@@thraxxxsdwe won’t there was also a number of herbs and spices the Romans harvested to extinction as well so we will never truly taste authentic Roman food
I never would have guessed that ancient romans didn't use ketchup, a condiment made from a vegetable Europeans wouldn't know of for another 16 centuries.
where are you guys just learning when tomatoes were discovered. do they teach this in school or smth? cause nobody has ever told me that once, i had just assumed they were always used.
Technically speaking this is traditional ketchup as the OG ketchup is also a fish sauce in china. I am sure they invented is seperately but during that time if you send garum in China they will say its ketchup
;;In the U.S., 97 percent of households report having a bottle at the table. How did a simple sauce come to be so loved by America? It turns out ketchup’s origins are anything but American. Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China. The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for “Ketchup in Paste,” by Richard Bradley, which referenced “Bencoulin in the East-Indies” as its origin. (See “How a Food Becomes Famous.”) But this was certainly not the ketchup we would recognize today. Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia. Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient.;; >> fish sauce -> ketchup -info from Nat Geo (www.nationalgeographic.com/culture/article/how-was-ketchup-invented#:~:text=Ketchup%20comes%20from%20the%20Hokkien,replicate%20the%20fermented%20dark%20sauce.) Cho nên nói là tương cà cũng có thể là 1 loại nước mắm
The original ketchup contained no tomatoes, it actually was also a fermented fish sauce from ancient China. Ketchup existed long before garum. Americans and Brits are responsible for turning ketchup into the sweet tomato sauce we know it as today.
That dishonour belongs entirely to Heinz ( a Canadian), before that Catsup used to be a kind of Mushroom sauce in Europe ( source Tasting History with Max Miller and Townsends).@@DJSTRANGLER
The God of MCGI (Members Church of God International) is the Father of the REAL son, Jesus Christ... which is the real Christ the MCGI worships. The MCGI worships the real Christ written in the Bible 🙌
My highschool ancient history teacher used to get the class to make a batch of this, for learning! Apparently it stunk up the whole school but was real tasty!
The reason for that is that the word itself didn't imply any fruit or meat. It's more accurate to call it A ketchup instead of ketchup. In other words they're a type of ketchup. Even tomato ketchup is called tomato ketchup, even if some don't say tomato first. Oh and not garum. That was never referred to as ketchup.
It's important to note there was a variety of Garums in various levels of quality. If you look at the sauces made today which are descendants of Garum (such as those in Spain and Italy) the fish of choice is anchovy.
Fun fact it was actually used more as an ingredient than a condiment. Not to say they didnt use it as a condiment but in recipes for sauces and dishes, garum is in most of them
It's fish sauce. The way it's made is the same as fish sauce in SE Asia. My Filipino friend used to make it every season when she was living in Spain. If you read Apicius recipe's, garum, verjuice and vinegar seem to be the Roman trinity for flavourings..
You have to keep in mind that long ago there was little to nothing wasted when it came to food. Mainly because of the effort involved in growing, harvesting or hunting for the food.
It happened by accident actually. Fishermen would leave guts in a jar and forget about it. Then some time later they stumbled upon the jars and found a delicious sauce. Fish sauce has been around for thousands of years.
@@brianfitch5469Yes and originally ketchup was made from fermented fish, before the version we came to know with a tomato base. Read their comment next time
Katsup was the name used in Southern China (Fujian) for fish sauce like garum. This Asian katsup made its way to Europe, contributing to sauces like Worcestershire (made from anchovies and tamarind). Vegetarian catsups were desired, so fish were replaced by vegetables and mushrooms, some of which you can still buy.
Ketchup evolved from a fermented fish base to tomato's, do you not understand, that's the connection Yes, they differ in taste, but no one is f*cking that dense right? Clearly we are referring to the origins of the sauce, and how it evolved into what it is today, No one said tomato's taste like fish, dear lord.
Fun fact it was actually banned in ancient times from being made in the middle of the city because it stank so bad 😅 Garum production was banned within the city limits of ancient Rome due to its strong odor. The fermentation process of making garum produced a potent smell that could be quite unpleasant, so it was relegated to areas outside the city to minimize the nuisance to residents. Despite its strong smell during production, garum was highly valued for its taste.
They had to enact laws due to the smell of making this particular condiment was so strong it had to be made outside residential areas. But it was absolutely the 100% favorite condiment of the day.
