I can explain "bad honey to good honey" recipe: Good honey does not go bad, it can last infinitely (they found and tasted some from ancient Egyptian tombs). However, honey can be extracted before comb was capped by the bees and that honey will be dilute, containing too much moisture. Such honey can go bad and ferment. Now, in modern day bulk purchasers of honey test the moisture content and won't buy one that is too dilute. However, in ancient times that would be hard to do. So, when someone got too dilute honey and saw it starting to ferment, mixing it in 1:2 ratio with known good honey could easily bring the total moisture content to a safe level and stop spoilage without too much damage to the taste.
I was studying Classics at Hull University from 1966 to 1969, and twice organised Roman feasts with fellow students. We had no translation of Apicius to work with; we translated it as we went along, and perhaps not always completely successfully. I even found a wine merchant in Hull who could bring us Falernum wine (considered the best wine in Ancient Rome). We enjoyed ourselves greatly, and your channel, now I am in my seventies, brings back those good old days and our attempts. Please keep up the good work. I am subscribed and will keep following your channel with great interest. Thanks!!
It's wonderful for we older folk to see that our research into food recipes has such full fruit. Students over the last 40 yrs have produced such wonderful translations and worked on recreating recipes so that now, we see some brilliant youtube stuff on recipes we tried out in our youth .. it's hilarious fun. But was so much joy trying them out 'blind' so to speak.
I'm almost certain that when I subscribed yesterday there were around 15k subscribers, now there's 25k. So, yeah, hoovering up subscribers like nobody's business with this excellent content!
@@emmie8992 this can't be his first youtube channel right? I mean the production quality is way too good and he's so natural in front of the camera I just can't imagine he's a noob.
The dormouse is a specific species of edible dormouse; wealthy Roman families used to raise dormice in little jars as a way to show off their wealth--the idea being that the fatter the dormouse, the more food they could spare on such novelties. Apparently sometimes they would get together and sort of compete over who had the fattest dormice, then eat them afterward.
Just wanted to tell you that as a non-native english speaker, and an italian at that, I deeply appreciate the effort you put in the pronunciation of non-english words. Keep up the good work!
@@TastingHistory I recently read the Apicius too, and I always thought it was passum with a short a sound, but your pronunciation is similar to the Spanish word for raisin, "paso" which uses the same sound. I am a language teacher and quarantine freedom gave me time to explore Roman food and history. Great channel.
@@TastingHistory I recently read the Apicius too, and I always thought it was passum with a short a sound, but your pronunciation is similar to the Spanish word for raisin, "paso" which uses the same sound. I am a language teacher and quarantine freedom gave me time to explore Roman food and history. Great channel.
“The Careful Housekeeper” sounds like the ancient version of a “life hack” channel. Turning red wine into white wine with egg whites and bean meal is exactly like something you would see on Five Minute Crafts.
The best part is that said wine conversion would probably, at least partially, work. Both fava bean meal and egg whites have been used as fining and clarifying agents in wine for a very long time. In fact, egg whites are sometimes still used for that purpose.
With UA-cam being a sea of fake personalities, it’s very refreshing to find a channel with someone who truly feels genuinely enthusiastic about what they make content about
Nettles :- Aries is March to April , so Spring time in the Northern Hemisphere and Nettles are one of the first plants to regrow after the winter . They were traditionally eating as a diuretic and blood cleanser after a winter diet of preserved food , low nutrition food and high carbohydrates . Nettles are rich in vitamin B and C , iron and other trace minerals . They are great as a detox and can help with joint pain . Young nettles can be eaten like spinach , always cooked , or in the classic French ' soupe de Orties '
Nettle actually does improve kidney function - to the point that it can help lower serum creatinine levels - so it's one of the rare detox foods where the claims are substantiated. There's also a NIH Food Science & Nutrition paper on all the nutrients in stinging nettle. This thing is a full-on superfood. I'm pretty sure anyone who isn't allergic would become healthier in general if they ate it regularly.
I play D&D and was making a character that used food as a part of rituals and such. Came across your channel when trying to figure out what food was like before modern industrialization, and I have been really enjoying it the last month or so
I'm creating a custom battle chef in Pathfinder and I didn't think about referencing this channel until now. If you're interested in similar youtube channels; Townsends, English Heritage, Absolute History's A cook back in time series might interest you.
The fish parts you the in the dungeon floor have purified rather quickly in the magic room, a sound from afar on the east wall can be heard that sounds like scratching; when suddenly, a loud crash is heard as the walls collapsed around you causing you to fall to the cold dungeon floor. Apparently, Currie, the red dragon smelled the rotting fish parts and came to investigate, and is now immensely hungry, but eyeing you as an immediate impasse to her delectable meal.....
Two things had me really cracking up. “Not those muscles, these mussels” and “I’ll passim.” Oh, and also the “your average Josephus.” Oh, and there was the “what a novel idea. Or rather what a reference book idea.” And the one about new white marble as a reason to turn red wine to white. So many, can’t even list them all. Good sense of humor. I don’t even like mussels, but love to hear the history and see the ancient recipes being brought to life.
I like the contrast between thinking that drowning a fish in fish sauce was diabolical and then using a mussel's friend to eat that mussel. THEY WERE FRIENDS DARN IT
Dude, here is a pro tip from someone coming from the mediterrenean where they grow mussels and oysters since Roman times. First you put them in a pot with half an inch of plain water inside and steam them for a minute or less. What will happen is that the mussels will die, open up and pouring the sea water out. You can accelerate this by putting a closely shutting lid on the pot and shake the whole pot up and down, so the hot liquid gets faster to all of the mussels. When most of them have lost their sea water throw away that salinated water and add your ingredients. Then cook them until they are done. You will have a much better and sweeter taste to it, than with all the seawater in your carefully prepared sauce. I also recommend the Croatian way of cooking mussels, which is almost identical to the Roman recipe. Onions and garlic diced, some parsley, little salt, dry white wine, pinch of sugar. If you leave the garlic out of it that's fine. Braise the onions/garlic lightly until the onions becomme glossy. If you cook them brownish, throw it away and repeat. It will otherwise stain the taste with bitterness. Add the pinch of sugar, the salt and roughly torn apart parsley and your wine to it and put the desalinated mussels inside. Close the lid slightly tilted, so some steam can escape. After about half the cooking time do the up and down thingy again, so the mussels on top also get their portion of sauce poured over them. The resulting sauce will be sweet-ish from the onions and pinch of sugar, and savioury from the salt and parsley, while the wine adds some acidity (that`s why a pinch of sugar and it of course depends on the wine how much sugar you add, if any is necessary at all) and of course the taste of it. Try to find a moderate light white wine, that is rather sweet dry than sour dry. In general, the wine should not dominate the flavours, but accompany them. I guess, you will love it. Please be so kind and tell me what you thoughts are, if you happen to cook it our way?
