How fast you're mead ferments depends on the type of yeast you use. Next time you do it use a champagne yeast it is a hearty yeast and will consume a lot of sugar. You can actually fully ferment a mead in 7-10 days. You're alcohol content is approximately 1 pound of honey = 1% abv in five gallon batch. It should taste nothing like beer. If you get the yeasty taste it means it's not done fermenting yet. I usually ferment it very dry and then sweeten and neutralize and then you can age it.
Typically for mead, we ferment for 12 -18 months. Every 3 months we change to a different carboy, leaving residue behind, tasting, and looking to see if it is still bubbling. We also don't "cook" to the water and honey. Though, doing so might help expedite the fermentation process by breaking down the sugars with "Cooking". Even after 18 months we'll still get corks popping from time to time.
Fun Fact: Viking never had horns attached to the helmet, the main reason why people think they did is because of scandinavian artistans that popularized nordic raiders to have horns on their helms which they never had.
the Reason Why the People think Vikings Had Horns On the Helmet comes From the GERMAN Opera from Richard Wagner "The ring of the Nibelung" in the Song The Ride of the Valkyrie the First time Vikings appear with Horns on their Helmets . Thats the Origin of Horns On Helmets. Has 0 to do with a Scandinavian Artistan.
Another fun fact is that there is no such thing as actual Viking descent, also being proud and still representing a pillaging,R@ping,raiding and actually very cowardly way of life is in my opinion not the best play ever
I enjoyed this video more than some others cooking channel videos. The humor, less seriousness and overall more laid back feeling are really nice! It did not get as many views as other series from you, but I would hope you would still continue, if you had fun making it! It truly liked this a lot. Thank you for making content!
The skyr we eat nowadays, in Norway follows the Icelandic recipes and it is way firmer than what i see here, usually where yogurt is luqidy, Skyr is firm. (And the flattbread/flatbrød is supposed to be way thinner, and completey dried out, like a cracker).
My home country of Estonia also has a viking history, we were Vikings ourselves, so fierce that even the OG Vikings feared us. Fun fact: one of the, if not the biggest viking ship burial in the world, was founded from Estonia, in 2008. Two viking ships actually, one of them found in 2008 other in 2010. Greetings from a tour guide from Estonia 🇪🇪.
Grravlox, everyone in culunary school here in Sweden learned the first year in there. It's a stable that everyone should know how to make. Its easy, and tasty.
My wife and I make mead ourselves at home very similar to how you made yours. Looks like you didn't add much honey and you filled it really full which is sketchy because as it ferments it could overflow a bit. I haven't gotten to the part where you taste it yet. We add some other stuff to it for flavor but overall turns out incredible. We brew it until I don't see signs of fermentation then I put it into secondary phase which is just putting it into another carboy to finish. I would love to send you a bottle of it if you'd like to give it a shot.
It's extremely rare for even the best yeast strains to get more than 18% abv . It also depends on what the starting specific gravity was at the start and what it was at the end of fermentation (which also depends on what the sugar content was). Meads can take upwards of a year to be fully fermented and settled so then flavors are married. A 30 day mead is usually going to taste a bit harsh.
@@BobaPhettamine part of a school topic about old food traditions going all the way back to Viking times. And I have worked in the kitchen even where old preservation methods from that time are still used. Heritage food is still interesting thing. Btw sugar did not come to Norway until 1700-1800.
Not sure about the "salt wasn't naturally occuring" part. Because, you know... There's the literal *ocean* which for a viking usually isn't far away. It would be a lot more available than sugar, anyways. Salt was in seawater and could also be mined. Sugar was an import from asia and the middle east. Now, the vikings did do trading runs all the way to Bagdad, so they probably did occasionally buy some, but you'd see infinitely more salt than sugar.
We Swedish still eat pickled herring every Midsummer and Christmas, we think is pretty good haha and cured salmon of course for everyday lunch... I am not sure about Bison meat, we don't have Bison here, elk or moose maybe. Cool video!
All you really have to do is row out the Fjord to the open ocean then set your sails and let the wind take you, once you reach England roll the sail up and row up the coast and into the rivers then row inland and look for spot to land and make camp.
