Traveling around the East Coast so follow along on Instagram @tastinghistorywithmaxmiller. Don't forget to Like and Subscribe, and see some of you at the next Book Tour stop! LINKS TO THE TOUR (Reservations required at some events) Oct 18 6pm ET -- Ridgewood, NJ Bookends Bookstore bookends-online2.square.site/product/max-miller-ticket-signed-book-youtube-sensation-and-creator-host-of-the-tasting-history-show-meet-greet-photo-op-book-signing-wednesday-october-18th-6pm-each-person-needs-a-ticket-to-attend-/576?amp%3Bcst=custom&cs=true Oct 19, 7pm ET -- Atlanta/Decatur, GA Eagle Eye Bookshop eagleeyebooks.com/event/2023-10-19 Oct 23, 6:30pm CT -- Chicago/Evanston, IL Bookends and Beginnings www.bookendsandbeginnings.com/event/tasting-history-max-miller
You don't like liver have you tried chicken liver? not all livers are the same I can't stand beef, liver, and I just adore chicken livers, deep-fried and gizzards they gotta be cooked perfect and very fresh are used to get them from a place called Whiteys when I was a kid they had the best chicken probably in the world in the 90s the best donuts you ever had new systems bakery right on the Avenue in Baltimore and I'm not gonna see the secret for the best candy but I'll tell you the second best and Baltimore most people think is Wockenfuss. I can tell you new systems cause they closed and I am so disappointed.
@manuelviellieber4763 - The doctor put me on a FODMAP diet for a while and I had to leave garlic & onion behind for the duration. The recommended substitute was asafoetida, about which I knew nothing. I had to go to an Indian market to find it. When I got home, I smelled it and took a microscopic taste. As advertised, it was so AWFUL >_< , I thought it had gone bad and threw it out. I only found out a year later, from Mr Max, that to get the great taste out of the spice, you had to cook it.
Nah. All you have to do is open it and ‘secondary containment - immediately!’ Is the first reaction anyone with a sense of smell will have. I laughed because I did the same thing with my container of it.
My local library does a monthly program called "Cook the Book" where people bring something to share from a specific cookbook. When I saw December's meeting would be "Tasting History with Max Miller," I was so excited!! I can't decide what to make!!
I've decided to go with Ancient Egyptian Tiger Nut Cake ... mainly because it looks like something I can handle making. (Some of the recipes seem to be out of my culinary capabilities!!) and also because I just giggle when I say "tiger nut" because I'm immature!!
Oh poor Max and SO MANY others! I was born in 1949, so I was a teenager in the early 1960’s. As a teenager I was anemic and the medical advice of those years was that an anemic person should eat liver - rich in iron. My mother was a gifted cook. She prepared calves liver once a week, breaded and fried with masses of onions. Given that the texture was essential liver “odd”, but tender and never off-putting when correctly prepared, our entire family heartedly enjoyed these meals. Years later, after living in Europe for ten years, I prepared a meal of liver for my Swedish mother-in-law who had told me how much she enjoyed eating liver. The greatest challenge about preparing this meal was to actually find calves liver for sale in a grocery store! It was not difficult to encounter ostrich steaks, literal pigs feet untreated in any way, horse meat offered in several varieties, but calves liver…. I loved her greatly and remain so grateful that I could provide this simple pleasure for her. If you wonder. I have lived in Sweden for 26 years now. NO. I have not found calves liver available in grocery stores for years now.
I hear there's a rising Muslim population there. Chance are they'll provide meats that you're not used to getting. Liver is a prized meat in many countries.
I have a blood disorder and had to eat liver too, my parents tried cooking it every way the smell of it cooking made me physically sick so they had to give up. Still can't stand the smell and I'm now 60
@@busimagenAbout time Simon actually paid attention to pronunciation considering that he is a professional YT presenter! I stopped listening to his channels quite a while back as his regular garbling of words was darn annoying. Give me a Max video anytime….
His pronunciation of "paximathia" made me spring up and think, _"Fuck! A You Tuber who puts in some research and effort for accurately pronouncing words."_
Max, the "correct" (and traditional) way to eat that Cretan hardtack (paximadi) and fully appreciate the flavor without breaking your teeth is to *dampen it first* (putting it under running water for 2 seconds, but *not* soaking it), and then sprinkle with *olive oil, sea salt, and dried oregano* . That's also the basis for a traditional Cretan salad called "dakos". It also has tomatoes and "graviera", which is a traditional Cretan yellow cheese (very different from feta). Try it!
@@naamadossantossilva4736 Very underrated cheese. Even as a Greek I learned about it quite late and now I love it. I can't really think of a relevant cheese to compare it. You should just try it.
In several European countries, the word “gymnasium” refers to secondary school, especially upper secondary school and/or the schools that prepare you for university (obviously there’s a lot of overlap between those two).
12:50 I read that in ancient greece, cattle was probably much lighter, similar to wild cattle, weighing more around 300-400kg which is realistically carriable. Modern cattle went through several centuries of selective breeding.
@@_Ekaros this is so true. These people were exceptions, ofc the rule would be that almost no man alive could lift such weight :) but then the "freak" comes along and leaves everybody in awe
Even with that I don't think it's possible. Large 1 old cow maybe, but they would be lighter. The Maine problem is difficult shape and also it's not a dead weight, it freaking moves around.Anyone how works with cattle can tell you they wouldn't just let you to pick then up. He may actually kill the cow and than carried it's body to altar that is more believable
@@dannyzero692 It would sound more realistic if he like did train with a calf? He might had been used a calf as a weight to train. The calf will increase in weight everyday, adding weight to the training. At the beginning of the of the olympics it would had been something like a 300kg cow, which sounds reasonable for a power lifter or anything that gains from brute strenght. The "he carried it on his shoulders" could be something like he carried his own weights, not that he actually carried it 24/7. Then, they might had thrown a BBQ party on presentation day. Just my opinion.
As a Greek, I thank you for this episode!! You have done remarkable research!! I wish the people would understand the full meaning of EKECHEIRIA and cease hostile acts or wars for at least the 15 days that the modern Olympic games last.
The Olympic Truce was revived before the 1994 Winter Olympics, and most countries have upheld it. The three breaches so far have all been committed by the same country: Russia. The (modern) Olympic Truce also lasts slightly longer than the Games, beginning a week before the opening ceremony and ending a week after the closing ceremony.
Stone lifting is a huge thing being rediscovered in Ireland! The special stones are often found near graveyards and were part of the irish funeral games. It's a beautiful tradition -- lifting as catharsis during grief, lifting the same stone your da and granddad probably lifted in their grief.
Whether stones or small tree trunks, I think it all comes down to the reason why Highland games exist. It's in the DNA of Gaelic ancestors to value defending themselves with natural tools at hand. Hence, the value of a tree pole lifted, and landing in a specific direction; crushing many an opposing army unit, with one skilled man.
That "substitute your protein" segue into the sponsor was one of the smoothest I have ever witnessed. Well done, sir! Also, another great video as always.
@@TastingHistory I have to ask, when the idea for an episode doesn't come from the sponsors themselves (like how Bright Cellars occasionally do) how do you perfectly match sponsor and subject like that? Do you contact them for the episode or do you pick an idea from a list based on who sponsors what?
If you want to try altering the texture of the liver, you can add fig pulp to the marinade. Figs are a natural tenderizer because they contain a protease enzyme that helps break down proteins. If you want to play around with marinades for other dishes: pineapple juice, grated apple, grated onion, sliced kiwis and mashed papaya also contain such enzymes. To help the enzyme along and denature other proteins, make sure your marinades are also acidic by adding vinegar, citrus juice or tomato juice. The initial Olympian diet is closer to that of a sumo wrestler. They bulk up on a carb-heavy diet and typically get their protein from incidental sources such as broth and eggs.
Absolutely love this channel. History was my minor in college, and I've researched my genealogy for 43+ years. I owned my own restaurant 9 years as well. I get the best of both of my passions. Thank you 🤗
Unfortunately, the pronunciations are the only bad thing in the video. A strange mixture of Modern and Ancient pronunciations, with frequent wrong stresses for both English and Greek. The video itself was fascinating, as always.
