butter and lard is way better for you than stuff like canola and and palm oil, assuming comparable amounts. Olive oil is grand stuff though.

@DIEGhostfish 2 года назад

@@0neDoomedSpaceMarine And suet's possibly the best of the best, but who knows since it's literally just from one part of a cow and thus incredibly expensive.

@fun_at_work 2 года назад

Just in case the pro-animal fat crew wanted some awesome research documenting the truth: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-GNRo-IbQ1Jo.html

@RafaelElectronic 2 года назад

The amount of research done for this is amazing, and the final product looks like HEAVEN

@lepar119 Год назад

Made this for Thanksgiving this year. The family loved it so much, I will be making it again for Christmas. Thank you!

@Tinkering4Time 2 года назад

Ngl after all of the hard work he does one of my favorite parts is seeing Max enjoy himself so much when he finds new favorites.

@frankieamsden7918 2 года назад

Carving out a turnip takes on a whole new meaning after you've actually tried to chop up a fresh one

@chrisball3778 2 года назад

That's probably the main reason pumpkins have replaced them for making Jack o' lanterns in most of Britain and Ireland these days, as well as in the USA. Turnips are not only really hard to carve, but actually quite dangerous- lots of people used to cut their hands trying to do it. Pumpkins are way easier and safer. Nothing ruins Halloween fun quite like real blood and a trip to hospital for stitches.

@roflcopterIII 2 года назад

Right lol. Like, no wonder pumpkins were adopted for carving; they're a huge upgrade. I can only imagine how many people cut their hands up trying to carve turnips.

@saphiro2225 2 года назад

I've found a melon baller for scooping and a small paring knife for carving do the trick! Less mess than pumpkins and bonus mashed turnips from the insides :) Also I love how they get creepier as they shrivel

@frankieamsden7918 2 года назад

@@saphiro2225 😂😂😂

@ragnkja 2 года назад

@@saphiro2225 Yup, I’d definitely take my cue from wood carvers and use a curved tool to scoop out the inside rather than a knife.

@anonymousher0 2 года назад

Just wanted to say that I just made this tonight for Thanksgiving, and it was insanely good. It was like a gift from god. Thanks for the recipe and thanks for the learning experience.

@cburri4842 2 года назад

This is the first one of your recipes I've made and it turned out delicious! I used half a cup of cream instead of a whole cup, and it set up perfectly. I also just used some butter to grease my springform pan and that was plenty. Very nice video and recipe! I enjoy watching your channel!

@ohrats731 2 года назад

I love pumpkin and cheesecake combined. If you want some crust but don’t want to fiddle with a dough, I recommend making a crumb crust out of ginger snap cookies 👌

@donmcarthur2146 2 года назад

You will get a better pumpkin flavor if you roast the pumpkin, cut side down, until soft. Takes longer but the flavor is more concentrated.

@dwaynezilla 2 года назад

True, but it's not the recipe, haha. That sounds like material for a 3rd channel, or maybe content for the future. Mixing up culinary options from the era. I mean roasting a pumpkin was likely something they could have done. So you could take this recipe and try it with roasted pumpkin, less cream/butter/etc, and so on and have a second video. History section can be filled with justification/explanation of the tweaks.

@ragnkja 2 года назад

Roasting a pumpkin back then would have given it a noticeable smoky flavour, which probably wasn’t desirable in a sweet dish, but that’s not an issue we have to deal with today, so feel free to do it. Given that Scappi clearly made an effort to avoid too much extra liquid in his batter, he probably would have roasted the pumpkin instead of boiling it if he had our modern ovens.

@houndofbelfast3727 2 года назад

I'm from Northern Ireland, and as a kid during the '80s, I carved many turnips for jack o' lanterns. It was tough and the veg was stinky. After a lot of scraping and scooping, the turnip was hollow and faced and a candle inserted. Then many years later, pumpkins arrived and became the go-to veg for the lanterns.

@sevenowls7776 2 года назад

Made this today with half the cream and an extra egg. Baked in a bundt tin. Sublime. It's very moist and holds together just fine. I'm actually too full to try this right now but sozzled with sweetened brandy and with whipped cream (or a brandy sauce perhaps) it'll be glorious. Will try this tomorrow. With thanks from Scotland!

