Pirate Guacamole & Bumbo
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- Опубликовано: 15 июн 2024
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#tastinghistory #avocado #guacamole
What drinks/beverages do you want to see on Drinking History?
Rakı?
Water.
You already did the one I wanted which was Grog.
how about a history of Rum.
Cider
Hey Max, I'd really appreciate if you put the recipes you use in text somewhere (the video description or a website would work well). Other cooking channels do this and it makes trying the recipe at home much easier!
"Sugar was expensive, how did a pirate get some?" The secret ingredient is crime
Crime is the world's greatest seasoning......or, was that starvation?
When people asked why is flour tasted so nice, he said the secret ingredient was crime.
I just got a whole Horrible Histories sketch on my head, reading your comment.
Lots of crime.
@Andromedas "They should be paying me to eat this shit"
Now we know why pirates…umm…pirated. They had to, to afford their avocado toast.
Some things don't change over the centuries!
@Anonymous Commenter "...and rum!"
@@TurlasThe6 nah you see that rum just "evaporates" in a week they can't get to land to sell it before all the barrels are empty
@Anonymous Commenter I was gonna say, he was a pirate--he didn't buy that sugar!
Damn pirate millennials, ruining the economy with their avocado toast
Technically, the ahuacatl was used as a euphemism for testicles, like how we now say nuts. The word was meant to describe the actual fruit. The Spanish simply took it to mean the fruit was named after the male anatomy.
Pahua and Pahuatl were also names given to avocados in nahua, which translated to non acidic unsweet fruit, hence the different names for avocados since they described different varieties. There is a distinct word for testicles but my grandmother never taught me that one- she refused. Still though, there are plenty of double meaning jokes about choking on avocado pits lol
xD informative, and chuckle-worthy!
Gold right here lol
Yes! I remember an old man back in Xochimilco, Mexico city, selling "Pahuas", which are big ass avocados, along with "Xoconostles", which are a variety of prickly pear you put on stews.
@@renard6012 what? Xoconostle is the “fruit” of a cactus, nothing to do with pears
@@LikanMX "prickly pear" is the common name given to a certain type of cactus fruit in the Southwest US.
This is why common names are useless.
Once when I was buying avocados someone asked me what they tasted like because they had never eaten them. After going completely blank, because they don't really taste like anything else in existence, I finally said, "like grass flavoured mayonnaise". It didn't really inspire them to try them, but I still stand by that description.
I agree that's about as accurate of a description as it gets.
They taste nothing like mayo.
@@lordmuhehe4605 yeah but they have a similar texture when you mush them up
I say sort of really oily butter .
What a horrid description
"Who am I to disagree with the Brazilians?"
Ah, he is aware of the danger.
@J. C. Oh no! Does he have a cat?
@J. C. isn't that a Scyther (pokemon) plushie?
You don't wanna mess with us.
@@thiagokawano1618 Mate, I've been messing with Brazilians my whole life, just ask my parents.
@@Yersifanel Ya, it is a Scyther.
"Sugar was expensive how did a pirate get some?" The way they get everything else, attack a ship carrying it.
Price is no object when someone else is paying for it! 🏴☠️
Sugar would actually have been a lot less expensive in the Caribbean where it was being produced than in Europe where shipping costs are added and of course demand is huge
PLus they mostly went arround the Carribean where the sugar was grown. Grown for "free" at that...
They literally killed for it lol
@Cpt_Paduff Plunder means to steal using force. The force that most Pirates used was Murder lol.
One of the things I love about this channel is the honesty. So many food shows seem obviously dishonest then they taste the food. They gush over every dish as the best thing they ever tasted, make the same ecstatic, orgasmic face. I love that we can see Max's true thoughts as he tastes the food and he isnt scared to say "Meh, it's ok." Lol
true. its annoying when they act as though some simple thing is *sssooo exquisite!*
@@donoimdono2702 simplicity lets flavors stand out
Yeah, there are a lot of times I wonder how it's even possible for them to literally like everything they taste. Like sure, I'm maybe a little picky compared to some people, but I'm sure most people dislike some of the foods they try sometimes. Yet a lot of food youtubers never seem to show any signs of disliking anything ever, or even finding anything mediocre. It makes them seem really unrelatable, and makes me question whether any of it is worth trying since they clearly aren't being honest about everything they're trying.
@@lucienfortner841 It's an international thing. In every cookery show I have seen from whatever nation the presenter/chef has acted like 'When Harry met Sally' when, as a halfway decent cook myself I Know the flavours or quantities don't work!
Decades ago we used to have a cook called Keith Floyd, who was probably the first (for us at least) to travel around places and cook 'on the hoof' as it were. They made the mistake of letting 'the natives' try his attempts at their foods and they obviously did not know The 'when Harry met Sally' rule. I used to watch just to see some local say 'That is disgusting ,Nothing Like how X should be!' Credit it to them, when it Did happen they kept it in!
But I love it that Max is honest .
Well I expected the reaction from the beginning of the video. Tastes have changed quite over the centuries. Probably most people would detest a typical renaissance "festivity" dish nowadays due to the over excessive usage of spices. Back then spices meant wealth and the more the merrier, no matter how it tasted. I got exactly, what I was expecting when he said he is going to pour sugar into the Avocado cream. Might have an interesting taste, but definitely nothing you want to have.
