I recently signed a handful of copies of the Tasting History cookbook. If you want to nab one for the holidays, here’s the link: www.dieselbookstore.com/tasting-history-signed
I pre-purchased mine prior to the signings and the ones in L.A. were days I had to work. When do you think you'll have a meet and greet to sign for those of us that had to miss them?
Thank you so much for the opportunity to buy a signed copy of your cookbook!! This is the perfect present for my husband!! He is my hero and a seriously excellent cook! We both love and enjoy your show but he is the talented chef, who will be cooking the yummy food for his wife! lol! I guess it will actually be a gift for both of us! lol! Thank you again and God Bless!
I could recommend cranberries to a couple of my favorite Pirate crews, like Storm Seeker and Visions of Atlantis. Alestorm already have enough diseases.
Hey Max! I work as Historian for the IFZ in Munich (Institut für Zeitgeschichte - Institute for Contemporary History) and because of your Channel i've been looking into German Food during WW1, Weimar Republic and WW2. So it was very cool to see your "Cooking on the German Home Front During World War 2" Video! I even showed it to my Grandfather who just turned 104 Years old on 1st of September this Year. He is a War Veteran and after the War was hired by the US Military (like many) to help and lecture in US Military Colleges regarding his Experiences fighting the Soviet Military (since the USA during the Cold War wanted to know all that) Anyway, i showed him your Video and he was really happy to see an American do a Video like this. He speaks and understands fluent English of course but because of his Age sometimes has to rewind obviously. Either way, he said your Video is really accurate and he hopes to see some more in the Future, but now he's binging your other Videos on Recipes! Just wanted to share that Prost & Cheers from Berchtesgaden in the Bavarian Alps
EYYYYYYY I love the IFZ, have been a regular reader of the VfZ. You have also done such important work in helping germany deal with the aftermath of ww 2 and helped giving germans a healthy way to deal with that past that is pretty unique. Thank you for that.
@@stoneysept It's a common German mistake because German is, as far as I know, the only language that has these capitalisation rules. Though I do enjoy writing in English more because having to keep all these different rules in mind is more tiring than remembering the handful of rules English has.
I live in the small town of Newport, NH... we have a statue of her in a little sitting area just off the side of the local library. It's less than 3-5min walking distance(for a big guy like myself) from my apartment. It's a nice little outdoor sitting area,, but it doesn't have much shade so i don't really go there often, but when I walk the common, I sometimes go to the little sitting area and read the inscription on the Statues base, and take a little breather.
I was showing my parents your Roman cheesecake video and then they asked “that’s the guy on the news who cooks recipes from history right?” I was shocked as I had no idea you were on the news. 😂Safe to say your audience is multigenerational Max! Have a happy Thanksgiving! Assuming you’re cooking for your family on Thanksgiving, I envy your family 😅
You can still do a "Friends-giving". Basically a Thanksgiving feast with friends instead of family. Or maybe you can also use it for any other occasions.
To all of the non-US people who want the Thanksgiving experience, come to the US during the end of November and mention to everyone you talk to that you've never done Thanksgiving before and you don't have anywhere to go for Thanksgiving. SOMEONE will invite you to their house, and into their family and may actually flat out insist that you come. For a lot of families (mine included), taking in people who don't have anywhere else to celebrate is part of the holiday.
Probably depends on well you live. I've never heard of this before, and you're liable to just get a "bless y'all's heart" or "don't be such a debbie downer, sug" if anything.
This is true. There is always someone I've never met at Thanksgiving (even Christmas sometimes). This happens rarely in my family and all the time in my husband's family. And I'll never see them again because they are usually foreigners. Last year, it was a Canadian family, and they were hilarious.
@@hereniho Definitely true up here in NH. Anytime people heard someone couldn't make it home for Thanksgiving at my college they would be invited by multiple friends and dorm mates to join theirs. There were even multicultural houses that made Thanksgiving for exchange students.
Cranberries belong to the family Ericaceae like the azaleas, rhododendrons, Scottish heaths, arbutus and andromedas (Pieris) in our gardens. Most members of the family prefer acid soils, often low in Oxygen, which explains the cranberry's ability to colonize peat bogs. They require cross-pollination and the cultivated plants in New England depend on native leaf-cutter bees (Megachile). At one time, cranberries received their own genus but today they are placed in Vaccinium with the commercial and wild blueberries.
One of the excerpts in the video mentioned that Bear Berry was a synonym of Cran Berry. As far as I know, Bear Berry is our common name for Arctostaphylos uva-ursi, which is a low lying shrub in sandy areas, also in the Ericaceae. I now need to do some digging to see if that plant has been/is eaten in a similar way!
@@via1408 You are correct. The 60 species in genus Arctostaphylos also belong to the cranberry/rhododendron family (Ericaceae). Yes, A. uva-ursi is called bear berry but the species name translates specifically as bear "grape." Most species in the genus are known as manzanitas (little apples).This is typical of the confusion resulting from common names as they are used over and over and it gets very confusing when different species belong to the same genetic lineage and people use a previous common name because they look similar or have similar uses. So yes, the fruits of some Arctostaphylos spp. are edible but some provoke allergic responses in quantity. They were consumed by American tribes. While state and federal funded research attempted to domesticate them years ago it seems to have fizzled. I think you can buy some jars of bear berry jelly in the Pacific northwest.
i don't know why you knew all this off the top of your head but i'm enraptured and want to hear more about the biochemical peculiarities of the humble cranberry
Northern Wisconsin and we have marshes as do some in central Wisconsin. A small town of a few hundred people has a Cranberry Fest which brings in 60,000 visitors. Tours of marshes are offered. We do have acidic soil due to pine trees here.
My great grandmother used to make the best cran-apple pie for Thanksgiving and Christmas. She used our wild Alaska cranberries and the crab-apples from the tree in her backyard. With a big scoop of vanilla ice cream on top it was the best thing ever. She always made it in a transparent emerald green pie pan that I was always fond of and has actually since passed to me since she passed away a few years ago
We are having a hobbit feast day during a lotr:ee marathon that day this year. Breakfast, 2nd breakfast, elenvses, luncheon, afternoon tea, dinner, and supper. Served at ~2 hour intervals.
Dear Mr. Miller, The one thing I love about your videos is the amount of research you put into the show. This tells me someone spends a lot of time researching oh the desert looks good too. Have a happy & safe Thanksgiving holiday.
Thank you for this video for a very personal reason. All I've ever been able to find for my 2X great grandparents' marriage was that they were married "on Thanksgiving Day 1863" in New York. I'd done some cursory research and knew that the day wasn't fixed for the longest time. So your recounting Hale's success with President Lincoln in declaring a national day led me to take the opportunity to look up the exact wording. A quick search for a November 1863 calendar, and voila - the 'last Thursday' of the month was 26 November 1863. Happy 161st Anniversary next week to John and Mary Jane Miller! (No relation, at least, I don't think!)
My family absolutely loves the 1570 pumpkin cheesecake with tons of cinnamon. That's what I'm going to make this year instead of pumpkin pie. I simply loved your channel, learning about the history of dishes and making them. I'm so glad I found your channel.
Here's another thing Abe Lincoln also made: the presidential pardon for a turkey on Thanksgiving. One day, a turkey was sent to the white house, and Abe's son (I forget his name) became enamored with the turkey as a pet (he had quite a few others), but was heartbroken to learn the turkey was meant for the dinner table. So he made a plea to his father to let him go (as he had already lost an older brother, and so didn't want to lose this turkey), and so, Abe got a pen and paper and wrote out a presidential pardon for the turkey, to be given to the chef. And ever since, every succeeding president has done a presidential pardon for a turkey at Thanksgiving. (saw this story on Mysteries at the Museum) Also, after reading a chapter in a fanfic, I got to learn that Japan also celebrates its own Thanksgiving, called Labour Thanksgiving Day, in which they are thankful to the salaries who worked throughout the year. Japanese schools have the students make cards and gifts for the municipal workers, such as the police and firemen.
The History Guy covers this in a video called: “Get Stuffed! The History of the Turkey.” The pardon is a surprisingly modern tradition. Although President Lincoln did pardon one at his son’s request, most presidents did not follow his example. It wasn’t until the 1980s when presidents began doing this every year.
@@KenS1267 Glen from Glen and Friends Cooking here on RUclips has a method where he sets the pie in a metal pie plate on a preheated pizza stone while baking. This concentrated bottom heat seems to make the bottom set up faster and prevent a soggy crust
@@KenS1267 - I honestly can't say. I'm not one of nature's bakers. My wife currently makes the pies/tarts, so I'll have to ask her. I just handle smoking the turkey, the stuffing (fire roasted jalapeno and Andouille sausage cornbread stuffing), potatoes, veg, and gravy. And the festive holiday cocktail.
I remember finding out just how acidic cranberries are. I make a lot of fruit liqueurs & had never tried cranberries before. I had a couple of inexpensive bottles of whiskey & thought I'd try a new concoction of cranberry whiskey. Mixed in a large Kilner jar with sugar, the whiskey & cranberries sat for a few months until a beautiful clear ruby red. I bottled most up, but filled a couple of hip flasks as I was going to a driven shoot in a few days. Most enjoyed a sip at the shoot, & once home I forgot to empty the antique flasks, just popping them in a drawer for later use. A month or so later I was in the drawer & noticed a dark, sticky mess. The cranberry juice had eaten through the pewter seal. Never seen a liqueur eat through metal before, but it was tasty.
