Deviled Bones - The History of Hot Wings

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4 ай бұрын

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#tastinghistory #buffalowings #hotwings

Пікірлер: 1 900

@TastingHistory 4 ай бұрын

FYI Buffalo Wild Wings was founded in Columbus, not Cleveland like I say in the video. Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsTastingFeb to get your first 6-bottle box, a $150+ value, for just $55!

@danielsantiagourtado3430 3 ай бұрын

You're amazing max😊😊😊😊

@DLFH 3 ай бұрын

Max you rascal, wine with deviled bones. And in my house it shall be known all hot wings are now called deviled bones.

@Didymus20X6 3 ай бұрын

How you going to have an episode called "Deviled Bones," and NOT have some Heavy Metal riffs?

@lmno40 3 ай бұрын

Eh em, history of Buffalo wings....kzfaq.info/get/bejne/gr1ngKRlvcW-cmg.htmlsi=IdQ24neEpvKmY-DK

@Lightning_Toad 3 ай бұрын

Kinda wild that this comment is 'older' than the video itself. I imagine YT changes the timestamp on videos once they're public, but not the timestamps on its comments

@lhfirex 3 ай бұрын

Now I really want Max to get an interview on Hot Ones. I'd be interested to see what questions he gets asked!

@ravenhelms 3 ай бұрын

Yaaaaaasssss

@mylesjude233 3 ай бұрын

I'd watch that full stop 😊

@myroomisblue2679 3 ай бұрын

Hot ones max miller lets go

@myroomisblue2679 3 ай бұрын

Maybe even have max do a reverse with various hotsauces with homemade garuum and asafoetida ect

@VanemanaAMVs 3 ай бұрын

Please hot ones.

@JadePlayer2 3 ай бұрын

Henceforth all my D&D taverns will offer a special of "Deviled Bones and Ale" thanks for the food ideas max!

@ArchaicAnglist 3 ай бұрын

Deviled Bones and Braggot, methinks.

@Zawfee 3 ай бұрын

Genius!

@JadePlayer2 3 ай бұрын

That's such a good idea! Maybe it varies from tavern to tavern based on regional breweries! @@ArchaicAnglist

@adamwelch4336 3 ай бұрын

In the d&d cookbook they have cockatrice wings

@JadePlayer2 3 ай бұрын

oooh I didn't know that! I liked devilewd bones better but that maskes for some cool substitutions@@adamwelch4336

@peterd9940 3 ай бұрын

I just want to say thank you. My wife suffers from daily chronic migraines, but cooking is one of the activities she can do that brings her peace. She loves your channel and your receipies. Thank you 😊

@stupidmango4036 3 ай бұрын

Those suck SO much. The fact people have to deal with it more often than once a year is ridiculous. Hope she finds a permanent fix that keeps her healthy

@peterd9940 3 ай бұрын

@@stupidmango4036 appreciate your support 🙏 ❤️

@Sniperboy5551 Ай бұрын

Has she tried ergotamines? Those seem to be the most effective class of medication.

@adambarron4015 3 ай бұрын

The deviled bones double cook reminds me of a St. Louis style of wing called "trashed". The wings are flash fried, sauced, and then fried again. Absolutely destroys your frying oil, but you get a crunchy almost jerk flavor.

@otdreamer193IRONFIST-yx6gn 5 күн бұрын

Sounds good.

@tessas.5840 3 ай бұрын

We need a Townsends/Tasting History crossover please!

@najssiness 3 ай бұрын

Yep definitely, it's hard to imagine Max in 18th century farmer clothes thoughXD

@benjaminkanoza2701 3 ай бұрын

I think he's done one with a guy named Twitty, he's an on off regular of the Townsends channel. But, it would be neat to see him and Jon do a cooking bit together.

@azilbean 3 ай бұрын

Yes!! I've been thinking that too! Also, Max and Sohla!

@chrisball3778 3 ай бұрын

I think he actually did one a few years ago. I can't remember whether it was on this channel or Townsends.

@borisdevilboon8064 3 ай бұрын

He did an interview with townsends on a nutmeg tavern live ep.

@superkamehameha1744 3 ай бұрын

Making chicken wings with a Combusken in the background.... Brutal

@chefjeff1366 3 ай бұрын

🤣

@andreagriffiths3512 3 ай бұрын

There wasn’t a disclaimer of “No Combuskens were harmed in the making of this video”… 😮

@jemm113 3 ай бұрын

@@andreagriffiths3512 we’re living in a post-Palworld world now! The monsters can be eaten!

@andreagriffiths3512 3 ай бұрын

@@jemm113 finger-lickin’ good 🤪

@calvinr.johnsonjr.9076 3 ай бұрын

@@jemm113pokemon was eaten in that world it didn't take the knock off to do that

@sevenandthelittlestmew 3 ай бұрын

My MIL makes deviled bones. We have a standing rib roast traditionally for Christmas Eve, and she saves the bones after carving the roast. We go over for brunch on Boxing Day, and she uses those leftover (and very meaty) rib bones with the excess meat to make deviled ribs. Same recipe as you have for the deviling rub, but with oil added, to lock in whatever moisture is left in the meat when baked. They’re tasty and easy and use up all the remains of a very expensive cut of meat!

@-jank-willson 3 ай бұрын

more of a british style of hot wings?

@sevenandthelittlestmew 2 ай бұрын

@@-jank-willson I don’t think so, since we don’t use wings from any kind of fowl. It’s all beef all through the Christmas season, baby! Also, my MIL’s family was originally from Canada (we live in the US), which is probably why we have Boxing Day brunch and go to the horse track. 🤷🏻‍♀️

@Sniperboy5551 Ай бұрын

Can I get an invitation?

@tsgsjeremy 3 ай бұрын

I love the way you bedight your videos with new (old) words and phrases like "deviled bones." Nine out of ten hardtack (clack clack) afficionados agree.

@Justanotherconsumer 3 ай бұрын

The tenth is at the dentist after attempting to eat the hardtack directly.

@coolandgood1010 3 ай бұрын

words.

@Nylon_riot 3 ай бұрын

That clip gets me each and every time. At the civil war museum in Gettysburg, they have a remaining hard tack on display, and I would stare at it wondering what it tastes like. But now I do know what it sounds like.

