Toad in the Hole & the Cows of Scotland

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#tastinghistory

[@TastingHistory]

Get $15 off your first order and an extra 5% off everything if you become a member at crowdcow.com/TASTINGHISTORY I can't wait to try those buffalo skewers!

[@rhysjonsmusic]

Does crowd cow deliver to britain?

[@pickeljarsforhillary102]

You didnt mention the funniest of British cuisine: Spotted_Dick_

[@juliebaker6969]

When I was growing up my (German) grandparents made something THEY called "toad in the hole" they would set some butter melting in a fry pan. Once it was melted they would tear the center out of a slice of bread and put it in the pan, and imediately crack an egg into the hole (the part torn out was fried too). They would fry it on one side then flip it over (preferably without breaking the yolk) and fry it on the other side. Then they would serve it with the center piece of the bread on the egg like a hat. You ate it by first dipping the "hat" in the yolk, then the edges of the bread, then eating the egg part. That's my idea of comfort food!

[@kathleenhensley5951]

That recipe reminds me a little of Dutch boy (pancake) - same principle but with meat.

[@Blackmark52]

Chef John did a video on Toad in the Hole starting with a cold pan and cold oven. His method seems to work. P.S. I bake my bread with a cold oven start and that works too.

[@johnobrien2055]

I saw an interesting interview where an Irish woman was asked if she believed in fairies and she responded "of course not, but they're there if I believe in them or not."

[@blackmber]

I love that

[@SquishDotNet]

@@blackmber Its what I say about ghosts, I dont believe in them but im still scared of 'em"

[@Starsk25]

I told my mom that fairies weren't real and she said "sure they are". My Norwegian ancestors believed trolls were real.

[@samduncan344]

Theres a reason fairy forts at left alone in Ireland Anyone I know who's ever damaged a fort has died a horrible death be it falling into slurry tanks or falling into straw bail makers the faires have there vengance

[@bastloki]

Well, yeah. A table exists so you dont need to believe in it lol

[@A_potato9772]

I love these old cookbooks saying things like “mix a good batter” as if you were consciously planning to make a sh-ty batter

[@hazelhazelton1346]

I like to think it's a subtle way of saying "make a batter the way you like it, this is just how I do it." I mean, you don't tell a granny who's been cooking for 12 people every day of her life that her way of making a pudding batter is wrong and that your way is right. That will just get you a smacking. So you tell them to mix a good batter, because they already know how to do that. ^.^

[@colinjames7569]

Lmfao yup!

[@glorygloryholeallelujah]

😂

[@chriswilson7211]

#sh__tybatter

[@ninademci1500]

😂😂😂

[@joycekysar8199]

My grandmother was a New Zealand Kiwi. I grew up eating her Toad in the Hole meals and couldn't find a recipe that resembled hers until now! It's been 10 years since she passed and I feel as if I can bond with her again by using this recipe, thank you!

[@kerrynisbet1514]

It used to be a fairly common recipe here many years ago, my grandmother used to make it on occasion. I've got a couple of her old recipe books and Toad in a Hole is in them both. Not something that would be common to make today however and if you did it would probably be with sausages rather than beef.

[@Lauren.E.O]

Who else heard that cows were killed by elves and immediately imagined Legolas crouching behind a bush dressed like Elmer Fudd?

[@kirstenpaff8946]

I did not, but thank you for the hilarious mental image.

[@leoparathesweekgeeky7244]

Lmao 🤣 nope, but that's amazing+

[@TastingHistory]

🤣

[@abdelrahimmohammed1814]

Watch this be the next thing he asks for on Instagram

[@TherealDanielleNelson]

Someone please draw fan art of that!

[@marmotarchivist]

The elf-shot is really interesting. In German we use the word “Hexenschuss” for low back pain or lumbago. It literally means “witch-shot” and it was believed that witches shot you in the lower back with a bow and arrow to cause the sudden pain.

[@linzbridge4495]

Next time my back acts up, I'll be sure to blame the witches.

[@vigilantcosmicpenguin8721]

Damn, what are these witches doing in my house?

[@Baccatube79]

I thought of exactly that, too.

[@liu2011328]

We have that exact saying in Finland too! Edit: we call it "noidannuoli"

[@thomashongshagen4912]

Here in Norway lumbago is usually referred to as "hekseskudd" which also means "witch-shot"

[@AnonymousLittleBird]

I've been making Toad in the Hole and Yorkshire Puddings for 15yrs now from scratch and you nailed everything about this! I would recommend adding sage to your batter as it pairs so beautifully with different meats :) Thank you for this fun episode!

[@Dvergenlied]

Wise Celtic words: “I don’t believe in the Wee Folk, but they’re real.”

[@anothertarnishedone5960]

Heh, in Galicia (Spain) people says the same. Galicia has celtic heritage

[@tessjuel]

That makes sense. Believing in them only encourages them.

[@doubtful_seer]

And if you’re wise, you’ll leave out a bit of food and drink. Just in case.

