Half pig, half chicken - Making the Medieval Cockentrice
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- เผยแพร่เมื่อ 30 ธ.ค. 2024
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Subtitles: Jose Mendoza
PHOTO CREDITS
Turducken: Christopher "Pacula" Corkum, CC BY-SA 2.5 creativecommon..., via Wikimedia Commons
Ortolan Bunting: By Pierre Dalous - Own work, CC BY-SA 3.0, commons.wikime...
Eating Ortolan: Marianne Casamance, CC BY-SA 3.0 creativecommon..., via Wikimedia Commons
#tastinghistory #Cockentrice #Medieval
Thank you everyone for being so supportive this year. Can't wait to see what the next year brings. For more Tasting History chat, check out Ketchup With Max: th-cam.com/video/WVXs2Hc9bfM/w-d-xo.html
Yeah! What he said 🥳 Thank you for supporting Max, Cersei and Jaime on this weird adventure. Now Max owes me a new Venusaur and Blastoise
Thanks for being so fucking cool.
I have fallen in love with this channel. so far, I have made 3 of the same recipes, and have added my own flair to a few of them. thank you so much for doing this.
Thank you. It's really helped to keep my head in a better place. It's almost exactly a year since my partner died, and things are finally feeling a little better. A few really interesting, positive channels like yours have made a big difference.
Max: Gives precautionary warning.
Me: Oh this should be good...
It's like turducken meets the human centipede,how droll!
The actual horrifying portion is the requirement of over 50 eggs.
Soooo many eggs
@@TastingHistory id joined with the garum.
I kept thinking "how can you taste anything but egg!" xD I don't tend to eggwash pastry because I think the egg taste is too much. UGH. lol
@@JasperisCasper If you water down egg yolk with milk or water, it tastes very little of egg and still looks nice. If you can handle milk, that also works well on its own as egg wash substitute.
egg
"I'm never making that."
Alright, so the 2 year anniversary?
I get that you might not be totally serious ... but I am not sure it is physically possible. Seems to be a lot of birds of reasonably similar sizes. Fitting a duck, stuffed to capacity into a turkey is going to be a challenge and I can see several stuffings that will be more challenging than that.
Seems perfect for the 17th year anniversary;)
I think you might be expected to completely de-bone the birds before stuffing them inside each other.
A rather daunting task to say the least
@@Aalienik you would have to, at the very least, cut open the rib cages and not so much "stuff" one into the other as you would "casually drape" one bird around the next, like a sporting meat jacket.
I cant think of any other way to do it.
@@DH-xw6jp "Sporting Meat Jacket" may be my new favourite thing I've read this year.
“The cockentrice is as far as I go.”
It’ll be interesting to see how this statement ages. 😉
😳
Let's place our bets on how long it'll be before he makes the rôti sans pareil.
Hahaha! Yes.
I dunno he seemed pretty disturbed by the dish....seeing that little piglet and the sewn abomination that came from it probably felt distasteful, certainly did for me.... So I might be projecting, but who knows \_(^.^)_/. Almost as distasteful as the Venus-stoise in the corner #shivering.
I had the very same though crossing my mind when he said it. xD
I'm actually suprised you've only been doing this for a year. You come acros as someone who has been doing this for several years. Happy anniversary for the channel
You poor man! This looks delightfully horrifying. Lovecraftian cuisine at its finest. Happy anniversary!
It was very Lovecraft 🤣
Congratulations on the book deal. What wonderful news and a fantastic book to buy for all our “foody” friends in our lives
Mmmm. Cthulunch.
Truly lovecraftian would be the Cthuken.
Needs bat's wings, something dragonesque and tentacles to be truly Cthuluian. Maybe the second anniversary special? 😁
Your culinary historiographers were so preoccupied with whether or not they *could*, they didn’t stop to think if they *should*.
So glad someone said it!
@@a_sterling4514 nice Jurassic Park reference eh?
I totally read that in Jeff Goldblums voice (in my head of course lol).
@@ffsake1361 me too
Stop whining. People have been roasting chickens and roasting pigs for 10,000 years.
The whole "take an unreasonable amount of birds and shove them inside one another" is the 18th century equivalent of an Epic Meal Time video. History does repeat itself.
I vaguely recalled that it was claimed to be able to feed over 100 people or something like that, uncertain if that's true.
There's something about the phrase "an unreasonable amount of birds" that is both 100% accurate when describing the dish and also hilarious to me.