Still today they make it in various parts of Italy like Liguria (they call it "Colatura d'Alici") The stench is so phenomenal that by law the warehouses where they make it have to be built on piers that stick out at least 100m from the shoreline 😅
@ClaudeMagicbox that is super interesting makes so much sense though. I have read (never seen in person) that the making of it smells horrific. Which also makes sense hahaha
@@DaDaDo661 Asia edit Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago.[4] During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment.[5][6] By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce,[7]: 346, 358-359 with fermented fish-based sauces developing separately into fish sauce.[8] A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup.[9][1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.[10] Europe edit Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th-3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one.[1]: 235 [11] It is believed to have been made with a lower salt content than modern fish sauces.[12] The Romans made a similar condiment called either garum or liquamen.[1]: 235 According to Pliny the Elder, "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction."[13] Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in Algeciras in Spain and near Setúbal in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.[1]: 235 How does it predate asian fish sauce?
The ancient Romans didn't have tomatoes. But a condiment named "Ketchup" was in use in Europe before tomatoes were brought there. The old timey ketchup was made from mushrooms.
Medieval European ketchup actually comes from China where they used fish guts, then it went to Europe and evolved. Then evolved once more into the ketchup we know today
Probably pretty similar. The goal with these sauces is to break down protein into amino acids. The resulting sauce is super savory (umami bomb). It's the same reason soy sauce is savory, although soy uses a different fermentation process with a fungus that produces proteases to break down soybeans.
Fun Fact: Katchup was originally a thin sauce made from mushrooms. Katchup made from Tomatoes was a product of adaptive necessity in the early 20th century that then turned out to be tastier than everyone expected, so it stuck. Of course tomato paste existed at the time, but it was just crushed mashed Tomato and was an ingredient, not a condiment (at the time I mean early 1900s). So like Nutella, it surprised everyone; As savoury isn't the first thing you think of when you think Tomato, as chocolate wasn't the first thing when you thought hazel nut.
@@misconceptions5613Nutella, now you feel stupid don't you? How about, instead of making negative comments to discredit me, you do some research first, otherwise it makes you look stupid.
"Gleek this stuff all over their meats"💀 All these idiots in my replies telling me to "grow up" and "when your whole personality is Yada yada": it ain't that serious. If you like it like it, and if not, keep scrolling. Ya'll are acting so self important yet I'm the person in the wrong for trying to have a little fun? What a joke.
I won't lie, his innate skill is probably the most terrifying to deal with. He literally punishes you for playing smart. I had a Crit build going and I didn't check his stats before fighting. Yeah, he wiped me that next turn
Does anyone know that in Vietnam we also have this and it's called "Nước mắm"? And it's only one of many kinds of "mắm" ("Nước mắm" is the easiest one to eat for a "beginner"). 😄
Хобби
"So what does it taste like?"
"Pretty good"
Ah ok
I have that exact brand at home. By itself, it tastes like liquid anchovies. It doesn't take much, either. That stuff is strong.
Reviewbrah would make a better job
If you want a proper review, check out Tasting History with Max Miller
Dislike type short
@@robertmorgan3669so…fish sauce?
Fun fact, the actual fish this is made from was fished to extinction by the Romans.
This is interesting and should be higher😊
That’s actually kind of sad and implies we’ll never get to truly know the original flavor.
@@thraxxxsd You're right. We won't.
I don't believe that
@@thraxxxsdwe won’t there was also a number of herbs and spices the Romans harvested to extinction as well so we will never truly taste authentic Roman food
"Smells like fish sauce."
Yeah, it's a type of fish sauce
Lets try it with 🥚...🤨
cunning, aren't you..
@@mrleglove3377gross
That's why he put an emphasis on "smells" when he said it. Make sense?
Which is why it smells like fish sauce
“That’s just f*cking fish sauce”
-My Asian Friend
Fish sauce traces back to the Mediterranean so no. Its garum
#saveeurope
#protecteuropeanculture
Exactly what I thought. Also made me realize this is the secret ingredient I should be using with my Italian cooking.
Fish poop after rotting.
We asians got buncha of fish sauce. oyster sauce, crab sauce
@@kikithepupper6774 wait there’s crab sauce now?
I never would have guessed that ancient romans didn't use ketchup, a condiment made from a vegetable Europeans wouldn't know of for another 16 centuries.
Tomatoes are botanically a fruit as they contain seeds
where are you guys just learning when tomatoes were discovered. do they teach this in school or smth? cause nobody has ever told me that once, i had just assumed they were always used.
