I wonder if Max made this episode to disprove all of the rumors about him being an immortal vampire who likes cooking dishes from his youth. Verdict is still out on whether or not he has a creepy portrait of himself in the attic.
And it's all starting to make sense... 🤔🤫 Especially when he tells you to just use a food processor or stand up mixers. He has an eons worth of mixing, beating whipping and folding he'd like to take a break from.
The Best Recipe: 'Prepare the meat like I told you.' This reminds me of the old joke that a lot of French cookbooks tend to be 'How to make Duck Confit: Take duck, make it a confit'.
I think a confit is something cooked in oil, but not fried. And the process is pretty similar across the board. So, yeah. That's not helpful, but, vaguery explained.
I should write a cookbook like the Transylvavian cook did. Page 1 - Beef Stew, Just do it like i did last friday. For reference, ask a friend of mine, we probably talked about it.
@@peterdumpel5729 The salting sounds like part of the ritual. It sounds like asking God to bless your pot roast. If this is supposed to be anti vampire, it's totally relatable. Also the quality of the food of that day was riskier than now. No Transylvania Department of Agriculture.
I love the way this guy writes a recipe. "Make the beef like I said. Add some garlic the same way as the last time. Ah, you know what you're doing, let's skip to the next recipe."
There was a meme going around the internet a month or so ago, that discussed the fact that a lot of things that have been used in folk medicine to repel vampires, witches, demons, etc., are actually antibacterial (garlic, silver, etc.). Then there was a thread imagining someone using hand sanitizer to repel/fight a vampire ... and someone else made a joke about a vampire saying "your tiny bottle of colored water can't hurt me ... Oh crap!" when the person pulls out pumpkin spice scented glitter hand sanitizer from Bath & Body Works.
@@0neDoomedSpaceMarine It really is godawful. You look like you back-handed Tinkerbelle, and you just leave little sparkles everywhere, even after washing your hands.
The phrase "in very obstinate cases of vampirism" suggest that there are also mild cases of vampirism and now I am just very curious what that looks like. I don't really tolerate garlic, suffered from insomnia pretty much since birth and recently learnt that my family roots trace back to Romania. Also, my father resembles Bela Lugosi. Funny things.
Does that mean there’s also “mild werewolf’ism”? Because I’m a very hairy, red meat addicted, once a month crazed lunatic…but I’m Mexican. So I guess maybe I’d just have a mild case of chupacabra’ism?🤣❤️
Poppy seeds, vampires need to count things, throw a large handful of poppy seeds around the grave, and before the vampire can get to you, they will be stuck counting for some time
Tangentially, I once very nearly caused the family of a good friend to hate garlic, wine, and perhaps me. Several years back, my friend and her family all came down with the flu. I passed along to her that I swear by a particular variation of Gluwein for the flu. And, she agreed that she'd try it. A couple of weeks later, I asked how it worked out. I could tell that she hadn't enjoyed the recipe because her response was, "I guess I'm too Chinese to appreciate it." Of course, that's true. She and her husband are both Chinese, and make use of Chinese medicine. But, I asked her what it was that didn't appeal to her. She replied that it was the garlic. I had told her to throw "a few whole cloves" in the wine. Her husband had taken that to mean a few whole cloves of garlic. Much laughter ensued as I explained the difference.
There is another tradition regarding vampires here in Romania where if a horse won't step over a certain grave, it means there is a strigoi (or vampire) there.
@@yveslafrance2806 Well traditionally the dead were brought to the cemetary by a horse drawn carriage so there is that aspect, but generally this method was/is used to specifically detect a vampire. So when you have misshappenings in the village and you attribute it to a vampire you purposely go to the cemetary with a horse to see who is at fault.
I am doing a research paper on rabies right now and I'm thrilled that you mentioned it in relation to vampires and werewolves! This is one of the most exciting parts of my paper!
@@kuzadupa185 once symptoms show, the person is already dead and is best off getting euthanized because of how horrific their remaining experience will be. But before symptoms show, you can get the rabies vaccine and get saved from it.
I made this in my pressure cooker! I added paprika to the roast in honor of Dracula's Jonathan Harker and his obsession with paprika chicken. The garlic sauce is pure wonderfulness!
Can you tell me how you cooked this in your pressure cooker? I have a new instapot I want to try and I'm curious to try this recipe in it. I've never cooked with a pressure cooker before
@@cruzsalinasjr Sure! Use the "saute" function on your cooker to heat your oil, then sear your seasoned roast on both sides. Turn off "saute" and toss in your chopped veggies. Add your broth, making sure the amount reaches the minimum fill line inside the pot. It's better to use too much than too little. Cook it at high pressure for 20 min per pound of roast. Let it depressurize on its own. You'll be able to tell it's finished when the lid will unlock.
my great great grandfather used to have a book of stories, and one of them was from the old country of Belgium from his father. One of the stories was of a boy having a chance encounter with a vampire posing as a family friend/member while his only family was his father fighting in a war with all of his brothers off working or fighting in the same war. The boy curious as young boys do asks the vampire all sorts of things, the vampire feared not the cross, holy water, or wrought iron, but he did fear garlic. The boy conversed with the beast and posed a challenge him and his brothers would play when all were present, it would be a lap around the farm and jump into a nearby river, and such that should the vampire beat the boy at this game, he would willingly join the vampire. The boy had to claim every obstacle in the game truthfully and honorably, or the vampire would not play and would steal the boy's soul without mercy. The obstacles were a fearsome bull that guarded the farm from wolves, a bramble thicket that bordered the neighbor's farmland, an herb garden where ingredients for a meal that the boy was preparing when the vampire arrived, and then a river that was lower than a church up river. The vampire dodged and passed through the obstacles with ease, but found pause when he came to the garden, for the garden contained garlic and thyme. The vampire was sporting waiting until the final obstacle to overtake the boy and claim him for the night, but had failed to catch the whiff of garlic due to the alluring smell of a stew that the boy had made with thyme. the boy had cleared the garden and quickly found himself submerged in the river and cheered his victory. The vampire laughed and bowed proclaiming that any boy cleverer than a vampire was truly one blessed by the providence of the lord, and then vanished into the dark woods never to be seen again. Its far more expansive as to how the boy out-foxed the vampire, but A) i've not read GGGrandpa's book in almost a decade, and B) i love old school story telling
That must be a very old book. Your GGG grandfather may have received the book as a gift from his father- who may have been around when Belgium became independent in 1830! I have no idea what my ancestors were doing back then.
Koreans don't have any blood sucking humanoid monsters in their traditional folk tales. Vampire is very foreign concept recently introduced within last 100 years in Korea. This is probably due to Koreans eating more garlic than any other ethnic group on earth. Japanese belittled Koreans calling them garlic breath.
When I learned about the rice grain counting compulsion myth and realized that The Count from Sesame Street wasn't just a pun on his name I was shocked. And when I said so, someone from another country where the rice thing was known but the title "The count" was translated into a different noble title that broke the pun had the same shock in reverse.
My father, who was an amazing cook, used to cook with a lot of garlic and various spicy peppers. Each year, while we were out fishing or hiking, my dad and I would receive the least Mosquito bites of anyone else among our family and friends. Dad told me it was because he and I ate the most garlic and peppers, things that protect you against Mosquitos and other things that...wait for it...suck blood. There is some science to back it up. The smell and oils in these ingredients do make a person a less desirable target for the little buggers' attentions.
I wish this was true, but sadly, it's not. At least not for me. I love garlic, and much to my disappointment, mosquitoes love me. It's a long running joke that I'm the human sacrifice at any outdoor gathering. People will go home bite-free, meanwhile I'm over here, being eaten alive.
I’m slowly compiling my home-cooking recipes for my boys to someday inherit and I now will most definitely be including one with “cook the beef like I told you” 🤭😂
We made this Transylvanian delicacy for dinner tonight in honor of Halloween and it was agreed by the whole family to be one of the best meals we've ever eaten in our life.
@@dongenove3048 More for me. I'll eat up the garlic, and you can drink the blood of the innocent. But not me, because I'm making the garlic go away. LOL
You Mr Max Miller, In my humble opinion stand head and shoulders above the rest of the culinary shows any place ..You bring fascinating facts , you have a presents that is captivating, you are humorous. When you are tasting your creations you have this ability of making me able to taste with you.! It’s insane! Talk about the power of suggestion! Thank you Max Miller I throughly enjoy your channel and creating these amazing ancient meals.
Well hello Ms. Lori. 🤚. I’m 68 and give due where it’s well deserved. I no longer have to cook the same old same old. Now it’s ancient old! . Thank you for the answer. I’m finding the ancient old cooking fascinating for now my presents does old presents….😁
Also Romanians like eating onions and garlic raw. For breakfast. The smell on the bus on a hot summer day is breathtaking. I like romanian cuisine though, the sour soups are great, just not the one with tripe.
Vampires dying in sunlight became a thing with the film Nosferatu. Since they did not get the license for Dracula, they changed a few things and added the sunlight as deadly weakness.
@@DIEGhostfish It was likely based on that--Dracula didn't have powers/as strong of powers during the day--but the reason they came up with it was just "it's not plagiarism, look! We used sunshine instead!"
@@cam4636 Oh during the day even indoors he was weakened eh? I lost track of my copy some time after the UK arrival and the girl with the suitors "Falling ill"
@@DIEGhostfish Even if it was expanded on that basis, there was no documented instance known to me, that would go as far as destroying a vampire with sunlight prior to the film.
I can attest to garlic warding off blood sucking bugs like fleas, ticks, and mosquitos. My mom actually took garlic tablets for most of her life after she got a case of Gangrene back in the day from having Gallstones...mind you at the time doctors didn't think a 16 year old could HAVE Gallstones so they didn't do anything until she got a bad infection. She had her Gallbladder removed and ever since she took garlic tablets to help with her blood, she couldn't donate blood either because of the gangrene. She was rarely bothered by any blood sucking bugs, and we've lived in the south and had pets so..yeah, fleas and ticks along with mosquitos are an issue but they didn't bother her as much as the other family members. I myself have a high garlic diet and mosquitos tend to leave me be.
This is interesting! I, for one, literally snack on steak seasoning that has onions and garlic, and the mosquitoes love me. Like actually literally, I pour that shit on my hand and lap it up. Makes for a great low-cal tasty snack but does not repel the buggers.
I took a college course on vampires and interestingly vampires started out as appearing like bloated corpses. The origin of the beautiful, aristocratic vampire is thought to be from the story "The Vampyre" by Polidori (with the creature inspired by his friend, Lord Byron). And this was written from the same challenge where Mary Shelley wrote "Frankenstein." Also if you want to see a movie with the old-school folk vampire (specifically Sava Savanović who was mentionedin the video), then the Yugoslavian film "Leptirica" is available for free on TH-cam.