As an Australian, I did a double-take hearing Dampier referred to as a pirate. He wore many hats and it was his explorer/naturalist side about which we learned in school.
This is why Australia is superior
"That nutmeg is really nice". *Jon Townsend has joined the chat*
Immagine him just entering trough the window
🤣
I thought the same thing!
They need to do a special together!
Add a couple shakes of cayenne to summon Chef John too
'Drinking History: The show where Max talks about whatever he wants, because its his show, and not yours"
Yaaaas
Oh, honey!
End pose, end pose, end pose...
@@daveandgena3166 oh hooooneeeyyy
@@Jm96RoCk HONEEEEEEEEYYYYY
My mom told me this story once and I’ll never forget it:
She had an aunt who moved to California and had sent a case of “green pears” to my mom’s family in Arkansas. Since the pears were still hard they set them aside to ripen. When the pears turned black and soft my mom’s family threw them out. They then received a letter from her aunt asking them how did they like the avocados. This took place in the 1930s or 40s.😅
Lmaooo this is great xD
lol..smart
My grandma told a story about when pasta became popular in Sweden. Still, new and exotic, and expensive. Some people had bought it for a wedding (macaroni) and they boiled it to the point of a lump of goo. Lesson learned I guess. 😅
@inorrbotten1 Absolutely amazing. Incredibly the same sometimes happens today, like having a friend who doesn't know how to cook rice or something
Sugar with avocado is usually how we eat avocados in the Philippines. We actually have that for dessert, even freeze it as ice cream after mashing the fruit with condensed milk, or fresh milk and sugar.
I am going to try this next time I buy avocados.
That sounds so yummy!
Man, Avocados and condensed milk was alwaus my favorite way if eating them.
It was nit until i moved to the USA where i had them savory
Zoysia or fescue...maybe Bermuda? 😊😊😊
I am an American living in the Philippines and Can verify this.
I will never get tired of that clacking hard tack together clip.
It’s one of my favorite things 🤣
@@TastingHistory I wish it could be in every episode, haha, it is just so funny
@@TastingHistory DOink.
@@TastingHistory you reinvented a retro-instrument
That's how they gave the 10 second warning for any fights onboard the ship.
The brazilian one actually is a dessert. We eat it cold sometimes, kind of like an ice cream. And i recomend mixing in sweet condensed milk instead of sugar. Because its brasil and you can try to take our sweet condensed milk from our cold dead hands.
Are you well supplied with weapons?
Sounds gross 😝
How expensive is condensed milk there? Where im from its pretty pricey.
Russian condensed milk is really cheap in the US and it tastes exactly like Brazilian condensed milk. just a little bit hard to find but you can buy it at Amazon.
people don't understand why avocados are a dessert in Brazil because they never tasted the local varieties. hass avocados taste shitty with sugar.
😂🤣👍
You could try leaving the plantains aside to ripen, until they become completely black on the outside, with very few yellow spots. If you open them, you'll notice they'll be softer, almost mushy, and very aromatic. If you roast such a plantain in the oven, you'll get a sweet and delicious flavor that can complement the guacamole you've just prepared. It's what we call "plátano maduro" in some Latin American countries.
Also, I think the type of avocado that's described on the recipe may still be available, or at least it fits the description of the most common type of avocado you'll find in my country, Colombia. It's usually larger and greener than the Haas avocados. The pit is bigger too (almost like a tennis ball). They do turn a yellowish-green on the outside when ripe, and a nice yellow on the inside, but you don't want them to be overly ripe. Otherwise, they start acquiring a fermented flavor, and they get dark spots on the inside, which makes them bitter.
Thank you for explaining what I’ve been doing wrong with my plantains…💕
In Mexico we call them water avocado, because it is lighter than the Hass avocado, there is also a very large one that they call oil avocado with very thin skin
Having grown up on plantains and avocadoes, I gotta say that I think the historical sweet mashed avocado would probably go better with very ripe plantains that you would have roasted whole in the oven (or better yet, on the grill) wrapped up in their own skin or maybe even tin foil (so they don't dry out). Then you'd have a sweet, tangy, rich buttery desert-like dish instead of a conflicted pseudo-guacamole with dried-out spongy plantain chips. Just some food for thought :]
"Sugar was expensive how did a pirate get some?" I imagine he wasn't paying for shipping..
Or transporting it was the only cost :)
Definitely they were only paying for the shipping not the original product 😎
Pffft 😂
Ba Dum Tsk!
As a general rule, pirates don’t really pay for anything
Sugar was indeed expensive, but Buccaneers had a fascinating tool for securing steep discounts on commodities and goods; a boarding axe.
And besides, in the Caribbean itself that wasn't so expensive due to, you know, all the sugar canes in the area meaning that it was abundant and had almost no transport cost attached, it was not the cheapest thing ever, but you could also expect someone with a bit of wealth to be able to take home a decent quantity of it. So pirates probably didn't need to steal all of their sugar and probably would regularly have simply bought it with their spoils
That was my thought, as well!
You can certainly try the same thing today, but we can't guarantee results.
@@sephikong8323 Funny thing is, at the time, sugar was worth more than gold, ounce for ounce. Learned that from Horrible Histories.
