Toad in the Hole & the Cows of Scotland

[@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.

[@brucealanwilson4121]

When I was a teenager, we had a lady from England visiting. We took her to the Minnesota State Fair, where I bought her a corn dog. She said, "How clever! Toad-in-the-Hole on a stick!"

[@HolyKhaaaaan]

Saying "How clever!" before something on a stick just feels like such a dramatically British compliment.

[@harryw.174]

Toad-in-the-hole-on-a-stick

[@merindymorgenson3184]

It’s a State Fair. Everything food related is on a stick. Pancakes. On a Stick. Cotton Candy. On a Stick. Candied Apples. On a Stick. I’m pretty sure that any food that is remotely possible to be punctured and elevated with a stick has been put on a stick at the fair. I’m waiting for pudding on a stick. Perhaps pie on a stick.

[@JacquelineUnderwood]

@@merindymorgenson3184 ...hand pie on a stick isnt a bad idea...and technically you could put a floofy pastry on a stick then fill it with pudding...

[@beth8775]

@@merindymorgenson3184 Frozen pudding pop. And I've seen deep-fried cheesecake on a stick.

[@grrr9]

Maxwell Manor, eh? Sounds like a fancy way of saying... Maxwell House.

[@TastingHistory]

🤣

[@gabrieleghut1344]

😂🤣

[@josh6028]

@@TastingHistory the English raided my clan in Somalia and took 1000 camels

[@forteandblues]

@@josh6028 THATS A LOT OF CAMELS!!!

[@josh6028]

@@forteandblues yeah that shit was crazy

[@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]

😂😂😂

[@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 😂

[@violetskies14]

"Elves made me do it" sounds similar to how the Welsh became known as sheep shaggers. Back in the day the penalty for stealing sheep was the loss of a hand but the penalty for bestiality was a fine so upon being caught stealing sheep people would pick the fine over the loss of their hand (and quite probably lives if not from infection then livelyhood) even if it meant admitting to sleeping with a sheep.

[@fighttheevilrobots3417]

I'm half Welsh and half Turkish and when I visited Wales for the first time in 2003 I was amazing that they were called sheep shaggers, thank you for this amazing lesson because apparently my Welsh family immigrated to USA and New Zealand/Australia in the early 1900s to escape charges of horse theft and, it is rumored, murder.

[@KIJIKLIPS]

@@fighttheevilrobots3417 where do you live turkey? I am confused

[@annastevens1526]

The term "Sheep shagger" clearly immigrated here to NZ too! 😆 Although it's just used as a generic insult/slang term for very rural farmers now, I think... Sheep stealing still illegal, dunno if the carnal relationship thing is?? 😜

[@satagaming9144]

@@annastevens1526 Up to 7 years in prison for animal "husbandry," as of 1961. As of 1893, any act of "buggery," (anal, for those unfamiliar) with a human or other animal, carried a life sentence of hard labor and up to 3 floggings/whippings (whipping only if under 16 years old). In 1941 the floggings/whippings were removed. I would suggest other parts of that particular law to be removed as well, they fortunately have been. Curiously, in the 1893 Criminal Code Act, no mention is made of "knowing" an animal through other orifices, the lawmakers clearly had an anal fixation. More curiously, the law is written to insinuate that it is only illegal to give, not to receive. I do not imagine any judge, magistrate, or decent human being would have viewed a Mr. Hands situation kindly, however. Speaking of Mr. Hands (Boeing engineer, flew too close to the sun with a stallion in 2005, "bought the farm"), here in the United States bestiality was usually made illegal in laws similar to the 1893 law. These were "sodomy" laws, which punished giving (or submitting to, varied across states) "relations" involving the anus, sometimes mouth, of another human; or any orifice (natural or artificial) of any animal or dead human. During the 1970's, these laws were largely repealed outright. However, in some states (including Washington, Mr. Hands' home state) no new bestiality law was written. Due to the information age, aforementioned Boeing engineer, and the particular combination of those two, it is no longer legal in all but 2 states (New Mexico and West Virginia). I cannot speak for the rest of the world, but it would not surprise me that New Mexico and West Virginia are the only two places in the developed world where you can legally fuck a horse. I sincerely apologize to anyone who was not expecting to learn all of that today. I will be tortured for eternity with this knowledge, now you will be too. Works Cited: Criminal Code Act 1893 Crimes Act 1961 Enumclaw Horse Sex Case wikipedia article

[@llloydhoffman3431]

🤔...so technically safe sex....🤣😎 thanks did not know that fact!

[@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!