Considering Lord Byron had a cup fashioned out of an honest to goodness human skull, the notion that he inspired the idea of the aristocratic vampire doesn't surprise me in the slightest. Though apparently that wasn't entirely uncommon for the time period.
I love the fact about Byron and Shelley. Imagine just having a night in with your friends during a cold winter and you just decide, hey, the night is young, why don't we just create works that will redefine English literature?
Wonderful recipe--can't wait to try it. Cute Count von Count impression too. The reason the Count likes to count is not because of a pun on his noble title (that belongs to Soupy Sales which you are too young to remember) but to the folk legend that if there is a vampire in the vicinity, scatter seeds or grains in his path. The vampire will be irresistibly compelled to count each seed until dawn--whereupon he'll go back to his grave or turn to dust: depending on which horror movie you've watched.
Interesting about garlic being medicine- in the Zoroastrian holiday celebrating the first day of spring (nowruz), you're supposed to put 7 items on the table representing 7 things you wish for the new year/represent spring. You put a whole garlic on the table, and it symbolizes health and medicine!
That's cool to know, thank you for sharing : ) I've got a special interest in religions so I've read some translations of partz of the Avesta and the Vendidad, as well as a full translation of the Bundahishn. Would love if people were more familiar with different varieties of faith. Zoroastrianism has such an important role in the history of religions, and some of its texts are very beautiful
@@Jordan-zk2wd I agree! There's so many old religions that shaped and influenced later ones. And Zoroastrianism has such a wonderful creed: good thoughts, good words, good deeds. There's so much we can learn and appreciate from the religions of our worldly ancestors! It's partially why I appreciate this channel. Getting to learn about cultures through food shows me how we are the echoes of the past in our own food preparation.
I made this this evening. YUM! The beef made "as I told you" was good (I added 1/4 cup of port wine), but the sauce really MAKES this wonderful. I tasted a bit of sauce by scraping it off the whisk with my finger as I took it to be washed, and my reaction was "WOW!" FWIW, I have not seen any vampires since starting this, nor have I heard of any vampire sightings in my town.
Max, years ago while working in Germany while staying at a small hotel 38 years ago, we had dinner at the hotel restaurant. On the menu was Alsatian garlic soup. It was served to with a pie crust covering the ceramic bowl's top, which you pushed into the soup to eat. It is one of the best soups I have ever eaten! I have tried for years to find a recipe for this Alsatian garlic soup, but have completely failed to find it. Is there any. possibility you could find it, do a show on this soup and give us the recipe. One other note, the broth was a clear golden yellow color. I don't know if it was chicken broth or a butter based broth.
I did some Googling in German. The closest thing I found is garlic browned in butter, chicken stock, vermicelli, and a ton of egg. If you tell me the area of Germany I can research some more.
Alsace is currently France so German sources may or may not help if the recipe is modern. The soup you are describing sounds like aïgo bouido- which is generally considered Provençal. As a German American whose family is Alsatian ( from a few border disputes ago) the only German style garlic soup I’m familiar with is usually a cream soup (knoblauchcremesuppe). Both have croutons on top usually but the pastry sounds nice.
Have you considered seeing if the hotel (A) is still in business ad (B) has a contact email address? In the Information Age, people - and, especially, businesses - are much easier to get in touch with. Most towns also have their own website (and typically promote tourism), so that might be an option for contact/info, if the hotel doesn't have a site or is no longer operating.
@@alfsmith4936 Are you being serious or no? I'm guessing not because I can't really imagine cat being very good. Then again, I didn't think horse would be good, but it's genuinely amazing. Better than beef, honestly. Too bad it's illegal in the U.S. (to sell. If you know a farmer who has a horse he needs to put down, and you can convince him to butcher it for you somehow, THEN give it to you for free, that's _technically_ legal). Lol I'm not sure I could eat it often anyway, I still feel kinda guilty about it (although that doesn't really make sense if you think about it. If I was being rational, I should feel more guilty about eating pigs since they're smarter than horses, but I don't.. because that's a "normal" meat. Weird!) So anyway... is cat good? I just can't imagine it is..
If you want a romanian recipe with GARLIC, you should have made "Mujdei". That's a dip that consists mainly of garlic, crushed to a paste in a mortar with some salt. The rest varies depending on who you ask. Some mix the garlic-paste with yoghurt, some mix it with a shot of oil, some mix it with thyme and a shot of wine. Mujdei with grilled meat is scandalously good.
My mother hates garlic, but there may be a good reason. Arsenic smells like garlic on the breath, and the part of Scotland most of her family came from has arsenic in the soil. On the other hand, she could just be a vampire.
Garlic is so prevalent in most cuisines and everyone loves it so much, that it makes me extra happy when I find out about other people that also hate it :)
Ahh, yes. Golbat plushie. Pokémon fact: the Pokédex states that Golbat can gulp over 10 oz of blood per bite, and the Japanese name of the annoying move Leech Life is Suck Blood.
@@TheVoidIsBees Ah, I see. I know the Pokémon universe is massive with TV shows, video games, movies, apps...etc but I don't know specifics. I grew up in the 80s and 90s but the only video games I played was the original Nintendo; I was however, a champion Mario 3 player!!
As to why vampires are repelled by garlic, there is an old Roman saying: "Same things repel each other." Vampires are supposed to stink because they're from the grave. So garlic which also stinks repels them.
It reminds me of the modern day when you look for a recipe but you gotta scroll through someone's entire life story before you get to the actual recipe.
@@megakaren2160 yeah sometimes I just click on one of his videos because the recipe looks yummy but then i gotta go with the entire context for a 10 min recipe lmao. I mean I enjoy history but sometimes I would like if he added the recipe in a pinned comment or something
@@megakaren2160thiers an app for that called just the recipe you copy the url and plop it into the app it will give you just the recipe no stories or filler
The frankness of Max gladly taking a chair in the kitchen because he’s “old” has me dying. But also like I would definitely need a chair if I were cooking at a hearth. My stupid crooked spine does not support stooping over activities
As someone who's active in the online Disability Rights movement, I endorse this message. So many people are afraid that if they can't do things in the (quote-unquote) "Normal" way, that they think they're "cheating." Don't be afraid to use a chair if you need to. If walking is more tiring than it used to be, go ahead and try a cane! Life is short -- don't make your days more miserable than they need to be!
Just as Parsley roots are mentioned in this episode, they are a great alternative for people with cellaric allergy. I get massive problems when eating cellaric, so whenever soup greens are needed, parsley roots are a great alternative, and they also freeze very well. At least here (Germany), when they are in season, we buy a lot of them, chop them up ad freeze them.
As a proved-not-to-be-vampire romanian, I really like this episode and the effort you generally put in every dish you make. Now excuse me, it's getting dark, and the phantoms start to appear. Bless!
@@bhaalspawn34 No, brisket is lower down. Canadian butchery seems to be a cross between British and American cuts and terminology. For example, I often see inside/outside/eye of round, along with top sirloin and tenderloin at Superstore, and those are all American cuts. On the other hand, I don't recall seeing other American cuts like chuck, plate, or short loin. en.wikipedia.org/wiki/Primal_cut#Regional_variations_of_beef_primal_cuts
@@chanman819 Thanks for the link. Whenever I see American recipes, I'm always confused by the cuts of meat that I never see in supermarkets here, and I don't know what the corresponding name is for the cut in Canada. I'm definitely going to bookmark that page. 👍😁
I made the recipe today ‘like I was told’. It was every bit as delicious as Max described. I swapped the parsnips for red potatoes. The harvester sauce was awesome. It was tangy in a very good way. I cut back on the garlic just a bit but kept enough to prove that we aren’t vampires. Great dish!
I think I might have some insight into how you use the sauce. The balkans have a bunch of Egg sauces for pot roasts and stews, they come with some for of acid. In Greece for example they use lemon instead of Vinegar. Once you have mixed the juice from the stew into the eggs you slowly add it directly into the pot while stirring with a spoon. This makes the dish nice and rich throughout. As an example you can look up a recipe like Youvarlakia, to see how a Avgolemono sauce (Egg&Lemon sauce) get incorporated into the recipe. There are many other Balkan dishes that use the same method, so that's what I imagine the Transylvanian chef would do as well.
Thank you for the recipe. My wife and I cooked it several times and have since made it our own by customizing it. We have kept the sauce, parsnip and beef the same, but added red potatoes and carrots. We also keep the left over sauce to dip bread in.
I found out last year that my biological family has a long history of porphyria. In fact, my grandma succumbed to it shortly after my mom was born. I've always been exceptionally pale, and in the past few years, I've developed a fairly severe light sensitivity to the point I unironically wear sunglasses at night when driving because most headlights are blinding to me, and smells are incredibly strong to me to the point I can detect ones no one else can perceive. Oddly enough, I tested negative for porphyria, though I am a carrier of it. I do enjoy garlic and onions, though. Not to the extreme some of my friends and family do, but I don't dislike it. I suppose in modern mythology I might be called a dhampir, the offspring of a vampire and a human. If only it gave me incredible strength and rougish good looks. . .
The high-beamers who don't know when to shift back to regular headlights are awful! Light sensitive people should throw down on a class action lawsuit or something. It's like ocular assault, for realz.
It's not as big a problem with the vehicles designed for the brigher bulbs. The major problem I see around here is people with older cars putting in the newer, brighter bulbs when the older cars aren't designed for them. It's as bright as high-beams even when they're not on high.
I made this for today and served it to my family before trick-or-treating. It was a rousing success, and we had no vampire attacks. Thanks for giving us this!
I made this last night and I can't thank you enough for one, introducing that sauce to me and two, teaching me that you make a pot roast in a POT! I don't know if the method you used is antiquated or if I've just been oblivious, but no roasting pan has ever gotten me a piece of meat so good. You've literally improved my quality of life.
That looks really yummy. I adore garlic. I'm going to try it when I have a kitchen again. Fun facts from when I wrote papers about Dracula/vampires in school: --Bram Stoker never visited Transylvania. --The book Dracula has never been out of print since it was first published in 1897. --They also used to bury suspected vampires face down, so if they awoke, they would go the wrong way (dig down into the earth) instead of coming out to ravage the village. --You could also throw mustard seeds all around the outside of your house to ward them off. Legend had it that the vamp would have to stop and count every seed, and if he was still there at sunrise, too bad! 🔥
We served it with sweet potatoes homemade applesauce and homemade sauerkraut thought we had died and gone to heaven! Thank you Max for putting this recipe out you're a genius!
The pokemon in the background have become a second reason for me to tune in. Always delighted to see which one takes the spotlight and how it ties into what you're going to talk about.
