bump. Thanks for crediting Max Miller!

Tasting History was the first thing I thought of when I saw what it was about lol

Yes, I agree. Because they really looked nasty and I would have worried about you Jay. Let Max do that and you keep up the great work on Be Amazed!

He should have hit up Max to ask to send some garum. Max must have some bottles ageing somewhere, didn't he make a 2nd batch which was suppose to be traditionally made?

Max Miller was the rediscoverer of Garum.

@Kim... Mmm! Like It!!! A Hot Variation on The Traditional🍌~🍨Banana Split. 🌞🌝

Some of these recipes I must say no thank you.

I'm going to try this!

Your going to love it@@krystlem8920

Now THAT sounds delicious!

It's so good, a favorite of the kids@WeepingWillow555

They would have been considered food at one time .

​@@davidarundel6187Most things were considered food back then. When you eat to stay alive, and you are very poor, you cannot afford to be choosy. Of course, this video was done tongue in cheek.

cool

Dormice

I laughed so hard at this that my husband actually took off his headphones and I had to read this to him. He's dying to know what they're stuffed with. LOL

it would be better without the banana

The food processor makes things faster and less tiring. Of course, they would have used a pestle and mortar to grind things up back then, and Be Amazed does suggest you could use a pestle and mortar for everything if you're a stickler for authenticity, but the food processor is just so much more convenient.

@@amandado6519 but crushing/grinding is very different from blending and often tastes differently, in my experience. e.g. blended banana taste **much** worse then banana mushed into a pulp with a fork. Wouldn't a grinding machine be the more "appropriate" modern replacement for pestle and mortar?

Gordon Ramsay and Jamie Olive Oil* (haiyaa)

your content is great bro! love the riddle vid you made!

@@OrdinarySonicfanMmKayfuyia

@@OrdinarySonicfanMmKaySteven he ?

@@DerCrazyMonkey thanks, will make an other one tomorrow 😆

Or... Just use your hand....

@@rounakgupta1907I just use my mouth

@@TwoMenInACloset ok... And why are you telling me this cuz nobody asked

@@rounakgupta1907 I’m detecting daddy issues

Yes, I've seen that trick. While it does take a little practice to separate egg whites/yolks, it's not that hard. I managed it when I was 14 and made my first angel food cake. The real trick is to crack the egg just enough to pull open the shell but not puncture the yolk inside.

I can relate. I once tried the Icelandic national dish "Hákarl" which is fermented Greenland Shark. I guess the only way to eat a shark that can live upwards of 500 years is to ferment it (ya, I know it's poisonous if you don't) I am glad I tried it, but definitely not for me

Is it made like Lutefisk? I grew up in Northern MN. A lot of Scandinavian people up there. Tried lutefisk several times. Worst tasting food I have ever tried. Makes Limburger Cheese seem delicious (it most certainly is not)

@@leadboots72 No, it is a lot worse. In fact, if you ever find a can, don't do like Brett and Link did and remember to open it under water or it will explode and your house (or Good Mythical studio) will smell for months. No, Surströmming is worse then lutfisk. It taste better then it smells but since it competes with that South Asian fruit about the worst smelling food in the world, that isn't saying much. It is bad but you are supposed to drink a lot of brännvin (which isn't vodka but more like really cheap moonshine made of potatoes) with it to hide the taste. It is what people call "local delicatessen" which basically means a few weirdos eat it but it is something very fun to trick tourists to try. Kinda like that Weird Norwegian burnt sheep head or the Håkarl Robert talks about above. And yeah, I'm Swedish but it is mainly eaten by people far up north, I think cabin fever got to them (where I live we have about the same climate as UK but with less rain). Just don't.

@@leadboots72 I don't know. But "lutefisk" sounds more like an actual dish than an ingredient to one.

​@@leadboots72it's way worse. I haven't tried it, but i know it smells worse than a rotting carcass. It literally smells worse than anything dead. One of my sisters tried it, and it apparently tastes good, but smells like a rotting cadaver mixed with the smell of sewer and pig poop, if not worse

I loved kocsonya when I was a kid. Every winter my mom would buy pigs feet and make kocsonya. She'd put it in soup plates and leave them on the back porch to cool. She always made one extra plate because the guy next door would sneak over and steal one. The next day a freshly washed soup plate would mysteriously appear on the porch. I tried explaining it to my school friends but the best description I could come up with was "jellied pigs feet" which garnered some strange looks.

Look, there's a lot of really yummy food coming from Hungary but that stuff ain't 🫣

We call meat in aspic an Hungarian boll in the Netherlands. It’s delicious. It’s a bit sour and spicy and you eat it on a piece of bread.