@@donthaveaname15 *In Europe
The price wasn't the same in the Caribbean for the aforementioned reasons, in Europe however it was preposterously expensive since the journey was long and perilous so that added a lot of cost and the demand was stupidly high. Price is always relative, but even more so at the time
The only thing the brazilian version has to do with guacamole is that it's made of avocados (abacates) and has lemon, and that's all; you are supposed to eat it directly using a spoon, and it's really is more like a dessert, though I never ate it after a meal, usually just ate it by itself.
Also, a shake made of avocado, milk and sugar is really good.
My favourite way is a dollop of TUNA Salad on top of a cut in half avocado 🥑
As a Nicaraguense, it was nice to hear you include us in your video by trying our rum!! It’s one of the best things that Nicaragua has to offer! Cheers and I look forward to drinking history! I love your videos! 💕😋
I always thought people from Nicaragua we're called Nicaraguan, not Nicaraguense.
It was probably some Aztec version of a Frat guy who looked up at the avocado and snorted to himself, 'heh--Balls."
Can confirm. Different Native Americans also have stories about a girl getting abducted by spirits after being thrown in a lake as punishment when the spirits told her to pee in her dad's water skin, one about the origin of oak trees being a ground squirrel biting off the tip of another spirit's penis & it growing into a tree, one where a man gets stuck in the wilderness without tools & must fashion a knife out of his own frozen poop & one where the sun & the moon are never seen in the same place at the same time because they are brother & sister, one hit on the other & they've deliberately avoided one another ever since. I think that kind of humor was just in our DNA.
@@MrChristianDT That's a lot of them 🤣🤣🤣
@@MrChristianDT omg I've seen a video about like academics trying to figure out if the poop knife thing would actually be possible. It was pretty smeary iirc.
Well, maybe a soldier, but who knows.
@@AM-kr4pv hoh, that sounds like a project for Kiwami Japan.
I will never get tired of that hard tack clip.
Someone should make a 10-hour loop of that clip.
CLANK BANG CLANG THE GREAT HARTACK BOP 🎵
Amen
Flip the lime over and put the cut side in the bowl when using that type of juicer. I know it feels wrong but it works so much better.
10/10 agree
I was wondering if anyone else had caught that, lol...
Or… you can be like my dad, when I asked him to juice the key limes for a pie (I was using a recipe from 1927, when the book was printed). Dad didn’t bother with any of the presses! He just cut the limes in half, and squeezed ‘em barehanded. Which I only realized when I heard Mom say, “What are you doing? We have a lime press!”
…my parents actually have three
How does that feel wrong? Why would you even consider doing it the way he does
@@the_only_living_ghost because the lime fits into the bowl when you put it in backwards, also reamers work opposite to the clam-shell style presses. So if you've seen those, it just "makes sense" to put the dome portion into the flesh of the lime, instead of thinking of everting the lime.
Here in Brazil we have it really for desert and we don't add salt to it. Also, our fruit is a little bit different from that avocado (we usually eat avocado like you guys, but it is a recent thing). The "abacate" is a bigger fruit and has a slight different flavor. We eat it with only sugar and lime or we blend it with cold milk and sugar - it turns out very creamy!
Interestingly, in chinese, we can all it either 牛油果 "butter fruit" or 鳄梨 "crocodile pear"!
Both surprisingly accurate.
Vietnamese also call _quả bơ_ literally means _butter fruit_ too, and bơ is french beurre
Oh! I head heard it was called 牛油果 but i was told it meant "cow fat fruit" as in like, fat scooped out of a cow carcass. cause the characters are ambiguous. and now I have learned the word for butter too.
@@jjparkrocks 油 Means oil not fat
Fat is 肥
@@arcanish2113 but the combination of the two refers to butter.
I like to think the pirates back then could fight scurvy with chips and dip
The irony is that limes (unlike lemons) suck at fighting scurvy
Pirates (of the Carribean) were less prone to scurvy than your average sailor. They had way better access to Vitamine C with all these fruits and their business trips didn't take them that far away from home.
@@Rakaziel But, the Brits got the nickname of Limeys because they were smart enough to realise that scurvy was eliminated with the eating of fresh fruit and or juice. Therefore the limes worked well enough for the Royal Navy's purposes. Healthier sailors.
@@Beruthiel45 The problem is that at the time "lime" also was used as a general term to describe citrus fruits - this did in fact lead to the cure for scurvy being forgotten AGAIN for a time because they began attributing it to bacteria instead of malnutrition (because they thought limes had the same curative properties as lemons (or even more so, because they were more acidic), and limes did not work, so it had to be something else, and bacteria were the hot new discovery at the time)
Awesome video. I would recommend trying to find a recipe for the original Advocaat (dutch alcoholic custard drink), from what I understand it originates in South America with Dutch colonist and originally it was avocados that were used to make the drink but when the colonists came back to Holland they had to replace the avocado with an egg custard. I think this would be a great topic for Drinking History.
good call
and then you can make a fluffy duck with avocado advocaat!
@@vampSaam I had to look what a fluffy duck was and it sounds awesome!
The first time ever a sponsor of any cooking show I watch has actual produce available in Germany. Mind blown.
As a Brazilian, I'm delighted to see this flavour profile being cherished for once! I grew up eating avocados with sugar, and it blew my mind to discover the entire world did otherwise.