As a person of Transylvanian descent, I refute the blatant lies that vampires are afraid of garlic! *cackles with evil intent and fades into the shadows*
While the folklore is inseparable from Romania, I'd like to point out that Austria wasn't innocent there either! In present-day Austria, there's a grave of a highborn woman, who was feared during her time and allegedly never came out, except during the night. She was buried in a coffin, wrapped in chains, put into a sarcophagus, and had a couple of feet of concrete poured on top of all that, and just to make sure, a Chapel was built on top of her grave! Also, during the Austrian Empire, a doctor was sent to present-day Romania to investigate the plague. He was accompanied by a bunch of soldiers due to the unruly times. The doctor investigated the corpse of an alleged vampire and wanted to debunk that pesky gossip, but the corpse belched and startled the soldiers who in turn chopped off its head, dragged the doctor away, and burnt the corpse!
I love that the historical first two steps for preparing a beef roast recipe are: 1) wake up and 2) pray. Sleep-cooking would be dangerous and praying might be nice, especially if the cow is a vampire. In that case make sure to use steel chains instead of butcher twine to wrap the roast thrice and stuff every orifice with garlic or Satan is coming for dinner! Though if Satan shows up at least we can thank him for the garlic and onions.
The comment in the book about sitting in the kitchen! I feel validated that it was in so old a book. For around 15 years, we've kept a bar chair in the kitchen by the stove. The thought had never occurred to me, but I happened to see that an older, disabled cousin of mine had one so that she wasn't in extra pain while cooking. There is no virtue in standing to prepare food when it makes one uncomfortable or hurts to do it!
I had foot and leg pain for months before my podiatrist told me no weight bearing on my left foot. A year and a half and a below knee amputation later, a chair (wheelchair for me) by the stove is a lifesaver!
Old kitchens used to be large so there was a large wooden table. Making food from scratch was time consuming so people would sit at the table and talk while working. At least in the 1900’s. Back in that guys days, might be sitting on the floor in front of fireplace.
This is the second recipe from your cookbook that my husband and i have tried now. I did make one small change - the sauce didnt seem to be thickening up the way i wanted it to, so I added about half a tablespoon of cornstarch to it, and that quickly gave it the consistency I wanted. You really are awesome for resurrecting so many delightful historic dishes.
Max discussing the need for a chair while cooking cracks me up. I’m not a spring chicken by any means, but I’m not old. I am disabled, though! I use my roll-ee chair to cook. (Office chair on wheels) It’s comfortable, it rolls and spins, it enables me to move around freely, and it’s fun!
@TheMetatronGirl Hello! I LOVE fresh food and cooking at home. I can cook anything from pork shoulder to lamb chops to risottos to beef roast with garlic sauce and parsnips and turnips and the like. I love fresh vegetables and roots, especially those of the carrot family.
Your reference to “The Count” from Sesame Street was enough for a thumbs up! Continuing to watch til the end none the less.. keep up the great work with your videos! Very informative and definitely entertaining. Thanks for doing you!
For anyone interested in Transylvanian cuisine, there's a literary cookbook written by Pál (or Paul) Kövi, who used to run the Four Seasons restaurant in New York, which I'm sure was published at least once in English, sometime in the 80s in New York, there must be a few copies still out there. It's a collection of traditional recipes noted down like folk songs during Kövi's travels in the 70s and covers all ethnic traditions of the region, which are numerous (Hungarian, Romanian, Saxon, Jewish, Armenian)
@@rattlemespoons577 Transylvanian Saxons made up a decent chunk of the population of Transylvania (German: Siebenbürgen) up until the 20th century. Danube Swabians (Donauschwaben) also lived in the Banate. In Germany Saxons originated in what is today Lower Saxony, so more Northern.
That’s excellent! From one aficionado to another, here’s the link to the medieval cookbook in mention translated from its original Hungarian to English for your convenience. www.medievalcookery.com/etexts/transylvania-v2.pdf
Also, fun little story: When I first moved into my current apartment, I roasted a whole bulb of garlic for a recipe. My apartment smelled like roasted garlic for over a month. Every time I walked in, I got a big whiff of toasty garlic. Got old real fast. It was the dead of winter, so I couldn't just open a window and let the smell escape.
@@breadandbrews I am feeling your pain! I bought freshly roasted green chile (New Mexico unite) over 3 weeks ago and did not go directly home with the windows open in my car….it still smells like chile, which is not so bad but kinda embarrassing when you have passengers :)
@@freedfg6694 eh, enough time in Romania and you kinda get used to it. It's more of an intolerance than an allergy, like sure, it gives us bats, but that won't stop one of us from eating your ass like it's gran's homemade Christmas pud...
I remember reading a comment where someone said that nobles in the Medieval Ages thought garlic was repulsive and to be only eaten by the poor. So the theory goes that vampires were a sort of manifestation that the peasants made of their fear of nobles, where these creatures would live in isolation, only coming to suck the blood of the poor. (Sorry for the poor grammar)
Vampires in folklore were just about always commoners. The idea of vampires as aristocratic didn't come to be until gothic literature started the vampire craze
The sulfur compounds in garlic can act as an antiseptic and can be helpful for certain heart conditions. I'm severely allergic to eggs so sadly I won't be making your sauce but a proper garlic aioli might work. Thanks to Nigella Lawson I've recently discovered slow cooked roasts so I might give this a try.
The garlic sauce reminds me of horse radish sauce we eat in Czechia. That one's made with milk, cream and vinegar, and some flour if you want it thicker, and served with boiled beef and raised dumplings or bread dumplings (my country has dozens kinds of dumplings).
I'm always impressed by your reconstruction of recipes, but this one was exceptional. I think I'll laugh every time I read a recipe for beef, expecting the line 'prepare the meat like I told you' to be amongst the steps.
If you think that’s a good one, download the cookbook, and read recipe #53. I keep hoping SOMEONE will try making it and let me know how well it works…
I’m a new subscriber that started watching your Titanic series. Since then I’ve been binging a ton of your videos. You’re so funny and honestly a joy to watch. I’m now at work watching laughing to myself so I’m glad I’m alone otherwise people would think I’m crazy! Anyhow, glad to have found your channel on YT. ❤️❤️❤️
The word 'vampire' actually comes from Serbia, it is probably the most widely borrowed word from our language. A lot of the lore about vampires comes from how Serbian peasants imagined vampires, however, our original vampires only choked people to death instead of biting them; biting came a bit later. I am of the opinion that vampire panic was often spread here to provide an excuse for people to arm themselves in preparation for fighting against Turks. I'm also amazed by how well you pronounced Sava Savanović's name; English speakers tend to butcher our names, but this was really on point, great job!
Our vamipre is called "aswang". We often use that as way to make children get indoors before sunset. Many years ago there was an "aswang"-scare in the capital. It actually kept drunkards out of the streets for a few days. 😂
The tone of your voice is what intrigues me to your videos... I love food and you have such a love for food and history of cooking... then you show your own interpretation of historic foods. Your videos are incredible!
Fun fact: Vampire is a word of Slavic origin, particularly Serbian origin as vampire hysteria in modern Europe has its roots in what is now central Serbia. Anyhow in 18th century northern parts of Serbia (south of the Danube river) were under Austrian rule. Austrian authorities in one small village reported to Wienna a case of Petar Blagojević, a villager that supposedly turned into a vampire. Other villagers demanded from a Austrian captain to allow them to preform a ritual to stop him from killing other villagers. Village was suffering from some disease but some woman reported that Blagojević, who died recently, choked them in the sleep, hence how it all started. Captian was sceptical at first but villagers said that they would all leave the village if he doesn't allow them to preform said ritual. Eventually he allowed them and he was there, alongside local priest when they preformed it. They dug up Blagojevićs grave, struck his corpse with a wooden spear and burned the corpse right there. When he saw a corpse, Blagojević was convinced that the man was indeed a vampire and he wrote everything in a report to Wienna. Eventually, report found its way in several medical books and many newspapers throughout 18th and early 19th century Europe. The word spread, and the vampire hysteria started.
A lot of evidence of vampirism is really natural decomposition. Skin retraction on gums and fingers, sloughing of skin showing a ruddy complexion, abdominal distention from gas and possible noises when staked, etc.
some years ago I was in a lecture about vampirism in east europe. That where stories, collected by Dr van Swieten (what the odds, eh?) who was sent my the Austrian Empress Maria Theresia in tjis region (Trtansylvania, Bukovina, ...)
The sauce looks and sounds similar to a modern Hollandaise. I was dubious about all the eggs, but after seeing the final result it looks far better than I expected.
The combination of eggs, vinegar, pepper and the roast broth (with has reduced while slow-cooking in the oven), is essentially a variation of sauce hollandaise, with beef fat instead of butter and vinegar instead of lemon juice. And to get the sauce of the right consistency, the broth needs to have reduced almost to the point of having no water.
Fun fact: despite garlic being used for medicinal purposes, it actually has a lot of interactions with medications so you should always talk with your doctor about what you're taking before using it as a supplement/treatment.
Can also mess with your blood pressure in some cases, even if you aren't on medications. Still safer than grapefruit though. I accidentally ate some fruitsalad that had grapefruit in it last week, then could not stay awake no matter how hard I tried in the class I had after lunch. I didn't realize the fruitsalad had grapefruit in until it was affecting me, but that's the only thing I ate that day that could have had grapefruit in it. Basically, the grapefruit binds to this enzyme in your intestines that normally bonds to certain medications. If the medicine has to compete with grapefruit for the enzyme, you wind up absorbing more of it, causing an overdose to occur. Luckily for me, the only meds I take that can interact with grapefruit are a mild antispasmodic that I used to take 4x my current dose of until my gut muscles calmed down some on the random twitching, and a migraine preventative that's also used as a sleep aid at twice my dose, and as an anti-depressent at 3-4x my dose. Hence why I just became incredibly sleepy. People taking things like heart medicines or blood pressure medicines have been hospitalized or even killed by the stuff in a few cases. At least I got to make a "Moriarty the Patriot" joke about my accidental self-poisoning ate anime club that week... ^_^'
@@prody666 The main concern is that it can cause increased bleeding, so if you're on a blood thinner (ex. warfarin), you could end up with a serious problem if you get cut or have internal bleeding. It can also affect your blood pressure, so if you're on antihypertensive meds you should consult your doctor (you don't want your blood pressure to decrease to the point that you need to go to the hospital).
