Punch Romaine from The RMS Titanic

[@TastingHistory]

Rarely have I made a dish that made me feel as fancy as this one. Definitely a must for any first class dinner.

[@eduardocruz4341]

No gold leaf flakes sprinkled on top...lol...love your videos!!!

[@NathanPa-xo3zj]

Fancy dinner that didn't broke your wallet?! Sign me up if that's the case lol

[@samiraannadkins2615]

So fancy! I love it

[@sarahmcneil846]

I know the outcome but every time you tell me about survivors stories I get anxious every time thinking of all of the lives lost and how many that should have been saved.

[@Lunareclipse3268]

Almost as Bougie as it is Boozy :D

[@vladimirkitanovski6441]

This has been an amazing series so far. I think the film is what most people associate the Titanic with, and this series illuminates so much more and reminds us that actual living people were on board the ship when it sunk. Good job Max!

[@TastingHistory]

Thank you! I love the film but there’s so much more to explore.

[@zyzor]

I love these vids because we don’t just get another cooking video, we also get fun history stories that are not commonly told. There are so many cooking channels but they rarely include fun storytelling.

[@sarahvoisey4395]

It has. Since I was 8 9 learning about titanic in school I've found the ship intresting. Watched the film and dint enjoy

[@lcflngn]

I haven’t seen the movie. Not 100% sure why, but partly the sad ending I know is coming, partly the feeling of romanticizing real historical tragedy. Don’t want to sound snooty, I’m sure it’s great, how could it not be. Just always seemed clearly not for me. (Not liking sad endings, I miss a ton of good films!)

[@LintuLumessa]

I honestly hate the "classic" titanic movie bcs there are so many other movies and series about what happened on the titanic or during the construction etc. that are so much better and also very educational.

[@XenosInfinity]

A tiny sorbet iceberg in an equally tiny ocean of rum. I know, I probably shouldn't be looking at it that way, but... It's the Titanic, the comparison's just hanging around waiting for someone to bring it up.

[@sarahmcneil846]

Haha great point

[@rhythmandblues_alibi]

...or floating around waiting for someone to crash into it. Sorry.

[@mattluszczak8095]

Bhaaaas

[@Aliyah_666]

Escoffier knew....confirmed lol

[@nadayada]

Talk about foreshadowing....

[@insulaarachnid]

Max, I wonder if you would be interested in covering the original first, second and third class dishes from the Orient Express? I don't know if there is a record of the original 1883 menu?

[@Heritage367]

An episode on the Orient Express would definitely be appreciated!

[@kiminnehalem8669]

That would be awesome!!!!

[@AnnaKin]

Ooooh I LOVE this idea!

[@passionfruitfruit]

What a great idea!!!!

[@umsami]

Great idea!

[@jetsuo8332]

"Slurping History with Max Miller" Been absolutely loving this series, and always appreciate you sharing your first-hand knowledge from working on Disney Cruise Line.

[@lymb3914]

I work in the kitchen of a (relatively) successful restaurant and I thank you for the shout out; learning the fate of my comrades on the Titanic left me a little stunned, so it's nice to be reminded people appreciate what we do

[@shards-of-glass-man]

Tragedy is always inevitable when talking about the Titanic, but this is the one where being absolutely disgusted and horrified at history takes the cake over the recipe. Being condemned to die over something so simple as clothes-

[@Picachki]

Things haven’t changed. Wear the wrong color shirt and you can get shot. Wear the working clothes and get left to drown. People die over mundane things compared to the complexities of life every day. It’s baffling. Why must history repeat itself?

[@oldfrend]

i don't understand why the staff stood there and took it. i'd have fought all the stewards by myself if need be. no way am i letting classism drown me and my friends.

[@freelemonade9695]

Genuinely sucks so hard. What a stupid reason to let people die so horribly.

[@hanstun1]

I am sure there were cases where social status played a role but they were mostly condemned by gender, not status. Almost 90% of the drowned were men. Maids went into the life boats while some of the richest men in the world died.

[@chrislyons6951]

It's the international maritime convention that passengers are rescued before crew. It's so tragic 😥

[@keilet]

Stumbled across your channel and... wow. I'm loving the Titanic history and the dedication to ensure these recipes stay alive.

[@TastingHistory]

Thank you 🙏

[@shevahauser1780]

@@TastingHistory I'm loving this mini series, wish there were more!

[@MaximilianvonPinneberg]

@@TastingHistory Max, your storytelling and extensive referencing and historical accuracy is commendable. Thank you!

[@Danny-fy9it]

Despite how tragic many of their fates were, it was quite admirable how many of the crew willingly stayed helping the passengers to the bitter end

[@kellysouter4381]

They had a sense of duty in those days.

