The TASTING HISTORY COOKBOOK is available for preorder HERE: amzn.to/3NKTSaM or www.simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
For Max tasting other types of ketchup BLINDFOLDED we have this video on our side channel: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lTaRhId5Wc0.html
Also one thing people tend to ignore in modern times… Heinz still calls their product “Tomato Ketchup” acknowledging that it is not just Ketchup, but a specific variety of ketchup.
@@onii-chandaisuki5710 that implies you don't understand there's a different between Ketchup and Marinara Sauce which tells me never to eat Italian if I go to Australia
My aunt who grew up in Malaysia in the 1940s used to always call soy sauce "ketchup". It used to drive me crazy. Forty years later, Max teaches me why she was right.
That’s probably because in Indonesian and Malay they have ketjap/kecap manis which is a sweet slightly thick mixture of soy sauce and molasses with spices.
Lmao, in indonesia the literal dorect translation of soy sauce is Kecap, pronounces exactly the same as Kethcup and i remember my 2nd gradrr self having a breakdown while getting so confused on why the word that sounds and sorta look the same inexplicably have two separate meaning.
@@swisski but kecap also refers to all soy sauce in general. When we ask for kecap, we get asked back: „asin (salty) or manis (sweet)?“ Kecap asin is just regular soy sauce.
@@gwennorthcutt421 I had a recipe for potato based mayo (in the Fannie Farmer cookbook iirc), I even used it once for a picnic potato salad for safety, I don't like potato salad but that was what I was asked to bring, so I can't comment on the taste but it was all eaten and no illness so... I do much prefer the blueberry ketchup recipe from a cookbook my mom got me about canning and preserving called "Put 'Em Up" over tomato ketchup as I don't like tomatoes either.
VERY much looking forward to Tabasco one day. The other day, I tried sprinkling some onto my tacos before folding them and it was heavenly, now I can't have enough of it!
Hello, Max! I’m a Filipina, and we have a banana ketchup here, a sweeter kind made of bananas from World War II’s shortage of tomatoes. The recipe is credited to Maria Orosa, a war heroine, and I think you’d really like her. She basically took her food chemist degree and helped so many Filipinos and POWs survive the war through food. 😌 I know it’s a long shot that you’ll see this message but it would really mean the world to me if you could make an episode about her 💜 She has over 700 recipes made in her lifetime but she’s most famous for the banana ketchup, Soyalac (nutritious drink made from soyabeans) and Darak (rice cookies that she helped smuggle into Japanese-run internment camps). ☺️
it's funny because this is so similar to the the story they tell for how the Chinese invented tea. some Emperor mandated all citizens to boil water before drinking it for sanitary reasons ... him taking a nap by a river while his servants boiled water... his servants not noticing some leaves from a bush blowing into his water, subsequently turning the water brown/murky... and then instead of being mad the Emperor was like, "wait... what's the stink?" and he tried it. And it was tea. and he was like this is amazing everyone shall drink this!! Haha. Definitely some recurring themes here with Chinese Emperors asking what's the stink
@@susan6562 Chinese history is almost as interesting and hilarious as European history as a whole. It’s just most historical stories taking place in China and especially involving emperors so I’m just as hilarious as the stuff I studied for in general of the continent of Europe. Perhaps there’s a trend, aristocrats are weird but makes for fun stories.
My grandmother made mushroom ketchup. The recipe required a copious amount of mushrooms and I remember as a young boy scouring the countryside with her for wild mushrooms.
So interesting! My great-grandmother used to make a family recipe that they called Ketchup, which is actually fermented cabbage, cauliflower, green tomatoes, and (possibly) onions. It was a family favorite that hadn't been made in a very long time until I tried my hand at it a few years ago. It is delicious!
