Tommy Largo hails from Arnhem in The Netherlands. He discovered house music… Read Full Bio ↴Tommy Largo hails from Arnhem in The Netherlands. He discovered house music in 1986 after originally being drawn into the world of crate digging for disco records in '83. Tommy says I didn't have much to spend so I bought all these great disco records that I could afford for as cheap as possible. It's a story familiar to producers the world over. Since then Tommy has secured residencies across The Netherlands, has played all over the world and released tracks and remixes on labels like: Herbal Essence, Phood, Lost My Dog, Nascent, Control Recordings, Kolour Recordings, Guess Who and Guesthouse.

Creator of the ‘deepjacking’ house sound, Tommy Largo has been spinning Disco, Funk and Hip-hop in the Netherlands since the 80s. He became popularized as a producer of Underground House music with his releases on labels such as Robsoul, Guesthouse, Lost My Dog, and many more.

Tommy launched his first label Deepjacking Recordings in late 2012 with the first EP 'Good Inside.' The focus of Deepjacking Recordings is to deliver tracks reminiscent of old school Deep House with the momentum of the driving beats from the Jacking House movement that is prevalent today. The term ‘Deepjacking’ is evident in the sound of all the current and future releases.

In addition to DJing his productions have made him a solid producer in the house music industry with his tracks continually appearing in the top charts of Stompy, Traxsource, and Beatport. His productions have also appeared on various compilation CDs such as Mushroom Jazz, OM, Fabric. Tommy's success as a producer equally matches his DJ skills, and has established him with a busy schedule that also includes sound mastering for many well known record labels.

Guacamole
Tommy Largo Lyrics

We have lyrics for 'Guacamole' by these artists:

AbraSKAdabra I know that you always ask for much But I know…
Bee Bee Sea Life is happening now would you stop? look at the…
Chef Peter Harman C.E.C. The Food Guru Pay me what I'm owed feed me what I ordered Slice…
Das Lumpenpack Die Musik ist nicht mehr gut sie ist nichtmal mehr zu…
Evandro E la tua voce che mi tiene sveglio Che era miele,…
GUGU GANG Cocaine ripa Cocaine ripa Cocaine ripa Cocaine ripa Cocaine …
GUGU GANG Aleshen Jony urboishawty Cocaine ripa Cocaine ripa Cocaine ripa Cocaine ripa Cocaine …
Jayo Yeah You know what? I got something to say that might sound…
Kevin Johansen Sittin' on a bencho, waitin' for the teco guacamole Carne co…

Kevin Johansen & the Nada; Liniers Sittin' on a bencho, waitin' for the teco guacamole Carne co…
Lilbeefroast How you vibe with me then get back with yo…
Roy Purdy My flow so smooth Just like some guacamole These fckboys try…
Super Furry Animals I need medication for my sleep deprivation (Sleep deprivatio…
Texas Tornados Met her at the Mercado She was buying avocados Man, she re…

urboishawty Cocaine ripa Cocaine ripa Cocaine ripa Cocaine ripa Cocaine …

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

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Comments from YouTube:

Tasting History with Max Miller

3y↑1K

What drinks/beverages do you want to see on Drinking History?

myotaku

I would love if you have a general episode about spiced meads

Les Deplorables

hard cider freeze distilled

mike393000

Differences of whiskey and Bourbon.... Im a martini man... Gin vs vodka... history of Gin... Love your channel!

SANTIAGO TABARES

Chinese medicine. Hit Wine!

Ray Banto

Based on this episode, you could make an episode on eggnog. The dutch discover an liqouer out of avocado: advocaat. Then they discover, that its impossible to import acocados in time to the nedderlands. So they recreate the drink with an other indigridient: eggs. verpoorten egg liqueur is based on that story. Till today an "advocaat".

490 More Replies...

Andromedas

3y↑5K

"Sugar was expensive, how did a pirate get some?" The secret ingredient is crime

Inko Gnito

@fuzzytransmissionman as someone who starved thrnyelf to get better food I can say a feast is better in every way

My new Tennessee Home

They had plenty of sugar cane in the Caribbean.

PsychoLogicalSigma

2y↑1

Is this a super hands reference?
When he steals the candy bar... lol

Right Weaponry

2y↑1

Clearly more people need to watch Peep Show so they can understand how perfect this Super Hans quote is.

MysticLight_D

Wealthy like Barbossa 😅

35 More Replies...

Dorel

3y↑642

Technically, the ahuacatl was used as a euphemism for testicles, like how we now say nuts. The word was meant to describe the actual fruit. The Spanish simply took it to mean the fruit was named after the male anatomy.
Pahua and Pahuatl were also names given to avocados in nahua, which translated to non acidic unsweet fruit, hence the different names for avocados since they described different varieties. There is a distinct word for testicles but my grandmother never taught me that one— she refused. Still though, there are plenty of double meaning jokes about choking on avocado pits lol

Ralph Ralpherson

My high school girlfriends grandmother was 100% "no speaky english" from Pachuca de Soto, she was an awesome lady who always cooked for us and told us dirty jokes. Her euphamism for nuts was always cacahuete (peanut) or more often huevos (eggs). Although I can totally see the pit of an avocado being so named. Especially since it is the part you really do not want to eat and the oblong shape and scaly texture of avocados....well... you get it.