[@Valanway]

Down with the ship, and all that. If only they waited and didn't drop most the lifeboats half empty

[@LifesPeachy321]

Today it would be "every man for himself!"

[@mgmg116]

@@Valanway The boat deck was underwater at 2:15 with two collapsibles still on board, which literally floated off and had to have their falls cut. What I'm getting at is the crew didn't have enough time to launch every lifeboat, and they did what they could with the time they had. It was the snobbish first-class passengers who had to go full-Karen and make things difficult by denying the issue was happening and insisting on staying behind. Most of these selfish assholes, once discovering the ship actually WAS sinking, then went on to steal crucial spaces aboard the remaining lifeboats and cheating poorer passengers out of a saving grace they actually deserved

[@foxymetroid]

​@@LifesPeachy321 Designers back then: Safe enough. I mean, what are the odds it's going to sink? Designers today: Okay, a large death toll is going to look bad when we try to get companies to let us design ships for them. How can we make sure a captain's screw up doesn't make us look incompetent?

[@christianheinrichs2977]

Finally someone who used the right recipe by escoffier You never disappoint ne, Max

[@TastingHistory]

I can see why people don’t though; it’s a lot of work.

[@christianheinrichs2977]

@@TastingHistory will you do all recipes of the eleven course menue of the last night?

[@christianheinrichs2977]

@@TastingHistory I only can imagine how much work this might be. Thank you very much!

[@TastingHistory]

@@christianheinrichs2977 not in this series, but I’d like to eventually. Maybe it’ll be additional content or something.

[@christianheinrichs2977]

@@TastingHistory great. Because I am searching for "Waldorf pudding" for years. Never found a good recipe. Neither in escoffier Guide de cuisine

[@EMSpdx]

1) On the cooks: a salute to them- their work was worthy and beautiful. 2) On the alcohol: wine glasses were smaller and servings smaller, so the diners may not have been as smashed as we think- but plenty inebriated. 3) For a similar boozy dessert in winter, try churning eggnog with whiskey into ice cream!

[@ragnkja]

Servings tend to be smaller the more of them each person will be served during a meal, so that the total amount of food doesn’t get too excessive. And extant glasses from the time suggest that they adjusted the wine portions similarly. (Although the part of the glass that was filled wasn’t necessary as much smaller than today, because the widest point was much higher up on the glass.)

[@tatianamelendez490]

I mean, this is pre- Prohibition when people drank like 3 times what we drink today, especially Americans. They were probably absolutely sloshed.

[@chezmoi42]

@@ragnkja Remember that this was still in the age of corsets, for a very good reason. Both dressing and dining habits changed with WWII.

[@ragnkja]

@@chezmoi42 I think class differences - which also changed quite a bit around the same time - are more relevant here, as the number of meals a person ate throughout the day was already similar to today. You _can’t_ serve as large portions for a ten-course meal as you would for a three-course one, because the diners would be full before they were halfway through the meal, corset or no corset (and the men didn’t typically wear corsets in the 1910s.)

[@chezmoi42]

@@ragnkja True, but the standard of beauty for a woman of the day (and men as well) did not discriminate against the fuller figure.

[@iReporteriReporting]

Thank you for giving faces to the passengers and crew who lost their lives that night and those who endured the tragedy, living to remember. Excellent recipe by the way.

[@nowhammies10]

Appreciate the reference to the musical. Very underrated show. I'm definitely probably biased, as I played Jack Thayer, Jr. in the Toronto premiere production in 2006.

[@TastingHistory]

I love that show so much.

[@firstletterofthealphabet7308]

how did you finish a 10 minute video in 7 minutes 🗿

[@nowhammies10]

@@firstletterofthealphabet7308 commented as soon as I heard the line

[@ChewieIsMyLover]

I came looking for someone talking about the musical reference. Such a beautiful score and tragically underrated.

[@chriswhiteauditions]

@@TastingHistory If Victoria Clark ever sees this video, I imagine she would be thrilled to know that her work inspired a small portion of your work. ; )

[@alicemorrison1518]

I recently learned about a family connection to the Titanic (one of the musicians!) so I appreciate your attention to the CREW of the ship, something rarely talked about.

[@christenfields4327]

It's Tasting History!!!! Titanic is one of my absolute favorite topics. So thank you Max for what you do and all your hard work!

[@TastingHistory]

Thank you, Christen! It’s definitely one of my favorite topics too. This month’s videos have been so much fun to make.

[@michaelmchugh2471]

Loving this series. I have been obsessed with the titanic since our teacher did a project with us at school for the 80th anniversary back in 1992. Not to sound like old rose from the movie but it's been 30 years and I can still remember. Might you be tempted to try any of the old English recipies they served but are no longer in style. Like sweetbreads and devilled kindeys? Great series max. Thank you!

