EDIT: It has been pointed out that while I'm discussing wild tomatoes in the Andes, the photo shown is actually of Tamarillos, which is a completely different fruit. Apologies for that.
I work at a nursing home and every week I do a cooking demonstration for my residents. I made this dish for them and not only that it was delicious I gave them a little history lesson with it. I had staff stopping by just to watch me cook and listen. Your video brought a lot of joy to multiple people that day ❤️ Thank you
I worked in healthcare over 20 years and most of that was in LTC. Good on you for doing your cooking demos; stuff like those kinds of activities really help the patients out and keep them engaged, help stave off dementia and keep them alert and oriented! I appreciate you!
it continually blows my mind how many iconic ingredients of certain cuisines aren't even native to the regions the cuisine is from. Really helps you appreciate how human civilisation is founded on trade.
It becomes even more fascinating when you realize that making bronze is horribly complex when it comes to the materials and required a very robust trade system to even make. Its speculated as to why the bronze age was so notable to begin with - massive amounts of trade so people could get bronze to make weapons and likewise, and thus creating the many empires associated with it (at least one possibility/reason). Its a whole lot like how rare earth minerals and electronics are so important to global trade today, as well as oil and the associated plastics all of which are found in large quantities in only select regions of the world at high enough levels to make it cheap enough to use and build a society out of. The history of art, food, and trade is basically the true history of the world in my opinion - everything else is either a reflection of it or reflected by it.
When Christopher Columbus came to the Caribbean, one food he brought back to Europe was the Chili Pepper and from there, it spread to the rest of the world. The eggplant came from India. The carrot came from Afghanistan. And if I remember correctly, the potato came from somewhere in south America. None of these plants today resemble what they were when discovered, and being transported to different environments as well as selective breeding gave us the produce we have today
@@wandanemer2630 it was trade though. Forced labor and war (including raids & even conquest) are certainly not exclusive to the Americas or Westerners. One example would be that the Aztec empires backbone was slavery, similar to other ancient empires such as Rome or Greece.
It’s pretty amazing that one person can put together a show so well thought out, while TV fails so miserably 90% of the time. Someone pay this man for 30 minute episodes already.
As a relatively recent subscriber, I’m still not used to seeing Max without his mustache and beard when I watch his older vids QwQ Max is looking great either way!
There was an Archie cartoon (yes, Archie was once a Saturday morning cartoon) that was "historical", set in the 1800s or 1700s in which the tomato was discussed. Archie was eating a tomato like an apple, and his friends were shocked because "everyone" knew tomatoes were poisonous.
tbf, that is how you know its a historically accurate recipe from anywhere given that the amounts are not all to common in any of these historical recipes.
Just in case it wasn't mentioned already. Sorrel is not bitter. It is, instead, rather tart, depending on where and when it is collected - might even be overwhelmingly so. So if you want to swing somewhat closer to the original, but still can't find sorrel itself, i would suggest substituting it with a mix of spinach(for texture and basic taste) and lemongrass(for freshness and tartness). Might work better, or at least pleasantly differently :)
@@DH-xw6jp italians have a way of pronouncing double letters that would make you understand the difference. Also "E. Coli" is stressed on the o, "Eccoli" is stressed on the e.
Pomodoro... I never thought about how the origin of the word is apple. In Sicilian dialect “puma” is apple- o- is often interchangeable with -u- The Italian word is mela ... but I believe that comes from Greek..... so must be rooted in Vulgar Latin
Hmm, sorrel has a very lemony flavor. If you're going to substitute other greens, I'd think that adding a squeeze of lemon to the mix would help to imitate the originally intended flavor.
@@wenchpixie Maybe even some of both to get all the way there. Or, you know, just use sorrel. You can find wood sorrel in many parts of America, in forests and growing in gardens as weeds. French sorrel is sometimes in grocery stores too.
I grew up eating and loving sorrel in the summers, and missed it badly in the US. I tried experimenting, and I actually think a dash of lime juice is a closer approximation, to my palate. Recently, I found that you can buy sorrel from certain organic farms, and also from most Eastern European food stores. Much joy was had at this realization.
In North America, you can probably use wood sorrel in its place (the stuff you see growing as a weed that looks kinda like clover with small yellow flowers). As the dish is cooked, the sourness (oxalic acid) won't be as dangerous as eaten raw... though for small amounts, it's fine either way and is delicious.
I love stuffed tomatoes, raw tomatoes, tomato jam, and almost any other way you can prepare them. When I make my stuffed tomatoes, I put the insides of the tomatoes in my stuffing mixture. It adds a bit more moisture, and tomato flavor. You have one of the best channels.
"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad." This is true. _However._ Cleverness is knowing that a fruit salad with tomato is called _salsa._
I vine-ripened wolf cherry peach, like I picked a quart of yesterday, would work nicely in a fruit salad. Nice balance of acid and sweetness, like in some of the sweet citrus (oranges, tangerines, etc.) Pretty too.
Have you ever added sugar to a tomato? I have, and it starts tasting a whole lot more like a traditional fruit--one that would fit in a fruit salad just fine. Granted, these were store-bought tomatoes, which have most of the flavor removed.
the tomato and the potato are probably some of the worst vegetables nutritionally, but fries and ketchup is better for you than not having any vegetables at all. if only marginally so...
Kratoast God_of_pumpernickel_rye i would disagree with the statement about potato. It is possible to get all the nutrients you need from mashed potato (made with milk and butter). Source: the Irish Famine
13thMaiden Heck, over 1100 if you count forms, regional variants, Mega Evolutions, Gigantamax Forms and even gender differences. Though I highly doubt there’s a plushie for every single one.
I made this recipe tonight. I had to do some substitutions, but it came out really well. I used large tomatoes from the farmer's market, so instead of stuffing them from the top, I cut in half and stuffed each side (each half made a serving). I used fresh mozzarella, diced ham, asiago, flat-leafed parsley, chives, basil, arugula, and thyme. I did not pan-fry the top of the tomatoes due to having to stuff each half and they also took longer in the oven...maybe 25 minutes. Very light and refreshing. Would be excellent with steak and salad. We served it with spaghetti. Thanks for the wonderful video and recipe!
I am cooking the same thing tonight. I am pretty much following your ingredients except for the thyme. I will definitely add eggs, but unexpectedly I'll also add some fried chicken liver as well. I am sure everything will be "Hunky Dorry":)))
Great video as always Max, I'd just like to touch on one thing you mentioned about Sorrel - Wood Sorrel is actually very common in the United states, so much so that it grows wild in almost every state. When I go out fishing I'll often pick some wild sorrel while I'm out to add as a garnish with some sauteed butter in a pan, it's similar in flavor to lemon but much, much less sour.
yes, like eccoci! (chee) ecco is like lo in lo and behold that explanation probably more confusing for people under fifty than the italian ci is this and la is that - voici and voila in french german and english mark direction but latin languages mark place i find
@@RNS_Aurelius there are still around a million nahuatl speakers and lots of indigenous mexica people (mexica is the actual word for aztec, aztec is the european name for mexica). indigenous people don't exist in the past tense and are very much alive.
@@izamcgawley4882 Aztec is the name of the tribe that left Aztlan to migrate south and eventually build Tenochtitlan where multiple tribes lived, the most numerous among them being the Mexica and the Tlaxcalteca who allied with the Spaniards and taught them the language and history. The Spaniards called them all Aztecs because Moctezuma called himself the lord of the Aztec empire which consisted of the seven tribes of Tenochtitlan and their tributaries.
Tomatoes really vary in taste. The flavor difference seems to be tied to the acidity of the soil and in some cases, the fertilizer used. I worked on a hydroponic tomato farm years ago and the liquid fertilizer we mixed had sulfuric acid in the recipe and the flavor of those tomatoes was so much better than any other store bought tomato I had tried. The soil in our gardens may provide more acidity than most greenhouse tomatoes, the flavor will always tell the story.
Didn't think I would ever hear sorrel mentioned in a recipe. Luckily, even though I live in the U.S. I have access to it, because I grow it myself. We mostly use it for green borsch. It's quite lovely.
Missed an interesting part: the first tomatoes that ended up in europe apparently were yellow, hence the name pomme d'or/pomodoro And we say et voilà in italy too :)
Depends where you are, l lived in Tuscany for many years in a small comune in the province of Siena. Old and new, always heard people say ecco, eccoci, eccolá. Maybe if you're nearer the French border or the people around more très chic! My village had many wonderful contadini!
The whole tomatoes aren't vegetables thing really drives me nuts. Vegetable is a culinary term, not a botanical one. Nobody is arguing about jalapenos or pumpkins being fruits, yet they are as well. Thank you for the quote about peas and squash being both vegetables and fruits.
