I had heard that "That was so good, I couldn't tell what I was eating" was a high compliment in Roman times, because it implied a high-status dish, using a lot of expensive spices, so it tasted like the spices, and not the original food. (Presumably using food exotic enough that your guests were unfamiliar with it was also considered a high accomplishment.)
"No one will know what they are eating" could actually sort of apply to some modern recipes. Like, if you've ever had a really intensive mole sauce, I think that's what they're going for.
@@wxlurker All I know about it is that it comes from Mexican cuisine and has chocolate in it, but is savory, not sweet. It's very dark and thick, and sometimes too spicy for me (a lot of Mexican food is, which is too bad, because I love the rest of it).
Some recipes in Apicius that are "(thing) without (the thing)" also outright say, "Send this up as (whatever the thing is) and no one will be able to tell the difference."
The black banquet shows an astonishing (and frightening) level of self-awareness. I am used to thinking of killers, particularly those who fit into the serial killer/torture killer pattern as not being entirely aware of their actions in the way that most people are. Whereas, at least on an intellectual level, Domitian knew exactly what he was doing and how it made others feel.
Have mercy, that banquet must have been the most terrifying dinner experience in all of history. That is some 5-star horror movie stuff. I would have been terrified forever afterward. Little wonder they stabbed him to death later. I suppose it happened so much later because it took them that much time to build up the courage to do it.
@@tatuvarvemaa5314 He reigned for 15 years despite treating the senate like trash the entire time. Aurelian was assassinated after only 5 despite being one of the greatest saviors in Rome's history. And the senate tried to damn his memory as well. So no, Domitian's paranoia, if it existed at all, had no causative relationship with either his assassination or the senate's hatred of him. The senate would have hated and plotted to kill Jupiter himself.
Quite true, and sufficient literacy to do that presumably wasn't as common in the lower classes then as now. To rave over someone like Domitian and also be able to write copiously about it is a distinctly MODERN phenomenon. There was no Facebook or Instagram or Twitter, etc. at that time! Future, saner historians will have a whole different model to analyze.
It's both. If it wasn't, book burning and censorship wouldn't be a thing. Writing things down is useless if nobody ever reads what you wrote, and the victors get to decide that.
@@echolalia682 that holds even truer today, when so much of what's written/produced is purely digital. If some entities with power don't like what you say/do, one press of a button and it's gone forever, like so many youtube channels, facebook pages, twitter threads, subreddits, not to mention countless now defunct forums that can no longer be accessed even via archives/wayback machine etc. Considering there are many powerful partisan groups with lots of influence at the highest levels of social media and finance, lots of things could disappear completely unless some diligent archivers think ahead and sacrifice their time and resources into archiving stuff proactively.
I'm ethnic Chinese and have eaten jellyfish salad numerous times at wedding banquets, and the texture was always delightful - slippery yet crunchy. I'd never considered before how it was cooked, and this vid has made me really curious. I found out that for the salad recipe, the dried jellyfish is shredded into strips, soaked overnight, rinsed, briefly blanched in boiling water, then plunged into icy water and drained. That's it. The texture will then be crunchy yet jelly-like, and can be mixed with seasonings and other ingredients to make a yummy salad. I think it was the cooking for 20-25 minutes that gave the jellyfish that awful rubbery texture.
@@shaquicedacosta Easy to find from Japan to Vietnam. I'm not a fan of it, but have had it many times in China, Vietnam, and Taiwan. Didn't bother with it in Japan, and haven't been to Korea yet.
Well I'm sure it's best in Eastern cultures (China, Japan, Vietnam) I've had jellyfish in the American Gulf that was super crunchy and a little slippery. It didn't have a ton of flavor but it was good. I wonder if the jellyfish in the video came in a jar or can or if it was the cooking method that made it tough.
I love East Asian style jellyfish too, especially with a bit of sesame or chili oil. I've never made it myself but I've been told that it requires some very specific preparation to prevent it from becoming tough and stringy.
I think this is the first Tasting History I've seen in which you visibly seemed to be choking back a gag reflex. Domitian is out here terrorizing from beyond the grave.
And we don't even know how bad it actually was, bc there is a CUT in the middle of him chewing. Maybe he had to spit it out or even puked? We'll probably never know.
@@guyver441 Yeah, he's definitely disliked past dishes, but I can't remember a time when he struggled so much to keep it down. That was very much an "I am full of regret" face. Thanks for taking one for the team, Max!
Poor Max. I really felt for him as he took that first bite. I gagged out of sympathy for him. The things this wonderful man goes through to teach us and entertain us. Thank you as always Max and may your next recipe be more palatable and favorable to you and to us all.
Our tastes have evolves, as have we. I own a copy of Apicius, and I doubt even the most ardent of the "nose-to-tail" would try more than a handful of the recipes before gagging.
@@hadmatter9240 I like the hard boiled eggs in a pine nut sauce and make that one frequently. The rest, not quite so much although with some slight alterations many are then very nice indeed (we all got a copy when I was at school (a photocopy I should add) in Latin class)'
I felt bad for Max but his reaction cracked me up. The piece he held up looked like fish bait. I was all "Max, no! 😱" when he went to nibble on it. A horrifying dish and story. This episode is perfect for Halloween.
A fantastic example of Momento Mori. Their breakfasts the next day were probably the best meal that they had ever eaten. The sunrise the next morning, the most beautiful that they had ever seen.
I LOVE the slightly deadpan, slightly horrified, "It's a LOT of texture." Our host's sincerity makes it all the better. Thank you for making this, trying it, and then actually having a bit more to prove your point.
For me, I'm from Thailand. This is just a jellyfish steamed egg. Pretty common dish and ingredients including the jellyfish but not a common combination. Steam eggs usually filled with minced pork and shallots or onion. With Thai fish sauce and about 1/2 water to the amount of eggs. Steam. And you get a pudding-like texture but a very savory egg in the very umami soup. Then the jellyfish we usually use in noodles or spicy salad (Yum). Best combination with a strong sour and spicy taste because it has no taste but an interesting texture.
I've eaten jellyfish when I lived in Japan, but it wasn't served at a creepy Roman imperial banquet, so I have to say the atmosphere wasn't very interesting.
@@zoinomiko Same, I had it fried (which obviously changes the texture a lot) and in soup and even as a sliced meat in salad, and it was great in all of those cases. But different seasonings and different preparations from this dish for sure.
Was it good? Iv always wanted to try to but never had the courage to . So was it good? What did it taste like? And was there sand in it cuz that is why I can't eat muscles or clams cuz of the sand in it, gives me the heebeegeebeeies. 😀
Well, that sorts my Halloween theme for this year. :D Thanks Max! Think I'll skip this particular dish based on that review, but using cuttlefish ink and charcoal to blacken the dishes sounds fun. If anyone has other ideas for my meal plan please reply below! I'm currently thinking: Drinks: Elderberry/ juniper berry/ blackberry cordial with tonic water and/or gin. Champagne cocktails coloured with the same cordial options. Starter: caviar on charcoal crackers (or just with black spoons and the back of our hands) Main: squid ink pasta with squid ink egg sauce, indigo tomatoes and charcoal cheese, served with a Dark Roden lettuce salad in balsamic and black pepper dressing. Dessert: dark chocolate and black treacle cake with blackberry compote Followed by coffee and dark chocolate mints.
Be VERY careful putting charcoal in food, and do NOT give it to anyone on any kind of medication. It doesn't differentiate between poisons and prescriptions and will absorb the lot, which can majorly fuck with you.
