Imagine going to the store and they have an almond milk display that says “it doth comforte the brest, it doth mollyfye the belly, and provoketh uryne.”
A few German monks had a nice dish during lent, called "Maultaschen". It is basically a meat filled pasta, similar to Ravioli. The idea was basically that, because the meat is hidden, god will not notice them eating it. Because of that, they are also called the "Herrgott's Bescheißerle" (rough translation: The Gammon the lord)
lol As A German, I was looking for this comment. For a bunch of guys whose job was religious, they sure were crafty about bending the rules! Though I'm not sure about your translation. "Herrgott" is the lord and "bescheißen" is a pretty vulgar way to say "to cheat". There's a diminuitive in there, too, so it's really more like "lil' cheaters before the lord" I'd say.
@@theaverageglasses6197 yeah, I struggled with the translation to not make it sound like god was cheating, but they cheated against god. Also, crafty to bend the rules sounds like a perfect discription for Swabians xD
The filet-o-fish sandwich was developed at some McDonald's franchises as something for Catholics to order on Fridays instead of just not going to McDonald's. Then it was so popular, it went national.
I was the Catholic growing up who only went to McDonald's for the filet-o-fish and shamrock shakes during Lent, and couldn't care less about their burgers the rest of the year. 🤷♀️
@@williamguerin6946 Yep, the Hula Burger, Ray Kroc called it--a slice of melted cheese on a piece of grilled pineapple. It was some local McD's franchisee that created the Filet-o-Fish.
Anecdotally German monks were even more creative: they took ground pork meat, concealed it in a pasta dough and called it good to eat during Lent, as God couldn't see what's being eaten. I'm talking about "Maultaschen" or "Herrgottsbescheißerle" (Holy Father's little cheaters)
The tradition of defining things that live in water as fish during lent has actually continued. I remember looking up (out of pure curiosity, although I am Catholic)whether crocodiles and alligators were okay to eat during lent, and found a thread of someone in the southern US who had contacted their local bishop and received an answer stating that aligators were okay for lent. From what I understand though, most of these "exceptions" were due to some populations quite simply being very limited in their food sources. If you were to force your sheep on some cold northern atlantic island to abstain from eating birds or whales/porpoises, you would either not have any sheep left at all after lent, or they simply would not comply.
Yes, that happened in New Orleans. Alligator farming and alligator sausage is a thing here in Louisiana, and an alligator farmer asked archbishop Gregory Aymond if alligators are fish for Lent. And archbishop sent a letter back saying alligator was indeed fish, which the alligator farmer promptly shared the letter on the Internet. So we've got plenty of crawfish, boiled crabs, oysters, catfish, and alligator for Lent here in Louisiana... Lent here is great!
Sheep farmer here. I hate it when my sheep escape their enclosures to go on whale hunts. But who am I to deny them their natural instincts? We might have bred them to make them cute and fluffy, but in their hearts they are still bloodthirsty predators.
think the commenter is referring to the use of « sheep »for the faithful who are supposed to be like sheep under the guidance of the bishop who sets restrictions on foods that can be eaten during Lent.@@anti-ethniccleansing465 I
It was at 64k last night! Someone told me about this channel 3 or 4 days ago. Since then, I’ve told 5 others about it who said they’d just seen it as a recommended channel on RUclips.
"They were acceptable for the porpoise of eating" You just got a subscriber! "You could even say the definition was fluid!" I already subscribed! You don't need to convince me twice.
one of my favorite stories about reclassification of animals for religious dietary restrictions, is the fact that rabbits are classified as birds in japanese because of monks in japanese there are counting words, and specific ones for different types of things, while in modern japanese they have been reduced in number, there is a list of some hundreds for counting birds, you use the word for feather and yet... so are rabbits... because if you look on their heads, what do you see? my! its clearly a pair of wings!
If birds are vegetables and rabbits are birds, then rabbits are vegetables, and are permitted to be food for the devout Japanese Buddhist. Now that's some major stretching of definitions!
@@VoIcanoman i can assure you that birds wouldn't be counted as vegetarian by Buddhist monks anywhere, nor would rabbits. I should however mention that Tibetan buddhism doesn't actually require vegetarianism.
My favorite story was about a religious order in Germany that as part of their strict asceticism fasted the whole year. So come Lent, they asked themselves, “What will we do for Lent since we fast the whole year?” They concocted a very rich beer filled with nutrients and decided they’d do a liquid diet for all of Lent. Then the overthinking monks asked, “Is this beer too delicious for Lent?” They sent it to the Pope and naturally it spoiled in the journey across the Alps. When it reached the Pope, he found it disgusting and replied that drinking the beer was indeed penance.
Orthodox Christians still fast from meat and dairy/eggs for Lent and other fasting periods, as well as Wednesdays and Fridays throughout the year. Fish and oil can be used on weekends. Thank you for the almond milk recipe! I will definitely be using it.
@@Nechama-redfish1124 There was a thought in the Middle Ages that, if the animal could have survived the flood without getting on the Ark, then it was okay to eat. So with that logic, all seafood would be okay I guess.
As far as I know, beer was invented by monks in an effort to create a beverage that was filling, in order to make up for the lack of real food during lent.
I happened to have the time and ingredients on hand, so I made it immediately after watching this video. It was absolutely delicious, though mine didn't appear to thicken as much as Max's, despite being simmered for around 22 minutes. It should also be noted that instead of sugar and homemade almond milk, I used 2 and a 1/2 teaspoons of Truvia and Silk unsweetened vanilla almond milk. Final Review: 9/10 Thoughts: Don't bother straining it, you're gaining maybe a fraction of smooth texture, but sacrificing maybe 1/6th of the quantity. It also cools very quickly and is not *as* delicious once cooled. I think next time I'll crank the heat to medium for an additional minute at the end to try and keep it warm longer.