I love this episode! One note - Cretan paximathia is often soaked in water before being eaten. Or oftentimes you put a salad of tomatoes, olive oil, and cheese on top and let it soak in and soften before the whole thing is eaten. It’s called Dakos.
We also have peksemet here in Cyprus. I usually just eat them straight as a snack or break them up in soup. My grandpa every morning soaks them in warm milk mixed with carob molasses or honey for his breakfast
Not only do I start salivating at the thought of Greek food, I'm also deeply grateful for you (along with Girl with the dogs) for providing some relief from the topical news stories. Thank you from the bottom of my heart!
Here's a quick recipe for those Cretan hardtacks: 1) Take hardtacks and wet them well under the tap for 10-20 seconds. Olive oil is optional. 2) Grind tomato on them. 3) Grumble feta on them. 4) Sprinkle oregano on them. 5) And finally splash some olive oil. And serve. Quantities vary depending on taste.
When you said recipe for Cretan hardtack, I thought you were going to show how to make them, not what to make WITH them. Is it different from the kind we know?
Man, it’s episodes like these that bring me back to why I loved finding this (then tiny!!) channel in COVID. Watching at 1am, exhausted and stressed (from school now, thankfully), but Max’s talking and cooking just transports me for a little while with history and food. My favorite channel on UA-cam, no contest. Loved the episode, as I do all of them, loved the cookbook and so impressed you’ve got this whole thing down to such an impressive science. Go Max (and Jose)!
you are an island of pure peace, wholesomeness and happiness in this turbulent world. I cannot thank you enough for your channel Max, the humour and education mean more than I can put into words~ please know that you're doing important work, and uplift an untold number of spirits with your content. once again, I hope from the bottom of my heart that you and yours remain happy and well always -- you deserve no less :')
Greek here! Hey max, great episode as usual. I urge you to try different types of paximadi from Greece. It's basically hard tack but you'd be surprised how much delicious variety there is. You tried the Cretan stuff, I find it super tasty. My other preferred kinds are Spartan and Kytherean. Spartan is made of wheat bread and is traditionally ran under water for a moment, it helps it hydrate just enough while retaining a crunchy bite. The flavour is great and the texture even better. Kythirean is made with olive oil which makes it kind of crumbly and gives it a lot more flavour, I prefer it for salads. What you can do with the Cretan rusks you have is to dice some good tomatoes, mix them in with crumbled feta, salt, oregano and olive oil, maybe a few pitted olives and frankly anything else you might want and dump it over a slightly wet or soaked piece of paximadi. We call that dakos and it makes for a great salad.
My parents grew up near Olympia and i had recently found put my great grandfather was a labourer at the site. My grandmothrer saw the lighting of the first Olympic torch. I was blown away when i went there, such a cool place.
I first learned about Asafoetida when I had a friend who was allergic to garlic and onions and I was able to use that as a substitute. I was definitely surprised with how strong it was.
@@Belrodesyes give it go. I use it all the time (you can just sub out the garlic and onion). Store it inside another jar. You can use about 1/4 of a teaspoon
@@Belrodes, well Idk if it can subsitute that well, as I haven't tried it. I think it will add many of the same sulfurous compounds adding to that umami
I put my little jar of asafoetida in a zip lock bag then put that in a glass jar, seal tightly and put in a backrrom away from the kitchen. Totally necessary, but still use asafoetida regularly.
I am so happy to have found your channel a year ago! The history brought me here, and your personality got me to stay! Slowly, you're giving me the courage to learn to cook and even try some of the less-complex recipes you've prepared in your videos. Thank you so much for all the edutainment, Mr. Max!
The issue with that liver probably is that it is over cooked. I love liver and I used to cook them quite often. It is the easiest thing to over cook and over cooked liver has the consistency of "chewy cardboard" as I would describe it.
I’ve done chicken liver once - the insides of some of the larger chunks were completely mushy, like refried beans texture. Dunno if I under or overcooked it or what I did lol. Also never under any circumstances try to reheat in the microwave.
These small chunks over fire for 8mins ? No way they are not overcooked and dry like the desert. Large tranches of liver shouldn't take more than 3-4 mins total in the pan.
@@HeatherSchrivener-el2mx Was yours fresh or frozen ? Too much liver for too small a pan ? Try too make some kind of very short cooked ragout of it: lots of caramelised onions (prepare before the chicken liver but add at the end !); Port or Cherry for some sweetness, marjory or sage, pepper&salt. Make sure larger pieces are done by cutting & checking them. Serve with mashed potatoes or a creamy polenta. Any green or tomato salad (or mixed) is fine. In Germany we serve (chicken) liver with mashed potatoes (actually potato puree) and apple compote. Unfortunately, offals are getting out of fashion. You can reheat in a microwave; make sure it is well covered and ignore the explosions. 🙂 PS: If you are into offals, try porc kidneys, but check for the preparation !
I've had some good experiences with liver as an adult, but I only ever order it now in places where it's a big element of the local cuisine, and cooks understand how to work with it (e.g., Venice).
Agreed! I love liver... hearing Max comment on disliking the texture, I assume it must be overcooked. Perfectly cooked liver has the most amazing, velvety texture! To date my favourite meat, I frequently rub it in Montreal Steak spice and broil for 2 - 3 minutes per side. Chef's kiss!
As a history buff and foodie , I really enjoy your videos Max. Love those 1 second hard tack scenes. As an Indian we regularly use Asafoetida in our cooking, I can relate to it when u speak of its strong flavour.
Paximadi named from an Ancient Greek baker named Paxamos, who was the first that baked and wrote a whole book about them called Double baked Bread(Biscuit)
One thing I like about your videos is that you are very honest when tasting the food. It makes things much more genuine and interesting than if you were pretending every meal you make is wonderful and top tier cuisine. Like always, great video!
I've always described asafoetida as smelling like if trees could fart, and you then stored ten thousand years of that in a jar. Two ziploc bags on the container and I could still smell it with the cabinet closed =D
These videos are just as valuable as any museum. I absolutely love the concept of learning ancient recipes, and Max is pretty much the perfect host. His personality really compliments the historical aspect of the video.
I’m so happy to hear you saying these words and names in modern Greek, your pronunciation is so good! Some of those stories of Milo are very Dragonball-esque, especially breaking a cord with the veins in your head 😂
I didnt like liver growing up, but it was entirely out of how it was prepared and served here in Finland. When I moved to Singapore and traveled in asia more, I started to love liver. The way they prepared it, was so different. Now I love the flavour and texture of liver. Also.. haggis. From Scotland. Its one of my favourite dishes now. After living in Scotland for 3 years.
I definitely think how you prepare something affects how palatable I will find it. As far as I'm concerned, only Ethiopian cuisine can prepare collard greens fit for human consumption.
Max, you never fail to teach me something new and dazzle me with intricate details. Thank you for your hard work and especially the new liver recipe. I love you and Jose. Glad you're back in America and safe.
I literally just discovered your channel yesterday and I absolutely love it! Your detailed explanations, the history you cover, and the dishes you make, are incredibly fascinating. I also find the way you speak really soothing. You have a new subscriber!
Love the video as always guys! My Colombian husband was super interested in you cooking liver, and he had a suggestion for the next time your prepare it. There’s a membrane on the liver you are supposed to remove and he noticed it wasn’t gone so that may have affected the texture. Hope that helps for next time! ❤
You mentioning that a lot of the games were based on things you need for battle was cool bc even the modern games have the Biathlon which is the shoot/ski event based on the military drills of ski troops
@@jayhom5385 some of those, I can see a sort of military use for - for example, base ball = grenade toss. But yeah, some others like tennis and basketball need to go under these circumstances.
@@jayhom5385 some of those, I can see a sort of military use for - for example, base ball = grenade toss. But yeah, some others like tennis and basketball need to go under these circumstances.