Be careful of adding charcoal to dishes you serve to others (at least, without telling them it's in there first) It can negate a lot of medicines and cause problems (its used to pump stomachs after all, to neutralize toxins/poisons/chemicals)
That looks like a lot of fun! (as a note if you're serving others, activated charcoal will bind with medications when ingested, leading to decreased effectiveness, so make sure any guests are aware of this)
@@judetwee That's a really important point, thank you! One of my guests has to take a lot of medications so I'll serve an alternative to the charcoal crackers. I was thinking about using liquorice powder in the dish somehow, but I don't think that would work with caviar!! Although they do serve salted liquorice in the Nordic countries...it is definitely an acquired taste! 😆
My husband is a college prof, and he loves the ocean with all of his heart. I've often had silly, lighthearted debates with him about if jellyfish are animals or not, and as you started to bring up he jokingly told me to not start arguing with him again. We both had a good laugh, and he thought the ancient agreement to say they were a combination of land, sea, and air was very fair. Loved the video, and loved the idea of this dish!
So it's basically a case of "If this debate has been around for 2000 years, there's probably no right answer"?^^ Similarly to that notion on that babylonian clay shard.
@@bricknolty5478 Ahh, sorry, that was out of context. Some Professor a few decades ago mentioned a shard off some babylonian vase that read something along the lines of 'todays youth is lazy and corrupt and will never manage to uphold our values in the future'. Aka, it's apparently been going downhill for a looong time and maybe we should just accept these disputes.
Oh Max, I felt your discomfort. I could see it all over you and then when you said “texture” lost it. As someone who’s very sensitive to food textures; I relate. Thank you so much for what you do. You are my favorite channel! I love the way you present your content. Disney truly lost a star when they lost you! Much love to you and Jose!
Oh you poor man!! Why would you do that to yourself?? You are so committed. Love that. Thank you! And this episode was fantastic!! The way you narrated it and your expressions! Filled with suspense. It was a great episode. Keep it up Max!
As this is October, and the Sabbat of Samhain is at the end of this month, this story was absolutely perfect. The fact everyone ate in silence reminded me of what is known as a Dumb Supper where no one speaks as we are communing with our dead.
Speaking of black foods, I think doing an episode on Patjuk(Korean) or Shiruko(Japanese) around the winter solstice (when they are usually eaten) would be interesting. I think the Japanese one would be easier to find historic recipe, but Korean one has a backstory about warding off and banishing evil spirits, and a guy getting his wife stolen by a plague god
Let me among those to say that, whatever journey you were going through in choking this dish down, we were right there along with you for the textural ride; your face said more than anything you could have described.
you should try jellyfish heads(they are not heads more like mouths). you may find them in Chinese supermarkets. They are rare though. And don't get the dried ones. You want them in salt water. The texture is very crunchy not chewy at all. We put black vinegar and sesame oil for seasoning and pair them with cucumber. you may also want to soak jellyfish heads in water before seasoning so they won't be too salty.
The soaking is super important; typically the stuff you find at supermarkets is brined; and there is a LOT of salt in there. Usually after I debrine jellyfish there's a thick coating of salt on my dishes.
I have never had jellyfish, but I was thinking that cooking them the way that Max did would have made them tough. Are they usually cooked or eaten raw?
Would love if you can do a story of Stollen! It’s a German bread served at Christmas. My father in law was from Germany and made it every year. He made it weeks before Christmas and let it sit under their sofa until Christmas morning. I didn’t care for it - it was very dry and caked with powdered sugar- but I had to pretend to like it since his family made a big production of serving it. He kept the recipe a secret, only one daughter was taught how to make it. Maybe you can find a version that is more palatable! I was saved from it one year because their dog got to it first! Not sure what the history of it is - if it’s really only served at Christmas. Love the your videos! I find them very interesting.
There are some commercially available stollens that are delicious. One of my aunts in Michigan used to buy one every year at a bakery in Frankenmuth (MI) for Christmas. Maybe they would share their recipe? (She was a wonderful baker herself, but of Czech pastries).
I live in Germany and started baking Quarkstollen (Stollen using a proteinrich milk product) every year as a teenager because I found my grandma's Hefestollen (yeast Stollen) too dry. Now I'm in my twenties and already warned my parents to make free space in their fridge for the aging during November. Our apartments are too warm and we don't have cold basements. I personally have been using the Dr. Oetker recipe but there are a lot of tasty modern recipes online, just might be difficult if you don't speak german
I know you have been making vids for awhile now but I am very glad you decided to start a youtube channel and it became a success. Not my type of normal viewing at all since I'm not super into cooking or food related info, but you are definitely my favorite presenter on youtube including those who cover topics I actually like. I can always count on your videos being relaxing and fun to watch but above all else genuinely somehow very comforting which is something I don't get very often from anything these days.
This man could read me the yellow pages book and show me how to make a cup of ice and I would still listen in awe. Damn Prince Charming, charmed my heart with food and history.
I am part Lithuanian. Rue grows there, along with rye. Traditionally, Lithuanian girls, the day before their wedding, wear a wreath of rue in their hair to show their sorrow at leaving the parental home. I was taught that they may not wear rue in their wedding Crown, but their wedding day is the last time they will wear flowers in their hair. Married women wore various types of head coverings, depending on the region. I had the option of doing that for my wedding in 1972, but chose not to...and I regret that decision now.
And then they go home thinking Well I still alive that good Then a knock on their door… The Roman senators all dredging and fearing their doors Thinking,” Oh gods! He gonna kill us now!” Only it was just the emperor’s staff giving them their gifts the “ tombstones” and the ghost/ spirits that sat next to them… the new server kid wash and cleaned… Yah that was quite the horror gothic reading max gave us… But it was for a reason the emperor want to remind those Roman senators who runs the show and keep them all on their toes…
Yeah, I do wonder how much was his just having a really macabre sense of humour, and having the power to indulge it without consequence (at least until after his death)...? 🤦🏻♀️
I was just thinking how awesome this would have been for a Halloween themed banquet with everyone in costumes, including personalized tomb/grave stone party favors! But minus the threat of death lol 😂💀!
I've never heard of this before, it sounds like something straight out of Game of Thrones. I love the sinister goth vibes to it. Also it's so sweet how positive you try to be and simply said "It's not a texture that I like." My husband always said I should phrase things nicer, so I think he would appreciate how you describe things lol.
To be honest, that dinner seemed more like a prank if anything. A quirky themed dinner, where all you can feel is fear, only to later see that it would otherwise be lavish gifts and food
So, yeah, Domitian was a monster and that Black Banquet was sick torture, but I can't help but dig the gothic vibes of it all. Were I ever to go all in on a Halloween party, I think this would be the style to emulate... as long as all the guests felt safely that I am not going to murder them.
I love how you set the foreboding atmosphere for yourself, so when you actually tried the dish, you were unnerved. That kinda artistry makes this channel this good
You told the story of the black banquet wonderfully ☺️ It was truly spooky story time vibes and I kept expecting them to all die (similar to what the guests were also thinking I’m sure 😅) I have had black risotto before (with squid ink) and it was tasty but quite salty 🤔 Jellyfish….never occured to me that they even could be eaten tbh! 😂 Thank you for showing us this dish and for also trying it! ❤️
This is adorably cute, Max. I appreciate your humor and willingness to eat odd things. Our kids, who like to forage, picked young weedy vines (probably Smilax / Greenbrier) and sauteed them with pasta, for a dish that tasted of asparagus but rapidly oxidized to black.
Domitian was hit by something called : Damnatio Memoriae or damnation of the memory. It's something that has been used a but through history and is quite an interesting concept ! Thanks for the episode Max and keep it up, it's always really interesting to watch the things you cook ! (even when it's jellyfish ^^)
I work in Vietnam and used to work in China. Jellyfish is a pretty common part of certain dishes here. Usually some form of salad-like dish. I'm not a fan of the texture or flavor, but it's not terrible and generally not as tough as what you seem ot have wound up with. Perhaps cooking it the way you did changed the texture. Here it's usually prepared separately, then added to the final dish, not cooked (if it's a cooked dish) with the primary dish. Think of it more as a robust garnish.