I know you wrote this quite some time ago, but commercial almond milk contains way too much water and not enough almond to thicken properly. When cooking medieval food, it's always best to make your own almond milk. :)
@@merindahthornton5080 I still look at the odd reply I receive on years-old comments, so eleven months isn't that long. hahaha That's good to know, though, so thank you. I doubt I'd make my own, but if I were to try again with the store-bought stuff I'd probably simmer for longer to reduce it further. It was certainly delicious, so giving it another crack might be in my future.
I had a good giggle when I leared that water fowl like geese were considered as fish back then. But it's true that when you consider how many days they had to follow lent rules on, I would get creative in my nomenclature too
I wonder if that was in part because the custom spread inland in Europe. Back closer to the origins of Christianity near the Mediterranean, fish was much more readily available than up in rural France or Germany
Hey I just wanted to let you know I made this. I oversweetened it and undercooked it because of my impatience, and it was still one of the most uniquely delicious things I've ever eaten - almost like baby food for adults (or unpicky babies). Thanks for introducing me to this! Will definitely make it again.
The idea of eating a chicken in medieval times would have been more unlikely. Because a chicken is a constant source of food in the form of eggs, only the very wealthiest people would ever actually eat the chicken itself
@@ShaneWalta exactly, you might only eat some old chickens in fall, if you know that chicken food, aka wheat and so on, will be sparse and winter, and the chicken most likely will be too old to lay eggs the next year but then you would boil it and use it in a stew, because for any other use it would be way too old and very very NOT TENDER
@@eberbacher007 Both of you are forgetting roosters. Raise a few of them and you have plenty of chicken to cook that isn't causing you to lose out on eggs.
Was very glad to find this episode. I've been watching them out of order and heard you reference almond milk in a later episode, and I couldn't believe what I heard. I was shaken to the core and suddenly everything I thought I knew about almonds and almond milk was being questioned in my mind. Thank you for setting the record straight! Enjoyed the episode immensely, as always, keep them coming!
This is such a fun journey through ancient history using food as the focal point! Thank you for putting so much work into researching and thinking up relevant modern analogues, your videos are **SO** entertaining and educational. Wishing you well during quarantine!
They mostly live in Northern Eurasia, nesting from Greenland to Siberia, and wintering in Northwestern Europe. North America only gets strays. The Canada Goose is a different bird, though they do look somewhat similar. (I wondered the same thing and looked them up because I was curious, and like birds.)
I do not often comment on videos, but I would like to thank you for this channel. I made this recipe and the custard tarts for a couple medieval game nights and they were fantastic! As someone who has become uninspired by cooking/baking daily during the pandemic, these videos are helping to inspire me. I truly appreciate them.
Apropos to substitutions, it would be interesting to see an episode with ersatz recipes. Two of my favorite things in the world are history and baking. I am truly enjoying your videos, thank you!
Abigail Harding and Tasting History - I agreed with Abigail Harding and second her suggestion!! There is a book I read years ago called ‘Ersatz in the Confederacy’ about making do, food-wise, in the southern states of America during the Civil War. It was sooooo interesting and I would love to see your (Tasting History) take on it, or similar! 😃 Thank you for doing this - you are so interesting and fun! 😁
I made this - only that I had to make slight changes. I had no dates, so I substituted with crushed walnuts; I had the almond flour but no rice flour so I substituted the rice flour with regular flour. I used the honey in the recipe but want to stay away from refined sugar, so I put in a dash of stevia. Then in the end I added a dash of almond extract and nutmeg because . . . why not!? It really is delicious!
Speaking of "flimsy excuses people came up with just so they'd be able to eat meat during lent": In the Southern German region of Swabia (which is where I am from) we have a traditional dish called "Maultaschen" - think of it as kind of oversized ravioli. Supposedly "Maultaschen" were invented by Swabian monks who wanted to find a way to be able to eat meat during lent. They minced the meat, tinted it green by mixing it with various herbs and wrapped it in pasta dough, hoping that this way, God would not be able to tell that they were secretly breaking their fast. Because of this, a Swabian German nickname for the dish is "Herrgottsbescheißerle", which translates to something along the lines of "small God-cheaters". That story is probably just a myth but in my opinion it's quite funny so I thought I'd share it anyway 😅
How charming! This video is a culinary and scholarly delight. You truly have a gift for teaching, thank you for sharing your passion for delicious history.
I wasn't into comedies as a teenager and they can still be a hard sell for me today. That was one of the few that I really liked, and my half-Greek, half-Spanish teacher openly admitted that most of the stereotypes were true :)
I made this tonight and OMG it was so delicious!! Thank you! I didn’t have rice flour so I made some with the basmati rice I had. I’m not much of a date fan so I left those out and added cinnamon instead. Was so good! 10/10 will make again. I also ate it all in one sitting. Regretting it now that I won’t have some for later but I can always make more. I also had fun making the almond milk. So glad I found your channel!!
I am SO glad that I found this channel. I adore both cooking and history which makes your channel perfect. And the fact that you’re actually entertaining? *Insert Chef’s Kiss* perfect.
I tried it and it's was so delicious ! Even my son who dislike almonds finished his bowl and asked for more. I also resumed to my Family the History of "fish" definition you share, and we laugh so much! Thank you for all your sharings
I just made this, but I did not strain the finished product, I wanted those yummy bits of fig. It is sweet, smooth, and very yummy. I can see why people liked this, it is indeed like a warm hug 🤗 Thank you for sharing this recipe and it's history, I look forward to trying more of them.