At least here in the Philippines, we eat it with condensed milk and dessert.
It's not a common thing, for sure. But it was briefly a fad in California also.
What kind of candy is popular in brazil? I'm Mexican and a decent amount of candy tends to come in a spicy variant. There's actually a candy powder that is just basically lime and chili powder.
3 species of Avocados Mexican,Guatemalan and West Indies. Mexican and Guatemalan have the highest oil content (Hass is a hybrid of both) and best for eating or guacamole, its also the most popular. West Indies variety is the one eaten in South America, Asia or was popular in Florida but is very low in oil which many say is flavorless but pairs well with sugar and grows best in high humid areas
@@luzarely6393 Spice is not popular here. We have all kinds of candies with a lot of sugar cane. Sugar cane is a staple food in Brasil. Brazilian dentistry professionals is top of the world (LOL). We are famous by brush our teeth five times a day (LOL)
The hard tack tap clip that plays every time you mention it kills me.
Yeah. Me, too, and I don't know why. 😂
@@LindaMz24 it’s his goofy smile while he does it
If you ever go back to this recipe, instead of slicing the plantains into chips, try making Tostones (also knowns as Patacones) by cutting them into square-ish (about as tall as wide) chunks, frying them at low temp in vegetable oil until lightly browned, squishing them down into patties (using two cutting boards works well), and frying them again until browned and very crispy.
Not that I needed an excuse, but now I can call it “learning” instead of day-drinking. Thanks, Max!
I’d love to learn more about absinthe and how the absinthe today differs from the stuff Rimbaud would have been quaffing in France.
I think Max covered absinthe.
The "hard tack" episode clip getting thrown into new videos is absolutely killing me and i appreciate it so much.
I came to the comments specifically to say this. I crack up every time lol
And then Max has made his own meme every time he says "Hardtack"
*CLACK CLACK*
In Brazil avocados were always prepared with sugar. Our avocados are of different varieties though, usually bigger (or way bigger). You can find small ones like the one in the video, but they're less common and more expensive.
Brazilian viwer here! And yes we do have avocado with lime or lemon juice and sugar. It can be made into a cream in a blender or simply smashed with a fork and mixed kinda like a guacamole. Its worth to mention that the most comom kind of avocado we have here is different from the one you used (we also have that one available but its more expensive and therefore most people stick to the other one). Its bigger and has a lil bit different taste and texture that in my opinion suits better for a sweet dish. But I tastes just as good with both kinds.
And yes! It is pretty much a desert or a breakfast sweet thing here.
I love how consistent humans can be, even back then we still saw two vaguely round objects handing in a tree and were like "Ah, testicles"
Fun fact: it is actually called pears in Nigeria. Imagine my surprise when I tasted a pear here in the U.S......I was very surprised. It took me about 5 to 6 years after arrival before I realize pears are avocados.
Wait until you get to sweet potatoes/yams. 🙌🏼
@@daniellem1838 P U R P L E Y A M S
They call it pear in Jamaica and other Caribbean islands too
I've seen them referred to as "alligator pears" in old recipes
@@sarahdaestrela6098 My grandma was from NJ. She said they called them alligator pears when she was a child. That would have been in the 1910s.
Avocados were still sometimes known as alligator pears in the UK when I first tried one in 1980 (it was a Very Impressive Food requiring an avocado bowl and an avocado spoon, it was also totally unripe).
Also, sorry to ask this here, Max, but I'm not very good at social media etc and don't know how else to communicate with you: would you mind if I included you in the dedication of a book I'm working on?
It's not a cookery book, it's a novel, and I can't even promise that it's going to be any good, but I came across your channel while I was researching Everlasting Syllabub, and even though that chapter ended up being cut, listening to Tasting History always puts me in the right frame of mind to write.
in my region in Brasil its actually more common to see people eating abacates with just sugar and lime than the savory version
The book “Beachbum Berry's Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them” is an awesome historical look at Caribbean history through the lenses of rum and drinking culture. Would make a great reference and is a very enjoyable read.
That sounds great, I'll have to find a copy :)
Well, thank you for the suggestion. I've seen it WAS in Max's Amazon Wishlist already. I just couldn't resist buying it for him ^_^ He'll do all the studying and I'll get the best from it in his episodes. It's a win-win ;)
@@fedra76it A win for all of us!
Without getting into cultural appropriation of modern tiki (Don beach, Trader Vic and beyond) there is so much history going back to the 1600’s and further that has shaped the modern drinks. Much of it is history of colonialism, exploitation of indigenous people, and slavery. It’s history that is important and history that shouldn’t be forgotten.
Noticed something at 4:30
Max, you're using the lime juicer wrong!
If you put the lime half in cut side down (so the rounded bit on the handle presses against the _outside_ of the peel instead of the flesh of the lime), it actually turns the lime inside out and juices it way easier - plus it allows the juice to come out of the little hole at the bottom instead of spraying out of the sides onto your hands!
I went looking for this! I actually winced.
thanks Sammie, I was hoping someone else noticed ....lol
I used to do that until my wife (former bartender) pointed out the proper way. Changed my life forever.
I did this the first couple of times I used one, 'til I realized juice just going everywhere couldn't possibly be right.
Sorry Max, I have to agree! Citrus halves go cut-side down, to let the juice flow forth.
