Visit www.blinkist.com/tastinghistory get unlimited access for 1 week to try it out. You also get 25% off if you want the full membership. And here is the link for the Invicta video: ua-cam.com/video/xHXf3k4C-ys/v-deo.html
@@Tinky1rs which was the earliest form of vaccines in this case, pox in humans. Which was taking vaccinia from cows and innoculating humans with it, thus the name vaccine! Etymologies we love it
A guy named Magnus fumus in caesars chariot-thru: "I'll have two number IX's, a number IX large, a number VI with extra garum, a number VII, a two number XLV's, one with caseus, and a large posca".
You know what they call a quandrans libra with cheese in Gallia? They don't call it a quandrans libra with cheese? They call it Vercingetorix with Cheese.
Fun fact: caul fat is still used today for a very similar application in Egypt, it's wrapped around Kofta (also called kefta and kebabs in some countries) which are finger-shaped meatballs, the resulting dish is called "tarp", it's then grilled on coals for a smoky flavor.
There's a lot of recipes that still use caul fat. That's why you can still get it with relative ease in most countries. Maybe not at your normal everyday grocery store but definitely at any butcher. It's just not something people tend to use for the quick easy meals that most Americans eat so there's a lot of Americans that would think it's really strange. but anyone who smokes meats would know the benefit of wrapping meat with fat to keep it moist and flavorful (just look at the number of bacon wrapped food items).
@@alexbuller8097 Oh yeah, where I live in Germany most butchers have it. I love cooking/barbecuing with caul fat, it imparts a particular tenderness and taste on whatever is wrapped up in it.
Who needs all that awful content on Netflix when you have UA-cam channels like this one. Fascinating, entertaining and in the end you're wiser. Great stuff, thank you.
Here here! Couldn't agree more, and also makes my young son want to try new (or old) things in food, rather than his ongoing love affair with pasta and pizza
The first time I heard of this "hamburger" was when, many years ago, I was watching a documentary on Pompeii presented by Terry Jones of Monty Python fame. He mentioned it in passing while talking of ancient Roman street food and bakeries and, even though he didn't go into detail, it stayed with me and every now an again I'd tell myself to look further into it. It's one of those things that I never got around to so this has been a very satisfying episode for me. It's also made me want to revisit the documentary series on the ancient world presented by Terry Jones. So, thank you very much!
Yes, in my experience cows mostly just stare blankly at me and chew, it must be due to my lacking ability to speak latin. Imagine being surrounded by people and they don't even speak bad latin, just a bunch of barbarians, talking their non-latin barbar sounding language. What is a good cow to do?
'Mice eating gold.' I can literally picture someone who filled his pockets with the town's gold and tried to lie his way out of guilt by saying the mice ate it. 🤣
Fun fact: English also has the same cattle -> money connection! The word "fee" has developed from the Old English "feoh", meaning money, property, or, indeed, cattle.
Cattle have been considered a form of wealth or money for a very long time all over the world. Until very recently, they were considered a measure of wealth even in Africa - more valuable than money.
Feeling pretty miserable from a recent surgery but your channel has been so great to binge-watch while I'm recovering. Entertaining, educational, comforting. Just love it. When I'm all healed up, I'm gonna try a bunch of these recipes.
16:37 I love the trend of medieval painters aiming for "piously suffering Chirstian martyr", and landing squarely on "unimpressed goth cousin at the family potluck"
@@scrubsrc4084 we were always required to stay until the end. I would always think, “That’s 2 hours I’ll never get back!” All of those meetings could have been a 4 paragraph email or a 15 minute PowerPoint.
WOW! Max finally did a video on "Roman burgers"! I made these for a couple of years in a row, in High School, for Latin class. I never made mine with caul fat, and I remember these having a beefy, peppery, grapey taste.
Those are not related and come from seperate Porto-Germanic and PIE roots. “Dyrt” is related to English “dear” and German “teuer” aka expensive, “dyr” is related to English “deer” and German “Tier” aka animal.
Cows do struggle to go downstairs as it happens. Same with horses; their eyes are arranged in such a way that it makes it hard to see the ground right at their feet, and the design of their knees and hips makes it hard for them to shift their weight backwards, which would be necessary to prevent them tumbling headlong down the stairs.
Depth perception is also a problem, right? At least that's what I'd always heard as an explanation for why both horses and cows freak out about crossing puddles and small divots since they can't tell how deep they are.
"While cows won't walk down stairs on their own, it has been proven that cows will walk down stairs if you force them to. So, yes, cows can walk down stairs. They just avoid the situation as much as possible, as they are not evolutionarily prepared for such steep slopes and foreign leg movements."
Max I try to never miss one of your shows. I love history and food so it’s so wonderful the way you put these things together. Thank you for all your hard work.
I grew up eating on occasion (about once a month or two) basically this recipe (add whole coriander seeds along with pepper, don't grind pepper or pinenuts, sometimes add lambs kidney alnogside beef). We called them tortoises because of the pattern the caul fat made. Sometimes baked in oven, sometimes grilled on bbq.
I have eaten it and it's pretty good...just don't expect modern hamburger as it really is more steak burger. I make many different Roman recipes (as do my students) to share with my classes and family. Numidian chicken was the most popular this year closely followed by pork and onions (with garum and honey).
I still remember reading the Iliad and it hitting me that "sacrifices" were essentially drunken BBQs. I mean who wouldn't love worship where you get steak and drunk?
@@kaitlyn__L Fun fact, the early catholic church actually had a feast as a part of their celebration of the sabbath. These agape feasts were to foster a sense of community and charity among Christians. It was not for nothing that Christianity was known in its early centuries as the religion of women and slaves.
We had an on-site butcher come by a week ago. While he was working on the hanging carcass, I noticed honeybees occasionally landing on the cut end of the head, probably looking for moisture and protein. So maybe not so outrageous.
