@@thresh- there´s not really a time limit but rather the question wether or not it is done for scientific reasons. You can raid a five day old grave but also an old egyptian tomb. You can also examine a few decades old grave or the egyptian tomb for archaeology.
@@jorgec.a3123 No, he was talking about grains that would have been in Europe at the time; wheat or barley most like. Corn was a catchall term for any grain and still is in most of the world. Only the United States & Canada use it to refer to the yellow stuff that grows on a cob.
@@TastingHistory yea I'm sorry about that, I was so surprised that I paused the video right there. I think he was referring to beer basing my thoughts on what he describes
I improved the flavor of my "ancient bread" by adding a bit of honey and rosemary to the mixture. Both things that were known and used at that time, and it was delicious!
@@TastingHistory Well, I'm german and I don't like it for its taste. Ironically, there's also Schwarzbrot ("black bread") which is some of the best bread this country has to offer, at least in my humble opinion.
It sounds like Pliny gives us a clue when he credits winter wheat's LACK of flavor as a positive quality. I think this bread is SUPPOSED to taste somewhat bland, but that's okay, because it would have been eaten with things like mashed chickpeas and garlic, with maybe some lovage or fish. Hating on this bread for being flavorless is like hating saltine crackers.
Conspiracy theory: Max is a time travelling Roman legionary who got into food history so that he could taste some sweet, sweet garum. Now he's on to bread. SUSPICIOUS.
@@thomasjenkins5727 If you haven't seen the film The Man from Earth, it's a pretty good philosophical movie that explores the idea of someone surviving for thousands of years
Hearing about Pliny the Elder in a lot of these videos, you grow attached to him. Hearing how he died feels like you lost a friend...granted that friend died over 1900 years ago
We get such an insight into how he thought, how he saw his world. A lot of it feels more relatable than you'd expect for someone born 2000 years ago, whether personally or reminding us of someone we know.
I never got to do stuff like that in my Latin class but my teacher was camp and funny as hell and I loved coming across a word that became a root in English and being like 'oh so THAT'S where that word came from!' It's like finding Easter eggs.
Михаил Дмитриевич - This is one episode among many, and sometimes he gets into really cool stuff. Did you know about the special syllabub bubbler? Or the purported medical uses of Hippocras? Or ever HEARD of candied horseradish? I’m a history nerd and I’m constantly learning new things, so stop pooh-poohing other people’s fun.
Yeast is actually a fungus. And it makes it own antibiotics. That’s why bacteria have a hard time making it go bad. And you also don’t use their farts, you use the ability to break down the flower into something of nutritional value. The “farts” are just gas that forms as a byproduct. And we like fluffy stuff because we actually need some gas in bread do taste it’s more complex flavors. This is a whole topic on its own.
If there’s one thing I’ve learned from watching videos on ancient and medieval food, it’s that for some reason rich people and nobles always liked white, bland bread.
White flour and white bread was expensive and hard to make. If you had nothing but coarse brown bread, a white loaf would seem like a luxury. Today it is the other way around, white bread is cheap and hand made whole grain is expensive.
@@TastingHistory I always thought that bread shaped like that was probably made for sandwiches not to just straight-up eat bread. On the white bread I'm sure it would be great with some prosciutto and mozzarella inside , maybe with some olive spread or garam. Today we would throw a couple of lettuce leaves and a tomato on that thing and it might be good
Honestly the picture of the Pompeii bread is making me tear up now. Just imagining some baker taking their time making that nice round loaf, feeling good about the pattern on top, adding a pretty dusting of flour or sugar, then just volcano.
@@derschwartzadder Not until the area that is now Jamaica (along with the other Islands in that vicinity) was discovered. Which was a good 1000+ years later...
This is literally the best way to connect with the past.. and being able to see what it looks like. Today I’m going to make an apple pie from my 1920s cook book :)
Reenactment is a great method of connecting _and learning_ as well, if you've an interest in a certain era or place. Plus, if you're a giant nerd (like me) it's tonnes of fun.
"Then stick your finger in the middle of the loaf to make an indentation... To keep the bread from cracking" Oh, of course... It's not to make it look like a butthole, that would be silly haha
Max has such a warm way of speaking that makes me totally forget he's talking to a camera in his house, and not to me in mine. This is such a comforting channel and I hope I get to keep watching these videos for years.
My review of TastingHistory: A Greek statue stares at you with piercing blue eyes and perfect teeth while talking about the history of cooking. 10/10, highly recommend.
Ancient breads were pretty plain. Also to note that they might not have been eaten plain, but with a side of flavorful stew that could have included salted figs and garum as ingredients. I personally prefer dark breads to go with savories, since it allows for more depth of flavor and it complements fire-cooked food beautifully. However, I find that darker breads do not taste good with anything sweet. Plain, lighter breads are more versatile, and lend themselves well to various mixtures.
I’m glad someone said it. I find it funny when Max makes an ancient recipe & goes “ehh” like bruh, you would probably need an ancient palette to go w/ it & more than likely, if it tastes “off” to you, it’s probably more authentic. Either way, your explanation makes the most sense to me
It probably also depends on wealth. If you are able to afford bread as a side to a flavourful dish you'll be happy to buy the purer but more tasteless option. But if you are a peasant you'll eat what you have, you'll mix some flours if needed and you'll not be sad if your bread has more taste
@@merlon8599Well, if you're living in the Countrysides, yeah... But kinda also no... In the countrysides, people would forage for berries and fruit if not reserving a small patch specifically for a bit of herb growing. If Foraging is slow, then yeah... They'll have a blander pallette In the Urban Areas, like Pompeii, BIG NO. No Plebeian in the Cities and Coloniae had access to a kitchen. Unless they're an Equite which owns a home and has access to some wealth, an average Pleb lived in Flats/Tenement style building called Insula (pl. insulae) People in Rome would buy their food in Tabernae, Shops, that's usually under the Insula (imagine apartments with businesses in the ground floor). They never need to cook their own food because the food from a Taberna is always warm, always ready, and for many simple dishes like soups, stews, and boiled stuffs, cheap as dirt... And they are in no way bland because of Garum and Defrutum were practically available forever in cities
Low key nostalgic inducing when my mom would have the morning TV on while I got ready for school and I would see those cheery tv hosts cooking fun foods.
Pour that yeast in that burning ring of flour It went down down down And the dough went higher And it grows grows grows The ring of flour The ring of flour ♩ ♪ ♫ ♬
@Brandon Timm absolutley. There were rumours that they wanted to get back to a third season after years, but it never happened. I will always have fond memories of this show.
Throw that loaf in the middle of a table with some olives, cheese, and some really good olive oil and balsamic vinegar for dipping, and we've got ourselves a par-tay.