Just discovered your channel the last few days and I’ve been watching a ton of your videos. You’re so talented! Incredible chef. And also, although I’m sure you’re probably sick of hearing this, you are INSANELY gorgeous. Like, shockingly so. Wow,
Yep, my wife makes lox all the time, and we eat it on flatbread or bagels, with cream cheese, capers, and pickled onions. It's incredible breakfast brain food. Or chop it up and mix it into some cottage cheese, then add capers or cubed pickles, and some of the dill it brined in. DEEEElicious.
Just a note on the brew of the mead. if you use any, ANY honey, that has corn syrup added you have a poluted brew. You need a raw honey (honeycomb is best) or you have a weird low alcohol booze water. -- brewing snobbery over.
Big recommendation, keep your mead in a dark room, if you increase the pressure on the flask you gain more ester, which means ins more fruity/floral... You can also add in some other tricks, but I also recommend the yeast dtarot recommended, also honey types make a difference, just ask GPT or some Mead guy (Man Made Mead) (Golden Hive Mead)
Max the Meat viking now? What are we going for X-X funny Timestamps 0:54 WHAT THE FU 2:48 PALM HONEY 3:07 strawberry tree 😭 5:21 Oh god.. 5:33 bro is NOT a viking 😭 6:43 minimax? 6:52 TIBBYYYY 7:02 *THERES TWO OF THEM!?* 8:42 that genuinely scared me ☠️ 10:01 5 Days, Weeks, Months? 10:02 WHa 10:49 👁️👄👁️ 11:18 Grav what now 13:18 only the best for our king 15:45 bros tweaking 16:34 Max Rn: *My disappointment is immeasurable and my day is ruined*
I'm surprised no one is pointing out that he said bison would have been a common food, even though bison only existed in North America during the viking age. It's theoretically possible that a few vikings ate some bison once or twice, but not probable.
IT's not really possible to ferment a beverage more than about 18-19% without taking some extreme measures like putting in huge amounts of yeast and sugar, and even then you probably won't go past 25 or so. Yo get stronger than that you have to distill or use the eiswein technique. So I'm guessing your mead is in the 12-15% neighborhood, roughly the same as a typical wine.
To be fair to max with the rowing. Longships had sails. they rowed when they did not have the wind in their favor or when in calm waters. Also it wasnt just one person rowing they had a team of rowers. But yeah mainly sails carried them that far. and it took about a week to do. So he did very admirable for what it was.
Mead is something ive made myself. It requires patience and I used mead yeast. It's kind of underrated for how good it is. Wine with the character of the specific honey used. All the floral notes are still there but without the sweetness. Strong too.
The funniest part of this video is 5:33 obviously he was joking with the caught fish because he was shaking it around like it was fighting him but what makes it even better is that the fish was already gutted and cleaned xD
“This is at least 20% ABV…” 🤣🤣🤣 Bread yeast like that Fleischmann's will literally die in a solution of 8% alcohol by volume. _Maybe_ 10% if you’re lucky. You’d have to be using a very fancy wine brewer’s yeast to get anywhere _near_ 20%.
You definitely didn’t make that yogurt correctly 🤣 Missed a step or two, though you were this 🤏 close. Your whey looks great though, I usually let mine sit for 20-24 hours before collecting it. You can also make whey just from raw milk at room temp. I’m ironically collecting my whey while I watch this!
Vikings actually did not have horns on their helmet, it was only added later on by a Danish painter in paintings to make them look more scary. Great content though, that's a very weird way of making skyr. i would highly recommend if you ever visit Iceland that you stop by Erpstaðir, its a fantastic place/farm were you can buy great Ice Cream (even some weird ice cream like dandelion Ice cream), skyr, skyr confectonary, and cheeses and more stuff. also not to farm from that place is the birthplace of Leif the Lucky, where you can get a show/tour about the house that's there (replica house of what Erik the Red father of Leif the Lucky built) and how they lived including food and more. also there's lots of interesting Icelandic food to try.
Can’t imagine Vikings using that amount of pepper, if any amount at all. Your Dutch mother must know the expression “peperduur” as refering to the exclusivety of the spice back in the days.
Could you do a spirit making video? What are the things you need to look out for when making alcohol with fruit? I've read somewhere that you shouldn't ferment fruit as it makes ethyl alcohol which is the lethal version of alcohol.
Salted cod is used today too - a lot of Caribbean people cook with it. Normally though, there's wayyyyy more salt on the cod and it's usually soaked or rinsed to get rid of the harsh salty taste before you cook with it.