@Lightning_Toad 3 ай бұрын

Something that's become increasingly clearer to me from these videos is that recipes don't really get 'invented' so much as 'written down for the first time,' which makes it difficult to say who, when, or where a type of food got its start. Which makes sense considering that, historically, people likely didn't have the luxury of deciding what ingredients to get for dinner and instead just used more conceptual cooking skills to prepare whatever they were able to access. That probably means folks didn't really care to learn specific recipes, as they might not consistently have the ingredients it requires anyway.

@terminallumbago6465 3 ай бұрын

Right. Even before Deviled Bones, out of the thousands of years humans have been around I find it hard to believe nobody had ever thought to do that. It makes you wonder how much true history will forever remain unknown because it was never recorded and has since been lost or misremembered.

@stevefromthegarden1135 3 ай бұрын

Another factor is that back in time, most people couldn't read. Hard to write down a recipe if you can't read or write

@terminallumbago6465 3 ай бұрын

@@stevefromthegarden1135 That’s why a lot of the historic recipes come from the upper classes, who were more likely to have that education.

@shanekeenaNYC 3 ай бұрын

That's why I am glad that at least some of us are making sure to spread this knowledge and ensure it doesn't die. We don't want another library of alexandria incident.

@Jasonwolf1495 3 ай бұрын

There's also the difference of little things. The difference between buffalo wings and other chicken wings is sauce. We've eaten chicken wings since we had chickens.

@kirstenpaff8946 3 ай бұрын

Max, I saw your cookbook for sale at the Met Museum gift shop in NYC over the weekend. Congrats, you're fancy now.

@YeshuaKingMessiah 3 ай бұрын

“cuz ur fancy”

@VirtuaFig 3 ай бұрын

Max, you had me at “To that, I say: ‘fie!’” That’s the spirit, sir!

@lordbarristertimsh8050 3 ай бұрын

One thing I like about this video is that Mr. Miller does his due diligence when talking about chicken wings, and the myriad of ways that they have been cooked, seasoned, and eaten throughout history. Mr. Miller takes the time to explain that, chicken wings, hot wings, and Buffalo wings are all slightly different, and have different origins { and when you factor in who you might be speaking with, things become even more fractured and divisive }, which I am glad he took the time to research and clarify. That happens to be one of the many things I like about his videos.

@GiselleMFeuillet 3 ай бұрын

When I was a young adult, chicken wings still went for under $0.50 per pound... now they're more expensive than anything else.

@trustytrest 3 ай бұрын

Cheap commoner food becoming so popular that they're bordering on luxury food prices. Gotta love it.

@BorksmithandTheBeef 3 ай бұрын

I remember somewhere (might have even been here) learning that cured meat and lobster had the same issue. Cured meat because fresh was expensive, and lobster used to be poor people food. Then I guess someone decided they liked it and now it's rich people food.

@jonlava173 3 ай бұрын

Corporate greed

@WeDwellinaFiefdom 3 ай бұрын

@@trustytrestWe’re about to see it with tinned fish too if TikTok is any indication

@Leto_0 3 ай бұрын

1- Agricultural prices have been kept low through government subsidies. Subsidies rise and fall over time and don't always keep up with inflation 2- The cost of raising livestock has probably skyrocketed since people started paying attention to the quality of life of farm animals, as well as practices like feeding them antibiotics and other potentially harmful things 3- Restaurants make profit by criminally underpaying staff. That's getting harder to do, which means they have to raise prices 4- Supply and demand, consumers get what they pay for. Stop buying $18 appetizers and restaurants will stop selling $18 appetizers

@stumccabe 3 ай бұрын

After asking for a chicken breast at a Virginia buffet, Winston Churchill was informed by his genteel hostess that Southern ladies preferred the term “white meat.” The next day he sent her a corsage, with a card: "I would be much obliged if you would pin this on your white meat."

@micheleparker3780 3 ай бұрын

😂😂😂🎉

@Pho_King_A 3 ай бұрын

Churchill had some of the best comebacks I've ever read. Here's one. Bessie Braddock MP: “Winston, you are drunk, and what’s more you are disgustingly drunk.” WSC: “Bessie, my dear, you are ugly, and what’s more, you are disgustingly ugly. But tomorrow I shall be sober and you will still be disgustingly ugly.”

@homuraakemi493 3 ай бұрын

Chad move

@ForbiddenChocolate 3 ай бұрын

That's so funny, I don't even care if it's true! 🤣🤣

@AnEnglishmanOverseas 3 ай бұрын

@@Pho_King_A Winston, if you were my husband I'd poison your tea! Madame, if you were my wife, I'd drink it...

@corey2232 3 ай бұрын

I bet John Young's family will really appreciate you giving him credit, as I've seen videos pop up of them trying to honor Young by crediting him for a lot of what Anchor Bar gets credit for.

@l0sts0ul89 12 күн бұрын

gave us the og sauce

@dereinzigwahreRichi 3 ай бұрын

"The best wine you drink is the wine you most enjoy." Great wisdom, probably born from wine itself. Thank you for encouraging us against stupid conventions, Max! That's why I'll have my spanish or italian strong reds with nearly everything, including Weißwurst. In the evening, if I please so.

@chrisball3778 3 ай бұрын

Turnspit dog at 04:15! Alexis Soyer was a really interesting guy. He was French, but became a famous chef after moving to Britain. As well as feeding the wealthy in fancy clubs, he dedicated himself to feeding the poor and hungry. He set up soup kitchens, even travelling to Ireland during the Great Hunger to provide famine relief in Dublin. The reason for his early death was that he worked with Florence Nightingale during the Crimean War to feed the troops, and whilst there, contracted dysentery, from which he never fully recovered.

@jeromethiel4323 3 ай бұрын

Dysentery from eating all those hot wings?!? I've had hot wings so hot that i thought my digestive track would never recover! (And yes i know Dysentery is NOT caused by spicy food, but infection of the colon.)(It's a joke.)

@theotherohlourdespadua1131 3 ай бұрын

His time in Ireland during the days of potato famine was... Complicated to say the least. While he did go there for ostensibly charitable reasons, his soup kitchens were more like human exhibition pens given it was designed so that the wealthy can watch the poor eat like it's a novelty and there was paid admission to do so (many newspapers commented on that). And his famous "famine soup" is so watered down even the middle class reporters question of its nutrition (per person, a bowl of soup would contain only a few drops of meat broth and a few grams of meat)...