[@GuitarRocker2008]

True and he had the belts to call em by that name we don't say too! He's gonna have a brownie in his house any day now for that!

[@ezra-jacksimas9613]

@@GuitarRocker2008 my boyfriend and I have had one that would not stop misplacing our things. I left out a little offering of honey and things settled down thankfully. They do let me know when the honey gets old though because stuff starts vanishing again 😂

[@alexcue6509]

Hadrian’s wall was Martin’s inspiration for the wall in a song of ice and fire and the Scots were the inspiration for the wildlings, so, yes. You’re absolutely right.

[@krankarvolund7771]

Even though, as he turned Britain upside down, the Seven Kingdoms are in Scotland and the wildlings in England XD

[@w.reidripley1968]

Sae ye dinna ken naething, Iain Snow?

[@starsgears9200]

Finding a way to turn your Father's Day gift into revenue is the most Scottish thing I think I've ever heard of. I tip my tam o'shanter to ye.

[@TastingHistory]

🤣

[@mwrkhan]

You are referring to the old, industrious and sensible Scots. Sadly, most modern Scots are very different.

[@starsgears9200]

@@mwrkhan Modern many places are different, it seems. I'm mixed Scottish and Korean, but explaining to people that I grew up in what amounts to a museum to both cultures is a time. Modern Korea scares me, I imagine modern Scotland is similarly different.

[@colinburke8389]

@@starsgears9200 What scares you about it?

[@starsgears9200]

@@colinburke8389 it's the worst parts of American capitalism on Asian levels of efficiency and conformity.

[@zleep9182]

Just a suggestion - Would love to see you tackle some old Russian recipes, if you can find them.

[@ThePieMaster219]

Seconding this, would love to see Max do some stuff from Pre-Soviet times. I think Soviet foods get covered a lot by a few other youtube channels and is more recent history.

[@Rid_Of_Thee]

I would love to see this

[@TastingHistory]

I will be soon. Found a few from the time of Ivan the Terrible

[@idonkno7372]

@@TastingHistory a great find. Tho I do hope they dont prove to be terrible.

[@mylesjude233]

@@TastingHistory sounds awesome, can't wait to see tsar fine dining

[@Aliyah_666]

Using waygu rump steak is such a baller move. Like that's a power play if I ever saw one.

[@burnedbread4691]

In contemporary Finnish, a sudden sharp back pain is called "noidannuoli", witches arrow

[@flomi9945]

In German it's called "Hexenschuss" witch shot 😁

[@fighttheevilrobots3417]

Haha that's awesome. I love language almost as much as I love food.

[@1000-i7d]

@@flomi9945 same as in Italian, "colpo di strega" :Oc

[@parkerbrown-nesbit1747]

​@@fighttheevilrobots3417me too!

[@musicandbooklover-p2o]

Mum would often make this on a Monday to use up the remains of the Sunday roast. We'd have it with beef, pork or lamb, and it would be when there wasn't enough meat to turn into cottage or shepherd's pie, or even rissoles. Served with vegetables as well it made a little meat go far enough to feed four. Brought back memories.

[@platosbeard3476]

Healing Threads: Traditional Medicines of the Highlands and Islands by Mary Beith gives a fascinating insight into the history of medicine in Scotland. It was a lot more scientific in its approach than it's often portrayed.

[@alexriches6957]

When I make toad in the hole, beef drippings or lard is best used instead of oil or butter. It's the typical Yorkshire way.

[@TastingHistory]

Yeah, tallow is definitely the way to go in my opinion

[@Nick-nv5fy]

@@TastingHistory Doesn’t it get gamey tho? Granted when I think tallow I think deer tallow.

[@dakotaknight6943]

@@Nick-nv5fy beef tallow isn't gamey

[@yorkshireman5861]

True

[@Nick-nv5fy]

@@dakotaknight6943 the more you know 😂, I’ll look into it now tho

[@GarrettMerkin]

This dude is so fricken wholesome. Love this channel. KZbin recommendations get it right once in a while.

[@TastingHistory]

Thank you!

[@margretsims1322]

I think he is wonderful!

[@tiny.tuyaxiv]

At this point I'm wondering what he's going to run out of first. Ancient foods or pokemon plushies.

[@Erhannis]

Well, they keep making more pokemon plushies

[@datpanu3015]

in theory, he could make about 900 episodes without running out of pokémon

[@pabloschulman4726]

As a plant pathologist, I also vote for ergotism (or the more folkloric name, St. Anthony's fire). Edit: to be clear, I'm voting for an episode on ergotism, not on Gowdie having ergotism.

[@EmpressoftheLoneIslands]

Yes! Seconded.

[@annbrookens945]

Yes, I read about it ages ago and it had a huge impact on people.

[@syates777]

Would he make huitlacoche or just rye bread?

[@ragnkja]

@@syates777 Rye flatbread, perhaps?

[@pabloschulman4726]

@@syates777 Ustilago maidis (huitlacoche) has similar structures than corn ergot (Claviceps gigantea), but the cause of ergotism in the middle ages was Claviceps purpurea in rye, so rye bread it is.