Thank you. I keep the Byzantine fasting rules, which is a lot like medieval Roman fasting. There were/are some regional differences. Sometimes I look for something a little different, and this recipe fits the bill. Thank you!
I've never wanted to make porridge from scratch as much as I did when he took that one bite and told us to make it with such sincerity XD I hungry for porridge now XD
I have made this - it is delicious! I made mine with honey instead of sugar ( I’m a bee keeper), and served it forth without straining, but it is wonderful!
I normally listen to your videos sped up by 1.75x or 2x, and I retain the info better like a blind person uses their phone or watch where the audio is sped up. Concise, quick, succinct. That's how I overcome my tendency to be distracted by my ADHD. I had to replay at 3:50 to really appreciate the "They were acceptable for their porpoises of eating" bit about the dolphins because I was laughing so hard. That shit was like a suckerpunch to the gut because I was caught off guard. ❤❤
Caitlin Doughty from Ask A Mortician recently uploaded a video about a mysterious skeleton found in an abbey's graveyard which resulted to be a porpoise. This video explains why the porpoise was there.
A pallet is a flat transport structure, which supports goods in a stable fashion while being lifted by a forkliftis - - Wikepedia. Sorry, but I find misspellings particularly jarring
"Milk was -verboten-! You've got an big talent for languages. French,Italian,German...difficult to pronounce,but every time stunning. I love you small Chanel. Lucky I found it.😁
Wonderful, wonderful new channel! I wish mom would have made this for Lent, instead of fish sticks and mac & cheese! Keep up the good work, God bless you! :)
BTW, I found this channel TOTALLY By Accident as I was "RUclips Surfing". I'm a bit of a history/archaeology nerd, and a foodie I think ... but unlike some I'm not going into a cooking frenzy (I live alone, with a small refrigerator and no storage area to speak of). I love the combo of history (bizarre as it may be
You're amazing. I have been trying to find what to do since I quit my job. Stress and what not. I am astounded by your show. Thank you! You remind me of Alton Brown, but better
You are my favorite! and I want you to become even more famous, so you should go on TV and you’ll become a superstar. You have all the ‘ingredients’ to be a star on TV, no pun intended
I wonder if my mom would enjoy this. You see, my mom has a gluten allergy, so she must eat gluten-free. This recipe contains almond and rice flour, both of which are gluten-free.
Wow, this is close to my favourite breakfast dish that I can't stop eating every single day. It's crazy delicious and incredible satious. I do a porridge from milk + semolina. And add a topping of boiled mashed dates made almost in a paste. I sprinkle on top pistachio. It really stops you from craving sweets during the day. So I can say I am kinda doing this recipe every morning 😊❤
This reminds me of a similar thing that happened in Japan around this time too. Buddhist monks loved to eat rabbits, but for some reason they weren’t allowed to eat meat, except for birds, so they reclassified them as birds because their long ears looked like … “wings” so they could eat the rabbits again.
Yeah, I made this, and I can really recommend it - but double all measurements, because it doesn't amount to much , unless as a desert. One thing I found curious was that the dates melted away in the lent/porridge, which was a new experience. But it tasted really good, and I will be maiking more.
I tried making this today but I kinda messed up. I used pre-packaged almond milk and had to use cornstarch instead of riceflour. First it got completely dark brown, and it wouldn't get thick. I assumed it had to get the right thickness during the cooking so I kept adding cornstarch untill it was thick enough. While straining it looked like brown slime After taking it out of the fridge, it became brown jello. I was a shame but the taste was still great!
I think the almond milk would have been okay, but cornstarch would have been the issue. You can use corn flour, but cornstarch will seize it up and make it gloopy. But don’t feel bad, for every dish I film, there are several that end up in the trash 😆
Most packaged almond milks are a lot of water, very few almonds and almond flavour (often artificial). It's very thin and watery, forget it. Use a true homemade almond milk, rice flour and good dates. It's not forbidden to use a drop of bitter almond flavour to enhance the perfume. You'll taste immediately the difference. Also it's a classic mid-oriental dessert.
Your packaged almond milk will work, but it is thinner than homemade milk, and often already sweetened. I've made medieval custard pies in quantity before (I was doing a feast for 120 of my closest friends) and used packaged almond milk to save time. However, there's really no substitute for rice flour in this.
Sounds great! I have blanched almonds and ground them in my blender to make almond flour when I couldn't find any in stores. I was making a Spanish cake, and before I thought of parchment paper in the springform pan, we got "almond pudding" to eat with ice cream. Very good.And the cats had fun chasing the almonds that got away as I was slipping the skins off. Almond rice pudding is a vegan, gluten-free dish that works well at potlucks where people have various food issues. I also do a chickpea salad with sauteed onion and garlic and loads of parsley, which is nut-free as well as vegan and gluten-free. And both are delicious.
The whackiest catholic "fish" I've encountered is man made: Take new-born piglet before it gets to drink on its mother's teat, throw it into a well, fish it back out before it drowns. Now it's fish. But I'll admit: I'm not sure how authentic that is, it might be satire...
Max, I'm starting at the beginning of your RUclips beginning. You are so funny, so interesting and knowledgeable! You are telling me a history story, with flair, and humour! I'm lol literally about Lent, the French, and butter!! I'm loving it!! Thank you for this channel!
Another cultural note: modern Greek Orthodox & Russian Orthodox as well as other Orthodox Christians still have these fasting rules in place (which is not to say that everyone follows the rules, of course). There is one difference, though, the only fish permitted for most Lenten days are shellfish. And, yes, we have entire cuisines built around these fasting rules, as the fasting days constitute about 1/2 the year. Really enjoyed this episode - might have to try making this some Wednesday or Friday soon!