Here's a Challenge Max. So this challenge is from the tv series called "Kings of the Wild". The show composed of one expert survivalist/trapper and a chef surviving in the wild for three days, their goal of course is to survive three days(actually sorry it's 7 days), but in their last day, they must EAT like KINGS only having foraged veggies/fruits and caught wild animals. So maybe you wanna put in the next level?, you can also add nick or guga on your team, and one Expert at Survival 😁
Norwegians conquered much of ireland, scotland, northeren engeland (to a less degree than danes). Isle of man, Faroe Islands, shetland. Just to mention a few examples. They settled iceland, greenland and went to north america. They also raided large part of europe all they way to africa and the middle east. A norwegian king, Harald Hardrada, is extremely lengendary for his adventures, many of them in England. He raised a huge army, that ultimately lost at the battle of Stamford Bridge. But weakened the Anglo-Saxons enough to probably play a significant part in wilhelm the conquerers conquest, just days later. Given the conditions of the north sea and norwegian sea they probably invented the concept, especially regarding the boats etc. Most likely on the westen coast. The boat tech etc then spread to the larger cultural area. "Vik" meant anything from bay to fjord, Viking probably ment "someone dwelling in bays/fjords". This obviously points to the west coast of norway. Still legendary to this day for its huge, long fjords and rough weather and sea conditions. Most people think of vikings from all the relevant countries. But maybe the swedes that mainly went up the rivers to central and eastern europe might be slightly less famous due to a lack of written scources.
You need like 50 times more dill when you make gravad lax and you should also use krondill on top of regular dill, and when you have the salmon in the fridge you should put something over it that's decently heavy to push down on the salmon during the curing process
The medieval flatbread bread we get at medieval markets here in Sweden tends to be spiced with caraway or fennel. We kind of associate it with the middle ages. So you could definitely have put some spice in the flatbread.
Pickled herring is called "Sill" in Sweden and it's a huge part of the culture even today, we eat TONS of it. People love to hate on us for it, but i just think people need to stop talking and actually try it. Sure doesnt look nor sound good but it's great
I love that he is so inaccurate in many things he does to substitute in so many videos with so much but still gets some of the spirit of it and the concept of the foods correct so it's all forgiven
That bread is what we eat on a daily basis in India, it is exactly like roti. We don't add any eggs, yogurt, yeast or anything else. Just flour and water.
The salted cod is suposed to be boiled bone and flesh in, We have this all The time at home and you basically drone The fish in salt without doing anything and then chopp it up and eat with potatoes
15:45 if you study for a while, you will find out that the vikings actually took longer voyages than that one to catch up with the winds to take them to England. So yeah, there's was way more a bit of rowing than what you did, but also there was a time to rest after you caught winds.
How fast you're mead ferments depends on the type of yeast you use. Next time you do it use a champagne yeast it is a hearty yeast and will consume a lot of sugar. You can actually fully ferment a mead in 7-10 days. You're alcohol content is approximately 1 pound of honey = 1% abv in five gallon batch. It should taste nothing like beer. If you get the yeasty taste it means it's not done fermenting yet.
I usually ferment it very dry and then sweeten and neutralize and then you can age it.
My farts are better than Max the Meat Guy’s farts
@@p-__ stop spamming comments man
Typically for mead, we ferment for 12 -18 months. Every 3 months we change to a different carboy, leaving residue behind, tasting, and looking to see if it is still bubbling. We also don't "cook" to the water and honey. Though, doing so might help expedite the fermentation process by breaking down the sugars with "Cooking". Even after 18 months we'll still get corks popping from time to time.
Yeah 100% not 20% alc content. Mine usually get to 11-14%
noobs eh? ...
Max the American Scandinavian Viking who Trained in China Meat Guy
My farts are better than Max the Meat Guy’s farts 💨
Mr Worldwide
and the barley guy dont forget
@@p-__ wtf
@@p-__ oh nah💀
Fun Fact: Viking never had horns attached to the helmet, the main reason why people think they did is because of scandinavian artistans that popularized nordic raiders to have horns on their helms which they never had.
the Reason Why the People think Vikings Had Horns On the Helmet comes From the GERMAN Opera from Richard Wagner "The ring of the Nibelung" in the Song The Ride of the Valkyrie the First time Vikings appear with Horns on their Helmets . Thats the Origin of Horns On Helmets. Has 0 to do with a Scandinavian Artistan.
@@waylinar I did light research and thats what I got, thank you for giving me the right information
@@waylinar 19th century Germany ruins everything, as usual.