[@merpdoe6569]

“Scottish food is known for its spice” max got jokes 😂

[@hettyscetty9785]

A wee bit of Scottish history I wisnae aware of. My Auntie used to work at a farm in Paisley and named a Highland coo after me, because it wis ginger.

[@DoomerDarling]

That’s fucking beautiful man

[@RyanNelson0402]

Is... is this a troll?

[@BrynC100]

Hey Max, just for future reference, that sort of yorkshire pudding-type batter lends itself well to just adding all ingredients at once and whisking til mostly smooth. Working the eggs in first can overwork the flour and give a denser, stodgier result

[@victoriashevlin8587]

I had no idea. Thanks for the advice 😊

[@bevpisko8247]

I agree. Mom used to make toad in the hole all the time and used a Yorkshire pudding recipe and sausages. Being vegetarian, I use the same Yorkshire pudding but use veggie sausage rather than pork or beef. Gravy is a must.

[@TheCratsky]

Agreed. Over mixing wet and dry works the gluten which makes it doughey. A quick stir and bake us what you want 👍🏼

[@Ephesians5-14]

Do you just use boxed Yorkshire mix?

[@spa-town1937]

@@Ephesians5-14 Does that exist? Surely a recipe can’t get much more basic than egg, flour and milk/water. (I use about 80/20% milk/water split.)

[@IxiaClover]

this video made me look up the history of the clan my family is "descended" from (johnstone), and in the first paragraph it talks about having a long standing rivalry with the maxwells!

[@lourdeswhitener9713]

Let’s just hope that rivalry won’t carry on to the modern descendants

[@thingfish000]

My ENT doctor was a Johnstone. He's retired. He was the best physician in the northern hemisphere.

[@glendagraves1637]

And you immediately laid that sword to rest.

[@WantedVisual]

"Without torture" should be taken with a grain of salt, afaik. Depriving people of sleep, food and drink did not always count as torture. Neither did solitary confinement, or threatening them with torture, a slower death, loss of property or harm to their loved ones.

[@theantipope4354]

Indeed. Same deal as with American cops now.

[@zimbu_]

Yep, it's always a question of definition. Many Guantanamo Bay detainees have permanent damage from forced rectal feeding apparatus being rammed up their ass on a regular basis, but it's simply not defined as torture.

[@ashkitt7719]

@@zimbu_ Either way, the wrong people are locked in Gitmo. We should be locking up the MAGA folk there instead for treason and antisocial ideology.

[@Rubycon99]

@@ashkitt7719 Says the furry. Checks.

[@brucealanwilson4121]

@@zimbu_ Or the Suffregettes who went on hunger strikes in the UK being force-fed.

[@Skroorsk]

A week ago I had never heard of “toad in the hole” and within one week I now have recipes from both Chef John and Tasting History! Splendid, thank you Max!

[@gabrieleghut1344]

Me too. You never can have enough recipes from one dish. 🤗

[@lizzykay9912]

Same! I had heard of it, and assumed it was a sausage roll or something.

[@daveandgena3166]

The Italian side of my family were cattle people, too! We didn't steal them, we just drove them up to the mountain pastures in summer and back down into the valley in winter. Which is why I'm shaped like a woman capable of slinging a calf on her shoulders and hiking up the foothills.

[@barbarab9375]

Ah yes, the English after ye again lassie? Not to worry, you'll stay plump as a partridge no matter.

[@tgd721]

Dave and Gena, did you read that great article in the NYTimes about the cattle drive in modern-day Italy? www.nytimes.com/2019/09/16/travel/italy-puglia-molise-cattle-drive.html

[@TheSuluhope]

😆 Then I'll blame my viking ancestors for my 5.9 feet. I dare not wear heels in case someone mistakes me for Godzilla.

[@TheGovernmentputcrackinmyblunt]

@@TheSuluhope short women make flimsy sons anyway so you have your advantage

[@chrisball3778]

There's a theory that the 'elf shot' legend was started when early medieval people came across flint arrowheads from the stone age. Lacking the historical knowledge to explain them, they assumed they were made by elves.

[@frigginjerk]

Makes sense. That's my response whenever I encounter something I don't understand. Weird rock formations? Elf houses. Microprocessors? Probably made by elves. Non-dairy coffee creamer? Definitely elves.

[@techpriest5452]

@@frigginjerk those God dammed pointy ears and their non-dairy coffee creamer

[@krankarvolund7771]

Hey, it's closer than most medieval explanations. The most famous being that these arrow heads were stone-snake tongues :p

[@frigginjerk]

@ilove bigbrother Unlike peanut butter and banana sandwiches, which are quite Elvis.

[@vigilantcosmicpenguin8721]

@@frigginjerk Dinosaur bones? Pets for elves.

[@Honee_b]

I’m literally OBSESSED with Tasting History! I just stumbled upon your channel a few days Ago and have been binge watching after my kids fall asleep until my eyes close 🤗🤣

[@maryej59]

Love your show! One thing I wanted to mention: Toad in the hole was originally spelled “Tod”. It means fox, so the dish is named for a fox in its den, not an amphibian!