I figured the "bees" were probably just bot flies. They're parasites that live inside live cows and other animals in their larva form, and look a lot like bees as adults. I suppos it could have been actual bees though
@@Amy_the_Lizard No, they were honeybees. I've kept bees, and dealt with stinky dead livestock. Bot flies don't look like honeybees. :) Realistically, it's been deathly hot the last week or two, and the honeybees are on the hunt for moisture. Few days ago while cleaning the filter in the kiddos' splash pool, one honeybee was hovering, looking for a safe place to land. I dipped my hand in the pool and offered it to her - she circled, then landed on one finger, started licking up the water. Bee proboscises tickle. :)
@@mommachupacabra Oh I meant that the "bees" coming out of the dead cow in the description mentioned in Roman times might have been bot flies, not that the ones on the freshly butchered cow were. Sorry about the confusion ^_^'
Bees will occasionally use the hollowed-out carcasses of dead animals as a framework on which to mount their combs - the same way they use the wood slats in a modern beehive. There's a similar story of this happening to a lion that was killed by the Biblical Samson - but it does happen, from time to time, outside folklore. It's a lot less common nowadays, of course - since tractors make it a lot easier to haul a big carcass away and bury it.
The Egyptians called the Minoans Keftiu meaning meatball people. That makes the bull horns all over their territory look like the grandmother of the golden arches.
Your videos are really fun to watch! The best part, to me, is watching your face when you first taste what you've cooked. Some of your expressions are priceless!
As your Patreon's resident farmboy, I can confirm that cows struggle greatly with walking down stairs. Not impossible, but they don't have the hips for it. Also, the word "cattle" is derived from "capital", cognate with "chattel", all of which also mean "Money". As I always knew, it's not a successful farm unless you have some cows.
About Carenoum: some wines can get slightly bitter if reducing too much. It really depends on the wine on how much the optimal reducing should be. So taste as the wine reduce untill it fits your taste. Reduced wine as a condiment you can see even today, sometimes with something like a poached egg on a frech piece of bread, in places like France.
I love making a reduced red wine sauce. It pairs beautifully with a roast (in my opinion) i add orange, cinnamon sticks, whole black pepper, sage, rosemary, and brown sugar. So far it has been a hit from any family and friends that have tried it. ^.^
I heard once that Romans used the long pepper variety of peppers (as opposed to peppercorns like what is popular today). They called both peppers since they believed it was from the same variety of plants. I'm not 100% on this, but I thought I'd mention it since I have bought long pepper for that purpose. The taste is much milder and it has a light licorice/anise flavor to it. Since it's more subtle you wind up tasting the other flavors in a dish more prominently. Just sharing because I thought it was cool :)
Your description of long pepper has me hooked. My friend is going to take me to a spice store. Long pepper is the first item on my list. Licorice is so YUMMY.
Author Charles Fort wrote several books about strange phenomena. The story of the Kentucky meat shower was one of them. Also it has rained blood several times, although it may have been a red sand or spores.
In the early Anglo-Saxon world, the rune that looks like and F with up turned side lines, is "foeh" and represents portable wealth, which are cattle. This is where we get the word "fee" as in paying some one a fee.
In Dutch, the word for cattle or livestock is “vee”. Makes sense as Dutch and English have common ancestor languages. If I remember correctly, Frisian is closest related to English, followed by Dutch.
That explains the term for meatballs wrapped in caul fat. Also a term used for bundles of sticks. Not exactly a PC modern term now. But that said, yeah the linguistic heritage makes a whole lot of sense.
You can buy grape must or pomace at a Turkish Market …I found it by accident and was excited. My Mom was raised on a farm in Italy & told me this was made during the grape harvest and wine making boiling down the crushed leftover of grapes. It has a little more grainy quality almost like apple sauce and was also called In dialect grape honey or Mosto. Famous Italian Christmas cookies are called Mostaccioli and are made with either Grape or Fig Mosto. That might be a great recipe to do…hint hint.
Yes my mom was from Calabria and it’s amazing how many variations of pronunciation there are …I find many words similar in Sicilia and Sardinian dialect. As a mater of fact was listing to a UA-cam program on Sardinian and was able to understand most of what was said since I also have a knowledge of Spanish and French but some key words were almost verbatim those of Mom’s dialect. These days most dialects are morphing quite a bit due to mass media. Thanks for your response.
I feel like your butcher must really love you for making their life interesting asking for things like caul fat, or dread you walking in asking for obscure things like capons 😂 thanks for a cool recipe!
15:18 I must be watching you a lot, Max, because I had a feeling the "Hey, where's the beef" line might show up in this episode. Thanks for the fun dip back into my younger years, Max!
I've watched a ton of your videos lately since discovering you and I love all of them! I was just made aware of this one because George Motz referenced it in the most recent episode of Burger Bucket List on the First We Feast channel. You guys would be hilarious in a team up video together lol. Keep the great content coming!
Given that bull calves were regularly culled anyway, sacrificing them to the "gods" and distributing the meat to the people was a way for the cattle-owning classes to curry favor with the general populous. Sacrificing a heifer (a female calf that hadn't been bred) was the sacrifice of all her potential future productivity and sacrificing a pregnant cow was giving up both the potential of a productive cow and that of her offspring.
Today I attended my Medieval History exam and when it came to the exposition of Charles Le Goff's work on medieval society my professor specifcally asked about the culinary aspects of the middle ages, kind of a shame that he was content with the introduction alone, I really wanted to mention the Re Coquinaria and Scappi's works and what I learned on this channel Great work Max, I really want to try some of these recipes someday
If the idea gets popular you may actually see some of the top restaurants serving garum made "in house". Recreating an ancient recipe like that is a lot cheaper and easier for a professional chef than many of the pretentious foods they're currently serving to their snob customers.
“Hey Cato, I’m a little low on cash. Do you think-“ Cato: “Say no more, my friend!” *Disappears and reappears with a herd of cattle* “...I can borrow $10?”
It's like when your grandpa gives you a 30-cents off coupon and tells you "It's the same as money!" No, it isn't, grandpa, and that's why we picked you a retirement home with nothing but burly male nurses with cold hands.
I love this channel… I feel like Spicoli in Fast Times at Ridgemont High. We’re going along, learning about history and all of the sudden we’re dealing with food.
Love this reciepy! Made it many times before hower minus the garum and caul fat since I haven't found anything similar in my local food stores were I live. Fish sauce and caul fat doesn't seem very common here. So maybe I will have to try and make my own garum instead. Cheeres from Sweden and thanks for another great video!