I'm gonna nerd out for a little bit because we translated the letters of Pliny the Younger in Latin class and talked about them extensively The reason both Plinys are characterized like that is because they're meant to be rolemodels for the Roman moral movement the Stoa. People who were or were becoming part of the Stoa had the goal of being completely calm and collected during any and all situations, how stressful they might be. There's actually a scene in one of the letters that describes how well Pliny the Elder slept when he was at his friend's house, while all the other people in the house were quaking with fear. It's meant to be an example of how calm he would be during stressful situations. Pliny the Younger stayed behind to do homework for the same reason. He does panic later on, which signifies he's not as advanced in the Stoa as his uncle is. There's also evidence that Pliny the Elder had sleep apnea and asthma, which meant that he had more trouble breathing through the toxic fumes than people who were healthy.
"All this ash and singeing fumes in the air... kinda want to make me sleep" is the ancient equivalent of "My CO2 detector was beeping so loud it was giving me a headache and making me dizzy... kinda want to disable it"
@@suzybabyyeah I think that the volcano produced a lot of both and a (un)healthy dose of sulphane, sulphuric oxides, nitric oxides and other gases that smell terribly and kill you in a few ways. The main difference is how long you might stay concious during that process.
@@mortisCZ he's talking about the fact that CO2 detectors are not a thing people have in their homes, it's CO detectors. You would notice excess CO2 long before it becomes an issue, CO on the other hand is completely odourless and undetectable.
From Pliny's description, and the likely foods with which it was paired, it was probably supposed to be bland: you don't want your flavorful herbed bread fighting the flavor of your fish stew or your vinegar wine.
Bland bread is great when is staple of your diet like in Roman times. Because you can eat it with stuff that you have like olive oil, fresh fruits, cheese, cheekpea soup.
Keep in mind that the dominant condiment of this society made pickled herring look like a walk in the park. Maybe bland was intentional because they spread garum on it.
@@iliatchaplinski Anything Roman should be assumed to have lots of olive oil around, I imagine it was a staple of any kitchen. It was a cornerstone of the economy.
This guy just looks like a history baker. Like if you met him in person and he was like "I make historical recipes and eat them for a living" you'd be like make sense
Makes sense. Edit: stop this world, I want off! You got 349 likes on some BS with some: " it make sense"....come on!! Effin' ignoramuses!!!! Second edit: I'm not trying to be an asshole, but why do that intentionally?? Wtf do you think you sounds like? 😆 the nonexistent brain of a fart, lmao! That's what you sound like. HahJahajajaHahaaaaa!!
Am I the only one that wants to know more about those "huge mechanical paddles" for mixing the dough? (8:50) I really want to know how those worked. Any idea where I can find out?
Pliny gave us some great knowledge. But let's not forget, he's also the person who spread the rumour, that Ostriches put their head in the sand.. just... we got that from him..
Jeez man. Typically when listening to anything, I don’t always fully understand on the first go, but you just got it. I can listen to you talk for days man. Use that voice!
This channel feels like the food version of Technology Connections, and I mean that as the biggest of compliments. Really digging all of the videos I have seen so far, just super pleasant to watch.
Indeed. I've been telling this to myself for some time now. Glad to see I'm not the only one :) Maybe the sense of humor is similar. In any case, both Alec and Max are great, lovely youtubers.
Shoot I've been feeling that too. From the way they sound, their general expressions, their senses of humor. I think these two might have been the result of a cloning experiment.
My Grandfather grew up in Sicily before WW1. They grew a type of wheat called Tuminea. I think it is derived from Roman Spelt. This yields a nutritious, very heavy, low gluten wheat. This is entirely different from modern white yeast. The bread is like a bauernbrot. You would not enjoy this bread. It is very heavy and dense. It will keep you on your feet during a day of heavy work. They grew better wheat also, but Tuminea grows in times of drought when nothing else will grow. FB
One moment of silence for the bread cloche ... RIP bread cloche, we will remember your sacrifice. PS: Love all your videos Max, they're funny, entertaining, well written and educational. And you're great and very talented!!!
@@TastingHistory Aaah, I know that sound. Dreadful!! My families traditional "tarteira de barro" (I think you anglophones would call it a clay pot or earthenware pot) broke a few years back. A loss for all, and worse still, it was a heirloom and handmade!
Usually when I bake it looks more like the loaf from Pompeii. I toured an exhibit with artifacts from Pompeii last year and it's shocking how modern they were. I got really into reading about the eruption as a kid, and Dad took me to the exhibit as a way to sort of reconnect since we're both so busy with work most of the time.
Pliny the Younger quotes his uncle, Pliny the Elder, as using the phrase when deciding to take his fleet and investigate the eruption of Mount Vesuvius in AD 79, in the hope of helping his friend Pomponianus: "'Fortes' inquit 'fortuna iuvat: Pomponianum pete.'" ("'Fortune', he said, 'favours the brave: head for Pomponianus.'") The expedition cost the elder Pliny his life
Speaking of Roman obsession with wheat, one thing no Roman text seems to be complete without is a mention of the Egyptian grain stores; they were Rome’s rainy day fund. Selling them could usher in 3 new Roman eras and bail the senate out of any mishap. Caesar put Cleopatra on the throne to secure them before the senate could. Mark Antony and Cleopatra seized them to piss off Octavian; And, Commodus, much to the displeasure of the entire empire quietly sold them off to fund his lavish gladiatorial matches. So, as he lay strangled in his bathtub and the senate tried to usher in a new Roman era they found out they were broke which left them open for the four armies that destroyed Rome.
Reminds me of Tilly Smith, who was 10 years old when she saved a hundred or so people on a beach from a tsunami. She’d just learned about the warning signs of a tsunami in school, and when she saw the water go out she knew what was up. Knowledge is power!
I really to get an antique bread toaster. It's literally just a huge pair of cast iron tongs that you held the bread slice over the open oven flame like a marshmallow 😂
That mosaic had me losing it for some reason. Like the donkey was hammered, and the dude is just there with this look of silent exasperation, thinking "What am I going to do about this frigging donkey, man?"
Kudos to you for actually saying when something didn't taste too great. So many cookery channels make something and you can see from their face that it's a chore to keep it in their mouths when they taste it but they exclaim THAT'S DELICIOUS. Keep up the great work!
I love your Roman cooking! For bread, try the MVSTEI - grape juice rolls baked on laurel leaves. So, so delicious, although I usually use fennel instead of caraway, because it's sweeter and makes for a less pungent bread roll. I make those for my co-workers every now and again, and they love them!
Late to this! 1) Actually, both loaves look great! Remember that our taste buds are somewhat different due to our modern diet and activity levels- what is bland to us was probably uber tasty to the Roman peoples - especially given that they did a LOT of manual labor, walking and had to contend with weather. 2) Roman Empire had some surprising mechanization- although the 'engine power' was provided by enslaved people and animals. In addition to bread kneading machines, they also had 'washing machines' and fabric weaving 'machines' . There is evidence that they also used coal and surface petroluem tar as light fuels- but the preference was for cleaner burning wood and oil.
