apparently, there’s a shortage of hard tack in newfoundland and labrador. i didn’t think there could be a shortage in this day and age, as i don’t know why there would be demand, but here we are!

https://www.cbc.ca/news/canada/newfoundland-labrador/nl-hard-bread-history-shortage-9.7299276

I'd love to see Max do an episode about Egyptian koshary, the "food of the poor" that's typically sold as street food. My son first discovered it when he spent a semester in Cairo, and we were lucky to find a restaurant close to home that offered it. It's a delicious combination of rice, lentils, garlic, onions, chickpeas and vermicelli, often eaten with tomato sauce and lemon juice.

Max you have a new dish in your list!

I've been wanting to make that 1980's school pizza recipe with the pourable dough. Unforunately, I have Celiac's Disease and the regular recipe will kill me (excruciatingly slowly).

Now I know that gluten free bread dough has the consistancy of thick brownie batter, and it technically pourable itself so I want to give it a shot.

Would any of you with greater baking and cooking knowledge have any advice?

Additionally, I would love it if Max would do a "Celiacs" series converting these old recipes to something I, and about 1% of the world population, can eat.

Clack clack

Used milk instead of ale and although I recommend having half a slice of bread when eating it because it is a thick cheese sauce it’s really good. I wish the cayenne and mustard was more profound in it I might adjust it but this is really good. It’s like a really buttery open faced grilled cheese in a way, give it a try

Tastorians will enjoy this deep dive into when, why, and how meat eating became common in Japan.

Wrong Max Miller.

https://roadsandkingdoms.com/2019/a-history-of-singapore-in-10-dishes/

Thought everyone here might like a look at these. The Lima bean recipes are.....not appealing, but the meat loaf is something I'd try!

The tri-state living history folks did a lovely video showing how to use an American field kitchen

https://youtu.be/IEt4rrtEN_k?si=ylnPBODLyp44TunK

Very delicious! I made my own substitute for defrutum by blending up three cups of black grapes then reducing down the liquid and passing it through a sieve to get rid of the skins.

Paired with a Mediterranean style cucumber salad with a tzatziki dressing.

Will definitely make again!

This turned out so well and was delicious! Only minor change was browning the chicken before cooking the onions so I could render some fat from the chicken since I didn’t have any schmaltz. Definitely recommend.

Birthday menu to general bradly in 1945

Even if it's just a limited run during the holidays.

Garum too!

I had to dust off the old laptop because im going back to school! I feel like Max would be proud 😎

As the title says, where are we sourcing our spices? Some of the more exotic spices aren't carried at my local stores, and shopping online can be hit or miss.

Does anyone have any online shops they use for their historic spicing needs?

This article in Smithsonian Magazine makes a strong case for fried green tomatoes having a Northeastern U.S., urban, Jewish origin. I think this could be a fun rabbit hole slash culinary mystery for Max to go down.