Alex Citante

@david komen more like "testicle mush"

DonPatrono

2y↑15

"And this is the ahuacatl pear"
"Interesting name, what does the name mean?"
"DEEZ NUTS"
"Interesting" *notes it down
"Wait no"
So basically this sorta misconception was born out of one of the first deez nuts jokes ever recorded by someone who didn't get it

Dono I'mdono

2y↑3

david komen - 😆

ok, not eatin' guac anymore!

david komen

2y↑10

So quacamole is"testicle sauce"?

7 More Replies...

angela piccolella

3y↑185

One of the things I love about this channel is the honesty. So many food shows seem obviously dishonest then they taste the food. They gush over every dish as the best thing they ever tasted, make the same ecstatic, orgasmic face. I love that we can see Max's true thoughts as he tastes the food and he isnt scared to say "Meh, it's ok." Lol

Werpu

Well I expected the reaction from the beginning of the video. Tastes have changed quite over the centuries. Probably most people would detest a typical renaissance "festivity" dish nowadays due to the over excessive usage of spices. Back then spices meant wealth and the more the merrier, no matter how it tasted. I got exactly, what I was expecting when he said he is going to pour sugar into the Avocado cream. Might have an interesting taste, but definitely nothing you want to have.

Hogwash McTurnip

2y↑2

@Lucien Fortner It's an international thing. In every cookery show I have seen from whatever nation the presenter/chef has acted like 'When Harry met Sally' when, as a halfway decent cook myself I Know the flavours or quantities don't work!
Decades ago we used to have a cook called Keith Floyd, who was probably the first (for us at least) to travel around places and cook 'on the hoof' as it were. They made the mistake of letting 'the natives' try his attempts at their foods and they obviously did not know The 'when Harry met Sally' rule. I used to watch just to see some local say 'That is disgusting ,Nothing Like how X should be!' Credit it to them, when it Did happen they kept it in!
But I love it that Max is honest .

Lucien Fortner

2y↑6

Yeah, there are a lot of times I wonder how it's even possible for them to literally like everything they taste. Like sure, I'm maybe a little picky compared to some people, but I'm sure most people dislike some of the foods they try sometimes. Yet a lot of food youtubers never seem to show any signs of disliking anything ever, or even finding anything mediocre. It makes them seem really unrelatable, and makes me question whether any of it is worth trying since they clearly aren't being honest about everything they're trying.

gw kiv

2y↑3

@Dono I'mdono simplicity lets flavors stand out

Dono I'mdono

2y↑12

true. its annoying when they act as though some simple thing is sssooo exquisite!

trina b.

3y↑358

Once when I was buying avocados someone asked me what they tasted like because they had never eaten them. After going completely blank, because they don't really taste like anything else in existence, I finally said, "like grass flavoured mayonnaise". It didn't really inspire them to try them, but I still stand by that description.

Infamous Sphere

I'm not a huge fan of avocados, possibly because my nose doesn't work so well and therefore I'm probably missing out on some aromatic compounds. To me they just taste like...green fat.

lynall 2134

2y↑1

I describe it as creamy cucumber with a hint of citrus when people ask me whst avocado tastes like

MetaMothesis

2y↑1

@Metamorphony why u etin grass

Techstuff

2y↑1

You should have told them that there is no comparison and that they should try it for themselves.

Metamorphony

2y↑5

Bro deadass go out and eat blades of grass those babes are sweet and weird tasting

21 More Replies...

Catalina Gerlein

2y↑43

You could try leaving the plantains aside to ripen, until they become completely black on the outside, with very few yellow spots. If you open them, you'll notice they'll be softer, almost mushy, and very aromatic. If you roast such a plantain in the oven, you'll get a sweet and delicious flavor that can complement the guacamole you've just prepared. It's what we call "plátano maduro" in some Latin American countries.

Also, I think the type of avocado that's described on the recipe may still be available, or at least it fits the description of the most common type of avocado you'll find in my country, Colombia. It's usually larger and greener than the Haas avocados. The pit is bigger too (almost like a tennis ball). They do turn a yellowish-green on the outside when ripe, and a nice yellow on the inside, but you don't want them to be overly ripe. Otherwise, they start acquiring a fermented flavor, and they get dark spots on the inside, which makes them bitter.

Mariana Tayt-Sohn

3y↑1.6K

The brazilian one actually is a dessert. We eat it cold sometimes, kind of like an ice cream. And i recomend mixing in sweet condensed milk instead of sugar. Because its brasil and you can try to take our sweet condensed milk from our cold dead hands.

Locust Anon

And I suspect good luck with that, because you glued it to your cold, dead hands?

Lale Lu

I had a room mate from Portugal once who used to eat it as a dessert baked with cinnamon. No idea if that is a common thing.

TheWarriorBunny

@F. C. In South Africa we have a large variety of "Avocado Pears". Butter Avos are huge and buttery. They are creamier and sweeter. Haas Avos seem to have very big pips to flesh ratio. I like the pinkerton avos. I have an huge avo tree in my garden. Which variety do you suggest to try with sugar? Pinkerton has a creamy nutty flavour.

Nick Morrison

How many is a Brazilian?

TheSunken

As an aussie i agree

51 More Replies...

Tyler Alyssa

3y↑76

I really appreciate your dedication to the "hardtack clack" bit. I cackle every single time

Tim C

3y↑316

"I love pirates, but every time I read about them they seem like bad guys." Well shit Max, they are killing and stealing and generally breaking the law, did you expect them to not be bad guys?