I revisited this episode after the current one (Pompeii pizza/flatbread) and it's really fun to see how you had the ingredients for success (as it were) from very early on, and revisit your old kitchen. Your work has grown and developed a lot but you've kept the humor, approachability, and quirkiness that is so enjoyable. And gotten a lot more patrons! 😆
@@Monkeyshaman lol it wasn't "self explanatory" with the way you put it at all. I thought you were about to pull some tin foil shit on me with how baking in general is 'made up' LOL
9:44 "now cinch the loaf so it looks like my waist in pants that I haven't worn since before quarantine" hahaha, ah yes, instead of "flatten the curve" all this stress baking the world has been doing should be called "fatten the curves" :-D
Man I just love how well thought out the pacing and witticism are in these videos. You can definitely tell that there's a lot of heart put into them! Such a fantastic channel!
Did I miss some F-Up? 567 thumbs down? Can anybody explain why that many (or a single) persons would dislike this video? I think Max is great! It's just what the title says... History and cooking (and tasting). I am perplexed in seeing this kind reaction.
"...cinch it so it looks like my waist in pants that I haven't worn since before quarantine." Well unlike this bread, I believe your sexy waist contains a delicious soul inside. Stay safe & healthy, Max. Seems like the insanity is enjoying a great comeback in your state.
Okay, does anyone took notice about the Pokémon plushies he put in the background depend on the topic? - Magmortar for Pompeii - Magikarp for Garum - Mareep for Tart de Brie - Sheldon for mussels
Revisting this episode again, and just wanted to add for future reference, the Romans would have used durum wheat, Emmer wheat, and spelt in their breads. They didn't grow buckwheat in that region, the climate is too hot for buckwheat. A sourdough starter made with spelt is a wonderful flavor for these levain breads.
I was eating my lunch when I got to the panic grass part (botanist in a past life). I laughed so hard I almost spit out my food. Also, love the lobster shirt!
Max I just got home from a proper tough day at work. Thank you for this. Also I was lucky enough to see this load of bread when it came to the ashmolean. Such an amazing exhibit. Pompeii’s preserved foods are amazing
Sorry the day was tough, but hopefully it gets better. I saw the loaf when I visited Pompeii years ago, but was too young to appreciate what I was seeing.
In North East England, we are heavily influenced by Roman Empire. A Roman Fort nearby is called Arbeia... We call your bread a Stottie Cake. Other Roman foods enjoyed here include Pease Pudding... Savaloys.. Beer 🍻 and other foods. Thanks for this video. Instant subscription... Keep up with good videos.
@@dom9406 Cool! I had to play a movement from a Bach sonata for a violin final back in college. The past few weeks I dug my Bach book out and have been trying to practice it again (spoiler alert: the parts I marked that were giving me trouble back then are giving me trouble AGAIN!)
I missed-read panis quadratus as something else, that's why I clicked on the video, and that's how I discovered this channel, which is strangely addicting.
Try the bread rolls after the recipe of Cato the elder, from the book De Agri Cultura. Super delicious. They are made from wheat / whole wheat and maybe spelt, Pecorino or Parmesan cheese, lard, grape juice to wet and ferment the dough and spice like cumin, fennel seeds, Laurel leaves, caraway. The small rolls are baked each on a laurel leave. I baked them with some yeast and some spelt sourdough starter.
@@ToniGlick here we go 390 g grape juice, 5 g yeast, 120 g whole meal spelt flour, 480 g AP wheat flour, 35 g lard, 165 g pecorino finely grated, 12 g salt, 8 g anise seeds, 5 g cumin seeds, a pinch of caraway seeds (all seeds roasted in a pan and roughly crushed), a good pinch pepper, 20 bay leaves. Mix 130 g grape juice with 120 g whole meal spelt flour, 1 g yeast. Let sit and ferment 15 hours at room temp. Mix this dough starter with the other ingredients except bay leaves, knead for 10 minutes, let ferment for 45 minutes, form 20 rolls - ball shaped, set each roll on a bay leave, let rise again for 1 hour and bake at 230 degree Celsius in a preheated oven for 22 minutes. Remove from oven, spray with a mist of water, turn them back into the oven for one minute.
I made this to serve with Parthian chicken and Roman cabbage. I used pork instead of chicken and cooked it in a crockpot. The bread was dense with a fine crumb, but somehow I wonder if it didn't have something to do with the disconcerting WHOOSH and deflation of the bread dough when I was making the markings with the string. The meal was well received and people went back for seconds and asked for recipes.
Another great episode as always Max! As a fellow Jane Austen nerd (did my undergraduate dissertation on Emma and Persuasion), I'd like to see you tackle "White Soup" as mentioned by Bingley in Pride and Prejudice (the best Austen boi apart from maybe Wentworth). I believe there's a contemporary recipe floating around from 1811 or somesuch.
I'm halfway into my second episode before I notice that you have a different Pokémon in the background of each video. And Magmar is even relevant to the eruption of Mt. Vesuvius! Colour me impressed! Edit: Or, well. I opened five new videos in other tabs just to check the first frames to confirm my beliefs, but I'd not be surprised if it's true for all of them.
I adore your "asides"...so well-delivered, I chuckle every time! I've made some very dense breads but a bit of light toasting, and butter or olive oil made them fine...I would never waste a loaf of quality-ingredients!! Growing up, I had a major fascination with Vesuvius and still do. My mother was slipped a book by a secret admirer on a train around 1940 (really!) by Richard Halliburton and his description of 70 A.D. and Pliny just lighted up my imagination. When my cousin went to Italy for his honeymoon around 1960, I asked for a piece of pumice from Vesuvius, which he brought back and I had it for years but unfortunately it somehow got lost along the way. (Now, I just have a little canister of dust from Mt. St. Helens...) My great uncle went back to Italy to live and landed in Torre del Greco and when I passed by years later, with Vesuvius looming it gave me chills! Of course, going to Pompeii was a dream come true!
Like thousands of Americans, I made a sourdough starter in April 2020 & made sourdough bread in a Kenmore bread maker for my mom and I for quite a while. There was no bread in the stores and no yeast anywhere for months! I named the starter Pandy (for pandemic). Pandy is a wonderful starter. He hibernates in my freezer. When I want to make bread, I thaw and feed Pandy for a couple of days before making the bread. My starter was a graham flour starter recipe from the internet. The machine bread recipe was from a RUclips video.
There are cloches in gardening too, they're bell-shaped covers you put over plants to help protect them from weather early in the growing season, etc. :)
That's my experience with cloches---a bread cloche was a new thing to learn for me. I've just seen bread dough in a bowl or rectangular pan set aside to rise. A bread cloche is a new thought in my brain. This is why I watch utube---broaden those horizons!
![NOSFERATU - Official Trailer [HD] - Only In Theaters December 25](http://i.ytimg.com/vi/nulvWqYUM8k/mqdefault.jpg)
"Sucks for him...but great for us!" - archaeologists, also
Feels callous, but there it is.
Quick question: how much time needs to pass so that excavating a grave goes from raiding a tomb to archeological discovery?
@@thresh- 1 to 2 hundred years.
@@thresh- Long enough so no one who would complain about it is left and the corpse had time to stop being disgusting.
@@thresh- there´s not really a time limit but rather the question wether or not it is done for scientific reasons. You can raid a five day old grave but also an old egyptian tomb. You can also examine a few decades old grave or the egyptian tomb for archaeology.
