1950's Fish Pudding
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- Опубликовано: 26 сен 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Kalua pua’a: By Adam - www.flickr.com..., CC BY-SA 2.0, commons.wikime...
Four banal at Urval: By MOSSOT - Own work, CC BY-SA 3.0, commons.wikime...
Traditional Clay stove from Serbia: By Gmihail at Serbian Wikipedia - Own work, CC BY-SA 3.0 rs, commons.wikime...
Victorian Range: David Dixon / Victorian Range, Sudbury Hall Kitchen
#tastinghistory #1950s #fishpudding
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How about a tour?
I got that bag from bespoke! It's pretty roomy and the canvas it cool. Definitely recommend!
I am so jealous of that stove, you have no idea.
Love the video max...
But...
I must stress that fish is seriously not something we should be eating for several reasons
Of all natural resources fish is the most over exhausted, we're destroying more carbon countering ocean floor than carbon countering forests by about 100x
We're seriously close to wiping out ocean life all together, if current trends continue the oceans of earth with be barren, entirely, by 2050. The whole "sustainable" fishing nonsense is entirely unregulated and never checked and pretty much never sustainable, and often kills whales and dolphins in the nets.
Nearly 50% of all plastic waste in the ocean is discarded fishing nets and almost 90% of all plastic is nets and other discarded fishing gear.
Please stop eating fish. Tuck into some good mutton or chicken instead
Hey! I have that book! It's very interesting and fun.
As a Brit, looking at food that appears both bland and horrifying at the same time gives me a sense of warm childhood nostalgia...
Hahahaha
😭😭😭
Jellies eels, toad in a hole, or spotted dick?
It looks like a tray bake for Kedgury (spelling).
@@brittanybryce7596 Kedgeree? You know, now that you say it I bet that's where it came from, only with all the flavor taken out.
I agree with everyone else who’s said it… Max needs to do a 1950s-60s weird casserole series. Bust out the mayo and Jello!
The first time I ever saw the dish called aspic, I had but one question. "Why?"
My aunt always made jello molds. I liked some of them
@@DirtyBottomsPottery Gelatin became available and inexpensive at the time (the making of classic jellies being usually more complex and costly), so as was the style at the time, advertisers took the shotgun approach and threw everything at the wall and hoped something would stick.
This led to many experimental recipes being just thrown out there, and many were an atrocity, not being particularly enjoyed by most people.
While you had Jell-O advocating putting anything and everything into jelly, regardless of flavor and texture profiles (thus salads and even whole fishes encased in the wobbly stuff), you also had makers of other products just spewing out experiments too, like with cottage cheese and canned cocktail cherries, and thus creations such as "Outrigger Salad"
Truly monstrosities from the darkest abyss.
The fact that recipes like those didn't survive long past the era and looks alien to people today, was because they also looked pretty alien to people at the time. Some tried it, a few fell for the fad, but those were the weird people.
@@annacostello5181 There's good times and places for jellies, many old advertising recipes were anything but.
@@DirtyBottomsPottery natural meat aspic (the type you use to set a terrine or that forms when you make a good stock from bones with a lot of cartilage) is very tasty, mid 20th century abominations using sweet jello are not.
As a child, I could never figure out how Gretel pushed the witch into the oven. 😊 This history tells me how easy it would have been to push her into a medieval oven!
Not sure how large older ovens were back in the day, but if they had some slavic origins to it, those ovens would have been huge, not just for cooking but also central heating.
Part of the Korean spa tradition is basically a hot dry sauna that’s basically a huge walk in oven, called a bulhanjeonmak. They build a wood fire in the center.
They put cartons of eggs along a shelf to bake, and they gauge when the bulhanjeonmak is ready for people based on when the eggs are ready to eat.
I’ve been to various historical houses and sites with medieval and Elizabethan to early colonial kitchens and the ovens are basically a fireplace or bigger (in the larger estates) where at least a not quite tween could stand up in. Large estates and castles had kitchens where the oven could hold whole animals, up to multiple large joints of beef, and a grown man could stand in them.
@@randomsandwichian You have to differentiate between a cooking place and an actual oven. Not everyone had an oven - they took quite a bit of space and required a skilled person to be made. That's why villages often had community ovens where they could bake their bread and stuff.
I just assumed everyone was smaller then. 😂🤣
Max needs to make a playlist titled “Dishes That Do Not Spark Joy”, so we can watch a succession of vids where we can enjoy Max’s tasting-something-awful face. Because that does spark joy for me, and I suspect, many others. 😊
😂😂😂
😂😂😂😂😂 poor max! The things he does/puts up with for our behalf. LMFAO
Fish: $5
Rice: $2
Max's face when eating it: Priceless
For everything else, there's Mastercard.
„Not good. -Anyway“
The Everything Else being takeout or home-delivery.
Hotels? Trivago.
"I don't like that at all. Oh! That does not spark joy."
Gotta love a throwback
I feel like I want to redeem this recipe. I'm thinking smoked fish, more lightly cooked, swap out the milk for chicken stock (for the rice), and breadcrumbs on the top before the egg is poured over.
Edit: Your reaction on eating it was priceless!
I had hoped it would be like an English fish pie, but it was not. But now I need to do star gazey pie 😆
smoked haddock, perhaps?
maybe hit it with a little soy sauce for the tang.
Texture would be better with a higher concentration of rice, too.
@@TastingHistory Food that smiles back at you. Urgh. I had to eat it in England along with white bait. I do NOT recommend white bait. Feign an ulcer, learn from my mistakes.
A recipe that calls for ~boiling~ fish (and for 45 minutes at that!) has no chance of redemption.
Poor Max. I laughed out loud at the expression he made when he tasted this concoction. Thanks for taking one for the team.
Honestly I could have watched the tasting on mute haha
This recipe sounded disgusting, but I thought "hey, you never know sometimes".
NOPE LMAO.
Ah the 50's the era that flavour forgot! 🤢
Yeah, there was a whole darn journey that went on in his face when the flavour really hit!
