That 3 hours later transition was 😙👌

Love this. I've heard about the Paris zoo selling the animals durimg this time but never heard about the kangaroos. As an Australian that actually likes eating kangaroo i really appreciate this. Thanks

I tried Kangaroo once, it was pretty good, but I won't have it again...

I remember finding kangaroo sausages in the local branch of Iceland at one point - they were quite good, as I recall (so were the crocodile burgers). And ostrich meat is now sold in Sainsbury's. Is it possible that the lions and tigers weren't eaten because they're obligate carnivores (apparently those tend to taste revolting and some of their organs are a health hazard, not that this stopped the starving Parisians from eating cats - it didn't even stop restaurants in the UK during the Second World War from sneakily serving up cats sometimes)? Would you ever consider trying bread "extended" with sawdust? (As seen in some sieges.)

So Hillary drank warm Southern Sweet Tea🫨🫨

Starving during a siege is a pretty bleak subject, but I guess it also goes to show that people will do what they have to to survive. Great video!

Food and crazy history ! Win win !

The modern quart came into being about 1826, so before that, it could have been different and different by location also.

I imagine the water buffalo , elk, antelope, gazelle would be easier to use because the butchers were used to working with similar types of animals. I guess they treated the birds like peacocks and flamingo like any domestic meat bird. Used them like chicken or goose. I wonder what a cake made with peacock eggs taste like?

Love the stories and energy that you bring to your videos! I have one question, though...where did you get kangaroo meat? 😅

It not a penis cookie cutter it's a Christmas candle and two glass ornaments 🤣🤣🤣🤣🕯️

A square of chocolate was one ounce. Glen and Friends has taught me lots about weird American measurements. I'm with you. Weighing is so much easier. And less washing up too.

Cocktail! Cocktail! Cocktail! Seriously, if this isn't the perfect time for a "Bellini" when is?!? 🍑🥂

2 gills is about 1/2 pint - that’s helpful!! What kind of syrup are you using there?

What did you say your dream sandwich was? Peanut butter and what? I couldn’t catch it. In Australia we have peanut butter and Vegemite. We do also do peanut butter and jam or honey, but it’s good to have a non sweet option too.

Seems like the steak would have gone bad decades ago.

As always great video

So with the salt...... if this recipe was intended for people who were starving, they would also be dangerously lacking in electrolytes. I have a disorder in my adrenal glands and my body doesn't hold onto electrolytes properly. I now take capsules full of salt (and others full of potassium) every day, but I used to try to get what I needed from salting foods and it was nuts how much I could have before it would begin to taste even a little bit salty. I'm not saying that 3oz of salt definitely wasn't an error, but if that was 20 servings, 3oz converted to grams and then divided would be 4.25g of salt per serving, which is actually less than the recommended maximum today which is 5-6g of salt (2000-2400mg sodium). So given they had no other food providing any electrolytes, this was probably delicious to them and not at all salty. Maybe.

Brilliant. Thank you.

I love this. Just found this channel, auautomatic follow. Thanks will keep watching and check out the other videos you have.

I love yorkshire pudding- why havent I seen this video before?!

Wow just found this channel. Im surprised this never came up on my channel ive been watching max miller for years

that looks great holyyyyy. love this series!

Do I want to know how much the truffle cost? Would I be right in thinking that this dish was one big stack of umami? (It looks delicious, although I've always had trouble cutting steak for some reason so I tend not to go for that any more.)

Didn't even know there was a such thing as ethical fois gras. I'd actually be willing to try it now.

Perhaps 400 years ago peaches had more pectin than the modern varieties. Pectin is temperature sensitive. To thicken, it needs to hit 217-222°F (103-106°C). But if it gets too hot, it can lose its ability to set too. And more acidic solutions require a higher temperature to set, while less acidic solutions require a lower temperature. If it didn’t thicken, drinks, desserts and glazes are all possibilities.

Foie gras 🤮 I can go for the rest.. Pygge/Porc. That's why!! Thank you, now I know!!

A square of chocolate weighs 1 oz. It is used in America & Canada.

Keep up the good work. Love the channel.

Sorry for the late and obvious comment, but surely he'd drink Manhattens? Probably how the project got named..

So glad it turned out delicious, I'd have hated for you to be disappointed! Next time, try using jam sugar - it has added pectin to help the jam/marmalade set.

Always put less rosewater than you think - can take your breath away otherwise..

The marmalade facts were very interesting! Too bad the recipe writer didn't know to call for the addition of a little quince or crab apple; the marmalade would set up (and taste) better.

The latter part of the Wow Wow Sauce recipe cracked me up !

Make your Yorkshire pudding mix the night before to let the glutens develop.

Brilliant video :)

That toasted cheese seems like a Welsh rarebit.

Archchanceller Ridcully would recognise the Wow Wow sauce...

White Soup sounds like Soup Lorraine, which is a chicken broth base with sieved egg yolk and finely ground almonds which should also be sieved before adding to remove any grainy bits. It's delicious, don't mock until you've actually tried it, soldier boy.

Yorkshire/Batter puddings came home with soldiers in the 100 Years War who had seen clafoutis and tried to describe it to their other halves...allegedly.

I don't think it would gave been comfort food back then, more like it was their meal

Thank You for this!!. Sardines on biscuits or bread rusks or toast are common in most if not all Mediterranean cultures during the hot Summer months when cooking is just too much work. Greeks & Italians brought this to NYC when they immigrated here; I kind of thought everyone ate this way. My parents loved sardines on toast I wasn't a fan, but when I got into my 20's I really appreciated them very much especially when you dress them with evoo and lemon juice and fresh garlic and a sprig of fresh oregano. Really tasty. Cheers from NYC!!!

It’s called a Welsh rabbit

2:32-2:33 - that's a lusty laugh! A reaction to Pounded Sweet Almond, perhaps...? Best not go anywhere near the marzipan then; because, methinks, that would defiantly get you in the mood for dancing. What a delightful euphemism... especially when enjoyed behind closed doors.

I'd like this a whole lot more if you didn't reference that ridiculous series, Bridgerton is so incredibly bad

Can't go wrong with toasted cheese!

That toasted cheese is a lesser version of Welsh Rarebit. Which, in both forms, is a most wonderful thing. Funny i never thought of downsizing Welsh Rarebit to a toasty. Shame on me.

"Honey" mead? What other kind is there?

As an American I have to say that your accent sounds "posh" to me all the time. And now I want a grilled cheese sandwich!