Hey Max ! I do t know if any e has mentioned it before but the paximadia are meant to be moisten with water or whatever else 😉 not meant to be eaten hard . Toady they put chopped tomatoes and onions and it soaks up the juices and softens it. It’s delicious 😋
Favourite video by far, I ordered the Asafoetida but it didn't come yet so I just made it anyway and substituted it with garlic and onion powder. I found that if you live somewhere like me where the weather isn't always favorable for grilling you can cook it in a cast iron just as you would a steak. You really only need a tsp of oil in the pan because the oil really coats whatever meat you'll use for the recipe. I also ended up using a chunk of brisket I cut into 1 inch cubes and it worked really well especially because I don't like liver either. I can't wait for my Asafoetida to arrive so I can make it again and compare.
When my daddy was little they lived in a small farming community in the Texas Panhandle. One of the mothers' cure for a cold was a "Sally Ann rag" which was naturally a rag tied around your neck. The key ingredient for the cure was asafoetida. It would also include things like onions, garlic, peppers, and generally any strong smelling vegetables. It stank the whole classroom up to high heaven! And you didn't dare take it off for a minute because your classmates were your siblings and cousins so you know Mama would know about it before you got home. I actually had to smell it a couple of times and it is indeed the herb of the Devil 😈!! Lol 🤣
@@R.P.-hw2rq Ever have a SERIOUS head-cold or a sinus infection... and then get into a situation where the rest of the people in the room are crying and asphyxiating on a horrible smell... AND then JUST about the time you're looking smug and finally thankful that you haven't smelled a g** d*** THING in 3 days, your sinuses start to open up??? ;o)
@@R.P.-hw2rq Well, allergies all my life... and to pretty much everything and its cousins... Grew up with pneumonia twice a year until my 8th or 9th birthday... Nose can be full of concrete for days, until there's something NASTY... and then... while I'm just hoping for one convenient escape... nope... Sometimes... I suspect there might be a God... and the son of a b*tch just LIVES to torment me... haha ;o)
You can tell that Max really cares about the quality of what he's producing. Even though he doesn't have the ridiculous budget of the History Channel, he still turns out a far superior product. Cheers, Max.
Too bad history channel focuses too much on the paranormal shit than actual historical events. Though that's bc history channel has become a bit racist. "Non-europeans can't do this, so it must be the work of aliens."
I absolutely love Max Miller. Thank you for your tireless efforts in bringing us so many fascinating facets of history and interesting recipes, Mr. Miller!
Once again, Max, your pronunciations are spot on! No matter which language, you speak the words perfectly. Just part of the great package: pronunciation, wit, humility, & easy to look at.
I did learn something new today! Here in Sweden we call what Americans call Highschool for Gymnasiet and watching this i now know where the word comes from 😄 You learn something new every day!
I can imagine 2,000 years from now, some historian analyzing Michael Phelps’ diet of 30,000 calories of chocolate chip pancakes and chicken fried steak, or Usain Bolt eating nothing but his beloved McDonalds nuggies while in Beijing.
It's really cool that you visited Olympia! How did you like it? It's my favorite Site in Greece. I actually excavated and worked there for several years and wrote my BA and MSc. thesis about Olympia. PS: Great video as always! Ancient recipes are my favorite on the channel.
The paximathia (dried bread) are even better when their soaked in a bit of water, olive oil and balsamic vinegar. It makes a great salad base too with tomatoes and feta, love the content!
Excellent video Max as always and thank you again for the captions Jose! I love that you included the winner of the first Olympics. The difference between them and now is astounding, the single race to the multitude of sports now in both summer and winter games. I hope the Olympics continue for many centuries to come.
That reminds me, MAX! WE FOUND SILPHIUM! It's been rediscovered in Greece! Edit: Oh....I see you already know. I was going to say, 'I bet your excited' but also it looks like it might have a lot of medical properties, which is exciting!
I am afraid they haven't found it. It was just a botanist wanting to make some headlines without any reference to the things we know about silphium - except that it germinates after rain and is related to Ferula. We have images of the seed and plant, neither look like the plant that has been "discovered". Sorry to disappoint.
@@pattheplanter the only contemporary images of sylphium I'm aware of are on coins, and coin imagery is quite abstract, to say the least, perhaps caricaturesque, so you have to dial down quite a bit the details; images of seeds, on the other hand, I'm not that sure, and all I know it's know about them is that they were heart-shaped... which is not unusual. The things the guy noted to propose te plant as sylphium, as far as I'm aware, are some nonspecific appearance traits, the fact that they need very specific conditions to grow and the fact that sheep treat it almost like cats do with catnip (which is a recorded trait of the original).
@@jorgelotr3752 The quote just said that sheep really liked to eat it. That is common to all species of Ferula. The "specific conditions to grow " were pretty non-specific for the Mediterranean coasts. Heart-shaped seeds are not rare in the Apiaceae but this new species does not have them. Every aspect of the coin images is different from that of this plant, the bracts, the stem, the way the flowers are grouped. Ancient coin minters were not as bad at their craft as you think and those images all resembled each other. Many plants are easily identified from their images on ancient coins. The plant on the coins looks like those of the genus that are far more drought-adapted than the Turkish plant. As you would expect near Cyrene. The whole thing is offenssively publicity-seeking. The author has clearly had a beloved theory and hammered the facts to shape the theory.
@@jorgelotr3752 If you are interested in the views of experts on silphium, the open-access paper from 2022 "Searching for Silphium: An Updated Review" by Lisa Briggs and Jens Jakobsson will give you far more interesting information. They think the Turkish plant is improbable.
Gosh, after following you for more than a year already and having watched all your videos I still get a little stupid smile on my face whenever you mention "hardtack" because I know the "clack-clack" scene is going to appear. Now seriously, keep up the good work, the research you do is incredibly thorough, and I can't imagine how much time it takes you to record the whole video, what with preparing the dish, the script and so on...😵😵
Im sad because i found you about a month ago and pretty much been binging all your episodes which for the most part range from 2-1 year old videos. Maybe is the empath in me but i can sense your joy in your energy and see it in your eyes. And today i was excited because i finally get a fairly recent video in my recommendations but your eyes are missing that gleen🥺 Sending you good vibes ,healing energies & a big hug ❤
as a Greek I didnt just enjoy the recipe process but also the respect you had for the language pronouning everything as it should (I know Greek can be a very difficult language for foreigners).
Wash and dry a container of chicken livers. Sauté them with onions and sliced mushrooms (be sure the center of the livers are cooked through, but still soft and juicy). Eat them over great homemade mashed potatoes. A hearty comfort food that I believe tastes wonderful. [ I am guessing that Mr Max eschews uni, too, one of my favorite sushi treats. More for me! ]
Physically laughed out loud at the hard-tack cutaways. Both times. It never gets old that you slide that in there at appropriate moments. Best running joke of any youtube creator anywhere. SOOO wish we could get down from Maine to Boston to meet you at the Book Festival! Have a great time, enjoy some beans (afterward), and if you hear rivets popping, get to high ground before the molasses comes! ;-)
was anyone else literally waiting for the hardtack clip the moment Max picked up those bread rolls? It will NEVER get old, please don’t stop doing it Max! Personally I find it so endearing and genuinely funny every time. Thanks again so much for your content. #freePalestine
Greek here. I'll tell you a way to love liver. 1) cut it slices and put it into milk and then in the fridge for an hour. 2) remove with a paper towel the moisture and put it smoked paprika 3) drop it in a pan for 2-3 minutes each side depending on the thickness. 4) slice it into biting pieces and drizzle olive oil + black pepper and salt on top. Milk removes the metallic taste and a lot of blood. Olive oil, paprika, salt pepper will create a unique taste
Liver is really an acquired taste. The first thing about liver is that we tend to overcook it. It should still be rosy inside. The other thing is that those who do not like liver too much because of the texture should try lamb liver. I think it's less chewy, more delicate and the texture is less "porous".