[@JohnSmith-nj9qo]

Fun little fact, in the weeks after the Titanic sank other passenger ships were instructed to pick up whatever bodies they could find floating in the ocean and put them below deck. Imagine being on a cruise knowing the entire time there are corpses under your feet.

[@Tokikosworld]

@@JohnSmith-nj9qo This is basically any cruise liner floating our oceans. With how many passengers they can carry these days.. some are certain to give up the ghost during the trip.

[@ufc990]

@@JohnSmith-nj9qo These ships are massive man who gives a shit

[@gabrielanderson8767]

Love your content, I really appreciate the humanistic aspect that you bring to history with something as delightful yet commonplace as food. I need to go back and watch your other Titanic videos now; this one recipe looks absolutely delicious.

[@TastingHistory]

Thank you 🙏 I’ve put them all in a playlist so you can watch in order 😁

[@claire2088]

this mini series is such a good balance of tragic history adnd interesting insights into life on board, thank you for all your research!

[@antoniomromo]

I especially enjoyed this series. It's like one big continuous episode.

[@vigilantcosmicpenguin8721]

It's like a full movie about the Titanic.

[@AnaxErik4ever]

The Fross Lass in the background tipped me off that this would be a frozen/gelatin recipe. Sounds like a refreshing after dinner/between courses cleanser. Thank you for the insight into all of the different social and professional groups onboard the Titanic during this month's worth of recipes, Max. It is greatly appreciated by the expert historians and the casual history lovers alike.

[@craglabrake6802]

This series has been wonderful, heartfelt, and sometimes I have caught myself crying for the people that were still stuck on the ship as she went down and for the survivors that lived through that unforgettable night. Thank you Max for everything you do! Titanic and her sister ships have left a legacy!

[@Ardelwyn]

Love that there’s a different Pokèmon in the back every episode, would love to see your entire collection one day! Thanks for the great content and attention to detail, you put a lot of work into each episode and it shows!!

[@TastingHistory]

You can see pics on mine or Jose's Instagram time to time

[@goldilox369]

This HAS been a fun month. Thanks for these, Max. My daughter knows your music now. She says: you watching that Disney prince cooking show again! LoL (She's 7, so that's super impressive to her)

[@user-is7xs1mr9y]

Aww that's so cute. He does actually look like a Disney prince and I love it.

[@TastingHistory]

Played Prince Charming for a bit :)

[@DH-xw6jp]

@@user-is7xs1mr9y he is a Disney prince (or was). He played Prince Charming for a while, but i think this is a better fit for his talents. I doubt princes get much kitchen time.

[@kathleenhensley5951]

A long time ago I played a game "Titanic: and adventure out of time." I pretty sure it was in the 1990s. I wandered all over the Titanic. I never really did find what I needed to find before the ship hit the iceberg, but I enjoyed the chance to see the ship. I remember there being a lot of frustration with interface. Well, done, Max! I, too, have spent way too many hours in large kitchens. I even 'stirred green beans' at a steam table. Never cooked, not really, though, at the age of 15 I helped my mother make meals at an abbey.

[@commonsense-og1gz]

i played that game quite a bit, and yes, it was a mid 90's game. my parents had a win 3.1 system and had to upgrade to win 95 to play it.

[@vsync]

Ever played "Jigsaw" by Graham Nelson?

[@jj-if6it]

I played that game, very atmospheric. I managed to get all the pieces! I rewatched it recently on KZbin and it was such a blast from the past. The ship looked pretty impressive considering it came out in 1996.

[@Matthew-ks8fm]

I loved that game

[@VerhoevenSimon]

This is a marvelous series, I can't wait for the next entry.

[@AJR-zg2py]

I worked as a cook for 14 years and I totally agree with everything you said. But that's also one of the reasons I eventually burnt out and found RETAIL (of all things!) much less stressful lol Now that I have a government job, there's no way I'm being paid to put on an apron ever again. I absolutely LOVE cooking but my days of singing for someone's supper are over - it really wears down on your mental state and only a special breed can do it for a lifetime for little pay and high stress.

[@user-is7xs1mr9y]

I salute you. I don't think I ever could, I've worked retail and it was brutal.

[@parkchimmin7913]

Man. This makes me reconsider working in the food industry. I love cooking, but I can’t handle high stress. In fact, cooking helps me destress! I think it’s better left off as a hobby.

