3,500 Years of Hangover Cures - Kishkiyya from Baghdad

[@TastingHistory]

Happy New Year, everyone! I'm putting together my schedule for 2025 and want to hear what videos you'd like to see. Certain foods? Bits of history?

[@mylesjude233]

Good New Year's mate, as for a dish how about a historical recipe of Sancocho, there are alot of variants of this stew across Latin America and Caribbean so alot of options to choose from

[@mylesjude233]

One more suggestion, how about a snack to accompany your Mai Tai video, making a Crab Ragoon or Rumaki.

[@2leafedclover-s1k]

some ancient greece stuff would be awesome

[@jokodihaynes419]

History of mocha and flat white type of coffee drinks and Starbucks

[@Mkalikapisa-ui7by]

Anything from the Middle East

[@saineblue]

I'm Lebanese and we still make kishk today! The type we use is a dried fermented yogurt powder, my grandma makes it with diced potato, lamb, onion, and garlic, and sometimes she adds chickpeas as well. We usually add dried pita bread to our bowls and it soaks up all the soupy kishk goodness. While I haven't heard of it used as a hangover cure, its a well-known breakfast food and one of my all time favorite dishes!

[@AllanTidgwell]

Makes sense. Hangovers tend to take place in the morning

[@luna13moth]

Where in Lebanon are you from never seen this version damn

[@susanmercurio1060]

Wow, sounds yummy!

[@poltive]

That sounds delicious

[@TheTrumpReaper]

I cannot eat chickpeas but the rest of the ingredients sound delicious. I really dig lamb dishes.

[@legolassanimelover]

MAX IS 41?????? I thought he was 30 😵‍💫 damn that man moisturizes

[@russh6414]

It must be the Kishkiyya

[@monsterhunter445]

Lol a gay stereotype. Yeah crazy I am 31 and don't look like that but i bisexual lol

[@tiffanyloverbug1988]

Eating all this good food. 😆

[@patron8597]

He looks younger than many people in their 20s. Forget about moisturizer, Max won the genetic lottery in that regard.

[@jripule]

It's the Disney magic! Or maybe just generally positive demeanour or just make up. I hope it's the positive attitude. If nothing else, based on this channel he has a pretty varied diet.

[@amyspeers8012]

When I was a nursing student, I worked in an ER one summer. One of the residents LOVED to party and would come in so hung over. He would put an IV in himself for hydration and breath some oxygen. He said it worked quickly. He was still unpleasant to work with both before and after his treatments.

[@feed8647]

People got fired for that during my student times, and for good reason. Even if you do not notice the effects anymore, alcohol poisoning affects your ability to think and react which is critical for your job. And the alcohol in your system does not magically diappear by eating fatty foods, oxygen or a good amount of hydration. The best cure for habgover is to drink responsible or, even better, nothing at all.

[@seriouslyWeird]

yeah i used to have a couple of medical student friends from my university from the medicine faculty and they got hands on this holy iv juice that would fix you in like 30 minutes

[@nicholashermes5023]

Visited my friend at med school, and he had 2 hanging saline bags waiting in his room when we returned from drinking. I opted for Gatorade.

[@feed8647]

@@seriouslyWeird It´s not a holy iv juice. It´s just sterilised water with trace elements. It thins out your blood, therefore diluting the alcohol. And again, it only lessens the effects you can percieve.Your liver is still hard at work from trying to get the poison you drank out of your system while producing other, also toxic materials. (it may help to flush out the end products of the alcohol dismantling in the liver via the blatter and urine, but it can´t accelerate your livers detox-work) That´s why eating fatty foods is also not a good idea. It´s like painting over mouldy walls and calling that a renovation. The only thing you do with fatty foods is adding more strain to your liver. There simply is no cure or fast track method to rid your systems of the toxins you put there deliberately in the first place.

[@feed8647]

@@nicholashermes5023 He could have done this by drinking water, lol. I really don´t know ehy my peers always feel the need to be so extra.

[@Brasc]

I get the feeling Pliny the Elder asked other people their answers to different things and _they_ were trolling _him,_ but he just jotted them down.

[@TastingHistory]

Also very likely 😂

[@PhotonBeast]

It does make his writings very much both interesting and a curiosity! It makes me wonder if we have records on what he was like as a person in general in order to get a better insight as to his interests and personality. 'cause yeah, maybe he was trolling, maybe he was too trusting, maybe he was interested in pop culture of the time and merely chronicling it without suppose to be taken seriously. Like, imagine if some random issue of People Magazine got preserved and then recovered 1000 years from now.

[@brucealanwilson4121]

​@PhotonBeast Well, the bit about the fox organ he does preface with "it is said."

[@ChefSalad]

I always get the feeling that he's in on the joke, but that there really were people who believed it. He always says something like, "if it is to be believed," when mentioning this kind of thing. It's like it's a superstition that's obviously false but that many people enjoy "believing" in anyway, but with a few true believers in their midst. Kind of like homeopathy today. Most people who know what it is know it's BS. A lot of people figure it's probably crap but go along with it anyway, just in case. And then there are the true believers who think homeopathy can cure everything, including autism and cancer.

[@petersage5157]

Pliny the Elder was what we often charitably call an "unreliable narrator." Everything he's written should be taken with a corn of salt.

[@Sorcerer115]

About Max's comment in the end that nobody would want to be making this dish while hungover, that's what servants were for! I can easily imagine a Baghdad noble or prince like the one that wrote that poem ordering his servants (quite possibly actual slaves, at that time) to cook him up that dish after he came back from a night long bender, perhaps the servants would even know to do it ahead of time after a while.

[@borjesvensson8661]

One comenter said it is still a common breakfast food in the middle east. Presumably prepared the night before and let stewing on the residual heat?

[@gregc8831]

Max is actually a time traveling immortal who brings tasty dishes.