[@theodore738]

“Fancy toad in the hole” makes me think of Mr. Toad from The Wind in the Willows . So fancy, so extra

[@TastingHistory]

Yes!

[@darthplagueis13]

Note: Keep away from cars....

[@arylshanti2390]

That's exactly what I thought, too, and I'm praying someone creates fan art for it. The mania!!

[@agimagi2158]

Same!

[@eynchaglobus2694]

I was thinking of Michigan J. Frog in his top hat and cane

[@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.

[@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"

[@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.

[@rainiermcbane2313]

Your talk of witchcraft and torture reminded me of Alonso de Salazar Frias, the Spanish Inquisitor who was responsible for putting the kibosh on the witch craze in Spain. He had the novel idea (at the time) of interrogating accusers and confessors separately and determined that the vast majority of witchcraft incidents were, in fact, nightmares or people making up stories about each other. Because of Salazar, the Spanish Inquisition was one of the first legal bodies to rule AGAINST the death penalty for witches. He's a rather interesting figure and wrote about his experiences dealing with superstitions in northern Spain. Not sure how you could fit it into food history, though.

[@colebrandt9302]

No one expects the Spanish Inquisition!😂

[@fenorlex1126]

Especially when they become reasonable compared to...other inquisitions of fiction and reality.

[@JesseGreenwood-h1o]

A barbecued witch recipe...?😊

[@Lauren.E.O]

*no toads were harmed in the making of this video*

[@TastingHistory]

🤣

[@MayYourGodGoWithYou]

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.

[@juliegolick]

I'm Canadian, and when I was a kid, "toad in the hole" was a piece of bread where you hollowed out the centre and fried an egg in the middle. It goes by a whole bunch of other names as well, I'm sure, but that's what my mom called it. So interesting to see an entirely different dish with the same name!

[@glindabustamante447]

Same here in Texas, toad in a hole to me is an egg in the middle of a hole cut into a bread slice =D

[@sarahhartman3360]

That food has SO MANY names! I know it as Rocky Mountain Toast, which seems to be fairly unusual.

[@abigailsmith6977]

We called that recipe “Iowa Dawn” 😊

[@CJ-rx5fi]

Eggs in a basket

[@Shayna11NM]

Same! I was raised in Wisconsin and that's what toad or ace in the hole was, an egg cooked in the hollow center of a piece of toast. Here in New Mexico we called the same dish "huevos escondidos," or hidden eggs. 🍳

[@chuckwilliams6261]

"It's Scottish food, it's known for its spice" said with a straight face. Quite impressive.

[@pamelaadam9207]

Pepper and ginger feature a lot in Scottish cooking.

[@AmphiStuG]

@@pamelaadam9207 I mean you’re not wrong, but...

[@sonjaborst3354]

If you've ever had haggis, you would know it is true 😉

[@CAMacKenzie]

@@pamelaadam9207 My grandmother came from Aberdeen, and she barely put salt of food, forget pepper or ginger. Maybe that was from an earlier (pre-First World War) era.

[@pamelaadam9207]

@@CAMacKenzie probably

[@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?

[@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!

[@robhacklblumstein]

"In medieval Scotland cattle were a great source of MOOvable wealth" oh my God did you just

[@TastingHistory]

Particularly proud of that one

[@mwater_moon2865]

@@TastingHistory The "batter up" was also an apropos dad joke, you do him proud ;)

[@rowanmorgan457]

Interestingly, in the Very Old Days crimes like maiming and murder weren't punished by death but were recompensed through a certain number of kyne (cattle) so the mooovable wealth reference was apt.

[@jenniferalbert910]

@@TastingHistory the true Father’s Day tribute is the dad jokes we made along the way 😂

[@GarrettFruge]

😆

[@Ektalon]

“It’s Yorkshire Pudding, what’s not to like?” Truer words have never been spoken.

[@marys1534]

Oh and how I love Yorkshire pudding! wouldn't be a holiday season without it, we used to save for a good prime rib roast towards Christmas and when it was done we would whip up the Yorkshire pudding, can't even THINK about that dish without feeling Christmasey!! of course it's hard even affording the prime rib roast nowadays with the pricing in stores, I barely found an affordable turkey for Thanksgiving!! and the ingredients for sides were absolutely ridiculously hard to find, guess this is what we have to look forward to for holidays from now on unless we bring back the barter system with local growers, I'd be willing to do that for non -damaged or not moldy onions! Wal-Mart seems to have a REALLY hard time getting decent onions in, they keep putting e- coli warnings out! I didn't even want to TRY making dressing without onion, I had to use the whites of a bunch of green onions!!