Sub wood sorrel for sorrel if you’re from the US. It grows everywhere and looks like clover but with heart shaped leaves. I grow the giant purple kind in my garden
In Greece we have a similar recipe, but the stuffing is composed mainly by rice and herbs and sometimes mince meat (usually when there is no fasting). As you said, it's an amazing summer food.
One of my Greek aunts does a similar thing but the stuffing goes in bell peppers. I normally hate cooked bell peppers but she always had an orange or yellow one for me and I loved it! Really good food 🤤
Hi, loved the recipe and the fact that it is still a common one in Italy, with slightly few changes. But I wanted to point out a detail about the ham broth because at first it seemed odd to me that it implied such a strange ingredient. So I read the original recipe and the word for ham broth is "Colì di prosciutto" The real meaning of "colì di prosciutto" might have been mistaken in the translation, because colì is not a broth, more like the juices and the sauces that you have at the end of the ham's cooking. I think it might have drizzled on top of the tomatoes like a sauce. I apologize in advance for my english, if there are some mistakes. Btw love your videos and the re-discovery that you give to this ancient recipes
We've made these a few times now, can't get enough of them. Thanks for sharing this amazing recipe! For anyone who doesn't like tomatoes use your favorite pepper, I used a yellow pepper for my son, worked fabulously. Also this is the best cooking show ever!
Hello Max, I discovered your channel just a week ago and am binge watching ever since. I tried that lovely recipe of the herb stuffed tomatoes today and wow - what an explosion of aromas in my mouth. As I didn't have sorrel I used Swiss chard and arugula fresh out of my garden and I added a bit of grated nutmeg. Now I enjoy my delicious meal with a glass of wonderful Italian Chianti superiore. Salute! And thank you so much for all your fabulous posting. I still have a long way to go and enjoy everything.
Poor people are basically like I'm f*** starving anyway I would rather die full. Two weeks later: pesent walking around eating tomatoes like it's a plum. Waving at the rich guy just to watch him fall over and freak out.
@@angelwhispers2060 Well, mind you the rich guy probably fell over, because his son had poisoned him and would later the same day himself be poisoned by his younger brother
So are potatoes, eggplant, tobacco and Jimson Weed. All contain noxious alkaloids, but some have small amounts in their green parts, and some throughout the whole plant.
Really loved the note on the etymology of "tomato" and the Italian "pomodoro" in today's episode. If I can add one more, from learning Hungarian, I can tell you that their word for tomato is "paradicsom," meaning "paradise," as well as being shorthand for "paradicsom almája," meaning "Apple of Paradise."
...just did some reading: Apple was used for many fruits and nuts, but history looks a little muddy. In Middle English, though “apple of paradise” meant banana. 😖
So I just tried making these, and they turned out great! Hardest part was balancing the tomatoes in the skillet, they kept wanting to roll over. I also think I used a little too much onion, but all in all, it was delicious!
As a history major, and a lover of food, this channel very much tickles my fancy. I actually sent a link to the Everlasting Syllabub video to my history professor!
Spanish Explorers brought them to Spain, then to Napoli, where they loved them later on. Not at the beginning. The first Italian book mentioning tomato sauce recipies called the sauces "Spanish Style Sauces".
@@outwiththem those "spanish style sauces" you talk about has its origins with the aztecs! The recipes of many foods were passed on after they were slaughtered.
And from Spain, in by year 1530's, they brought tomatoes to all Europe. The Italians didnt want them for a few years, but then they loved it. They called them "SPANISH SAUCES". Then later generations of Italians started calling them as "Italian tomato sauces". Dam mafioso Liars..
I've never had a wholesome crush before. Like--I just like him a whole lot and would give him a good hug and bring him some more pokemon plushies. Don't think I haven't noticed. I have. (I love it)
LOVE your channel! This is the first recipe I’m attempting from here & as I was scouting the Farmer’s Market for sorrel (didn’t find any but did come away with an ungodly amount of escarole for another recipe I make) I was spreading the word of your channel with fellow foodies.
My grandmother emigrated from Finland in 1907. Through circumstances she missed her boat in England and had to take another that took her to Canada instead. It was summer and she spoke no English (all her English speaking friend had gotten the fist boat) and Canadian were meeting the cross country train selling and selling fresh fruit and vegetables to the passengers. People started offering her tomatoes. She though they were rotten apples and refused them. The only word she knew that translated into English was Salad so that is what she ate crossing Canada. Apparently tomatoes had not made it to the Finnish countryside where she had lived.
I think I'm falling in love with this channel. So many recipes I want to try! One thing that I haven't seen people complimenting enough but that is one of the high points of the videos for me is your scripting. You're really tying it all together in a marvelous and fun way. This is not an easy task and I appreciate the amount of care you've been putting not only in your food but also in your text.
I'm from the Caribbean and 'sorrel' has a completely different meaning there. We make a drink from dried hibiscus called sorrel. TIL it's a leafy green herb!
That is so cool! In Egypt there have dried hibiscus tea called karkadeh and they have a similar drink Italy with a similar pronounce.I looked into the etymology of the word sorrel and apparently it comes from the same root as sour, so calling hibiscus sorrel historically makes a bunch of sense.
I'm from Trinidad and yes...I perked up when I saw sorrel in the recipe then found out it was a leafy green...well! You do learn something new everyday. Although I'm thinking...with some extra cooking, you could probably use the Caribbean sorrel in this dish as well.
In England and other such countries, they'd use sorrel in the cooking to add a sour note to the dish. This was back when citrus was expensive, and not readily available to all. Hibiscus likely has a similar sour taste and is readily available in the Caribbean, as opposed to sorrel leaf, which is more abundant in Europe. It was likely the reminder of that sour herb from Europe that passed the name down to hibiscus in the Caribbean. :)
My grandfather was always 100% convinced that tomatoes were a fruit and, as such, should be eaten like one. For his entire life, he would only ever eat tomatoes sliced in a bowl with sugar sprinkled on top.
@hawkturkey Nope, they were deliberately doing it after winemakers noticed that lead vessels resulted in the sweetest syrup. Columella, who wrote some of the most complete manuals on Roman agriculture in the 1st century AD, describes the boiling of grape must in a lead vessels to concentrate sugars and at the same time allow the lead to impart sweetness and desirable texture to the wine. Other people who described the use of lead as sweeter include Pliny the Elder and Cato the Elder.
I like cooking and I like history, but this was just going to be a one-off until I experienced his personality, and now I'm binging...Kind of thinking he's a historian in his "real" life with a taste for cooking?
Italy saving the day and bringing us again something amazing for humanity! Also your italian pronunciation is on point, _sincerely from Naples_ And the italian counterpart to Voilà would be Ecco Fatto or just Fatto, great channel!
Italy didnt save the tomato buddy lol. Like he said, the tomato was a staple in Mexico. Mexicans were putting tomato sauce on corn dough long before Italians put tomato sauce on wheat dough. Italy can thank Mexico for the tomato. What's your next thought? Italy saved chocolate? Lol. Italy can also thank Mexico for chocolate.
You Lovely Lovely Person. I was just watching an Italian chef make tomato puree and wondered how in the hell did the Italians get so extreme and intricate with the tomato and I hoped I'd find a TH-cam video on it because I didn't think tasting history had anything on it Imagine my surprise when exactly the video I am looking for is already done by one of my favorite TH-camrs ever Kudos to you guys. Best professor ever!!!