I hope you watched it with subtitles on! _[Chews] [Chews less enthusiastically]_
My grandmother was a preemie (her skin was still see through) and she was put in a shoe box and kept in the oven. Thanks to you I now know that it was only the pilot light that was keeping her warm.
Thanks for taking one for the team on this one.
That’s wild. Glad she made it
I know a lady who was a preemie and was put in a shoebox with cotton wool and kept warm by the wood stove. She would be about 120 years old if she were alive. She was a very tiny person and as cute as a button, and she always had to wear shoes because she didn't develop proper padding on her feet.
I was out in a pot belly stove , people did what they had to do.
My mom was a preemie in 1916. At which time my grandmother had her in a basket next to the stove. Now I understand why. Grandmother’s sister told grandmother that her baby was too small to live. Mom lived to be 84 and was never sick a day in her life. Go figure.
What is a preemie????
Jose definitely had fun with the subtitles on this one.
"Chews"
"Chews less enthusiastically"
I like that he shows his personality through the show even though he's not technically on it. Hi Jose!
We love you, Jose!!
*Pained swallow*
😂
Both cheap, we might be going back to this soon:(
yes, being Deaf I read the subtitles, great descriptions, definitely not boring!
Hello 👋
Fun fact: in peasant households in Russia, the stove could actually serve as a sleeping place as well. This area on top of the stove, called the perekryshka, was generally the warmest place in the home and was typically used by senior members of the household, the elderly, and the sick. Keep in mind that the stoves in these homes were very large, with thick walls, so it's easy to see how they could end up serving this function during those long, cold winters!
In Soviet Russia, stove cooks YOU
Same in Finland! Or at least in Eastern Finland where I'm from. It's a specific stove called pankkouuni
If I ever get to build my own home, I want a Russian oven so badly! Such an intelligent, beautiful, energy-efficient design!
We have those here in Finland too. I actually have one in my home and it's wonderful. Warms up the whole house really well but I haven't really used it to bake anything
My great grandma's house had a kemence with a little storage/sleeping place in between it and the wall, my grandma and aunt would tell stories of them taking naps in that nook :)
In those few seconds between the bite and the verdict, your expression took an entire journey. Thank you for taking one for the team. ❤️
max looked like he was about to cry hahaha
Thought the same, “welp, now we know what not to make!”
This particular meal made me dry heave
Poor Max.
My wife calls that the "no thank you" bite.
Spoiler Alert: "This does not spark joy." This sentence had my family ROTFL. Poor Max, you can tell he was trying to like it, then trying to make sense of the texture, and then finally giving up on saying something-- anything-- nice about it. The strain from the effort was palpable. We feel for you, Max. Hope the next videos give you more joy.
'Spark joy' is from that Japanese lady Marie Kondo who teaches how to unclutter by getting rid of things that don't spark joy. :)
It reminded me of when he took a bite out of the bloody viking heart episode! Lol!
He had me going from the first bite. His face and body language said it all before he uttered a word.
"I don't like that at all." 😂.
The ending was hilarious! Thanks!
and the heroic swallow that was almost opposite-land...
Gotta admire Max for getting a whole-ass 1950s-style kitchen, entirely for this video, and for no other reason whatsoever.
😂
Lol
Jose: "What kind of house should we get?"
Max: "Let's check the list of upcoming recipes...."
@@Jaydoggy531 can't wait to see what house they buy for next video's recipe
@@Zach-h2l I wonder if Max can find any Roman ruins in the Los Angeles area.
Oh gosh, I laughed so hard at the face you made. "It does not spark joy." Hilarious. Congrats on the new old home. Hopefully your next endeavor will be more palatable.
So true, I thought he was going to gag 🤢& spit out his mouth full of food to stop from throwing up.🤮
I did too...and then I felt a little bad about laughing at Max's pain.
Yes, the face was the best review ever!
I truly wish he would have been less...diplomatic.
Ex..This is horrible, the taste doesn't go together and eating this is like eating fishy snot. (Or something along these lines)
The wandering range of emotions on this man's face from optimism and the 5 stages grief to acceptance was journey.
I thought I had a rough week. This poor man hasn’t had a chance to unpack, his oven broke, and his fish pudding tastes gross, but he handles himself and gives us a professional, detailed review. Thank you Max. I loved this history lesson too!
He also made his new house smell like fish lol.
It's too bad from the recipe it sounded like all good stuff in there...but the look on his face sure said it all right from the jump haha
In my 30s, I went to visit a friend back home and her husband. Either her parents or his gave them a 1950s recipe book and it had the oddest recipes in it. The entire evening we just took turns reading aloud to each other and cracking up. Yes, please do a 1950s to 1960s series on weird casseroles/dishes!!! That would be amazing!
I love that lawless era of chaotic-evil recipes from the 1950s, 60s, and 70s.
Casseroles, jello, mayonnaise, hotdogs, food coloring, death-trap kitchen gadgets.
Absolute madness.
_bananas Hollandaise with ham_
That is the perfect way to describe it
@@moosemaimer literally made to distract from the fuel crisis
@@ZMowlcher I thought that was Watergate cake
I remember asking Mom why she never made those gelatin /aspic things for us.
She said she loved us & didn’t want Dad to divorce her & take us back to Michigan.
(just kidding-sorta)
This type of food is very popular to this day in eastern and central Europe soooo.....
@@bobeczek01 Popular doesn't mean good.
Smart mom! I saw one that was hot dogs, sliced olives, and carrots. Why???
My mom hates liver, brussel sprouts, and peas. I never had to eat them as a kid.
My mother's mother, long since passed, would rotate sleeping on the stove with her siblings when she was a little girl in Moldova. Your little history of the stove sparks joy in my heart!
Yes, in rural Central Europe and I guess Eastern one as well it was the best place for sleeping for kids and cats. I have seen it only in skanzens and films, but every folk fairytale talks about it.
@@nikkazs4424 In China, too.
It's still like this for a lot of people in rural Belarus, Russia and Ukraine!
I thought Moldova was a myth! Shocked to hear that someone has a grandmother who grew up there! 😆
I love the honesty of this channel. Removing the rose-colored glasses of nostalgia (or the fetishization of old things) helps us *truly* recognize, appreciate, and rediscover the stuff actually worth keeping... and genuinely to appreciate progress as well.