As for the pepper being grounded or not: in modern day Italy, pepper is often present in grain in "salami & salsicce", or other "insaccati" in general; you can often have a tick slice with a whole one in it. Maybe it worked in the same way?
Slices do tend to be thinner than that though, so the pepper also tends to come in slices of sort. In a recipe like this, I would probably just lightly grind them the way Max did so you can still have small pieces.
Max, thank you for making these videos. I am a lover of history, and you are helping me to aspire to cook unique things. But what I want to say is that your chipper-ness is shining a ray of sun into my heart during a very hard time. Thank you. So much.
And you may find yourself living in a cramped insula And you may find yourself in a pagan part of the world And you may find yourself behind the wheel of a large chariot And you may find yourself in a beautiful villa, with a beautiful uxorum And you may ask yourself, "Well... how did I get here?" Letting the days go by, let the water hold me down Letting the days go by, water flowing underground Into the blue again after the cattle are all gone Once in a lifetime, water flowing underground
I RECOGNIZE CAUL! That's the omentum!! It is a web of fat that overlays abdominal organs. Any animal that has an abdomen should have an omentum (that is, it has a diaphragm that divides the interior into the thorax and the abdomen), so my guess is that only certain species' omenta get designated as caul fat. ETA: It took a replay of the video to realize that omentum was in the recipe name. Thanks ever so much, brain.
Cattle is the origin of "money" in many languages! The norse word for wealth was the same as the word for livestock, and is the same word we get "fee" from.
Lots of folks would not hesitate using worchestershire sauce, which is anchovy based, right? I have abandoned Lee & Perrins for Jon Townsend's mushroom sauce. Which I use like the Romans used garum.
@@KimiHayashi Anchovies and beef were meant to be together. Whenever I make tomato meat sauce, I always saute a couple anchovies at the beginning (maybe one 'chovy for each 28 oz. can of tomatoes that I use) and it comes out so bold and savory every time. And it doesn't taste fishy; nobody would ever guess it's there from the finished product. There's also a sauce called bagna cauda that is pure heaven on a steak - it's made primarily from olive oil, anchovies, and garlic.
"Pretty sure they can't go downstairs thought... I don't know, anyone got a cow?" What a delight you are Max Miller! I come for the recipes and stay for the jokes!
For context, many Romans saw agriculture as the embodiment of Roman virtues, which were much about industriousness, modesty and honesty or straightforwardness, so Cato is also making a strong political/cultural argument there of "get back to traditional Roman virtues!"
...I only just discovered your channel recently and have been bingewatching quite a bit; v.good lockdown fare. Food and history, who knew that would make a good combo?
At first, i was surprised: Roman dish without the honey? What travesty is this? But then Max doused his burger with sweet syrup. Yes, now it looked like a proper Latin meal 😁
@@TheCutL depends on where you go in the south. North Carolina bbq is tangy because it is vinegar based, while South Carolina uses mustard. Alabama white sauce is based on mayo. The only one that is actually super sweet and thick, is the Kansas City style which is from Missouri.
Hey Max! I really like your videos especially because they talk about the history behind the foods and drinks you prepare. I am from Brazil and we have a really good mix of cultures here, resulting in a lot of unique dishes. I have a graduation in History and it would be awesome to see some of our food appear in your videos! There is a excellent documentary (based on a book with the same name) about our food called "A história da alimentação no Brasil" (The History of food in Brazil), and it's a great source for any videos about our cuisine. Thanks again for your work!
I enjoy your shows so much. Learning about history, and being exposed to the sacrificial festival in such a delicious manner is lovely. Well done. Thank you.
I don’t know what it is but every bit of history in this episode was super compelling to me. Though a large part of that is your storytelling skills, Max. One of the best history teachers I’ve had. Also, I was just watching an older vid and it’s cool to see how much better you and Jose have gotten at producing an episode. Aside from how much more comfortable you seem in the videos (you are so in your element that it makes me jealous - can’t imagine being that self-possessed and comfortable in my own skin), the editing and camera quality are also leagues better. The lighting and coloring especially. Lol, some of your older vids made my eyes hurt. Thanks for constantly improving your production.
Not a lot of good came from the pandemic, but I'm happy you've found yourself in a great spot making awesome content, You have the voice of a presenter and the Plushies in the backgrounds make me smile every time.
10:01 Is this in any way connected to Hinduism? I ask because Shiva's vehicle (like what Appa is to Aang) was a talking cow named Nandi and his son Ganesh has an elephant head too (although he wasn't born with it). Hindu culture also places huge value on the cow for it's ability to provide like a mother. There are some differences but I couldn't help but notice and point out some similarities.
13:40 While I don't know exactly why the frog story was so popular, a large number of human civilizations put a lot of value into being a good host and being generous to guests. Peasants lacking the charity to offer their water to a god being punished for it would seem like just punishment to civilizations that value being generous hosts.
Finally a Roman episode for the Latin lover (i.e. the lover of the Latin language). (BTW, pecus doesn't mean cow, it means cattle and most commonly refers to sheep. The Latin word for cow is bos (Plural: boves). This is where the English word "bovine" comes from.) The story with the frogs is amazing. The story is super dramatic, the writing is amazing, with an amazing onomatopoeic ending. Don't knock it! The story of Perpetua, at least as far as I remember, speaks of a wild heifer, not a bull. Maybe it was changed in translation as a heifer doesn't sound as dramatic as a bull?
Visit www.blinkist.com/tastinghistory get unlimited access for 1 week to try it out. You also get 25% off if you want the full membership.
And here is the link for the Invicta video: ua-cam.com/video/xHXf3k4C-ys/v-deo.html
They go backwards. That's how the get out if stuff when walking into a dead end.
Oh 😯 atriaux buns! Totally! I can buy these in my local supermarket! Lovely with homemade chips 😋
How to make everything did this also you both should discuss your experiences as I think that's where roman burger idea started
Read a book or pretend you have and pay for the privilege . There's only a handful of sponsors I'll always skip and this is near the top of the list..
@@givannoraices6605 They released theirs the same day as Invicta too! Something in the water : )
“The very word for money is derived from [cattle]”
Me: Ah, yes. Moolah
“Pecuniary”
Me: Oh…
Underrated comment
I thought cattle were called vaccinia.
