Punch Romaine from The RMS Titanic

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Subtitles: Jose Mendoza | IG @worldagainstjose

#tastinghistory #titanic #punchromaine

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Comment (0)

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

  2. "We are making it the hard way, which means, Escoffier's way" tells you a lot about the august Chef's methodology. Not complaining, though, the man knew that real high class meals has time as one of its main ingredients to really help them develop those elegant flavors.

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

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

  5. Thank you for this. After seeing the menu on an earlier episode, I wondered what the heck is this Punch Romaine?! Love your channel, too!!

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

  7. I think Smith and Cross might be the wrong sort of rum for this one? Jamaican rum has that sort of funkiness to it and I could see why it overpowers it a little. They probably would have used a fine white or maybe a spiced rum.

  8. I have a similar recipe I found in a Colonial Williamsburg Christmas book for Champagne Sherbert that I often use as a palate cleanser. I don't think I'd add the rum to it for the very reason you showed- maybe ice-cold Champagne instead? BTW, I just discovered your Channel and love it. Thank you, Max!!

  9. Wow that looks amazing, can’t wait to try and make that. I think for rum tho I’ll use Plantation 5 Year, Smith & Cross is a great rum but the Navy Strength of 113 proof means it easily overpowers

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

  11. Sounds like a super, super boozy, bougie dessert! But one that I'd like to try.

    It's absolutely disgusting they didn't let the still-in-uniform cooks and waiters go. Like, oooooh was a first class lady going to be so offended at the sight of the help while everyone was in imminent mortal danger? Just . . . . ugh.

  12. I never worked on a ship but I did work in the kitchen of a fine Victorian residence in my city, one of the country's best restaurants then and now! I can't imagine working that hard and under pressure like that anymore, I despised it everyday, now thru the lens of several decades I think it was one of the best jobs I ever had which inspired a lifelong love of cooking! Probably some of the best workers have a restaurant background!

  13. Wow, imagine losing 10 family members (that worked for your restaurant) because they weren't allowed to get in a half-full lifeboat (which could have also saved a lot of passengers as well) due to not being considered crew or passengers. What were they (the people working on the ship not restaurant) thinking when they lowered the lifeboats before filling them up?! Also, condemning 60 people to death because they weren't part of the crew or passengers? As if there hadn't been an agreement between the owners of the restaurant and the ship in order for those staff members to even be and work on the Titanic? They (and the rest of the people who died on the ship that night) should have been accounted for when it came to lifeboats. When it's literally a matter of life and death, you shouldn't fool around.

  14. Love this one. I'm wondering if its possible to make a non churn version so its easier to do? Alcohol is often used in no churn versions to stop ice crystals forming, but it might need some rum in the slush to bring the alcohol level up. I will have to give it a go.

  15. Something large & icy floating in a sea of sailors rum… Foreshadowing much as part of the Titanic's last meal?
    Sounds a lovely concoction I'll have to give it a go.
    Enjoying this series, not a section of history I've had much truck with [think I'm one of the few not to have watched the movie, though I've read book on it] but you're bringing it to life.

  16. Yummy! These Titanic videos are very compelling. The different stories you share in each are some I’ve never heard before, which is saying something given my childhood obsession with this tragedy.

  17. Hi, I'd love to cook those recipes myself and I was wonderung where you got them. Would you recommend "Last Dinner On the Titanic Menus and Recipes From the Great Liner" or are there better books ?

  18. There are some great uses for Smith & Cross in cocktails but I would think it has a bit too much personality for this recipe. I'd be tempted to use a silver or relatively neutral gold rum for this.

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

  20. I wonder if the reason so many cooks and waiters were denied rescue is because they were French and Italian, rather than Anglo-American. Sounds like something they would do at the time

  21. I hope you won't stick with the 10 minute videos, it's not enough to satisfy my food history desires. Love the series style tho, I do hope you will do more of these with other historical events.

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

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

  24. So basically you take some fancy ingredients and some plain ingridients to make a slush and serve it to the rich as the delicacy. Oh the Edwardian inventions and standards.

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


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