Sohla Makes Garum, the Ketchup of Ancient Rome (with Max Miller!) | Ancient Recipes With Sohla
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- Опубликовано: 25 июл 2024
- The Colosseum, a new 8-part premium documentary series, premieres July 17 at 9pm ET/PT on The History Channel.
The Ancient Recipes kitchen gets real fishy as Sohla cooks up garum, a fermented fish sauce that was incredibly popular in Ancient Rome, alongside a Roman-style roasted boar. Plus, to get some garum advice, Sohla reaches out to Max Miller to learn all about the sauce's history.
Check out Tasting History with Max Miller here: / @tastinghistory
Recipe for Garum:
Ingredients:
- 1 quart water
- ½ - 1 pound kosher salt
- 1 tablespoon dried oregano
- ½ cup sapa (grape must reduction)
- 1 - 2 pounds whole mackerel
Steps:
1. Add the water to a medium pot. Add the salt, heating and stirring to dissolve, until it’s dense enough for an egg to float.
2. Add oregano, sapa, and mackerel.
3. Bring to a boil and simmer, breaking up the fish occasionally, for 40 minutes.
4. Cool the mixture before straining. First, strain through a metal sieve to get the big bits. Then through moistened cheesecloth to get the finer bits. And finally through moistened linen to get the last bits.
Recipe for Roast Boar:
Ingredients:
- 2 boar shanks
- 9 grams peppercorn
- 7 grams rue
- 7 grams lovage
- 7 grams celery seed
- 7 grams juniper berries
- 7 grams dried thyme
- 7 grams dried mint
- 3.5 grams fleabane
- Honey
- Vinegar
- Colatura di alici and/or Garum
- Banana leaves
Steps:
1. In a mortar and pestle, grind the herbs and spices into a fine powder.
2. Combine the powder with a "sufficient amount" of honey and vinegar (enough to combine the mixture into a paste).
3. Divide the mixture into two medium bowls. Add garum to one bowl and colatura di alici to another.
4. Add a shank to each bowl and coat in the mixture.
5. Line two testa (dutch ovens) with banana leaves. Add one shank to each, cover, and roast at 325F until tender (about 2 to 3 hours).
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Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of our favorite dishes as she attempts to recreate the original version using historical cooking techniques and ingredients. Along the way, Sohla highlights the differences between the ancient recipe and how we would prepare the modern version today.
histv.co/ancientrecipes
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CREDITS
Host
Sohla El-Waylly
Created By
Brian Huffman
Executive Producers
Sarah Walker
Brian Huffman
Jon Erwin
Executive Producer
Sohla El-Waylly
Co-Producer
John Schlirf
Writer
Jon Erwin
Historian - Scripts
Ken Albala
Guest
Max Miller
Post-Production Supervisors
Jon Erwin
John Schlirf
Editor
Craig Brasen
Colorist
John Schlirf
Mixer
Tim Wagner
Manager, Rights & Clearances
Chris Kim
Executive Creative Director, A+E Networks
Tim Nolan
VP, Marketing Production, A+E Networks
Kate Leonard
VP, Brand Creative, History
Matt Neary
Music Courtesy of
Extreme Music
A+E Signature Tracks
Additional Footage & Photos Courtesy of
Getty Images
Alamy
Pond5
Wikimedia 
Развлечения
Watch all new episodes of The Food That Built America, Sundays at 9/8c, and stay up to date on all of your favorite The HISTORY Channel shows at history.com/schedule.
Have Glen from "Glen and Friends" on next!
I kept bugging for this!
Maybe get rid of that show made entirely of lies "ancient aliens" and people might take the history channel seriously again
Like the format, but for me it's too much unnecessary and ill fitting music playing all the time in the background. Seems somewhat overproduced.
Please add captions to these videos. Thanks!
Thank you so much for having me on!
Crazy to see how much you’ve grown. I found you when you still a tiny baby channel and it’s been fun watching you get all the way here.
Gah when I saw Sohla's attempt at doing what you do with the shield thing... I'm so happy they did it right and brought the professional to the show
So excited to see Max on here! I love Sohla and I'm glad she's gotten such a nice job after bon appetit but I was slightly taken aback when I saw this series because of seeing Max's first I was worried she was "encroaching" if you will but to see him on here puts my mind at ease. There are plenty of ancient recipes for the both!
Proud of you! Look at this!
We love Max! So excited to see this!
if History Channel keeps collaborating with people like Max Miller they might actually become a channel about history again, and I'm here for it❤️
How did the ancient aliens season their food?
@@batt3ryac1d im curious about this too! Maybe those ancient alien 'historians' know about this 🤣🤣
@Doom Posterior am I the only one who remembers History International, History Channel's second channel that showed tons of archaeology and world history documentaries?
