Happy new year, friend!

Thank you, good friend! Happy New Year!

Thanks for your comment! While some elements of the video production, like editing or narration, may use AI tools for efficiency, the research and storytelling behind the content are very much human-driven. We strive to deliver engaging and informative videos about food and culture. What do you think about the meals featured in the video? I'd love to hear your perspective!

Great question! Sweet potatoes themselves are native to Central and South America, where they were cultivated thousands of years ago. However, the way sweet potato pie has become a staple in Black culture is deeply tied to African American history. Enslaved Africans brought their culinary techniques and traditions to America, adapting them to the ingredients available-like sweet potatoes, which were more common than the yams they were familiar with from Africa. It’s a fascinating blend of histories and cultures! Have you had a chance to try sweet potato pie, or do you have a favorite take on this dish?

Thanks for sharing your thoughts. I’m sorry to hear that you feel that way about the video. Quiche Lorraine is definitely a classic dish that deserves the utmost respect! While we use tools to help enhance production, the research and passion behind the content come from a genuine love for culinary history.

Thank you for sharing such a rich and heartfelt story! It’s incredible how resourcefulness shaped family meals back then, turning 'plain ol’ vittles' into something meaningful and nourishing. Ham and beans with cornbread is a classic that warms the soul-and those farm 'extras' you mentioned truly reflect the 'waste not, want not' philosophy of the time. It's fascinating how food traditions often stem from necessity and evolve into cherished memories. Did you ever try making some of these dishes yourself? Sounds like your family had some amazing recipes passed down through the generations. Cheers!

@FoodStorian Yes indeed. My beef tongue is outstanding and if people don't watch what it is, then they think it's just a beef roast of sorts. I'd do the trotters, but they are expensive anymore, but I've done them and they're soft and gelatinous. Porky goodness. Most of the innards aren't available in US grocery stores anymore either. Liver, beef, pork or chicken, is one of my favorites. I'll do cabbage and pork neckbones. I use the pork hock for my beans too. It's hard to unlearn these things and I still like them. Availability is about the only problem as I don't have access to the farm. My parents and aunt/uncle have all passed on, but I do know how to make a silk purse out of a sow's ear as Mother would say. LOL!! Yep, country runs through my veins. LOL!! Cheers

Wow, your culinary skills are truly impressive! Beef tongue disguised as a roast is such a clever idea-I bet it’s tender and full of flavor. And trotters, with their porky, gelatinous goodness, definitely sound like a treat, though it's a shame they’ve become pricey. Pork hocks and neckbones with cabbage sound like the ultimate comfort food, and I love how you’ve kept those traditions alive despite the challenges of sourcing ingredients these days. Your mother's 'silk purse out of a sow's ear' philosophy is pure gold-it’s amazing how those values and tastes stick with us. Sounds like you’ve got a treasure trove of Southern soul food knowledge. Country roots truly run deep!

Yes, it is! 🥧🥧

Thanks for sharing! It's interesting how traditions vary across countries. Boxing Day definitely has evolved in many places into a big shopping day or 'returns fest,' especially in the U.S. But in its original sense, it’s a fascinating blend of history and charity. Do you remember anything specific your British friends shared about how they celebrated Boxing Day? Cheers!

@FoodStorian It was in the mid 80's when I was posted to W Germany, they were in the BAOR and they switched places with some of their higher ups for the day. There was also the gift box thing too. I even got one even though I was an American soldier visiting that particular Christmas. There was some pretty good food in their mess hall. Turkey and the like. Usually when I went there it was bangers and mash or meat pies, but that particular time they had some pretty good stuff. They happened to be an infantry unit and before I was a heavy transportation driver I was infantry too. That was the first year after I left the Rangers and had dropped on Grenada. They were fascinated by my combat patches and I made a few acquaintances of some of the fellows that had been in the Falklands. Except for the language barrier(LoL)it was a good time.

Merry Christmas and Happy holidays!

Merry Christmas and Happy holidays!

Thank you for pointing that out! The images are intended to provide a general visual context, but I understand the importance of historical accuracy. I'll definitely look into sourcing more accurate visuals in the future. Out of curiosity, do you have any specific depictions of Alexander's cavalry that you recommend or particularly admire? I'd love to hear your insights!

@@1167400 Why not? Did you live 2300 years ago to tell us how Greek cavalrymen looked like???

I'm afraid you would not understand even if i explain this to you. Happy New Year!