I suspect that the dish could actually have been quite edible, it the jelly fish hadn't been baked with the rest of the food. Adding it afterwards or maybe just briefly warming it up should have resulted in a more pleasant texture, and it probably would also look prettier. The fact that the jelly fish "melted" is a bit disturbing.
Jellyfish is actually a pretty popular snack in east Asia. Here in Hong Kong we have it lightly brined (sometimes in seawater), cut in strips, then mixed with sesame oil, chilies, garlic, sprinkled with vinegar and eaten cold. A zingy, crunchy snack.
Ahh. I do miss that jellyfish dish from Hong Kong too now that I’m living in London. (Half chinese here.) i think if max cooked the jellyfish the way that a lot of east asian dishes makes it, it probably would be nicer to chew and swallow at least. 😭
@@MoonBratStudio jellyfish has a natural crunch to it - I’d describe the texture as like eating connective tissue (which makes sense, they’re both mostly collagen) We do add stuff to the cold dish, like chopped peanuts and celery to give it more texture, though.
Cut up as it is, the jellyfish looks like an earthworm, which I'm sure was the desired effect. The meal is, after all, intended for the dead, and worms feast upon the dead. The dish may have represented the black earth to which we all shall someday return to help fertilize. Quite gruesome, and if the emperor wanted to make a point therewith, he certainly accomplished his task.
Im pretty sure that those were the tentacles that hang from the bell portion. He mentioned that if he had the bell it would have floated on top of the mixture.
Dear Max Miller I've been following you since the cheese episode. Talking about black-painted dishes there's a pretty old and maya influenced dish from Yucatán peninsula which is a pitch black carbon broth called Relleno Negro. I have an old description of a recipe from the 30s and a more modern version from the 70s but this dish is incredibly old because the use of carbonized chilli comes from prehispanic times. I hope you read this and thank you for inspiring me to keep cooking.
I enjoy when you try a dish and you love it cause your eyes do this thing that imparts the joy your experiencing in tasting it. I absolutely love when you try a dish and don't enjoy it cause your whole face goes through a plethora of conflicting emotions that imparts how much you really don't enjoy it.
Jellyfish with garlic and cucumber, seasoned with soy sauce, rice vinegar, sesame oil, and sometimes chilli pepper is commonly served as an appetiser in China. It’s actually really nice when seasoned right.
STOP you're making me miss eating at this authentic Chinese restaurant back home with my family 😭😋. Would get conch and jellyfish as a special appetizer there every now and then.
When I get around to making this dish, I think I'll use my Bundt pan to avoid the goopy center. Actually, I think I'll just make a dark chocolate cake in it and serve with licorice gummy worms on top instead of the jellyfish. If requested, some whipped cream with a bit of cuttlefish ink will be available to add a little bit of creepiness to the dish. Thanks for sharing this history of that unnerving dinner. It somewhat reminds me of some formal corporate dinners I've attended in which everyone was ever so cautious of the topics discussed during the event as they might have unexpected results back in the office in the future.
Cuttlefish ink is quite fishy. Consider instead mixing some dark berries into your cream (I don't think whipped cream would work with this) and then add some blue or green food colouring to finish off the blackness. This way you get that black-coloured cream without it tasting like food colouring.
The Latin term for erasing someone from history is Damnatio Memoriae, literally condemnation of memory. It is something that has been employed throughout history, with some famous examples, other than Domitian, being Akhenaten, the father of Tutankhamun, Aristotle and his nephew Callisthenes, many Roman Emperors, including Caligula and Nero, and during the Italian Renaissance, the Pazzi family, known for the Pazzi Conspiracy, a plot to assassinate Lorenzo de Medici and his brother Giuliano, which was only partially successful.
Sounds like a ancient version of a cool Halloween party lol. As a avid fish lover I think I might like that dish as I am not chewy texture adverse like Max is. Good on you for braving through your discomfort and disgust for our amusement and education Max.
I took Latin in high school and some of the stories and stuff we would learn about were freaking insane, I do wonder though how reliable are sources are as so many of the people who wrote and kept stories and histories were literally doing so years or decades after the acts even took place.
I'm sure this occurred to you already, but "the Black Banquet" sounds like either an event where people die in Game of Thrones, or an Edgar Allan Poe story. And your sacrifice is much appreciated, since it brought us this wonderfully eerie story just in time for Halloween (even if it's the wrong culture for that).
@@TastingHistory Yes, me and the grandkids made popcorn and watched it on a 10" table because I couldn't figure out how the "smart" TV works. We had great fun!!
Omg Max lmao your face after eating it had me rolling, and you muscling through it like a professional was impressive also. Well done. At least most of your dishes turn out much better, and now you have a fresh memory of "bad food" to help you enjoy the finer things even more
I feel you, buddy. I've never refused to try anything, but #1 on my list of things I will never try again is 'jellyfish in red vinegar'. And yeah, it was ALL about the texture, which was like trying to chew through pencil erasers. Kudos to you for giving this one a shot!
I feel I must thank you for the immediate wave of revulsion which coursed through me as as I read your description and immediately had the sensation and mouthfeel of chewing on a pencil eraser. 10/10 description, but I would like to delete that knowledge from my mind now, bleh
Jellyfish are commonly eaten as banquet food in Chinese cuisine. I ate them once at a high-class Chinese wedding banquet, and it was highly spiced and served with cellophane noodles (which look like the jellyfish tendrils), and it didn't taste anything like fish.
There are restaurants where you dine in the pitch dark, although there it's about the experience of not having one's sight rather than a sadistic attempt to make people fear for their lives. There's one near you in Santa Monica called Opaque. Haven't been to any myself, but I've heard it's a very interesting experience. At the one in London they have, or had, an air lock kind of thing to keep light out of the dining room and blind waiters would guide you to your table, recite the menu and even guide you to the restrooms (which were outside the airlock, so no worries there).
We always had jellyfish as part of our Chinese cold cuts or the Chinese version of aperitivo/charcuterie and it is not unchewable, maybe its the preparation of steaming it in the oven rather than in a steamer but anyway it is a personal favorite and is a mainstay of southern Chinese cuisine, the texture is like a softer cartilage with a more gummy or gelatinous texture and its flavor is neutral, overall this dish would be welcome in our dinner table especially with the Tilapia and Garum/Patis which are mainstays of Filipino cuisine, oh and the cuttlefish ink adds a special touch and is always welcome.
I'd be down for it. I'd totally throw a Halloween party like that. Maybe cut down on the gravestones of solid silver and the.... nude children... but otherwise!
I had to chuckle at Apicius's quip about the guests' not knowing what they were eating. When entertaining to dinner, I often served as the fish course, a seafood stew which included octopus. This was cut in crosswise pieces, so that the tentacles looked like scallops. The dish was universally praised, until once I made the mistake of revealing the full list of ingredients to a friend. Fortunately, our friendship survived the incident; but I never made that mistake again!
What did they flip out over, the octopus? Someone flipped out on me like that over soup with beef tripe. They thought it was some kind of seafood like octopus and got disgusted by the concept of "cow's stomach parts," although the person ate beef and octopus that was somehow too much for them.
@@adriennefloreen What? But beef's stomach is delicious XD Well, I usually prefer pig's stomach, in France there's a traditional sausage made with pig's stomach, it's really good ^^
@@krankarvolund7771 I'm sure all parts of the animals are ground up within American hot dogs. But many Americans I know think that eating animal parts that are not the meat is weird or gross if they are served themselves not blended up in a hot dog. I usually get Menudo at Mexican restaurants and Pho with beef tripe at Vietnamese restaurants and numerous people have been surprised or shocked by even seeing it. In the USA it's basically illegal to make Haggis in the traditional way so many people don't know what it is. Numerous times, when that word comes up in a video, I have tried to explain what Haggis is and, of course, grossed people out. Even "chicken livers and onions" or the same with beef is literally too freaky for many people, but those are both normal ways to cook liver in the USA if you aren't grossed out by it.