[@pokeric]

Dressing without onion would be a crime. That’s why you should use a meat thermometer. Cook your food to minimum temperatures and never worry about ecoli again.

[@katherinewilson1853]

@@marys1534 I adore Yorkshire pudding too

[@scottmay3620]

Ever had a bad yorkshire.? Barf

[@d.w.gregory4798]

My mother made a variation of this when I was a kid. Fried up pork sausages, then poured cornbread batter over them and baked it. Made a sausage cream gravy from the grease and served it up in slices with gravy. Oh man! So good.

[@margaretbedwell3211]

That sounds absolutely delicious.

[@gillbaldwin712]

Nursing my mum towards the end of her life one day she asked for frog in a ditch meaning toad in the hole so now it's always frog in a ditch in my house😊

[@dirtpounder]

Keep that saying and pass it along :) variety like that is the spice of life

[@laurieb3703]

That's precious!! 💞

[@richardpalawofski3031]

Amazing. I'm going to use this and pass it off as my own.

[@BrightOne444]

😂😂😂😂😂😂😂😂❤

[@ChadConnor]

Toad in the Hole

[@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!

[@snuffpuppy1]

Toad in the Hole was Grandad’s best dish. I nearly cried watching this. RIP Grandad Brown. Brilliant video, thanks so much. And for all of your brilliant videos xxx

[@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

[@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.

[@Aliyah_666]

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

[@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

[@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.)

[@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.

[@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!

[@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?

[@squeegle1]

Paisley Buddie here . Which farm ?

[@toughyeti9738]

Either you've Scots'ed yourself up for the people of KZbin or your a nac mac feegle...

[@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 🤗🤣

[@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.

[@STdoubleDs]

Imagine you’re dying and some animal you can’t communicate with holds you down and starts dumping water in your ear.

[@alexguymon7117]

Eat the gunpowder soup

[@felbarashla]

Eat a metal coin! It will help the invisible arrow wound.

[@vigilantcosmicpenguin8721]

Can't be any crazier than getting shot by an arrow by some elves.

[@Amy_the_Lizard]

@@felbarashla Honestly, random metal objects are found pretty frequently in the rumen (first stomach, basically a fermentation vat) of cattle in meat packing plants pretty often, so I'd say that part was probably the least unpleasant for the cow

[@brittanyg.8717]

I’d imagine nearly every part of being an animal enslaved and used by humans is awful.

[@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 :)

[@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.

[@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.

[@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.

[@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!

[@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!

[@MocharaidThree]

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.

[@GordonTaylorThomas]

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

[@artemiswallace8716]

@@GordonTaylorThomas 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.

[@GordonTaylorThomas]

@@artemiswallace8716 Stop using Horrible Histories as a primary source

[@artemiswallace8716]

@@GordonTaylorThomas 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.

[@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.

[@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.

[@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

[@darthplagueis13]

The whole elf-shot thing mostly makes me wonder about calcium. Or, more specifically, milk fever caused by hypocalcemia. It can cause cattle to basically get knocked out cold with no external wounds or obvious symptoms (the term "fever" is actually misleading because the condition doesn't affect body temperature) and people at the time wouldn't have known how to treat it, nor what caused it. I mean, heart attacks and the likes also likely were blamed on elf shot, but milk fever would likely have been more common and sometimes appeared like an outright epidemic, where an entire herd might essentially be knocked out within a span of a few days.

[@eledatowle7128]

Fascinating. I hadn't heard of this. Thanks for sharing!

[@GiselleMF]

That's exactly what I was thinking of! Been watching Dr. Pol lately and I wonder what could have been done before the advent of calcium infusions.

[@impunitythebagpuss]

And...it takes them down quickly to death's door without visible signs!

[@GiselleMF]

@Ordo Militaris Radio TV congenital heart defects, most likely.

[@BlindErephon]

"Fever" also meant something different back then, a lot of old words in medicine used to be kind of umbrella terms for a range of symptoms. Nowadays its synonymous with pyrexia, back then it could mean all kinds of things. Physicians had a kind of....."do whatever" attitude at the time and got ten things wrong for every thing they got right, lol.

[@Nitrinoxus]

So interesting that you specifically mentioned the raid of Castle Urquhart, because -- and I *_swear_* this is true -- I've actually got ancestral ties to Drumnadrochit and Clan Urquhart myself! Visiting the ruins of Castle Urquhart has been firmly on my bucket list for ages now.

