Comments by "king james488" (@kingjames4886) on "Tasting History with Max Miller" channel.

  1. why wait to salt them? then the salt won't stick as well... also things fried in lard aren't as greasy feeling, that's why donuts are fried in lard.
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  2. the way I remember to make "cowboy coffee" is to just put the coffee in the water and put it on the heat, then take it off when it comes to a boil.
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  3. how do you not know what savory tastes like? it's a common seasoning.
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  4. oh, enough salt... that's about as clear as my grandmothers recipes.
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  5. never had buttered beer... buttered rum is gud tho... idk about beer.
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  6. I already blame the french...
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  7. how much is 1 unit of "boil"?
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  8. they wouldn't have had dried tulip bulbs... if they were dried they wouldn't grow >.>
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  9. is there like some AI app you creators are using now to give you an accent that makes you pronounce alexander like that?
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  10. mmmmm, food with vinegar...
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  11. it's not really surprising considering ceasar dressing has anchovy paste in it.
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  12. so why are bags of ruffled potato chips not fuller? almost like it's just a sham to sell you less chips...
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  13. I think I might have had something like this at a pot luck once... had no idea what it was at the time... it was gross.
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  14. I think ashens tasted more of the 120 year old olives than he did of his fish sauce...
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  15. you do know you can buy graham cracker crumbs? you don't have to crumble them up yourself...
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  16. wait wait? rasins used to have pits?
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  17. burdock root is surprisingly pleasant tasting... I thought it was kinda like a starchy carrot.
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  18. preserved cherries is something else...
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  19. na, black currants would really be the best berry for this... I imagine they originally used north american currants but go with the black european... definitely a more savory berry... maybe even sloe gin in a pinch.
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  20. it would probably be better if you used ground beef... and just made beef stroganoff instead...
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  21. pretty sure that was more than enough to fry the pumpkins... enough probably means enough to solidify the egg.
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  22. cest demage...
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  23. we don't have this anymore? how is it different from cream of ____ soups? isn't cream of mushroom soup just "milk soup" with mushrooms? and wouldn't they have been using milk with higher fat content back then making it even more like a cream soup?
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  24. besides not having a k, pumpkin used to be (and still is to some extent) a fairly generic term for squash.
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  25. much better video than that regusa guys... he just spent the whole time complaining about how he was doing it wrong.
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