25. Ketchup on Apicius' Mussels and Scotland Plans

[@KetchupwithMaxandJose]

Follow Max's Scotland adventures at instagram.com/tastinghistorywithmaxmiller/ and more cats and gardening at instagram.com/worldagainstjose/

[@dianapovero7319]

For those of us without instagram, photos please.

[@KetchupwithMaxandJose]

@@dianapovero7319 you’ll see some in his future Scotland episodes 🙌🏽

[@debrathornley2974]

Oh good! Don't have Instagram. Have been seeing a few shorts via KZbin. Thanks.

[@CleoHarperReturns]

The Scottish Vortex of Charm has nothing on the two of you! Have so much fun without me, and bring back James McAvoy for me. 💜

[@TheMAV777]

I’m so proud of you guys. Seriously

[@TastingHistory]

The trip has been even better than I expected!

[@VerhoevenSimon]

Superb to hear!

[@rjromanowski]

Don't know if it's diet, exercise, both, or other, but you two are looking 5 years younger!

[@PB-tr5ze]

Did you try the Wallace monument in Sterling? Lol It wasn't till the end when I saw the "I survived climbing the Wallace monument" souvenirs that I knew I was not alone in the suffering...

[@KetchupwithMaxandJose]

@@rjromanowski you’re kind, definitely diet. Gonna get back on the fitness train once Max returns 😅

[@KetchupwithMaxandJose]

Bring me candies please

[@marylee7467]

I can't believe you get hate mail. I swear, troll in the dungeon. That makes me so sad. 😔 Jose you are becoming a real Gardner, I love seeing how your flowers and herbs are coming along and how you re-homed the bees. Max your trip has been fabulous looking so far. I want to go to Scotland & Ireland so I'm living vicariously throught you & Jessie. Thanks for sharing. You guys are such a great couple and you have the cutest dang fur babies. 😍

[@mountainmolly2726]

Jose, your garden is a source of delight and inspiration! Living in Colorado, I'm so envious of the variety of plants that you can grow. P.S. How can anyone be mean to the two nicest people on KZbin? Who are they, I just want to have a little "chat" with them.

[@KetchupwithMaxandJose]

It's nice cus we don't have real seasons, but the heat is killer :x

[@kevinsullivan3448]

My Family lived in Bell Gardens, just outside L.A. proper and my grandparents lived about 2 miles from us on Gilliland Ave, across the street from Ford Park. My Grandfather was a great gardener and his property was covered with flower and herb beds and vegetable plots. He had such a beautiful property. A couple years later my family is living in Hayden Junction in rural Pinal County Arizona. The huge shift in climate meant that my mom couldn't grow so many of the plants that thrive in southern California.

[@guadaatenea]

My longest relationship was with an industrial designer. We lived together for some years, and we both really enjoyed artichokes, so there were usually artichokes as an entrée or as a side dish when those were in season. We used to joke about how much of our very different personalities could be clearly seen in the way we both disposed of our artichoke leaves: he pretty much built little neat artichoke towers, leaves carefully placed for balance and a rather aesthetic look, while my pile looked more like autumn leaves after a dog rubbed their back on them. In retrospective, we were so not meant for each other (we remained good friends, nevertheless). So perhaps not on a first date, but an artichoke date might definitely be a good test of character (?)

[@KetchupwithMaxandJose]

I like this theory! Max and I are so different but we've spent so much time together our thoughts often become one.

[@ThinWhiteAxe]

@@KetchupwithMaxandJose wholesome old married couple

[@taekwongurl]

LMAO José's face at the end of that Scotland accent 🤣 - but on the serious, I love mussels, oysters, clams and etc., I'm curious if the drink in this video pairs well with it? I wanna know!

[@sirgeekcsp]

Some things to consider for cat food... 1) Eliminate dry food - moist food only.. that's less calories 2) get chip controlled feeders (they can be programmed to use their implanted chip (if they have them) or add a tag to their collars 4) get puzzle food dishes

[@stephanieparker1250]

Plus, dry food is a major cause of kidney problems for cats. Way too much plant material.

