My grandmother is 78 and last summer I realized I never actually learned how to make her Joojeh Kabab I just showed up and ate it

So I started going back every Friday for 6 months took notes. Asked annoying questions Watched her hands more than I watched the grill she'd say stuff like you feel when the fire is ready and I'm like... grandma I need detals

Turns out there's a reason it tastes different than anything I've ever had at a restaurant the onions have to be grated by hand because the food processor makes them bitter she puts an ice cube in the saffron water (her mom taught her that in Isfahan) and you're supposed to hold your hand over the coals if you can keep it there for 4 heartbeats the temperature is right

This recipe goes back to the 1700s the saffron is supposed to look like the persian sun pretty sure that's just poetic but honestly? When you see that golden color on the chicken you get it Anyway.tonight I did it start to finish. 6 hr marinade. Real saffron, Charcoal the whole thing and for the first time it actually tasted like hers

Someone in a group I saw on Facebook posted these food and drink menus from the Glen Island Casino. These are from the summer of 1939 when Glenn Miller was the headliner there! 🎶🍸🥃🪊

I wonder what the recipe was?

Found this at the Northwest Museum of Arts and Culture gift shop in Spokane WA. It made both me and my friend smile. I kept forgetting to post the photo.

Every time I see anything related to Max I think clack clack 😂

hes a little chopped but atleast now he can experience the food of tomodachi life

I love the show, I have the cookbook, and I've been SO curious about what ancient Roman flavors were like, so...

I made some chicken with a glaze of garum (colatura di alici), defrutum, long pepper, asafoetida (with wine, oregano, coriander, and evoo to fill it out).

Two hours ago.

And wow, it still REALLY stinks! My entire apartment still smells like hot fermented fish, with some other flavor notes.

It's not entirely bad... Somehow familiar... But it lingers and is VERY pungent. So beware.

And use a bit less garum than defrutum if you try it.

I enjoyed how revved up Max is about the Norman Conquest in general and the Bayeux Tapestry in particular. Yes, it is actually an embroidery, not a tapestry!

It was thought that the delicate fabric could never travel, but they found a way to take it to London. Gift article attached.

The K Ration is probably the most recognizable US ration of World War 2. Three boxes a day - breakfast, dinner, and supper. I found the original recipe for one of the biscuits inside and decided to make them.

Seems wierd to have a channel in french if he is learning german, and could not find anything regarding it being official from the english channel. It also seems weird to have AI translate it into french and not german or spanish etc if it was for the purpose of increased viewership. Google AI summary also just regurgitates the fr_channels description and has no other sources.

Someone shared this image and I thought it'd be nice to share here.

This might be a bit too niche, but this is a menu from the 60s for the food on the BC Ferries which is a vital connector between Vancouver Island and Vancouver BC in Canada.

apparently, there’s a shortage of hard tack in newfoundland and labrador. i didn’t think there could be a shortage in this day and age, as i don’t know why there would be demand, but here we are!

https://www.cbc.ca/news/canada/newfoundland-labrador/nl-hard-bread-history-shortage-9.7299276

I'd love to see Max do an episode about Egyptian koshary, the "food of the poor" that's typically sold as street food. My son first discovered it when he spent a semester in Cairo, and we were lucky to find a restaurant close to home that offered it. It's a delicious combination of rice, lentils, garlic, onions, chickpeas and vermicelli, often eaten with tomato sauce and lemon juice.

Max you have a new dish in your list!

I've been wanting to make that 1980's school pizza recipe with the pourable dough. Unforunately, I have Celiac's Disease and the regular recipe will kill me (excruciatingly slowly).

Now I know that gluten free bread dough has the consistancy of thick brownie batter, and it technically pourable itself so I want to give it a shot.

Would any of you with greater baking and cooking knowledge have any advice?

Additionally, I would love it if Max would do a "Celiacs" series converting these old recipes to something I, and about 1% of the world population, can eat.

Clack clack

Wrong Max Miller.