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
I don't hear the phrase "doctrinal dilemma" on RUclips nearly often enough.
I think I have about a dozen takes of me trying to say that.
@@TastingHistory Max please do an outtake video!!!
@@TastingHistory LOL
You hear it a lot on a very different part of youtube.
Steven Curtis what part?
Risking damnation to eat butter might just be the Most French thing ever.
They have their moments, the French!;)
I feel so let down on my 1998 trip to Rouen now. No one told me it was a butter tower!
Rachel Is the smell of Hell the French frying in butter and a good red wine (they would insist on no less)?
I'm American and I would/do eat butter instead of margarine, damnation be damned.
When I was a child in Quebec the nuns taught that it was OK to eat pate de foie gras in lent cause organs were not meat.
Imagine going to the store and they have an almond milk display that says “it doth comforte the brest, it doth mollyfye the belly, and provoketh uryne.”
Man, I've had so much trouble provoking the urine of late, using this ingredient I shall attempte a rebalance of the humours!
Sounds like most health food descriptions. :)
Micah, prepare a pot of adzuki beans and drink the water after the beans have cooked.
potion of make piss
@@kirbyculp3449 That looks like a sweet diuretic potion you got there, I'll try it out.
A few German monks had a nice dish during lent, called "Maultaschen". It is basically a meat filled pasta, similar to Ravioli. The idea was basically that, because the meat is hidden, god will not notice them eating it. Because of that, they are also called the "Herrgott's Bescheißerle" (rough translation: The Gammon the lord)
It should also be noted that they used spinach to dye the meat green so at a cursatory glance it doesn't look like meat.
Bruh these guys try soo hard to eat meat while doing lent they might as well not do lent
lol As A German, I was looking for this comment. For a bunch of guys whose job was religious, they sure were crafty about bending the rules! Though I'm not sure about your translation. "Herrgott" is the lord and "bescheißen" is a pretty vulgar way to say "to cheat". There's a diminuitive in there, too, so it's really more like "lil' cheaters before the lord" I'd say.
@@theaverageglasses6197 yeah, I struggled with the translation to not make it sound like god was cheating, but they cheated against god. Also, crafty to bend the rules sounds like a perfect discription for Swabians xD
and we still eat it today
maultaschen, einfach lecker
The filet-o-fish sandwich was developed at some McDonald's franchises as something for Catholics to order on Fridays instead of just not going to McDonald's. Then it was so popular, it went national.
And I'll be honest I find it great, McDonald's of course isn't exactly the most quality food, but hey, if it works, it works.
I was the Catholic growing up who only went to McDonald's for the filet-o-fish and shamrock shakes during Lent, and couldn't care less about their burgers the rest of the year. 🤷♀️
That is indeed true, but did you know that before they settled on the filet-o-fish they tried a grilled pineapple on a bun?
@@williamguerin6946 Yep, the Hula Burger, Ray Kroc called it--a slice of melted cheese on a piece of grilled pineapple. It was some local McD's franchisee that created the Filet-o-Fish.
@@williamguerin6946 Yes, and I am glad they didn't take that.
"I'm pretty sure the Almond Milk Industry just found its new slogan." Made me laugh. Thank you.
LOOOOOOLLLLLL
🤣 new subscriber 😄
Mental note: don’t go swimming near medieval monks prior to Lent
Ikr...might end up being classified as a fish.
Not just monks. Every christian was observing Lent.
@@AlphasysNl but was every Christian complying with the monastic definition of a fish?
@@M3au you are acting a bit.... fishy
i will have to inform the local monk about this
@@M3au I dub you *Fish*
Came for the food, stayed for the history, subscribed for the puns.
Liked for Chef Pikachu in the the background
That's the way!
Isn't this a pun show?
Anecdotally German monks were even more creative: they took ground pork meat, concealed it in a pasta dough and called it good to eat during Lent, as God couldn't see what's being eaten.
I'm talking about "Maultaschen" or "Herrgottsbescheißerle" (Holy Father's little cheaters)
surely the all-powerful, all-knowing creator of the universe won't notice if I stuff these raviolis with meat
@bribripot they wouldn’t really go to hell
More to purgatory
God would be like: I SEE YOUUUU!!!!
@@stinkmonger reminds me of a toddler covering their face during hide and seek XD,
Funny how "almond and rice porridge" sounds damn luxurious to me today.
Lobster and oyster were slave and servant foods in early America. There were even riots about it being served so often.
RonJohn63
They were also fed to prisoners
So many hipster foods nowadays were just peasant food back in the day
They weren't cheap then either.
@@Lolibeth are you referring to lobster and oyster in 18th century colonial America?
The tradition of defining things that live in water as fish during lent has actually continued. I remember looking up (out of pure curiosity, although I am Catholic)whether crocodiles and alligators were okay to eat during lent, and found a thread of someone in the southern US who had contacted their local bishop and received an answer stating that aligators were okay for lent.
From what I understand though, most of these "exceptions" were due to some populations quite simply being very limited in their food sources. If you were to force your sheep on some cold northern atlantic island to abstain from eating birds or whales/porpoises, you would either not have any sheep left at all after lent, or they simply would not comply.
Reptiles have always been ok, in my country Iguanas have been basic lent food for centuries.
Yes, that happened in New Orleans. Alligator farming and alligator sausage is a thing here in Louisiana, and an alligator farmer asked archbishop Gregory Aymond if alligators are fish for Lent. And archbishop sent a letter back saying alligator was indeed fish, which the alligator farmer promptly shared the letter on the Internet. So we've got plenty of crawfish, boiled crabs, oysters, catfish, and alligator for Lent here in Louisiana... Lent here is great!
Since when did sheep eat any of that? They are herbivores LOL.
