Ancient Babylonian Lamb Stew

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  • Опубліковано 14 чер 2024
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КОМЕНТАРІ • 2 тис.

  • @TastingHistory
    @TastingHistory  2 роки тому +293

    Thanks again to Crowd Cow for sponsoring! Get a $100 of FREE MEAT + Free Shipping when you sign up and order with my link at CrowdCow.com/TastingHistory
    Can't wait to try their boar and venison! It's so hard to find those meats around here.

    • @tappychef1098
      @tappychef1098 2 роки тому +7

      Max you live in SoCal, Saddlepeak Lodge in Calabasas always has game on their menu. My friends & I go once a year because it's $$$$ but so worth it. Great place for your 1st Anniversary date with Jose!🥂😍

    • @John77Doe
      @John77Doe 2 роки тому +3

      $100 of FREE MEAT. 😍😍😍

    • @danihesslinger7968
      @danihesslinger7968 2 роки тому +11

      Persian Shalott is a wild-growing kind of garlic, which we in Germany call "Bergknoblauch" (mountain garlic). You can find it dried in certain Persian shops - I even got a fresh one brought over from Iran and managed to grow it on my balcony 😃

    • @John77Doe
      @John77Doe 2 роки тому +4

      @@danihesslinger7968 The garlic family and the onion family are related?? 😐😐

    • @sebeckley
      @sebeckley 2 роки тому +2

      It looks like you were boiling it and not simmering, which would account for the mik's separation.

  • @alliewhitlock621
    @alliewhitlock621 2 роки тому +3463

    Fun fact: there is an Assyrologist named Dr. Stephanie Dalley who has researched the Hanging Gardens of Babylon since they are the only one of the 7 Ancient Wonders that no one has been able to locate. Her theory is that the Gardens didn't exist in Babylon proper but Nineveh (also called Babylon) and there is some evidence to support this. I wrote a research paper during my masters in this and I'm a believer now.

    • @TastingHistory
      @TastingHistory  2 роки тому +719

      She is amazing! Also did great stuff on Roman cookery.

    • @alliewhitlock621
      @alliewhitlock621 2 роки тому +234

      @@TastingHistory I didn't know that! Welp, now I know what I'm researching for fun once the semester is over.

    • @John77Doe
      @John77Doe 2 роки тому +36

      Nineveh is a city like Babylon?? 😐😐😐

    • @iwontliveinfear
      @iwontliveinfear 2 роки тому +211

      @@John77Doe Nineveh was a Babylonian city, Babylon (city) was the capital of Babylon the empire. Before Alexander the great, Babylon was the largest empire.

    • @MitjaPizzedaz
      @MitjaPizzedaz 2 роки тому +38

      @@iwontliveinfear You mean the Achaemenid Empire founded by Cyrus, right?

  • @sethmatson7654
    @sethmatson7654 2 роки тому +2023

    Max: "how can I sneak the hardtack joke into the script this time?" *CLACK CLACK*

    • @TastingHistory
      @TastingHistory  2 роки тому +513

      It’s always on my mind 🤣

    • @rachelchanel7941
      @rachelchanel7941 2 роки тому +69

      @@TastingHistory We couldn’t tell. And now, it’s constantly on ours 🤣🤣

    • @HannahMattox
      @HannahMattox 2 роки тому +35

      @@TastingHistory always 🤣 I have conversations in real life about that *clack* 🤣

    • @tf813
      @tf813 2 роки тому +37

      And I still love it every time :)

    • @chezmoi42
      @chezmoi42 2 роки тому +5

      @@TastingHistory Then you will find this delicious: ua-cam.com/video/qkyYB_4X70c/v-deo.html I am reminded of it each time you 'clack' for us.

  • @Zzyzzyzzs
    @Zzyzzyzzs 2 роки тому +984

    Nothing wrong with "ugly" foods, particularly as those tend to be lush, thick stews. As the British restaurant critic Jay Rayner once said, "long-cooked brown food is the best food". What I love is that the fundamental of stews has never changed over human history. You have a meat component, you have a veg component, you have a carb component, you have a fat component, put all in pot, throw in some roots and flavouring aromatics, boil until everything is soft and flavoured with each other's essence. It is the most efficient food and, because you maximise flavour extraction, often the richest-tasting.

    • @bluesinsanityfantasy2683
      @bluesinsanityfantasy2683 2 роки тому +86

      And stewing tears apart the cellular structure of your food making digestion faster and as such you get more out of it

    • @lurkingone7079
      @lurkingone7079 2 роки тому +59

      @@bluesinsanityfantasy2683 Which is obviously important as cooked food is one of the reasons humans are where we are today. Wasting less time and energy on trying to digest food.

    • @Grizzlox
      @Grizzlox 2 роки тому +35

      I am stew, for I am made of it. I grew up eating stews more than any other dish.

    • @dixietenbroeck8717
      @dixietenbroeck8717 2 роки тому +1

      *Well said!*

    • @Jake-zk3eb
      @Jake-zk3eb 2 роки тому +1

      Nicely said

  • @JuliaARubin
    @JuliaARubin 2 роки тому +737

    Sheep’s tail fat, or kurdyuk, is very delicate, it doesn’t have that rough pungent mutton flavor, and when melted, it almost disappears, so the dishes are not greasy. Also it has multiple medicinal qualities, so it’s actually good for you. I live in New York and there are many Uzbecki shops and restaurants, so one can find tail fat in normal quantities, much less than a 100 lbs.

    • @JuliaARubin
      @JuliaARubin 2 роки тому +52

      @@allenfenwick6257 it’s anti inflammatory, helps with coughs and good for anemia

    • @tamaraandersson2532
      @tamaraandersson2532 2 роки тому +50

      @@JuliaARubin Has there been any actual studies made, or is this more of a traditional medicine type of thing? Not trying to be mean, I'm genuinely curious.

    • @JuliaARubin
      @JuliaARubin 2 роки тому +46

      @@tamaraandersson2532 I’m not aware of any studies, but it’s definitely traditional folk remedy. My mom and grandma swore by it.

    • @tamaraandersson2532
      @tamaraandersson2532 2 роки тому +6

      @@JuliaARubin Thank you! That's really interesting. Is it used externally too?

    • @JuliaARubin
      @JuliaARubin 2 роки тому +36

      @@tamaraandersson2532 you are very welcome! Yes, you can melt it and use it as a lip balm or on very dry skin, but keep in mind, it’s lamb fat, so it will have the smell ☺️

  • @pestilence5972
    @pestilence5972 2 роки тому +784

    I love it when you make bronze age foods, they're so interesting

    • @knightofendor8384
      @knightofendor8384 2 роки тому +71

      It’s honestly so interesting when you think about when you are in the kitchen making soup, as you do, you are essentially doing to same thing as an ancient Babylonian farmer making his dinner for the night. The ingredients and some of the processes may change but people have always been making a good pot of stew for dinner.