[@jforonda31383]

I first remember hearing about this dish in "Bed Knobs and Broom Sticks" when Ms. Price asks Carry what she and her siblings normally eat. "Sausage and mash. Bubble and squeak. Toad in the hole. Fried fish. Oh, anything at all."

[@blitsriderfield4099]

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

[@erikamoore6164]

Yes, PLEASE do an episode on ergot poisoning -- I've been fascinated by this ever since I learned that eating bread made from moldy wheat can make some people feel like they're flying. Great episode for Halloween!

[@oh-not-the-bees7872]

It does a lot more than that. Look up LSD. The effects are very similar and im pretty sure ergot is an ingredient. Its pretty interesting actually.

[@ellicooper2323]

When I was first treated for migraines, I was given a med called caf-ergot. 50, 60 yrs ago. Really missed them when it was no longer available. Beginning to see why. But it sure made me feel better.

[@annwilliams6438]

It was rye rather than wheat that was the most likely to grow ergot mould. ;)

[@kaycee1076]

They think Ergot poisoning was the entire basis for the Salem Witch Trials too, so would be perfect

[@robinholland1136]

If you're still interested, here is an account of an incident in 1951 in the town of Pont St Esprit in the South of France, attributed to ergot poisoning: en.wikipedia.org/wiki/1951_Pont-Saint-Esprit_mass_poisoning When I was working in Orange (just across the Rhône) in the early 70s, I spoke to people there who remembered 'le pain maudit' very vividly.

[@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

[@flamenmartialis9529]

I still can't wrap my head around how we went from "If you have reason to fear sickness, give the oxen before they get sick the following remedy: 3 grains of salt, 3 laurel leaves, 3 leek leaves, 3 spikes of leek, 3 of garlic, 3 grains of incense, 3 plants of Sabine herb, 3 leaves of rue, 3 stalks of bryony, 3 white beans, 3 live coals, and 3 pints of wine. You must gather, macerate, and administer all these under open sky to each ox for three days," (Cato, 160 BC) to "It's elves" (people on the same continent, 1800s).

[@thingfish000]

I'm thinking extraterrestrials, like modern cattle mutilations.

[@jeweledmoon5567]

To be fair, each approach is about as effective and the elves way means you don't have to waste any wine.

[@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.

[@xenoscoot]

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

[@Lauren.E.O]

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

[@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.

[@elainegrahamedunn8821]

As a Scot, loved it. To get a better rise on the batter use a metal dish as it gets hotter. Use lard and cook until smoking hot before adding meat and batter ❤️

[@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.

[@Skreezilla]

A few tips on the Yorkshire pudding batter - You don't have to be soo gentle with adding it together. :) and most importantly when letting ti rest pop it in the Fridge or Freezer! you want it to be nice and chilled when adding it to the oil that will really help it get a nice crisp base but also cause it to puff up more. I always add the Toad into the dish when i chuck it in the oven, i always find it helps when you pop your batter in there. The Toad will usually float up anyway so don't worry about that. It also helps reduce the time out of the oven. The meat (Toad) Can be anything traditionally it was just left over meats but sausages work best (personally i like to use the Quron ones! but Tofurky bear battered brats are simply delicious too. Keep it in T'Oven for about 40-45 mins, and then this is super important Crack the oven open a little and turn it off. let it cool for about 10-15 mins naturally and it will help keep the poofyness of the Yorkshire Puddings! Then you can dish it out! Serve with mash and a good gravy. It is also really good cold! yes cold! (side note you can do it with left over Yorkshire pudding too on their own you can add a little jam and they are very good - but who has left over yorkies anyway)

[@HemmieHaru]

Omg my grandfather literally just told me about this

[@Shaun.Stephens]

Your phone was listening to you and then offered you this video.

[@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.

[@Publiusaurus]

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

[@strangeling357]

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

[@Ferretfiend18]

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

[@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.

[@jeremyguyton800]

I don't know why, but I burst out laughing when he said "Batter up!" and then started making the batter. lol

[@Paganbeliever]

Words can not express how much I love you, your charm and this channel... Thank you Mr. Miller

[@TastingHistory]

Awww thank you Fabian.

[@Paganbeliever]

I might have asked this before, but I have the memory of a demented goldfish that just had brainsurgery, so bare (beer? Bear? barr?) with me for asking this again, but what was your first ever video?

