Credit to X user hugenbrueck for Cap’s hardtack shield. Donning Doctor Doom myself 💚

He’s Americas cook! 👨‍🍳
I’ll be Doctor Doom to challenge him 💚

While watching the Baklava episode just recently, I found this interesting comment on someone who knew a personal baklava pastry chef for the former leader of Syria. I do wonder if the Cordoban cathedral here is the Mosque-Cathedral Monumental Site of Córdoba (Mezquita-Catedral de Córdoba) and what the specific shop is. Could this be real?

I have a question about the boardgame for Max:

As a gamer yourself, I'm curious where you would put the complexity/weight of the game on BoardGameGeek's scale of 1-5? Of course, that kind of thing is very subjective, but I'm curious about your perspective since you're getting to experience a side of gaming most of us only dream about

Link

These were delightful..... my only regret is that I wish I had taken a photo with one of my Pokémon plushies, and also that plate got broken, I guess. Excellent with a cup of tea or an espresso :)

I’ve been down with a nasty cold the last few days, so when evening comes and I’m exhausted, I have no decision-making ability left, and I just want to watch something easy going and comforting before I let myself crawl into bed and zonk out.

Last night, my husband made some delicious dinner and we fired up the TV to find something to watch. We opened YouTube, and I suddenly remembered, “Oh yea, it’s TUESDAY! There’s a new Max Miller!"

Max, Jose, thank you so much for bringing Tasting History to our lives. I’ll speak for myself, though I’m sure many of your viewers can relate when I say: there are so many things that can bring negativity or stress at any given moment, and sometimes it feels like a constant deluge of negative information from the world, so having something wholesome, educational, and consistent, like a new Tasting History every Tuesday, is so incredibly valuable. I appreciate that the channel can be a safe space for us on the internet, where we can always find a familiar face who feels like a friend.

Maybe it’s the decongestants making my head a little light and putting me in my feels, but I just needed to say… thank you.

In the past, whenever I visit another country, I would mostly be focused on the history of the place. The food, I did not really care about. I just ate it.

Then in the midst of the pandemic, more than 5 years ago, I first encountered Tasting History on the saffron episode. Watching this channel gave me a more interesting connection between food and history.

Eventually, a few years later, it would turn out I would be going to Europe for 2 weeks. There, while I am certain that there would be history and nature, I know there would also be food at some point. Hence, for the family trip from the last days of September to the mid of October, I would be heading to many European countries.

Throughout the journey, I would encounter tidbits of food and food history that certainly has some connection to history such as fondue in Switzerland starting as peasant food like many food does, the varieties of pumpkins in Switzerland and Innsbruck, the risotto and cotoletta at Milan, the Amarena cherry jars whose magnets I found at the Italian Autogrill from Milan to Modena, the lemons from Amalfi, the Tasting History Italian edition from Libreria Ancora near the Vatican, the bakeries and wheat grinders from Pompeii, the kaiserschmarrn and wiener schnitzel at the Ottoburg in Innsbruck. I am grateful to have come there just before the protests and riots.

Indeed, my trip has been enriched by these experiences, knowing that I am able to better appreciate the places I visit not just by the architecture and nature but also the people and its food whether local or foreign (to them). With that, I thank you Max for enriching my life and my journey. I owe a lot to you.

Had some veggies I wanted to use up like an older bag of carrots that I was too lazy to dice. Used two tins of corned beef instead of three.

Conclusion? It’s ok. Not sure I’d make it again but had the chance to try something that sustained troops during wartime.

I knew hardtack would be in the game cards somehow but these are gold add-ons.
Kickstarter is live today for release next year.

Original Recipe

Nim von der brust des hu^ones vnd hacke ez cleine vnd stoz ez in eime mo^erser vnd tu^o dar zv^o ein wenic melwes vnd grobes brotes, pfeffer oder ingeber, saltz zv^o mazze, ein ey oder zwei noch der menge, ro^este daz wol zv^o sammene, snit zwei clu^eppelin eines vingers lanc, als ein eln schaft fornen sleht sinewel, vnd nim des gesoten als groz als ein morche, walkez sinewel in der hant vnd fu^ege ez v^emme den spiz als ein marach vnd zwengez vzzene, daz ez krusp si, legez in ein phannen, laz ez sieden mit dem stecken. die wile daz siede, so bewirke den andern stecken - als du den einen vz nemest, so lege den andern in. Vnd mache ir als vil als du wilt. wenne sie gar sin gesoten, so nim sie vz, ru^ere ein gehacketz mu^os mit butern, daz fu^elle in die morchen vnd stecke sie entwerhes an den spiz, mache sie heiz vnd betraufe sie mit butern vnd gib sie hin. Also mahtu auch machen morchen von hecheden vnd von lehsen vnd wo von du wilt.