[@lellyt2372]

@@parkchimmin7913 the food industry, cooking especially, is definitely not the place for someone who cannot handle stress. The learning, prep work and recipe formulation is wonderful but these tasks are punctuated by 2 to 4 hours of the most intense pressure, stress and heat you would ever experience in a non life-threatening event AND you must do it once or twice a day, every day for however long you are a chef or cook. Not really ideal and is one reason chefs tend to be alcoholics or addicts of another kind. As a hobby on the other hand, it is wonderful and calming and joyous at times

[@Dysfunctional_serenity]

Unrelated to the video but how did you use your chef and retail experience to obtain a government position? Steady income, retirement benefits, health benefits, dental benefits?, disability benefits?, financial benefits?, job security. Tell me your secrets!

[@AJR-zg2py]

@@Dysfunctional_serenity Being totally honest, I didn't specifically parlay my kitchen and retail experiences at all to get the job. A steady work history (no significant job-hopping) was obviously a good thing but it was my Masters in Library and Information Sciences that attracted them most. Invited to take a skills test, got my name put into a hiring pool and my name was pulled.

[@Serious_Drinking]

I just discovered your channel lately and from the first episode seen I was hooked. Got your book for birthday. What you do is perfection! At least it is for me. The mix between cooking show and historical facts, very detailed research, historical recipes, explanation of ingredients, how to adapt for modern palates… you have it all! Additionally you tell the stories in a very pleasant voice and with a touch of wit and humour I just adore. I salute you, sir!

[@Cr125stin]

My dad and I have always enjoyed learning about the Titanic. We also like to cook so this series has been very entertaining!! Thank you so much for the videos!!

[@CarubiChips]

Oh man, every episode about the Titanic is 105% heartbreaking... thank you for your dedication and... in some way I feel like the poor people that didn't make it got at least a little bit of justification from the series.

[@PB-tr5ze]

I imagine it was possibly served in a chilled metal bowl/cup, that would keep it from melting too quickly. As for the restaurant staff, I would like to imagine that the chef returned to his staff and was with them when the Titanic finally went down... Chefs can be hard nosed bastards, but any of them worth their salt, will stick with their team.

[@tmac8396]

One thing I have noticed from watching people like Gordon Ramsey is that, while he may come across as a terrible person towards the chefs working on the shows, if ANYONE else tries to take a shot at them he stomps it out...with prejudice. I liken it like the relationships between family. While family may bicker and take shots at each other, people outside the family tend to meet a wall when they try to do the same. Not all families may be like that, but mine and several others I know are.

[@lc7798]

Max, your Titanic series is phenomenal! Tasting History combines my two favorite things: learning and eating! Well done!

[@notbill08]

I hope you do more "themed" mini-series on your channel. Really loving this one. 🚢🍾🥂😁

[@GeorgeABMoore]

“These people must have been sloshed” is one of my favorite lines of yours now.

[@peabody1976]

I should try this with a modern-day packet mix, and call it Punch Havaiianne. :) The essential workers went down with the ship. Some things never change, even 110 years later. :(

[@misterblueskyyy]

It doesn’t have to be that way.

[@evil1by1]

Crimmeny people are never satisfied... if the crew stays and gets the passengers off everyone gets their ass in a twist ...if the crew leaves with passengers still on board ala Costa Concordia everyone gets their ass in a twist that the crew abandoned passengers. Almost like people with a certain political age da use tragedy to push their narrative

[@KirbyLinkACW]

Your videos really opened the door for me to explore the history of the Titanic. Just last night (as of writing this), I watch a nearly 3 hour animation of the Titanic sinking in real time.

[@TastingHistory]

I’ve watched that video more times than I care to admit 🤣

[@matildavanniekerk5694]

I've been loving these titanic videos way too much

[@tanindunn8379]

I recently discovered this channel. Really enjoying it. I've binge watched about 15 videos thus far. I'm not a cook, I'm currently eating a microwaved Ramen..., but I love history, and you do an amazing job. You just have a great personality, very entertaining. And as a straight guy, pretty sure I have a man crush on you. Thanks for the video, keep it up bro.

[@dianamccay7276]

I’ve been loving this Titanic series, Max. ❤️ You definitely are “first class!”

[@Mylunaseas]

My distant family were in the second class passengers (the Hart family) so interesting to see what it was like for them accommodations-wise. Love this series.

[@pyswan]

Note, while boiling the sugar, you can brush the sides of the pot with water to help prevent crystals

[@oldfrend]

not being a chef myself, what do crystals do?

[@ragnkja]

@@oldfrend Make the syrup crystallise.