[@AngelavengerL]

Yes all of these are great ideas!

[@peteinuk]

Jose - grow some artichokes but don't eat them - They create AMAZING purple flowers and the bees LOVE them so much they fall asleep in them covered in pollen! The bumblebees love them and they look so sweet all curled up asleep!

[@KetchupwithMaxandJose]

OMG! I mention it in the video haha. I wonder if they grow here in my area

[@slwrabbits]

we need photo evidence of this cuteness, maybe posted to discord?

[@KetchupwithMaxandJose]

@@slwrabbits ^THIS

[@peteinuk]

@@slwrabbits I don't know if I have any photos now have to wait until next year!

[@peteinuk]

@@KetchupwithMaxandJose I would imagine they would do well in California!

[@garywait3231]

I can't imagine anyone sending you guys mean mail or comments. You are both delightful (also Jamie); and, speakin as a historian who loves to cook, I never miss an episode of Tasting History. The recipes are very interesting and clearly presented, and the history is cuts above much of that elsewhere on UTube. Jose, I'm not surprised you had difficulty with your pitcher plant. They are very fussy about soil and need high humidity. I keep mine (rescued from a wild environment scheduled for "development" ) in a high humidity terrarium with some sundews. Soil is a mixture of fresh (not dried) sphagnum and bog soil. I doubt they would survive outside in your climate; but if you want to try them in a bog terrarium, they should do just fine. Mine have even blossomed. Anyway, I love your videos, learn a lot. Keep up the good work!

[@KetchupwithMaxandJose]

Sounds about right for the pitcher plant, i keep giving it water and buddy drinks it all up.

[@garywait3231]

@@KetchupwithMaxandJose : 🙂🙂

[@peteinuk]

I grow artichokes simply for the BEES - I am obsessed with them I have about 100 artichoke plants - a few we eat when they are hard so the choke (the hairy bit) hasn't developed so it is tasty - cut in half then cooked with butter, garlic and wine - yum - but the most of them are left for the flowers! Helen x

[@mark-wright]

Dude, Max and Jose, how could anyone leave a mean comment about you or Tasting History or Ketchup with Max and Jose? You seem like the nicest guys in the world. The fact that you receive homophobic and other kinds of hate-filled comments is infuriating to me. Your channel is amazing. In fact, here's the one thing I hate: I hate when I have a meeting at 10 a.m. Central on a Tuesday because it delays me watching your newest video. Glad Scotland's been great so far, Max!

[@KetchupwithMaxandJose]

Thank you! It happens, especially when a video does so well that KZbin pushes it out to newer audiences.

[@nilo70]

Artichokes are very tasty ! All we ever did with them was wash them well or they can be sandy, trim a little off the stem keep as much as possible. Fill a big pot with enough water to just cover them a squeeze a small lemon in the water . You will love them along with the “bottom” it’s where most of the good stuff is AND you don’t have to scrape !

[@judecash6918]

Yeah Jose ur back,missed u hun.i just love the dynamic&love between u both xxxxxx

[@KetchupwithMaxandJose]

Thank ya Jude

[@tephe9986]

I love these long episodes. You guys are so damn adorable.

[@KetchupwithMaxandJose]

Thank u for watching 😻🫶🏽

[@shannondore]

Ramble on all you want José, it's delightful! 🤗 I've had fly traps and pitcher plants and they are very hard to keep going. I've never had any luck with them. They're such a cool plant though. Thanks for the new episode and even though I would love to see an episode where you guys read out the mean comments... you gotta try to ignore the haters. (They're just jelly of ya'll's love and success.😊

[@hogwashmcturnip8930]

Glad you said it for me. I tried and tried with Venus fly traps, but they all give up the ghost, Slowly. That black trap is pretty much what happens, in my experience. When all the traps are black and withered the plant gives up. I was told that there is No way you can keep the ones you buy in garden centres or supermarkets going, because they are not mature enough. they have been transplanted or whatever at the wrong time, and they are just not ready. I don't know how true that is, but Jose, if you lose them, just join the club!