@Charlan Pennington yes, I treat it just like I'm making homemade sauerkraut. Just salt. I weigh all of my ingredients and get my salt percentage. Then I prep my cabbage as if I was making sauerkraut. Once it is ready to jar, I just mix it up with the other ingredients, then ferment for around 2 months. My grandmother and great aunt said the preferred way of eating it was just straight out of the crock or with ham and beans. Also, when you prep the cabbage, remove the core, then cut it into a couple of pieces and stick it in the jar with the rest. The core is the most coveted.
This definitely sounds like something an enterprising upstart restaurant might want to use as a base for a 'signature house sauce' where guests would be wondering what the flavor is all about.
Or something somebody might want to start bottling, like the liquid aminoes and vinegars and the other sauce ingredients. The economy of scale would probably knock the price down to a much more manageable level for us normal people.
lmao, you would be suprised how hard it is to make some sauces. Most Higher end Michelin star places have their own concentrate or stock for sauces. your idea has been a thing for 500 years
@Doob Scoob thats also an excuse used lazy people use to justify their setbacks. "well ive always had nothing, so that makes me a better stronger person" No it doesnt. it usually means you dont have the strive and ambition to better yourself and those around you. I was born in a poor community in a poor country. Most people are destined to die there. Fuck that, you have to want it.
We Indonesians do always find it funny how “Kecap” gets you a soy sauce in our language and tomato sauce in English. Didn’t knew we were actually the originator of the term! The funniest thing is that our kecap now doesn’t even include fermented fish anymore. We call that one petis.
In the Philippines, we have our own ketchup made from Banana. This type of ketchup was invented during WWII and still popular here up to these days. If you're interested in it or wanted to taste it, from what I know, Banana Ketchup is so easy to make.
I made my own banana ketchup just yesterday! I was extremely curious to know how it tastes. I definitely recommend it, try it on anything you’d normally have with tomato ketchup
@@thespankmyfrank Even if he were unable to pronounce them correctly, at least trying one's best is respectful too. But I'm glad he's good at it, so I can hear and practice the proper pronunciations too!
It's not just that you're one of the more entertaining RU-vidrs with a great screen presence and delightful, sometimes roll on the floor laughing delivery. You quite simply must be one of the hardest working people on RU-vid. You read an incredible amount of history, which you spend a massive amount of time, condensing and writing into an entertaining script. You are precise in your pronunciation of impossible to pronounce words from different languages throughout histiry. You have to plan menus, shop for all the ingredients, cook all these recipes, probably with some catastrophic failures that come from weird, poorly defined recipes. Then you do these videos and edit them. I'm exhausted just thinking about it. Thank you.
He's got an honest and forthright air to him. I think the way he speaks jovially is sort of infectious to the listener and makes it feel like you're listening to a friend. I've been here since his third video and I haven't seen a single toxic comment in his, that is quite a feat on RU-vid. Discussion and learning sure but nobody calling people out or trolling. In short he's pretty good at advertising himself but in this case I think he's genuine about it and the homey feel lulls the viewers into being pleasant with each other if but for a moment.
Ok, I'm fully convinced that England's quest for ketchup is where HP and other brown sauce came from. That endless list of ingredients they were trying in ketchup just makes me think of HP so powerfully.
@@Gocunt Worcestershire was supposed to be a health remedy. It failed. They left it in the basement, and tasted it before they tossed it. The sauce that can’t be pronounced was invented.
Omg Max, I'm from Indonesia and I've been wondering for the LONGEST time why kecap (soy sauce in Indonesian) is so different from ketchup (tomato sauce) even though they sound almost the same. Now I can sleep soundly at night. Thank you :")
Indonesian "ketjap" (as we call it) is very popular here in The Netherlands, and I too have always wondered why it sounds so similar to "ketchup", yet doesn't taste like it at all!
THANK GOD I WASNT THE ONLY ONE- till this day i remember going batshit insane that Ketchup doesn't mean Kecap-soy sauce-and instead tomato sauce. Like, *_why?_*
When I was on a ship in the Navy, we ran out of ketchup - one of the only things that made the food edible - and we had to pick up banana katchup in port. It was okay, very vinegary!