@@adriennefloreen Yeah, hot-dogs contain all sorts of things like mechanically spearated meat, which is alll the the meat that stay on bones that is separated and pureed ^^ I don't like plain liver, but I love liver pâté, a paste made with liver and eaten on bread :D I think I had haggis once, it was quite good, honestly, even if I was grossed out at first ^^
Oh Max! You were so brave! I can't imagine eating that! It looked like gloopy ashes (which makes sense given the story of Domitian!). Ugh! Nasty. But the history was fascinating as always! Thank you for your sacrifice!!
I had Jellyfish once at a Chinese restaurant calls Yu's Mandarin. It was on the section of the menu that's almost entirely in Mandarin and I was really curious. Flavor wise, it tasted like bell pepper and cucumber since that's what it was mixed with. Texture wise, it was like chewing on a rubber band. Very odd and on its own completely flavorless. I say if you ever see it on a menu at a really nice Chinese restaurant with chefs that know what they're doing, give it a shot just to say you've tried it, otherwise I can't picture 'Wanting' it. I'm sure there are some who love it, I'm just not one of them.
I'm one of those who loves Chinese-style jellyfish salad and will happily eat it if I saw it at the table (I can never find it on the menu to order it, strangely enough).
Curious about the jellyfish, I loved the goofy texture when I’ve eaten it, cold jellyfish salad at Chinese restaurants, but it was weak enough to chew up , this sounds tougher.
Max, one of the many things I love about you is that you're always ready to take one for the team! I've tried lots of strange foods such as surstromming, balut and durian, but I don't think I'd try that.
I love jellyfish; when prepared properly it has a crisp chewy texture. It's also very absorbent of diff sauces and best eaten chilled and cold. Cucumbers compliment it perfectly.
I've heard jellyfish salad referred to as "rubber band salad". I had a chance to try jellyfish once, and I agree. Eating it was like trying to chew a mouthful of rubber bands. I'll leave the jellyfish for the sea turtles, thanks.
I like to think Max's local butcher/fishmonger has a mild reaction of dread every time he sees Max walk in at this point
Right....
if I was Max's butcher id be excited to order all this weird stuff. breaks up the day
He probably hears boss music
@@deniseblackburn33right…..
"What is he up to now? 🤦🏻♀️😂
I had heard that "That was so good, I couldn't tell what I was eating" was a high compliment in Roman times, because it implied a high-status dish, using a lot of expensive spices, so it tasted like the spices, and not the original food. (Presumably using food exotic enough that your guests were unfamiliar with it was also considered a high accomplishment.)
"No one will know what they are eating" could actually sort of apply to some modern recipes. Like, if you've ever had a really intensive mole sauce, I think that's what they're going for.
@@vigilantcosmicpenguin8721 I had something more like "mystery meat" in mind but point taken.
@@vigilantcosmicpenguin8721 I never heard of mole sauce, it’s nice to learn new stuff not just from the video but also the comments.
@@wxlurker All I know about it is that it comes from Mexican cuisine and has chocolate in it, but is savory, not sweet. It's very dark and thick, and sometimes too spicy for me (a lot of Mexican food is, which is too bad, because I love the rest of it).
Some recipes in Apicius that are "(thing) without (the thing)" also outright say, "Send this up as (whatever the thing is) and no one will be able to tell the difference."
Just about any famous Roman emperor throwing a banquet and inviting you is more of a threat than an honor, tbh.
Threat or trick
Unless it's Marcus Aurelius
So true 😂
@@TastingHistory
Jellyfish😂 Medusa is better that forever.
I'd be down with one of Vitellius his parties
The black banquet shows an astonishing (and frightening) level of self-awareness. I am used to thinking of killers, particularly those who fit into the serial killer/torture killer pattern as not being entirely aware of their actions in the way that most people are. Whereas, at least on an intellectual level, Domitian knew exactly what he was doing and how it made others feel.
Have mercy, that banquet must have been the most terrifying dinner experience in all of history. That is some 5-star horror movie stuff. I would have been terrified forever afterward. Little wonder they stabbed him to death later. I suppose it happened so much later because it took them that much time to build up the courage to do it.
There is a movie called The Menu you might like.
Its interesting how he fullfilled his own paranoied prophesy through things like this.
Its awfully common in leaders like this, like Stalin.
I'm sure that every one of them had to eat everything on their plates as well and if this dish is an example, that must have been pretty unpleasant.
@@tatuvarvemaa5314 He reigned for 15 years despite treating the senate like trash the entire time. Aurelian was assassinated after only 5 despite being one of the greatest saviors in Rome's history. And the senate tried to damn his memory as well. So no, Domitian's paranoia, if it existed at all, had no causative relationship with either his assassination or the senate's hatred of him. The senate would have hated and plotted to kill Jupiter himself.
not gonna lie its surprising they waited for later and didn't just rush him there and satb him to bits.
“History is not written by the winners, it’s written by people who write things down”
Absolutely positively beautiful prose, Max, I love it 😭
Mind = 🤯
I'm gonna quote that, and give credit to Max.
@@guyver441 - Yes, I included the quote into my quote collection.
Quite true, and sufficient literacy to do that presumably wasn't as common in the lower classes then as now. To rave over someone like Domitian and also be able to write copiously about it is a distinctly MODERN phenomenon. There was no Facebook or Instagram or Twitter, etc. at that time! Future, saner historians will have a whole different model to analyze.
It's both. If it wasn't, book burning and censorship wouldn't be a thing. Writing things down is useless if nobody ever reads what you wrote, and the victors get to decide that.
@@echolalia682 that holds even truer today, when so much of what's written/produced is purely digital. If some entities with power don't like what you say/do, one press of a button and it's gone forever, like so many youtube channels, facebook pages, twitter threads, subreddits, not to mention countless now defunct forums that can no longer be accessed even via archives/wayback machine etc.
Considering there are many powerful partisan groups with lots of influence at the highest levels of social media and finance, lots of things could disappear completely unless some diligent archivers think ahead and sacrifice their time and resources into archiving stuff proactively.
This dinner sounds like a real life psychological horror movie.
Honestly 😂 I'd watch a thriller based on this banquet
@@lillyh3447 That would make a great movie.
The visuals are so vivid. It's like a Poe story.
It's just a prank bro!
- Domitian
I was totally enraptured by the tale.
I'm ethnic Chinese and have eaten jellyfish salad numerous times at wedding banquets, and the texture was always delightful - slippery yet crunchy. I'd never considered before how it was cooked, and this vid has made me really curious. I found out that for the salad recipe, the dried jellyfish is shredded into strips, soaked overnight, rinsed, briefly blanched in boiling water, then plunged into icy water and drained. That's it. The texture will then be crunchy yet jelly-like, and can be mixed with seasonings and other ingredients to make a yummy salad. I think it was the cooking for 20-25 minutes that gave the jellyfish that awful rubbery texture.
Now that you mentioned it, I want some jellyfish/radish salad
That sounds lovely. I live in Japan so hopefully it won’t be too hard to find 😁
@@shaquicedacosta Easy to find from Japan to Vietnam. I'm not a fan of it, but have had it many times in China, Vietnam, and Taiwan. Didn't bother with it in Japan, and haven't been to Korea yet.
Well I'm sure it's best in Eastern cultures (China, Japan, Vietnam) I've had jellyfish in the American Gulf that was super crunchy and a little slippery. It didn't have a ton of flavor but it was good.