I learned this the hard way. I have trouble with stomach acid but I started self medicating with cranberry for women's health reasons. Oh boy was I in pain. After about three days the pain was so severe. I just buy cranberry pills if I need that now.
@@tarbhnathrac I have a collection of hip flasks in lots of different materials. I usually clean out the old pewter ones straight away as I know it can be dangerous. (Same with pewter plates, mugs...etc when we did re-enactments). I just stupidly forgot that time. It is something that's worthwhile passing onto folk though, especially if they like food history & sometimes use old salvers & the likes. I don't even like cooking things like tomatoes in cast iron pans, as I find the flavour really leeches out of the metal with the reaction. 🍅
@@tarbhnathracIt's a shame old pewter and lead glassware are so bad for your health, a lot of it is really pretty. We can still look at the stuff, I suppose.
Here in Canada we already had our Thanksgiving feast (before Halloween, when it was still stereotypical fall/harvest weather around here and not generically wintery like it is now...), but it's always lovely to learn more about the way this sort of comfort food has evolved!
I went to uni in Canada and for four glorious years I got two thanksgivings a year, one at my adoptive Canadian home and one back home in the states. now I live in Asia and must pay back those extra thanksgivings with interest haha as I have missed 6 or the last 7
That's how I make pie crusts. Half ice cold butter, half flour. Blitz it in the food processor until it's a uniform fluff. Add two tblsp of boiling water, blitz again until it comes together and becomes a big lump just banging around. Put in the fridge overnight if possible. Using boiling water, for some reason unknown to me, makes the dough much less susceptible to cracking when you roll it out. This crust is also exceptionally well suited for meat pies. Any kind of browned ground (or diced) meat with a handful of whatever veggies (leek, onion, graded potatoes, etc) with just enough strong broth and thickener to cover it works. It's really useful for "getting rid of" left overs. Doesn't matter if several kinds of meat left overs gets mixed. It always tastes good.
Double upload? Wow. I thought maybe, that if you were going to do a thanksgiving episode that it would maybe be next week. But wow. This is a real treat! Even if people don’t celebrate thanksgiving where I live I’m really getting into the mood. I’ll maybe try and attempt to make the pumpkin pie you made last year with the stuffing from the war thanksgiving episode and maybe a cranberry pie. Happy Thanksgiving from the Scandinavia Max!
@@TastingHistory Come to Sweden! I'll show you around! It's dark but beautiful this time of year, but for a first time I highly recommend end of June and joining the midsummer celebration. Last year when I lived in California I did a midsummer with a bunch of Americans and they loved it. Staying up all night when it barely gets dark here is even better. I just moved back to Sweden and I'm excited for my first Swedish midsummer in a decade. Meatballs, pickled herring, fresh potatoes, eggs, Swedish BBQ, flavored aquavits, etc and dancing around the May Pole and wearing flower crowns. It might even make a good episode ;)
Thank you for sharing this history of the Thanksgiving holiday, Max. Just want to take the opportunity to express my gratitude to my friend Jennifer who, for as long as I have known her, has hosted a Thanksgiving gathering with a huge spread. There is turkey and the fixings, green bean casserole, salads, pies, options for vegetarians who don't eat meat, wine as well as beverages for those who don't imbibe. She invites all of her friends, acquaintances, and neighbors who don't have plans or who don't have anywhere else to go. Some bring desserts as well. One year someone brought a flan pie that I actually enjoyed. Every year I get to meet some new people who have interesting stories, and I can just listen and eat.
Fresh cranberries have only been widely available in the UK for around 15 years, but I make a Christmas tart for Christmas Eve: rich shortcrust base (egg, sugar, orange zest) topped with sweet mincemeat ( as in mince pies), apples, more orange zest, slug of alcohol, and cranberries cooked down as in this recipe. Very rich, very Christmassy.
Ha ha! You really don't! There is a leading brand called Atora which you may find in speciality stores selling British groceries, or online. They do a vegetarian version as well.
Your video lead me to search further on Canadian thanksgiving and the difference between our countries. I read that the first Canadian Thanksgiving was celebrated in Newfoundland 40 years prior to the USA. However, the traditional foods Canadians have come to know were influenced by the USA. Cheers neighbours! 🦃
CranApple pie has been a family staple at Christmas and thanksgiving as far back as my GGrandmother, probably much farther. I usually include the juice and the zest of an orange, along with maple syrup.
Up until 1938 Thanksgiving was on the last Thursday of November. This was usually the fourth Thursday but about 30% of the time it was the fifth Thursday when there was a fifth. Then President Roosevelt changed it to the third Thursday which was very unpopular. So After three years it was fixed as the fourth Thursday even when there was a fifth.
We found a recipe for cranberry apple pie in one of our cookbooks a few years ago! I think the first time we made it there was a crumble topping instead of the two pie shells. But it's a favorite in our house! We affectionately refer to it as "crapple" pie. And now I want one. 😋
Cranberry Apple Walnut pie with a spiced streusel topping has been a beloved classic in our Massachusetts family for decades. No idea where the recipe came from. So yummy! (really good for breakfast too 😉)
I love your videos, first saw one after being revived after a accidental drug overdose and then again after being hospitalized for the ... Idk uhhhits above 10th time for b*limia and anor*xia. I never really watch food videos but you talked about the history and distracted me from bad thoughts so I would watch your videos when they served dinner and I was able to force myself to eat as I was distracted. I still eat when watching your videos and it helps me. Thank you, Max for your amazing channel and being an amazing man. You literally saved and changed my life.
I'm watching this as I bake Italian herb dinner rolls to go alongside the beef and barley soup I made yesterday. Here in Canada, we've already celebrated our Thanksgiving.
@madgevanness4011 The first "Thanksgiving" in Canada was in 1578 in what is now Newfoundland/Labrador by explorer Martin Frobisher. Thanksgiving was enacted as a holiday in 1879. The foods are pretty much the same, with regional variations. The sweet potato marshmallow thing isn't widely popular, though. Farmers are still harvesting corn and soybeans in some areas
@leafiiloran Top of the list: Tourtiere, a French Canadian meat pie, usually made with a combination of beef, pork, and veal as well as onions and spices in a flaky, double crust. Usually served with some kind of relish. My second choice is butter tarts, Ontario in origin. It's a combination of butter(duh), brown sugar, or sometimes a mix of brown sugar and maple syrup. Sometimes, currants or raisins are added, BUT THEY ARE NOT RAISIN TARTS! Bannock is a type of pan-fried bread popular in western Canada, especially the Metis (a culture composed of Indigenous and White traditions). Saskatoon berry pie, I think they are called June berries in the US, like blueberries but smaller and more flavourful. Nanaimo bars, from British Columbia, not quite sure of the ingredients, but it's a no bake dessert of a chocolate base, a vanilla center, and a chocolate topping. Baked brie, Canadian cheddar cheese, and other cheese and pickles are common fare at the table or buffet board. I have to mention ketchup potato chips, which are only available in Canada. Can't watch a hockey game or the Packers kick the Vikings butts without potato chips! There's lots more, but I couldn't list them all. It's a big country. Then there's all the cultural dishes you'll find a lot of them in a country of immigrants. After that, it's pretty much the same as you guys. Turkey, stuffing, mashed potatoes, gravy, vegetables, pumpkin pie, apple pie, chocolate pie, etc etc etc. Hope I was of some assistance, and thanks for asking. Have a very Merry Christmas and a wonderful New Year. PS; Tourtiere is really a Christmas dish, but I'm sure SOMEBODY will have it for Thanksgiving.
@@davidcarr7436 That all sounds delicious! I think I especially want to try the Tourtiere. I've never heard of any of them, besides ketchup potato chips, which I think I've seen for a limited time here. I live in North Dakota, so I'd prefer to watch the Vikings kick the Packer's butts 😉 Thank you so much for sharing and I hope you have a Merry Christmas 🎄❤️
A tip to avoid runny fruit pies: toss some flour or cornstarch with your fruit, and then when you put steam vents in your top crust, make an X or a hole in the center, and bake the pie until you can see the filling in the center bubbling. (You can make a ring of foil around the edge of your crust if it starts browning too much.) When the pie cools, the filling won’t be too runny.
A better tip: use tapioca pearls instead of flour or cornstarch. I use my spice / coffee grinder to powder the dry tapioca pearls, and follow the amount recommended on the tapioca package for fruit pies. Makes the pie filling velvety, delicious and perfect every time with no weird flour or cornstarch tastes interfering.
Probably one of my favorite videos you’ve done! Thanksgiving is my favorite holiday for the reasons you’ve described: family and friends gathered around, setting aside differences, to enjoy a meal together - thinking about all of our blessings from the year and being grateful. Probably the only recipe I’ve had the guts to try- but I want to make this for thanksgiving this year!
The pound of butter in the tarte crust is what Julia Child recommends. She also says ice water. The difference in the procedure is that her tarte crust is baked before you put in the filling. I mix in the butter cubes in the KitchenAid, when they are incorporated add the water. I then roll out and fold the dough multiple times before refrigerating. After it's rested in the refrigerator roll it out and then put it in the tarte or pie pan and bake for 30 minutes. It will rise and become flaky.