It is probably popular in the whole country... There are even sales for pig feet and skin, many supermarkets do it. A relative of mine lives in West Hungary and she always makes aspic. It's a great food but I prefer the meaty versions, not when it's mostly skin, she make both kinds. Vegetables are never a part of it. One can buy tongue in aspic too... (Still, I wouldn't want to eat aspic every day. But it's very, very good.)

One of my friends has a recipe for his version of Aspic, and it's honestly pretty good. Instead of jello, he uses stock boiled alongside bones. Basically, he's using the bones to extract collagen to create the gelatin effect. He then uses soup ingredients; carrots, peas, some meat. Whatever he has on hand; he said it's very forgiving with what ingredients you use so long as it makes sense and that you cook them right. Best way I can describe it is a cold soup in solid form. You're literally eating your soup; and I'm honestly constantly surprised whenever he makes it for parties and I eat it. And yeah, some can't get over the fact they're eating what is essentially soup; but I love it.

Isn't it similar to the "nowadays" oyster sauce?

@@SaraMKay yeah exactly! So is soy sauce which is made of fermented beans and stuff

@@Polina_Laptevaand NOT fermetting the soy is what cuases the "soy boy" effect.

I feel like I've seen it on tv relatively recently... in a reality show shot in Philippines... I think; to them it's a delicacy, but to the contestants from my country, it was an opportunity to gain points and then puke A LOT.

Just so everyone knows the Umami flavor is naturally occurring MSG in the cause!

Maria, if they like pickles at all, who doesn't? I knew a kid from New Zealand in high school, who hated dill pickles. I tried to tell him about sweet pickles too, but I don't think he believed me.

Or the Wiener-French-Fries-Pizza they serve in Sicily

Probably because sweet things were rare and expensive. Honey and fruit were often the only sweetener and don’t forget survivor-bias, the recipes that were written down from that far back usually were rich people’s food and that’s why they were written down.

@@fimbulsummer Yeah, but what's the point of something that has five different rare ingredients in it if it's inedible?

@@darkwarrior03352I imagine they had very different taste buds as well. Ours adapt to what we eat regularly, I've heard if you cut sugar out of your diet for just a month, food you used to happily indulge in that was sweet will be overwhelmingly sweet because you have new taste buds by then and they've not been as exposed to the sweetness. And a lot of meals were either bland or extremely hearty in flavor, so I imagine if you were used to a diet that regularly switched between bland and hearty - a rich treat would probably just be par for the course. Or it could be like how people mock Americans for all our food being so sugary and sweet, but a LOT of sweets from other countries are so overpoweringly sugary and sweet that the average American dislikes them. I like a good sweet but I find real tres leche to be sickeningly sweet. And quatro leche that switched out whipped cream for basically mashmallow fluff? Gag. [Basically a sweet cake, dulce de leche, sweeten condensed milk and marshmallow fluff]. And I'm someone who eats Marshmallows straight up. I also dislike most flan because it's too sweet, but rice pudding is right in my threshold. [I'm using these because they're more accessible where I am and I cannot for the life of me remember the French dessert someone told me about that made the average american's "Decadent" cake look like box cake lol]

I think because so much food was simply treated as bland subsentence.

@@Crow_Smith This makes a lot of sense, I never thought about that!

Or Suebian christmas pie my grandmother used to make (I bet you can eat from that pie for weeks or months (If you like that, that is 😂) Back in the day it was all about food preservation, because people HAD NO FRIDGE, isn't that crazy if you think of it

@@SaraMKay dont get me wrong! I LOVE PEACON PIE!. But the stuff he made i dont know 😝

He's my fave too!

☝️😟

😂 👆

YES!

My ancestors (up to my grandparents) used to aspic meat at slaughter time to preserve - 'cause people HAD NO FRIDGE - every time I think of that I wonder how they did it 🤷🏻‍♀️ back then

Petition to bring back (real) chocolate money

​​@@The_Blazementi would be rich if i knew how to make chocolate with cacao beans,since the amazon rainforest is near my country (brazil)

Yes. I remember that. Larraine Newman drinks a glass full of bass. "That sure is good bass." Funny as all get out.

My wife makes bread and there is a surprising amount of sugar involved.

Maybe like the soft sliced bread. The only sugar used when making traditional ol' bread is only like a teaspoon to feed the yeast.

White and soft breads are, but we have a lot of savory/traditional bread as well.

yes

Lol

:D

He rented them 😆

​@dannyboyd6747 Whoever's hands they were, they looked very pretty, I was impressed. Not feminine pretty, just pretty, like a piano player's hands.

Honey, nectar from flowers and sugary extracts they got from some plant roots were available, but sugar cane - no

He does have a nice voice and a way with words.