    • @ragnkja
      @ragnkja 2 роки тому +57

      @@knightofendor8384
      The art of making a good stew must be very nearly as old as the art of making pots to cook food in.

    • @falkjanen5050
      @falkjanen5050 2 роки тому +1

      After a million years of BBQ finally there are pans, oils, milks and cheeses! 🤤

    • @gabbonoo
      @gabbonoo 2 роки тому +17

      @@ragnkja i think people would have started stewing food much longer ago than ceramics has been in use. ...probably. water and food in a vessel, cooking through heat or acid is easy to picture.

    • @petergray7576
      @petergray7576 2 роки тому +6

      @@gabbonoo This has been confirmed in archeology. The first ceramics that could withstand direct flames weren't invented until about 6000 BC, but boiling has been around since at least 11,000 BC. The secret was a method called hot stone transfer, whereby rocks were heated in a firepit, and then transferred to a reed or wicker cooking container filled with water.

  • @PolinaCedric
    @PolinaCedric 2 роки тому +189

    In Central Asia fat tailed sheep are still grown, and their tail fat still used widely in regional cuisines. It's interesting how many ingredients stay the same throughout millenia

    • @emilymoran9152
      @emilymoran9152 2 роки тому +19

      Hey, if you've got a good thing, why mess with it?

    • @TheStevewilder
      @TheStevewilder 2 роки тому +2

      I've read about fat from lamb tails used in Turkish and Central Asian cooking. Is it all from this specific breed or just any sheep?

    • @choqlit
      @choqlit 2 роки тому +1

      I just mentioned that! We use it in Azerbaijan.

    • @choqlit
      @choqlit 2 роки тому +19

      @@TheStevewilder it’s a specific breed that stores far under its tail. Me and my daughter call them “big booty sheep.”

    • @tonyfriendly4409
      @tonyfriendly4409 2 роки тому +2

      Do they still use the carts so that their tails don't get all banged up?

  • @aresaurelian
    @aresaurelian 2 роки тому +204

    Actually, the first sheep herders were most likely hoarding sheep to make sure the wild herds were inside their hunting grounds and not the rivalling neighbors hunting grounds. Conflict among humans may have been the trigger to make sure you hoard all the valuable animals on your territory. Once they fenced the sheep they realized they could herd them and make them wealth of fur, wool, meat, milk, cheese, companionship, and knowledge.
    Human > Gathering > Hunting > Conflict > Gardering > Territory > Hoarding > Herding > Trade > Civilization

    • @barklordofthesith2997
      @barklordofthesith2997 2 роки тому +16

      You left out "dakka"....
      Def needs moar dakka.

    • @irishdivajeffries6668
      @irishdivajeffries6668 2 роки тому +7

      Corral is a Hutu word that US soldiers brought back. So, shootout at the OK Corral was interesting.

    • @theburningman5047
      @theburningman5047 7 місяців тому +2

      The Bronze Age was quite advanced, people did that a lot earlier. After all, look at the Old Testament, Abraham was born in the city of Ur about 1700 BC, and he herded domesticated sheep. The bronze age was about complex civilizations Trading with each other to create this hard, resistant alloy, called Bronze. During this time, most animals have already been successfully domesticated.

  • @michaelbirch5270
    @michaelbirch5270 2 роки тому +93

    if anyone wants to try the modern-day equivalent, I highly recommend ordering Haleem from your local Indian/Pakistani restaurant. The ingredients are pretty much the same and the only difference is Haleem is slow-cooked until a paste-like consistency is achieved. It is delicious.

    • @vivipadman
      @vivipadman 2 роки тому +11

      Haleem is quite different because a lot of lentils, spices and grains are used in it and there's no milk.
      It's my favorite dish tbh

    • @jishan6992
      @jishan6992 10 місяців тому +2

      Haleem is the best, it's a very popular dish in Bangladesh where I am from.

  • @JustOneAsbesto
    @JustOneAsbesto 2 роки тому +137

    As the Ancient Babylonian proverb says: "Fat-tail sheep make the world go round."

    • @TiglathPileser3
      @TiglathPileser3 2 роки тому +6

      Freddie and I are with you!

    • @rejoyce318
      @rejoyce318 2 роки тому +12

      Yes! "Fat-tail sheep, you made the ancient world go round! [guitar riff]!!!!"

    • @angeljamais8541
      @angeljamais8541 2 роки тому

      LOL!!!

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 2 роки тому +6

      Of course, at the time, they said "make the sun go round the world."

    • @kay4691
      @kay4691 2 роки тому +2

      Get on your sheep and ride!
      ...umm....sorry, that didn't sound as dirty in my head as it does here...
      Enjoy!😁

  • @DankBurrito420
    @DankBurrito420 2 роки тому +241

    I love that you left the “sheep hoarders” blooper in there. Definitely made me lol 😂

    • @Kvadraten376
      @Kvadraten376 2 роки тому +3

      I don’t know if it was completely accidental or if he thought about it, but South Park did a joke about this many years ago.

    • @justinbrewster2012
      @justinbrewster2012 2 роки тому +1

      Yes, we know you're hurting sheep by hoarding them.

  • @dennisfahey2379
    @dennisfahey2379 2 роки тому +172

    Little known fact - The Hanging Gardens of Babylon was all herbs. It was an early civilization form of Whole Foods.

    • @MossyMozart
      @MossyMozart 2 роки тому +1

      @Dennis Fahey - .^_^.

    • @HappyBeezerStudios
      @HappyBeezerStudios Рік тому +5

      So not unlike the oregano and lavender and basil bushes on balconies

  • @meganenzinna3040
    @meganenzinna3040 Рік тому +70

    I feel like you were probably supposed to use the starch from the grain/bread to create an emulsion with the fat. The result would've been a nice creamy, gravy-like soup.

    • @amyt.195
      @amyt.195 Рік тому +2

      Agreed. I came to add this but you beat me to it!

  • @boartank
    @boartank 2 роки тому +274

    4 to 5 cloves of garlic 🧄
    As a Filipino, I heard 45 cloves of garlic I didn't even blink. Then, I remembered this isn't Filipino cuisine so I did a double take lol.

    • @jrwickersham
      @jrwickersham 2 роки тому +20

      My Filipino aunt’s adobo agrees with you completely!

    • @eveakane6563
      @eveakane6563 2 роки тому +4

      My family are clearly conservative when adding garlic then.
      Eh, ayaw nila masyado mabawang lasa.

    • @yurisv7315
      @yurisv7315 2 роки тому +6

      For some people, 45 cloves is too much, but for people like us, 45 cloves is not enough.

    • @kck9742
      @kck9742 2 роки тому +14

      No such thing as too much garlic! And I love Filipino food. My sister and her family (military) lived there for two years and she learned to make lumpia and chicken adobo and tapsilog. My mom, thankfully, learned to make these and it became a tradition to have lumpia as part of our Christmas Eve shindig.

