Max Makes a D-Day Breakfast | Reaction

Added: 2026-06-02

[00:00:00]Hey I hope you guys are doing good today. We are going to be watching what troops ate on D-Day since that is coming up soon this week. So I figured this would be fitting. If you do get a chance, I'd appreciate if you can leave a like and subscribe. It helps me out a bunch and I will have Max's video linked in my description below. So be sure to give him a like and subscribe as well.

[00:00:20]Absolutely love him. But all right, let's get on into it.

[00:00:24]>> June 6th, 2024 is the 80th anniversary of the Allied invasion of Normandy, D-Day. And while I'm sure that there are going to be lots of videos and articles coming out soon about this most pivotal moment of World War II, I don't think many are going to cover what I'm covering and that is the importance that food played on that day. Like how troops sustained themselves on meals like these powdered eggs and bacon, toast, and lemonade. So thank you to Squarespace for sponsoring this video as we make the last meal before D-Day. This time on Tasting History.

[00:01:03]So I just wanted to give you a heads up that this episode is the last episode of Tasting History that will be filmed in this kitchen because tomorrow the contractor and all those people come to break everything up because I'm getting new cabinets cuz I need more storage. I always need more storage. But that doesn't mean that I'm not going to be having episodes while they while they do that for the next month or so. It's just that I won't be here. I'm going to have to find some other spaces to film in. So same show, different kitchens. And [laughter] when I get back to this kitchen, it will also be different. And I think it's rather fitting that for my last meal here in this kitchen, I'm going to be making the last meal that many troops ate before leaving England to cross the English Channel and land on the beaches of Normandy. Now there were numerous countries involved in the invasion. There were troops from the UK, the US, Canada, Australia, Czechoslovakia, Poland, Norway, France, Belgium, Greece, and the Netherlands, and a handful of other countries. But regardless of nationality, on that morning of June 6th, most accounts that I found agreed that they had a breakfast similar to the one that Robert Adams of the USS Samuel Chase ate. On June 6th at 0500, we dressed, and if you hadn't written home, why you did then. That last-minute note to home to tell whether or not you were going to make it. Then >> Gosh, and that has to be such a such a stressful morning. I mean, I this was like a pretty important day, too. I mean, I I think we all know about D-Day, but uh to hear about some of the first-hand accounts, for sure, definitely gives you a better perspective on things.

[00:02:37]>> Why you did then. That last-minute note to home to tell whether or not you were going to make it. Then breakfast. Eggs, bacon, toast, and juice. It was excellent. Now, excellent is a relative term based on how well they were eating before that day. The food was was not great at the moment, but uh some people did get fresh eggs, which was a real treat at the time, but some people didn't get fresh eggs. They got powdered eggs, and that's actually what they would have been used to. And that's what I'm going to make because it's just more interesting than than just me making fresh eggs here.

[00:03:10]>> I don't think I've ever had powdered eggs before. I going to think of it like I'm trying to think if there was ever a time or you know, anywhere in my life where I think I've had I don't believe I've ever had powdered eggs.

[00:03:24]Let me know. Have you like you guys eat powdered eggs? Like is that a thing for you guys? Have you had them? Are they gross? Do you like them? Is it just something you're used to?

[00:03:34]>> And that's what I'm going to make because it's just more interesting than than just me making fresh eggs here. Uh so, I'm going to be using a recipe from this, which is the World War II edition of the US War Department's cookbook for the US Army, and there is a recipe in here for powdered scrambled eggs. Number 749, scrambled eggs. Water, cold, 2 and 1/2 quarts. Eggs, powdered, 1 and 1/2 pounds. Salt to taste, pepper to taste, lard or bacon fat, 1 pound.

[00:04:03]>> Pretty simple, straightforward. I mean, it's got water, salt, pepper for seasoning. We have lard or bacon fat.

[00:04:11]Add Add some more taste to it, but pretty pretty straightforward.

[00:04:15]>> Sift eggs, pour a third of the water into a utensil suitable for mixing eggs.

