Tasting History in the Nutmeg Tavern with Townsends

[Music] welcome to live at the nutmeg tavern it's saturday which is really weird uh but that's because things broke yesterday welcome in to the nutmeg tavern come in have a seat we are going to relax still we're a little tense but we're going to relax today we're going to have a lot of fun today's with today's episode uh i am joined right this second behind the bar is ryan hello it's good to be here he's going to be taking care of us in the chat and all that good stuff he's got a kind of a link into the time vortex so we can see what's going on i can't uh aaron is on the console hey everyone i hope everything looks and sounds good this is going to be a fun stream thank you aaron and we fed the squirrels extra nutmeg so they're like running like 60 in the little wheels that power the time vortex oh yeah this is going to happen this is going to happen we have a very special guest very requested and this is going to be a lot of fun we've got max miller from tasting history welcome max thank you so much for having me i'm so excited if you are not familiar with max's channel you well you're going to get familiar with it uh you know max tell us a little bit about your channel and the why of where this this channel came from yeah so um tasting history is all about making dishes from the past uh something obviously that you know quite well um i do uh cover a broad span of time basically nothing is off limits and cultures europe asia americas it doesn't really matter and then it's also all about being able to make it at home i am so jealous of your oven and setup i would love these things but the way the channel started basically was i got furloughed from my job at disney so uh putting in a lot of of money into um buying those kinds of things just wasn't really on the on the uh on the agenda so it became how can i recreate these dishes as best i can in my kitchen with what i've got um and and then we really talk about the history behind the food that's kind of for me that's the that's the focus of the channel it's even less about the food and more about the history of the food or of the people who were eating it or the time period just something like that right so i mean your channel is is pretty new but obviously from your on-screen presence from how your videos are done you've got some kind of experience about how to how to do an episode tell me about just a taste of what you know your experience with that yeah so i started out i started out life um after school i became an actor um i went to school from from classical voice and then i moved to new york to pursue musical theater so you know years on on stage and storytelling uh kind of laid the groundwork unbeknownst to me you know it was all kind of through osmosis i suppose um but just performing in front of a live audience makes you a little bit more comfortable with with yourself and and how you talk and um and then telling stories and that's kind of what i try to do with the history portion is rather than just a list of facts it's i try to craft a story whether i'm successful or not sometimes remains to be seen but that's the goal um when it comes to the kind of the more technical side of stuff once i had finished life as an actor um i started working for walt disney studios my cat just jumped up onto the table and is now shaking the camera so let me let me shoot her away she's uh not too afraid it seems um but so i started working at i'm sorry uh i started working at walt disney studios in the the marketing side of things so behind behind the scenes um i was kind of done with that actor's life uh i loved it but there was plenty that i didn't like um the lifestyle around it's hard to be poor so started working at walt disney studios and one of my jobs was working on the music and and the sound effects and and different parts of our trailers for our movies and so i had the opportunity to see some of some work from the best the best editors in the world really who were working on the black panther and thor ragnarok trailers and star wars and pixar and so i got to watch their process go from version 1 to version 5 to 30 to sometimes 55 d or whatever and again not trying to learn anything i picked up what they were doing to tighten things up to to make things cohesive and and create a little two and a half minute movie out of a two and a half hour movie um so i think that that kind of that helped yeah you can definitely tell uh i mean right from the get-go you you your storytelling is very good and uh the episodes are you know nice and cohesive and i really enjoy uh what you've been doing on your channel uh you've done some incredible recipes i loved the things you know some of the things you've picked out i was i had a whole list of them here where did i put it gosh i got too much stuff on my desk already guys well you're looking for that i've got to say that there's never been such an active chat as when there was an opportunity to possibly see a cat and they've missed out on it they've missed out on the cat um i'm sure you know what and i i think she's gone upstairs now she was she was angered by my um yeah how dare you why am i kicking her off the table this is her this is her house i guess sure yeah occasionally we actually have an upstairs cat here that comes into the tavern often lauren's cat and enormous cat yeah sometimes she jumps in here i think it's a raccoon sometimes yeah anyway it wouldn't be a big deal if my camera wasn't on the table you know so it earthquake every time she jumps up so one of the things i was watching is a lot of times whether it's me whether and especially in a lot of your episodes you've got interesting weird ingredients you got strange things um you know whether you're making or using garum or uh you know some of these strange things out of medieval times that we don't use today and uh i'm sure that if you're like me you end up with this kitchen full of like what is this in your cupboard you know something from like you know an episode three months ago that you didn't use all of it and tell me about that so lots lots of those ingredients and and yeah part of the problem is you kind of often have to buy like a large amount and then you use it for one minute you're like i'm never using this i don't even want to know about stockfish [Laughter] you never throw it away you know because it's like i might need this i paid good money and sometimes they can be really expensive yeah um what's what's funny about the ingredients so there there are some ingredients like asafetida which i used in the parthian chicken episode that it it smells just horrific um other words for it are like devil's dung and and it literally means stinking gum um and it took me a while to find it um but they they had it at an indian market here in town and and i got it and but that's one of those ingredients that i'm like i don't think i'll ever use this again unless i'm making something from from the period even though the flavor actually is is quite nice it's just not something that i'm going to be cooking with you know it's i don't i i don't have a very large repertoire of non-historic foods that i'm cooking at home so um so they do tend to pile up what's what's funny also is i think i have like seven or eight bottles of um well things like nutmeg or cinnamon sticks because i i'll go to the store and i'll be like i know i need cinnamon this weekend do i do i have any at home better get some and then i get new bottles all the time uh but what's funny is when i started the channel you know it was the beginning of quarantine and so finding things like spikenard or grains of paradise which right now you could probably go to a brewers market and and find some of these things or just get them online but back in march unless you were buying toilet paper you weren't getting anything online from amazon from anyone and here i am trying to find a paradise and golf and i ended up um for i think it was for the grains of paradise i was on amazon and you could see who was selling it you couldn't buy it but you could see who was selling it and i followed him down this rabbit hole and i found out that it was a privately owned farm in ghana that was selling this stuff and so i reached out to him and i was like is there any way you can send me some grains of paradise i will overpay i'll i need this for an episode i want to do and uh and finally i got it but by the time i got it amazon was back up and running i could have had it you know 24 hours ah so it's part of the fun though i really enjoy that so one one person asked um what have you found but this is for both of you what have you found to be the most difficult ingredient to come by go for it uh for me it was spikenard spikenard was very difficult to find um it there was only one place online that i was