@@Adnonnymous101
@@Adnonnymous they're native to the new world, meaning europe never had tomatoes or recipes with tomatoes in them
@@DrownInLysergiclook at you you little knowledgable horticulturist, you gone done me proud
My question is who the fuck thought ancient romans were eating ketchup
Technically speaking this is traditional ketchup as the OG ketchup is also a fish sauce in china.
I am sure they invented is seperately but during that time if you send garum in China they will say its ketchup
Wow, you have too much confidence in your fellow man lmao
Americans probably
@@RedRad1990 Are all Brits inbred?
Right? They obviously used mustard
"smells like fish sauce."
Me, entirety of Vietnam, Thailand and ghosts of Roman Empire: IT IS FISH SAUCE!
Malaysia ,Singapoe & Indonesia joins. Entirety of Southeast Asia in fact.
;;In the U.S., 97 percent of households report having a bottle at the table. How did a simple sauce come to be so loved by America? It turns out ketchup’s origins are anything but American. Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish. It is believed that traders brought fish sauce from Vietnam to southeastern China.
The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for “Ketchup in Paste,” by Richard Bradley, which referenced “Bencoulin in the East-Indies” as its origin. (See “How a Food Becomes Famous.”)
But this was certainly not the ketchup we would recognize today. Most British recipes called for ingredients like mushrooms, walnuts, oysters, or anchovies in an effort to reproduce the savory tastes first encountered in Asia. Mushroom ketchup was even a purported favorite of Jane Austen. These early ketchups were mostly thin and dark, and were often added to soups, sauces, meat and fish. At this point, ketchup lacked one important ingredient.;;
>> fish sauce -> ketchup
-info from Nat Geo (www.nationalgeographic.com/culture/article/how-was-ketchup-invented#:~:text=Ketchup%20comes%20from%20the%20Hokkien,replicate%20the%20fermented%20dark%20sauce.)
Cho nên nói là tương cà cũng có thể là 1 loại nước mắm
@QuanNguyen-rr6pe The ghost of ancient China who learned this recipe from Roman merchants travelling the Silk Roads join in on this yelling!
Max Miller single handed reignited the garum industry.
He had me at Garum
Tasting history is the best
that and hard tak
*Hardtack noise*
@@pablo_giustiniani
😂
Fun Fact: Ancient Romans did not use Computers… In fact they used paper to write letters
woahhhh
Papyrus and parchment, actually.
🤯 Really???
what about laptops ??
walangya patis lang yan sa pinas
I appreciate the analysis on how it tasted. Really in-depth and profound. Thanks again.
Way to copy the joke in the top comment!
they did lol @@AbDirkie
Adam got no Witt
In Philippines we call it "patis" It basically taste salty
fish sauce
“It’s really good”
Throws the food away
“Gleek this stuff all over their meats” 💀
I heard that and was like, 'Wasn't that the Greeks?'
Nnnnnaaaaaaaawwww
Nothing better than bro gleeking all over the meats before going to town
_gleeking to this comment rn_
Hey, I’d Gleek off with Greek Sauce
Wow what a useful review, really learned a lot about the taste boy am I glad RUclips shorts exist.
I needed this 🙌 💯
you should check out tasting history with max! he is so cool
Anyone is better than this guy 😂 checking his channel out next
Its basically a bottle of swass juice
@@livewellwitheds6885but he’s g@y 😔 I’ll pass
Well ofc they didnt use ketchup, they didnt know tomatoes existed
What did I start..?
The original ketchup contained no tomatoes, it actually was also a fermented fish sauce from ancient China. Ketchup existed long before garum. Americans and Brits are responsible for turning ketchup into the sweet tomato sauce we know it as today.
That dishonour belongs entirely to Heinz ( a Canadian), before that Catsup used to be a kind of Mushroom sauce in Europe ( source Tasting History with Max Miller and Townsends).@@DJSTRANGLER
@@BAlex2209so they are different…
@@DJSTRANGLERhow is it the original if it has no characteristics of the one we have now? Surely it’s just a completely different thing
@@DJSTRANGLERsooooo… not the same thing at all. I also doubt it was called “Ketchup” in ancient china.
Using my asian eyes i can tell that scramble egg is salty as hell
I yelled 'NO!' when he added an extra to the already cooked egg
This is the type of guy to point at a cloud and tell you “That’s a cloud.”