the way that I learned to cook shellfish like these is to let the mussels/clams/whatever sit in freshwater for an hour or so so that they filter out salt and sand, and then dump them into whatever wine-or-otherwise-sauce you have to steam. conventional wisdom is that 'clam liquor' is a waste to throw away; minus any salt and sand it's quite sweet and tasty
I will never be able to adequately describe my admiration for people who have English as a second language (or third, or fourth, etc etc!) and who speak and/or write it so well. I swear most of you do it better than the majority of Brits. There is often a formality about your written English, which is entirely understandable and is in any case, to my eyes, utterly delightful. Thank you for making the effort because dog knows, us native English speakers are lazy and entitled and are so shit at learning any language outwith our own. Bravo!
@@jonnylumberjack6223Well, English is more accessible to us than other languages to you. And the demand for knowing English is far greater than any other languages in modern time.
As a Roman reenactor and archaeologist (albeit a terrible cook) I absolutely had to try this! Made the garum with some sardines and used it to make the sauce for a fish dish and it was delicious! Thank you for making these videos, I cannot wait to watch more!
I have made several of his recipes. I teach Latin and we have a Saturnalia party every year before our school's winter break. Some different tastes but some have become part of the regular rotation for family meals.
@@DerekMurawsky Numidian Chicken, pork and onions with garum and honey, a leek and chickpea soup (although I blend mine so my kids will eat it), and honey cakes/bread.
Fun fact, with few differences (no garum for example), we still enjoy this dish in Italy! Some put pepper (Impepata di cozze in Campania), some parsley, but the dish itself stayed strong in our cuisine! P.S. I found out yesterday about your channel and fell in love with it
Gaiden as far as I know, even now it’s being electrocuted, beaten to death or getting your throat slit. The times have surely changed, but I don’t think the way we treat killing the cattle did.
BigRed Shibe the most humane form of animal slaughter nowadays is with ‘stun guns’ where you put it against the head of an animal then pull the trigger, what the gun does is force a metal rod straight into the animals brain to kill it instantly
I never understood the Dormouse recipe (a lot of trouble to go to for a dormouse) until I came to live in Spain and my cat brought me a dormouse as a gift 😊 the European dormouse is enormous! This thing was the size of a giant rat. I looked it up and yes it was definitely a dormouse. I bet it tastes like chicken 🤣
Actually "glis" (dormouse in Latin) was often kept in special containers, fed with acorn and hazelnuts and often consumed as an entree, roasted and dipped in honey. Nowadays it is illegal to keep dormouses as domesticated animals or to hunt them.
@@RuralSpanishRetirement - I only had one cat that would bring live snakes home and play with them on the door step. Another cat brought a bleeding bunny into the house and let it loose.
The anecdotes about Apicius, especially his traversing of the Mediterranean just to throw some shade on a bunch of Libyan shrimpers is what makes this channel. You've gained more than 10k subs from yesterday. Something like 22k to now 34.1k. This is going to be awesome. Keep it up!
Against illness, if I understand it correctly, means as a preventative measure to boost the immune system. And sun in Aries would be around mid spring, so a time of the marsh and river insects and fumes rising again to their fullness. That would mean it is advising taking nettles as an immune system booster in mid spring, around the time spring and summer diseases are returning to their full danger.
I thought the comment about when to pick the nettles was more about when they’re at their best, because they aren’t really all that good for eating if you let them grow too big.
There was an exhibit of artifacts from Pompeii here in San Francisco last year and one of the items was an approximately 2' Dia. x 2'H clay jar called a Glirarium. It was used to fatten dormice up before they were eaten. And I, for one, would think a roasted dormice episode would really bring in the viewers. Just a thought.
Just one of the reasons I love watching Max Miller... "I don't want to impose my modern values on historical figures.." Love you! Keep transporting us, Max into history through your culinary delights 💗
Two things: First: I love how this channel is keeping my Classics love alive, I've missed going down a research spiral like this lol! Two: I love the Pokemon that change every video that pop up in the corner! If the videos weren't a big enough hint - we have a fellow nerd on our hands - that seals it
I finally made this today. Even with the savory and garum which are such unfamiliar flavor components, there is a strange and beautiful familiarity with the flavors of this dish. There’s something comforting about a recipe like this being passed down through the hands of time mostly unchanged to the modern preparation today.
I would love to see some ancient Chinese, Indian, Middle Eastern, and African dishes as well. It'd be so interesting to see what the rest of the world was eating too
To be fair, a lot of ancient remedies weren’t perfect but they had some merit. Headache? Try some willow bark. It’s not perfect but we now know it contains salicin, an ingredient in aspirin. Applying honey to a wound? Might cause issues, but we have since learned that its low moisture prevents infections.
Nettles also are very rich in vitamins, and are a good treatment for colds. In Romania spring nettles are still collected and sold in markets all around the country. And while I personally dislike the taste of nettle stew, it's a traditional dish many older people enjoy.
Nettles are a pretty good hold over for rheumatic issues and general joint concerns, especially in teas. What type of year you harvest them does matter, primarily before they go to flower or after the flowers are gone and the plant has already seeded. I even have some nettle tea for when my joints act up due to rheumatoid arthritis.
@@pallasproserpina4118 It was basically remedies from what we got, tested through by generations ^^ Like they surely tested many barks, and some found that willow tree will cure your headache and not the others. Basic experimentation. The problem was more with the elaborate remedies of some doctors based on reasoning in your office about phylosophy rather than listening to your grandma who know what can ease the pain :p
Two things: 1) 'What a novel idea! Or really, what a reference book idea." - genius! 2) Love the ever changing parade of pokemon in the background. Shellder for this episode, again, genius! I'm so glad whatever algorithm UA-cam uses brought this channel to me a couple of months ago. Cooking! History! and Clever, Nerdy, Engaging Host! Yes, please!
I've been making antique and medieval recipes for almost four years in my kitchen, and I shall say it's good to see people interested in the ancient way of cooking, and taste of the ancient world. Your channel has quality content, and I wish you more subscribers and epicurians to see all of your work ! PS : I'm looking forward to see your video about hippocras. Done it myself, but I'm really curious about your approach on the subject.