[@palmtreebev4971]

Great episode...I love it when you guys ramble. I live in North Monterey County so artichokes are a major food group for us. We eat them every which way, but my favorite way is to boil them until about 3/4 done, then cut them in half and grill them until tender. We serve them with blue cheese crumbles or homemade mayo mixed with garlic. Both are yummy. They are a fun appetizer!

[@Firegen1]

That was a pretty alright accent all given, Max. I'm English so... maybe... I'm sending this to my Scottish cousins lol. Yay to more Ketchup with Max and José. Hope Max is having tons of highland fun. José, I hope you are having tons of fun back home too. Big fandom love to both of you 💙🤍

[@annbrookens945]

I first had artichokes when I bought them as an "expand my kids' horizons" experiment. We all love them! It's a very kid friendly thing to eat since you eat with your fingers.

[@KetchupwithMaxandJose]

I mean they are tasty but gosh haha, so much work

[@lh384]

I never found artichokes that hard. The way I was taught to cook them, stand them up in a pot with some water that jsut covers the stems, cover the pot and boil until the artichokes open. Then you dip them in whatever you feel like. My mom always just serviced them with mayo. So yummy!

[@tubeyhamster]

You and José are so hardworking and supportive of each other. Couple goals for real.

[@quirelll]

Looking forward to all the amazing episodes from Scotland!

[@Nemo2342]

Always glad to see more Ketchup with Jose (and Max)!

[@mollyscozykitchen4693]

This was a great episode of ketchup! I've been following Max's Scotland journey on Instagram and I can't wait for the videos and recipes. Also, Jose, I love your Omega shirt!

[@KetchupwithMaxandJose]

I appreciate anyone recognizing Omega. True fan 😍

[@ch3ru]

I'll never forget that a typo brought me to the garum video, and I was immediately hooked. What a happy (and delicious) accident! 😋

[@KetchupwithMaxandJose]

Omg what were u looking for

[@ch3ru]

@@KetchupwithMaxandJose "Garrus" from Mass Effect 😆🥰

[@KetchupwithMaxandJose]

@@ch3ru bahaha love that

[@LucretiaPearl]

Many years back when my sister & former brother-in-law stayed in Northern Ireland for a year, I got to visit for a while & we took a few days in Scotland. It was so fun & beautiful, even just the small part we got to visit! I hope you all are having a fantastic time!! 💕

[@kimberlyblackwell3807]

I've been a long time viewer of Tasting History and now watching Ketchup with Jose and Max....and never realized your cats names were Jaime and Cersei.....we have a hound called Sansa.....love your shows and we never miss one....

[@KetchupwithMaxandJose]

Need a Tyrion still!

[@JackKarneval]

Love and appreciate you two! Can't wait for the episodes from Scotland to come out!

[@jmpht854]

Don't worry about how long you talk guys, y'all talking is literally what I'm here for!

[@bleutitanium6513]

Awesome ! Jose' you are great !! I enjoyed this episode. When Max is done with Scotland, I hope there is enough footage that you can do some behind the scenes in Scotland. That could be fun ! Bloopers are always fun !!

[@yvetteturner6280]

I’ve always loved artichokes! My Mom would make them now and then when I was growing up. I still make them. We always considered them a treat. We would just boil them and eat them with mayo and lemon juice. Thank you both for all your hard work!

[@twostepcub]

Hey there! It's great to see you both together on here again! Good luck in Scotland - I had the pleasure of meeting Coinneach (the Hebridean Baker) and he was so nice and personable and both of your joy over your subjects are why I love watching both of you. Hope at one point you both would meet and collaborate. Cheers, 2sc (e)

[@tomcas411]

Love hearing from both of you guys! Hope you're having a great time in Scotland Max! Make sure you try some of our beer and fresh seafood while you're here!