I love it. Dad had it when he was stationed over there, and back in the 80s certain stores finally started carrying it here in Iowa. He introduced us to it, and I really enjoy the flavor.
It looks and tastes much like tomato ketchup. It's colored red. I understand there's a law in the US that says that ketchup must be tomato based - so they usually call it "banana sauce" in the US. Invented during a tomato shortage during World War 2 in the Philippines. If I get used to having the banana variety - the tomato ketchup seems similar - but a bit bitter...
Such an interesting episode. I visited Indonesia and asked for ketchup at a restaurant there and they gave us thick, sweet soy sauce, insisting that it was ketchup. Later I saw in the shops that it’s also called ketchup. This whole interaction makes much more sense now.
Yeah one place it's easy to discover is in Indomie, Indonesia's insanely popular instant noodles. It comes with spices and a small bag of kecap manis, which is exactly what you described.
@@robbi2380 there are also English-speaking countries (especially those more influenced by British English) where it's normally called tomato sauce rather than ketchup, so it's not that unusual
So two notes on the recipe ingredients here based upon timeframe and locality: 1. The elderflower vinegar of the time was actually made from decocting elderflower “wine” then vinegarizing it, which makes for a… distinctly different ingredient, however as there are basically no modern salesfolk of such things you are unlikely to get that unless you make it yourself, a lengthy process. (Both wine and vinegar were used for alchemic health remedies at that time). Both tend to be a milky whiteish color. 2. Bruised white pepper actually would be a reference to using raw pepper corn, the fleshy berries, or only mildly dried more prune like versions were often used back then and have a somewhat different set of flavor notes and textural changes, so likely that is what was meant. Otherwise it likely would be cracking the shell of the peppercorn while leaving the orb shape intact.
I thought the same about the pepper. Like, it's just cracking it enough to cause a split to allow inner flavour access. Preferably without breaking it (unless you're like me and may accidentally break it open due to clumsiness). But no more than that. Bruising certain spices lets the flavour out more easily, depending on method of cooking. Bruising cardamom pods was always my fave.
@@bryanlorente9390 ah, you are thinking of the eldeNflower, a common mistake my fair tarnished, however a similar method may be used upon that flower as well, and the gently glowing product of the efforts makes for a magnificent brightening to any meat, although the more tainted it is the stronger the effect
The line from fish sauce to soy sauce actually makes sense when you know of soy sauce's origins: It was created by Buddhist monks in China who were trying to find a vegetarian alternative to fish sauce.
The introduction of Buddhism to East Asia also brought about the development of tofu. Lactose intolerance is especially high among East Asians, so tofu was developed as a substitute for paneer.
@@Nightriser271828 Only certain areas of East Asia have a high number of lactose intolerance. But even then the research is from biased survey studies. I'm of East Asian descent and I'm not lactose intolerant. Neither of my siblings are lactose intolerant and almost none of my extended family members are either. Canada must be a great place for my extended family to live cause we're surrounded by dairy!
@@noobbotgaming2173 You can get lactose intolerant if you go long periods of time without eating it. And most will have to introduce it gradually even if they are not. So the prevalence of lactose intolerance can be affected by how much lactose there is in the local cuisine.
Nice paradigm shift for me because I continuously fall for the assumption that searching for vegan/vegetarian alternatives is so modern and something mostly making strides now. Shoutout to those creative, culinary monks! ❤
My 32yr old daughter was watching your show. While i was over at her home visiting her after the new baby. And she has always been quick to educate me. Which makes me giggle inside. But Not because I don't appreciate the education. But just very much appreciating the teaching. She enjoys reading and learning who,what, where and why. And now i have added you to my subscribed list sir. Great Show and I plan on sharing this show to the rest of my family members and friends. Happy New Year 2023.
