Play Crusader Kings 3 for free on Steam from May 11th – 15th using the link https://play.crusaderkings.com/TastingHistory
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LINKS TO INGREDIENTS & EQUIPMENT**
Gold Leaf – https://amzn.to/3nfB7oU
LINKS TO SOURCES**
The Tournaments at Le Hem and Chauvency: https://amzn.to/44lKoMJ
Tournaments: Jousts, Chivalry and Pageants in the Middle Ages: https://amzn.to/3B6DCND
A Feast for the Eyes: https://amzn.to/42kqpfI
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Photos
Castle in Lisbon, By Berthold Werner – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=81241689
Pope Innocent II: By Hugo DK – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=114936656
Coqz Heaumez: French photographer Claude Huyghens from his book: Fetes Gourmandes au Moyen Age (editions Imprimerie Nationale, 1998)
Excalibur: By Brian Whitmarsh – Flickr: 033-072910-Vegas Vacation Excalibur, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=13672807
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45 Comments
If you want to throw a medieval feast, then murder all the invited guests, then play Crusader Kings 3 this weekend (May 11-15) for free on Steam. https://play.crusaderkings.com/TastingHistory
6:10 The "fine powders" might actually be Poudre Forte's companion Poudre Douce, one recipe for which was half a cup of powdered ginger, two tablespoons of ground Ceylon cinnamon, a tablepoon of sugar, and a teaspoon and a half apiece of ground cloves and ground grains of paradise.
Gaslight her into thinking Sir Bobby's death is her fault. Swoop right in. Genius
The medieval stuff is my favorite!
Gold leaf is actuwlly remarkably cheap. You could wasily afford wrapping your cockatrice. Probably under $10.
Max, you've just made a classic 'mincemeat' for mince pies, puddings etc. Maybe not with the brie but I think this is an improvement. At christmas I use my mum's mince pie recipie which includes grilled steak chopped small with chopped fruit and spices, then thickened with honey, egg & a little flour before filling the pie cases and baking. I also recommend a measure of brandy to moisten the filling if it's dryish. This mincemeat doesn't keep too well, you have to eat the pies within 3 days and store them in the fridge, but this is usually not a problem.
So happy for you!!!
I found you about 6 months ago. I'm hooked!
11:29 Henry the eighth was injured jousting and it rekt him. Spelling intentional.
Interesting!
At Medieval Times restaurant we had Pepsi. I bet that was there in that time period. LMAO
8:02 Hey, that's Powell's Cedar Hills! I work in that same mall, can't believe I missed you 😅
seems like it could use some caramelized onions
It is not a good idea to eat the gold leaf. The accumulation of heavy metals in our body can make us very sick.
i know max did it for historical accuracy, but watching him use saffron for a hot water crust made me so sad 😭
A Johnny Tremaine reference…
Well done Sir 😁👍
This video as all your others was great… love your channel and content 😊👏👏👏💙🌈
14:43 A peacock eh? I came across that while rewatching The Smurfs and the Magic Flute, an animated movie from the 70s set in the middle ages. I had no idea serving a refeathered peacock like that was ACTUALLY a thing back then.
Just got your book. (And two tee shirts- serve forth and the garum.) Congratulations on your success with your book!! I truly enjoy your programs too! You are AWESOME!!!!!
I would love to see an episode from you on historical "murder feasts" 😂
This castle pie shows a suspicious lack of machicolations.
<——lapsed Catholic. "Pontifical wet blanket" . . . *dying*!!! 😂🤣😂🤣😂❤
I loved the show and feast at the Excalibur in Las Vegas when I went back in 1997…it was fun and the food was good.
What nice advice for the fruit added to the meat. I.l try next time. Thank you max
Most of the foods eaten for the Medieval rulers were meats, cheeses, breads, pies and pastries, and fruits, all were washed down with wine, especially for royal banquets. But most of the meats were cooked in lard and flavored with sugar or honey, spices and cider, lastly, topped with any toppings. The pies however, are savory with meat and cheese on their crusts.
But most of the dishes are served for the Medieval tournament banquets for the royal blood and most of them are decorated with edible gold or silver.
very cool…I was kind of hoping to see you eat some the pie shell with the filling…would it be better…would it be worse….
Yay lead foil! Almost as sweet as mercury.
Sounds a lot like proto WWE.
So when you hit 2 million subs you're redoing the cockentrice wrapped in gold right?
I'm glad you're getting paid, but the money it would cost to buy a Paradox game with all the DLC is enough to throw an actual medieval feast IRL.
Finally getting around to watch this a couple days after going to Medieval Times; got a kick out of seeing the Excalibur meal you had, which was basically the same as M.T. Though I'm disappointed that neither place has food sculptures like the ones discussed here. 🤣
We all love you ,never underestimate yourself .
Did anyone ask the ladies if they felt watching jousting a sexy event? Says who, it’s to win Ladies’ Love?
Attaboy, Max! Happy for you man love your channel, love the book, success couldn’t have found a better guy!
Dude you can't be dropping those bomb one-liners unexpectedly like that! "This pontifical wet blanket" actually made me spit my beer and choke-laugh.
Murder feasts!! Yes!!
JOHNNY TREMAINE. Omg. Memory unlocked.
I can't believe how your channel has grown! It's so awesome to see. I love your book ❤
I'm stuck living in a camper with only a plug in pot and a plug in fry pan, for now, but me and my son watch you a lot and he keeps asking me to make your stuff with him. Some day! Some day!
Just a correction: the battle of Chalons was fought with the Roman Empire, specifically Aurelian
No one going to say anything about the knight with a flower on his head? @11:36
I may make this as an actual meat pie. Sounds like it would work well that way!
so awesome, you helped me get through lockdown, and now you're a best seller. you're channel genuinely helped me.. so happy to be listening.
Pontifical wet blanket lmao
When Max makes these huge dishes, i just imagine him calling up his buddies ans telling them that dinner is at his and José's tonight!
I wish I was on that call list!
Traditional Pork pies are still made with hot water pastry, I make them occasionally they are very tasty, I got the recipe from Mr Paul's pantry on youtube
I have a copy of your beautiful book sitting on my kitchen table in Co. Cavan, Ireland and I am choosing with my children what recipes we want to try together (it is like a tournament joust between them and I just have to wait for the winner 😂)
Someone combining my love of history and cooking was a lovely surprise when I found your channel and now to have your book is the cherry on top ❤