"pinkified" I love that word Max. I can't believe it took so much time and work for Sarah to get Thanksgiving made a Holiday, especially a National one. I am happy for her that she lived to see it.
@TastingHistory Yep! The folks that wade into cranberry bogs for harvesting occasionally have to do the spider dance to get them off of/out of cuffs and collars and such. They're rather large fat black spiders and really fast, so they appear really creepy but they're also not aggressive and rarely bite.
@TiredMomma There are a bunch of aquatic spider species, some even create air sacs with webs and swim underwater to hunt small guppies. Sorry for the additional nightmare fuel.
What a great video :) I'm super excited for my first Swedish American Thanksgiving this year. I just moved and I couldn't pass up the opportunity to invite my Swedish friends over and make all the American classics. They are all super excited. I'm making stuffing, mac and cheese, green beans, biscuits, and a chocolate bourbon pecan pie. We are making meatballs instead of turkey because turkey isn't native here and a bit harder to find. It should be a lot of fun :)
She had a beautiful idea to unify a nation on the brink of falling apart, and even after it came to blows, held to the notion that it might yet help repair the broken bonds of a people divided. We can't say for sure if it worked, but it didn't hurt, and she sure was persistent in her noble efforts. I dare say we could use someone like her now. Cheers to Sarah Josepha Hale.
IDK having it basically right after elections appears to have a negative effect in participation this go round. I can't imagine that choice was ever drama free.
@@Winter77Moon True, but holding it after the election ends would prevent the political evangelists from doing their thing. With the election over, there would be no real need for them to try to convert others to their way of thinking, or to remind them how to vote on Election Day. There would still be plenty of room for political arguments (drunken or sober) but the sense of urgency felt by the most obnoxious among us prior to the election would be gone.
@@Winter77Moon Every election half the country is upset but apparently only one of the two halves is willing to sit down and share what little they have with people they disagree with.
@@Stroggoii that's generally true, usually whoever wins is happy to have visitors. Generally the other half sucks it up cause the two major party candidates are fairly similar and people believe that they are capable of putting the best interest of the country ahead of their own self interests. Also usually candidates don't have the level of baggage that the current winner has and usually candidates don't spend so much time threatening people. This is a very unusual year and it would be weird to think people would behave as normal given the severe abnormality of the incoming president. If people wanted others to sing kumbaya they probably should have gone with a less obnoxious, threatening and volatile choice.
This was great, Max! My mom made a great pie crust. My sister took one of her pies to work. While coworkers were eating one guy asked another "Are you going to eat that crust?" The other guy said "No." The first guy then asked for it and said "It's delicious. Can I have it?" LOL Ah, the wonders of butter! Can't wait to share some of this history with family next week.
We sometimes hear about how it was a person who wrote into President Lincoln, but it was neat learning just how long she was at it, how forceful her letters became, and how she championed other causes through her letters and books
Oh, that looks delicious! I love your Thanksgiving tradition! Here in Germany, Thanksgiving isn't really celebrated with family and friends, if at all - but that certainly varies from region to region. I grew up in the northwest in quite a rural area. In my home village, Thanksgiving is only celebrated in the Protestant church (on the first Sunday in October), but in two villages just around the corner, associations have been maintained that organize big celebrations on the 2nd or 3rd weekend in September. As a child, I always liked the parades with the decorated carriages, carousels, and sweets. For young people and interested adults, there were always big organized parties in the evenings by the farmer youth association ("Landjugend"), and these parties were enormously popular because all drinks were dirt cheap. So there were two weekends of partying, and it often happened after I turned 18 that I disappeared on Friday evenings and only returned home on Sunday mornings at 9 o'clock with a bag of fresh rolls from the bakery for my parents. These were crazy times in the early 2000s🤣
A friend of mine actually recently had scurvy. She's currently looking for a new job and makes do on meagre unemployment benefits and this affects her grocery shopping and there are some other issues. But a nice load of vitamins solved the issue.
A local public health official near my home in Canada recently issued a warning about a rise of scurvy among people who rely on food banks. Young doctors who might normally never consider scurvy as a diagnosis were urged to consider the possibility among their patients.
@@katharinemichie2178 I can imagine it's an issue when people aren't getting enough vitamins because they eat a lot of processed food. Do these food banks also have fresh produce? Dutch food banks try to give that out as much as possible. Preserved vegetables and fruits should be good too, but often rather salty or sweet.
@@TheRealTMar Some food banks do in the US but unfortunately you have to be careful because sometimes the produce is so old it's not safe to eat. It's not always the case though.
@@thenovicenovelist It's also great if you have community gardens, but in cities it can be hard to find a good location where the ground hasn't been polluted.
a quick bit of Thanksgiving and New Hampshire trivia: the favorite Thanksgiving dish of New Hampshire, apparently, is cranberry sauce. just the sauce. there's something deeply wrong with us up here and i don't know how we can be saved that being said, the idea of a cran-apple steamed pudding sounds positively delightful and it's definitely something i'd try to make if i had a proper pudding basin!
This is such a beautiful video and gorgeous homage to the true meaning of Thanksgiving . I have so much love in my heart after watching this. Thank you Max. 💕
I was so excited to see this, because I grew up with this as a traditional Thanksgiving pie in my house! My mom usually makes a cranberry-apple pie every year (with Granny Smith apples, like were used here), and it's a favorite of mine. I was surprised this didn't have any usual pie spices in it. Cranberries in dessert are a bit underrated, but I love them: I'll have to try this version out sometime this season!
Max, today is my birthday. Imagine my surprise to find a new video from Tasting History not posted on a Tuesday as I flipped through my morning internet surfing. What a nice treat for a birthday! Thanks, and keep up the good work.
I would love for you to explore Hinde Amchanitzki's Lehr-bukh vi azoy tsu kokhen un baken (Textbook on How to Cook and Bake), one of the first Yiddish cookbooks in America. She was an amazing women, business owner and a staple of the lower east side in nyc. The whole history is amazing and fascinating.
OMG, this pie was fantastic and really easy to make! Just the right amount of tartness, and IMO no spices needed. I wound up wrecking the top crust (because clumsy), so I crumbled it into a streusel-looking topping, which worked surprisingly well. I may try a little orange in the next one and see how that goes, but this recipe really is great 😋
This reminds me of Alton Brown's recipe for a blueberry and pear tart pie. I have made that many times for the holidays and it is always a big hit. Maybe I should try this out this year.
I just wanted to say thanks for another great video. I've been watching since the beginning and my kids and I have enjoyed recreating these recipes. Just like Townsend's you have created a fantastic community here. Also, your delivery of each episode is like sitting down with an old friend. I'm sure many here could imagine that large table with you and all here having a grand time. Thank you.
Max- Bear Berry is another type of ground growing berry that is often mistaken for cranberries here in Alaska and northern areas like Canada. It is high in vitamin C but can give the consumer the runs. :)
Now there's an education I did not get when growing up! Thanks! My daughter recently started to home school one of my grand daughters, I share a lot of your videos with her. Keep up the fine work!
I appreciate the effort and thought you put into decorating the kitchen behind your shot with topic appropriate items. I also like to spot things like the pie with a couple slices taken out in the backround and wonder if the tasting was filmed before or after the earlier parts of the video.
A bonus Friday episode? Thank you so much!! This is a great start to my Thanksgiving vacation at home. We're going to try a few foods from your cookbook. And we can't wait for the second book! 😊
Thanksgiving is the one holiday I always go and see my family. Not Christmas, but Thanksgiving. I don't get to see them all year so I take over cooking for my visit (for some reason mom loves this). Anyway I'm going to try this one on them.
I think my new tradition is to make a Tasting History recipe for at least one major holiday every year. Last Christmas I made the "Boar's Head" roast & sauce - a big hit! This year, it'll be this pie. Hope you & yours have a wonderful Thanksgiving Max!
This looks lovely! Here in Germany, we celebrate thanksgiving (it's called Erntedank "harvest thanks") in September / October and it's more of a regional thing in the countryside. In November everything's long rotted away except cabbage
Another fantastic and informative episode, my friend. Alas, I’m making Fried Vanilla Double-Stuffed Oreo’s topped with Cherry Preserves for Thanksgiving dessert, but I might try this one next year. Cheers!
I only found your channel a week or so ago, but I’ve been devouring your content ever since. Watching you makes me feel like I’m inviting an old friend into my living room. All of your videos are top notch (and Jose, the captions are as well), but it would be sweeter than tulip poplar honey if you did a video on the foods of Appalachia (that’s Apple-LATCH-uh)
True story: my aunt (who lives in North Carolina) celebrates both the Canadian Thanksgiving; which is celebrated on the second Monday in October (she's Canadian) and the American Thanksgiving (she's the only person I know who does that).
The timing of the Canadian vs. American Thanksgiving has always made so much more sense to me. 2 MAJOR holidays squished less than 1 month apart is stupid.
I actually came up with the idea of adding cranberries to apple pie all on my own (forty-some years ago), before I discovered that others had this idea as well. :)
Thanksgiving was the big holiday of my family. My grandmother hosted it for the entire family. It’s a time with family I will always cherish and I’m sad we don’t have the big family gatherings since she passed 24 years ago.