@@LuqmanHM y’all are crazy if you seriously think we’re the only intelligent life in a literally endless universe. Also there’s no way some of our discoveries were just serendipitous. You’ll never convince me we just “accidentally” discovered bread, one of the most scientific things we eat. There’s no way someone just “accidentally” made all those chemical reactions happen. Someone one day just said “oh, I’m gonna mix this bland white powder, this bland white powder, and water and see what happens!” And then managed to mix them in the exact right proportions and knead it for the perfect amount of time to actually make bread? When we knew literally nothing about chemistry and the chemical reactions that make bread? No way. Someone had to teach them.
@@Hannah-zw9ow No, we didn't accidentally invent bread. Aliens didn't teach us how to make it, either. We started out with unleavened bread (basically just a step up from grain porridge) and experimented over time with adding different ingredients. The bread we have today isn't even the same as the bread they ate just 200 years ago. It's a food that's evolved with us. Experimentation is a pretty well-established method of discovering new things and it's very much not just by accident. That's what scientists do today. That's why we have "food scientists." Bread is also not that complicated, if you get the proportions wrong there's a good chance that you just end up with a different kind of bread.
Wait, excuse me, Sohla and Max in the same episode?!
IS THIS A MIRACLE
THE UNIVERSES ARE MERGING
NO THIS IS PATRICK!!
No this this lathishswa
I found Tasting History when Max only had 5 or 6 episodes and I'm so happy to see him gaining so much popularity! It seems like he really deserves it. (Also looks like leaving Disney is working out well.)
Thank you!
Likewise; I've been here from the first episodes, and the journey has been really fun.
Right
Max Miller is THE BEST!!!!
In Spain there's a company that, for a few years and in collaboration with the Archaeological Museum of Madrid (Museo Nacional Arqueológico de Madrid), has made the best reconstruction of the historical garum. It is called "Flor de Garum".
In the south of the Iberian Peninsula is where Classical Rome had the majority of Garum factories. The reason was the passage of fish to make the sauce through the Strait of Gibraltar.
Which you can order on Amazon. It's about $35 for about 4oz
@@paulwagner688 It's not an easy product to come by today ... after two thousand years.
On the other hand, there are much more expensive condiments and products on the Internet. It's easy to see wines priced over $ 50 ... and it's a condiment that's used in small amounts.
It is for people curious to know what the real Garum was like. I can guarantee you that the taste has nothing to do with Thai fish sauce, even though they are made in a similar way. I can also tell you that there are many products (in Italy, France and in Spain) with the label "Garum" and in reality they are nothing more than crushed olive or anchovy sauces. Look at the price of products like the authentic balsamic vinegar of Modena ... imported to the United States.
It also happens to us with American products here in Europe. I'm not related to the brand, by the way. I'm simply a qualified historian who loves cooking. In the end, this kind of thing is still a whim.
@@hellboy7424 Like you said, this company actually analyzed the detritus of the amphorae in Pompeii. And you can't make the original today, cause leaving the fish and salt out on the sun for months is kind of frowned upon. Lea and Perrin's ferment their anchovies for two years, but in a dark warehouse
@@paulwagner688 If the Faculty of History of the Complutense University of Madrid and the National Archaeological Museum of Madrid (two institutions with weight and reputation at the national and international level) have given the go-ahead to the elaboration of the product, I can guarantee that it is made according to two thousand years ago ... with current production and sanitation standards, of course.
We do not know how many people died during the Roman Empire from consuming spoiled products. Surely more than two or three. But I don't think it's a part of the story that no one wants to "enjoy." I do not know the entire manufacturing process since, of course, it is part of the assets of the company, which is the one that has put in the money. I find it curious that an American asks me this, from a country with hundreds of products with secret formulas.
The Romans did not know the process of pasteurizing either, but we drink milk every day.
You can always do the analysis of the vessels yourself or make your own Garum at home, if you wish. I make it with kimchi and it even took me two years to make my own soy sauce. It's slow, but my soy is very good and the process is curious and fun.
@@paulwagner688 I don't think the production is very big. Surely, it will be something as "artisan" as a small production of wine or balsamic vinegar can be.
FYI for editors: The red frame on your thumbnail makes it sort of look like you’ve already watched the video. Almost didn’t watch because it looked like I’d already seen this one.
Not just me then
Been thinking abt that for several channels I watch, nice to get it out there, thx!
This!!!
how tho? Its all around the edges... lmao
This is the only current History Channel content that I have any interest in, glad to see it back!
Yeah this and old history shows .