[@cbrown6508]

Hello, Max and Jose! I just started watching Tasting History for the first time this past week while recovering from covid, and am now catching up on the Ketchup episodes here. The two of you have such interesting and informative content--as well as a knowledgeable community of followers who are happy to share their cultural perspectives and histories, which is just as valuable. Every time I watch your videos and read the comments, I feel like I learn so, so much. And it always leaves me hungry! 😋

[@KetchupwithMaxandJose]

Oh man, sorry for the poor quality of these videos. I'm all over the place, but welcome to the mayhem!

[@cbrown6508]

@@KetchupwithMaxandJose Oh, don't be sorry! The conversational nature of these videos is relaxing and fun 😊 Hope your Scotland trip has been fun!

[@missvidabom]

Artichokes are my absolute favorite. They may be more work than you intend to put into them, but they’re so delicate and delicious. They’re so beautiful. I love their sharp thorns and tight leaves protecting such delicate and vulnerable flesh. It is an intimate experience eating them. They are not just garlic butter spoons. The flavor by themselves is so tasty.

[@jackieheidorn5875]

I am not a fan of artichokes but I love Nick Stellino's quote on his PBS show" consider how brave was the man who looked at an artichoke and said' I think I can eat that'". Have fun in Scotland; home of haggis and whiskey. An episode topic that might be fun with so many cultures eating dried fish would be the spanish Bacalao. You might want to try growing your own Sumac. It has great flavor.

[@benmwalls]

I have never had the patience to enjoy the outer layers, but I love a steeped artichoke heart to spread on crusty bread or mix into hummus - best served with pita, plantain or sweet potato chips, yum! And we finally ordered long pepper, so excited for that! Also, the only way to combat hate mail is to tell they will "rue" this day!

[@georgem7502]

0630 here, perfect calming unwind with my morning coffee - thanks and love to both of you

[@stevelyon867]

Welsh rarebit (with bacon) would make a great episode, super simple and would make a great historical alternative to your US grilled cheese sandwiches. A speciality of Betty’s, which I know that you are a fan of.

[@HLBear]

Thank you for sharing your chonk kitty! There are diet cat foods but food that's real (unlike most mass-produced) is better for their bodies to digest correctly. The best way is usually portion control; when they eat low-cal, they end up trying to eat even more volume. Kinda like people. You might need to put the kitties in separate rooms and not let them come together until you pick up their bowls.

[@mariahunter9882]

Fun episode. Enjoy your travels and thanks for coming back with a kitty visit.

[@KetchupwithMaxandJose]

Thanks Maria!

[@alethealopez4475]

I love all your videos and all content you put out Max. And love seeing Jose too. Keep it up!!!! 💜

[@heatherbateystudio]

One or two more episode ideas for you: September is the transition to fall in many parts of the country. What about some recipes featuring fall ingredients? There’s a fabulous mushroom tart from the 14th c. Ménagier de Paris that is absolutely one of my favorite foods, medieval or not!! Or a beef, barley and mushroom stew, or a cream of mushroom soup. I’m sure there are lots of historical recipes for those things! Also pears poached in spiced red wine syrup (Wardonys in syryp) have fabulous fall flavors (even though I’m basic and love my PSLs!!) and pears are in season from August to October! Even though I learned this one as a medieval recipe, it’s a delicious fancy but easy dessert you can use to impress dinner guests at any time, so I think your viewers would love it. Safe travels Max, and all the best to both you and José!

[@scottrok13]

Love your video (and the other channel)! You’re a great team. Keep up the great work, and looking forward to your future projects, books, etc!🎉

[@sheenachristina2385]

Yay! I always love watching your banter back and forth and learning all the BTS of Tasting History. Also my favorite way to eat artichokes is deeper fried truffles artichokes with parm and balsamic glaze.

[@jonathonphinney7916]

Your show is great José! Thanks for all the great content.

[@KetchupwithMaxandJose]

Thank you sir! Wanted to film today but Max is under the weather from his travels, hopefully a Morocco recap soon

[@deannaepler]

completely jealous of your Scotland trip and all of the history you're going to uncover. not jealous of the haggis though 😂

[@TypicallyWhat]

Jose is so cute. Love you guys. I live a block away from Portuguese Bend. It’s amazing. Next door is Ammatoli…. Probably the best Mediterranean restaurant I’ve ever been to. Check it out too folks.