@chrisball3778 3 ай бұрын

@@theotherohlourdespadua1131 There's probably a mix of valid and invalid criticism there. Not all soup kitchens set up in Ireland during the period were alike, but all had to make the most of the available ingredients. Most probably served food that was more watery than ideal. On Top of that, Soyer was attacked in bad faith by some quacks who claimed that no soup could ever be nourishing, a false claim that may have affected some of your sources. As for the idea that the soup kitchens were 'human exhibition pens'... I'd really rather have sources for that claim, but in the absence of the, I'd point out that the Great Hunger was largely caused by the apathy and indifference of the English authorities that controlled Ireland at the time. A publicity stunt aimed at trying to shift English public opinion towards blocking food exports from Ireland in the 1840's would be 100% an objectively good thing, even if the optics look bad today.

@michelleboyle6497 3 ай бұрын

Wow, what a great human being 🥰

@emmelsmusic79 3 ай бұрын

The dry mustard is your source of back of the mouth heat. Cayenne affects more of the front of the mouth. The longer dry mustard sits in a liquid, the spicier it becomes. You probably only want to put about an eighth of a teaspoon of dry mustard.

@andersjjensen 3 ай бұрын

It's easy to figure out where the heat is coming from: If you breathe out through your nose and your eyes well up, like you've been maced, it's mustard.

@resourcedragon 3 ай бұрын

I tend to eat fairly hot curries and chilies but a few years ago I was having a little English mustard with some beef. I was very cautious with the amount I put on the piece of meat I put in my mouth - and I still felt like one of those cartoon characters where a steam whistle appears out of the top of their skull. That was when I decided that English mustard (and I think I might have made it from the powder) is Not For Me (unless it is diluted in a large volume, e.g. when making devilled eggs). AronRa (unsurprisingly) eats the sorts of chilies that set off Scoville counters at 50 paces but I would be really curious to see how he goes with mustard.

@Xerxes2005 3 ай бұрын

@@resourcedragon So I guess you're not too keen on English mustard...

@annalieff-saxby568 3 ай бұрын

Colman's English Mustard Powder is an essential store-cupboard ingredient. Just a pinch, added when cooking, makes any cheese sauce much, much cheesier.

@chezmoi42 3 ай бұрын

@@annalieff-saxby568 It is also a valuable addition to a good vinaigrette; just a pinch assures a successful emulsion that doesn't separate easily. You quickly learn what your tolerance is.

@karenmia6696 3 ай бұрын

As a Buffalonian, the story I've always been familiar with is a combination of both Theresa and Dominiques...That Dominique and his friends came in late at night on a Friday during lent, wanting some food. Since the restaurant hadn't been serving meat that day, the only thing they had readily available was leftover chicken wings, so Theresa fried em up and served them to her sons friends. It was a hit and they decided to offer fried "Buffalo wings" on their menu. Never heard the mistaken order of chicken story, although I guess that could be true too. I also have never heard the story of John Young and Wings and Things...You learn something new everyday 😊 All I know is I've been all over the country, and Buffalo has the best wings anywhere, no contest..They've definitely perfected them... 😊

@cleverusername9369 3 ай бұрын

People from Buffalo should also be called Buffalo.

@karenmia6696 3 ай бұрын

@@cleverusername9369that's awesome!

@jeffschmidt2122 3 ай бұрын

I had the wings at Anchor Bar last summer. Whatever the history, they were the best wings I've ever had. Perfectly cooked and sauced. I crave them whenever I remember them, and every other place comes up short. Normally I'd chalk up a post like yours as hometown pride, but that ain't the case here. They're the best.

@karenmia6696 3 ай бұрын

@@jeffschmidt2122 Right? They really are! I think every section of the world has its thing..Wings just happen to be Buffalo's 😊

@danevertt3210 2 ай бұрын

Is this Buffalos own “Yings, Wings and Things”?

@MrCrchandler 3 ай бұрын

Speaking of sauces, the 19th century British specialty Reading sauce might be worth a revival. It appears in "Around The World in Eighty Days" in the description of Phineas Fogg's breakfast (maybe more accurately brunch). Along with roast beef with mushrooms he has "a fish in Reading sauce." Recipes for it call for various Asian spices (similar to Worcestershire sauce) but also pickled walnuts. Something like a nutty curry sauce.

@meshuggahshirt 3 ай бұрын

"Why did you mention mustard twice?" "I said what I said"

@sharlathompson8184 3 ай бұрын

The 'AARG' bite at the very end shall henceforth be the 'clack-clack' for chicken wing eating! And YES to you on Hot Ones - that would be spectacular!!!!! :)

@annaperenna4678 3 ай бұрын

I bet that "Kummelweck" comes from "Kümmelweckerl". "Weckerl" is what Austrians and Bavarians (I think) call bread rolls and well "Kümmel" are just caraway seeds. I love how language works with these things

@ItsBAndBees 3 ай бұрын

“If I want to have wine with hot wings, then I will have wine with hot wings.” Spoken like a true queen, thank you. I shall also make whatever weird food and drink combos that please my soul

@sheenachristina2385 3 ай бұрын

Just in time for the Super Bowl! These sound amazing. I love mustard based bbq sauces, so this sounds right up my alley! Gonna add these to the spread.

@micheleparker3780 3 ай бұрын

Where'd you say you live?🤤

@Aramis419 3 ай бұрын

I feel bad for Alexis Soyer. He only had four years to see the blissful dissemination of his wonderful dish!

@KC-gy5xw 3 ай бұрын

He is one of my food heroes..

@NullElemental 3 ай бұрын

a foodero even@@KC-gy5xw

@piperplays2 3 ай бұрын

Would love an episode centered on odd botanical foods from history, or interesting ways to prepare unusual fruits/vegetables. Absolutely love your channel; once taught a class on Plants and Human Culture and your info is fantastic. -A Botanist

@AmberMKestner 3 ай бұрын

Max and Sean doing Hot Ones would be a show worth watching including the History. YES!

@digitalis2977 3 ай бұрын

I mean... Frank and Theresa's stories aren't mutually exclusive. It's entirely possible that both are true: that Frank got too many wings, and that Theresa was looking to use them up in stock and other applications. In fact, it may be MORE likely that both are true since if they were ordering wings specifically for stock, they would be ordering just enough for that specific need, so she likely wouldn't use her limited supply up making something OTHER than stock unless she had excess wings to dispose of.

@fnjesusfreak 3 ай бұрын

A good and perhaps valid point.

@nikkiewhite476 3 ай бұрын

More likely she booked them up for the stock and instead of tossing them out, picking the meat off or giving them to dogs she grabbed them as something she could feed to a bunch of broke young kids. Like Mac said the wings/bones are cooked beforehand. Trying to cook raw bone-in chicken in the deep fryer is a recipe for half raw meat and Salmonella.