    • @yurisv7315
      @yurisv7315 2 роки тому +9

      @@kck9742 "No such thing as too much garlic!"
      That's a philosophy to live by, brother.

  • @annakrasner5695
    @annakrasner5695 2 роки тому +540

    I'm not a historian and this is just conjecture, but I wonder if Risnatu wasn't similar to some kind of pasta or Matzoh ball. Then this soup would be kind of like a lamb stroganoff! Also, when you're cooking the broth you should try to skim the grey bubbles that come up - then it'll look prettier. I'm not sure if they did that in Babylon but I wouldn't be surprised if they did!

    • @Moose6960
      @Moose6960 2 роки тому +91

      Right, I heard the description of risnatu and thought "dumplings??"

    • @bridgetkennedy3271
      @bridgetkennedy3271 2 роки тому +34

      i thought of matzah balls too, or maybe a variation of them

    • @user-ze7sj4qy6q
      @user-ze7sj4qy6q 2 роки тому +73

      i have seen the scum skimmed almost universally in most cultures, so it would not suprise me at all if they did. never know, and some cultures definitely skim it more aggressively than others (looking at you, chinese clear stocks) but it's widespread enough i imagine especially in higher class contexts where aesthetics were more valuable and waste was more justified, it would have been done

    • @Beruthiel45
      @Beruthiel45 2 роки тому +35

      First thing I thought when he added the last ingredients. Aren't you going to skim the scum?

    • @black_rabbit_0f_inle805
      @black_rabbit_0f_inle805 2 роки тому +36

      Sounds more like Rusk which was twice baked bread crumbs used as a thickener In soups.

  • @Treckorz
    @Treckorz 2 роки тому +73

    In Iraq till this day sheep's tail is incredibly important ingredient. I and many people also order pure barbequed sheep's tail pieces that are skewered along side the skewered lambs meat at restaurants. The two most common shops that you will see here are either barbecue resteraunts selling ONLY lamb and neighborhood bread shops. Shows the importance of grain and lamb till this day.

    • @cthulpiss
      @cthulpiss 2 роки тому +1

      Could you please elaborate on Persian shallot than? Is it really that different shallot aka Allium ascalonicum ?

    • @joncarroll2040
      @joncarroll2040 2 роки тому +3

      The best lamb I've ever had was a leg from a whole animal we bought at the local halal slaughterhouse market, cooked outside on our charcoal grill.

    • @najmajavidan3499
      @najmajavidan3499 Рік тому

      ​@@cthulpiss it's very different. If you look online at Persian markets you can find it. We call it Moosir/Musir.

    • @najmajavidan3499
      @najmajavidan3499 Рік тому

      ​@@cthulpiss also, this person is from Iraq, not Iran (Persia). I guarantee we have almost all the same ingredients in our amazing food. But, we are still two very different countries and cultures.

    • @cthulpiss
      @cthulpiss Рік тому

      @@najmajavidan3499 thank you for suggestions;
      I know of dried Moosir, but it is still difficult to get here - as easy as it is to get far-eastern spices, the treasures of Middle East are unknown in my part of Europe

  • @quintonhoffert6526
    @quintonhoffert6526 2 роки тому +86

    I've made this dish, albeit with a few changes. I was unaware that Persian shallot was different from regular shallot so I've used that instead, and it still turns out quite good. I also use whole grain pita crisps in lieu of making my own. In this case making my own would probably lead to a better taste and texture overall, but I'm also lazy enough that I'm willing to cheat a bit. Far easier to save time and money on ingredients by just buying a substitute, especially since "risnatu" is in hot dispute and I'm overwhelmingly likely to be historically wrong no matter what I use.
    The biggest change I did over Max's recipe is that I used whole lamb shanks and I simmered them for roughly 3 hours rather than 1. I think this has two benefits: firstly, since you put the whole bone in the broth, the bone infuses the broth with extra lamb flavor. The meat also just slides off with no resistance whatsoever once you've simmered it that long, so it's just as easy to serve. Secondly, I've found that simmering it for a longer time makes the consistency a bit more consistent rather than the "half and half" feeling Max talked about. As an added bonus which I didn't think to do, you can also pull out the bone marrow and mix it into the soup. I just ate the marrow on its own (always delicious), but next time I cook it I will try mixing it in.
    Either way this is a delicious recipe. Not very pretty, as Max said, but food all looks the same in your stomach anyway. If you like lamb this is an excellent one.

    • @cthulpiss
      @cthulpiss 2 роки тому +2

      It seem that regular shallot (Allium ascalonicum) is quite similar to Persian shallot (Allium stipitatum) - both are from Middle East, btw.
      I'm trying to source Persian one anyway.

    • @collin8mcdermott
      @collin8mcdermott 2 роки тому

      How do you get to the marrow in the bone?

    • @quintonhoffert6526
      @quintonhoffert6526 2 роки тому +2

      @@collin8mcdermott It wasn't nearly as much marrow as if I had used a cleaver to split the bone itself open but there was a small hole in the base of a few of the bones. I used a chopstick to pull out as much marrow as I could and ate it. It wasn't much marrow; maybe 1/4 or 1/5 of what I could have gotten had a split the bones open, but I don't have a big meat cleaver like I would need to do so. It also wasn't every bone that had that opening, only a few did. However, I did get some marrow out and it was tasty. I'd recommend checking your bones after you cool them to see if you can get any out, though it's worth noting that the last time I made this dish none of the bones had that opening and I wasn't able to get any marrow out.

    • @ezra-jacksimas9613
      @ezra-jacksimas9613 2 роки тому +1

      @@quintonhoffert6526 its nice to see someone else who enjoys bone marrow ^-^ I found out how good it was from breaking open the leg and thigh bones of chickens. But I especially love the bone marrow from the oxtail meat cut. Though it's super expensive to get them now and went from just a few dollars for a package of them to 28 dollars at the most expensive which makes me sad

    • @HappyBeezerStudios
      @HappyBeezerStudios Рік тому

      With how he describes the taste of the persian shallot, one could assume that garlic could puss the stew into that direction, when the real deal isn't available.

  • @FortyWink
    @FortyWink 2 роки тому +360

    Hey Max, this is a little discovery I made.
    The word risnātu is possibly derived from the word, rasanu.
    Which means "to steep, or to soak".
    So, I think groats may be the correct way to make the risnātu.
    Because, you soak groats to use them.
    Pretty interesting.

    • @canningtuna
      @canningtuna 2 роки тому +14

      oh this rules!

    • @barend4285
      @barend4285 2 роки тому +3

      Awesome!

    • @waynebimmel6784
      @waynebimmel6784 2 роки тому +38

      I was thinking groats, too. Still a standard addition to soup in Eastern Europe.