I love how, in all your videos, you always show the paintings and photographs of right person, and pictures from the right decade, whenever you are speaking about a historical figure’s life, or historical event. I’m a huge European history, art history, and fashion history buff, so I know who most portraits throughout European history are meant to depict. Even ones I don’t know, I am able to pinpoint down to the decade, based merely on the piece’s aesthetics styles of artwork, and the clothing worn by those depicted. This means that I quickly notice any mistakes TH-cam history channels make....and your wonderfully researched videos are in sharp contrast to the rest of TH-cam. I’ve found that a great many “history” channels on TH-cam tend to consistently get facts wrong, and especially get all the paintings they show wrong (not just one time, but all the time, throughout every single one of their videos). Major channels like Biographics, Today I Found Out, and basically every other channel narrated by Simon Whistler, are not only chock-full of poorly researched “facts”, buy at least every other painting and photograph they show in their videos is of the wrong person, and the wrong time period. It’s easy to get all this stuff confused, because lots of monarchs (whether separated by centuries, or closer in relation) share similar names, but it aggravates me to no end when these major channels both spread misinformation about historical subjects, and don’t even show the right people and time periods in the pictures they show in their videos. For example, they will be speaking about Mary, Queen of Scots, and a serious of portraits will flash past, purported to be of her, during the period in her life that Simon is speaking about. However, instead of the portraits actually being of Mary, Queen of Scots, they will show a portrait of her great-great-great grandniece’s aunt. When discussing her life as a mother, they will show a portrait of her great-grandmother. To show an Elizabethan country fair, they will show a picture of a Georgian brothel. To show a picture of her sailing from France to Scotland, they will show a picture of a 19th century sailing ship - a ship from 400 years after she died. And so on, and so forth - almost every picture they show is of the wrong people, places, and eras. Most people don’t notice these mistakes, and so accept them as accurate, which means that misinformation about what the past was like continues to proliferate. I get that all this stuff can be confusing, but by making videos on these topics, people have a responsibility to present the truth - a responsibility they thoroughly neglect. It’s as though they just google the name of whoever/whatever they’re looking for, and choose the first picture that comes up, instead of making sure they have the right picture, of the right person, place, or things. Anyway, I’m only ranting about all this because your channel is amazing, and is the first channel I have come across that never gets anything wrong. I have not seen you post a picture of the wrong monarch, or a picture of the wrong time period, setting, or people. Obviously with some photos you need to take liberties - for example, you may be discussing a specific party in 16th century Italy, but because there aren’t any paintings of that specific event, you need to show the closest thing to it - and you always choose the best possible alternate visual. For example, instead of showing a party taking place in 16th century Italy, you’ll replace it with a painting of an Elizabethan party. However, you won’t just choose any old picture - you clearly take pains to make sure that the Elizabethan picture is of the right social class and the same type of event. Instead of choosing a picture of any old party from the 16th century, you’ll make sure you choose a painting of a party during the right decade - you recognise that things change a lot during a century, and that people during the 1510s would have looked very different from people in the 1580s. The fact that you spend time on all these little details is a testament to the quality and accuracy of your videos. Your videos are clearly far more accurate, and thus, far superior in content, research, and visuals than much bigger “history” channels on TH-cam. Thank you for the research you put into your videos, and for choosing quality over quantity. You are helping history come alive, and helping to defeat the misinformation that lazier channels have helped spread. Thanks for reading this far, if you have. As you can probably tell, I’m quite passionate about this stuff!
If you’d like to get into another channel with meticulous research, I recommend Bernadette Banner, the gateway drug to historical costuming. For that matter, pretty much all of CosTube is very good at showing the right images and combatting misinformation about history.
My dude. Of all the videos/recipes I've watched you make, this one looks like the best. Simple and elegant, and I'm a big fan of tomatoes. One of my favorite childhood memories is sitting on my dad's lap on his big easy chair and sharing a fresh tomato with a sprinkle of salt on each bite. Keep up the good work! Cheers!
@@TastingHistory It was actually really distracting for me. As a young violin student, it was one of the first serious pieces I was assigned to learn, and I wound up having to play it way too many times. So that solo part is etched into my brain, and I kept mentally singing along with your background music.
I’ve been looking for a side dish to round out my frequent Aglio i Oglio dinners and this is perfect! Thank you for helping this embarrassment to her Italian ancestors learn how to cook.
Thank you for spreading the Italian history and culture of gastronomy. As an Italian, it always makes me so sad to see that most Italians on youtube and on TV deal with the subject with an intolerable food-nazi-like attitude, without even knowing what they're talking about. Here we come with a recipe from 18th century that you could find in a 5 minutes craft video on Instagram in 2020... This is the magic of Italian cuisine: it never gets old with its simplicity, and once you understand its canons you can change everything you like of it.
I like how you focus more on being able to make it rather than being 100% historically accurate (although it *is* very important). It feels a little bit more accessible 😁 (But for someone who's from Europe (France) some ingredients that are difficult to find for our American friends are way easier to find and vice-versa XD) Passe une très bonne journée ! ^^
I'm happy to let you know that I have noticed each of the pokemon plushies, and meticulously rationalized how relevant they were, in every episode of yours
Not all pewter, espicialy modern one, contains lead. By the time of WWII it probably was already widely known that lead is poisionous and lemons acidic, so I hope noone would have been such a douchebag to sell a lemon squeezer made from lead. To be sure however I recomend geting it X-ray flourecense spectroscopically examined. Many jewelers have the required XRF machines.
@@deogthepoeg7872 ...said the Romans, drinking from lead pipes. (by which I mean, yeah, by the sounds of it they are probably fine, but probably shouldn't keep using it without being sure)
This looks delicious! Another recipe to add to my list. Also, I appreciate how forgiving you are when it comes to ingredients. It makes me feel better to know that I won’t be smitten by the wrath of some ancient chef’s ghost when I can’t find sorrel at the grocery store.
I figure it’s supposed to be fun and stressing out about a particular ingredient is not worth it. Plenty of other things to stress about in today’s world.
@@TastingHistory As a hobby cocktail mixer I see it like this: every ingredient has a purpose. It balances out other ingredients or adds a certain specific aspect. If another incredient can do the same job... that's perfectly fine. And there's very subtle taste dependent differences anyway. You can use a different, more fruity gin, or a more hearty rum. Recognizing what ingredient makes the entire drink(or dish) and cannot be replaced is the secret. In a Pina Colada using real Coconut Cream makes a world of difference. Using something other than a tomato here... is probably not a good idea. But using another green that adds the same bitterness... no issue whatsoever, just like in any cocktail you can switch sirups if all they're needed for it balance out the sourness of another ingredient. Getting this is probably the difference between a chef and someone cooking by recipe :D
I love all of the Tasting History episodes I've watched. Max has an adventurous spirit and a palette that allows us to experience these historic foods. I cant believe that I'm the only one that finds the little guy on the far right in the last picture of the opening to be quite creepy!!
Strength: how hard you can throw a tomato Dexterity: how well you can dodge a tomato Constitution: how many tomatoes you can be hit with Intelligence: knowing a tomato is a fruit Wisdom: knowing not to put tomatoes in a fruit salad Charisma: selling a tomato based fruit salad Isn’t salsa just a tomato based fruit salad?
I'd say no... tomato seems to be the only fruit in there. But then aren't peppers also seed bearing fruit of a vine? Hmmm...... you may be onto something.
@@peterbrazukas7771 yup, all squashes, peppers, cucumbers, eggplant, beans, peas, and any other "vegetable" with seeds inside is botanically a fruit. Corn is also not a vegetable botanically, it's a grain. Vegetables are leaves, stems, stalks, and roots. Anything else from a plant is a seed, nut, or fruit.
I've watched dozens of your videos and this is now, by far, my favorite! Excellently narrated and truly entertaining! Not to mention, a recipe I'll be replicating very soon. Thank you for all your hard work and thorough research- you're a gem!
I'm so glad I discovered your channel, Max! It's great to see someone who, like myself, isn't a chef or an historian but has a great interest in both, just discovering things. I've binged on all of your videos today and I can't wait to see more!
For anyone who's never tried it sorrel's more sour than bitter, with a strong taste similar to lemon. Chard would probably be a decent substitute, but I would definitely add a generous splash of lemon juice to it to replicate the flavor. It's also easy to grow if you're interested in trying it but can't find it in stores.
In Hungary we say that everything is a fruit that you can make *fruit* pálinka out of. Sorry tomato, you're not suitable. Far from enough fructose, too much acid.
As a student in Hungary, a classmate heard that pálinka can be made from anything, and so made homemade hagyma pálinka. I was dared to take a swig. I survived, that's all I can say
Of all the herbs and salad greens I've grown, I'd say sorrel is one of the easiest. I barely ever fertilised it, and grew it in a long narrow window-box size planter. I loves colder-weather regions though, as I was growing it in Michigan. It was the most cold-hardy aside from Chervil, that I grew while I lived there. It's pretty damn hardy too, highly recommended to grow between winter and spring where you are in Cali.
This recipe was great!!! I made these this week, using arugula instead of chard/sorrel, and i left out the mint, and used some fresh cut basil. I made a batch of 5 tomatoes, and the toughest part was frying them! Max, did you pick out tomatoes that were extra flat on the bottom, or what? in the video, they stay upright perfectly! haha! This was so interesting - there was very little fragrance cooking them, but when you cut them open - oh wow, they smell incredible. The prosciutto is really the soul of this dish to me. I was afraid the bitter smell and taste of the arugula might overpower everything, but not in the least. I cooked these, and then drove over to my parent's home, and we enjoyed them outside. They loved the idea, like i did, that this was such an old recipe! So Max - here's a question: the one thing we all thought was that we would love a stronger/sharper/pungent cheese in these, over the mozzarella. What would be a good cheese that fits that description, that would have been readily available when this was written? any thoughts? Thank you - LOVE your channel, keep it up!
Reminds me of those big stuffed mushrooms you get in restaurants sometimes. But a lot of people hate mushrooms, so maybe this is a nice alternative for them.
