Tasting History with Max Miller
Published 23 Aug 2022
January 17, 2023
Growing an Ancient Roman Garden
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January 15, 2023
How Lea & Perrins Makes Worcestershire Sauce Using A 185-Year-Old Recipe | Regional Eats
Food Insider
Published 25 Dec 2019We visited Lea & Perrins factory in Worcester to see how they produce their ever-popular Worcestershire sauce.
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January 11, 2023
Al Capone’s Soup Kitchen
Tasting History with Max Miller
Published 10 Jan 2023
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January 10, 2023
Catherine the Great & the Volga Germans
Tasting History with Max Miller
Published 16 Aug 2022
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January 8, 2023
Caesar Salad and Satan’s Playground
The History Guy: History Deserves to Be Remembered
Published 7 Sep 2022The rare example of a food fad that has maintained its popularity, the tangy dressing on romaine lettuce salad has a history as rich as a coddled egg, involving multiple nations, a bevy of movie stars, an infamous American divorcee, a disputed origin story, and, prominently, alcohol. And, perhaps surprising to many, is unrelated to the notorious Roman dictator.
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January 3, 2023
Debunking the Myths of Leonardo da Vinci
Tasting History with Max Miller
Published 9 Aug 2022
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December 29, 2022
Brewing Mesopotamian Beer – 4,000 Years Old
Tasting History with Max Miller
Published 27 Dec 2022
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December 27, 2022
Smoking Bishop from A Christmas Carol
Tasting History with Max Miller
Published 10 Dec 2021
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December 26, 2022
How to Make Christmas Gin Punch – The Victorian Way
English Heritage
Published 7 Dec 2016Mr Lincoln, the butler, is very busy with Christmas preparations, so Mrs Crocombe is making some Christmas gin punch for the servants in the kitchens of Audley End House.
INGREDIENTS
250g Brown Sugar
7 lemons
750ml Gin
750ml Ginger Wine
250g Honey
A Pinch of Cloves
1 tsp Cinnamon
1 tsp Nutmeg
Hot WaterMETHOD
In a large bowl, add the sugar, nutmeg, cinnamon, cloves, lemons, honey, gin and ginger wine. Add some hot water to your taste and give everything a good stir. You can then decant your punch into a decorative bowl and serve.
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QotD: Christmas gluttony
Body: I can’t physically eat any more.
Brain: THERE’S STILL CHEESE LEFT, PUSSY!
Body: But I hurt.
Brain: EAT MORE CHOCOLATE NOW!
Body: *cries*
Brain: WASH IT DOWN WITH A PINT OF BAILEYS.
Body: I’m begging you. Please stop.
Body: SNORT THAT PURPLE QUALITY STREET, BITCH.Amanda (Pandamoanimum), Twitter, 2018-09-13.
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December 25, 2022
What the heck is Wassail?
Tasting History with Max Miller
Published 16 Dec 2022
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December 23, 2022
Hot Buttered Rum – Food Wishes
Food Wishes
Published 8 Dec 2020You can do a lot of great things with rum. Make rum balls, soak a chocolate cake, pour it into a glass of cola, and of course, entertain pirates, but maybe my favorite thing to do with rum, especially around the holidays, would be to butter it. Enjoy!
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December 20, 2022
Eggnog: A Christmas History
Tasting History with Max Miller
Published 22 Dec 2020
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December 19, 2022
Christmas Crack – You Suck at Cooking (episode 54)
You Suck At Cooking
Published 22 Dec 2016To make the Christmas crack:
1. Combine equal parts of butter and brown sugar (1 cup of each works) and heat in a sauce pan until it turns into sauce in the pan.
2. Line a baking sheet with foil then with graham crackers. Break them up to make them fit along the edges.
3. Once the butter and sugar become a thickish sauce, pour it all over.
4. Bake in in the oven for a couple minutes until it starts to bubble but not for too long.
5. Cover with chocolate chips … you can put that back in the oven for a minute or just wait a minute and start spreading them around as they melt until it’s a full layer. Use just over 1 cup.
6. Throw on whatever toppings you want; almonds, pepperoni, whatever.
7. Wait a few hours for it to harden or throw it in the fridge or the freezer.I personally like keeping it frozen and eating it that way. But I am not you and you may have different temperature preferences. It’s hard for me to tell at this point, but if you message me on snapchat perhaps we can discuss this more thoroughly. Or perhaps not. I’m sorta moody that way.
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December 15, 2022
Christmas in the WWI Trenches – Xmas Rations
Tasting History with Max Miller
Published 13 Dec 2022
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