NikkiB

Well, look at how many American clowns get arrested and everyone swears he's really a choir boy.
The pirates are just misunderstood sweethearts.

Eric Plays Games

Versus the colonial governments that... Kill, stole, enslaved. History shows we are all the bad guys

Techstuff

2y↑2

@cursed alien Depends on who you're stealing from, and who's writing the book of your exploits.

cursed alien

Stealing is cool though.

Dim T

2y↑9

Well to be fair many were former slaves and forced labourers who attacked the ships of the opressive empires who victimised them in the first place

11 More Replies...

MsJ

2y↑10

My mom told me this story once and I’ll never forget it:
She had an aunt who moved to California and had sent a case of “green pears” to my mom’s family in Arkansas. Since the pears were still hard they set them aside to ripen. When the pears turned black and soft my mom’s family threw them out. They then received a letter from her aunt asking them how did they like the avocados. This took place in the 1930s or 40s.😅

Bread.Brad_

3y↑18

You really gotta appreciate the clip of Max tapping two hardtack biscuits together every time he mentions hardtack.

ThinWhiteAxe

CLACK CLACK

gordon thomas

3y↑1.9K

Now we know why pirates…umm…pirated. They had to, to afford their avocado toast.

Darrian Weathington

2y↑1

I want to be buff black beard when i grow up

Cezza

@leksluthor revenge le avocado toast 😂

leksluthor

3y↑2

@azcomicgeek it’s the millennials petty revenge for all the shit boomers did to our future (not your mom ofc, she doesn’t have anything to do with it).

azcomicgeek

@Anonymous Commenter TWIZZLERS products are not gluten-free because they include wheat as an ingredient.

azcomicgeek

@Anonymous Commenter This is how 'Slim' Jim became a protein source and common phrase.

18 More Replies...

qqwref

3y↑113

FYI, the "hu" in ahuacatl is just a "w" sound. (In IPA: [aːˈwakat͡ɬ]) The spelling of Classical Nahuatl was invented by Spaniards so it's based on Spanish spelling, which is why it can be a bit odd to us English speakers.

qqwref

@Migfred Castillo I just said they invented the spelling. Their missionaries were used to writing in Latin letters so that's how they wrote down sounds, and then taught the natives the same. The writing system the native people were using at the time is no longer used at all.

Migfred Castillo

Nahuatl language or the culture has nothing to do with Spaniards because it's a native tongue. Spaniards just ruined it. I said it. And yes, read up on the hopi culture.... it has the key to the root of the culture.

Snake Eater 022

Nahuatl language…Spanish (Habsburg Dynasty) invent…..not so.
Try learning Zuni or Hopi.
Its more authentic to the aztec language.

Snake Eater 022

3y↑1

Nahuatl language…Spanish (Habsburg Dynasty) invent…..not so.
Try learning Zuni or Hopi.
Its more authentic to the aztec language.

qqwref

3y↑7

@ChiliFrog That's fair, I'm just basing this off what I have read online (e.g. wikipedia and related sources). Of course things may have changed since the 1600s too, plus I'm sure there are many modern dialects. (Anyway, max pronounced it like a ch sound or something, so at least that's probably not right.)

1 More Replies...

Olga Patty Granados

3y↑28

Having grown up on plantains and avocadoes, I gotta say that I think the historical sweet mashed avocado would probably go better with very ripe plantains that you would have roasted whole in the oven (or better yet, on the grill) wrapped up in their own skin or maybe even tin foil (so they don't dry out). Then you'd have a sweet, tangy, rich buttery desert-like dish instead of a conflicted pseudo-guacamole with dried-out spongy plantain chips. Just some food for thought :]

ZergrushEddie

3y↑74

Drinking History where the videos are just "hey, here's a cool thing!" would be pretty darn cool. Maybe put out a recipe beforehand and let the audience "enjoy a drink with Max" as he spins a tale.

Victoria Shevlin

3y↑6

Love the advance recipe to Drink-Along-With-Max idea.💕

q3aryoko

3y↑19

Very interesting, looks good! Being I are Mexican, for me sugar in there is funky...I would try it though! Never had sugar in Guac growing up in Mex. My family is from Sonora so our Guac is pretty basic. Fresh aguacates, salt, Fresh cut lime juice...beat the hell out of it with a fork or spoon in a bowl...serve with some totopos (tortilla chips). Nothing better than some fresh guac. It is like an appetizer for us. Salud!

Jm96RoCk

3y↑1.1K

'Drinking History: The show where Max talks about whatever he wants, because its his show, and not yours"

Lisa Franklin

2y↑1

Yaasss ❤️

James Byrne

3y↑2

i mean... the three are all gay men... and in my gay experience, we do tend to find each other in mysterious ways hahaha

jen30551

3y↑4

I feel like Drinking History is a more refined version of Drunk History. Well...slightly..."Those are balls!" 🤣

Jm96RoCk

3y↑1

@Monica god said hiii

Rayne Michelle

@Monica why?

14 More Replies...

Ontario Rockhound

3y↑29

Awesome video. I would recommend trying to find a recipe for the original Advocaat (dutch alcoholic custard drink), from what I understand it originates in South America with Dutch colonist and originally it was avocados that were used to make the drink but when the colonists came back to Holland they had to replace the avocado with an egg custard. I think this would be a great topic for Drinking History.

