Tasting History with Max Miller
Published 6 Oct 2020If you’ve ever wanted to be a Spartan warrior, then making a bowl of Melas Zomos is just a part of the process. Today, I cover each step in making both Melas Zomos and in making a Spartan warrior.
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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
All-Clad Stock Pot: https://amzn.to/32HsYMx
Bay Leaves: https://amzn.to/33DnaTP
KitchenAid Blender: https://amzn.to/2RBkWi4LINKS TO SOURCES**
The Spartans by Paul Cartledge: https://amzn.to/35Jd2vo
Plutarch On Sparta: https://amzn.to/2H6SBhy
The Deipnosophistai by Athenaeus: https://amzn.to/3my5v8D
The Histories by Herodotus: https://amzn.to/32NdcQF
A Companion to Sparta by Anton Powell: https://amzn.to/3c94PSq
The Rise of the Greek Aristocratic Banquet by Marek Wecowski: https://amzn.to/2RFD5LK
Sparta Reconsidered by Helena P. Schrader: https://bit.ly/32FQOIM**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MELAS ZOMOS
INGREDIENTS
– 2lb (1kg) Pig Leg (or other pork product)
– 2 Cups (1/2 liter) Pig Blood
– 1 Cup (235ml) White Wine Vinegar
– 2 Tablespoons Olive Oil
– 1 Tsp Salt
– 4 Cups (1 Litre) Water
– 3 Bay Leaf
– 1 Large Chopped OnionMETHOD
1. Set a large stock pot over medium heat, then add the olive oil and onions and cook until tender and lightly brown, about 10 minutes.
2. Add the chopped pork to the pot book for another 10 minutes.
3. Pour in the vinegar and 3-4 cups of water (4 if you have fresh pig’s blood, 3 if you have coagulated blood), the salt and the bay leaves. Once boiling, lower the heat to medium low and let the soup simmer, covered, for 45 minutes to and hour or until the pork is cooked through.
4. Add the pork blood* and simmer for 15 minutes more, then serve.
*If you are using coagulated pork blood, mix it with the final cup of water in a blender and blend until most of it is liquid. Strain out any large chunks and add the liquid to the soup.PHOTO CREDITS
Symposium Scene: Marie-Lan Nguyen / https://bit.ly/3muYyoI
Schwarzsauer: Overbergderivative work / https://bit.ly/2ZJxBUq
Dinuguan with puto: Lambanog / https://bit.ly/3mrLyAg
Odaker: https://bit.ly/2ZKFRUi
Plutarch Bust: Odyssey / https://bit.ly/2FAYO54
Roman mosaic from Dougga: Pascal Radigue / https://bit.ly/2E6Wu4Y
Greek Vase with Child: National Archaeological Museum of Athens / https://bit.ly/2H04tlo
Sarcophagus Marcus Cornelius Statius: Louvre Museum / https://bit.ly/2ZK3bla
Dionysus with Hermes on Jug: MatthiasKabel – https://bit.ly/2FECCqL
Mt Taygetus: Gepsimos – https://bit.ly/32A4SU8
Eurotas River: Gepsimos / https://bit.ly/2Fv4AVY
Xerxes: Darafsh / https://bit.ly/2H0lWds