"Creme de Abacate" is a good dessert, and it took me a while to know that people didn't eat avocados with sugar. My grandpa used to make smoothies with avocados too. With Bananas and apples, it tastes glorious!
As a guy with a passion for both gastronomy and history, for me... your videos are food for the soul ! Great content 👍
"Sugar was pretty darn expensive, how did a pirate get some?"
Uhh... They're Pirates?
Exactly! 😂
Also it wasn't expensive in the "New World" because they had plantations full of it.
As a Brazilian, to me was weird to find out that people eat avocado with SALT??? I really thought everyone ate it as a dessert 😂
southeast asians are with you!
@Jinx Vanderz As an American, my surprise just copied Mexico's surprise's homework
It´s the same sense of weirdness with changed signals..funny.
Yes 3 species of Avocados Mexican and Guatemalan which are the very oily ones (which Hass is a hybrid of both) and is best for Guacamole and eating and the most popular variety. The West Indies variety is the one used in South America, Asia and was used alot in Florida but its Flavorless and taste like water because of the low oil so it pairs well with sugar and grows well in humid tropical areas
We eat it with sugar. Sometimes even call it "ice cream". Never known that people were actually eat it with salt
I just made some bumbo and the piloncillo dissolves really well if you agitate it well into the rum prior to adding the water.
Avocados are pretty expensive here in the UK so for me they've always been a treat I'd just eat straight from the shell with a spoon especially growing up. Guacamole is good but to this day I tend to just eat them like that and enjoy their mild creamy flavour.
In Mexico we have a fruit called mamey, it is the same as avocado but on the outside it is brown and inside it is orange in color, it has stones like an avocado and it is super sweet and the texture is exactly the same as avocado, but super sweet, with that they make icecream , smoothies, and we eat it as you describe alone with a spoon, it is delicious
The origin story of Avocados reminds me of my grandma's introduction to eggplants. She grew up in the backwater parts of SouthEast Asia in a place where eggplants hadn't been introduced yet. When she came to the United States, she didn't know what to call them, so she called them and still calls them "horse balls".
"The modern brazilian version has a lot more sugar, it's almost like a dessert"
That's because it is! As a brazilian, most people I know find it very weird to eat Abacate (how we call it around here) as a savoury dish. Some people also use heavy cream and use a blender to make it silk smooth. You should try it some day :)
That's also true in Asia, where it's mostly used in desserts. Here in North America I've had very nice avocado 'ice cream' and you can also make a very good egg-free chocolate mousse with it.
Botanically, it is a berry, but it is strange to Americans to think of it as a dessert.
When I was growing up in Malaysia, we had a live-in domestic help who was from a village in Sumatra. Her job before going to Malaysia to find work was making her own ice-cream. One of the ones she made was a simple avocado ice-cream, which we had never heard of, so she made some. It was so amazing Mom put it on the menu for every social do, and for a time it was the only ice-cream we were allowed to eat. From memory it was just avocado and tinned evaporated milk, sweetened a bit more with sugar.
Some Asian boba/bubble tea shops sell avocado shakes, and it is heavenly!!
here in Indonesia, we have 2 varians : the sweet avocado (yellowish inside) and the bitter avocado (fully green inside). The skin are also different, the sweet one has a darker skin but the bitter one has a greener skin.
Max, at home (I'm Brazilian) we used to make 3 layered trifle with avocado AND sweetened condensed milk, chocolate mousse and cream on the top. Absolutely delicious. Save the idea for a very indulgent day. ;)
That sounds really good. I have had chocolate mousse with avocado blended into it in the US, but not this!
@@rachelh7926 I don't have the exact ecipe but if I remember well, my mother wpuld blend the avocado with sweetened condensed milk, then make a ganache with half a can of table cream and 2 tempered egg yolks. She would beat the whites with sugar, mix a bit in the ganache and the rest with cream. 😊
My Brazilian friends fed me my first avocado milk shake and my tex-mex loving self had a really hard time mentally adjusting to a sweet avocado dish, but I drank the whole thing and have continued to enjoy avocados in smoothies and milk shakes ever since. Of course, they had a real hard time with a savory guacamole and I'm afraid I never really convinced them it was the better way.
Surprised we don't call them "bollock berries" here in the UK
Be the change you wish to see in the world.
Thank you, I now have coffee all over my keyboard! :-D
I will never, ever be able to look at avocados in the same way again (including the one I'm eating for lunch in a few hours). Especially if there happens to be a plantain in the vicinity.
Well NOW we will!
Now before I cut them, I scratch them a bit... :D
What a coincidence that I had avocado toast for breakfast.
Man, I'm never going to own a house :'(
Become a pirate!
Housing Piracy!
Though I dont see you skirting the doldrums to throw off your pursuers, you can always lock the door and tell them to go away.
Then become an particularly stubborn and aggressive squatter 👌
@@genghiskhan6809 worked for Australia.
@@SinStar87 to be fair it was Great Britain that was the squatters. The Aussies should class as second or third generation 😜
Avocado cream is a very nice dessert, and a healthy one too. You can make it even tastier using lemons...
I will never get tired of that Hard Tack callback.