Ontario Rockhound

2y↑1

@vampSaam I had to look what a fluffy duck was and it sounds awesome!

vampSaam

2y↑1

and then you can make a fluffy duck with avocado advocaat!

Sam Ross-Gower

3y↑1

good call

Andrew Parsons

3y↑38

Flip the lime over and put the cut side in the bowl when using that type of juicer. I know it feels wrong but it works so much better.

Sabina Lopez

How does that feel wrong? Why would you even consider doing it the way he does

Icarus Binns

2y↑5

Or… you can be like my dad, when I asked him to juice the key limes for a pie (I was using a recipe from 1927, when the book was printed). Dad didn’t bother with any of the presses! He just cut the limes in half, and squeezed ‘em barehanded. Which I only realized when I heard Mom say, “What are you doing? We have a lime press!”
…my parents actually have three

Jean Dowdle

2y↑4

I was wondering if anyone else had caught that, lol...

Sam Ross-Gower

3y↑6

10/10 agree

Terri Vineyard

3y↑21

Not that I needed an excuse, but now I can call it “learning” instead of day-drinking. Thanks, Max!
I’d love to learn more about absinthe and how the absinthe today differs from the stuff Rimbaud would have been quaffing in France.

Roberta Comstock

I think Max covered absinthe.

Brenda Tigerino

3y↑32

As a Nicaraguense, it was nice to hear you include us in your video by trying our rum!! It’s one of the best things that Nicaragua has to offer! Cheers and I look forward to drinking history! I love your videos! 💕😋

Michael Pardo

@Visassess Nicaraguan is English and Nicaraguense is Spanish.

Visassess

I always thought people from Nicaragua we're called Nicaraguan, not Nicaraguense.

Arizona Cowgirl

3y↑1.3K

"That nutmeg is really nice". Jon Townsend has joined the chat

Gavin O

2y↑1

Lol love Townsends

Heather Swanson

They really should make a collab, history and historic enactment cooking 😋

Victoria Olson

Great comment @Arizona Cowgirl ! Greetings from Maricopa, AZ

Darrian Weathington

2y↑1

you think he ever left?

SsoooSs 21

3y↑1

@TOMMY GUN!! “DID SOMEONE SAY NUTMEG!?”

13 More Replies...

Pedro_

1y↑11

The only thing the brazilian version has to do with guacamole is that it's made of avocados (abacates) and has lemon, and that's all; you are supposed to eat it directly using a spoon, and it's really is more like a dessert, though I never ate it after a meal, usually just ate it by itself.
Also, a shake made of avocado, milk and sugar is really good.

VioletSkies

3y↑6

Avocados are pretty expensive here in the UK so for me they've always been a treat I'd just eat straight from the shell with a spoon especially growing up. Guacamole is good but to this day I tend to just eat them like that and enjoy their mild creamy flavour.

Jess

3y↑11

As a Jamaican, thank you for explaining why we still call avacados pears.

J. Carlos Diaz H.

2y↑6

Max, I loved this episode! Can you explore the ingredient carob? I know it’s been used as a chocolate replacement but I don’t know much more than that.

Ed Stephens

3y↑1.7K

"Sugar was expensive how did a pirate get some?" The way they get everything else, attack a ship carrying it.

Mike Wendland

Lay waste to an Amazon shipment!

epicbulldawg

Be a dear and pass the sugar please.. lol

Theodore Minick

@Mustapha Oukada ah, my apologies, I assumed you were responding to their most recent comment, not an earlier one. As you were. Lol.

Mustapha Oukada

3y↑1

@Theodore Minick what does that have to do with cowardice?

Theodore Minick

@Mustapha Oukada theft is theft, regardless of why you are stealing. Taking stuff from others is wrong, regardless of whether it's because you are hungry, or your grandmother is sick, or you just feel like it. I'm sorry if you disagree, but ethics is not relative or situational.

36 More Replies...

Death Booker

3y↑23

The first time ever a sponsor of any cooking show I watch has actual produce available in Germany. Mind blown.

Heath H

3y↑3

Absolutely love this channel. It inspires me to cook and try new things. I can't wait to see a Mongolian dish

Amelia Crowley

3y↑4

Avocados were still sometimes known as alligator pears in the UK when I first tried one in 1980 (it was a Very Impressive Food requiring an avocado bowl and an avocado spoon, it was also totally unripe).

Also, sorry to ask this here, Max, but I'm not very good at social media etc and don't know how else to communicate with you: would you mind if I included you in the dedication of a book I'm working on?
It's not a cookery book, it's a novel, and I can't even promise that it's going to be any good, but I came across your channel while I was researching Everlasting Syllabub, and even though that chapter ended up being cut, listening to Tasting History always puts me in the right frame of mind to write.

uleubner

3y↑5

Thank you for this series! I'm massively addicted.

I can't afford to chip in financially, right now. But I subscribe to the drug-dealing version of book recommendations, as they're addictive. So I'll suggest a good food-history fix, "The Domestic Revolution: How the Introduction of Coal into Victorian Homes Changed Everything" by Ruth Goodman. Covers the transition from wood fire to coal fire in Britain, which had a massive effect on the way in which people cooked, because the two fuels have very different properties in how they burn and provide heat.

