Dragon Heart for a Viking King
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- เผยแพร่เมื่อ 27 พ.ค. 2024
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Subtitles: Jose Mendoza
Photo Credits
Captain Beefheart: By Jean-Luc - originally posted to Flickr as Captain Beefheart, CC BY-SA 2.0, commons.wikimedia.org/w/index...
WLA vanda King Renes Honeymoon Cabinet: Wikipedia Loves Art participant "va_va_val", CC BY-SA 2.5 creativecommons.org/licenses/..., via Wikimedia Commons
Sigurd sucking the dragon blood off his thumb: By Marieke Kuijjer from Leiden, The Netherlands - sigurd portal, CC BY-SA 2.0, commons.wikimedia.org/w/index...
#tastinghistory #loki #monsterhunter #viking
In this mythology heavy episode, I'm curious what everyone's favorite Norse Myth/God is?
Odin, the Scandinavians' og Santa
Thor Ragnarok or Valkyrie Profile: Lenneth 👌🏽
I quite like Idunn.
I love Tyr, that old blind, one handed man who represents justice always seems mega badass!
Freya and her car carriage. Let me pet those kitties.
That was the most polite "I want to spit this out" face I've ever seen.
I read your comment before watching the relevant part of the video - I then laughed out loud and really appreciated your comment.
Yup, this where a dog comes in handy. You cough it into your hand and quickly slip it to the waiting accomplice. I learnt this as a child of a mother that was a awful cook. lol
When he reached for the mead, I thought he was reaching for a napkin!
@@LoveValentineXO ME TOO !!!!!
Yeah, I figured he wouldn't like it. I've you've ever eaten the heart of a turkey, thats the same texture, just bigger. Its not good... lol.
A shame that the history channel never decided to do something like this. Would’ve been amazing. Instead we got reality TV and Ancient Aliens.
Forged in fire is usually pretty watchable
BBC has a few documentaries when they do something similar and I always found it fascinating.
I think they’re starting to do some food history stuff with Sohla on their TH-cam channel
You forgot the quotation marks around the word reality. I remember when TLC and the History Channel taught us things Beyond how people will debase themselves for money, and how crazy people are. I mean, I don't necessarily think that the idea of Ancient Aliens is so far-fetched, but I think that the stuff that what Giorgio and his ilk talk about is pretty out there.
A Taste of History has been on PBS since 2008, it has 15 daytime emmys. It's on Amazon prime in the US. Idk globally
Mead maker (maker of mead) here.
Max produced a pretty good mead actually! What he is drinking had a starting gravity of ~1.085, which means what he is drinking has around 11% alcohol.
When he drank it 6 months ago, it was likely only 3% alcohol.
Max is drinking something carbonated because he let fermentation happen inside an airtight vessel. He is VERY lucky his bottle didnt explode. Dont do this at home (or watch online how to do it first) :)
If I remember he mention using an airlock in the first video
How can you tell just by looking at it? Honest question
@@gh0stm3tal85 It's not looking at it, it's calculating everything. You can calculate the starting gravity using the amount of honey and water (there are websites that make the super simple). You can also guess (which may not be entirely accurate, but within a couple percent. Different strains of yeast perform better or worse) how much alcohol will be produced. Especially since Max had tasted no sweetness, meaning all of the original honey had been fermented. To prevent the rest of the honey from being fermented, he would have had to pasteurize the mead
If he was using anything like the cap that came with my carboy, he was probably okay. I learned real fast when degassing and oxygenating (by shaking) the degassing needs to be absolutely complete, else the force of the carbon dioxide pressure will come right out, cap be damned :P
Have a cousin who brewed beer. He decided one time to change the sugar he used in the brewing. He awoke one night to the distinct sound of bottles bursting. This is NOT something you want to hear in the middle of the night, particularly since for some reason the beer was curing (or whatever you call it) in a rack in their bedroom. It was a mess. Ruined the carpet.
I laughed so hard when you took that first bite with INSTANT regret lmao.
For those wondering, there actually *is* a reason Fafnir became a dragon. Or at least, it didn't "just" happen. His greed was so great and foul that it changed him into that terrible form, in order to defend his horde. And yes, this *is* the great-great grandfather of all "dragons love gold" stories, and the conceptual grandfather of Tolkien's Smaug.
I once read that Smaug’s character was written to deal with Tolkien’s disappointment with how Fafnir performed against Sigmund. Who knows
@@TastingHistory If you're familiar with the Silmarilion, there is also Glaurung(Father of Dragons), which is much more obviously related to Fafnir, as he is defeated in a similar way, as well as having horrifically toxic blood.
This also happens in The Voyage of the Dawn Treader from the Chronicles of Narnia - Eustace turns into a dragon after putting on a bracelet from a dragon’s hoard. Then again, C. S. Lewis and Tolkien were good friends.
@@TastingHistory After hearing about the Ents and Eowyn being his response to Macbeth, I'm far from surprised.
@@RaptorJesus My favourite thing about Glaurung is that he is a gigantic terrifying horror beast but he's also just a real *asshole*, just super mean.
I love how the second Max takes a bite of the heart his face instantly reads I've made a mistake
This was just hilarious 🤣
I'm just cracking up with this scene, and the background music!
hahahahah. ROFL. . yup, that's what I was awaiting for the whole video.
The heart is the hardest working muscle in the body and it's very very dense "meat"
Chicken hearts are nice when skewered and grilled, but a whole pig's heart might be tough to chew through and season fully.
That said, heart is an acquired taste, as are most organ meats.