I’m so glad people are finding the channel! Looking forward to doing the hippocras too, even if it will be July in Los Angeles when I’m making warm spiced wine. 🤣
@@TastingHistory I recommand you to check out another kind of spiced wine they were making in the medieval times : hippocras with sage (salvia officinalis). It is a very refreshing beverage for the hot summers, and its recipe can be found in Le Viandier de Taillevent you mentioned in another video before. Hope the best for your channel and your future discoveries ! :)
Calling it now, you're going to blow up man. I don't know how I stumbled upon your channel, but I've been stuck here since 8 in the morning. You're on the same level of Babish, but you have your own theme and your own style and it works so well. Definitely going to do some of your recipes come soon, cheers to your growth and success. (Hoping a Mead episode finds it's way to you!)
The 'edible' or 'fat' dormouse was called Glis Glis. You can still find it in parts of England. My cat brought home a tail from a Glis and hid it under the fridge. The Glis is bigger than a regular dormouse.
I just discovered your Garum video a few hours ago, and now I already get to see the mussels! :D I love this channel, I was always interested in old recipes (especially ancient ones like this, please do more of the Roman stuff!)
I noticed that as soon as you introduced Apicius's death at 10:48 you started playing Bach's d minor fugue in the background, which is fitting. I always love the music you pick to have in these videos since it reflects the content you're talking about at various moments
This has become, literally, my favourite cooking channel. The mix of history, humor and actual recipes is glorious. I wish you all the success there is to reach on UA-cam and beyond.
I'm a chef by trade. But I love food history. I want to know what our ancestors ate, why they ate it, and how many people died eating the wrong thing. I also want to eat it. Not just my european folk, but all over the world and from every era. Great channel Max!
Garum was a long forgotten memory from my 8th grade obsession with ancient Rome, but it looks so much more appealing when you make it, rather than just reading about it 😂 I've only seen a few of your videos but I am in LOVE with your content 10/10
Just discovered your channel and the on-theme Pokemon plushies that appear without comment in the background of each video may honestly be the most charming thing I've seen since lockdown began. XD These videos are invaluable to folks writing historical-flavored fiction like me -- I love this Ancient Rome series and can't wait to see what you've got next in store! (maybe popular feast day dishes?) Thank you for your fabulous and educational videos. Subscribed~
Just found this channel and jumping around watched the garum episode a few hours ago. And now this comes out with a recipe using it a bit later in the day, how fortuitous.
Dude, can't explain how happy I am to discover this channel! Feel like I just discovered a gold mine. Thank you for this great content! Your channel is new but it's obvious this is well thought out and a passion that is well cared for.
And a happy V o'clock to you too! Frankly these look (and probably taste) a lot like the best mussels I had a few years ago in a hole-in-the-wall trattoria in Rome. Which tells me that ancient cookery secrets may have been transmitted by other means too. :)
I love that you've been changing the plush in the background to fit the video style. Very subtle but makes the video much more enjoyable knowing you care about those subtleties
I actually love using Apicius' book as a study tool. The recipes are obviously super low on the flavor scale, but it shows the basics of Mediterranean cooking that have been built on for thousands of years. And yes, mixing in butter to the steaming liquid after you remove the mussels tastes REALLY good
When I was a kid, a Peacock walked into the road, right in front of me (which was unexpected, being in the middle of Pennsylvania). If I'd had this cookbook, I could've prepared a wonderful meal instead of just picking beautiful feathers out of my Jeep's front end.
I'm binging your channel and I love it. I've ti say, your Italian pronunciation it's quite on point and this recipe it's not far from how we still eat mussels here in Italy. I love this format keep it on!
2:27 "We just need to get more liquid in there. You can do more water, or more wine-I chose more wine. *smirk*" I have found my people! Your humor is why I keep coming back. :)
I love all your puns and word plays, even those you apologise for (no need, really), but the novel/reference book one made me lol because I had to stop and think for a second. Lovely!
History mixed with cooking all in one video, I have died and gone to heaven!! But really in all seriousness, thank you for your impeccable history sharing!! I am binge watching these! Amazing!
Hey Max, this may be of interest to you. A number of years ago an English comedian named Eddie Izzard produced a three part mini series called Mongrel Nation. The series highlighted how we basically appropriated almost everything that is considered 'Quintessentially English' from cultures that we came into contact with. The section on the 'English Sunday dinner' is particularly illuminating and very Roman.
@@TastingHistory Hi Max, the quality is true potato, it's 4:3 aspect ratio and been bounced a couple of times but the content is there and classic Izzard. Episode 1 ua-cam.com/video/ykSnLQEFfm0/v-deo.html&t Episode 2 ua-cam.com/video/BaNVkxnavx4/v-deo.html Episode 3 ua-cam.com/video/OdirJYYuJT8/v-deo.html
I saw flamingos at the garden store today. Apparently they used to be sold in stores so there was a time where flamingo tongue could have made a comeback :')
Hello~ Another great recipe from this book is called “Patina Versatilis Vice Dulci”. It’s a sort of molded pudding made out of pine nuts. I made a version that *turned out* pretty good and I would love to see your take on it. Just discovered your channel and I’m already hooked!
Oh wow, that's very similar to how mussels are tradionally made here in Belgium. Simmer white wine with leek, onion and celery, add mussels, steam until done, serve with fries. There really does seem no changing perfection :D
Me: *is slightly stoned* UA-cam: I am going to recommend some ancient roman recipes since you watched some Formula 1 videos earlier today. Me: Why on earth would you recommend this to me? Also me: Now subscribed to TastingHistory...
Another happy victim of the algorithm and historic cooking beginner here :-) (Otherwise known as unintended side effects from being an archaeologist^^^). The details on not only the history of the food itself, but also the manuscripts are great! As for more Apicius, I can definitely recommend the eggs (Ap. 7, 17, 3) and cucumber salat (3, 6, 3)! And now I´ll go back to eyeing your capon-recipe ...
I just found your channel and subscribed, you’re amazing! History and cooking, and you make it fun. I love your quips, and how informative all the information is in your videos!❤️
Love your channel! You’re fantastically nerdy, and I loved the jokes. I watched this video because I saw the one about garum, and wanted to see how you used it. I love learning about food history, so I will most likely binge-watch your channel (and subscribe, of course). Thanks for the content!