[00:04:20]Add powdered eggs, stir vigorously with whip or slit spoon until mixture is absolutely smooth. Tip utensil while stirring. Add salt, pepper, and remaining water slowly to eggs, stirring until eggs are completely dissolved. The recipe then goes on to have them cooked in lard or bacon fat, and we're going to get that bacon fat from the following recipe, which is recipe number 750, diced ham or bacon and scrambled eggs.

[00:04:45]Add 3 pounds of ham or bacon to basic recipe for scrambled eggs. Omit lard.

[00:04:49]Fry ham or bacon until crisp and brown.

[00:04:52]Pour egg solution over meat and fat.

[00:04:54]Stir and cook as in basic recipe.

[00:04:56]Additional fat may be needed if ham is used.

[00:04:59]>> This is going to be, I think, pretty good. I mean, you got you got some fat in here. We got, I'm guessing, the powdered eggs still probably have protein still. I mean, this is going to be maybe the best thing.

[00:05:11]Probably not cuz nothing probably beats fresh eggs, but I would say this I mean, this this sounds good enough. It sounds good enough. Plus, it's it's kind of cool to see what what they're eating.

[00:05:21]>> and fat. Stir and cook as in basic recipe. Additional fat may be needed if ham is used. Now, of course, this recipe was meant to feed a small platoon, so I'm going to be cutting it way back to just use a half pound of bacon and a sixth of the powdered eggs. So, first, sift a quarter pound or 115 grams of the powdered eggs into a wide bowl, then pour in a little over a half cup or 120 ml of cold water, and whisk until the mixture is nice and smooth. Add about a half teaspoon of salt and a half teaspoon of pepper and whisk those in.

[00:05:51]Then slowly add another cup or 235 ml of cold water, just a little at a time as you whisk. Keep stirring until it's completely dissolved and that is your egg solution. Then it's time to >> It's kind of crazy how that's going to turn into scrambled eggs. I don't powdered stuff like this when it ends up turning into something different. I don't know. It it it kind of fascinates me.

[00:06:14]>> Keep stirring until it's completely dissolved and that is your egg solution.

[00:06:18]Then it's time to fry up the bacon and while they were in the UK making this, the bacon was actually coming from the US. So you do want US [clears throat] style bacon. So you're going to dice that up into cubes about a half inch square. Then heat a large pan over medium high heat and add the bacon in and let it cook for 5 or 6 minutes or until all of the fat has melted out and the bacon has become a nice dark brown.

[00:06:40]Then lower the heat to medium low and then add the egg solution. The recipe says they should be slowly stirred as they thicken and that it should be removed a little before they look done as they will continue to thicken after being removed from the heat.

[00:06:53]>> This looks like scrambled eggs. Like I don't think by the look of it I would have been none the wiser to know that this was going to be powdered eggs. I'm guessing maybe by the taste and texture you're going to know like that they're not fresh eggs, but by first glance of this it they it looks like scrambled eggs.

[00:07:12]>> I cook mine for about 2 minutes. Now with his bacon and eggs, Robert Adam said that he had some toast, which is easy enough to make and some juice. But I'm not exactly sure what kind of juice it was and this book doesn't mention juice. Maybe it was just orange juice, I don't know. But there is a recipe in here for lemonade and it's it's a little different, uses powdered lemon. So I'm going to make that. [clears throat] Close enough and and it's >> So something else I didn't know. I didn't know powdered lemon was a thing either. I I should have known, but I I >> [laughter] >> There's are lots of powdered things that I I very very unaware of.

[00:07:46]>> It's a little different uses powdered lemon so I'm going to make that close enough and and it's more interesting than just me making juice. But before I do that let's take a closer look at what else those troops ate on that June day 1944 both before during [music] and after the invasion.