@digitalis2977 3 ай бұрын

@@nikkiewhite476 *Stares in KFC.* Raw wing sections literally take 10 minutes for flats and 12 minutes for drumettes at 375°.

@nikkiewhite476 3 ай бұрын

@@digitalis2977 KFC uses a pressure deep fryer... Besides why would she give them her stock material? People that toss out perfectly edible meat leftover from making stock have to be so rich they don't cook for themselves. Back in the 1960's people didn't waste like we do now. Hell when I worked in a restaurant in the early 2000s one of my jobs was picking the edible meat off the turkey bones after the carcass had been boiled for stock. In the 1960s it would have been unheard of to toss good meat out.

@digitalis2977 3 ай бұрын

@@nikkiewhite476 Yes KFC does...AND ABSOLUTELY EVERYONE ELSE DOES NOT. Plus, you can't deep fry a boiled chicken anything: the meat has too high a water content to safely fry without explosions and foaming, and the meat wouldn't hold together because of the partially denatured proteins. And yes...anything you use to make a stock you *THROW AWAY* because it has been cooked past the point of inedibility. That's the whole point of a stock over a broth: to cook the ingredients so thoroughly that they disintegrate into the liquid to impart both flavor and nutrition. If she were making anything even closely approximating a proper stock, the only way to get those chicken wings out of the pot was with a sieve because both the aromatics and the protein have been cooked to near nothingness (in the case of chicken wings, to the point that the joints have gelatinized and the collagen is leaching from the bones.)

@KR-xh4wn 3 ай бұрын

I held my breath worried you would not talk about John Young. Thank you for sharing his story. I live in DC and mumbo sauce is still a staple here. Can't have chicken with out it!!

@kjellingvaldsen1967 3 ай бұрын

I wonder why he wasn't mentioned by the mayor ... hmmm ...

@mrclueuin 3 ай бұрын

@@kjellingvaldsen1967 Gee, I wonder why... 🤔 😏 🙎🏽‍‍

@anonomas6126 3 ай бұрын

He moved in 1967 and his food moved with him. Well before 1977 when the mayor made his proclamation.

@catherinesanchez1185 3 ай бұрын

Originally from Ohio , been living in Maryland for over 25 years . I had never heard of Mambo or Mumba sauce til I started working in Baltimore and my coworkers said it was a requirement for all fried meats especially chicken . A lot of the casual restaurants here have it on request . The fried chicken places just have it sitting in the table with the ketchup

@KR-xh4wn 3 ай бұрын

Important question/test. Do you get your chicken with sauce on top or sauce on the side?!

@lemonlefleur6236 3 ай бұрын

With the addition of Deviled Bones, I’m now one step closer to completing my Beast of Gluttony. The Dragon Heart will work well with these new bones.

@MikeNoce 3 ай бұрын

This is the best channel on KZfaq. My bro loves your book I got for him for Xmas . You are putting forth way more an effort than 99% of other big channels and I appreciate that

@SimuLord 3 ай бұрын

Now we need you to go on Hot Ones! One, because I'd love to see what questions Sean Evans' excellent research staff would come up with and how you would answer them... ....and two, to watch you react to Da Bomb 😈

@keepclimbing2015 3 ай бұрын

Beef on Weck is a highly underrated sandwich! Absolute staple for any gathering if you're from WNY, right next to the baked ziti. When I saw the picture I got immediately homesick, lol. So many cities have the most famous food they are known for and then the secondary uniquely local food that might even be better than the other. Philly has the roast pork sandwich, Chicago with Italian beef, Buffalo with beef on weck etc. So even if wings aren't exactly originally from Buffalo we have the beef on weck. Be sure you eat it with some loganberry pop!

@ginnyweatherbee7941 3 ай бұрын

Don’t forget plenty of horseradish..yumm

@mnemonik61 3 ай бұрын

Lol, I'm down in the Binghamton area and around here if ever you forget the baked ziti at your party, you f***ed up! 😂 It's like our version of midwestern 'hot dish.'

@fnjesusfreak 3 ай бұрын

I got very addicted to beef on weck when I came to WNY in the mid-90s. XD

@jonesnori 3 ай бұрын

I've only had the airport version of Beef on Weck, but that was good enough to make me wish I had a real one.

@mybigfatpolishlife 3 ай бұрын

a beef on weck from anderson's with a vanilla frozen custard is really good

@Plasmastorm73_n5evv 3 ай бұрын

I grew up just a few miles from Buffalo, We cqll kummelweck rolls Kimmilweck, or just wek. It's one of Buffalo's german contributions to the food culture. With Buffalo being a major melting pot of Irish, German, Italian, and Puerto Rican cultures the food became a point of pride for each culture. I remember growing up and there being festivals in every neighborhood wherer the streets were blocked off and people were dancing and eating and enjoying the atmosphere. Eventually those oarties dwindled and now there is one big streetfest and a few smaller block parties in the summer.

@danevertt3210 2 ай бұрын

Can’t believe you left out the Polish community

@roberthiltz2741 3 ай бұрын

Loved the “Harwurp” last chomp at the end of this episode! I bet you are expecting a lot of virulent comments from upstate New Yorkers such as myself declaring the true origin of wings, but I truly believe that first conception was a glorious mixture of culture and timing happening upon themselves in a glorious union of simplicity! Yup, I dig wings

@jswets5007 3 ай бұрын

2 parts molasses, 2 parts yellow mustard (sauce not powder), 1 part Louisiana Hot Sauce. Damn fine bbq sauce.

@HaKarina 3 ай бұрын

Thank you!

@jswets5007 3 ай бұрын

@@HaKarina Enjoy. 👍

@LairdDeimos 3 ай бұрын

You might want to define what kind of molasses. Blackstrap would not be a good time.

@jswets5007 3 ай бұрын

@@LairdDeimos I said molasses. If I had meant blackstrap I would have said blackstrap, as would any reasonable recipe. They are generally considered to be different products by most individuals who would use them. That being said, blackstrap might actually work well for those who prefer a smokey sour flavor to a spicy sweet one. Actually, now that you mentioned it, I'm going to have to give that a try. Thank you very much! 🤗

@jswets5007 3 ай бұрын

@@LairdDeimos Now I'm thinking: 2 parts yellow mustard sauce, 1 part molasses, 1 part blackstrap molasses, 1 part Louisiana Hot Sauce... Thank you for your suggestion. 😊

@j.lingle4713 3 ай бұрын

I would love to see a video on Worcestershire sauce.