Max is very brave. I tried cooking heart in my student days; it is tough, even after stewing it for ages.
A lamb heart might have been a better choice.
Max, Maker of Mead could be a really amusing second channel where Max gets sloppy drunk on his homebrew and expounds on various historic events until he passes out.
Sounds like a darksouls boss if it took place when vikings were around lol
AMEN TO THAT!
Like Drunk History TH-cam Channel!!
Homemade mead? TWU.
Okay I would totally watch it 😂
I love how proud he is of himself when he makes that “sweetheart” pun 😂
"Last Christmas, I gave you my heart, you screamed KALI MA! and it burst into flames."
....I hate that this fits the melody
Um num Shiva! Um num shivai!
🎶 *("Burst into flames..~")* 🎶
...
That movie was just AWFULL.
but funny joke nonetheless
🤷
🤣🤣
For the record, if an old dude with one eye shows up out of nowhere with some vital information, yeah that's Odin. Just be like, "Thanks, Allfather!" and give him some of your mead.
Ye he was a Wiley one that woden
It's why hospitality laws were so strict! Be honorable and generous even to that mangy hobo over there, because that mangy hobo miiiiight be the king of the gods and if you're rude then the entire rest of your life, and your children's lives for seven generations, is ruined if it happens at all.
And yet somehow despite the fact that he always appears in the same forom, no one ever figures out he's Odin before he reveals his identity.
@@SeruraRenge11 Hey, he is Odin! When you’re the wisest of all the gods, outsmarting us mere mortals isn’t that hard to pull off!
@@SeruraRenge11 He take on different forms now and then, tho. Often those of different animals and, in the tale of the skald mead, he shapeshifts into a handsome young man to seduce the giantess guarding the mead so he can steal it.
It the stories when he appears as a one eyed old man it is often to give someone present the opportunity to recognize him. In this case Sigurd.
If King Gizzard and the Lizard Wizard can be popular we could have a modern Captain Beefheart.
"Megan Thee Stallion", "Bhad Bunnie".
And his magic band
For his name, maybe, but for his music, nor likely, maybe some really niche fanbass
Wow your show is intense .Also the fact that you will eat or taste all..Your stories make the show .You comic side is so important to the show.Thank you I'm down .
I love their songs!
We often have heart for dinner (slices, not a whole heart) and we like it, but you are right: it can be quite "rubbery." The trick is not to cook it too much: usually I cook every slice in a pan with some oil, shallot, an anchovy (yes, it enhances the flavor) and I cook them 45 seconds each side. Yes, 45 seconds, I use a stopwatch. Cook them for a couple of minutes and they will get rubbery.
We have a similar name and similar taste it seems! How thick do you slice your heart when you cook it this way? I'd love to try it
@@riccardobassetti5446 I do not slice it, my butcher does. As you can imagine, the slices are quite irregular. The thickness is, I would say, roughly 2 mm, not thicker than 3 mm.
I eat heart frequently and I agree! It’s delicious but careful how you make it! ❤
You're right, prepared correctly it can be quite tender and delicious. I like it.
Can also bread and fry it. Beef/lamb heart aren't too bad... but deer and elk are where it's at.
“Max the Mead-Maker” sounds like a lovable character in a Princess Bride sequel....
Miracle Max just retired from miracles and now makes mead on the side.
or a tabletop fantasy game c:
I would buy that mead.
Mead Max -- the alternate universe mad max
@@stickychocolate8155 "On the side" my ass. Miracles were his side hustle. Mead is life.
Alcoholic segments should be called Toasting History 🍾
I second this
Bro... Nice
Hear, hear
Well done
Has my vote also!
The fact that you did the whole episode and genuinely said you didn't like it is part of the pure credibility that you and this series has. If something is good, you say so and why. If something isn't, you do the same. I think that is part of how so many of us are here
The texture of heart is pretty off-putting and hard to describe. Not tough not tender just...something else entirely
@@MelancoliaI Hm yes, I know what you mean. Heart tastes like heart
@@visassess8607 Thinking about it I would describe heart as 'dense, yet pasty.' Like you have to chew on it but then it leaves this weird film on the tongue once you're done eating it. Not the worst thing I've ever eaten, but I'd take a good liver'n'onions over it any day.
@@MelancoliaI If you're not used to it, definitely. I've had dishes with heart meat in them, and while I didn't dislike them, they weren't something I felt I could happily eat every day. And it wasn't from the taste, but like you said, it is the texture. Taste wise, a lot of it comes into what you use to season it or serve with it. I have noticed that heart meat does do well in a stew, though.
If properly prepared, of course.
@@jgkitarel I think I could handle it in a stew. For me it's like tripe, where I have no problem with the flavor but I have an issue with the texture. For example, I love Philadelphia Pepper Pot, in which tripe is a traditional ingredient. In the simmering process it softens up and loses that *shudder* wet sponge texture.
13:59 "Siegfried, who is Sigmund, he changed his name for some reason"
It's even better than that! The "reason" his name changed, is super interesting (or at least makes my little nerd heart very happy).
Siegfried is the name we see in the Nibelungenlied (around 1200, High German epic poem), which has an extremely similar plot to the Volsunga Saga (written down around the same time). The characters all have slightly different names, but different in a very specific way: their sounds appear to have evolved along with the languages that their story was told in! That's how old the story is, and how popular it was!