@@0neDoomedSpaceMarine certainly sounds like that would be true
@@SaltExarch sometimes you hit gold 👉😎👉
And then add bacon strips. And bacon strips. And bacon strips....
I don't know why it took me so long to realize this, but what you're doing with this channel is essentially experimental archaeology. Taking theory to practice and recreating things from historical evidence to figure out exactly how it may have been done in the past. Makes me respect the channel even more than I did before.
Max: can I have half a pig and half a chicken
Butcher: ah, I see you're a man of culture
This is the epitome of “they were so preoccupied with whether or not they could, they didn’t stop to think if they should”
"Life ah... Finds a way..?"
Hahahaha yesss!
Spared no expense.
New pickup line: "Damn girl, you lookin' succulent and well kept."
😊😁😊😀
A pickup line suitable for Hannibal Lecter
I love how what used to be beloved cuisine hundreds of years ago now looks like what you'd find in the raided home of a serial killer.
😒 It's not any more gruesome than a regular roast pig. So many of these comments are overreactions.
@@Alizudo It's the other half that they are horrified at.
A medival farmer and butcher would probably think just the same about our meat industry.
@@Alizudo it's mostly the garish "paint" on it that makes it look like a chupacabra from a b movie.
@@Alizudo LMAO YES.
Probably most of these commenters are from western countries, because countries outside (mostly in southeast asia) cook roast pigs like these.
Albeit, much larger than this.
Roast Without Equal sounds like a great way to end up on a wildlife-conservation watchlist.
Absolutely
Not just a watchlist.
Straight up in a prison cell.
It requires _multiple_ birds that are near extinct.
sounds like the next Explorers Club feast
+
That guy who crashed his own funeral just to see who'd show up - I like him.
And then he beat his wife
Edit: nvm I was thinking about some other eccentric from history
I was waiting for them to open up the casket and see an edible version of him! Now THAT would be extravagant! (And a little bit crazy.)
Honestly I'd kind of like to fake my own death just to see what would happen and how people felt about me
Showing up to your own funeral is pretty common throughout history
@@wendynordstrom3487 I don't know if i was expecting an edible simulacrum of his body or that he'd literally asked for his real body to be cooked 😂
How is this channel only a year old? It's so polished. Also, it feels like the plague has been going on forever.
He has a fair bit of showbiz experience.
Ditto on both counts
An experience with Disney magic. 😉
i thought he was a guy recently on the show chopped (who talked about making historical recipes), assumed he used his winnings to make/produce this channel lol
"A turducken is three birds" "The roast without equal /is 17/"
The Americans are quaking.
Turducken sounds pretty gross to most of us. It only became a big phenomenon because some sports announcer was talking about it during a football game. It's mostly old farts that still care about football, nowadays anyone under 30 probably doesn't have strong feelings about it and hardly anyone under 20 gives a flying fuck.
Oh, and this is in the south, where football was loved the most.
@@angolin9352 I never knew the origin before, thanks for telling me! I only knew it just randomly appeared one day, as memes tend to do.
And as a under 30 over 20 yr old... yeah, football is not a thing. I knew once family that had parties every game and the people around my age mostly just messed around.
I do kinda wonder if kids these days might get more into it though, considering with HD they can actually see the ball lol.
@@rosemali3022 I believe Turducken is older, John Madden just brought it into the popular consciousness because he's famous and the dish is mildly absurd. I recall he later said something once about wishing people would stop bringing it up in relation to him, because *"I'm over Turducken now."*
I'll take your entire stock, while i drink my beer and laugh at the Euro.
The Americans are lazy and making due, judging by the birds in the roast.
how this man kept a straight face while saying "succulent woodcock" is beyond me.
Happy 1st anniversary Max!
Aaaaannndd "Helmeted Cock", lolololol! (seriously, what "cock" doesn't have a helmet?)
Lots of practice, I would think....🤔😁👍
I wanna see those outtakes
@@SeymoreSparda A circumcised one.
@@SeraphimCramer thats a turtleneck
"The cockentrice is as far as I go."
We'll see about that on the channel's tenth anniversary, Max.
We'll see about that when he hits the 2,5 million mark next year..
I was going to write the same thing! Can't wait to see it on the tenth anniversary Max. :)
I wonder if he will do Turducken?
"I'm not gonna make it..."