@brick6347 3 ай бұрын

I think it's always been commercially produced, and is the same now as in the 1700s (and made by the same company)

@j.lingle4713 3 ай бұрын

It would be interesting to see how Brits first started using a fish sauce, then how it evolved into Worcestershire sauce, as well as how it was intended to be used. I love it as a marinade with Montreal steak seasoning for hamburgers and steak.

@0neDoomedSpaceMarine 3 ай бұрын

@@j.lingle4713 Might have been the Romans who gave them the notion via Garrum/Liquemen, but I'm sure they weren't the first to think of fermenting fish. Fishes contain monosodium glutamate, ergo "flavor enhancer," which boosts the umami flavor of meat, so a developed fermented sauce like that has a lot of applications.

@finwenolofinwe3373 3 ай бұрын

@@0neDoomedSpaceMarine No real connection to the Romans, excepting perhaps more esoteric ideas about the origins of SEA fish-sauces. Worcester Sauce is just one of many attempts to replicate the at that time hugely popular imported Asian sauces (see also earlier forms of ketchup). It is surprising how close they came though, considering for example various recipes for "soy-sauce" from the 18th and 19th century, usually involving mushrooms like the ketchup of the time.

@chefjeff1366 3 ай бұрын

GREAT idea! this needs to happen

@jwilliams3269 3 ай бұрын

Ok, so I’m a day late seeing the best channel on KZfaq (currently sick, ugh), but two minutes in and Max already has me laughing out loud. I love his accents and now I really need to order deviled bones the next time I’m out for hot wings. Love you Max Miller, you’re a rare talent. Thanks for putting a smile on so many faces. ❤ love the combusken!

@bensamuels4976 3 ай бұрын

I visited Sri Lanka a few years ago and deviled dishes were a staple of almost very restaurant. Usually deviled beef or chicken. Generally fried with oil in a skilled or wok, with sliced bell peppers, onion, tomato, and spices. Very delicious!

@gonzobidde4225 3 ай бұрын

Btw. Kummelweck, 16:22 , is the butchered version of the german word Kümmelweckerl. "Kümmel" being caraway seeds and "Weckerl" is a dialect form for small bread or roll.

@varana 3 ай бұрын

Depending on where it's from, "Weck" might not even be butchered - there's some dialects in which that is the commonly used form.

@gonzobidde4225 3 ай бұрын

@@varana didn't know that. In which Region would it bei common?

@fnjesusfreak 3 ай бұрын

And that's quite what it is; a kaiser roll topped with salt and caraway seeds.

@varana 3 ай бұрын

@@gonzobidde4225 Saarland, Pfalz, Südhessen, teilweise Unterfranken bis Würzburg.

@beth12svist 3 ай бұрын

@@fnjesusfreak Eh. As an inhabitant of South Moravia (aka not that far from Vienna), I looked at that roll in the photo and thought "that's some misshapen Kaiser roll." 😉 The originals are round and have a pretty distinct star shape. If the Weck had started out as that at all, it has clearly undergone further evolution. (To clarify what I mean: not every Central European breadroll is a Kaiser roll, so saying the Weck isn't one isn't denying it its origins.)

@WillfulPicturesMelindaHall 3 ай бұрын

Thank you for using a favorite illustration at 4:15. Look who is powering the spit. Yes, it’s a dog on a wheel while the kitty chills.

@thestickerfarm1254 3 ай бұрын

I am from Buffalo New York. Buffalo Hot Wings were born at the Anchor Bar, 1047 Main St., around 1960. Franks Red Hot sauce was first introduced around 1920. But wings were also prepared there before the civil war. Information from Buffalo History Museum and the book titled Buffalo Everything by Arthur Bovino. Love your channel and all history. Thanks

@shawnndixon5254 3 ай бұрын

yup we turned them from peasant food to a global commodity.

@ohrats731 3 ай бұрын

My parents met at RIT in the 80s. Not exactly right next to Buffalo, but pretty close. My mom says that Buffalo wings have to be served with blue cheese, carrots, celery, AND a pitcher a beer 😂 I’ve let her down as someone who doesn’t really care for alcohol lol. But I do prefer blue cheese over ranch!

@jimmoran973 3 ай бұрын

I just made a similar comment; except it was me in the mid 80's.

@GeomancerHT 3 ай бұрын

The tips are the best part for me, I hate when they cut them out, I cook them anyway and then present them separately, for the ones that like them.

@ilsesmith9493 3 ай бұрын

If you bake it long enough, you can eat the bones.

@ChrisB-nx4gw 3 ай бұрын

Me too, kinda like chicken jerky. Good to naw on.

@abigail3570 3 ай бұрын

@@ChrisB-nx4gw Fave part tbh

@user-fm5jk8gc9n 3 ай бұрын

me too, i love the tips,

@abigail3570 3 ай бұрын

@@user-fm5jk8gc9n that's what she said

@crystaldahlk2085 3 ай бұрын

The transitions are always immaculate. The videos flow so well and always have the most interesting information

@yodal_ 3 ай бұрын

16:15 "Weck was a sandwich.." Correction, beef on weck is still a sandwich and still damn good. If you are in western NY make sure to try some!

@jillsarah7356 2 ай бұрын

Came here to say this

@dennisfahey2379 3 ай бұрын

That would be an interesting series - just "sauces". Beyond the classic mother sauces - what of the convenient store bought sauces that stand the test of time? Heinz 57, HP, A1, Worcestershire, Oyster, etc. In fact just Heinz alone had a bunch of really good sauces. I wonder if anyone has done a chart of all the sauces out there. Like one of those kingdom:family type zoological breakdowns where you could trace a sauce back to its roots. I think McDonalds nuggets have proven the value of a sauce to the overall impression of a food item.

@Mark-nh2hs 3 ай бұрын

Esp American sauces as I live in the UK and we only know a few. Look at BBQ sauce in America there are loads of different types and colours plus other sauces I probably never heard off.

@atomikku4227 3 ай бұрын

Deviled bones is the best thing ever.

@rayanderson5797 3 ай бұрын

We should go back to calling it 'deviled bones' because that is way better that 'buffalo wings'.

@monkeymugs8703 Ай бұрын

I second that request!!

@jvinson4181 3 ай бұрын

Max you are such a joy to watch! Thank you so much for making these videos; the subject matter is right up my alley, and the way you talk and your humor just brightens up my day. Thanks again!