able to find it and they had been sold out uh it's just not something that we really use today and especially in western cooking so that was that was the was it worth it yes it smells wonderful the flavor is really interesting said was it worth it in the context of the dish that i made i used it for hypocrites and hypocrisy the recipe that i used from the form of curry had i think nine different spices in it so everything kind of you know got blended together so it's like huh was this worth it maybe not but i'm so glad that i have it and can smell it and know what this what what it is so yeah it's worth it would you say that it was uh stock fish for you john yeah i was going to answer i mean there are some other things or things that you just still can't get right um but the stock fish was one of the trickiest ones and to get it like i wanted stock fish you can get fairly small bags of it but they're all cut into things that don't was like what is that you know it looks like some piece of bark or whatever right but i wanted the fish you know this giant dried fish so i had to get a giant box full of these you know dried fish that smelled like i don't know um they smelled like acetate so there you go uh i was i was i'm intrigued by the asphegus so i'm excited by that i think an interesting thing too is that excuse me i'm i'm very fortunate because i live in the los angeles area so we have chinese markets i needed i needed pig's blood a couple weeks ago hard to find chinese market they had that i wanted a mackerel like a full mackerel not salted or anything like that they had that um exactly um so they have a lot of those wonderful things and we have indian markets and mexican uh markets or hispanic foods from all over latin america i think that if if i was living in a smaller town it would it would be phenomenally difficult to to make some of the things that i make you can get a lot of it online of course but i don't want to buy pigs blood online so i think they might hunt you down for that yes exactly yeah we uh the town that that we're in is about maybe 2 000 people uh so yeah the middle of indiana is not the easiest place to go and you know uh find interesting it's not terrible but uh not terribly easy either so so uh this that's when you're sent you know chicago to get something this might be the most important question of the day max how do you feel about nutmeg that's what we all want to know i i love nutmeg i love i love nutmeg and i love mace full of parts i they uh i i use nutmeg a lot when i'm baking for myself outside of the show because this is the time of year i'm getting into the time of year where i start really baking for myself uh making things like pumpkin donuts and i love all the fall flavors and nutmeg always features and usually whatever the recipe says i don't try it triple it but honestly that that goes for all spices i i whenever they're like a little bit of cinnamon and a little bit of gold well actually clove i don't really hammer because clove tends to jump through but um double it triple it you're not gonna be mad okay so let's talk about who max is somebody just said what the heck i joined at pig's blood so i'm gonna come back to the nutmeg thing tell us uh about yourself again max yes so i am the host of tasting history uh on youtube it's a show where we make historic dishes from all walks of history walks of history walks of history uh and cultures but uh and then we explore the history of them and and just talk about whatever i say whatever we want really it's i talk about whatever i want um and it's stuff that you can make at home sometimes a little difficult but always something you could make at home there you go uh yes and again if you haven't checked out max's channel make sure to check out is there a link in there yeah there you go uh how how could a link is in the description everyone go subscribe yeah there you go um so you know i just circling back real quick to that nutmeg question in the and not actually nutmeg specific but um spices and the amount of spices you put in and you know my thought is is that their spices were more potent than our spices got a thought about that very possible it's there's a wonderful food historian uh who i had the pleasure of working with named ken albala who has a lot of thoughts around spices and around not only the spices but our flavor palette and how that has i want to say evolved but evolved is not the right word it's devolved how it's changed because in the middle ages i just okay so last week here's a glimpse into into an upcoming episode i made a um a pie an herb and cheese pie by uh who was kind of the he was the personal chef to several popes during the late 1500s yeah it's it's unbelievable a thousand recipes everyone more interesting than the last from sugared bowl testicle to you know uh an early prototype of pumpkin pie um but the amount of spices that he included in this food whether the spices were were more potent i mean if they were more potent i can't even imagine because so in the dish there there were nine teaspoons essentially of uh cinnamon and two tablespoons of black pepper this is one pie it's a big pie but just absolutely gobsmacked by the amount of spices in this and sugar and so you've got an urban cheese pie with a ton of cheese very little herbs actually a ton of cheese and ton of spices and then a ton of sugar so it it's it tasted wonderful but it tasted so weird it was just it was so foreign to what we would eat today and and i kind of liked it but you know spices then were used not only as flavor but as bling yeah it was the way to kind of show off your wealth you know it was like yeah i can i can afford these things which have to come halfway across the world on the back of a camel and in a ship and they had things made of sugar that were not for eating they would make these sugar sculptures just to look at and and so yeah our our palettes have changed from the wealthy people of the past the poor people in the past didn't get to use any of that stuff so i mean they probably lived in that one they probably lived better for it yeah i'm pretty sure that the reason why uh nutmeg shows up over and over again is just because it was the most expensive thing and it's like yeah i used a lot of nutmeg and it's like oh yeah you you're rich right so all right so i'm sorry i got to jump in here with some super chat stuff or else it's going to get out of hand um so i'm going to start the top mandatory carry before we even start it's in a donation without a comment thank you so much uh lisa kilmer also sending a donation without a comment denise maloney pierin yes uh what a treat to have max join us in the nutmeg tavern yes i agree sue o'connor love for aaron what that's kind of you matthew h for the co-host ryan now we're talking uh you're so octos i think have you ever heard of the dish salma gandhi yeah there i found the history of it and now it became associated with the nursery rhyme solomon grundy fascinating i'd love to see an episode on the sunday things actually i think we did one i don't maybe before me i think it was right around fried chicken time okay and it was overshadowed okay uh james jones on super chat uh sola l i'm not i don't know did a video with babbish oh yeah okay so yeah okay did a video with babish not long ago i'm making 18th century mac and cheese thoughts do you have thoughts on that do i have thoughts on that yeah i thought i think it's great they can do episodes on 18th century macaroni and cheese yeah um do you know which recipe they ended up using uh i only skimmed through it so i don't know which one i don't i i kind of got the feeling i did some skimming but i don't know if they went from a recipe book i think they just went with huh oh okay what's that aaron i was just hoping because was it thomas jefferson has uh i haven't watched the whole thing it didn't look like they grabbed a specific recipe though but no don't don't quote me on that i think that it was more uh ingredients that would have been used at the time yeah yeah yeah uh alfred alfred brubaker is in super chat thanks to both of you guys you have been a great diversion over the last few months uh denis maloney peerin again in super chat and ale for max yeah drink up max and joy uh brenda bello do the two of you planned on uh on to collaborate on a project we would love to see that um we haven't talked about that yet i i wouldn't say no to it so i i you know i think it'll have to wait until uh adrian benningfield why a boar for the number tavern sign that was just one of those kind of common uh i mean you go look at tavern signs you look at signs in general signage in that kind of time period and and that was one that popped out and said you know that's the right sign i guess yeah uh the lily have either of you ever refused to do a recipe or anything