@aumaton
I hesitated hitting the subscribe button for that very reason…but…you know: Sohla 🤗
I’m not surprised the month fermentation makes such a difference - the quick version doesn’t seem much different than an extremely salty fish broth.
I'm oddly elated to see Sohla and Max together.
Hopefully in person some day
This is like the best of both worlds! Super happy to see Max on here, especially with all the effort he puts into research, trying the recipes, and just the work he's put into the ancient food arena in general. He definitely deserves a shout out. And of course, Sohla is still the GOAT, nuff said.
Nah ... she's terrible
Sohla talking to the fish as they go in the pot is everything I needed today.
Hello fishy
Bye..bye bye…
You go in here…
😂
Yeah, now I'm happy to see this collab
I always love Sohla's honesty! History was smart to hire her.
Max is now one step removed from Babish. Collab when?
@@TastingHistory When you do that, you can then get in touch with Isaac Toups and then complete the trifecta of "RUclips's Favourite Chefs"
According to Max Miller’s latest patreon chat, the editor for Max’s upcoming cookbook is the same who edited Babish’s cookbook. So the step is even narrower
@@billtang79 to be honest they've probably had a wee chat in dm's or something there's probably a little RUclips chef group chat kinda deal where they're talking collabs and RUclips stuff.
And one step from Brad. I think Sohla, Max, Babish, Brad and Matty should just get together found their own Foodmagazine and get all the others in that left Bon Appetit
@@simonl.6338 I love that idea
this is really the best original content the history Channel has come up with. it is interesting, educational, fun, and actually useful.
I love tasting history!! been watching his channel since the very beginning. so happy to see him on this channel!!!
Totally agree. The man is amazing.
i knew it was about to get wild when you started taking advice from pliny the elder
"Sohla hasn't been collaborating with Badging With Bimbish for a while; I wonder what she's up to..."
*(Finds months of content that my recommendeds failed at pointing me to.)*
Well, I got a shitload of catching up to do. Sohla is awesome.
I only found Sohla about a month ago. I binged watched everything I could find that really interested me, and now going through everything else. I just love this young lady. She's so down to Earth and personable. It's like she could be my neighbor down the road.
@@AJfanboy1 yeah glad she's able to really flourish here!
Same here!!
Max is precious and I would die for him. I would also kill for him.
Make sure you go subscribe to him then ;) he also has a patreon account
Also make sure to subscribe to his hitman account so you can carry out attacks and raids for him!
same same
"Let's go kill his neighbors so they won't bother him while he's doing cool stuff!"
- Ryan George Clone
WTF
History Channel actually doing history adjacent activities?
refreshing right? Reminds me of watching archaeology documentaries on the History International channel back in th day
If these videos are popular enough, I'm sure the History channel will make an "Alien Garum Truckers" reality show.
But did you know that ALIENS where the ones that gave the Romans that recipe? 😝
Prolly selling it at the pawn shop lol
So stoked to see Max on the show too! I love you both.
It's exciting for sure!
Next you should do a collab with Townsands!!!
YES YES YES ❤️
Oh, lord have mercy YES!
Max is gaining so much popularity, I’m so happy to stick with his channel when he only had a few videos.
Thank you Sohla et. al. for including Max and his expansive info in ancient cultures in your video ♥️
The Bon appétit disaster gave us amazing abundant (and remunerated... I hope!!) Sohla content, and the pandemic gave us Max’s genius Tasting History channel. Talk about silver linings.
Sohla and Max in one video! All is right in the world 💕💕💕
Step One!!! OMG .... next step Max and Sohla IN PERSON!!!!
THE CROSSOVER OF ALL TIME!!!
Yay! Tasting History with Max Miller! ❤️❤️❤️
The collab we've all been waiting for!!!!!!!
Love seeing Max from Tasting History!!
AGREED! Even though he seemed pretty nervous, I think he killed it.
Max Miller was my saviour during the lockdown , I've watched every single episode of his
Ha. Originally came across tasting history while looking up about garum
This is the crossover I like to see. We love your channel, Max!
Tastorians assemble!
This is the best collab I've ever seen in my life
OMG! The legendary crossover is here.
“Some experiences are just good to have once.”
I think Max would agree.
Max on the History Channel? ...well, maybe it's going back to its roots finally!
I love Sohla and Max! What a great combination.
I found Max’s channel from a comment on a video by Sohla. this feels like stars colliding :)
Totally missed this a day ago; how cool, a collaboration with Max.
Garum, the Swiss army knife of sauces.
I love having a mash of my favorite cooks and historians. Sohla and Max are both excellent and everyone should follow them both
HTME (how to make everything) and now this? Max you are everywhere!
Darn it, max is really blowing up lately! Dude totally deserves it :)
Great content all around
My two favorites together in one video!!! Hooray!