Sheep farmer here.
I hate it when my sheep escape their enclosures to go on whale hunts.
But who am I to deny them their natural instincts? We might have bred them to make them cute and fluffy, but in their hearts they are still bloodthirsty predators.
think the commenter is referring to the use of « sheep »for the faithful who are supposed to be like sheep under the guidance of the bishop who sets restrictions on foods that can be eaten during Lent.@@anti-ethniccleansing465 I
Monk 1: Hey, the other day I spotted a doe splashing around in the stream.
Monk 2: Looks like meat, I mean fish is back on the menu!
That begs the question: How do you classify Orc? (Go for the almost homonym!)
@@SweSuf spork
Why does this channel not have more subscribers? Can’t believe it.
I just started 😀As of yesterday, I had 350 subs, so I'm so grateful people are enjoying!
TastingHistory wow, up to 99k now already in 2 months! Awesome Job!
It was at 64k last night! Someone told me about this channel 3 or 4 days ago. Since then, I’ve told 5 others about it who said they’d just seen it as a recommended channel on RUclips.
TastingHistory You’re going viral, 138k!
164k now!!!
So, a medieval Cadbury Creme Egg
I hate this thought.
LOL
@@schuylerdade Finding your BFF commenting on your new youtube obsession channel = priceless
Cadbury should make Lenten confections with meat inside. Or maybe pot.
Be silent, rogue, and take my like!
"They were acceptable for the porpoise of eating"
You just got a subscriber!
"You could even say the definition was fluid!"
I already subscribed! You don't need to convince me twice.
Ha! I’m glad I’m not the only one who laughs at my jokes.
@@TastingHistory Lol, I originally came here for the food but, I could watch your channel just for the humor alone. It's great.
"You could even say the definition was...." Wait, and you didn't go with "fishy"?! I am disappoint.
I thought you were going to say "... And unsubscribed" to the second pun, lol
@@LoveValentineXO I clicked the "show more" button hoping to see the same thing!😂
My wife is Eastern Orthodox and I always dread the arrival of lent. I will have to make this for her next year. Great videos!
Being Orthodox made me so much more vegan food friendly. Brownies? Very easily vegan. Oreos? Vegan. Etc
Four fasting seasons a year, two days a week. :-)
I'm a catechumen lol, trying to survive the Nativity fast xD
do you think white flour would be usable instead?
That poor little German schoolboy just wanted something other than salted fish.
Honestly, based on his description of how "phlemy" he was getting I think he might've been allergic XD
@@fightscrimewhilesleeping4024 that's what i thought!
one of my favorite stories about reclassification of animals for religious dietary restrictions, is the fact that rabbits are classified as birds in japanese because of monks
in japanese there are counting words, and specific ones for different types of things, while in modern japanese they have been reduced in number, there is a list of some hundreds
for counting birds, you use the word for feather
and yet... so are rabbits...
because if you look on their heads, what do you see?
my! its clearly a pair of wings!
Some Japanese samurais once called pigs “land whales” or something like that.
If birds are vegetables and rabbits are birds, then rabbits are vegetables, and are permitted to be food for the devout Japanese Buddhist. Now that's some major stretching of definitions!
This is like calling a tomato a vegetable for tax purposes in the US, but more extreme.
@@VoIcanoman i can assure you that birds wouldn't be counted as vegetarian by Buddhist monks anywhere, nor would rabbits. I should however mention that Tibetan buddhism doesn't actually require vegetarianism.
Maybe that's why my rabbits are so accepting of the parrot ...
My favorite story was about a religious order in Germany that as part of their strict asceticism fasted the whole year. So come Lent, they asked themselves, “What will we do for Lent since we fast the whole year?” They concocted a very rich beer filled with nutrients and decided they’d do a liquid diet for all of Lent. Then the overthinking monks asked, “Is this beer too delicious for Lent?” They sent it to the Pope and naturally it spoiled in the journey across the Alps. When it reached the Pope, he found it disgusting and replied that drinking the beer was indeed penance.
Apparently I've only ever had spoiled beer because it always tastes disgusting to me
Orthodox Christians still fast from meat and dairy/eggs for Lent and other fasting periods, as well as Wednesdays and Fridays throughout the year. Fish and oil can be used on weekends. Thank you for the almond milk recipe! I will definitely be using it.
Hopefully they lay off the puffin and beaver. 😄😄
@@TastingHistory No puffin and beaver. just plain fish. seafood is ok though, which is odd.
@@Nechama-redfish1124 There was a thought in the Middle Ages that, if the animal could have survived the flood without getting on the Ark, then it was okay to eat. So with that logic, all seafood would be okay I guess.
As far as I know, beer was invented by monks in an effort to create a beverage that was filling, in order to make up for the lack of real food during lent.
@@jkobstube4314 beer was invented in Mesopotamia, but it was popularized in europe to ward off starvation throughout the entire year, not during Lent
I happened to have the time and ingredients on hand, so I made it immediately after watching this video. It was absolutely delicious, though mine didn't appear to thicken as much as Max's, despite being simmered for around 22 minutes. It should also be noted that instead of sugar and homemade almond milk, I used 2 and a 1/2 teaspoons of Truvia and Silk unsweetened vanilla almond milk.
Final Review: 9/10
Thoughts: Don't bother straining it, you're gaining maybe a fraction of smooth texture, but sacrificing maybe 1/6th of the quantity. It also cools very quickly and is not *as* delicious once cooled. I think next time I'll crank the heat to medium for an additional minute at the end to try and keep it warm longer.
I think the sugar may aid in the thickening, so replacing that may have caused the difference.