"So this bird is illegal BUT..."
so he researched it... He's thinking about it...
anything in name of research & progress!
He should totally make it, I’d love to see it
Friendly PSA: Ortolan buntings have been driven almost to extinction by habitat loss and unsustainable hunting practices bc people like to eat them :( It’s definitely hilarious to think about eating weird stuff like that, but maybe not this particular bird ❤️
Link with more info about buntings: ec.europa.eu/environment/nature/natura2000/management/docs/Emberiza%20hortulana%20factsheet%20-%20SWIFI.pdf
There is the most wonderful description by Anthony Bourdain where he was invited to taste that Ortolan at a secret dinner!
@@katemarthens6398 just replace the hunting with a robin or something. I'm sure they're probably around the same size, and honestly, what difference in taste could there be?
12:34 "cockentrice is as far as I go". I'm saving this comment for the 2 years anniversary's re-feathered peacock
COCKENTRICE makes my Witcher senses tingle
🤣
I think a pigcapon would not be the hardest monster to slay.
I was so much waiting for this comment!!! Mine, too.
Love the games and books, nice joke : D
Winds a howling
"I'm never making that"
*2nd Anniversary rolls around*
"Well, shit."
I’m 100% here for that content when it inevitably happens.
hey, that could be *fun!*
He really has to at this point. You can't mention it and not eventually hit it.
Culinary caterpillar. Add a new animal for every year.
@@Belgand I like this. I like this too much. 🤣
Thank you for this demonstration of this high-effort nightmare, and thanks for all these entertaining and insightful videos over the past year
It’s been my pleasure
"I'm not going to start a kickstarter to make a dish."
>Proceeds to add a bucket of saffron to the current dish
Right? That had to have been at least $80 worth of saffron.
Pretty sure edible gold leaf is actually pretty cheap. Its just very thin gold... even Walmart is selling it xD
@@splatterkat3838 He has stated multiple times in his videos that he buys his saffron in bulk someplace cheap so that " It doesn't bankrupt " him.
@@meuko Even then, it's still expensive. Bulk or not.
@@splatterkat3838 A large PINCH of saffron, since he said large I'll go for 2 pinches, which averages around 0.7 grams. Looking at his source of saffron, if he buys 28 grams at 127 USD, he pays 3.50 for his 2 pinches of saffron. In which universe is that StIlL ExPeNsIVe.
This dish is literally the definition of the term "for the aesthetic". It looks chaotic af, but untimely its just pork and chicken submerged in saffron with a nice bread stuffing
And forty egg yolks.
If this channel gets any bigger, Max is gonna have to construct a replica medieval palace kitchen, complete with spits and dusty peasant children to turn them for hours. Some things just can't be done in a condo.
I think a spit dog would go well.
Many channels did, i think this way better when we know we in present and listen him talk about the past
lol. small children to turn the spit. lol.
@@fasdaVT or would the cats do it? On second thought, no ... the cats would never!
Like townsend?
I cant believe you made a “Venostoise” pokemon for this episode
The subtlety on this channel is amazing.
Subtlety
Pun intended?
Second I saw it I screamed “NOT A VENASTOISE!!” Ahh! *chef’s kiss*
Hahaha
Nicely done
I'm not surprised the stuffing is the best part.
It's the only part where they didn't have to sacrifice taste for spectacle.
The stuffing reads like a savory bread pudding. Roasting it inside the beast just makes it better.
The absolute madman, he actually did it
I am definitely mad 🤣
The cherries add an elegant yet demonic flare to the ensemble - let's hope no one ever eating this was hit with ergot!
It's cute that he used a different verb for each time "stuffed" would have been used.
My goodness. That 'roast without equal' sounds like the illegitimate love child of "The Twelve Days of Christmas" and "The Old Lady Who Swallowed a Fly."
And also Lovecraftian horror.
So that’s what that song is about 🤔 I’m going to
Use that bit of info at the next Christmas party “hey you know 12 days? Yeah it’s about this abomination they stuffed a caper into a...”
Love it! LOL
I'd eat it
In Bohemia we have a meal consisting of a turkey stuffed with a goose stuffed with a duck stuffed with a chicken stuffed with apples, nuts and such. Sometimes the turkey is switched for a young pig, which presents a more common meat in Czech lands than a turkey. It's not that ridiculous of a meal and it is still served in various pubs today (when they're not virus-closed), though you must order it 2 days beforehand and it's quite expensive (a couple hundreds of dollars).