I wonder if the jellyfish in the video came in a jar or can or if it was the cooking method that made it tough.
I love East Asian style jellyfish too, especially with a bit of sesame or chili oil. I've never made it myself but I've been told that it requires some very specific preparation to prevent it from becoming tough and stringy.
Mr. Miller, I have heard of "dinner and a show" or "themed parties" but Domitian really went above and beyond with that Black Banquet.
The Tentacruel in the background is such a nice touch. This may be the best Pokémon placement so far!
I think this is the first Tasting History I've seen in which you visibly seemed to be choking back a gag reflex. Domitian is out here terrorizing from beyond the grave.
It's the second one that I've observed. The other was a Viking "dragon heart" (beef heart). It was way too dense a texture for him.
@@slhughes1267 I didn't see that one! Sounds horrifying. Can't wait to watch it haha.
That’s saying something for his toughness given garum.
@@Morgan-Le-Fail Any heart needs to be braised or very slow roasted for a very long time. It's incredibly dense.
And we don't even know how bad it actually was, bc there is a CUT in the middle of him chewing. Maybe he had to spit it out or even puked? We'll probably never know.
“It’s a lot of textures, none of them are good” 😂😂😂
You’re brave for even trying this! And all for our education & entertainment. Thank you!
That face...I don't think I have ever served food and seen that reaction, thankfully.
"I now INTENSELY regret making this video."
@@guyver441 Yeah, he's definitely disliked past dishes, but I can't remember a time when he struggled so much to keep it down. That was very much an "I am full of regret" face. Thanks for taking one for the team, Max!
clearly a ringing endorsement there from Max, lmao xD
@@oggopia I think the heart dish he did might have been similar.
His facial expressions there were a JOURNEY! I am so glad he tasted it so I am not even tempted!
Poor Max. I really felt for him as he took that first bite. I gagged out of sympathy for him. The things this wonderful man goes through to teach us and entertain us. Thank you as always Max and may your next recipe be more palatable and favorable to you and to us all.
Our tastes have evolves, as have we. I own a copy of Apicius, and I doubt even the most ardent of the "nose-to-tail" would try more than a handful of the recipes before gagging.
His face said it all.
@@hadmatter9240 I like the hard boiled eggs in a pine nut sauce and make that one frequently. The rest, not quite so much although with some slight alterations many are then very nice indeed (we all got a copy when I was at school (a photocopy I should add) in Latin class)'
I felt bad for Max but his reaction cracked me up. The piece he held up looked like fish bait. I was all "Max, no! 😱" when he went to nibble on it. A horrifying dish and story. This episode is perfect for Halloween.
A fantastic example of Momento Mori.
Their breakfasts the next day were probably the best meal that they had ever eaten.
The sunrise the next morning, the most beautiful that they had ever seen.
His hand absolutely quaking trying to put the jellyfish in his mouth 😭
I LOVE the slightly deadpan, slightly horrified, "It's a LOT of texture." Our host's sincerity makes it all the better. Thank you for making this, trying it, and then actually having a bit more to prove your point.
For me, I'm from Thailand. This is just a jellyfish steamed egg. Pretty common dish and ingredients including the jellyfish but not a common combination. Steam eggs usually filled with minced pork and shallots or onion. With Thai fish sauce and about 1/2 water to the amount of eggs. Steam. And you get a pudding-like texture but a very savory egg in the very umami soup. Then the jellyfish we usually use in noodles or spicy salad (Yum). Best combination with a strong sour and spicy taste because it has no taste but an interesting texture.
I've eaten jellyfish when I lived in Japan, but it wasn't served at a creepy Roman imperial banquet, so I have to say the atmosphere wasn't very interesting.
I've only had jellyfish in Japanese food and it was really good!! Sad this preparation screwed it up :(
Any decent Chinese restaurant in America will have jellyfish.
@@zoinomiko Same, I had it fried (which obviously changes the texture a lot) and in soup and even as a sliced meat in salad, and it was great in all of those cases. But different seasonings and different preparations from this dish for sure.
Was it good? Iv always wanted to try to but never had the courage to . So was it good? What did it taste like? And was there sand in it cuz that is why I can't eat muscles or clams cuz of the sand in it, gives me the heebeegeebeeies. 😀
@@suzz1776 It doesn't really taste like anything. It's just an interesting texture. Very similar to fresh seaweed.
Domitians "It's just a prank, bro" is on a whole other level 😂
I personally think Domitian had more class than that.
Well, that sorts my Halloween theme for this year. :D Thanks Max! Think I'll skip this particular dish based on that review, but using cuttlefish ink and charcoal to blacken the dishes sounds fun. If anyone has other ideas for my meal plan please reply below! I'm currently thinking:
Drinks: Elderberry/ juniper berry/ blackberry cordial with tonic water and/or gin. Champagne cocktails coloured with the same cordial options.
Starter: caviar on charcoal crackers (or just with black spoons and the back of our hands)
Main: squid ink pasta with squid ink egg sauce, indigo tomatoes and charcoal cheese, served with a Dark Roden lettuce salad in balsamic and black pepper dressing.
Dessert: dark chocolate and black treacle cake with blackberry compote
Followed by coffee and dark chocolate mints.
Be VERY careful putting charcoal in food, and do NOT give it to anyone on any kind of medication. It doesn't differentiate between poisons and prescriptions and will absorb the lot, which can majorly fuck with you.
Be careful of adding charcoal to dishes you serve to others (at least, without telling them it's in there first)
It can negate a lot of medicines and cause problems (its used to pump stomachs after all, to neutralize toxins/poisons/chemicals)
That looks like a lot of fun!
(as a note if you're serving others, activated charcoal will bind with medications when ingested, leading to decreased effectiveness, so make sure any guests are aware of this)
@@judetwee That's a really important point, thank you! One of my guests has to take a lot of medications so I'll serve an alternative to the charcoal crackers.
I was thinking about using liquorice powder in the dish somehow, but I don't think that would work with caviar!! Although they do serve salted liquorice in the Nordic countries...it is definitely an acquired taste!
😆
There is black cocoa powder you can use for the cake! Also black sesame oil so you don't have to double up on the squid ink for the pasta sauce.
My husband is a college prof, and he loves the ocean with all of his heart.
I've often had silly, lighthearted debates with him about if jellyfish are animals or not, and as you started to bring up he jokingly told me to not start arguing with him again.
We both had a good laugh, and he thought the ancient agreement to say they were a combination of land, sea, and air was very fair. Loved the video, and loved the idea of this dish!
So it's basically a case of "If this debate has been around for 2000 years, there's probably no right answer"?^^ Similarly to that notion on that babylonian clay shard.
The Portuguese for jellyfish translates directly as “living water” and i think that’s about right
@@ursleiter5611 what shard?
You loved the idea of the dish?.... Your poor husband will live in fear now forever 😂
@@bricknolty5478 Ahh, sorry, that was out of context. Some Professor a few decades ago mentioned a shard off some babylonian vase that read something along the lines of 'todays youth is lazy and corrupt and will never manage to uphold our values in the future'. Aka, it's apparently been going downhill for a looong time and maybe we should just accept these disputes.
Oh Max, I felt your discomfort. I could see it all over you and then when you said “texture” lost it. As someone who’s very sensitive to food textures; I relate. Thank you so much for what you do. You are my favorite channel! I love the way you present your content. Disney truly lost a star when they lost you! Much love to you and Jose!
I want a shirt saying “I survived dinner with Emperor Domitian and all I got was this t-shirt”
Honestly it’s really funny to fuck with the dinner guests via extremely extra decorations and then just give them free things
Oh you poor man!! Why would you do that to yourself?? You are so committed. Love that. Thank you! And this episode was fantastic!! The way you narrated it and your expressions! Filled with suspense. It was a great episode. Keep it up Max!