@@FoodStorian im afraid that im more of an expert in ancient Greek history than you and i know that 90% of what you so called "historians" bark about are all subjective bullcrap. History is one of the most misunderstood subject in school

Thank you for the kind words about the historical narrative! You're absolutely right-french fries and nachos weren’t exactly staples of the Wild West saloons. The real deal was more about beans, salted pork, biscuits, and maybe a side of stew if you were lucky. It’s fascinating to see how much our perception of 'Western food' has been influenced by modern takes. What kind of authentic Wild West dish would you be curious to try? 😊

That's an interesting perspective! Romanian Christmas markets do have their unique charm, from traditional crafts to delicious food, which sets them apart. Out of curiosity, what do you think makes Romanian markets stand out the most compared to others, like those in Germany? Would love to hear your thoughts!

I'm sorry to hear that the video felt repetitive to you. I truly appreciate your feedback and understand the importance of keeping content engaging and varied. Your insights help us improve. If there's a specific way you think we could enhance our videos, or if you’d be interested in seeing particular topics or styles, I'd love to hear your thoughts. Thank you for having been part of our journey!

Ah, I see what you did there! 😄 Romanian 'LOY'? That's definitely a playful twist-maybe you’re hinting at 'LAEW' as in 'lively and ever welcoming'?

Ah, good catch! 😄 'Misi' does sound a bit off-it’s definitely 'mici' (or 'mititei')

Glad you enjoyed it!

Eat well, live well my friend!

Merry Xmas FoodStorian! Thanks for all the great clips 🎉

Merry Christmass to you, buddy! 🍻

Totally understandable-travel isn't always easy to swing. But hey, experiencing it through videos like this can still bring a bit of that Christmas market magic to you! 🎄 Are there any local holiday markets or traditions near you that you enjoy? Cheers!

@FoodStorian Yes. Many. We have the Christmas Parade and Santa's House. There's usually the food trucks that show up for those. I live close to the Tennessee River and there's a boat parade there and again the food trucks show up there too. There's nothing like the Christmas Markets in Europe though. To bad really because when I was posted to W Germany in the mid 80's I really liked those. Especially the food. I know I'm a pig and proud of it too. LOL!!! Merry Christmas to you and yours. Cheers

Merry Christmas! Cheers!

Ha, the classic 'see food diet'-a true culinary adventure! 😄 I hear you on the durian, though; it's definitely a polarizing one. Have you ever tried jackfruit as a durian-free alternative? It’s plant-based and surprisingly versatile, especially in vegan dishes. What’s your go-to holiday treat that always makes it to your plate?

@FoodStorian Yes I've had jackfruit. It's not bad. I prefer breadfruit though. I knew a girl from American Samoa that stir fried it with other stuff in it and it was delicious. I'm pretty much an omnivore but I do lean towards the meat end of things. Anything sweet potato is my holiday favorite. Candied, pie or mashed. Being from the South, Tennessee, sweet potato casserole is always good. I really like them candied actually. Cheers

It sounds like you have great taste-Tennessee whiskey definitely has its own charm. George Dickel is a classic, and I love the saying: 'sip'n and drink'n'-so true! Even if Mai Tais were a bit sweet for your palate, they sure do have an intriguing history.

@FoodStorian Yes they do. My ex-wife used to drag me to a Tiki bar back in the day. Usually had a Mai Tai there and then switched to George's 12 year old with a water on the side. She would get so angry because she hated the taste of straight whiskey. That's probably why she's an ex now. Cheers

Ha, sounds like quite the compromise back in the Tiki bar days! George's 12-year-old is a solid choice-smooth and timeless, unlike the drama that came with it! 😄 Tastes do say a lot about personality, don't they? Cheers to finding balance in the simpler joys-like good whiskey and great stories. Do you still hit up any whiskey bars or keep it simple at home now?

@FoodStorian I'm afraid I don't drink alcohol anymore, so no whiskey bars for me. Cheers

Very true! Cheers!

👍

Thank you so much! I'm glad you found the video interesting. Ottoman cuisine truly left an incredible culinary legacy across the Balkans. Do you have a favorite dish from the region that showcases this influence? Cheers!

@FoodStorian I kinda gravitate towards the Greek. Although, I've had Turkish in New York many many years ago. But, I lived close to a large Greek community in Tarpon Springs FL. I found that the two were quite similar with just a difference in spice profiles. I think that whole Eastern Mediterranean area has very similar foods with just the spice being different. I absolutely love love kabobs. Mostly the shish variety. LOL!!! But the Turkish grilled sausages are outstanding too. Unfortunately where I live at in Tennessee there's not a whole lot of Greek or even Balkan around, but a local baker does a passable baklava. Cheers

I'm sorry to hear you found the narration and content unappealing. Feedback like this helps me improve, and I'll strive to make future videos more engaging and accurate. If you have any specific suggestions or would like to discuss the Sami culture further, I’d be happy to hear them!