Greetings form Serbia! Great video as always Max, and you were right that the reaction of people in Serbia to the news of the "vampire scare" in 2012 was mostly tongue in cheek, although there are some older people living in rural areas that still take this kind of superstition seriously. :)
I love how all the clips are from "Dracula: Dead and Loving It!" Because I mean it works, if you didn't KNOW what DDALI was those shots just look like an ordinary vampire movie but it's still hilarious to me 🤣
Garlic is also high in Vitamin C...and travelled well. So it was useful for Italian traders as a medicinal as it would help in protection from Scurvy and Rickets. English diets in the pre 1700s era (when they started the whole Lime juice thing for sailors, usually added to their rum rations, after they held some locations where limes grew regularly) didn't have any good sources of Vitamin C. The Italians had garlic, the Germans/Prussians/Austrians & Poles had variations on Sauerkraut for Vitamin C sources, which the English generally did not in that earlier period.
I think another interesting connection between garlic and vampires (and the plague, for that matter) is that rats and mice hate the scent of garlic because it's so strong. If it can keep away those rodents and the diseases they bring it's not a big leap to assume it can ward off vampires as well.
Da-ang, that story of Lucy reminds me of the time my cousin and I were at a bible camp in Jamaica, and moths kept getting in our room, so we shut all the windows. Then our grandmother visited us and said, "Why'd you boys close all the windows? It's way too stuffy in here!" and opened up all the windows. Which of course led to our room being infested with moths (and this being Jamaica, the suckers were huge). Looking back, I guess we can be glad nothing got in that could suck blood. I don't recall needing mosquito netting at that camp, I'm not sure how they kept the skeeters out there.
As someone with acute porphyria, I love garlic and can see some on my kitchen counter. Besides light sensitivity which can cause blistering and such, there is severe neuropathic pain and possible organ failure, mainly the diaphragm. It is also extremely rare. Also you crave iron, intensely, from time to time, so you eat a lot of rare and bloody meat. I always found it interesting and a nice call to real life in the Elder Scrolls with vampirism called porphyria.
The sauce is very similar to a garlic aioli that we have today, but instead of using oil you're using the fat from the braising liquid. Very nice and flavorful idea.
@@glenngorsuch2662 - No, a custard is an egg and cream and/or cheese based foundation. Yes, it requires heat "most of the time." This is not a custard Max is making. I am a cook in a restaurant, I not only know this as fact, but I "must" know this.....also, yes, the aioli is an emulsion, when Max beats the eggs with the fat juice with a whisk in a bowl.....he is emulsifying the sauce.
As a Romanian it makes me so happy to see recipes on this channel from my country!! Can confirm we use a TON of garlic in our food and always have it hanging in our kitchens/pantries haha
@@huarezlichark5806 Yup, I'm aware! My family has been in Transylvania for generations though and a lot of recipes and customs are the same in this region, so the sentiment still applies~
I wonder if Max made this episode to disprove all of the rumors about him being an immortal vampire who likes cooking dishes from his youth. Verdict is still out on whether or not he has a creepy portrait of himself in the attic.
Dang, ya got me
LOL; "The Portrait of Max Miller..."
I always knew his full name was Maximilian
@@TastingHistory ... oh, I 'm sure you age ... you just look better than other people doin' it!
And it's all starting to make sense... 🤔🤫 Especially when he tells you to just use a food processor or stand up mixers. He has an eons worth of mixing, beating whipping and folding he'd like to take a break from.
“Prepare the beef like I told you.” LOL
He must have had some diary out there that says, “1,001 Things I Told You To Remember”
Each one just says prepare the beef like I told you with no explanation.
It reminds me of how a parent would talk to you lol
I feel pity for his apprentices.
His epitaph on his tombstone may have read, “Bury my remains like I told you.”
He must've had a nagging wife lol.
I have a friend who's hypothesis is that Dracula actually love garlic and tells people that he hates it so that way they'll season themselves for him
Now that is an oddly plausible theory
Totes sounds like something Drac would do.
I love this.
Holy crap that's brilliant!
Thank you for the best scientific theory of 2021. I laughed so hard I spilled my coffee.
The Best Recipe: 'Prepare the meat like I told you.' This reminds me of the old joke that a lot of French cookbooks tend to be 'How to make Duck Confit: Take duck, make it a confit'.
That reminds me of the stupidest note I ever saw in a tech support ticket: applied fix. Issue resolved
I think a confit is something cooked in oil, but not fried. And the process is pretty similar across the board. So, yeah. That's not helpful, but, vaguery explained.
r/restofthefuckingowl vibes
If the duck is chopped into tiny pieces, it’ll be CONFITTI 😛
Great British Bake-Off technical challenge.
As a Romanian, I haven't felt so offended since 1753, when I was exiled from my native village. I've never seen a vampire!
Around what city do you live? Asking for my husband who spent a few years all over Romania.
@@adedow1333 if he is who I think he is, he's probably around London at the moment /s
Whoopsie.
😅🤣🧛♂️😂
The ...uh, Support Group, wishes to "speak" with you.
BEEF WITH GARLIC HARVESTER SAUCE
1. Call for Max Miller.
2. Tell him to "prepare the meat like I told you."
3. Drink his bourbon.
It's also quite cheap if you follow step 4 as well:
Make Max pay for that.
Bop
Well, that makes all these recipes so much easier.
ROFL - brilliant!
Burninating the countryside,
Burninating the peasants,
But he was still TROGDOOOOOOR!!
TROGDOOOOOOR!!
I should write a cookbook like the Transylvavian cook did.
Page 1 - Beef Stew, Just do it like i did last friday. For reference, ask a friend of mine, we probably talked about it.
And pray to god
@@peterdumpel5729 And don't forget to wash
@@esmith8818 thrice
@@peterdumpel5729 The salting sounds like part of the ritual. It sounds like asking God to bless your pot roast. If this is supposed to be anti vampire, it's totally relatable. Also the quality of the food of that day was riskier than now. No Transylvania Department of Agriculture.
Thanks for the genuine chuckle.
I love the way this guy writes a recipe. "Make the beef like I said. Add some garlic the same way as the last time. Ah, you know what you're doing, let's skip to the next recipe."
So much faith in the reader
🤣🤣🤣 🏆🥇😂😂😂
_Sees pfp_
_X Files theme plays_
They write for other professional cooks a lot of times. They assume these other cooks already know, for the time, basic procedures.
@@juleeneeThey assume the reader is another professional cook.
There was a meme going around the internet a month or so ago, that discussed the fact that a lot of things that have been used in folk medicine to repel vampires, witches, demons, etc., are actually antibacterial (garlic, silver, etc.). Then there was a thread imagining someone using hand sanitizer to repel/fight a vampire ... and someone else made a joke about a vampire saying "your tiny bottle of colored water can't hurt me ... Oh crap!" when the person pulls out pumpkin spice scented glitter hand sanitizer from Bath & Body Works.
Glitter hand sanitizer sounds like the worst, imagine getting that crap over everything after sanitizing your hands.
@@0neDoomedSpaceMarine It really is godawful. You look like you back-handed Tinkerbelle, and you just leave little sparkles everywhere, even after washing your hands.
And I have exactly that!! They also have a red one, called Vampire Blood! With glitter!! And it was expensive.
@@JustToast936 I'm imagining getting glitter on my hamburger and I don't like it.
Maybe the doctors wanted the ppl to be healthier/sell more medicine so they invented new uses for garlic :D
The devil''s left footsept gave us garlic, his right footstep gave us onions... and then he stopped for a leek
I hate you so much, now.
Would make sense in how they spread their seeds
Bwahahahaaha. >
cackled
Pfffft xD
The phrase "in very obstinate cases of vampirism" suggest that there are also mild cases of vampirism and now I am just very curious what that looks like. I don't really tolerate garlic, suffered from insomnia pretty much since birth and recently learnt that my family roots trace back to Romania. Also, my father resembles Bela Lugosi. Funny things.
Does that mean there’s also “mild werewolf’ism”?
Because I’m a very hairy, red meat addicted, once a month crazed lunatic…but I’m Mexican.
So I guess maybe I’d just have a mild case of chupacabra’ism?🤣❤️
Poppy seeds, vampires need to count things, throw a large handful of poppy seeds around the grave, and before the vampire can get to you, they will be stuck counting for some time
@@blissfuldj7627 I remember that from the X-Files
@@STOCKHOLM07 older than that, it's an old folk tale from victorian times
Sounds like a serious iron deficiency.
Tangentially, I once very nearly caused the family of a good friend to hate garlic, wine, and perhaps me. Several years back, my friend and her family all came down with the flu. I passed along to her that I swear by a particular variation of Gluwein for the flu. And, she agreed that she'd try it.
A couple of weeks later, I asked how it worked out. I could tell that she hadn't enjoyed the recipe because her response was, "I guess I'm too Chinese to appreciate it." Of course, that's true. She and her husband are both Chinese, and make use of Chinese medicine. But, I asked her what it was that didn't appeal to her. She replied that it was the garlic. I had told her to throw "a few whole cloves" in the wine. Her husband had taken that to mean a few whole cloves of garlic. Much laughter ensued as I explained the difference.
There is another tradition regarding vampires here in Romania where if a horse won't step over a certain grave, it means there is a strigoi (or vampire) there.
Every day i learned something in this comment box
@Calin Cotor In Romania, it’s common to go horse riding in cemeteries?
@@yveslafrance2806 Well traditionally the dead were brought to the cemetary by a horse drawn carriage so there is that aspect, but generally this method was/is used to specifically detect a vampire. So when you have misshappenings in the village and you attribute it to a vampire you purposely go to the cemetary with a horse to see who is at fault.
@@CarpathianLife Ah, it’s part of a crime investigation, nothing creepy 🚓
I thought 'nosferatau' was the romanian word for vampire...?
I wonder how many people realize that "The Land Beyond the Forest" is basically a completely literal translation of Transylvania.
I did not know that. Thanks.
I never made this connection!
This was mind blowing 😂
I know now! Thank you.
See also Pennsylvania - Penn's forest.
I am doing a research paper on rabies right now and I'm thrilled that you mentioned it in relation to vampires and werewolves! This is one of the most exciting parts of my paper!
I was hoping he was going to mention the hydrophobia... That could be in relation to holy water but that's just my guess.
By any chance does garlic help cure rabies? Asking for a friend... kind of a rush reply here...
@@kuzadupa185 no.
@@kuzadupa185 once symptoms show, the person is already dead and is best off getting euthanized because of how horrific their remaining experience will be. But before symptoms show, you can get the rabies vaccine and get saved from it.
What's your major? Im an agriculture major I love projects like that😂
I made this in my pressure cooker! I added paprika to the roast in honor of Dracula's Jonathan Harker and his obsession with paprika chicken. The garlic sauce is pure wonderfulness!