related for whatever reason whether personal uh possible backlash religious wretched anything like that i'll let max max what do you think for me i have i haven't been doing this long enough to have had the opportunity to necessarily reject anything um but there is something that i don't think i would use and that uh is ortolan which is a little bird that um is eaten whole and it's actually illegal in in most of the world um but it's a delicacy that uh the shame of eating it is so great that you actually have to cover your your head while eating it and it has a fascinating history and i would love to cover the history but i would not actually partake you have anything to add to that john uh there are any number of episodes that you know it's like hey we might do one on that it's like because i mean obviously we live in the world we live in and you and they had different you know thoughts about what was proper and wasn't and we get to we get to take and and uh and choose it's a it's a smorgasbord and there's some things in history it's like nope i'm going to do that and i'll leave that dish alone and we're going to do these other ones because there's plenty of great things to to do in history and plenty of good things to talk about uh jake seigel is in super chat good to see the two of you together been a fan of both the channels would love to see a collaboration sometime in the future uh thomas eddy is in super chat that says inspiring uh travis warner i'm a huge fan of the channel and i'm really happy to see max and you guys doing a live stream my son and myself watch tasting history and your videos his favorite is burning the lock new ah there you go yeah yeah nigel gilbert and super chat a pint of hypocrites for the barkeep thank you uh sweden style tony in super chat here is some money for kibble for the cats oh there we go everything eat that anymore everything is is in super chat love both channels keep with the great work everyone john can't wait to see the homestead transition into fall winter max would love to see more from the middle east in north africa cheers there we go and elise you will see that extremely soon excellent uh denis maloney peerin again i remember watching the late great anthony bourdain eat the whole bird thing with a cover over his head sounded yucky to me professor yana's forsaken outpost uh in the words of angus young and brian johnson have a drink on me there we go there we go i think that catches us up on super chat i know you guys have a lot to talk about so i'm going to be quiet thank you ryan for catching us up on that and thank you everyone for the super chat and the just that connection and the energy it's very energized today what can i say um hey real quick yeah as suspected we have shot past our viewership record about 2100 people in here right now so amazing wow thank you all so much yeah so uh i had a oh i was gonna say about the boar's head uh and how you know taverns used to have different symbols on them i was in england last summer and uh went into a tavern i believe it was in battle where the battle of hastings took place called the saracens head which you would definitely not see on a modern day bar but i just found it so fascinating that you know basically a severed head of a middle eastern person was that was very very fascinating in history so and it kind of brought me back to when you were saying there were certain things in history that no we'll just leave that alone that's a great example yeah things have changed and you can think of it like if you look closely at the boar's head he's got a nutmeg in his mouth and that's like from the boar's head curl where they shove the book into the boar's mouth you know and then they eat it anyway as you jam a giant nutmeg in their mouth and then you can have them for supper um so i know one of the things that i have a lot of fun with in interpreting historical recipes and of course as you delve into earlier and and more different and different uh cultures than than necessarily we do measurements and just how to interpret uh recipes is always the fun challenge tell me a bit about your adventures in measurement land yeah um so it it's it's funny one of the very first recipes that i ended up doing was for buttered beer and it's a 16th century recipe for it and it calls for and i can't remember off the top of my head but i think it's five pints of ale and i used five american pints of kale and i had i had blistering comments of an english pint is this big you know and you should be using an english point there's an english recipe and and and i was like however if you go back the imperial pint you know didn't start until and i don't know the year was 18 20 something um and so those pints were probably much closer to an american pint today so it and that actually kind of sparked an interest for me into really delving into measurements and it's um it's hard uh because a lot of times nobody knows or even worse you get conflicting information from from different sources because they they weren't often standardized from from town to town let alone from country to country you know a pound in france and a pound in england were not the same thing at the exact same time even within london in the earlier part of the middle ages even within london things were not standard yeah uh they didn't they didn't really start to try standardizing things until kind of the middle of the of the medieval age um and then when you get to to other cultures right now i'm i'm making a recipe for a medieval dish uh sorry a medieval arabic dish as somebody had uh mentioned they would like to see stuff from the middle east and they use an uh a unit of measurement called a uh throttle i think is how it's pronounced i'm still not sure uh r-a-t-l is how we would spell it and there are several different scholars who say several different things on how much this would have been but we think it's about 400 grams that seems to be the consensus and so you go through a lot of books and they translate it as a pound but a pound is not 400 grams a pound you know so even today even you know nobody can can really agree so it's always kind of a guessing game and a lot of times a lot of times recipes don't use specific amounts anyway and so it's kind of a double-edged sword it's like do i appreciate that you're not using measurements because then i can have a guess at it or would it really be nice to know that it's a sprinkle of sack on this pie rather than a cup of sack so i ruined an entire pie before realizing it what sometimes that's why it's it's kind of nice to get a lump of butter the size of a turkey's egg you know it's like okay i know except a turkey's egg might be different from one's right to the next egg eggs in general it's always a thing because a lot of recipes are like it calls for five eggs which eggs you know our modern eggs tend to be quite a bit bigger than but not not always you know even even here in america you can find eggs of different shapes or not shapes i guess they're all oval but different sizes so it's always kind of a guessing game that's actually why one one thing i love about european especially english cookbooks now is that they tend to use weights rather than volume and uh and i love thomas keller who's american obviously even includes weights for his eggs he says this is you need 85 grams of egg rather than two eggs or whatever it makes things so much easier i don't know though i don't know i think it i'm i am i'm both it's like yeah having precise measurement it's having precise measurements and exact recipes are good in one way but they're bad another right and i think people have gotten away from the idea that well you know what it's your food you can do whatever you want with it and you can make this recipe any way you really want you you see sometimes people ask on recipe sites well can i you know can i substitute this or that for it's like well yes of course you can it's it's your kitchen it's your food you know you can do whatever you want and while the everyone should take those recipes even the very precise ones as this is my suggestion and guess what you can make your food any way you want and if you want to put twice as much asafoetida in your chicken you can i think that sometimes the difficult part when you're talking historical recipes is are you trying to make good food or are you trying to taste what they tasted and that's where that's where trying to follow the right measurements or the recipe can get a little tricky yeah but no matter what you do even if you had their precise recipe you they what did their chicken really taste like sure you know and were there spices right we can only just grasp at those things i don't know do you have thoughts on there's um i do uh go i i thought john going back to uh to the having specific measurements kind