I know you wrote this quite some time ago, but commercial almond milk contains way too much water and not enough almond to thicken properly. When cooking medieval food, it's always best to make your own almond milk. :)
@@merindahthornton5080 I still look at the odd reply I receive on years-old comments, so eleven months isn't that long. hahaha
That's good to know, though, so thank you. I doubt I'd make my own, but if I were to try again with the store-bought stuff I'd probably simmer for longer to reduce it further. It was certainly delicious, so giving it another crack might be in my future.
I had a good giggle when I leared that water fowl like geese were considered as fish back then. But it's true that when you consider how many days they had to follow lent rules on, I would get creative in my nomenclature too
I wonder if that was in part because the custom spread inland in Europe. Back closer to the origins of Christianity near the Mediterranean, fish was much more readily available than up in rural France or Germany
The Church was so hypocritical it makes one laugh, but -- being a man-made invention -- they couldn't irritate the parishioners too much.
Ive been making it for lent for my children for over 20 Years! I use cream of rice, but brown rice flour is a great product too!
Hey I just wanted to let you know I made this. I oversweetened it and undercooked it because of my impatience, and it was still one of the most uniquely delicious things I've ever eaten - almost like baby food for adults (or unpicky babies). Thanks for introducing me to this! Will definitely make it again.
Food? History? Tons and tons of PUNS???? Man this show is the best!!!!! I love it!! 💚💚💚💚💚
😁
Me in medievel times: see? this chicken is a fish
Monk: no, thats a chicken.
Me: *throw the chicken in the water* its now a fish...
The idea of eating a chicken in medieval times would have been more unlikely. Because a chicken is a constant source of food in the form of eggs, only the very wealthiest people would ever actually eat the chicken itself
@@ShaneWalta exactly, you might only eat some old chickens in fall, if you know that chicken food, aka wheat and so on, will be sparse and winter, and the chicken most likely will be too old to lay eggs the next year
but then you would boil it and use it in a stew, because for any other use it would be way too old and very very NOT TENDER
@@eberbacher007 Both of you are forgetting roosters. Raise a few of them and you have plenty of chicken to cook that isn't causing you to lose out on eggs.
@@lhfirex but you normally didnt raise roosters back then, they need tons of food and produce nothing
@@eberbacher007 You have clearly never raised egg laying chickens. Without a couple of roosters to every bunch of hens you're not getting any eggs.
Was very glad to find this episode. I've been watching them out of order and heard you reference almond milk in a later episode, and I couldn't believe what I heard. I was shaken to the core and suddenly everything I thought I knew about almonds and almond milk was being questioned in my mind. Thank you for setting the record straight! Enjoyed the episode immensely, as always, keep them coming!
This is such a fun journey through ancient history using food as the focal point!
Thank you for putting so much work into researching and thinking up relevant modern analogues, your videos are **SO** entertaining and educational. Wishing you well during quarantine!
Thank you! I’m so glad you enjoy watching them as much as I enjoy making them. 😊
The definition was a little... fishy. That's a much better one.
Damn! That's much better. If you need a non-paying job while we're all in quarantine, I could use a staff writer 😄
A little on the nose, don't you think?
@@Javer80 I'll take what I can get. 😆
I 'sea' what you did there
That's what I thought he was going to say!
Ah yes, the barnacle goose, from that legendary atlantian kingdom can-na-da
They mostly live in Northern Eurasia, nesting from Greenland to Siberia, and wintering in Northwestern Europe. North America only gets strays. The Canada Goose is a different bird, though they do look somewhat similar. (I wondered the same thing and looked them up because I was curious, and like birds.)
LOL
I hear you can eat goose barnacles
Max; you are a delightful chap, and a superb storyteller! Much obliged! 🤠
Discovered your channel at 1 AM last night and made this today for the first Friday of Lent! It was simple and delicious :)
Your videos have a very PBS feel to them. I absolutely love it! I'm a huge history nerd, and am definitely looking forward to all future videos!
The "Verboten" was really well pronounced. Well...at least in modern day german, in medival german no idea.
I do not often comment on videos, but I would like to thank you for this channel. I made this recipe and the custard tarts for a couple medieval game nights and they were fantastic! As someone who has become uninspired by cooking/baking daily during the pandemic, these videos are helping to inspire me. I truly appreciate them.
Apropos to substitutions, it would be interesting to see an episode with ersatz recipes. Two of my favorite things in the world are history and baking. I am truly enjoying your videos, thank you!
That's a fantastic idea! Especially in our current climate of some ingredients being hard to find. Thank you!
Abigail Harding and Tasting History - I agreed with Abigail Harding and second her suggestion!! There is a book I read years ago called ‘Ersatz in the Confederacy’ about making do, food-wise, in the southern states of America during the Civil War. It was sooooo interesting and I would love to see your (Tasting History) take on it, or similar! 😃 Thank you for doing this - you are so interesting and fun! 😁
@@thecalicoheart7946 Sounds like a fascinating book. I'll have to look it up. I love the Civil War era.
Just got hooked on your show!! Binging session, here we go!!
Thank you! I fully endorse bingeing; I just wish I had more for you to binge. More episodes coming soon. 😊
TastingHistory I love that you reply to comments, too! Please keep it coming, you rock.
You just got hooked? Oh no....you're a fish now! RUN!!!
me too!
Being Catholic, I really appreciate the Lenten video! Thank you so much! I'll have to try this recipe. God bless - and I LOVE your shows!!
I'm binge watching your shows and I love the baker pikachu behind you.
I made this - only that I had to make slight changes. I had no dates, so I substituted with crushed walnuts; I had the almond flour but no rice flour so I substituted the rice flour with regular flour. I used the honey in the recipe but want to stay away from refined sugar, so I put in a dash of stevia. Then in the end I added a dash of almond extract and nutmeg because . . . why not!? It really is delicious!