    • @IruTheday
      @IruTheday 2 роки тому +15

      Quite possible. Also sounds like the modern work for rice "Riza"

    • @cousinjake7986
      @cousinjake7986 2 роки тому +17

      You know, I was thinking that they seemed a lot like a primitive ras malai, and given the etymological journey of works, your theory might check out

  • @valrook1
    @valrook1 2 роки тому +42

    Every time Max makes a hardtack reference and cuts really quickly to him smacking the two pieces together, i laugh so hard!

  • @allenfussell8560
    @allenfussell8560 Рік тому +23

    This is the first channel where I don't skip the ads. This guy's transition into ads is seamless. One is a little too long but you got to do what you got to do, and you did it in the least painful way possible. I hope sponsors recognize this level of marketing. Really good work.

    • @TastingHistory
      @TastingHistory  Рік тому +2

      Thanks Allen!

    • @threeqtrthrottle
      @threeqtrthrottle 6 місяців тому

      As I watched this, I reflected on the same thing talking with my wife. Max has absolutely mastered promoting his sponsors.

  • @mblind
    @mblind 2 роки тому +21

    "The diet starts tomorrow, I promise" would make good merch. Especially if you've got like 4 different comic panels with 4 different historical periods represented & all 4 with the same speech bubble

  • @danihesslinger7968
    @danihesslinger7968 2 роки тому +116

    Hey! "Persian Shallot" as you depict it, is actually wild-gr or "mountain garlic"mountain" garlic. If you are lucky, you might find it dried in some Persian food shops.

    • @brucelee3388
      @brucelee3388 2 роки тому +9

      Moosir (sp?) Persian shallot/wild garlic (Allium stipitatum) with yoghurt. Eaten with flat bread as a dip.

    • @danihesslinger7968
      @danihesslinger7968 2 роки тому +5

      @@brucelee3388 Yes, I couldn't think of the name yesterday😃! Spelling varies from language to language (I am German). And sorry for my above rather garbled post - my edit and my delete button do not work somehow :-(

    • @NatsAstrea
      @NatsAstrea 2 роки тому +5

      A. stipitatum is easily found in the US from flower bulb sellers - at Scheepers and Van Engelen. You may find some fresh at this time of year, because now is the time to plant for flowers for next spring. Bit pricey for an ingredient to cook with, though - about $3.50 per bulb retail. They are lovely and striking flowers for the garden, though!

    • @danihesslinger7968
      @danihesslinger7968 2 роки тому +6

      @@NatsAstrea Brilliant idea! Never consciously saw it here in Germany, but shall be on the look-out now.
      Actually I once grew one on my balcony, when somebody from Iran brought some fresh bulbs over here. So you can plant them and harvest some for cooking next year 😃

  • @MrSiegenfeldt
    @MrSiegenfeldt 2 роки тому +88

    It should be mandatory to watch Max and his take on food and history.
    All that work you put into it and I get to watch it for free, whilst learning about food and history - it's awesome!

  • @CMBarbarian
    @CMBarbarian 2 роки тому +25

    I've been waiting for another ancient Mesopotamian dish, its so amazing that we can recreate dishes that were eaten soooo long ago

  • @beclosbird8398
    @beclosbird8398 Рік тому +2

    "Vague but succinct, which is the exact opposite of me as I am specific yet long-winded" for some reason really got to me. Like I've got tears running down my face from laughing so hard!

  • @knightofendor8384
    @knightofendor8384 2 роки тому +18

    That now makes two different Mesopotamian creation myths involving concepts getting absolutely hammered and getting into arguments, with the other being, fitting enough, enki and enlil arguing about their ability to make people better than the other.

    • @TastingHistory
      @TastingHistory  2 роки тому +7

      There are 5 or 6 of them actually 🤣

    • @knightofendor8384
      @knightofendor8384 2 роки тому +3

      @@TastingHistory ah yes, the time honored tradition of drunk, dumb arguments

  • @melenatorr
    @melenatorr 2 роки тому +168

    Very excited about the Babylonian beer (even though I don't like beer): one of the earliest historical articles I ever read was about the discovery of a Sumerian carving with a beer recipe and a rather cute engraving of the beer goddess enjoying a glass, while drinking through a straw. The recipe was tried out and pronounced: fruity.

    • @ragnkja
      @ragnkja 2 роки тому +32

      The thing I dislike about modern beer is that it’s always rather bitter (and I seem to be significantly more sensitive to bitters than average). I suspect that if I were to try a pre-Renaissance beer or ale it would be a different experience. Before the Golden Age of Sail, brews tended to be made as needed and be far less bitter because there was no need to add hops as a preservative.

    • @jacquelyns9709
      @jacquelyns9709 2 роки тому +16

      @@ragnkja If you can get a hold of some Midas Touch from Dogfish Head brewery, you might like it. It was developed from chemical deposits found in a drinking vessel from time of King Midas. It's the only beer I can drink. It has just enough hops to be legally sold in this country.

    • @ragnkja
      @ragnkja 2 роки тому +9

      @@jacquelyns9709
      I’m in Norway, which I doubt is the country you’re referring to when you say “this country”. And “less hops than most beer” is still some hops, making it modern and not medieval or earlier.

    • @rejoyce318
      @rejoyce318 2 роки тому +3

      @@ragnkja Yes, Dogfish Head is made in the US, but I'm interested to hear about the Midas Touch beer.

    • @sonipitts
      @sonipitts 2 роки тому +14

      I have been dying to try making this after watching the video of archeologists making ancient kamut beer based on analysis of the sediment found in amphora and ancient recipes, especially since they likened it more to cider than a modern style beer. I can't wait to see what comes of Max's research and experiments. We wants it, our precious!

  • @dspiel
    @dspiel 2 роки тому +2

    I have to admit that defining the opposite of vague but succinct as "specific yet long winded" is one of the funniest things I've heard in quite some time. So spot on.

  • @markopolo2172
    @markopolo2172 2 роки тому +10

    Before i found your channel i never knew i'd enjoy a historical cooking show now i'm fairly certain life wouldn't be the same without it thanks for putting all this effort into exploring history and the food that was eaten in the past it is always such a fun and educational time watching your videos Max you're a real gem here on UA-cam keep up the great work

  • @Sean-ld6kp
    @Sean-ld6kp 2 роки тому +59

    Please never stop with the hard tack "tock tock" cutaway whenever you mention it. It always brings a smile to my face.

  • @ultrahevybeat
    @ultrahevybeat 2 роки тому +72

    just got done butchering and cutting up my lambs of the year, great timing dude gotta try this

    • @alienalibi2382
      @alienalibi2382 2 роки тому

      Hope you got them sheared too

    • @coreymerrill3257
      @coreymerrill3257 2 роки тому +3

      Got any mild goat meat? It's what the premade American taco seasoning packs are designed for . I promise. I ate goat premade seasoning packs tacos, and now I don't think beef tastes right. At all.