😂 or a bird and say hey that’s a type of bird
The God of MCGI (Members Church of God International) is the Father of the REAL son, Jesus Christ... which is the real Christ the MCGI worships.
The MCGI worships the real Christ written in the Bible 🙌
Bro said “ima make an omelette” just like my father said “ima come back”
Did your father come back scrambled?
No I just got a different one instead.
@@ItsJustEliHerelmao😂😂
@@user-sc8ot4lm1ghf ahaha scrambled 😅just comes back with amnesia and don’t know who anyone is lol.
Wtf 😂
>"I'm gonna make an omelet"
>proceeds to make a scrambled egg on toast
He said that he was going to make a soft scramble and he made it
> “I’m gonna make an omelette”
> “And when I say omelette, I mean just a soft scramble”
> proceeds to make a soft scramble
😂😂😂
That's an insult to call that scrambled
@@100mflask4 How's it not scrambled?
You're telling me ancient Roman's haven't had ketchup? I wonder how they ate their burger then
They didn't really eat burgers as you and I know them, they would be more like meat pies.
Burger? Wait... you're telling me ancient rome didnt have big macs??!!
“gleet this stuff all over their meats” damn they flavoring all kindsa things 💀
I could physically feel my brain cells "gleeking" out of my head while I watched this video.
explain
oh
???
Lmao
Hearing him use gleek like that, really upset me and it's 7 am.😤
"What did it taste like?"
"War."
War never changes.
@ifearthelord war always changes, yet the warrior does not.
LOL
Something similar still exists, it’s called “colatura di alici” and it’s used in the cuisine of Campania region
My highschool ancient history teacher used to get the class to make a batch of this, for learning!
Apparently it stunk up the whole school but was real tasty!
*1.* fish 🐟
*2.* mushroom 🍄
*3.* tomato 🍅
*4.* banana 🍌
The international history of ketchup is WILD. 😅
The reason for that is that the word itself didn't imply any fruit or meat. It's more accurate to call it A ketchup instead of ketchup. In other words they're a type of ketchup. Even tomato ketchup is called tomato ketchup, even if some don't say tomato first.
Oh and not garum. That was never referred to as ketchup.
What does this even mean?
… banana???? Wait… WTF
@@CynHicksaccording to my calculations ahh
@@-FIREDRAGON-yes in asia they have banana ketchup and its sweet. Better than tomato ketchup
South east Asia uses this condiment very often it’s called fish sauce and it’s prepared almost identical to this . Really completes a lot of dishes
Budu?
@@jaymie855 kicap sotong
Nuoc mum?
Basically patis if you live in the Philippines
As an Asian, I can confirm we love soy sauce, fish sauce and msg
"Pretty good" then proceeds to throw it away 😂
Great video pal, full of useful information, i like how you went in depth with the flavours 😅
It's important to note there was a variety of Garums in various levels of quality. If you look at the sauces made today which are descendants of Garum (such as those in Spain and Italy) the fish of choice is anchovy.
Often known as coluntura in Italy (I definitely butchered the name)
And anchovy is a very common ingredient in commercial tomato ketchup still. Often treated like the "secret ingredient".
@@zahidjacobo636It’s colatura literally means to pour/pouring
It's really not important to note that 😂
Worcestershire sauce is one of them, and pretty common in the US, though most people who eat it don't realize it's largely anchovy-based
“Garum. I put that s*** on everything.”
underrated comment
Roman : we put this on everything and it just work somehow
Techulus n9neicus
Siracha🎉 I put that on everythang 😂
@@tijo7874 haha, same
Fun fact it was actually used more as an ingredient than a condiment. Not to say they didnt use it as a condiment but in recipes for sauces and dishes, garum is in most of them
Him - ”it’s really good “
Me- seeing hun throw the food down at the end after taking one bite!
That tells me it sucks lol
cause he used it wrong....try to put fish sauce on eggs it will be terrible
In the Philippines its "Patis" , Vietnam it's " Nuoc Nam" . Fish sauce has been around in many cultures for centuries.
Ok
I was wondering if this was the same as the fish sauce used in Asian culture, interesting thanks for the confirmation!
As a Filipino. No one fkin cares about ur asian bs.
In UK worcester
Whatever you say buddy 😒
It's fish sauce. The way it's made is the same as fish sauce in SE Asia. My Filipino friend used to make it every season when she was living in Spain. If you read Apicius recipe's, garum, verjuice and vinegar seem to be the Roman trinity for flavourings..