FYI, if you're in America, a variety of sorrel (yellow wood sorrel) is likely growing all over the place in your yard, the park, or any green patch of land and is free for the taking. You probably recognize it, it looks like this: www.fs.fed.us/wildflowers/plant-of-the-week/images/yellowwoodsorrel/Oxalis-stricta-11E.jpg You can alway pluck a leaf or two and chew it up if you're not sure. It'll be almost tooth-achingly sour! The only real look-alike for this plant is the clover family (including shamrocks) and maybe "black medic" (an alfalfa), so there's pretty much no risk in doing this especially if you spit it out if you don't get that distinct lemony flavor. Just be sure to avoid lawns or other areas that are likely to have been treated with chemicals.
The wood sorrel in my yard each spring bear light purple flowers. We pick the leaves sometimes, wash them, and use them in salads. They have a nice, bright, citrusy flavor and do well dressed with a vinaigrette!
Aha! Thanks for that pic link. I have a pic of that saved in my phone wondering what species of clover it was... not clover, wood sorrel! Cool. Now when I find it again I will taste it.
If you really want to branch out into tangy wild weedies, look up purslane (Portulaca oleracea, link below). It grows everywhere (most people spend a lot of time weeding it), the stems are thiccc and juicy and the whole plant is lemony-tangy. Can be eaten raw or cooked. The entire plant is edible, has almost no calories, is delicious and despite it's low-cal state it is SUPER nutritious in terms of vitamins and minerals (one of the best veggie sources of alpha-linolenic acid, an essential omega-3 fatty acid). en.wikipedia.org/wiki/Portulaca_oleracea.
Catching up on episodes I missed! My high school home-ec teacher had us make this, but as she was Jewish, she made it with turkey sausage. She also used the scooped-out tomato, discarding the seeds, mixed in the filling.. She also baked it instead of frying. It was delicious, as I am sure this is!
This channel is awesome! I’m an archaeology student and I’m very interested with the history of food and cooking. We humans are just about the only creatures that do this.
I've been doing stuffed red peppers for ages and finally had a chance and time to make this dish on Mother's day for my mother and it was amazing! Thank you for the recipe 😁
I can't imagine the world without tomatoes. I love the little buggers. I am going to have to give this recipe a shot. Ta for the history lesson as well. That was bloody interesting.
EDIT: It has been pointed out that while I'm discussing wild tomatoes in the Andes, the photo shown is actually of Tamarillos, which is a completely different fruit. Apologies for that.
I was rather confused about that 😂. Great video!
known as "tree tomatoes" when I was growing up in N.Z.
Meawhile in Sweden: "How's that pig?"
"A bit rotten but still good!"
Great!"
Editing is hard.
@@miranda731 why would anyone leave middle earth?
I work at a nursing home and every week I do a cooking demonstration for my residents. I made this dish for them and not only that it was delicious I gave them a little history lesson with it. I had staff stopping by just to watch me cook and listen. Your video brought a lot of joy to multiple people that day ❤️ Thank you
That’s actually a cool idea! The cooking demo, that is
That’s awesome!!!
Sounds great!
I worked in healthcare over 20 years and most of that was in LTC. Good on you for doing your cooking demos; stuff like those kinds of activities really help the patients out and keep them engaged, help stave off dementia and keep them alert and oriented! I appreciate you!
aww, thats wholesome
This channel is one of the best things to come from the quarantine.
😊
understatement of the year
agreed
100% agreed, so happy I found it!
1000%
it continually blows my mind how many iconic ingredients of certain cuisines aren't even native to the regions the cuisine is from. Really helps you appreciate how human civilisation is founded on trade.
"Trade" is a very gentle word for what happened in the Americas and other places, but I really do see your point!
It becomes even more fascinating when you realize that making bronze is horribly complex when it comes to the materials and required a very robust trade system to even make.
Its speculated as to why the bronze age was so notable to begin with - massive amounts of trade so people could get bronze to make weapons and likewise, and thus creating the many empires associated with it (at least one possibility/reason).
Its a whole lot like how rare earth minerals and electronics are so important to global trade today, as well as oil and the associated plastics all of which are found in large quantities in only select regions of the world at high enough levels to make it cheap enough to use and build a society out of.
The history of art, food, and trade is basically the true history of the world in my opinion - everything else is either a reflection of it or reflected by it.
When Christopher Columbus came to the Caribbean, one food he brought back to Europe was the Chili Pepper and from there, it spread to the rest of the world. The eggplant came from India. The carrot came from Afghanistan. And if I remember correctly, the potato came from somewhere in south America. None of these plants today resemble what they were when discovered, and being transported to different environments as well as selective breeding gave us the produce we have today
@@wandanemer2630 it was trade though. Forced labor and war (including raids & even conquest) are certainly not exclusive to the Americas or Westerners. One example would be that the Aztec empires backbone was slavery, similar to other ancient empires such as Rome or Greece.
@@dosidicusgigas1376 They never said it wasn't trade, they only said it was a "Gentle word" to describe what happened
The "wolf peach" is the most metal name for a fruit.
It is actually pretty badass
Oh, youd love the Goji Berry then....
@@TastingHistory The fact that it is classified as the "EDIBLE Wolf Peach" implies that there are in existence INEDIBLE ones which sound terrifying.
@@rkuzdas 🤣 never thought of that
It makes me want to eat it more honestly
It’s pretty amazing that one person can put together a show so well thought out, while TV fails so miserably 90% of the time. Someone pay this man for 30 minute episodes already.
Here here! 🤣
And go on Patreon to support the work, there’s a very affordable option ($3)
I second this!
@@clareselgin3208
Patreon is anti-free speech. People shouldn’t be giving them shit.
@@anti-ethniccleansing465 Patreon takes 10%; so you're going to not support the creator because you might pay patreon 30 cents?
Mkay.
As a relatively recent subscriber, I’m still not used to seeing Max without his mustache and beard when I watch his older vids QwQ
Max is looking great either way!
Still Hot though...
Note to self: don't put a bloody mary in my pewter goblets.
Correct 😂
Most modern pewter is safe because the lead is replaced with copper and antimony.
TheExalaber though antimony isn't very good either
TheExalaber bold of you to assume my pewter isn’t 400 year old antiques
@@TheExalaber Copper isn't exactly a health tonic either, if it leeches into the food. Just don't eat/drink acidic stuff from pewter.
There was an Archie cartoon (yes, Archie was once a Saturday morning cartoon) that was "historical", set in the 1800s or 1700s in which the tomato was discussed. Archie was eating a tomato like an apple, and his friends were shocked because "everyone" knew tomatoes were poisonous.
How young of people do you think are on this platform?
@@kaiceecrane3884 The age range is between under 13 to over 100 :)
@@kaiceecrane3884 hey now, I’m still a minor and even know of the cartoon
@@omachao6856 right!?
....Is Archie not a cartoon anymore?
"you're gonna have to kinda eyeball [the ingredients]".
This is how we really know it's a historically accurate Italian recipe
yes, and max got right in there with his hands to mix it, which IMHO makes him an honorary italian!
tbf, that is how you know its a historically accurate recipe from anywhere given that the amounts are not all to common in any of these historical recipes.
As an Italian I can say that your pronunciation of the name of the dish is on point
Thank you! I do my best.
I was about to comment the same.
I agree, I was absolutely impressed by that, good job Max !
calcola che stavo giusto per dirglielo😤😂
Just in case it wasn't mentioned already. Sorrel is not bitter. It is, instead, rather tart, depending on where and when it is collected - might even be overwhelmingly so. So if you want to swing somewhat closer to the original, but still can't find sorrel itself, i would suggest substituting it with a mix of spinach(for texture and basic taste) and lemongrass(for freshness and tartness). Might work better, or at least pleasantly differently :)
Grape leaves are sour too, could be a substitute if you can get fresh ones
Nobody asked
I did it with arugola and it was splendit
If I somehow couldn’t find sorrel (unlikely since it grows in abundance where I live) I’d use a mix of spinach and rhubarb.
@@ragnkja Will likely work too! The fact that his comment of mine continues to be responded to after two years is insane :)
"Voila!" is French for "here", in the sense of "here it is!". The Italian equivalent would be "Ecco!"
Or ecco'le "here they are" referring to tomatoes.
stamasd “eccoli” it’s better because in Italia tomatoes are Male
@@elydix3455 you would be hard pressed to find someone that would enjoy their meal if it was served with the exclamation that sounds like "E-coli!"
@@DH-xw6jp italians have a way of pronouncing double letters that would make you understand the difference. Also "E. Coli" is stressed on the o, "Eccoli" is stressed on the e.