Some names, in the order [historical figure]-[Volsunga Saga]-[Nibelungenlied]:
Sigiward - Sigurd - Siegfried
Gundahari - Gunnar - Gunther
Atilla the Hun - Atli - Etzel
Brunihildi - Brynhild - Brünhilt
Sigiward-Squidward 😳
In Beowulf the Fáfnersbana wasn’t Sigurðr Sigmundarson (mhd. Sífrit), but Sigmundr Völsungsson (in Beowulf “Sigemund Wælsing”) and he had a son who’s name was similar to the one of “Sinfjötli Sigmundarson”, namely “Fitela”
@@nomnomstirn1532 Brunihildi - Broomhandle
Thanks!
Sigurd Fire Emblem
Is it me, or has Max really loosened up over this past year or so? He just seems a lot more relaxed and witty.
More practice and experiences with interviews and the like means he can be more relaxed and confident.
@@felbarashla And he's more comfortable in front of the camera now.
He's gotten better at drinking.
It's the alcohol.
yeah he needs to ease up on the drinks his eyes are telling
After one bite, I could clearly tell he didn't have the heart for it.
I see what you did there friend
XDD
The fact there's a Perrserker plushie in the background make this so much better. Instant subscription.
When he ate it, he had a heart time 🤣
He thought it was... offal.
That pun deserves a beating. ♥
Fafnir: mortally wounded
Also Fafnir: A one, and a two, and *10 minute duet begins*
I hope that’s how I go out
@@TastingHistory My singing is so terrible, pretty sure that would avenge me as well by either deafening or straight up killing my murderer. Plus, then I don't even need their name to curse them haha
That's just how operas are
Ah, Wagner.
You know, every bad stereotype about opera you ever held? Fat ladies bellowing for hours on end? 10 minutes death scenes? With a healthy sprinkle of white supremacy?
That's Wagner.
Not so much opera as a whole.
Wagner.
@@LeRoiJojo yep, but I love it all the same. Tristan und Isolde is 4 hours of bliss 🤣
I grew up in a Polish farming family. Once a year, after the cattle were processed in late fall, we would have hearts and gravy over noodles. Big difference between cooking styles here is that my Grandma always cooked the hearts in a pressure-cooker. When tender she would let them cool a bit and then dice them up removing the strings and veins and aorta. She would strain the juices from the cooker, throw in some lard, flour, salt, and lots of pepper. Then the juices till it was the correct consistency. Then add the diced up heart into the gravy. Sometimes we would throw in mushrooms too. Serve over flat egg noodles.
As a hunter originally from Alaska with Czech and Swiss family, I will deffinetly try this with elk hearts
@@guisseppistrombopolis9082: If you prefer more of a milk gravy just add a cup or so of milk, and then thin it the rest of the way with the juices. My Grandpa liked chicken gravy more than milk gravy, so that’s why my Grandma made it like that. Damn! Almost forgot! Onion! Dice an onion and throw it in the pressure-cooker with the heart at the beginning with salt and pepper and 3-4cp. water. 👍🏼
Used to process hogs at the family farm - a lot of the usable organ meat went into blood pudding (OMG YUM don't knock it 'till you try it) but I stole a bite once (cooked mind). Texture like liver, but no flavor. Solid meh by itself. I'd probably like Max's recipe TBH.
Also explains why I actually *like* liver and onions. When it's that fresh it's SO TENDER and borderline sweet.
@@squish3r: Everybody has their own taste, that’s why there are so many different recipes! To me it’s kinda like Pokémon, but instead of catch em all, I got to try them all! LoL!
@@Dingomush Absolutely!
the heart strings by the way are to secure the flaps tricuspid and mitral valves and prevent them from being blown outward from the pressure when the heart contracts. Also probably the reason the meat is so tough as it is because of the microscopic structure of cardiac muscle. Skeletal muscles(which is what we typically consume as meat) are arranged in regular, parallel bundles, cardiac muscle connects at branching, irregular angles known as intercalated discs. Cardiac muscle also contains contractile units called sarcomeres which also probably contributes to the texture of the meat.
Stuffed beef heart with gravy was the dinner I always requested for my birthday. (And a blackberry cobbler rather than cake.) But if you don't like the texture of heart, you won't like tongue or escargot. It's one of the healthiest cuts of meat because of no fat & I think it has wonderful flavour. To each his own.
Though he has had those kinds and types and he did enjoy those dishes,, go through his videos you will find him enjoying snails and such
Pig heart and nearly rawww ,,, gross
The fat is just as healthy as the protein and minerals in meat, probably even more so.
I don’t agree. I LOVE tongue, but I’ve never been fond of beef heart. The texture is quite different.
Beef Is Best All Around
Flavor Texture Everything
That seems like an acquired taste.
I can definitely get behind the blackberry cobbler though.
As someone who's had a heart attack, stuffing a heart with bacon is a little on the nose. 😂
Did you survive? 😆
@@maxb3248 hol up
Stay healthy dude! (As in I'm wishing you good health, it's not an order 😅)
@@Shemratov I'm doing great, thanks!
Bacon doesn't cause heart attacks. Too many carbs is what does it. Your body needs to get hungry to burn off VLDL.
This channel gives Tuesday morning value
Awww shucks
@@TastingHistory It’s much better than what I used to prepare for: getting the garbage ready to go out...gives you an idea what my life is like....
Yes!
Heck yeah
@@TastingHistory is it bad if I block off a 'meeting' on my work calendar every tuesday for this? I don't think so.
The story with Sigurd/Siegfried is a very popular heroic legend in Germany, although it exists in many variations. It is best known as the "Nibelungenlied". As far as I know, in this version the blood of Fafnir makes Siegfried invulnerable, but a lime leaf covers his shoulder while he baths in it. He is later killed by a man named Hagen, who stabs him right there.