I love how Pliny wasn't the smartest guy or the wisest guy, he was just the only guy writing things down at the time
Yup
@@TastingHistory there's no way on earth he was talking about corn 🌽
@@jorgec.a3123 No, he was talking about grains that would have been in Europe at the time; wheat or barley most like. Corn was a catchall term for any grain and still is in most of the world. Only the United States & Canada use it to refer to the yellow stuff that grows on a cob.
@@TastingHistory yea I'm sorry about that, I was so surprised that I paused the video right there. I think he was referring to beer basing my thoughts on what he describes
@@jorgec.a3123 Yeah, that´s what I thought too, I think they use the foam of the beer when it´s poured?
I improved the flavor of my "ancient bread" by adding a bit of honey and rosemary to the mixture. Both things that were known and used at that time, and it was delicious!
I was thinking about rosemary, too! I’ve had it in commercial rosemary & olive oil bread, which Costco used to sell. Yummy!
Ah I see
Ofcourse he chose magmar for this one
😊
Personally I would've gone with Typhlosion.
Pretty sure that is a pokemon
@@Ariwari5298 magmar's a pokemon
I love the Pokémon in the background.
"I don't like the color"
*laughs in German bread*
Your username certainly checks out.
So true. I’ve always shunned pumpernickel for the same reason.
@@TastingHistory Well, I'm german and I don't like it for its taste. Ironically, there's also Schwarzbrot ("black bread") which is some of the best bread this country has to offer, at least in my humble opinion.
Darthplagueis13 is it related to the Russian/Ukrainian/Soviet black bread ? Best taste cheapest price
Wait until you try New England bread made in a can.
It sounds like Pliny gives us a clue when he credits winter wheat's LACK of flavor as a positive quality. I think this bread is SUPPOSED to taste somewhat bland, but that's okay, because it would have been eaten with things like mashed chickpeas and garlic, with maybe some lovage or fish. Hating on this bread for being flavorless is like hating saltine crackers.
I love saltines. They’re wonderful
The bread is the carrier for yummy additions!
@@Trund27 but saltines are still yummy all on their own
It's better to leave flavorless dishes to asians
@@Муня-ж7з and what Asian dishes have you had that are flavorless???
Conspiracy theory: Max is a time travelling Roman legionary who got into food history so that he could taste some sweet, sweet garum. Now he's on to bread. SUSPICIOUS.
I will neither confirm nor deny such an accusation. 😁
Ah hyes. Max…Maximus…
It's all coming together.
@@AstavyastataaLadies and Gentlemen, we got 'em.
Ridiculous. He's clearly a two thousand year-old (or older) immortal who's trying to refresh his memory by tasting history.
@@thomasjenkins5727 If you haven't seen the film The Man from Earth, it's a pretty good philosophical movie that explores the idea of someone surviving for thousands of years
The one dislike is from a guy who tried to mix his bread with a stand mixer and burned his motor out
🤣
The one dislike is Pliny the Younger
No, he is the reincarnated bread owner who somehow retake his past life memory.
how about the ghost of the baker cause he changed the recipe
Gee, and I just thought it was a troll....
Hearing about Pliny the Elder in a lot of these videos, you grow attached to him. Hearing how he died feels like you lost a friend...granted that friend died over 1900 years ago
It's kinda like that sometimes. I study Royal families, genealogies and court politics and sometimes you feel like you really know them.
We get such an insight into how he thought, how he saw his world. A lot of it feels more relatable than you'd expect for someone born 2000 years ago, whether personally or reminding us of someone we know.
My daughter made this bread for her Latin class. Holy shit it's heavy. Also, they would eat it with honey!
I never got to do stuff like that in my Latin class but my teacher was camp and funny as hell and I loved coming across a word that became a root in English and being like 'oh so THAT'S where that word came from!' It's like finding Easter eggs.
@@SobrietyandSolace like the word pastry probably comes from pistrinum
Adrien Gogan we eat it with crack cocaine
and figs :)
Some days you get the bread, some days the bread gets you. 😉
The perfect man doesn't exi-
Max Miller: bakes, knows obscure history, owns Pokemon plushies
🤣
Also does silly accents, makes great jokes, and looks good in an apron!
Edit: spelling
What's so obscure about history of Rome? It's the most studied subject with tons of sources. Obscure my ass
Михаил Дмитриевич - This is one episode among many, and sometimes he gets into really cool stuff. Did you know about the special syllabub bubbler? Or the purported medical uses of Hippocras? Or ever HEARD of candied horseradish? I’m a history nerd and I’m constantly learning new things, so stop pooh-poohing other people’s fun.
@@hrsmp The Goths, Vandals and Huns made sure to obscure Rome's history using an invention called fire ;)
sourdough starter is so crazy. "I keep this jar of bacteria in my fridge in case I need their farts."
💀😂
Lol
It's funny 'cause it's true
Yeast is actually a fungus. And it makes it own antibiotics. That’s why bacteria have a hard time making it go bad. And you also don’t use their farts, you use the ability to break down the flower into something of nutritional value. The “farts” are just gas that forms as a byproduct. And we like fluffy stuff because we actually need some gas in bread do taste it’s more complex flavors. This is a whole topic on its own.
@@unlink1649 rock'n'roll
“The African Panic Grass. AAAAAHHHH!!!” My absolute favourite line in this video
🤣
To be fair, it _did_ look rather anxious.
Hahaha yeah I was just about to type the same comment. It was totally a muppet sound.
Teff or sorghum?
3:19
If there’s one thing I’ve learned from watching videos on ancient and medieval food, it’s that for some reason rich people and nobles always liked white, bland bread.
🤣 it’s true
Because it took more work to refine and get that white, bland flour so it was a good way to show off.
White flour and white bread was expensive and hard to make. If you had nothing but coarse brown bread, a white loaf would seem like a luxury. Today it is the other way around, white bread is cheap and hand made whole grain is expensive.
@@TastingHistory I always thought that bread shaped like that was probably made for sandwiches not to just straight-up eat bread. On the white bread I'm sure it would be great with some prosciutto and mozzarella inside , maybe with some olive spread or garam. Today we would throw a couple of lettuce leaves and a tomato on that thing and it might be good
It's easier to see bugs and mouse shit in white bread
Honestly the picture of the Pompeii bread is making me tear up now. Just imagining some baker taking their time making that nice round loaf, feeling good about the pattern on top, adding a pretty dusting of flour or sugar, then just volcano.
Omg I feel bad Its sad but I laughed reading this ---> :/ :3 :) :))) :0 :O XP
@@alexb4522 life is a cruel joke lmao
This is true for a lot of more modern things as well. Life is scary like that sometimes.
Pretty sure refined sugar wasn't a thing then?
@@derschwartzadder Not until the area that is now Jamaica (along with the other Islands in that vicinity) was discovered. Which was a good 1000+ years later...
This is literally the best way to connect with the past.. and being able to see what it looks like. Today I’m going to make an apple pie from my 1920s cook book :)
Now I want apple pie
Superkoopatrooper yes that’s very true
Check out townsends, 16th to 18th century cooking.