Western people : putting sugar in avocado dish is quite weird
Me in Indonesia who drink avocado juice with sugar and chocolate condensed milk : ...... yeah, weird
🤣🤣🤣
My husband was baffled by the idea but like majority of cultures that eat avocado have both sweet and savoury options. It's like butter - so many uses and all delicious!
in Belgium, my husband used to get an ice cream sundae with a fresh fruit salad that included avocado... why not?
As a Mexican, I just can't. A pound of salt with my avocados, please.
Please elaborate! I've only had salty versions of avocado dishes, but that smoothie sounds good!
@@belldanime
I like my avocado tacos with salt, but I put sugar once and it honestly wasn't bad at all.
I love stuff like this when it gets into etymology. It also shows how we got the word "guacamole" as well. You have Ahuacatl, the avocado, and then the word "Mole" comes from "Molli" which just means "sauce". Avocado sauce. Ahuacatl Molli morphs into Aguacate Mole, and at some point people decide to drop syllables and create an easier-to-say portmanteau: Guacamole.
Oh my god, that seems so obvious now that you've spelled it out for me! XD
@@sonnyajvoll5865 It was always Destined To Be
And that's why i scrolled through the comments. Thanks!
Except that it wasn't a portmanteau of Aguacate and Mole, but rather Ahuacatl and Molli. The word Alhuacamolli was already a word by the time it was written in Latin characters when the Mexica (inhabitants of the Valley of Mexico) were taught the alphabet by the Spanish.
I found your channel and I'm obsessed. I love the way you tell the story. So entertaining. Can't wait to watch them all.
The guacamole song is now stuck in my head just like it was when I was a 4-H camp counselor in 2013. Thanks, Max!
The patent for *the process that is used* Apeel started within 50 miles of me from a cellulose base when I graduated high school; finally 8 years later it's happening!
Pretty fast for science!
It looks like a very smart invention. Wasting food is just horrible, it's vital to find solutions.
@@fedra76it so you eat your banana peels?
@@Devilish__ No, but I understand that applying the coating makes the whole fruit slow down its dehydration and rotting, not only the peel itself. Without having to wrap/enclose it in plastic, which is what most people do to prolong shelf life.
As concerns making good use of leftovers as fruit and vegetable peels, I have a chicken coop and several composting containers. They respectively transform waste into eggs and fertilizer.
"Why is the guac gone?" =Probably some pirate who didn't get any=
_”That’s not good enough!”_
But WHY is the guac gone!?
The 2 second clip of thwacking hard tack together will never stop being funny to me.
love your newer content- very polished man! also the drinking history one too. Very good decision leaving ur job for this full time, its amazing.
Literally had a tasting history binge but letss gooo againn
Never hurts to binge again 😄
GO AGANE.
Binging with...Max Miller.
Anyone else smell burnt toast? That felt weird.
Max: “Bimbo with a U”
Me: you calling me names?!
Or maybe he's wishing us good luck with the ladies...
bimbu
Here in Brazil it's usual to serve kids the "vitamina de abacate" - vitamina is like a shake or a smoothie of fruit blended with milk and some sugar.
Looooooove your videos!!!
This is my first time watching a video from this channel and I'm in love! Food history = the history of us all. Liked and sub'd.
Pirates eatin' guacamole and shooting guys who don't do what they say, epic trollage
We do a little trolling
To be fair, pirates rarely killed people. Historically, they typically only killed bad captains.
“Pirate guacamole” is not something I thought existed. It makes sense, though
Pirates contributed so much more to society and history than I even imagined!
Gotta get something for that vitamin C deficiency
@@BoxStudioExecutive fun fact: the main sources of vitamin c would spoil rapidly. lime juice, however, does not. so lime juice was ideal for sailors because you could store it in bulk and sail with it, unlike pesky fruits and veggies
@@beepboop204 Incidentally, lime juice goes great in guacamole.
I'm all caught up on new stuff and I'm going back and rewatching some older episodes I don't remember too well. Some things have changed, others are just the same. Here's to another great year with Max in my feed. He helped make 2021 bearable.
"Hard-tack" clack clack.
Best running bit.
Up there with Chef John's rhymes.
I gotta say, the apeel thing was the most interesting ad I've heard about in a while
"I think I would like ___________, but I don't want to get up right now." Story of my life.
It’s definitely a mood.
This is by far one of the best channels I've come across. So excited for the drinking history episodes!!
you are a legend, just rediscovered your channel and love how its going. History and cooking great combo
Here in Brazil there's actually two types of avocados
One is THE Avocado and it's usually served as in North America with salty foods
and the other is ABACATE, It's larger just like the Paltas mentioned in the video and usually it's eaten with sugar or made as smoothie which we call '' Vitamina/Creme de Abacate ''
3 species of Avocados Mexican,Guatemalan,West indies. Mexican and Guatemalan grow on the highlands and are the highest oil content which is the most popular (Hass being a hybrid of both) West indies on the other hand grows on the lowlands and is considered flavorless or watery which is what is used heavily in South America and was introduced to Asia and Florida but pairs well with sugar and milk.
Sorry but the american one is a fade that becomes popular between hipsters but never achieve mainstrean status. Avocado toast is an abomination, and guacamole is bland..All honor and glory to vitamina de abacate.
@@tsz5868 Both are nice. I grew up with vitaminas de abacate, but avocado toasts with eggs are really tasty and guacamole has to be well prepared. I agree that that name is a fad though, just like the terrible "ananás" for a little pineapple (the real name is abacaxi).