@AshBigs 3 ай бұрын

I’ve never thought of this but… I would love to see you on Hot Ones!

@mikepette4422 3 ай бұрын

I wonder if Mark Wiens has ever been on Hot Ones if so I imagine he was like "yeah these are really nice" on the 10th sauce lol

@tomgriffin80 3 ай бұрын

You can still buy mushroom ketchup in nearly all shops and supermarkets in the UK and Ireland it's phenomenal stuff, also great vegan alternative to worcestershire sauce

@73twall 3 ай бұрын

I have always lived very close to Buffalo. My dad was a butcher, and had a lot of dealings with bars and local restaurants. Often cutting up and delivering wings. We've always heard the matriarch's story of how the Anchor Bar's wings came to be. I've even heard variations on it, like it was because they got unusually busy and it was before delivery day, and they had these wings they didn't know what to do with (like a combining of two of the three family stories), and she fried up wings, because that was the only way she could make enough fast enough. They supposedly had Frank's and Whirl (a liquid institutional frying and flavoring version of butter), and made a sauce to shake the fried wings in. Seems to me you could only really get them in Buffalo for a long time. They took off, and became the national thing it did (along with the delicious beef on weck) thanks to Jim Kelly and the Buffalo Bills going to (and losing) four superbowls consecutively. The 80s, basically. Thanks to the whole country being fascinated with the Queen City. Wings and football went together like peas and carrots forevermore after that! Thanks for shining a light on my little time and place in the world. 🙂

@GhostShark31 3 ай бұрын

I love the little Combusken Pokémon stuffie in the back😍 Seeing what Pokémon plushie will be in the background of the video is just a bonus to watching/listening to history of yummy food🥰🥰

@MlleAdler 3 ай бұрын

I read a lot of Chinese web novels, and there is a LOT of food descriptions. And many references to chicken wings both in historical romances and fantasy, and modern or recent romances and adventures. Nanny showing love to her charge, saving chicken wing for him, while the master's son gets the drumstick, of course! Plucky self-made young man earning his first fortune grilling chicken wings on the street, before he becoms a food mogul.

@alvenkaiser4549 3 ай бұрын

Didn't expect to find a fellow cultivator this far into the western land. This one is Alven, daoist name is Nuxin

@esoessify 3 ай бұрын

Wuxia/Xiania sucks, Western/Japanese/Korean webnovels are all better.

@spaceboy1997 3 ай бұрын

@@esoessify There are some great wuxia novels out there, Yang Kai being the most obvious one that comes to mind in terms of both a great story, characters, and world. Though I do agree with you that Korea has probably the top quality for their webcomics, with Japan and America close behind based on volume and history.

@MlleAdler 3 ай бұрын

@@spaceboy1997 I'm well rounded; anime, donghua, hanguk aeni; light novels, C&K web novels; manga, manhua, manhwa; romfan, shoujo, josei, BG, shonen, seinen, danmei, BL, shounen ai, yaoi, historical/back court, slice of life, wuxia, xianxia. It's the story... And the Bishounen!😻

@MlleAdler 3 ай бұрын

@@alvenkaiser4549 First love Sherlock (see username) but yes!

@DLFH 3 ай бұрын

Leftover and non-choice parts like brisket or pork belly end cuts were traditionally tossed or overlooked until they were also discovered to be absolutely delicious.

@nhmooytis7058 3 ай бұрын

Use everything but the squeal 🐷

@sypialnia_studio 3 ай бұрын

"Traditionally tossed"? Nah, only the rich could afford to not consume entire animal. For peasants, regular country folks, there were no bad parts of an animal. You can clearly see this in traditional European and Asian cooking- the tripes, the offal, hearts and even chicken feet are all staples in the countryside cooking.

@DLFH 3 ай бұрын

@@sypialnia_studio Tossed is not to be confused with unused, but should have said traditionally scraped would have been more clear as those parts were not choice parts to the affluent. And most definitely utilized by everyone else who could not afford other cuts. And in all parts of the world country cooking has always made use of everything from edible parts to the bones themselves for fertilizer and tools to name a couple uses.

@DLFH 3 ай бұрын

@@nhmooytis7058 Absolutely whole hog, no part left behind

@nhmooytis7058 3 ай бұрын

@@DLFH 😁

@Not_Mondokat 3 ай бұрын

Combusken is the perfect Pokemon for the background of this episode. Made me smile... :)

@crowdemon_archives 3 ай бұрын

Hot chicken indeed 😂

@karencorcoran4628 3 ай бұрын

Max, you have such a way of describing the flavours, that I know exactly how it tastes. You are so good at that. Thank you.

@r.emmettmurphy6090 3 ай бұрын

The best Wings and Beef on Weck are at the Barbill in East Aurora near the Bills Stadium.

@CJBroonie 3 ай бұрын

No, it’s Duffs! 😅

@alasdairgoudie9459 3 ай бұрын

Wonderful (and slightly surreal) to see Colman's mustard behind Max! I wasn't aware they sold it in the U.S, but I'm happy to see it regardless.

@0neDoomedSpaceMarine 3 ай бұрын

I know you can get both the pre-mixed Colman's and the dry powder over there. The pre-mixed is apparently kind of diluted and not as strong, while the powder remains the same.

@asmith8692 3 ай бұрын

I'm from California and my parents always had Coleman's dry mustard in the kitchen. It is great when added to cheese sauce, though my mom would use it to make hot mustard sauce for Chinese food as well. So fairly common for at least 55 years, if not more.

@ZhovtoBlakytniy 3 ай бұрын

I love spices that come in the tin box, those spices go on a display rack near the stove 😊

@fnjesusfreak 3 ай бұрын

Yep, you can get it at any supermarket out here in Western New York

@0neDoomedSpaceMarine 3 ай бұрын

You know, I could have sworn that I read somewhere that Colman's mustard powder was a very common ingredient in some regional dish in the US, but I cannot for the life of me remember what that was, or were. Wasn't Cincinnati Chili, and I don't think it was New England Clam Chowder either. Gumbo? Jambalaya?

@jaromir_kovar 3 ай бұрын

Another possible explanation for why the mustard is mentioned twice is that the second time it's still the "first" mustard but mentioned only for the purpose of giving the ratio for the ketchup. And it's written like this because the beginning of the recipe is the dry part and the ketchup comes last, as the only member of the "wet section" but now you know how much of it to use :o)

@UKfeath 3 ай бұрын

catching up on 'old' videos. There were a couple of things so cheap where/when I grew up, we'd get them when we were broke (end of every month!) My granny would strip the meat from the wings and make a white sauce, (just the chicken, flour, milk, salt, pepper) pouring it over some scratch biscuits. They were like 25c for 20 of them. The other food basically given away were ham hocks. boiled with beans, very filling and lasted our large family for a couple of days. you always bring back memories I have of my great-granny and granny, thanks!