TheCreepyBoi oh yea I’ve definitely seen the channel it’s awesome!
Reenactment is a great method of connecting _and learning_ as well, if you've an interest in a certain era or place. Plus, if you're a giant nerd (like me) it's tonnes of fun.
"Then stick your finger in the middle of the loaf to make an indentation... To keep the bread from cracking"
Oh, of course... It's not to make it look like a butthole, that would be silly haha
😆
Lol
Max has such a warm way of speaking that makes me totally forget he's talking to a camera in his house, and not to me in mine. This is such a comforting channel and I hope I get to keep watching these videos for years.
Thank you!
That's what I really like too - he's presenting a warm side of himself that comes right through the screen. I don't think that can be faked.
@@caro1ns if it is fake, then hes realy realy great actor
Can confirm he’s really like this 🤗
worldagainstjoseM how is it that you can confirm this?
My review of TastingHistory:
A Greek statue stares at you with piercing blue eyes and perfect teeth while talking about the history of cooking. 10/10, highly recommend.
I’ll take it!
Accurate, will come back for more
OMG. He should totally wear his hair like the ancient Athenian in thr lower half of this picture: www.pinterest.com/pin/445786063114673945/
Ancient breads were pretty plain. Also to note that they might not have been eaten plain, but with a side of flavorful stew that could have included salted figs and garum as ingredients.
I personally prefer dark breads to go with savories, since it allows for more depth of flavor and it complements fire-cooked food beautifully. However, I find that darker breads do not taste good with anything sweet. Plain, lighter breads are more versatile, and lend themselves well to various mixtures.
Additionally; iirc alec, a byproduct of garum, was commonly spread over bread.
I’m glad someone said it. I find it funny when Max makes an ancient recipe & goes “ehh” like bruh, you would probably need an ancient palette to go w/ it & more than likely, if it tastes “off” to you, it’s probably more authentic. Either way, your explanation makes the most sense to me
It probably also depends on wealth. If you are able to afford bread as a side to a flavourful dish you'll be happy to buy the purer but more tasteless option. But if you are a peasant you'll eat what you have, you'll mix some flours if needed and you'll not be sad if your bread has more taste
@@merlon8599Well, if you're living in the Countrysides, yeah... But kinda also no... In the countrysides, people would forage for berries and fruit if not reserving a small patch specifically for a bit of herb growing. If Foraging is slow, then yeah... They'll have a blander pallette
In the Urban Areas, like Pompeii, BIG NO. No Plebeian in the Cities and Coloniae had access to a kitchen. Unless they're an Equite which owns a home and has access to some wealth, an average Pleb lived in Flats/Tenement style building called Insula (pl. insulae)
People in Rome would buy their food in Tabernae, Shops, that's usually under the Insula (imagine apartments with businesses in the ground floor). They never need to cook their own food because the food from a Taberna is always warm, always ready, and for many simple dishes like soups, stews, and boiled stuffs, cheap as dirt... And they are in no way bland because of Garum and Defrutum were practically available forever in cities
This man has the air of a morning public television host c. 2003, and I adore it. He is the Bob Ross of historical baking.
The eyes are the groin of the face.
Ontologically Stephen w h a t
@@ontologicallysteve7765 I’m gonna need for you to expand on that, chief.
I could definitely see him having a PBS cooking/history show. I grew up on those.
Low key nostalgic inducing when my mom would have the morning TV on while I got ready for school and I would see those cheery tv hosts cooking fun foods.
I’d totally eat this with a soft, salty cheese and a bit of honey. Or dipped into olive oil with different herbs and garlic.
Both sound choices.
Ooooo that sounds so tasty 🤤
Mmm, olive oil and a good dukka
Uuuuuuuugh I need this now 😫 I don’t get more flour until tomorrow though
Oooh. I wonder how it'd work for bagna cauda.
pliny the elder is like the dad that goes outside to "take a look at" the tornado that youre supposed to be sheltering from
When he tasted it and made that face, I was expecting him to say "Needs Garum.".
I wish he had served it with garum!!!
TBH, same
Like John on Townsend’s channel needing nutmeg!
_....and a tad LIQVAMEN_
Pour that yeast in that burning ring of flour
It went down down down
And the dough went higher
And it grows grows grows
The ring of flour
The ring of flour
♩ ♪ ♫ ♬
You win the internet
This is so much more sophisticated than that joke about 'eating panis quadratus' that came up my dumb mind.
i heard this on Cashes voice to... xD
I’d like it more if it be „...in that dusty ring of flour“.
I really prefer my flour not burning, but hey that’s just me I guess.
Excellent
"True Roman bread, for true Romans" lol, I got that reference.
@Brandon Timm absolutley. There were rumours that they wanted to get back to a third season after years, but it never happened. I will always have fond memories of this show.
Yes! I still miss it. THIRTEEEEEN!!! :D
@Brandon Timm afaik GoT replaced it.
@@Sharp931 that's the worst replacement sadly
I guess I’m a pleb... what to show is this? I’m swallowing my pride because I’m a giant history nerd.
Throw that loaf in the middle of a table with some olives, cheese, and some really good olive oil and balsamic vinegar for dipping, and we've got ourselves a par-tay.
olive oil + pomegranate molasses = YUM! Although I use naan as the dipping vehicle
The darker bread will be more nutritious as well. And filling.
Eyyyy don’t forget the wine! (Unless drinking isn’t for you in which case no pressure)
We need the roasted ostrich, can’t forget the roasted ostrich
Italianstallion 727 Not a fan of Ostrich but you do you mein Bröther
This episode has been brought to you by the Guild of Millers, using only the finest grain to make true Roman bread for true Romans.
I understood that reference
"Panic grass--ARRRH" I AM CRYING, MR MILLER
I'm gonna nerd out for a little bit because we translated the letters of Pliny the Younger in Latin class and talked about them extensively
The reason both Plinys are characterized like that is because they're meant to be rolemodels for the Roman moral movement the Stoa. People who were or were becoming part of the Stoa had the goal of being completely calm and collected during any and all situations, how stressful they might be.
There's actually a scene in one of the letters that describes how well Pliny the Elder slept when he was at his friend's house, while all the other people in the house were quaking with fear. It's meant to be an example of how calm he would be during stressful situations. Pliny the Younger stayed behind to do homework for the same reason. He does panic later on, which signifies he's not as advanced in the Stoa as his uncle is.
There's also evidence that Pliny the Elder had sleep apnea and asthma, which meant that he had more trouble breathing through the toxic fumes than people who were healthy.
My husband is a hardcore stoic. Thank you for sharing this and explaining why the Plinys seemed so cavalier.
@@milema8155 he was! Our class thought it was really funny :)
Also a great example of why stoicism is sometimes stupid.
"All this ash and singeing fumes in the air... kinda want to make me sleep" is the ancient equivalent of "My CO2 detector was beeping so loud it was giving me a headache and making me dizzy... kinda want to disable it"
CO, not CO2, carbon monoxide is dangerous because it has a greater affinity for binding to the red blood cells . #respiratorynerd
@@suzybabyyeah I think that the volcano produced a lot of both and a (un)healthy dose of sulphane, sulphuric oxides, nitric oxides and other gases that smell terribly and kill you in a few ways. The main difference is how long you might stay concious during that process.
