I'm actually really late to the party. I didn't eat lasagna until I was an adult. So I've only had the classic, but boy am I ready to make up for lost time.
I asked the rare beer store in my town what i'd drink if i were dying of the black death and he walked off without saying anything. I thought "well, no try no chance..." but then he came back with two options. The one I had was a strong brown something, probably made by monks.
There were forks at the time but Christian nations more or less denounced their use because they "looked like male genitalia" and they wouldn't defile their women by using them. A Byzantine princess married a Western royal and they were all aghast when she pulled a fork from her cutlery set and began using it.
That is so interesting, I just realised in Polish we have "łazanki", which is a square -shaped pasta served most often with cooked cabbage. I suppose the square shape is a connecting agent.
Well, that's because if you look when łazanki appeared in Polish cuisine, it's clear that it's reinterpretation of Italian recipe that was probably some early form of lasagna. Queen Bona Sforza was Italian and brought with herself to Poland plenty of Italian cooks, ingredients and recipes.
"Whatever else you can think of". Hearing that reminded me of the cafeteria at university. One day towards the end of the semester they cleaned out all the frozen foods from the freezers and served us what they called "cream of everything soup". The best part is that nobody could agree on what it tasted like...some said celery, others said potato, yet more said chicken. Good times lol.
Our university cafetaria also made leftover soups... One day they would serve something with sateh sauce, the next there would be peanut soup. The cheese-soup was horrible.
I had this in a guesthouse in Romania, actually. I didn't catch the name of it (my Romanian was and is extremely limited) but the appearance and the flavor as you describe it was nearly identical, and it was served with the sticks instead of normal cutlery. It wasn't served as if it were an unusual dish they got out of an old book, so it looks like something similar has survived in that area or at least that family to the modern day.
That Neapolitan version for sure looks like American lasagna, and given that a significant portion of Italian immigrants to the US were Neapolitan, that *totally* checks out.
Italy here, some friends from Neaple recommended me to try it only after Lent months, because they do so due to the heavy fat in the recipe. Stay healthy 😬✌️🖐️🇺🇲🇮🇹
One thing that strikes me is the similarity between "losenys" and "losenge," which is the medieval heraldic term (therefore a French term) used to denote a square rotated to be a diamond shape. The losenge is most familiar to us because it was used heraldically instead of the shield shape for a woman's heraldic display. Sounds like those three-finger squares to me!
This struck me too! Maybe it was a newish name for an existing "quick" Meal, which then got more complicated over time into the Italian lasagne, or remained uncomplicated in the Bulgarian breakfast dish which is essentially very very thin pasta "foils" Eaten with a soft white sheep's cheese, we usually used feta and topped with paprika fried gently in oil, but if you had a less salty version (proper sirene cheese) could be with sugar
That certainly explains why the diamond things on carpool lanes are also called lozenges. As a side note, cough drops are also called lozenges because they were originally shaped like diamonds.
This is the etymology I had always heard. I even think I recall seeing a recipe that said to cut the dough into losenges during a unit on medieval food. That particular recipe was before the addition of cheese, and very heavy on the nutmeg.
"Doux" *does* mean "sweet", but it can also mean "soft" or "mild". That last definition would fit better as a counterpart to the "fort", meaning "strong".
Thanks for the clarification, gorgonzola has a similar naming convention as it's from a Romance speaking country. The milder version is "dulce" and the piquant version is "piccante", which I used to tell myself meant spicy not knowing better.
Frankly I am surprised that you haven' t got your own Television show. I don't think I can name one TV cook today who has such a well written , researched , and professional show that you are producing . Your personality is just perfect. It keeps me mesmerized and entertained , and I actually learn stuff. Just wonderful !!! As soon as I get the time , You can bet I am gonna whip up some of the dishes you have shared .
Here in the Czech Republic, we make noodles with sugar, butter and ground poppy seed, another version with cinnamon sugar. I love it, so I can definitely relate to a sweet lasagna with apples!
In Hungary we also do the ground poppyseed version, and also finely ground walnuts or cottage cheese. Poppyseed is my favourite. Yummiest sweet noodles ever :)
History Channel already has a food history program. Unfortunately, they took Sohla El-Waylly as the host. Max even appeared as a guest in one of the episodes. I have nothing against Sohla, and I think she is a talented cook and chocolatier. But food history isn't her forte. Still, I am very very happy to see her thriving after shit hit the fan at Bon Appétit.
That's how my father cooks, too. Unfortunately, his most profound belief is "If the single ingredients taste good, the final mix will taste good". Which is often untrue, sadly... :D
As a sicilian I've never heard of Lasagne alla norma,perhaps because we agree on the fact that the bolognese version is the one and true version, the rest being imitation or derivatives. Instead we have a lot of incarnations of "Pasta incasciata" which is similar, but consists of different types of pasta and fillings depending on the city or even the family. Also when talking about lasagna in Sicilia some confusion may be present due to the fact that the term was used to describe any type of long and somewhat thick pasta, like tagliatelle, the most famous example of this being the description of the farmer's daily feast in the novel "La Roba" by Giovanni Verga wherein he described the huge pots of lasagna needed to feed the farm workers but he actually either meant tagliatelle or vermicelli. As always good job and sorry for my english.
this was my understanding of italian lasagne history when i took an internet deep dive on it once upon a time - that what we eat here in america is actually italian-american (ie. created by italian immigrants, who were primarily from southern italy, after they arrived in america), rather than being a dish that's from italy; and that rather, lasagne alla bolognese is, in italy, considered the "ur" lasagne.
Credo per lasagne alla norma intenda la parmigiana Translation I think that for lasagne alla norma they mean the recipe that we call parmigiana, which is Layers of eggplant, mozzarella and tomato sauce layered like lasagne
I life in the south of Germany and the dish reminds me of Käsespätzle, Spätzle are typical noodles for the south of Germany . Made of flour, eggs, salt an water. Spread on a damped wooden plate and skratched fine stripes into boiling water. They are layered with fried onions and Emmental Swiss cheese in the same kind as you showed it in your video. By the way I love your channel!
Now, please don't crucify me ... but I don't know how to (nor care to learn how to) make my Spaetzle the way you describe (i.e. schaben). Never liked the Spaetzlespresse, either, always thought it hard to clean and quite messy (to say nothing of temperamental). Instead I got a Spaeztlewunder and have been absolutely happy with it. I'd encourage anyone interested in this versatile dish to go with this option (link spaetzlewunder.de/ .... it gives you an idea what you want to have). Maybe watch a video or two before you try it yourself. Spaetzle are a great option for a fast and delicious meal. They are cooked within minutes and can be used in a large variety of dishes. How they haven't become popular here in the States absolutely beats me, they are the ultimate in customizable food (including changing the recipe for the Spaeztle themselves).
You should check out 'Tods Cutler' for authentic medieval cutlery sets. They are all handmade & I have never heard of anyone buying from Tod and being disappointed, and his prices are incredibly competitive. P.s. love the channel & keep up the good work
As a person from Bologna, I know how contentious this issue can be! So kudos for covering this thorny topic in such a well-researched and accurate way! (love the lasagna family tree!)