@PB-tr5ze 2 года назад

Funny enough, using a gourd as a replacement for a human head is actually mentioned in the ancient Mayan creation myth presented in the Popol Vuh a couple of times. In the myth a pair of twin heroes, who were the sons of a lady of the underworld and the decapitated head of another hero twin that was turned into the first gourd plant (it's not going to get less wierd), descend in to the underworld (Xibalba) and are challenged to several tests by the Gods of Death (One Death and Seven Death). The twins repeatedly defeat the evil gods during the challenges, until the gods got sick of losing. So they trick one of the twins and cut off his head. To celebrate tricking the twins, the Gods play a few rounds of a game that's a cross between soccer and basketball with the head, then retire for the night. During the night the surviving twin gets some help from a few of the local creatures, who swap out the severed head with a gourd. The next day the evil gods are surprised to see the once decapitated twin has his head back, despite seeing it hanging over the court as they get ready to play the twins in the ball game. At the height of the game, the twins hit the ball, it shoots up, hits the gourd/head and it explodes, raining seeds all over the two death gods and their servants. This somehow causes the twins to win the game and defeats the evil gods. The twins become the new masters of the underworld and turn it from a place of evil, to a place where spirits can rest. While not exactly the same as the Halloween tradition, the combination of death, gourds and human heads go back a long way in the Americas.

@PB-tr5ze 2 года назад

@@robertschnobert9090 that was a really condensed version of the story, and not exactly how the story ends. In the actual story there is a lot of cutting out hearts and heads at the end. And Mayan myth and art uses a lot of human heads as various other foods too... it's all pretty trippy.

@PerpetualJoy 2 года назад

Max, thank you for making this your full-time job. These videos are such a treat.

@overlord3051 2 года назад

The moment I saw how much butter, cheese, and sugar went into it, I suspected it would be the best thing you've ever made on the show :P

@taylornation320 9 месяцев назад

Fantastic. Didint think Jack o lanterns stemmed for samhain. Now i love it even more. What a wondrous holiday. It is so interesting how the world went from pumpkins for the holidays here and there, to everyone must have pumpkins, eat pumpkins, pumpkin clothes, etc. So fascinating how culture changes through the years

@EmpressoftheLoneIslands 2 года назад

WISHBOOOOONNNNNEEE!!!! Just had to say that. It was one of the *best* shows for kids, and I wish I had every episode. The pride and prejudice one was my all time favorite.

@evakatrinaa 2 года назад

I may have bounced in my chair like a five-year-old 😂

@lizwaters5988 2 года назад

Mine was Rip van Winkle. I miss Wishbone

@em4151 2 года назад

I started hearing that whistle and drum song the second I heard his name.

@robertwhite3965 2 года назад

i highly suspect, max, that you just love puddings, and adore whatever the latest sweet desert you produce is. there's no shame in this either, it was neat learning about the old jack o' lantern!

@NorinnRichard 2 года назад

I just made the Pumpkin Cheesecake for Thanksgiving desert. It is amazing! Thanks for this one, Max!

@judylovejoy5891 Год назад

This looks so good, and the history lesson was fun too. But omg, I LOVE that Mimikyu plushie in the background!

@yaboianjo634 2 года назад

Max, I just wanted to thank you for you videos and all the research you put into them, this has became my favore biweekly appointment

@Attic244 2 года назад

I loved Wishbone. You've mentioned liking Jane Austen before so I'm pretty sure you have seen the Pride and Prejudice episode, Furst Impressions. I haven't watched it in years though, so I'm gonna go look it up right now.

@adedow1333 2 года назад

The Sleepy Hollow episode was my favorite of Wishbone. I can still sing the song

@Tinkering4Time 2 года назад

@@adedow1333 come on Wishboooooone. What’s the story, Wishbone? I still have my Wishbone plushy. Mock me, by all means. IDGAF.

@julieneff9408 2 года назад

My daughter loved Wishbone. Among her old stuffed animals is a (life sized?) talking Wishbone but his batteries have long since been taken out.

