Quotulatiousness

May 19, 2022

Feeding a Templar Knight

Filed under: Food, History, Middle East, Religion — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 25 Jan 2022

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Recipe
Boar Tenderloin
Equal parts wine and water for boiling
1 thick slice of bread without crust
1 ¼ cups white wine
¼ cup red wine
1 teaspoon ginger
2 teaspoon cinnamon
½ teaspoon nutmeg
Pinch of saffron threads
2 tablespoons brown sugar
Pinch of salt
1 tablespoon red wine vinegar (optional)

1. Heat olive oil in a pot then sear the boar on all sides. Remove it from the pot and boil equal parts wine and water, then add the boar back in and boil, covered, for 10-15 minutes or until fully cooked. Then let it rest.
2. To make the sauce, mix the spices and white wine. Separately, soak the bread in water for a few hours, then pour in the red wine. Strain the bread/wine into a saucepan, then press the bread through the strainer. Add the spiced wine mixture and bring to a simmer. Let simmer for 15 minutes, or until half reduced, then add the sugar and salt, and if you with, a tablespoon of red wine vinegar. Simmer until thickened.
3. Slice the boar and pour the sauce over it. Serve with roasted chestnuts.

LINKS TO SOURCES**
Le Viandier de Taillevent: https://amzn.to/3FWD7FS
Le Ménagier de Paris: https://amzn.to/3fKgyt0
The Primitive Rule of the Templars by Bernard de Clairvaux: https://amzn.to/3ItxiRY
The Templars by Dan Jones: https://amzn.to/3qOIlin

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

Music: Crusade – Video Classica by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

#tastinghistory #knightstemplar

From the comments:

Tasting History with Max Miller
3 days ago
Templar should be pronounced TEM-pler, but sometimes I say tem-PLAR when I read it. Don’t do what I do

May 2, 2022

Rome’s Wonder Medicine: Cabbage

Filed under: Europe, Food, History — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 11 Jan 2022

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Garum: https://amzn.to/32NZX52

LINKS TO SOURCES**
De re coquinaria by Apicius: https://amzn.to/3eZYElG
De Agricultura by Cato the Elder: https://amzn.to/3eZZ4IM
The Natural History by Pliny the Elder: https://amzn.to/3FeOIzL

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose

PHOTO
By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Psuedo-Galen Anatomy: CC BY 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons

#tastinghistory #ancientrome

April 17, 2022

Queen Victoria’s Easter Cake

Filed under: Britain, Food, History, Religion — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 23 Mar 2021

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LINKS TO INGREDIENTS & EQUIPMENT**
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Self Rising Flour: https://amzn.to/3cKxIoy
Almond Flour: https://amzn.to/3cGN9Ox
Mixed Peel: https://amzn.to/3lp6MP2
Currants: https://amzn.to/3bWEXe4
Castor Sugar: https://amzn.to/3vJMjJR
8 Inch Cake Pan: https://amzn.to/3f3fL7J

LINKS TO SOURCES**
Pot Luck: British Home Cookery Book by May Byron: https://amzn.to/3r1qQIp
The Chronicle of Battle Abbey: https://amzn.to/3ePfrco
Cake: A Slice of History by Alysa Levene: https://amzn.to/2Q7JOAs

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

#tastinghistory #easter #simnelcake

April 14, 2022

Dining First Class on the RMS Titanic

Filed under: Britain, Food, History — Tags: , , , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 12 Apr 2022

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Green Chartreuse: https://bit.ly/onlinebottlesmax
Leaf Gelatin: https://amzn.to/3NY6Y5S

LINKS TO SOURCES**
Last Dinner on the Titanic by Rick Archbold and Dana McCauley: https://amzn.to/3tqNz5s
Titanic, First Accounts: https://amzn.to/3L2f7UH
The Sinking of the Titanic: 1912 Survivor Accounts by Bruce M. Caplan and Logan Marshall: https://amzn.to/3KSKock
The 10 Best Titanic Survivor Stories: https://amzn.to/3wioSK3

RECIPE
Ingredients:
16 sheets Gelatin (or 4 envelopes of powdered gelatin)
3 cups (750ml) Water
1/2 cup (50g) Sugar
1 cup (250ml) Chartreuse
2-4 ripe Peaches or a large can of peaches in syrup
1 cup (250ml) Simple syrup (not necessary if using canned peaches