@FoodStorian Yeah, I find your narration very irritating and boring... If you made your video like live and direct interview or live shoot, that would be more interesting - and intriguing. I like vlogs regarding cultures like the Sami but I find narrations like yours fake, irritating and boring... and please don't insert videos or shots which are not related to the topic like the boodle fights and the bananas. There are no boodle fights and bananas in the Arctic.! Please don't fool your viewers nor lie to us because we know... Make your vlogs more authentic and truthful... Don't sensationalize or resort to fake news like you you did... If you can do these, I'll subscribe....

Thanks for the feedback! I wanted to set the stage with some historical context about George Washington's era before diving into his diet-colonial food culture is so intertwined with the times. But you're absolutely right; getting to the point faster is something I'll work on. Were there any particular foods or aspects of Washington's diet that caught your attention?

Thanks for watching and sharing your thoughts! I use a voiceover tool to keep things clear and consistent, but I understand it’s not everyone’s preference. What did you think of the content itself? Dolma's ancient origins are such a fascinating topic-I’d love to hear your take on its cultural journey!

What's taters, master? 🥔

Thank you for your feedback-it’s always appreciated! I aim to balance historical context with the topic, but I’ll definitely work on getting to the main points more quickly in future videos. Out of curiosity, were there any specific colonial culinary traditions you were hoping to learn about? I’d love to make sure we cover what interests you most!

@@FoodStorian u best pal

Nutmeg definitely adds a unique twist to Currywurst sauce, doesn’t it? It’s amazing how such a small spice can bring such depth of flavor. Prost to celebrating the little ingredients that make big impacts! Do you have a favorite version of Currywurst, or perhaps a secret spice mix you love?

Interesting observation! While Germany isn't landlocked, its coastal areas like Hamburg and Bremen don't typically influence the story of Currywurst as much as its urban hubs like Berlin. What aspect of 'landlocked' were you thinking about in relation to Currywurst? Maybe the way it developed in city centers away from coastal influences?

Thank you for your kind words-MashaAllah indeed! Currywurst has such a rich and flavorful history, and it's wonderful to see how it resonates with people from all backgrounds. Do you have a favorite memory or connection to this iconic dish? I'd love to hear your thoughts!

Thanks for letting me know about the audio issue! It seems like there might be a technical glitch with the video. If the problem persists, I'll definitely look into it further to ensure everything works smoothly. On another note, are you a fan of currywurst or German street food in general? I'd love to hear about your favorite dishes or any memories you might have with this iconic snack!

Thank you for sharing your memories! It's amazing how food like currywurst can bring back such vivid moments from the past. The regional differences you mentioned between Munich, Hamburg, and even Frankfurt sound fascinating-spicy but not overpowering definitely sounds like my kind of currywurst! I truly appreciate your feedback about the audio issues. I'll make sure to double-check and improve the production quality for future videos. Out of curiosity, was there a specific topping or sauce variation that you found unforgettable during your time in Germany? Cheers!

@FoodStorian Toppings? No. But the sauce variation was medium spicy. Really wasn't "sear your tongue off" spicy, but you felt it more in the back of your mouth kinda spicy. Sorta reminded me of a more than mild chili. And less than a Dusseldorf mustard. The quality of the sausage was really the best part. Hard to find that kind of bratwurst here in the US. Cheers

Thank you so much for your kind words! I'm thrilled to hear you found the video engaging and insightful. The Mongol diet truly does give us a window into their resourceful and nomadic way of life, doesn’t it? If you have any other historical topics you're curious about, feel free to share-I’d love to explore them in future videos. Your support means the world to me!

Thank you so much for your thoughtful comment! I’m thrilled you enjoyed the video and found it fascinating. The Mongol diet truly reflects their adaptability and resourcefulness as nomads, and I’m glad the storytelling helped bring that history to life for you. If there are any other historical topics you’re curious about, feel free to suggest-I’d love to dive into them. Your support means a lot!

Thanks for sharing your thoughts! While I do use some tools to help create videos, I always ensure the content is based on well-researched and credible sources. Genghis Khan's diet and the Mongol way of life are such fascinating topics-it’s incredible how their food habits reflected their nomadic lifestyle. If you have any insights or sources on the topic, feel free to share.

Ah, Gobbler’s Knob! A quirky and fun reference. Are we talking about the famous location tied to Punxsutawney Phil, or is this a playful nod to turkeys themselves? Either way, it’s a fitting mention for a Thanksgiving-themed conversation! Do you have any fun traditions or stories connected to turkeys or Thanksgiving? Always love to hear unique takes on the holiday!

Thanks for your comment! While I do use tools to help streamline my research and scriptwriting, every video is crafted with care to ensure accuracy and provide value to viewers like you. Miso soup has such a rich 1,000-year history, blending tradition, culture, and flavor-it’s fascinating to explore! Do you have any favorite miso-based dishes or a story about when you first tried it? I'd love to hear!