[00:08:08]By the end of May 1945 Southern England had become the world's largest military base with almost 2 million men ready to participate in the invasion of Nazi occupied Europe. 54,000 of those men were dedicated to keeping the other 1.9 million fed watered and supplied and 4,500 were dedicated entirely to cooking meals. Unfortunately the food in England at this time is what for decades to come would give the country a reputation for less than quality cuisine. As an American recalled we were issued sack lunches. These consisted of two sandwiches made of dry brown bread. One had a glob of jelly in the middle the other a slice of pork luncheon meat. We called them spam and jam lunches. But in the [laughter] days leading up to D-Day all of that changed because the troops that were involved in that first landing were sequestered basically they were brought to camps on the south coast of England and not allowed to leave but the food was decidedly improved. We were incarcerated behind barbed wire and MPs made sure that no one entered or left camp. No soldier inside the compound was allowed to talk to anyone outside. He could suffer the possibility of getting shot. This was serious business. Brand new equipment was issued and the new weapons had to be test fired and zeroed in on the firing range. Unlimited amounts of ammo were given to each of us for practice firing. Bayonets and combat knives were honed to a keen edge. Steak and pork chops with all the trimmings topped off with lemon meringue pie >> You got a all you can eat. Sounds like their menu was pretty good.

[00:09:41]>> with lemon meringue pie were items on a typical menu, and it was all you can eat. This caused one of the wags to say, "They're fattening us up for the kill."

[00:09:51]Other troops are called having access to white bread and fresh eggs, both rarities in England at the time, and some even got ice cream. Then they would also play movies in the tents, first-run movies in the tents on the base where they would hand out candy and popcorn to the troops.

[00:10:08]>> The issue is, while everybody knew that they were getting ready to to go to France, nobody knew exactly when it was going to happen, and they didn't find that out until a very early morning breakfast call. I was awakened at 2:00 in the morning from a sound sleep. The officer of the day came running, shook me, said, "Come on, get up. Time to get up. We're going to have breakfast in about half an hour, and then [music] briefing." Breakfast at that time of the morning, and briefing? There was something going on.

[00:10:37]>> And, yeah, like when when it's when it's out of the norm and it's not in your normal schedule, that's how you know. Isn't it like now, if you get a really good dinner, you know stuff's about to go down? Like you get a really really nice nice meal.

[00:10:54]Is that how you like that's like how you know like like like you're about to go go do something pretty serious.

[00:11:00]>> So, we did it. We all got up and dragged our butts out the door. This was that breakfast of eggs and bacon, and there are a few accounts of disgruntled Americans being on a certain British boat that was serving kidney stew, but for the most part, whether you were American, British, Canadian, or otherwise, it was eggs and bacon. They gave us a good breakfast of eggs, bacon, anything you wanted. Yeah. Even coffee.

[00:11:25]They had taps on the wall. You just turn the tap on, and out came coffee. God, the life of luxury. Well, after breakfast, we just manned our equipment and waited to land. That was all.

[00:11:36]>> Yeah, I did.

[00:11:37]>> And while Sergeant Eddie Wallace of the Royal Artillery Company was impressed with that breakfast, others seemed to be pressed into eating that breakfast.

[00:11:45]Basically, [laughter] you were going to France, you're eating those eggs.

[00:11:49]>> You are going to France, you're eating.

[00:11:51]You you you got to eat it.

[00:11:53]Whether you like it or not, you are eating.

[00:11:55]>> to eating that breakfast. Basically, if you were going to France, you're eating those eggs. We had a fried egg breakfast washed down by a tot of rum. Not my choice, but mandatory for all those going ashore. And honestly, it probably would have been better had they not had that that breakfast as they all boarded into small boats going across choppy waters to place that they they knew that they might die, and >> And people probably started getting sick. So, everyone was throwing up their breakfast. I I I mean, I I I don't blame them at all. That's a This is a probably an extremely extremely stressful situation.

[00:12:32]>> choppy waters to place that they they knew that they might die, and the air was filled with diesel fumes because everybody threw up. They gave us paper bags to throw up in and throw over the side. We were seasick, soaking wet.

[00:12:47]Though this bout of seasickness does seem to be mostly among the troops who were on the small landing craft called Higgins boats, one of which I actually got to see when I recently visited the World War II Museum in New Orleans.