1. Soak the gelatin in cold water for 5 minutes.
2. Bring the water and sugar to a simmer in a large saucepan then remove it from the heat. Squeeze out any excess water in the gelatin, then add it to the water and stir until dissolved. Stir in the Chartreuse.
3. Pour the liquid into a well greased mold, then refrigerate for 1-3 hours, or until the jelly is beginning to thicken.
4. To remove the skin from the peaches, score and X at the bottom of the peaches, then plunge into boiling water for 45 seconds, then immediately into ice cold water for 10 seconds. If the peaches are ripe, the skin should easily slide off. Remove the pit and slice.
5. Heat the simple syrup to simmering, then add the peach slices. Coat and turn off the heat and let them cool in the syrup.
6. Carefully insert the peaches into the jelly in whatever pattern you like. Then return to the refrigerator until fully set. 8 – 24 hours depending on the depth of the mold.
7. Once set, run a knife around the edge of the jelly, then dip the mold into hot (not boiling) water for 5 seconds. Remove it and place a well greased plate over the top of the mold then flip it over. The jelly should fall out with little more than a tap.
8. Top with Italian meringue or whipped cream, and serve.

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @worldagainstjose

#tastinghistory #titanic #firstclass

April 7, 2022

The Titanic‘s Crew Member Experience

Filed under: Britain, Food, History — Tags: , , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 5 Apr 2022

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Brown Stock: https://amzn.to/3K4Prq8
Tarragon Vinegar: https://amzn.to/3iV2HBN

LINKS TO SOURCES**
Guide to the Crew of Titanic by Günter Bäbler: https://amzn.to/3IUiYS8
Last Dinner on the Titanic: https://amzn.to/3u8M6RH
The Last Night on the Titanic by Veronica Hinke: https://amzn.to/3qUH5tP

RECIPE
Sirloin Steak
1lb small golden potatoes
2 tablespoons clarified butter
Brown Stock: https://amzn.to/3K4Prq8
(100ml) White wine
(100ml) Tarragon Vinegar: https://amzn.to/3iV2HBN
2 tablespoons chopped Shallots
1 cup (15g) tarragon leaves, roughly chopped
2 teaspoons (2.5g) Whole Peppercorns, roughly pounded
Pinch of Salt
3 large Egg yolks
2 ¼ sticks (250g) Butter
3/4 tablespoon finely chopped tarragon
Pinch of Cayenne

Slowly reduce the brown stock until it coats the back of a spoon.

Wash then carve the potatoes into small olive shapes. Melt the clarified butter with a little salt and pepper then, over a very low heat, add the potatoes and cook until golden brown.

Prepare the Béarnaise sauce using Escoffier’s recipe below. I have cut the ingredients in half and still had more than 2 cups of sauce.

Escoffier’s Béarnaise:
Sauce Béarnaise
“Place 2 dl each of white wine and tarragon vinegar in a small pan with 4 tbs chopped shallots, 20g chopped tarragon leaves, 10g chopped chervil, 5g crushed peppercorns and a pinch of salt. Reduce by two thirds and allow to cool.
“Add 6 egg yolks to the reduction and prepare the sauce over a gentle heat by whisking in 500g of ordinary or melted butter. The cohesion and emulsification of the sauce is effected by the progressive cooking of the egg yolks which depends to a great extent on its preparation over a slow heat.
“When the butter has been completely incorporated, pass the sauce through a fine strainer; correct the seasoning, add a little Cayenne and finish by mixing in 1 tbs chopped tarragon and ½ tbs chopped chervil.”

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose

#tastinghistory #titanic

March 23, 2022

What did Genghis Khan eat?

Filed under: Asia, China, Food, History — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 30 Nov 2021

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LINKS TO INGREDIENTS & EQUIPMENT**
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Asafoetida: https://amzn.to/3DKCH4P
Long Pepper: https://amzn.to/2ZgFRhY

LINKS TO SOURCES**
Soup for the Qan: https://amzn.to/3oXOpDk
Description of the World by Marco Polo: https://amzn.to/3xf5093
Genghis Khan and the Making of the Modern World: https://amzn.to/32fDmxm

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose

PHOTO CREDITS
Stones pressing curd: Taylor Weidman / The Vanishing Cultures Project