[@brianhunt8273]

Unfortunately, no. If he WERE a time traveler, he would have brought back some silphium to cultivate!

[@ThinWhiteAxe]

​@@brianhunt8273 I feel sure he's working on it. 😂

[@gabbonoo]

@@brianhunt8273 maybe he did and it's asafoetida in disguise

[@memeboi6017]

@@ThinWhiteAxelook, he can time travel, but ancient times are rough on the gut, and it’s a looooong journey from America to the old world, especially at the time (difficulty : impossible)

[@rodmosgrave7445]

Does he happen to have a friend with a police call box?

[@SarafinaSummers]

Remember everybody, a Lyft/Uber is a hell of a lot cheaper than DUI charges, funeral arrangements, etc. I promise. Happy new year, and don’t drink to excess!

[@RevShifty]

Thank you. It's the largest amateur night of the year, and there are are always a few, totally avoidable accidents anywhere there's a population big enough to have a couple bars. I generally stay in with friends just to not have to risk the insanity.

[@thomasyates3078]

Also, remember you'll probably have a better night if you don't get completely wasted, and you won't start the new year needing some Kishkiyya. Still don't drive with the intention of taking it easy, though.

[@janeyrevanescence12]

Yes, thank you. Have fun everyone but remember to be safe.

[@marialobenstein2353]

Blackwolf rides Dallas. Don’t drink and drive

[@ArchArturo]

And regular Taxi fare as well :p

[@katwitanruna]

I went into German class one day back in the 80s with a hangover. My German professor immediately recommended peppermint tea which is evidently the hangover cure in the part of Germany they were from. Works a treat! Peppermint settles the stomach and I also use it whenever tummy issues arise.

[@Zerbey]

My Mother has been a martyr to stomach ailments for her entire life, and always swears by peppermints as a cure. As kids we always knew if we wanted some we only had to sneak into her room and grab some from her bedside table.

[@Victoriaghh]

My German great grandma also used peppermint tea! :)

[@henryeccleston7381]

A strong peppermint tea to wash down a raw egg with vinegar and salt and spices (hot sauce works very well) and Worcestershire sauce or soy sauce, as well as some lemon juice, drunk down whole like an oyster. Enzymes in the raw egg yolk help digest the toxins left by alcohol digestion, the spice helps introduce alertness, and the citrus and vinegar and salt refresh electrolytes. The peppermint tea then helps with hydration and settling the stomach while the yolk and spice and electrolytes refresh you.

[@idkok4930]

I'll have to try that, always seems that my tummy get upset

[@lenalyles2712]

I watched my landlady give her some in law Underburg for a hangover.

[@JerryB507]

"My cure for a hang over is I to try not drink too much." I concur young man, and that's called being 62.

[@redpillpirate111]

700 years from now, a distant ancestor will be making the infamous hangover cure, "greasy hamburger and fries". Courtesy of Max the Mad 2025... Happy New Year 🎉

[@Zerbey]

Descendant I think you mean! And, yes, I hope that people centuries from now are quoting Max!

[@hardlyworgen71]

Max the Mad, not to be confused with "Mad Max".

[@HeyNonyNonymous]

And he will include a lenghty review of the history of burgers.

[@poltive]

​@@hardlyworgen71 He who rode victorious on the Fury Road

[@guyincognito394]

Future Cook reading "Prepare the hamburger like we did last Saturday before we went drinking." Future Cook "What the hell does that mean?!?! Damn it Max!"

[@vod6264]

The more I hear about Pliny the Elder the more I think he was just some crazy guy who liked to write down random advice that popped into his head on any given day

[@JohnRNewAccountNumber3]

Maybe his works survived because he self-published and would just hand them out to everyone he met, or go door to door and they would just throw them somewhere.

[@RichWoods23]

@@JohnRNewAccountNumber3 That or it was because he had been appointed Admiral of the Imperial Fleet at Misenum, which meant he could have bombarded any town along the west coast of Italy with packets of his books. (I'm joking. I'm joking!)

[@20chocsaday]

He wanted to write about the volcano. His tablet broke and melted.

[@TrueTempleDog]

Or that he was continually taking the piss and no one noticed...

[@Mazaroth]

Pliny was certainly a character, his encyclopedia "Naturalis Historia" contains some really interesting stuff, some of it's complete bunk and some actually rather spot on, especially taking into consideration that the dude lived about 2000 years ago.

[@DavidBroyles_axehat]

For how much we all dislike the story part of a recipe on a website, the beauty of this channel is the story, while the dish plays the minor role to some degree. Great work as always sir.

[@khuntasaurus88]

The difference is we look up recipes online in order to actually make them. We come here for the entertainment and storytelling, not for a guide on the dish itself

[@TheCatWitch63]

Who says we dislike the history part? I’m equally interested in the recipe of the dish as in the historical context and references. That’s why I’m subscribed to his channel. EDIT: please accept my apologies. I misread your post. You were talking about historical references in websites, not the history part of Max’s videos. I’m sorry I misunderstood you.

[@joebenzz]

Why the hell would anyone dislike the story part of a recipe?

[@marks.3303]

The problem with online recipes is they give you the story first, forcing you to scroll. Tasting History gives you the recipe first and then gives some background. More importantly, I find too many online recipe stories to be about the writer themselves, not really the food or its history. I don't really want to hear about their lives. If I'm online looking for a recipe, I'm looking for a recipe.

[@TheCatWitch63]

@ they fill the page with unnecessary information and force you to scroll down to the recipe, so that they can pack as many advertisements as possible, that you must at least glance while scrolling.

[@FrikInCasualMode]

Make no mistake, we Slavs do have our own version of kishk. In Poland it's called "żur" and is a mixture of fermented wheat or rye flour with water. It's used to make sour soups like "żurek" and "white borscht". I definitely can see some etymological relationship there, because Slavic word for "to ferment" is "kisić". Anyways, in my country No. 1 remedy for hangover is juice from a jar of brined cucumbers or sauerkraut :) Again, hydration plus replacement of minerals and electrolytes alcohol removed from your body.