of being uh a blessing and a curse i talk again about ken albala who the talks about the recipe book from fanny farmer in the in the 1890s and she was this was the the boston cooking school cookbook i believe and she was the one that there had been precise measurements before her but she was the one that said scientifically you must use exactly this amount you have to level a uh a cup you know and and in a way it was wonderful because she helped she she started helping housewives as we think of modern day housewives non-professional cooks learn how to cook because it was kind of a mystery to a lot of people especially living in cities before that because they had help who would take care of those things and now it's like oh i need to learn how to do this and so she gave a very specific plan but ken talks about how that was also the beginning of you have to follow this and if if you're not then you're not doing it right and so you start to lose your you start to lose your courage in the kitchen you start to lose your your uh you don't trust your flavor palette um he tells a story about someone who had put a cake in the oven and it said to bake it for 40 minutes and at 30 minutes it was smoking and just left it in the oven because it says 40 minutes and so it's like because ovens are not the same nothing is the same even flour if you you know weight is better than than volume but even then it's not the exact same so yes it is a blessing and a curse but sometimes it's really nice to have those guidelines uh rather than just use enough of this what's it no how many times am i going to make this and screw it up before i land on something that resembles a cake okay let me get into some questions from the chat um number one for max could you do some historical recipes from norway or sweden yes and i will be i have i'll tell you it's going to be a little while um most of the year is already planned out but i have a couple things coming up in the new year from both of those places max for these questions uh if i don't direct them to john just assume they're for you is there a spice besides nutmeg modern cooks should be using more of uh yes long pepper long pepper uh i think long pepper has such a it's i kind of think that black pepper as we have it now is we shouldn't be using and it should be replaced by things like long pepper white pepper which you can't find but isn't used often and grains of paradise okay grains of paradise is spicier than pepper but also has like a floral scent much more complex um will the history of pizza's origin be a milestone video yes um i know pizza is one of my favorite foods um and i actually just found an early recipe that doesn't resemble pizza like you know it at all from barcelona um so that will definitely happen yes john did you have something on that yeah people are always asking about 18th century pizza it's like well english north no no but you know so yeah you're on the trail go for it it's fun because sometimes no i'm not complaining at all but being confined to the 18th century does keep you from exploring certain things so it's pretty neat that he has the opportunity to do that what's your favorite recipe you've made an episode on and we're talking savory and sweet max savory is the parthian chicken because going into it i mean even making it in the kitchen i was like this is not going to be good and then after it cooked magic happened and it was delicious um yeah so parthian chicken most definitely and then everlasting syllab for for the sweet dessert and it's because one it was incredibly easy to make and two i think that it's the most it lends itself to so many variations i think of all the dishes that should come back to restaurants today you know you could change up the liquor that you use you could change up the you know instead of orange use lemon or rose water all sorts of different flavors just never ending possibilities and it's boozy whipped cream so i don't go wrong i don't see how you can't beat it yeah yeah i mean i'll take all the boozy whipped cream that you want to send me just to keep the rose water out please what is your least favorite spice this is for both of you what is the spice that ruins uh mustard if i would call it a spice um i don't know uh i'll have to think about it you go and i'll think about it i actually i might go with the same yellow mustard it's yellow mustard i don't like yellow mustard i like like dijon a little bit of dijon very little bit in cooking i would never put it on it's mustard haters yellow mustard is of the depth i'm with you uh maybe and and give me catch and you and you mention cloves too i think cloves can just like one clove you know cloves can be a little clove yeah clove is it's like it's a lovely flavor but boy can it overpower something very quickly um and max what dishes have you remade after the video you just had to try again i've remade app you know what i haven't had time to remake anything after the video i have a list of things i would like to remake but i honestly haven't had time because as soon as i'm done with the video i'm on to the next and uh and i hate doing the dishes so there you go i just don't i have a giant kitchen full of green dishes that's scary terrible jeez oh man okay so i've got a bunch of super chat stuff do you want me to go into that now john do you want to get on with let's do it let's do it um i gotta find the place that i left off because everybody is like doing multiples okay i think here we are yeah yeah because we left off with angus young okay garrett uh dodging do either of you have plans on doing some native american recipes maybe some iroquois food by john and max some western central tribes such as apache uh era poe i think is how you say that and uh shoshone [Music] i you know i i don't know how about you max have you thought about doing in native american food yes uh big time um it's kind of at the top of my list that said in my as i've started to research it you know because often i think of we think of native american food kind of or native americans generally as a monolith of their culture and as i'm delving into it it is as diverse if not more diverse than european cooking we would never think of french italian and spanish cooking as being the same so why iroquois apache and hopi you know so at this point in time i am too overwhelmed with the amount of information that i'm taking in to do it justice i would actually love there are some wonderful um people working on that stuff right now uh kind of making dishes from from the especially the pre-columbian dishes and i would love to work with some of them who really know the food know the culture and know the history um that i'm probably just not going to be equipped to handle at this time yeah i would almost say it exactly the same way it's like uh you know we have touched on some of those and you know we've done uh throughout three or four different episodes uh that have gone into that territory but really um we aren't the specialists on that and um we only interpret from what europeans wrote about those things and that isn't necessarily what that really was so uh you know we'd much rather connect with people that have those those you know that that more specific knowledge uh to work with them on that so almost exactly the same answer on this side uh leonard brinkerhoff is in uh oh sorry max if you had something else to add to that i know i was just going to say the lack of recipes is what is it makes it very difficult as well so leonard brinkerhoff is our huff excuse me isn't super chat could we do some sort of collaboration project to be mutually beneficial and a final project for my class that involves 18th century cuisine architect email us yes yeah i don't really know what to say about that right now um crusading emperor and super chat uh what are some ingredients that you will never use because they are too expensive or just disgusting like ambergris etc greeting from switzerland so i would use ambergris if i could but it it would definitely need to be a special occasion um because i'm really curious what it tastes like in food um but it is really really expensive so that would definitely be special i think that um for me when it comes to like expensive things it's it's the really exotic things that you shouldn't be eating like tiger and rhinoceros meat or whatever you know those things are eat whale i will never eat whale you'll never see me take a bite of whale um unless it's ambergris but they don't need that part anymore um so i think that's where i would stay away from it's not the money it's the heart of it all yeah um you know one that shows up in every 18th century cookbook almost is like sea turtle just not gonna do it uh josep tito uh i would love to see either of you collaborate with emmy made in japan any thoughts on that love you