If picked up fresh and soaked a day or two in medium to heavy salt-water, it can be tolerable... Like kidneys and most other organ meat, it's the blood that gets to me... and from Max's exposition about the copper/metallic taste "sometimes" with the micro-grimace, I'd suspect he has similar issue... Salt stops blood coagulation, AND it "ionizes" water... both aspects of what makes a salt-water soak effective at reducing it. The texture (supposedly) can be controlled to a limited degree by cooking temperature, time, and technique... BUT there's only so much you can do. It's still organ meat and has a very different texture to lean muscle... I won't agonize over other people eating it anymore... Used to be the very smell could trigger me into a fit of running or nausea... down to dry heaves... BUT that was left-over trauma from my father's "BRILLIANT" ideal of introducing me to liver at 3 or 4 (maybe both... the bastard was persistent if nothing else)... BUT the best I can offer is that I can feasibly "tolerate" it... meaning you won't get it right back in your lap about 2 minutes after I've consumed it, knowingly or otherwise. ;o)
I've loved liver since I was a small child. It's one of my favorite foods, and I've enjoyed the flavor and texture from all the animals I've had the opportunity to sample. I could probably eat my body weight in foie gras.
@@Xerxes2005 Yeah, heard of that. Even tried it, but it just doesn't get the blood out quite to the degree of a full day in cold salt water... Milk CAN soak out the "gamy flavor" in many wild game meats, or at least help with that... Another clever trick is to puree ordinary raw pineapple in a blender to add to a marinade, but that's more tenderizing. There are enzymes in UNCOOKED pineapple (so even avoid the canned stuff, because it's been blanched) that denature proteins and truly soften meat... just another culinary tip... AND it mixes well in sweet-based barbecue sauces... ;o)
My ancestry is from Crete and I’m well acquainted with paximadia (παξιμάδια). While you can eat them dry, it’s best to douse them in water to soften them up before eating. My favorite way to serve them is topped with diced tomatoes, a drizzle of olive oil and vinegar, some crumbled feta cheese and maybe a dash of salt and oregano.
I have loved every visit I’ve ever had to Greece, visiting all of the isles. Rhodes holds a special place for me though, it’s an incredible place. There was a little cafe on a pier in Lindos, some of the best calamari I’ve ever had.
I think that not sticking your hand in a dead tree is a fine moral to the story. I like the straightforwardness of it. And well done again Max. Your content is fantastic. ❤❤
I still remember getting baklava for the first time at a local Greek festival. Mmm. One of these years, I'm going to go back just to get some more, and then run away because I can't actually handle the crowds.
My town has one at the orthodox church, and they sell these cookie plates that all the old Greek grandmother's make, and I will pay any price for them because they are DELICIOUS oml
@@Aquarian55 Ottoman does not equal Turkish, little one. Soulvaki (little skewer) is cooked meat on skewers. Nothing turkish about it. Pastichio is a Venetian leftover, the coffee is from the Arabs, lokma is actually an arabic word meaning a mouthful, the equivalent of turkish "yudum" (turkish speakers borrowed the word though) and baklava or pahlava in Azerbaijan sounds like Pahlavi making it an Iranian influenc. Go back to your toys , kiddo and start using etymological dictionaries.
Great video Max. As always! From a liver enjoyer, you might have cooked the life out of it, texture wise. A med-high heat for 90 sec or so on each side does it, in my experience. 😊
Are you familiar with Peruvian anticuchos? It's basically the same dish done with beef heart and it is delicious! It also uses red wine vinegar in the marinade and you definitely want to cook it over charcoal.
When you said the saltiness of the cheese perfectly complements the sweetness of the figs, i immediately thought of my favorite scene from Brooklyn 99: "the bitterness of the chocolate brings out the sourness of the milk"
Traveling around the East Coast so follow along on Instagram @tastinghistorywithmaxmiller. Don't forget to Like and Subscribe, and see some of you at the next Book Tour stop!
LINKS TO THE TOUR (Reservations required at some events)
Oct 18 6pm ET -- Ridgewood, NJ
Bookends Bookstore
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Oct 19, 7pm ET -- Atlanta/Decatur, GA
Eagle Eye Bookshop
eagleeyebooks.com/event/2023-10-19
Oct 23, 6:30pm CT -- Chicago/Evanston, IL
Bookends and Beginnings
www.bookendsandbeginnings.com/event/tasting-history-max-miller
You don't like liver have you tried chicken liver? not all livers are the same I can't stand beef, liver, and I just adore chicken livers, deep-fried and gizzards they gotta be cooked perfect and very fresh are used to get them from a place called Whiteys when I was a kid they had the best chicken probably in the world in the 90s the best donuts you ever had new systems bakery right on the Avenue in Baltimore and I'm not gonna see the secret for the best candy but I'll tell you the second best and Baltimore most people think is Wockenfuss. I can tell you new systems cause they closed and I am so disappointed.
Is there a good place to follow your Greek adventure? UA-cam's feed isn't good for that sadly
wish you were swinging by DC! would loved to have gone out to meet you!! next time?
my mom kindly requests a stopover in Winnipeg 😉
Are you coming to Houston?
Max‘s very detailed explanation on how to store Asafoetida makes me think that he had to learn the hard way about the smell haha
Viewer be warned.
It is astonishingly pungent. 😂
@manuelviellieber4763 - The doctor put me on a FODMAP diet for a while and I had to leave garlic & onion behind for the duration. The recommended substitute was asafoetida, about which I knew nothing. I had to go to an Indian market to find it.
When I got home, I smelled it and took a microscopic taste. As advertised, it was so AWFUL >_< , I thought it had gone bad and threw it out. I only found out a year later, from Mr Max, that to get the great taste out of the spice, you had to cook it.
Nah. All you have to do is open it and ‘secondary containment - immediately!’ Is the first reaction anyone with a sense of smell will have. I laughed because I did the same thing with my container of it.
It is very very strong. Found that out the hard way.
The hardtack “clack-clack” makes me smile EVERY TIME. Please never stop doing it Max!
So say we all!
Same here... it's one of the best running gags ever.
I love it so much! he some how finds a way to sneak that clip in every vid haha. When he clacked the bread together I already knew he was gonna do it
I always hope he finds a way to fit it in. Cracks me up.
righton!
I will never get tired of the hard tack cut aways 😂
CLACK CLACK!!
@Frankoman64 - But I find once per episode to be sufficient.
Agreed Frankoman64, it catches me every time and is still hilarious!
Unbelievably, was expecting it!
Why do I laugh every time even though I know it’s coming 😂
My local library does a monthly program called "Cook the Book" where people bring something to share from a specific cookbook. When I saw December's meeting would be "Tasting History with Max Miller," I was so excited!! I can't decide what to make!!
That sounds so fun! Please make the viking blood bread 😂😂😂.
Make hardtack-
@@dwaterson21 😂😂 that's a good one too
Parthian chicken all day
I've decided to go with Ancient Egyptian Tiger Nut Cake ... mainly because it looks like something I can handle making. (Some of the recipes seem to be out of my culinary capabilities!!) and also because I just giggle when I say "tiger nut" because I'm immature!!
Oh poor Max and SO MANY others! I was born in 1949, so I was a teenager in the early 1960’s. As a teenager I was anemic and the medical advice of those years was that an anemic person should eat liver - rich in iron. My mother was a gifted cook. She prepared calves liver once a week, breaded and fried with masses of onions. Given that the texture was essential liver “odd”, but tender and never off-putting when correctly prepared, our entire family heartedly enjoyed these meals. Years later, after living in Europe for ten years, I prepared a meal of liver for my Swedish mother-in-law who had told me how much she enjoyed eating liver. The greatest challenge about preparing this meal was to actually find calves liver for sale in a grocery store! It was not difficult to encounter ostrich steaks, literal pigs feet untreated in any way, horse meat offered in several varieties, but calves liver…. I loved her greatly and remain so grateful that I could provide this simple pleasure for her. If you wonder. I have lived in Sweden for 26 years now. NO. I have not found calves liver available in grocery stores for years now.
Oh, liver adobo will knock you off!
I hear there's a rising Muslim population there. Chance are they'll provide meats that you're not used to getting. Liver is a prized meat in many countries.
max- if you dont like liver, dont use liver.
also max- i really don't like liver
max- cooks liver
@@shevahauser1780 Well, most of us aren't as committed to historical accuracy as Max is
I have a blood disorder and had to eat liver too, my parents tried cooking it every way the smell of it cooking made me physically sick so they had to give up. Still can't stand the smell and I'm now 60
As a Greek I deeply appreciate Max's pronunciation of greek words! Its definitely not easy for English speakers but he aced it!