Which has an interesting parallel from a culture much further south, in the story of Achilles.
Fun fact: The whole "burning your finger on magical food and putting it in your mouth, thereby gaining knowledge" is not unique to the Nibelungen. It also appears in the Irish myth about the "Salmon of Knowledge"
Lol at the Irish guy who invented the Salmon of Wisdom. I know he was fucking around. Actually just looked and of course it’s Cumhail the demon dwarf slayer back at again.
Fíonn MacCumhail, THE biggest hero in Irish mythology.
I love the subtle association of bankers with raiders/pirates.
Subtle but deliberate : )
@@scythianking7315 I agree. Cutlasses, cannon, and rum vs. wingtips and cufflinks.
@@kpinar1253 There was a Monty Python sketch about that...
Max’s face when tasting the heart was the epitome of “this does not spark joy” 😖
Well said! 🤣
Well pig heart was not a good choice
@@skthechef8075 Elaborate?
@@austenhead5303 Beef heart is better than pork heart. Lamb heart is also delicious. Venison heart also delicious. He just made a sad heart....
he acts so feminine I bet his dad calls him his daughter
Captain Beef Heart and his Magic Band!! Lol!! Wow! I haven't heard anyone mention tgat name in AGES!!!
Heart is one of my favorite meals. I've only had Elk and deer but so delicious cut into strips, floured and southern fried....soooooo delicious!!!
Tinny Bubbles.
Heart and Soul.
Mead makes Max make music.
Never forget that Loki once found a heart cooking in a fire he stumbled on at random, ate the thing because.. who turns away free food amirite. Except it was a witch’s heart and it got him pregnant with trolls.
Trying to decide if that’s better or worse than a foal with eight poking hooves.
What is it with that dude and getting accidentally knocked up?
@@gso619 I guess you can only get Thor to dress up as a bride, get folks to throw stuff at Baldur, and shave Sifs head so many times before you get bored.
@@gso619 dude got around, fathered a wolf, a bigass snake and a half corpse half woman, and gave birth to a 8 legged horse.
Moral of the story is don’t eat floor food or you could get gregnant. Move over Aesop, Loki “eats food off the dirty ground like a grubby gremlin” Laufeyson is here to teach you the REALLY important things in life.
Fun fact: anatomically, a pig heart is incredibly similar to a human heart (as in hard to distinguished for people who are medically trained). And yet, I just realized that I've held a human heart in my hand before, but never a pig heart. (Not a serial killer, just a medical scientist)
Oh my 😳 No wonder the thumbnail looks... hearty.
Probably tastes the same, too.
@@suicune690 - according to interviews with certain cannibals, pork and human taste pretty similar.
FBI OPEN UP!!
That's exactly what a serial killer would say!
You know his content is good when he uses a old norwegian song in the intro for Viking food
the only heart I've eaten is smoked Moose heart and smoked Lamb heart. Moose being my favourite one. Although I don't eat it anymore because now I only eat seafood and vegetarian food. I am from Sweden ^^
Moose heart is definitely a treat, I still like smoked or slow braised venison heart better. As an aside, if your current diet makes you happy, then that's awesome. Can't knock anyone for their choice of food :)
Me too..(though I occasionally cheat with turkey on holiday).
@@IMeMineWho I kinda miss chicken and turkey tbh. But I am good with seafood. Sushi is my to go food atm
What, you dont care about the fishes pain?
@@end.olives Never said anything about pain though. All I said was that I don't eat meat except for seafood ^^
Thinly sliced smoked moose heart, eaten like charcuterie, is a delicacy eaten during Christmas feasts in Sweden. Maybe there is a link?
It is?
Wait it is? Well now I know what to replace the julskinka with
Wait fuck I just remembered we had lamb heart at my cousins place when they slaughtered one of their lambs for Christmas.... How tf did I forget that
Måsode’ä our delicacy in Ojibwe. Juniper berry, sumac, wild leak, pemican, cattail starch.
@Karjohbla mjoo de låter ju troligt att du måste jaga älg för att äta älg hjärta. Skämt åsido så är det säkert mer en grej norrlands än nere i söder. Kommer testa att grilla när snön är borta, få se hur det blir!
Can you imagine sitting in your backyard, around a fire pit, waving at your neighbors as you roast a heart on a spit?
I imagine just that scenario every day.
@@TastingHistory 🤣😂🤣
Thats normal. Heart is very good for you i eat it raw
Yes i can cause I've done it. At an viking fair. Lol
Knowing my neighbors, they'd be poking their heads over the fence and bein' like, "Hey, girl. Whachu eatin'?" and then inviting themselves over. Very friendly, but so, so nosy.
I've been binging your videos and I love how you have a thematically appropriate Pokemon in the background of each one!
That Bacon is English bacon and it is funny that in England they call it Danish bacon, even though we do not make bacon of the loin but of the belly. Those blood vessel can be pulled straight out when the heart is cooked enough. My parents generation ate hearts a lot. I still make them, but I fry them in a pot and boil them in water and add cream to make the sauce.
If a woodpecker tells you your boy is shady you better believe it. You have to be really shady to be getting snitched on by woodpeckers
It's true. Those woodpeckers are no stool-pigeons.
You got a lot of heart kid. No denying that.
🤣 thank you
God dammit 😂
When I tried my mead, it was like a white wine, but not fizzy.
Did just 30l and let it sit for 1y and it was a lot alcoholic as I used wrong yeast and even gave it time to develop some resistance to alcohol.