both i mean uh emmy shoot me an email any day i love her stuff i love her joy that's what her joy when she's cooking it's infectious uh the sin of pride please define an inch in terms of barley corns barley corns i i'm not entirely sure what you mean to define it well i mean okay so i guess you can back up and say you know we can be confused sometimes a corn is like a piece of grain so it's a barley grain and barley corns at least in the 18th century time period a lot of times they're actually talking about a unit of measurement of a length so it's a you know like six barley corns is an inch or something like that so sometimes you'll see some kind of reference where you think are they talking about barley no they're actually talking about a length but i don't know exactly what where he's going with the question uh sue o'connor oh sorry max i was going to say the when that when they use things like or a penny worth being is it a weight or the amount that sits on the head of a crown right it's like a crown coin the amount that would would stand on there and report in it sue o'connor's in super chat this can't be ignored forever the board needs a name yeah i know we've had some some suggestions about the name for uh labor again if you have suggestions for uh the boar and there have been some some good ones uh but there's probably one that's just over the top out there somebody would have a great name for the boar let's do a poll or something yeah right grace c is in the super chat for native american recipes and subjects getting in contact with sean sherman who wrote the sous chefs indigenous kitchen okay love the collab stephanie clay in super chat i am new to patreon and this is my first live stream i love this channel and how you show the intersection between recipes architecture and government thank you wow wow yeah uh while we're there at uh mentioning patreon i need to get to this week's patreon people uh are brand new people for this week on patreon uh let me this is gonna be tricky dog thurs sourface uh angela uh marin phillips sarah mally tyson bednar rebecca hellman howard tucker azar nuanagar i think that's how you say it um stephanie clay becky martinez mike jones and kiki ruer all brand new uh patreon folks and we have a whole bunch of folks that help us out with making videos by supporting us on patreon which is one of those kinds of once a month a little payment kind of a thing it is a super way to help us know what we we are capable of doing youtube and what happens with that is sort of like a hit and miss you never know what's going to happen uh patreon is it's always going to be this it's always really helpful so thank you so much everyone who supports us on patreon okay so i've got some more super chats to get through uh obviously we got more talking but we're gonna take a five minute break uh and and we'll be back to you so so hold on through the card and we'll be right back we all have to take a breath do [Music] my we're back max is with us i've got even more nutmeg for my tea because i was running low ah we've had our break and uh you know we are if you haven't if you've been if you've missed it our special guest max miller from tasting history and uh we are having a great time talking about all these great historical recipes you know just for a second i wanted to mention this idea this concept of history and food and how we how we get to history and how we you know grasp it how can we it's a lot of times people they read history whether it's 18th century other history and it's like oh that's a movie or it's a story it's a legend it's whatever it's like no those were real people they were just exactly like you and i having the same sort of you know personal issues and you know questioning ourselves or whatever it is and they ate they ate food and sometimes it was completely different from the food we eat and the way we can connect with them is through food more than anything else sometimes we might be able to touch some historical object but even then eating the food that's how we connect with other people today whether it's next door or in some other culture the best way to interact with these people is food the best way for us to interact with history is food what do you think max i couldn't agree more i think that i mean it's one of the things that i one of the reasons i started tasting history because i i have nothing in common in a lot of ways with uh a duke from 15th century france i i will never know what it's like to rule over an area and i'll never even really be able to imagine the smell of things back then and and sleeping on their their horrible mattresses but in an instant if i can even come vaguely close to having a food that they would have made or eaten in an instant my taste buds and his taste buds haven't really changed all that much you know um we were talking about that yes maybe they have changed but from a physiological perspective they have not we are the same species so in an instant you are in that person's shoes and to be able to do that throughout history and throughout cultures is it's just a wonderful way to experience history and to couple it with the wonderful stories it it's my favorite thing yep yep okay i need to we need to get through these super chats um but we have to do that more quickly okay so we're gonna get an answer from one or the other and we're gonna just like really zip this up so you guys can talk some more uh enzo vinci viewing today from the boat on lake ontario tell john that he can talk about the journal of ephraim marble there you go john uh nat morris noland great conversation both your channels cheers katie elosie i love that i get to see a live not on replay thank you all for what you do the sin of pride oh and by the way love the way you explore the past via the fifth sense makes me realize my support of this channel is insufficient uh hillary h hello from utah we love watching both of your shows and wish you all happy healthy autumn ahead thank you mike crook is in super chat i spent some of the time trying to reproduce george washington's small beer recipe until i accepted he said hops to taste so even george says make it your own love the historical food stream yeah stephanie clay john is there an 18th century item you use in your everyday life not having to deal with the channel i drink out of one of these mugs every day actually i have one at work at one at home and it is my go-to mug um and it isn't because uh it's something in fact we don't well we do sell them now but we hadn't sold them for years and years uh it's it's one of those things i i got it contemporary and i'm just it's one of those it's like oh i that is my i have to drink out of this so yeah right there well andrew anna king isn't super so glad to see the two of my favorite channels together what a pleasant surprise josh hogan max you should wear some costumes like john that's dangerous that's dangerous not everybody can pull it off you know when i when i come to indiana after all this craziness is over i'm i'm making you address me so all right we'll suit you up max denise maloney peerin max drinking here protects you from tainted brain which is true true don't worry about talented brain max shooting doji uh in ancient china bearish paw was a delicacy called something uh max's chinese is pretty good he can try it thank you for knowing that i could not do that uh barbara sends in a donation without a uh a comment thank you danny conscole i think hello nutmeg tavern loved your episode about baked onion john so simple and delicious actually made us love your show are there any other such simple recipes that you enjoyed thank you for your answer love from czech republic danny and pika oh yeah yeah there's a lot of fun you know just it can be very simple a lot of times they don't show up as recipes because they're just so dead on simple um and we're only fortunate enough to have some recipe books where the author is is like okay you guys are so dumb let me tell you uh you you know you can just eat this uh so we do have a few of those kinds of things that are out there uh the prim primitive cookery actually has a whole section in the back it's like 70 things you can you know you can have for two pennies right uh so it's it's a great book for that kind of thing okay whale089 would either of you ever make a video with ann reardon yes sure pet pals and super chat max how many stuffed animals reside in your house i it's way too many to count it's we're we're in the hundreds though it is what it is uh sounds like my house uh inis santos a tip for the old baby the sin of pride one inch is strictly defined in 1824 act of weights and measurements as three barley corns placed end to end until the dark day is until the iso there you go amanda marie townsends it's your storefront currently open for business