Another fun fact is that there is no such thing as actual Viking descent, also being proud and still representing a pillaging,R@ping,raiding and actually very cowardly way of life is in my opinion not the best play ever
@@mgks2784 You need to read up on vikings. Most of their life they spent farming and trading. Yes some did go on raiding sprees but it wasn't a lot..
"i'm gonna eat like a viking"
adds starberries...
Adds tomato
i mean
they were strawberries but they we're more like black berries
uses a fermenter... Ofcourse the vikings had those amazing machines!
Add bills💀
And pepper
that rowing challenge is hilarious hahahah
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ No
I enjoyed this video more than some others cooking channel videos. The humor, less seriousness and overall more laid back feeling are really nice! It did not get as many views as other series from you, but I would hope you would still continue, if you had fun making it! It truly liked this a lot. Thank you for making content!
The skyr we eat nowadays, in Norway follows the Icelandic recipes and it is way firmer than what i see here, usually where yogurt is luqidy, Skyr is firm. (And the flattbread/flatbrød is supposed to be way thinner, and completey dried out, like a cracker).
When you realize that the cow he milked was his sister 💀💀💀💀💀💀💀💀💀💀💀
Help😂😂😂😂
@@animefangirl9006 how can I help
Dude wtf 💀
Oh shi-
They switch roles in his other videos, but those cost money i think..
My home country of Estonia also has a viking history, we were Vikings ourselves, so fierce that even the OG Vikings feared us. Fun fact: one of the, if not the biggest viking ship burial in the world, was founded from Estonia, in 2008. Two viking ships actually, one of them found in 2008 other in 2010. Greetings from a tour guide from Estonia 🇪🇪.
Continue more of this type of content going into the past with their diets. This was awesome
My farts are better than Max the Meat Guy’s farts
The last part of the video was a mukbang
Grravlox, everyone in culunary school here in Sweden learned the first year in there. It's a stable that everyone should know how to make. Its easy, and tasty.
My farts are better than Max the Meat Guy’s farts 💨
@@p-__shut up dude u ain’t funny
@@p-__ My farts are deadlier than your farts 💨💨
Nah wtf🍑❤🏡
Max the Meat Guy:❌
Max the Viking Guy:✅
I never knew Vikings enjoyed Breakfast Bowls 😂
My farts are better than Max the Meat Guy’s farts
@@p-__dude shut up
and tomatoes
@p-__ OK that stopped being funny already.
Now this just turned into an argument
My wife and I make mead ourselves at home very similar to how you made yours. Looks like you didn't add much honey and you filled it really full which is sketchy because as it ferments it could overflow a bit. I haven't gotten to the part where you taste it yet. We add some other stuff to it for flavor but overall turns out incredible. We brew it until I don't see signs of fermentation then I put it into secondary phase which is just putting it into another carboy to finish. I would love to send you a bottle of it if you'd like to give it a shot.
1:02 you sure that’s milk my guy?
16:14 he has a sleeper build
It's extremely rare for even the best yeast strains to get more than 18% abv . It also depends on what the starting specific gravity was at the start and what it was at the end of fermentation (which also depends on what the sugar content was).
Meads can take upwards of a year to be fully fermented and settled so then flavors are married.
A 30 day mead is usually going to taste a bit harsh.
nope
As a Norwegian resident you got it a bit wrong.
damn you must be old if you were around during viking times
@@BobaPhettamine part of a school topic about old food traditions going all the way back to Viking times. And I have worked in the kitchen even where old preservation methods from that time are still used. Heritage food is still interesting thing. Btw sugar did not come to Norway until 1700-1800.
Just be happy you got independence XD
@@BobaPhettamine, as ezzard said we lwarnt about it in school
@@BobaPhettamine, just like you learn about your country
Hey max I love your videos my cat just died and seeing your cats make me happy
Thank you! And I’m really sorry to hear that :/
9:31 two ingredients you say? Patrick would be proud of that bread
09:35 that bread is called Chappathi in India.
yes
Are we sure that’s milk 😂😂
Edit thank you guys for all the likes 👍🏼
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ nobody cares farts are nasty anyway
@@Levidawgs7744:(
@@p-__what….
Of course not, are you out of your mind ?
Not sure about the "salt wasn't naturally occuring" part. Because, you know... There's the literal *ocean* which for a viking usually isn't far away.