@@pippywondergirl And vinegar is the really important ingredient. I ran out of ketchup once and just mixed some tomato puree, vinegar and sugar and it was really good.
My wife is from the philippines and banana ketchup is very popular there. Its sweet and tangy, defiantly took some getting used to after having tomato ketchup my entire life.
Honestly out of all the RU-vidrs I feel like Max doesn't really have a "character" (or at least as of ye). He mostly just remains professional while keeping a consistent while enjoyable presentation that maintains his passion for food and history. It's refreshing to have a RU-vidr who just seems like a nice plain entertainer, instead of trying to be someone who's quirky, relatable, eccentric, or bombastic. Now don't get me wrong I absolutely love quirky and eccentric personalities, but it's nice when someone succeeds outside of the use of a common fallback.
Max, I feel your pain. The most expensive condiment I ever prepared was "white truffle ketchup". Why did I turn more than $2,000 of white truffles into a ketchup, you ask. Why, for a wedding feast for a couple who were altogether too involved in the Society for Creative Anachronism, that is why. Sourcing a deer that was USDA approved is another story. Air shipping a frozen reindeer from Finland probably cost as much as the white truffles.
Man, I never catered a wedding remotely that fun. If you're doing to deal with a mental couple, at least you get some good stories out of it! All my wedding horror stories are really banal, like "they insisted on not ordering enough food, then demanded we magically make more food appear at the event... 100 miles away from the kitchen or any store." Hundreds of weddings, and not a single reindeer!
@@lolomcspanky Oh, I hear you. The vast majority of my experience with weddings runs more like episodes of "The Outer Limits" and "The Twilight Zone", seasoned liberally with madness and despair. *distracted muttering* In 1984, I had a couple want Parfait d'Amour (something akin to crème de violette) and champagne cocktails, because the same had been served at the bride's grandmother's wedding reception in the 1920s. There were a total of three bottles of Parfait d'Amour to be had in all of greater New York City at the time and I needed at least ten. I could get a few bottles of Creme Yvette (which at the time had not been produced since 1969 or so) to get me close to the needed amount, but no, it could only be Parfait d'Amour. So, off to Paris went our catering manager for a one-day-only mad dash through whatever passes for liquor stores in France to rummage up twelve bottles of Parfait d'Amour. I didn't think to ask if he could speak French (he couldn't) until the flight had already departed JFK. He didn't speak to me for a few months after that. But it at least dulled his enthusiasm sufficiently that we never had that particular cocktail on the menu again.
I'm continually grateful and amused that you sacrifice your taste buds for the show, turning them into 10,000 guinea pigs for our benefit. And your reactions, oh god, your reactions! 🤣 You're priceless, Max. ❤
Trying to figure out how it tastes... I could order a ham sandwich with a lot of horseradish grated over it and a spritzer flavored with elderflower syrup, at a traditional wine bar here in Vienna. Both are very popular and go well with each other. I could even ask for some extra shallots on the sandwich. I'd only have to bring nutmeg and mace - no big deal over here, but THAT'S WEIRD! And in such quantities! It definitely will ruin my nice sandwich and elder spritzer. Raw horseradish is the indigenous Austrian answer to Habanero chillies, in a very mustardy way.
Max's face when he ate the ketchup straight reminded of when I was a little kid and thought it would be a good idea to eat a spoonful of bouillon granules from my grandma's cupboard. Soooo salty!
"These three words indicate a sauce, of which the name can be pronounced by every body, but spelled by nobody." I love these little gems of linguistic gymnastics.
As a Chinese, growing up I always thought the pronunciation of Ketchup sounds a lot like Cantonese "茄汁" which is the translation of Ketchup and literally means tomato juice. I always thought it is a coincidence, until one day I read somewhere that Cantonese (for those of you who don't know, Canton is exactly the southern part of China that historically has tight connection with southeast Asian countries) is likely the origin, or at least closely connected to the origin of Ketchup. I was amazed by the story.