@senior_ranger 3 ай бұрын

Amidst all the utube dreck, there is this --- a pure joy. Genuinely fascinating (and useful) content, flawless production, and a sincerely nice host. Thanks for all the work that produces this.

@hawkatsea 3 ай бұрын

So proud of Max for finally doing a "spicy food" episode and finding a great story and a reasonably non-spicy food to pair it with. Today, 1/4tsp of cayenne...tomorrow, Heat Eaters!!

@iainengland8058 3 ай бұрын

Max you are my favorite person on KZfaq, your videos always put a smile on my face and are sure to get a few hearty chuckles.

@titusweikal414 3 ай бұрын

Gotta say been watching you for about six years and these days I am amazed at the quality of your videos. Since the garum video especially it feels like everything has become that much greater. Awesome stuff

@amosherrera6853 3 ай бұрын

Hoping someday to see one of these awesome episodes that talks about the history of Lobster and how it was once prison food! As always, awesome job.

@kch7964 3 ай бұрын

my complaint is when you go to a restaurant and you order "10 wings"....you actually only get 10 halves of a wing....rather than 10 flats and 10 drumettes for 10 actual wings...

@jer280 3 ай бұрын

That's the difference between Buffalo style wings and the John Young style wings. That's why it absolutely makes no sense to credit him for the wings bc they are whole wings

@nogglebeak 3 ай бұрын

@@jer280 Cause whole vs half is somehow what people mean when they say hot wings? Your logical gymnastics are exhausting.

@jer280 3 ай бұрын

@@nogglebeak yes and bc buffalo wings are hot sauce and butter not mambo sauce whole wings. If you got that at Bdubs you would be like "uhhh wtf is this bullshit".

@hi-i-am-atan 3 ай бұрын

@@jer280 ... have you, like, never actually been to a bdubs before? mambo sauce would 100% fit their menu, and it would not surprise me in the slightest if it's been on there previously

@bittersweetvictory8541 3 ай бұрын

now that you've informed me of beef on weck i want to cry because trying to find places that serve it is more likely to yield restaurants serving french dips than beef on weck. i LOVE french dip, i'd KILL to try a relative of my favorite hot meat sandwich.

@Maxaldojo 3 ай бұрын

Well done, Max. I grew up in Cleveland, Ohio in the 60s and 70s and sometime in the mid-70s we were visiting relatives near Buffalo, New York. One night, they ordered pizza from Santino's Pizza Shack (recently closed) and my cousin and I walked through the woods to the Shack to retrieve the pizza. Along with pizza, we picked up a bucket of chicken wings??? Never heard of eating chicken's wings... They were EPIC! First day back home, I went to school and told my friends about these spicy chicken wings and how crazy good they were. I was asked if my relatives were poor? Poor, no... Well, only poor people eat chicken wings... Eons later, who's laughing now... Thanks for the memories!

@WinePunk 3 ай бұрын

Garnacha from Spain is a good wine pairing with mustard based dishes. You could also go with a full bodied French style Chardonnay. But there is a golden wine rule, if a dish goes well with beer it goes even better with Champagne. Choose a full bodied one.

@lawrencetaylor4101 3 ай бұрын

I'm so glad Max pulled that wing apart. I thought he was going to shoot out his eye with that wing tip. Maybe Max can do an historic show on "A Christmas Story"?

@korenwolf3997 3 ай бұрын

about Chinese turkey?

@lawrencetaylor4101 3 ай бұрын

@@korenwolf3997 LOL I think they call it duck.

@calicowilly 3 ай бұрын

I’m trying this recipe this weekend. I love wings, LOVE Colmans mustard, and am always looking for new wing flavors. Thanks Max! Great video as always!

@madmanmortonyt4890 Ай бұрын

I made a big ol' batch of these for my coworkers. They loved them! Thanks Max

@SotonSam 3 ай бұрын

Englishman here: I applaud you for your correct pronunciation of Worcestershire Sauce

@Didymus20X6 3 ай бұрын

Bugs Bunny: "Worshtershestershistershoostershire . . . sheer."

@peterprime2140 3 ай бұрын

Worst chest hair sauce

@GeologicalNerd 3 ай бұрын

@@Didymus20X6 my mom says "wooshtisheer"

@barnett25 3 ай бұрын

@@GeologicalNerd My mother-in-law says "worchester sauce"

@leannsmarie 3 ай бұрын

@@barnett25 I've heard that some folks call it: 'wash-your-sister sauce'.

@findingfoodfluency 3 ай бұрын

Fannie Farmer was on to something. Although admittedly I'm eating wings for the condiments, too. Indonesia has its own spin with something called "ayam geprek," smashed fried chicken. Lots of sambal (let's say "salsa") everywhere!

@nhmooytis7058 3 ай бұрын

In Bali they had a chain called JFC, Jaya Fried Chicken! Love Balinese food, took a cooking class there. I make dynamite raw sambal.

@CaleanWsh 3 ай бұрын

I'm very glad to see your website up and running!! Fantastic!

@Rendarth1 3 ай бұрын

First cookbook I've ever bought. Looking forward to trying some of this stuff out!

@skylerc3841 3 ай бұрын

As a Buffalo native and an avid fan of this channel, it's fascinating learning the origins of my city's pride and joy! Upstate NY seems to have a thing with taking credit for 'inventing' an iconic food... despite really only popularizing it. It might not be as popular, but I wonder if 'Spiedies', a Binghamton NY staple food, has a similar origin. Disputed origin and creator, very similar dishes in Italy and even Egypt. My family in Bing often bickers with my family in Buffalo on if Spiedies or Chiavetta's is better 🤣

@mnemonik61 3 ай бұрын

I'm a Southern Tier native myself. 😀 Oh man, the can of worms that is the history of the spiedie is rife with family drama! Our Italian American community is well known for divisiveness, lol! I mean, do we promote the _original_ Lupo's or the "Spiedie and Rib Pit" (started by a _different_ Lupo brother after an argument - this is why we _also_ have two Roma's bakeries in town 😆), or the upstart Salamida's State Fair version? (Ngl, I'm a Salamida fan though I'm literally 5 blocks from the original Lupo's 'pig stand' on Main St.😁)

@-Subtle- 3 ай бұрын

Don't give this guy any ideas. Next he'll claim "wE,Ll aXuAlLy" Utica Greens are not from Utica.