[@Paganbeliever]

16 hours later and I remember the answer. I'm a dumb-dumb... Anyway, thank you again for brighhening my Day

[@merpdoe6569]

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

[@Forticus55]

I picture that big hair guy from Ancient Aliens talking about how fairies are definitely aliens. Flying around killing cows and pulling people up above the ground… it’s going to be a whole episode…

[@carloshenriquezimmer7543]

I am pretty sure that THERE IS ALREADY at least one

[@karlajaeger2082]

"I'm not saying it's elves, but it's elves."

[@anothertarnishedone5960]

He actually did one saying that fairies were aliens

[@bobpond6381]

Yeah I think Giorgio is all over this…

[@Courier-Six]

Also, for Father's days I'm getting my dad something I know he'd love, Hydrox cookies. He grew up eating them and hasn't had them in years but they are for sale through Amazon. It may not be extra like some gift but it's a piece of nostalgia for him

[@MrChristianDT]

Apparently they sell them in stores, but Oreo vendors who set up part of the shelf space for cookies are deliberately instructed to hide them.

[@ananthropomorphictalkinggo6641]

Fun fact: Hydrox were actually made before Oreo.

[@terminallumbago6465]

Nostalgia can often mean more than any material possession

[@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👍

[@Teaniinja]

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

[@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

[@kinsmansteve]

I live in the north-east of England, an area frequented by the border reivers. There were also English reivers who raided across the border into Scotland, so it cut both ways, so to speak. The local bishops, the Bishops of Durham, were granted the powers of Princes in order to defend the North from Scottish reivers. Thanks, Max, for referencing this fascinating aspect of British history.

[@ltsantio3755]

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

[@TastingHistory]

Thank you 🙏

[@flashrobbie]

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

[@Saoirseah]

Slainte, Mr. Miller...This was a great episode. I enjoy your episodes very much :) You have a good solid personality with a wonderful sense of humor. I saw this episode months ago and am rewatching it, so I thought I would give my two cents. Thank you for sharing your self, interests, & talents with the world. You educate & entertain us all.

[@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.

[@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.

[@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!

[@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!

[@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

[@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.

[@EmpressoftheLoneIslands]

Thanks, Max! This is my new favorite episode. I am clan MacLeod, a biologist, an amateur historian (esp. history of diseases), a lover of fantasy. I also love hearing about Scottish history… and ELVES… and what people thought was causing illness in their animals, so this is like the PERFECT episode for me! And your corny sense of humor is the best. Loved the cow jokes! And yes, please do the ergot episode for Samhain!

[@StergiosMekras]

...you had me at MacLeod.

[@aidanfarnan4683]

*Max:* "Don't you just love the weird names of British foods?" *American Foods:* Hot Dogs, Hush Puppies, Rocky Mountain Oysters.... That said, as a Brit who unironically enjoys, Welsh Rarebit, black pudding, Spotted Dick and Jam-Rolly-polley I think we do deserve a bit of gentle mockery on this front.

[@lyllydd]

Two words. Jammy dodgers.

[@aidanfarnan4683]

@@lyllydd I love Jammy Dodgers: they're little smiles full of Jam and happiness.

[@HolyKhaaaaan]

I still remember the Beatrix Potter story of how two mice almost turned a kitten into a roly-poly pudding. I'm American by the way so I had no idea it was anything other than something in buttered dough. It stuck with me though.

[@aidanfarnan4683]

@@HolyKhaaaaan Yeah, Beatrix Potter is all kinds of horrifying, i remember that one too.

[@flannelpillowcase6475]

tbf rocky mountain oysters aren't real food, they're just a novelty

[@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.

[@Big_E_Soul_Fragment]

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

[@IggyTthunders]

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

[@shellh929]

Just re-watched and this episode is hilarious like "... And not a moment sooner. Unless it's burning then a moment sooner." 😂😂😂

[@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.

[@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!

[@colinjames7569]

Hilarious family stories Max! I think you’re the only food historian I’ve ever met. Encountered? I’m entertained and impressed by your degree of knowledge and background work you do. And witty comments! Thank you.❤

[@Anenome5]

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

[@joyed2851]

I'd love to see an old or ancient African recipe involving seafood or wild game! So many cultures, spices and foods to choose from.

[@abbers9542]

Thank you soooo much for adding captions to your videos, rather than just using the automatically generated ones!!!! Sooooo appreciated!! Love ur channel :)

[@TastingHistory]

Jose spends hours on them each weekend, so thank you for the appreciation : )

[@abbers9542]

@@TastingHistory Thank you Jose!!:)

[@dmckim3174]

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

[@jayhom5385]

With your Disney background the fancy toad would be Mr. Toad's Wild Ride.

[@napoleonibonaparte7198]

Food is made yummier and more appreciated when paired with history.