@@MirzaAhmed89 nope, vac(c)a is cow, taurus is bull. Vaccinia is a pox virus.
@@Tinky1rs which was the earliest form of vaccines in this case, pox in humans. Which was taking vaccinia from cows and innoculating humans with it, thus the name vaccine! Etymologies we love it
@@MirzaAhmed89 "pecus" were sheeps.
Mind that also "fee" and "fief" both derives from the Germanic "fehu", cattle.
"Kill Carthage. Also bankers. Also cows, but only on sacrifice days." - Cato the Elder, probably
He was a complicated man 🤣
Yet he makes no mention of moon people and lovely hats.
Edit: Should I be glad or concerned by the number of people who get this reference?
What a grouch.
@@OstblockLatina I hope you mean the bankers rather than Carthaginians as a whole
@@TastingHistory
Well, considering how much he hated bankers, you could say he had an...interest.
A guy named Magnus fumus in caesars chariot-thru:
"I'll have two number IX's, a number IX large, a number VI with extra garum, a number VII, a two number XLV's, one with caseus, and a large posca".
"Would you like to magnum-size that for just a sesterce more?"
some posca cola
You know what they call a quandrans libra with cheese in Gallia?
They don't call it a quandrans libra with cheese?
They call it Vercingetorix with Cheese.
@@AlexanderGorelik-yl2uy metric system?
this isn't funny, but it's certainly entertaining
How strange.. Wine and Garum in a Roman recipe... Never would have guessed.
I'm starting to think I need to make some garam just to get through the rest of these recipes.
perhaps some nutmeg? noooo... wrong channel
@@fwdcnorac8574 you can just buy a fish sauce
@@fwdcnorac8574 you can buy fermented sardine fish sauce that is kind of like garum
Wine and Garum is like the Peanut Butter and Jelly of the Latin world...
"When cattle talk to thee, they shall be considered sus unless they walk backwards. Yes, yes."
-Cato
Yes
Sus is mars' pig
Why would a talking cow be a pig?
"How about banking?"
"How about murder?"
Cato was a legend
Truly a man who knew what was up
Based Cato
Truly lives up to his nickname, never since has that much furious anime grandpa energy existed in a real person.
@@SimuLord No, he wasn`t Cartaginian.
That joke was ahead of its time.
Fun fact: caul fat is still used today for a very similar application in Egypt, it's wrapped around Kofta (also called kefta and kebabs in some countries) which are finger-shaped meatballs, the resulting dish is called "tarp", it's then grilled on coals for a smoky flavor.
Oh yeah! In Algeria we do that too and it is awesome...
There's a lot of recipes that still use caul fat. That's why you can still get it with relative ease in most countries. Maybe not at your normal everyday grocery store but definitely at any butcher. It's just not something people tend to use for the quick easy meals that most Americans eat so there's a lot of Americans that would think it's really strange. but anyone who smokes meats would know the benefit of wrapping meat with fat to keep it moist and flavorful (just look at the number of bacon wrapped food items).
@@alexbuller8097 Oh yeah, where I live in Germany most butchers have it. I love cooking/barbecuing with caul fat, it imparts a particular tenderness and taste on whatever is wrapped up in it.
same for Switzerland, called Adrio here, with ground veal/pork and maybe liver
Same thing in Morocco too. We do it in Eid Al Adha especially.
- Why did you kill that pig?
- He was sus.
🤣
I saw that pig vent.
Impostus Delenda Est
Can confirm, I read Animal Farm, pigs are definitely sus.
AMOGUS????
Who needs all that awful content on Netflix when you have UA-cam channels like this one.
Fascinating, entertaining and in the end you're wiser. Great stuff, thank you.
Here here! Couldn't agree more, and also makes my young son want to try new (or old) things in food, rather than his ongoing love affair with pasta and pizza
This is the stuff that anyone ages 15 to 80 could watch and enjoy
The first time I heard of this "hamburger" was when, many years ago, I was watching a documentary on Pompeii presented by Terry Jones of Monty Python fame. He mentioned it in passing while talking of ancient Roman street food and bakeries and, even though he didn't go into detail, it stayed with me and every now an again I'd tell myself to look further into it. It's one of those things that I never got around to so this has been a very satisfying episode for me. It's also made me want to revisit the documentary series on the ancient world presented by Terry Jones. So, thank you very much!
Nowadays cows don’t fancy talking, but they do still like to Rome
This is great :)
Oh, groan.
Owww i groned, well played. The game of puns is pun-ishing.
I can't believe you had the Gaul to make that pun
My god the puns are rolling in today
The Ancient Roman Empire may have had burgers, but they were a less invasive burger empire than McDonald's.
🤣
Happy Meals versus gladiator games.... hmm....
@@petergray7576 Have you seen kids in some of those play areas?
My money's on the kids.
The best view of the coliseum is from a Mc Donalds so they even won over the Romans
Duh duh duh duh
Ego sum amandi illum! 🍟🍔
(Please feel free to fix, I dragged that together)
"Early Christians had a rightful bone to pick with Roman cows."
So you're saying that had Beef?
I enjoyed this comment, well done sir
Only if it hadn't been sacrificed to an idol.
Can't believe Max missed a joke like this
@The Big Kiwi good reference
*snort*
Yes, in my experience cows mostly just stare blankly at me and chew, it must be due to my lacking ability to speak latin.
Imagine being surrounded by people and they don't even speak bad latin, just a bunch of barbarians, talking their non-latin barbar sounding language.
What is a good cow to do?
a good cow is to just stare and chew at such preposterous creatures.
I've been by cattle farms at night. They have very mooving oratory skills.
@@michellewilt4479 😂
Lol
The nutmeg shoutout to John Townsend was sheer perfection. **Chef’s kiss**
“How about bankers?”
“How about murder?”
…tell us how you really feel 😂
Based Cato?
@@peterdumpel5729 absolutely based Cato.
@@peterdumpel5729 Cato be WHACK yo!
@@peterdumpel5729 I came to the comments to write "Based Cato" and I'm happy to see everyone concurs
And furthermore I repeat that bankers must be destroyed.