At 9:04 Washington could have been referring to the patent clause of the constitution as that had just been added and was meant to help diffuse useful knowledge. It seems like a strange thing to highlight, but it was viewed as embodying certain revolutionary ideals of the time.
Bingo! This language has some similarity to the Copyright Clause, which echoes the reasoning found in the copyright law the framers grew up with (the Statute of Anne, which has a long backstory). Thing is, there just wasn't enough time for the First U.S. Congress to finish setting up the entire federal government before the first recess--the 1789 session ended on Sept 29, this proclamation is dated Oct 3, and Washington would touch on it again in the first SotU (Jan 8) just days after they reconvened (resulting in a Copyright Act and a Patent Act, but no national university as he suggested).
of all your recipes I still make Syllabub fairly regularly in all sorts of flavors. red wine, maraschino cherry syrup, and lime zest/juice(cherry limeade syllabub) is fantastic. and if you throw it in the freezer it makes a great fluffy ice cream treat. making a lemon flavor this thanksgiving.
Max, have you ever used a pie bird? I always think of them whenever you make pie; they're the cutest things meant to outlet steam to prevent a soggy bottom
The moral of the story is that it's wise to listen to the New Englander the first time so you get maximum benefit from our good ideas. (proudly born and raised in Wakefield, Massachusetts.) With that in mind, if by chance anyone in the Patriots' front office is watching and reading the comments, draft Kelvin Banks Jr. please and thank you. :)
sorry to be so blunt, but what a badass woman! Writing to several presidents and demanding a nationwide celebration the following week, how self confident can someone be? Thank you for sharing so many great stories about so powerful people (esp. important to me: powerful women!)
Wow..I did not know this story behind the holiday. What an incredible piece of history and such an amazing woman! I'm going to share this with family on Thanksgiving, and make the pie! 🦃🦃🦃
I know…don’t use salted butter.🙄 But [blows raspberry] I use salted butter all the time & everyone says I make the best cupcakes, brownies, and most of all choc chip cookies. They taste like they used to! Yum. Salted butter. Unsalted butter doesn’t taste like butter. Use salted & stuff comes out delicious. So I applaud u, Max👏. I know u don’t always…but u did HERE😉. Thanks, man
Sure you can. The basic premise of Thanksgiving is giving thanks for what you have with friends and family. Really doesn't matter when or what you have. What matters is giving thanks for your year.
I'm english; no thanksgiving here. Maybe you could do a video on the british xmas dinner, though? Roast turkey, stuffing, roasted vegetables, different stuffing, pigs in blankets (sausages rolled up in streaky bacon), bread sauce, chestnut stuffing, potatoes roasted in goose fat, etc. I've got a 1970s microwave cookbook for the bread sauce, and an even older one for the turkey formula. To the point where I saw one in a display of a historical kitchen at one point.
@@slwrabbits Essentially, it's a sauce made from bread and spiced milk. You nuke some milk in the microwave with cloves, salt, pepper, a bay leaf, and an onion, scrape off the scum, extract the onion, then mix it into a big pile of breadcumbs. Then you bake it alongside the turkey to dry it out, and it balances out all the rich flavours. It also soaks up gravy and grease from the meaty things on your plate.
Hey max, new watcher here, I am a big fan of your videos so I would like to suggest khidri and certain Ethiopian foods inspired from Indian cuisine. ❤😊
I've made a variation of this for years. I like to add about a handful of really small-cut candied ginger in with the apples and then a little more in with the cranberries as I cook them. I also often make a pumpkin apple tart that calls for dried fruits to be macerated in a sweet wine. I use an orange dessert wine and you get a lovely rich taste from that all through the tart.
Hi Sir Max and I'm watching from the 🇵🇭, cranberry pies became a favorite food for the Thanksgiving by women due to the abundance of cranberries. Thanks for the episode and Happy Thanksgiving Sir Max 💗💗💗💗💗💗💗💗💗💗💗💗💗.
Lovely episode. Thank you Max, I may, indeed make this for Thanksgiving. It looks a bit more diabetic friendly than most desserts and there is a story behind it. Always a hit when I do your dishes.
Interesting that part of her argument for Thanksgiving was "Now that the elections are over, everyone can calm their tits and stuff their faces." And that 150 years later, we will still stuff our faces but absolutely NO ONE is calming their tits.
@itspiglet9783 - whatever. Trump won the electoral vote, popular vote, senate, house and many Democrat occupied zones were liberated by the Republicans and now the residents can walk the streets free of the hatred, intolerance, racism and violence of the Democrat party. But, you can keep hating the winners and the majority of the country if it makes you feel better.
I recently signed a handful of copies of the Tasting History cookbook. If you want to nab one for the holidays, here’s the link: www.dieselbookstore.com/tasting-history-signed
I pre-purchased mine prior to the signings and the ones in L.A. were days I had to work. When do you think you'll have a meet and greet to sign for those of us that had to miss them?
There is nothing I would want more. I'm sending my son the link in hopes he takes the hint.
How about an episode making "Ammunition Bread"?
Thank you so much for the opportunity to buy a signed copy of your cookbook!!
This is the perfect present for my husband!! He is my hero and a seriously excellent cook!
We both love and enjoy your show but he is the talented chef, who will be cooking the yummy food for his wife! lol!
I guess it will actually be a gift for both of us! lol!
Thank you again and God Bless!
I could recommend cranberries to a couple of my favorite Pirate crews, like Storm Seeker and Visions of Atlantis. Alestorm already have enough diseases.
Hey Max! I work as Historian for the IFZ in Munich (Institut für Zeitgeschichte - Institute for Contemporary History) and because of your Channel i've been looking into German Food during WW1, Weimar Republic and WW2. So it was very cool to see your "Cooking on the German Home Front During World War 2" Video!
I even showed it to my Grandfather who just turned 104 Years old on 1st of September this Year. He is a War Veteran and after the War was hired by the US Military (like many) to help and lecture in US Military Colleges regarding his Experiences fighting the Soviet Military (since the USA during the Cold War wanted to know all that)
Anyway, i showed him your Video and he was really happy to see an American do a Video like this. He speaks and understands fluent English of course but because of his Age sometimes has to rewind obviously.
Either way, he said your Video is really accurate and he hopes to see some more in the Future, but now he's binging your other Videos on Recipes!
Just wanted to share that
Prost & Cheers from Berchtesgaden in the Bavarian Alps
I love that! That makes my day a bit better. Thank you.
It is so cute how you are capitalizing nouns the way you do when writing in German haha
@@stoneyseptLol
EYYYYYYY I love the IFZ, have been a regular reader of the VfZ. You have also done such important work in helping germany deal with the aftermath of ww 2 and helped giving germans a healthy way to deal with that past that is pretty unique. Thank you for that.
@@stoneysept It's a common German mistake because German is, as far as I know, the only language that has these capitalisation rules. Though I do enjoy writing in English more because having to keep all these different rules in mind is more tiring than remembering the handful of rules English has.
I live in the small town of Newport, NH... we have a statue of her in a little sitting area just off the side of the local library. It's less than 3-5min walking distance(for a big guy like myself) from my apartment. It's a nice little outdoor sitting area,, but it doesn't have much shade so i don't really go there often, but when I walk the common, I sometimes go to the little sitting area and read the inscription on the Statues base, and take a little breather.
We live right next to the historical marker of her!
I'm in Manchester! I'll have to go out and see her statue!
I was showing my parents your Roman cheesecake video and then they asked “that’s the guy on the news who cooks recipes from history right?” I was shocked as I had no idea you were on the news. 😂Safe to say your audience is multigenerational Max! Have a happy Thanksgiving! Assuming you’re cooking for your family on Thanksgiving, I envy your family 😅
I love that in the closed captions, whenever Max takes his first bite, the captions will say [chomp]. Makes me giggle every time.
All he has to do is to follow up with [slurp] for soup and other liquids, and he's golden.
My Danish self watching this knowing I will never celebrate thanksgiving: "fascinating..."
My Canadian self watching this knowing we already had thanksgiving ''interesting''
You can still do a "Friends-giving". Basically a Thanksgiving feast with friends instead of family. Or maybe you can also use it for any other occasions.
Just do it anyway
@@ionfalcom1What do you guys give thanks for?
I'll eat twice as much in your honor since you can't celebrate
Snorlax is so perfect for the Thanksgiving video!
That’s how I feel after Thanksgiving
Munchlax might work too.
Still didn't figure out which pokemon was used during the Blitz stew episode.
I just want to know who decorated him in his sleep, like the first kid to pass out at a sleepover. I imagine his hand is full of whipped cream.
Now that Snorlax looks like a giant pie.
What a wonderful return of the Pokémon.
To all of the non-US people who want the Thanksgiving experience, come to the US during the end of November and mention to everyone you talk to that you've never done Thanksgiving before and you don't have anywhere to go for Thanksgiving. SOMEONE will invite you to their house, and into their family and may actually flat out insist that you come. For a lot of families (mine included), taking in people who don't have anywhere else to celebrate is part of the holiday.
Probably depends on well you live. I've never heard of this before, and you're liable to just get a "bless y'all's heart" or "don't be such a debbie downer, sug" if anything.