So, it's a Turgooducken!
Jak se to jmenuje? Nikdy sem o tom neslyšel..
@@marekrasir9735 Hele, myslím, že to má jen tenhle popisný název, krocan nadívaný husou...- aspoň tak jsem to vždycky viděl, u nás na Táborsku. :) Ale zkus mrknout do Rettigový, třeba tam recept najdeš. ;)
@@karenl6908 I love that word! :) I just came to add that it's a meal designated for 4+ people, we eat a lot in our country, but this is not a solo project. :)
@UC7wPXpuCrBWvg9arSqnqdGw Never said so. ;) The goose is an adfitional step, though. :) Nonetheless, if I wanted to mention some original Czech cuisine, I'd gone for completely different meals.
Max getting furloughed was perhaps the greatest gift the TH-cam community has ever received. Congratulations on 1 year of Tasting History, here's to 10 more!
oh god. I've just discovered this channel and now I can feel a binge coming on strong. I don't have time for this!
Perfect timing: "The Cockentrice should be about ready!" Cut to Tums advertisement. 🤔😄
🤣
I got one for Noom LMAO.
Max: “The earliest recipe... comes from The Forme of Curry...”
Me: *Of course it does*
My exact thought, as well lol
Edible Chimeras, for when you want to end Lent with a vengeance.
Lol!!!
I want to understand this joke, but I lack the knowledge.
Lent leads into Easter in Catholicism and several other branches of Christianity it is considered a time of fasting particularly abstaining from meat.
@@johnterrencesmith2148 but what do the chimeras have to do with it
@@Mr.Autodelete during the 40 days before Easter, catholics can't eat meat on Fridays (or at all, depends.). Eating a chimera would absolutely be a good way to end Lent with a vengeance.
I have taught about the middle ages many times. The amazing foods made for feasts are always fascinating to my students. Thank you for actually making this! It's always great to show history in "real" experiences!
"crudely concocted chimera" - that's boss level alliteration, Max. Well done.
Also: CONGRATULATIONS! Hooray book!
"The cockentrice is as far as I will go..." You say that now.
Max, you are really wonderful. I'm so glad you made lemonade out of a lemon year.
I loved the usage of different synonyms for the act of "shoving one bird into another", this was a tremendous display of commitment for the art of historical culinary research.
Well done.
It's concerning that there are so many words for it to begin with.
I absolutely love how you frame this as a tutorial. If any of you amazing people out there actually do this props to you! And I want to hear about it! This is legitimately insane.
We would routinely stuff 3 chickens inside a good fat hog and smoke all 400 pounds over a weekend and eat banquet style every year when I was young.
"...in a complete cast of crudely concocted chimera." GOLD THIS IS GOLD. lol Bravo sir! Bravo!
I thought so too!
I really want him to redo the first few episodes now that hes more into his own style. I was going to ask that at the q&a but i missed it. So many missed opportunities for wordplay!
“Succulent Woodcock” is my new medieval glam metal band name
this or some sort of medieval prostetic
"I'm never making it. It's not happening, don't even ask."
I'll remember this come the two year anniversary when it inevitably happens.
I was under the impression that a lot of the birds in the Roast Without Equal are similar in size. Either there's a much wider range in their sizes than I expect or medieval cooks were Gallifreyans in disguise
"I'm never making that. This is as far as I go." Until next year when you need a 2nd anniversary dish.
Haha! I saw that and thought: OR IS IT 🤔
The real question is not "why would anyone make the roast without equal?" but rather "who gets the caper?"
This channel has absolutely exploded within 1 year and I couldn't be happier that I found it
The popularity is well deserved
It’s crazy, right?! Thank you for watching.
@@TastingHistory We’re all so happy for you. I haven’t been here since the beginning (I think I came in at garam), so I don’t know how you came up with the idea, but so glad you did.
This channel, and others like Townsends are true gifts. Never stop this! Even if you cooked every recipe in history I would watch you cook modern dishes.
This channel and Townsends means a lot to me, I got really really addicted to social media and meme compilations. My attention span was wrecked.
These channels having on average ~20 minute long videos have helped me a boat load with retraining my attention span. It astounds me content with so much time and effort put into them are totally free for us to watch.
Thank you Max
Medieval chefs like combining animals.
Me, looking at the Turducken: The tradition lives on.