The thumbnail reminded me of Polish łazanki - which is a dish that has been brought to us from Italy by queen consort Bona Sforza (and most likely derived its name from lasagna) and was initially made just like Italian lasagna - nowadays it evolved to a more loose form with smaller noodles, usually eaten with sauerkraut , mushrooms or meat but older traditional recipes also mention cheese and many other things.
I'm English and I'd never noticed Americans spelt it differently. Yes, "spelt". That's the correct word in England. Not to be confused with the type of corn. And yes, it is corn. Americans seem to reserve the word "corn" for maize. But wheat, rye, barley, spelt, etc, they're all types of corn. And I found out a couple of days ago that my mum had never heard of spelt, somehow.
@@PiousMoltar Lol I know that, I lived in the UK for several years. I am now more accustomed to American spelling. Also spelt is a type of wheat, not corn :)
@@PiousMoltar i am american and i read julius caesar's memoir on his invasion of gaul. he kept referring to tribes either giving or offering tributes of "corn" and i kept thinking, "...wasn't corn part of the columbian exchange?" yeah, i guess it's more of a general term outside of north america. people would look at you like a psycho if you called corn "maize" where i live.
It actually makes a lot of sense that here in the US we use the South Italian spelling. Most Italian immigrants to the US were from the South (Naples, Sicily, etc.), while in Latin America most Italian immigrants were from the North.
@@olivercuenca4109 I just realized that here in Germany, I have only ever known the Northern variant of Lasagne, and it's also spelled with an "e". I really wonder why that is, because a large part of the Italian immigrants to Germany in the 50ies & 60ies were from Southern Italy, around the Naples area. Maybe it's because Germans first learned to love the dish when they were on vacation in the northern regions of Italy and they just expected to get the same lasagne back home.
Funny thing. Here in the Argentina Capital, the most popular version is the Southern Italy one, as most of our italian inmigrants were from, back in the day.
It makes me so happy seeing you amused and just having fun, candidly giving us opinions on these dishes. Truly a passion project brought to life for us all to enjoy.
The best lasagna I ever had was a rolled lasagna with prosciutto, spinach and ricotta. It was baked with a red sauce on the bottom and a white sauce on the top. It was magnificent!
@StinkyPirates My tip, fry your bacon until it's crunchy. Add crushed garlic and scallions/spring onions. Melt in some butter and then add cabbage.Fry until tender, trust me, it is a side you will love.
I just have to say for the record that my family's lasagna recipe is made with bechemel and a bolognese. And the bechemel does have sweet spices like nutmeg and cinnamon.
i'm dying how the descriptions of the black death mass burials helps us know what lasagne was like back then, truly amazing, we as a species will never stop describing things through food, because it is the easiest way to get others to understand
It's interesting that they use nutmeg in the pasta because in Greece when my grandpa makes any pasta dish he uses nutmeg in the tomato sauce or in the bechamel
I always put a sprinkle of nutmeg in my bechamel! Not sure where I tasted it from, but remembered when I was trying to make it that it had a bit more complex flavor. My ruminating through my food bank memory produced nutmeg as the possible ingredient. I added it, and it was perfect. It’s not enough that you can blatantly taste the nutmeg at least the way I’ve tasted it. It just adds a little complexity to the flavor. And lucky you with a Greek grandpa that cooks you food! What’s your favorite?
Nicolette K mmmm! Those do sound good! Are you learning to make them so that you can make them for your grandkids? I think family recipes are a wonderful legacy. I loved my paternal grandma’s mashed potatoes and fried chicken, and also her strawberry shortbread was really outstanding. And my maternal grandma’s chocolate chip cookies were my favorites. Lots of other things too, but those really stood out. I don’t think I ever saw either of my grandfather’s cooking. Unfortunately, I have no recipes from either grandma, because they didn’t use them. My p. grandma tried to tell me the ingredients for her famous apple cream pie. When I tried to make it, it turned out a mess. But her directions were, “add some of this.” How much? “Well, until it looks right.” Any idea of how much that would be? “Oh, maybe a cup or so.” I finally got an edible version, but it was nothing like the magic of my grandma’s. Unfortunately, she has passed on now, so I’ll never be able to tease out the “secret ingredient” from her, or be able to watch her make it, but I’ll probably keep tinkering with it from time to time.
Merindy Morgenson yes I think it’s great to keep recipes in the family. I make my grandpa’s lemon chicken all the time and my mom showed me how to make her Italian food as well. Her homemade marinara sauce is the best.
"I'm sticking with the stick!" LOL Max, the sweet lasagna iteration made me think of kugel. That got me thinking that it might be very interesting to do a Tasting History series on some traditional Jewish dishes. Ancient Passover foods might be an interesting subject! I have a feeling the preparations we have today are really Eastern European interpretations, and what they were before that is a mystery.
@@TastingHistory , wow! I hope it turns out to be an interesting subject! I can tell that you really dive deep into the historical stuff. I've been binge watching...
Perhaps a look into Sephardic traditions might help unravel what’s part of the ancient core tradition and what’s Ashkenazi-specific? Since the things that are common to Sephardim and Ashkenazim are more likely to be part of their shared origin.
Your channel just brings sanity and comfort to this very insane world. The Black Plague speaks to the fact that better times are in our future and good food with go forth.
I'm from Italy and to be honest I didn't even know there were so many different types of lasagna still around. Though the one I think of when I hear lasagna is definitely the Bolognese.
That recipe looks like a medieval equivalent to microwaving cheese over your cinnamon toast crunch because you ran out of saltines. Not that I'm speaking out of experience or anything.
Neapolitan here. This is actually really interesting, I didn't know that "our" local variant was considered a heavyweight in the contest. Everyone I know considers the neapolitan lasagna a riff, a variant, on the most iconic dish from Emilia-Romagna. Now over there, well, they actually have heated arguments over the damn thing. Someone I know from Bologna taught me a really interesting variant which she claims is canonical as THE lasagna (despite the fact that it's the first time I've seen it in my life): basically, she puts two layers of pasta on top of each other and bakes the whole thing at absurd temperatures for just a few minutes. She'll then rip out the top layer, which will now look like a biscuit, and serve the rest.
Qui c'è un resoconto sulla disputa abbastanza dettagliato www.lacucinaitaliana.it/news/in-primo-piano/lasagne-storia/. Mi raccomando, fallo leggere a chi crede che la lasagna sia stata inventata dagli emiliani.
American Lasgna is the Southern Italian Variant. Curiously in South America and other countries that had large Italian immigration and communities, they make Lasagna in the Northern Bolognese style with Bechamel, loads of cheese and meat sauce with no Marinara.
certainly sounds like my college dining hall. one time they served, and i quote, "beef and reef." i picked up one of the beyond-sad breaded fried shrimp by the tail, watched it droop apace, and announced to my table-mates, "wow--these shrimp really *are* battered." (i'll show myself out.)