[@SilvaDreams]

The funny part is it's the conversion of the alcohol to sugars that causes the dehydration but the headaches and nausea some get is from the overload of sugar. Which is why drinking plenty of water is so important since you'll urinate a lot to rid yourself of the excess sugars and the waste in the conversion of alcohol to sugars.

[@kamilasledz25]

when Max said this kishk was a sort of fermented barley i started wondering if this dish would make sense with żur instead. either way loving sour and fermented flavors i dig the idea of a stew made of żur, lamb, greens, chickpea and Middle Eastern spices

[@mfabry76]

Korean kimchi is just as good, especially hot kimchi soup!

[@FrikInCasualMode]

@@kamilasledz25 Interesting idea. Żur, greens, chickpeas are easy to find. Lamb on the other hand... where I live it's very uncommon sight in shops. Maybe in sheep farming areas it would be easier to cook?

[@SenLouie]

It wouldn't be a Max episode about someting savory or soupy without someone mentioning a Polish equivalent. It really is a crossroads of Central and Eastern Slavic, German, and Nordic cooking.

[@limeparticle]

The Finnish word for hangover is ”krapula”, definite link!

[@rebeccaleehazel2685]

Lmmfao ​@@user-A-png

[@amysmiles9751]

My mom used to say that I didn't know it was a real word.😅

[@LilA-zl6tf]

Sure is!

[@15oClock]

Sounds like a rude comedic vampire.

[@CGiles]

that's really interesting because "krapule" in Dutch and flemish means riff raff 😂

[@jangtheconqueror]

In Korea we make a soup/stew called 해장국, which literally means soup to get rid of a hangover. There's actually a variety of soups and stews people might look for with a hangover, but since this one has the name, I guess it's the most famous. It's made with pork bones, a wide variety of veggies, and fermented bean paste, doenjang. The theory is pretty similar, soup for hydration, grease from the meat, veggies for digestion. After thousands of years of humans getting drunk, it's only natural that most would have come to similar methods

[@ronintsukebin9163]

The one way I got rid of a hangover was after a night of carousing with my Japanese colleagues at an onsen where we stayed for one night. I woke up with a serious hangover of course, and went to the onsen's hot water bath soon after waking up. Then we all had a full course Japanese breakfast with rice, miso soup, grilled fish, sashimi, veggies, etc. I swear to God after eating and relaxing before we returned to Tokyo by bus early sfternoon, my hangover was essentially gone. I was totally surprised and grateful. I will never forget that experience.

[@victorkreig6089]

Onsens aren't far off from working the same way sauna's do, you are sweating out most of the issue that drinking a lot causes. There's a reason 1 in 3 houses in Finland have one

[@Buoyant_Bear]

As a history teacher, thank you for creating this channel. It just fills my spirit with joy to know the kids years ago in middle school/HS who I showed your medieval cooking videos to during class parties are now as adults probably watching this one for the upcoming festivities 😂

[@whelkpeopleofdoom]

Middle school? Adults? His channel hasn't been around THAT long lol

[@aprilmendenhall6705]

Middle schoolers being adults now? The channel is only 5 years old!

[@Angie-in8wc]

Food makes history fun.

[@Buoyant_Bear]

@@whelkpeopleofdoomIncluded HS. Also a needed caviat that although it's ill advised, many who I would've had in middle school are likely partaking in NYE w/ alcohol as high schoolers, because you know...the world. Lol.

[@Buoyant_Bear]

@@aprilmendenhall6705 I taught 8th grade in 2019. Plenty of that lot are now 18 and adults, and even the ones that aren't are likely drinking alcohol nonetheless, because....most people drink alcohol prior to turning 21.

[@BabakVandad]

Hi Max, Thought you might find it interesting: There are myriad notions on "Sabouhi (صبوحی)" in Persian poetry. It's a phenomenon similar to "Hair of the dog". For example here is a poem from Nasir Khusraw (1004-1088 AD): شبانگه بس گران باشی بخسپی بی‌نماز آنگه چو صعوه مر صبوحی را سبک باشی سحرگاهان roughly means: At night, you'll be so drunk that you'll go to sleep without saying your prayers. In the morning thanks to the "sabouhi" you'll be light as a sparrow. Sabouhi literally means "something related to the morning", last night wine that you drink in the next morning. Fun fact: in modern dictionaries it's only mentioned that Sabouhi means a wine which you drink in the morning, and not mentioning it's relation to last night drinking. But in the poems you'll always see that it's related to the night before.

[@rohangondor6250]

Great comment, very interesting

[@kenowho]

ohhh i love these ancient ones

[@Skibbityboo0580]

Me too, imagine having an ancient themed potluck!

[@lillianb8762]

Thank you to Jose as always for the captions! I want a gif now of Max @18:13 going "and I don't loooove that," because that is a mood

[@stekarknugen9258]

Max... that ending line about being 41 and a few drinks being enough because of the hangover... I felt that.

[@gavinbennett6338]

As a 42 year old, can verify.

[@flyonthewall8122]

As a 68yo, I can attest. My last overindulgence 25 years ago lasted three days.🥴

[@SadNThik]

39-I made wassail and let it go long enough to remove all the alcohol 😂

[@LindseyLouWho]

Max the hero is getting everyone geared up for hangover healing tomorrow. Be sure to hydrate! Happy New Year everyone!

[@Qu4troCoisas]

Its absurd the level of research of this channel. Congrats all the team

[@TastingHistory]

No team. Just me 😁

[@petergray2712]

9:49 It was the Gauls who developed the art of putting wine in kegs, which eventually led to the end, for the most part, of adding resin as a preservative. Whike it largely died out in the Western Roman Empire, resin impregnated wine called retsina remained popular with the Byzantines and can still be found in Greece today. The resin is actually tree sap from Aleppo Pine.