[@essneyallen6777]

@@oldfrend once you have a single crystal it acts as a "seed" and all the sugar around it quickly follows its geometry and crystallizes as well :)

[@pyswan]

@@oldfrend Crystalized sugar is grainy. It completely ruins the candy syrup. The water and sugar syrup he uses in the video is the same syrup you would use for making hard candy, it would just need to be boiled to a much higher temp. For this, you want the outcome to be smooth and silky. If it crystallized, it would essentially be like licking plain granulated sugar. Grainy and unpleasant. Crystals usually form around the edge of the pot (or on the thermometer), so brushing them down with a bit of water prevents them from sticking and helps redissolve any that have formed. Some recipes you want the sugar to crystalize, but you usually do it in a more controlled manner. Think of things like fudge or rock candy.

[@kathk]

You can also add a small amount of acid, like vinegar, lemon juice, or (my favorite) cream of tartar. It prevents crystallization wonderfully and doesn't affect the flavor. I use it every time I make caramel.

[@SwordOdOdin]

Froslass is such a nice pick for this episode - fancy, related to ice and also pretty much dead, same as the staff of that restaurant. Other than that, it's one of my all-time favourite Pokémon, so yeah... good job on that minor detail once again! :)

[@annbrookens945]

I appreciate your information! I always forget to check the Pokemon and I probably wouldn't recognize it if I did!

[@tomifost]

Maybe the multi-course dinners with 10+ drinks was the reason that there were so many issues with boarding life boats.

[@cursedmarshmallow]

Thank you SO much for the nod to the Titanic musical! I've had the music from it stuck in my head ever since I was in it in concert back in...geeze, 2015? My very favorite song from it is "No Moon" but a close second is "Doing the Latest Rag." It is an incredible musical, quite stunning! This series has been a lovely way to get to feel a lot of the same feelings the show gave me, of getting to know what life was like aboard the ship. Thank you as always, Max!

[@kramermariav]

My high school theater class did a selection of those songs one year! I still remember "Doing the Latest Rag"

[@bigfanmxtx4569]

"These people must've been sloshed". Maybe that's why they remained so calm for so long. Not knowing what was going on plus a bit of help.

[@phoenixperson8296]

I love how you explore and tell the stories of all the different kinds of people aboard Titanic, it helps make it feel more real!

[@loraleiffxi]

Wow, this series is amazing. It's sad to hear about some of the workers and passengers, but its really eye opening, and I have learned a lot from watching this series. The menu you are giving us is awesome. To eat what they ate on the last night of the Titanic. Just wow.

[@TKID-17105]

Smith & Cross is super potent, I'd consider a milder rum, maybe Barbados, like a Doorly's 8yr or R.L. Seale 10yr. Closer to regular proof, and not nearly as high-ester as S&C, but still a big flavor.

[@adcelince]

Max, I have been with you since the beginning, since Garum! It's been SO MUCH FUN to watch you grow as a KZbinr. I just wanted to say that this series has been amazing. I never had an interest in the titanic until now. I'd love to see more "deep dives" like this in the future. Keep up the good work! 🙏🙏

[@hollerinwoman]

This was a delightful episode! I am enjoying learning more about the passengers and workers aboard the Titanic. Thank you for your research and cooking, Max, and for your tech and production, José!

[@KetchupwithMaxandJose]

Hehe its all Max! I just give editing notes and the weekly subtitle updates :)

[@hollerinwoman]

@@KetchupwithMaxandJose Well, you both do a great job. I love relaxing into any of your videos after a stressful day. :)

[@jasonrobbins6944]

This has been my favorite series of videos from you on this channel (and that’s saying something, because I love them all). I’m really interested in this idea of a multi-course “five star” type dining. PLEASE CONTINUE!!!

[@agimagi2158]

Lovely (and heartbreaking) series! Thank you so much for all the work you've put into this!

[@cernunnos8917]

It's really quite shocking how so many of the deaths on the titanic were tantamount to murder, with people being barred from leaving the interior of the ship.

[@fedra76it]

This is the right dessert for a large family gathering. Everything's going to get more lively and noisy after it, and it might help digesting the heavy food :) On a more serious note: it is truly painful to imagine such an exclusive and dreamlike experience as taking part to the maiden voyage of the Titanic, suddenly turning into tragedy, loss and death. Life can be a b**ch.

[@TastingHistory]

I think that’s one of the most interesting things about Titanic. The incredible reversal of fate in such a short time. Every moment is precious.

[@kathleenhensley5951]

I feel sorry for the Middle class and poor... we Southern Italians were just trying to find a new life. Life in Italy, at the time, was incredibly difficult. Gratefully, no one in my family chose the Titanic.

[@OpalBLeigh]

I LOVED the Titanic series. You managed to find stories I myself had not yet heart:) so fascinating and so wonderfully well done!