@@mortisCZ he's talking about the fact that CO2 detectors are not a thing people have in their homes, it's CO detectors. You would notice excess CO2 long before it becomes an issue, CO on the other hand is completely odourless and undetectable.
@@suzybabyyeah Sorry my CO detector was beeping super loud so I couldnt remember the correct gas, or where I am, just kinda want to go to sleep...
From Pliny's description, and the likely foods with which it was paired, it was probably supposed to be bland: you don't want your flavorful herbed bread fighting the flavor of your fish stew or your vinegar wine.
Bland bread is great when is staple of your diet like in Roman times. Because you can eat it with stuff that you have like olive oil, fresh fruits, cheese, cheekpea soup.
Flour, water, basalt, yeast
Keep in mind that the dominant condiment of this society made pickled herring look like a walk in the park. Maybe bland was intentional because they spread garum on it.
Or he's not using enough salt. Maybe add some olive oil as well.
That's the idea behind Tuscan bread today which is generally saltless to soak up broths and sauces, so I wouldn't be surprised if that were the case.
@@iliatchaplinski Anything Roman should be assumed to have lots of olive oil around, I imagine it was a staple of any kitchen. It was a cornerstone of the economy.
The original comment; 100%. That and douse it with an olive garden's worth of oil.
@Troy Krentz and that's also the reason why it's called "salary"!
This guy just looks like a history baker. Like if you met him in person and he was like "I make historical recipes and eat them for a living" you'd be like make sense
Makes sense.
Edit: stop this world, I want off! You got 349 likes on some BS with some: " it make sense"....come on!! Effin' ignoramuses!!!!
Second edit: I'm not trying to be an asshole, but why do that intentionally?? Wtf do you think you sounds like? 😆 the nonexistent brain of a fart, lmao! That's what you sound like. HahJahajajaHahaaaaa!!
@@soleclaw6521 maam whats your point?
@@soleclaw6521 chill. out.
No he doesnt
well, his name IS Miller
Am I the only one that wants to know more about those "huge mechanical paddles" for mixing the dough? (8:50) I really want to know how those worked. Any idea where I can find out?
Me, a German, wondering what the hell is wrong with the color of this bread xD
🤣
@@TastingHistory Yeah we have a bread that is actually called "grey bread" if you translate it word for word.. :D
LoL, you guy were the "Emperor of Romans" for a 1000 years, longer than the Romans themselves. Out of touch aristocrat!!!
Me, a regular human being, wondering why this "quadratus" bread is round.
@@HyTricksyy The four lines on top give it its name. It is definitely a confusing name though : )
Pliny gave us some great knowledge. But let's not forget, he's also the person who spread the rumour, that Ostriches put their head in the sand.. just... we got that from him..
Didn't he also claim that Africans rode on giant war scorpions?
@@hyperion3145 Are you saying they don't?
Do they not stick their heads in the sand when they get scared?
I mean, now I doubt it, but that's what I believed my entire childhood.
LV-426 nope. And they also do not stare at their eggs until they hatch.. also from Pliny. 😊
@@LV-426... People who believe that are MORONS.
Jeez man. Typically when listening to anything, I don’t always fully understand on the first go, but you just got it. I can listen to you talk for days man. Use that voice!
This channel feels like the food version of Technology Connections, and I mean that as the biggest of compliments. Really digging all of the videos I have seen so far, just super pleasant to watch.
Thank you! I take it as a compliment.
Indeed. I've been telling this to myself for some time now. Glad to see I'm not the only one :) Maybe the sense of humor is similar. In any case, both Alec and Max are great, lovely youtubers.
I wonder if he also things Orange is Weird...
Shoot I've been feeling that too. From the way they sound, their general expressions, their senses of humor. I think these two might have been the result of a cloning experiment.
Nerd alert: we are all nerds here.
I’ve found my tribe 😁
My mom says we are all special. So there.
True story.
It’s true
And proud of it :)
My Grandfather grew up in Sicily before WW1.
They grew a type of wheat called Tuminea. I think it is derived from Roman Spelt.
This yields a nutritious, very heavy, low gluten wheat. This is entirely different from modern white yeast. The bread is like a bauernbrot.
You would not enjoy this bread. It is very heavy and dense. It will keep you on your feet during a day of heavy work.
They grew better wheat also, but Tuminea grows in times of drought when nothing else will grow.
FB
We still grow it today! My dad likes it a lot, but it gets mouldy very fast.
This is all v interesting. And also I never really understood hope bread was Yknow, a full day of food, but that would explain it
One moment of silence for the bread cloche ... RIP bread cloche, we will remember your sacrifice.
PS: Love all your videos Max, they're funny, entertaining, well written and educational. And you're great and very talented!!!
Thank you. It broke my heart when I heard the crack.
@@TastingHistory Aaah, I know that sound. Dreadful!! My families traditional "tarteira de barro" (I think you anglophones would call it a clay pot or earthenware pot) broke a few years back. A loss for all, and worse still, it was a heirloom and handmade!
Vini, vidi, cenavi. I came, I saw, I ate.
🤣
*Veni
Uhhh, "veni"!
That would make for a good t-shirt idea.
The Chinese took those word too literally, it seems
“True Roman Bread, for True Romans” Love the callback to HBO’s Rome! As always, you are Truly a Man of Taste 🙂
this is honestly one of the best channels on youtube like not only is it insanely entertaining but its also educational
keep up the great work max
Thank you!
Agreed!
This is the first time I've ever heard of panic grass. But if I ever hear of it again, at least I know how to react. AAAAHHHH
Usually when I bake it looks more like the loaf from Pompeii.
I toured an exhibit with artifacts from Pompeii last year and it's shocking how modern they were. I got really into reading about the eruption as a kid, and Dad took me to the exhibit as a way to sort of reconnect since we're both so busy with work most of the time.
"Fortune favors the bold!" - Pliny the Elder, before dying in an eruption.
The odour 'tis simply flatulence issued by yon peasants of ill composure!
Pliny the Younger quotes his uncle, Pliny the Elder, as using the phrase when deciding to take his fleet and investigate the eruption of Mount Vesuvius in AD 79, in the hope of helping his friend Pomponianus: "'Fortes' inquit 'fortuna iuvat: Pomponianum pete.'" ("'Fortune', he said, 'favours the brave: head for Pomponianus.'") The expedition cost the elder Pliny his life
Yeah but he said that while he was naked!😂
Dinner guests: *"Hey, the mountain is exploding!"*
Pliny: *"NOVA FICTA! It's just some peasants' bonfires. SAD!"*
I know it doesn't matter but nova is latin for new, not news. News was referred to as
"Acta Diurna" daily happenings.
fictous news
-Pliny the Orange
zhevox - PLINIVS AUREVS IGNORAMVS JR.
@@zhevox Muwahahahaha :)
Speaking of Roman obsession with wheat, one thing no Roman text seems to be complete without is a mention of the Egyptian grain stores; they were Rome’s rainy day fund. Selling them could usher in 3 new Roman eras and bail the senate out of any mishap.