Oh, there's the reason this video felt a bit off! That is the _modern_ pronunciation, not the classical one.
Too bad the classical pronunciation is quite different from modern Greek
@XMarkxyz What is wrong with using the modern pronunciation? Yes, this is a video on history, but there is no way to satisfy everyone.
@@busimagenAbout time Simon actually paid attention to pronunciation considering that he is a professional YT presenter! I stopped listening to his channels quite a while back as his regular garbling of words was darn annoying.
Give me a Max video anytime….
His pronunciation of "paximathia" made me spring up and think, _"Fuck! A You Tuber who puts in some research and effort for accurately pronouncing words."_
Max, the "correct" (and traditional) way to eat that Cretan hardtack (paximadi) and fully appreciate the flavor without breaking your teeth is to *dampen it first* (putting it under running water for 2 seconds, but *not* soaking it), and then sprinkle with *olive oil, sea salt, and dried oregano* .
That's also the basis for a traditional Cretan salad called "dakos". It also has tomatoes and "graviera", which is a traditional Cretan yellow cheese (very different from feta). Try it!
How does graviera taste?
Like a gruyere cheese @@naamadossantossilva4736
delicious
@@naamadossantossilva4736 Very underrated cheese. Even as a Greek I learned about it quite late and now I love it. I can't really think of a relevant cheese to compare it. You should just try it.
Minoan croutons?😉
In several European countries, the word “gymnasium” refers to secondary school, especially upper secondary school and/or the schools that prepare you for university (obviously there’s a lot of overlap between those two).
I always found it funny that some schools are called "place of nudity"
@@BlaBla-pf8mf -Please elaborate...- oh... you're talking about the etymology of "gymnasium". Not the actual name of some schools
@@Zestrayswede
Plenty of schools have the word “gymnasium” in their name.
I realized it when I use navigation maps, so you can imagine my surprise when I arrived near the “gymnasium” 😂.
@@laggyy3987
What were you expecting?
12:50 I read that in ancient greece, cattle was probably much lighter, similar to wild cattle, weighing more around 300-400kg which is realistically carriable. Modern cattle went through several centuries of selective breeding.
still, lifting 300-400kg and walk on a diet with no modern knowledge of physique, body building, healthcare, drugs and nutrition is still incredible.
@@dannyzero692 Yep. The occasional genetic freaks are amazing. In any population over long enough time you get some extremely strong people.
@@_Ekaros this is so true. These people were exceptions, ofc the rule would be that almost no man alive could lift such weight :) but then the "freak" comes along and leaves everybody in awe
Even with that I don't think it's possible.
Large 1 old cow maybe, but they would be lighter.
The Maine problem is difficult shape and also it's not a dead weight, it freaking moves around.Anyone how works with cattle can tell you they wouldn't just let you to pick then up.
He may actually kill the cow and than carried it's body to altar that is more believable
@@dannyzero692 It would sound more realistic if he like did train with a calf?
He might had been used a calf as a weight to train.
The calf will increase in weight everyday, adding weight to the training.
At the beginning of the of the olympics it would had been something like a 300kg cow, which sounds reasonable for a power lifter or anything that gains from brute strenght.
The "he carried it on his shoulders" could be something like he carried his own weights, not that he actually carried it 24/7.
Then, they might had thrown a BBQ party on presentation day.
Just my opinion.
As a Greek, I thank you for this episode!! You have done remarkable research!! I wish the people would understand the full meaning of EKECHEIRIA and cease hostile acts or wars for at least the 15 days that the modern Olympic games last.
Modern Olympics is just a commercial cash-in. There really isn't any original spirit of the Olympics there.
Yeah we learn this in schools in poland, pretty common knowledge there
The Olympic Truce was revived before the 1994 Winter Olympics, and most countries have upheld it. The three breaches so far have all been committed by the same country: Russia.
The (modern) Olympic Truce also lasts slightly longer than the Games, beginning a week before the opening ceremony and ending a week after the closing ceremony.
we can't even negotiate a 2 week ceasefire to let women and children escape Palestine, you really think we can get one over the Olympics?
Lies again? Grab Food USD SGD
Stone lifting is a huge thing being rediscovered in Ireland! The special stones are often found near graveyards and were part of the irish funeral games. It's a beautiful tradition -- lifting as catharsis during grief, lifting the same stone your da and granddad probably lifted in their grief.
the good old "angry lifting session" has long roots...
Lift heavy stone, make sad head voice quiet
The atlas stones are in the world's strongest man competition. You have to be crazy strong to lift even the smallest of them!
Whether stones or small tree trunks, I think it all comes down to the reason why Highland games exist. It's in the DNA of Gaelic ancestors to value defending themselves with natural tools at hand. Hence, the value of a tree pole lifted, and landing in a specific direction; crushing many an opposing army unit, with one skilled man.
Here I am thinking "can Max work in the hard tack bit?" YES, yes he can.😂
It’s always better with the hard tack bit.😂
Twice!
Wouldn't be a Max video without a hard tack moment 😃
I was just watching a vid about pirates and he mentioned hard tack. I definitely heard the clack, clack.
That "substitute your protein" segue into the sponsor was one of the smoothest I have ever witnessed. Well done, sir! Also, another great video as always.
I try! Thanks for watching
@@TastingHistory I have to ask, when the idea for an episode doesn't come from the sponsors themselves (like how Bright Cellars occasionally do) how do you perfectly match sponsor and subject like that?
Do you contact them for the episode or do you pick an idea from a list based on who sponsors what?
@@Konpekikaminari - I have wondered that, too. What comes first - the chicken (recipe) or the egg (the wine)?
Max is the absolute master of youtube segues
If you want to try altering the texture of the liver, you can add fig pulp to the marinade. Figs are a natural tenderizer because they contain a protease enzyme that helps break down proteins.
If you want to play around with marinades for other dishes: pineapple juice, grated apple, grated onion, sliced kiwis and mashed papaya also contain such enzymes. To help the enzyme along and denature other proteins, make sure your marinades are also acidic by adding vinegar, citrus juice or tomato juice.
The initial Olympian diet is closer to that of a sumo wrestler. They bulk up on a carb-heavy diet and typically get their protein from incidental sources such as broth and eggs.
Where can I learn more about the Olimpian diet?
@@TheMchefread about milo of croton
Absolutely love this channel. History was my minor in college, and I've researched my genealogy for 43+ years. I owned my own restaurant 9 years as well. I get the best of both of my passions. Thank you 🤗
your videos are like a warm fuzzy comfort blanket to me, history + food, i could watch all day (and i have)
Glad they are comforting. Spread the word :D
Same!
You pronunciations really are second to none Max, it doesn't go unnoticed!
Oh shucks, thank you.
Unfortunately, the pronunciations are the only bad thing in the video. A strange mixture of Modern and Ancient pronunciations, with frequent wrong stresses for both English and Greek. The video itself was fascinating, as always.
@@richardirvine1997 I used the pronunciations of my Greek guide, so most are modern.
@@richardirvine1997 there's always one...
@@richardirvine1997
Buddy, stop. No one knows the pronunciation of ancient Greek for sure. If you're so smart, you'd know this.
I love this episode! One note - Cretan paximathia is often soaked in water before being eaten. Or oftentimes you put a salad of tomatoes, olive oil, and cheese on top and let it soak in and soften before the whole thing is eaten. It’s called Dakos.
We also have peksemet here in Cyprus. I usually just eat them straight as a snack or break them up in soup. My grandpa every morning soaks them in warm milk mixed with carob molasses or honey for his breakfast
Damn that sounds good 😋
@@varolussalsanclar1163ooo, I’d like to try that. It sounds like a new (to me) variety of cereal.
@@varolussalsanclar1163 nothing beats the Cypriot ''arkatena'' best paksimati of them all.
Put it on some tortillas and you've got dakos tacos
I love the way you take one for the team by eating foods you don’t like just so you can keep the recipe as authentic as possible.
Not only do I start salivating at the thought of Greek food, I'm also deeply grateful for you (along with Girl with the dogs) for providing some relief from the topical news stories. Thank you from the bottom of my heart!