[@RichWoods23]

"Well what did the Gauls ever do for us?" [Continue Monty Python skit from here.]

[@borjesvensson8661]

An the resin is not added to the wine per se if i understand right but was used to waterproof the amfora. Btw really like retsina on a hot day

[@The105ODST]

Spinda is the most appropriate Pokemon to represent hangovers

[@robbiegeegee]

I always look forward to seeing which Pokémon makes an appearance in the background 🥰

[@SuperDwango]

Psyduck could work as well.

[@AnonymousCapybara2050]

@@SuperDwango Honestly that would be a better fit since psyduck is always holding its head due to headaches. Spinda would be better for representing the spins from being too lit.

[@AC-ni4gt]

@@AnonymousCapybara2050But doesn't Spinda always spin and wobble when they walk?

[@NK-xi5uu]

maybe Sorlax...it just sleeps in the middle of the road and just wants to eat.

[@SpectrasCorner]

Giggled at the "Nom" in the subtitles of this one. It does actually look good to me, which says something to my weird food cravings whenever I watch this channel. The history of hangovers are really interesting to me! That being said, happy new years', yall! This year was made better with channels like this one.

[@fs3180]

Iranian have a similar recipe from Isfahan called Kalle Joosh which is vegetarian with walnuts, raisins and aromatic herbs and spices as well as liquid Kashk. The Iranian kashk can be bought from Middle Eastern stores in a jar. My grandmother gave it to us before we had exams assuming it would make us smarter 😂😂😂😂

[@violetskies14]

Oooh wow I'm vegetarian and struggle finding vegetarian recipes for middle eastern food. I'll definitely be searching for recipes.

[@attiasprouse682]

…Did it work? Are you a doctor or working for a space program now?

[@garyrowden7150]

you cant beat love from Grandma

[@CommonContentArchive]

Interesting. I thought Isfahan was mostly famous for cannabis and "black" hashish? I guess you learn something new every day 😂

[@allcanadianweekend]

Ive only ever heard "prairie oyster" when refering to cow testicles. Real delicacy after a branding, or so im told. Never could bring myself to try it.

[@mattkuhn6634]

See those I’ve always heard called “Rocky Mountain oysters,” specifically to deep fried ones.

[@aprilmendenhall6705]

The testicle one is called a Rocky Mountain Oyster

[@SuperSwamper69]

We called ‘em prairie oysters as well. The texture was rubbery. Felt like eating a bouncy ball.

[@FelisImpurrator]

​@@SuperSwamper69To be fair, that is kind of what it is...

[@allcanadianweekend]

@aprilmendenhall6705 might have multiple names. The people here definitely call them prairie oysters.

[@internet_introvert]

I love the "God willing" at the end of a lot of these medieval recipes. It both implies thankfulness for the meal and also recognizes that cooking misadventures are totally a thing that can happen what do you mean 1/3 cup I thought it said 3 Edit: Holy crap its spinda this time! Revursive gotta catch 'em all intensifies!

[@Eldr1tchGl1tch]

Happy new years from Iran! The way I like having kashk is just having kashk and ghare ghoroot balls. Very sour, very tasty. I like it as eshkene or on noodle ash (an Iranian steww) too

[@belisarius6949]

omg your profile pic rules

[@Eldr1tchGl1tch]

@belisarius6949 haha thanks. It's not finished yet

[@JustIn-mu3nl]

I've never heard of Kashk before, I like sour and savoury dishes so it sounds right up my ally, I can get it here in Aust so will give it a go.

[@654wsj]

My dad uses it(he’s Iranian) in an aubergine dish, I’ve tried making it but it never comes out correctly

[@Eldr1tchGl1tch]

@654wsj oh I think I know what you're talking about! Kashk bademjoon. it's one of my favourite dishes and it's super easy to make.

[@dojchinstanojkov8397]

On the Balkans we say "you push a nail out with another nail", meaning you cure hangover with warm brandy (greana rakija). You take little shugar in a pot on fire, caramelise it, pour some water on it and the same amount of rakija (homemade brandy). Works OK

[@marcelovca90]

Man, your channel is just perfect. At the same time, I learn about cooking, history, practice my English listening/understanding skills (since my first language is brazilian portuguese), and I also laugh at your jokes. Congratulations, keep up the great work. Happy New Year, and try to avoid hard tack at all costs! Cheers from Brazil! :)

[@Cyballistic]

Max I think one of the reasons your channel is so successful is because of the due diligence you do in your research! Keep up the good work

[@RubyW7944]

Being that he is so darn handsome and personable helps too!

[@ronalddevine9587]

The Greeks still put pine resin in some of their wines. They are called RETSINA, definitely an acquired taste. I happen to enjoy it.

[@clark9992]

If you're not familiar, you should search the history of "spruce beer". It is an ancient cure for scurvy. You can still buy spruce beer flavored soda pop in some parts of Canada.

[@splendidcolors]

There's also "spruce honey" made by packing green spruce cones or branch tips in sugar in a jar and letting the sap dissolve the sugar, then natural yeasts ferment it.

[@herbkasler5231]

It's a great thing to drink if you want to have a hangover!

[@a-man2246]

In lebanon we make our Kishk out of Burghul and sun dried yoghurt. The yoghurt is strained of excess water, kneaded with burghul and spread on rooftops. The doughy like mixture becomes crumbly and is hand kneaded then ground into a powder. The Kishk powder then stores for years, can be used in sandwiches as a tangy savory spice or reconstituted with sautteed onions, potatoes and ground beef to make a stew

[@y6cd3sdzHs1g]

oh that's interesting, it's like example of the portable soup concept

[@legots]

tarhana?