Glad you enjoyed it! Cheers

🤗

Wow, what an incredible tradition! It sounds like your Thanksgiving table was a true feast, with something for everyone-farm-raised turkey, venison, wild game, and even roasted chicken. It’s amazing how food can bring back such vivid memories of family gatherings and special moments. Your current Thanksgiving tradition with your church family sounds equally wonderful-great company and no cleanup is definitely a win! Out of curiosity, have you introduced any of your past family recipes to your church Thanksgiving meal? It could be a lovely way to keep those memories alive. Cheers to traditions, old and new!

@FoodStorian No, not really. I live in the South and usually there's always venison at those Thanksgiving gatherings. There's normally about 25 people or so there. Duck and goose season have just passed and sometimes those show up too depending if the hunters were successful. Old South stuff ya know. Although, last year I brought my oyster and cornbread dressing, which I didn't have much left afterwards. LoL. I don't think they had ever had it, but everybody seemed to like it. Cheers

That sounds like a fantastic Southern Thanksgiving spread! Venison, duck, goose, and now your oyster and cornbread dressing-it's a feast with such rich traditions. I bet that dressing was a showstopper; it’s always fun to introduce something new and see it become a hit! It’s great how these gatherings combine old favorites with fresh contributions-it keeps the meals exciting and the stories flowing. Do you think your oyster and cornbread dressing might become a regular request at future Thanksgiving gatherings? Cheers to keeping traditions alive while adding your own flair!

@@FoodStorian More than likely. I've been asked if I'm going to bring it this year too. My local fishmonger should get fresh ones in Saturday morning. Those are the best, but the ones at the grocery store work. However, they're not as tasty. LOL! Cheers

Close, but not quite! The pronunciation is more like 'ham-ohn ee-bear-ee-co,' with a soft 'h' at the start. It's always fun to hear how people interpret it, though! Have you ever tried Jamón Ibérico? It's as amazing as it sounds (no matter how you say it!). 😄

@FoodStorian we're making fun of your use AI

Great question! Jamón Ibérico, especially the high-quality Jamón Ibérico de Bellota, can be quite a luxury. Depending on where you are, it can cost anywhere from $100 to $150 per pound-or even more! But the good news is you don’t need much to enjoy it. Even an ounce or two is enough to savor its rich, nutty flavor. Have you ever tried it before, or is it on your culinary bucket list? 😊

Ah, I see where the confusion might come from! The correct pronunciation is closer to 'ham-ohn ee-bear-ee-co,' with a soft 'h' sound at the start of 'jamón.' It's Spanish for Iberian ham, a delicacy with centuries of tradition. Have you had the chance to try it before, or is it something you'd like to experience? 😊

How interesting! Just to clarify, I didn’t pay anyone to like this video. 😊 But if you enjoyed it, that’s awesome to hear! What stood out to you most about Jamón Ibérico? It’s such a fascinating topic, from the unique way the pigs are raised to the traditional curing process.

@@FoodStorian esta de broma io, relajate

I know my friend

Thank you for sharing your experience! It's wonderful to hear about your connection to caviar and blini traditions. You're absolutely right-blini can be quite the effort, but that makes them all the more special for celebrations! Caviar on rusks or with eggs sounds like a practical and delicious everyday treat. Do you have a favorite type of caviar, or maybe a unique topping or pairing you enjoy? And when you do make blini for special occasions, are there any family traditions or specific recipes you follow? Cheers!

Thank you for your feedback! I understand how the subtitles might feel unnecessary if they’re in the same language as the narration. They're meant to make the video more accessible to viewers who may prefer reading along or have hearing impairments. As for the content, I aimed to dive into the history of minestrone and its cultural significance, but I’ll take your comment into account for future videos to strike a better balance between storytelling and presentation. Do you have a favorite version of minestrone, or do you prefer other Italian dishes? Would love to hear your thoughts!

@@FoodStorian Hi. Thanks for your reply. Re subtitles, I would have thought that YT's own subtitling covers the points you raised for all parties. I appreciate comments re content.

Thanks for watching and sharing your feedback! The focus here was definitely more on the historical influences that shaped Spanish cuisine rather than specific recipes, but I get where you’re coming from. Spanish and Mexican cuisines do have some shared roots, especially with ingredients like tomatoes and chiles, yet they're quite distinct in flavors and techniques. For example, Spanish food is rich in olive oil, paprika, and seafood, while Mexican dishes have layers of indigenous spices, corn, and beans. I’ll keep this in mind for future videos and maybe add more recipe highlights. Appreciate the insight!