It had nearly 20% of alcohol. Like a honey wine.
Have you read about anticuchos? The first recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. While anticuchos can be made of any type of meat, the most popular are made of beef heart.
The mead is probably less sweet now because all the sugar has been turned into alcohol (hence why it's also stronger than during the first tasting). A friend of mine makes her own mead (with honey from her own bees no less) and she basically keeps adding honey in between fermentation phases until it is sweet enough. Also, an additional helping of honey just before serving it :D
On a side note, I appreciate Max clearing up the meaning of the word "Viking". It's one of my pet peeves as well, and while I understand that not everyone can be super knowledgeable about everything, it's just one of those misconceptions that gets thrown around carelessly.
Yes, it is as if we thought every britt and central european during the 1100-1300s was a knight.
@
Luthien Iðunn - I have seen some mead-making episodes on the TV box and the finished product is not sweet. Bummer!
What your friend does is called ‘step feeding’ and is one of the techniques mazers (= mead makers) use to keep the yeast happily chomping through the sugar contained in the honey whilst getting accustomed to the higher and higher contents of alcohol. Yeast is, after all, a living organism and alcohol is ultimately what will kill off the yeast (that and depending on the sugar content, the lack of food). As the yeast gets exposed to the alcohol at a slower pace it won’t die as quickly.
Yeast strains can vary as far as alcohol tolerance goes. Some yeasts (strains for beer) have a low tolerance (below 10% alcohol by volume, also known as ABV). Other yeasts like champagne yeasts typically have a tolerance of 14-18% ABV. Regular baker’s yeast like Fleischman’s Active Dry Yeast typically has an alcohol tolerance of around 12-14% ABV. With step feeding you can some times ramp this up by several percentage points. The maximum is around 20-22% though and that will include ‘babysitting’ your mead: making sure your initial mixture has plenty of oxygen dissolved into the solution, fermenting at the yeast’s preferred temperature (often around 20°C, which is 68°F), stirring/shaking the brew to get rid of carbon dioxide produced by the yeast, adding yeast nutrient according to a staggered schedule during the first days of fermentation (honey could be considered as ‘junk food for yeast and you’d want it healthy so it needs supplements), etc.
I’ve done this more than once and it’s fun to do, does yield a higher ABV and can go a long way towards preventing off-flavours in the brew which would otherwise need to age out. Still: step feeding and therefore getting a high ABV mead also means you’re probably doing it for meads you WANT to age. When a mead is still young it can taste ‘hot’ which means you really taste/feel the alcohol on your tongue. The higher the ABV, the longer it takes to mellow that hotness. My personal rule of thumb is one month of ageing for each percent of alcohol... and preferably longer. It does however depend on the honey used, the yeast strain, and what other things were added (fruit, herbs, spices...).
You’re really lucky to have a beekeeper and mazer for a friend!
@@eddavanleemputten9232 Vikings were not only raiders they were settlers. Normandy, Northern England, Iceland, Russia, Greenland...and elsewhere.
@@christina1wilson - True. And with a pretty elaborate and thriving culture too! 😊
There was a split second a moment after Max put the first bite in his mouth, he had an expression of "I deeply regret every choice that I have made that has lead to this moment."
*THIS TASTES LIKE REGRET*
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 oh lordy lord that and the other 50 similar comments was the funniest thing I've read since I don't even know, gosh.
I thought he was going to spit it out into a napkin. 😂
Cap'n Beefheart is certainly top of my pops. Love that guy--and his band--and his, Van Vliet's, paintings.
He AND Frank Zappa (with whom he at times collaborated) grew up near my desert stompin' grounds. It's a source of joy.
2:33 King Gizzard and the Lizard Wizard would like a word.
It's not just lack of fat, its how much a muscle gets used! Like the tenderloin is so tender because it is one of the least-used sections of muscle in a cow's body. But the heart, by far, is the most-used muscle in any animal.
Slow cooking the hell of a heart helps to.
You can't do anything about the condition of your cuts. But proper preparation makes all the difference.
It is also a completely different kind of muscle. The heart is smooth muscle, unlike the striated long and short fiber muscles that we use to control our movements.
@@maryandersondearing3053 It's actually not even smooth muscle, but its own unique type called cardiac muscle. It's similar to striated muscle but the cells have a branching structure.
It also has a ton of collagen, which is always going to be tough to chew. Collagen doesn't render out like fat.
@@Grak70 True, but after some hours of poaching the collagen surrenders, transforms into gelatin and get super tender. I call it the "goulash effect".
The myth with Siegfried burning his thumb on the dragon's heart, reminds me of an Irish myth where something similar happens. The hero Fionn mac Cumhaill, was roasting the salmon of wisdom for his mentor Finnegas to eat. While cooking it, he burned his thumb, and sucked on it to help with the burn, and ended up consuming some of the fish, thus gaining the wisdom from the salmon.
LITERALLY came here to say this! I love that story. He'd seen a blister rising up on the skin of the salmon, and poked it with his thumb to burst the skin. As I forget every time I toast a pitta bread, cooking bubbles and blisters are full of red-hot steam!
Probably where Tolkien got inspiration for his Silmarillion stories of Turin and Glaurung.
Yes! That was my first thought too!
The Irish Celtic stories are something of a ‘Rosetta Stone’ which helps us understand the connection between the Germanic/Norse pagan traditions and the Mediterranean Classical pagan traditions of the Greeks and Romans.
All of the European myths are pretty closely related to each other. Even the Gods
7:35 Heck yeah, I'd buy "Max's Magnificent Mead"!
for some reason i feel like Max is probably a really nice guy in person. He really seems like a genuine good dude.