Bless you, Max.
I’ve never laughed so hard at a Tasting History episode. When you tasted history, the look on your face was priceless. 😂😂😂
Congratulations on the new house, it looks fab!!
I think I've watched every episode, and that face is rare. Normally, Max tries to say something positive.
Facts! 🤣 I think I've only seen that face one other time.
Same here. I laughed till I cried and I needed the laugh!
@@Angel-Rae I watch these shows for them to not like something. Normally, if Max isn't go finish he might say it was rough , but try to sound positive. There was nothing positive about fish pudding.
The journey your face took as you were eating/processing this dish was one of the best things ever.
It screamed "Do not spit this out on camera. Do not spit this out on camera."
After that reaction, I thought he'd be a bit more savage in his review lol
The CC said [pained swallow]
Max's face journeys say all you need to know about a dish.
15:55 I started laughing as the first hint of true regret showed on Max's face. It got even better from there, culminating in the eminently meme-able "I don't like that at all. Oh, that does not spark joy."
I am so sorry that I laughed SO hard at 15:56 when the gag reflex kicked in! It's the look that gets me. And after such a noble effort to keep it down and actually swallow it that you say, "I don't like that at all." Comedy genius!!!
He is a gentleman, probably the rest of the dish went into the garbage!
the utilities that the oven has (clock/timer, shakers, griddle w/pilot light, four burners, two ovens, the "grillevator", oven cover that doubles as a shelf, storage space at the bottom, and a burner waste deposit tray) is impressive
There's a good chance it's a warming drawer and not for storage.
@@Belgand That's what I remember then being when I saw old rigs like this as an 80s kid.
I could believe it were for warming if it were smaller. But both grandmothers and my mom (and I until I moved house and had a wall built in) use the huge drawer under the oven for pan storage. Who could afford to waste that much space when you could just put it on the back of the stove?
@@Belgand Technically the "storage" on the bottom of virtually all stoves is in theory a warming drawer, but no one really uses it for that purpose anymore
yup, they just don't make 'em like they used to
During my teens, my culinary self-education entailed a LOT of learning to cook from old cookbooks of the 50s I had found in different places!
It was a surprisingly wonderful way to learn...
I astonished my family by one day producing a nicely turned out "surprise! Look what I made for lunch!" cheese souffle with a side of salad and warm rolls. I tried it without any trepidation, just because it sounded tasty, because the cookbook said modern ovens and a good recipe made it "a snap for even the busy housewife to prepare" and frankly, the book was right!
I made it again and again after that with no problems.
I only learned after we sat down to eat that my Mom, who cooked for a living in a setting that definitely did not require souflees, had never even attempted one because of their finicky reputation.
The cookbooks contained recipes that were thoroughly tested, and also emphasized and taught being economical, making food look appetizing, and balancing the flavours and textures in a meal...
They even presented menus for all kinds of occasions and time-budgets.
They were a wonderful education, and fully replaced the home ec classes I had no time for.
But they also included true horrors like
hotdog and fruit aspic,
directions on how to butcher a squirrel for stew (a job for the man of the house, he will need a good solid board, and must begin by nailing the skull firmly to the wood...shudder)
recipes for "sandwich loaf" with every possible ingredient crammed together inside,
And sometimes alarming sounding casseroles, lol
I can't wait to see whether this dish turns out a surprise dainty, or a complete horror show!
Thanks for this!
Congratulations on the new house, and no apologies needed. We are just thrilled to get your content.
I love making soufflés! I’ve only done sweet types- chocolate and matacha, but the cheese sounds great! You’re right though- they’re not nearly has hard as their reputation makes them seem. You just can’t open the oven door while they’re baking or they’ll fall, and whoever is eating them has to be ready to eat right when they come out of the oven or they’ll start to collapse and then they won’t look nearly as impressive. Still tasty though, even leftover! Basically if a person can whip egg whites and follow a recipe you can make a soufflé! Of all dishes from that era it’s really one that deserves to stay around, way more than hot dogs in molded aspic! lol!
That sounds awfully cool, cook books always seem to be a mixed bag even when tested, but sometimes you get a good one. Glad ya got a good one.
I was once sorely tempted to eat the local squirrels when they ate all my fruit, but holy shit that sounds intense.
I inherited my Aunt's book and in it they too teach all the early woman/wife/hostess/housekeeper needed to know... basics like preserving and also how to cook various parts of animals, including the offal, brains, balls and associated parts, etc etc... regular witches grimorum...
I ate squirrel...once. way too much work for the amount of meat and didn't taste great
I'm so glad that you're keeping the old stove. I learned how to cook on a wood burning stove, and the person who taught me stuck her hand in the oven section to judge the heat, and she used her hand to judge how hot the burners were. The other thing she did was sing verses of psalms to know how long something such as a tray of cookies was in the oven. The stove had 2 sections, one for the fire and one for the oven. There was always a big tea kettle full of water on the back burner that was hot, but not boiling. Every night we had to prepare the fire for the night so it wouldn't go out. It takes a long time to heat up a wood burning stove, so... if there was to be a hot breakfast, we had to bank the fire properly.
That's fascinating! Thank you.
A lot of medieval recipes tell you to recite prayers to keep time ("2 Our Fathers" etc.)! So cool that there's that continuity.
The fact he’s so funny even when he’s not trying to be 😂 I love this channel so much
That oven/stove combo actually seems a lot nicer than a lot of the ones sold today! So many useful features!
right and cellphone 📱 are a eye sore to everyday society😮
Especially the easy way to clean under the stove tops!
To say I DIED laughing at Max's face when taking that first bite of the casserole
The emotions he felt.... It was beautiful 🤣🤣🤣🤣
Did it remind you of (I Love) Lucy's Vetavitavegimin face? "It's so TASTY!"
@@margaretlouise6200 very much!!! 😂😂
You know its bad when he said "this does not spark joy" lol
I'm sure someone else had already said it, but the lower drawers aren't for storage, they're warming drawers. You'd use them to warm plates while cooking dinner or keeping already cooked foods warm while everything else is sorted.