“Ruayn Cheese” sounds a lot like “Rouen Cheese”. Rouen is the Capital of Normandy, also Normandy is known for it’s cheeses in France, and since the Monarchs of England used to be rulers of the Dukedom of Normandy that leads me to the conclusion that “Ruayn Cheese” may be related to some of the cheeses of Normandy. *TELL ME! WHAT DO YOU THINK!*
The best lasagne I’ve ever eaten was in Rome. In a little cafe full of locals. Business men/women and students and older people all seated at tables that were for everybody to share. It’s was just so tasty and felt like a huge family dinner with people popping in and out. We sat with some people we didn’t know and had a lovely time!
I have to mention that I really appreciate that you make sure to limit the noises of eating to a minimum at the end of your episodes. It may not be apparent to people not familiar with recording and may not be noticed at first but it's a truely professional touch.
In Bologna they say that the right thickmess for a Lasagna is when lifting the pasta you can kind of make out your hand against a light source on the other side... "grandmother"'s techniques"😂 but they always work
My family has an amazing heirloom recipe for lasagne, it's the bolognese version passed down from my grandfather's parents who immigrated to the wales. I always looked at american lasagna recipes a bit askance. "Why do they all do it so weird?!" Now i know why. Thanks 😆
That debate in terms of what the ingredients to a modern lasagna are has certainly caused its fair share of conflict! I (an Italian-American) once got into a knock-down, drag-out Reddit fight with a Brit over whether proper lasagna had ricotta or béchamel (ricotta all the way, baby). Seriously, it was vicious and though it was some time ago, I’m still steamed about it. I am gratified to see echoed here what I found when I did more research, which is that different regions have different recipes (and therefore, most importantly, I am not wrong!). I found in my research that southern Italy, like Naples, uses ricotta and many if not most Italian immigrants to the US have come from southern Italy, which is why the ricotta version is more popular in the States.
The person who originally made the comparison of lasagna with mass body burying after the plague... Did they just really love lasagna a lot and were seeing it in everything or they're some sort of dark psychopath lol!?
I was raised on a noodle dish called "Kugel" that seems to match your description of the Loseyns. You should make a Kugel! Egg noodles, cinnamon, raisins, etc. So good! Lots of people hate it. I love it!
There's a recipe for ravioli (Ravieles) in British Library Add MS 32085 (late 13th or early 14th C). It's a sweet dough stuffed with cheese, butter, cream, parsley, sage, and shallots, served on a bed of cheese and topped with more cheese.
Well, this explains why my American husband thought my lasagne was weird. I am English and we commonly eat Lasagne alla bolognese al forno, so that's what I made him. He is used to Lasagna alla Napoletana. Mine is better.
@@syl-p6271 Alla bolognese is just layers of noodles, bolognese and bechamel sauce. Napolitano is what we Americans grew up eating. Layers of pasta, meat heavy ragu and cheese. Alla Bolognese is the superior lasagna and its the only one i'll cook now.
Considering sows udders are usually discarded these days and how much (or rather little) schools spend on lunch, odds are you really do remember meals containing sow's udder - even if that wasn't actually pointed out to you.
Once again you thoroughness surprises me! I didn't even know about "lasagne da fornel" and from a quick research on Google it appears that it's typical of a small valley in the Veneto Dolomites (Valle del Biois) where I've been going on vacation since I was a child. Thanks again for your work!
2:30 Something that just caught my attention today on the subject of medieval spice mixtures. Besides its relation to poudre douce and poudre forte, wikipedia also mentions "poudre fine" and "poudre lombard", but I can find even less information on those than on the first two. Could you do an episode on the various medieval spice mixtures one day?
you've got a lot of nerve posting this on a tuesday. you're toeing a dangerous line here. one day off and you could have kickstarted the Garfield Paradox.
My Italian grandmother used to dry pasta on sheets back in the day. She made pasta from scratch and her mother did the same! I heard many stories about it when we had breakfast and did crossword in the morning when I was a kid.
Max, you are my favourite person on You Tube. Please do think about writing some cookbooks, drinks and of course, combining the history throughout them. So amazing! Thank you so much for all of your hard work. It’s very much appreciated.
Looks more like "testaroli" typical pasta from Lucca, Tuscany. Anyway learnt so much about italian food and I live here (in Piedmont). Hello to everyone from Turin! :)
Love this channel. The thought and research put into every episode is nothing less then spectacular. I love the way Mr Miller presents every episode. So upbeat and positive. And about lasagne he has done his research very well. I have been living in Italy for the last 20 years and I can say he even nailed the Italian provences names! I recommend it to most of my friends who enjoy cooking and if is a blast to try and recreate ancient recepies. I thank you personally for choosing this channel over your other work choice. I think you did the best thing.
"But I'm sticking with the stick!" LOL! I think I"m going to try this recipe...I have everything in the pantry, even the poudre douce! (I do historical re-creation and a lot of cooking.)
Have to say, since "discovering" your channel... it is now my go to when surfing for something to watch. Love the ever changing stuffed animals in the background.
I'd love to see a recipe from Sor Juana Inés de la Cruz, a mexican nun who was a genius writer who happens to have a book of recipes from Mexico in the second half of the 1600's
I second this suggestion! As a Mexican, I would love to learn the history of the early New Spain-era Mexican cuisine. Guaranteed most of the dishes are still delicious! And who doesn't love Mexican food? It's even spreading (finally after 500 years of Western Imperialism in Latin America, the damn snobs LOL) like wildfire over in Europe!
FYI, my partner teaches ancient Greek and says lasanon can refer to a trivet but often refers to a chamber pot or "night stool." There's also the lasonopheros, a slave who carries your chamber pot for you. Does not take away from the episode. Both of us loved it!
the reason in briton it is spelled lasagne is because briton and northern italy were connected via the lucrative trade route from venice to flanders. The english especially sold their wool in calais to the flemish merchants who prized english wool to be spun into cloth and traded to the venician merchants who traveled to flanders to sell their glass and paper and spices, so naturally the northern spelling would travel to england via this route. The reason america spells it lasagna is because america and southern italy were connected via the lucrative trans-atlantic passage trade route where italy would export sicilian criminals and mafioso and would import american drug dollars, extortion payments and the earnings from pyramid schemes, so naturally the southern spelling would travel the america via this route.
My favourite must be bolognese lasagna, followed by pesto lasagna, but I have come to admit that lasagna alla napolitana has its own reason to be. The 3 flavours reppresent well the cusine of the place: simple and cheesy in the North (pesto lasagna from Genoa), exuberant and tomatoey (lasagna from Naples), balanced and North-South fusion (Bologna lasagna al ragu')
What kind of lasagna is your favorite? Have you tried any of the less known versions on the list?
My favorite is the classic!
I make Binging With Babish's Skillet lasagna. It's sooooooo gooooood and incredibly simple!
the kind that someone else makes for me.