Here's a quick recipe for those Cretan hardtacks:
1) Take hardtacks and wet them well under the tap for 10-20 seconds. Olive oil is optional.
2) Grind tomato on them.
3) Grumble feta on them.
4) Sprinkle oregano on them.
5) And finally splash some olive oil.
And serve. Quantities vary depending on taste.
Yep!
Oh yum! That sounds amazing!
Sounds pretty good
I was going to comment this, thats how I would eat this!
When you said recipe for Cretan hardtack, I thought you were going to show how to make them, not what to make WITH them. Is it different from the kind we know?
Watching Max thrive on vacation has been my good for my soul 🇬🇷🙌
GOALS!
Same, it would be cool if he did a history themed vacation like this to a new location every year
Man, it’s episodes like these that bring me back to why I loved finding this (then tiny!!) channel in COVID. Watching at 1am, exhausted and stressed (from school now, thankfully), but Max’s talking and cooking just transports me for a little while with history and food. My favorite channel on UA-cam, no contest.
Loved the episode, as I do all of them, loved the cookbook and so impressed you’ve got this whole thing down to such an impressive science. Go Max (and Jose)!
Thank you for still watching along.
ancient descriptions of olympians just seems like Baki, especially the one where he breaks a cord with his veins
you are an island of pure peace, wholesomeness and happiness in this turbulent world. I cannot thank you enough for your channel Max, the humour and education mean more than I can put into words~ please know that you're doing important work, and uplift an untold number of spirits with your content.
once again, I hope from the bottom of my heart that you and yours remain happy and well always -- you deserve no less :')
I feel the same way!!! This channel is a blessing!
We make and eat dried figs, my parents are from Calabria. Very big Greek influences on food there.
I used to live in Sicilia and we just ate them fresh off the trees (along with fico d’india) that grew in our yard. So good.
Greek here! Hey max, great episode as usual. I urge you to try different types of paximadi from Greece. It's basically hard tack but you'd be surprised how much delicious variety there is. You tried the Cretan stuff, I find it super tasty. My other preferred kinds are Spartan and Kytherean. Spartan is made of wheat bread and is traditionally ran under water for a moment, it helps it hydrate just enough while retaining a crunchy bite. The flavour is great and the texture even better. Kythirean is made with olive oil which makes it kind of crumbly and gives it a lot more flavour, I prefer it for salads. What you can do with the Cretan rusks you have is to dice some good tomatoes, mix them in with crumbled feta, salt, oregano and olive oil, maybe a few pitted olives and frankly anything else you might want and dump it over a slightly wet or soaked piece of paximadi. We call that dakos and it makes for a great salad.
Man I love Cretan stuff. I stick in tzatziki for a bit. Lovely.
My parents grew up near Olympia and i had recently found put my great grandfather was a labourer at the site. My grandmothrer saw the lighting of the first Olympic torch. I was blown away when i went there, such a cool place.
You mean the Modern Olympic games, right? When they revived the games again first in Greece more than a hundred years ago.
It seems the ancient writers had a tendency to exaggerate.
And that gives us mythologies
Maximus: "Perseus, this may be the worst smelling plant mine nose hath ever to be accosted."
Perseus: "We shall use it as spice."
I first learned about Asafoetida when I had a friend who was allergic to garlic and onions and I was able to use that as a substitute. I was definitely surprised with how strong it was.
Does it work well? I'm allergic to alliums as well and have wondered about trying it.
@@Belrodesyes give it go. I use it all the time (you can just sub out the garlic and onion). Store it inside another jar. You can use about 1/4 of a teaspoon
@@Belrodes, well Idk if it can subsitute that well, as I haven't tried it. I think it will add many of the same sulfurous compounds adding to that umami
It also works to keep asafetida (hing) in a sealed glass jar, instead of the plastic one it comes in.
Good advice👍
Oh damn, most spice companies I know of sell their stuff in glass
I put my little jar of asafoetida in a zip lock bag then put that in a glass jar, seal tightly and put in a backrrom away from the kitchen. Totally necessary, but still use asafoetida regularly.
I am so happy to have found your channel a year ago! The history brought me here, and your personality got me to stay! Slowly, you're giving me the courage to learn to cook and even try some of the less-complex recipes you've prepared in your videos. Thank you so much for all the edutainment, Mr. Max!
The issue with that liver probably is that it is over cooked. I love liver and I used to cook them quite often. It is the easiest thing to over cook and over cooked liver has the consistency of "chewy cardboard" as I would describe it.
I’ve done chicken liver once - the insides of some of the larger chunks were completely mushy, like refried beans texture. Dunno if I under or overcooked it or what I did lol.
Also never under any circumstances try to reheat in the microwave.
These small chunks over fire for 8mins ? No way they are not overcooked and dry like the desert. Large tranches of liver shouldn't take more than 3-4 mins total in the pan.
@@HeatherSchrivener-el2mx Was yours fresh or frozen ? Too much liver for too small a pan ? Try too make some kind of very short cooked ragout of it: lots of caramelised onions (prepare before the chicken liver but add at the end !); Port or Cherry for some sweetness, marjory or sage, pepper&salt. Make sure larger pieces are done by cutting & checking them. Serve with mashed potatoes or a creamy polenta. Any green or tomato salad (or mixed) is fine. In Germany we serve (chicken) liver with mashed potatoes (actually potato puree) and apple compote. Unfortunately, offals are getting out of fashion.
You can reheat in a microwave; make sure it is well covered and ignore the explosions. 🙂
PS: If you are into offals, try porc kidneys, but check for the preparation !
I've had some good experiences with liver as an adult, but I only ever order it now in places where it's a big element of the local cuisine, and cooks understand how to work with it (e.g., Venice).
Agreed! I love liver... hearing Max comment on disliking the texture, I assume it must be overcooked. Perfectly cooked liver has the most amazing, velvety texture! To date my favourite meat, I frequently rub it in Montreal Steak spice and broil for 2 - 3 minutes per side. Chef's kiss!
Great video! In Crete, we moisten the paximadi for a few seconds in a water bowl before snacking on them. Olives and fava beans make good sides too 😊
Great tip!
As a history buff and foodie , I really enjoy your videos Max. Love those 1 second hard tack scenes. As an Indian we regularly use Asafoetida in our cooking, I can relate to it when u speak of its strong flavour.
I think it's funny that even the ancients were complaining about athletes being soft compared to the olden days. Guess some things never change.
Thanks for visiting my country
We appreciate it when educated and well mannered people like you visit us
Much love from Greece I love your channel
Paximadi named from an Ancient Greek baker named Paxamos, who was the first that baked and wrote a whole book about them called Double baked Bread(Biscuit)
One thing I like about your videos is that you are very honest when tasting the food. It makes things much more genuine and interesting than if you were pretending every meal you make is wonderful and top tier cuisine. Like always, great video!
I also appreciate the fact that he admits and leaves in his mistakes, like if he burns something for example
An honest examination of liver, or other strange and off-putting foods. Thanks Max
I've always described asafoetida as smelling like if trees could fart, and you then stored ten thousand years of that in a jar. Two ziploc bags on the container and I could still smell it with the cabinet closed =D
I’d use a large mason jar with silicone seal to store the container. Plastic can transfer smells
Makes me want to try it and never want to try it at the same time. 👍
I've heard it called devil's breath or devil's farts.
Yeah, that doesn't need to be in my kitchen.
@@cindiargumaniz2193 lol
These videos are just as valuable as any museum. I absolutely love the concept of learning ancient recipes, and Max is pretty much the perfect host. His personality really compliments the historical aspect of the video.
Your upbeat humor and lessons from history bring a little bit of light into my week. Thank you. Wish you the best! ❤
I’m so happy to hear you saying these words and names in modern Greek, your pronunciation is so good!
Some of those stories of Milo are very Dragonball-esque, especially breaking a cord with the veins in your head 😂
I didnt like liver growing up, but it was entirely out of how it was prepared and served here in Finland. When I moved to Singapore and traveled in asia more, I started to love liver.
The way they prepared it, was so different. Now I love the flavour and texture of liver.
Also.. haggis. From Scotland. Its one of my favourite dishes now. After living in Scotland for 3 years.
