A Wonderfully Overwhelming Week
So, this past week has been nothing short of incredible. I went from 10K subscribers on a Sunday to over 100K that Friday. While I, of course, thank all 100K subscribers (or 750K who watched), I really have to thank you all who joined my Patreon.
I'd had a few people post comments saying that they'd like me to create one, and I dawdled because it feels wrong of me to ask for money to support what essentially is a hobby. But I bit the bullet and made it and have been overwhelmed. While the money is wonderful and frankly necessary (these ingredients are crazy expensive sometimes), what has touched me most is that there are (currently) 61 people who feel that I'm providing content worthy of not only their time, but their money.
So yeah, thank you to all of you and I hope you enjoy today's upload on the Crustade Lombarde. Now I'll get back to work on next week's video.
Comments (24)
Just watched my first episode (gingerbread) thought to find you to say i enjoyed it. But also you need to have someone taste the food with you at the end! Its nice to get your impression of the food, but you know how it was made, need to get a person to eat the food and give their impression not knowing! Thanks!
One day, I’ll convince Jose to be on camera. And when lockdown is over, I’ll have friends taste 😁
Hello! Joining the chorus of admirers.I find your work charming. I also love reading what other people write about... which led me to Christopher Morley ((Check out Parnassus on Wheels and The Haunted Bookshop!, and his many others... but his Powder of Sympathy led me to Sir Kenelm Digby and HIS, the Cabinet Opened. Here is the Gutenberg link. And lots on recipes (and, apropos of above, mead and more: https://www.gutenberg.org/files/16441/16441-h/16441-h.htm
I definitely plan on doing mead and covering beer. Honestly, I could do an episode on most every liquor out there. 😁
Definitely mead. Mmmmmmm honey
I have always loved the history of food. I managed to get an MS in Human Nutrition but still prefer to learn about what we used to eat rather than the current cuisine. Your show is amazing, informative, and funny as hell. Your humour cracks me up. I gladly throw money your way! Cheers!! BTW, I don't know if you are allowed to do alcohol, but a show on beer or mead would be interesting. Mead would be the easiest. I have made mead off and on for about 30 years. And UC Davis has an excellent Master Brewers Certificate program. Mayhap you can get some assistance from them.
We are loving your show. We’ve made syllabub and thoroughly enjoyed it. Your video about the 4th of July has had my husband singing nothing but songs from 1776 all day today. :)
The youtube algorithm helped me discover your channel and I am so glad it did. Your personality is so much fun and I can see how much you love what you are doing. You are absolutely worth every patron you receive and more. I'm excited to see where your channel goes in the future!
Thank you, Alisha! The YouTube algorithm is definitely my friend. So happy to have you aboard.
Been loving the content so far! Been watching since the first episode and I'm happy to support!
Thank you, Nick! One of the first on the scene : )
Thank you Anthony! I hope the pacing and storytelling keep getting better.
Keep it up Max! e have loved your work and you honestly are so fantastic at both pacing the episodes and delivering the content in a very charming way. My wife and I are going to be trying one of the recipes soon and I will definitely post it.
I think we're all here to support you and the awesome content you're making. Keep it up, Max!
I discovered the channel on my Youtube homepage a few days ago, one of those 100k that instantly subscribed and I instantly fell in love - history, food, pokemon, an absolutely adorable host, puns, puns and puns! Max, keep doing your thing!
Thank you, Doug! I’m so glad that people want to support the channel and I look forward to getting to know everyone. As for Titanic, that’s actually one of the first historic recipe books I ever got. I can’t wait to delve into it on an episode. Actually, I might make it a whole mini series covering each class separately.
You are up to 65 now! Yes, you should let people show their support with Patreon and feel good about it. Patreon also feels a bit like being on the inside with the creator! On another note, here might be an interesting read and source for you if you haven't seen it: "Last Dinner On the Titanic: Menus and Recipes from the Great Liner" I could not believe what the first-class passengers were being fed. Please continue sharing yourself!
I remember seeing several episodes of Supersizers Eat while in England years ago. I need to find more episodes because it was wonderful.
63, now. You made me smile so much when you mentioned the history bits on GBBO - SO GOOD. Sue also used to do a show called Supersizers (the Supersizers Go... and The supersizers Eat...) with another presenter (who I do not love, but up with whom I will put) which involved her dressing up and eating as per various periods of history - it was a BBC show, I think you guys had it on the Cooking Channel? Anyway, if you can find it, it may appeal. I'm delighted to chuck in a few bucks in thanks for the delightful show you produce - thank you, and bless the algorythm for pointing me to you! I wondered if you had any sources for an older version of Black Bun - in theory Mary Queen of Scots brought it back over from France, but as it's still eaten at hogmanay (or brought for a first foot, anyway), the only recipies I can find for it are much more modern than it's supposed to be.
And I don't know the Black Bun, but I am intrigued! I've always wanted to go to homanay. Someday!
I almost commented on a couple of your videos that you should open a Patreon account. Then I found that you had opened one. Good job. :) History and cooking are two of my favorite hobbies. Your channel is heaven.
You definitely deserve the attention and support! ❤️ I think I can speak for everyone here when I say that we see great potential in you as a creator and want to help you reach that potential, even if it's just by helping to buy the ingredients. Plus, like King Richard, I too enjoy lavish meals and would like to see you make them....unlike King Richard, I want to make sure you have some money to do it with lol
Thank you Ashley! Yes, I would hate to die like Apicius, broke from spending all his money on kitchen gadgets and flamingo tongues. : )
We believe in you Max! You educate us AND give us laughs....you are AwEsOmE! ❤💚💙💜