'Mice eating gold.' I can literally picture someone who filled his pockets with the town's gold and tried to lie his way out of guilt by saying the mice ate it. 🤣
"Uhh... mice man, what can you do right?" *clinks away suspiciously*
Fun fact: English also has the same cattle -> money connection! The word "fee" has developed from the Old English "feoh", meaning money, property, or, indeed, cattle.
From the same proto-Germanic root as "feudal".
In Dutch, the word "vee" still means cattle, a direct cognate
Cattle have been considered a form of wealth or money for a very long time all over the world. Until very recently, they were considered a measure of wealth even in Africa - more valuable than money.
And pig is SUS
this is also where the world fellow comes from - feoh-lag - one who lays down property or money in a joint agreement
Feeling pretty miserable from a recent surgery but your channel has been so great to binge-watch while I'm recovering. Entertaining, educational, comforting. Just love it. When I'm all healed up, I'm gonna try a bunch of these recipes.
At this point the food is just a plus in the channel.
You're a fascinating story teller!
Neptune: "ahem"
Sacrificer: "yes, you're beauteous too."
🤣
16:37 I love the trend of medieval painters aiming for "piously suffering Chirstian martyr", and landing squarely on "unimpressed goth cousin at the family potluck"
“After 15 minutes you get pretty much all you need.” Sounds like just about every single staff meeting I ever attended as a teacher.
Exactly 🤣
You last that long?
@@scrubsrc4084 we were always required to stay until the end. I would always think, “That’s 2 hours I’ll never get back!” All of those meetings could have been a 4 paragraph email or a 15 minute PowerPoint.
@@vickiibendit943 Preach!
I've only recently started attending real meetings and I have no idea how people stand it; I almost fell asleep at the last one.
WOW! Max finally did a video on "Roman burgers"! I made these for a couple of years in a row, in High School, for Latin class. I never made mine with caul fat, and I remember these having a beefy, peppery, grapey taste.
In Norwegian, “dyr” means “animals” or “livestock”. “Dyrt”/“dyr” as an adjective means “expensive”.
Those are not related and come from seperate Porto-Germanic and PIE roots. “Dyrt” is related to English “dear” and German “teuer” aka expensive, “dyr” is related to English “deer” and German “Tier” aka animal.
In dutch, it's 'dier' for animal and 'duur' for expensive. And 'deur' means door😉
@@GullibleTarget So what do you call an expensive animal-skin door? :P
So in Norway things really aren't dyrt cheap...
That's interesting, in swedish it's "Djur" = animals and "Dyr" = expensive.
Cows do struggle to go downstairs as it happens. Same with horses; their eyes are arranged in such a way that it makes it hard to see the ground right at their feet, and the design of their knees and hips makes it hard for them to shift their weight backwards, which would be necessary to prevent them tumbling headlong down the stairs.
Depth perception is also a problem, right? At least that's what I'd always heard as an explanation for why both horses and cows freak out about crossing puddles and small divots since they can't tell how deep they are.
As said in Animal House--"Horses ain't got no down genes."
What about donkeys? They seem agile.
You can teach them to do it though. But as you say they dont enjoy it. It is much easier for them to go up than down.
@@Etherman7 Yes, depth perception is a bit of an issue especially for things very close to them
"While cows won't walk down stairs on their own, it has been proven that cows will walk down stairs if you force them to. So, yes, cows can walk down stairs. They just avoid the situation as much as possible, as they are not evolutionarily prepared for such steep slopes and foreign leg movements."
That Cato dialogue reads like a Monty Python sketch
He was one of the gweatest womans
"No it doesn't."
Say no more!
@@SavageBroadcast Yes it does! 😁
Cato was probably a mouse, same a Cesar
Max I try to never miss one of your shows. I love history and food so it’s so wonderful the way you put these things together. Thank you for all your hard work.
I grew up eating on occasion (about once a month or two) basically this recipe (add whole coriander seeds along with pepper, don't grind pepper or pinenuts, sometimes add lambs kidney alnogside beef). We called them tortoises because of the pattern the caul fat made. Sometimes baked in oven, sometimes grilled on bbq.
I have eaten it and it's pretty good...just don't expect modern hamburger as it really is more steak burger. I make many different Roman recipes (as do my students) to share with my classes and family. Numidian chicken was the most popular this year closely followed by pork and onions (with garum and honey).
I want to go back to school and have you as a teacher!
I get the impression it's more ancient meatloaf than ancient burger. Is that correct?
If I would've had a teacher like you, maybe I wouldn't have skipped school so much.
Hello. I'm Michael. Email me some of your recipes and I'll write and record a short melody for you in your name.
bobbyforce1@gmail.com
What's the difference between a hamburger and a steakburger?
Max's friendship with John from Townsends shows that wholesome people attract each other.
I still remember reading the Iliad and it hitting me that "sacrifices" were essentially drunken BBQs. I mean who wouldn't love worship where you get steak and drunk?
They knew how to do religion better I guess.
@@kaitlyn__L of course they did , they were the opposite of islam nations
@@Dan_Kanerva Imagine church if the priest told stories about the bible piss drunk around a good steak.
@@JeRefuseDeBienPrononcerBaleine then Christianity would actually be interesting
@@kaitlyn__L Fun fact, the early catholic church actually had a feast as a part of their celebration of the sabbath. These agape feasts were to foster a sense of community and charity among Christians. It was not for nothing that Christianity was known in its early centuries as the religion of women and slaves.
This channel brings such joy, curiosity, knowledge, friendliness, and entertainment. Thank you both, Max and Jose.
Holy heck I almost choked while laughing at the "Why are you so obsessed with me?" edit.
Sooooo Payasam had Miltank, already used Tauros and don’t have a Bouffalant plush so we got Entei today 😙🐮
Can you use Zoroark for another fine roman meal, for true romans?
Def should get a buffalant plush
Came to the comments to check that specifically haha!
We had an on-site butcher come by a week ago. While he was working on the hanging carcass, I noticed honeybees occasionally landing on the cut end of the head, probably looking for moisture and protein. So maybe not so outrageous.