It pretty much explains the differences in the types of recipes between "The Forme of Cury" (wood) and they British dishes from Hannah Glasse (coal.) Among many other very interesting developments in domestic life that you wouldn't imagine as being significant, or tied together as consequences of a single change in cooking fuel.

Gelbadaya H. Sneach

3y↑6

I just made some bumbo and the piloncillo dissolves really well if you agitate it well into the rum prior to adding the water.

Serafina Pekkala

3y↑3

Max, the lime goes in peel up, that way the juice can drip down through the holes in the bottom of the press <3 Love your vids!

Miguel Dorado

3y↑5

This is my first time watching a video from this channel and I'm in love! Food history = the history of us all. Liked and sub'd.

Steve Kramer

3y↑5

Should I ever decide to make this particular (sweet) version of guacamole, I will use dark brown sugar which is much more convenient to us gringos instead of the piloncillo that Max has used!
Quite Frankly, though, I am quite content with the modern Mexican version of it,
and eaten with freshly made tortilla chips!
(I do like the rum Bumbo drink he made with nutmeg, which I'd never have thought
to add to such a rum drink otherwise there!)

Clever McGenericName

3y↑340

Sugar was indeed expensive, but Buccaneers had a fascinating tool for securing steep discounts on commodities and goods; a boarding axe.

Sephikong

3y↑11

@Dont Havaname *In Europe
The price wasn't the same in the Caribbean for the aforementioned reasons, in Europe however it was preposterously expensive since the journey was long and perilous so that added a lot of cost and the demand was stupidly high. Price is always relative, but even more so at the time

Dont Havaname

3y↑3

@Sephikong Funny thing is, at the time, sugar was worth more than gold, ounce for ounce. Learned that from Horrible Histories.

Vigilant Cosmic Penguin

3y↑2

You can certainly try the same thing today, but we can't guarantee results.

Daren Allison Young

3y↑2

That was my thought, as well!

Sephikong

3y↑26

And besides, in the Caribbean itself that wasn't so expensive due to, you know, all the sugar canes in the area meaning that it was abundant and had almost no transport cost attached, it was not the cheapest thing ever, but you could also expect someone with a bit of wealth to be able to take home a decent quantity of it. So pirates probably didn't need to steal all of their sugar and probably would regularly have simply bought it with their spoils

WEHO JM

3y↑2

Another excellent vlog. Discussing a dish we think we know but really don't. The history of and about making guacamole is remarkable. You were even able to throw in a wooly mammoth. Sort of a prehistoric Johnny Appleseed. I would love to learn about your source material. I'm sort a geek like that. I'll be watching out for your "Drinking History" series. In the meantime stay well.

Paula Hayes

3y↑2

I would like to see you go into the history of tea for drinking history, particularly sweet tea.

Fabiana Alves-Tapp

As a Brazilian and used to have my "abacate" sweet, I had the same feeling (weird) when I first had the mash in its savoury version.

Loffreda

3y↑3

Brazilian viwer here! And yes we do have avocado with lime or lemon juice and sugar. It can be made into a cream in a blender or simply smashed with a fork and mixed kinda like a guacamole. Its worth to mention that the most comom kind of avocado we have here is different from the one you used (we also have that one available but its more expensive and therefore most people stick to the other one). Its bigger and has a lil bit different taste and texture that in my opinion suits better for a sweet dish. But I tastes just as good with both kinds.
And yes! It is pretty much a desert or a breakfast sweet thing here.

Goukeban

3y↑1.3K

"Who am I to disagree with the Brazilians?"

Ah, he is aware of the danger.

MrBastilleDay

2y↑4

Is it the read naked choke we should fear the most, or the arm bar?

Rokkfel

@Yersifanel yes

Darrian Weathington

2y↑4

he's safe for another year

Fuck U

Bwhahahaha dude, now that's funny

Thiago Kawano

3y↑2

@Lightning's Shadow Vamos esperar um pouco.

9 More Replies...

Kito & Panda

2y↑2

I'm all caught up on new stuff and I'm going back and rewatching some older episodes I don't remember too well. Some things have changed, others are just the same. Here's to another great year with Max in my feed. He helped make 2021 bearable.

Bethany A

2y↑1

My Brazilian friends fed me my first avocado milk shake and my tex-mex loving self had a really hard time mentally adjusting to a sweet avocado dish, but I drank the whole thing and have continued to enjoy avocados in smoothies and milk shakes ever since. Of course, they had a real hard time with a savory guacamole and I'm afraid I never really convinced them it was the better way.

justin robinett

3y↑2

Max, I would love to see you collaborate with "How to Drink" on a drinking history episode. He does cocktails from all the way back in the 1800s. I love his channel for the same reason I love yours.

Liz Waters

3y↑1

I’m all for a Drinking History Cocktail Hour. More Max, I say!

Luis Fernando Fontoura de Oliveira

3y↑147

As a Brazilian, I'm delighted to see this flavour profile being cherished for once! I grew up eating avocados with sugar, and it blew my mind to discover the entire world did otherwise.

T SZ

@Vilena5 I found this https://youtu.be/pIw9-3HXpSw
Greetings from Brasil, land of sugar and best (and cheapest) dentists in the world :-)

Vilena5

Blew my mind that people eat it with sugar.
I got introduced to avocados through guacamole and was told it's also great to eat them slightly salted. Which it is.
And with a bit of pepper. Which is a no for me.