[00:12:58]>> That's cool.

[00:12:59]>> down to New Orleans, definitely go to that museum. It's absolutely fantastic.

[00:13:03]And if you're really into World War II, make sure you have 2 days because I only had one, and it was not enough. It's It's a fantastic museum. Anyway, it does seem that it was mostly the troops who had the seasickness because, of course, the Navy men, they were they were used to it, even if they had been drinking on an empty stomach, like the crew of the USS LCI 94. The skipper of the vessel was nicknamed Popeye, and he had commanded the boat during landings in North Africa, Sicily, and Salerno, Italy. So, he knew what was about to happen, and so he made sure that his boat was well stocked with plenty of J&B Scotch, and he told [laughter] his cook that it was his duty that day to go around to the crew and keep giving them a drink until they didn't want any more or until we ran out. Essentially, we drank most of the day. Didn't have any food, but I drank all day and didn't get the least bit intoxicated. It had absolutely no effect.

[00:13:55]>> I love this story. This is a good one.

[00:13:58]>> This was the same man who saved his crew by basically not following orders that day.

[00:14:04]>> [laughter] >> See, his boat, LCI 94, was one of numerous LCIs, landing craft infantry, which many of the men said actually stood for lousy civilian idea, that were supposed to go up to the beach, drop off their men, and then leave the beach and go back out into the ocean. Well, when he saw where they were supposed to land, he said, "That That's not That's not going to happen. We will never get off that beach alive because he had already seen several other boats go up and be just decimated with machine gun fire and mortar fire, and some of the boats were completely blown up. So, instead, he went 100 yd down the beach so he could get closer to where they weren't firing as much.

[00:14:49]The problem is it seems like an easy thing, just go 100 yd down the beach, but there were mines over there. They had only picked certain places to get rid of the mines, and so he had to maneuver around the mines, which he did successfully.

[00:15:02]>> Oh my gosh.

[00:15:03]>> get that close to the beach. They actually beached way out, so when the men did get off the boat, it was like up to their shoulders in water. So, it was a little difficult for them to get to the beach, but it made it so more of the troops actually ended up surviving. I think 90% ended up getting uh the beach.

[00:15:22]>> That hey, 90%? That's That's amazing.

[00:15:27]>> actually ended up surviving. I think 90% ended up getting uh to the beach, and most of his crew also survived before they were able to get out and and turn back around.

[00:15:38]>> That's great.

[00:15:39]>> he dropped off all of those troops in really deep water up to their shoulders, they had to trudge through the water wearing these really heavy backpacks uh about 70 to 100 lb of gear, part of which would have been their rations. We carried one set of K rations, a breakfast, dinner, and supper, and three D bars. The K ration were the most common for the American troops. Each meal included some sort of canned meat product like ham and eggs for breakfast, pork and cheese for dinner, and a beef and pork loaf for supper. They also included things like biscuits, water purification tablets, dried fruit bars, sugar, powdered drinks, chewing gum, toilet paper, and cigarettes, and they provided 2,830 calories a day.

[00:16:25]>> [music] >> The D bar >> That is fantastic that you got 2,800 calories a day cuz I'm pretty sure uh some of the other soldier like German soldiers, I think they they were eating like 1,600.

[00:16:39]So, uh the fact that our men these these men I I you know, I guess they weren't they weren't just American, clearly, but uh these guys 2,800 that's pretty good.

[00:16:50]>> cigarettes, and they provided 2,830 calories a day. The D bars he mentioned are a type of chocolate created by Hershey and were designed to, and I quote, taste a little better than a boiled potato. This is because the D ration was meant for emergencies. It was called an emergency ration. So, if it tasted too good, uh the army was worried that the men would eat those before attacking their K rations.