#tastinghistory #genghiskhan

March 17, 2022

Irish Stew From 1900 & The Irish Potato Famine

Filed under: Britain, Europe, Food, History — Tags: , , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Mar 2021

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LINKS TO INGREDIENTS & EQUIPMENT**
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Le Creuset Cast Iron Round Casserole: https://amzn.to/2N5rTJK

LINKS TO SOURCES**
Tamales Video: https://www.youtube.com/watch?v=s2JyN…
Quesadilla Video: https://www.youtube.com/watch?v=NPxjQ…
The History of the Great Irish Famine of 1847 by John O’Rourke: https://amzn.to/3qCM8fD
Great Irish Potato Famine: https://amzn.to/3kZg58j

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

PHOTO CREDITS
Saint Patrick Catholic Church: By Nheyob – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Kindred Spirits: By Gavin Sheridan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…

MUSIC CREDITS
“Fiddles McGinty” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

“Achaidh Cheide – Celtic” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

#tastinghistory #stpatricksday #ireland

February 28, 2022

The History of Pecan Pie

Filed under: Food, History, USA — Tags: , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Nov 2021

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SOURCES**
The Pecan: A History of America’s Native Nut by James McWilliams: https://amzn.to/3mQ2JxJ
Antoine of Oak Alley by Katy Morlas Shannon: https://amzn.to/3kf6sTG

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose | @Ketchup with Max and Jose

PHOTO CREDITS
Dickey’s BBQ Pecan Pie: Willis Lam, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Pecan Tree: By Bruce Marlin – Own work: http://www.cirrusimage.com/tree_pecan…, CC BY 3.0, https://commons.wikimedia.org/w/index…
Oak Alley Plantation: Michael McCarthy via flickr, https://creativecommons.org/licenses/…

#tastinghistory #pecanpie #thanksgiving

February 20, 2022

Ancient Roman Steak Sauce

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Nov 2021

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LINKS TO INGREDIENTS & EQUIPMENT**
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Flor de Garum: https://amzn.to/3EEXs27
Saba: https://amzn.to/3EHnz8G
Long Pepper: https://amzn.to/3EK3oqq
Juniper Berries: https://amzn.to/3GLB8FP

LINKS TO SOURCES**
De re coquinaria (Apicius): https://amzn.to/3BIidI8
A Taste of Ancient Rome by Ilaria Giacosa: https://amzn.to/3nZ7PqV

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza – IG @worldagainstjose

PHOTO CREDITS
Apicius: By Bonho1962 – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Domitian: By I, Sailko, CC BY 2.5, https://commons.wikimedia.org/w/index…
Cartwright, Mark. “Mushrooms, Roman Mosaic.” World History Encyclopedia, 23 Jan 2016. Web. 01 Nov 2021.
Agrippina crowning her young son Nero: By Carlos Delgado, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…

#tastinghistory

February 12, 2022

Victorian Vinegar Valentines

Filed under: Britain, Food, History, Humour, USA — Tags: , , , — Nicholas @ 04:00

Tasting History with Max Miller
Published 11 Feb 2022

Hayman Sloe Gin: https://bit.ly/maxbottlescollection

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Home Oak Bar: https://amzn.to/37QGNdE
Industrial Pipe Liquor Shelves: https://amzn.to/37OR61S
Monin Raspberry Syrup: https://amzn.to/3HqFW3v
Nick & Nora Crystal Martini Glass: https://amzn.to/3L9zuzW

Recipe
Bachelor’s Rose
Juice of a half a lemon
Juice of half a lime
Juice of half orange
White of an egg
25% raspberry syrup
75% Sloe gin
Fill glass with cracked ice.
Shake well, strain and serve.
1910 Jack’s Manual by J A Grohusko (Jacob Abraham)

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza | IG @ worldagainstjose

PHOTO CREDITS
Sloe berries: CC BY-SA 3.0, https://commons.wikimedia.org/w/index…

#tastinghistory #valentinesday

February 8, 2022

Semlor: The Dessert That Killed A King

Filed under: Europe, Food, History — Tags: , , , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 16 Feb 2021

For information on Svensk Hyllningsfest in Lindsborg, KS, visit https://www.visitlindsborg.com/

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LINKS TO INGREDIENTS & EQUIPMENT**
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Silpat: https://amzn.to/3rFIFxM
KitchenAid 8-Quart Stand Mixer: https://amzn.to/3cTfbs1