I'm very curious - do you have "before starting Tasting History" and after pictures of your spice cabinet? I feel that your collection of spices should probably take an entire pantry.
Dearest KafKanMuffins, I agree with you! Wouldn't it be great to see a pantry organization video from our darling Max? ❤️ Let's try to encourage him. You know how I was trained: Whatever you have now is the existing system. That means we want to see exactly what it's really like as you come. After all, all future glimpses of the pantry would show off improvements.
@@daftwulli6145 Honestly he could use an herb garden. A lot of things he has has issues sourcing he could simply grow, I believe he lives in a good climate for growing almost anything.
It's interesting how much ketchup has changed over the centuries, and that it's origin is very similar to worchestersire sauce (a guy trying to replicate something he liked without knowing what it is).
@@SomePotatoThe variable spellings in English are markers of our history symbolizing our interactions with other cultures over thousands of years. Phonetic spellings would be easier, but they'd also be boring. They'd also vary widely since not everyone pronounces words the same.
I grew up eating prepared horseradish (usually Kelcher's). The first time I saw horseradish root in the grocery store, I bought some, tried a bit, & I think I cleared my sinuses into the next year - it was definitely exciting in a cartoon eyes Ah-OO-gah!! kind of way.
Your reaction to eating it straight killed me. I love this show so much, and I really love that you try everything now and let us know how it tastes. Makes me want to make it myself.
Townsends had an excellent recipe for mushroom ketchup I can recommend. The consistency is indeed close to soy sauce or Worcestershire but pretty different in flavor. I used portabella mushrooms when making it and it just came out excellent; next time I get some bulk morels that'll be the base. As a bonus you can take the mushrooms and other spices that you used in making the ketchup, dehydrate them in your oven, and grind them up to a fine powder. You can mix with some salt or just have the spice mix on its own. A tasty two-for-one deal!
I like the powdered spice better than the ketchup. Next time I make some, I'll just put the ketchup in a pretty bottle and give it away as a gift, keeping the mushroom powder for myself.
@@TastingHistory I was today years old when I realized your second channel is entirely dedicated to ketchup! Love to see that kind of dedication but also just loving the content.
I remember before historians found recipes for Garum, it was called the “ketchup of Ancient Rome”… nice to know we have all the accurate condiment history we need right here on this channel. - Santino
I'm in the middle of the book 'Salt'. I had never even heard of garum before this book. Sounds kind of disgusting but then again why should I say that since I like anchovies LOL
This is so fascinating to me. It seems the original fish based ketchup was closer to Worcestershire than the tomato base of today. It also seems like the word “ketchup” had a broader meaning instead of a singular specific condiment. Similar to how “salad dressing” could refer to any of the different varieties.
The story that I heard was that Worcestershire was created because the British wanted to make Soy Sauce, but the Asians refused to give them the recipe, so they attempted to reverse engineer it. I don't know how true that is, but it seems plausible.
@@ambulocetusnatans I don't think it was soy sauce, but moreso an unnamed sauce from India, which could very well be a fermented fish sauce like the old ketchup.
The origins fish “ketchup” is more similar to fish sauce, or fermented fish gut cause (we say pa-la in Thailand, idk the English name for it). Still used throughout east and south east Asia. I agree that Worcestershire was probably created as one of the attempts to recreate fermented fish sauce! Worcestershire sauce is often used in some cuisine here too.
It's probably so very salty as a means of staying "good" on the shelf. Salt is one enemy of spoilage, after all. So the good news is, that amount you made probably can last a good while and flavor other stuff.
Have you ever tried to make tomato jam? It's an old timey recipe but oh my word it is absolute heaven!! I can honestly tell you once you try tomato jam, ketchup kind of loses its appeal
I love history and food. Thus, I appreciate that you combine both in such an open-minded, informed way, peppered with some comedic undertones. I wish you continued success. Btw, Mustard is Ketchup's perfect Other Half. I hope that you will make a video about my favorite condiment in the future (Dijon is Da Bomb!).