Agreed. I think what you see is what you get with this dude.
I don't know how widespread this is but in Christmas markets in Sweden they sell smoked deer hearts. Along with other types of smoked and cured meat and sausage. It's quite tender and honestly delicious.
My family used to buy two deer rears (everything past the ribs, including stomach muscles) that came fully smoked and could be stored in .... is it called a root cellar? (Jordkällare) for well over a year. It never actually lasted a whole year though, seeing how both me and my father loved to sneak in and cut off small strips. I still sometimes do this with a smaller cut and just made bone soup from the bone in that cut last week :)
Whenever we hunted dear, I would always take the heart, slice into the chambers, stuff them with bacon, and then smoke the heart in the smokehouse. One of the best things I have ever eaten!
@@angrydragonslayer I love hearing about all the interesting things people do in other countries everything in America is so boring and bland
we cut hearts, kidneys and livers into strips and skewer them in iran. Liver tastes great with some lemon squeezed over it.
@@nirvand7431 That does sound tastey.
I can’t imagine how much mead I’d need to drink before I could eat a heart.
I think the answer is always going to be ‘more’.
🤣
in all honesty it's not so strange, in the end it is just another muscle. It can be quite tough thou because it is a hard working muscl
I ate beef hearh multiple times and once even bear and boar and those are the best tho bear is mad fatty
Japanese and Russians eat a lot of organ meat. Chicken hearts are delicious for example.
Heart if freaking fantastic mate 😄 smiked mooseheart is just wow 🥰
I ate lamb hearts my partner cooked. They were delicious, we actually had them a few times. Though he didn't like having to snip out all the tendons and blood vessels.
The texture is a bit different to other cuts of meat. But I imagine a lamb heart is likely a lot more tender than an old sow's heart.
The look on your face! I laughed so hard, because I thought it might be coming. Thank you, sweet, brave Max
"I ate, amid sorrow"
well burn the stars, humans really haven't changed at all, have they?
"I should become a mead maker"
"Mazer" is the occupational term sometimes used for a person who makes mead
Yes! Thank you!
(Home brewer and mazer here, obvs)
Yup.
"Max the Mazer"
Nah. Mazer is the wooden bowl mead was traditionally served from
I make wine, cider, mead, and ferment foods. I call myself a fermenter
@@1jugglethis - Is it? English is not my native language and I’ve often heard/read fellow mead makers refer to themselves as mazers. Thanks for the info. I’ll look it up as language is fascinating to me and I always want to learn more.
For me, heart ends up being cut up very small and goes into a soup. The taste can be very rich and it doesn't fall apart even with extended cooking, but big pieces can be pretty chewy. If you want to eat heart as heart, I would suggest cutting it into thin slices, marinating it, and then very fast cooking (grill, or smoking hot pan).
'That doesn't make us all - bankers." OMG, stop! You're killing me with laughter, lol! Love it!!!
“Max the Mead Maker!” The crowd looks at each other wide eyed, they cheer and embrace and throw their hats in the air! Cries of “Do it! Do it” ring out.
Max Miller even sounds like an alcohol brand.
It would be great merchandise. Although as far as I know food preparation and distribution has some tough regulations...
Mead Makin' Max Miller! Huzzah!!!
Max being all extra eating pork heart and aged mead while my basic self is sitting here eating Cheez-Its. XD
But are they Viking Cheez-Its?
Same here. Literally had the rest of my Cheeze-Its while watching lmao
Ritz crackers at my house. Probably tasted better than the heart (though the bacon and leek filling sound delicious). I wonder how many honored guests disclaimed the honor to avoid the heart?
Barding is the medieval term used for the decorations on horses made from leather, fabric or metal.
13:30 "Was that Odin?" - "You know, it was really unclear!"
if you have like 7+ hours to kill, braising heart in a dark wine and honey low and slow is one of my favourite dinners. ends up being almost fall apart tender.
yeah I was gonna say, roasting such tough meat is not going to end well. I've only eaten heart once - duck hearts in a Vietnamese soup, and they were chewy as hell.
I did something similar once in a crock pot and I was so impressed, I was immediately terrified the hipster gourmets would figure it out and turn beef heart into the new oxtail: from poor folk food to a ridiculously pricy bit of meat.
Yeah would've been tender if braised in the mead itself ... probably younger mead too because of the sugars still in it. or wrap it in pork belly/bacon to keep it from drying out and adding fat to the roast.
Mr. Miller, I have bad news for you:
If the roasted heart of beast is not for thee, never wilt Thou a King of Vikings be.
Max propably: Frigg thee and they mother....
Damn, youtube comments are just full of flyting nowadays
The least I could do is give this man a like for enduring that heart… you poor man.
Max takes a bite, and immediately, his face has the expression of the classic meme; "It was at this moment, he knew he f***ed up."
In general, whenever you read norse mythology and come across a grey old man with one eye, there’s at least a 90% chance that it’s Odin. I’m definitely looking forward to more recipes from “An Early Meal”
Nay. If you come across a grey old man, there's at least a 90% chance that it's Odin. If he's also got one eye, that's at least *99%* chance that it's Odin. Heck, a person or animal with one eye is probably Odin.
@@brigidtheirish and if you come across a couple of Ravens in the distance Odin is watching you....so also Odin
could have been Wodan too (depends on where you lived ;) )
this is literally the only episode i've seen that he doesn't instantly go "ah!" when taking his first mouthful
There was that spatan dish...
