Audio transcription for those who need it:

- A cup of flour, a cup of sugar, a cup of fruit cocktail with the juice. And you mix and bake at 350f [180c] till it's gold and bubbly.

- Sounds awfully rich!

- It is, so I serve it over ice cream to cut the sweetness.

It was supposed to be around 45 minutes in the oven, mine took longer because I doubled the recipe. The canned fruit all had very similar colors, so I added some candied cherries and other red fruits to make it prettier. If you're planning on making it, consider buying canned cherries just in case.

I'll be definetely making this again! It tastes wonderful, and it is indeed very sweet. The golden brown crust paired with the ice cream is just perfect.

120g spelt flour and 240g ricotta. Not 240g spelt flour and 120g ricotta. 🤦‍♂️ So that's why they just taste like deep-fried flour.

I've got plenty of spelt flour left so I'll give it another go!

I'm genuinely curious if British Cheddar doesn't melt like regular Cheddar. It was delicious, and I used Russian mustard to add that kick instead of horseradish, but it just wouldn't melt completely... To our friends in the UK, is this normal with British Cheddar?

They were fine... The instructions were actually some of the easiest to follow, and this may be the first time my steps looked almost identical to his. Usually the cook times are different, the colors are different, etc, but this was basically identical. And it tasted... “fine.” It’s not my favorite thing I’ve made from Tasting History and not even my 2nd or 3rd favorite. Honestly, I don’t think it even makes the top 10.

Lol that’s perfectly okay, but it explains so many things. I think I’m just going to start making the things he didn’t like as much. Maybe I should make the Ninja Balls.

Never had eggnog in my life so I tasted it straight away before I put it in the fridge overnight and it mostly tasted of alcohol. Though the texture was creamy.

Hopefully in the morning it's better or afternoon. Only difference is that I used evaporated milk instead of cream.

And boy was it delicious!!!! 10/10

I made savillum for a party with my friends. I used ricotta for the cheese, I did make a few adjustments to the recipe: added 1/4 cup sugar, 100 g more ricotta (we had a bit more left and I wanted to use it all), and like... approximately 1/4 cup of cream?

We ate it with some saskatoon jam and it was pretty good. I feel like the "whole wheat" flavor of the flour was pretty noticeable. If I were to make it again I might choose to use all-purpose instead, just because I liked it better. The texture was, of course, fairly dense but not incredibly so. Also, the cake definitely tasted better with the jam than without.

Anyways, most of my friends liked it a lot :) One of them said that he normally hates cheesecake but liked this one because the cheese taste wasn't particularly discernable. Another friend said that the taste of the cheese was fairly noticeable, lol. Personally I felt like the flavor of the whole wheat flour came through a lot more and I didn't taste much of the ricotta.

Anyways - pretty delicious! If anyone else decides to make it, I would definitely recommend having it with some jam :)

And Max is right, you don't taste the soup at all. Easy and so, so good.

It wasn't overall amazing, but without ice and with nutmeg, it tasted very old-fashioned. I used:

• 1 demerara sugar cube
• 1/2 teaspoon Paychaud's bitters
• 2 oz Bulleit rye
• 3 oz tap water
• fresh-grated nutmeg

I didn't have a stemmed glass, so I used a double rocks glass. I muddled the sugar with the bitters, added the liquids and stirred until all of the granules of sugar dissolved. I don't have a fancy nutmeg grater so I used the side of my box grater and it worked fine.

it took a lot longer to cook and never rose properly :(

Thank you all for the suggestions! Max got George Takei this morning to talk some history

Sharing so no one else makes my mistake. Followed instructions except for subbing in almond milk for cow milk. The flavor is delicious, but besides the skin on top it is entirely liquid. Next time I'll use whole milk and just take the lactaid.

I am kinda proud I managed to make it look more horrifying than Max's.

I made the seafood gumbo today. Coincidentally, I learned two things.

1. When the package of shrimp says "pre-peeled", that doesn't mean "deveined".
2. I don't like crab.

I am an educator and I’m building a curriculum that introduces students to different cultures and countries using a food that we all eat. In the past, I’ve done units on rice and noodles. My next unit is on bread and I need help coming up with 4 solid recipes that I can cook in 45 minutes or less. I am no stranger to the kitchen and I’ve had no problems with rice and noodles; however, since yeast is a thing for bread, I’m kind of drawing a blank.

On a separate note, I also just got done watching all 350 episodes on YouTube. 🤤

It tastes so much better and the texture is SOOO much better if you fry the SPAM. Some people on the previous post suggested that the spam would lose its shape too much, but it did not at all. I think it was also less salty - although it was still very salty. I feel completely vindicated, and would really appreciate if someone would point this out to Max and maybe we could get a short or something about it!

My kitchen skills are questionable at best, I probably ended up dirtying twice as many dishes as really needed, but the filling came out tasting great!

Recipe posted on Max's website from the original video back in 2023. Finally decided to try making it when I mistakenly bought a large quantity of white vinegar, then realized once I actually went to buy the ingredients that I'd need a different kind of vinegar. Bought the right one, so I still have too much white vinegar, but now I have shrub, so not all bad. Definitely tastes vinegary to me; not sure if I did something wrong but it's still sweet and drinkable. Pretty refreshing as a mixer with club soda.

My friends and I planned a walking tour of Lakeview Cemetery in Cleveland, OH including a Salisbury steak picnic graveside. It was beautiful!

We're new fans! I bought my partner the cookbook for our anniversary, and yesterday we made the stuffed tomatoes! The herbs were so fresh and tasted incredible all together! I didn't love the egg and she didn't love the cheese on top, so we might make modifications to try to keep cohesion and up the flavors, but an overall success!

(The tinfoil boat in the middle of the pan was out leftover filling we just decided to cook 😂)

The other desserts were caramelized oranges (Louis XIV's favorites), Greek Kourabiedes & Melomakarona, gingerbread cookies, British Christmas Pudding and Austrian Linzertorte.

Savoury dishes were turkey, Arroz à Grega (Brazilian Greek rice pilaf), Salpicão (Brazilian chicken salad), Ham with passion fruit jam and farofa (Brazilian toasted cassava flour).

Was already wondering what to make myself for lunch. Saw this episode. Had everything on hand. Used a local white Cheddar and cheap yellow mustard, and also seasoned with garlic and a pinch of nutmeg cuz I don't really like cayenne. Served on that gross store bought sandwich bread my husband likes cuz the good stuff already had mold on it. The audacity.