[00:17:14][clears throat] The British soldiers actually had a special D-Day assault ration pack or the 24-hour ration A. This included 10 biscuits, two blocks of oatmeal, one block of meat and meat extract tablets, three slabs of chocolate, two with raisins and one without, boiled sweets, two packs of chewing gum, four pieces of toilet paper, and all the necessary ingredients to brew up a good pot of tea. The thing is, many of these rations never actually made it past the beach because they either got too soaked or were just discarded or lost somehow. Or in the case of the 23,000 British and American paratroopers, the rations would often end up scattered around the French countryside. A lot of their equipment actually got kind of lost when they were dropping and so the the rations was kind of the least of the issue. As long as you had your gun, that was good.

[00:18:05]But many of the paratroopers, at least the Americans, ended up only having those D rations, the emergency chocolate bar. [clears throat] And so after a full day of fighting, they they were really needing something else to eat. This >> I I would say so. I think you're you're going to need something more than the D bar. What what you know, like that's that's good in the pinch, but you know, once you get somewhere and you're somewhat safe, you're you're you're going to need some food.

[00:18:30]>> And so after a full day of fighting, they they were really needing something else to eat. This often meant trying to get food from the locals. And one paratrooper recalled going up to a Norman farmer and trying to swap his chocolate for some fresh eggs. But he didn't speak any French and so the farmer was probably frightened and definitely confused. So I started making noises like a chicken and I hopped around and he thought I wanted a whole chicken and tried to catch one. And since he didn't know the French word for egg, he decided to like, I don't know, mime it with his >> Mime the Oh my god, so that this guy's trying to catch the chicken cuz he thought he wants the whole chicken.

[00:19:09]That's great.

[00:19:10]>> one. And since he didn't know the French word for egg, he decided to like, I don't know, mime it with his with his hands and finally the the farmer got it and he swapped some eggs for for the Americans chocolate bar.

[00:19:22]Uh and he was not the only paratrooper who who got fresh eggs that day. First Lieutenant S. H. Matheson recalled that early in the morning a French boy in the farmhouse, about 12 years old, and his friend gathered up a cart and horses and assisted in gathering up some of our equipment bundles.

[00:19:37]>> Oh, wow.

[00:19:38]>> a couple of eggs and scrambled them in a cup and with a piece of French bread had scrambled eggs and bread before the landing took place on the beach.

[00:19:46]>> That seems like that was probably one of the better ones. This one definitely seems like like one of the better ones.

[00:19:52]Good for those kids.

[00:19:54]>> Perhaps even more rewarding was when they got food from the enemy, from the Germans who they had just beaten back and and pushed inland. Lieutenant Carl Cartledge of the 501st Parachute Infantry Regiment recalled driving out a number of Germans from a farmhouse, killing several in the process, only to find a dining room table inside that was laden with half-eaten food, everything from cold meats and cheese to fresh fruit like apples and cider, which I'm guessing was a much better feast than what they had in their ration packs.

[00:20:24]>> I'm sure.

[00:20:25]>> others who had brought additional food from England with them, which of course just added to the weight of their already heavy packs.

[00:20:33]And sometimes that food didn't really make the make the landing so well. For example, Sergeant John Ellery of the 16th Infantry Regiment had brought some apples with him and shortly after shooting a German sniper decided that he had earned the right to eat one. But as he dug around in his musette bag, I discovered that my apples had become applesauce.

[00:20:52]>> Oh, no.

[00:20:52]>> So I settled for a K ration and enjoyed it. I enjoyed it so much that I decided to have another. It seemed to me that I wasn't likely to outlast my supply of rations, so there was no point in going hungry.

[00:21:04]>> It's such an interesting perspective to see that you can you can kind of get these entries and see what things were really like for these men and just kind of where their mindset what was at of I'm probably not going to make it, so I might as well just enjoy my food. It's I mean these are these are crazy. And a lot of these guys like are are aren't very old.

[00:21:29]Which makes it even more just like you're just like holy cow.