I'm actually really late to the party. I didn't eat lasagna until I was an adult. So I've only had the classic, but boy am I ready to make up for lost time.
Béchamel lasagne!
"and so twice or thrice & serve it forth" - I see what they did there.
straight gangsta
I don't dish up anymore. I'm an Anglo. I serve forth.
RIGHT?! So good haha
Den Roten Hahn serve is a NORMAN word REEEEEEEE
ye olde pun intended
"Honey, why are you reading about the Black Death?"
"Oh you know, just want to make some lasagna."
I asked the rare beer store in my town what i'd drink if i were dying of the black death and he walked off without saying anything. I thought "well, no try no chance..." but then he came back with two options. The one I had was a strong brown something, probably made by monks.
@@justchevrotainrating That's awesome! He gets it, just grabs your 🍻!
Whatever meat you can find.....
@@katherinetutschek4757 So duck, quail, beef, your lazy cousin Vyron....
If you ever get into doing merch, I think a Tasting History apron with the motto "Serve it Forth" would be perfect.
InstantBear Yes! I would definitely buy that apron! 👍🏼😊
I'd be down for a "Lasagna Family Tree" poster, too.
Seconded
I fourth this! Pleasseee!!
Yes please!!! Christmas coming up.... just saying😁
I imagine the inventor of the fork, eating with their stick and thinking 'damn I wish I had four of these.'
Well they started with 2 tines, hence the name fork like a forked tongue or forked branch or fork in the road.
There were forks at the time but Christian nations more or less denounced their use because they "looked like male genitalia" and they wouldn't defile their women by using them. A Byzantine princess married a Western royal and they were all aghast when she pulled a fork from her cutlery set and began using it.
@@lukematney7062 I feel pitt for those poor people. They must have had really weird weiners. They probably hurt a lot too.
Probably started with the forked stick. 🤔 This is good, however …..
They used spoons though, I doubt they were eating lasagna with their hands or sticks.
I haven't heard 'rollin rollin rollin' in years, my uncle got kicked out of a pub for playing it 6 times in a row on the jukebox
could say they
rolled your uncle out
I can’t stop laughing at this story
Rollin' down the river....
Did they crack a Rawhide whip at him? 😁
someone hasn't been watching enough Happy Feet 2 (lowkey better than the original ngl)
”Macabre, but useful for our lasagna recreation today.”
A very interesting set of words.
"1 teaspoon of nutmeg"
James Townsend has joined the chat.
How about John?
Now if we could just add a Bayleaf - moment of awe! - we would get Boris on.
“Let’s add a pinch a cayenne”
*Chef John from foodwishes joins the chat*
"Boil it in broth"
Marco Pierre White has joined the chat.
We could grab Babbish too with a generous pinch of kosher salt in the sausepin
That is so interesting, I just realised in Polish we have "łazanki", which is a square -shaped pasta served most often with cooked cabbage. I suppose the square shape is a connecting agent.
Well, that's because if you look when łazanki appeared in Polish cuisine, it's clear that it's reinterpretation of Italian recipe that was probably some early form of lasagna. Queen Bona Sforza was Italian and brought with herself to Poland plenty of Italian cooks, ingredients and recipes.
Łazanki's great!
Polish foods nice. I like how there are a lot of shops selling it in the UK where I'm from
@@reddoor6114 9
I'm not even Polish but I'll have to find a recipe for this. I love cabbage in any and all shapes or forms.
"Whatever else you can think of". Hearing that reminded me of the cafeteria at university. One day towards the end of the semester they cleaned out all the frozen foods from the freezers and served us what they called "cream of everything soup". The best part is that nobody could agree on what it tasted like...some said celery, others said potato, yet more said chicken. Good times lol.
Our university cafetaria also made leftover soups... One day they would serve something with sateh sauce, the next there would be peanut soup. The cheese-soup was horrible.
@@snazzypazzy you'd think the peanut soup would be worse
@@raymondleggs5508 Peanut soup is actually pretty lit.
@@snazzypazzy Can't believe peanut soup gets a pass but cheese doesn't ???
@@MonsterPumpkin The peanut soup was not my favourite but pretty decent actually. Kind of with an Indonesian vibe. The cheese soup was a mess.
It's been 6 months but I still cant believe Max poured all that beef stock into the sink. tears were shed.
That seems rather wasteful for a medieval recipe. I guess they didn't pour it away but ate it as soup, or otherwise used it for a sauce or something.
Maybe the wine's influence?
@@maximilianmustermann5763 Could just drink it. Apparently drinking broth or stock is good for your health.
I was wondering about that when I read the recipe. Very wasteful, especially when it could easily be reused.
@@bodyrumuae2914 it is.
"This is gonna be a huge bite--"
Proceeds to nibble from the edge
I chickened out 🤣
One has to maintain decorum.
Gentlefolk of good breeding never chomp or take large bites
@@TastingHistory lol!!
He knew you weren't going to avert your gaze
Loving the medieval content. Might as well just cook everything from “The Forme of Cury” 🤷🏻♂️
I’d have a few years worth of content right there 🤣
I second this motion.
@@TastingHistory and I'd watch every second of it
@@CindyLooWhovian i third it! :) please and thank you, max--everything from apicius and forme of cury!!
@@TastingHistory if it means you'll be going for a few more years, at least, then I'll be happy with that.
WHY DID THIS NOT COME OUT ON A MONDAY *cries in Garfield*
He doesn’t do Mondays so he can’t be arsed cooking a lasagne.
@@SinnohGreen he may also film on Saturn's day rest on Sunday then edit in Mars's day
And here we made lasagna this monday/just yesterday...
@@Vlad2319 So-- Saturday, Sunday, and Tuesday? What happened to Moon's Day?
Because Garfield doesn't like Mondays
I'm on the verge of crying, this is the first time I hear "vincisgrassi" on a lasagna video - they rarely name them in Italian videos as well ç_ç
I had this in a guesthouse in Romania, actually. I didn't catch the name of it (my Romanian was and is extremely limited) but the appearance and the flavor as you describe it was nearly identical, and it was served with the sticks instead of normal cutlery. It wasn't served as if it were an unusual dish they got out of an old book, so it looks like something similar has survived in that area or at least that family to the modern day.
That Neapolitan version for sure looks like American lasagna, and given that a significant portion of Italian immigrants to the US were Neapolitan, that *totally* checks out.
More Sicilian than Calabrian or Neapolitan.
Italy here, some friends from Neaple recommended me to try it only after Lent months, because they do so due to the heavy fat in the recipe. Stay healthy 😬✌️🖐️🇺🇲🇮🇹
One thing that strikes me is the similarity between "losenys" and "losenge," which is the medieval heraldic term (therefore a French term) used to denote a square rotated to be a diamond shape. The losenge is most familiar to us because it was used heraldically instead of the shield shape for a woman's heraldic display. Sounds like those three-finger squares to me!