(I'm from the Brazilian pineapple capital, Marataízes, so I can complain about this sacrilege to the holy fruit)
@@tsz5868 LMAO 🤣 Guacamole (predecessor to any avocado dip) and toast is bland WTF are you talking about its the best new thing to the world thats why its being eaten allover Europe and middleeast from Norway to Israel. Read my comment above the West Indies variety which your talking about is flavorless, taste like water, its the reason nobody liked them as use in dishes trust me Florida did everything to try and sell them unless prepared as a sweet since it has a very low oil content, thats why the latter (Hass (mex/Guate hybrid)) is being shipped all over the world including in China its growing which is far more than a fade or trend.
"You read about them, and they're never nice."
There's a reason you can't spell "pirate" without *irate*
I just know that you mean Brazilian girl friends...
Love the pirate history, and great job with this show in its entirety Max!
I heard recently on another channel that there are actually specific distinctions between buccaneer, privateer and pirate. Privateer was a pirate hired by a country and considered lawful (as long as you attacked foreign ships), a pirate was an outlaw answering to no one, and a buccaneer was an occupation of some who shot wild boar and other game and sold to visitors of their island and known for sharpshooting and ruggedness, thus hired as crewmembers.
Yes, on the privateers. The illustrious Sir Francis Drake was knighted for being so good at his craft, he effectively hindered the Spanish navy and trade ships.
11:50 They're also known as "butter fruit" in Chinese too. 牛油 果 literally translates to "cow oil (i.e. butter) fruit".
If 'cow oil' is butter, what is tallow?
@@MegaZsolti 脂
Cow oil is an excellent name for butter!
And also alligator pear 鳄梨
@@snazzypazzy I disagree, milk oil is clearly a far better name than cow oil
I really appreciate your dedication to the "hardtack clack" bit. I cackle every single time
its hilarious
I think it has become an inside joke among regular audience by now 😂
During 1990s', a latino friend, had an outdoor feast at the center of the apartment complex's recreation and picnic area. Two concrete tables and concrete long benches, one occupied by my latino friend, the other by a white family. The latino family were eating guacamole, green and red salsa, and refried beans with corn chips and tortillas while they waited for the meat to cook. The white family made an angry, disgusted toned remark, "Why don't you eat American food? You're in America!", as they ate french fries, corn on the cob, and pumpkin pie as they waited for their meat to cook. One of the men of the latino family looked over at the white family's table, and relayed his observation, the latino family laughed! The white family scowled and remarked, "I don't know what's so funny, your food isn't American and disgusting.", which made the latino family laugh harder. Quickly, the white family left the picnic area and entered their apartment, but left one man to finish grilling the food.
Well, I didn't see any comments explaining that, but, in Brazil we can eat the Abacate (it's not avocado, if you go to the shop avocado and abacate are two different types of the "same fruit") in few different ways. In my house I would always make a smoothie, which would be a cup and half of milk, half abacate, and 3 heap table spoons of sugar, then I would blend and it's ready to eat (I like when the texture is consistent to eat using a spoon, but some people like it more liquid, then add more milk), you can use condensed milk instead of sugar to make it lovely. The other way I would eat eat is half abacate mashed, then add sugar (as much as you like) and squeezed lime (not lemon) as much as you like and eat it, I would always it both cold. I also know that some people just blend the avocado with sugar without adding anything else, and needs to be very cold, but to me it makes no sense if the lime is not there. 🤷🏻♂️
Who else gets a healthy dose of serotonine into there bloodstream each time Max puts out a new video? 🙋🙋🙋
(~˘▾˘)~ indeed
Love this
Yep!
Some ancient Aztec dude: "Ya hungry? Snack on DEEZ NUTS! Haha gottem x infinity!"
LOL the feminists aren't going to like the fact that their favorite vegan fruit was named after the male anatomy. Deez Nuts indeed! 😂
DEEZ BERRIES!
@@andrewe2057 Yeah huh I guess the modern equivalent would be if we actually named some fruit "dingleberry".
OMG not right. Just not right.
😂
Great video, Max. Looking forward to more pirate videos, I'm definitely a fan of the Age of Piracy.
Loved the history and FUNNY thank you Max! The look on your face when you tasted the Guacamole was unexpected but priceless.
FYI, the "hu" in ahuacatl is just a "w" sound. (In IPA: [aːˈwakat͡ɬ]) The spelling of Classical Nahuatl was invented by Spaniards so it's based on Spanish spelling, which is why it can be a bit odd to us English speakers.
I took nahuatl classes for cultural credits in uni, the teacher said the H in nahuatl might sound like a soft English H, like when you sigh (BTW, both the teacher, the university and me are Mexican, so...)
@@ChiliFrog That's fair, I'm just basing this off what I have read online (e.g. wikipedia and related sources). Of course things may have changed since the 1600s too, plus I'm sure there are many modern dialects. (Anyway, max pronounced it like a ch sound or something, so at least that's probably not right.)
Nahuatl language…Spanish (Habsburg Dynasty) invent…..not so.
Try learning Zuni or Hopi.
Its more authentic to the aztec language.
Nahuatl language…Spanish (Habsburg Dynasty) invent…..not so.
Try learning Zuni or Hopi.