Speaking of "flimsy excuses people came up with just so they'd be able to eat meat during lent": In the Southern German region of Swabia (which is where I am from) we have a traditional dish called "Maultaschen" - think of it as kind of oversized ravioli. Supposedly "Maultaschen" were invented by Swabian monks who wanted to find a way to be able to eat meat during lent. They minced the meat, tinted it green by mixing it with various herbs and wrapped it in pasta dough, hoping that this way, God would not be able to tell that they were secretly breaking their fast. Because of this, a Swabian German nickname for the dish is "Herrgottsbescheißerle", which translates to something along the lines of "small God-cheaters".
That story is probably just a myth but in my opinion it's quite funny so I thought I'd share it anyway 😅
How charming! This video is a culinary and scholarly delight. You truly have a gift for teaching, thank you for sharing your passion for delicious history.
Finally someone else knows the greatness of "My Big Fat Greek Wedding" lmao. Just found your channel, love it!
I wasn't into comedies as a teenager and they can still be a hard sell for me today. That was one of the few that I really liked, and my half-Greek, half-Spanish teacher openly admitted that most of the stereotypes were true :)
I made this tonight and OMG it was so delicious!! Thank you! I didn’t have rice flour so I made some with the basmati rice I had. I’m not much of a date fan so I left those out and added cinnamon instead. Was so good! 10/10 will make again. I also ate it all in one sitting. Regretting it now that I won’t have some for later but I can always make more. I also had fun making the almond milk. So glad I found your channel!!
Man this is such a good channel, its like tailor made to everything I find fascinating/funny
Your humor is delightful and appreciated!
I am SO glad that I found this channel. I adore both cooking and history which makes your channel perfect. And the fact that you’re actually entertaining? *Insert Chef’s Kiss* perfect.
I tried it and it's was so delicious ! Even my son who dislike almonds finished his bowl and asked for more. I also resumed to my Family the History of "fish" definition you share, and we laugh so much! Thank you for all your sharings
I've made this for my vegan friends for breakfast, huge thumbs up. Thank you so much.
I just made this, but I did not strain the finished product, I wanted those yummy bits of fig. It is sweet, smooth, and very yummy. I can see why people liked this, it is indeed like a warm hug 🤗 Thank you for sharing this recipe and it's history, I look forward to trying more of them.
Thank you. I keep the Byzantine fasting rules, which is a lot like medieval Roman fasting. There were/are some regional differences. Sometimes I look for something a little different, and this recipe fits the bill. Thank you!
your reminders for us to like the video are always so smoothe
I've never wanted to make porridge from scratch as much as I did when he took that one bite and told us to make it with such sincerity XD I hungry for porridge now XD
Your channel was a golden finding! Not only do you get me salivating all the time, you entertain me no end. You're a great entertainer, sir!
The "egg" actually sounds rather sweet tasting - would be interested in seeing you make it !
I just love your work, Max! You're simply the best!!!!
I have made this - it is delicious! I made mine with honey instead of sugar ( I’m a bee keeper), and served it forth without straining, but it is wonderful!
I normally listen to your videos sped up by 1.75x or 2x, and I retain the info better like a blind person uses their phone or watch where the audio is sped up. Concise, quick, succinct. That's how I overcome my tendency to be distracted by my ADHD. I had to replay at 3:50 to really appreciate the "They were acceptable for their porpoises of eating" bit about the dolphins because I was laughing so hard. That shit was like a suckerpunch to the gut because I was caught off guard. ❤❤
It's hard to believe this one was so early; it's so professional already!
This channel is the best thing i have discovered on youtube for ages. Never knew i was into historical cookery...
Caitlin Doughty from Ask A Mortician recently uploaded a video about a mysterious skeleton found in an abbey's graveyard which resulted to be a porpoise.
This video explains why the porpoise was there.
So what you're saying is:
( •_•)
( •_•)>⌐■-■
(⌐■_■) …she discovered the skeleton's porpoise?
I made it like three times already - breakfast and dessert - and you are right it is super easy and absolutely delicious
I just made this and it really is great. Some tastes of the human palate will never change.
Oh good! Sugar never goes out of style 🤣
A pallet is a flat transport structure, which supports goods in a stable fashion while being lifted by a forkliftis - - Wikepedia. Sorry, but I find misspellings particularly jarring
Thanks for all the versions of the recipe, I do intend to try!
PERFECTION. Thank you for tasting the food! 💛💛 This episode was especially funny, the awful puns are great, Give Us More Videos!
Thank you! I'm working on it. If anything comes from being in lockdown, hopefully making more videos is one of them... if I can get the ingredients.
So stoked I found your channel!!!! Absolutely love it!! Thank you for not only the recipes but also the history!!!!
"Milk was -verboten-!
You've got an big talent for languages. French,Italian,German...difficult to pronounce,but every time stunning.
I love you small Chanel. Lucky I found it.😁
Thank you!
Your videos are so entertaining and informative. One of the best I've come across on this platform!
Wonderful, wonderful new channel! I wish mom would have made this for Lent, instead of fish sticks and mac & cheese! Keep up the good work, God bless you! :)
Hey, don’t knock fish sticks and Mac and cheese. That’s my childhood 😁
Fish sticks were the only fish pretty much we had for Lent. Sometimes breaded and fried shrimp. Pennsylvania-- not known for fresh fish
It is not what goes into the mouth but, what comes out...I am fond of food history and pleased to have discovered this podcast..
BTW, I found this channel TOTALLY By Accident as I was "RUclips Surfing". I'm a bit of a history/archaeology nerd, and a foodie I think ... but unlike some I'm not going into a cooking frenzy (I live alone, with a small refrigerator and no storage area to speak of).