This struck me too! Maybe it was a newish name for an existing "quick" Meal, which then got more complicated over time into the Italian lasagne, or remained uncomplicated in the Bulgarian breakfast dish which is essentially very very thin pasta "foils" Eaten with a soft white sheep's cheese, we usually used feta and topped with paprika fried gently in oil, but if you had a less salty version (proper sirene cheese) could be with sugar
That certainly explains why the diamond things on carpool lanes are also called lozenges. As a side note, cough drops are also called lozenges because they were originally shaped like diamonds.
Oh wow that is true !
Je ne l’avais pas remarqué. Bien joué ✌🏻
This is the etymology I had always heard. I even think I recall seeing a recipe that said to cut the dough into losenges during a unit on medieval food. That particular recipe was before the addition of cheese, and very heavy on the nutmeg.
Makes sense. Though I wouldn't recommend these lozenges as a cough drop.
"Doux" *does* mean "sweet", but it can also mean "soft" or "mild". That last definition would fit better as a counterpart to the "fort", meaning "strong".
Thanks for the clarification, gorgonzola has a similar naming convention as it's from a Romance speaking country.
The milder version is "dulce" and the piquant version is "piccante", which I used to tell myself meant spicy not knowing better.
This is why I hang out on this channel. Smart people comments.
These words are French / Italian
With the variations Doux / Dulce and Fort / Forte
It’s more french when I think about it
@@giansideros piccante is spicy in french
Ahhh - thank you so very much. now i get it and it makes sense. a petite mwah to you :)
Frankly I am surprised that you haven' t got your own Television show. I don't think I can name one TV cook today who has such a well written , researched , and professional show that you are producing . Your personality is just perfect. It keeps me mesmerized and entertained , and I actually learn stuff. Just wonderful !!! As soon as I get the time , You can bet I am gonna whip up some of the dishes you have shared .
Thank you so much! Someday, maybe I'll be on TV : )
Here in the Czech Republic, we make noodles with sugar, butter and ground poppy seed, another version with cinnamon sugar. I love it, so I can definitely relate to a sweet lasagna with apples!
In Hungary we also do the ground poppyseed version, and also finely ground walnuts or cottage cheese.
Poppyseed is my favourite. Yummiest sweet noodles ever :)
US: Blood vs Crips
Italy: Southern Lasagna Vs. Northern Lasagne
Canada/US: The Pemmican War.
France: Pain au Chocolat vs Chocolatine
@@gege0298 America: Allow me to introduce myself
*_chocolate croissants_*
I just read that as blood vs crisps and went when the hell did Americans start calling potato chips blood
@@angelashallow7930 😂😂😂
You need a show on the History Channel. I’d much rather watch you than pawn stars
He’s too good for the History Channel, as he discusses actual history 🙂
I am loving every episode!
The history channel wouldn't be brave enough to show actual history
Or put him on Food Network
P a w n S t a r s
History Channel already has a food history program. Unfortunately, they took Sohla El-Waylly as the host. Max even appeared as a guest in one of the episodes.
I have nothing against Sohla, and I think she is a talented cook and chocolatier. But food history isn't her forte. Still, I am very very happy to see her thriving after shit hit the fan at Bon Appétit.
"or whatever else you can think of" is exactly how i cook. im keeping up the ancient style
That's how my father cooks, too. Unfortunately, his most profound belief is "If the single ingredients taste good, the final mix will taste good". Which is often untrue, sadly... :D
yeah i will never be the kind of person who goes to the store for 1 ingredient so i can cook something
@@fedra76it i try not to make that mistake :D
I MacGyver my meals. Cook with what you have
Me too! I can never make the exact same recipe twice, I'm always trying out different additions to see what might make it taste even better :)
As a professional musician and violin teacher, I really enjoyed the music you used in this video. Great choices!
Any idea what the guitar music is?
As a sicilian I've never heard of Lasagne alla norma,perhaps because we agree on the fact that the bolognese version is the one and true version, the rest being imitation or derivatives.
Instead we have a lot of incarnations of "Pasta incasciata" which is similar, but consists of different types of pasta and fillings depending on the city or even the family. Also when talking about lasagna in Sicilia some confusion may be present due to the fact that the term was used to describe any type of long and somewhat thick pasta, like tagliatelle, the most famous example of this being the description of the farmer's daily feast in the novel "La Roba" by Giovanni Verga wherein he described the huge pots of lasagna needed to feed the farm workers but he actually either meant tagliatelle or vermicelli.
As always good job and sorry for my english.
You have great English, no need to apologize!
I love spinach lasagne pasta plates
this was my understanding of italian lasagne history when i took an internet deep dive on it once upon a time - that what we eat here in america is actually italian-american (ie. created by italian immigrants, who were primarily from southern italy, after they arrived in america), rather than being a dish that's from italy; and that rather, lasagne alla bolognese is, in italy, considered the "ur" lasagne.
I know this is more than a year late, but your english is perfect. No apologies necessary friend :)
Credo per lasagne alla norma intenda la parmigiana
Translation
I think that for lasagne alla norma they mean the recipe that we call parmigiana, which is Layers of eggplant, mozzarella and tomato sauce layered like lasagne
I life in the south of Germany and the dish reminds me of Käsespätzle, Spätzle are typical noodles for the south of Germany . Made of flour, eggs, salt an water. Spread on a damped wooden plate and skratched fine stripes into boiling water. They are layered with fried onions and Emmental Swiss cheese in the same kind as you showed it in your video.
By the way I love your channel!
I have had this once at a German restaurant! It was amazing!
Now, please don't crucify me ... but I don't know how to (nor care to learn how to) make my Spaetzle the way you describe (i.e. schaben). Never liked the Spaetzlespresse, either, always thought it hard to clean and quite messy (to say nothing of temperamental).
Instead I got a Spaeztlewunder and have been absolutely happy with it. I'd encourage anyone interested in this versatile dish to go with this option (link spaetzlewunder.de/ .... it gives you an idea what you want to have). Maybe watch a video or two before you try it yourself.
Spaetzle are a great option for a fast and delicious meal. They are cooked within minutes and can be used in a large variety of dishes. How they haven't become popular here in the States absolutely beats me, they are the ultimate in customizable food (including changing the recipe for the Spaeztle themselves).
“Yeah it’s good “ guzzles down wine.
I saw that and immediately scrolled down to see if anyone else pointed that out
Montelpulciano wine deserves a good guzzle
You should check out 'Tods Cutler' for authentic medieval cutlery sets. They are all handmade & I have never heard of anyone buying from Tod and being disappointed, and his prices are incredibly competitive. P.s. love the channel & keep up the good work
I’m checking them out now. Thank you!
Also you can just buy a Mace on the internet now, which is neat.
I got a quillon dagger from Tod. Only wholehearted recommendation
They are way more affordable than I thought they would be! To bad I still need shipping across the atlantic...
As a person from Bologna, I know how contentious this issue can be! So kudos for covering this thorny topic in such a well-researched and accurate way! (love the lasagna family tree!)
"It's weird but I like it." Many a great evening has started with those words.