Turducken is such a stupid name, it's been around for a while and is known as a three bird roast
Where are the vegans or vegetarians or whatever you call them
@@mounag8518 usually ground up and stuffed in the duck.
I had the same thought! And Turducken is delicious!
I think you pissed off my sandwich
"Crudely concocted chimera" is my new favorite alliteration.
Sounds like Ted Cruz.
*E d* ... *w a r d*
That roast without equal is like an edible aviary, all it's missing is a swan and a peafowl.
Don't give them ideas!
@@Grams0ren I think a decent number of those birds are endangered or threatened now.
@@Eviltwin531 Probably not for this exact reason, but I can't rule out the Roast Without Equal as a contributor.
And a partridge in a pear tree.
I just found you a few weeks ago and am binging your every episode playlist and I wanted to stop in and say I'm so happy you started doing this. The events that led to this show were truly meant to happen because this is gold. You're combining 2 of my favorite things and it's amazing. Please don't ever stop making videos.
I love how Max put two little foil balls in the pig's eyes so that he didn't need to stare into the dead, empty holes for eyeballs
From 👁👄👁 to ⚫️👄⚫️ to ⚪️👄⚪️
Should have given it sunglasses. Who wouldn't want to look at a pig with sunglasses?
@@vigilantcosmicpenguin8721 I believe oven-safe sunglasses would be hard to find
An entire dead pig is already scary enough
I know the Q&A was the last vid, but level with us dude:
How often during the stitching and the stuffing and the sewing together of this abomination of nature were you compelled to shout out *"It's AAALLLIIIIIIVVVVEEEE!!!!!"*
I'm betting lots :P
Nice username.
@@EvilTwinn never thought I’d see an approximation of the Spider-Man meme play out in a TH-cam comment section.
I'm a vegetarian but I'm morbidly entranced by this episode and I can't stop watching
The morbid fascination is strong with this one...
I'm not a vegetarian yet I'm still morbidly entranced
@@PurtyPurple I thought I was going to be turned off and repulsed... but nope. I overall loved the video....
I was a little repulsed making it, but it was definitely intriguing.
@@TastingHistory I can only imagine, but I'm grateful for your content even if it's a franken-pigpon
I love that you recommend what sort of bread to get as though any of us will be making it
Can’t wait to see the butchers face, “cut em in half so I can sew em together” 🤣😂
I mean I have sawn a pigs head in half for someone before, so you might be surprised.
@@dmanx500 Haha I’ve eaten a halved lambs head but not a pig, sounds yummy enough! Lol
"I'm sorry sir. I only have two butt halves."
@@lauriepenner350 😂🤣😂 that’s an amazing roast! 😂🤣
@@ElLenadorLA mmm my fave cake
Your butcher must see you coming and think, “Geezzz I wonder what he’ll want today”.
Wait a second, IS THAT A BLASTOISE WITH AN VENUSAUR'S BACK??!
Wow I didn’t even notice lol that’s amazing
Yes! So glad someone noticed.
@@TastingHistory yeah, something about that blastoise was bothering me..... *And then I realized*
It's an early modern Pokemon
The Horror!
.....The Horror!
I couldn't imagine that you westerners would like to eat this It reminds me of a crazy traditional Chinese dish called 'Three-Smoked-Deliciousness,' where a chicken is stuffed into a duck, which is then stuffed into a whole pig, and the layers are smoked together
Also appreciate the fact that he stuck Venasaur's flower onto Blastoise for this episode's Pokemon plush
“We’ve got some ancient Egyptian recipes coming up”
(Flashback to my childhood when I was obsessed with ancient Egypt and loved eating dates rolled in honey and nuts cause that was the one thing I knew they ate)
Oh boy I’m excited! :D
That sounds delicious! Where do you live that has readily available dates?
@@rosemali3022 I think they were dried (and expensive, I don’t remember having the dish more than a couple times), cause I think it's a safe bet that california doesn't really have dates
@@chaotic-goodartistry3903 California absolutely has dates! Research the Palm Springs area. Not far from Salton Sea. Arizona has dates too, though in much less quantities.
I mean Costco sells organic Medjool California dates.
@@rosemali3022 every state has dates. I am saying this as a middle eastern person who grew up in Indiana - just check out halal markets! Any turkish/middle eastern market will have them. Even Trader Joe's has them.
@@amanicavender8451 Awesome! I've been meaning to go to one after only recently discovering Harrisa style hot sauce, I'm about to start experimenting in recipes :)
If you have Asian markets near you, I just found fresh rambutan and mangosteen, well worth a trip!