[@KetchupwithMaxandJose]

Long Beeeeeach

[@pmberkeley]

I love artichokes! Steam in a steamer above water that has garlic, lemon slices/peel and garlic in it, then eat it dipped in salted browned butter with a side of toasted sourdough bread. It's lobster for people who don't like, can't afford, or don't eat lobster! And unlike lobster, I feel amazing after eating it. 1 big or 2 smaller ones are all I need for a completely satisfying dinner. Suggestion for an episode: apple strudel from Germany, where they roll out the dough as big as a folding table and thin as paper.

[@Lilliesofthevgiddy]

I LOVE ARTICHOKES!! After washing them, I cut the stems off and peel them till you only have the white center piece, and stick them in the center of the artichokes. Then stuff the artichokes with a mixture of bread crumbs, garlic powder, pecorino romano, lemon, and olive oil in every leaf. I can usually fit 2 or 3 in my pressure cooker, then fill the pot with water till it reaches the middle of the bottom leaf. Once it comes to a fast simmer, I time it for 15 minutes, take off the heat and let cool, about 1/2 hour. Deliciouioso!! I really enjoy your KZbin channels! I'm going to have to start following you now too Jose! The garden looks beautiful! Great job guys!!

[@sherileigh792]

I just adore all four of you! Good luck holding down the fort Jose. And have fun storming the castle Max!

[@miseentrope]

So happy Ketchup is back. I'd watch a full hour of Max and Jose (as long as there's a cat tax outro)😻

[@Vanda-il9ul]

BTW, a pro-tip about diet food for cats. On the package you have measurements in cups (quite often enclosed) and grams/ounces. Go with the grams/ounces. Long story short, a vet suggested it when we were unsuccessful with our cat and it did work. A bit more work, but when you pre-pack food for a week, than it is easy. BTW,when she lost weight she was able to climb to the bowl of the other cat and eat her food :)))))))

[@markbailey6230]

I was born and raised in Northern California until I was about 20, when I fled to Hawaii. We had artichokes pretty much growing wild in the field behind the barn and as a kid Mom always made be go out and pick them and then trim all the spines off the leaves, which was a total pain in the butt. They were smaller then the huge Globe artichokes you see in the stores, but they were plentiful and very tasty. Mom served them with tubs of garlic mayonnaise and they were really delicious, plus we were poor and they were free.

[@nessuno9945]

Jose: Gardening tip for hot climates - find drought tolerant plants, that will grow taller than the herbs (or other short stuff you plant), and that have small , slender leaves that will provide light shade for the lower plants, and help keep them cool. So, think vertical layering of plant 'canopies'-Tall, (palms), medium height shrubs and then your 'forest floor', or lowest level. Also, use a good thick layer of bark mulch (no stones! Too hot!) to keep a cool root run for your plants. You can also re-use bath water, dish water to water plants during drought, and water either very early in a.m. or later p.m. so water doesn't evaporate. But really, checkout drought tolerant species for best success.😎

[@KetchupwithMaxandJose]

All great advice!

[@HolloWolf35]

I always enjoy yall content

[@ronalddevine9587]

How could anyone be nasty to you Max. I just can't fathom it. José, I agree with you about the dog food. I'm half Scottish and I wouldn't go near that disgusting mess. Ewwwww.

[@k.a.2241]

I love you two. Can you do tea time with Jose and Max, where you do high tea and then talk about movies, the history of tea/hot drinks and discuss mean comments. Jose, what part of Mexico are you from and can have episodes on food from your region?

[@KetchupwithMaxandJose]

Guerrero, its one of the Southern states. I wonder if ceviche would be an option

[@jennifercopley1626]

Love your work Jose and a Max Miller/ Bernadette Banner collab. would be fun. Haggis hunting sounds like The Goodies.

[@chilled-out-on-lantau]

love artichokes- esp dipped in a dijon mustard vinaigrette!