I definitely think how you prepare something affects how palatable I will find it. As far as I'm concerned, only Ethiopian cuisine can prepare collard greens fit for human consumption.
So... how should one prepare and cook liver? Never really liked it as a child but perhaps that could be remedied with proper technique.
Haggis, oh haggis!
Max, you never fail to teach me something new and dazzle me with intricate details. Thank you for your hard work and especially the new liver recipe. I love you and Jose. Glad you're back in America and safe.
I literally just discovered your channel yesterday and I absolutely love it! Your detailed explanations, the history you cover, and the dishes you make, are incredibly fascinating. I also find the way you speak really soothing. You have a new subscriber!
This was thoughtful and thoroughly put together thank you.
Love the video as always guys! My Colombian husband was super interested in you cooking liver, and he had a suggestion for the next time your prepare it. There’s a membrane on the liver you are supposed to remove and he noticed it wasn’t gone so that may have affected the texture. Hope that helps for next time! ❤
Interesting! This might explain why I liked chicken liver but not cow's - the membrane is thin in the chicken because it is so small.
The membrane is usually already removed when you buy liver in the US.
You mentioning that a lot of the games were based on things you need for battle was cool bc even the modern games have the Biathlon which is the shoot/ski event based on the military drills of ski troops
So what would the synchronized swimming or curling be?
@@Kainis80The same place as basketball, baseball, tennis, etc.
@@jayhom5385 some of those, I can see a sort of military use for - for example, base ball = grenade toss. But yeah, some others like tennis and basketball need to go under these circumstances.
@@jayhom5385 some of those, I can see a sort of military use for - for example, base ball = grenade toss. But yeah, some others like tennis and basketball need to go under these circumstances.
equestrian events too. so many have military aspects. Marathon = data transfer. even relays have great application :D so much fun
Hey Max ! I do t know if any e has mentioned it before but the paximadia are meant to be moisten with water or whatever else 😉 not meant to be eaten hard . Toady they put chopped tomatoes and onions and it soaks up the juices and softens it. It’s delicious 😋
Favourite video by far, I ordered the Asafoetida but it didn't come yet so I just made it anyway and substituted it with garlic and onion powder. I found that if you live somewhere like me where the weather isn't always favorable for grilling you can cook it in a cast iron just as you would a steak. You really only need a tsp of oil in the pan because the oil really coats whatever meat you'll use for the recipe. I also ended up using a chunk of brisket I cut into 1 inch cubes and it worked really well especially because I don't like liver either. I can't wait for my Asafoetida to arrive so I can make it again and compare.
When my daddy was little they lived in a small farming community in the Texas Panhandle. One of the mothers' cure for a cold was a "Sally Ann rag" which was naturally a rag tied around your neck. The key ingredient for the cure was asafoetida. It would also include things like onions, garlic, peppers, and generally any strong smelling vegetables. It stank the whole classroom up to high heaven! And you didn't dare take it off for a minute because your classmates were your siblings and cousins so you know Mama would know about it before you got home. I actually had to smell it a couple of times and it is indeed the herb of the Devil 😈!! Lol 🤣
@@R.P.-hw2rq When you could smell it you were cured.
@@R.P.-hw2rq Ever have a SERIOUS head-cold or a sinus infection... and then get into a situation where the rest of the people in the room are crying and asphyxiating on a horrible smell... AND then JUST about the time you're looking smug and finally thankful that you haven't smelled a g** d*** THING in 3 days, your sinuses start to open up??? ;o)
@@R.P.-hw2rq Well, allergies all my life... and to pretty much everything and its cousins... Grew up with pneumonia twice a year until my 8th or 9th birthday...
Nose can be full of concrete for days, until there's something NASTY... and then... while I'm just hoping for one convenient escape... nope...
Sometimes... I suspect there might be a God... and the son of a b*tch just LIVES to torment me... haha ;o)
@@R.P.-hw2rq Lol I don't think we ever heard that part of the story 😜 I do know it didn't hurt anything but their dignity.
That wouldn't stop me from taking it off. I seriously doubt that stuff worked anyways. And I'd know who i could cut out from my life if they snitched.
was waiting for the hard tack reference. Max did not disappoint 😆
Never gets old…thanks for the hardtack gag! Fascinating history today. Thank you!
You can tell that Max really cares about the quality of what he's producing. Even though he doesn't have the ridiculous budget of the History Channel, he still turns out a far superior product. Cheers, Max.
Too bad history channel focuses too much on the paranormal shit than actual historical events. Though that's bc history channel has become a bit racist. "Non-europeans can't do this, so it must be the work of aliens."
I absolutely love Max Miller. Thank you for your tireless efforts in bringing us so many fascinating facets of history and interesting recipes, Mr. Miller!
Once again, Max, your pronunciations are spot on! No matter which language, you speak the words perfectly. Just part of the great package: pronunciation, wit, humility, & easy to look at.
1:52 that will literally never get old, and i genuinely look forward to seeing that scene every time.
I did learn something new today! Here in Sweden we call what Americans call Highschool for Gymnasiet and watching this i now know where the word comes from 😄 You learn something new every day!
Love it!
I just recently discovered this channel and I love it! The perfect mix of comedy, education and food.
I can imagine 2,000 years from now, some historian analyzing Michael Phelps’ diet of 30,000 calories of chocolate chip pancakes and chicken fried steak, or Usain Bolt eating nothing but his beloved McDonalds nuggies while in Beijing.
Hi Max! Hope you had a great trip!
It's really cool that you visited Olympia! How did you like it? It's my favorite Site in Greece. I actually excavated and worked there for several years and wrote my BA and MSc. thesis about Olympia. PS: Great video as always! Ancient recipes are my favorite on the channel.
The paximathia (dried bread) are even better when their soaked in a bit of water, olive oil and balsamic vinegar. It makes a great salad base too with tomatoes and feta, love the content!
Nice touch with Sawk in the background
Excellent video Max as always and thank you again for the captions Jose!
I love that you included the winner of the first Olympics. The difference between them and now is astounding, the single race to the multitude of sports now in both summer and winter games. I hope the Olympics continue for many centuries to come.
That reminds me, MAX! WE FOUND SILPHIUM! It's been rediscovered in Greece!
Edit: Oh....I see you already know. I was going to say, 'I bet your excited' but also it looks like it might have a lot of medical properties, which is exciting!
I am afraid they haven't found it. It was just a botanist wanting to make some headlines without any reference to the things we know about silphium - except that it germinates after rain and is related to Ferula. We have images of the seed and plant, neither look like the plant that has been "discovered". Sorry to disappoint.
It is found in Turkey there is article on national geographic
@@pattheplanter the only contemporary images of sylphium I'm aware of are on coins, and coin imagery is quite abstract, to say the least, perhaps caricaturesque, so you have to dial down quite a bit the details; images of seeds, on the other hand, I'm not that sure, and all I know it's know about them is that they were heart-shaped... which is not unusual.
The things the guy noted to propose te plant as sylphium, as far as I'm aware, are some nonspecific appearance traits, the fact that they need very specific conditions to grow and the fact that sheep treat it almost like cats do with catnip (which is a recorded trait of the original).
@@jorgelotr3752 The quote just said that sheep really liked to eat it. That is common to all species of Ferula. The "specific conditions to grow " were pretty non-specific for the Mediterranean coasts. Heart-shaped seeds are not rare in the Apiaceae but this new species does not have them. Every aspect of the coin images is different from that of this plant, the bracts, the stem, the way the flowers are grouped. Ancient coin minters were not as bad at their craft as you think and those images all resembled each other. Many plants are easily identified from their images on ancient coins. The plant on the coins looks like those of the genus that are far more drought-adapted than the Turkish plant. As you would expect near Cyrene. The whole thing is offenssively publicity-seeking. The author has clearly had a beloved theory and hammered the facts to shape the theory.
@@jorgelotr3752 If you are interested in the views of experts on silphium, the open-access paper from 2022 "Searching for Silphium: An Updated Review" by Lisa Briggs and Jens Jakobsson will give you far more interesting information. They think the Turkish plant is improbable.