@HandsIntoHistory 3 ай бұрын

I have lived my whole life between Buffalo and Rochester, and we have used neither of those, because a man who lived here personally knew the man at Cornell (Robert Baker) who created the 'Cornell' recipe, which is just like Spiedies. He added a touch of garlic powder, garlic salt, and celery salt, which makes it oooo.... just even better, and as such, he became very popular in my hometown as the man who put on the best chicken BBQs. He gave the recipe to my parents in the 60's, who eventually passed it onto me when I got engaged. I wrote it in the front of a cookbook I got at my bridal shower. When my hubby found out the recipe was in that cookbook, he made me write under the recipe that "In the event we divorce, my husband gets this cookbook. " To make sure I would never have to give up that tweaked recipe, I stayed married to him... for the last 42 years and counting 😂😂 (PS: if you do a Google search for: alumni.cornell.edu/cornellians/baker-chicken/ the history and original recipe are there 😊)

@joelp5093 3 ай бұрын

Chiavetta’s is a rip off (or just a commercialized version?) of Dr. Baker’s Cornell-Style chicken. His original recipe chicken grilled over charcoal is an absolute summer staple at our house

@HandsIntoHistory 3 ай бұрын

@joelp5093 Agreed! Cornell chicken over Charcoal was what I grew up on- can still see my father sitting by the grill cooking it. My hubby ALWAYS cooks it over a hickory wood fire, which has me spoiled now so that the Charcoal cooked doesn't taste as good to me, lol.

@markkuholma5802 3 ай бұрын

i love that you and townsends get along. you both are great!

@StuSayce 2 ай бұрын

I only recently discovered your channel, and I love it! Keep up the good work

@threeriversforge1997 3 ай бұрын

I love all the fights people get into over who invented the hotwings. Good to know they've been around since the Ancient Days! For me, half the fun of a good plate of wings is the blue cheese and celery. A good blue cheese is so hard to find, though. Got to have those big wonderful chunks of cheese. And it's not at all unusual to see me ordering two or three servings of just the dressing and celery!

@mooseinthefrontyard 3 ай бұрын

I love this channel. I also love how max is being referred to as the example for historical dishes by other channels

@chrismanuel9768 3 ай бұрын

Wings To Go, a pretty popular wing place, sells Spicy Mustard hot wings as one of their like... 13 flavors. They also do garlic, buffalo, and "zesty" 😂

@taursula 3 ай бұрын

as someone born and raised in buffalo, anchor bar is notorious for having some of the worst wings here LOL. i have a friend that who is a manager at an anchor bar (its turned into a franchise-based chain) and she says its only tourists that go there, and the food is mad expensive too. also, beef on weck is still a super popular buffalo dish! its usually served with au jus from the roast beef, and its amazing. its super popular and a staple of buffalo polish food!

@jillsarah7356 2 ай бұрын

Sounds like someone from the Burbs who grew up going to Duff’s…

@izzanizami1418 3 ай бұрын

I found your channel accidentally . I love it and now hooked on it ❤. I love cooking. I have been cooking for pass 40 years. My husband and children love what I cook. Love to try new recipes. Love would to try recipes on your channel. I love the peep into history. God bless you ❤

@mylesjude233 3 ай бұрын

Speaking of Alexis Soyer, hope we get a video devoted to him, like his contributions during the Irish Potato Famine or Crimean War.

@cybergoth2002 3 ай бұрын

at 9:41, it's funny to see chicken wings right next to grilled lamb chops with Sauce Piquante, which according to Escoffier is a brown sauce made with mushrooms, herbs, and pickles, probably quite similar to the one you made in this video. Another variation of this sauce existed which was called Sauce Diable, which included a healthy amount of cayenne pepper. also very interesting to see it was served at a hotel in Buffalo!

@motherfuckermike7529 3 ай бұрын

God bless our wing grandfathers and grandmother miss Teressa for the invention of my favorite drinking food, we are so blessed to inherit their gift to us all. growing up sometimes my mom would work late from the time I was in elementary I always had a bag of frozen wings in the freezer for when she wasn't there for dinner, I grew up on buffalo wings

@BlueEyedCat75 3 ай бұрын

I'm trying out this recipe tonight! I love chicken wings and love hearing about new (or in this case, old) ways to prepare them. Great episode!

@GiselleMFeuillet 3 ай бұрын

**sees drumsticks on sale** Hmmm.... 🤔

@buffewo6386 3 ай бұрын

If you diy your butchery, I love the ends of the wings. Like burnt ends for the wings. Little to eat, but deep caramelization.

@ctje1638 3 ай бұрын

I have been watching your videos for a while. Recently, I made a soup based on your lighthouse video, though i added some diced celeriac together with the potato, and I added bayleaf also. It was really good, I always look forward to your newest videos!

@penuts17 3 ай бұрын

Good episode. I like when you mix in more recent/20th century foods along older ones (which I also like)

@Judyag1 3 ай бұрын

How cool is this? My grandmother and mom were adding BBQ sauce to a chicken when I was a kid. I’ve always liked hot wings with the taste you describe, Max, tangy and sweet. I don’t do spicy, either. Thanks for this interesting segment. And yes, I’m ordering that sauce!!

@lisahinton9682 3 ай бұрын

Hi, Max. This was so interesting! I had a thought on the mustard, mustard situation. I agree that it may be that dry ingredients were listed first, then the wet. And, if you find evidence of that methodology followed in other recipes in that same cookbook, then that must be the case. However, I also thought of it being perhaps a proportion thing. No measurements are given, but clearly, the author of the recipe wants a 1:2 ratio of the mushroom ketchup to the mustard. So perhaps it's just a "Use as much or as little of the other spices (salt, cayenne, and pepper) as you like, but make sure the mushroom ketchup and mustard are in proportion, otherwise the flavor won't be balanced properly" kind of thing. Just my two cents! Love, love, LOVE your channel, Max! ~Lisa in Phoenix, Arizona, USA

@amandachisholm279 3 ай бұрын

MAAAAAX! Please come and visit us in Buffalo, NY! I am a transplanted Canadian and this strange border town has its hooks in my heart - and I would be thrilled to show you to the fun food spots, because if nothing else, Buffalonians know how to eat! (and kick footballs wide right, but eat more so)