This is true. There is always someone I've never met at Thanksgiving (even Christmas sometimes). This happens rarely in my family and all the time in my husband's family. And I'll never see them again because they are usually foreigners. Last year, it was a Canadian family, and they were hilarious.
That’s how it was in my family when I was a kid, and I make it a point to invite someone every time I host!
Last year my family (who lived in Georgia) invited some new neighbors (who were from Pennsylvania) to share our Thanksgiving feast. ❤
@@hereniho Definitely true up here in NH. Anytime people heard someone couldn't make it home for Thanksgiving at my college they would be invited by multiple friends and dorm mates to join theirs. There were even multicultural houses that made Thanksgiving for exchange students.
Dude, you seriously are a welcome breath of fresh air in this cesspool of (mostly) junk that is RUclips! Keep 'em coming please!
I love this comment 😃
Cranberries belong to the family Ericaceae like the azaleas, rhododendrons, Scottish heaths, arbutus and andromedas (Pieris) in our gardens. Most members of the family prefer acid soils, often low in Oxygen, which explains the cranberry's ability to colonize peat bogs. They require cross-pollination and the cultivated plants in New England depend on native leaf-cutter bees (Megachile). At one time, cranberries received their own genus but today they are placed in Vaccinium with the commercial and wild blueberries.
One of the excerpts in the video mentioned that Bear Berry was a synonym of Cran Berry. As far as I know, Bear Berry is our common name for Arctostaphylos uva-ursi, which is a low lying shrub in sandy areas, also in the Ericaceae. I now need to do some digging to see if that plant has been/is eaten in a similar way!
@@via1408 You are correct. The 60 species in genus Arctostaphylos also belong to the cranberry/rhododendron family (Ericaceae). Yes, A. uva-ursi is called bear berry but the species name translates specifically as bear "grape." Most species in the genus are known as manzanitas (little apples).This is typical of the confusion resulting from common names as they are used over and over and it gets very confusing when different species belong to the same genetic lineage and people use a previous common name because they look similar or have similar uses. So yes, the fruits of some Arctostaphylos spp. are edible but some provoke allergic responses in quantity. They were consumed by American tribes. While state and federal funded research attempted to domesticate them years ago it seems to have fizzled. I think you can buy some jars of bear berry jelly in the Pacific northwest.
i don't know why you knew all this off the top of your head but i'm enraptured and want to hear more about the biochemical peculiarities of the humble cranberry
Northern Wisconsin and we have marshes as do some in central Wisconsin. A small town of a few hundred people has a Cranberry Fest which brings in 60,000 visitors. Tours of marshes are offered. We do have acidic soil due to pine trees here.
My great grandmother used to make the best cran-apple pie for Thanksgiving and Christmas. She used our wild Alaska cranberries and the crab-apples from the tree in her backyard. With a big scoop of vanilla ice cream on top it was the best thing ever. She always made it in a transparent emerald green pie pan that I was always fond of and has actually since passed to me since she passed away a few years ago
We are having a hobbit feast day during a lotr:ee marathon that day this year. Breakfast, 2nd breakfast, elenvses, luncheon, afternoon tea, dinner, and supper. Served at ~2 hour intervals.
Sounds like fun!
Meals 2 hours apart? I'm amazed that Hobbits can survive so long without food.
My family did this for Thanksgiving during 2020 it was so fun!
hobbits taste terrible. don't feast on them.
@@JoshuaFinancialPLYeah, I hear they have all kinds of worms and diseases.
...Oh wait, that's dwarves.
Dear Mr. Miller,
The one thing I love about your videos is the amount of research you put into the show. This tells me someone spends a lot of time researching oh the desert looks good too. Have a happy & safe Thanksgiving holiday.
Your show is one of the best things on internet, seriously. It is etertaining, it is educational, great quality. Congratulations!
Thank you for this video for a very personal reason. All I've ever been able to find for my 2X great grandparents' marriage was that they were married "on Thanksgiving Day 1863" in New York. I'd done some cursory research and knew that the day wasn't fixed for the longest time. So your recounting Hale's success with President Lincoln in declaring a national day led me to take the opportunity to look up the exact wording. A quick search for a November 1863 calendar, and voila - the 'last Thursday' of the month was 26 November 1863. Happy 161st Anniversary next week to John and Mary Jane Miller! (No relation, at least, I don't think!)
@@lsmiranda1420 I have a “Miller” on my Dad’s side.
My family absolutely loves the 1570 pumpkin cheesecake with tons of cinnamon. That's what I'm going to make this year instead of pumpkin pie. I simply loved your channel, learning about the history of dishes and making them. I'm so glad I found your channel.
Here's another thing Abe Lincoln also made: the presidential pardon for a turkey on Thanksgiving. One day, a turkey was sent to the white house, and Abe's son (I forget his name) became enamored with the turkey as a pet (he had quite a few others), but was heartbroken to learn the turkey was meant for the dinner table. So he made a plea to his father to let him go (as he had already lost an older brother, and so didn't want to lose this turkey), and so, Abe got a pen and paper and wrote out a presidential pardon for the turkey, to be given to the chef. And ever since, every succeeding president has done a presidential pardon for a turkey at Thanksgiving. (saw this story on Mysteries at the Museum)
Also, after reading a chapter in a fanfic, I got to learn that Japan also celebrates its own Thanksgiving, called Labour Thanksgiving Day, in which they are thankful to the salaries who worked throughout the year. Japanese schools have the students make cards and gifts for the municipal workers, such as the police and firemen.
I read about the Labour Thanksgiving in Japan online. I have a Japanese friend that lives in Japan, so this is particular interest to me.❤
@@laurablakeley6559 cool.
Young Lincoln’s name was Tad.
@@MarieDohoney Thank you.
The History Guy covers this in a video called: “Get Stuffed! The History of the Turkey.” The pardon is a surprisingly modern tradition. Although President Lincoln did pardon one at his son’s request, most presidents did not follow his example. It wasn’t until the 1980s when presidents began doing this every year.
My fam has always made a cranberry-apple tart at Thanksgiving (in addition to the standard pumpkin pie). I had no idea the recipe dates back that far.
Does the bottom crust come out soggy if you do not blind bake it? I was convinced the crust would be a mess.
@@KenS1267 Glen from Glen and Friends Cooking here on RUclips has a method where he sets the pie in a metal pie plate on a preheated pizza stone while baking. This concentrated bottom heat seems to make the bottom set up faster and prevent a soggy crust
@@KenS1267 - I honestly can't say. I'm not one of nature's bakers. My wife currently makes the pies/tarts, so I'll have to ask her.
I just handle smoking the turkey, the stuffing (fire roasted jalapeno and Andouille sausage cornbread stuffing), potatoes, veg, and gravy. And the festive holiday cocktail.
@@TKID-17105 Your stuffing sounds yum.
@@TKID-17105 = _"I just handle smoking the turkey!"_ - - - - - Really? How do you keep it lit? [ Rim SHOT! ]
As a european i can honestly say this is the first time i understand a tiny bit about thanksgiving :P
I remember finding out just how acidic cranberries are. I make a lot of fruit liqueurs & had never tried cranberries before. I had a couple of inexpensive bottles of whiskey & thought I'd try a new concoction of cranberry whiskey. Mixed in a large Kilner jar with sugar, the whiskey & cranberries sat for a few months until a beautiful clear ruby red. I bottled most up, but filled a couple of hip flasks as I was going to a driven shoot in a few days. Most enjoyed a sip at the shoot, & once home I forgot to empty the antique flasks, just popping them in a drawer for later use. A month or so later I was in the drawer & noticed a dark, sticky mess. The cranberry juice had eaten through the pewter seal. Never seen a liqueur eat through metal before, but it was tasty.
I hope your flask is/was modern pewter. Antique pewter contained lead. Lead will leach into anything it contacts, especially acidic foods/drinks ...
I learned this the hard way. I have trouble with stomach acid but I started self medicating with cranberry for women's health reasons. Oh boy was I in pain. After about three days the pain was so severe. I just buy cranberry pills if I need that now.
@@Fluffymonkeyem Oh not good. Still at least you can get them in capsule/pill form now.
@@tarbhnathrac I have a collection of hip flasks in lots of different materials. I usually clean out the old pewter ones straight away as I know it can be dangerous. (Same with pewter plates, mugs...etc when we did re-enactments). I just stupidly forgot that time. It is something that's worthwhile passing onto folk though, especially if they like food history & sometimes use old salvers & the likes. I don't even like cooking things like tomatoes in cast iron pans, as I find the flavour really leeches out of the metal with the reaction. 🍅
@@tarbhnathracIt's a shame old pewter and lead glassware are so bad for your health, a lot of it is really pretty.
We can still look at the stuff, I suppose.
I love the expressions you make when the taste of the dish registers on your taste buds and in your brain.
Here in Canada we already had our Thanksgiving feast (before Halloween, when it was still stereotypical fall/harvest weather around here and not generically wintery like it is now...), but it's always lovely to learn more about the way this sort of comfort food has evolved!
I went to uni in Canada and for four glorious years I got two thanksgivings a year, one at my adoptive Canadian home and one back home in the states. now I live in Asia and must pay back those extra thanksgivings with interest haha as I have missed 6 or the last 7
That's how I make pie crusts. Half ice cold butter, half flour. Blitz it in the food processor until it's a uniform fluff. Add two tblsp of boiling water, blitz again until it comes together and becomes a big lump just banging around. Put in the fridge overnight if possible. Using boiling water, for some reason unknown to me, makes the dough much less susceptible to cracking when you roll it out.