Its more authentic to the aztec language.
Nahuatl language or the culture has nothing to do with Spaniards because it's a native tongue. Spaniards just ruined it. I said it. And yes, read up on the hopi culture.... it has the key to the root of the culture.
We eat avocado with sugar here in Argentina as well, I think it is eaten that way throughout the Southern Cone. We also call it "palta" instead of "aguacate", the name comes from Quechua rather than Nahuatl.
In Mexico we make desserts with avocado, like avocado ice cream.
@@JoelDashReed I've seen avocado icecream but I've never had it. Sounds tasty, but among softer tasting flavours I always buy pistachio.
Max, I loved this episode! Can you explore the ingredient carob? I know it’s been used as a chocolate replacement but I don’t know much more than that.
There's acutally a lot of vegan recipes to make something like a chocolate mousse or cream out of Avocados :) It's tasty!
Hardtack has become this channels “there was much rejoicing”
Yay....
Actually, among vegans it's also quite popular to add avocado to chocolate to make a non-diary, eggless chocolate mousse. But granted, it's still an acquired taste.
I guess, avocado-munching pirates with easy access to sugar and chocolate would surely have tried this
I just love historical cooking! Max, you are the best food experimentor!
I love these videos, they're a moment of calm in my day, and I love them for that.
Max, I believe the mushiness from the plaintain chips was because you used ripe, yellow plaintains. For plaintain chips you ideally want to use green ones
I came to say the same thing. 😊
The minute the plantain starts turning yellow, it starts becoming sweet and soft. (Some Panamanian sweet plantain recipes call for the plantain to ripen until completely black and the sugars have really intensified. The consistency is very soft at this point. Some people not familiar with plantains might think that the plantain has gone past its prime when it is black but in Panama, we use it to make extra sweet baked plantains and they are amazing! I'm almost tempted to go make some plantains right now as I type this! Yum! Anywho......)
Anytime we make savory plantain chips, we use green plantains. I think it would be yummier to use a green ie savory plantain to dip in the guacamole.
There are lots of different versions of savory plantains recipes and also named different things in different countries. In Panama, we have patacones which are scrum-diddly-umptious to quote Willy Wonka. 😉
The patacones recipe is really a simple: cut chunks of green plantain and deep fry them in deep oil. Then you remove the chunks out of the hot oil, flatten them out (currently my mom uses a Mexican tortilla maker even though that's not something we use down in Panama) and deep fry the chunks a second
time. Salt to taste.
What you get is a deliciously savory crispy plantain disc perfect for snacking, as a side dish or to dip in guacamole like in this video even though it is not roasted as written by the pirate mentioned in Dampier's recorded recipe.
Another option is to thinly slice the green plantain and just deep fry it one time. Is only necessary to fry it once because they're already thin. The results are a crispy plantain similar to a potato chip.
I thought it was interesting that the pirate William Dampier encountered this recipe of guacamole in Panama in the late 1600s because guacamole is not a common dish in present day Panama, at least in my experience.
I grew up in Panama (my whole family on both sides are Panamanian) and I mostly just saw sliced avocado in salads. My mom did say that when she grew up, she ate avocado with sugar.
To be fair, I was a child in Panama when I lived there (I came to the US when I was 12) and so I may have not been exposed to all the dishes in Panama so there may be some guacamole-type recipe somewhere but I never saw it. I always felt like guacamole was a truly Mexican recipe.
Panamanian cuisine is completely different from Mexican cooking and, interestingly enough, we don't even have tortillas as is commonly found in Mexican cuisine.
Monica - when I was in panama in 90 there was a little shop that served small flour tortillas with roasted chicken, beans, and those mashed twice fried plantain discs you mentioned. similar in appeance, but different seasonings from mexican dishes I was accustomed to. absolutely delicious too!
Dono, sounds delicious! I need to go back to visit my family and try more of the foods! It has been years since my last visit. 😊
Are you using frying bananas? I assume yes then the green one will be crispy while the more ripening it gets the sweeter it will taste. BTW in you were a pirate in the Caribbean sugar would be plentiful.
Can I ask you something, as you are clearly people who will know (Genuine question, not trying to be a smart arse) What is the difference between a Plantain and a banana? Here we get Platanos and Bananas and to me platanos just look like bigger unripe bananas .I apologise for being stupid ,but I need educating! I asked a West Indian friend once, but she wasn't much help, because she said 'Well, they kind of Are! Its sort of like the difference between an eating apple and a cooking one? I wouldn't cook a savoury dish with a banana, but I would with a Plantain? Or use it as a vegetable with meat I would keep a banana to make dessert It's texture too.' I kind of got it.
The avocado that Dampier might be referring to is the "Criollo" avocado, which is native to Panama. It has a slightly yellow-ish flesh, but it's not as flavourful as say the Hass avocado.
that's the west indie variety
criollo avocado in mexico you actually eat the skin.
Actually native to Colombia, since at the time Dampier was in the area, Panama was not an independent country.
@@sndgo1 well there is 3 Mexican, Guatemalan and West Indies (which grows in south America including colombia) the Guatemalan personally my favorite and Mexican is also good since u can use the leaves in cooking. But the West indies doesn't have a lot of flavor and is kinda watery
“But I don’t want to get up so no ice for now” is a whole mood and I’m here for it.