I can explain "bad honey to good honey" recipe: Good honey does not go bad, it can last infinitely (they found and tasted some from ancient Egyptian tombs). However, honey can be extracted before comb was capped by the bees and that honey will be dilute, containing too much moisture. Such honey can go bad and ferment. Now, in modern day bulk purchasers of honey test the moisture content and won't buy one that is too dilute. However, in ancient times that would be hard to do. So, when someone got too dilute honey and saw it starting to ferment, mixing it in 1:2 ratio with known good honey could easily bring the total moisture content to a safe level and stop spoilage without too much damage to the taste.
That's actually really fascinating
Great info, I was thinking when that part came up "but honey doesn't go bad...".
The beelord has graced us with knowledge. PRAISE THE HONEY!
If its fermenting, an i ending up with mead? Why would i mind? Jajajaj
The real recipe is always in the comments 👌
I was studying Classics at Hull University from 1966 to 1969, and twice organised Roman feasts with fellow students. We had no translation of Apicius to work with; we translated it as we went along, and perhaps not always completely successfully. I even found a wine merchant in Hull who could bring us Falernum wine (considered the best wine in Ancient Rome). We enjoyed ourselves greatly, and your channel, now I am in my seventies, brings back those good old days and our attempts. Please keep up the good work. I am subscribed and will keep following your channel with great interest. Thanks!!
Habeat pienam et dulcissima vitam, quae tempo fugit et vitam brevis.
Have a full and delightful life, for time flies and life is fleeting.
That's amazing. I'm glad it went well then as now
It's wonderful for we older folk to see that our research into food recipes has such full fruit.
Students over the last 40 yrs have produced such wonderful translations and worked on recreating recipes so that now, we see some brilliant youtube stuff on recipes we tried out in our youth .. it's hilarious fun. But was so much joy trying them out 'blind' so to speak.
💜
Thanks for sharing Richard. I found your story very interesting. Best wishes.
Your content is criminally good, considering how small your channel is.
He's just getting started! I'm noticing great channel growth and he's bound to gather more subscribers in no time. Definitely deserved!
I'm almost certain that when I subscribed yesterday there were around 15k subscribers, now there's 25k. So, yeah, hoovering up subscribers like nobody's business with this excellent content!
Oh, he is going places...
@@emmie8992 this can't be his first youtube channel right? I mean the production quality is way too good and he's so natural in front of the camera I just can't imagine he's a noob.
@@MoniBahaa I just found him this morning and subscribed. I've seen the garum episode only hours ago.
Are we not talking about how the Poképlushie in the back changes to be relevant every episode? Magnificent.
I know, right? I'm new to this channel and now I'm searching every episode for just how many he has.
I honestly wouldn't be surprised if he has all of them and this is just his way of low-key flexing on all of us mortals.
@@WookieChef If so, that would make him even more awesome.
@@moonlight1393 Jose says about 250 according to another commenter
The dormouse is a specific species of edible dormouse; wealthy Roman families used to raise dormice in little jars as a way to show off their wealth--the idea being that the fatter the dormouse, the more food they could spare on such novelties.
Apparently sometimes they would get together and sort of compete over who had the fattest dormice, then eat them afterward.
I can't get over the image of a chubby, tubby, dormouse in a round little house.
But does it taste like chicken?
That's....delightfully bonkers
I'm rich. I have several live dormice at home.
Dormice are still regularly eaten in some parts of Slovenia and Croatia.
Just wanted to tell you that as a non-native english speaker, and an italian at that, I deeply appreciate the effort you put in the pronunciation of non-english words. Keep up the good work!
Thank you 😁 I always worry about bordering on offensive, but I do my best.
@@TastingHistory I recently read the Apicius too, and I always thought it was passum with a short a sound, but your pronunciation is similar to the Spanish word for raisin, "paso" which uses the same sound. I am a language teacher and quarantine freedom gave me time to explore Roman food and history. Great channel.
@@TastingHistory I recently read the Apicius too, and I always thought it was passum with a short a sound, but your pronunciation is similar to the Spanish word for raisin, "paso" which uses the same sound. I am a language teacher and quarantine freedom gave me time to explore Roman food and history. Great channel.
pasa*
On slaughtering fish with their kin's fermented juices : "Seems psychopathic to me"
*Proceeds to extract a mussel with another mussel's shell*
Agreed. I, like you, love to eat seafaring insects.
Hahaha that's hilarious.
@Ulrik Elristan When making fried chicken we bath them in their own unborn children.
@@WintersMinion oh my gosh! That is awful! 😂
@@WintersMinion oh Lordy…😂😂😂
“The Careful Housekeeper” sounds like the ancient version of a “life hack” channel. Turning red wine into white wine with egg whites and bean meal is exactly like something you would see on Five Minute Crafts.
Probably less likely to be a hoax than FMC videos, too.
Well, 1950s commercials were also pretty much the same category.
So... Household Hacker?
The best part is that said wine conversion would probably, at least partially, work. Both fava bean meal and egg whites have been used as fining and clarifying agents in wine for a very long time. In fact, egg whites are sometimes still used for that purpose.
I feel like at least this stuff would work, unlike Five Minute Crafts that just makes things up and hides it in careful editing
With UA-cam being a sea of fake personalities, it’s very refreshing to find a channel with someone who truly feels genuinely enthusiastic about what they make content about
it all depends on where youre looking that you find fake personalities
If you like history and food, try Townsends. His channel is mostly about 17-19th century colonial food, and he is very enthusiastic about his content.
Nettles :- Aries is March to April , so Spring time in the Northern Hemisphere and Nettles are one of the first plants to regrow after the winter . They were traditionally eating as a diuretic and blood cleanser after a winter diet of preserved food , low nutrition food and high carbohydrates . Nettles are rich in vitamin B and C , iron and other trace minerals . They are great as a detox and can help with joint pain . Young nettles can be eaten like spinach , always cooked , or in the classic French ' soupe de Orties '
Nettle actually does improve kidney function - to the point that it can help lower serum creatinine levels - so it's one of the rare detox foods where the claims are substantiated. There's also a NIH Food Science & Nutrition paper on all the nutrients in stinging nettle. This thing is a full-on superfood. I'm pretty sure anyone who isn't allergic would become healthier in general if they ate it regularly.
Not to mention it makes a good dry white wine. Used to drink it quite a bit in Devon and Cornwall.
I play D&D and was making a character that used food as a part of rituals and such. Came across your channel when trying to figure out what food was like before modern industrialization, and I have been really enjoying it the last month or so
I love that you can use me as a resource for world building!