Kinda but is not totally the same, is the same fish but the process is a bit different
Exactly
same but less salty
We call it Patis in the Philippines
Tell me about the differences@@ciaoatutti307
Who gets a fish sauce and says “I think I’ll try it with an egg”?
I thought he was going to wallop a massive dab when I saw the thumbnail quickly 😂
bro who thought “oh yeah imma dry some fish intestines with a lil salt and see what happens” like what 💀
You have to keep in mind that long ago there was little to nothing wasted when it came to food. Mainly because of the effort involved in growing, harvesting or hunting for the food.
I’d rob ur ass
@@WeenkerIVhow french.
It happened by accident actually. Fishermen would leave guts in a jar and forget about it. Then some time later they stumbled upon the jars and found a delicious sauce. Fish sauce has been around for thousands of years.
@@noahboat580 lol
Kratos finding himself in Rome.
"Where is the sauce boi?"
POUR THE JUICE ONTO THE MEAT BOI!
😂
@@1CommonMan pause
It's just fish sauce from vietnam
The sarcastic smile 😂
“Ancient romans did not use ketchup”
“Whips out a bottle of fermented pre-ketchup”
"Ancient Romans did not use ketchup."
Me-"yeah no shit."
It's made by fermenting fish. Not just intestines
Tasting history has a whole video on how to make it and yeah it's the whole ass fish just liquefying in the sun and a bunch of salt ☠️
@@CryptToneMusicbasically just fish sauce right? probably quite yum then
So that reallys is just patis
@@gabrielb5387 rotten fish
but the intestines were very necessary since they contained the enzymes to actually break down the fish.
If you live in se asia, the smell is everywhere. All food places have this mixed with chilli and garlic on the table. Good stuff
"It's really good...."
Really? That's it!? 🥴
very insightful, right?
Well does not Watch a RUclips short to get a detailed explanation of things lol
If he says it's good it's good that's it
My thought was, welp it's been around for 2000 years. Can't suck if that's the case
just buy some fish sauce at the local Asian store
Fun fact: ketchup used to be made from fish before tomato’s, so both sauces are not that far off
This stuff taste nothing like tomatoes and vinegar or ketchup
@@brianfitch5469Yes and originally ketchup was made from fermented fish, before the version we came to know with a tomato base.
Read their comment next time
Katsup was the name used in Southern China (Fujian) for fish sauce like garum. This Asian katsup made its way to Europe, contributing to sauces like Worcestershire (made from anchovies and tamarind). Vegetarian catsups were desired, so fish were replaced by vegetables and mushrooms, some of which you can still buy.
@@timothyjn100 both sauces are very far off from each other. They arnt close to being not far off from each other.
Ketchup evolved from a fermented fish base to tomato's, do you not understand, that's the connection
Yes, they differ in taste, but no one is f*cking that dense right? Clearly we are referring to the origins of the sauce, and how it evolved into what it is today,
No one said tomato's taste like fish, dear lord.
Thanks for explaining the tase very thoroughly!
Seen a lot of big YT channels grow from the start. You got what it takes
Fun fact it was actually banned in ancient times from being made in the middle of the city because it stank so bad 😅
Garum production was banned within the city limits of ancient Rome due to its strong odor. The fermentation process of making garum produced a potent smell that could be quite unpleasant, so it was relegated to areas outside the city to minimize the nuisance to residents. Despite its strong smell during production, garum was highly valued for its taste.
Bro was tryna reach the word count on the essay
@@reno.fx17 wow what a "original" comment did you use all four brain cells writing this one? Typical gen Z upset over knowledge. Go read a book child.
so interesting, ty!!
It stank so bad that its production was banned but it tastes good??
Thank you chatgpt
They had to enact laws due to the smell of making this particular condiment was so strong it had to be made outside residential areas. But it was absolutely the 100% favorite condiment of the day.
Still today they make it in various parts of Italy like Liguria (they call it "Colatura d'Alici")
The stench is so phenomenal that by law the warehouses where they make it have to be built on piers that stick out at least 100m from the shoreline 😅
@ClaudeMagicbox that is super interesting makes so much sense though. I have read (never seen in person) that the making of it smells horrific. Which also makes sense hahaha
The packaging makes it look like he’s bout to say “this is the worlds spiciest ketchup! 😮”
Imagine the first Roman who made this. “Hey buddy wanna try this juice I made from leaving fish intestines in a jar?”