Pomodoro... I never thought about how the origin of the word is apple. In Sicilian dialect “puma” is apple- o- is often interchangeable with -u- The Italian word is mela ... but I believe that comes from Greek..... so must be rooted in Vulgar Latin
Hmm, sorrel has a very lemony flavor. If you're going to substitute other greens, I'd think that adding a squeeze of lemon to the mix would help to imitate the originally intended flavor.
I'd though maybe bit of lemon rind mixed through to keep the wet/dry balance.
Agreed!
@@wenchpixie Maybe even some of both to get all the way there.
Or, you know, just use sorrel. You can find wood sorrel in many parts of America, in forests and growing in gardens as weeds. French sorrel is sometimes in grocery stores too.
I grew up eating and loving sorrel in the summers, and missed it badly in the US. I tried experimenting, and I actually think a dash of lime juice is a closer approximation, to my palate.
Recently, I found that you can buy sorrel from certain organic farms, and also from most Eastern European food stores. Much joy was had at this realization.
In North America, you can probably use wood sorrel in its place (the stuff you see growing as a weed that looks kinda like clover with small yellow flowers). As the dish is cooked, the sourness (oxalic acid) won't be as dangerous as eaten raw... though for small amounts, it's fine either way and is delicious.
I love stuffed tomatoes, raw tomatoes, tomato jam, and almost any other way you can prepare them. When I make my stuffed tomatoes, I put the insides of the tomatoes in my stuffing mixture. It adds a bit more moisture, and tomato flavor. You have one of the best channels.
"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad."
This is true.
_However._
Cleverness is knowing that a fruit salad with tomato is called _salsa._
I vine-ripened wolf cherry peach, like I picked a quart of yesterday, would work nicely in a fruit salad. Nice balance of acid and sweetness, like in some of the sweet citrus (oranges, tangerines, etc.) Pretty too.
Really got to wonder what kind of fruit salad you been eating, my dude. Cuz I've never seen fruit in salsa that was not a tomato
Mango Salsa, peach salsa.
@@angelwhispers2060
All salsa has fruits in it. Just like tomatoes, peppers are a fruit.
Have you ever added sugar to a tomato? I have, and it starts tasting a whole lot more like a traditional fruit--one that would fit in a fruit salad just fine.
Granted, these were store-bought tomatoes, which have most of the flavor removed.
I am in love with tomatoes from my head to-ma-toes.
Some day in the future this line is gonna be comedy gold! Thank you!
👏🏻👏🏻🤣
🔥😂
*snap* AAAYYYYYY! Good one!
Makes sense to compare them to nightshade, because they are literally related to it! Love your stuff, Max.
I have found wild Woody nightshade and my first thought was "oh hey, that looks like a little tomato."
3:20 - Missed opportunity for a "you say tomato, I say tomatl" joke.
Cut in post 🤣
@@TastingHistory Put it back, lad.
Jajajatl
The USDA used the Supreme Court ruling on tomatoes being a vegetable to classify ketchup as a vegetable in the National School Lunch Program.
the tomato and the potato are probably some of the worst vegetables nutritionally, but fries and ketchup is better for you than not having any vegetables at all. if only marginally so...
Kratoast God_of_pumpernickel_rye i would disagree with the statement about potato. It is possible to get all the nutrients you need from mashed potato (made with milk and butter). Source: the Irish Famine
Ketchup is a vinegary sweet and salty fruit syrup
@@WhatifI As long as you use the skins. That's where most of the vitamin and mineral content is. The flesh is just starchy carbs.
@@mars9399 I'm not sure I'm going to be putting it on my shaved ice though.
Talking food history while listening to Vivaldi, sounds like a good way to pass the afternoon
It will be a sad day when Max has more videos than plushies.
Well, he'll have an excuse to buy more :)
The day will never come!
There's over 807 pokemon. He's got awhile :D
13thMaiden Heck, over 1100 if you count forms, regional variants, Mega Evolutions, Gigantamax Forms and even gender differences. Though I highly doubt there’s a plushie for every single one.
WhiteRaven696 also consider the fact that further variants are released on occasion. Like Mimikyu Pikachu.
I made this recipe tonight. I had to do some substitutions, but it came out really well. I used large tomatoes from the farmer's market, so instead of stuffing them from the top, I cut in half and stuffed each side (each half made a serving). I used fresh mozzarella, diced ham, asiago, flat-leafed parsley, chives, basil, arugula, and thyme. I did not pan-fry the top of the tomatoes due to having to stuff each half and they also took longer in the oven...maybe 25 minutes.
Very light and refreshing. Would be excellent with steak and salad. We served it with spaghetti.
Thanks for the wonderful video and recipe!
I am cooking the same thing tonight. I am pretty much following your ingredients except for the thyme. I will definitely add eggs, but unexpectedly I'll also add some fried chicken liver as well.
I am sure everything will be "Hunky Dorry":)))
could you please tell me if there was any egg taste in the end???????
@@Claire18Hi Yes, there was.
@@LV-426... ah damn... I hope it will work if i skip the eggs then. Thanks for telling me
@@Claire18Hi Not in the version I made.
Great video as always Max, I'd just like to touch on one thing you mentioned about Sorrel - Wood Sorrel is actually very common in the United states, so much so that it grows wild in almost every state. When I go out fishing I'll often pick some wild sorrel while I'm out to add as a garnish with some sauteed butter in a pan, it's similar in flavor to lemon but much, much less sour.
Maybe just add a bit of lemon juice?
Max is secretly a Pokemon Master. He must have caught them all, because there's a different one in each video.
until we started getting Pokemon dishes, which what happens when they 'faint'...
Not just one in every video, but they are relevant to the topic.
I think more probably that's Jose, his fiance. I believe he's also responsible for making them topical :)
@@thebaron512 not gonna lie, some tepig-stuffed roasted oddish sounds like it would taste pretty good.
@@thebaron512 I never thought about it until now but i 100% guarantee people were eating pokemon in that universe.
I died when you mentioned the tomato Supreme Court case we learned that in law school!!!
In Italian, for "voila," you'd say, "ecco."
PRESTO, that's the one I was taught
@@michaelfortunato3117 i think thats for magicians [kidding], however, means "been ready", but in Italy is used for "quick".
Anche "ed ecco qua"
@@michaelfortunato3117 not really sorry to disappoint you ahah
yes, like eccoci! (chee) ecco is like lo in lo and behold
that explanation probably more confusing for people under fifty than the italian
ci is this and la is that - voici and voila in french
german and english mark direction but latin languages mark place i find
As a Mexican, thank you for giving the Aztecs their fair due.
How much Aztec culture survives in Mexico today? I know some words like Mexico itself are Aztec but idk much else.
Chocolate.
@@RNS_Aurelius there are still around a million nahuatl speakers and lots of indigenous mexica people (mexica is the actual word for aztec, aztec is the european name for mexica). indigenous people don't exist in the past tense and are very much alive.
@@RNS_Aurelius We retain a clean culture, especially compared to the white nation, argentina
@@izamcgawley4882 Aztec is the name of the tribe that left Aztlan to migrate south and eventually build Tenochtitlan where multiple tribes lived, the most numerous among them being the Mexica and the Tlaxcalteca who allied with the Spaniards and taught them the language and history. The Spaniards called them all Aztecs because Moctezuma called himself the lord of the Aztec empire which consisted of the seven tribes of Tenochtitlan and their tributaries.
Tomatoes really vary in taste. The flavor difference seems to be tied to the acidity of the soil and in some cases, the fertilizer used.
I worked on a hydroponic tomato farm years ago and the liquid fertilizer we mixed had sulfuric acid in the recipe and the flavor of those tomatoes was so much better than any other store bought tomato I had tried. The soil in our gardens may provide more acidity than most greenhouse tomatoes, the flavor will always tell the story.
Variety also makes a difference - most modern supermarket tomatoes are bland because they've been bred for ease of transport rather than flavour.
why is captain america teaching me how to cook a tomato
He beat Thanos and retired, this is what he does now.
I can't unsee this now.
@@staceya5149 Kaloske has killed me with that comment
Because Thor is busy teaching Science... @BecauseScience ( th-cam.com/channels/vG04Y09q0HExnIjdgaqcDQ.html )
You think he looks like him or what?
My gf and I made these (with arugula) and they’re amazing. Easy prep, definitely worth trying.
"Throwing shade on this not-so-deadly nightshade" -- win win win
Didn't think I would ever hear sorrel mentioned in a recipe. Luckily, even though I live in the U.S. I have access to it, because I grow it myself. We mostly use it for green borsch. It's quite lovely.