I'm creating a custom battle chef in Pathfinder and I didn't think about referencing this channel until now. If you're interested in similar youtube channels; Townsends, English Heritage, Absolute History's A cook back in time series might interest you.
@@sugarjunkiejessica Thank you
@@TastingHistory Thank you for making it such a pleasant time
The fish parts you the in the dungeon floor have purified rather quickly in the magic room, a sound from afar on the east wall can be heard that sounds like scratching; when suddenly, a loud crash is heard as the walls collapsed around you causing you to fall to the cold dungeon floor. Apparently, Currie, the red dragon smelled the rotting fish parts and came to investigate, and is now immensely hungry, but eyeing you as an immediate impasse to her delectable meal.....
I just have to comment on how adorable is the fact that you matched the Pokemón on the background with the recipe (and on the Garum's video too).
@@VoraciousSergal quite a lot, they're his fiancé's on insta
Max on Apicius' red mullet: "kind of a psychopath"
Also Max 2 minutes later *using a mussel to eat another mussel*
It is like a self indulgent poetic psycopathy.
*in front of shelder*
🤣 Savage
B R U T A L
What I want to know is how you drown a fish, that just doesn't sound right
@@rone9292 It's like we can breathe regular air but we die from breathing carbon monoxide
Two things had me really cracking up. “Not those muscles, these mussels” and “I’ll passim.” Oh, and also the “your average Josephus.” Oh, and there was the “what a novel idea. Or rather what a reference book idea.” And the one about new white marble as a reason to turn red wine to white. So many, can’t even list them all. Good sense of humor. I don’t even like mussels, but love to hear the history and see the ancient recipes being brought to life.
I like the contrast between thinking that drowning a fish in fish sauce was diabolical and then using a mussel's friend to eat that mussel. THEY WERE FRIENDS DARN IT
You're forgetting the part where he boiled them to death first.
That’s what friends are for.
@@indoorsandout3022 yeah, it seems that there's no humane way to kill a shellfish. makes me question eating them.
@@psalm91rdwlkfpgrl Theyre about as sentient as… plants. They react to light and touch, and take root/dig into sand. No need to feel bad!
Ever baste a drumstick in yolk
Who else found his channel recently and is now binge watching during quarantine
That’s me too haha. Garum episode showed up in my home page and I am HOOKED!
Same
Yep. He's got a great delivery style hasn't he?
me
Meee! 🙋♀️
This is just a history lesson while cooking. As a guy who likes both, I think I've found my new favorite channel.
I found this video randomly, and became an instant fan of this channel.
AngryGopnik778 townsends too
Agreed.
Is Boris your other favourite cooking channel?
@@DrumRoody He's not just a cooking channel, I just like him because it's rare to find a UA-camr with the same first language as you.
Dude, here is a pro tip from someone coming from the mediterrenean where they grow mussels and oysters since Roman times.
First you put them in a pot with half an inch of plain water inside and steam them for a minute or less.
What will happen is that the mussels will die, open up and pouring the sea water out. You can accelerate this by putting a closely shutting lid on the pot and shake the whole pot up and down, so the hot liquid gets faster to all of the mussels.
When most of them have lost their sea water throw away that salinated water and add your ingredients.
Then cook them until they are done.
You will have a much better and sweeter taste to it, than with all the seawater in your carefully prepared sauce.
I also recommend the Croatian way of cooking mussels, which is almost identical to the Roman recipe.
Onions and garlic diced, some parsley, little salt, dry white wine, pinch of sugar.
If you leave the garlic out of it that's fine.
Braise the onions/garlic lightly until the onions becomme glossy.
If you cook them brownish, throw it away and repeat. It will otherwise stain the taste with bitterness.
Add the pinch of sugar, the salt and roughly torn apart parsley and your wine to it and put the desalinated mussels inside.
Close the lid slightly tilted, so some steam can escape.
After about half the cooking time do the up and down thingy again, so the mussels on top also get their portion of sauce poured over them.
The resulting sauce will be sweet-ish from the onions and pinch of sugar, and savioury from the salt and parsley, while the wine adds some acidity (that`s why a pinch of sugar and it of course depends on the wine how much sugar you add, if any is necessary at all) and of course the taste of it.
Try to find a moderate light white wine, that is rather sweet dry than sour dry. In general, the wine should not dominate the flavours, but accompany them.
I guess, you will love it.
Please be so kind and tell me what you thoughts are, if you happen to cook it our way?
the way that I learned to cook shellfish like these is to let the mussels/clams/whatever sit in freshwater for an hour or so so that they filter out salt and sand, and then dump them into whatever wine-or-otherwise-sauce you have to steam. conventional wisdom is that 'clam liquor' is a waste to throw away; minus any salt and sand it's quite sweet and tasty
dropping some serious info so muchly appreciated
I will never be able to adequately describe my admiration for people who have English as a second language (or third, or fourth, etc etc!) and who speak and/or write it so well. I swear most of you do it better than the majority of Brits. There is often a formality about your written English, which is entirely understandable and is in any case, to my eyes, utterly delightful. Thank you for making the effort because dog knows, us native English speakers are lazy and entitled and are so shit at learning any language outwith our own. Bravo!
@@jonnylumberjack6223 The "dude" at the start of the sentence really gives it an air of refinement and formality. ;)
@@jonnylumberjack6223Well, English is more accessible to us than other languages to you. And the demand for knowing English is far greater than any other languages in modern time.
As a Roman reenactor and archaeologist (albeit a terrible cook) I absolutely had to try this! Made the garum with some sardines and used it to make the sauce for a fish dish and it was delicious! Thank you for making these videos, I cannot wait to watch more!
It's crazy that a nearly 2,000 year old recipe is being broadcast on UA-cam to people across the world.
Mind boggling, when you think about it!
Ya we live in the future…it’s wild
I have made several of his recipes. I teach Latin and we have a Saturnalia party every year before our school's winter break. Some different tastes but some have become part of the regular rotation for family meals.
Which ones are the regulars?
@@DerekMurawsky Numidian Chicken, pork and onions with garum and honey, a leek and chickpea soup (although I blend mine so my kids will eat it), and honey cakes/bread.
I hope the Saturnalia parties at your school arent 100% authentic lol
@@gyost8147
Does it include the customary Saturnalia orgy?
@@rehte8707😂😂😂😂
Fun fact, with few differences (no garum for example), we still enjoy this dish in Italy! Some put pepper (Impepata di cozze in Campania), some parsley, but the dish itself stayed strong in our cuisine!
