Punch Romaine from The RMS Titanic
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Rarely have I made a dish that made me feel as fancy as this one. Definitely a must for any first class dinner.
Mate, you make me laugh/ happy – brilliant work – send many of your recipes to friends and family
I'm sorry but Archibald Butt sounds like a made up name!
The more I watch these, the more upset I get at the fact lifeboats weren't full and they deliberately locked people up to drown. WTF.
If Cooking Games have difficulty options, "Escoffier" should be the name of the hardest diffculty
Another ice cold series keep up the good work my boy 🙏 🛳️🏔️
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!
"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.
Anyone remember when Hannibal served Punch Romaine?
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.
Yes it dropped!
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
Maaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaax
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!!
I'm surprised it wasn't called Punch RUMaine.
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?
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.
Wow maybe I’ll serve this one at my 30s birthday party! It’s the theme 1930s but I’m sure they won’t notice the age gap hehe
Thanks, Max! Excellent series. Cheers!
Major Butt hehehe
I still dont understand how a liquid can be dry
I absolutely love every pokemon choice in the background of your videos. Though I am jealous of the amount you guys have lol. I only ever get the ones I find at Walmart.
I would have changed clothes, that is crazy.
Note, while boiling the sugar, you can brush the sides of the pot with water to help prevent crystals
Sounds good. No wonder so many passengers went back inside after the ship hit the iceberg, they wanted more sorbet.
Thank god there was no lettuce in this..great content! Keep it coming!
Nothing better than a Friday and being apart of the #TastingHistoryNotificationSquad
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!!
mmmm rum
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
Great watch. Love the channel!
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
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.
Ahh, Punch Romaine. Iykyk 🙂
Wait what will you do for the background once your episodes overtake the number of Pokemon?
Are we really not gonna talk about Archibald Butt?
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!
Arch-i-bald Butt. I know I am being juvenile but I regret nothing.
This series is more informative and entertaining than the movie! Take note Cameron! And no unnecessary chase scenes!
I’ve been watching your amazing videos, especially for the Titanic. Do you know what the rest of the menu looked like for the Widener dinner at the À la Carte restaurant?
The first time I made Italian Merengue was also when I found out that you can accidentally make candy floss.
Man I love this new series on Titanic!!
I've been loving the Titanic series and I love that you're using an official Escoffier recipe! 😊❤👏
I appreciate the B52s reference Max !!!!
I like that it specifies dry champagne for adding to your pint of syrup. Wouldn't want it getting too sweet!
Hmm, so the Titanic movie would have been more accurate if the entire first class was permanently sloshed throughout the film?
Hehehehe, Major Butt.
💯 for thr B-52s reference!
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.
We now need a recipe for Rock Lobster…
There was a study that said being a cook in a restaurant is more stressful than being a police officer, i have resting irritated face as proof
….. that looks REALLY sus…. ngl.
HOWEVER, I NEED THIS FOR MY BUJO CUZ I DO ALCOHOLIC DRINKS EVERY MONTH :}
Thank you for choosing Titanic as a topic in tasting history 🙏
I really like how you describe the food 😅 it feels like I'm tasting the food…
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.
I'm loving the fine china. White Star Line had good taste.
Thank you for giving faces to the passengers and crew who lost their lives that night and those who endured the tragedy, living to remember. Excellent recipe by the way.
hopefully fellow hannibal fans are here 😀
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.
is it just me or does the dude in front at 0:03 look like Stalin ?
Archibald butt I got to remember that name for a dnd campaign
Yes! I was hoping for that….Also kinda expected that you gonna stab someone's skull with ice pick just like Hannibal 😉
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.
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 ?
Archibald Butt, LOL.
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.
I'm just not a fan of rum…I wonder if I could substitute cointreau or limoncello?
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)
I’m loving this Titanic series!
One of my fav parts is seeing the Pokémon plush for the episode.
Maybe they were to p****d to be able to find the lifeboats!
Darn, I was hoping this would be a video about lettuce-based pugilism aboard the Titanic. :V
It's probably too cheap for enthusiasts but I like Papa's Pilar blonde rum for mixing drinks.
I wonder what kind of rum Escoffier was thinking of. As a chef active in both England and France he probably could have used basically any style we have today.
I have never felt more fancy than this
how
The Titanic sinking is a testimony of how evil people can be when just following orders and protocol.
How would you recommend making a non alcoholic version of this palate cleanser?
This looks so good! Great episode like always. I love the themed episodes!
Max doing his best Drew Lynch impression at 9:48 😂
un colonel? is a good easy version
I meant the first class passengers, not the cooks!
crosses fingers and prays to whatever God this isn't lettuce water
I’m loving these Titanic episodes so much Max! Thank you!
I’m not quite old enough to drink yet, but this is a thing that I would love to try when the time comes.
Bro is that stalin 0:02
Archibald Butt, eh?
Pallet cleansers are just desserts with good PR😂
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
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.
Just had to say all your content is always superb sir. Educational, interesting and really honors the memory of the past..I'm a fan lol
When I first say this when I woke up, my drowsy mind only could register "Punch Romaine." And I thought. "How rude. Why would you punch someone from Romania."
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.
why was i expecting this to be a drink with lettuce… great episode!!
You are first class! Thanks for being here
Max, your Titanic series is phenomenal! Tasting History combines my two favorite things: learning and eating! Well done!
Looks delicious, i have to go to liquor store <3
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.
Meat cleavers and chefs knives would have gotten those cooks on deck …..
Holy molasses. Those flavors seem to complement eachother quite nice.
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-
I feel this should be a drinking history episode, it is definitely the fanciest of desserts/drinks ive ever seen