[@engi6297]

We have tarhana in Turkey that is very similar to this. But we use wheat flour and many different ingredients like chickpeas. It is spread on rooftops and can be shaped like small balls and used in tarhana soup like that or can be grinded. The thing is recipes differ very much from even town to town

[@a-man2246]

@engi6297 yes i tried tarhana when i visited Turkey. Tasted Delicious and somewhat similar to Kishk

[@a-man2246]

@y6cd3sdzHs1g yep just add hot water and onions

[@nekobyoneko444]

7:07 so even then the silhouette through sheer clothes was appreciated. We really haven't changed that much in the grand scheme of things huh.

[@victorkreig6089]

literally no, the only difference is now we can be overloaded with it to our heart's content and there is nothing stopping us but our own common sense

[@dianeraile4705]

I don't care what some may say,....I love your accents! It makes your delivery all the more colorful! As does your playing with words like drinking crapula makes you feel like crapola! You're just funny and entertaining (and very informative) and no one could ever accuse you of being ordinary! I appreciate you Max! Cheers!

[@Miata822]

Just had to comment that the Gordon Ramsey Masterclass I purchased almost 5 years ago really kicked my kitchen journey into high gear. The serious and focused classes helped me understand the "why", not just the "how to", and opened the door to cooking creativity for me.

[@MandyMae31415]

This made my day: Max mentioning Jeeves and Wooster!

[@RichWoods23]

"A type of butler"?! Good Lord, the Ganymede Club would be up in arms! The world would be drowned in the tutting and harrumphing, not to mention swamped by the sideways glances. Shame on you, Max. Shame on you. Everyone with an ounce of breeding (or pretension thereto) knows that a valet is a gentleman's gentleman.

[@MandyMae31415]

@ I recall in university on St Patrick’s Day some girls pulled the Ask Jeeves website to see what Jeeves was wearing and didn’t understand how horrified I was that the site put Jeeves in a tie with four leaf clovers. Reginold Jeeves would never tolerate that sort of nonsense on Bertie Wooster or Bingo Little, let alone himself!

[@RichWoods23]

@@MandyMae31415 It's almost like an American corporation engaged in cultural appropriation, and in the process threw away everything which gave the icon cultural meaning.

[@Tina_Of_Borg]

I loved the reference, too, but I believe it's pronounced "Wood-house."

[@JoshNotJohn0]

I just love the fact that "Crapula" is a real word that was used at one point.. Great video, Max!

[@joluoto]

The funny thing is that it is still used in Finnish.

[@NK-xi5uu]

Sounds like Dracula´s Cousin that he doesnt like to talk about

[@sypialnia_studio]

Crapule is a regular French word, but of different meaning.

[@ronfogarty3888]

Very cool max this is very nice keep up the good work

[@telebubba5527]

@@joluoto So, now the Finns claim to be the rightful heirs of the Greek Empire?🤦

[@zoieangel1234]

I absolutely love your channel. I just found you last week so I’m catching up. I watch a bunch of vintage cooking shows and this is top shelf with the history. Thank you for the history lessons with a bit of food thrown in.

[@johnwitt112]

I just wanted to appreciate the pokemon of the day. Spinda is a genius pick for a hangover episode!

[@o0alessandro0o]

Well, thank you YT for actually suggesting this. For once, not two years later, but just a couple of hours. Happy new year.

[@alperenerol1852]

In Turkey, this is called keshkehk soup. It is so great to have it on a snowy day to warm you up.

[@MagicianFairy]

@12:40, the most unhappy eel i have ever seen. He knew exactly what was being written.

[@sirbig8292]

15:20 I will say that as far as I know, Bloody Mary was also specifically created against hangovers. Specifically for alcoholics. It has some liquor to satisfy their addiction and also salt and vegetables to help with the hangover.

[@thekraken1909]

I don't know if anyone has said this, but as a sufferer of misophonia (certain sounds trigger fight or flight response and it sucks), I cannot understate how appreciative I am that you don't loudly chew your food and smack your lips and tongue when doing the eating portion. Whether you were just raised with good manners, practiced it through your life, or edit in in post, I sincerely thank you for not chomping down like a barn animal. It makes your content completely accessible for someone like me.

[@sizer99]

Love how you always find the right figurine or plushie to put in the back left, Max - even if we don't comment every ep we do notice! Spinda is absolutely perfect for this one.

[@curtismmichaels]

For me, being 60 means not drinking at all anymore. It was fun sometimes, but I feel better for quitting. Back in my salad days (I'm guessing you have a video about that phrase) I would eat a couple of deep fried burritos from a local convenience store. They're legendary in my area, still. Then hair of the dog the next day and sipping water throughout the day. Hangovers, I do not miss. I still enjoy the burritos from time to time.

[@billh230]

Hooo, yeah. A chimichanga. Oddly enough I used to eat those off of the various food trucks that gathered around the junkyards I once went to. A little Tapatio or Cholula and Bob's your uncle.

[@RichWoods23]

I'm also sixty and I still drink. Just not at anyone else's pace. In fact there are days where a snail could beat me to the beer fridge.

[@hodor1689]

A tip for all lamb dishes I would say try to simmer the meat by itself first really fast just to skim the foam, you really wanna skim that nasty foam that will make everything taste a little worse and lamby. Then just take them out and use in the pot as you did, you could even fry them up a bit efter you simmered them if you wanna render little of that fat and give it little more texture. But wow amazing vid as awlays. Never knew kishk was so old. and gotta say your arabic pronunciation is so spot on 👌👌

[@incurae8967]

For those looking for galangal, it is also known as Thai or Siamese ginger but basically it will almost always be called ____ ginger (I've seen tiger ginger, citrus ginger, and others) and never-ever galangal in my experience here in New England

[@darthbek]

I got some (already ground) from Penzey's Spices!

[@2017gs]

I've seen and bought galangal marked as that in several international markets in New England but I live in a very diverse city with a large Southeast Asian population (Cambodia, Vietnam, Laos). I've seen tiger ginger and citrus ginger also but I was unsure whether they were the same.

