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484,986 Views • Dec 26, 2023 • Click to toggle off description
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Apicius: By Bonho1962 - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=5626800
Long Pepper: CC BY-SA 3.0, commons.wikimedia.org/w/index.php?curid=182313
Pissalat: By Arnaud 25 - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index.php?curid=99651006
#tastinghistory #garum
Views : 484,986
Genre: Education
Date of upload: Dec 26, 2023 ^^
Rating : 4.987 (93/27,677 LTDR)
RYD date created : 2024-05-15T15:35:23.357215Z
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YouTube Comments - 1,293 Comments
Top Comments of this video!! :3
Gotta love how far the Garum storyline is going. It may not turn into a running joke like hardtack, but it's making its own chapter in the Tasting History saga.
1.8K |
Max, you have the opportunity to be the first person to ferment locusts in who knows how long. I think you know what you need to do.
937 |
Who knew I’d be so invested in fermented fish juice! Thanks Max
1.1K |
I’m so tempted to make my own Garum but I also don’t want to be known in my family as “the aunt who died by condiment.” 😅
263 |
“Garum Yum!” I’m imagining Max’s new line of condiments and sauces. 😂
840 |
It’s so cool that Max knows what ancient Roman cooking tastes like to the point where he can taste a dish and say “ah yes those familiar Roman flavours”
205 |
I think the reason there are two arabic cook books named "Kitab al-Tabikh" is because that literally translates to "Cook Book" 😅
44 |
Paige: "Everything's a condiment, if you're brave enough!"
Everyone: "PAIGE, NO!!!"
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"Someone just had to be brave enough to taste it" is probably a big part of the origin story of a lot of foods 😆
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I'm picturing Max with various containers of fermenting fish in his backyard and the neighbors complaining daily 😅
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My bf gifted me the Tasting History SIGNED cookbook and I went completely fan girl screaming "I GOT THAT MAX MILLER!!!!!!" I'll tumble for ya Max! Never stop doing what you do boo!
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Whenever I think about "HOW on earth did anybody see THAT and thought: I'm gonna taste that!" I remind myself that people are all children at heart and somebody at some point looked at this abomination of fish sludge they propably had forgotten, looked at his friend and went like "5 Schmeckles if you taste it!"
11 |
MAX! THANK YOU! For my whole life, my family would serve an appetizer for holidays called, well said as, "spaghetti a leech" that I had no clue what the proper spelling or origin was. It was made with a small tin of anchovies, sliced garlic, and pepper flakes fried together for a minute before being tossed in pasta. That brief mention of colatura di alici cleared everything right up, and now I know where it came from! Even the smallest details you put into your videos are important and appreciated, so thank you again.
54 |
Garum is gonna be in the next line of Tasting History merch down the line.
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Regarding fermented fish, you can find them in North America, too. Indigenous Americans from way north, Alaska and thereabouts, will make something called -- I am not joking -- stink heads. You take the heads of fish, bury them at the water's edge, leave them there for a while, then come back and eat them. It's not that popular with younger people anymore, but the elders still like it, so it still gets made. (When grandma wants her stinky fish heads, she gets her stinky fish heads.)
Actually, indigenous foods from that area might be kind of interesting. A decent amount of that cuisine has survived -- agudaq is an interesting thing to try as well. It's not dissimilar to other European sweet-savory things where you take fat, fruit, and animal of some kinds and combine them. In England, it was suet, currants, and beef. In Alaska or Canada, it was blubber, berries, and fish. (A lot of times nowdays, people replace the blubber with crisco.)
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A full journey of taste
From piscatorial to saccharine
A condiment embraced
By all wide channel fandom
A peared dish for dinner
With Garum used for finesse
The central theme is innovation
History's greatest test
117 |
Tip that probably wasn't done in the original recipe, but will make it better: after mashing the pears, strain and squeeze them dry in a cheesecloth, collecting the liquid into a saucepan. Then reduce the liquid into a syrup, and add it back into the mash. That prevents it from being too watery, while still keeping the flavour.
25 |
Long pepper in Tamil is called Thippili/pippali(this is where the word pepper comes from) which was used to make Thirikadugam - a mixture of long pepper, regular pepper, and dry ginger thought to cure all kinds of ailments. The Tamil cuisine uses pepper and dry ginger a lot and when you mentioned long pepper I realized that India, despite being the land of origin of long pepper uses very little of it nowadays. On a side note, the Mulligatawny soup which is popular in the West is actually Milagu(pepper) thanni(water) popularly known as Rasam. Today we make Rasam with regular pepper, garlic, and cumin. I wonder how it would taste if I substituted long pepper with regular pepper. Max, I wish you make a video on this.
155 |
Your book= Christmas win. My mum is a history professor and a wonderful cook, my dad loves experimenting with food in the kitchen. Dad's hasn't arrived yet, but Mum loves the book. Spent half of Christmas morning reciting excerpts from various pages. 🎉
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@TastingHistory
4 months ago
Thank you all for sticking with me for another year! Happy new year to everyone! Use code TASTINGHISTORY50 to get 50% off your first Factor box at bit.ly/3Sjb0KR!
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