It would be a lot more available than sugar, anyways. Salt was in seawater and could also be mined. Sugar was an import from asia and the middle east. Now, the vikings did do trading runs all the way to Bagdad, so they probably did occasionally buy some, but you'd see infinitely more salt than sugar.
They didn't use much rock salt, as you mentioned it had to be imported and was expensive. Hence the "not so much salt"
If i remember correctly they could get salt from gotland, as for Sugar, they had honey
You can literally boil saltwater in a pot for salt@@significalyzero
I’m your 69th like
7:13 MAX NO NOT THE CRAPPY Al 😭😭😭
Bro uploaded at 2:00 AM to make me hungry
My farts are better than Max the Meat Guy’s farts 💨
@@p-__shut up
@@p-__💀
Need more journeys, love this 🎉🎉🎉💪🏽💪🏽💪🏽
Ahh yes, Vikings had modern day cooking technology
Yup
r/woosh
I guess so
They're apart of the modern era
This was really well done! It would be cool if you could do more historical type themed food videos like this one Rome, western, Egypt ect.
We Swedish still eat pickled herring every Midsummer and Christmas, we think is pretty good haha and cured salmon of course for everyday lunch... I am not sure about Bison meat, we don't have Bison here, elk or moose maybe. Cool video!
There definitely used to be Bisons in Sweden, how many were around back then during the viking age, if not any.
I absolutely LOVE cured salmon
I have to say I’m 4 minutes in this video and I’m very entertained and already learning new things.
Thank you.
All you really have to do is row out the Fjord to the open ocean then set your sails and let the wind take you, once you reach England roll the sail up and row up the coast and into the rivers then row inland and look for spot to land and make camp.
Just discovered your channel the last few days and I’ve been watching a ton of your videos. You’re so talented! Incredible chef. And also, although I’m sure you’re probably sick of hearing this, you are INSANELY gorgeous. Like, shockingly so. Wow,
Yep, my wife makes lox all the time, and we eat it on flatbread or bagels, with cream cheese, capers, and pickled onions. It's incredible breakfast brain food. Or chop it up and mix it into some cottage cheese, then add capers or cubed pickles, and some of the dill it brined in. DEEEElicious.
Sound bad
I'm starting the video with an authentic Norwegian Viking with me, if this is inaccurate I'm coming for you Max
I'm coming for you
Bro max is restarted
Just a note on the brew of the mead. if you use any, ANY honey, that has corn syrup added you have a poluted brew. You need a raw honey (honeycomb is best) or you have a weird low alcohol booze water. -- brewing snobbery over.
Snobbery is the easy way to get punched in the jaw.
Big recommendation, keep your mead in a dark room, if you increase the pressure on the flask you gain more ester, which means ins more fruity/floral... You can also add in some other tricks, but I also recommend the yeast dtarot recommended, also honey types make a difference, just ask GPT or some Mead guy (Man Made Mead) (Golden Hive Mead)
"Are You High ?"
"Noooooh, I am 'Sky'ed "....
It’s funny how he catches or extracts every main ingredient in true Viking fashion 😂
this thumbnail is good, but that cgi though
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ I doubt it, he eats lots of wagyu
Marvel been real quiet since this dropped
You mean the ai?
It looks more like good editing
Loved this one. Super entertaining
Max the Meat viking now? What are we going for X-X
funny Timestamps
0:54 WHAT THE FU
2:48 PALM HONEY
3:07 strawberry tree 😭
5:21 Oh god..
5:33 bro is NOT a viking 😭
6:43 minimax?
6:52 TIBBYYYY
7:02 *THERES TWO OF THEM!?*
8:42 that genuinely scared me ☠️
10:01 5 Days, Weeks, Months?
10:02 WHa
10:49 👁️👄👁️
11:18 Grav what now
13:18 only the best for our king
15:45 bros tweaking
16:34 Max Rn: *My disappointment is immeasurable and my day is ruined*
My farts are better than Max the Meat Guy’s farts 💨
Some let it rest for years, the salmond
and he used bison for a dark ages scandinavian stew... unless they were Vinland
I'm surprised no one is pointing out that he said bison would have been a common food, even though bison only existed in North America during the viking age. It's theoretically possible that a few vikings ate some bison once or twice, but not probable.
IT's not really possible to ferment a beverage more than about 18-19% without taking some extreme measures like putting in huge amounts of yeast and sugar, and even then you probably won't go past 25 or so. Yo get stronger than that you have to distill or use the eiswein technique. So I'm guessing your mead is in the 12-15% neighborhood, roughly the same as a typical wine.