I would just like to take this time to thank HELLO FRESH for satisfying all of my squid ink, garum, and jellyfish needs.
😂
omg I would hella sign up if they did! Even just squid ink... so delicious!!
LOL!
Hahahaha!
@@amysuperiore6696 - Mmmmm - squid ink pasta!
Considering Max can usually muster at least a few nice words about any meal, this must've been truly abysmal lol
you could see when he was chewing he wanted to spit it out so bad 😅
@@han_463 that look in his eyes says it all
Your storytelling of the Black Banquet was absolutely wonderful.
I could go with a "historical horror as told by max" series.
As this is October, and the Sabbat of Samhain is at the end of this month, this story was absolutely perfect. The fact everyone ate in silence reminded me of what is known as a Dumb Supper where no one speaks as we are communing with our dead.
That's so goth. I wanna host a dinner party like this
Speaking of black foods, I think doing an episode on Patjuk(Korean) or Shiruko(Japanese) around the winter solstice (when they are usually eaten) would be interesting. I think the Japanese one would be easier to find historic recipe, but Korean one has a backstory about warding off and banishing evil spirits, and a guy getting his wife stolen by a plague god
Let me among those to say that, whatever journey you were going through in choking this dish down, we were right there along with you for the textural ride; your face said more than anything you could have described.
you should try jellyfish heads(they are not heads more like mouths). you may find them in Chinese supermarkets. They are rare though. And don't get the dried ones. You want them in salt water. The texture is very crunchy not chewy at all. We put black vinegar and sesame oil for seasoning and pair them with cucumber. you may also want to soak jellyfish heads in water before seasoning so they won't be too salty.
The soaking is super important; typically the stuff you find at supermarkets is brined; and there is a LOT of salt in there. Usually after I debrine jellyfish there's a thick coating of salt on my dishes.
There's also the pre-soaked variety which comes packaged with oil and dressing. I'm pretty sure it's sold online too because it's not refrigerated.
@TXH11 - Reading your post is giving my stomach flip-flops!
I enjoy a nice jellyfish salad now and again, but they definitely benefit from a bit of sesame and chili oil.
I have never had jellyfish, but I was thinking that cooking them the way that Max did would have made them tough. Are they usually cooked or eaten raw?
Would love if you can do a story of Stollen! It’s a German bread served at Christmas. My father in law was from Germany and made it every year. He made it weeks before Christmas and let it sit under their sofa until Christmas morning. I didn’t care for it - it was very dry and caked with powdered sugar- but I had to pretend to like it since his family made a big production of serving it. He kept the recipe a secret, only one daughter was taught how to make it. Maybe you can find a version that is more palatable! I was saved from it one year because their dog got to it first! Not sure what the history of it is - if it’s really only served at Christmas. Love the your videos! I find them very interesting.
There are some commercially available stollens that are delicious. One of my aunts in Michigan used to buy one every year at a bakery in Frankenmuth (MI) for Christmas. Maybe they would share their recipe? (She was a wonderful baker herself, but of Czech pastries).
I live in Germany and started baking Quarkstollen (Stollen using a proteinrich milk product) every year as a teenager because I found my grandma's Hefestollen (yeast Stollen) too dry. Now I'm in my twenties and already warned my parents to make free space in their fridge for the aging during November. Our apartments are too warm and we don't have cold basements.
I personally have been using the Dr. Oetker recipe but there are a lot of tasty modern recipes online, just might be difficult if you don't speak german
I know you have been making vids for awhile now but I am very glad you decided to start a youtube channel and it became a success. Not my type of normal viewing at all since I'm not super into cooking or food related info, but you are definitely my favorite presenter on youtube including those who cover topics I actually like. I can always count on your videos being relaxing and fun to watch but above all else genuinely somehow very comforting which is something I don't get very often from anything these days.
Agreed. Average cook but watching Max is both comfort and adventure!
Poor Max going through the five stages of grief as he eats the jellyfish. 🤣
@Sentralia - .^_^.
This man could read me the yellow pages book and show me how to make a cup of ice and I would still listen in awe. Damn Prince Charming, charmed my heart with food and history.
He actually played Prince Charming for Disney too! He's got it alllll
Nice video! One thing that I'd definitely love to see sometime is a historical take on a Passover dinner.
I second this!!
I third this!
Fourth'd!
Oh.. fifthed! Lmao. That will be an interesting episode. Lot of food and history with this subject.
Yes please.
I am part Lithuanian. Rue grows there, along with rye. Traditionally, Lithuanian girls, the day before their wedding, wear a wreath of rue in their hair to show their sorrow at leaving the parental home. I was taught that they may not wear rue in their wedding Crown, but their wedding day is the last time they will wear flowers in their hair. Married women wore various types of head coverings, depending on the region. I had the option of doing that for my wedding in 1972, but chose not to...and I regret that decision now.
"That's a lot of texture. That's a lot of texture" Pure poetry and that face. Perfect.
The Max described that dinner made my pulse start to race. I can only imagine how stressful it would have been to be one of the senators there.
And then they go home thinking
Well
I still alive that good
Then a knock on their door…
The Roman senators all dredging and fearing their doors
Thinking,”
Oh gods! He gonna kill us now!”
Only it was just the emperor’s staff giving them their gifts the “ tombstones” and the ghost/ spirits that sat next to them… the new server kid wash and cleaned…
Yah that was quite the horror gothic reading max gave us…
But it was for a reason the emperor want to remind those Roman senators who runs the show and keep them all on their toes…
You could say that Domitianus was the gothiest emperor throwing the best Halloween banquet ever
Yeah, I do wonder how much was his just having a really macabre sense of humour, and having the power to indulge it without consequence (at least until after his death)...? 🤦🏻♀️
I was just thinking how awesome this would have been for a Halloween themed banquet with everyone in costumes, including personalized tomb/grave stone party favors! But minus the threat of death lol 😂💀!
@@TheMeloettaful the threat of death was the best part.
@@DBZHGWgamer definitely would have given the guests an adrenaline rush of sorts lol 😂!
"Once you pop, you can't stop" 😂 Even when describing horrific events, you make it entertaining. Love every episode, Max.
We used that line when talking about Macbeth in English class!
He DOES have way with words! Lol
I've never heard of this before, it sounds like something straight out of Game of Thrones. I love the sinister goth vibes to it. Also it's so sweet how positive you try to be and simply said "It's not a texture that I like." My husband always said I should phrase things nicer, so I think he would appreciate how you describe things lol.
Red Wedding scene in GOT is based on this
To be honest, that dinner seemed more like a prank if anything. A quirky themed dinner, where all you can feel is fear, only to later see that it would otherwise be lavish gifts and food
It's like the ultimate troll. "Nah nah nah nah nah nah I killed all your friends" and then throw this dinner and terrify them all lol
So, yeah, Domitian was a monster and that Black Banquet was sick torture, but I can't help but dig the gothic vibes of it all. Were I ever to go all in on a Halloween party, I think this would be the style to emulate... as long as all the guests felt safely that I am not going to murder them.
I mean, keep 'em a >little< on edge...
If death isn't close, kiss your goth dinner goodbye.
That's what I was thinking too.
@@JCRS92 “Goth” in quotations
I'm writing a literal goth song about this like tomorrow
I love how you set the foreboding atmosphere for yourself, so when you actually tried the dish, you were unnerved. That kinda artistry makes this channel this good
Thanks Max for taking one for team with this dish today!
It is rare to see Max suffer for his art this badly. Bless you for entering the gladiatorial ring this abomination.