Great video as always, I couldn't imagine this would turn out as anything but bad!
My mother, my grandmothers, and pretty much every one I've ever been in their kitchen long enough for uses them to store pots and pans.
My current oven is a built in and has wooden drawers below it, which I use for storing pans and cooling racks.....
Its only a warming drawer if it has controls for a warming drawer on the stove top or in the drawer itself, which some do. Most, however are just for storage. There was an article which went viral and is quoted everywhere that said they're all for warming, which is not true.
@@cjtzioumis686 Integrated warming drawers do not often have controls and do not need any. If the oven is on, they will get warm enough.
Good to know, though I just straight up use the whole oven for storage since we have like 4-5 broiling pans for some unexplained reason lol
Also good for proofing dough
Congrats on your new home!! 🥳
I LOVE THAT STOVE!!!!!! ❤
"Learn from my mistakes...they are plentiful." My new personal motto.
My motto is: I NEVER make the same mistake twice. I just make new ones!😅
oh that stove... my granny had a stove like that; My granny had one and it led to plentiful mistakes one thanksgiving. It couldn't come up to temp and stay there so the turkey (turkey breast mind you) took FOREVER to cook and it might've been slightly undercooked. Let's just say mom and I didn't have the best night. SOmehow my brother and granny came thru without trips to the bathroom.
@@DDlambchop43 Oh dear...that sounds very unpleasant for you and your Mum.🤢
absolutely wowed by the new kitchen! very 50's with that marble and tile aesthetic. and the stove really ties it all together.
I'm so happy to realize he isn't planning to tear it out and go all "modern" . The kitchen is wonderful as is !!! 😊😉
@@annmcdaniel1092 I probably would've refurbished it before moving in. There's such a thing as taking "retro" too far.
@@denimadept
as long as there's no asbestos, i think retro's fine
@@arifhossain9751 what do you think the odds are of something built back then having no asbestos?
@@denimadept Asbestos is a problem only if it's loose and can get in the air; if it's solid, it's better to leave it alone.
Max, this reminds me of a dish my family ate in the mid-50's. I believe my grandmother found the recipe in Better Homes & Gardens magazine and she was excited about it because it was so cheap. From memory I think it was a casserole made from broccoli, canned tuna, inexpensive dairy products and very ordinary seasonings. It was called Tuna Fish & Broccoli Casserole. I was eight when we were first served it and I was suspicious right away. I tried a bite of it and nearly choked. The adults in the family were all saying Eat it! Eat it! It's good for you! I tried but couldn't get it down and I actually broke all the family rules, got up from the table without permission, and ran out the front door screaming. Surprisingly, when my parents recovered me from the woods, I was not forced to eat it again.
One of the things I like most about this channel is the spirit of experimentation and no fear to fail…followed by brutal honesty. Love it! Totally relatable. Congrats on the move!
These "storage" drawers are actually called warming ovens. Keep foods you want to keep warm until dinner time in them, or warm up your already baked bread in them. That is what they are still used for in oven/stoves today too!
BTW, I'd LOVE to have that oven! Love it.
I felt so bad with how hard I laughed when you tasted the pudding, your face was just priceless lol. Here's hoping to many more delicious recipes in your new kitchen!
My favourite thing is when Max has to brace himself physically on the table when he doesn’t enjoy a recipe he’s made 😂
That was the “steady, steady, you can do this” moment lol
I just adore most things about the 50s, the clothes, the movies, the makeup, the cars, the hair.... but oh boy, the food was certainly interesting lol.... Also your new kitchen is absolutely lovely!
Interesting... Yes, that IS a good way of putting it!
My theory is that *everyone* smoked so they had no tastebuds to speak of, and the only flavor was salt. My ma made a casserole of crushed potato chips, (drained) can of tuna, (drained) can of peas, can of Cream of Mushroom soup. Mix, bake. MMmmm salty! And you can live quite well without ever seeing, smelling or eating canned cooked spinach.
I lived through. Definitely did not, do not love it.
It's why you'll see '50s nostalgia drive-ins but the food they serve is normal.
@@lauribleu7558 Me too! In fact my mother had one that used leftover pot roast, rice, & canned tomatoes; we called it 'Dish'😅! Actually, it was pretty good as I recall. Also my mother had that cookbook! As a retired librarian, I remember book covers & titles; she had that book. 😆
Honestly this sounds pretty good. I've seen some recipes from this era and they're truly nightmare fuel. Cold lime jello with canned tuna and raw onion, ham with bananas and hollandaise sauce, bologna cake (layers or bologna and condiments frosted in a savory cream cheese), etc. Mayonnaise is generally forced in these recipes in the absolute weirdest places, like the Christmas candle, a dessert made with a banana and other fruits made to look like a lit and melting candle; it's got cherries for a flame and orange for a base, and what's the melting wax? A custard? Whipped cream? No! MAYONNAISE!
You must not be from the South or you'd know that banana and mayonnaise are delicious together in a banana sandwich on white bread. Canned peaches or pears with mayonnaise and shredded cheddar cheese are also a common and delicious diner and cafeteria side dish. I pity those who think it weird.
@@davidlionheart2438 hey 1950s they look for their style lol
@@davidlionheart2438 No, it's weird.
Source: I was fed peanut butter mayonnaise and banana and peanut butter mayonnaise and pickle sandwiches as a child. My father liked them. I... didn't. Mayo is not good with banana, peanut butter is not good with pickle.
Let's take a moment to appreciate the expression Max made when tasting the pudding.
"Chewed less enthusiastically." followed by "Pained swallow" in the CC set me laughing even though I pitied you there Max. Kudos Jose for the subtitles.
Considering the stories my late Mom told me of all the creamed dishes her mother used to make in the 1950s and 60s, I can see where this dish fit in with an era of tastes that seemed very nearly gross to our modern tastes. I ate a lot of tuna casseroles growing up in the 70s and 80s, and thought this might be like that, but I take it from your reaction it is not.