@kaylathehedgehog2005 2 года назад

@@Tinkering4Time You got one, too?! I still have mine from ages ago. His little outfit's been long missing, but I still have him and love him.

@yamato0965 2 года назад

"This is when you close the door in my face, isn't it? Yes, it is." 😊

@alicewoodruff8286 2 года назад

I finally prepared a recipe from Tasting History, and I don't regret it one bit! I followed one commenter that said they used Biscoff cookies for a crust- that sent it over the edge. Thank you always, Max, for your top-notch content. This is definitely going on the Thanksgiving table this year.

@teresa505 Год назад

I'm so glad I found your channel! The recipes are interesting and the history behind them are fascinating. New subscriber!!❤

@aborachis1649 2 года назад

I am LOVING that you're keeping your promise to bring back the word "Bedight". This was by far my favorite episode. Thanks so much!

@irencsak 2 года назад

12:10 a Wishbone reference, nice lol now you've got me singing the old theme song

@deborahorwig465 2 года назад

🎵 What's the story, Wishbone? 🎶

@johnworlein8581 2 года назад

This year I made both the 1914 Pecan pie and this pumpkin cheesecake following your concise instructions. Both were easy to make and met my best expectations, as well as those who got a slice. I reduced the cream as suggested to 2/3 cup and the result was a nice firm pudding that held together well in slices. This one is a keeper, that will be made and enjoyed again, and again. Thanks, Max!

@charnh.4360 2 года назад

I love these videos. Mixing food with learning ... just keeps me entertained and interested through the whole vid. Thanks for the content!

@limeparticle 2 года назад

FINALLY someone who pronounces “mischievous” correctly! Also “mascarpone”. I will freely admit I have no life and am both easily annoyed and easily impressed.

@marylee7467 2 года назад

And ricotta also

@sharroon7574 2 года назад

Aaaah yes the annoying mischiev- eeee-ous that so many people repeat.

@sagebalsys7390 2 года назад

Language is constantly changing and the correct pronunciation from a linguistic point of view is the one thats used the most

@greatwhitecat2324 2 года назад

@@sagebalsys7390 that is very evident just looking at the recipes Max finds, some of them are still English but seem wildly different than how we write today.

@sagebalsys7390 2 года назад

@@greatwhitecat2324 yeah exactly. This is basic shit. Also people need to learn that dictionary definitions are descriptive not prescriptive, that is they are based solely on the way a word has been used by the people that speak that language, rather than telling you how you should use a word.

@HudsonMangum01 2 года назад

Hey Max! Just wanted to say congrats. Congrats to how hard you’ve worked to achieve such success here on RU-vid. It brings me such joy seeing new videos brought to the community! I still remember sitting at home scrolling through RU-vid during lockdown, eating my bowl of Cheerios and seeing your first video. Im so glad I’ve started following your journey through history! Thank you Max!

@Drefsab 2 года назад

I made this for the family a few weeks ago, and everyone loved it. I will say, though, that I added a crust to it because my first attempt resulted in the butter being pushed out of the pan and smoking up my apartment lol. I also used five large eggs instead of seven medium eggs, since I couldn't find medium eggs anywhere, but I think it works out to about the same amount. Finally I dropped the cream down to half a cup like you suggested. Turned out great!

@demolaynick 2 года назад

Just wanted to say thank you for this. Today is my birthday and I always have a pumpkin pie instead of cake. We made this one this year and it was incredible 😍☺️

@JohnSmith-ch9sm 2 года назад

15:20

@jacobms911 2 года назад

I made the pumpion pie last year and I will absolutely be making this one this year for Thanksgiving. Thanks Max!

@michaelwalker4977 2 года назад

Same!

@achanwahn 2 года назад

“You’ll never know the difference.” You take that back! 😝 Mascarpone is totally different from cream cheese! 🧐😄

@Tempirance1 2 года назад

I absolutely love Italy. The beauty of the historic buildings, bridges, small shops & bistros in Venice are amazing. I hope to soon visit Rome next.

@debbiek4951 2 года назад

Couldn't stop laughing when you said, "It's butter; you're not going to regret it"! Exactly...never regret butter...never. This is something that you should have on one of your apparel items.