[@GoPrissyGo]

This needs to be a podcast

[@KetchupwithMaxandJose]

I started putting audio up on a podcast, and then.... work and life got busy (Disney+ and anniversary and moving and AH!)

[@roxannebeaman5645]

I love artichokes! I eat them whenever I have the opportunity to.

[@donaldbotsai5799]

I agree, artichokes are not a good first date appetizer Growing up a 4th generation Californian i don't remember not eating them probably since my first teeth came in . even my cousins, who hated all vegetables, liked them. i think its because it was a food you had to play with.. All that plucking of leaves then dipping in mayonnaise and scraping each leaf through your teeth (in our house not allowed with Oreos) and finally mining away the choke to get to the heart It was all a huge game while your pile of discarded leaves kept growing,, and it all had to be done with care because mom did not waste time trimming the stickers off the leaves. you learned quickly to grab with care , I still think of trimming the leaves as a pretentious affectation. They are still my favorite vegetable.

[@jennlody8306]

I love artichokes! My boyfriend and I went to a Renaissance Fair for our 3rd date and they ran out of turkey legs so we got steamed artichokes instead. Definitely not the most romantic date food choice lol. We keep meaning to make them at home to reminisce but they really are so much work for such a little amount of food 😖 Love seeing you 2 on here again! I hope you're having a great time yourself while Max is abroad

[@hc6157]

Great episode! Y’all are really nailing the lighting in the new place

[@princesscindy6765]

I tell all my friend about tasting history .. I love it so much so I have to share

[@rosacanisalba]

Bob Geldof got a knighthood but as he's Irish it's an honorific. He can't call himself Sir (though the press often does) but he can put KBE (Knight of the British Empire) after his name. Spielberg is also a KBE. So, you never know!

[@luchesisuzana7643]

Use some sort of gelatin to thicken the broth in the feijoada, we put salted pig feet, tail and ear in it for that purpose but I dunno if you can get those in the US

[@breendart134]

You can in the South! You can get a loooooot of pig feet in the South...

[@LordGertz]

Artichokes are a lemon butter delivery system with a delicious heart. We grow them but honestly let most go to flower because they are so gorgeous and if you have it took frequently it can ruin the specialness of the sauce. I great treat, I have not made it myself but do spend too much money ordering it in any restaurant that serves it, artichoke heart fritters.

[@SmokeyChipOatley]

I’m from the desert end of LA County, the northeastern corner just beyond the mountains everyone forgets about and I always just assumed we got the most extreme of every season compared to the rest of Los Angeles. Hottest summers and coldest winters… or so I thought. Until I moved to the San Fernando Valley! Coincidently nearby Woodland Hills. Holy hell SF valley summers are the WORST. All of the hot muggy air just sits and gets trapped in there with nowhere to go. Having been so used to the dry desert air it was so hard adjusting. And our new apartment didn’t have central heating/cooling… never. again.

[@hc6157]

On artichokes - the pre-pickled hearts from the grocery store are truly the best way to eat them. They’re divine! Fresh steamed ones don’t compare

[@brissygirl4997]

Have you looked into getting a sure pet feeder for Cersei? It's activated by the cats microchip or the little tag that comes with it. Jaime would not be able to get at her food so if she doesn't eat it all at once the lid closes and she can come back to it later.

[@KetchupwithMaxandJose]

We did but the automatic door scared her :(

[@katrinaneal1305]

Hate mail??? Really??? Stalin supporters????? Woooooowwwwww..... speechless..... Jamie has gotten so big!!!! Sorry about the venous fly trap So happy to see this episode pop up!!!!! Big HUGS!!!!

[@thesqueedler]

The carnivores aren’t hard to keep alive if you keep them wet with dehumidifier water, and you keep them in a plastic tray with no drainage. I keep mine in a greenhouse with other plants. Except for nepenthes, They like lots of light and hot humid weather. There are some great books out there.

[@andenp8233]

I made the recipe from the wine of the gods episode for a cocktail party, it was very well received! Jose is correct that it is a great episode! We had high and low abv options so we offered people some gin to add to it if they wanted, it was GREAT! Good call on that, Max. Didn't know this other channel existed and I'm glad I know now! Yay!