[@maryryan3762]

you really are one of the best food content creators on this platform the work you do is so informative and fun to watch along and learn something new

[@MsLeenite]

Thanks, Max, for another first-class episode in this series. One could probably get away with faking a dessert like this, with a good quality ready-made sorbet, a dab of meringue or whipped cream, and a generous sloshing of rum. Spurious, but festive, and agreeably alcoholic.

[@mariadocarmosobreira8323]

The Titanic sinking is a testimony of how evil people can be when just following orders and protocol.

[@HaydenX]

A perfect example of the differences between legality, morality, and ethicality.

[@peachesandcream8753]

How is it evil? Passengers need to be brought to safety first, it's still a rule today on ships, and the fact of the matter is that the chefs, while not being part of White Star Line, were *still* staff on the ship. This meant that they needed to stay behind.

[@RAAM855]

More like our fatal flaw in the human psyche is that perception is reality. The fancy dressed chefs get let through cause they might be an important passenger the working chefs with dirty aprons are told not to leave their station

[@cjtzioumis686]

Don't forget there weren't enough lifeboats period, many people were going to die no matter who got on one. Also the boats weren't full, I would think its psychologically really difficult to be lowered in the darkness many stories down into a freezing pitch black ocean when you're on a giant sturdy ship, until it was visibly sinking of course.

[@goawayleavemealone2880]

@@RAAM855 - They wouldn't have been dressed fancily and most likely appeared to be 2nd class passengers.

[@hiddentruth1982]

I really do enjoy the history mixed in. I watch a lot of documentaries so it scratches that itch as well.

[@mysticlight_d36]

Thank you for choosing Titanic as a topic in tasting history 🙏 I really like how you describe the food 😅 it feels like I'm tasting the food...

[@Darnitmrpanda]

Thank you for making this series. you make my day 100x better

[@GenBloodLust]

Uploaded 2 mins ago and there’s already 170 comments?!?! That means great things for your channel, I love it,

[@AGMundy]

What a sad story and well done Max for providing such detailed and new information to what otherwise could be something of a hackneyed subject.

[@karatevideosandmore7685]

You got me turned onto this channel by this Titanic playlist alone.....great job!.....you aught to reach back and go over what was served up on French wooden Gallons

[@korohacker]

Ahah, at this point, my pulse quickens every time he got the point of the fate of the subjects discussed, with a lump in my throat. Also the name is what made me click fast this time, because the only Romaine I know is the lettuce, so I was imagining some sort of vegetal cocktail or something. Glad that's not the case, instead we get a very fancy sorta-sorbet

[@vigilantcosmicpenguin8721]

Yeah, you get caught up in the good food when all of a sudden you're reminded of the tragedy. It's a pretty good way to reflect the mood of the people onboard.

[@tinad8561]

Here it just means Romany. Not sure how you get from gypsies to champagne and meringue, but recipe names are inscrutable

[@simonorourke4465]

I dont know about the origins for the romany people, but in the case of the punch and the lettuce they both get there name from the city of Rome, punch Romaine was originated in the papal palace in Rome and was a favourite of senior clergy and numerous popes. The recipe was a closely guarded secret which only became known in the wider world when the armies of Napoleon Bonaparte took Rome and recreated the recipe in the kitchens of the palace of Versailles. The lettuce whilst not originating in Rome is commonly believed to have been first introduced to the kitchens of western Europe through the markets of Rome hence being known as Romaine lettuce in some parts of the world.

[@alia7368]

Our restaurant for a number of years, held a "Titanic Dinner" with a toast of serving Punch Romaine! I'm thrilled to see this!

[@jlshel42]

Really enjoying this Titanic series (tragedy aside of course). Possible future idea: a recipe from the Charlie Ration Cookbook, mini cookbooks Tabasco sent to troops during the Vietnam War era.

[@HootOwl513]

Marine BrigGen W S McIlheny, USMCR, issued the Charlie Ration Cookbook at his family's company expense.

[@BenChurchill76]

I like the closed captions of you eating; it's just "chomp, chomp" LOL.

[@TheGryfonclaw]

It makes me sick to think those staff were blocked like that.

[@annbrookens945]

I would guess that those men who prevented staff from escaping probably also went down with the ship.

[@samumoth]

In that situation, I’m pretty certain I would have taken off fast to go find another way - any way - up those stairs. ..!I only hope some of those poor souls did the same…!

[@evil1by1]

Except both the British and American inquiries found no evidence of people being prevented from reaching the boat deck. Even this guy's testimony is full of holes...if they were on the boat deck how'd they know the staff was held the entire time? Baker Jauffin (?) Made it to deck despite being on duty and in full uniform as did some stokers. No, most likely in the Inital confusion (and there was alot ) incorrect Information was passed (as was passed to people in all classes some were told it was sinking, others it was fine, some it was just an exercise In precaution and others that they were to go to the ship clearly visible on the horizon and they should be back on board by breakfast) and likely they just waited for information that didn't come or wasn't understood as many of the waitstaff and third class spoke poor or no english.

