Comments by "John Warner" (@johncrwarner) on "Tasting History with Max Miller" channel.

  1. As a Briton who was taught to make a simnel cake by my mother It was the same as her fruit cake (yes, there is that much fruit in a British fruit cake) but with a layer of marzipan and marzipan on top So it was a "Bury style" simnel cake but I was brought up in Huddersfield not too far from Bury (about 30 miles away but culturally very distant LOL) and my mother was from Liverpool originally.
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  2. In German asifoetida is called Teufelsdreck (literally Devil's dirt) or Stinkasant (Stinking Asant) When I buy it for Indian recipies I get it in the local South Asian store and ask for "hing" which I think is the Hindi / Urdu word even though the owners are Tamils and likely have another name for it.
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  3.  @sem1ot1c  and making it like some folk do on two or three months though he may like feeding of alcohol every two or three weeks Where I came from (Yorkshire) we had cheese with our Christmas cake usually Wensleydale but a mature Cheddar will work
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  4. Indian food stores are great for getting things like jaggary - here in Bielefeld, Germany we have a local Indian store run by Tamils and they have an amazing range of goods - I also get my harina P.A.N. which I use to make arepas.
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  5. All my grandparents who were born around 1900 in Britain played whist and I think until the development of TV it was quite popular to go to "whist drives" social events where whist was played.
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  6. Gram flour uncooked is disgusting but is pleasant cooked. Asafoetida is used as a garlic / onion substitute in India - the sulphur compounds change to milder forms with heat.
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  7. As I don't use processed sugar - I think upping the dates and using them to sweeten the porridge might work.
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  8. 300°F is about 150°C and 175°C is more like 350°F which confuses me, could you clarify?
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  9. I was always though that parsnips were a crucial part of medieval English peasant cuisine at least I think I was told that at school as a basis for many dishes These were replaced after the discovery of the Americas with the potato. I wonder how true this was?
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  10. A taste of my childhood having grown up in the West Riding of Yorkshire we had it every Bonfire night It was also baked by the local bakeries and part of school dinners too
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  11. I do a waffle mix (now the history of waffles might be interesting) which is just 1 ripe banana, 1 cup of oats and a cup of plant milk After whizzing it up and leaving it for a while I throw it in the waffle iron (though it could go in a frying pan) and they make great waffles.
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  12.  @K4inan  I fear I may be a living piece of history as I used Briton rather than a longer circumlocution as I hate Brit.
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