[@johnleake5657]

Interesting theory, @maryej59 - I like it! But is there any evidence for it? Tod is definitely a good Northern English word for a fox (I remember hearing that the huntsman of one of the Northern packs of foxhounds, the Blencathra, has the name Barry Todhunter), but plausibility isn't everything. The OED has its earliest citation of toad-in-the-hole back in 1789 where it appears in a Norfolk recipe, and Norfolk is not exactly in the North. Do you know more? (You might be amused to learn I've just found out that a councellor called A. Todd called for a vote to ask Mr Todhunter's hounds not to meet in Keswick on Boxing Day in 2019).

[@maryej59]

@@johnleake5657 It makes sense to me because sausages in batter look more like foxes (long and skinny) than like toads! But, alas, I have no evidence. In fact, it seems that in the Norfolk area, the dish does refer to toads. Will try to paste the quora link if possible.

[@emmap3407]

I’m half expecting for you to pull out a couple of dead toads this episode and tell us if we don’t have any of those chicken will do

[@TastingHistory]

🤣

[@vincenttt8289]

I mean fried frogs do taste like chicken, so toads may not be *that* far off

[@Eviltwin531]

"If you can't book a trip to England to wander the moors and catch your own toads... store bought is fine."

[@emmap3407]

@@Eviltwin531 I definitely read that in his voice lol

[@annbrookens945]

I did, too!

[@alexrafe2590]

So you’ve managed to create not one but two classic British dishes, Toad in a Hole and Roast Beef and Yorkshire Pudding in . . . uh one. Clever to the Max!

[@joyshillaker840]

My Mum used put the beef on the top rack of the oven and the Yorkshire pud underneath so the meat juices dripped onto the pud. Yummy.

[@marmitelaura]

I bloody love toad in the hole, only ever had it with sausages though. Lol at "toad in the swamp", definitely have had that happen when my oven wasn't hot enough.

[@vickiekostecki]

I bloody love it as well. Sometimes I make it with chicken, but more often with sausages.

[@janetmackinnon3411]

tHE Scotsz version has a lot less fat.

[@numtot2172]

I love that you just said “toad in A-hole” like it was an insult

[@raigarmullerson4838]

Max:"My dad already has more Hawaiian shirts then you can shake a stick at" Me:" Now thats a lot of shirts"

[@GrubbsandWyrm]

Or a lot of sticks

[@RyanNelson0402]

I live in Hawaii and have 2 aloha shirts.

[@willlittleton8311]

@@RyanNelson0402 they aren't that common here lol

[@willlittleton8311]

Except like hotel staff or tourists

[@RyanNelson0402]

@@willlittleton8311 one has guns hidden on it, the other was for a photoshoot to match my kiddos dress print 🤣 the longer I live in Hawaii the more I love it here bro.

[@xenoscoot]

There are multiple books on Isobel postulating that her experience was last vestiges of indigenous shamanic culture. Very interesting reading.

[@MrBigbrother93]

Max, I´m sooo glad that I found your channel, it is an absoulte delight! I loved every episode so far (21 deep now) and it inspired me to do a dinner party for my friends and family, where I will serve them food from ancient rome and will tell them about the history in between courses :) I´m a history major in college right now and you´ve also given me some new cool ideas for presentations and new, unsusual ideas for my papers! You are a wonderful human being, I love your humor and style of presenting and I am reeeally happy, that I still have a lot of episodes to go through! Greetings from Wuppertal, Germany Eric :)

[@KillItAndBurnIt]

Oh man, I haven't had toad-in-a-hole for years. So nostalgic! "So it was mostly the English they were raiding, hence, instead of shameful, it's a badge of honour." 100% pure Scottish Attitude on this man

[@hogwashmcturnip8930]

It went both sides. Do you think the English just sat back and said 'Oh, please come and get my cattle Mr Reiver?' Also the borders were very fluid, what was England one day might be Scotland the next ,and vice versa. Bunch of Gangstas or Hoods on both sides , just dressed in Medieval clothing.

[@aaaaaaaaaaaaaaaaaaaa69]

Yes Bryan Gray - rape, murder and slavery is funny when it happens to people who lived a long time ago.

[@artemiswallace8716]

@@aaaaaaaaaaaaaaaaaaaa69 aye, cause cattle raids were the exact same as pillaging, totally. it wasn't just half drunk scots on horses riding in and stealing cows from northumbrian lords. not at all.

[@aaaaaaaaaaaaaaaaaaaa69]

@@artemiswallace8716 Stop using Horrible Histories as a primary source

[@artemiswallace8716]

@@aaaaaaaaaaaaaaaaaaaa69 dude, horrible historys is lauded for being one of the most accurate history shows of all time. but im not getting my info from there. my mom has a phd in scottish history from the university of stirling. her lecturer was one of the top academics in the field. i learned from reading her dissertation, which was about the relationship between scotland and england.