Sounds like a Vietnamese fish sauce 😄
It is!
Same thing pretty much
It is, much like Worcestershire sauce too, and many other fermented fish sauces worldwide.
This is the OG fish sauce. Predates Asian fish sauce
@@DaDaDo661 Asia
edit
Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago.[4] During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment.[5][6] By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce,[7]: 346, 358-359 with fermented fish-based sauces developing separately into fish sauce.[8] A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup.[9][1]: 233
By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.[10]
Europe
edit
Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th-3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one.[1]: 235 [11] It is believed to have been made with a lower salt content than modern fish sauces.[12]
The Romans made a similar condiment called either garum or liquamen.[1]: 235 According to Pliny the Elder, "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction."[13] Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in Algeciras in Spain and near Setúbal in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.[1]: 235
How does it predate asian fish sauce?
"Imma make an omelette"
Makes scrambled eggs.
Thanks for repeating the exact joke that he made bro
“Imma make an omelette”
“Actually more of a soft scramble”
“Imma make an omelette”
Makes scrambled eggs
He’s incapable of cooking an omelette
Yes that’s what he said
That’s exactly what he said… he already caught his mistake in the video
I like how this subtlety implies that its somehow okay to put ketchup on eggs
From a perspective of a fish sauce user he kinda put too much and it’s gonna be salty
“Just a little bit 🇬🇧” 💀
The ancient Romans didn't have tomatoes. But a condiment named "Ketchup" was in use in Europe before tomatoes were brought there. The old timey ketchup was made from mushrooms.
Old timey ketchup was made from a lot of things. Mushrooms were only one of those things.
Medieval European ketchup actually comes from China where they used fish guts, then it went to Europe and evolved. Then evolved once more into the ketchup we know today
I can't even imagine picking up a bottle of ketchup in the store, and it being grey with a giant picture of a mushroom on the bottle.
The origin is from Asian Keh-Jup, a very diffused condiment made from fish and used in Vietnam and Thailand
Ketchup (keh-jhup) literally translates to tomato juice /sauce in Cantonese
Pouring fish suace over and omelet is probably the weirdest baseline for testing a condiment.
Fish sauce is often accompanied as a condiment in soups, salads, eggs, and noodles in some Asian cultures :)
19:36 “he’s right behind me isn’t he” looking ahh 😂
Back in Ancient Rome a thumbs up meant death for the gladiator💀
No, thumbs down meant death
Thanks, Caesar
"Gleek this stuff" cmon bro 😂
I thought I was the only one who caught that lol
Professionalism is a lost art lol@@jackvolkoff844
As an ancient roman I'm offended in the caesars behalf that you didn't use the whole bottle in one sitting
“Pretty good!”
Throws it on the table
Check out Townsends... From Indiana and have a mushroom ketchup that pioneers used
Gonna make an omelet, makes scrambled eggs.
Fun fact
@@yert8527 :*
He fucking said that in the video. Jeez open your ears
@@JunkBondTrader jeez, calm down
Fun fact: ketchup itself may have originally been a fish sauce
Say’s he’s gonna make an omelette but proceeds to make scrambled eggs 😂
Wow such amazingly intricate and descriptive tasting notes there bud
Filipinos have a similar thing called patis, used inost Filipino dishes
Its just a fish sauce. There are multiple local versions all over asia.
That’s what I was thinking it was gonna taste like 😂
“It’s really good”
Drop the remainder on the table, headed for the trash
With food storage back then I wouldn't be surprised with it being poured on everything
Thanks for going back in time to find the recipe and ingredients to make Garum!
Edit: this is meant to be a joke
Today's version is called "colatura di alici", certainly more suitable for more delicate palates
There's a channel called Tasting History that goes into more detail on Garum.
Did you mean recipe
@@Graypcat-to9sp sorry i'm swedish and i accidentally mixed the swedish "recept" with the english "recipe".
How different does it taste from the fish sauce that we're used to from Southeast Asia?
I guess it depends on the fish in question?
Like types of milk probably where one is from a cow and another is from a sheep
Probably pretty similar. The goal with these sauces is to break down protein into amino acids. The resulting sauce is super savory (umami bomb). It's the same reason soy sauce is savory, although soy uses a different fermentation process with a fungus that produces proteases to break down soybeans.
It's less salty but pretty similar
Idk man but it’s pretty good
Depends on what type of garum you're talking about. There's plain garum, spiced garum, garum used for posca, etc.