I love the combo of history (bizarre as it may be
I don't understand how this channel isn't giant. Your content is great
Always amazing content from you Max :) can't wait to see u reach the 1M count! ☺☺☺ i might actually try out this recipe!
Love learning about history through food!
Warm Hugs! Perfect for our times
Especially since actual warm hugs are no longer okay.
You're amazing. I have been trying to find what to do since I quit my job. Stress and what not. I am astounded by your show. Thank you! You remind me of Alton Brown, but better
Your videos are entertaining and educational...love them!
Thank you! New episode should be up later today. 😊
I was intrigued by this, so decided to make it. It was delicious and well-described as “like a warm hug”.
You are my favorite! and I want you to become even more famous, so you should go on TV and you’ll become a superstar. You have all the ‘ingredients’ to be a star on TV, no pun intended
Thank you!
I so enjoy your videos and your sense of humor and history information Max!
I wonder if my mom would enjoy this. You see, my mom has a gluten allergy, so she must eat gluten-free. This recipe contains almond and rice flour, both of which are gluten-free.
Wow, this is close to my favourite breakfast dish that I can't stop eating every single day. It's crazy delicious and incredible satious. I do a porridge from milk + semolina. And add a topping of boiled mashed dates made almost in a paste. I sprinkle on top pistachio. It really stops you from craving sweets during the day. So I can say I am kinda doing this recipe every morning 😊❤
This reminds me of a similar thing that happened in Japan around this time too. Buddhist monks loved to eat rabbits, but for some reason they weren’t allowed to eat meat, except for birds, so they reclassified them as birds because their long ears looked like … “wings” so they could eat the rabbits again.
nooooo please no eat my precious bunny rabbits
Warm hug is the best way to describe this. It's delicious
The university of Alberta has a large gymnasium called the "Butter Dome" although named for its bright yellow colour, and not how it was financed.
Have made and will make again! It was really good!
Best episode yet!
Those wooden bowls are fabulous!
Where was this when I was doing a orthodox fast last lent! Would have made it much more bearable.
Yeah, I made this, and I can really recommend it - but double all measurements, because it doesn't amount to much , unless as a desert. One thing I found curious was that the dates melted away in the lent/porridge, which was a new experience. But it tasted really good, and I will be maiking more.
I tried making this today but I kinda messed up. I used pre-packaged almond milk and had to use cornstarch instead of riceflour.
First it got completely dark brown, and it wouldn't get thick.
I assumed it had to get the right thickness during the cooking so I kept adding cornstarch untill it was thick enough. While straining it looked like brown slime
After taking it out of the fridge, it became brown jello.
I was a shame but the taste was still great!
I think the almond milk would have been okay, but cornstarch would have been the issue. You can use corn flour, but cornstarch will seize it up and make it gloopy. But don’t feel bad, for every dish I film, there are several that end up in the trash 😆
Most packaged almond milks are a lot of water, very few almonds and almond flavour (often artificial). It's very thin and watery, forget it. Use a true homemade almond milk, rice flour and good dates. It's not forbidden to use a drop of bitter almond flavour to enhance the perfume. You'll taste immediately the difference. Also it's a classic mid-oriental dessert.
Your packaged almond milk will work, but it is thinner than homemade milk, and often already sweetened. I've made medieval custard pies in quantity before (I was doing a feast for 120 of my closest friends) and used packaged almond milk to save time. However, there's really no substitute for rice flour in this.
So many groanable puns! Loved them all! 😁
This sounds very interesting and I love each of the ingredients. I'm going to give it a go.
I stay for the amazing content (particularly the history sections) but I 'slam the like button' when I inevitably laugh uncontrollably from the jokes.
DELICIOUS!!! 2020-to-now feels like the longest Lent ever. Might as well try to enjoy it!
This is a great history episode! Amazing job
Thank you so much for the ❤️ and the history
Sounds great!
I have blanched almonds and ground them in my blender to make almond flour when I couldn't find any in stores. I was making a Spanish cake, and before I thought of parchment paper in the springform pan, we got "almond pudding" to eat with ice cream. Very good.And the cats had fun chasing the almonds that got away as I was slipping the skins off.
Almond rice pudding is a vegan, gluten-free dish that works well at potlucks where people have various food issues. I also do a chickpea salad with sauteed onion and garlic and loads of parsley, which is nut-free as well as vegan and gluten-free. And both are delicious.
Alligators are considered fish for lent!
Really? Good to know!
Capybaras are also considered fish by Catholics
Yeah, anything that lives in, on, or near the water. :-)
The whackiest catholic "fish" I've encountered is man made: Take new-born piglet before it gets to drink on its mother's teat, throw it into a well, fish it back out before it drowns. Now it's fish. But I'll admit: I'm not sure how authentic that is, it might be satire...
Ducks too for Lent and other fish days.
Max, I'm starting at the beginning of your RUclips beginning. You are so funny, so interesting and knowledgeable! You are telling me a history story, with flair, and humour! I'm lol literally about Lent, the French, and butter!! I'm loving it!! Thank you for this channel!
Thank you so much!
Man: *goes swimming during Lent*
Monks: Looks like meat's back on the menu, boys!
*Proceeds to throw in the least liked villagers in the water*
Another cultural note: modern Greek Orthodox & Russian Orthodox as well as other Orthodox Christians still have these fasting rules in place (which is not to say that everyone follows the rules, of course). There is one difference, though, the only fish permitted for most Lenten days are shellfish. And, yes, we have entire cuisines built around these fasting rules, as the fasting days constitute about 1/2 the year. Really enjoyed this episode - might have to try making this some Wednesday or Friday soon!