[@blacknapalm2131]

*This is very similar (if not identical) to 'Yorkshire Pudding'* A neat trick is to make these recipes in a muffin/cupcake pan, grease all the little molds, get it nice and hot in the oven, remove from the oven and then quickly pour it in (your sausage or meat will need to be cut into small cubes to fit), return to oven and keep baking till its all bubbly and brown. Its best served with a roast dinner with GRAVY and basically designed to soak up the gravy with. It is not that easy to make but the muffin/cupcake pan makes it a a lot easier. Scottish blood here too so it is something that must be mastered or I dishonor the clan and risk being haunted by the wee beasties!

[@cathannah7860]

Interestingly, we use "Toad In The Hole" for fried toast with an egg in the middle (also called eggie in a basket).

[@katrussell6819]

Yup. We did, too.

[@violetopal6264]

That I thought it was going to be. Clicked on it wondering what he had done to the eggs. Lol

[@CailinRuaAnChead]

I have never heard of eggie in a basket but sounds amazing

[@Shaun.Stephens]

Cat are you American?

[@cathannah7860]

@@Shaun.Stephens yes, from the Southeastern part.

[@blitsriderfield4099]

I would LOVE a Cajun episode talking about the history of the Acadians...It's a bit of a chaotic adventure

[@Disturban]

Toad in the hole is the ultimate meal!

[@TastingHistory]

Especially with a glass of scotch

[@tmross4]

I also like the American version - fried toast with a fried egg in the center.

[@ghidorahs1fan209]

My nan made the best toad in the hole when I was a kid

[@Novusod]

The French version of this dish would use actual toads instead of Beef.

[@gmaureen]

@@Novusod Hmm...frog legs would probably work

[@mortz38]

Max, Scots call sausages 'links' according to my Scots sister-in-law. You absolutely must serve with an onion gravy to enjoy. Toad in the hole is almost without exception prepared with sausages in the UK. And, substitute a little of the milk with water and leave batter to stand for a few hours for improved rise. Love your work from a fellow Maxwell from Yorkshire!

[@JamieFrew]

We have two types of sausages, link or lorne. Links are the traditional meaty tubes that all link together into a string of sausages. Lorn is a loaf of sausage meat that’s cut into slices and fried. Both are good in a crispy roll with black pudding or tattie scone. Brown sauce on mine ta.

[@dianeshelton9592]

Also more oil or lard, it’s what allows the pudding to rise up the side of the dish.,

[@user-bo3mp8un6c]

Link is a type of sausage, as opposed to a Lorne or square sausage. But they would still typically be called sausages.

[@stevenduvall2549]

I'm an American Maxwell, but still a Maxwell as well! It was my paternal grandmother's maiden name.

[@hogwashmcturnip8930]

@@dianeshelton9592 never oil! it burns before it gets got enough .Lard s good. The fat needs to be smoking otherwise you end up with Max's dismal failure. But not too much, because you will end up frying the sides while the inside is raw.

[@mgailp]

Just found your channel and going through old episodes. Growing up, mom made our Toad in the Hole with ground beef. Much of my maternal family consists of dairymen, so the beef often came from older milk cows rather than proper beef cows, meaning they became quite tough meat. The seasoning is the trinity (celery, bell pepper, and onion), parsley, salt, pepper, and just a little cinnamon - not enough to really identifiably taste, but it was noticeable that something was different without it. While the milk was soaking in, she'd throw in a few bay leaves but make sure to take them out before baking. (Her mom did not do this, but we had 2 bay trees in the back yard and their leaves went in loads of stuff.) After a friend suggested it, she would also commonly put a little oregano. I also grew up with a unrelated dish called Frog in the Hole: cut a circle out of the center of a slice of bread then fry an egg in the center using butter for the grease.

[@Publiusaurus]

Please make Yorkshire Puddings, Max! Big fan from Yorkshire here and seeing you go through the history would be awesome.

[@ts25679]

Being a cunning woman required a canny mind, because if you're smarter than the layman or a source of jealous envy people were really keen to label you witch.

[@vickiekostecki]

Wagyu beef in Toad in the Hole. Someone, somewhere is having a fit of apoplexy.

[@maxlutz3674]

Well, the keys to excellent food are excellent ingredients and excellent cooking skills. I´m totally Ok with it when someone has himself a real treat. It´s a bit of a pity he did not have the gravy though.

[@rebeccadawn8212]

I came here to find this comment because I was thinking the same thing - who is flipping out on this. Haha! Continuing to scroll for the answer. Lol!

[@vigilantcosmicpenguin8721]

I think an exception should be made for Max. He can cook whatever he pleases.

[@amytg777]

As someone who watches a bunch of cooking shows, I’m disappointed. However, this is nothing compared to the heresies i have seen on tiktok. some people don’t deserve to eat wagyu. edit: max is a good boi, i’m slightly saddened but tolerant of it.

[@noth606]

having had wagyu in Japan the proper way I think it looks like a waste to me to use it for something like this, it is supposed to be just barely cooked and not shoved in an oven. You could just as well use any other kind of beef for this and it would be about the same.