[@KetchupwithMaxandJose]

Thank you for joining our ramblings

[@darkylinky288]

I love artichokes and crab legs. Flavored butter for dipping both is preferable- like a lemon garlic. My bf has seen me eat crab legs many times over the past decade, he even bought me crab legs as an apology dinner once. They're worth the effort to me.

[@t-rexontherun]

You guys are so sweet together!

[@AGMundy]

Those of in the UK are delighted to welcome Max back. I am looking forward to the episodes. As a Brit of course I wince every time I hear the American pronunciation of herbs (despite me having an American husband). Max always seems to shine when he's in Jose's company which is sweet to see. Entertaining and informative as ever. As for artichokes they are a lot of work but enjoyable - somewhat like crab as Max mentioned. On a lighter note... I know Jose commented about how many haircuts Max has, did I notice that Max has even taken to trimming his eyebrows...

[@ConLustig]

Might be too late-but for plants that like a lot of moisture-putting them in a shallow non-draining pot (raised, maybe fill the pot with rocks or gravel) then putting water in the bottom pot to let the evaporation surround the plant

[@claragoforth3645]

For cat food avoid all kibble and try to go raw (not necessarily homemade but that is also possible with the right knowledge). I use Stella and Chewys brand of freeze dried raw dinner morsels which my cat eats eagerly and he is so healthy! No more dandruff, no bad hair balls (he is long haired) or throwing up, and so active! Of course he has never been over weight, when I got him he was under weight and has now stabilized at around 11 pounds. 🐈‍⬛

[@jadedjhypsi]

My husband was thrilled ot hear the feijoada episode, him being Portuguese =) I am here from tasting history but saw this video linked there, glad to find it

[@debrathornley2974]

Loved the long episode!! Want to get my book signed. Haven't pre-ordered because of that. Any suggestions? I had no idea Za'atar was an herb, haha. Thought it WAS an herb blend. A suggestion for September (probably next year at this point) is for Chilean Independence Day. Pisco sours! Also, humitas? (They are basically Chilean tamales.)

[@drkashik]

A collab with B. Dylan Hollis would be a delight. He does vintage baking recipes, and, while his very popular Tiktok channel has a vibe which is pretty far from Tasting History, his KZbin channel makes me think it would be a really compelling collaboration!

[@KetchupwithMaxandJose]

They follow each other on Insta. Very different styles haha

[@Jaydoggy531]

For ideas of historical cooking, I highly recommend Ira Braus's "Classical Cooks" - a funny history on classical composers' favorite foods. It does include a few specific recipes, but others are a little more basic the further back in history you go.

[@runesmom1]

I grew up in Redwood City (SF bay peninsula) & we had artichokes ALL THE TIME. There are many different ways to add flavors to them. My uncle steams them with vinegar & lemon juice or he’ll wr them in foil & put on the grill. My favorite way to have them is the most simplest way. If you don’t have a pressure cooker (instant pot) then you need to steam the for about 45 minutes. If in a pressure cooker/ instant pot then cook them for about 15 minutes. Once cooked, put them in the fridge for a few hours until completely cooled. Then I just peel off a leaf at a time & dip it in plain Best Foods mayo (just a little) & scrape with your teeth & discard. Some people use fancy mayo like aioli. I’d try them the simplest way 1st so you know the “base” that you’re working with then if something comes to mind that you think might go good, try it!

[@polymorpheus9745]

You should ask Jose is he can get you a Moon Knight hood ;) Thanks Jose for becoming a part of the videos. I've enjoyed seeing both you and Max in front of the camera.

[@KetchupwithMaxandJose]

Haha I’m the one who would wear the hood. Just got a Wakanda Forever hat and sweater 🤭

[@Hortonscakes]

Dat cat is adorable! Love you guys!

[@ryanbeckman8453]

Hey, if you want to come to Indiana, Jon’s former right hand man Kevin is now our Historic Foodways coordinator at Conner Prairie. I’m sure we could collab! We have an historic farm and loads of historic herbs and heirloom produce.