His expression with that first bite.
"What have I done?"
His reaction to the kykeon was priceless. It was so bad he just started laughing.
LMAO
13:06
Lmao Max coming thru with funniest drops!
I love the idea of Odin talking like Whoopi Goldberg's character in "Ghost".
"On the advice of woodpeckers"...LOOOOOL That is why I find your videos so interesting...I don't even cook!
Max, I used to make mead at home. I'll venture a guess that the mead you made is ranging from 14%-19% ABV, with this number being dependent upon the yeast used. It appears to have naturally carbonated because you bottled it early while fermentation was still going.
Hey, nothing wrong with high ABV carbonated mead! Just add some honey and you're good to go!
@@matasa7463: “corn sugar” / dextrose also works well for priming a batch to naturally carbonate.
I prefer dry meads over sweet, but sparkling meads are awesome.
@@GeorgeBobeck A whole world I will never get to taste but was always curious about! I'm on meds (for the rest of my life) which strongly react to alcohol. The only descriptors I've ever heard was "like honey," and now "not sweet." Care to take a shot at describing color to a blind person? :-)
since youre experienced in mead, how do i get a sweet mead if thats possible? is it possible?
@@cleoharper1842 Fermentation makes alcohol out of sugar. depending on the starting amount of sugar, there might not be any left, when fermentation is done. The yeast also likes a bit of acid to be really happy, which you can get from apple-juice directly from apples (not the clear stuff from concentrate).
The problem describing the taste of mead lies in the kind of honey used and the rest sugar content. Honey from fruit trees is often sweeter then those made from herbs (Rosmary and Thyme for example) even having the same sugar content. A lot of the floral or fruity taste from the honey makes its way into the mead (i made some thyme mead a while ago and that was gone in hours at a party, because it was so different from store-bought mead) and you pretty much get a range of taste like with wines.
As a Viking archaeologist - I appreciate your analogy of the banking age - also a pet peeve of mine! Good episode, Max!
What an awesome job you have!
Omg, the look on your face as you took the first bite, I about lost it it was so funny. The look of "OH, this is so wrong, I have just made a bad decision."
That cheeky grin when you said "sweet heart" was only missing the little tooth sparkle and 'ding!' chime 😂 my imagination supplied it.
Also- it sounds like he was describing a Kodo dragon! They walk, get MASSIVE (yes, to the ground-rumbling size) and have poison spit... 🤔
This channel is better than literally anything currently on TV.
TH-cam is where the best educational content is currently being made in my opinion. Hands down.
This seems like a hearty meal.
I love a good pun
@@TastingHistory you missed the chance to say
I ♥️ a good meal
😏
😆
Thanks for that...now I have to clean the Pepsi off of my computer screen! rofl
This is the most viking thing ever. "BRING ME THE HEART OF A BEAST DRENCHED IN ALCOHOL"
"Barding" I don't usually laugh out loud while watching anything while cooking (which I always do watching your videos!) But that bit with Shakespeare got me good!
I think we just saw the closest Max has ever gotten to gagging and spitting something out.
Awesome history lesson, Max! And you're a champ for taking a chomp out of a heart.
Expression said everything.
Organ meat is fine. That said... I was fed this since I was little. Acquired taste is probably correct.
@@brycearney4884 I remember when I was in probably 4th grade when I told my classmates that I eat the heart and liver off of a deer and that's when I learned that 4th graders are very judgemental about what you eat
Seeing someone eating heart meat reminds me of that Bear Grylls episode where he found a ripe sheep carcass and then cut out the heart and ate it, because apparently it stays edible longer than the rest of the meat.
I don't think I'll try this recipe, thank you very much.
I recommend making stew out of cow's stomachs. It's great if prepared correctly. Also, I never knew that eating organ meat is not viewed as something normal. Like, seriously intestines are one of the best animal parts.
13:32 In Germanic myth, if there’s an old, one-eyed man, it’s always Odin. No matter what.
Sometimes depending on which Germanic Tribe, they call him Wotan or some simmilar name.
So is Blackbeard Odin?
The reason why heart is so rubbery is the function. Most muscles are smooth because they only move at times, when required, and then return to a relaxed position. The heart uses ribbed/striated because it's in constant use, pushing blood out and taking blood in 24/7. It needs to be elastic so the rebound happens naturally and the muscle doesn't get tired. So yeah, it will feel rubbery because rubbery. There are ways to cook it so it feels smoother, as other commenters pointed it out. I don't know how well it works tho, one try of heart put me off for the rest of my life 😅
Wrapped in “Shakespeare” I’M DEEEEEEEAAAAAD 🤣🤣🤣🤣
Funniest thing is that Max also aged nicley with a beard while we waited for the mead... =)
But he's still sweet
And sooo handsome with his beard😘
@@evakatrinaa never said he wasnt =)
"So just slice that off and add bacon instead!"
Max, you just gave me the one culinary sentence I will use as much as possible for the rest of my life.
There is two ways of preparing heart. The first is on a spit, but you have to cut it to pieces first. A little bigger than "bite sized“, but for that you will need the heart of a calf (that is important). Then you may spit the chunks of meat alternating with a layer of bacon, a layer of onion and leaf of sage. These spits can be barbecued and they do tase delicious.
The second way is basically the same preparation as you make a german “Sauerbraten”. You boil the meat, again in pieces, in red wine, vinegar and broth for actually quite some time at least one and a half hour, better two, you can ad some resins if that is to your liking.
