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

  1. As a poor student in uni, a colleague, who had rich parents, would come to mine once a week and bring two slices of sachertorte and I'd make some strong coffee. It was one of my rare treats which I am reminded of every time I see this in a cafe.
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  2. Wow, referencing 'junket' just brought back childhood memories. Had completely forgotten that dessert, my nana would make it.
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  3. I think many just evolve into something else... Like here in Britain we still have this recipe, it's just called a Bakewell tart now.
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  4.  @davidaston1644  Yeah, don't need to do 'research' as I was a kid then, and this is what we called rissoles.
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  5. I suspect it was just a direction to chop the nuts to about the same size.
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  6. I suspect that 'imitate a pinenut' instruction just meant to chop the nuts to roughly the size of pinenuts. So the thing about getting them to cook your own meat would have meant it was cheaper if you had caught or raised say a coney (rabbit) yourself. Which I'm guessing was more common then.
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  7. Ah, that's it! When he read the recipe I was thinking that it reminded me of something else, and I couldn't put my finger on what. I actually came into the comments to see if someone said, so thanks for that.
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  8.  @Plasmastorm73  No, pasties are baked. Very different thing.
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  9.  @crazyviking24  omg
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  10. v interesting. def gonna try that.
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  11. Max, the link to the biscuit book isn't there?
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  12.  @stumccabe  Pretty much everything from Mr Kipling is an abomination.
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  13. I use brioche amd buttermilk. V interesting. The medieval images of the bible also has them all dressed as medieval people.
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  14.  @esmeralda3858  Same
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  15. Ha? The other pastries shown are not called croissants... They're called pain au chocolat and pain aux raisins (or escargot).
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  16. Hey Ottomans, do your thing again!
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  17. I'm a Brit, and often make my own, I think it tastes better, and don't have to buy a plastic tub. But then, I also usually make my own scones too. Clotted is a great name! I reckon it came about because someone left some cream in a bowl on an Aga at some point. If the scone is warm, then cream first so that it melts in. If the scone is cold, then jam first as it's a lot easier to spread and then dollop the cream on top. It took me many years of experimenting with slightly different recipes to make the perfect scone.
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  18.  @MarsJenkar  bom bom!
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  19. Just excellent. Def gonna make these. How cool having something from Roman times...
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  20. So now we know who bought Napoleon's hat at the auction recently...
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  21. Of course, cars do not, and have never, offered the 'freedom' they were, and are, heavily advertised as having.
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  22. Ultimate nomitive determinism. Now I want to grow heritage strawberries.
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  23. Fun fact: The word 'corn' originally just meant an edible grain. (It's in the KJV from 1611, ie before maize was heard of). So when he named them 'corn flakes', he may have intended it as a generic reference. I'm actually going to have a go at this, looks interesting. But I might add maple syrup or honey to the dough.
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  24.  @pooroldpedro  Yeah, my english g'ma used to make them.
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  25.  @nuclear9977  They were made in Britain too.
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  26. Bristolian here, we get a mention, gurt lush! Will make these tmrw as I have all the ingreds...
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  27.  @geoff1201  Ha!
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  28. I find the burdock quite earthy.
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  29.  @thejay8963  Grrrrrrreat!
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  30.  @samovarsa2640  Get yr coat.
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  31.  @donwald3436  It wasn't just that.
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  32. So, I made the Roman Honey-nut dates and made a bit of mess. Did not like them as they were too rich for me, but others in the house did. I might also have a go at this, as I love thick chocolate.
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  33. I'm doing a goose for this xmas, first time, so I might do this sauce. THx.
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  34. Okonomiyaki. Fav dish
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  35.  @gerardacronin334  My fav dish too after living there.
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  36. Think I'll stick to dashi, nam pla, or just Worcester, thanks... The description of its taste sounded very much like what umami is supposed to be, a meaty/salty. I'd still kiss you...
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  37. Check out the history of the Anzac biscuit for a similar war-time story.
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  38. Map Men enters the room.
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  39. I dunk them. John Oliver just had a piece on them.
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  40. Gonna try this one.
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  41. That recipe reminds me of something else... can't think of it.
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