P.S. Did the kitties possibly finish off this pie for you? I bet they would enjoy it! 😽
Ideal for kitty birthday cake
Yes! Jose puts such great stuff in the captions, I always have them on for TH!
I've taken to watching each episode twice. Once with audio on and once with it muted and the CC on. Max never disappoints.
The cooking trend of the time I will never understand is (insert random food here) into aspic or jelly. Especially when mayonnaise was involved! I love mayo and I love jelly, but you couldn't pay me enough to eat a slice of them combined.
@@smungahh Best jello salad I ever had was one that has wild strawberry jello with thawed frozen strawberries, smashed banana and pecans mixed into the jello, put down was a layer. And then a layer of sour cream then topped with with another layer of the fruit nutty jello. As a child I HATED sour cream but I'd eat half the pan of that stuff.
My aunt once mentioned it was supposed to be mayo in the middle, I'm not sure I'd be okay with that as I won't touch mayo with a 10 foot pole, but then the sour cream in there was way more awesome then I thought possible so....
I went to an estate sale and got "The Joys of Jell-O" book from the mid-60's. They LOVED putting fish in Jell-O. There's a recipe for "Ring Around The Tuna" and it's revolting. Has olives, pimentos and celery and a glob of tuna salad in the middle. So wild.
I read about that. It just sounds nasty. But the name is funny.
a friend of mine made that. He said it wasn't terrible.
Oh ew! Sounds like Dylan need to make that
@@adedow1333 yes!!
That sounds horrendous!
"I don't like that at all. That does not spark joy" is the funniest thing I've heard in a while. I came to see this one again from a comment on his Marie Antoinette Diet video from today and I'm glad I rewatched this haha I couldn't eat it myself.
Ha, I came here from the same comment on the Marie Antoinette video!
It was like watching his soul die in real time. 😂
The "this does not spark joy" comment is a reference to a Marie Kondo meme btw. It's usually paired with the "this sparks joy" line to compare and contrast literally anything, essentially kind of like the Drake meme.
The clay ovens with the round pots to distribute heat are still quite common in older houses in Germany, called "Kachelofen" they are for heating the whole apartment or house and look very pretty. You can keep your collectibles on top too.
Wow I just had the biggest mindblow! I my dialekt (rural Austria) we call the living room the "stube", and now I know that it is named after the huge "ovens" that are typically in there. The more you know. Thanks Max!
That was quite the series of faces while tasting. Very, um, "OMG I can't spit this out on camera." Well done! And I LOVE the stove!
s/spit this out/vomit/
more what I was thinking.
Sadly, I don't think there was proper seasoning to make this more palatable, since all it had was butter, salt, and pepper. Some dill, garlic, chives, and maybe some bay leaves would have helped. Smoked paprika too. As it is, all you have is rice, milk, butter, salt, pepper, and fish. Meh.
My gramma had ur stove. She used it up thru the 1980s. It was the first new stove she got & was the last one she used. I'm so envious & so happy for u too. It's a wonderful thing. The warm middle grittle she used when making bread for a proofing area & a holding spot for someone's late meal.
You rarely don't like something, but when it happens, you just can't hide it! 😂 Love your honesty!
Oh, Max…. He looked like he was seriously questioning his life choices after that bite…
definitely one of the most complicated expressions i've ever seen haha
😂❤
As soon as you mentioned 1950's I nodded along. Those countertop and tile colours match the era. (Vanilla yellow and green were the staple then until the 70's/80's when it was replaced with brown and orange.)
You should see our front room. Super mid century modern.
Ours was Mamie Eisenhower pink🤣
My grandma had kumquat-colored kitchen cabinets in the 80s until my mom redid the kitchen in 2010. Those cabinets are repurposed in the garage.
@@DaevaGlow I hear you. My dear grandmother had these wallpapers in this atrocious orange-brown pattern and the entire kitchen was styled to match it. It's what initially made me take note of the different colour trends through the ages.
I still remember the first house my parents owned. (This was about 1962) When we first moved in, the kitchen floor was covered with a checkerboard pattern of green and gray linoleum tiles. The cupboards were the same shade of green (sort of grayed-down sea green) with a sheet of forest green linoleum covering the countertops, and with walls painted gray. I always chalked such a weird color scheme up to the eccentricities of the previous owners till I happened to be taking a tour of Dwight Eisenhower's presidential air plane on display in the Air Force Museum in Ohio. I swear the plane's seats, walls, tables - they were all gray and green! Apparently gray and green as a color combo was a thing in the 50s!
Boy-I will no longer take for granted what my present oven range is able to do. And our present-day pots/pans, air fryers, slow cookers, cooking utensils, cooking thermometers, refrigerator/freezer. And also the huge availability of diverse ingredients we have within a 10-minute drive. Knowing this makes me hold cooks/bakers of past centuries in even higher esteem for what they could accomplish cook/bake-wise. ❤️
B*tch pudding is my favorite RC character and I never would've expected to see her referenced here of all places.
I had a gigglefit at that rollercoaster of facial expressions when you tried it.
I too was rolling on the floor at his expression ... thank you Max for making my morning!
Untill the 50's nobody had an oven in my small village of south of France, if you wanted to bake something you'd take it to the baker and he would put it in his cooling oven after making the bread.
That's an interesting story! Thank you for sharing. I'm in the central US and my mother never learned to cook or bake, so I taught myself.
Your set-up's always been fine for someone who "never figured out lighting." I always just imagine you in a kitchen of whatever era you're cooking from, complete with a period-appropriate portrait/sculpture of the featured Pokemon.
This brought back memories of my grandmother's house. She had this MASSIVE Westinghouse wall oven with a really heavy copper door. It was one of my favorite features of her house, until sadly the heating element snapped and we couldn't find a replacement. The family pitched in and got her a smart oven, and we all collectively hated that thing.
Oh....whats wrong with the smart oven? :D
Well you chose a bad smart oven, you can still buy good ovens you know ;)
Idk why the other two commenters are caping so hard for smart ovens, when like. The fact that your family's cherished oven stopped working is the big issue here.
@@gunmetal2445 there was some kind of wiring issue or software issue that the repair techs never could figure out.