LINKS TO SOURCES**
Hjelpreda I Hushållningen För Unga Fruentimber by Cajsa Warg: https://gupea.ub.gu.se/handle/2077/41…
A Journey Through Swedish history by Herman Lindqvist: https://amzn.to/2Z0D3Sb
The world of Cajsa Andersdotter by Bengt Hällgren: https://amzn.to/3jKNMKl

**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.

Subtitles: Jose Mendoza

#tastinghistory #semlor #semla #fattuesday

February 1, 2022

Ancient Nian Gao | Lunar New Year Cake

Filed under: China, Food, History — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 9 Feb 2021

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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera: https://amzn.to/2MQbNTK
Sigma 24-70mm f/2.8 Lens: https://amzn.to/35tjyoW
Glutinous Rice Flour: https://amzn.to/3cxbdFd
Dried Bamboo Leaves: https://amzn.to/3ama0xT
Roast Chestnuts: https://amzn.to/3tc3emZ
Dried Jujubes: https://amzn.to/3aqBrqk

LINKS TO SOURCES**
The Annals of Lü Buwei: https://amzn.to/3rfbjFM
Chinese Fairy Tales and Legends by Frederick Martens: https://amzn.to/39BqwLe
Chinese Mythology by Matt Clayton: https://amzn.to/3j6pxpv

**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.

Subtitles & Ketchup with Max host: Jose Mendoza

PHOTO CREDITS
Pig: By Made by Fanghong – Own work, CC BY 2.5, https://commons.wikimedia.org/w/index…
Rat and Ox: D.h.Isais, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Chinese Zodiac Carving: By Jakub Hałun – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index…
Guangdong Niangao: avlxyz from (optional), CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Hong Kong niangao: Mk2010, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Niangao from local Hong Kong: Geoffreyrabbit, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Nian gao 2: ProjectManhattan, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Chinese New Year Sticky Rice Cakes: ProjectManhattan, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Spring and Autumn Period Map: By Yug – Own work, *Background data: ETOPO1 + QGIS > then vectorized using Inkscape *Semantic data: some from Le Monde Chinois, Gernet, p58.or (en:) Gernet (1996) A History of Chinese Civilisation, Cambridge university press, p. 59, CC BY-SA 3.0, https://commons.wikimedia.org/w/index…
Statue of Wu Zixu: By Peter Potrowl – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index…
Bronze DIng: drs2biz, CC BY-SA 2.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Great Wall at Mutianyu: By J. Samuel Burner – https://www.flickr.com/photos/lobster…, CC BY 2.0, https://commons.wikimedia.org/w/index…

MUSIC CREDITS
Music promoted by 1HMNC – No Copyright Music
PeriTune – Folk Chinese https://youtu.be/_FKFunLPksg​ Folk Chinese by PeriTune (https://soundcloud.com/sei_peridot​) is licensed under a Creative Commons License.(CC BY 3.0)

#tastinghistory #niangao #chinesenewyear #chinesefood

January 5, 2022

Spartan BLACK BROTH | Melas Zomos

Filed under: Europe, Food, Greece, History — Tags: , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 6 Oct 2020

If 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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Bay Leaves: https://amzn.to/33DnaTP
KitchenAid Blender: https://amzn.to/2RBkWi4

LINKS 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 Onion

METHOD
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

January 1, 2022

A 4000 Year Old Recipe for the Babylonian New Year

Filed under: Food, History, Middle East, Religion — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 29 Dec 2020

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For further reading on these recipes visit: https://www.academia.edu/40639453/Foo…

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LINKS TO SOURCES**
https://www.academia.edu/40639453/Foo…
Gojko Barjamovic: https://nelc.fas.harvard.edu/people/g…
Myths from Mesopotamia translated by Stephanie Dalley: https://amzn.to/2Kvzr7b
Babylon by Paul Kriwaczek: https://amzn.to/37GJRJT
The Oldest Cuisine in the World by Jean Bottéro: https://amzn.to/2Jf1eIm
The Babylonian Akitu Festival by Svend Aage Pallis: https://amzn.to/2M5hZa7
The Babylonian New Year Festival by Karel Van Der Toorn: https://brill.com/view/book/edcoll/97…

**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.

Editor: WarwicSN – https://www.youtube.com/WarwicSN
Subtitles: Jose Mendoza

DISH NAME
ORIGINAL c.1740BC RECIPE (From The Yale Babylonian Tablets)
Tuh’u sirum saqum izzaz me tukan lipia tanaddi tusammat tabatum sikara susikillum egegerum kisibirrum smidu kamunum alutum tukammas-ma karsum hazannum teterri kisibirrum ina muhhi sipki tusappah suhutinnu kisibirrum isarutu tanaddi.