I figured the "bees" were probably just bot flies. They're parasites that live inside live cows and other animals in their larva form, and look a lot like bees as adults. I suppos it could have been actual bees though
@@Amy_the_Lizard No, they were honeybees. I've kept bees, and dealt with stinky dead livestock. Bot flies don't look like honeybees. :) Realistically, it's been deathly hot the last week or two, and the honeybees are on the hunt for moisture. Few days ago while cleaning the filter in the kiddos' splash pool, one honeybee was hovering, looking for a safe place to land. I dipped my hand in the pool and offered it to her - she circled, then landed on one finger, started licking up the water. Bee proboscises tickle. :)
@@mommachupacabra Oh I meant that the "bees" coming out of the dead cow in the description mentioned in Roman times might have been bot flies, not that the ones on the freshly butchered cow were. Sorry about the confusion ^_^'
Bees will occasionally use the hollowed-out carcasses of dead animals as a framework on which to mount their combs - the same way they use the wood slats in a modern beehive. There's a similar story of this happening to a lion that was killed by the Biblical Samson - but it does happen, from time to time, outside folklore. It's a lot less common nowadays, of course - since tractors make it a lot easier to haul a big carcass away and bury it.
The Egyptians called the Minoans Keftiu meaning meatball people. That makes the bull horns all over their territory look like the grandmother of the golden arches.
"Kefta" still means meatballs/ground beef in North Africa. "Kofta" in other parts of the world.
@@kremove keftethes in Greek
Or kiufte over here...
Köfte in Turkish too
@@kremove in Punjabi Kofta can mean not meat balls too, like vegetables and stuff. Indo European languages are wild.
Your videos are really fun to watch! The best part, to me, is watching your face when you first taste what you've cooked. Some of your expressions are priceless!
I'm looking forward to the inevitable move that Max and his partner will have, into a house where the kitchen has more open space.
I’m hoping he has some huge kitchen with a walk in fireplace, and a cauldron, and all the pots and pans and herbs hanging from the ceiling lol.
@@aprildanae7487 yes!!!!!!!!!
As your Patreon's resident farmboy, I can confirm that cows struggle greatly with walking down stairs. Not impossible, but they don't have the hips for it.
Also, the word "cattle" is derived from "capital", cognate with "chattel", all of which also mean "Money". As I always knew, it's not a successful farm unless you have some cows.
Cows and sheep. Sheep are my favorite. I always wanted a blackface sheep.
@@TastingHistory incidentally would his name happen to start with shaun?
"How about banking?"... "How about murder" lmao what a based ancient
Based Cato
That’s roman y’all 😂
About Carenoum: some wines can get slightly bitter if reducing too much. It really depends on the wine on how much the optimal reducing should be. So taste as the wine reduce untill it fits your taste. Reduced wine as a condiment you can see even today, sometimes with something like a poached egg on a frech piece of bread, in places like France.
Yeah, I hear red wine reduction a lot on Top Chef.
If you prefer a vinegar reduction, you can buy Balsamic vinegar glaze.
@@jaehaspels9607 And with beef a simple pan sauce made by deglazing with red wind and reducing is almost always a delight.
I love making a reduced red wine sauce.
It pairs beautifully with a roast (in my opinion) i add orange, cinnamon sticks, whole black pepper, sage, rosemary, and brown sugar.
So far it has been a hit from any family and friends that have tried it. ^.^
@@katiearcher4475 That sounds brilliant. I like things tarter than some so I hope you will forgive me if I skip the sugar and just use the molasses.
I heard once that Romans used the long pepper variety of peppers (as opposed to peppercorns like what is popular today). They called both peppers since they believed it was from the same variety of plants. I'm not 100% on this, but I thought I'd mention it since I have bought long pepper for that purpose. The taste is much milder and it has a light licorice/anise flavor to it. Since it's more subtle you wind up tasting the other flavors in a dish more prominently.
Just sharing because I thought it was cool :)
Your description of long pepper has me hooked. My friend is going to take me to a spice store. Long pepper is the first item on my list. Licorice is so YUMMY.
Author Charles Fort wrote several books about strange phenomena. The story of the Kentucky meat shower was one of them. Also it has rained blood several times, although it may have been a red sand or spores.
In the early Anglo-Saxon world, the rune that looks like and F with up turned side lines, is "foeh" and represents portable wealth, which are cattle. This is where we get the word "fee" as in paying some one a fee.
In Norwegian, “fe” still means “livestock”. Cattle are classified as “storfe” - big livestock - and goats and sheep are “småfe” - small livestock.
In Dutch, the word for cattle or livestock is “vee”. Makes sense as Dutch and English have common ancestor languages. If I remember correctly, Frisian is closest related to English, followed by Dutch.
That explains the term for meatballs wrapped in caul fat. Also a term used for bundles of sticks. Not exactly a PC modern term now. But that said, yeah the linguistic heritage makes a whole lot of sense.
ua-cam.com/video/bj-f_Uq7bcA/v-deo.html - for the recipe.
Vieh in German
You can buy grape must or pomace at a Turkish Market …I found it by accident and was excited. My Mom was raised on a farm in Italy & told me this was made during the grape harvest and wine making boiling down the crushed leftover of grapes. It has a little more grainy quality almost like apple sauce and was also called In dialect grape honey or Mosto. Famous Italian Christmas cookies are called Mostaccioli and are made with either Grape or Fig Mosto. That might be a great recipe to do…hint hint.
Also called Cielli Ripieni, Yes !
"Mosto" is in Italian, but it has a different name for every Regional Language
@@xano2921 of course it does…I’m used to writing standard Italian…she would call it Melú d’uva or Melú di fichi. Excuse the phonetics here and there.
@@xano2921 mosto is also a Spanish word and it means the same.
Yes my mom was from Calabria and it’s amazing how many variations of pronunciation there are …I find many words similar in Sicilia and Sardinian dialect. As a mater of fact was listing to a UA-cam program on Sardinian and was able to understand most of what was said since I also have a knowledge of Spanish and French but some key words were almost verbatim those of Mom’s dialect. These days most dialects are morphing quite a bit due to mass media. Thanks for your response.
I feel like your butcher must really love you for making their life interesting asking for things like caul fat, or dread you walking in asking for obscure things like capons 😂 thanks for a cool recipe!
Capons aren't that obscure, and most butchers worth their salt can find them easy enough
As said before, capons aren't hard to source, just expensive. But they absolutely come up.