Makes sense of course, the taste is relatively neutral.

Shannon

@Genghis Khan680 That actually sounds good.

T SZ

3y↑11

@Luzarely Spice is not popular here. We have all kinds of candies with a lot of sugar cane. Sugar cane is a staple food in Brasil. Brazilian dentistry professionals is top of the world (LOL). We are famous by brush our teeth five times a day (LOL)

Alex Contreras

3y↑9

3 species of Avocados Mexican,Guatemalan and West Indies. Mexican and Guatemalan have the highest oil content (Hass is a hybrid of both) and best for eating or guacamole, its also the most popular. West Indies variety is the one eaten in South America, Asia or was popular in Florida but is very low in oil which many say is flavorless but pairs well with sugar and grows best in high humid areas

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Mik M

3y↑11

First time I've ever seen sponsored content on a YouTube channel that I'm actually interested in. Good job, Max, good job indeed.

adwnpinoy

3y↑2

Growing up in the Philippines, we mash avocados with sugar and milk. It was weird to me the first time I saw avocado being used in a savory dish

Douglas Parkinson

3y↑2

thanks for always giving celcius and metric translations, i find so many american cooking sources dont, and it takes the joy out of cooking just spending half an hour putting numbers into online converters

Namedrop

Oddly I feel the same way when attempting to watch UK or French cooks 😉

ugu

3y↑2

in my region in Brasil its actually more common to see people eating abacates with just sugar and lime than the savory version

Fulgur De Caelo

3y↑127

The "hard tack" episode clip getting thrown into new videos is absolutely killing me and i appreciate it so much.

Will Leary

3y↑2

I came to the comments specifically to say this. I crack up every time lol

Alias Fakename

3y↑11

"How could a pirate afford sugar?"
Dampier: "Yar har fiddle dee dee! Being a pirate is alright with me!"

Hugo Turbill

you are a legend, just rediscovered your channel and love how its going. History and cooking great combo

lo sulli

3y↑1

Loved the history and FUNNY thank you Max! The look on your face when you tasted the Guacamole was unexpected but priceless.

Yal Rathol

3y↑27

"pirates aren't very nice"
they're armed robbers, i would be disappointed if they were.

M S

3y↑472

I will never get tired of that clacking hard tack together clip.

Colleen K

3y↑1

Absolutely the best!

Uncle_Fatt

3y↑7

That's how they gave the 10 second warning for any fights onboard the ship.

Bobby Bologna

3y↑14

@Tasting History with Max Miller you reinvented a retro-instrument

DIEGhostfish

3y↑6

@Tasting History with Max Miller DOink.

Nicoline Forsberg

3y↑12

@Tasting History with Max Miller I wish it could be in every episode, haha, it is just so funny

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Jack K

3y↑4

I heard recently on another channel that there are actually specific distinctions between buccaneer, privateer and pirate. Privateer was a pirate hired by a country and considered lawful (as long as you attacked foreign ships), a pirate was an outlaw answering to no one, and a buccaneer was an occupation of some who shot wild boar and other game and sold to visitors of their island and known for sharpshooting and ruggedness, thus hired as crewmembers.

JGW 54

Yes, on the privateers. The illustrious Sir Francis Drake was knighted for being so good at his craft, he effectively hindered the Spanish navy and trade ships.

Lauren Longfellow

I just recently discovered “Tasting History” so I’m binge-watching all of the videos, and the fact that he randomly includes that hardtack clip in like 4 videos cracks me tf up. 😂💀

Marazon

3y↑1

Great video, Max. Looking forward to more pirate videos, I'm definitely a fan of the Age of Piracy.

Eric

Love the pirate history, and great job with this show in its entirety Max!

MotoMonkey92

3y↑316

The book “Beachbum Berry's Potions of the Caribbean: 500 Years of Tropical Drinks and the People Behind Them” is an awesome historical look at Caribbean history through the lenses of rum and drinking culture. Would make a great reference and is a very enjoyable read.

MotoMonkey92

3y↑2

Without getting into cultural appropriation of modern tiki (Don beach, Trader Vic and beyond) there is so much history going back to the 1600’s and further that has shaped the modern drinks. Much of it is history of colonialism, exploitation of indigenous people, and slavery. It’s history that is important and history that shouldn’t be forgotten.

SophiaRavenna

3y↑2

@Simona Righini A win for all of us!

Simona Righini

3y↑11

Well, thank you for the suggestion. I've seen it WAS in Max's Amazon Wishlist already. I just couldn't resist buying it for him ^_^ He'll do all the studying and I'll get the best from it in his episodes. It's a win-win ;)

SophiaRavenna

3y↑2

That sounds great, I'll have to find a copy :)

Karuna Star

3y↑2

@Max Miller, I would love to see hot chocolate as well as the flavored chai (as we call it here in USA). Also, I once heard that the history behind a ‘hot toddy” was that it was considered medicinal…Is this true? If so, what about other drinks that were once considered “medicinal’? Love your channel! Thank You for all your hard work 🙏

Cameron Robertson

3y↑24

This just reminded me I need to start a tortilla stand called "Guac This Way" that only plays Aerosmith Radio

Jimjolnir

3y↑1

xD You are a wonderful person!

protoguy

3y↑1

Just wanted to take a minute to tell you how happy I am that you're able to do this and that you're 'living your best' life, as the kids say. The Drinking History addition is perfect and, as a fan of history, I love that you are willing and able to go off on historic tangents without enslaving yourself to the 'drink' topic. Salut!!

zachary abbott

I love these videos, they're a moment of calm in my day, and I love them for that.