Max Miller coming in with his awesome pronunciation! I love Tasting History! Both of these are great shows.
Wow! Max on the history channel!
Townsends should be up next!
I would love to know the history of roti, specifically sweet roti. So many different cultures from India to Vietnam to Korea, etc have their own version and each version is wildly different from the next.
Sohla's expressions while tasting the garum and food is everything!
I’m so happy that so many of my RUclips foodies are collaborating with each other. YESSS. I am so in love with Sohla and Max!
Loved seeing Tasting History with Max Miller! Hope you guys can do another collab
This was delightful. So great to see these two together!
Thanks Sohla, I read about garum a little while ago and it was great to see someone actually making, and trying it out.
Lol "would I make this again, probably not".... Maybe it's because I'm part Mediterranean my mouth was watering watching this one. Nice video Sohla 😊 thanks.
I want to see someone do the long time version. I really beleive that fermenting it would give it a radically different flavour.
Awesome episode! Would love to see you and Max do some more collabs!
I'm glad you found a great place Sohla! Loved the Tasting History video on this, and this was great!
Whoever edits these videos kudos you! 👏🏻 fun and witty editing makes this more entertaining
Love Max Miller, so glad you to put your talents together on this!!!
So happy for this! Thank you all for your hard work.
YAYAYAY finally together at last!
Also, how is Max's lighting so good xD
Mamas house! :D
I love Tasting History. Thanks for an awesome collab!
This is awesome. I came here from Tasting History.
I always wonder if the recipes that call for a "sufficient amount of (ingredient)" are like our modern recipes that say to add something "to taste". Like, "add salt and pepper to taste."
My mom has an almost 100 year old cook book that has instructions like "cook it until it's cooked" and "cook it until it's done" in the same recipe for rice pudding, I got so frustrated with it and gave up
@@madisonweber2480 I would guess this is because it was harder to control the temperature of the oven back then so any standardized measure of time wouldn’t work for everyone. I’m guessing the same for honey given how much it can vary in flavor and consistency.
History channel NEEDS TO HIRE THIS MAN
ugh no hes better off being his own boss.
There’s a lot of freedom in being your own boss and having the direct line to your audience and not have it filtered by a huge network or company.
If he wanted, that then yes.
"A little bit of oregano"
"two shots of vodka"
Fleabane grows in almost every ditch all through spring in the south! Can't walk a block without running into it. It's also good for stopping minor topical bleeding, thus it's name.
Great job! I think it would have been a good idea to do a side-by-side taste test of the homemade garum vs the colatura di alici, rather than just taste the former.
This is amazing! Two of the best people in one video! My day is made!
OMG... 2 of my faves together .. so cool!
7:37 love this angle with all the colorful veggies in the background
Great idea! Keep up the co-op!
I was super excited to see Max! I love his channel.
Ahhhhh! Sohla AND Max? How did I get so lucky?
Lol - Salt it like Molly Baz!
so happy to see you guys exploring together!!
Thank you for this.
So glad to see Max here. His research blows History's scripts out of the water.
I just discovered this, Sohla and @History thanks for making this video its awesome!
More of the two of them together, please!
Fantastic collab! ❤
OMG two of my favorites on the same show. YAY!
YES!!! So happy you brought Max on!!!!
My favorites! Nice!
Great collab!
Using grape must is a great idea, as it is a by product of a fermented product (wine). Maybe instead of boiling it, you can ferment the fish normally for a week to a month for a good result. Who is brave enough to try???
Garum was used liberally as a condiment to flavor everything in ancient Rome much like soy sauce imparting a umami, fishy, salty taste. The boar recipe looks awesome and it's probably what a wealthy citizen would enjoy back in the day judging from the spices and honey which were surely luxury items back then (rare and therefore expensive to acquire)
Yes!! Two of my favorite you tubers!! Together. More more!
This is great!
THE COLLAB WE NEEDED
It's great to see Sohla doing so well, Clementine needs a lot of food to keep her figure... Love all your vids Sohla.
Glad to see you got your own series Sohla!
More of these 2!!!!!
I absolutely LOVE this turn of events. Keep it up History Channel, I LOVE these people.
I don't even cook or care about cooking. But the history component, and Sohla being so pleasant and charming, makes this series so enjoyable.
Hi, whoever did the audio on this video. You've got the noise gate up way too high.
Kids love the asmr…
My two favorite cooking history hosts in one episode! Thank you!
Excellent duo. Love it
Oooo, an episode with Sohla *and* Max! This is awesome!
First time I'm watching History/Sola's version of this video type. Very impressed that you are showing respect for Max. I'll keep watching you both.