This crust is also exceptionally well suited for meat pies. Any kind of browned ground (or diced) meat with a handful of whatever veggies (leek, onion, graded potatoes, etc) with just enough strong broth and thickener to cover it works. It's really useful for "getting rid of" left overs. Doesn't matter if several kinds of meat left overs gets mixed. It always tastes good.
Double upload? Wow. I thought maybe, that if you were going to do a thanksgiving episode that it would maybe be next week. But wow.
This is a real treat!
Even if people don’t celebrate thanksgiving where I live I’m really getting into the mood.
I’ll maybe try and attempt to make the pumpkin pie you made last year with the stuffing from the war thanksgiving episode and maybe a cranberry pie.
Happy Thanksgiving from the Scandinavia Max!
I want to visit Scandinavia!
@@TastingHistory I tried editing my misspelling and lost the like. Still I appreciate you reading my comment :)
Next week would be too late to to get the ingredients and cook!
@@TastingHistory Come to Sweden! I'll show you around! It's dark but beautiful this time of year, but for a first time I highly recommend end of June and joining the midsummer celebration. Last year when I lived in California I did a midsummer with a bunch of Americans and they loved it. Staying up all night when it barely gets dark here is even better. I just moved back to Sweden and I'm excited for my first Swedish midsummer in a decade. Meatballs, pickled herring, fresh potatoes, eggs, Swedish BBQ, flavored aquavits, etc and dancing around the May Pole and wearing flower crowns. It might even make a good episode ;)
Thank you for sharing this history of the Thanksgiving holiday, Max. Just want to take the opportunity to express my gratitude to my friend Jennifer who, for as long as I have known her, has hosted a Thanksgiving gathering with a huge spread. There is turkey and the fixings, green bean casserole, salads, pies, options for vegetarians who don't eat meat, wine as well as beverages for those who don't imbibe. She invites all of her friends, acquaintances, and neighbors who don't have plans or who don't have anywhere else to go. Some bring desserts as well. One year someone brought a flan pie that I actually enjoyed. Every year I get to meet some new people who have interesting stories, and I can just listen and eat.
Fresh cranberries have only been widely available in the UK for around 15 years, but I make a Christmas tart for Christmas Eve: rich shortcrust base (egg, sugar, orange zest) topped with sweet mincemeat ( as in mince pies), apples, more orange zest, slug of alcohol, and cranberries cooked down as in this recipe. Very rich, very Christmassy.
That sounds really good.
Now that the UK has fresh cranberries available, we in the U.S. Need suet widely available.
Ha ha! You really don't! There is a leading brand called Atora which you may find in speciality stores selling British groceries, or online. They do a vegetarian version as well.
@@pathallam986 Ya, I use Atora, but I have to order it online. I don't know anyone who sells it. =(
Thank you, Max. Happy Thanksgiving to you, Jose and the kitties.
Aw, thanks! Same to you. ❤️
Your video lead me to search further on Canadian thanksgiving and the difference between our countries. I read that the first Canadian Thanksgiving was celebrated in Newfoundland 40 years prior to the USA. However, the traditional foods Canadians have come to know were influenced by the USA. Cheers neighbours! 🦃
CranApple pie has been a family staple at Christmas and thanksgiving as far back as my GGrandmother, probably much farther. I usually include the juice and the zest of an orange, along with maple syrup.
She had such a good heart ❤ she truly makes me proud to be among a loving nation. I wish for this love to continue to the generations forward
"loving nation"? Lol.
Happy thanksgiving to you and your family!!
I’m thankful for all the amazing content you create for us!!
Up until 1938 Thanksgiving was on the last Thursday of November. This was usually the fourth Thursday but about 30% of the time it was the fifth Thursday when there was a fifth. Then President Roosevelt changed it to the third Thursday which was very unpopular. So After three years it was fixed as the fourth Thursday even when there was a fifth.
We found a recipe for cranberry apple pie in one of our cookbooks a few years ago! I think the first time we made it there was a crumble topping instead of the two pie shells. But it's a favorite in our house! We affectionately refer to it as "crapple" pie. And now I want one. 😋
Cranberry Apple Walnut pie with a spiced streusel topping has been a beloved classic in our Massachusetts family for decades. No idea where the recipe came from. So yummy! (really good for breakfast too 😉)
I love your videos, first saw one after being revived after a accidental drug overdose and then again after being hospitalized for the ... Idk uhhhits above 10th time for b*limia and anor*xia. I never really watch food videos but you talked about the history and distracted me from bad thoughts so I would watch your videos when they served dinner and I was able to force myself to eat as I was distracted. I still eat when watching your videos and it helps me. Thank you, Max for your amazing channel and being an amazing man. You literally saved and changed my life.
God bless you dear. I hope you stay well. ❤❤❤
One day at a time. Don't give up. 💕
Congratulations! You’ve made great strides❤ You are beautiful❤
sending positive energy to you man
Stay strong! PS, in my limited experience, strength is best accomplished by, well, help and assistance. Happy Thanksgiving!
I'm watching this as I bake Italian herb dinner rolls to go alongside the beef and barley soup I made yesterday. Here in Canada, we've already celebrated our Thanksgiving.
Well, your harvest ends earlier.
@madgevanness4011 The first "Thanksgiving" in Canada was in 1578 in what is now Newfoundland/Labrador by explorer Martin Frobisher. Thanksgiving was enacted as a holiday in 1879. The foods are pretty much the same, with regional variations. The sweet potato marshmallow thing isn't widely popular, though. Farmers are still harvesting corn and soybeans in some areas
@@davidcarr7436I'd love to hear more about the regional dishes you have on Canadian Thanksgiving that we don't have in the US!
@leafiiloran Top of the list: Tourtiere, a French Canadian meat pie, usually made with a combination of beef, pork, and veal as well as onions and spices in a flaky, double crust. Usually served with some kind of relish. My second choice is butter tarts, Ontario in origin. It's a combination of butter(duh), brown sugar, or sometimes a mix of brown sugar and maple syrup. Sometimes, currants or raisins are added, BUT THEY ARE NOT RAISIN TARTS! Bannock is a type of pan-fried bread popular in western Canada, especially the Metis (a culture composed of Indigenous and White traditions). Saskatoon berry pie, I think they are called June berries in the US, like blueberries but smaller and more flavourful. Nanaimo bars, from British Columbia, not quite sure of the ingredients, but it's a no bake dessert of a chocolate base, a vanilla center, and a chocolate topping. Baked brie, Canadian cheddar cheese, and other cheese and pickles are common fare at the table or buffet board. I have to mention ketchup potato chips, which are only available in Canada. Can't watch a hockey game or the Packers kick the Vikings butts without potato chips! There's lots more, but I couldn't list them all. It's a big country. Then there's all the cultural dishes you'll find a lot of them in a country of immigrants. After that, it's pretty much the same as you guys. Turkey, stuffing, mashed potatoes, gravy, vegetables, pumpkin pie, apple pie, chocolate pie, etc etc etc.
Hope I was of some assistance, and thanks for asking. Have a very Merry Christmas and a wonderful New Year.
PS; Tourtiere is really a Christmas dish, but I'm sure SOMEBODY will have it for Thanksgiving.
@@davidcarr7436 That all sounds delicious! I think I especially want to try the Tourtiere. I've never heard of any of them, besides ketchup potato chips, which I think I've seen for a limited time here. I live in North Dakota, so I'd prefer to watch the Vikings kick the Packer's butts 😉 Thank you so much for sharing and I hope you have a Merry Christmas 🎄❤️
A tip to avoid runny fruit pies: toss some flour or cornstarch with your fruit, and then when you put steam vents in your top crust, make an X or a hole in the center, and bake the pie until you can see the filling in the center bubbling. (You can make a ring of foil around the edge of your crust if it starts browning too much.)
When the pie cools, the filling won’t be too runny.
A better tip: use tapioca pearls instead of flour or cornstarch. I use my spice / coffee grinder to powder the dry tapioca pearls, and follow the amount recommended on the tapioca package for fruit pies. Makes the pie filling velvety, delicious and perfect every time with no weird flour or cornstarch tastes interfering.
Probably one of my favorite videos you’ve done! Thanksgiving is my favorite holiday for the reasons you’ve described: family and friends gathered around, setting aside differences, to enjoy a meal together - thinking about all of our blessings from the year and being grateful.
Probably the only recipe I’ve had the guts to try- but I want to make this for thanksgiving this year!
The pound of butter in the tarte crust is what Julia Child recommends. She also says ice water. The difference in the procedure is that her tarte crust is baked before you put in the filling. I mix in the butter cubes in the KitchenAid, when they are incorporated add the water. I then roll out and fold the dough multiple times before refrigerating. After it's rested in the refrigerator roll it out and then put it in the tarte or pie pan and bake for 30 minutes. It will rise and become flaky.
Happy Thanksgiving to my Americans friends from Brazil! 🇺🇸🇧🇷
"pinkified" I love that word Max. I can't believe it took so much time and work for Sarah to get Thanksgiving made a Holiday, especially a National one. I am happy for her that she lived to see it.