Caesar put Cleopatra on the throne to secure them before the senate could. Mark Antony and Cleopatra seized them to piss off Octavian; And, Commodus, much to the displeasure of the entire empire quietly sold them off to fund his lavish gladiatorial matches. So, as he lay strangled in his bathtub and the senate tried to usher in a new Roman era they found out they were broke which left them open for the four armies that destroyed Rome.
“Wow I really want to try this” I say as I eat leftover Papa John’s pizza for lunch 😂
🤣 hopefully the pizza isn’t as burnt.
TastingHistory thankfully no!
Pizza is so good the next day
Technically still Roman bread. You could call it Panis Caesum
MrWiggly and papa john’s is my favorite to have for leftover!
Pliny the Elder's wheat description triggered my celiac disease
🤣
I knew that was going to happen to someone when he threw the flour in the air to demonstrate how light it was.
I swear, the amount of quality educational content on RUclips makes me have hope for the internet.
The carbonized loaf looks a bit like my attempt at bread making.
🤣 and that’s okay
🤣 and that’s okay
Yeah, I'm also capable of producing similar results and without any erupting volcano nearby :-)
Imagine surviving a vulcano eruption because you wanted to do your homework.
Sounds like a mom thing to say. -Do your homework, it will save you from volcanoes.
Imagine your, let's say adventurous ... uncle invites you to go see a volcano eruption. I think I'd do my homework, too.
One of only survivors in the direct path of the 1902 eruption on Martinique was in a gaol. Not sure which is the better reason.
Reminds me of Tilly Smith, who was 10 years old when she saved a hundred or so people on a beach from a tsunami. She’d just learned about the warning signs of a tsunami in school, and when she saw the water go out she knew what was up. Knowledge is power!
Decanta I don’t know how that reminded you of that but it’s a cool story so I’ll take it
"Leaving his bread to burn". And that's how toast was invented.
🤣
I really to get an antique bread toaster. It's literally just a huge pair of cast iron tongs that you held the bread slice over the open oven flame like a marshmallow 😂
TastingHistory
I managed to burn 3000 calories today !
I forgot the bread in the oven 😟 😂
I'm in love with this show. You got me when you clarified corn means grain not America corn. You're helping me get through this pandemic.
When your donkey is good at running the mill but has that super wonky eye
But you love him anyway.
That mosaic had me losing it for some reason. Like the donkey was hammered, and the dude is just there with this look of silent exasperation, thinking "What am I going to do about this frigging donkey, man?"
Wonky Donkey was just being an ass.
This whole thread destroyed me.
Kudos to you for actually saying when something didn't taste too great. So many cookery channels make something and you can see from their face that it's a chore to keep it in their mouths when they taste it but they exclaim THAT'S DELICIOUS.
Keep up the great work!
I love your Roman cooking! For bread, try the MVSTEI - grape juice rolls baked on laurel leaves. So, so delicious, although I usually use fennel instead of caraway, because it's sweeter and makes for a less pungent bread roll. I make those for my co-workers every now and again, and they love them!
"Volcano? More liberal fake news. No problems here. Now excuse me while I take a nap while the world burns around me."
I died when he said the panic African grass, yelled and then went back to normal..
i remember translating the story about plinny trying to escape in latin class. for some reason the pillows on the head really stuck with me.
Late to this! 1) Actually, both loaves look great! Remember that our taste buds are somewhat different due to our modern diet and activity levels- what is bland to us was probably uber tasty to the Roman peoples - especially given that they did a LOT of manual labor, walking and had to contend with weather. 2) Roman Empire had some surprising mechanization- although the 'engine power' was provided by enslaved people and animals. In addition to bread kneading machines, they also had 'washing machines' and fabric weaving 'machines' . There is evidence that they also used coal and surface petroluem tar as light fuels- but the preference was for cleaner burning wood and oil.
I started wheeze-laughing at: African Panic Grass... AHHHHHHH
🤣
Classic. And Panic grass is funny when someone who isn't you walks into it.
Oh good not just me!!
I revisited this episode after the current one (Pompeii pizza/flatbread) and it's really fun to see how you had the ingredients for success (as it were) from very early on, and revisit your old kitchen. Your work has grown and developed a lot but you've kept the humor, approachability, and quirkiness that is so enjoyable. And gotten a lot more patrons! 😆
Recommends: hey kid wanna learn how to make ancient rome bread?
Me, who can't bake: BOY DO I
Same
Baking is just made up.
@@Monkeyshaman care to further articulate on that?
@@Esinololly it comes in a bag but that part is always left out of the recipe, pretty self explanatory.
@@Monkeyshaman lol it wasn't "self explanatory" with the way you put it at all. I thought you were about to pull some tin foil shit on me with how baking in general is 'made up' LOL
You forgot to put in "This episode of Tasting History was sponsored by the Guild of Millers! True Roman bread for True Romans!"
9:44 "now cinch the loaf so it looks like my waist in pants that I haven't worn since before quarantine" hahaha, ah yes, instead of "flatten the curve" all this stress baking the world has been doing should be called "fatten the curves" :-D
6:42 still using that excuse to this day: “I can’t, I need to do my homework.” 😂😂 Pliny was on to something
I think that loaf from Pompeii might be just a bit overdone.
And perhaps just a tadge stale.
and yet it's still better than mine
R.I.P. Max's Bread cloche 2019-2020
I love how for the ancient Greeks and Romans even ingredients can have virtue lol
Based & Breadpilled
Trve Roman bread for trve Romans!
Man I just love how well thought out the pacing and witticism are in these videos. You can definitely tell that there's a lot of heart put into them! Such a fantastic channel!
Thank you! I do enjoy making them.
Just a comment from a Nightmare Blade of the African Panic Grass...
Did I miss some F-Up? 567 thumbs down? Can anybody explain why that many (or a single) persons would dislike this video? I think Max is great! It's just what the title says... History and cooking (and tasting). I am perplexed in seeing this kind reaction.
Thank you, David. Some people just don’t know how to enjoy things 😁
Came home to watch some Binging with Babish, but saw you just uploaded, so of course I am gonna watch this episode first.
You flatter me! 😁
"...cinch it so it looks like my waist in pants that I haven't worn since before quarantine."
Well unlike this bread, I believe your sexy waist contains a delicious soul inside. Stay safe & healthy, Max. Seems like the insanity is enjoying a great comeback in your state.
Sadly, yes it is. We are back to square 1.
@@TastingHistory
Which state is that? I am new to your channel so don't know.
@@lisahinton9682 It's the state of the art.
... I'll see myself out.
@@lisahinton9682 Max lives in Southern California.
@@lisahinton9682 California
Me before:.......
*2 seconds later*
Me now: Imma sub
That HBO Rome references.
True obscure references, for true obscure reference fans!
😁
Okay, does anyone took notice about the Pokémon plushies he put in the background depend on the topic?