[@Movat_Prime]

This is awesome! There were actually several families within the Reivers, mine included (Moffitt/Mofat/Movfat) as well as the Armstrongs and others

[@iandeare1]

McFarlane... the clan was forcibly disbanded.

[@dagimmag]

Come on! nobody noticed Polytoad in the back!!?? this guy is a lowkey genius!

[@VidyaAntics]

Everybody notices the background plushies. Everybody.

[@celticlass8573]

I notice them, but I know nothing about Pokémon, so I just move on lol.

[@strangeling357]

“That’s actually really good” so wholesome. I love this mans manners and charisma.

[@bobgrimes8618]

My mother's family name is Baird, in Gaelic it means Lord. Shakespeare used this term in Macbeth. The Bairds were one of the original clans of Scotland. I will make this in their honor. Great video!

[@Lauren.E.O]

I love when a recipe has you add a batter to an already hot pan! It makes the texture so nice 😋

[@brucealanwilson4121]

I read that Toad-in-the-Hole was a common Monday meal. Monday was washday, and before automatic washers and driers, doing a whole week's laundry for even a small household was a major operation---even in a middle-class or upper-class family that had servents, doing the wash was an all-hands-on-deck. So, for supper one would chop up the remains of the Sunday roast, put it in a pan, pour batter over it, and bake it---quick and easy.

[@brucealanwilson4121]

That was alo the origin of Bubble and Squeak. Take the letovers from Sunday dinner---roast beef, leg of lamb, pork roast, etc. with the cold boiled potatoes and other veg---, chop them up, give them a quick stir-fry with a head of chopped cabbage, add some stock and/or wine, and leave it to simmer on the back of the stove all day. Serve for dinner.

[@Big_E_Soul_Fragment]

A video dedicated to your dad for father's day? Aw, that's sweet

[@Anenome5]

So when we say "it's shot" as in broken down, that's a reference to elf shot? Crazy.

[@eccremocarpusscaber5159]

So, I’m a Scot. My best recipe is exactly one third of milk, flour and eggs (by weight), mixed into a batter as shown in the video. No herbs! Lots of black pepper and salt of course. Leave overnight in the fridge. Or an hour out of the fridge. Part cook the meat (or sausages) by placing the oil in the base of the baking dish and placing the dish in the oven at a very high heat for 10 minutes until sizzling hot and the oil is smoking. Immediately, pour all the batter and leave it for a good 30 minutes or until the batter is golden brown. This will save it from deflating. Serve immediately with a rich onion gravy. Delicious.

[@billytankcomander1233]

Is it just me as a Scot man's who is wondering why you didn't mention the haggis herds of the 1600s that would be taken up north to be sold

[@KillItAndBurnIt]

No-one ever mentions the haggis herds, it's wild.

[@highlander723]

Max I'm going through the toughest month of my life. Tuesday's are like the Oasis in the desert. for 15 minutes I get to watch my favorite program and take a breather. I think sometimes content creators forget how much their content means to people it's a chance for us to escape a chance for us to get away. Thank you so much for doing what you do Max Please continue.

[@TastingHistory]

This means so much to me. Thank you. And I hope things get better soon.

[@monkeyatemycookie]

Hang in there mate, things always get better though that may seem so far away right now. Sending lots of love virtual hugs your way!

[@rashkavar]

Interesting how different places use the same name for different things. Here in British Columbia, I was taught to make "Toad in the hole" by making french toast with a circle cut in the bread (a moderate sized glass works perfectly for this, especially given the as-yet-uncooked egg weakens the bread a bit), then cracking an egg into the opening while cooking the french toast. Basically, it's a fried egg embedded within a piece of french toast. It's a neat combination, but *very* different from the Scottish concept of "Toad in the hole"

[@Crushenator500]

If you haven't seen it already, Chef John at Food Wishes just posted a video for toad in the hole a few days ago. He made it without pre-heating any oil and it still turned out pretty good

[@Ferretfiend18]

Thank you for the video Lord Maxwell, we are humbled by your generosity.

[@ScaryMeadow]

I wish any of these sponsors were available outside of the US. Especially when dealing with history that isn't American.

[@IggyTthunders]

I caught that 'Bedknobs and Broomstick' reference. Nice.

[@jlochman88]

Scottish folklore is so charming

[@aL3891_]

I can't stop reading it as "toad in, a-hole" like some kind of weird action movie one liner.. Anyways this is kind of similar to a dish in Sweden called "fläskpannkaka" or "ugnspannkaka" (pork pancake / oven pancake) except that bacon or salted pork belly is used instead :) it's real tasty, we make it at home like every other week

[@davidjoelsson4929]

Yes jam is a must for me

[@pygmy6145]

As someone with very deeply rooted Scottish heritage, I LOVE this video and exploring Scottish history. Do you think you would ever do a video on the foods of the highland games? There's so much rich culture that I think many of us would love to see explored :)

[@spa-town1937]

As a Scot, I laughed out loud at the prospect of an Ernest video about the origins of shitty burger and chips vans.