    • @TiglathPileser3
      @TiglathPileser3 2 роки тому +5

      @@coreymerrill3257 Ah, cabrito al pastor, my favorite GOAT dish. My wife makes her own "American taco seasoning" mix. It is my go-to kitchen pepper. Terry's Taco Seasoning: 1/2 C chili powder, 1/4 C onion powder, 2 T ground cumin, 2 T garlic powder, 2 T salt, 1 T paprika, 1 T ground black pepper. Mix it well, use in place of run-of-the-mill pepper, and serve it forth. For seasoned taco meat, use 3 Tablespoons of Terry's Taco Seasoning per pound of browned ground meat.

    • @FleaChristenson
      @FleaChristenson 2 роки тому

      At what age do you butcher your lambs? Do you wether the males you plan to butcher?

    • @ultrahevybeat
      @ultrahevybeat 2 роки тому +1

      @@coreymerrill3257 no we only have chicken and sheep, Gute sheep to be precise i have no idea what goat tastes like.

  • @iveyao120
    @iveyao120 2 роки тому +3

    I admit every time I click on a new vid of yours, I look first at what’s the Pokémon you have on display.
    And I laugh every time. You’re awesome Max

  • @radhikapatil1986
    @radhikapatil1986 2 роки тому +9

    Every episode where hardtack makes guest appearance needs to be in its own special playlist😂

  • @zennvirus7980
    @zennvirus7980 2 роки тому +121

    Vey fun episode. It had it all: sappy Max, mythos, a ridiculous verbal brawl by Grain and Sheep (your narration made it even funnier), HARDTACK JOKE (never gets old... like hardtack), even that "diet starts tomorrow" part. And best of all, the tasting. You are such an expressive fellow, that when you take your first bite we know if it was a tasty success, or a gross failure.
    Now, if you excuse me, I'm going to eat.

  • @TheAngelCrab8
    @TheAngelCrab8 2 роки тому +162

    I literally just became obsessed with the history of the Sumer and Babylonian cultures, so this was so perfectly timed for me! Can’t thank you enough!

    • @Vykk_Draygo
      @Vykk_Draygo 2 роки тому +2

      Literally just became obsessed. There has to be a better way of saying that you recently developed an intense fascination with with these ancient peoples. 🙃

    • @SquishDotNet
      @SquishDotNet 2 роки тому +3

      @@Vykk_Draygo Hyperfixation would be the word

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 2 роки тому +2

      I get what you mean; I totally got obsessed with Mesopotamia last year. Feels like I exhausted every source on the era that's easily available on UA-cam.

    • @RCSVirginia
      @RCSVirginia 2 роки тому +1

      Angelcrab
      The Great Courses has a series of DVD's on Mesopotamia and its related cultures and civilizations. You may be able to find some of them at your local library.
      "Between the Rivers: The History of Ancient Mesopotamia" by Professor Alexis Q. Castor
      "Ancient Mesopotamia: Life in the Cradle of Civilization" by Professor Amanda H. Podany
      "Ancient Empires before Alexander" by Professor Robert L. Dise

    • @thespankmyfrank
      @thespankmyfrank 2 роки тому

      @@Vykk_Draygo How is saying "literally became obsessed" even wrong?

  • @Twingard1006
    @Twingard1006 2 роки тому +1

    Max, thank you for the brilliant content you're producing and the wonderful community you've built up!

  • @HedyehandEdward4eva
    @HedyehandEdward4eva 2 роки тому +3

    Fat tail sheep are still well known in Iran, my mom's nickname for me as a toddler was "doombuli" which means "lamb's fat-tail" 😂 it's considered endearing and cute
    Iranians still eat something similar to this called haleem which is made with barley and lamb- but it's slow cooked and the meat shreds, also seems similar to some thick Iranian soups called Aash. Max I think you should start shopping at Iranian and other middle eastern grocery stores for the Babylonian/parthian/middle eastern recipes, Persian shallot (called mu-seer) is readily available at any Persian grocery- and u live in LA where there are tons of them!

    • @HedyehandEdward4eva
      @HedyehandEdward4eva 2 роки тому

      Sheep's tail fat used for cooking is called donbeh in Persian (little "of the tail") and is a prized ingredient used in kabobs

    • @user-gh4cj9jb8h
      @user-gh4cj9jb8h 5 місяців тому +1

      interesting 😮😊

  • @lhfirex
    @lhfirex 2 роки тому +67

    Max said: "Syriologist"
    I heard: "Cereaologist" and wondered if I should go back to school for a PhD in studying cereal and grains.

    • @suranumitu7734
      @suranumitu7734 2 роки тому +8

      The actual word is Assyriologist though.

    • @kristianmarinov3439
      @kristianmarinov3439 2 роки тому +1

      You probably can! The breakfast cereal industry is huge and they love to hire one more specialist.

  • @threestrandsministry6319
    @threestrandsministry6319 2 роки тому +337

    Spoiler alert:
    my whole week has been made just because we got the hardtack clack for the holidays....it will never get old! NEVER! Love you guys! Have a blessed Turkey day

    • @rachelchanel7941
      @rachelchanel7941 2 роки тому +10

      So funny that you said it will never get old; I said that when he did it. It really doesn’t get old. In fact, let me go back and watch that episode 😂

    • @annbrookens945
      @annbrookens945 2 роки тому +8

      Gotta agree: I smile every time he cracks that hardtack!

    • @HannahMattox
      @HannahMattox 2 роки тому +3

      I love the name you gave it 😂😂😂

    • @Cidiuss
      @Cidiuss 2 роки тому +5

      it brings me joy every time

    • @JonahIronstone
      @JonahIronstone 2 роки тому +3

      Click-clack, click-clack-- why that's the sound of a hardtack!

  • @BlockyCrusader
    @BlockyCrusader 2 роки тому +3

    That call back to the Hard Tack episode never fails to elicit a laugh from me😂

  • @GenX172
    @GenX172 2 роки тому +10

    I love all your videos and am genuinely impressed at how well they’re curated. I hope to see a cookbook in the near future 🤗

  • @scottbruckner4653
    @scottbruckner4653 2 роки тому +13

    I love how he specifically has that hard tack clip edited so that he can use it whenever he needs.

  • @newzinski6946
    @newzinski6946 2 роки тому +19

    I'm glad Max is keeping up with the Pokemon theme in the background depending on the food. Good ole Flaaffy!

  • @jackiesmith2536
    @jackiesmith2536 2 роки тому +1

    Thank you max for these videos. Whenever I’m having a hard day I look forward to watching your videos as they are so interesting and comforting.

  • @gnomewarlord6221
    @gnomewarlord6221 2 роки тому +5

    And now, an explanation as to why Grain doesn't speak anymore, as Sheep walked off to sulk, Enli held back her sister Grain, and parted unto her this, "Whilst your sister is very much nothing without you, remember this. You are to rise from the dirt and ground, to be golden grain to feed. You are to be grounded and slapped, to be rolled and baked. You are meant to be refined to become edible and delicious, to feed livestock and become refined beer. But all I see of you now is of the common grain and dirt from which you were born. Now, I ask of you, if you have something ill to speak of your sister, speak nothing at all. " and Grain slunk off and just sorta brewed on that.