Paprika hendl completely destroyed my poor little British man
Can you tell me how you cooked this in your pressure cooker? I have a new instapot I want to try and I'm curious to try this recipe in it. I've never cooked with a pressure cooker before
@@cruzsalinasjr Sure! Use the "saute" function on your cooker to heat your oil, then sear your seasoned roast on both sides. Turn off "saute" and toss in your chopped veggies. Add your broth, making sure the amount reaches the minimum fill line inside the pot. It's better to use too much than too little. Cook it at high pressure for 20 min per pound of roast. Let it depressurize on its own. You'll be able to tell it's finished when the lid will unlock.
Isn't the fucking sauce the best thing you've ever made!?! Just made it and completely blown away at how good the sauce is!
my great great grandfather used to have a book of stories, and one of them was from the old country of Belgium from his father. One of the stories was of a boy having a chance encounter with a vampire posing as a family friend/member while his only family was his father fighting in a war with all of his brothers off working or fighting in the same war. The boy curious as young boys do asks the vampire all sorts of things, the vampire feared not the cross, holy water, or wrought iron, but he did fear garlic. The boy conversed with the beast and posed a challenge him and his brothers would play when all were present, it would be a lap around the farm and jump into a nearby river, and such that should the vampire beat the boy at this game, he would willingly join the vampire. The boy had to claim every obstacle in the game truthfully and honorably, or the vampire would not play and would steal the boy's soul without mercy. The obstacles were a fearsome bull that guarded the farm from wolves, a bramble thicket that bordered the neighbor's farmland, an herb garden where ingredients for a meal that the boy was preparing when the vampire arrived, and then a river that was lower than a church up river. The vampire dodged and passed through the obstacles with ease, but found pause when he came to the garden, for the garden contained garlic and thyme. The vampire was sporting waiting until the final obstacle to overtake the boy and claim him for the night, but had failed to catch the whiff of garlic due to the alluring smell of a stew that the boy had made with thyme. the boy had cleared the garden and quickly found himself submerged in the river and cheered his victory. The vampire laughed and bowed proclaiming that any boy cleverer than a vampire was truly one blessed by the providence of the lord, and then vanished into the dark woods never to be seen again.
Its far more expansive as to how the boy out-foxed the vampire, but A) i've not read GGGrandpa's book in almost a decade, and B) i love old school story telling
That's wonderful! Thank you for the story! Stories like this make me happy!
That must be a very old book. Your GGG grandfather may have received the book as a gift from his father- who may have been around when Belgium became independent in 1830!
I have no idea what my ancestors were doing back then.
@Sarafina Summers honestly, i have no clue, i don't think it was ever compiled properly into something like the Grimm tales.
Koreans don't have any blood sucking humanoid monsters in their traditional folk tales.
Vampire is very foreign concept recently introduced within last 100 years in Korea.
This is probably due to Koreans eating more garlic than any other ethnic group on earth.
Japanese belittled Koreans calling them garlic breath.
When I learned about the rice grain counting compulsion myth and realized that The Count from Sesame Street wasn't just a pun on his name I was shocked. And when I said so, someone from another country where the rice thing was known but the title "The count" was translated into a different noble title that broke the pun had the same shock in reverse.
My father, who was an amazing cook, used to cook with a lot of garlic and various spicy peppers. Each year, while we were out fishing or hiking, my dad and I would receive the least Mosquito bites of anyone else among our family and friends. Dad told me it was because he and I ate the most garlic and peppers, things that protect you against Mosquitos and other things that...wait for it...suck blood. There is some science to back it up. The smell and oils in these ingredients do make a person a less desirable target for the little buggers' attentions.
Lived in Thailand a year. Ate a lifetime of garlic and chilli. Mosquitoes ate me.
@@tamlandipper29 Thai mosquitoes, they're immune.
@@tamlandipper29 thai mosquitos are just built different
Because nobody ever gets malaria in India.
I wish this was true, but sadly, it's not. At least not for me. I love garlic, and much to my disappointment, mosquitoes love me. It's a long running joke that I'm the human sacrifice at any outdoor gathering. People will go home bite-free, meanwhile I'm over here, being eaten alive.
I’m slowly compiling my home-cooking recipes for my boys to someday inherit and I now will most definitely be including one with “cook the beef like I told you” 🤭😂
This is precious
Thats such a great idea! My mom made one before she died, and I'm so glad she did💜🖤
And a notebook tucked away somewhere "1,001 things I told you to Remember "
We made this Transylvanian delicacy for dinner tonight in honor of Halloween and it was agreed by the whole family to be one of the best meals we've ever eaten in our life.
@@majortom5838 - Can one EVER have too much garlic?
@@MossyMozart Its physically impossible. Ask any transylvanian or italian.
@@birtalanlorant5572 this is true, being Italian i suggest people to try "Bagna cauda" to get a really garlicky favour :)
@@birtalanlorant5572 or Chinese or Indian or Korean or any South East Asian
@@SwaggMessiah69 i didnt know that koreans like garlic too! Thank you for the info!
"If you don't like garlic, you're not gonna like the sauce."
And if you don't like the sauce....... VAMPIRE!!!!
You vamp our ire xD
That may well have been the purpose of the dish.
Well i guess im a vampire because garlic is one of the most disgusting and repulsive (next to onions of course) foods
@@dongenove3048 More for me. I'll eat up the garlic, and you can drink the blood of the innocent. But not me, because I'm making the garlic go away. LOL
Your logic is infallible
You Mr Max Miller, In my humble opinion stand head and shoulders above the rest of the culinary shows any place ..You bring fascinating facts , you have a presents that is captivating, you are humorous. When you are tasting your creations you have this ability of making me able to taste with you.! It’s insane! Talk about the power of suggestion! Thank you Max Miller
I throughly enjoy your channel and creating these amazing ancient meals.
Now you Debbie, just go back in there and change presents to presence. 🤗
Well hello Ms. Lori. 🤚. I’m 68 and give due where it’s well deserved. I no longer have to cook the same old same old. Now it’s ancient old! . Thank you for the answer. I’m finding the ancient old cooking fascinating for now my presents does old presents….😁
As a romanian, I must say that most of our recipes include garlic, it s tasty and has lots of health benefits!
@@anonymous-hz2un Not the hungarians trying to steal recipes 😂😂
We are truly suicidal.
Also Romanians like eating onions and garlic raw. For breakfast. The smell on the bus on a hot summer day is breathtaking. I like romanian cuisine though, the sour soups are great, just not the one with tripe.
It does.
@@antonnurwald5700
Romanians should be occupied 😎
Vampires dying in sunlight became a thing with the film Nosferatu. Since they did not get the license for Dracula, they changed a few things and added the sunlight as deadly weakness.
Wasn't that expanding it from the power reduction Dracula had?
@@DIEGhostfish It was likely based on that--Dracula didn't have powers/as strong of powers during the day--but the reason they came up with it was just "it's not plagiarism, look! We used sunshine instead!"
@@cam4636 Oh during the day even indoors he was weakened eh? I lost track of my copy some time after the UK arrival and the girl with the suitors "Falling ill"
@@DIEGhostfish Even if it was expanded on that basis, there was no documented instance known to me, that would go as far as destroying a vampire with sunlight prior to the film.
yes, originally the sun would merely banish them back into their graves
I can attest to garlic warding off blood sucking bugs like fleas, ticks, and mosquitos. My mom actually took garlic tablets for most of her life after she got a case of Gangrene back in the day from having Gallstones...mind you at the time doctors didn't think a 16 year old could HAVE Gallstones so they didn't do anything until she got a bad infection. She had her Gallbladder removed and ever since she took garlic tablets to help with her blood, she couldn't donate blood either because of the gangrene. She was rarely bothered by any blood sucking bugs, and we've lived in the south and had pets so..yeah, fleas and ticks along with mosquitos are an issue but they didn't bother her as much as the other family members. I myself have a high garlic diet and mosquitos tend to leave me be.
It's not the garlic, it's any plant with strong odor that keeps bugs away. Nobody mentions vampires being afraid of lemongrass...
@@Relhio Imagine swinging a citronella in the face of a vampire.
Catnip tea also works as a mosquito repellent
This is interesting! I, for one, literally snack on steak seasoning that has onions and garlic, and the mosquitoes love me. Like actually literally, I pour that shit on my hand and lap it up. Makes for a great low-cal tasty snack but does not repel the buggers.
@@SharpAssKnittingNeedlesI think the garlic needs to be somewhat fresh, not powdered and in a seasoning with other powdered spices.
I took a college course on vampires and interestingly vampires started out as appearing like bloated corpses. The origin of the beautiful, aristocratic vampire is thought to be from the story "The Vampyre" by Polidori (with the creature inspired by his friend, Lord Byron). And this was written from the same challenge where Mary Shelley wrote "Frankenstein."
Also if you want to see a movie with the old-school folk vampire (specifically Sava Savanović who was mentionedin the video), then the Yugoslavian film "Leptirica" is available for free on TH-cam.
Thank you!
Considering Lord Byron had a cup fashioned out of an honest to goodness human skull, the notion that he inspired the idea of the aristocratic vampire doesn't surprise me in the slightest. Though apparently that wasn't entirely uncommon for the time period.
I love the fact about Byron and Shelley. Imagine just having a night in with your friends during a cold winter and you just decide, hey, the night is young, why don't we just create works that will redefine English literature?
Wonderful recipe--can't wait to try it. Cute Count von Count impression too. The reason the Count likes to count is not because of a pun on his noble title (that belongs to Soupy Sales which you are too young to remember) but to the folk legend that if there is a vampire in the vicinity, scatter seeds or grains in his path. The vampire will be irresistibly compelled to count each seed until dawn--whereupon he'll go back to his grave or turn to dust: depending on which horror movie you've watched.
"He's dead, Jim."
"Well, I guess we'd better stuff him with garlic."
"...why?"
"Vampires."
Space Vampires.
“ stuffing the mouthes or other orfaces with garlic “
I’ll let that sit.
Interesting about garlic being medicine- in the Zoroastrian holiday celebrating the first day of spring (nowruz), you're supposed to put 7 items on the table representing 7 things you wish for the new year/represent spring. You put a whole garlic on the table, and it symbolizes health and medicine!
What if you just want to wish for garlic?
@@vigilantcosmicpenguin8721 I guess you put enough garlics that it becomes clear
That's cool to know, thank you for sharing : ) I've got a special interest in religions so I've read some translations of partz of the Avesta and the Vendidad, as well as a full translation of the Bundahishn. Would love if people were more familiar with different varieties of faith. Zoroastrianism has such an important role in the history of religions, and some of its texts are very beautiful
@@vigilantcosmicpenguin8721 hopefully you've been good that year and Amu Nowruz (Uncle New Year) will bring you lots of garlic as a present! 😆
@@Jordan-zk2wd I agree! There's so many old religions that shaped and influenced later ones. And Zoroastrianism has such a wonderful creed: good thoughts, good words, good deeds.