[@reeritz1280]

Just found ur channel~I💖trivial history, so TY! Always wondered what "toad-in-the-hole" looked liked. My grandpa was Scottish-English, his favorite American breakfast was fluffy pancakes with sausage bits cooked inside...instead of syrup, grandma would make a creamy peppered Sawmill gravy to top the pancakes...(sometimes topped with 1 sunny side up egg)..YUM..Memories👍

[@lhfirex]

This Scottish history of elfshot makes me think all those old Westerns cast the wrong villains for their cattle rustlers. This must've been what first brought the Keebler elves to America, and then they went legit by selling cookies.

[@flashrobbie]

Happy Fathers' Day, dad of Max and all the other dads out there.

[@CssHDmonster]

grats on making the world first wagyu toad in the hole

[@TastingHistory]

It may be!

[@vigilantcosmicpenguin8721]

The channel may be Tasting History, but Max is eons ahead the rest of us with this innovation.

[@dmckim3174]

Max, when you started talking about elves all I could think of was that Link had gone on a quest to kill cattle.

[@hazelhatswell4268]

As a Maxwell you are part of the proud Border Reivers like my father (an Armstrong on his maternal side!). If you haven’t found it so far look up Border Jock ~ a scrummy oatmeal sweet traybake said to date back to Reivers days from 13th-17th century (look for Jock Graham’s tale). 260g oat flakes, 225g butter, 175g brown sugar, 50g chopped walnut kernels. (Addition of the 21 century ~ 175g chocolate!). Melt the butter and mix with the dry ingredients. Cover a metal baking tray (35x25x2cms) with aluminum foil. Spread the mixture on the tray and bake in the oven at 180degC for 15-20 minutes. Let it cool. (Melt the chocolate and spread on top of the mixture - let it cool). Cut into pieces with a knife and immerse in very hot water. Me? I’m part Armstrong from the Borders and part Robertson (from Aberdeenshire) now living in France! Love your videos ~ you could say I’m totally addicted 🥰🏴󠁧󠁢󠁳󠁣󠁴󠁿🥰

[@ducksandansibles]

I would love to see more Scottish recipes! My boyfriend is Scottish and we've just moved to Edinburgh together after being in Australia/New Zealand for 3 years together. I need to brush up on my Scottish history to keep up with my new city!

[@BucephalusHume]

Your boyfriend is Scottish? My condolences.

[@stevenduvall2549]

But how are you adjusting to the abrupt change in the weather?

[@travelswithmybelly]

This isn't a Scottish dish. It's English. This is a Scottish recipe.for an English dish. A subtle but important difference.

[@audioxix]

@@travelswithmybelly She didn’t say dish, she said recipe.

[@audioxix]

Don’t worry, don’t need to learn much Scottish history if you are staying in Edinburgh, most locals don’t know much of their history anyway lol. Enjoy the city though, I’m sure ye will be grand.

[@ltsantio3755]

I love these videos!! Thank you for staying on KZbin.

[@TastingHistory]

Thank you 🙏

[@robertcarnochan8888]

Nice to see the old home area getting a mention. I'm from SW Scotland, where your ancestors came from, and I had my wedding photos taken around Caerlaverock Castle. Your generic Scottish accent is a worthy try but it's about as good as my Texan one, if you know what I mean...

[@katherinewilson1853]

Granted, his Texan is about as good as his Scottish. lol

[@acomingextinction]

"Toad in the swamp" is 100% what I'm calling it when I try to make this and mess it up.

[@RyanNelson0402]

DoNkEyH WHAT ARE YA DOIN IN MY SWAAAMMPP

[@brolohalflemming7042]

The secret's the same as with making Yorkshire puddings.. I use a cast iron Le Creuset pan and put that in the oven while it's heating to get the pan hot. Having a hot pan and hot fat helps to make sure it rises. Then like soufles, don't open the oven door!

[@mountainmolly2726]

I've always wanted to make Toad in the Hole. Once this heatwave is over and it's safe to go in the kitchen again, this is going on the top of the list.

[@jackogrady3118]

Funnily, I made toad in the hole as a midnight snack last night (when it was finally cool enough to get into the kitchen)

[@jsnadrian]

love seeing you rep your scottish heritage. im from the other side of the world, but visiting scotland was one of my favorite experiences.

[@Teaniinja]

"Its a Father's Day miracle" made laugh so hard I fell off my chair, lol.

[@patrickwingard1927]

Where I'm from in the south, a toad-in-a-hole is when you fold a piece of bread in half, bite it in the middle and crack an egg in the hole. Pan fry.

[@kyndramb7050]

I was so traumatized by the end of the Scottish remedies and was so surprised when you began talking about the recipe again. "Oh yeah! There's a recipe." Lmao!

[@updownstate]

In Arkansas (and my Scottish American family) here's how to make toad in a hole: take a slice of bread and tear out the center. Butter the bread on both sides. Put it in a medium hot pan. Crack a room temp egg into hole and fry until bread is as done as you like it. Turn it with a spatula and fry again until done.