15:18 I must be watching you a lot, Max, because I had a feeling the "Hey, where's the beef" line might show up in this episode. Thanks for the fun dip back into my younger years, Max!
I've watched a ton of your videos lately since discovering you and I love all of them! I was just made aware of this one because George Motz referenced it in the most recent episode of Burger Bucket List on the First We Feast channel. You guys would be hilarious in a team up video together lol. Keep the great content coming!
Given that bull calves were regularly culled anyway, sacrificing them to the "gods" and distributing the meat to the people was a way for the cattle-owning classes to curry favor with the general populous. Sacrificing a heifer (a female calf that hadn't been bred) was the sacrifice of all her potential future productivity and sacrificing a pregnant cow was giving up both the potential of a productive cow and that of her offspring.
im not going to lie, i was only half paying attention and when you said "pig, sus" I choked on my water.
Today I attended my Medieval History exam and when it came to the exposition of Charles Le Goff's work on medieval society my professor specifcally asked about the culinary aspects of the middle ages, kind of a shame that he was content with the introduction alone, I really wanted to mention the Re Coquinaria and Scappi's works and what I learned on this channel
Great work Max, I really want to try some of these recipes someday
Neat! That caul fat is also called the omentum, which makes sense given the name of the dish.
10:05 And in 1096 that very same Ox travelled to England, where they founded Oxford.
Caul fat is still used for wrapping meats in Slovenia such that it holds onto aromatics next to the meat, so another survivor from Roman times here.
same in France too, high five ^^
In Cyprus, the national dish called s(h)eftalies is grilled meat-balls wrapped in caul.
In France too :)
Imagining a modern restaurant would serve this burger with a garum aioli sauce.
Absolutely. You could put this on some modern menus without a single change and it would fit right in and sell very easily.
This along with the Parmesan IceCream.
Also, imagine Campbells churning out canned Tuhu in their Chunkies line
If the idea gets popular you may actually see some of the top restaurants serving garum made "in house". Recreating an ancient recipe like that is a lot cheaper and easier for a professional chef than many of the pretentious foods they're currently serving to their snob customers.
@@Dr_V a restaurant in spain already does that. They are helping recreate the garrum made in the ancient vats near there.
@@lenabreijer1311 Do you know the name?
“Hey Cato, I’m a little low on cash. Do you think-“
Cato: “Say no more, my friend!”
*Disappears and reappears with a herd of cattle*
“...I can borrow $10?”
Give a man pecunia, he has money for a day. Give a man pecus, he has money for a lifetime.
It's like when your grandpa gives you a 30-cents off coupon and tells you "It's the same as money!"
No, it isn't, grandpa, and that's why we picked you a retirement home with nothing but burly male nurses with cold hands.
I love this channel… I feel like Spicoli in Fast Times at Ridgemont High. We’re going along, learning about history and all of the sudden we’re dealing with food.
Love this reciepy! Made it many times before hower minus the garum and caul fat since I haven't found anything similar in my local food stores were I live. Fish sauce and caul fat doesn't seem very common here. So maybe I will have to try and make my own garum instead. Cheeres from Sweden and thanks for another great video!
As for the pepper being grounded or not: in modern day Italy, pepper is often present in grain in "salami & salsicce", or other "insaccati" in general; you can often have a tick slice with a whole one in it. Maybe it worked in the same way?
Slices do tend to be thinner than that though, so the pepper also tends to come in slices of sort. In a recipe like this, I would probably just lightly grind them the way Max did so you can still have small pieces.
"The cow said in latin" And this folks is why you don't use lead to sweeten your wine or drink from the garden hose.
OK, then I stay with bread from this grain with funny black corns and drink my nightshade beer. Why is there a Dragon playing bagpipes in the closet?
This was the best one. "It's a cow. It's opinion is moo."
Max, thank you for making these videos. I am a lover of history, and you are helping me to aspire to cook unique things. But what I want to say is that your chipper-ness is shining a ray of sun into my heart during a very hard time. Thank you. So much.
"how about banking?"
"how about murder?"
iconic actually akshdfjgsh
Talking Cows, sounds like a new wave band featuring Davidus Byrnicus.
🤣
Their most popular song is "Burning Down the Villa"
@@GiselleMF Immolating*
@@GiselleMF *sacking the villa
And you may find yourself living in a cramped insula
And you may find yourself in a pagan part of the world
And you may find yourself behind the wheel of a large chariot
And you may find yourself in a beautiful villa, with a beautiful uxorum
And you may ask yourself, "Well... how did I get here?"
Letting the days go by, let the water hold me down
Letting the days go by, water flowing underground
Into the blue again after the cattle are all gone
Once in a lifetime, water flowing underground
I RECOGNIZE CAUL! That's the omentum!! It is a web of fat that overlays abdominal organs. Any animal that has an abdomen should have an omentum (that is, it has a diaphragm that divides the interior into the thorax and the abdomen), so my guess is that only certain species' omenta get designated as caul fat.
ETA: It took a replay of the video to realize that omentum was in the recipe name. Thanks ever so much, brain.
"How about banking?" "How about murder?" 🤣
My favorite part
Based
Based
You chose well when you continued with this show! It is far more important to learn about how we lived and who we were. Well done!
11:54 i hate the fact, that this made me chuckle
Amougus
Cattle is the origin of "money" in many languages! The norse word for wealth was the same as the word for livestock, and is the same word we get "fee" from.
I was looking for that comment.
As someone who occasionally adds a bit of anchovy to his meatballs, the addition of garum sounds perfectly fine.
Anchovy = Italian MSG.
Wait WHAT? ANCHOVY in meatballs???? That's interesting
@@KimiHayashi a small bit of anchovy paste in meatballs is great for adding a bit of saltiness and flavor.
Lots of folks would not hesitate using worchestershire sauce, which is anchovy based, right?
I have abandoned Lee & Perrins for Jon Townsend's mushroom sauce. Which I use like the Romans used garum.
@@KimiHayashi Anchovies and beef were meant to be together. Whenever I make tomato meat sauce, I always saute a couple anchovies at the beginning (maybe one 'chovy for each 28 oz. can of tomatoes that I use) and it comes out so bold and savory every time. And it doesn't taste fishy; nobody would ever guess it's there from the finished product.