[@patavinity1262]

I have never seen galangal sold under any name except galangal in my experience of having lived in four (Western) countries.

[@feliciagaffney1998]

It is also made into an essential oil. By the name of Galangal.

[@tonysladky8925]

Having just finished my annual, holiday reread of Terry Pratchett's Hogfather, in which curing the hangover of the God of Hangovers (sorry, the "Oh God!" of Hangovers) is a major plot point, I'm excited for this. Man, Quince or Mint Lemonade sounds lovely.

[@amihendrickson5019]

Pratchett connecting the deities Bilious ("oh ME!") & Bibulous is brilliant. But his addition of the Wow-Wow sauce hangover cure is absolute legend!

[@sarahgilliss3503]

When I have a migraine, I go to Starbucks and order the biggest Matcha Lemonade with 2 shots of peppermint. I swear my migraine vanishes in SECONDS. I always recommend this to my friends when they have any kind of headache or igraine!

[@TheCatWitch63]

10:36 drinking water alongside your alcohol of choice also helps two ways, besides hydration: it prevents you from getting drunk too fast, and helps you flush out some toxins due to needing to urinate more often because of all the liquids. Additionally, when you have a drink in your hand, people pressure you less about drinking more alcohol. I always alternate my wine with sparkling water and lime at cocktails and parties. People think I drink a lot more than I actually do.

[@lisahinton9682]

The video has been up for mere seconds and you've got twenty comments. You're doing something great here, Max.

[@Skibbityboo0580]

Escapism via learning interesting history about food. It's perfect.

[@denimadept]

And I've added this video as a cite to the relevant article at English Wikipedia. Don't know if it'll stay there, though.

[@mybluesrunthegame]

I love your videos, first saw one after being revived after a accidental drug overdose and then again after being hospitalized for the ... Idk uhhhits above 10th time for b*limia and anor*xia. I never really watch food videos but you talked about the history and distracted me from bad thoughts so I would watch your videos when they served dinner and I was able to force myself to eat as I was distracted. I still eat when watching your videos and it helps me. Thank you, Max for your amazing channel and being an amazing man. You literally saved and changed my life.

[@cmaden78]

Keep it up. It's hard. Don't ever feel like ya can't come back from a mistake. Nobody is perfect. Send u good vibes.🤗❤️

[@fruitpunchsamurai4837]

I'm glad you're still here with us, and I'm glad we get to share in the joy that is this channel. Happy New Year 🎉

[@Vanda-il9ul]

Fingers crossed for you on your recovery journey. PF 2025 🙂

[@kaitlyn__L]

I’m really glad Max is helping improve your relationship with food. I’ve got Some kind of ED as well myself, funnily enough for me it was trying to strength train and noticing if I ate like, eggs or bacon or something I could actually put on muscle which got me over the hump permanently. Now even when I can’t really deal with the texture I try and remind myself how much better I feel, how much easier it is to exercise and do chores when I’ve eaten properly, etc. Wishing you the best of luck! 😊

[@the.art.of.healing]

Thanks Max for being so down to earth while still showing your talents and intelligence. I always underestimate the size of the pot I need and have to switch mid recipe too 😭 I appreciate the bloopers because it makes me feel better about my kitchen mistakes. You're the best, looking forward to your next video ❤

[@cameronwick]

Dude! This one is so funny. I love it. Ya know, I've said this before here, but I feel compelled to restate it - this thing you are doing, cataloguing and bringing to life this history and cuisine and social through lines....the importance and gravity of it cannot be overstated. I know you are humble, and probably don't really think of it the same way. You are just passionate, and you get to do this and get paid and awesome. You are great at it. But just know there's at least 1 person out there, and I suspect hordes more, who really think this kind of content is just exceedingly relevant and important and somehow necessary. I love it. Never stop. Looking forward to your next book hopefully soon. Wishing you and yours good health and happiness in 2025!

[@ScarletRebel96]

Spinda Spotted!!!!

[@matthewjay660]

Max, 1 of my housemates has recently started making Potato Cream Soup. He's made it 3 times this past month and every time that he made it he has upped his soup-game. Last night he added chives. NOW, I have your recipe for this Iraqi Soup to show my housemates MY soup-game. THANK-YOU, MAX! 💪🏻👏🏻👏🏻👏🏻👏🏻🍲🥄🍴🇺🇸🤝🇮🇶 P.S. I wish you to gain 10 million subscribers this new year, 2025. #DiamondPlaque💎

[@MrMegaManFan]

Happy New Year to you, José, Jaime and Cersei!

[@dangerous_safety]

got my fiancé the tasting history cookbook for christmas. i'm afraid she'll try to make garum, since its called for as an ingredient

[@nautifella]

Good luck to you. I made it in the back yard a few years ago. My neighbor called the cops. The cop was cool. He could smell it from the street. I showed him the pot of fermenting fish and he called in _"It ain't human .so I guess it's legal."_ Your neighbors won't appreciate it much, but the end result was pretty good. I don't have the _guts_ to make it again, so I just buy it online now.

[@splendidcolors]

I substitute Red Boat fish sauce. I usually get it at Asian supermarkets, but I saw it at Costco last week. (Also the Kewpie "Deep Roasted Sesame Dressing" which is fantastic used like Hollandaise sauce...)

[@Null_Nunh]

​@nautifella so what I'm hearing is make friends with the neighbors and tell them it will be tastey. I'll have to keep that card in my backpocket

[@dangerous_safety]

@@Null_Nunh honey... please don't. but if it's tasty...

[@sfowler1017]

Nah, just use good fish sauce or Worcestershire sauce.

[@Millenia3D]

there is just something immensely satisfying about eating while watching the latest Tasting History video

[@genericredcircle8027]

So happy to be going into 2025 with this incredible channel. I’m a current post grad history student and your videos are such a great representation of how history that’s well-researched and accurate can be just as entertaining as myth and exaggeration. Thank you so much!! I’m looking forward to another year of high quality videos and research!