There's so much we can learn and appreciate from the religions of our worldly ancestors! It's partially why I appreciate this channel. Getting to learn about cultures through food shows me how we are the echoes of the past in our own food preparation.
Next up: Why werewolves hate silver, why Frankenstein’s Monster hates fire, and why zombies hate anyone who can move at over 3mph.
Are any of these things cook-able or drink-able? On reflection... don't drink silver.
@@Firegen1 Eh, silver tableware, fire for grilling, and people as meals on the go for zombies.
Lol i hate fire too.
If I remember correctly, Frankenstein's Monster was burned from the fire he made. After that he is being careful around it...
@@Firegen1 there are ways to consume silver
I made this this evening. YUM! The beef made "as I told you" was good (I added 1/4 cup of port wine), but the sauce really MAKES this wonderful. I tasted a bit of sauce by scraping it off the whisk with my finger as I took it to be washed, and my reaction was "WOW!"
FWIW, I have not seen any vampires since starting this, nor have I heard of any vampire sightings in my town.
Max, years ago while working in Germany while staying at a small hotel 38 years ago, we had dinner at the hotel restaurant. On the menu was Alsatian garlic soup. It was served to with a pie crust covering the ceramic bowl's top, which you pushed into the soup to eat. It is one of the best soups I have ever eaten! I have tried for years to find a recipe for this Alsatian garlic soup, but have completely failed to find it. Is there any. possibility you could find it, do a show on this soup and give us the recipe.
One other note, the broth was a clear golden yellow color. I don't know if it was chicken broth or a butter based broth.
I did some Googling in German. The closest thing I found is garlic browned in butter, chicken stock, vermicelli, and a ton of egg. If you tell me the area of Germany I can research some more.
Alsace is currently France so German sources may or may not help if the recipe is modern. The soup you are describing sounds like aïgo bouido- which is generally considered Provençal. As a German American whose family is Alsatian ( from a few border disputes ago) the only German style garlic soup I’m familiar with is usually a cream soup (knoblauchcremesuppe). Both have croutons on top usually but the pastry sounds nice.
I had something similar in China when I was younger. It was ok but i preferred the cat roast.
I'll fetch my coat..
Have you considered seeing if the hotel (A) is still in business ad (B) has a contact email address? In the Information Age, people - and, especially, businesses - are much easier to get in touch with. Most towns also have their own website (and typically promote tourism), so that might be an option for contact/info, if the hotel doesn't have a site or is no longer operating.
@@alfsmith4936 Are you being serious or no? I'm guessing not because I can't really imagine cat being very good. Then again, I didn't think horse would be good, but it's genuinely amazing. Better than beef, honestly. Too bad it's illegal in the U.S. (to sell. If you know a farmer who has a horse he needs to put down, and you can convince him to butcher it for you somehow, THEN give it to you for free, that's _technically_ legal). Lol I'm not sure I could eat it often anyway, I still feel kinda guilty about it (although that doesn't really make sense if you think about it. If I was being rational, I should feel more guilty about eating pigs since they're smarter than horses, but I don't.. because that's a "normal" meat. Weird!)
So anyway... is cat good? I just can't imagine it is..
If you want a romanian recipe with GARLIC, you should have made "Mujdei". That's a dip that consists mainly of garlic, crushed to a paste in a mortar with some salt. The rest varies depending on who you ask. Some mix the garlic-paste with yoghurt, some mix it with a shot of oil, some mix it with thyme and a shot of wine. Mujdei with grilled meat is scandalously good.
Garlic and oil is what aioli is made of, which is also delish.
Yep romanian here i aprove
also romanian here. mujdei is worth every second of stomach burns that i sometimes get after hehe
@@kokuinomusume isn't it garlic and mayo?
@@2510LuL Nope, it's just garlic and oil. Aioli existed before mayo did - in fact, mayo was based off of aioli
It’s so nice finally seeing my country featured in one of your videos!
Sa traiesti
I hope to do more. And non-vampire related content 😁
Salut
@@TastingHistory i can help you with that, may I email you?
Transylvanian people who are allergic to garlic: Maybe I am a vampire 😂
Max, you're a gem! I'm a librarian and absolutely had to have that book as soon as you mentioned that it was downloadable and free! Thanks a bunch!
My mother hates garlic, but there may be a good reason. Arsenic smells like garlic on the breath, and the part of Scotland most of her family came from has arsenic in the soil. On the other hand, she could just be a vampire.
Garlic is so prevalent in most cuisines and everyone loves it so much, that it makes me extra happy when I find out about other people that also hate it :)
Maybe vampires just have an evolutionary reaction against the smell of arsenic.
LOLOL
@@briinahkriid makes me wanna eat more!
HA!
Ahh, yes. Golbat plushie. Pokémon fact: the Pokédex states that Golbat can gulp over 10 oz of blood per bite, and the Japanese name of the annoying move Leech Life is Suck Blood.
Pokédex?? Is that like an index for Pokémon???
@@Cara-39 Yup, it's used in the games
@@TheVoidIsBees Ah, I see. I know the Pokémon universe is massive with TV shows, video games, movies, apps...etc but I don't know specifics. I grew up in the 80s and 90s but the only video games I played was the original Nintendo; I was however, a champion Mario 3 player!!
@@Cara-39 It was also in the show, until it was replaced by the Rotomdex in Sun and Moon and the smart phone thing in Sword and Shield.
@@cruxnajii2056 You lost me after the word "replaced" 🤣
As to why vampires are repelled by garlic, there is an old Roman saying: "Same things repel each other."
Vampires are supposed to stink because they're from the grave. So garlic which also stinks repels them.
So basically the inverse of “opposites attract.” Interesting.
Similia similibus curantur.
@@sharkwaffle1582 when two people have similar caustic traits, they're for real not gonna like eachothers.
@@theortheo2401 yeah that tracks
@@sharkwaffle1582 Lol right? Go match up your two friends who "don't like drama". There's... going to be _a lot_ of drama.
The way this guy writes recipes is a whole mood
The recipes are from ancient cook books.
It reminds me of the modern day when you look for a recipe but you gotta scroll through someone's entire life story before you get to the actual recipe.
@@megakaren2160 yeah sometimes I just click on one of his videos because the recipe looks yummy but then i gotta go with the entire context for a 10 min recipe lmao. I mean I enjoy history but sometimes I would like if he added the recipe in a pinned comment or something
@@elickson7340 Try to read the description next time
@@megakaren2160thiers an app for that called just the recipe you copy the url and plop it into the app it will give you just the recipe no stories or filler
The frankness of Max gladly taking a chair in the kitchen because he’s “old” has me dying. But also like I would definitely need a chair if I were cooking at a hearth. My stupid crooked spine does not support stooping over activities
Mine, as well. It sucks!
I hear you.
Reminds me of what my parents told me;
“Old age ain’t for wimps”
I've totally just dragged a kitchen chair right up to the stove before when I don't want to stand. So relatable.
As someone who's active in the online Disability Rights movement, I endorse this message. So many people are afraid that if they can't do things in the (quote-unquote) "Normal" way, that they think they're "cheating." Don't be afraid to use a chair if you need to. If walking is more tiring than it used to be, go ahead and try a cane! Life is short -- don't make your days more miserable than they need to be!
I actually use a bar stool, I use either a walker or two canes so it is a necessity.
Garlic flowers are *intensely* garlic-y, the smell is eye-wateringly strong.
They smell delicious. But strong.
They are edible as well right?
@@robertvoss9111 I imagine so.
Mmm... garlic flower.
They are edible, and good in salads, but chive flowers are better. 👍👍👍
Just as Parsley roots are mentioned in this episode, they are a great alternative for people with cellaric allergy. I get massive problems when eating cellaric, so whenever soup greens are needed, parsley roots are a great alternative, and they also freeze very well. At least here (Germany), when they are in season, we buy a lot of them, chop them up ad freeze them.
As a proved-not-to-be-vampire romanian, I really like this episode and the effort you generally put in every dish you make. Now excuse me, it's getting dark, and the phantoms start to appear. Bless!
That's exactly what a vampire *would*say
@@MagnitudeUKDon't be mean, they just want to reflect on things.
LOL@@ProfessionalNamielleLewder69
FYI for other Canadians: If you don't see beef chuck at your local supermarket, it's probably labeled as 'blade' instead
"Blade", vampires, coincidence? I don't think so...
And in English?
I wondered if it was brisket?
As that would have to be cooked for the length of time Max said.
Thanks in advance if you know.
its probably called blade because its from around the shoulder blades
@@bhaalspawn34 No, brisket is lower down.
Canadian butchery seems to be a cross between British and American cuts and terminology.
For example, I often see inside/outside/eye of round, along with top sirloin and tenderloin at Superstore, and those are all American cuts. On the other hand, I don't recall seeing other American cuts like chuck, plate, or short loin.
en.wikipedia.org/wiki/Primal_cut#Regional_variations_of_beef_primal_cuts
@@chanman819 Thanks for the link. Whenever I see American recipes, I'm always confused by the cuts of meat that I never see in supermarkets here, and I don't know what the corresponding name is for the cut in Canada. I'm definitely going to bookmark that page. 👍😁
I made the recipe today ‘like I was told’. It was every bit as delicious as Max described. I swapped the parsnips for red potatoes. The harvester sauce was awesome. It was tangy in a very good way. I cut back on the garlic just a bit but kept enough to prove that we aren’t vampires. Great dish!
I think I might have some insight into how you use the sauce. The balkans have a bunch of Egg sauces for pot roasts and stews, they come with some for of acid. In Greece for example they use lemon instead of Vinegar.
Once you have mixed the juice from the stew into the eggs you slowly add it directly into the pot while stirring with a spoon. This makes the dish nice and rich throughout.
As an example you can look up a recipe like Youvarlakia, to see how a Avgolemono sauce (Egg&Lemon sauce) get incorporated into the recipe.
There are many other Balkan dishes that use the same method, so that's what I imagine the Transylvanian chef would do as well.
Thank you for the recipe. My wife and I cooked it several times and have since made it our own by customizing it. We have kept the sauce, parsnip and beef the same, but added red potatoes and carrots. We also keep the left over sauce to dip bread in.
An episode of drunk history with max Miller would be the greatest crossover the world has ever seen.
I found out last year that my biological family has a long history of porphyria. In fact, my grandma succumbed to it shortly after my mom was born.
I've always been exceptionally pale, and in the past few years, I've developed a fairly severe light sensitivity to the point I unironically wear sunglasses at night when driving because most headlights are blinding to me, and smells are incredibly strong to me to the point I can detect ones no one else can perceive.