Missed an interesting part: the first tomatoes that ended up in europe apparently were yellow, hence the name pomme d'or/pomodoro
And we say et voilà in italy too :)
Depends where you are, l lived in Tuscany for many years in a small comune in the province of Siena. Old and new, always heard people say ecco, eccoci, eccolá. Maybe if you're nearer the French border or the people around more très chic! My village had many wonderful contadini!
The whole tomatoes aren't vegetables thing really drives me nuts. Vegetable is a culinary term, not a botanical one. Nobody is arguing about jalapenos or pumpkins being fruits, yet they are as well. Thank you for the quote about peas and squash being both vegetables and fruits.
Exactly. Tomatoes are fruits in the same way broccoli and cauliflower are flowers.
But vegetable is a botanical term... :|
And just the throw a tropical monkey wrench into the terminology, pineapples are berries iirc.
The stuffed tomatoes are so much more viscerally appealing than Spartan Black Broth 😆😆
Sub wood sorrel for sorrel if you’re from the US. It grows everywhere and looks like clover but with heart shaped leaves. I grow the giant purple kind in my garden
In Greece we have a similar recipe, but the stuffing is composed mainly by rice and herbs and sometimes mince meat (usually when there is no fasting). As you said, it's an amazing summer food.
One of my Greek aunts does a similar thing but the stuffing goes in bell peppers. I normally hate cooked bell peppers but she always had an orange or yellow one for me and I loved it! Really good food 🤤
Hi, loved the recipe and the fact that it is still a common one in Italy, with slightly few changes.
But I wanted to point out a detail about the ham broth because at first it seemed odd to me that it implied such a strange ingredient.
So I read the original recipe and the word for ham broth is "Colì di prosciutto"
The real meaning of "colì di prosciutto" might have been mistaken in the translation, because colì is not a broth, more like the juices and the sauces that you have at the end of the ham's cooking.
I think it might have drizzled on top of the tomatoes like a sauce.
I apologize in advance for my english, if there are some mistakes.
Btw love your videos and the re-discovery that you give to this ancient recipes
That would make more sense!
@@TastingHistory When I read it I thought it would refer to something like a 'coulis', or a sauce of ham drippings. Like when you would deglaze a pan.
Oh like a gravy!
@@RosesAndIvy Yes could be, but I want to point out that this is my interpretation since I wasn't around during Corrado's times
My god, that sounds good.
We've made these a few times now, can't get enough of them. Thanks for sharing this amazing recipe! For anyone who doesn't like tomatoes use your favorite pepper, I used a yellow pepper for my son, worked fabulously.
Also this is the best cooking show ever!
Edible Wolf Peach sounds like a poorly translated beastgirl manga and I don't know what I'm doing with my life anymore
🤣
Lol, it does!!!!
Don't worry... Google will have some suggestions. Well... it will now!
Eat tomatoes, that's what you do.
Hello Max, I discovered your channel just a week ago and am binge watching ever since. I tried that lovely recipe of the herb stuffed tomatoes today and wow - what an explosion of aromas in my mouth. As I didn't have sorrel I used Swiss chard and arugula fresh out of my garden and I added a bit of grated nutmeg. Now I enjoy my delicious meal with a glass of wonderful Italian Chianti superiore. Salute! And thank you so much for all your fabulous posting. I still have a long way to go and enjoy everything.
The nobles with every nightshade vegetable: "How could you eat this?! It'll literally kill you!"
The masses: "Yum yum in my tum tum."
Poor people are basically like I'm f*** starving anyway I would rather die full.
Two weeks later: pesent walking around eating tomatoes like it's a plum. Waving at the rich guy just to watch him fall over and freak out.
@@angelwhispers2060 Well, mind you the rich guy probably fell over, because his son had poisoned him and would later the same day himself be poisoned by his younger brother
That's interesting?
There are more people intolerant to tomatoes then gluten, but it's more likely to be pressured/forced to eat tomato anyway and not be believed
So are potatoes, eggplant, tobacco and Jimson Weed. All contain noxious alkaloids, but some have small amounts in their green parts, and some throughout the whole plant.
I’m so happy I found this channel. I’m getting my degree in history but I am also a serious foodie. Love it!!!
So happy you found it too 😁
Really loved the note on the etymology of "tomato" and the Italian "pomodoro" in today's episode.
If I can add one more, from learning Hungarian, I can tell you that their word for tomato is "paradicsom," meaning "paradise," as well as being shorthand for "paradicsom almája," meaning "Apple of Paradise."
It’s interesting how many foods are apples- in French, the potato is “pomme de terre” or “earth/ground apple” and pomegranate is “apple of seeds”.
...just did some reading: Apple was used for many fruits and nuts, but history looks a little muddy.
In Middle English, though “apple of paradise” meant banana. 😖
I was raised bilingual Hungarian & spent a school year in Hungary & I never made this connection! I learned something!
I never quite expected the story of Tomatoes to be filled with such tragedy, and redemption.
So I just tried making these, and they turned out great! Hardest part was balancing the tomatoes in the skillet, they kept wanting to roll over. I also think I used a little too much onion, but all in all, it was delicious!
As a history major, and a lover of food, this channel very much tickles my fancy. I actually sent a link to the Everlasting Syllabub video to my history professor!
Thank you! Hope (s)he enjoyed it.
Love the history of tomatoes, always wondered about how they ended up in Italian cooking, great information. Looks like a tasty recipe, too.
During t he 1500's, many parts of Italy were part of the Spanish Empire and many Italians served with the Spanish in he " 1New World".
Spanish Explorers brought them to Spain, then to Napoli, where they loved them later on. Not at the beginning. The first Italian book mentioning tomato sauce recipies called the sauces "Spanish Style Sauces".
@@outwiththem those "spanish style sauces" you talk about has its origins with the aztecs! The recipes of many foods were passed on after they were slaughtered.
@@dudelebowski8629 The aztecs didnt invent the tomato. The ones that put that nature tomato on cheese pitzas from europe WERE THE SPANISH. PERIOD.
And from Spain, in by year 1530's, they brought tomatoes to all Europe. The Italians didnt want them for a few years, but then they loved it. They called them "SPANISH SAUCES". Then later generations of Italians started calling them as "Italian tomato sauces". Dam mafioso Liars..
Ancient Mexico: “You’re Welcome”
I refuse to call tomatoes anything but wolf peaches from this day forward
I think that’s a good idea.
@@TastingHistory I just harvested a quart of wolf cherry peaches. Yummy. Too small for this recipe, though appetizers... hmm, lotta work though.
I've never had a wholesome crush before. Like--I just like him a whole lot and would give him a good hug and bring him some more pokemon plushies.
Don't think I haven't noticed.
I have.
(I love it)
☺️
Ain’t he just the best?
What is a wholesome crush?
Careful you havnt seen him release his Bankai! Yet.
And today's plushy is naturally a Vileplume, a poison type because Tomatoes = Poison
LOVE your channel! This is the first recipe I’m attempting from here & as I was scouting the Farmer’s Market for sorrel (didn’t find any but did come away with an ungodly amount of escarole for another recipe I make) I was spreading the word of your channel with fellow foodies.
I've been doing these for years, although I use basil and not mint. I love it and you just inspired me to cook these tonight! Great work!
Send a pic! 😁
My grandmother emigrated from Finland in 1907. Through circumstances she missed her boat in England and had to take another that took her to Canada instead. It was summer and she spoke no English (all her English speaking friend had gotten the fist boat) and Canadian were meeting the cross country train selling and selling fresh fruit and vegetables to the passengers. People started offering her tomatoes. She though they were rotten apples and refused them. The only word she knew that translated into English was Salad so that is what she ate crossing Canada. Apparently tomatoes had not made it to the Finnish countryside where she had lived.
I think I'm falling in love with this channel. So many recipes I want to try! One thing that I haven't seen people complimenting enough but that is one of the high points of the videos for me is your scripting. You're really tying it all together in a marvelous and fun way. This is not an easy task and I appreciate the amount of care you've been putting not only in your food but also in your text.
I'm from the Caribbean and 'sorrel' has a completely different meaning there. We make a drink from dried hibiscus called sorrel. TIL it's a leafy green herb!
That is so cool! In Egypt there have dried hibiscus tea called karkadeh and they have a similar drink Italy with a similar pronounce.I looked into the etymology of the word sorrel and apparently it comes from the same root as sour, so calling hibiscus sorrel historically makes a bunch of sense.
In Mexico we call it Agua de Jamaica! Hibiscus tea
@@luciansmith9614 Mexico is where I discovered it, I've become addicted to it, especially in the summer
I'm from Trinidad and yes...I perked up when I saw sorrel in the recipe then found out it was a leafy green...well! You do learn something new everyday. Although I'm thinking...with some extra cooking, you could probably use the Caribbean sorrel in this dish as well.