@@jannatalam3581 this
My mother said when she was a child they used the flour browning method in their wood stove. 10 minutes to golden brown was the goal fior bread.
It took me a second to realize that the new kitchen was actually your new house, and not just a set or location for this specific video! Thanks for including an honest and hilarious reaction to the dish. Nearly everything you’ve made on this channel has looked and sounded delicious, but this certainly didn’t.
To be honest, for a second I thought Max was filming in front of a green screen and he was going to swap out to an appropriate background for every episode. (Can't wait to see how he sets up the Drinking History bar.)
Yeah, that set is so perfect I thought that he time traveled to film on location.
"Oh that does not spark joy..." Thank you for the laugh!
If I could make a suggestion Max, I'm Canadian, and a hearty homemade Poutine would be great. It would be a fairly easy episode, very tasty, and let you shed some light on early Canadian history especially Quebec. Our big holiday, "Canada Day", is July 1st...Maybe consider it? :))
Canada Day is on a Friday, and our Independence Day is the following Monday. Max releases on Tuesdays, I believe. He'll need to be a day late or nearly a week early if he sticks to his usual schedule. It would be ideal if you guys got the Tuesday before and then he pushed his Independence Day episode by a day to have it published while the holiday was on.
Poutine is a Québec dish through and through history wise, and Québec doesn't really celebrate it. It would be more appropriate to do it on the Québec national holiday, which is the Saint-Jean-Baptiste, on June 24th. Canada Day in Québec is actually known more as Moving Day as old laws dictating how early after Winter you could be evicted made most rental leases end on the same day, July 1st. For example, it is estimated every year in Montreal, Québec's biggest city, 130k people simultaneously move on July 1st.
@@cutiebertie Ya, maybe Butter Tarts would be a better choice for a Canada Day theme
I heard that a waiter in a restaurant in Quebec was told off by a US customer who thought that they were serving Putin...
@@kimvibk9242 LOL
My grandma on my mom’s side had this recipe book…I grew up eating many of these abominations as well as weird Midwestern meals. Then in weekends and certain holidays I’d be with my grandma on my dad’s side who was Arab. The flavors and spices were always a welcome reprieve 😂
Can I borrow your Arab granny? Both my parents grew up in the 50s eating similar bugbear casseroles, and neither of my grannies could cook.🤣 And my mom is no better.
So your farts and burps must smell of goat since you're part arab?
I believe those bottom drawers on the stove are actually meant to keep the food warm . We just always use it as storage
Yes, very handy to warm up dinner plates before serving. Just be sure not to store Tupperware in the drawer!
I was enjoying this when I suddenly realized that I was sitting in the same room as an old stove!
We don't know exactly when the house (in Sweden) was built but probably in the early 20th century and the stove and oven is from that time as well.
The stove is a Näfveqvarn no 7 (made in sweden), for burning woods (or coal, but my farming relatives used wood) in the furnace and three relatively large hobs to cook your food on. It also was used to warm up the kitchen as it's in a large hearth in the middle of the house with 4-5 fireplaces and stoves in the other rooms connected to it. Thus in the hearth in the kitchen behind the stove there is also an oven in the brick wall, likely for bread.
They're no longer in use and haven't been for a long time but still look very nice and not rusty. I bet if you cleaned it up properly it could be used again!
In home economics we were taught that the left side of your vintage stove was meant to hold cereals, to keep them warm and dry. My mother had an identical stove to yours, and she used it to hold pots and pans.
It sounds like a weird version of kedgeree. My mother, a child of the 1950s, still makes this sort of food. She calls it "sea pie"... I suppose in the 50s it was a huge step up from spam and powdered eggs, but I guess you had to be there!
Kedgeree but made without spice but with a deeply unpleasant sort of congee instead of regular rice.
Omg. Seeing what that generation are, I’m shocked so many of them live so long (knock on wood).
Processed TV dinners, the cans that were rusty on the inside, powdered eggs and spam.. 🤢
Although, I’d like to try experimenting with the powdered eggs sometime, it could probably be used for something that isn’t a fresh morning omelette.. like onion or garlic powder…
Also, they did discover some good stuff back then as well, like sweet condensed milk, I used to fight everyone over the can as a kid, then eat as much as I could and get totally sick from how sweet and sticky it was. 😂🤣
I don’t know if Americans had the same condensed milk as we had in Russia, but the Russian food stores still have it, and I would take it over dulce de leche any day. 🥰
@@marialiyubman Here in the UK we didn't have much choice in the 1950s; rationing didn't end until 1954 (I think), nearly 10 years after the War. And even then, it was another ten years or so before we even began to see the wonderful range of cuisines we know today. I remember eating my first Chinese meal in the early 1960s, and making curry with my grandmother about the same time. And even as late as the 1970s I knew people who had never come across pasta that wasn't tinned spaghetti or tinned ravioli!
My mom use to put fillets on top of cooked rice, season, and cover the whole thing in milk. I never ate it, lol, and no eggs.
My mom has that exact stove in her kitchen. She puts the pilots out during summertime and doesn't use it at all because it heats up the house too much...I think there are something like six or seven pilots, all of which have to be lit at all times, or they'll fill the house with gas. Fun! It is a beautiful stove, though, and that elevating broiler makes the best garlic bread you've ever had.
Garlic Bread episode, please!
I love the closed captions when Max tries the pudding!
I keep forgetting to turn captions on when watching these. It's another layer of wit and humor to enjoy.
I always have to watch them twice, with captions and without. I miss too much otherwise.
This is why the British put curry powder in everything from 1880-1990
thank you 😂
Totally worth the history lesson!
Funnily enough, my grandmother had all electric, long before I came along in 1954.
Because gramps worked for Detroit Edison.
What a stove she had!
The back left was a well burner, to can or make large pots of stews or soups. She sure did can.
Yours is a beaut. That shelf. ♥️
I loved your reaction bud. I haven’t laughed that much in a long time. Your facial expressions were just classic. You played it down very well but there was no hiding the mistake you made after taking that bite. 😂😂😂
My friends Brad and Linda built a Rumford fireplace into their house when they updated it. They can warm the great room (which was built big enough to host the 30 person Washington County Chorale for rehearsals - this is in Oregon) with an amount of wood that the original fireplace would have used to just START the fire. They throw heat quite nicely and store it into the bricks to radiate out later.