- Magmortar for Pompeii
- Magikarp for Garum
- Mareep for Tart de Brie
- Sheldon for mussels
Revisting this episode again, and just wanted to add for future reference, the Romans would have used durum wheat, Emmer wheat, and spelt in their breads. They didn't grow buckwheat in that region, the climate is too hot for buckwheat. A sourdough starter made with spelt is a wonderful flavor for these levain breads.
I was eating my lunch when I got to the panic grass part (botanist in a past life). I laughed so hard I almost spit out my food. Also, love the lobster shirt!
🤣
Max I just got home from a proper tough day at work. Thank you for this.
Also I was lucky enough to see this load of bread when it came to the ashmolean. Such an amazing exhibit. Pompeii’s preserved foods are amazing
Sorry the day was tough, but hopefully it gets better. I saw the loaf when I visited Pompeii years ago, but was too young to appreciate what I was seeing.
In North East England, we are heavily influenced by Roman Empire. A Roman Fort nearby is called Arbeia... We call your bread a Stottie Cake. Other Roman foods enjoyed here include Pease Pudding... Savaloys.. Beer 🍻 and other foods. Thanks for this video. Instant subscription... Keep up with good videos.
Nerd comment that's completely unrelated to history: the music that starts at 8:32 is Bach's cello suite No. 3
Well, considering Bach lived in the 1600s, it's SORT OF history.
Bach is my fave 😁
The only reason I know this piece is because I had to play it for my Cello exam lmao
@@dom9406 Cool! I had to play a movement from a Bach sonata for a violin final back in college. The past few weeks I dug my Bach book out and have been trying to practice it again (spoiler alert: the parts I marked that were giving me trouble back then are giving me trouble AGAIN!)
@@TastingHistory I'm a Handel and Rachmaninoff girl, myself 💜
“I preferred to go on with my studies” is the modern day equivalent of saying, “I’m not trying to die!”
I missed-read panis quadratus as something else, that's why I clicked on the video, and that's how I discovered this channel, which is strangely addicting.
The Magmar in the background is killing me
The Magmar in the background also killed the Pomeiians. :p
@@christophermorin9036 Too soon... Or, I mean, too late? lol
@@christophermorin9036 That was just bonfires!
your face when you show your broken bread cloche 😭 as tragic as pompeii
I’d say they’re on par with each other
Try the bread rolls after the recipe of Cato the elder, from the book De Agri Cultura. Super delicious. They are made from wheat / whole wheat and maybe spelt, Pecorino or Parmesan cheese, lard, grape juice to wet and ferment the dough and spice like cumin, fennel seeds, Laurel leaves, caraway. The small rolls are baked each on a laurel leave. I baked them with some yeast and some spelt sourdough starter.
Love to get that recipe
@@ToniGlick here we go 390 g grape juice, 5 g yeast, 120 g whole meal spelt flour, 480 g AP wheat flour, 35 g lard, 165 g pecorino finely grated, 12 g salt, 8 g anise seeds, 5 g cumin seeds, a pinch of caraway seeds (all seeds roasted in a pan and roughly crushed), a good pinch pepper, 20 bay leaves. Mix 130 g grape juice with 120 g whole meal spelt flour, 1 g yeast. Let sit and ferment 15 hours at room temp. Mix this dough starter with the other ingredients except bay leaves, knead for 10 minutes, let ferment for 45 minutes, form 20 rolls - ball shaped, set each roll on a bay leave, let rise again for 1 hour and bake at 230 degree Celsius in a preheated oven for 22 minutes. Remove from oven, spray with a mist of water, turn them back into the oven for one minute.
I love the resurgence in interest in ancient foods and peasant foods. Turns out they knew a thing or two about cooking.
Gotta Say this channel is pure class and quality. Keep up the good work man!
Thank you!
I made this to serve with Parthian chicken and Roman cabbage. I used pork instead of chicken and cooked it in a crockpot. The bread was dense with a fine crumb, but somehow I wonder if it didn't have something to do with the disconcerting WHOOSH and deflation of the bread dough when I was making the markings with the string. The meal was well received and people went back for seconds and asked for recipes.
Do share your recipes, please!
Another great episode as always Max!
As a fellow Jane Austen nerd (did my undergraduate dissertation on Emma and Persuasion), I'd like to see you tackle "White Soup" as mentioned by Bingley in Pride and Prejudice (the best Austen boi apart from maybe Wentworth). I believe there's a contemporary recipe floating around from 1811 or somesuch.
I’d love to do that. Persuasion is one of my favorites.
@@TastingHistory I love Persuasion but the first half of the book is so desperately sad, you can tell she was very ill while writing it :c
Yay!
I'm halfway into my second episode before I notice that you have a different Pokémon in the background of each video. And Magmar is even relevant to the eruption of Mt. Vesuvius! Colour me impressed!
Edit:
Or, well. I opened five new videos in other tabs just to check the first frames to confirm my beliefs, but I'd not be surprised if it's true for all of them.
I adore your "asides"...so well-delivered, I chuckle every time! I've made some very dense breads but a bit of light toasting, and butter or olive oil made them fine...I would never waste a loaf of quality-ingredients!! Growing up, I had a major fascination with Vesuvius and still do. My mother was slipped a book by a secret admirer on a train around 1940 (really!) by Richard Halliburton and his description of 70 A.D. and Pliny just lighted up my imagination. When my cousin went to Italy for his honeymoon around 1960, I asked for a piece of pumice from Vesuvius, which he brought back and I had it for years but unfortunately it somehow got lost along the way. (Now, I just have a little canister of dust from Mt. St. Helens...)
My great uncle went back to Italy to live and landed in Torre del Greco and when I passed by years later, with Vesuvius looming it gave me chills! Of course, going to Pompeii was a dream come true!
Just promise me you won't stop making videos once you run out of plushies to show off.
I’ll be retired before I run out of Pokémon
Max you are absolutely adorable and my favorite new channel! I'm binge watching your channel right now!
Thank you! Binge away. 🤣
Like thousands of Americans, I made a sourdough starter in April 2020 & made sourdough bread in a Kenmore bread maker for my mom and I for quite a while. There was no bread in the stores and no yeast anywhere for months! I named the starter Pandy (for pandemic). Pandy is a wonderful starter. He hibernates in my freezer. When I want to make bread, I thaw and feed Pandy for a couple of days before making the bread.
My starter was a graham flour starter recipe from the internet. The machine bread recipe was from a RUclips video.
Me: * is into historical fashion *
Max: the cloche
Me: ha its shaped like the cloche hats of the 1920s lol
wait a second
"cloche" is actually just the french term for bell, both the hat and the cooking implement get their name from looking kind of like a church bell
@@drewgehringer7813 I didn't know that! very cool thanks
I will mention this the next time I wear one 8)
yeet my waffles - Sorry, my first mental image was you wearing the cooking equipment XD
There are cloches in gardening too, they're bell-shaped covers you put over plants to help protect them from weather early in the growing season, etc. :)
That's my experience with cloches---a bread cloche was a new thing to learn for me. I've just seen bread dough in a bowl or rectangular pan set aside to rise. A bread cloche is a new thought in my brain. This is why I watch utube---broaden those horizons!