[00:21:32]>> By evening on D-Day, once the beaches were secured, landing crafts began arriving that were essentially giant floating kitchens and meals were prepared for many of the men, at least those who were still on or near the beaches. But some of the troops had already started to head inland, especially those who had entered Normandy via the air, like Lieutenant C.T. Cross of the British 6th Airborne Division. He had landed in Normandy via glider. And later on he wrote to his parents letting him know that he was okay and his experience in landing in Normandy and then said that he headed toward the battlefield. I shall not tell you about that, except that apart from a bar of chocolate and half the contents of my whiskey flask, I had no time to eat or drink for a very uncomfortably long while. I didn't notice it much at the time, too much else to do, but it seems incredible now.

[00:22:21]>> It's that adrenaline and like the stress and everything that's going on. I mean yeah, the last thing you're going to think about is eating or drinking, even though it's really important you know, if you're in battle for hours on end, you know, you definitely got to get something.

[00:22:36]>> I didn't notice it much at the time, too much else to do, but it seems incredible now. From my last meal in England to my first cup of char and hard ration in France was very nearly 48 hours. But I've been making up for it since.

[00:22:50]>> [laughter] >> I had to look up what char meant and it turns out it is another word for a cup of tea. Comes from the Chinese cha, which which means tea. Also, while he is usually referred to as Lieutenant C.T.

[00:23:01]Cross, his real first name is Chris, so he was Lieutenant Chris Cross. That would make [laughter] a cool rapper name like back in the early '90s. Anyway, for most troops other >> [laughter] >> Yeah. Yeah, it would. It would Yep. It would. It >> [laughter] >> I I see what you did there, sir.

[00:23:22]>> think would be a cool rapper name like back in the early '90s. Anyway, for most troops other than the occasional meal while on leave, for the next year they could expect little more than rations and the meals made in the field kitchens, which relied on recipes from this cookbook. Meals like the powdered eggs and bacon, which I'm about to eat after I make my lemonless lemonade. So, this recipe calls for three ingredients: lemon juice powder, sugar, and water.

[00:23:52]>> Mhm.

[00:23:52]>> Again, it makes 100 servings, so I'm going to cut it way, way down. So, whisk together 2 Tbsp of lemon juice powder and a heaping cup >> I am still amazed at that like lemon juice powder. I'm just amazed by it.

[00:24:04]>> [laughter] >> I don't It's It's It's the little things. It's the little things that just make me very interested. I think this is cool.

[00:24:12]>> or half pound of sugar, then slowly add that to a half gallon of water, stirring constantly until it is all dissolved.

[00:24:19]Then chill it so it's nice and cold when you dish up your eggs. And here we are, a breakfast of eggs, bacon, and toast, and lemonade as might have been eaten just before the D-Day landings. So, I got to say I'm surprised they look and smell like eggs and bacon should >> Okay, so obviously we can't smell this, but that's good. It's It smells like bacon and eggs. It looks like bacon and eggs. I mean, like it it does. It looks like a bacon It looks like scrambled eggs with bacon in it.

[00:24:47]So, I'm very interested to know how it's going to taste.

[00:24:51]>> So, I got to say I'm surprised they look and smell like eggs and bacon should smell.

[00:24:57]Um so, let's let's give them a try.

[00:25:05]>> So so.

[00:25:07]>> They don't quite taste that way though.

[00:25:10]Okay, so they're not horrible but they're also not real eggs. You you can definitely tell.

[00:25:17]And it's less the flavor and more the texture.

[00:25:21]There's just something a little >> a little off.

[00:25:23]>> a little off. Um it's kind of reminds me more of like tofu than than eggs.

[00:25:31]And I think what saves the flavor is that the bacon is real. I think that >> [laughter] >> if these were without any bacon, I think that they would not be great. Um yeah, probably wouldn't wouldn't last very long in the military, but >> On the other side of it is if you were really hungry and let's say like you made it back and it you had been gone for a while and you were living off either K-rations or maybe you ate all your K-rations and you're living off of your D bars, I bet this would taste absolutely amazing.

[00:26:00]>> Let me try the lemonade.

[00:26:07]It's actually really good.

[00:26:08]>> It's pretty good.

[00:26:09]>> I mean you can tell it it is not fresh lemonade.