You told the story of the black banquet wonderfully ☺️ It was truly spooky story time vibes and I kept expecting them to all die (similar to what the guests were also thinking I’m sure 😅) I have had black risotto before (with squid ink) and it was tasty but quite salty 🤔 Jellyfish….never occured to me that they even could be eaten tbh! 😂 Thank you for showing us this dish and for also trying it! ❤️
“thats a lot of texture”
so much feeling is being conveyed in so few words.
I like how he gives us step-by-step instructions as if we’re going to cook it at home 😅
🤣 I've made a few of the recipes he's done. Two favorites so far are hippocras and syllabub. This, however, will absolutely not be added to the list.
@@sylvirgiomanach1491 - Do try the parmesan ice cream. It's extremely rich and cholesteral-ly, but tastes sooooooo GOOD! Once at least?
@@MossyMozart that's actually on the list of things to try! 🥳 Just haven't gotten to it yet.
@@sylvirgiomanach1491 I agree 😂however if you are looking for a jellyfish recipe, sesame jellyfish salad is a easy and yummy one.
I would give this a try without the cuttlefish ink and the jellyfish topper. So, I guess what I'm saying is I'd try a fish frittata.
This is adorably cute, Max. I appreciate your humor and willingness to eat odd things. Our kids, who like to forage, picked young weedy vines (probably Smilax / Greenbrier) and sauteed them with pasta, for a dish that tasted of asparagus but rapidly oxidized to black.
Domitian was hit by something called : Damnatio Memoriae or damnation of the memory. It's something that has been used a but through history and is quite an interesting concept ! Thanks for the episode Max and keep it up, it's always really interesting to watch the things you cook ! (even when it's jellyfish ^^)
I work in Vietnam and used to work in China. Jellyfish is a pretty common part of certain dishes here. Usually some form of salad-like dish.
I'm not a fan of the texture or flavor, but it's not terrible and generally not as tough as what you seem ot have wound up with. Perhaps cooking it the way you did changed the texture. Here it's usually prepared separately, then added to the final dish, not cooked (if it's a cooked dish) with the primary dish.
Think of it more as a robust garnish.
Having eaten my share of jellyfish salad, his reaction to the texture had my cackling.
I was wondering if his preparation was at fault, but that kind of texture is uhm... accurate?
I suspect that the dish could actually have been quite edible, it the jelly fish hadn't been baked with the rest of the food. Adding it afterwards or maybe just briefly warming it up should have resulted in a more pleasant texture, and it probably would also look prettier. The fact that the jelly fish "melted" is a bit disturbing.
Now this episode was just creepy. Are you preparing us for Halloween or something, Max???
It is October 😊
@@morganalori not true
@@rust3152 boy do I have some news for you
@@clouddd8053 october isnt real it's Halloween
No he's preparing to invite us to a Roman banquet...
Jellyfish is actually a pretty popular snack in east Asia. Here in Hong Kong we have it lightly brined (sometimes in seawater), cut in strips, then mixed with sesame oil, chilies, garlic, sprinkled with vinegar and eaten cold.
A zingy, crunchy snack.
How do you make it crunchy? :O
Ahh. I do miss that jellyfish dish from Hong Kong too now that I’m living in London. (Half chinese here.) i think if max cooked the jellyfish the way that a lot of east asian dishes makes it, it probably would be nicer to chew and swallow at least. 😭
@@MoonBratStudio jellyfish has a natural crunch to it - I’d describe the texture as like eating connective tissue (which makes sense, they’re both mostly collagen)
We do add stuff to the cold dish, like chopped peanuts and celery to give it more texture, though.
If you have to add that many spices to something, then it's probably not good to begin with.
@@LorenzoCa sir if you think 3 seasonings is ‘many spices’ you’re either British or delusional
you went back for that second bite of jellyfish that was wild. "It's a texture that I don't care for" lol I love this show
The fact that you have a Tentacruel in the background during an episode about a jellyfish dish is just *chef's kiss*.
You must love us all very much to put yourself through that tasting - thank you for that!!
The culinary and gastronomic adventures of a truly lovely man
Cut up as it is, the jellyfish looks like an earthworm, which I'm sure was the desired effect. The meal is, after all, intended for the dead, and worms feast upon the dead. The dish may have represented the black earth to which we all shall someday return to help fertilize. Quite gruesome, and if the emperor wanted to make a point therewith, he certainly accomplished his task.
Im pretty sure that those were the tentacles that hang from the bell portion. He mentioned that if he had the bell it would have floated on top of the mixture.
Sometimes my favorite videos are of the foods that you don't like lol. I love a cooking show where everything isn't pretended to be delicious.
Dear Max Miller I've been following you since the cheese episode. Talking about black-painted dishes there's a pretty old and maya influenced dish from Yucatán peninsula which is a pitch black carbon broth called Relleno Negro. I have an old description of a recipe from the 30s and a more modern version from the 70s but this dish is incredibly old because the use of carbonized chilli comes from prehispanic times. I hope you read this and thank you for inspiring me to keep cooking.
Rue is used in Mexico all the time! I’ve seen it used in stews and soups. They also attract beneficial insects in your garden.. if you have a garden
I enjoy when you try a dish and you love it cause your eyes do this thing that imparts the joy your experiencing in tasting it.
I absolutely love when you try a dish and don't enjoy it cause your whole face goes through a plethora of conflicting emotions that imparts how much you really don't enjoy it.
Jellyfish with garlic and cucumber, seasoned with soy sauce, rice vinegar, sesame oil, and sometimes chilli pepper is commonly served as an appetiser in China. It’s actually really nice when seasoned right.
STOP you're making me miss eating at this authentic Chinese restaurant back home with my family 😭😋. Would get conch and jellyfish as a special appetizer there every now and then.
When I get around to making this dish, I think I'll use my Bundt pan to avoid the goopy center. Actually, I think I'll just make a dark chocolate cake in it and serve with licorice gummy worms on top instead of the jellyfish. If requested, some whipped cream with a bit of cuttlefish ink will be available to add a little bit of creepiness to the dish. Thanks for sharing this history of that unnerving dinner. It somewhat reminds me of some formal corporate dinners I've attended in which everyone was ever so cautious of the topics discussed during the event as they might have unexpected results back in the office in the future.
If I recall correctly, cuttlefish ink have a very fishy flavour, so you might want to not put it in any dessert ^^'
Cuttlefish ink is quite fishy. Consider instead mixing some dark berries into your cream (I don't think whipped cream would work with this) and then add some blue or green food colouring to finish off the blackness. This way you get that black-coloured cream without it tasting like food colouring.
The Latin term for erasing someone from history is Damnatio Memoriae, literally condemnation of memory. It is something that has been employed throughout history, with some famous examples, other than Domitian, being Akhenaten, the father of Tutankhamun, Aristotle and his nephew Callisthenes, many Roman Emperors, including Caligula and Nero, and during the Italian Renaissance, the Pazzi family, known for the Pazzi Conspiracy, a plot to assassinate Lorenzo de Medici and his brother Giuliano, which was only partially successful.
“This close 🤏🏼 to being an avatar" 😂😂😂 that got me by surprise
Sounds like a ancient version of a cool Halloween party lol. As a avid fish lover I think I might like that dish as I am not chewy texture adverse like Max is. Good on you for braving through your discomfort and disgust for our amusement and education Max.
Max trying out the Jellyfish was like watching Lucy rehearse for ‘Vitameatavegemin’ in ‘I Love Lucy’. #ItsSoTastyToo
Most people here on the channel won't even know " I love Lucy " getting older, are we!
I also love I love Lucy max is cool too keep up the good work
He makes a great history teacher as well as a cook.
I took Latin in high school and some of the stories and stuff we would learn about were freaking insane, I do wonder though how reliable are sources are as so many of the people who wrote and kept stories and histories were literally doing so years or decades after the acts even took place.