Tuh’u. Lamb leg meat is used. Prepare water. Add fat. Sear. Add in salt, beer, onion, arugula, cilantro, samidu, cumin, and beets. Put the ingredients in the cooking vessel and add crushed leek and garlic. Sprinkle the cooked mixture with coriander on top. Add suhutinnu and fresh cilantro.

MODERN RECIPE
INGREDIENTS
– 1lb (450g) Leg of Lamb Chopped into bite size pieces.
– 3-4 Tablespoon Oil or Rendered Fat
– 1 ½ teaspoons Salt
– 2 Cups (475ml) Water
– 12 oz (350ml) Beer – (A sour beer and German Weissbier are recommended, but any non-hoppy beer will suffice)
– 1 Large Onion Chopped
– 2 Cups Arugula Chopped
– 3/4 Cup Cilantro Chopped
– 2 Teaspoons Cumin Seeds crushed
– 2 Large Beets (approx. 4 cups) Chopped
– 1 Large Leek Minced
– 3 cloves Garlic,
– 1 Tablespoon Dry Coriander Seeds
– Additional Chopped Cilantro for garnish
– Samidu* (Something akin to 1 Persian Shallot)
– Suhutinnu* (Something akin to Egyptian Leek for garnish)
*These ingredients have no definite translation; the shallot and leek are the best guesses of scholars at Yale and Harvard Universities)

METHOD
1. Add the oil/fat to a large pot and set over high heat. Sear the lamb for several minutes in the oil until lightly browned.
2. Add the onions and let cook for 5 minutes, then add the beets and let cook for 5 minutes. Then add the salt, beer, arugula, cilantro, samidu (shallot) and cumin and bring to a boil. Mash the garlic into a paste and mix with the leek, then add to the pot.
3. Lower heat to medium and let simmer for approximately 1 hour, or until the beets and meat are cooked to your liking.
4. Once cooked, dish it into a bowl and sprinkle with coriander seeds. Garnish with fresh cilantro and suhutinnu (leek)

PHOTO CREDITS
Crocus: By Safa.daneshvar – Own work, CC BY-SA 3.0, http://bit.ly/3hfNN7F
Statue of Nabu: By Osama Shukir Muhammed Amin FRCP(Glasg) – Own work, CC BY-SA 4.0, http://bit.ly/2KodVkV
Temple of Nabu at Borsippa: Osama Shukir Muhammed Amin FRCP(Glasg), CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
Ishtar Gate: Joyofmuseums, CC BY-SA 4.0 https://creativecommons.org/licenses/…, via Wikimedia Commons
King Marduk-zakir-shumi: By Osama Shukir Muhammed Amin FRCP(Glasg)Throne Dais of Shalmaneser III at the Iraq Museum.jpg, CC BY 4.0, http://bit.ly/3nMw22j

#tastinghistory #babylon #akitu

December 31, 2021

Hogmanay Shortbread from 1779

Filed under: Britain, Food, History — Tags: , , , — Nicholas @ 02:00

Tasting History with Max Miller
Published 28 Dec 2021

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LINKS TO SOURCES**
Cookery, and Pastry, as Taught and Practised by Mrs Maciver by Susanna Maciver: https://amzn.to/3EmSPcm
The Little Book of Hogmanay by Bob Pegg: https://amzn.to/30RAmqO

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Subtitles: Jose Mendoza | IG @ worldagainstjose

PHOTO CREDITS
Shortbread fingers: Dave Souza – Own work, CC BY-SA 2.5, https://commons.wikimedia.org/w/index…
Black Bun: IMBJR, CC BY-SA 3.0 https://creativecommons.org/licenses/…, via Wikimedia Commons

MUSIC CREDIT
“Achaidh Cheide – Celtic” by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/…
Source: http://incompetech.com/music/royalty-…
Artist: http://incompetech.com/

#tastinghistory #hogmanay #shortbread

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