Good topic for these divisive days, Max. May the families in our country enjoy a peaceful and respectful holiday.
Cranberries are also pesticide free naturally because they use spiders to control pests. Pretty cool, eh?
I didn’t know that!
@TastingHistory Yep! The folks that wade into cranberry bogs for harvesting occasionally have to do the spider dance to get them off of/out of cuffs and collars and such. They're rather large fat black spiders and really fast, so they appear really creepy but they're also not aggressive and rarely bite.
Yeah, I'm just glad none of them hitch a ride and say hi!
Spiders that swim in water?
@TiredMomma
There are a bunch of aquatic spider species, some even create air sacs with webs and swim underwater to hunt small guppies. Sorry for the additional nightmare fuel.
What a great video :) I'm super excited for my first Swedish American Thanksgiving this year. I just moved and I couldn't pass up the opportunity to invite my Swedish friends over and make all the American classics. They are all super excited. I'm making stuffing, mac and cheese, green beans, biscuits, and a chocolate bourbon pecan pie. We are making meatballs instead of turkey because turkey isn't native here and a bit harder to find. It should be a lot of fun :)
You could have used ham. That's a normal thanksgiving thing too.
@@slook7094 The meatballs go better with the gravy and cranberry sauce
She had a beautiful idea to unify a nation on the brink of falling apart, and even after it came to blows, held to the notion that it might yet help repair the broken bonds of a people divided.
We can't say for sure if it worked, but it didn't hurt, and she sure was persistent in her noble efforts.
I dare say we could use someone like her now. Cheers to Sarah Josepha Hale.
IDK having it basically right after elections appears to have a negative effect in participation this go round. I can't imagine that choice was ever drama free.
@@Winter77Moon True, but holding it after the election ends would prevent the political evangelists from doing their thing. With the election over, there would be no real need for them to try to convert others to their way of thinking, or to remind them how to vote on Election Day. There would still be plenty of room for political arguments (drunken or sober) but the sense of urgency felt by the most obnoxious among us prior to the election would be gone.
@@Winter77Moon Every election half the country is upset but apparently only one of the two halves is willing to sit down and share what little they have with people they disagree with.
@@Stroggoii that's generally true, usually whoever wins is happy to have visitors. Generally the other half sucks it up cause the two major party candidates are fairly similar and people believe that they are capable of putting the best interest of the country ahead of their own self interests. Also usually candidates don't have the level of baggage that the current winner has and usually candidates don't spend so much time threatening people. This is a very unusual year and it would be weird to think people would behave as normal given the severe abnormality of the incoming president. If people wanted others to sing kumbaya they probably should have gone with a less obnoxious, threatening and volatile choice.
It didn't work. Our country is fueled by division and hate. Hate is as American as apple pie. Happy Thanksgiving!
SNORLAX SPOTTED!🎉🎉🎉🎉🎉
He must have caught them all by now
@@frederickross8131Almost all of them!
Is he holiday themed? It's hard to tell.
@@kennykeating5243 Appropriate because he's sleepy and stuffed, much like all of us are on Thanksgiving.
This was great, Max! My mom made a great pie crust. My sister took one of her pies to work. While coworkers were eating one guy asked another "Are you going to eat that crust?" The other guy said "No." The first guy then asked for it and said "It's delicious. Can I have it?" LOL Ah, the wonders of butter! Can't wait to share some of this history with family next week.
I haven't tried butter. My Mother swore by lard. Some women Crisco shortening and even vegetable oil. Mine aren't as flaky as I would like.
We sometimes hear about how it was a person who wrote into President Lincoln, but it was neat learning just how long she was at it, how forceful her letters became, and how she championed other causes through her letters and books
Oh, that looks delicious! I love your Thanksgiving tradition! Here in Germany, Thanksgiving isn't really celebrated with family and friends, if at all - but that certainly varies from region to region. I grew up in the northwest in quite a rural area. In my home village, Thanksgiving is only celebrated in the Protestant church (on the first Sunday in October), but in two villages just around the corner, associations have been maintained that organize big celebrations on the 2nd or 3rd weekend in September. As a child, I always liked the parades with the decorated carriages, carousels, and sweets. For young people and interested adults, there were always big organized parties in the evenings by the farmer youth association ("Landjugend"), and these parties were enormously popular because all drinks were dirt cheap. So there were two weekends of partying, and it often happened after I turned 18 that I disappeared on Friday evenings and only returned home on Sunday mornings at 9 o'clock with a bag of fresh rolls from the bakery for my parents. These were crazy times in the early 2000s🤣
A friend of mine actually recently had scurvy. She's currently looking for a new job and makes do on meagre unemployment benefits and this affects her grocery shopping and there are some other issues. But a nice load of vitamins solved the issue.
Oh my! It’s still a problem in several places in the world. Glad she got it fixed.
A local public health official near my home in Canada recently issued a warning about a rise of scurvy among people who rely on food banks. Young doctors who might normally never consider scurvy as a diagnosis were urged to consider the possibility among their patients.
@@katharinemichie2178 I can imagine it's an issue when people aren't getting enough vitamins because they eat a lot of processed food. Do these food banks also have fresh produce? Dutch food banks try to give that out as much as possible. Preserved vegetables and fruits should be good too, but often rather salty or sweet.
@@TheRealTMar Some food banks do in the US but unfortunately you have to be careful because sometimes the produce is so old it's not safe to eat. It's not always the case though.
@@thenovicenovelist It's also great if you have community gardens, but in cities it can be hard to find a good location where the ground hasn't been polluted.
Thanks! Your videos are a favorite in our family and we love trying out new apple recipes! We've tried Alton Brown's colonial apple pie, and now this!
Thank you!
Well, this was a beautiful little piece of history. She persisted. Making a cranberry tart in honor of her spirit. What a chingona.
Max, doing his bit to bring a divided country together. If not this Thanksgiving, when? I hope it works.
Happy Thanksgiving, Max, Jose, and everyone.
a quick bit of Thanksgiving and New Hampshire trivia: the favorite Thanksgiving dish of New Hampshire, apparently, is cranberry sauce. just the sauce. there's something deeply wrong with us up here and i don't know how we can be saved
that being said, the idea of a cran-apple steamed pudding sounds positively delightful and it's definitely something i'd try to make if i had a proper pudding basin!
I will eat cranberry sauce by itself.
I love learning the history we didn't learn in school. ❤
This is such a beautiful video and gorgeous homage to the true meaning of Thanksgiving . I have so much love in my heart after watching this. Thank you Max. 💕
❤
I was so excited to see this, because I grew up with this as a traditional Thanksgiving pie in my house! My mom usually makes a cranberry-apple pie every year (with Granny Smith apples, like were used here), and it's a favorite of mine. I was surprised this didn't have any usual pie spices in it. Cranberries in dessert are a bit underrated, but I love them: I'll have to try this version out sometime this season!
Max! So timely and inspirational, and I'm also so pleased that The Cranberries are one of your favorite bands, too! Thank you.
Max, today is my birthday. Imagine my surprise to find a new video from Tasting History not posted on a Tuesday as I flipped through my morning internet surfing. What a nice treat for a birthday! Thanks, and keep up the good work.
happy birthday 🎂!
@@jeanography Thanks!
Happy Birthday...it's my sister's birthday, too!
@@susanmacdonald4288 Thank you, and a happy birthday to your sister as well (hope she's younger than me, because I'm a beat up old man).
I would love for you to explore Hinde Amchanitzki's Lehr-bukh vi azoy tsu kokhen un baken (Textbook on How to Cook and Bake), one of the first Yiddish cookbooks in America. She was an amazing women, business owner and a staple of the lower east side in nyc. The whole history is amazing and fascinating.
OMG, this pie was fantastic and really easy to make! Just the right amount of tartness, and IMO no spices needed. I wound up wrecking the top crust (because clumsy), so I crumbled it into a streusel-looking topping, which worked surprisingly well. I may try a little orange in the next one and see how that goes, but this recipe really is great 😋
DOUBLE MAX?! THANKS FOR THIS ❤❤❤❤❤
This reminds me of Alton Brown's recipe for a blueberry and pear tart pie. I have made that many times for the holidays and it is always a big hit. Maybe I should try this out this year.
I just wanted to say thanks for another great video. I've been watching since the beginning and my kids and I have enjoyed recreating these recipes. Just like Townsend's you have created a fantastic community here. Also, your delivery of each episode is like sitting down with an old friend. I'm sure many here could imagine that large table with you and all here having a grand time. Thank you.
Max- Bear Berry is another type of ground growing berry that is often mistaken for cranberries here in Alaska and northern areas like Canada. It is high in vitamin C but can give the consumer the runs. :)
Now there's an education I did not get when growing up! Thanks! My daughter recently started to home school one of my grand daughters, I share a lot of your videos with her. Keep up the fine work!
I like the look of a more rustic pie. I’m so used to the factory manufactured perfection.
I appreciate the effort and thought you put into decorating the kitchen behind your shot with topic appropriate items. I also like to spot things like the pie with a couple slices taken out in the backround and wonder if the tasting was filmed before or after the earlier parts of the video.