  • @BarbaraSwanson
    @BarbaraSwanson 2 роки тому +56

    I love you have so many quality sponsors. You deserve them all, and watching you refine your channel has been a delight. Along with the delish foods, puns, and great dry humor.

    • @TastingHistory
      @TastingHistory  2 роки тому +5

      Thank you, Barbara

    • @Nekulturny
      @Nekulturny 2 роки тому

      @@TastingHistory When are you going to become Marco Pierre White and tell us we need Knorr Beef stock pots? I make my own stock, but when I don't have any, Knorr concentrated stock was not a bad substitute, unfortunately they discontinued it in the US so while MPW promotes it, I'm just sad when I realize I can't get any. We need a US sponsor to make them bring it back here.

  • @latlatko
    @latlatko 2 роки тому +157

    regarding the unknown factor of the specific foods like risnatu, wouldn't there be a huge regional and time dependent variety of what that would mean? so in a sense you're likely to get it at least somewhat comparable to how it was made in a specific region at a specific time.

    • @wiseSYW
      @wiseSYW 2 роки тому +28

      it must have been commoneer's food, so using any leftover dried bread should be in the spirit of the recipe

    • @IruTheday
      @IruTheday 2 роки тому +27

      Might be the case. In Iraq they still put pita bread in stews when you are about to eat sometimes.

    • @slwrabbits
      @slwrabbits 2 роки тому +7

      I like that thought!

    • @jesseprins4744
      @jesseprins4744 2 роки тому +4

      Almost like the word "noodle"
      So many variations around the world

  • @isabellewenzke4502
    @isabellewenzke4502 2 роки тому +1

    That hard tack bit never gets old lol

  • @ruclvr.
    @ruclvr. 2 роки тому +2

    Thank you for not editing out “sheep hoarders”! Loved the natural laugh and moment!

  • @laurat7232
    @laurat7232 2 роки тому +157

    The story of Sheep and Grain having a rivalry and Grain being chosen as best sounds to me a lot like the rivalry between Cain (the herder) and Abel (the farmer), and Abel was chosen the superior sacrifice and we all know how that turned out. Maybe Sheep wasn't always so meek and mild!

    • @olakinrimisi6053
      @olakinrimisi6053 2 роки тому +16

      That is an interesting comparison.

    • @sarahrosen4985
      @sarahrosen4985 2 роки тому +1

      Love it!

    • @jorgelotr3752
      @jorgelotr3752 2 роки тому +16

      Their mythologies are related so no surprise there.

    • @BrokensoulRider
      @BrokensoulRider 2 роки тому +12

      @@jorgelotr3752 A lot of the early myths, especially early Christianity, tend to mingle together.

    • @jorgelotr3752
      @jorgelotr3752 2 роки тому +14

      @@BrokensoulRider They mesh better when they are from the same region, but my point here was that Babilonia was a mesh of Mesopotamia and Sumer, with Mesopotamia and Canaan mostly sharing a pantheon, and Jewish religion being from the canaanite region while canonically stemming from the Meopotamian area of influence.

  • @BarbaraSwanson
    @BarbaraSwanson 2 роки тому +20

    OMG. Riddle, Oregon is a real podunk town and they were my highschool's arch enemy. My town wouldn't even qualify as podunk. We had 6 bars, 7 churches, 2 stores, all on 1 side 'of the tracks'. Literally, the train ran through the town. Everything closed at 6pm. Except 2 of the bars--Slim Pickins and The Village Inn, open (I quote) 7 Roaring Days A Week!.

  • @klszwarc
    @klszwarc Рік тому

    I really appreciate this banter, it's quality banter this is mate :D

  • @zenkakuji3776
    @zenkakuji3776 2 роки тому +3

    This was both informative and rather hysterical at the same time. You're smashing it bro! Well done.....as always! 😊

  • @Lauren.E.O
    @Lauren.E.O 2 роки тому +9

    One of these days, someone will need to make a compilation video of all the Pokémon plushies in the background.

  • @connorgolden4
    @connorgolden4 2 роки тому +59

    Oh boy do I love such ancient recipes! Love the videos max!

  • @jacobstatnekov6483
    @jacobstatnekov6483 2 роки тому +1

    Thanks for another great episode. I really love these ancient Babylonian episodes, such cool stuff!

  • @Halolord327
    @Halolord327 2 роки тому

    Damn bro, your channel really blew up. I remember stumbling across one of your vids lioke 6-8months ago or so around when you were celebrating 100k. Grats on 1mil you definitely earned it.

  • @thetribunaloftheimaginatio5247
    @thetribunaloftheimaginatio5247 2 роки тому +177

    I can imagine Gilgamesh and Enkidu sitting down to a meal of this stew before setting off to the Forest Of Cedars. Yay for being a mythology-geek.

    • @tamlandipper29
      @tamlandipper29 2 роки тому +5

      Thanks to Prof Irving Finkel I actually know what you mean.

    • @thetribunaloftheimaginatio5247
      @thetribunaloftheimaginatio5247 2 роки тому +2

      @@tamlandipper29 The guy who introduced you to "The Epic Of Gilgamesh," I'll wager. I actually became a fan of that particular myth thanks to the "Final Fantasy" franchise.

    • @s_c_u_m3172
      @s_c_u_m3172 2 роки тому +9

      @@thetribunaloftheimaginatio5247 for me it was fate:stay night

    • @dr0z1lla92
      @dr0z1lla92 2 роки тому +3

      Sad to say it but I studied that in depth in highschool and college lol I wish I would have Learned of it much sooner almost makes you think of the wealth of knowledge just waiting to be taught and learned humans are amazing and parasitic all in the same instance

    • @dreamimgflowerd976
      @dreamimgflowerd976 2 роки тому

      @@s_c_u_m3172 Ah a fellow man of culture. Touche mongrel.

  • @Bruh_Sound_Effect
    @Bruh_Sound_Effect 2 роки тому +44

    It’s great how even when you don’t know the exact ingredients you seem to make a tasty dish every time

    • @naamadossantossilva4736
      @naamadossantossilva4736 2 роки тому

      The recipes are mostly complete,changing 1 or 2 ingredients won't make a huge difference.

    • @Bruh_Sound_Effect
      @Bruh_Sound_Effect 2 роки тому +7

      @@naamadossantossilva4736 yea but like he says in most older recipes they aren’t too exact in measurement either. But for grains the taste can change quite a bit between like barley and wheat.