In England and other such countries, they'd use sorrel in the cooking to add a sour note to the dish. This was back when citrus was expensive, and not readily available to all. Hibiscus likely has a similar sour taste and is readily available in the Caribbean, as opposed to sorrel leaf, which is more abundant in Europe. It was likely the reminder of that sour herb from Europe that passed the name down to hibiscus in the Caribbean. :)
My grandfather was always 100% convinced that tomatoes were a fruit and, as such, should be eaten like one. For his entire life, he would only ever eat tomatoes sliced in a bowl with sugar sprinkled on top.
We love us some lead poisoning, always a fun part of history.
Let us not forget about the Romans using Lead Acetate to sweeten their wine
@@thomasjunker5415 Not just the Romans. Lead Acetate was used to sweeten wine way into the 18th century. Some
Thank goodness people discovered sugar.
@hawkturkey Nope, they were deliberately doing it after winemakers noticed that lead vessels resulted in the sweetest syrup. Columella, who wrote some of the most complete manuals on Roman agriculture in the 1st century AD, describes the boiling of grape must in a lead vessels to concentrate sugars and at the same time allow the lead to impart sweetness and desirable texture to the wine. Other people who described the use of lead as sweeter include Pliny the Elder and Cato the Elder.
But how will I stop the gas from knocking in my car engine without it?
I don't even care about the info in the video, I just think he's so damn entertaining in the way he speaks....can't stop watching lol
Thank you 😊
I like cooking and I like history, but this was just going to be a one-off until I experienced his personality, and now I'm binging...Kind of thinking he's a historian in his "real" life with a taste for cooking?
Italy saving the day and bringing us again something amazing for humanity!
Also your italian pronunciation is on point, _sincerely from Naples_
And the italian counterpart to Voilà would be Ecco Fatto or just Fatto, great channel!
Italy didnt save the tomato buddy lol. Like he said, the tomato was a staple in Mexico. Mexicans were putting tomato sauce on corn dough long before Italians put tomato sauce on wheat dough. Italy can thank Mexico for the tomato. What's your next thought? Italy saved chocolate? Lol. Italy can also thank Mexico for chocolate.
Your channel has become one of the few where I stop what I'm doing to watch whenever I get a notification
🙏 thank you
You
Lovely
Lovely
Person.
I was just watching an Italian chef make tomato puree and wondered how in the hell did the Italians get so extreme and intricate with the tomato and I hoped I'd find a TH-cam video on it because I didn't think tasting history had anything on it
Imagine my surprise when exactly the video I am looking for is already done by one of my favorite TH-camrs ever
Kudos to you guys. Best professor ever!!!
Max, I'm pretty sure you could even make recounting a trip to the DMV exciting. You've got such great energy.
Ha! Thank you. I do have to go to the DMV soon, so I’ll bring my camera.
I love how, in all your videos, you always show the paintings and photographs of right person, and pictures from the right decade, whenever you are speaking about a historical figure’s life, or historical event. I’m a huge European history, art history, and fashion history buff, so I know who most portraits throughout European history are meant to depict. Even ones I don’t know, I am able to pinpoint down to the decade, based merely on the piece’s aesthetics styles of artwork, and the clothing worn by those depicted.
This means that I quickly notice any mistakes TH-cam history channels make....and your wonderfully researched videos are in sharp contrast to the rest of TH-cam. I’ve found that a great many “history” channels on TH-cam tend to consistently get facts wrong, and especially get all the paintings they show wrong (not just one time, but all the time, throughout every single one of their videos). Major channels like Biographics, Today I Found Out, and basically every other channel narrated by Simon Whistler, are not only chock-full of poorly researched “facts”, buy at least every other painting and photograph they show in their videos is of the wrong person, and the wrong time period. It’s easy to get all this stuff confused, because lots of monarchs (whether separated by centuries, or closer in relation) share similar names, but it aggravates me to no end when these major channels both spread misinformation about historical subjects, and don’t even show the right people and time periods in the pictures they show in their videos. For example, they will be speaking about Mary, Queen of Scots, and a serious of portraits will flash past, purported to be of her, during the period in her life that Simon is speaking about. However, instead of the portraits actually being of Mary, Queen of Scots, they will show a portrait of her great-great-great grandniece’s aunt. When discussing her life as a mother, they will show a portrait of her great-grandmother. To show an Elizabethan country fair, they will show a picture of a Georgian brothel. To show a picture of her sailing from France to Scotland, they will show a picture of a 19th century sailing ship - a ship from 400 years after she died. And so on, and so forth - almost every picture they show is of the wrong people, places, and eras. Most people don’t notice these mistakes, and so accept them as accurate, which means that misinformation about what the past was like continues to proliferate. I get that all this stuff can be confusing, but by making videos on these topics, people have a responsibility to present the truth - a responsibility they thoroughly neglect. It’s as though they just google the name of whoever/whatever they’re looking for, and choose the first picture that comes up, instead of making sure they have the right picture, of the right person, place, or things.
Anyway, I’m only ranting about all this because your channel is amazing, and is the first channel I have come across that never gets anything wrong. I have not seen you post a picture of the wrong monarch, or a picture of the wrong time
period, setting, or people. Obviously with some photos you need to take liberties - for example, you may be discussing a specific party in 16th century Italy, but because there aren’t any paintings of that specific event, you need to show the closest thing to it - and you always choose the best possible alternate visual. For example, instead of showing a party taking place in 16th century Italy, you’ll replace it with a painting of an Elizabethan party. However, you won’t just choose any old picture - you clearly take pains to make sure that the Elizabethan picture is of the right social class and the same type of event. Instead of choosing a picture of any old party from the 16th century, you’ll make sure you choose a painting of a party during the right decade - you recognise that things change a lot during a century, and that people during the 1510s would have looked very different from people in the 1580s. The fact that you spend time on all these little details is a testament to the quality and accuracy of your videos. Your videos are clearly far more accurate, and thus, far superior in content, research, and visuals than much bigger “history” channels on TH-cam. Thank you for the research you put into your videos, and for choosing quality over quantity. You are helping history come alive, and helping to defeat the misinformation that lazier channels have helped spread.
Thanks for reading this far, if you have. As you can probably tell, I’m quite passionate about this stuff!
If you’d like to get into another channel with meticulous research, I recommend Bernadette Banner, the gateway drug to historical costuming. For that matter, pretty much all of CosTube is very good at showing the right images and combatting misinformation about history.
My dude. Of all the videos/recipes I've watched you make, this one looks like the best. Simple and elegant, and I'm a big fan of tomatoes. One of my favorite childhood memories is sitting on my dad's lap on his big easy chair and sharing a fresh tomato with a sprinkle of salt on each bite.
Keep up the good work! Cheers!
3 of my favourite things are in this video.
Food, History, and Vivaldi's music :) (especially the a minor bassoon concerto :)
Isn’t that piece so fantastic!
@@TastingHistory It was actually really distracting for me. As a young violin student, it was one of the first serious pieces I was assigned to learn, and I wound up having to play it way too many times. So that solo part is etched into my brain, and I kept mentally singing along with your background music.
Your energy helps me wake up when i get up groggy, i wont lie.
9:20 Presto, presto! (Ecco is the literal translation but still, "presto" works in context.)
Oooh I like that!
Quickly? I suppose that works, given how quick the dish seems to be to make.
or buon appetito! ;)
Yes, and in the UK, they say "hey presto!" in exactly that sense.
Your narration and speech patterns remind me of the channel Technology Connections! Your channel is too underrated for your videos' effort
I get that comparison a lot. 😆
I really enjoy your exuberance ....it is clear you enjoy food and the history is just an added depth to that love.
I’ve been looking for a side dish to round out my frequent Aglio i Oglio dinners and this is perfect! Thank you for helping this embarrassment to her Italian ancestors learn how to cook.
Thank you for spreading the Italian history and culture of gastronomy. As an Italian, it always makes me so sad to see that most Italians on youtube and on TV deal with the subject with an intolerable food-nazi-like attitude, without even knowing what they're talking about. Here we come with a recipe from 18th century that you could find in a 5 minutes craft video on Instagram in 2020... This is the magic of Italian cuisine: it never gets old with its simplicity, and once you understand its canons you can change everything you like of it.
Concordo...
This is genuinely one my favorite channels in a long time. So glad someone showed me this.
Never really found history interesting until you put an entertaining teacher and food with it
I like how you focus more on being able to make it rather than being 100% historically accurate (although it *is* very important). It feels a little bit more accessible 😁
(But for someone who's from Europe (France) some ingredients that are difficult to find for our American friends are way easier to find and vice-versa XD)
Passe une très bonne journée ! ^^
That’s the idea. I’d rather have them something that people can recreate are home rather than perfectly accurate. Both is best of course.