A bonus Friday episode? Thank you so much!! This is a great start to my Thanksgiving vacation at home. We're going to try a few foods from your cookbook. And we can't wait for the second book! 😊
I always do a few Friday episodes around the holidays so keep a lookout 😁
Thanksgiving is the one holiday I always go and see my family. Not Christmas, but Thanksgiving. I don't get to see them all year so I take over cooking for my visit (for some reason mom loves this). Anyway I'm going to try this one on them.
Lucky them!
I think my new tradition is to make a Tasting History recipe for at least one major holiday every year. Last Christmas I made the "Boar's Head" roast & sauce - a big hit! This year, it'll be this pie. Hope you & yours have a wonderful Thanksgiving Max!
"A bold spirit pinkifies the smallest man!" - Jebediah Springfield
Congratulations on a perfectly cromulent video.
This looks lovely! Here in Germany, we celebrate thanksgiving (it's called Erntedank "harvest thanks") in September / October and it's more of a regional thing in the countryside. In November everything's long rotted away except cabbage
Another fantastic and informative episode, my friend. Alas, I’m making Fried Vanilla Double-Stuffed Oreo’s topped with Cherry Preserves for Thanksgiving dessert, but I might try this one next year.
Cheers!
I only found your channel a week or so ago, but I’ve been devouring your content ever since. Watching you makes me feel like I’m inviting an old friend into my living room. All of your videos are top notch (and Jose, the captions are as well), but it would be sweeter than tulip poplar honey if you did a video on the foods of Appalachia (that’s Apple-LATCH-uh)
True story: my aunt (who lives in North Carolina) celebrates both the Canadian Thanksgiving; which is celebrated on the second Monday in October (she's Canadian) and the American Thanksgiving (she's the only person I know who does that).
The timing of the Canadian vs. American Thanksgiving has always made so much more sense to me. 2 MAJOR holidays squished less than 1 month apart is stupid.
As an American engaged to s canadian, this makes so much sense
I'm Canadian, and my niece married a lovely guy from Maine, and moved down there. They do both, too!
@@strawberrycream2974 you get a huge yummy meal three months in a row, then (and time in between to digest, lol!) And congratulations to you!
The best way to do it! I agree, from British Columbia Canada! 👍
I actually came up with the idea of adding cranberries to apple pie all on my own (forty-some years ago), before I discovered that others had this idea as well. :)
Thanksgiving was the big holiday of my family. My grandmother hosted it for the entire family. It’s a time with family I will always cherish and I’m sad we don’t have the big family gatherings since she passed 24 years ago.
Been watching Dylan soo much that when Max said cinnamon, all I've heard was "CYMYNYM!"
CIMMANIM!😂
What are you watching?
@@ditzygypsy B. Dylan Hollis.
My personal favourite is *EGG-GEE!*
@@weldonwin same
At 9:04 Washington could have been referring to the patent clause of the constitution as that had just been added and was meant to help diffuse useful knowledge. It seems like a strange thing to highlight, but it was viewed as embodying certain revolutionary ideals of the time.
Bingo! This language has some similarity to the Copyright Clause, which echoes the reasoning found in the copyright law the framers grew up with (the Statute of Anne, which has a long backstory).
Thing is, there just wasn't enough time for the First U.S. Congress to finish setting up the entire federal government before the first recess--the 1789 session ended on Sept 29, this proclamation is dated Oct 3, and Washington would touch on it again in the first SotU (Jan 8) just days after they reconvened (resulting in a Copyright Act and a Patent Act, but no national university as he suggested).
of all your recipes I still make Syllabub fairly regularly in all sorts of flavors. red wine, maraschino cherry syrup, and lime zest/juice(cherry limeade syllabub) is fantastic. and if you throw it in the freezer it makes a great fluffy ice cream treat. making a lemon flavor this thanksgiving.
Looks delicious. Seeing the pink apples made me wonder if Rhubarb might be a fun addition.
Apples and rhubarb are always a great combination
Rhubarb is more of a springtime harvest thing. Hence strawberry-rhubarb pie.
@@1ACLwhich is amazing
Max, have you ever used a pie bird? I always think of them whenever you make pie; they're the cutest things meant to outlet steam to prevent a soggy bottom
The moral of the story is that it's wise to listen to the New Englander the first time so you get maximum benefit from our good ideas. (proudly born and raised in Wakefield, Massachusetts.)
With that in mind, if by chance anyone in the Patriots' front office is watching and reading the comments, draft Kelvin Banks Jr. please and thank you. :)
sorry to be so blunt, but what a badass woman! Writing to several presidents and demanding a nationwide celebration the following week, how self confident can someone be? Thank you for sharing so many great stories about so powerful people (esp. important to me: powerful women!)
Wow..I did not know this story behind the holiday. What an incredible piece of history and such an amazing woman! I'm going to share this with family on Thanksgiving, and make the pie! 🦃🦃🦃
I know…don’t use salted butter.🙄 But [blows raspberry] I use salted butter all the time & everyone says I make the best cupcakes, brownies, and most of all choc chip cookies. They taste like they used to! Yum. Salted butter. Unsalted butter doesn’t taste like butter. Use salted & stuff comes out delicious. So I applaud u, Max👏. I know u don’t always…but u did HERE😉. Thanks, man
My Mexican self watching this knowing I will never celebrate Thanksgiving: "Fascinating..."
You can still do it for Feliz Navidad.
Sure you can. The basic premise of Thanksgiving is giving thanks for what you have with friends and family. Really doesn't matter when or what you have. What matters is giving thanks for your year.
My American self wishing I could participate in Día de los Muertos and the wholesomeness of it.
@TiredMomma Why not?
@@TiredMommamee tooo
I'm english; no thanksgiving here.
Maybe you could do a video on the british xmas dinner, though? Roast turkey, stuffing, roasted vegetables, different stuffing, pigs in blankets (sausages rolled up in streaky bacon), bread sauce, chestnut stuffing, potatoes roasted in goose fat, etc.
I've got a 1970s microwave cookbook for the bread sauce, and an even older one for the turkey formula. To the point where I saw one in a display of a historical kitchen at one point.
Sounds good!
Yes I would like this.
What is bread sauce?
@@slwrabbits Essentially, it's a sauce made from bread and spiced milk.
You nuke some milk in the microwave with cloves, salt, pepper, a bay leaf, and an onion, scrape off the scum, extract the onion, then mix it into a big pile of breadcumbs. Then you bake it alongside the turkey to dry it out, and it balances out all the rich flavours. It also soaks up gravy and grease from the meaty things on your plate.
Hey max, new watcher here, I am a big fan of your videos so I would like to suggest khidri and certain Ethiopian foods inspired from Indian cuisine. ❤😊
I've made a variation of this for years. I like to add about a handful of really small-cut candied ginger in with the apples and then a little more in with the cranberries as I cook them. I also often make a pumpkin apple tart that calls for dried fruits to be macerated in a sweet wine. I use an orange dessert wine and you get a lovely rich taste from that all through the tart.
Please put up a recipe for the pumpkin apple tart, with macerated fruit. It seems rather interesting.
@@fsutaria I'll try to find it and if I can, I will post it up. (Apologies. I moved and still haven't found all of my cookbooks or kitchen items.)
Happy Friday, fellow Tastorians. We’re eating good this week with another video.
I love making pie crust. The act of combining the flour with the butter is super satisfying.
Hi Sir Max and I'm watching from the 🇵🇭, cranberry pies became a favorite food for the Thanksgiving by women due to the abundance of cranberries.
Thanks for the episode and Happy Thanksgiving Sir Max 💗💗💗💗💗💗💗💗💗💗💗💗💗.
Lovely episode. Thank you Max, I may, indeed make this for Thanksgiving. It looks a bit more diabetic friendly than most desserts and there is a story behind it. Always a hit when I do your dishes.
Here's to hoping Max does a crossover with Townsends or Alton Brown.
I rather Townsends.
Townsend would be awesome. I want to see Max in the setting as well as making the food with their tools. It would be a fun one off.
I’d love that!
Townsends for the history and Alton for the science. Max because we love him.
@@gnothisauton2116 Alton is why I love food science.
As always, I love your content very much! Happy Thanksgiving!
We Germans have a Christian festival called Erntedankfest (Thanking for Harvest)
I didn’t know that!
Interesting that part of her argument for Thanksgiving was "Now that the elections are over, everyone can calm their tits and stuff their faces."
And that 150 years later, we will still stuff our faces but absolutely NO ONE is calming their tits.
I mean given a Civil War in her time I don’t think they were calming their tits either.
@@PineappleLiarLol
People literally uninviting their magat friends and family…and who could blame them?
@itspiglet9783 - whatever. Trump won the electoral vote, popular vote, senate, house and many Democrat occupied zones were liberated by the Republicans and now the residents can walk the streets free of the hatred, intolerance, racism and violence of the Democrat party. But, you can keep hating the winners and the majority of the country if it makes you feel better.
@@itspiglet9783anyone who isn't petty can blame them
I'm sure I will be snorlaxing after Thanksgiving dinner like most. Perfect Pokémon for the video as usual. You are always so on point.
Thank you for introducing me to the use of snorlax as a verb.
Great video as usual. Happy Thanksgiving!
*Max releasing this video at midnight Friday night/Saturday morning*
*Me craving a midnight snack*
Well played Max.😂