Max’s flawless pronunciations of non-English languages always makes me laugh. As someone who’s bilingual it even takes me a second or two to switch languages so it’s always funny and impressive to me how he can just casually drop a word w near perfect pronunciation in the middle of an English lecture.
two things popped into my mind during the history part: a) Worcester sauce? b) mushroom concoctions contain a lot of glutamate and similar stuff, so they have a strong "umami" effect that people love, maybe that made for their popularity?
Worcestershire sauce originated in a recipe brought back from the Raj by a British administrator. He gave the recipe to Lea & Perrins and asked them to make a batch. They did and it tasted horrible, so they stuck the barrel in the cellar. A year or so later the discovered and tasted it and tasted great! So they asked the administrator if they could have the recipe and the rest is history.
Interesting tidbit I learned from a History Channel show called "The Food that Built America", Heinz was actually the first to package his ketchup in clear bottles. He wanted consumers to see the freshness for themselves. Because when he invented tomato ketchup, it was the start of the Industrial Revolution. People were moving to cities in droves and for the first time, people actually had to rely on others for their food. They couldn't just slaughter a chicken on the porch, anymore. And food standards were also incredibly lax, so you often had no idea what you were buying, if it was any good. So catsup was also used to disguise the taste of badly cooked meat that might be a little bit off.
@@MelissaThompson432 My grandpa Reid would just snatch up an old pullet and swing it in a circle a couple of times to break it's neck. It's the plucking that really makes a mess...
Heinz used clear bottles to show he didn't add anything to his horseradish. Other sellers would add just about anything to stretch it and make more money, sticks, wood pulp anything. My kid just did a book report on Heinz. Read the kid's book, Who Was H.J. Heinz.
Not necessary, you can hold the nutmeg between 2 opposing teaspoons and just slice it in half (on a cutting board, sliding the knife between the spoons), even if the blade slips it never gets close to your fingers.
I've no idea why anyone would want to quarter a nutmeg. Great way to ruin a knife, and with the moaning about the cost of ingredients... One ground nutmeg replaces the mace and quartered.
I mean, I grew up with my mom calling it tomato ketchup, which always indicated to me there were other, non-tomato ketchups out there. So I'm not surprised.
An excellent examination of the history of ketchup! I would add two footnotes to this: In the 1950's and 1960's, Heinz was the most popular ketchup being sold, with Hunt's as the number two. To differentiate between the brands, Heinz spelled their product "ketchup," while Hunt's spelled theirs as "catsup." Hunt's often made that distinction in their TV commercials. but Heinz continued to outsell them. Now, Hunt's spells their product name the same as Heinz. The second footnote is that Heinz ketchup made a cameo appearance--and a wonderful visual joke--in the 1962 "Manchurian Candidate" motion picture when Senator Iselin, while eating a steak and eggs breakfast, is pleading with his wife--a communist undercover agent--to finally settle on a number of communists who have infiltrated the US government . As he is applying a liberal dose of ketchup to his steak, a close-up shows that he is using Heinz ketchup. The next scene immediately cuts to the senator delivering an impassioned speech to the press, stating that he has proof that 57 communists are in the US government. A wonderful scene!
There’s a whole lot more than 57 communists in the U.S. government nowadays… or perhaps one might refer to them as “Marxists,” but there isn’t really an appreciable difference.
"Bruising" pepper (or juniper berries, and other round, dried spices) is done most easily by crushing them between two small wooden cutting boards. Using a pestle is much too cumbersome; for the boards you just push hard once on the top one😃
Cucumber ketchup, made with all those yellow overgrown cucumbers that you peeled sliced and froze (yes, froze). I followed the recipe for grape ketchup in Joy of Cooking, with my own minor alterations and it was so popular, I had people knocking on my door with sacks of overgrown yellow cukes begging for me to resupply them with the stuff. I had my fridge full of it. I had to go to the local bar to get empty vodka bottles for my project. So worth it. Had I had the proper setup, I could have sold it.