@tatiannatownsend1531 2 года назад

I’ve been watching a lot of videos about the history of Halloween and I’ve been pleasantly surprised to realize that a lot of our traditions and beliefs surrounding this holiday are actually from Ireland. I should have known “Jack O’ Lantern” lol who else could that be?

@JulieCB1983 2 года назад

I was a big fan of the pumpion pie I made Friday and will include this Thanksgiving, this is on my list this coming week to try for more Thanksgiving ideas! My mom and sister are wonderful cooks and provide the staple family dishes, always eager to find things to bring that are new and different

@73Alea 2 года назад

Okay, you convinced me - I'm getting the ingredients today to test out the recipe for thanksgiving this year. Sounds like something my family would love, with a fun story behind it. Thanks!

@Lauren.E.O 2 года назад

Stingy Jack tricking the devil is an interesting story. He should have asked for more to ensure his well-being, but I’d still watch that movie.

@axelpatrickb.pingol3228 2 года назад

It's a common story in Europe based on the Wandering Jew. The skinny of the trope is that a man who made bet with the devil outsmarted them thus earning him ire and dread. When he died he can't enter Hell for making a fool of the devil or Heaven because... The man made a deal with the devil. So he is stick on earth, wandering until the Second Coming...

@BlindErephon 2 года назад

I've always kind of wondered why folklore always seems to portray the devil as being basically honest? It's kind of weird, because I don't see why someone referred to fairly often as the Prince of Lies has to adhere to his word even when he kind of does get cheated? It's always "YOU SHOULD HAVE READ THE FINE PRINT!" and not "Hahah, I just lied, because that's a thing I can do."

@JE-ky2ow 2 года назад

@@BlindErephon I think it's because even considering who he is at the beginning he was an angel, and it may be more a mark of pride/arrogance than anything extra, sort of like a "why lie to these ants, I could smash them in an instant" sort of deal.

@aquageist 2 года назад

@@BlindErephon iirc, in many traditions, the devil can't actually do anything like that on Earth because Jesus said so and that's that. But he can still make honest and informed deals. Also depending on who you ask, he's not a bad guy per se, he's more like a warden than the biggest, baddest inmate, but that's a whole bucket of theological worms to itself.

@musicmaniac32 2 года назад

1. I love that you've made good on your vow to try to bring back the word "bedight." 2. YES!! I remember "Wishbone." One of my favorite shows of all time that I used to try to get home as soon as possible to see. It held a special place in my elementary-school days alongside "Ghostwriter" on Sundays, and probably an even split between "Where in the World is Carmen Sandiego?" and "3-2-1 Contact.".... Wait, I'm lying. I used to be so upset if I didn't get home in time to see Bill Nye's science song and the preceding science facts that explained the song. And I've seen every single episode of "Reading Rainbow" multiple (I can quote them when watching) times. And kind of a guilty pleasure b/c I think I was aging out when it started, but "The Puzzle Place," too. PBS used to have incredibly awesome children's shows. What happened to them? 😢 3. In the South/Texas, we don't use pumpkins for pie. I wonder how this would come out with sweet potatoes.

@george5483 2 года назад

We made this for thanksgiving this year! It was definitely my favorite dessert of the holiday thank you for this.

@juditpohl8905 2 года назад

Thank you, Max! I've made it, and we are so grateful to you with my boyfriend for this heavenly treat! The only change I made was instead of boiling the pumpkin, I baked it in the oven until the top darkened a little to reach this smokey caramel flavour I like in pumpkin so much. This will be one of my favourite autumnal sweets. :) Thank you again for all the research you put into your videos, and thanks for making people's kitchens a happier place! :)

@Love-and-Salt 2 года назад

Now I have never made one of the recipes on tasting history…however when Max says this is the best thing he’s ever made on this channel, I know I need to

@orynwasson8161 2 года назад

I made two of these this afternoon. The amount of filling in the recipe is enough for two standard 9" pies. One I made with a crust, one without. They are both most excellent!!! However, with the crust is much better to my taste. The salty taste of the crust really sets off all the flavors very well. Thank you very much for a new tool for the box.

@nancymelito5604 11 месяцев назад

Thank you for the tip.