The thumbnail reminded me of Polish łazanki - which is a dish that has been brought to us from Italy by queen consort Bona Sforza (and most likely derived its name from lasagna) and was initially made just like Italian lasagna - nowadays it evolved to a more loose form with smaller noodles, usually eaten with sauerkraut , mushrooms or meat but older traditional recipes also mention cheese and many other things.
This is sooo Central European - "oh, there's some food. Let's eat it with sauerkraut and mushrooms!" :D
@@varana True. And I live for that. : 3
Lol I’m Italian and I’d never noticed that it’s spelled differently in the North! Great episode!
I'm English and I'd never noticed Americans spelt it differently.
Yes, "spelt". That's the correct word in England. Not to be confused with the type of corn. And yes, it is corn. Americans seem to reserve the word "corn" for maize. But wheat, rye, barley, spelt, etc, they're all types of corn.
And I found out a couple of days ago that my mum had never heard of spelt, somehow.
@@PiousMoltar Lol I know that, I lived in the UK for several years. I am now more accustomed to American spelling. Also spelt is a type of wheat, not corn :)
@@PiousMoltar i am american and i read julius caesar's memoir on his invasion of gaul. he kept referring to tribes either giving or offering tributes of "corn" and i kept thinking, "...wasn't corn part of the columbian exchange?" yeah, i guess it's more of a general term outside of north america. people would look at you like a psycho if you called corn "maize" where i live.
@@PiousMoltar spelled, heathen.
@@francescobromo Originally corn just meant grain, in general. Apparently it still does in the UK
It actually makes a lot of sense that here in the US we use the South Italian spelling. Most Italian immigrants to the US were from the South (Naples, Sicily, etc.), while in Latin America most Italian immigrants were from the North.
Yeah and as far as Europe’s concerned, interactions have predominantly been with the richer, denser populated and more accessible north of Italy.
@@olivercuenca4109 I just realized that here in Germany, I have only ever known the Northern variant of Lasagne, and it's also spelled with an "e". I really wonder why that is, because a large part of the Italian immigrants to Germany in the 50ies & 60ies were from Southern Italy, around the Naples area.
Maybe it's because Germans first learned to love the dish when they were on vacation in the northern regions of Italy and they just expected to get the same lasagne back home.
Funny thing. Here in the Argentina Capital, the most popular version is the Southern Italy one, as most of our italian inmigrants were from, back in the day.
In the U.K. there lots of Italian immigrant and descendants but mostly from northern Italy.
Have no idea what to make of any of this. Lasagna refers to one single sheet of pasta, the kind of pasta that goes into the dish lasagne.
It makes me so happy seeing you amused and just having fun, candidly giving us opinions on these dishes. Truly a passion project brought to life for us all to enjoy.
The best lasagna I ever had was a rolled lasagna with prosciutto, spinach and ricotta. It was baked with a red sauce on the bottom and a white sauce on the top. It was magnificent!
That’s cannelloni!
Or maybe Rotolo
Man i love this content so fricking much, as a foodie and a history lover this channel is like a gift from the gods
Just a gift from Max 🤣
@@TastingHistory It's basically the same :)
Townsends is in the house bois.
I love how that Apicius is basically "just add meat"
@StinkyPirates Hell no. :D
@StinkyPirates I'm not sure, but I'm a huge fan of "more meat"
@StinkyPirates Now you're just flattering me
@StinkyPirates My phi9losopjy is more meat. Doing veg, add bacon, more meat, doing minced beef, more meat, always more meat.
@StinkyPirates My tip, fry your bacon until it's crunchy. Add crushed garlic and scallions/spring onions. Melt in some butter and then add cabbage.Fry until tender, trust me, it is a side you will love.
Dish: *Has anything to do with a country that consumes alcohol *
Max: WINE YAY
No judgement I love you
I just have to say for the record that my family's lasagna recipe is made with bechemel and a bolognese. And the bechemel does have sweet spices like nutmeg and cinnamon.
i'm dying how the descriptions of the black death mass burials helps us know what lasagne was like back then, truly amazing, we as a species will never stop describing things through food, because it is the easiest way to get others to understand
I eat all my meals with a stick.
Soup takes a while.
I imagine steak is also a challenge
@@banditmc12 Just inpale the steak and eat it like a sucker.
Comment for the win🎉
gotta smash the end of the stick until it looks like a paintbrush and then paint that soup on your tongue
Ysgramor's Soup Stick
It's interesting that they use nutmeg in the pasta because in Greece when my grandpa makes any pasta dish he uses nutmeg in the tomato sauce or in the bechamel
Same for Belgium. Salt, (white) pepper and nutmeg is the standard basic requirement for most things
I always put a sprinkle of nutmeg in my bechamel! Not sure where I tasted it from, but remembered when I was trying to make it that it had a bit more complex flavor. My ruminating through my food bank memory produced nutmeg as the possible ingredient. I added it, and it was perfect. It’s not enough that you can blatantly taste the nutmeg at least the way I’ve tasted it. It just adds a little complexity to the flavor. And lucky you with a Greek grandpa that cooks you food! What’s your favorite?
Merindy Morgenson of course! I love the keftas my grandpa makes. They’re just Greek meatballs in tomato sauce but they’re so good.
Nicolette K mmmm! Those do sound good! Are you learning to make them so that you can make them for your grandkids? I think family recipes are a wonderful legacy. I loved my paternal grandma’s mashed potatoes and fried chicken, and also her strawberry shortbread was really outstanding. And my maternal grandma’s chocolate chip cookies were my favorites. Lots of other things too, but those really stood out. I don’t think I ever saw either of my grandfather’s cooking. Unfortunately, I have no recipes from either grandma, because they didn’t use them. My p. grandma tried to tell me the ingredients for her famous apple cream pie. When I tried to make it, it turned out a mess. But her directions were, “add some of this.” How much? “Well, until it looks right.” Any idea of how much that would be? “Oh, maybe a cup or so.” I finally got an edible version, but it was nothing like the magic of my grandma’s. Unfortunately, she has passed on now, so I’ll never be able to tease out the “secret ingredient” from her, or be able to watch her make it, but I’ll probably keep tinkering with it from time to time.
Merindy Morgenson yes I think it’s great to keep recipes in the family. I make my grandpa’s lemon chicken all the time and my mom showed me how to make her Italian food as well. Her homemade marinara sauce is the best.
Bro, as an Italian that loves arcanine, this might just have to default be my favourite episode ever. Keep up the good work!
"I'm sticking with the stick!" LOL Max, the sweet lasagna iteration made me think of kugel. That got me thinking that it might be very interesting to do a Tasting History series on some traditional Jewish dishes. Ancient Passover foods might be an interesting subject! I have a feeling the preparations we have today are really Eastern European interpretations, and what they were before that is a mystery.
Funny you mention it; I’ve just started researching for an episode on the Seder.
@@TastingHistory , wow! I hope it turns out to be an interesting subject! I can tell that you really dive deep into the historical stuff. I've been binge watching...