Memunat Fakoya

3y↑286

Fun fact: it is actually called pears in Nigeria. Imagine my surprise when I tasted a pear here in the U.S......I was very surprised. It took me about 5 to 6 years after arrival before I realize pears are avocados.

GenX X

@Sarah da Estrela My grandma was from NJ. She said they called them alligator pears when she was a child. That would have been in the 1910s.

Sarah da Estrela

2y↑1

I've seen them referred to as "alligator pears" in old recipes

Right Weaponry

They call it pear in Jamaica and other Caribbean islands too

JonManProductions

2y↑2

@Danielle M P U R P L E Y A M S

Danielle M

2y↑13

Wait until you get to sweet potatoes/yams. 🙌🏼

Matty Reyna

Filipinos also use the Avocado as a sweet fruit in desserts, most of my friends from the Philippines were actually surprised that we Americans (especially us Latinos) eat it as a savory vegetable. Very cool to see that Guacamole goes farther back than even Mexican cuisine. Apparently even Boris Karloff was a fam and even had his own Guacamole recipe.

Dennis J Harrison Jr

3y↑3

So here we go, my favorite youtuber - with an episode on my favorite "fruit" :D Cheers Max!

Charles Clary

3y↑1

I love tasting history and I am extremely excited for drinking history.

k3ziah

I love how this channel always hits you out of left field with the most unexpected stuff XD

Sammie1053

3y↑112

Noticed something at 4:30
Max, you're using the lime juicer wrong!
If you put the lime half in cut side down (so the rounded bit on the handle presses against the outside of the peel instead of the flesh of the lime), it actually turns the lime inside out and juices it way easier - plus it allows the juice to come out of the little hole at the bottom instead of spraying out of the sides onto your hands!

JASON CARRASCO

Yeah i cringed quite a bit lmaoo

Kirtahl

3y↑2

I gave this a thumbs up, yet I refuse to buy a juicer and just crush the halves in my hands.

KickyFut

3y↑1

Sorry Max, I have to agree! Citrus halves go cut-side down, to let the juice flow forth.

Sean Miner

3y↑2

I did this the first couple of times I used one, 'til I realized juice just going everywhere couldn't possibly be right.

Matthew Charles

3y↑3

I used to do that until my wife (former bartender) pointed out the proper way. Changed my life forever.

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Robin M

Interesting! The "palta" I had in Chile was an avacado-based spread for toast.

Hunter

And you know another great thing about a Avacados is that they’re chock full of good fats, the kind your body uses very well instead of stuff like literal fat, oils, etc.

I use to think avacados were just another disgusting millennial fad, but have come to realize that it’s actually a genuinely good piece of food and ingredient that we’ve had for all of human history! They’re awesome!!!!

Ein

3y↑2

That Apeel is actually super cool, never knew about 💪🏻

Psycho Sweetheart

3y↑5

"id prefer it with ice, but I don't wanna get up, so no ice for now" 😂 MOOD, Max! Mood!

Eduardo Henrique

3y↑144

As a Brazilian, to me was weird to find out that people eat avocado with SALT??? I really thought everyone ate it as a dessert 😂

Natalia Jimenez

@Jared Maddox Well, tomatoes are native to Mexico, just like avocadoes, and they are often used in salsas, so it's not that strange to have guacamole versions with tomato, but I think it's better to separate the guacamoles from the pico de gallo

Natalia Jimenez

@Alexandras Vulfgang Avocado smoothie or shake is a good way to be introduced to the sweet side of avocado

Natalia Jimenez

@Alex Contreras It doesn't taste like water (only versions of it that haven't been harvested when they are ripe would be tasteless, just like other tropical fruits picked when green like mangoes and papayas). I'm from the Caribbean and avocado is often used as an accompaniment of very salty dishes like salt cod salad

Snake Eater 022

3y↑2

@Jared Maddox it is Native American…grated chiles of different varieties, wild onions, sumac (i believe staghorn) vinegar, and herbs.
Where do you get a “american hipster/housewife abomination”….lol
Must be new to Mexican food or dont have any restaurants around your area.

Eduardo Henrique

Ztac dex yes king

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SillyStringSoup

I’ve been eating ‘Palta’ since I was a baby! I remember laughing so hard when avocado toast started popping up on menus and social media, like “who doesn’t know about palta on toast??”

Delirium

"Creme de Abacate" is a good dessert, and it took me a while to know that people didn't eat avocados with sugar. My grandpa used to make smoothies with avocados too. With Bananas and apples, it tastes glorious!

Wayfinder

3y↑4

The guacamole song is now stuck in my head just like it was when I was a 4-H camp counselor in 2013. Thanks, Max!

Caspian

Stoked for drinking history! Also excited to try different kinds of sugar I've never had before!

Lautaro Argentino

3y↑36

We eat avocado with sugar here in Argentina as well, I think it is eaten that way throughout the Southern Cone. We also call it "palta" instead of "aguacate", the name comes from Quechua rather than Nahuatl.