This is going to be easily the weirdest one to date.
Why would you date food?
Most definitely
@@allrad4911 Maybe not most food, but have you seen the fruit?
Oooo~ Imagine this being the meal on the third date with someone.
@@TastingHistory so any plan to top this one eventually?
So the take-away is -> The stuffing is great! Definitely use that again in other dishes!
Fun fact: transglutaminase would make this horrifying banquet chimera more seamless.
Firing up the Temporal Apparatus as I read your comment...
Cursed comment
Meat glue FTW!
Yes. It would.
Yes, but that would not be in accordance to the Middle Age recipe.
Impressed. Kind of repelled, but yes, impressed.
I literally shouted out loud. "YES IT'S TIME"
🤣 love it!
i've been here since the beginning and i didnt even knoooooooow :D
Your channel has helped me live through one of the most mentally taxing and soul crushing years ive ever lived through. yes, i work in healthcare. i kept my job, but i did so at the realization that i am nothing but a paid corpse. Thank you dearly for these videos. youll never understand how much your humor, your pokemon, and your food has actually helped me.
Always be careful when ordering "Roast without Equal" in a restaurant b/c they`ll leave out like 3 birds and try to sub a chipping sparrow for the warbler. Fell for this more than once.
I hate when that happens.
Its situations like that really make you wish they still used the guillotine. Such brash actions without justice.... tsk tsk
I once went to a place that served me a peacock without even refeathering it! Restaurants are really trying to cut costs these days; they don't make 'em like they used to.
"Now your succulent Woodcock is then sheathed inside of a Teal" whoever named some of these birds must've been a fun guy.
🤣
The anguish of knowing I'll never taste Silphium has been quite memorable.
Is asking too much of arqueology for them to do something about it?
@@riograndedosulball248 can't; there are no seeds or samples.
Max said something about an upcoming episode on ancient Egypt. I wonder if he'd have used hieroglyphics from tomb walls. I've read that was a thing, depicting ingredients. Those Egyptians knew how to leave clues.
@@justthinking526 it's known to be extinct. it only grew in the the wild and it no longer exists in those places. Or any other of the places like them.
The Romans used it and recorded running out of it. Way post Egyptian.
XD this was a hoot, I never thought I'd see one of these for real!
Honestly though, thank you so much for all of your attention and enthusiasm towards making these videos. They're the perfect blend of entertaining, educational, and restorative in our time of need!
Best edible chimeric arrangement. 5 stars, would gape in horror again.
Ah, a medieval turducken that looks straight out of Silent hill. Perfect for the holidays!
Perfect for when uncle pyramid head is coming over
@@vapelife33 he’s bringing his big carving knife!
I love how your attitude went from "I am never making that" to creating this Frankenpiggy in under a year. I wonder what we should get you to make for the million subscribers special? Ideas, audience?
Congratulations on the cookbook Max!
I remember my mom finding your first video and excitedly putting it on while we ate together even though she usually dislikes stuff playing during meals and it became a kind of tradition to watch every video during family meals :)
"Hello everyone, welcome to Binging with Babish, and this week we are doing the 'Roast Without Equal' from Tasting History..."
He better do that
(brings out Roast without Equal after 40 minutes) "...so that's how it was described on Tasting History. But let's see if we can do better..."
YES GOD YES
... Let's start by booking a trip to Mediterrean Europe to fish for one authentic anchovy. Can it properly for later use. We hatch and rear 17 distinct species of fowl, pluck the olive from our tree and start combining the ingredients for our stuffing with our tiny whisk so all flavours get to know each other.
@@jiriwichern that'd be Frank from Epicurious 😂
His two million subscriber special will be “The Roast Without equal” . He will really need to set up a GoFund then.
I guess he could have each bird as a stretchgoal.
Yes. I wish for this to be a thing. I will contribute.
There's a more achievable one from Transylvania, early 16th century. It's only written down as a rumour from a bunch of old cooks arguing, but it's supposedly a capon, stuffed in a calf, stuffed in a sheep, stuffed in an ox. spitroast the whole package until the capon is cooked. all you need is a willing farmer, and a small army to feed it to.
I'd vote for Ortalan but I think it's illegal since it's now endangered.
Let's get it up there then!