P.S. I found out yesterday about your channel and fell in love with it
So glad you found it! And nice to see that serving mussels in Italy hasn’t changed much.
Pepper, garlic ad some parsley... Then discard the cozze and drink the broda...
Also in Spain we also enjoy it today.
Ahah mi hai battuto sul tempo per dirlo
“Feeding the pigs dried figs and then slaughtering them via the overdose of honeyed wine”. Damn, what a fine way to go.
Surprisingly humane considering the time period too.
probably how i'll go
Gaiden as far as I know, even now it’s being electrocuted, beaten to death or getting your throat slit. The times have surely changed, but I don’t think the way we treat killing the cattle did.
the nobles eating animals that also live as nobles... that sound as a very excentric phylosophy from gourmet cheff of a movie xd
BigRed Shibe the most humane form of animal slaughter nowadays is with ‘stun guns’ where you put it against the head of an animal then pull the trigger, what the gun does is force a metal rod straight into the animals brain to kill it instantly
"Oh no! I'm only a single-digit millionaire!"
*slits wrists*
It feels like something Jeff Bezos would do.
@@thiagokawano1618 no they would probably just rebuild
@@thiagokawano1618 Tres Comas!
I mean, at least wait until your funds start to get low my dude
I never understood the Dormouse recipe (a lot of trouble to go to for a dormouse) until I came to live in Spain and my cat brought me a dormouse as a gift 😊 the European dormouse is enormous! This thing was the size of a giant rat. I looked it up and yes it was definitely a dormouse. I bet it tastes like chicken 🤣
Actually "glis" (dormouse in Latin) was often kept in special containers, fed with acorn and hazelnuts and often consumed as an entree, roasted and dipped in honey. Nowadays it is illegal to keep dormouses as domesticated animals or to hunt them.
Your cat brought you a dormouse as a gift and you didnt cook it?
@@MrYfrank14 🤣😂 they bring me lizards and snakes too!
@@RuralSpanishRetirement - I only had one cat that would bring live snakes home and play with them on the door step. Another cat brought a bleeding bunny into the house and let it loose.
@@RuralSpanishRetirement your ancestors would have threw them into the stew, protein.
The anecdotes about Apicius, especially his traversing of the Mediterranean just to throw some shade on a bunch of Libyan shrimpers is what makes this channel.
You've gained more than 10k subs from yesterday. Something like 22k to now 34.1k. This is going to be awesome. Keep it up!
And now, 43.4k subs. This man is going places.
@@cr4zyj4ck now 63k 0_0
That was a very entertaining historical thing that I had not heard about.
I'm loving this channel.
Dude is at 83.3 k subscribers now!!
Wow what finally made his channel blow up I wonder?? Glad the algorithm is working! MORE MOOOOOORE
Against illness, if I understand it correctly, means as a preventative measure to boost the immune system. And sun in Aries would be around mid spring, so a time of the marsh and river insects and fumes rising again to their fullness. That would mean it is advising taking nettles as an immune system booster in mid spring, around the time spring and summer diseases are returning to their full danger.
It's also good for seasonal allergies. Mid spring means pollen season. 😉
I thought the comment about when to pick the nettles was more about when they’re at their best, because they aren’t really all that good for eating if you let them grow too big.
Yeah, huge amounts of vitamin C and Iron in nettles, so not a bad idea at all...
'your average Josephus' Oh boy, we've reached punnius maximus.
Gettius outius 👉
I love that people don’t throw tomatoes when I make these puns.
That joke had biggus dickus energy.
@@Hin_Håle Oh? Do you find Biggus Dickus... risible? :D
I think "V o'clock martini" topped it.
There was an exhibit of artifacts from Pompeii here in San Francisco last year and one of the items was an approximately 2' Dia. x 2'H clay jar called a Glirarium. It was used to fatten dormice up before they were eaten. And I, for one, would think a roasted dormice episode would really bring in the viewers. Just a thought.
Just one of the reasons I love watching Max Miller... "I don't want to impose my modern values on historical figures.." Love you! Keep transporting us, Max into history through your culinary delights 💗
Two things:
First: I love how this channel is keeping my Classics love alive, I've missed going down a research spiral like this lol!
Two: I love the Pokemon that change every video that pop up in the corner! If the videos weren't a big enough hint - we have a fellow nerd on our hands - that seals it
"I miss butter." As much as I appreciate your masterful puns, this comment was gold! The mussels look delicious.
I laughed a good deal more at the 'passum' joke than I thought possible. A real Beavis and Butthead chuckle, congrats.
Beavis and Butthead chuckle: I love that!
I literally doubled back to check that I heard it correctly LMAO
The “V o’clock martini” fucking got me man 😂🤣
I finally made this today. Even with the savory and garum which are such unfamiliar flavor components, there is a strange and beautiful familiarity with the flavors of this dish. There’s something comforting about a recipe like this being passed down through the hands of time mostly unchanged to the modern preparation today.
3020: Today on Tasting History, we'll be trying mac & cheese pizza which used to be a trend during the early 21st century ...
_Airing Later: Faulcon DeLacy's New Ventures Into Multi-Purpose Starships; A Good Idea?_
You should see the late medieval English recipe for makerouns...
@@AssistantCoreAQI o7
Wait, that's a thing?
ha intresting very very interesting
“V o’clock martini”. Gold right there.
I would love to see some ancient Chinese, Indian, Middle Eastern, and African dishes as well. It'd be so interesting to see what the rest of the world was eating too
he does an Indian dish later. "Never bet against Krishna when rice is on the line!"
"Take the nettle while the sun is in the sign of Aries..." So take an allergy treatment during allergy season.
To be fair, a lot of ancient remedies weren’t perfect but they had some merit. Headache? Try some willow bark. It’s not perfect but we now know it contains salicin, an ingredient in aspirin. Applying honey to a wound? Might cause issues, but we have since learned that its low moisture prevents infections.
Nettles also are very rich in vitamins, and are a good treatment for colds. In Romania spring nettles are still collected and sold in markets all around the country. And while I personally dislike the taste of nettle stew, it's a traditional dish many older people enjoy.
Nettles are a pretty good hold over for rheumatic issues and general joint concerns, especially in teas. What type of year you harvest them does matter, primarily before they go to flower or after the flowers are gone and the plant has already seeded. I even have some nettle tea for when my joints act up due to rheumatoid arthritis.
@@pallasproserpina4118 It was basically remedies from what we got, tested through by generations ^^
Like they surely tested many barks, and some found that willow tree will cure your headache and not the others. Basic experimentation.