Perhaps a look into Sephardic traditions might help unravel what’s part of the ancient core tradition and what’s Ashkenazi-specific? Since the things that are common to Sephardim and Ashkenazim are more likely to be part of their shared origin.
Your channel just brings sanity and comfort to this very insane world. The Black Plague speaks to the fact that better times are in our future and good food with go forth.
That is so kind. Thank you
I'm from Italy and to be honest I didn't even know there were so many different types of lasagna still around. Though the one I think of when I hear lasagna is definitely the Bolognese.
Appetizer: Lasgna
Main Course: Lasgna
Dessert: Lasgna
okay garfield
L A S G N A
Bch Lasagna Bch Lasagna
Look at Tseries, they going crying to their mama
Sounds like a great meal
I helped a friend make these for an SCA event and we used a little saffron to color half of the noodles (which we did as squares/diamonds).
Medieval English garfielf:
*I muste obtayne ye goode lasaga*
Lasaga 😛
One cannot watch just a single "Tasting History." I get lost in these and ... I've got so many bookmarked. So many. QQ
Do you have a loicence for that loysens?
🤣
Beat me to it
If ever there were a statement I needed on a shirt . . .
Oi, mate! And you got a loicence for making that comment, amirite?
That recipe looks like a medieval equivalent to microwaving cheese over your cinnamon toast crunch because you ran out of saltines.
Not that I'm speaking out of experience or anything.
Misread as "ran out of sardines", comment was thoroughly worse to read.
Soooo... was it good? Asking for a friend...
@@averageodd I wouldn't know, but I assume it would be fine.
That sounds like a great dish for when you're high ngl
That... actually... sounds kinda... good
Thank you so much for starting this channel this year! It’s so amazing!!
Thank you for watching it!
It’s so good to finally find someone getting their Italian pronunciation correct. Kudos.
Lasagna da Formel, the sweet Lasagna with walnuts, sounds a bit similar to baklavá, which is also layered with very thin phyllo-dough
Neapolitan here. This is actually really interesting, I didn't know that "our" local variant was considered a heavyweight in the contest. Everyone I know considers the neapolitan lasagna a riff, a variant, on the most iconic dish from Emilia-Romagna.
Now over there, well, they actually have heated arguments over the damn thing. Someone I know from Bologna taught me a really interesting variant which she claims is canonical as THE lasagna (despite the fact that it's the first time I've seen it in my life): basically, she puts two layers of pasta on top of each other and bakes the whole thing at absurd temperatures for just a few minutes. She'll then rip out the top layer, which will now look like a biscuit, and serve the rest.
Qui c'è un resoconto sulla disputa abbastanza dettagliato www.lacucinaitaliana.it/news/in-primo-piano/lasagne-storia/. Mi raccomando, fallo leggere a chi crede che la lasagna sia stata inventata dagli emiliani.
God, I love Italian food fights. You guys come up with the weirdest ways of making the same dish, and it's all delicious.
American Lasgna is the Southern Italian Variant. Curiously in South America and other countries that had large Italian immigration and communities, they make Lasagna in the Northern Bolognese style with Bechamel, loads of cheese and meat sauce with no Marinara.
Crispy lasagna pasta is a wonderful snack in its own right, I have made it before. Accidentally.
@@alexmaraver5581 That's because South America mostly had northern italian immigration
My dad used to make the best homemade lasagna and ravioli, linguini, cannoli, meatballs etc. Miss his cooking.
"Whatever else you can think of"
This is either a dream or a nightmare for those with vivid imaginations.
certainly sounds like my college dining hall. one time they served, and i quote, "beef and reef." i picked up one of the beyond-sad breaded fried shrimp by the tail, watched it droop apace, and announced to my table-mates, "wow--these shrimp really *are* battered."
(i'll show myself out.)
I think I'm in love with this man! I could listen to him ALL day!! like when mom and dad read you a story before bedtime!! Just LOVE!!!
I am rarely this excited on discovering a new channel but this channel is super dope.
I really want to try that ancient lasagna, for some reason (the reason being "sheets of dough deep-fried in olive oil")
“Ruayn Cheese” sounds a lot like “Rouen Cheese”. Rouen is the Capital of Normandy, also Normandy is known for it’s cheeses in France, and since the Monarchs of England used to be rulers of the Dukedom of Normandy that leads me to the conclusion that “Ruayn Cheese” may be related to some of the cheeses of Normandy.
*TELL ME! WHAT DO YOU THINK!*
I like it
That's what I was thinking
Makes sense
Is there a particular historical type of cheese that is made there? (I.e.- what type or name would one look for at the market?)
J'ai pensé la même chose, c'est la fromage du genre Rouen.
The best lasagne I’ve ever eaten was in Rome. In a little cafe full of locals. Business men/women and students and older people all seated at tables that were for everybody to share.
It’s was just so tasty and felt like a huge family dinner with people popping in and out. We sat with some people we didn’t know and had a lovely time!
I have to mention that I really appreciate that you make sure to limit the noises of eating to a minimum at the end of your episodes. It may not be apparent to people not familiar with recording and may not be noticed at first but it's a truely professional touch.
Quarantine beard is coming along well.
And when can we expect an album of Max sings the classic western cooking songs?
So when Shadiversity makes his medieval castle are you going to live there as the castle chef?
That would be perfect
All medieval-related youtubers will live in the castle and perform their related specialities
@@Gooberpatrol66 Skallagrim will be on cutting duty. :)
Now that's one ambitious cross-over I'd like to see.
@@stamasd8500 No he will be on forging duty XD
In Bologna they say that the right thickmess for a Lasagna is when lifting the pasta you can kind of make out your hand against a light source on the other side... "grandmother"'s techniques"😂 but they always work
Window panning! But yeah it does works lol
My family has an amazing heirloom recipe for lasagne, it's the bolognese version passed down from my grandfather's parents who immigrated to the wales. I always looked at american lasagna recipes a bit askance. "Why do they all do it so weird?!" Now i know why. Thanks 😆
It's so funny you say that because we look at how you guys make it the same way. It's just so weird! Literally unheard of in the US
That debate in terms of what the ingredients to a modern lasagna are has certainly caused its fair share of conflict! I (an Italian-American) once got into a knock-down, drag-out Reddit fight with a Brit over whether proper lasagna had ricotta or béchamel (ricotta all the way, baby). Seriously, it was vicious and though it was some time ago, I’m still steamed about it. I am gratified to see echoed here what I found when I did more research, which is that different regions have different recipes (and therefore, most importantly, I am not wrong!).
I found in my research that southern Italy, like Naples, uses ricotta and many if not most Italian immigrants to the US have come from southern Italy, which is why the ricotta version is more popular in the States.
As an Italian, I was like wtf when I’ve read the title, but I found the whole history very interesting.
Today I try to make it.
We need a physical History Hat
Soon. Soon.
Don't feed the nerds! :)
A floppy hat is a must!