[@Seestorofmordor97]

Toad = Scottish Beef. Got it 👍🏼

[@TastingHistory]

Makes sense, right?

[@beardedgeek973]

@@TastingHistory British food: Like British place names: I bet they make sense to someone, at some point. ;)

[@scaper8]

@@beardedgeek973 Probably while they drunk.

[@ragnkja]

@@scaper8 I bet some of the names can be explained by a dish travelling between dialects, with each change being a sensible synonym for the previous term, though not necessarily a sensible description of the dish itself, in the dialect it was used in.

[@carloshenriquezimmer7543]

​@@ragnkja and being drunk also helps...

[@templarioaph]

please tell me people sent you pictures of that frog that sings "hello, my baby" in a hole! lol! Loved the dedication to your family's history! God bless you, Max

[@paulmaxwell8851]

I'm in my sixties and I still remember that cartoon. I had to look it up: it was a Warner Brothers cartoon, 1955, and Michigan J. Frog sang "Hello my baby, hello my honey, hello my ragtime gal......." It's still funny 67 years later.

[@katherinewilson1853]

@@paulmaxwell8851 Michigan J. Frog is awesome.

[@felicityhoyle7020]

Never heard of steak in Toad in the Hole. Here in England we always use sausages and often fried onions

[@silelda]

Not shown in the Sponsor section: Jaime running off with some of the fish.

[@Ciek0Karanthus]

I appreciate your mentioning of my ancestors in Clan Grant, and just to note the Grants definitely got their revenge against the Camerons in 1645 at the Battle of the Braes of Strathdearn! It was apparently a shameful defeat on the part of the Camerons.

[@vigilantcosmicpenguin8721]

Are any descendants of Clan Cameron available for comment?

[@spa-town1937]

@@vigilantcosmicpenguin8721 Not a Cameron, just a modern Scot. I’ve never met anyone who wasn’t North American who gave a toss about clan rivalries.

[@nyorumi5221]

As a resident UKer and half-scot I was very excited to find this very old video about a *very* nostalgic dish for me xD We ate mostly Asian food growing up thanks to the other half being Korean, my Scottish mum could not cook for her life, and she'd make this ridiculous toad in the hole that was always a little undercooked and sometimes topped with powdered soup to hide it's flaws and honestly I still dream about it sometimes hahaha (although, getting the proper stuff at the pub was also an exceptional treat).

[@Larrybird696]

It would be interesting to see historical takes on modern dishes. Like my local favorite, ye olde Garbage Plate

[@benjaminreynolds3659]

I just made Chef John's, from Food Wishes, version of Toad in the Hole.

[@adobedoug2564]

Cold pan in cold oven.

[@dearseall]

We know something similar like this called "oven cat". You layout your dish with bacon, put sliced (optional dried) pears on top and cover all with yeast dough. Serve with gravy and/or vanilla sauce.

[@nancyscalf1909]

Stuff like this needs beef drippings like from when you browned the beef chunks,

[@IamNasman]

I used to make Toad in the hole at work at least once a week, Yorkshire pudding batter, oil and sausages, put oil in a pan and put it in a hot oven, grill the sossies, when browned, pop them in to the hot pan, pour over the batter, back in the oven and bake, not hugely fancy but very popular with onion gravy and mash, 50 portions nice and easy.

[@Kelly_Grey]

With Tasting History and Sean Dagher's Shanty of the Week, Tuesday mornings are the best time of the week ❤

[@daibhidhrobinson1341]

I am English and I stay (live) in the middle of Scotland. I found this video not only entertaining with accent and stories from Scotland, but really reassuring. I am reassured that my Scots accent is really good compared to an American attempt.

[@lazaruschernik18]

Elf-Shot into hearts sometimes share traits with aortic dissection (which famously killed John Ritter).

[@Firmus777]

So your ancestors were old-timey Scottish cowboys? That's pretty cool.

[@thesqueedler]

They were old timey cattle rustlers!

[@Firmus777]

@@judeirwin2222 Why are you trying to make cowboys seem less cool?

[@amymarshall-comperatore381]

Love your videos, I too am Scottish and I am a Lady too. I will search for my toad recipes I have pictures and will try to get them to you soon. A great aunt used cut up rotisserie chicken to make this as well she was from Motherwell near Glasgow. Not sure if that is regional or just her own twist she did use fresh thyme.

[@caseyfulton8559]

Also now that you’re securing fancy ingredients a video on the history of caviar would be very cool 👀

[@vilena5308]

Yep, is there any reason people eat it beyond the prestige.

[@catherineoneal1030]

Chef John on Food Wishes (KZbin channel) made this with sausage and onion gravy. I guess the gravy was really good with it because he put more on his portion after he took a few bites. You might want to check out his channel also to see his gravy recipe. It looked very easy.

[@druidtrucker6038]

I discovered your channel about a week ago, and have not only caught up on all episodes,but I am excited to create some recipes you have showcased. Thank you for providing the Amazon links to spices, and also just being awesome as hell all around.