The problem was more with the elaborate remedies of some doctors based on reasoning in your office about phylosophy rather than listening to your grandma who know what can ease the pain :p
Looking at all the things nettles can do make me sad to learn I'm deathly allergic to them lol
Two things: 1) 'What a novel idea! Or really, what a reference book idea." - genius! 2) Love the ever changing parade of pokemon in the background. Shellder for this episode, again, genius! I'm so glad whatever algorithm UA-cam uses brought this channel to me a couple of months ago. Cooking! History! and Clever, Nerdy, Engaging Host! Yes, please!
its cool that its cloyster too since its mussel time
Found your channel yesterday and immediately subscribed! Already watched almost every video, so I'm really glad to see you've posted today :)
I’m so glad you’re enjoying! And so glad the algorithm is getting the word out 😁
@@TastingHistory 💙💙💙
@Rye Heidinger Exactly! It's just so good
I've been making antique and medieval recipes for almost four years in my kitchen, and I shall say it's good to see people interested in the ancient way of cooking, and taste of the ancient world. Your channel has quality content, and I wish you more subscribers and epicurians to see all of your work !
PS : I'm looking forward to see your video about hippocras. Done it myself, but I'm really curious about your approach on the subject.
I’m so glad people are finding the channel! Looking forward to doing the hippocras too, even if it will be July in Los Angeles when I’m making warm spiced wine. 🤣
@@TastingHistory I recommand you to check out another kind of spiced wine they were making in the medieval times : hippocras with sage (salvia officinalis). It is a very refreshing beverage for the hot summers, and its recipe can be found in Le Viandier de Taillevent you mentioned in another video before. Hope the best for your channel and your future discoveries ! :)
just watched the garum video like an hour ago, perfect timing!
I lost it at “Average Josephus.”
He’s..... tooo good .... not right hahaha
That one was good.
Yup! Spewed my coffee
The V o’clock martini 🍸 Priceless.
Was gonna say… that was a great line. 😅
Max, I just wanna say I get Every. Single. Roman. Joke. And I appreciate your writing for these videos. Keep it up!
Garum: “Uses dead fish” *Magikarp in the background last video*
Mussels: *Shellder in the background*
Something seems fishy...
If Zubat makes an appearance I'm calling the CDC
@@marcheck3400 WHO AND CDC wants to know your location.
Garumdos
Calling it now, you're going to blow up man. I don't know how I stumbled upon your channel, but I've been stuck here since 8 in the morning. You're on the same level of Babish, but you have your own theme and your own style and it works so well. Definitely going to do some of your recipes come soon, cheers to your growth and success.
(Hoping a Mead episode finds it's way to you!)
I look forward to making mead! I want to go to my friend’s apiary to get the honey.
@@TastingHistory from what I understand, expect it to be a year long process since it needs to mature for a while post-fermentation.
I love how you pronounce Latin ♡ it is quite correct, you don't make the typical "mistakes" anglophones would do! Great channel!
The 'edible' or 'fat' dormouse was called Glis Glis. You can still find it in parts of England. My cat brought home a tail from a Glis and hid it under the fridge. The Glis is bigger than a regular dormouse.
I had a glis glis in my shed once. It was an acrobat/trapeze artist. Very glad when it left.
Nice touch having Shellder in the background
found out your channel 3 hours ago, watched the garum vid, find this gem hours later. Best nite evaah
Perfect timing!
No way, same here! It was such a pleasant coincidence c:
same
I just discovered your Garum video a few hours ago, and now I already get to see the mussels! :D I love this channel, I was always interested in old recipes (especially ancient ones like this, please do more of the Roman stuff!)
I love the corresponding Pokémon plushes in the background
This man is a hunk with knowledge and baking prowess..... yes.
Did anyone else notice a plush Shellder toy in the back? And that was while he was cooking mussels.
In the Garum video he had a Magikarp at that same spot. Because he was making fish sauce. Subtle and funny.
I don't think I've seen a single episode in this binge watching where he didn't have an appropriate Pokemon plush in the back.
Came for that! Hahaha
SHELLDER! 😂 This is starting to become a game of spot the Pokémon!
Sometimes the connections are too easy to pass by. Though I don’t know what I’ll make when Rhydon gets his day.
@@TastingHistory Rhydon can make an appearance for ship's biscuits? The entire latter half of the video can be dedicated to making them edible. 😂
It's staring in horror. It knows it's next.
@@TastingHistory Stone Soup
Or MiniSTrONE
@@tylercosner4509 It probably watched the cooking process of the mussels.
I noticed that as soon as you introduced Apicius's death at 10:48 you started playing Bach's d minor fugue in the background, which is fitting. I always love the music you pick to have in these videos since it reflects the content you're talking about at various moments
I try, though I do wish I have a wider library of music to use. There are so many musical jokes I want to make but copyright law and all...
This has become, literally, my favourite cooking channel. The mix of history, humor and actual recipes is glorious. I wish you all the success there is to reach on UA-cam and beyond.
Love the Bach fugue 1000 behind you eating the mussels. Classy
I'm a chef by trade. But I love food history. I want to know what our ancestors ate, why they ate it, and how many people died eating the wrong thing. I also want to eat it. Not just my european folk, but all over the world and from every era. Great channel Max!
As a historian and food lover, this is legitimately the coolest channel I've seen in a while. BRB, gonna binge watch your entire channel
Garum was a long forgotten memory from my 8th grade obsession with ancient Rome, but it looks so much more appealing when you make it, rather than just reading about it 😂
I've only seen a few of your videos but I am in LOVE with your content 10/10
10s across the board! 🙏 Thank you
Can we just appreciate that Shelder is in the background of the muscle video while Magicarp was in the background of the fish sauce one?
I think this might be my new favorite channel
Just discovered your channel and the on-theme Pokemon plushies that appear without comment in the background of each video may honestly be the most charming thing I've seen since lockdown began. XD These videos are invaluable to folks writing historical-flavored fiction like me -- I love this Ancient Rome series and can't wait to see what you've got next in store! (maybe popular feast day dishes?) Thank you for your fabulous and educational videos. Subscribed~
Just found this channel and jumping around watched the garum episode a few hours ago. And now this comes out with a recipe using it a bit later in the day, how fortuitous.
Dude, can't explain how happy I am to discover this channel! Feel like I just discovered a gold mine. Thank you for this great content! Your channel is new but it's obvious this is well thought out and a passion that is well cared for.