  • @TickleMeSenpai
    @TickleMeSenpai 2 роки тому +1

    Max has the hardtack “knock knock” saved somewhere on his SSD and that makes me happy

  • @NathanielHarari
    @NathanielHarari 2 роки тому +1

    That hardtack clip will never get old! 🤣️

  • @jonjohns8145
    @jonjohns8145 2 роки тому +112

    Fun fact: The fat tail of a sheep (known as Li'yah in Arabic) is still prized today in the Middle east. One of the biggest letdowns I had when I moved to the US is the seeming Lack of such tail on Sheep in the US which apparently is not a thing here. Sad.

    • @annbrookens945
      @annbrookens945 2 роки тому +19

      I grew up raising ...skinny-tailed sheep? I was very surprised by the existence of fat tailed sheep!

    • @jonjohns8145
      @jonjohns8145 2 роки тому +24

      @@annbrookens945 You have not lived until you have had some chunks cooked in a Yogurt stew in Jordan (called Mansaf) or stacked under a few layers of stuffed rolled grape leaves in Lebanon. Sooo good.

    • @olakinrimisi6053
      @olakinrimisi6053 2 роки тому +6

      @@jonjohns8145 You make this sound so delicious. I wish I could taste it!

    • @JuniperBoy
      @JuniperBoy 2 роки тому +11

      @@jonjohns8145 I've had it layered with sliced potato on skewers and grilled. This was in an Azeri restaurant. It's simple but tasty. Where I am in Russia, there are plenty of people from the Caucasus and central Asia, so бурдюк (burdyuk) is easy to get hold of in the markets.

    • @FrikInCasualMode
      @FrikInCasualMode 2 роки тому

      Is it true that fat from sheep tail gives very strong, almost toxic smell when it's cooked?

  • @Breinbaugh
    @Breinbaugh 2 роки тому +14

    I love how the hardtack clip is a running joke on this channel. It's gets funnier every time he uses it.

  • @ElizabethNightingale
    @ElizabethNightingale 2 роки тому +1

    I literally adore the hard tack flash backs so much every time it makes my day!

  • @101kurtj
    @101kurtj 2 роки тому +1

    Specific yet long winded.... love it

  • @gonzo26nix
    @gonzo26nix 2 роки тому +4

    I absolutely love that the captioning added a shrug emoji at 2:07

  • @danielflynn8530
    @danielflynn8530 2 роки тому +185

    I want to see some Native American recipes. I think it would be interesting. I saw one called Poyha it is an old recipe. I think the Native American people were the first to make fried dough. Native Fry Bread as its called. Three Sisters Soup would be facincating as why it called that and it looks delicious.

    • @timeforchange3786
      @timeforchange3786 2 роки тому +6

      Yes, the US and Mexico. I found out some of my ancestors came from Michoacan. I would love that

    • @audreyanderson5931
      @audreyanderson5931 2 роки тому +13

      That would be so cool! I'm from New Mexico and we have fry bread all the time! It's a big thing on the reservation to make Navajo Tacos (fry bread stuffed with meat and veggies) and I would love to see an episode on that!

    • @dawnmichelle4403
      @dawnmichelle4403 2 роки тому +6

      Fry bread! It's been years since I've had any, but I remember how good it is! 😋

    • @lenabreijer1311
      @lenabreijer1311 2 роки тому +19

      Fry bread was something they learned from colonists, probably the dutch ones. I had a cookbook once that was a diary and recipes from a dutch settler 1600s near new York. There were a lot of entries about how the natives loved the deep fried pastries.

    • @dawnmichelle4403
      @dawnmichelle4403 2 роки тому +4

      @@lenabreijer1311 everybody loves good food! 👍🏻

  • @ankhi3585
    @ankhi3585 2 роки тому +1

    I love those Sumerian disputations. Would be fun nowadays to see a debate between the microwave and the fridge or the smartphone and the HD tv.

  • @ashm6545
    @ashm6545 2 роки тому

    I look forward to your presentations and always learn each and every time. Thank you for what you do, You & your team go above and beyond.

  • @kikipocalypse
    @kikipocalypse 2 роки тому +25

    I can hear the "Hard Tack Tap" coming at this point 🤣❤ another fine recipe

    • @ANTSEMUT1
      @ANTSEMUT1 2 роки тому +1

      That is never not hilarious.

  • @liamfitzpatrick3812
    @liamfitzpatrick3812 2 роки тому +8

    The hard tack bit will never get old. Lovely as always.

    • @CindyduPlessis
      @CindyduPlessis 2 роки тому

      I think that was the actual point of hard tack wasn't it? lol not getting old... lol

  • @ejgreene5584
    @ejgreene5584 2 роки тому

    I truely look forward to this show every week, thank you Max

  • @no1uknow32
    @no1uknow32 2 роки тому +1

    I love it hen you make videos of food from distant history! The odd ingredients and different ways of cooking are very interesting.

  • @charlenasutherland
    @charlenasutherland 2 роки тому +34

    I’m not a fan of lamb but I love how you cover so many different tastes, ingredients, eras and information. You also make alternate suggestions to try to reach everyone’s preferences or abilities to obtain ingredients. Great job 👏🏻

    • @nickim6571
      @nickim6571 2 роки тому +1

      I'm not a big fan of the lamb we get in America, but the lamb I had in Greece was some of the best tasting meat I've ever eaten.

    • @richiethev4623
      @richiethev4623 2 роки тому

      @@nickim6571 you should look into buying lamb that is sold in butcher shop's and even possibly the kind that has been shipped over seas here from New Zealand and or Australia I heard those lambs are the best kind sold here in America🤗 -Mercy(sorry for the name confusion I am on my dad's phone at the moment)

  • @Ray_Vun
    @Ray_Vun 2 роки тому +11

    "whatever we do, we're most undoubtedly wrong" that's my life motto

  • @aaronkesler1508
    @aaronkesler1508 2 роки тому +1

    That hardtack clip kills me every time

  • @GrumpyGrobbyGamer
    @GrumpyGrobbyGamer 10 місяців тому

    Never stop being precise and long-winded Max [ADDED] Got the cookbook today and it's beautifully laid out and I'm so excited about cooking some of the recipes with my daughter and wife! Thank you Max!

  • @buckaroobonsaitree7488
    @buckaroobonsaitree7488 2 роки тому +26

    Max, your channel is one of my favorites! I love both history and cooking, I love the preparation you put into every video.

  • @danieledugre1837
    @danieledugre1837 2 роки тому +8

    Wedged in clay….love it

  • @jonnyr5359
    @jonnyr5359 Рік тому

    Got my copy of your cookbook today! Will be starting with the Lamb Stew, this weekend! Very excited. Thank you for all your hard work

  • @radiofriendly
    @radiofriendly 2 роки тому

    The images are varied and on point! Great work...love the Babylonian beet stew recipe, so anxious to try this one!

  • @XSobonoX
    @XSobonoX 2 роки тому +38

    These Babylonians sure do take their faith Assyriously. Hah. Great episode as always btw, Max!