The fish pudding sounds every bit as lovely as the expression on your face when you were tasting it. I imagine it was an attempt to somehow redeem Lutefisk, that failed by treating some other poor innocent fish as if it were dried, salted, and soaked in lye.
Meanwhile here in Europe fish pudding is absolutely still a thing despite everyone having the same reaction to it as you. One of life's big mysteries. Usually with thinly sliced potatoes instead of the rice though.
Fun fact about the Jamb Stove at 10:22! I work at the museum where that particular stove is as a craftsman! It's in the Miksch House at Old Salem Museums & Gardens. Given its age, we've never used it, but it's a beautiful piece.
Congratulations on the new kitchen! Also, points for being able to even say "fish pudding" without turning green.
Another way of figuring out if the oven was hot enough was making a "Flammkuchen", or "Tarte Flambée". This speciality comes from the Alsace reagion, which is basically on the border between Germany and France. The Alsace was the cause for many wars between those two but it kinda kept its own kulture. Part of that was the Flammkuchen, literally meaning flame cake, which was just a yeasted or unyeasted flat bread with creme fraîche, onions/scallions and bacon cubes on top. There a lot of topings for a Flammkuchen and it kinda depended on what the bakers had left. Often, the bread was sold, so the bakers had only the Flammkuchen to eat. But because it was a method of testing the oven's temperature, it often burned. Hence the name flame cake.
TL:DR The Alsace region would be a good topic for a future episode. It was the stage for wars, cultural developements and the infamous Dancing Plague of Strassbourgh.
that's basically Alsatian pizza! It looks delicious!
I found out semi-recently that some members of my mom's side of the family originally hailed from Alsace-Lorraine. Makes sense to me now why I grew up with my mom always calling the local bakery shop's coffee cake "kuchen!" Thanks for sharing this historical tidbit!
Just had flammkuchen for the first time at a restaurant here in Rotterdam, NL (American here on temp residency), and it was so good! It was like a fancy, thin crust, square cut pizza, so being from the greater Chicago area, I approved.
See, this is why I love Max's channel. This just made me so interested and educated me on something * My mind is buzzing!
* I will spare you the loony bin monologue about history that I'm tempted to give, though, 🌚 haha 😭
But, that said,
happy pride 🏳⚧🏳🌈
The cat sitting in what is presumably a warm spot of the stuba at 9:57 is amazing. I love seeing cats being cats in history.
As a kid, my parents would sometimes break out an old (to them, even) joke: "get off the stove, Granny, you're too old to ride the range". It took me a few years to realize what the joke even was, but I eventually thought to ask. This whole episode is just a delight. The stove is beautiful (I have two 50s Robertshaw rocket timers, from thrifting,) and I'm very happy to see a venture into the no-man's-land of midcentury crimes against food. I've tried some 60s & 70s books, and some recipes can be good! I love the sentiment behind breaking in the kitchen with something it may recognize! Would've liked the results to be better for you, but I'm still glad you tried.
"midcentury crimes against food" Nothing I would want to cook or eat, but yet I do so love looking over the cookbooks of that time. If nothing else, it at least makes me feel better about any of my failed cooking experiments!
@@skyllalafey Right? There's this one recipe that was still kinda kicking around when I was younger (keep in mind this was in the 2000s). It was called "Flying Jacob" (Flygande Jacob in its native Swedish) and it was a casserole composed of chicken, cream, chilli sauce, bananas, roasted peanuts and bacon usually served with plain rice. It's certainly creative but it's absolutely awful. I've also read a recipe for Jell-O bananas with mayo but fortunately the recipe seems to have gone extinct. Having functioning tastebuds in the 1950s must've been pure agony.
@@apotato6278 My personal theory is that since almost everyone smoked so heavily back then, they couldn't taste a damned thing!
this new kitchen is so charming!! it almost looks like a set! i'm so happy for you Max! welcome home lol
Thank you 😊
"I guess fish lips make for tender cheeks." *muah* - This caught me off guard and made me really laugh out loud. I think this could be a new GIF. :D
Loved this episode, Max, especially when we saw the '50s style kitchen... the first thing my wife said "Is THAT his new kitchen?!" Made me chuckle, since our first house was built in '51 and the kitchen looked a great deal like yours. Though not a fan of the fish pudding recipe, we really enjoyed your historical look at ovens. My earliest recollection is of my grandmother's wood & coal stove (she lived on the second floor of a Chicago 3-flat)... mid'50s era. Back to our '50s home & kitchen... though we moved in in '84, the stove was original to the house: a Roper gas range... the manufacturer's plate on the back indicated it was built in '49. That was an absolutely amazing oven! Four burners, lit via pilot light... outstanding flame control, just like yours. An oversized oven, wider than today's standard home gas ovens, but had to be lit with a match; the stove had a compartment adjacent to the oven for keeping cooked foods warm, and a storage drawer below the oven/warming chamber for pots & pans. No self-cleaning cycle for that oven! Cleaning was all caustic & elbow grease! I really liked that oven and we used it for several more years until it got to the point where porcelain would just flake & ping off randomly whenever a burner or the oven was lit, exposing more and more iron below... I was so sad to get rid of that old Roper... it was used daily, by our predecessors and then by us for over forty years... After replacing it, we went through two more, new gas stoves within the next twenty years, and their ability to hold heat and regulate temperature was no where as good as that old Roper!
I can still remember my paternal grandmother baking the most perfect sponge cakes in the coal burning stove she had, she would always get the temperature perfect using the place your arm in the oven method. She was a great cook and her cakes cooked in the coal stove were always better than any from the modern gas stove we had.
I need the energy of that cookbook author that just put “XYZ Fish pudding” in my live.
I loved your history of stoves. It reminded me of my grandmothers old tiled stove with a big sitting area that kept us warm during fairy tale time and had a little chamber that we used to dry fruits in. She also had a wood stove in the kitchen and I loved to start the fire, so satisfying to cook something on your own fire😊
And I agree, etymology IS fun.