Oddly enough, I tested negative for porphyria, though I am a carrier of it. I do enjoy garlic and onions, though. Not to the extreme some of my friends and family do, but I don't dislike it.
I suppose in modern mythology I might be called a dhampir, the offspring of a vampire and a human. If only it gave me incredible strength and rougish good looks. . .
As an aside, people who need to use high-beam headlights to drive at night should not drive at night.
The high-beamers who don't know when to shift back to regular headlights are awful! Light sensitive people should throw down on a class action lawsuit or something. It's like ocular assault, for realz.
It's not as big a problem with the vehicles designed for the brigher bulbs. The major problem I see around here is people with older cars putting in the newer, brighter bulbs when the older cars aren't designed for them. It's as bright as high-beams even when they're not on high.
Oh... I think the rougish good looks is there. 😄
You've got a family history and symptoms...I'd be looking for a second opinion from a rare diseases expert on that negative test.
I made this for today and served it to my family before trick-or-treating. It was a rousing success, and we had no vampire attacks. Thanks for giving us this!
I made this last night and I can't thank you enough for one, introducing that sauce to me and two, teaching me that you make a pot roast in a POT! I don't know if the method you used is antiquated or if I've just been oblivious, but no roasting pan has ever gotten me a piece of meat so good. You've literally improved my quality of life.
That looks really yummy. I adore garlic. I'm going to try it when I have a kitchen again.
Fun facts from when I wrote papers about Dracula/vampires in school:
--Bram Stoker never visited Transylvania.
--The book Dracula has never been out of print since it was first published in 1897.
--They also used to bury suspected vampires face down, so if they awoke, they would go the wrong way (dig down into the earth) instead of coming out to ravage the village.
--You could also throw mustard seeds all around the outside of your house to ward them off. Legend had it that the vamp would have to stop and count every seed, and if he was still there at sunrise, too bad! 🔥
About to make this meal a Halloween Tradition
Beats candy corn
@@TastingHistory eating a head of raw garlic beats candy corn
I am fond of your content
@@alisaurus4224 yes
@@TastingHistory Heresy!
We served it with sweet potatoes homemade applesauce and homemade sauerkraut thought we had died and gone to heaven! Thank you Max for putting this recipe out you're a genius!
Saurekraut is so good 😩 I'm pregnant and hungry forgive me
The pokemon in the background have become a second reason for me to tune in. Always delighted to see which one takes the spotlight and how it ties into what you're going to talk about.
We try our best :)
As a person of Transylvanian descent, I refute the blatant lies that vampires are afraid of garlic! *cackles with evil intent and fades into the shadows*
Sounds like something someone allergic to garlic would say
While the folklore is inseparable from Romania, I'd like to point out that Austria wasn't innocent there either!
In present-day Austria, there's a grave of a highborn woman, who was feared during her time and allegedly never came out, except during the night. She was buried in a coffin, wrapped in chains, put into a sarcophagus, and had a couple of feet of concrete poured on top of all that, and just to make sure, a Chapel was built on top of her grave!
Also, during the Austrian Empire, a doctor was sent to present-day Romania to investigate the plague. He was accompanied by a bunch of soldiers due to the unruly times. The doctor investigated the corpse of an alleged vampire and wanted to debunk that pesky gossip, but the corpse belched and startled the soldiers who in turn chopped off its head, dragged the doctor away, and burnt the corpse!
Doctor: See! This is just idiotic superstition.
Corpse: I’m about to end this mans whole career
@@LV226 decomposition can be weird...
Ah, you’re a fan of ask a mortician too
@@johnlavery3433 I watched a few videos. My comment had nothing to do with her videos though.
Dead bodies expel gas 💁🏼
Love the "Dracula Dead and Loving It" clips! My absolute favorite Dracula movie!😅
I love that the historical first two steps for preparing a beef roast recipe are: 1) wake up and 2) pray.
Sleep-cooking would be dangerous and praying might be nice, especially if the cow is a vampire. In that case make sure to use steel chains instead of butcher twine to wrap the roast thrice and stuff every orifice with garlic or Satan is coming for dinner! Though if Satan shows up at least we can thank him for the garlic and onions.
The comment in the book about sitting in the kitchen! I feel validated that it was in so old a book. For around 15 years, we've kept a bar chair in the kitchen by the stove. The thought had never occurred to me, but I happened to see that an older, disabled cousin of mine had one so that she wasn't in extra pain while cooking. There is no virtue in standing to prepare food when it makes one uncomfortable or hurts to do it!
I had foot and leg pain for months before my podiatrist told me no weight bearing on my left foot. A year and a half and a below knee amputation later, a chair (wheelchair for me) by the stove is a lifesaver!
Old kitchens used to be large so there was a large wooden table. Making food from scratch was time consuming so people would sit at the table and talk while working. At least in the 1900’s. Back in that guys days, might be sitting on the floor in front of fireplace.
tell this to my old head chef. I was petitioning for rolley chairs behind the line for years!
The advice to sit down while cooking is solid, I’m not an old man but I do sit in the kitchen because my joints are bad. Makes a difference!
This is the second recipe from your cookbook that my husband and i have tried now.
I did make one small change - the sauce didnt seem to be thickening up the way i wanted it to, so I added about half a tablespoon of cornstarch to it, and that quickly gave it the consistency I wanted.
You really are awesome for resurrecting so many delightful historic dishes.
Max discussing the need for a chair while cooking cracks me up. I’m not a spring chicken by any means, but I’m not old. I am disabled, though! I use my roll-ee chair to cook. (Office chair on wheels) It’s comfortable, it rolls and spins, it enables me to move around freely, and it’s fun!
I have an oId Library roIIer step stool I use for getting things off the top sheIve and sit on to prep veggies. Very handy. 👍
using a stove would probably be easier to cook with.
@TheMetatronGirl
Hello! I LOVE fresh food and cooking at home. I can cook anything from pork shoulder to lamb chops to risottos to beef roast with garlic sauce and parsnips and turnips and the like. I love fresh vegetables and roots, especially those of the carrot family.
Your reference to “The Count” from Sesame Street was enough for a thumbs up! Continuing to watch til the end none the less.. keep up the great work with your videos! Very informative and definitely entertaining. Thanks for doing you!
For anyone interested in Transylvanian cuisine, there's a literary cookbook written by Pál (or Paul) Kövi, who used to run the Four Seasons restaurant in New York, which I'm sure was published at least once in English, sometime in the 80s in New York, there must be a few copies still out there.
It's a collection of traditional recipes noted down like folk songs during Kövi's travels in the 70s and covers all ethnic traditions of the region, which are numerous (Hungarian, Romanian, Saxon, Jewish, Armenian)
@@rattlemespoons577 Transylvanian Saxons made up a decent chunk of the population of Transylvania (German: Siebenbürgen) up until the 20th century. Danube Swabians (Donauschwaben) also lived in the Banate. In Germany Saxons originated in what is today Lower Saxony, so more Northern.
That’s excellent!
From one aficionado to another, here’s the link to the medieval cookbook in mention translated from its original Hungarian to English for your convenience.
www.medievalcookery.com/etexts/transylvania-v2.pdf
Dracula : Dead and Loving it.
That's an Awesome comedy to watch.
Staring Leslie Nelson.
Translyvanian prince: "Make the beef like i told you"
Me: Where and when, my dear sir, did you tell me how to do this?!
Hah I see someone missed the 1822 class, there should be another one in a few years.
Read the Cookbook and find out 😉
How dare you insult a price, OFF WITH YOUR HEAD.
@@olympusentertainment2638 "price" i- best typo ever
@@RiusTG it sounds like an in joke between friends like "yeah just tell him to cook the beef he'll know what that means" XD
Friends: Wow, you really cook all your food with garlic? You must really like the taste!
Me: Uh, yeah...that's definitely why I cook with garlic....
Also, fun little story: When I first moved into my current apartment, I roasted a whole bulb of garlic for a recipe. My apartment smelled like roasted garlic for over a month. Every time I walked in, I got a big whiff of toasty garlic. Got old real fast. It was the dead of winter, so I couldn't just open a window and let the smell escape.
@@breadandbrews I am feeling your pain! I bought freshly roasted green chile (New Mexico unite) over 3 weeks ago and did not go directly home with the windows open in my car….it still smells like chile, which is not so bad but kinda embarrassing when you have passengers :)
It's so the vampires don't eat my ass
@@freedfg6694 PLEASE DON'T EAT MY ASS, SPIRITS!
@@freedfg6694 eh, enough time in Romania and you kinda get used to it. It's more of an intolerance than an allergy, like sure, it gives us bats, but that won't stop one of us from eating your ass like it's gran's homemade Christmas pud...
I remember reading a comment where someone said that nobles in the Medieval Ages thought garlic was repulsive and to be only eaten by the poor.
So the theory goes that vampires were a sort of manifestation that the peasants made of their fear of nobles, where these creatures would live in isolation, only coming to suck the blood of the poor.
(Sorry for the poor grammar)
Your grammar is good.
It's ok, your grammar I mean. It was casual like people normally talk.
Vampires in folklore were just about always commoners.
The idea of vampires as aristocratic didn't come to be until gothic literature started the vampire craze
@@jellyfishi_ You're completely unhinged.
no one believed that at any time lol
The sulfur compounds in garlic can act as an antiseptic and can be helpful for certain heart conditions. I'm severely allergic to eggs so sadly I won't be making your sauce but a proper garlic aioli might work. Thanks to Nigella Lawson I've recently discovered slow cooked roasts so I might give this a try.
The garlic sauce reminds me of horse radish sauce we eat in Czechia. That one's made with milk, cream and vinegar, and some flour if you want it thicker, and served with boiled beef and raised dumplings or bread dumplings (my country has dozens kinds of dumplings).
There are a number of recipes in the original cookbook you might find interesting then.
I *LOVE* the fact you're using "dead and loving it" as your illustration for Bram Stoker's Dracula
I was looking hard for this comment. Love that movie.
I'm always impressed by your reconstruction of recipes, but this one was exceptional. I think I'll laugh every time I read a recipe for beef, expecting the line 'prepare the meat like I told you' to be amongst the steps.
If you think that’s a good one, download the cookbook, and read recipe #53. I keep hoping SOMEONE will try making it and let me know how well it works…
I’m a new subscriber that started watching your Titanic series. Since then I’ve been binging a ton of your videos. You’re so funny and honestly a joy to watch. I’m now at work watching laughing to myself so I’m glad I’m alone otherwise people would think I’m crazy! Anyhow, glad to have found your channel on YT. ❤️❤️❤️
Welcome!