i'll be passing through indiana the first week of october would love to support your local business if you get in touch with uh customer service and set up appointment they would love to have you andrew benson in super chat townsend's has been one of my favorite youtube channels for many years and tasting history is my favorite new channel in the last year thank you for all you put into keeping historical living and food alive great comment uh garrett dodgen max why do you usually have pokemon plushes in the background i can't tell which one it is today uh so this is this is a pikachu dressed up as a ho oh um it started off as kind of an accident we we used to have someone back here sitting in the first time that i filmed it was sitting back there and didn't really notice and then um we just decided to swap it out every week and it's become a thing okay catherine son i love both of your channels hi from canada uh particle man collab hopes both of you cooking together post plague binging with babish historical mexican and gustavo ariano and more michael twitty thank you both for making awesome videos and then uh you know what guys i'm gonna step away from super chat let these guys talk for a while hopefully we can get to them all but i really can't make any promises today because you're being so gracious thank you so much why don't you guys talk for a little while uh you know i talk all the time when i'm here in a live stream i'm just blabbing 24 7. uh max i you know i want to give you a chance to just like do you have go for it max what do you have questions for me on the spot my questions for you are endless john um a lot of my questions for you though are things that nobody else is going to be interested in because we can talk later about that questions yeah um but one of my questions for you is i guess it's less of a question and more of a a bravo kind of thing is uh when you find that how you evolve over as you've been making videos has it been a learning experience for you not not on how to make videos and whatnot but learning things from your comments section about how to cook things how to how to make things how to be more historically accurate about certain things because i've learned a ton from uh from patrons or rather than patrons um from viewers you know correcting me gently and kindly about certain things and it's like wonderful i've just learned something new and but when i watch you i kind of i always think john knows everything so i wondered if that if you had learned anything uh i've learned everything okay uh i feel like um you know i go back and i look at 10 years ago you know we're making videos or or whatever and i feel like you know it's like what was i doing why was why did i think i could do this right i think any time at the beginning of a project you're always sometimes sometimes you're lucky enough to be dumb enough to say i'm just gonna i'm just gonna do this thing or maybe i'm smart enough to do this because you'll you definitely in the future will look back at yourself and think you know i wasn't ready uh to do this sort of thing um so yeah i've learned a ton and there are certainly times when the comment section will humble me um quite often and though that is always needed it always i mean if you take it the right way um a comment that even even the most kindly negative comment or kindly let's call it critical i don't mean negative the kindly uh critical comment on uh youtube can be very difficult to take as a creator um and your initial response is one of you know it's like you know i can't believe it or whatever right um and then and then you you know work on that comment and you're like no now i completely understand what what they were talking about and yes i do need to go back and dig deeper unfortunately we only have 24 hours in the day and i only can do so many things so there are times when it's like well what i know about this has to be enough um you know i have to stop and i have to make this video now i can't keep researching stock fish for three years you know you have to stop at two and then make the episode right so there are episodes there are things like that stockfish was one of those it took me six months a year you know from start to finish obviously i was doing other things in between but it's like you know that episode comes back and okay i have to after how am i gonna do this um do you have those episodes that you're like okay how am i gonna do this and you just you keep putting it off and you keep putting it off uh yeah absolutely one it's funny one of the episodes was was garum um i really wanted to make garum and i wanted to do it the the proper way uh takes months to make smells for you know miles around kind of garum um but it just it wasn't going to be possible um in in my home where i live i live in a condo so you know it just wasn't going to happen um but in my research and i was getting more and more excited because i kept researching and it was so interesting it was like i have to share this information with people and then i found a recipe from the geoponica that said hey you can make this in a day it is not the same but you can make something like it in a day and i was like that's the perfect thing because then i can i can make it in a day admit that it is not the same thing but what i'm interested in is the history and it is a historical recipe the recipes from the 900s so you're not going to get much older than that and i still got to talk about the history of garum and what people used it for and everything around it and and i'm so glad i did and didn't put it off for too long because that was the video that i think brought a lot of people to my channel um but there are other things even today that i'm like ah i want to do this but i'm not equipped yet i need more information i need to do this justice and i don't necessarily want to share all of what those things are but they are numerous you just have to say yes i have those things and yes i know exactly what you're talking about they're always those kind of it's a it's the glittering jewel on the distance and i will get to it i will uh but it's always just out of reach um i always have uh fun fun with looking back at those and it's like kind of circling back around sometimes like there's there's no way there's no way i'm gonna get this you know i think one of the things um you know i i haven't watched all your videos all the way through um i was watching i know what can i say um i was watching though the the uh i think my mom has watched all my videos uh the the parthian chicken one and um i was thinking about how the the funny than the names you know it's like this is roman they call it this and this is really uh kind of one of their enemies or you know and that idea that sometimes so it almost felt to me as you were doing that episode that that they had uh said the things about that chicken and named it that thing because it's like no it's stinky right it's like uh you know it's like we're gonna we're gonna we're gonna name this after our enemies and we're gonna say it's stinky and what the first step is you take the chicken and you smash it with you know whatever you know you so i don't know once i think sometimes there's humor in the recipes and maybe we don't get it you know because we don't have the full context we don't have the uh um there's a word i'm looking for uh but we don't have the right context to understand uh why a recipe was called a certain thing uh and there's actually a joke hidden in there right one we don't we can never have like the zeitgeist of the time you know we'll never know what was going on that wasn't written down if it wasn't written down we don't know it and there were just as many politics and just as many you know inside jokes in ancient rome or or whenever then there are now maybe more and yeah people were maybe more people converts a lot more so um i there's um a cookbook and uh her name has just gone out of my head it's where i got the um everlasting syllab and you use it many many times um glass but she hannah glass thank you um you know she had so much humor in her writing but and a lot of it is is probably sarcasm and the the tough thing about sarcasm is you can't really write it down because it just comes out as mean um and so there are some things in there where it's like wow she was she was rough but oh they're fantastic and i'm sure that like you said we get just a fraction of what was actually going on yeah have you seen ann cook's the professed cookery cookbook because she takes hannah glass two tasks four pages and pages she's raking hannah glass over the kohl's about her cookbook that's great no i need to find that it's a youtube video no no it's one of the cookbooks from the 18th century yeah it's one of the ones we yeah it's what was it it's called professed cookery