[@richardbeebe8398]

Perhaps my favorite moment of Max commentary to date: 9:04 ... the man just says it like it is!

[@Stratplayer05]

As an armchair mixologist giving my own peanut gallery commentary from a couch, I can't help but feel like maybe an overproof Jamaican rum might have been not the optimal choice there. I can't really think of what spirit would be "gentle" or subtle enough not to overpower a champagne-meringue sorbet, but I'm thinking if I ever make this I might try something like a demerara rum and maybe shake it with ice first and strain it over the "punch."

[@chriswhiteauditions]

My bartending skill is very pedestrian, but I wonder if gin would be a more complimentary spirit for Punch Romaine. The primary ingredients in PR - dry champagne, simple syrup and citrus flavors - are most of the ingredients that go into a French 75. The only thing missing is gin. And since the French 75 is an extremely refreshing cocktail, I could see following the PR recipe and just switching out the rum for gin (and also probably use a smaller amount of gin so the juniper doesn't overpower the citrus).

[@julietsmith5925]

Or a Cognac. Cognac was also used in a French 75.

[@Stratplayer05]

@@julietsmith5925 I've always just heard that called a "Champagne cocktail," although googling it now does return results for someone calling it a "French 125," which was pretty amusing. Either way for this particular application I'd still think something lighter than gin or Cognac. Now that I think about it again, the ideal spirit might be a full-proof orange liqueur like Grand Marnier or Cointreau

[@evil1by1]

I mean thats fine and all but the recipe is what it was.

[@ComfyChaos]

Max - I am LOVING this particular series! Thank you so much!

[@toddwoods1146]

Hey Max, when i was working as a sous chef I often got tasked to make candies at our resturant. If you're caramalizing sugar straight like that to avoid crystals you can squeeze a drop or two into your sugar when it starts to clump. My understanding is white sugars structure needs another sugar source to prevent recrystalizing. I'm not a chemist though. Lemon drops works for me every time.

[@surimp7163]

I'm watching this at school rn! I really look forward to your uploads!

[@queijoto8795]

Love your videos, always full of incredible facts! Your disposition to teach all of this is truly inspirational, but, besides all of that, you taught me that a guy named Archibald Butt really existed, and for that I am truly thankful.

[@Zl0N]

I’m loving all the new information I’m getting on the Titanic and hearing stories and life pieces from many of the passengers, thank you so much for all the hard work and content!

[@writerinrwanda]

Loving this series. If you're up for more disastrous recipes after this, the story of the cooks on the Hindenburg are interesting - as was the piano.

[@BubbleNova1991]

I’ve learned so much from this series! Well done, Max. Side note: the treatment of the staff was unacceptable. How heartbreaking

[@nicksteele9436]

A fancy treat for a boring Friday afternoon! Max, You've saved me from staring at the computer, and for that I'm grateful.

[@SnivillusLupin]

I found this channel tonight, starting off with the hard tack and hellfire stew video, then the Titanic series popped up. You've earned yourself a new subscriber.

[@robertmdaniels]

Enjoy the channel, but have a question: What did the stoves run on? Coal, electric, gas? Did they have electric mixers or whisks? Refrigerators were they ice or mechanical?

[@ilenastarbreeze4978]

I dont k ow for sure but id say most likely the electrical grid from the ships boilers

[@jandl1jph766]

On steam ships it was common for the ship's galley(s) to run directly off of steam from the boilers. I didn't check but I'd assume that would have been true of the Titanic as well, just like the vast majority of her contemporaries. After all - why go through the trouble of making electricity from heat, only to reverse the process at significant loss when the heat source is only a short distance away and could be used directly with minimal loss and effort? Remember that back in the day when the Titanic was built, electrical generators were still quite bulky and fairly inefficient pieces of machinery and anything above 60% efficiency is considered decent even in modern steam power plants. This can be tolerated when your steam generator is a nuclear reactor (which provides plenty of power but the steam is a bit prone to spreading radioactive contamination to undesirable places), but for a combustion driven steam generator you'd generally want to be as efficient as possible in order to reduce fuel consumption (both for range and cost). Electric kitchen appliances also weren't yet all that common before the 1940s and basically didn't exist before the mid 1930s or so. By that time, Titanic would've been at the bottom of the ocean for the best part of 20 years. This means that pretty much all the simple tasks around the galleys would have been done by some low pay assistant cooks.