[@patricewomack4632]

1.I originally came for the Titanic episodes (although I wasn't really interested in the Titanic), but I stayed for you and Jose. 2. Thank you for Macbeth! 3. It breaks my heart that people are mean to you. Please keep making us smile and thank you for educating us! ❤😊 P. S. I send ❤ to the kitties! P.P.S Jose, your garden is stunning!

[@KetchupwithMaxandJose]

Thank you Patrice! More sinking boats coming very soon

[@charlottejohnk6712]

Jose, I love your smile!

[@KetchupwithMaxandJose]

Oh gosh thank you. I have a little gap I'm self conscious of. I'm like Madonna or Elton John, but not haha

[@charlottejohnk6712]

I noticed your face lit up by a set of beautiful white teeth, I did not see a gap. Besides, it sure didn’t hurt Elton John and Madonna 😉

[@kevinsullivan3448]

TASTORIANS! That's brilliant!

[@Ash-vv5ei]

Fly traps are tricky and need a relatively consistent humidity! That is why they tend to be good for small terrariums. SoCal is often very dry and air conditioners are dehumidifiers by nature, so consider some kind of miniature green house, covering, or terrarium for carnivorous plants. Indoors, 68-72 degrees should be okay for them.

[@christineperl3201]

I love your videos! You should make a podcast, you have the perfect voice for it and make history soo interesting! ❤️

[@KetchupwithMaxandJose]

I want Max to! He’s done audio books once upon a time too…

[@ellajando-saul2493]

OMG I thought the rue looked familiar in the artichoke video and then it looked familiar again here and I just realized that that is the plant my local market here in Montreal sells to ward off squirrels. I never knew it was (somewhat) edible and a popular Roman herb!

[@AngelavengerL]

Also your cat is super duper adorable! There are diet cat foods, but the best way to help is to do set feeding times with a high quality wet food. Dry food is basically like them living off potato chips, they love it but not healthy at all. Even the cheapest wet food is usually gonna be better than a dry one. Ours are all seniors now so we've been going with either blue buffalo easy digestion pate, or royal canon easy digestion pate. We found they have less tummy problems and hairballs with those ones.

[@AnnaAnna-uc2ff]

Thanks.

[@ashleycrisler2982]

LOVE YOU GUYS!! Also, when's the book tour???? Please come to Delaware!

[@Nathaniel64]

I learned the best way to grow a Venus flytrap is to put them in a moderately closed glass container. Then put water at the bottom with the plant in a smallish pot with soil. Then place the jar in moderate sun an heat. That is so the container replicates the plants humid environment. Mine has been alive for 18 years.

[@KetchupwithMaxandJose]

18 years?!

[@sabriel_]

i don't know what you have planned regarding tea, but i know the Scots love their tea and would love to see some teatime Scottish treats

[@amberchan25]

I also have one thieving cat. I have the Microchip Pet Feeder from Surefeed which has helped a lot. They get special food from hill's because they are both indoor neutered tomcats.

[@AngelavengerL]

I absolutely adore artichokes. Especially freshly steamed ones dipped in veganaise or mayo. Butter is okay but veganaise tastes the best. I love hearing about your gardening adventures and the herbs are really interesting. The carnivorous plans are really interesting too. I don't know anyone who's raised those before. I'm always surprised when you mention videos that don't do as well. They always seem to be ones i really loved. That ambrosia one was definitely a favorite. I can see why things like Titanic bring a big influx though since it's more well known. I really appreciate you don't only do well known stuff but things from all sorts of cultures. Some of the Aztec and Japanese episodes are my favorites. I'm always a sucker for anything Greek or roman. I'd like to see more on the Greeks since a lot of Rome's stuff was stolen from them...inspired by them?....

[@BobTheMushroomOG]

Got excited for the mention of Ventura! Hometown for me. Stayed for the Scotland trip info. cannot wait for the haggis episode now! Quick question have you ever toyed with the idea of the seaside highland games around October in the Ventura Fairgrounds? They have Irish dancing and great meatpies!