not the professed cook by ann cook okay i do know the book i have not i haven't looked at it at all it's one of those ones where it's like oh there's all this now i will i'll be i'll have this problem where i'll get in a cookbook and i'll just read the recipes and not you know read the other sections i got a boring text uh that's the that's sometimes the gems are hidden in the boring text of a cookbook so yeah absolutely i love um a lot of times there were comments in certain cookbooks about other cookbooks stealing recipes which is something that everyone always has and always will do and still do it now um because really what is it you know um but just some of the the snark between cookbook writers especially when you get to the 19th century when there are cookbooks coming out like every week is a new cookbook um there's an there's enough content there to really get into the mind of some of these people like you know is it was isabella beaten after she put out her book there were scathing reviews in in the london newspapers about you know how she was ripping off other other people from the day and but she was the one whose name stuck so exactly uh before i get any further ryan said hey john tell people that we've got enough mushroom ketchup back in stock uh so if you are one of those mushroom ketchup people and it's like you haven't been able to get it we have some but i don't think it's gonna last long and we're working on we're working on mushroom ketchup we just keep working on it anyway uh aaron's i think got a link so if you're interested in that i'm gonna hop in here try to take care of some more super chat stuff this is from grace c health and safety to all right now for max hoping to go to a vegan culinary school in bath next year any tips for staying in bath cost etc i wouldn't have any is he talking about bath main or bath england i'm not sure so that's from max though i'm assuming bath england because i i am a professed bachelor yeah um there is i need to i need to find the name of it but there's a wonderful little bnb that's right next to um right next to the to the cathedral and all of the bedrooms are named after a different jane austen and they're kind of they're wonderful check that one fine google it okay particle man in super chat uh when did garlic become common in north america cooking i think garlic and onion as a pear but garlic only appeared in the spanish recipe episode thanks again for the great work yeah so uh you're gonna find garlic showing up and it depends on the culture group in that time period and and so you'll see different references to garlic in different places at different times and you know like even in amelia simmons's cookbook from 1796 and she says yeah some people use garlic but it's only good for medicine so it depends just like the native american tribe issue we think of north america as a very monolithic or america or united states as a monolithic culture and it's not not not at all and it wasn't in the 18th century so you're going to find garlic being used in different places even tomatoes some places tomatoes will kill you in other places tomatoes are great uh john talia's in super chat max have you tried any townsend's recipe it's john have you tried any mac's recipes i have not tried any mac's recipes yet i have it's been a while but i did the did the onion oh yeah and i did the fried chicken but the the mushroom ketchup is actually on my got to do it things because i love ketchup it's better than what's in here and it's not anything like ketchup uh julie esperson super chat she says thank you with the dancing puppy uh dominica orlikowska is sends a one of those poultry pear things that is dancing and i think it means we love you um uh fan this killam i'm not sure fan this uh message was retracted but sends in a donation thank you genova uh both of you have truly uh bolstered my love of both cooking and history thank you so much for sharing so much knowledge you guys are a rare treasure thank you um jake i've been watching john for a couple of years now and i had no idea you were based out of indiana so nice to see that you're from my home state there we go white ramen the most ambitious crossover in history i can't wait for the collaboration once you all can meet up until then i think all of us would love to see more of these chats i could listen to this all day at jm cup pia john do a painting research collab with baumgartner restoration john talians you were chat max john has cooking historical recipes changed the way you normally cook in any way was that for me i'm sorry oh good it has not changed it for you max okay and no they they you don't want to know throw pizza rolls on the baking sheet and put them in the oven uh denise maloney pierin john max and emmy doing a collaboration would be the stuff of youtube fantasy uh caitlyn kell the two most wholesome folks on youtube right here the sin of pride isn't that the purpose of feedback to be humbled and that and that's a great answer that finishes up super chat thank you so much guys if you uh if you decide to throw any more in there i will try my best to get to them and i'm gonna hand it over to you john i have uh three people i need to do special thanks for uh susan gallaghan she sent in a sort of like a thank you note etc uh and donation thank you susan bob krikenberger was in the store the other day and he did he thank you thank you very much bob and uh and it was fun meeting you and uh and this letter i wish i had a close-up you can't hit let me get it crooked there okay straight uh this letter was sent in by emily newton because of a live stream i did i don't know three four weeks ago talking about writing letters right and talk about being humbled right this letter will humble you and you don't even have to read it all you have to do is look at how wonderful her writing is uh i hope you make a living doing writing in the 18th century um people had people had uh clerks especially well-paid clerks that would write things out fair right this is very fair writing let me tell you beautiful and a very wonderful letter besides thank you emily newton pieces of eight in super chat mr townsend served your lob scouts aboard a tall ship and it delighted captain and crew would enjoy having your gents explore american privateers and food tied to folklore cheers from the sea i really love that lob scouts recipe and if i would make it more often if well if it fit my diet let's just say it like that so max i have a question for you if you're if you're shooting for the moon you know if what what what is the do you have a short term or a long term plan is there some place that you want to watch your channel go before the end of the year and sometime next year what what are you looking at you know what i'm flying by the seat of my pants this i didn't i didn't expect it to i didn't expect people to watch let alone millions and or hundreds of thousands now i have millions of views you know it's just and it's all happened so quickly i have not been able to to focus in on anything except what i'm gonna do next your head is still spinning yeah it's still spinning it's still spinning i want it to go places i just don't know where yet um so thought it was hilarious on one of your episodes in fact i was just chided for it what day was it we were doing the last episode thursday yeah we were just shooting thursday ryan's just like oh yeah i got to teach you how to chop an onion and you said you you were in your roman chicken when you were like i'm not going to cut this in front of the camera because of tell me about your cutting skill your chopping skills your carving skills so they are abysmal at best i am not a trained cook at all i you know i learned from watching the great british bake off is where i learned most of my baking and cooking skills and i all i often i put my fingers in the wrong place and one of these days i'm gonna lose one you know i but i try to do the knuckles and i'm going and somehow my finger's always going back i want to take a class from someone you know i know i can learn this i'm a smart person but so far just trying to learn on my own has has not gone gone well so i do cut things on camera but um it's not too often because i know i'm doing it wrong and i know i'm going to get 100 people saying oh my god you're going to cut your fingers off i think that from i think that you have to hit your fingers a certain amount of times before you before you're scared enough to keep your fingers in the right place that's what worked for me and i never have so i've never had the name yeah so stop caring about it max one of these days you're going to catch yourself and then there'll be muscle memory [Laughter] [Music] so you know i don't i don't want to spend and we don't have a whole lot of time left i don't want to spend a whole lot of time