To be fair to max with the rowing. Longships had sails. they rowed when they did not have the wind in their favor or when in calm waters. Also it wasnt just one person rowing they had a team of rowers. But yeah mainly sails carried them that far. and it took about a week to do. So he did very admirable for what it was.
pickle herring and herring in white sauce is amazing
You literally look and built like a Viking
Keep up the great work
0:42
high protein viking
cannibalism be like
Mead is something ive made myself. It requires patience and I used mead yeast. It's kind of underrated for how good it is. Wine with the character of the specific honey used. All the floral notes are still there but without the sweetness. Strong too.
The milk part 💀
Using the Heavy's "nom" sound effect in this is GOATED
max miller collab when?
5:16 I thought bro said “pickled herroin” lmao😂
Max the liver guy 😂
My farts are better than Max the Meat Guy’s farts 💨
@@p-__Okay good for you
@@p-__mine are better than yours
Pickled herring is amazing and super underrated, highly recommend
Oh shit he got another contraption
Introducing….THE SKYRMASTER 5000🎉🎉🎉🎉
BRO WHEN YOU DID THE COW THING AT THE START MY DAD WALKED INTO MY ROOM
The skits are what make the is channel great. (As well as your meat knowledge) 😎👍
My farts are better than Max the Meat Guy’s farts 💨
The funniest part of this video is 5:33 obviously he was joking with the caught fish because he was shaking it around like it was fighting him but what makes it even better is that the fish was already gutted and cleaned xD
REEL😭
WHAT???? MAX HAS ANOTHER CAT?!
“It’s been thirty days, our mead is ready!”
_Laughs in homebrewer_
“This is at least 20% ABV…”
🤣🤣🤣 Bread yeast like that Fleischmann's will literally die in a solution of 8% alcohol by volume. _Maybe_ 10% if you’re lucky. You’d have to be using a very fancy wine brewer’s yeast to get anywhere _near_ 20%.
8:54 is an indian bread
Roti😂
You definitely didn’t make that yogurt correctly 🤣 Missed a step or two, though you were this 🤏 close. Your whey looks great though, I usually let mine sit for 20-24 hours before collecting it. You can also make whey just from raw milk at room temp.
I’m ironically collecting my whey while I watch this!
Vikings actually did not have horns on their helmet, it was only added later on by a Danish painter in paintings to make them look more scary.
Great content though, that's a very weird way of making skyr.
i would highly recommend if you ever visit Iceland that you stop by Erpstaðir, its a fantastic place/farm were you can buy great Ice Cream (even some weird ice cream like dandelion Ice cream), skyr, skyr confectonary, and cheeses and more stuff. also not to farm from that place is the birthplace of Leif the Lucky, where you can get a show/tour about the house that's there (replica house of what Erik the Red father of Leif the Lucky built) and how they lived including food and more. also there's lots of interesting Icelandic food to try.
Petition to make a untied Steaks of America.
A map of America but in literal steaks
Can’t imagine Vikings using that amount of pepper, if any amount at all. Your Dutch mother must know the expression “peperduur” as refering to the exclusivety of the spice back in the days.
OK, yeah I’m sure Vikings had a portable electric cooker😂😂😂😂😂
You should have tried rakfisk(its bascly just roten fish) they say it get better the longer you let it sit😂
My farts are better than Max the Meat Guy’s farts
I grew up with lutefisk on the holidays... One of the least pleasant (to me) preparations of cod...
Lamb, Cod and Mead. My Danish ancestry demands we go reaving! Ready the longship!
Liver king shaking in his boots 🔥
My farts are better than Max the Meat Guy’s farts 💨
@@p-__ I’m honored that a bot noticed my comment but get out
"They may or may not have had cream cheese" - proceeds to add Tomato. 😆
you need to treat your cow, utters arent supposed to be rubbery and black lol
Could you do a spirit making video?
What are the things you need to look out for when making alcohol with fruit? I've read somewhere that you shouldn't ferment fruit as it makes ethyl alcohol which is the lethal version of alcohol.
Salted cod is used today too - a lot of Caribbean people cook with it. Normally though, there's wayyyyy more salt on the cod and it's usually soaked or rinsed to get rid of the harsh salty taste before you cook with it.
