Comments by "kd1s" (@kd1s) on "Tasting History with Max Miller" channel.

  1. Hmmm Egg sauce seems very close to say Hollandaise which I got pretty damned good at making. THat might work on Salmon or maybe Bernaise sauce. Hmmm.
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  2. And when you're really serious you have both an instant read and an infrared thermometer.
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  3. And you could freeze it too. Imagine how that'd taste.
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  4. I'm not a Bostonian but from Providence near to Pawtuxet where the year before the Boston Tea Party we in RI burned the tax collector ship the Gaspee.
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  5. Ah, capon is a male chicken aka rooster that's been fattened.
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  6. A few years ago I did the mother of all lasagna - it cost at the time $150 to make. It was a meat and cheese deal - in a huge pan. Even made the sauce myself by roasting roma tomatoes with garlic and basil added later It was awesome.
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  7. Yeah LOX wouldn't be too good in a kitchen. Liquid Nitrogen is a better option.
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  8. So wait, isn't Simnel cake sort of a fruit cake?
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  9. Oh and RI has hot weiner restaurants.. Two of them one on Smith hill, the other in Olneyville
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  10. So figgy pudding - is it the progenitor of fruitecake? Seriously I know of fruticakes that have made the rounds.
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  11. Wait a minute is that Audrey form Little Shop of Horrors? Over on the left.
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