The word 'vampire' actually comes from Serbia, it is probably the most widely borrowed word from our language. A lot of the lore about vampires comes from how Serbian peasants imagined vampires, however, our original vampires only choked people to death instead of biting them; biting came a bit later. I am of the opinion that vampire panic was often spread here to provide an excuse for people to arm themselves in preparation for fighting against Turks. I'm also amazed by how well you pronounced Sava Savanović's name; English speakers tend to butcher our names, but this was really on point, great job!
Max does his best to get the pronunciations right. He's a historian first and a cook second.
And just like how Werewolf's are averse to silver bullets Turks are averse to square bullets...
heh, Serbian isn't that hard. I have yet to hear any English speaker pronounce anything in Finnish remotely close to correct.
@@noth606 It really isn't difficult to pronounce, that's why I find it so strange that English speakers tend to mispronounce it so often.
Our vamipre is called "aswang". We often use that as way to make children get indoors before sunset.
Many years ago there was an "aswang"-scare in the capital. It actually kept drunkards out of the streets for a few days. 😂
"I think Los Angeles is full of vampires"
Well, of course it is, have you ever played Vampire: The Masquerade?
First Rule of Masquerade, Kindred: We don't talk about the Masquerade.
@@FrikInCasualMode literally LOLed.
I love that he talks about Bram Stoker's Dracula but shows clips from Dracula: Dead and Loving It 🤣🤣🤣🤣
The tone of your voice is what intrigues me to your videos... I love food and you have such a love for food and history of cooking... then you show your own interpretation of historic foods.
Your videos are incredible!
Fun fact: Vampire is a word of Slavic origin, particularly Serbian origin as vampire hysteria in modern Europe has its roots in what is now central Serbia. Anyhow in 18th century northern parts of Serbia (south of the Danube river) were under Austrian rule. Austrian authorities in one small village reported to Wienna a case of Petar Blagojević, a villager that supposedly turned into a vampire. Other villagers demanded from a Austrian captain to allow them to preform a ritual to stop him from killing other villagers. Village was suffering from some disease but some woman reported that Blagojević, who died recently, choked them in the sleep, hence how it all started. Captian was sceptical at first but villagers said that they would all leave the village if he doesn't allow them to preform said ritual. Eventually he allowed them and he was there, alongside local priest when they preformed it. They dug up Blagojevićs grave, struck his corpse with a wooden spear and burned the corpse right there. When he saw a corpse, Blagojević was convinced that the man was indeed a vampire and he wrote everything in a report to Wienna. Eventually, report found its way in several medical books and many newspapers throughout 18th and early 19th century Europe. The word spread, and the vampire hysteria started.
A lot of evidence of vampirism is really natural decomposition. Skin retraction on gums and fingers, sloughing of skin showing a ruddy complexion, abdominal distention from gas and possible noises when staked, etc.
The stuff to blow your mind podcast has a great episode on the history vampires.
@FlyingMonkies325 I have no idea of how to even put that into a search engine.
some years ago I was in a lecture about vampirism in east europe.
That where stories, collected by Dr van Swieten (what the odds, eh?) who was sent my the Austrian Empress Maria Theresia in tjis region (Trtansylvania, Bukovina, ...)
@@adamm5166 Rigor Mortis
Ahh yes, Bach. Nothing screams VAMPIRES like Toccata and Fugue!
😂
Actually, listening to the Goldberg variations from start to finish would require being a vampire, or at least the ring cycle…
I’d say “Danse Macabre” by Saint-Saëns was a pretty good choice of music for the topic.
@@ragnkja I associate with Hanse and Gretel witch thanks to Disney.
That said I don't remember if I still associate it with that.
Other then the Type O Negative album October Rust or The Cure In Orange
@@JonatasAdoM
Listening to the music at the end of this video is an easy way to check that.
The sauce looks and sounds similar to a modern Hollandaise. I was dubious about all the eggs, but after seeing the final result it looks far better than I expected.
Oh yeah. I was thinking the same.
Very similar to Hollandaise.
@@dazenith4517 a beef tallow hollandaise.
I was honestly thinking just use a double boiler if you really are worried about, uh, "shrinkage"
You seem so safe, fun, and cozy. I Love your content, and personality
The combination of eggs, vinegar, pepper and the roast broth (with has reduced while slow-cooking in the oven), is essentially a variation of sauce hollandaise, with beef fat instead of butter and vinegar instead of lemon juice. And to get the sauce of the right consistency, the broth needs to have reduced almost to the point of having no water.
Forgot to mention the golden cross, van Helsing put around Lucy's neck in her coffin, only for it to be stolen by a greedy nurse.
The universe just really wanted Lucy to be a vampire.
@@AnnaReed42 and for her to drink the blood of orphans. 🤢
yoink lol
Some people just need to be slapped don't they? :-/
@@dubuyajay9964 indeed.
The recipe reads like a food blogger's essay.
That Count imitation had me laughing so hard I almost spit out my water!
Read the rest of the cookbook. The author, whoever they were, really let’s their personality come through.
I get the cookbook as my birthday present this year, and I have to say...
Please make another one. I want more.
"Scheduled?"
I love that of all the versions of Dracula you could have used footage from, you went with Mel Brooks.
With the news of a sequel to History of the World, it’s fitting.
@@WintrBorn Finally. After all this time. JEWS IN SPACE
Fun fact: despite garlic being used for medicinal purposes, it actually has a lot of interactions with medications so you should always talk with your doctor about what you're taking before using it as a supplement/treatment.
shit, better check to see if any of both mine and mom's meds have issues with garlic. we LOVE garlic
@@Casandraelf Me too!
it interacts with what? I would give up the pills rather than the garlic :D
Can also mess with your blood pressure in some cases, even if you aren't on medications. Still safer than grapefruit though. I accidentally ate some fruitsalad that had grapefruit in it last week, then could not stay awake no matter how hard I tried in the class I had after lunch. I didn't realize the fruitsalad had grapefruit in until it was affecting me, but that's the only thing I ate that day that could have had grapefruit in it. Basically, the grapefruit binds to this enzyme in your intestines that normally bonds to certain medications. If the medicine has to compete with grapefruit for the enzyme, you wind up absorbing more of it, causing an overdose to occur. Luckily for me, the only meds I take that can interact with grapefruit are a mild antispasmodic that I used to take 4x my current dose of until my gut muscles calmed down some on the random twitching, and a migraine preventative that's also used as a sleep aid at twice my dose, and as an anti-depressent at 3-4x my dose. Hence why I just became incredibly sleepy. People taking things like heart medicines or blood pressure medicines have been hospitalized or even killed by the stuff in a few cases. At least I got to make a "Moriarty the Patriot" joke about my accidental self-poisoning ate anime club that week... ^_^'
@@prody666 The main concern is that it can cause increased bleeding, so if you're on a blood thinner (ex. warfarin), you could end up with a serious problem if you get cut or have internal bleeding. It can also affect your blood pressure, so if you're on antihypertensive meds you should consult your doctor (you don't want your blood pressure to decrease to the point that you need to go to the hospital).
Greetings form Serbia! Great video as always Max, and you were right that the reaction of people in Serbia to the news of the "vampire scare" in 2012 was mostly tongue in cheek, although there are some older people living in rural areas that still take this kind of superstition seriously. :)
That looks SO good!!!! My hubo is half Romanian… I’m totally going to make this for him sometime soon.
I love how all the clips are from "Dracula: Dead and Loving It!" Because I mean it works, if you didn't KNOW what DDALI was those shots just look like an ordinary vampire movie but it's still hilarious to me 🤣
Garlic is also high in Vitamin C...and travelled well. So it was useful for Italian traders as a medicinal as it would help in protection from Scurvy and Rickets.
English diets in the pre 1700s era (when they started the whole Lime juice thing for sailors, usually added to their rum rations, after they held some locations where limes grew regularly) didn't have any good sources of Vitamin C.
The Italians had garlic, the Germans/Prussians/Austrians & Poles had variations on Sauerkraut for Vitamin C sources, which the English generally did not in that earlier period.
Max Miller is amazing.. i love his channel and his videos... he puts allot of work into these and it shows... thanks dude
Thank you ☺️
I think another interesting connection between garlic and vampires (and the plague, for that matter) is that rats and mice hate the scent of garlic because it's so strong. If it can keep away those rodents and the diseases they bring it's not a big leap to assume it can ward off vampires as well.
Da-ang, that story of Lucy reminds me of the time my cousin and I were at a bible camp in Jamaica, and moths kept getting in our room, so we shut all the windows. Then our grandmother visited us and said, "Why'd you boys close all the windows? It's way too stuffy in here!" and opened up all the windows. Which of course led to our room being infested with moths (and this being Jamaica, the suckers were huge).
Looking back, I guess we can be glad nothing got in that could suck blood. I don't recall needing mosquito netting at that camp, I'm not sure how they kept the skeeters out there.
As someone with acute porphyria, I love garlic and can see some on my kitchen counter. Besides light sensitivity which can cause blistering and such, there is severe neuropathic pain and possible organ failure, mainly the diaphragm. It is also extremely rare.
Also you crave iron, intensely, from time to time, so you eat a lot of rare and bloody meat.
I always found it interesting and a nice call to real life in the Elder Scrolls with vampirism called porphyria.
The sauce is very similar to a garlic aioli that we have today, but instead of using oil you're using the fat from the braising liquid. Very nice and flavorful idea.
It’s more of a custard-based sauce, so long as you keep it under a boil.
@@glenngorsuch2662 - Aioli's base is oil/fat and egg. Custard's are cream and egg. No cream in this recipe.
True, but custard is a liquid thickened by eggs and heat. Aioli is an emulsion of eggs and oil, no heat.
@@glenngorsuch2662 - No, a custard is an egg and cream and/or cheese based foundation. Yes, it requires heat "most of the time." This is not a custard Max is making. I am a cook in a restaurant, I not only know this as fact, but I "must" know this.....also, yes, the aioli is an emulsion, when Max beats the eggs with the fat juice with a whisk in a bowl.....he is emulsifying the sauce.
Love all the random Pokémon cameos in all your videos!!😊😋
As a Romanian it makes me so happy to see recipes on this channel from my country!! Can confirm we use a TON of garlic in our food and always have it hanging in our kitchens/pantries haha
Transylvania was not part of romania when this recipe was made🥶
@@huarezlichark5806 Yup, I'm aware! My family has been in Transylvania for generations though and a lot of recipes and customs are the same in this region, so the sentiment still applies~
The cookbook has been a great treasure.
That's really cool! Are you and your still in Transylvania? Asking for my husband who lived in Romania (all over) for a few years.
@@huarezlichark5806 transylvania is a weird region