Lautaro Argentino

3y↑1

@Joel Dash Reed I've seen avocado icecream but I've never had it. Sounds tasty, but among softer tasting flavours I always buy pistachio.

Joel Dash Reed

3y↑3

In Mexico we make desserts with avocado, like avocado ice cream.

Brendan Volk

Great, as per usual, Max.
When I was a kid growing up in Florida in the '70s, sweetened mashed avocado was significantly more common than the savory mashed avocado most people eat today. Though salted and limed chunks of avocado with onion was common.

On another note, check out Kurly Tlapoyawa's series Cafe con Nahuatl for some info on Nahuatl pronunciation. The man is a gem and his videos and podcasts are always awesome (like your'n!).
https://www.youtube.com/watch?v=Ka0Fj6P3T-w

Abbey Grissom

This is by far one of the best channels I've come across. So excited for the drinking history episodes!!

VocalEdgeTV

I admire you so much. You’ve taken a brilliant idea and made something so original and enjoyable. Much appreciated.

Kimberly M.

3y↑3

The 2 second clip of thwacking hard tack together will never stop being funny to me.

Jens Unique Nibbles and More

I'll be darned, I've been making a bumbo of sorts all along and didn't know it! (I use a spiced rum for my grog and never put the citrus in it)

GummyTumor

3y↑4

My grandmother always called them calavos, and I never knew why until now. As for me, they will be alligator pears from now on.

Sunshine Sue

I learned something new, I didn’t know an avocado was a berry. I thought it was a stone fruit like a peach, mango, or plum.

billycathcart

Thanks Max, you changed my world. Now when I go to the store, I know what will come to mind when I see the avocados. LOL

Chinzynator

3y↑536

Interestingly, in chinese, we can all it either 牛油果 "butter fruit" or 鳄梨 "crocodile pear"!

Heather Swanson

@Arcanish I’m from Beijing and we mostly use 黄油 to mean butter, 牛油 would refer to any rendered cow fat such as the solid fat used in hot pot

tokyomilmil

2y↑4

@Arcanish Sorry as your fellow Asian I’ve got to call you out on this one since your English skill can use some help:
FYI, another meaning of “fat” is “oil produced by animals”, as seen in “ body fats “

Vivien Lee

3y↑1

I believe avocado came to be known in asia solely because of the East India Company.

kaiqi yang

3y↑9

@Arcanish but the combination of the two refers to butter.

Arcanish

3y↑5

@GammaGaming 油 Means oil not fat
Fat is 肥

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Camille Klein

You're just the best, Max! You and Simon Whistler are my two favourite YouTube kings. :)

Marci Elston

That hard tack thing never gets old. I laugh every time.

Nom

3y↑1

Lookin forward to drinking history. You should make it a podcast, where you start with some random topics of the time period/geological location you're going to make a drink from, which leads up to the introduction to the drink. You would then probably go to your kitchen that has a cam/mic set up where you start preparing the cocktail while detailing the creation of the drink but only use the descriptions presented in literature to describe its creation (with specific instructions in the description of the podcast). Finally, you would sit down and sip on your beverage while doing what you do best, telling the (rest of the) history for it, while you slowely get drunker and drunker and start sounding like an episode of drunk history lol

That would be my optimal drinking history setup. Im sure there would be places to improve or add extra content, but you could get some legit sponsorships for the base alcohol. Like if you get sponsored by bacardi or grey goose, you would make a drink from history that uses that type of alcohol as a base. Could even tell the history of the company if its interesting, for the sponsor. Since its on a podcast, which would be 1+ hour of content, you could make 2-3 drinks and have 1+ sponsors.

Hellnagel

3y↑2

I would love to see the drinking history of the Shirley Temple cocktail.

Kestrel Hawkins

When I was a teenager, I worked at a Carl's Jr. They used Calavo guacamole for one of their chicken sandwiches at the time. This was in the early 90s. Not sure if it still exists now, but I think I find it once in a while, and can tell it's premade.

Bianca Beatriz

3y↑1

yummm!! Creme de abacate é bom demais!! um salve do Brasil <3

P. H. Dellallibera

Now imagine me, growing up in Brazil, so used to eating sweet avocado desserts, finding out that the whole world puts SALT on their avocados... The absolute travesty.

Since you've mentioned you're going to be making non-alcoholic drinks, consider trying my favorite breakfast beverage, the "Vitamina de Abacate", or avocado shake:

Spoon 1 avocado into a blender, add as much cold milk as you'd like (I use soy/almond milk, about 1 liter to 1 and 1/4 seems to be the sweet spot for me), squeeze the juice of half a lime, and add 2 to 3 tablespoons of sugar (honey also works well, but I'd use a little more), then blend it until smooth.

Tejas

Drinking History videos will come out every week or two weeks or when ever Max sobers up from the last Drinking History video. Looking forward to the series.

Jean Che

3y↑18

Actually, among vegans it's also quite popular to add avocado to chocolate to make a non-diary, eggless chocolate mousse. But granted, it's still an acquired taste.
I guess, avocado-munching pirates with easy access to sugar and chocolate would surely have tried this

M Inez

I'm Brazilian. Though I've never eaten an avocado, which we call abacate, I know for a fact that it is a dessert. My grandma likes to eat it with condensed milk.

Also, if José is a Portuguese name, it's not pronounced like you would do in Spanish. The J sounds like a J, kinda.

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