[@TakeWalker]

I'm fascinated by the fact that you add onions in different cuts to this recipe at different times :O

[@kaitlyn__L]

I suppose it’s to ensure they both cook the same amount, since a fine dice has more exposed surface area to the heat… but yeah, nowadays when you do a variety of sizes at once, normally you just expect a finer chop to end up softer at the end.

[@bodhileaf-smh]

5:39 One of the most helpful bits of advice a chef once gave me, "You can never have a pan be too big." As a chef, I now share this info... obviously, this is in reference to stove top cooking... not bundt pans n' such...

[@Somebody.Alive-pj6xp]

Just in time for dinner! Been re-watching all the Tasting History episodes in my free time and it’s such nice company during mealtimes :) By the way. You HAVE to do a Pokémon Plushie haul! Like my lord you must have enough Plushy’s for every day of the new year. 😮 HAPPY NEW YEAR TASTEORIANS :D 🎉

[@daniellanctot6548]

19:20 - *Exactly what I was thinking from the start! 😂 Pardon the French-Canadian in me but: I’ll stick to my quick to assemble **_Poutine_** for a hangover!* 😜

[@karenneill9109]

My first thought as well! Poutine is it. It’s remarkably preventative when eaten at 3 am after the bars close!

[@gcbrain2933]

Or bonemarrowladen dishes like Ossobucco

[@lancewildwood2277]

Even store bought dill pickle juice is a superior remedy. I had to learn this a hard way working with people who got hungover. Then came to work. Happy New Years! Try the pickle juice.

[@obsidianjane4413]

"Pliny the Elder was just punking us" I suspect THIS was a prank recipe because I can't imagine wanting/being able to eat this with a hangover. "3 lbs of lamb..." Quantities for when you get your entire court smashed I guess.

[@shiNIN42]

It's for you and your small family or few friends, I guess :) Or if you are so unwell you don't want to cook for days? But some people would easily eat it in one sitting... if I cook, it's rarely a tiny amount. And this food sounds good. We have a meat dish with sauerkraut for hangovers, probably, considering its name and it being Mom's traditional dish for the first day of the year... We never had hangover but I loved that dish. Pork, sauerkraut and sour cream, it's a wonderful combo (and paprika, of course. I am Hungarian). We always cooked a big potful for us two.

[@zahifar3936]

What a history behind a hangover. If you like to read comics, namely Asterix, there’s another recipe for hangovers in the album “Asterix and the Laurel Wreath”. Kishk today is made from sun dried crushed wheat and cow or goat yogurt. They turn into this powder and used in different dishes, like kishk kebbe, which is this oval shaped filled meatball. Also mix kishk powder with diced tomatoes and onions and spread them on a pizza like flat dough, sprinkle with sesame seeds and into the oven. Very popular breakfast. Goat kishk is best. A happy new year!

[@feanor3791]

"I looked for primary sources but couldn't find any...." This is why your history is always good.

[@joshroolf1966]

"Thank god for aspirin" 😂 What an image..::🦊🥺 Thanks Pliny, Thank you Max, Happy New Years!!!💚🌞🐾🐾🐾

[@Lustanda]

10th century Baghdad hang over cure... Never thought I would hear a combination like that given the region main religion and how they are famously dry.

[@TastingHistory]

Yep, there was lots of drinking throughout Islamic history.

[@_Diana_S]

This region's main religion was not that it is now up until 8th century, so these recipes are leftovers from the inhabitants of Mesopotamia, that were not Arabs, nor Muslims and were famous for inventing beer. This culture would not be dissolved so quickly after Arab occupation. Also, the name Al-Warrak (Paper man) could have belonged to a Christian..

[@Zerbey]

Plenty of Muslims still drink, I once questioned a Muslim friend as he enjoyed a beer and he said "what, you follow every rule in the Bible?". Fair point I think.

[@Dfathurr]

​@@Zerbeytechnically. Ban on Alcohol in Islam is kinda different compared to like.... Ban of Pork. Ban of Pork is specifically mentioned in the Quran so none disagree. Alcohol, otherwise, is not specifically mentioned. Yes in the Quran there is a ban on "Khamr" which roughly translated to something intoxicating (which... Alcohol does). But there's still a persistent debates regarding the quantity. Hanafi jurisprudence are the most lenient on this (that's why Turkish people, albeit muslim, still can drink alcohol or at least that's how they believe, because a lot of Hanafi scholars argued that "it is permissible as long as you are not drunk on it and you are not into praying). Compared to muslims from Saudi Arabia or South East Asia whom forbade even a single drop of it

[@EphemeralTao]

@@Dfathurr As I understand, the ban is not on alcohol itself, but on praying while intoxicated. Since it's very easy to become intoxicated, and prayers are performed multiple times a day, it's easier to simply abstain.

[@urnotmyfather8322]

I love that you always choose a related pokemon for each video, and decoding the thought process behind it adds to my enjoyment of every video! 🎉

[@jeahyunjeong1802]

Happy new year from S.Korea!

[@TastingHistory]

Happy new year!

[@pk7088]

I love how Spinda is used as the background pkmn for drunkenness! I love all the pkmn plushes in the background, Max and I hope you continue this forever.

[@easolinas1233]

Hearing about hangover cures always makes me think of the opening scene of "Jeeves and Wooster," where one half of the title is a post-drunk mess, and the other half fixes him a miracle hangover cocktail that instantly restores him to normal function. The show is excellent. Happy new year to Max, Jose and the cats!

[@FelisImpurrator]

That's in the latter half.

