Patreon Q&A this Weekend!

My great grandparents on my Father's side is from Austria - Graz specifically. Austrians invented the crescent roll after defending their homeland against the Ottaman Army. When Marie Antoinette brought her personal baker to Paris, the roll became the famed Coissant! I'm pretty sure that's true. Can you make something from Austria?

Yeah, that is pretty much the gist of it. They used the basic recipe for chili con carne and then took it in a very different direction. Also pretty early on it started getting put on top of spaghetti and then later cheddar cheese got added on top as well (creating what natives refer to as a "three way"). The two most successful chili parlor chains also started using the most unnaturally iridescent orange cheddar cheese at some point, but it works really well in the dish.

Yours truly, Johnny Dollar

I have three topics #1 the history of deep fat frying. My parents and grandparents (grandma was born in 1870) so very careful about saving every scrap of fat, I can't believe they would use it so prolifically. My mom (born in 1918) said she remembers when liquid fat came on the market the year I was born (1960). #2 the history of moon cakes, especially their fillings. One of my friends from Hong Kong told me that the filling, severally the lotus seed one, were inspired by the Portuguese and their love of Marzapan. #3 Could you explore some Peruvian food? There are influents from Spain, Muslims (VIA Spain), Africa (slave trade,) Italy (importing workers) , China (importing workers)Japan (importing workers) and of course indigenous Peruvians. one of my favorite Peruvian dishes (Lomo Salto) is actually a take on beef stir fry.

Kate Stewart-Taylor

I remember reading that two brothers from the balkans, fleeing persecution, came to Cincinnati and tried to recreate Texas chili, but used spices that they were familiar with.

Kate Stewart-Taylor

I probably haven't looked hard enough, but is there a place where you post ingredient amounts and the recipe procedures?

Thank you so much for all the wonderful dishes that you have taught us to make (and in some cases, avoid). Two questions, if I may: #1 What would you cook in the first episode of your imaginary sister channel Tasting Future with Max Miller, where you make foods from the imagined futures of scifi films, series and books? For some reason, mine would be the "gun dish" from Existenz: https://www.youtube.com/watch?v=eQKkCMDaN54 It looks and sounds equally disgusting and delicious. #2 Your channel understandably features mainly dishes from Western and Middle Eastern history. What do you see as the biggest challenge in venturing into other areas of history? The lack of historical sources? The lack of easy access to ingredients? The lack of proper equipment? Your personal background or preferences? Something else?

Is the recently announced Disney re-org with job losses likely to affect Jose? Must be a stressful time for him, if an impact is possible.

Rosemary Henderson

I'll be there for some of the time Max but might need to leave early for my carers.

Liz Dyson

I so enjoy your vids each week! Has doing research for Tasting History ever made you feel like you want to go back to school for a history degree or studies? Hope you, Jose and the critters are all doing well.

GracieV

Hopefully I'm not duplicating, but my post did not show up. Question 1 - What is your skin care routine? Your skin always looks so good! Question 2 Did that papyrus arrive?

Totally a Max question not a Tasting History question: What skin care do you use? Your skin always looks so good!

If you did Jerk Pork or Jerk Chicken from Jamaica I would 1) love you forever 2) give you my family recipe for Jerk Paste.

Nyani-Iisha

Have you ever considered covering Cincinnati style chili? I don't know if there is any history worth discussing that could be tied to it, but it does sound like something you would enjoy, since it is a savory dish that really leans into cinnamon, clove and nutmeg.

Yours truly, Johnny Dollar

If you were hosting a dinner party and had to only use historical recipes what would you serve to your guests?

J. MacGillivray

After Scotland, are you planning other travels to combine work and leisure? Any chance to have you and Jose here in Italy? ^_^

Hi Max - do you have a proposed itinerary for the book tour? Any Canadian stops planned? Would you be open to having dinner with your patrons whilst on the book tour or would you be too exhausted? Not sure who would organize the dinner but you could put it out to your patreon community and I bet someone in the locale would run with it.

Rosemary Henderson

Any plans for a new research trip? ✈️

How are you doing work-life balance wise? I know you want to get episodes out and feed the algorithm and all that but remember to take a break once in a while too. Also are there any plans to bring in some research assistants or maybe an editor or something like that? Maybe the community could help out with some research assistance well? You could have a Google doc for each "community episode" where people could post interesting tidbits

Allan Lindqvist

If you could select one place and time in history in which to live, based on what you would be eating, what would you select?

How often do Jaime and Cersei get to your food (both the historical foods and your regular meals)? Not suggesting you'd give them human food - just wondering how good they are at getting to it anyway (Jaime did grab that piece of parkin once, after all, even though those were under clingfilm).

Alice

How did you go from the guy that didn't really know how to make anything but reservations to someone that could be called chef?

David Colera

If you could go back in time and witness any historical event in person, which event would you choose and why? (Bonus: which historical snack would you take along?)