Gosh, after following you for more than a year already and having watched all your videos I still get a little stupid smile on my face whenever you mention "hardtack" because I know the "clack-clack" scene is going to appear. Now seriously, keep up the good work, the research you do is incredibly thorough, and I can't imagine how much time it takes you to record the whole video, what with preparing the dish, the script and so on...😵😵
Im sad because i found you about a month ago and pretty much been binging all your episodes which for the most part range from 2-1 year old videos. Maybe is the empath in me but i can sense your joy in your energy and see it in your eyes. And today i was excited because i finally get a fairly recent video in my recommendations but your eyes are missing that gleen🥺
Sending you good vibes ,healing energies & a big hug ❤
as a Greek I didnt just enjoy the recipe process but also the respect you had for the language pronouning everything as it should (I know Greek can be a very difficult language for foreigners).
Wash and dry a container of chicken livers. Sauté them with onions and sliced mushrooms (be sure the center of the livers are cooked through, but still soft and juicy). Eat them over great homemade mashed potatoes. A hearty comfort food that I believe tastes wonderful.
[ I am guessing that Mr Max eschews uni, too, one of my favorite sushi treats. More for me! ]
Physically laughed out loud at the hard-tack cutaways. Both times. It never gets old that you slide that in there at appropriate moments. Best running joke of any youtube creator anywhere. SOOO wish we could get down from Maine to Boston to meet you at the Book Festival! Have a great time, enjoy some beans (afterward), and if you hear rivets popping, get to high ground before the molasses comes! ;-)
I love the hard tack jokes. Reminds me of Crash Course World History’s recurrent “unless you are the Mongols” Mongoltage.
was anyone else literally waiting for the hardtack clip the moment Max picked up those bread rolls?
It will NEVER get old, please don’t stop doing it Max! Personally I find it so endearing and genuinely funny every time. Thanks again so much for your content.
#freePalestine
You can almost feel that hard tack clip coming up every time, it's golden.
Greek here. I'll tell you a way to love liver.
1) cut it slices and put it into milk and then in the fridge for an hour.
2) remove with a paper towel the moisture and put it smoked paprika
3) drop it in a pan for 2-3 minutes each side depending on the thickness.
4) slice it into biting pieces and drizzle olive oil + black pepper and salt on top.
Milk removes the metallic taste and a lot of blood. Olive oil, paprika, salt pepper will create a unique taste
Another Olympic event was trumpet playing. Judged on volume. Judges would stand behind pillars in a balustrade.
I love the mental image of an Olympic athlete walking up to the stand, stretching, then taking out a bugle and letting out a giant "BWAAAAAAAAAAAAA"
Big ups on the Greek pronunciation Max, as always great video!
Liver is really an acquired taste. The first thing about liver is that we tend to overcook it. It should still be rosy inside. The other thing is that those who do not like liver too much because of the texture should try lamb liver. I think it's less chewy, more delicate and the texture is less "porous".
Ugh! Porous!😅
If picked up fresh and soaked a day or two in medium to heavy salt-water, it can be tolerable... Like kidneys and most other organ meat, it's the blood that gets to me... and from Max's exposition about the copper/metallic taste "sometimes" with the micro-grimace, I'd suspect he has similar issue...
Salt stops blood coagulation, AND it "ionizes" water... both aspects of what makes a salt-water soak effective at reducing it. The texture (supposedly) can be controlled to a limited degree by cooking temperature, time, and technique... BUT there's only so much you can do. It's still organ meat and has a very different texture to lean muscle...
I won't agonize over other people eating it anymore... Used to be the very smell could trigger me into a fit of running or nausea... down to dry heaves... BUT that was left-over trauma from my father's "BRILLIANT" ideal of introducing me to liver at 3 or 4 (maybe both... the bastard was persistent if nothing else)... BUT the best I can offer is that I can feasibly "tolerate" it... meaning you won't get it right back in your lap about 2 minutes after I've consumed it, knowingly or otherwise. ;o)
@@gnarthdarkanen7464 Some here will let it soak in milk for 30 minutes or an hour.
I've loved liver since I was a small child. It's one of my favorite foods, and I've enjoyed the flavor and texture from all the animals I've had the opportunity to sample. I could probably eat my body weight in foie gras.
@@Xerxes2005 Yeah, heard of that. Even tried it, but it just doesn't get the blood out quite to the degree of a full day in cold salt water... Milk CAN soak out the "gamy flavor" in many wild game meats, or at least help with that...
Another clever trick is to puree ordinary raw pineapple in a blender to add to a marinade, but that's more tenderizing. There are enzymes in UNCOOKED pineapple (so even avoid the canned stuff, because it's been blanched) that denature proteins and truly soften meat... just another culinary tip... AND it mixes well in sweet-based barbecue sauces... ;o)
❤ the hard tack call back every time! 😆
I absolutely love the historic references amazing!!
My ancestry is from Crete and I’m well acquainted with paximadia (παξιμάδια). While you can eat them dry, it’s best to douse them in water to soften them up before eating. My favorite way to serve them is topped with diced tomatoes, a drizzle of olive oil and vinegar, some crumbled feta cheese and maybe a dash of salt and oregano.
Sounds delicious, I just ate and I’m hungry now 😂
I have loved every visit I’ve ever had to Greece, visiting all of the isles. Rhodes holds a special place for me though, it’s an incredible place. There was a little cafe on a pier in Lindos, some of the best calamari I’ve ever had.
That hardtack callback joke never fails to make me chuckle 😄
Very glad i found this channel, i love food and history, so its a great combination.
I cant wait to make suggestions for the future.
I think that not sticking your hand in a dead tree is a fine moral to the story. I like the straightforwardness of it.
And well done again Max. Your content is fantastic. ❤❤
We had a blast in Greece. It was cool to go to the same places you went to as well!
Greece is the most beautiful country I have been to, and the food was amazing. I enjoyed seeing it on your insta. More Greek food!
I totally agree!
Great channel. Love what you do Max
Did you catch the Roman historían literally describing a bloodborne visceral attack?
@@marshallklimmek903 lol love it
i love your perennial use of the hardtack clip
Absolutely love the Sawk behind you. By the way, great video and greetings from Italy❤
I would love more Grilling History!
My city has a Greek Food Festival every year, this past weekend was 50 years.
Souvlakia, pastichio, loukamades, Greek coffee, baklava: I love it all.
I still remember getting baklava for the first time at a local Greek festival. Mmm. One of these years, I'm going to go back just to get some more, and then run away because I can't actually handle the crowds.
My town has one at the orthodox church, and they sell these cookie plates that all the old Greek grandmother's make, and I will pay any price for them because they are DELICIOUS oml
None of those are Greek foods its Turkish. You will not find any trace of those foods until Turks came into the region
@@Aquarian55 Did anyone squeeze your head?
@@Aquarian55 Ottoman does not equal Turkish, little one. Soulvaki (little skewer) is cooked meat on skewers. Nothing turkish about it. Pastichio is a Venetian leftover, the coffee is from the Arabs, lokma is actually an arabic word meaning a mouthful, the equivalent of turkish "yudum" (turkish speakers borrowed the word though) and baklava or pahlava in Azerbaijan sounds like Pahlavi making it an Iranian influenc. Go back to your toys , kiddo and start using etymological dictionaries.
Great video Max. As always! From a liver enjoyer, you might have cooked the life out of it, texture wise. A med-high heat for 90 sec or so on each side does it, in my experience. 😊
Just made these, they were amazing, thanks Max.
Used inside round steaks and cooked over fire; definitely part of the bulk now 💪🏻.
Max, você pode melhorar o sabor do fígado se deixar ele de molho no leite por uns 25 minutos antes do preparo.
Props for shooting for accurately making food even if you dont like it
Are you familiar with Peruvian anticuchos? It's basically the same dish done with beef heart and it is delicious! It also uses red wine vinegar in the marinade and you definitely want to cook it over charcoal.
When you said the saltiness of the cheese perfectly complements the sweetness of the figs, i immediately thought of my favorite scene from Brooklyn 99: "the bitterness of the chocolate brings out the sourness of the milk"
I've never seen that show but still lol'ed
@@beantheirishsetter it's very funny. And in this particular scene they are taking a swing at hipsters and their culinary habits.