[@i.b.640]

No the tvshow starts with that scene and Bertie hires Jeeves on the Spot 😅

[@nancylarrea9396]

Pliny the elder was full of crapula when it came to some of his remedies!! He definitely had a sense of humor, Happy New Year Max and Jose🎉

[@potatertot360]

There's an enzyme in eggs that helps your liver breakdown the byproduct of breaking down alcohol, so the inclusion of egg in a hangover cute isn't completely out of pocket...but you can get that enzyme just fine from *cooked* eggs. No need to slurp them raw.

[@lilwyvern4]

Ah, but you see you won't be worried about your hangover if you get salmonella!

[@kaitlyn__L]

Don’t most enzymes break down above 40-50°C? Does egg have a super-enzyme which can survive being simmered for hours?

[@chickenlover657]

@@kaitlyn__L Of course it does not. Enzyme function is almost completely lost in cooking. The OP needs a biochem class.

[@kaitlyn__L]

@@chickenlover657 socratic method ;)

[@davidwright7193]

@@kaitlyn__Ldoesn’t matter if it is cooked or not. The pH changes in the upper digestive tract will denature most proteins and all those not selected to survive the process. Then it will get cut up into small pieces by the enzymes there. The idea that enzymes survive in any meaningful way to contribute to metabolism is bunkum. Also recall the protein in egg is there to provide nutrition to the growing embryo so is selected for easy digestion. The change in the egg white from colourless and transparent to opaque and white is the proteins that make up the egg albumin denaturing.

[@sinswhisper9588]

i live in a province in canada where the legal drinking age is 18 and for my 18th birthday (yay adulthood) i of course drank to beyond excess -- so much so that my friends and i ALL suffered the worst type of hangover which included alcohol poisoning (NEVER let your friends mix your drinks EVER!!) needless to say i only drink casually/socially and have done from that day going forward -- because i can confirm a hangover -- especially one that includes alcohol poisoning -- does indeed suck -- Happy New Year to you and yours Max ... and of course to the wonderful community here

[@jatsantsa]

Man every hangover is symptom of alcohol poisoning. Only differences are in severity of them an in extreme cases death, although you will not suffer from hangover in this case.

[@benfisher5816]

I got super excited to hear you make an unexpected P.G. Wodehouse reference in a video about ancient history. It makes sense though, because he does write a lot about drinking.

[@missvidabom]

My mom just came in while I’m watching this and says, “He’s cute!!” Starting the new year with a new crush is the best.

[@AndrewWukusick]

A greasey bacon cheeseburger with a over easy egg on top and some hash browns on the side was my go-to in my drinking days. It's intriguing to see that greasy foods have been so common for hang overs for so many years

[@victorkreig6089]

Eggs on a burger is fine, hashbrowns with a burger is where I draw the line

[@algl4569]

Your channel kicks ass man Ive watched your vids for a while.

[@BaileyBPF]

I work in the wine industry and I find it fascinating that tree resin has been used as a wine preservative historically. Today we use sulfur dioxide as an antimicrobial and antioxidative agent to stabilise wine and it's wonderful to see the understanding ancient peoples had in order to find available materials that would have similar properties.

[@TildaF90]

One Faroese word for hangover is "hundasjúkur" (direct translate to 'dog-sick'). I doubt that one and the dog/dog hair remedies have anything to do with each other, but curious how a dog is used in both languages. The other maybe more common word for hangover is "timburmenn", meaning wood workers (in your head). Quite fitting word.

[@briancross7835]

03:17 Spikenard sounds like it would be effective against werewolf attacks.

[@jamiebaker5265]

Haha! Yes!

[@feliciagaffney1998]

As an FYI: spikenard is made into an essential oil which is good for muscle cramps and spasms.

[@Scerijne]

Thank you for being so brave to live your life like you did and even more for sharing with us! This is how we heal our wounded world

[@Mediocre00Rebel]

I went to a live show last night, didnt drink. I used to drink every day, shot after shot of 80 proof. Life is so much better without drinking. Try it, you'll see everyone around you drinking and realize you never really needed it. Stay safe out there!!!

[@glenmorrison8080]

I adore this channel. The idea is so obvious, but is it? I mean you're the first person I'm aware of who is specializing in historical recipes. It's brilliant and simple.

[@Vanda-il9ul]

Towsends have been doing it for 12 years. Though they do other parts of history as well and prefer a certain time period.

[@R0gue0ne]

The Greeks still produce Retsina, a resinated wine. It comes from the ancient practice of sealing amphorae with pine resin, which steeped into the wine occasionally. Some people developed a taste for this resinated wine, particularly in Rome and Greece hence, the practice of using of pine resin as a flavouring then and still today.

[@reginastoltz3629]

I don't drink and never had a hangover, but I still find this fascinating.

[@BidensTaint]

You’re not missing anything 🤢

[@gd__vk6991]

Lol same, fascinating topic for someone who doesn't drink! Happy New Year! 🌟

[@janetmaffy5375]

Pho is an excellent hangover cure! Also great when one's sick

[@kawaiilotus]

Isn't it just!

[@danielmoskovich2953]

My great grandfather used to call "koggle moggle" what is essentially a prarie oyster. He drank it before singing, to improve his voice, and I use it the same way almost a century later. It works well. Raw egg with unbroken yoke, pepper, and brandy. Then just gulp it down. Improves voice for about 2 hours after drinking.

[@WildOne71]

Mom made MENUDO for dad OFTEN~~ I prefer a posoli stew with ox tail instead of tripe~~ we make it the same way… I don’t drink much but I am intrigued by this dish❤

[@computerguy3812]

ok.. i have one for you!!! the imfamous discontinued swan foods OCTAGON TACO PIZZA !! a 90's american school lunch staple that has now gone missing sadly this has been a swirling internet debate for over 2 decades

[@grannymac3929]

I only have a kitchen because it came with the house. I rarely cook. I leave that to my wonderful husband....but, this is my favorite channel.

[@StephenButlerOne]

Full english breakfast is the holygrail of hangover food.

[@Xamitra]

I'll always love how there's a different pokemon in the background on every video