Thank you! Hope I can keep putting out quality content.
And a happy V o'clock to you too!
Frankly these look (and probably taste) a lot like the best mussels I had a few years ago in a hole-in-the-wall trattoria in Rome. Which tells me that ancient cookery secrets may have been transmitted by other means too. :)
I’m glad someone got the V O’clock joke 😁. Yes, I’m finding that many ancient recipes are not far off from what is served today.
Thank you for adding subtitles! I can watch on my lunch break without disturbing people lol
So glad I stumbled upon this channel. Can't beat a host who's smart ,charming ,handsome and witty. I love history and food. Excellent combination
"Your V o'clock martini." I lawled.
Particularly proud of that one.
Same. Lol. I literally said, "OMG he didn't... 🤣"
I love that you've been changing the plush in the background to fit the video style. Very subtle but makes the video much more enjoyable knowing you care about those subtleties
As a history major and a major foodie, this is absolutely my thing. Informative and engaging.
I actually love using Apicius' book as a study tool. The recipes are obviously super low on the flavor scale, but it shows the basics of Mediterranean cooking that have been built on for thousands of years.
And yes, mixing in butter to the steaming liquid after you remove the mussels tastes REALLY good
Apicius be like: I would rather die than become.... *sneers* a commoner.
Actually, he would rather die than become just a rich person, instead of a fantastically rich person.
"I can't go on like this-losing a billion dollars a minute! I'll be BROKE in 600 years!"
- Scrooge McDuck
- Apicius
When I was a kid, a Peacock walked into the road, right in front of me (which was unexpected, being in the middle of Pennsylvania). If I'd had this cookbook, I could've prepared a wonderful meal instead of just picking beautiful feathers out of my Jeep's front end.
@@VoraciousSergal Ba-dump-bump! I'm here all week. 2 shows on Thursday. (that was a real story though)
I'm binging your channel and I love it. I've ti say, your Italian pronunciation it's quite on point and this recipe it's not far from how we still eat mussels here in Italy. I love this format keep it on!
2:27 "We just need to get more liquid in there. You can do more water, or more wine-I chose more wine. *smirk*" I have found my people! Your humor is why I keep coming back. :)
I love all your puns and word plays, even those you apologise for (no need, really), but the novel/reference book one made me lol because I had to stop and think for a second. Lovely!
History mixed with cooking all in one video, I have died and gone to heaven!! But really in all seriousness, thank you for your impeccable history sharing!! I am binge watching these! Amazing!
Hey Max, this may be of interest to you. A number of years ago an English comedian named Eddie Izzard produced a three part mini series called Mongrel Nation. The series highlighted how we basically appropriated almost everything that is considered 'Quintessentially English' from cultures that we came into contact with. The section on the 'English Sunday dinner' is particularly illuminating and very Roman.
Love Eddie Izzard but I haven’t seen this! I need to find it.
@@TastingHistory Hi Max, the quality is true potato, it's 4:3 aspect ratio and been bounced a couple of times but the content is there and classic Izzard.
Episode 1 ua-cam.com/video/ykSnLQEFfm0/v-deo.html&t
Episode 2 ua-cam.com/video/BaNVkxnavx4/v-deo.html
Episode 3 ua-cam.com/video/OdirJYYuJT8/v-deo.html
Makes sense, both areas share the same ancestry
Just in at Trader Joe's - Flamingo Tongues! Rest of the Flamingo sold separately
If only!
I saw flamingos at the garden store today. Apparently they used to be sold in stores so there was a time where flamingo tongue could have made a comeback :')
Trader Joe's? So, flavorless and with too much packaging?
@@trel you're crazy man, best frozen meals I've ever had for $3 or less, absolutely no contest. if you're broke like me there's no better store lol
This channel is my new favorite. This content is exactly what I've been looking for.
Bro, you are my new favorite person on UA-cam! Love your videos sooo much!
Hello~ Another great recipe from this book is called “Patina Versatilis Vice Dulci”. It’s a sort of molded pudding made out of pine nuts. I made a version that *turned out* pretty good and I would love to see your take on it. Just discovered your channel and I’m already hooked!
History AND food? Where've you been all my life?!
Oh wow, that's very similar to how mussels are tradionally made here in Belgium.
Simmer white wine with leek, onion and celery, add mussels, steam until done, serve with fries.
There really does seem no changing perfection :D
I do wish I’d had some fries 🤣
Komt omdat Belgen en Nederlanders veel oude bourgondische gerechten hebben behouden.
A summer without mussels is a bad summer
Very impressed that you responded to my comments personally(I don't write many to videos I have watched on UA-cam)...best wishes and wonderful videos
I'm increasingly entranced with your tours of epicurean history and captivated with your delightful personality .
Please sir, more.
Me: *is slightly stoned*
UA-cam: I am going to recommend some ancient roman recipes since you watched some Formula 1 videos earlier today.
Me: Why on earth would you recommend this to me?
Also me: Now subscribed to TastingHistory...
🤣🤣👌🏽
For the stinging nettle one, they do help with stomachaches and with period cramps. It's also good for the urinary tract and helps to avoid cystitis.
My love for food and History has come together with this channel. Subbed.
You make such good and factual explanations of the Romans weird tastes in Cooking and making Exotic dishes.... Bravo
No idea how I got here, but I love this channel!
Another happy victim of the algorithm and historic cooking beginner here :-) (Otherwise known as unintended side effects from being an archaeologist^^^). The details on not only the history of the food itself, but also the manuscripts are great! As for more Apicius, I can definitely recommend the eggs (Ap. 7, 17, 3) and cucumber salat (3, 6, 3)! And now I´ll go back to eyeing your capon-recipe ...
As long as you’re a happy victim, then that’s okay. Thank you for the suggestions! I’ll look them up today.
I just found your channel and subscribed, you’re amazing!
History and cooking, and you make it fun. I love your quips, and how informative all the information is in your videos!❤️
Love your channel! You’re fantastically nerdy, and I loved the jokes. I watched this video because I saw the one about garum, and wanted to see how you used it. I love learning about food history, so I will most likely binge-watch your channel (and subscribe, of course). Thanks for the content!
Thank you! Fantastically nerdy is on my business card.
What a crazy culinarist! I love learning about food history!!
Hiya Max!
Just got the book. Fantastic! The ,Dormice recipe, is a great crowd pleaser. Happy Holidays!
I didn't want to cook a dormouse but we watched this with my cat and he brought one me this morning, so I guess I'll have to now