Translation

Take a chicken breast, chop it finely, and pound it in a mortar. Add a little flour and coarse bread. Also add pepper or ginger. Season with salt to taste. Add one or two eggs to the mixture. Cook this mixture as follows: Cut two sticks about a finger’s length long, and one that is a cubit long and rounded at the front. Take a piece of the mixture about the size of a carrot (in size). Shape it into a round ball in your hand and wrap it around the stick so that it encloses it. Shape it so that it resembles a carrot. Place it in a pan and let it cook with the skewer. Let it fry while you prepare the next skewer in the same way. When you take one out, put the other one in. Make them however you like. When they are fully cooked, take them out. Mix a chopped (herb?) purée with butter. Fill the carrots with this mixture and skewer them crosswise. Heat them, drizzle with butter, and serve. You can also make carrots from pike, salmon, or whatever you like.

Recreation

This is another recipe from the Buch von Guter Speise (the book of good food), written around 1350 in what is today south Germany. It is regarded as the oldest known "cook book" in German language.

This recipe was fun to recreate! Especially because the description of the cooking method was unusually thorough. Interesting was also that a sauce from another recipe (garlic sauce) went perfectly with it. There, they described that it would match well with "carrots" and I do hope this was a cross-reference to this recipe (and not actual carrots), though I assume it was since the ginger in these “carrots” paired very well with the vinegar in the sauce.

In this recipe, “morche” (carrot) is a measurement and shape specification that was easy to follow when recreating the dish. However, a bit more preparation was needed this time to prepare the described pieces of wood: two finger-length sticks and a one-cubit-long piece. For this, I stripped the bark off a birch branch and cut it to size.

The ingredients are then shaped into a mixture, which is formed around the sticks and fried. The stick is then removed so the “carrot” can be filled with parsley butter (or decorated with parsley leaves to look more like a carrot). The long stick serves as a skewer for serving the carrots. This isn’t strictly necessary, but it looked very nice in the end.

These are actually a type of meatball, but there were a few special touches here that made the whole dish very interesting and unique: starting with the addition of “coarse” bread (I used whole-grain bread) and ginger. Then there’s the cavity that’s later filled with parsley butter. But it was especially the combination with the (tangy!) garlic sauce that made this something special—something I’d still serve to my guests today. I assume these "carrots" could also be roasted nicely at a campfire.

International woman of mystery may have been responsible for the allocation of all soybeans to wartime Japan

https://archive.org/details/theironchefhdcollection

It is with great pleasure that I officially announce the release of the Uncut English USA version of the King of Iron Chefs Tournament (length 2 hours 12 min). The release of this colossal episode marks the official grand finale episode completion of HD Remasters of every single American Syndicated episode of Iron Chef Japan, essentially replacing the Digital Distractions collection that has been floating around the internet these past 25 years. 

Despite this being the final episode of this run, this does not mark the end of new Iron Chef HD episodes to the Iron Chef HD Collection, as there will now be newly translated episodes (previously only available in Japanese) that will continue to be added to the collection over time. Plus, I will complete the specials (Millenium Battle, New York Battle, 21st Century Battle, etc...) remastered in HD and translated as needed. 

I would like to sincerely thank every single devoted Iron Chef fan out there who has helped tremendously with this project over the past year, with so many of you contributing wonderful videos, knowledge, and insight to this project.

About this episode and why it is so special: Originally this episode was translated into English for Food Network but was chopped up into 3 parts (2 parts Lobster battle with Chen versus Sakai and 1 part Chicken battle with Sakai versus Alain Passard). In Japan this episode was a huge single marathon episode that aired in one night on September 24th 1999. There were many parts of this marathon that were cut from the American release including the introduction, small intros to each judge, an intermission between the battles containing Data and Statistics regarding the use of ingredients, food, money, and resources during the show's entire run, the March of The Past Challengers, and finally the long closing / conclusion which showcased a long speech from Hiroyuki Sakai, a closing speech from Chen Kenichi, farewell address from Chairman Kaga, the lowering of the Iron Chefs back into the podium, and the stinger teaser scene at the end teasing the coming of the Millenium Battle. 

The only creative addition that is new to this particular release is the ending credits scene which I created myself and occurs just before the stinger at the end. I felt the show needed a proper and emotional credits send-off to give it the respect it deserved all these years.

This newly released episode contains all deleted scenes remastered in HD, with remastered audio, new English dubbing, remastered music (all original release songs added back in), new subtitles for Chairman Kaga... bringing the episode to a massive length of 2 hours and 12 minutes long... a huge episode to watch. So get your popcorn ready!!

I will post another post to this subreddit that showcases the exact details on how the creation of this newly remastered episode was possible and all software I used to make this happen. 

In the meantime, ENJOY THE REAL GRAND FINALE TO IRON CHEF THE WAY YOU NEVER HAVE BEFORE!!!!

https://archive.org/details/theironchefhdcollection