[@spring1610]

@@jandl1jph766 I used to have an old mechanical mixer, that used a crank to spin the beaters. Definitely more work than our fancy electrical stuff, but not so bad as you might imagine

[@sntslilhlpr6601]

@@jandl1jph766 So how does that work? The steam is piped up to the kitchens and then you have little coils you can turn on and off and place your pots and pans on to cook? Like a mini version of the radiators you still see heating many old homes? But in the shape of an old school electric stove maybe? Makes perfect sense to run the kitchens off steam due to the efficiency and them already needing boilers to run the ship, I'm just having trouble visualizing it because I've never seen a steam-run kitchen. And google is not helping.

[@jandl1jph766]

@@spring1610 Quite true - it's the "keep doing that for 12 hours, seven days a week for several weeks" part that's not exactly appealing... And it's unlikely to be a particularly well paid job, though you might get some training and be able to move up the ranks after a while.

[@richardprescott6322]

Mate, you make me laugh/ happy - brilliant work - send many of your recipes to friends and family

[@assaultpioneer8414]

Love your whole channel man, thanks

[@TastingHistory]

Thank you!

[@nathanielpergamit6840]

Thank you for referencing the musical. It’s my all time favorite. You made my day.

[@iLuisanna]

I CAN'T BELIEVE I'M THIS EARLY 😍 BTW, your videos are amazing, Max. I can spend hours binge watching them. Thank you for all of the historical research you've done and keep doing for us! 👍🏼

[@TastingHistory]

Thank you, Luisanna!

[@kathrn2577]

I have thoroughly enjoyed all of these Titanic episodes. Thank you.

[@williamsmith2771]

Boy, does that shirt bring out the blue of your eyes! Oh, yes, love your channel!

[@JasonWindsor88]

Something worth noting on the booziness of this dish… Smith & Cross rum (which truly is fantastic & complex tasting rum) is something like 57% alcohol whereas most standard proofed rums are around 40%. I’m sure Max knows this but I just wanted to mention it because with a less proofy rum, it might taste a little less “alcohol forward.” That said, I love this series, I love Max, & I love smith & cross rum!

[@theswordoftheevening9865]

So glad I stumbled onto your channel last year!! I'm a professional YT viewer and the concept and presentation are top notch, especially if you're doing it on your own. If you can keep me interested with my ADD and ability to watch basically anything here whenever I want. You are doing a very, very good job!!

[@TastingHistory]

Thank you just a team of one plus a little Jose + Cats

[@jennifermoore4129]

I just found this series of videos. I have LOVED them because I have always been fascinated by Titanic and have recently found an interest in cooking and this is a great mix of both. I love history as well. Thank you for all your research and hard work!

[@TastingHistory]

Thanks for watching!

[@PeggyPegg]

Thanks, I’ll be singing “Punch Romaine “ to myself all day 😂

[@christophertletski4894]

Loved the B-52s reference. Absolutely love your channel. Looking forward to your cookbook.

[@philllllllll]

Once had a wheat beer sorbet made by a chef for a competition. My god it was heavenly. Another chef for the same competition prepared mussels with some sort of spicy beer sauce and unfortunately he refused to give me the recipe. It was one of the most delicious things I had ever tasted.

[@MattNineFive]

Love this series, getting to learn more about those on board and the great foods they had. As many others have said, thanks for all it is you do! One of my favorite KZbin channels

[@perry92964]

i swear my mother used to make a similar after dinner desert like this when my parents had a party, she didnt make it from scratch she used lemon sherbet with a splash of vodka and a small dollop of whipped cream. i remember watching her dole it out and us kids only got the what was left of the sherbet.

[@sheriffbutterball7824]

I salute the chefs and staff on the Titanic, Thank you Max for keeping their memory alive with these videos

[@Ash_Lawless]

ive always been a history buff.. i love history, still dont know if its just cus of the history is why im interested in your food aswell, or if its because im actually interested in food

[@NeoLithiumCat]

Things like this tend to be down to a good teacher (or presenter in this case).

[@cak813]

Loved the making of the Punch Romaine and also hearing the story of the restaurant staff. How terribly sad.

[@hiyahandsome]

Max: Savoring sorbet like a true gourmand. Jose's caption: Chomp Chomp. Me: ROFL

[@KetchupwithMaxandJose]

I stand by my choice 🤣

[@darriendastar3941]

This is *such* a good series. I really look forward to Tuesdays and Fridays.

[@elizabethfortunato3371]

Loved this. I always put a splash of vodka in my homemade sorbets. It's good way to keep it from freezing rock hard. You don't need much, but that of course is up to the cook, isn't it?

[@sohpeeah3131]

i love the ice type plushies in the backround of all the titanic videos! theyre so cute (and thematic)