…and then you will know if heart is to your liking!
when my mom make a meal from heart, the heart is cut small (1 inches or less) and it was boiled in a kind of curry for an hour and half. it tastes like gizzard in a way. Won't be so tender but crunchiness can be managed with how long you cook it. I think, hearts need a long cook and liquid to taste well. Love the story and the idea of stuffing heart with stuffs.
When My friends are fibbing I have gotten into the habit of telling them:“how Victorian of you“ and it makes them delightfully mad. So now we have made that into a game.
Complete ahistorical cooking tip for anyone interested: Hearts are great in pot roasts or similar dishes. Being really tough and lean makes them able to withstand really long braising, which adds a lot of flavor and nutrients to any dish. Simple usage my dad used to do was to chop them up and braise them in broth, chopped tomatoes, and cream (adding fat and flavor). Add in bacon and/or other meats, onions, carrots, potatoes, bell peppers, chilies, or anything other veggies you like - it's very flexible dish. Experiment to taste. A little honey and lemon juice (or vinegar) towards the end also adds a lot of depth. Serve with rice, pasta, mashed potatoes, or any other carbs of your choice.
Basically, the trick to getting the most out of hearts (in my opinion) is cooking them long and slow. Done right, they are a wonderful ingredient.
Noted! It sounds freaking delicious and a great source of not only iron and protein, but also entertainment as one pretends they're in ancient times!
I agree! As a Dane whom often cooks heart, I found it such a shame he didn't either preboil it or roast it quickly in thin slices. The way he cooked it made it just about as chewy as he could get it.
I’d like to add, another great roast substitute that doesn’t get enough praise is beef tongue. It’s nearly identical to a pot roast in flavor.
@@daltontaylor8830 tongue is also great cold and sliced as topping on bread!
@@macnof we use cold beef tongue here in America for sandwiches! So naturally cold beef slices on toast sounds delicious as well.
There is a thing called hopping heart med(loosely translated from Swedish) that used blackberries, thyme, And rabbit heart for the myth and tradition of that eating the heart of rabbit would grant you greater striding(walking or running faster)
Speaking as a mead maker, I can tell you that, if you decide to become a mead maker, you will be very popular at events and among friends but you may wonder, sometimes, if they love you more than your mead. My mead brand was chosen by some of my friends and it is Ugly Cry. I have Ugly Cry Dragon's Blood, Ugly Cry Megathlyn (amazing with pork), Ugly Cry Me the Blues (blueberry pomegranate), and Ugly Cry Pure Tears of Joy (plain mead) in the mead closet right now.
Also, I had a batch go bubbly on me once. Apparently, I accidentally restarted fermentation by oxygenating it when I bottled it, even though it was already well over the yeast tolerance at 18 percent alcohol (yeast was said to go to 11 percent). On the downside, the fermentation also resulted in ticking bottle bombs that tended to blow their corks at random times. Luckily, none of the bottles actually exploded but, if I had used screw tops, they probably would have exploded.
"Heart....it's not for me..."
Max being speechless made me chuckle. Thanks for being a sport, and for the opera interpretation/ reading. Fantastic video.
This reminds me of my childhood. I grew up in the Western MD/PA Appalachians, so we ate a lot of wild venison. My Dad and I would always be the only ones who ate the heart, we would brush it with A1 sauce and grill it, we called it Heart of Hart (an archaic word for stag), and I would pretend I was in the middle ages.
Any advice on how to soften the meat of a heart? I've heard a slow pot roast will help, but I don't really know for sure how effective that'd be.
@@michaelscalia7080 you can usually be pretty sure that slow cooking a meat will make it easier to shred/tear apart/whatever. whether it tastes good depends, but a pot roast with other ingredients will most likely be nicer to the taste and texture.
@@archevenault That's what I assumed. I just wasn't sure what that'd do to a heart, because of its unique texture.
We did something similar on long hunting trips in Texas! We'd clean the hearts, wrapped them with onions, carrots, and potatoes in foil and cooked them right under the fire in the morning. When we came back in the afternoon, it would be perfect. Still a little bland unless you add sauces to it
I always thought a hart was a young hind! Thanks for correcting me :)
I got a stag heart from a hunter friend a while ago, we sliced it across and barbequed it like steaks, it turned out pretty good! the meat is very dense, yet still tender. I'd eat it again
The texture and flavor of heart is actually one of my favorite things, so we all have our own preferences. I will try both the heart and mead. This is great stuff!
"It's not for me," the nicest most polite way of saying, "This was terrible!"
Years ago, my dad and I improvised a soup with beef heart in a tomato base. It had to have been 45 years ago and I can still remember how tender the heart was after simmering for hours. Cook it in a way that flatters it and you will change your tune.
Yeah, I was going to point that out. He was cooking it like a steak, when in fact he should have been braising it for hours. My Grandfather used to love heart sandwiches. It came from growing up during the depression, and they used absolutely every part of an animal but the teeth. He was also fond of tongue, and liver. Often these were from deer or elk he himself had shot. If you came back with an animal you had shot and you didn't bring the liver and the heart he'd be upset.
Smoked reindeer heart is till served here in Sweden at fancy Christmas dinners
I’ve always wanted to try reindeer.
Var?
@@vizorix vars jag bor i norrbotten brukar husmans resturangernas julbord alltid ha rökt renhjärta
@@TastingHistory I'm sure it tastes a lot better than pig heart ;)
Ja tyvärr är ren mindre tillgängligt i Stock.
I’m a new subscriber and I’ve been binging videos since. I’m so impressed by your research and your pronunciation of foreign words in many languages! How refreshing! Thank you for the fascinating content. 🤗