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371,813 Views • Jun 9, 2023 • Click to toggle off description
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Subtitles: Jose Mendoza | IG @worldagainstjose
#tastinghistory #drinkinghistory
Views : 371,813
Genre: Education
Date of upload: Jun 9, 2023 ^^
Rating : 4.98 (130/25,255 LTDR)
RYD date created : 2024-05-15T10:04:56.923008Z
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YouTube Comments - 1,402 Comments
Top Comments of this video!! :3
Whenever people say that vinegar isn't a drink, I remember my grandmom telling my grandpa that the wine he's holding turned into vinegar a while ago and he replied, "what do you supposed I do? Throw it away?" then proceed to chug it down. I missed him.
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I remember when a friend told me to cut strawberries, add vinegar and sugar. And I was like: really? Really. It was beyond delicious.
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Nice episode! The house smelling like vinegar is an improvement over the house smelling like fermenting fish…progress!
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After all this time, the hard tack bit still causes me to chuckle. 😂
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So 2 tips while making it:
1) do not hang over the pan during the simmering phase unless you want to clear your sinusses in the fastest way possible
2) If you add sugar to the leftover raspberry remains after the sieving you can make a nice pairing for some vanilla ice cream - kinda like a tart raspberry jam.
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An enhancement to this recipe, Im a commercial winemaker and whenever we make raspberry wine we use frozen raspberries. This is because during the thawing process the ice crystals will help break the fruit down better. You'll get a much better concentration of flavor
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I'm obsessed with anything raspberry so I will 1000% be trying this
Update: absolute banger, tastes like salvation in a brutally hot pre-air conditioning summer
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It's a shame Max, that you never got to eat at The City Tavern in Philadelphia before they closed because of Covid. It was, and still retains the record as the longest open eatery in the colonies, and you could get shrub as a drink (nonalcoholic.) The owner was a devoted food historian of the era: they brewed their own beer and cider. I hope now that things open up again, people come along and re-open it again as it was.
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Grandpa's old trick of drinking a shot of vinegar every day in the summer, when you are out in the fields working and sweating the vinegar in your system makes you the least palatable to the biting bugs.
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OKAY, WHOA, HOLD UP! I just made a connection!
So, one of my favorite secret ingredients to add to things is pomegranate molasses (try it on roasted brussels sprouts in place of balsamic/glaze; the added tartness and viscosity really works well with the sprouts). For anyone not familiar, it's a syrup made from pomegranate juice and sugar. I have a bottle I got from an Eastern European grocery a while back that's made by some Russian brand, and the label is mostly written in Cyrillic. The stick-on label they added that translates it into the Latin alphabet (though not into English; not 100% sure what language it's in, to be honest) lists the item name as "Naršarab." I always saw "arab" and assumed that word meant something like "Arabic sauce" or something to that effect, but hearing about how shrub was invented in Persia made me realize something: the letter "š" makes a "sh" sound, so that word is pronounced like "gnar-shrub"! It's a shrub!!! Pomegranate molasses is a shrub, and the Russian name for it acknowledges that!
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Today is my birthday and I woke up to my husband giving me your cookbook and a new video on your channel. This is a great start to the day and I want to say thanks for all the work you do and for putting out such great content! ❤❤❤
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Two episodes in a week!? A rare and precious delicacy 😌
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In my family, we all grew up drinking vinegar and honey in the summer. It's DELICIOUS and SO refreshing. It's 2q water, 1c good honey, and 1.5c good quality apple cider vinegar. Serve it REALLY cold.
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I feel like a collab between you and How To Drink would be a match made in heaven.
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A "ginger water" was my family's go-to drink during haying under the summer sun. Very refreshing and definitely a (non-alcoholic for us) shrub variant that restored better than sports drinks do today. Though we didn't have the benefit of fresh ginger, so it was always a bit gritty from the powdered ginger. Glad it's making a resurgence so I can get it again.
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Reminds me of Korean drinking vinegar. Like the shrub, it's used as a mixer rather than a drink in and of itself; I'm a big fan of just the pomegranate vinegar and some water, myself. I can't remember what it's called in Korean, but I remember Hong Cho (홍초) was one of the more popular brands. They're touted as health drinks, but of course they're actually just fruit juice with a bunch of added sugar and some acetic acid, so really they're just soft drinks with a flavor we're not used to drinking anymore.
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If you start up bottling shrubs I think that you should also include bottled Possca as well.
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Vinegar is indeed extreemly effective in quenching thirst, especially when one feels incredibly thirsty and is chugging water without pause (although one should drink plentifully during the day, it isn't healthy to imbibe large quantities of water all at once).
A spoonful of vinegar (apple vinegar works too) in a glass of water should appease the sense of thirst and allow more spacing between glasses.
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I remember making Shrubs back in Culinary School. I was surprised by how I have yet to encounter any shrubs on restaurant menus since, especially given how fun, simple and tasty they were.
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@TastingHistory
11 months ago
If your father likes food and history, then the Tasting History cookbook is the gift of the season: amzn.to/42O10Lx
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