Fun fact: the soybean got its name from the Japanese version of the sauce - shoyu - NOT the other way around. In Japanese, soybean is called "daizu". In the West, they just called it "the bean from which soy is made", i.e. "soybean".
Making fermented garum in your back yard seems like a good way to keep neighborhood kids out of your yard too! 😆🤣 Edit: Mushroom ketchup sounds delicious, I want to try that!
Townsend and sons actually have a few videos on mushroom ketchup. It's honestly my favorite ketchup. Cooked a roast with it one time, and it was amazing
I grew up Indonesian and I remember being my English teacher stressing to all of us to remember that “ketchup” means tomato sauce, because in Indonesian (which is sort of similar to Malay) we’d use “kecap/ketjap” to refer to soy sauce, and a lot of us tend to mix the two up 😂 it was just something we decide we had to accept as we learn English and not really question it, but this episode explains everything 😂 Thanks Max!!
A little irresistable linguistic nitpick: "which is sort of similar" is an understatement - Indonesian _is_ a standard form of Modern Malay as far as linguists are concerned. When people talk about "Malay" in "Indonesian and Malay", what they're really talking about is another dominant standard form of Modern Malay used in neighbouring Malaysia called "Malaysian" (Bahasa Malaysia). "Malay" really encompasses a supergroup of dialects existing in a continuum from Kedahan, Pattani, Riau to as far as Papuan - kinda like Arabic.
I love how educational this channel is. Wild to think that ketchup as we know it has almost no resemblance to the original or even intermediate ketchups. Will get your book upon release!
Thank you, thank you so much for making me laugh! " it smells sweet.... it's not sweet!" Love your genuine self sir. Thank you for how you mix history and food together. Xx
In Quebec we have a traditional version of ketchup that we call Fruit Ketchup. It is usually made of equal parts tomatoes, apples, peaches, pears and onions which are rendered into a kind of sweet and savory jam that we typically put on meat pies and various other things.
Finally gathered all of the ingredients to make it last night. It made the house smell so savory, I had trouble getting to sleep. I'm very pleased I saved that old, green Grolsch beer bottle for so long, it's perfect for storing the white ketchup. I'm going to try it in sour cream as a dip for chips.
@@politicalpotato9855 Like an haute cuisine, umami bomb, concentrated Alabama White Sauce. I use it like an AWS extract (add to mayo to make a sauce for BBQ chicken or roast pork/beef).
He's so polite that even when he finds something that smells awful he's kind about his reaction to it. I'm looking forward to seeing his cookbook and having it on my shelves.
Fun fact: in indonesia we have a lot of kecap, such as kecap ikan (fish sauce), kecap manis (sweet soy sauce), kecap asin (salty soy sauce), etc. But we called tomato ketchup as saos tomat.
my immediate thought was "wait, isnt that just oyster sauce thats used in chinese cooking" and it started production around the mid-1870s alongside all these varieties
@@OlEgSaS32 Unless you know what you’re buying, most of what’s commercially available nowadays contains almost no oysters at all, just oyster extract, whatever there is. And it’s not fermented either.
@@jeremychoo934 I am aware of that, its just interesting to me around the same time oyster sauce is being made in china is the same when all these other ketchups began popping up
@@OlEgSaS32 I think that might be coincidence but as Max points out in his video, ketchup historically seems to have been made wide variety of things, including but not exclusively oysters but if I remember correctly, oyster sauce was basically made by reducing oyster juice to the familiar brown sauce that we get in bottles these days.
Adding it to Bechemel makes total sense. It is one of the five mother sauces. You use it as foundational then add a variation on the theme for the specific profile to match the courses. I'ld like to see a saucier series. Take each mother sauce and introduce variants for different mains.