[00:26:15]There's like an extra >> Is this like what what like a lot of lemonades made out of? I guess I never even thought about it.

[00:26:21]Like is that like how like >> [laughter] >> like like a I don't know. I'm trying to think of one. Like Minute Maid maybe? Like or do they use real lemon? I I I guess I have no idea. And now I'm like what what all are we put using the powdered lemon for? But I guess you could probably use it for a lot of things. Probably candy. But now I'm thinking like every lemonade that you come across that's not like natural I guess.

[00:26:46]Is it is it powdered powdered lemon?

[00:26:49]>> lemonade.

[00:26:53]There's like an extra flavor in there.

[00:26:57]I mean, it kind of tastes like Country Time Lemonade, but but maybe more metallic? So, maybe that's the cup. So, yeah, if you want to make these, this book uh is available online. I'll put a link in the description, as well as the World War Navy Cookbook from the US.

[00:27:14]>> cool.

[00:27:15]>> But, all of the recipes that I have done, these included, are on the Tasting History website, which I've built with a little help from today's sponsor, Squarespace. Squarespace makes building a website so easy with their dynamic tools, like their drag-and-drop technology for both desktop and mobile.

[00:27:31]And they have lots of templates, so even if you don't have any experience in building a website, like me, there is a place to start. It's not like you have just a blank screen. They give you a starting place, which makes things a lot easier. I also love that when you make a change on the desktop version, it automatically makes that change on the mobile version. And if you're using your website for business, they have a wonderful suite of tools that help with bookkeeping and sales, just making life a lot easier. So, if you're looking to start a website, go to squarespace.com for a free trial, and when you're ready to launch, go to squarespace.com/tastinghistory and get 10% off of your first purchase of a website or domain. And I will see you next week on Tasting History, but not in this kitchen. This is it. This is This is a fond farewell. I've done over 100 episodes here. This is the last one.

[00:28:18]It'll be a few weeks before I'm back in this kitchen, probably. Uh and it won't look like this, but stick around, cuz uh it's still Tasting History.

[00:28:28]>> Yep.

[00:28:28]>> So long.

[00:28:29]>> I really enjoyed this video. I thought this was pretty cool. I think that we all know about D-Day, and we kind of know about everything that happened and uh but, when it comes to food, you know, like the food part of it never really crossed my mind. I I kind of figured that they'd have stuff that was good enough.

[00:28:48]But, uh you know, like had I really had had no idea like what they were eating.

[00:28:52]It's cool that we got to see what they were going to what they were eating that that day roughly um from what Max that was was finding.

[00:29:01]And so, the fact that he got to try it.

[00:29:04]Powdered eggs.

[00:29:05]You know, they they look they look like scrambled eggs. Clearly, they don't taste exactly like it, but I kind of figured that, too.

[00:29:13]But, it was cool. It was kind of really cool insight to see what kinds of stuff that they were going to be eating that day. And then, kind of what uh a lot of them were going through because I feel like uh I don't know if you guys ever watched documentaries on D-Day and stuff or or see videos on them, but like it's it's wild. It's crazy.

[00:29:31]Uh so, if you guys haven't, I do highly recommend watching it because I do think it's like really interesting. I I've I've I've watched a couple of them, and I I like watching footage from it and stuff. I I I like some war stuff. I I think war stuff's pretty cool. Just learning about uh war like World War histories and stuff like that. So, um but, this was a fantastic video. I I think Max did a wonderful wonderful job.

[00:29:54]Absolutely loved it. Thank you so much for hanging out with me. I appreciate you guys being here. Be sure to go like and subscribe to Tasting History with Max Miller. Absolutely love him. I love all the history that he brings and and and the food. The food's always interesting. Sometimes it's hit or miss.

[00:30:09]Most of the times, he does a wonderful job. Everything he looks Everything he makes looks absolutely delicious. But, be sure to give him lots of support.

[00:30:17]But, that's going to do it for me. I hope you guys had a great day, and I will see you in the next one.