That was fantastic. When you were talking about "spectacle" dishes, my first thought was the redressed peacock. This cockentrice actually looks quite tasty. Happy 1 year anniversary.
Thank you so much for your delightful videos, Max. I experienced a great loss last year, and somehow the atmosphere you create here helps bring me back to myself when things start feeling too hard to handle.
I love the Venustoise in the background, it’s just too fitting.
Yay thank you
That 17 layer roast I'm surprised doesn't just end in an ostrich
Or a cow.
I was sure it would end in a swan. I like your idea better. Think of the size of those drumsticks. 🖖🙂💕
Clearly we need to add more birds!
Stuff the aforementioned roast into a trumpeter swan, stuff that into a large peacock which you then place inside an emperor penguin, shove that into a cassowary, put that into a emu and then finish with an ostrich.
This "Roast without equal" just might be the most abominable dish I've heard
Trying to picture it is like imagining the geometrically incorrect city of R'lyeh
Non-Euclidean gastronomy
@@lauriepenner350 this just might be the best reply I ever got
@@Konpekikaminari 🥰
@@lauriepenner350 I am voting this as the most underrated comment in the history of TH-cam.
Is that anything like MC Escher?
Really excited to see ancient dishes from other places! I’m really happy I found your channel during quarantine. Really fun and educational spin on usual cooking content
>"I really advise you ask the butcher to cut these in half for you."
*Sad battle ready blade sheathing noises.*
"IT WILL KEEAAALLLL!!!"
When you're being described "The roast without equal":
I think we can 2.0 that with adding an emu, flamingo and an ostrich.
I hear the Oxford university Museum of Natural History has the last remaining soft tissue of a dodo. Just saying.
Add a penguin and that would be perfect.
@@HetareKing wait, really? As in, we could clone them if there was funding?
@@rosemali3022 Yes
oumnh.ox.ac.uk/oxford-dodo-0
Not sure about the potential for cloning, though. The closest living relative of the dodo, the Nicobar pigeon, is less than half its size. Speaking as someone completely unqualified, it seems to me that having the most likely candidate for an egg for the foetus to develop in be likely too small to contain the chick would greatly complicate things.
Mideval chefs: it's not about whether or not it's edible, it's about *Presentation* !
I hope there are many more episodes ahead. Your presentation and humor is delightful. I wish you the best of luck with whatever you do.
The Roast Without Equal is what I think the culmination of fowl culinary insanity dedicated to flexing your food.
I really love the inclusion of a single caper inside of the anchovy. So quaint.
At last, we ride down the river of TRULY horrifyingly designed ancient food, with our ferryman, Max Miller.
Edit: Could you do some Caribbean historical dishes?
Peasants: two expensive animals, oh my....
Persians: *laughing in Saffron*
I never comment on anything ever--BUT, I wanted to thank you for sharing your process and making a cockentrice for us to see. We are homeschoolers and deep in Midieval history the last two years. We've been well aware of this interesting dish and I had considered, in fact, making it this week, but thought, "Hey, let's look for a video first." Found yours and it was wonderfully done, humorous, and now I don't feel like I need/ought to make one myself, ha. Great job! We appreciate it!
Mary Shelley had this on the brain when she wrote Frankenstein.
And congrats on your cookbook!!!!
*This wasn’t the cockentrice I expected when the king ask me to slay it with my bare hands*
-Geralt de Rivia
The most difficult part is to figure out how to slay something that’s already dead.
@@ragnkja Slay it with my teeth you say ?
"Wings on cows?"
Those crazy Medieval fools! They invented the Red Bull centuries before we did!
Or they just read Roald Dahl's The Cow from the book Roald Dahl's Dirty Beasts
Guess I can throw in a "when pigs fly" 😂
@@ashh4929 In the middle ages, that happened too, albeit it was a siege tactic. Take pig carcasses, cover with pitch, load them into a trebuchet, light and then serve it forth. The flaming pig carcasses, would burst on impact, spraying burning, melted pig fat in all directions in a hail of Incendiary Bacon
@@weldonwin which is one reason I thought it would be appropriate here. 😁
@@ashh4929 The moral of the story, you can make anything fly with a big enough siege engine
Started watching in April and haven't missed an episode. I'm so happy that this channel has become so successful for you. Your videos inspired me to start cooking more than just a simple stew, this year I cooked the entire Christmas dinner all by myself. I absolutely adore you and can not wait to see what the next year brings to and from you. ❤