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669,819 Views ⢠Feb 6, 2024 ⢠Click to toggle off description
for just $55. Follow my link bit.ly/BrightCellarsTastingFeb to take the quiz and see your personalized wine matches.
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Anchor Bar: By Darmon - Own work, CC BY-SA 2.5, commons.wikimedia.org/w/index.php?curid=2149385
Beef on Weck: By Nickgray at English Wikipedia. - Transferred from en.wikipedia to Commons., CC BY-SA 2.0, commons.wikimedia.org/w/index.php?curid=9433355
Beef on Weck 2: By Nickgray on Flickr, CC BY-SA 2.0, commons.wikimedia.org/w/index.php?curid=9433355
#tastinghistory #buffalowings #hotwings
Views : 669,819
Genre: Education
Date of upload: Feb 6, 2024 ^^
Rating : 4.976 (234/39,128 LTDR)
RYD date created : 2024-05-15T23:37:53.19408Z
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YouTube Comments - 1,890 Comments
Top Comments of this video!! :3
Now I really want Max to get an interview on Hot Ones. I'd be interested to see what questions he gets asked!
4.4K |
Henceforth all my D&D taverns will offer a special of "Deviled Bones and Ale"
thanks for the food ideas max!
1.2K |
I just want to say thank you. My wife suffers from daily chronic migraines, but cooking is one of the activities she can do that brings her peace. She loves your channel and your receipies. Thank you đ
162 |
The deviled bones double cook reminds me of a St. Louis style of wing called "trashed". The wings are flash fried, sauced, and then fried again. Absolutely destroys your frying oil, but you get a crunchy almost jerk flavor.
64 |
When I was a young adult, chicken wings still went for under $0.50 per pound... now they're more expensive than anything else.
953 |
After asking for a chicken breast at a Virginia buffet, Winston Churchill was informed by his genteel hostess that Southern ladies preferred the term âwhite meat.â The next day he sent her a corsage, with a card: "I would be much obliged if you would pin this on your white meat."
784 |
My MIL makes deviled bones. We have a standing rib roast traditionally for Christmas Eve, and she saves the bones after carving the roast. We go over for brunch on Boxing Day, and she uses those leftover (and very meaty) rib bones with the excess meat to make deviled ribs. Same recipe as you have for the deviling rub, but with oil added, to lock in whatever moisture is left in the meat when baked. Theyâre tasty and easy and use up all the remains of a very expensive cut of meat!
133 |
Max, you had me at âTo that, I say: âfie!ââ Thatâs the spirit, sir!
62 |
We need a Townsends/Tasting History crossover please!
1.2K |
Something that's become increasingly clearer to me from these videos is that recipes don't really get 'invented' so much as 'written down for the first time,' which makes it difficult to say who, when, or where a type of food got its start. Which makes sense considering that, historically, people likely didn't have the luxury of deciding what ingredients to get for dinner and instead just used more conceptual cooking skills to prepare whatever they were able to access. That probably means folks didn't really care to learn specific recipes, as they might not consistently have the ingredients it requires anyway.
235 |
I love the way you bedight your videos with new (old) words and phrases like "deviled bones." Nine out of ten hardtack (clack clack) afficionados agree.
119 |
I bet John Young's family will really appreciate you giving him credit, as I've seen videos pop up of them trying to honor Young by crediting him for a lot of what Anchor Bar gets credit for.
33 |
Making chicken wings with a Combusken in the background....
Brutal
366 |
"Why did you mention mustard twice?"
"I said what I said"
235 |
One thing I like about this video is that Mr. Miller does his due diligence when talking about chicken wings, and the myriad of ways that they have been cooked, seasoned, and eaten throughout history. Mr. Miller takes the time to explain that, chicken wings, hot wings, and Buffalo wings are all slightly different, and have different origins { and when you factor in who you might be speaking with, things become even more fractured and divisive }, which I am glad he took the time to research and clarify. That happens to be one of the many things I like about his videos.
49 |
I bet that "Kummelweck" comes from "KĂźmmelweckerl". "Weckerl" is what Austrians and Bavarians (I think) call bread rolls and well "KĂźmmel" are just caraway seeds. I love how language works with these things
6 |
Max, I saw your cookbook for sale at the Met Museum gift shop in NYC over the weekend. Congrats, you're fancy now.
193 |
Turnspit dog at 04:15! Alexis Soyer was a really interesting guy. He was French, but became a famous chef after moving to Britain. As well as feeding the wealthy in fancy clubs, he dedicated himself to feeding the poor and hungry. He set up soup kitchens, even travelling to Ireland during the Great Hunger to provide famine relief in Dublin. The reason for his early death was that he worked with Florence Nightingale during the Crimean War to feed the troops, and whilst there, contracted dysentery, from which he never fully recovered.
254 |
âIf I want to have wine with hot wings, then I will have wine with hot wings.â
Spoken like a true queen, thank you. I shall also make whatever weird food and drink combos that please my soul
11 |
@TastingHistory
3 months ago
FYI Buffalo Wild Wings was founded in Columbus, not Cleveland like I say in the video. Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsTastingFeb to get your first 6-bottle box, a $150+ value, for just $55!
982 |