Ancient romans: I put that sh🐟t on everything.
cosmic equivalent of saying ancient romans ate bread instead of spaghetti
Fun Fact: Katchup was originally a thin sauce made from mushrooms. Katchup made from Tomatoes was a product of adaptive necessity in the early 20th century that then turned out to be tastier than everyone expected, so it stuck. Of course tomato paste existed at the time, but it was just crushed mashed Tomato and was an ingredient, not a condiment (at the time I mean early 1900s). So like Nutella, it surprised everyone; As savoury isn't the first thing you think of when you think Tomato, as chocolate wasn't the first thing when you thought hazel nut.
Hazelnuts are not used to make or involved with chocolate
@@misconceptions5613Nutella, now you feel stupid don't you? How about, instead of making negative comments to discredit me, you do some research first, otherwise it makes you look stupid.
@@misconceptions5613 Nutella, heard of it? Oh course not, you deleted your post then reposted it because I humiliated you with facts. Piss off troll.
@@misconceptions5613nuttela is made with hazelnuts
@@Ernest_Enolva is Nutella chocolate?
In the Philippines we call it patis, a fermented fish sauce.
In Vietnam, we call it Nước Mắm
Pilipino! Pilipino!
Bayang magiliw
Oh tapos?????
pelepenz namba wan 🙄
Bro discovered Japanese soy sauce
"Gleek this stuff all Over their meats"
Adam witt-
"Gleek this stuff all over their meats"💀
All these idiots in my replies telling me to "grow up" and "when your whole personality is Yada yada": it ain't that serious. If you like it like it, and if not, keep scrolling. Ya'll are acting so self important yet I'm the person in the wrong for trying to have a little fun? What a joke.
💀💀💀💀💀😂😂😂🤣🤣🤣😂💀💀🤣😭😂 RUclips shorts are just hilarious brother man.
How are you able to make a normal sentence look bad, are you retareded?
💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀💀😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@SphereOfStreaming🤣❤️🤣🤣 I KNOW RIGHT! WHEN HE SAID GLEAKED ON MEATS IT WAS COMEDIC GENIUS!! AHAHAHAH GLEAKED MEAT! Hilarious 😂😂😂😂
When your whole personality is quoting random words and sentences if they seem somewhat gay. Mfs live to find the gayness in everything
"Acient romans would gleek this stuff all over their meats"
Ayo? 😂
Crazy how the world has come to saying basic things as something inappropriate
@@sp33dybozohi86I will legit be playing Fortnite with my friends and say “I’m coming for you” and we both say pause💀
I was thinking the SAME 😂
@@sp33dybozohi86Exactly I cannot even say “I’m coming” without some fucking 8-14 year old saying AYO!?
@@sp33dybozohi86it’s just sussy ohio bro
Before this really got popular, this was probably one of the greatest Garam brands produced in the 20th century
lost me at fish intestines in the start😂
Neighbor says that he puked for 5 hours
"They put it all over meat"
Makes an omlette..
He said anything after smart guy
The funny part about this is that tomato ketchup was made from Anglos trying to reverse engineer Malaysian fish sauce.
It's so good that he threw the sandwich onto the counter... yeah
"Its really good" one of the reviews of all time indeed
"I'm going to make an omelette."
*makes scrambled eggs*
Edit 1: Ik it's not many, but thanks for the likes!
I won't lie, his innate skill is probably the most terrifying to deal with. He literally punishes you for playing smart. I had a Crit build going and I didn't check his stats before fighting. Yeah, he wiped me that next turn
Him: we're gonna make an Omelet
Me: that's scramble egg
He said that
Does anyone know that in Vietnam we also have this and it's called "Nước mắm"?
And it's only one of many kinds of "mắm" ("Nước mắm" is the easiest one to eat for a "beginner"). 😄
The way you smile😂😂 (I’m just messing around)
I have this same brand bottle at home. It’s good to add to sauces after deglazing pans of their fond with cooking wine.
As a Filipino, I used this condiment to put in any soup that I like. Didn't know this is a Greek term
Garum was so special. It was famous for being made here were I live, Andalusia and it is a seasoned umami thing in order to condiment all the recipes
I like how he explains all the flavors of it and says he never tried it lol
The first American I’ve seen who doesn’t obliterate their eggs to plastic
This was their condiment of choice💀
“Just A Little Bit Pours More Than A Litte Bit