It's also like the national dish of Portugal. And they import the fish from Norway and Iceland.
How dare you deny the overlords some fish Max 🤣😂
vikings didnt have access to tomatoes
Yus , 🍅 were available only in America's at that time.
The love and positivity here is overwhelming. God bless you all!
My farts are better than Max the Meat Guy’s farts
As a Danish person, this is the most historically accurate viking documentary I've seen on TH-cam
I'm essentially making the stew as I watch this. Not bison but a chuck roast, and I make a sourdough to go with it.
We turning into Kratos with this one 🗣️🗣️🗣️🔥🔥🔥
My farts are better than Max the Meat Guy’s farts 💨
Here's a Challenge Max. So this challenge is from the tv series called "Kings of the Wild". The show composed of one expert survivalist/trapper and a chef surviving in the wild for three days, their goal of course is to survive three days(actually sorry it's 7 days), but in their last day, they must EAT like KINGS only having foraged veggies/fruits and caught wild animals. So maybe you wanna put in the next level?, you can also add nick or guga on your team, and one Expert at Survival 😁
Americans: Norway = vikings = Norway. When you typically think of vikings, you're thinking about the danish vikings, the ones who conquered england.
Norwegians conquered much of ireland, scotland, northeren engeland (to a less degree than danes). Isle of man, Faroe Islands, shetland. Just to mention a few examples.
They settled iceland, greenland and went to north america. They also raided large part of europe all they way to africa and the middle east.
A norwegian king, Harald Hardrada, is extremely lengendary for his adventures, many of them in England. He raised a huge army, that ultimately lost at the battle of Stamford Bridge. But weakened the Anglo-Saxons enough to probably play a significant part in wilhelm the conquerers conquest, just days later.
Given the conditions of the north sea and norwegian sea they probably invented the concept, especially regarding the boats etc. Most likely on the westen coast. The boat tech etc then spread to the larger cultural area. "Vik" meant anything from bay to fjord, Viking probably ment "someone dwelling in bays/fjords". This obviously points to the west coast of norway. Still legendary to this day for its huge, long fjords and rough weather and sea conditions.
Most people think of vikings from all the relevant countries. But maybe the swedes that mainly went up the rivers to central and eastern europe might be slightly less famous due to a lack of written scources.
You need like 50 times more dill when you make gravad lax and you should also use krondill on top of regular dill, and when you have the salmon in the fridge you should put something over it that's decently heavy to push down on the salmon during the curing process
Sorry max but you aren't one of us. Delicious looking meal though
The medieval flatbread bread we get at medieval markets here in Sweden tends to be spiced with caraway or fennel. We kind of associate it with the middle ages. So you could definitely have put some spice in the flatbread.
1 like= 1 push up
Tibby: WHO SUMMONED MEEEE?
MAX: ME
11:30 wish you had still procured some birch bark, it really imparts a flavor iconic to scandinavia, same with elderberries hawthorn and seabuckthorn.
Pickled herring is called "Sill" in Sweden and it's a huge part of the culture even today, we eat TONS of it. People love to hate on us for it, but i just think people need to stop talking and actually try it. Sure doesnt look nor sound good but it's great
I love that he is so inaccurate in many things he does to substitute in so many videos with so much but still gets some of the spirit of it and the concept of the foods correct so it's all forgiven
I can hear Eddie Hall screaming at his phone in disappointment.
"We're Vikings. It's an occupational hazard"
We going back in time with this one🗣️🗣️🗣️🔥🔥🔥
My farts are better than Max the Meat Guy’s farts 💨
I Love Max The Meat Guy Videos ♥️
I always forget that the Vikings had to put stuff in the fridge to cool. 😂
“Homegrown honey right off the tree”??? Lmao. Was that honey or maple syrup 😂
That bread is what we eat on a daily basis in India, it is exactly like roti. We don't add any eggs, yogurt, yeast or anything else. Just flour and water.
The salted cod is suposed to be boiled bone and flesh in, We have this all The time at home and you basically drone The fish in salt without doing anything and then chopp it up and eat with potatoes
1 minute in and I'm laughing my ass off because of that cow 😂
15:45 if you study for a while, you will find out that the vikings actually took longer voyages than that one to catch up with the winds to take them to England.
So yeah, there's was way more a bit of rowing than what you did, but also there was a time to rest after you caught winds.
While he was making the skyr, I had the realization that we’ll never have the luxury of trying certain foods the way certain people did