That cookbook author was working with a deadline.
That stove is a work of art!!!!!
Max’s face while trying fish pudding…. legendary!
Blessings on your new home.
Honestly "learn from my mistakes, they are plentiful" is something I am probably going to say to my children someday.
We also have an early 50's stove, a Chambers C90, an absolutely beautiful piece of equipment that has put out everything from quick breakfasts to entire Thanksgiving dinners for the last 15 years. We wanted an O'K&M but couldn't find one, and as it was we had to travel over 300 miles to pick up the Chambers. Good luck and keep it in good shape! FWIW, use the griddle VERY CAREFULLY--the plate is aluminum and can easily discolor if it gets even a little too hot.
I also had a succession of Chambers stoves in a succession of houses I lived in; LOVED them!
Love to see more episodes with "interesting" 50'-60' manufactured convenience food and random international food fads like fondue that with it type recipes... Perhaps a series. Lots of history lessons tied to cooking
Yes would be a fun tangent! The possibilities for this channel are limitless.
Fondue is good! Though my parents made it with a can of cheese soup and beer. Still good.
Replace the haddock with chocolate, and the salt and pepper with sugar and cinnamon, turning it into a dessert, and I bet it would be good...
There is a channel that makes and tastes those, I don't recall which one it is. Dylan Harris makes a lot of interesting old recipes as well. I like seeing how a variety of people make the same thing, present it, and react to how it tastes.
@@-jank-willson Replacing just about anything with chocolate would probably make it good. 👍
Your face when you were trying to swallow the fish pudding was priceless! 😂😂😂
I live in a 1952 house with a slightly older than that stove, too. My stove is almost exactly the same configuration as yours, but mine is a Wedgewood. Mine does have a window in the oven door.
I love it and wouldn't trade it for a modern one, but you're right that its major drawback is the size of the oven. But after cooking on with it for 42 years, I'm used to it.
I use the broiler and find it quite handy for some things, like salmon or garlic cheesy toast.
I also always have the shelf up. It's handy for those things you use while standing at the stove, like potholders, and for a few awkwardly sized items which don't fit in a drawer.
I love the colors of your new kitchen. I'd like to do mine in those colors.
Replace the haddock with chocolate, and the salt and pepper with sugar and cinnamon, and i bet it would be good
Interesting tidbit: The wood stove (the one where you heat up the oven by burning wood and then use the residual heat to bake your goods) is still in use in some of the more traditional bakeries, e.g. in Germany for the real Holzofen-Brot (wood-fired oven bread), but also for traditional Pizza.
Wood-fired brick ovens make the best pizza, and I imagine they'd make good bread too as long as you know what you're doing.
That was the cleanest sponsor transition I've ever seen. Can't even be mad about it.
Your stove looks almost exactly like the one my mom got when we moved into a brand new home in Hermosa Beach in 1954. That thing was built like a tank, it was so heavy! She also had a gas Servel fridge & a gas dryer-so thoroughly modern! When we sold that house in 1963, my mom gave the stove to my grandma, who had long admired it & it was bear to get that thing moved to grandma's house in Lennox! Unfortunately, the stove got trashed by renters who lived in grandma's house after she passed away.
The retro vibes of the kitchen is just epic.👍
"Oh I don't like that at all." brought tears to my eyes from laughing. "Oh that does not spark joy."
Initially I thought "Oh, it's a fish pie. I really like fish pie!" but then I heard the "Boil the fish for 45 minutes" part and was... somewhat less enthusiastic. Add in really soggy rice and that's a hard pass from me! It's almost as if someone had heard of kedgeree but had no idea how to make it so just threw some stuff together and hoped. Definite props for taking one for the team there.
You might be right, maybe this should be for a smoked fish, rather than a fresh one?
That makes sense. I've had it recently and it was delicious. This seems barren
I really think that is how a lot of 1950s recipes were created...
@@Platypi007 Ah the 50's the era that flavour forgot! 🤢
Mrs. Crocombe is not happy with this dish
For a second there I thought we might see a repeat of that scene in 'Big' where Tom Hanks spits out the caviar! I have to confess that as soon as I saw your new stove, it took me right back to my grandmother's kitchen. She was so proud of that stove (she had exactly the same kind)! It was so modern, and no more sticking your hand into the wooden stove like *her* mother had to and making certain to remove whatever you were making before it burnt, but leave it long enough that it would be cooked through. Though, to be fair, my great-grandma had it down to a science. To this day, I've never had biscuits - or cakes, for that matter - that were as light and flavorful as hers.
I expected a “technical difficulties” break at any second lol
Your new kitchen is lovely. I did not think this recipe was going to end well, and, well, the subtitles are really good on this one. :-)
Oh, thanks for the heads up! I'll watch it again with the subtitles.
Man's face went through all five stages of grief in that bite
I can't tell you how happy I am to see and hear about this stove! My old place had a beautiful old Marritt & O'Keefe stove with an amazing griddle. Yeah, the pilot went out often and it only could make one tray of cookies at a time, but I loved that thing so much. This episode was a real jolt of nostalgia for me. Excited about your new place (and old stove)!
I really hope he spends some time on this stove, it looks a dream to work with - I fair, near, cried out, though when he put that sloppy dish into the overn - cleaning that mess up woulda bin nasty!
You should make “stone soup,” narrate the story, and discuss the origin of the story during the history section.
Oh my gods yes! Lily would love that!
I remember staying with my grandmother as a toddler/pre-schooler: Every morning, her first action after getting out of bed would be to traipse to the kitchen and fire up the stove (classic kitchen range thing) with a coal briquette or two, because that thing heated the kitchen, part of the bedroom and the two corridors leading away. She had a "modern" gas oven/cooker which used big gas bottles for most of her cooking, but the old contraption was still used for warming up milk or cooking eggs. And boy, did it get hot! We were always a bit afraid of it, but very grateful for the heat it radiated, as the flat would otherwise be freezing cold until the oil heater in the other room would finally start up, which it sometimes did not.