There's also a sauce called bagna cauda that is pure heaven on a steak - it's made primarily from olive oil, anchovies, and garlic.
Anytime I hear the words “fifteen minutes,” I assume I’m going to hear about saving money on car insurance... Advertising can be scary 😅
🤣
"Pretty sure they can't go downstairs thought... I don't know, anyone got a cow?" What a delight you are Max Miller! I come for the recipes and stay for the jokes!
Well, you had me at "burger". I'm definitely going to have to make this one. Looks very intriguing and quite tasty! Thanks as always, Max!
How about banking?
cato: how about murder?
I dig this man.
For context, many Romans saw agriculture as the embodiment of Roman virtues, which were much about industriousness, modesty and honesty or straightforwardness, so Cato is also making a strong political/cultural argument there of "get back to traditional Roman virtues!"
When you said the word for money was from cows, I figured that word was "Moo-lah".
I really missed an opportunity there!
Things to remember about Cato the Elder. He is a simple man who loves cows, austerity, and destroying Carthage and/or bankers.
...I only just discovered your channel recently and have been bingewatching quite a bit; v.good lockdown fare. Food and history, who knew that would make a good combo?
Ah, yes, Cato being a walking meme
"Wrap it around the patties. It should stick to itself".
Caul - Ancient Roman cling-film.
caul-ing film, if you will
Who you gonna Caul?
At first, i was surprised: Roman dish without the honey? What travesty is this?
But then Max doused his burger with sweet syrup. Yes, now it looked like a proper Latin meal 😁
Maybe the Romans actually *were* the Americans of antiquity, eating all their meat over-sweetened!
@@TheCutL honey if properly user isn't over-sweeted
@@nicolocorbellani9807 the amounts of sugar used in US bbq, especially in the South, just taste over-sweetened to everybody whos not used to it.
@@TheCutL depends on where you go in the south. North Carolina bbq is tangy because it is vinegar based, while South Carolina uses mustard. Alabama white sauce is based on mayo. The only one that is actually super sweet and thick, is the Kansas City style which is from Missouri.
Hey Max! I really like your videos especially because they talk about the history behind the foods and drinks you prepare. I am from Brazil and we have a really good mix of cultures here, resulting in a lot of unique dishes. I have a graduation in History and it would be awesome to see some of our food appear in your videos! There is a excellent documentary (based on a book with the same name) about our food called "A história da alimentação no Brasil" (The History of food in Brazil), and it's a great source for any videos about our cuisine. Thanks again for your work!
Oi oi! It will happen
@@KetchupwithMaxandJose Thank you! If you need any help with the sources or dishes, I am more than happy to help. Great work guys!
I enjoy your shows so much.
Learning about history, and being exposed to the sacrificial festival in such a delicious manner is lovely. Well done. Thank you.
Okay, I had to pause it at the FRIENDS reference. I love that line. "Its like a cows opinion, its moo." lol
11:54
"Hey babe, went the pig is sus, HAHA!!! 🎵DING DING DING DING DING DING-DING, DING-DING-DING!!!🎵"
I don’t know what it is but every bit of history in this episode was super compelling to me. Though a large part of that is your storytelling skills, Max. One of the best history teachers I’ve had. Also, I was just watching an older vid and it’s cool to see how much better you and Jose have gotten at producing an episode. Aside from how much more comfortable you seem in the videos (you are so in your element that it makes me jealous - can’t imagine being that self-possessed and comfortable in my own skin), the editing and camera quality are also leagues better. The lighting and coloring especially. Lol, some of your older vids made my eyes hurt. Thanks for constantly improving your production.
I want it to be known that my body physically recoiled at 11:54 . God damnit internet.
Dun dun dadun da da dun
Dadadum
Bwap Bwap
I was in public and my knee jerk reaction was to scream like a madman.
Not a lot of good came from the pandemic, but I'm happy you've found yourself in a great spot making awesome content, You have the voice of a presenter and the Plushies in the backgrounds make me smile every time.
"And how about murder?"
I should know better than to eat during these videos; I almost choked I started laughing so hard.
Been waiting for this since Invicta’s video was up.
this channel has single-handedly revived interest in food history
10:01 Is this in any way connected to Hinduism? I ask because Shiva's vehicle (like what Appa is to Aang) was a talking cow named Nandi and his son Ganesh has an elephant head too (although he wasn't born with it). Hindu culture also places huge value on the cow for it's ability to provide like a mother. There are some differences but I couldn't help but notice and point out some similarities.
Regarding early christianity and beef, a reluctance to eat it may stem from the association of the bull with Mithraism, a rival monotheistic religion.
Mithraism wasn't particularly monotheistic. It was monolatry at best.
@@SonofSethoitae We can quibble over definitions, but the salient point is that it was considered a rival
The only reason I know about Mithraism is because of the show Raised by Wolves
We poor people love coming up with reasons why expensive items/food are immoral. Religious poor people all the more.
@@patrickmccurry1563 Hey, if one can't afford it, one can at least have fun looking down on those that can.
*"Beef: It's What's For Sacrifice."*
That is the UA-cam comment of the day
This should have far more likes. LOL
"It was not uncommon...for an Ox to speak" So let's talk about hallucinogens shall we :)
13:40 While I don't know exactly why the frog story was so popular, a large number of human civilizations put a lot of value into being a good host and being generous to guests. Peasants lacking the charity to offer their water to a god being punished for it would seem like just punishment to civilizations that value being generous hosts.
Finally a Roman episode for the Latin lover (i.e. the lover of the Latin language).
(BTW, pecus doesn't mean cow, it means cattle and most commonly refers to sheep. The Latin word for cow is bos (Plural: boves). This is where the English word "bovine" comes from.)
The story with the frogs is amazing. The story is super dramatic, the writing is amazing, with an amazing onomatopoeic ending. Don't knock it! The story of Perpetua, at least as far as I remember, speaks of a wild heifer, not a bull. Maybe it was changed in translation as a heifer doesn't sound as dramatic as a bull?
Looks like bos evolved into the French "boeuf" and then the English "beef" after the Norman Conquest
18:04 it makes me happy when you're really surprised by a dish, I don't know why :)