in um and we've mentioned it a little bit um what have what have been your challenges with youtube um and you know dealing with what youtube does to you i guess for lack of a better term it's like um i don't i think a lot of people on the outside you know they watch people on youtube and they they think that you know it's like the episodes i don't know spring from they're they're easy to do that it's like you know you spend what it's it's a 10 minute episode you spend what 45 minutes right you you make an episode um or uh you know you get a hundred comments and you know how how do you how do you react to those what has and because because you're new to youtube uh comparatively how are you dealing with what youtube does not well john i'm not dealing with it oh well no i you know it's funny because i watch some of these vloggers who can put out a video you know daily and so people are like oh you should do two a week like so some of these videos take depending on what it is from 30 hours at least to that the chinese episode that i just did because it was so much chinese and mandarin and i didn't understand it it's probably 60 hours of work i can't pump those out twice a week there aren't enough i mean once a week is really that's that's my my max um but a lot of what's been tough to deal with are the not the creative portion because i i do enjoy that part it's the you know i i focus on older recipes so a lot of my art of course is public domain which is a big help because i have no budget to be licensing um images or or music but sometimes there's it's such a gray area last week i i had a vivaldi piece that i put into a um a video and the people who recorded it were the marines so of course it was public domain the performance was public domain but youtube sent me a note saying so and so has claimed they own this recording but there have been 10 000 recordings of this and there's there's little to no recourse so i just had to change the video and and put up a a new one music is a kill things like that yeah it's a killer even when you're doing everything right it's not right yeah sometimes so it's it's it's things like that that i don't enjoy you know it that it takes away some of the some of the joy when it comes to the comments i've been so fortunate that 99 of the comments have been positive and helpful and i've learned stuff from them and um at first when when i started getting a lot of comments there were those negative ones and like you said one negative comment over a hundred good comments that's the one that you fixate on that's the one that keeps you up at night even if it makes no sense um and it's just garbage you know luckily i have a wonderful fiance who has uh decided to monitor the comments for me and kind of hides the one the ones that will make me upset so um so that's been very helpful but yeah no i'm enjoying the process though there there are things that make it rough but i'm enjoying the process and it's just you know i this was something to keep me busy while i was on furlough and it has turned into a wonderful wonderful experience that is like i said still my mind is spinning hard to grasp so oh go ahead john yeah i was just going to say really quick because we have very little bit of time uh you know i don't want to leave i don't want to leave that topic as a negative because i think uh that there is no way we could do what we do without the positive energy that we get from the comments and how that works i think that's one of the problems with broadcast television and with other other uh media formats is there's so little feedback and we get a massive quantity of feedback and so the the the correction cycle is so short uh you know so something will happen and we'll know about the fact that we did that wrong or it should be done better or differently instantly uh compared to somebody that's doing a broadcast television show you know it's like oh we shot that and three months later you know it goes out or or a year or years later so you know this the the correction cycle and the amount of energy we get from an individual episode so one episode to the next we can move uh from the audience energy so it's a lot more like a live performance you know where it's like wow you know i'm i'm out there and you know all these people are giving me that energy to do this thing so i'm just uh so thankful for how youtube works compared to other other means of trans broadcasting i guess okay so a little bit well and not only does it make us oh sorry i was gonna say not only does it make us you know feel nice when people appreciate it but it also helps to craft the next episode in my early episodes i did not taste the food that i made on camera the show was called tasting history i named it tasting history and yet i would cook it i would show it the end and i had so many people those first episodes saying why aren't you eating the food then you know three weeks later they can watch and say oh my comment was useful to him and and he took it and you know i i've had numerous things like that that have really been helpful so no wonderful i love the comment okay i'm sorry super chat a few things real quick bobby hugh wait your rest your videos were a staple of my anthropology ba love them uh what was the most surprising 18th early 19th century recipe you have found made the most surprising i don't know it's hard for me to be surprised anymore as they dig through the cookbooks you know occasionally i'll you know it's like run on to one it's like oh this one's really interesting ran on to a future episode undoubtedly that had these uh roasted mushrooms it was like oh that's that's different you know that's really kind of standing out and we look for those sort of standout recipes so and stockfish obviously is one of those ones was like okay that's standing out especially the what you start with and what you finish with totally totally different things uh denise maloney appearance dance and poultry pigeon thank you denise um or poultry pear yeah anyway gail gail giddings john have you considered a historic garden to grow your own ingredients that would also make for great videos yeah but you know gardens take a lot of maintenance uh they take a lot of time and uh if i'm doing a garden i can't be making an episode unfortunately that's it for super chat well you know i'm gonna it's been a it's been a just a massively great time i want to give you a minute or two max to to jump in and say whatever you need to say just thank you so much for having me thank you everyone for watching this and watching my channel um you know follow me on twitter tastinghistory1 and instagram tasting history with max miller um i'm gonna keep trying to put out new episodes each week i am starting to do uh live kind of q and a's kind of kind of like this but i'm still toying with what it's going to be i'm actually going to be doing one tomorrow at 10 a.m uh my time so pacific standard time yes uh which would be 1 p.m uh eastern time where i'm going to be making pumpkin donuts it's not a historical recipe but it's something that i love and there might be some you know history of donuts so i we're playing um but uh yeah no i just appreciate your time john and i'm so glad that i got to yeah well uh you know uh thank you for hanging with us on this technical difficulty stuff it's always like that it's like oh we got something special planned and you know the squirrel fur falls all over the place and the wheels off the axle and nothing is working and well it's like that sometimes but we made it happen and we had a great time love to have you back sometime and we can chat more about well it's like there's all of history to talk about it's crazy it's not weird uh we have so we have so much fun thank you aaron behind the console thank you ryan for running that chat which i'm sure has been busy and a special thanks to all you guys who support us in every way you do it some people you know do it monetarily some people just talk about the channel and and share our channel with other people that is so so important to how things grow on the internet and how people find out about max's channel or this channel you make it happen again whether it's in the comments section um or whatever it is just watching the videos uh is is is one more like yes i like what you do thank you so much for everything you do and thanks for watching today have a great weekend [Music] you

Channel: Townsends

Views: 334,490

Keywords: Nutmeg Tavern, townsends, history, historical food, 18th century, colonial, jon townsend, john townsend, historic site, historical lifestyle, colonial lifestyle, Beer, Brewing, colonial beer, ale, porter, stout, brewhouse, hops, mash tun, barley malt, malting, spruce beer, ginger beer, tasting history

Id: zGNfsHqmYKw

Length: 91min 13sec (5473 seconds)

Published: Sat Sep 26 2020