@@DH-xw6jp
I was thinking more like a bycocket
@@TastingHistory let me recommend a miller's hat, they'll look quite good with the culinary aspect.
The person who originally made the comparison of lasagna with mass body burying after the plague... Did they just really love lasagna a lot and were seeing it in everything or they're some sort of dark psychopath lol!?
They just liked to sprinkle cheese on dead bodies. It's not complicated.
Yes
Based on their “only a little bit of cheese in lasagna” ideology, I’m going with psychopath.
"Whatever else you can think of"
"Dead people!"
"Err..."
@@schoo9256 😂
I was raised on a noodle dish called "Kugel" that seems to match your description of the Loseyns. You should make a Kugel! Egg noodles, cinnamon, raisins, etc. So good!
Lots of people hate it. I love it!
There's a recipe for ravioli (Ravieles) in British Library Add MS 32085 (late 13th or early 14th C). It's a sweet dough stuffed with cheese, butter, cream, parsley, sage, and shallots, served on a bed of cheese and topped with more cheese.
Well, this explains why my American husband thought my lasagne was weird. I am English and we commonly eat Lasagne alla bolognese al forno, so that's what I made him. He is used to Lasagna alla Napoletana. Mine is better.
What's the difference?
@@syl-p6271 Alla bolognese is just layers of noodles, bolognese and bechamel sauce.
Napolitano is what we Americans grew up eating. Layers of pasta, meat heavy ragu and cheese.
Alla Bolognese is the superior lasagna and its the only one i'll cook now.
@@alligatormonday6365 I second that. The rich bechamel sauce makes it all the more better.
Neapolitan here, no idea what you are talking about. Much love, from Naples xxx
@@Bevalderon It's the way we Americans incorrectly differentiate lasagne. Haha
Ah, I remember those sow's udder and fish sloppy joes from middle school. Good times! Lol
Considering sows udders are usually discarded these days and how much (or rather little) schools spend on lunch, odds are you really do remember meals containing sow's udder - even if that wasn't actually pointed out to you.
@@MrAranton Fair point! With all the random animal bits that are thrown into food, who knows what is going into most commerical foods?
Once again you thoroughness surprises me! I didn't even know about "lasagne da fornel" and from a quick research on Google it appears that it's typical of a small valley in the Veneto Dolomites (Valle del Biois) where I've been going on vacation since I was a child. Thanks again for your work!
I like when he's explained everything, everything is cooked, and he tries it and just reacts like he normally would without the presentation.
2:30
Something that just caught my attention today on the subject of medieval spice mixtures. Besides its relation to poudre douce and poudre forte, wikipedia also mentions "poudre fine" and "poudre lombard", but I can find even less information on those than on the first two. Could you do an episode on the various medieval spice mixtures one day?
you've got a lot of nerve posting this on a tuesday. you're toeing a dangerous line here. one day off and you could have kickstarted the Garfield Paradox.
Where's my lasagna Jon?
Judges would have also accepted "Rolling rolling rolling... RAW DOUGH!"
You gotta admit, though. The way he sings "lasagna" with such grace could never be replicated.
Me, lazy and without ingredients on hand: [tops a no-boil lasagna noodle with cream cheese and cinnamon] ::craunch:: Mmm! A dish fit for a queen!
I love comments like this
That's... Actually not a half bad idea
Add nutmeg....
My Italian grandmother used to dry pasta on sheets back in the day. She made pasta from scratch and her mother did the same! I heard many stories about it when we had breakfast and did crossword in the morning when I was a kid.
Max, you are my favourite person on You Tube. Please do think about writing some cookbooks, drinks and of course, combining the history throughout them. So amazing! Thank you so much for all of your hard work. It’s very much appreciated.
I'm working on one : )
Looks more like "testaroli" typical pasta from Lucca, Tuscany. Anyway learnt so much about italian food and I live here (in Piedmont). Hello to everyone from Turin! :)
Max, you're getting better and better at this. And you were good from the start. Excellent cooking and history.
Your show is developing into something so special! You should feel so proud! Every episode gets better and better!
Love this channel. The thought and research put into every episode is nothing less then spectacular. I love the way Mr Miller presents every episode. So upbeat and positive. And about lasagne he has done his research very well. I have been living in Italy for the last 20 years and I can say he even nailed the Italian provences names! I recommend it to most of my friends who enjoy cooking and if is a blast to try and recreate ancient recepies. I thank you personally for choosing this channel over your other work choice. I think you did the best thing.
I'm from Tuscany, Italy and I've always did the Bolognese one with besciamella and Bolognese Ragu.
"This is gonna be a huge bite, so turn away"
*takes moderate sized bite*
"But I'm sticking with the stick!" LOL! I think I"m going to try this recipe...I have everything in the pantry, even the poudre douce! (I do historical re-creation and a lot of cooking.)
Your spaghetti western music/singing made my morning XD. See what I did there, with the spaghetti? Ah nevermind ;)
Thank you, Max! Incredibly interesting subject and great presentation! I love your channel so much:) Loved hearing about all the various lasagna!
Have to say, since "discovering" your channel... it is now my go to when surfing for something to watch. Love the ever changing stuffed animals in the background.
I'd love to see a recipe from Sor Juana Inés de la Cruz, a mexican nun who was a genius writer who happens to have a book of recipes from Mexico in the second half of the 1600's
This sounds so cool.
I second this suggestion! As a Mexican, I would love to learn the history of the early New Spain-era Mexican cuisine. Guaranteed most of the dishes are still delicious! And who doesn't love Mexican food? It's even spreading (finally after 500 years of Western Imperialism in Latin America, the damn snobs LOL) like wildfire over in Europe!
Yesssss!!!
oh my god i love the family tree, that's so fun!
Thank you! ☺️
FYI, my partner teaches ancient Greek and says lasanon can refer to a trivet but often refers to a chamber pot or "night stool." There's also the lasonopheros, a slave who carries your chamber pot for you.
Does not take away from the episode. Both of us loved it!
the reason in briton it is spelled lasagne is because briton and northern italy were connected via the lucrative trade route from venice to flanders. The english especially sold their wool in calais to the flemish merchants who prized english wool to be spun into cloth and traded to the venician merchants who traveled to flanders to sell their glass and paper and spices, so naturally the northern spelling would travel to england via this route. The reason america spells it lasagna is because america and southern italy were connected via the lucrative trans-atlantic passage trade route where italy would export sicilian criminals and mafioso and would import american drug dollars, extortion payments and the earnings from pyramid schemes, so naturally the southern spelling would travel the america via this route.
My favourite must be bolognese lasagna, followed by pesto lasagna, but I have come to admit that lasagna alla napolitana has its own reason to be. The 3 flavours reppresent well the cusine of the place: simple and cheesy in the North (pesto lasagna from Genoa), exuberant and tomatoey (lasagna from Naples), balanced and North-South fusion (Bologna lasagna al ragu')
That balance is why i love the cuisine of Emilia-Romagna most
@@hopsiepike me too!