  • @mollyscozykitchen4693
    @mollyscozykitchen4693 2 роки тому +12

    Hi Max! For the holidays, could you do a video either for horehound candy or peppermint candy? Horehound is an old-fashioned candy that kind of tastes like molasses, and it was super popular in America about 150 years ago. I read about it in the Laura Ingalls Wilder books, and was able to try some a few years ago, but I'd love to know the history of it and how it's made! This was a super awesome video, I love Ancient Mesopotamia!

  • @dwilly8381
    @dwilly8381 4 місяці тому +1

    The clack clack every time you say hardtack is hilarious ❤😊

  • @midoriya-shonen
    @midoriya-shonen 2 роки тому +2

    That sheep pun was so seamless, very impressive!

  • @lanefunai4714
    @lanefunai4714 2 роки тому +22

    As an added bonus, this is probably very similar to the stew Rebecca made Issac to get the blessing for Jacob.

    • @rejoyce318
      @rejoyce318 2 роки тому +1

      I thought that was lentil stew.

    • @lanefunai4714
      @lanefunai4714 2 роки тому +5

      @@rejoyce318 no, that was what Esu traded for his inheritance. That would also make an excellent episode.

    • @rejoyce318
      @rejoyce318 2 роки тому

      @@lanefunai4714 Thanks!

  • @EasternNomadHorseArcher
    @EasternNomadHorseArcher 2 роки тому +6

    That hardtack meme nevers get old lmao

  • @myfrestuff3453
    @myfrestuff3453 2 роки тому +1

    Happy Thanksgiving, Max and Jose!

  • @brianmason4595
    @brianmason4595 2 роки тому +2

    I sooooo want a cookbook of all the collected recipes from this channel.

  • @FortyWink
    @FortyWink 2 роки тому +23

    As they would say in Akkadian:
    Babbanû
    Which means wonderful.

  • @fedra76it
    @fedra76it 2 роки тому +31

    I look at those inscriptions in Babylonian clay and I can't help being in awe at the experts who are able to understand them. Everything looks quite the same to my untrained eye.
    I don't do lamb, but maybe this recipe might be tried with regular, grown up sheep (which is quite common here in Italy). It might turn out less tender and less delicate, but I think it's worth a tasting. If I can ever find Persian shallot.

    • @rebeccaburrow7199
      @rebeccaburrow7199 2 роки тому

      Out of curiousity, why will you eat mutton but not lamb? Here in the states the "lambs" are usually anywhere from 6-12 months old at butchering, so they are not nursing anymore like veal calves. I usually butcher my lambs around 9 months. Is it different in italy?

    • @fedra76it
      @fedra76it 2 роки тому +2

      @@rebeccaburrow7199 Hi Rebecca. It bothers me to have young animals killed. It applies to veal, lamb, piglet alike. I know it is not an easily quantifiable concept, it is just my personal feeling.

    • @rebeccaburrow7199
      @rebeccaburrow7199 2 роки тому +2

      @@fedra76it understand completely, but thats kind of my point that "lamb" is a designation of a "younger than one year old" sheep. They are never butchered when suckling, like veal or piglets. I have never seen a suckling lamb. They are butchered like regular pigs are, usually around 100lbs (6-9 months) and are almost as big as their parents. Pigs are usually butchered around the same time frame at 250 pounds. If you eat regular pork, there is no reason to not eat regular lamb. They are equivalent.

    • @fedra76it
      @fedra76it 2 роки тому

      @@rebeccaburrow7199 I'm afraid the lambs I've seen on the butcher's counter, around here, weigh visibly less than 100 lbs. I don't know the normative boundaries or other details, honestly. But they can be way smaller than that.

    • @rebeccaburrow7199
      @rebeccaburrow7199 2 роки тому +2

      @@fedra76it for some ethnic markets they may weight 40-60 pounds, being 4-6 months old. But lambs are weaned at 6-8 weeks, so even the smallest butcher weights are still not babies. Most breeds of meat sheep are sexually mature at 6-10 months old and are bred to lamb by 14-16 months of age. All i am saying is that the lambs you see, unless they really are 10-20 pounds at butcher (5-10 pounds butchered whole, the size of a cat) are not babies. They are "lamb" because they are less than a year old and they command higher prices than mutton (1+ years), but they are not suckling babies. You do not have to have the same conviction with lamb as veal or suckling pigs, which i understand completely.
      Also, one last thing (sorry for the length), but a 100 lamb walking will weigh around 65 whole once butchered (hanging weight), and yield 40-50 of meat cuts. So a big animal looks a lot smaller in the butchers cabinet.

  • @MaggieTrudeau
    @MaggieTrudeau 2 роки тому +3

    Every time I eat something crunchy I do the Max Hardtack Double Tap and crack myself up

  • @Hallo1248574
    @Hallo1248574 Рік тому +1

    Oh man the hard tack joke just never gets old! :)

  • @Temaile
    @Temaile 2 роки тому +45

    Lamb is honestly why it's sometimes so hard to be a vegetarian :(

    • @Lionstar16
      @Lionstar16 2 роки тому +3

      Same with bacon - who honestly can't resist a bacon sandwich?

    • @TJP-tq4np
      @TJP-tq4np 2 роки тому +1

      My downfall was my mother’s spaghetti sauce.

    • @Defenestrationflight
      @Defenestrationflight 2 роки тому +13

      @@Lionstar16 me, im fed up with bacon after popculture stuffed it everywhere

    • @weldonwin
      @weldonwin 2 роки тому +2

      Well, Lamb is delicious but so gorram expensive here in the UK, but I do love me some Belly-Pork slices

    • @Justanotherconsumer
      @Justanotherconsumer 2 роки тому

      We have a friend who decided that lambs were too cute to eat. Veal, on the other hand, she deems tasty enough that it’s not cute enough to save.

  • @darrena2625
    @darrena2625 2 роки тому +7

    Sounds a lot like Irish stew with risnatu (substituting for pearl barley) yum yum

  • @ohnomycrocs
    @ohnomycrocs 2 роки тому

    What an amazing video to watch on my birthday! Now that I’m 21, I’ll have to make some of those drinks you made in past videos. Keep up the amazing work and sharing your passions with us!

  • @misterm.m1881
    @misterm.m1881 2 роки тому

    Channel is addictive. Cool stories and funny at times!

  • @buckaroobonsaitree7488
    @buckaroobonsaitree7488 2 роки тому +30

    Nah, they were sheep hoarders. You don’t come up with that many names for something if you’re not hoarding it. Look at the Inuit, all the snow they hoarded compelled them to make superfluous names for it.

  • @Lauren.E.O
    @Lauren.E.O 2 роки тому +9

    Fat tail sheep…I have never seen a more majestic animal.

  • @deniseeulert2503
    @deniseeulert2503 2 роки тому

    I just saw this video on a sugggestion from UA-cam and it's so great. I love learning about how people used to eat. And as a retired professional baker, learning about any kind of bread products at all.