I'm happy to let you know that I have noticed each of the pokemon plushies, and meticulously rationalized how relevant they were, in every episode of yours
The whole pewter and acidic stuff, should I tell my grandparents to stop using their WWII pewter lemon squeezer?
Probably, yes!
If they've used it this long they're probably fine
Not all pewter, espicialy modern one, contains lead. By the time of WWII it probably was already widely known that lead is poisionous and lemons acidic, so I hope noone would have been such a douchebag to sell a lemon squeezer made from lead. To be sure however I recomend geting it X-ray flourecense spectroscopically examined. Many jewelers have the required XRF machines.
@@deogthepoeg7872 ...said the Romans, drinking from lead pipes.
(by which I mean, yeah, by the sounds of it they are probably fine, but probably shouldn't keep using it without being sure)
It is far more likely it is aluminum. That seems to be the most used metal for those items. I have also seen zinc alloy ones on Amazon recently.
This looks delicious! Another recipe to add to my list. Also, I appreciate how forgiving you are when it comes to ingredients. It makes me feel better to know that I won’t be smitten by the wrath of some ancient chef’s ghost when I can’t find sorrel at the grocery store.
I figure it’s supposed to be fun and stressing out about a particular ingredient is not worth it. Plenty of other things to stress about in today’s world.
@@TastingHistory As a hobby cocktail mixer I see it like this: every ingredient has a purpose. It balances out other ingredients or adds a certain specific aspect. If another incredient can do the same job... that's perfectly fine. And there's very subtle taste dependent differences anyway.
You can use a different, more fruity gin, or a more hearty rum. Recognizing what ingredient makes the entire drink(or dish) and cannot be replaced is the secret. In a Pina Colada using real Coconut Cream makes a world of difference. Using something other than a tomato here... is probably not a good idea. But using another green that adds the same bitterness... no issue whatsoever, just like in any cocktail you can switch sirups if all they're needed for it balance out the sourness of another ingredient.
Getting this is probably the difference between a chef and someone cooking by recipe :D
I love all of the Tasting History episodes I've watched. Max has an adventurous spirit and a palette that allows us to experience these historic foods.
I cant believe that I'm the only one that finds the little guy on the far right in the last picture of the opening to be quite creepy!!
Strength: how hard you can throw a tomato
Dexterity: how well you can dodge a tomato
Constitution: how many tomatoes you can be hit with
Intelligence: knowing a tomato is a fruit
Wisdom: knowing not to put tomatoes in a fruit salad
Charisma: selling a tomato based fruit salad
Isn’t salsa just a tomato based fruit salad?
I'd say no... tomato seems to be the only fruit in there. But then aren't peppers also seed bearing fruit of a vine? Hmmm...... you may be onto something.
Correction: Wisdom - knowing not to eat a tomato from a pewter dish.
@@peterbrazukas7771 yup, all squashes, peppers, cucumbers, eggplant, beans, peas, and any other "vegetable" with seeds inside is botanically a fruit. Corn is also not a vegetable botanically, it's a grain. Vegetables are leaves, stems, stalks, and roots. Anything else from a plant is a seed, nut, or fruit.
Looks like we found the bard
Science - knowing not to eat a tomato from a pewter dish.
Great comments by the way 🍅
I've watched dozens of your videos and this is now, by far, my favorite! Excellently narrated and truly entertaining! Not to mention, a recipe I'll be replicating very soon. Thank you for all your hard work and thorough research- you're a gem!
I'm so glad I discovered your channel, Max! It's great to see someone who, like myself, isn't a chef or an historian but has a great interest in both, just discovering things. I've binged on all of your videos today and I can't wait to see more!
For anyone who's never tried it sorrel's more sour than bitter, with a strong taste similar to lemon. Chard would probably be a decent substitute, but I would definitely add a generous splash of lemon juice to it to replicate the flavor. It's also easy to grow if you're interested in trying it but can't find it in stores.
A mix of rhubarb and spinach should get pretty close.
In Hungary we say that everything is a fruit that you can make *fruit* pálinka out of.
Sorry tomato, you're not suitable. Far from enough fructose, too much acid.
As a student in Hungary, a classmate heard that pálinka can be made from anything, and so made homemade hagyma pálinka. I was dared to take a swig. I survived, that's all I can say
I've had a terrible day and your videos get me into my zen state.
Of all the herbs and salad greens I've grown, I'd say sorrel is one of the easiest. I barely ever fertilised it, and grew it in a long narrow window-box size planter. I loves colder-weather regions though, as I was growing it in Michigan. It was the most cold-hardy aside from Chervil, that I grew while I lived there. It's pretty damn hardy too, highly recommended to grow between winter and spring where you are in Cali.
Good choice with the plush, Vileploom's flower does kinda look like tomatoes from a distance.
I made this today, it was so delcious, it really is very summery. you taste the herbs then the mint hits you with a cool breeze, it was heaven.
Max you are one of the most delightful people on You Tube (or anywhere else for that matter) Cheers Pat in New Jersey
I love the recipes and I come for them. I stay for the history and your humor. You have really good timing!
This recipe was great!!! I made these this week, using arugula instead of chard/sorrel, and i left out the mint, and used some fresh cut basil. I made a batch of 5 tomatoes, and the toughest part was frying them! Max, did you pick out tomatoes that were extra flat on the bottom, or what? in the video, they stay upright perfectly! haha! This was so interesting - there was very little fragrance cooking them, but when you cut them open - oh wow, they smell incredible. The prosciutto is really the soul of this dish to me. I was afraid the bitter smell and taste of the arugula might overpower everything, but not in the least. I cooked these, and then drove over to my parent's home, and we enjoyed them outside. They loved the idea, like i did, that this was such an old recipe!
So Max - here's a question: the one thing we all thought was that we would love a stronger/sharper/pungent cheese in these, over the mozzarella. What would be a good cheese that fits that description, that would have been readily available when this was written? any thoughts? Thank you - LOVE your channel, keep it up!
I have both parsley and sorrel growing in my garden. No prosciutto, though. But I look forward to making this.
Reminds me of those big stuffed mushrooms you get in restaurants sometimes. But a lot of people hate mushrooms, so maybe this is a nice alternative for them.
FYI, if you're in America, a variety of sorrel (yellow wood sorrel) is likely growing all over the place in your yard, the park, or any green patch of land and is free for the taking. You probably recognize it, it looks like this: www.fs.fed.us/wildflowers/plant-of-the-week/images/yellowwoodsorrel/Oxalis-stricta-11E.jpg
You can alway pluck a leaf or two and chew it up if you're not sure. It'll be almost tooth-achingly sour! The only real look-alike for this plant is the clover family (including shamrocks) and maybe "black medic" (an alfalfa), so there's pretty much no risk in doing this especially if you spit it out if you don't get that distinct lemony flavor. Just be sure to avoid lawns or other areas that are likely to have been treated with chemicals.
The wood sorrel in my yard each spring bear light purple flowers. We pick the leaves sometimes, wash them, and use them in salads. They have a nice, bright, citrusy flavor and do well dressed with a vinaigrette!
Aha! Thanks for that pic link. I have a pic of that saved in my phone wondering what species of clover it was... not clover, wood sorrel! Cool. Now when I find it again I will taste it.
Wow, good to know! I pull it out regularly. Max, you have assembled a great community of fans!
Exactly what I thought!
If you really want to branch out into tangy wild weedies, look up purslane (Portulaca oleracea, link below). It grows everywhere (most people spend a lot of time weeding it), the stems are thiccc and juicy and the whole plant is lemony-tangy. Can be eaten raw or cooked. The entire plant is edible, has almost no calories, is delicious and despite it's low-cal state it is SUPER nutritious in terms of vitamins and minerals (one of the best veggie sources of alpha-linolenic acid, an essential omega-3 fatty acid).
en.wikipedia.org/wiki/Portulaca_oleracea.
Catching up on episodes I missed! My high school home-ec teacher had us make this, but as she was Jewish, she made it with turkey sausage. She also used the scooped-out tomato, discarding the seeds, mixed in the filling.. She also baked it instead of frying. It was delicious, as I am sure this is!
when you spot your favorite pokemon as a plush toy in the background of a cooking show *italian finger gestures*
This channel is awesome! I’m an archaeology student and I’m very interested with the history of food and cooking. We humans are just about the only creatures that do this.
If you don’t mind, I’m burningly curious about what other creatures cook. I thought humans were the only ones who cook, not just about the only ones.
I've been doing stuffed red peppers for ages and finally had a chance and time to make this dish on Mother's day for my mother and it was amazing! Thank you for the recipe 😁
I can't imagine the world without tomatoes. I love the little buggers. I am going to have to give this recipe a shot. Ta for the history lesson as well. That was bloody interesting.