I first heard this ketchup story at a 4th of july colonial festival, where the reenactors told us that mushroom (or perhaps walnut) ketchup was probably something like todays Worcestershire sauce. Lovely to have the rest of the story fleshed out
Literally paused the video at 1:11 to go place my pre-order. 😁 When you mentioned how tomato ketchup (or catsup, whatever) didn't sell well because people were still thinking of them as poisonous, it actually got me to thinking that perhaps the apple in Snow White wasn't actually an apple...it may have been a tomato. This thought was reinforced when you said they were once called "love apples". But I digress. Somewhere in one of my books, I have a recipe for spicy ketchup made from bananas and peppers. I'll have to dig that book out now.
Did this experimentation to replicate southeast asian fish sauces also lead to the creation of Worcestershire sauce? Given the key ingredient in that is fermented anchovies...loved the video!
Yeah, story goes a dude (disputed who) returned from India to Britain and tried to recreate the fish sauces he had in India. Long story short, a few failures and happy accidents later he had a few year old barrel he decided to taste and it was delicious so he marketed it and thus Worcestershire sauce was made.
I'm still waiting for a plant-based episode, Max. The possibilities are endless! Also, loved that "instant regret" caption. It was almost as funny as the hardtack clip ;)
I discovered your channel about a year ago and I quickly became a fan. The quality of content both in terms of the information but also the video length and style make them a real joy to watch. As someone interested in both cooking and history it combines several fascinating elements and new videos never dissapoint. Thank you Max!! 👌
My wife just mentioned how at the one Indian store she goes to Mace is rather reasonable (so not cheap but not as much as other stores). They would also have a lot of the other spices you use also if one is close to you.
My family has been in Pittsburgh for many generations. My grandfather, as a young man, actually worked at the H.J. Heinz plant on Pittsburgh's North Side, when it was still called The City of Allegheny.
The days of living in an apartment. I recall, years ago, walking into the building after work and encountering this strong odor that wasn't pleasant in the least. As I climb the several flights of steps, I realized it was coming from our apartment. I do not recall the dish my wife was making, but I am quite certain the strong aroma wafted throughout all of the rooms of the small complex. Yes, the neigbhors were likely happy to have us move as they no longer had to deal with that aroma or the cereal smell of me brewing beer and other excellent concoctions.
just put in my preorder! i remember finding you at the beginning of quarantine, max, when you were still a little awkward on camera and still growing! so happy to see this has worked out for you, you really deserve it, and your videos have given me such a better understanding of food over the ages and across the globe.
Here in Québec we have a traditional ‘ketchup aux fruits,’ which is almost like a kind of chutney. Also, a lot of us eat our fries with mayo, so the idea of this ketchup dip sounds pretty good to me.
I have a recipe for ketchup from my great grandmother that uses brown sugar, vinegar, salt, and a ton of mashed and ground mushrooms. Our family still uses the recipe as a base for our bbq recipe's. This has to be one of my favorite recipes because for years ive been amazing friends with home made mushroom "Ketchup"
Feel up to sharing the recipe? Even as a child I had problems with sweet stuff & would get nauseous. So, I at 1st. at mustered with everything like others with ketchup worked up th mixing it. I still can't do plain ketchup. As adult I mix lemon juice, hot sause or hot horse radish and ketchup. Your great grandmother's mushroom ketchup sounds like both something I could eat and enjoy!
I can’t wait to buy this book as a Historian and lover of cooking! I always look out for historical and older cooking books. Fabulous that you have curated so many recipes for all of us to us to enjoy in one place. It’s quite fortuitous that your book is being released on my Birthday. Thank~you for your wonderful content and joy of history 🙂💫
an interesting thing is how dijon mustard has changed over the years since your doing condiments now i would love to hear you compare the original with the new if you can find crabapples