I'm sure this occurred to you already, but "the Black Banquet" sounds like either an event where people die in Game of Thrones, or an Edgar Allan Poe story.
And your sacrifice is much appreciated, since it brought us this wonderfully eerie story just in time for Halloween (even if it's the wrong culture for that).
The Red Wedding is partially based on the Black Banquet.
Growing up in China, jellyfish salad was always one of my favorite appetizers - I ate it specifically for the texture, the chewier the better!
" Thank you Max, for that MARVELOUS introduction!" -- Winifred Sanderson
😂 thank you. Hope you’ve seen the new one.
@@TastingHistory Yes, me and the grandkids made popcorn and watched it on a 10" table because I couldn't figure out how the "smart" TV works. We had great fun!!
🤣
How am I only learning about these distant relations of mine in Massachusetts just now
@@niall_sanderson 🤣
Omg Max lmao your face after eating it had me rolling, and you muscling through it like a professional was impressive also. Well done. At least most of your dishes turn out much better, and now you have a fresh memory of "bad food" to help you enjoy the finer things even more
Your expression when you ask " why would he say that?" Was priceless
I feel you, buddy. I've never refused to try anything, but #1 on my list of things I will never try again is 'jellyfish in red vinegar'. And yeah, it was ALL about the texture, which was like trying to chew through pencil erasers. Kudos to you for giving this one a shot!
I feel I must thank you for the immediate wave of revulsion which coursed through me as as I read your description and immediately had the sensation and mouthfeel of chewing on a pencil eraser.
10/10 description, but I would like to delete that knowledge from my mind now, bleh
Jellyfish are commonly eaten as banquet food in Chinese cuisine. I ate them once at a high-class Chinese wedding banquet, and it was highly spiced and served with cellophane noodles (which look like the jellyfish tendrils), and it didn't taste anything like fish.
There are restaurants where you dine in the pitch dark, although there it's about the experience of not having one's sight rather than a sadistic attempt to make people fear for their lives. There's one near you in Santa Monica called Opaque. Haven't been to any myself, but I've heard it's a very interesting experience. At the one in London they have, or had, an air lock kind of thing to keep light out of the dining room and blind waiters would guide you to your table, recite the menu and even guide you to the restrooms (which were outside the airlock, so no worries there).
We always had jellyfish as part of our Chinese cold cuts or the Chinese version of aperitivo/charcuterie and it is not unchewable, maybe its the preparation of steaming it in the oven rather than in a steamer but anyway it is a personal favorite and is a mainstay of southern Chinese cuisine, the texture is like a softer cartilage with a more gummy or gelatinous texture and its flavor is neutral, overall this dish would be welcome in our dinner table especially with the Tilapia and Garum/Patis which are mainstays of Filipino cuisine, oh and the cuttlefish ink adds a special touch and is always welcome.
This sounds like the best Halloween party EVER!
Too scary for me
I'd be down for it. I'd totally throw a Halloween party like that.
Maybe cut down on the gravestones of solid silver and the.... nude children... but otherwise!
Honestly it’d be kinda metal without the nude children and the constantly fearing for your life lol.
I had to chuckle at Apicius's quip about the guests' not knowing what they were eating. When entertaining to dinner, I often served as the fish course, a seafood stew which included octopus. This was cut in crosswise pieces, so that the tentacles looked like scallops. The dish was universally praised, until once I made the mistake of revealing the full list of ingredients to a friend. Fortunately, our friendship survived the incident; but I never made that mistake again!
What did they flip out over, the octopus? Someone flipped out on me like that over soup with beef tripe. They thought it was some kind of seafood like octopus and got disgusted by the concept of "cow's stomach parts," although the person ate beef and octopus that was somehow too much for them.
@@adriennefloreen What? But beef's stomach is delicious XD
Well, I usually prefer pig's stomach, in France there's a traditional sausage made with pig's stomach, it's really good ^^
@@krankarvolund7771 I'm sure all parts of the animals are ground up within American hot dogs. But many Americans I know think that eating animal parts that are not the meat is weird or gross if they are served themselves not blended up in a hot dog. I usually get Menudo at Mexican restaurants and Pho with beef tripe at Vietnamese restaurants and numerous people have been surprised or shocked by even seeing it. In the USA it's basically illegal to make Haggis in the traditional way so many people don't know what it is. Numerous times, when that word comes up in a video, I have tried to explain what Haggis is and, of course, grossed people out. Even "chicken livers and onions" or the same with beef is literally too freaky for many people, but those are both normal ways to cook liver in the USA if you aren't grossed out by it.
@@adriennefloreen Yeah, hot-dogs contain all sorts of things like mechanically spearated meat, which is alll the the meat that stay on bones that is separated and pureed ^^
I don't like plain liver, but I love liver pâté, a paste made with liver and eaten on bread :D
I think I had haggis once, it was quite good, honestly, even if I was grossed out at first ^^
Too bad, octopus is delicious
Oh Max! You were so brave! I can't imagine eating that! It looked like gloopy ashes (which makes sense given the story of Domitian!). Ugh! Nasty. But the history was fascinating as always! Thank you for your sacrifice!!
That Black Banquet was extra AF I’d LOVE for a show to make a depiction or version of it!!
You remind me of my son so much. The mannerisms, speech, descriptions you make when cooking/eating something new! Love it! 🥰
That dinner sounds like a GREAT Halloween aesthetic.
While I'm watching this video, I see the Tentacruel in the background there XD subtle yet works so well for this topic and dish. Love it!
My favorite part of the black dinner is when Domition went "It"'s Domishin' Time!"
I had Jellyfish once at a Chinese restaurant calls Yu's Mandarin. It was on the section of the menu that's almost entirely in Mandarin and I was really curious. Flavor wise, it tasted like bell pepper and cucumber since that's what it was mixed with. Texture wise, it was like chewing on a rubber band. Very odd and on its own completely flavorless. I say if you ever see it on a menu at a really nice Chinese restaurant with chefs that know what they're doing, give it a shot just to say you've tried it, otherwise I can't picture 'Wanting' it. I'm sure there are some who love it, I'm just not one of them.
Yes, I had the same at a Chinese New year dinner in Kuala Lumpur! My Chinese host and friend said it was in the special dish 'for the texture' !
I'm one of those who loves Chinese-style jellyfish salad and will happily eat it if I saw it at the table (I can never find it on the menu to order it, strangely enough).
I grew up eating this at special occasions and honestly I associate it most with the taste of sesame oil 😅
Sounds like he won the competition on who has the best decoration for a halloween dinner.
Balls
Curious about the jellyfish, I loved the goofy texture when I’ve eaten it, cold jellyfish salad at Chinese restaurants, but it was weak enough to chew up , this sounds tougher.
Max my man, I spend an hour with you everyday at work. We watch you at work on break. I got the whole crew subbed. 👏🏼👏🏼👏🏼
"You can't bite through it...I tried" Best line of the episode! Another great episode Max!
@Katie Cobalt - So like hard tack, but without the satisfying clanking?
Max, it was such a delightful surprise seeing you visiting the Mythical Kitchen! I was thrilled my two favorite cooking/food channels came together!
It's been a great day for Max's fans!
Max, one of the many things I love about you is that you're always ready to take one for the team! I've tried lots of strange foods such as surstromming, balut and durian, but I don't think I'd try that.
I love jellyfish; when prepared properly it has a crisp chewy texture. It's also very absorbent of diff sauces and best eaten chilled and cold. Cucumbers compliment it perfectly.
I've heard jellyfish salad referred to as "rubber band salad". I had a chance to try jellyfish once, and I agree. Eating it was like trying to chew a mouthful of rubber bands. I'll leave the jellyfish for the sea turtles, thanks.