/
Editorial Team
No Hype: Eat These Superfoods For Longer Life
Now is the time to take hold of your personal well being and increase your productivity…
What to Eat
Watch Curated Content from Terra's YouTube Playlist
-
How to Make Rice Koji at Home (Plus Miso Making)
00:00 - Intro
00:56 - Koji Science
05:00 - Preparing Rice
07:11 - Adding Spores
08:41 - Creating the Ideal Environment
11:11 - First Check-in
12:38 - Koji Reveal
13:58 - Making Miso Paste
Shop the gear in this video below!
Koji alchemy book: https://amzn.to/482vYlv
Aspergillus oryzae : https://amzn.to/3uMEKWG
Cambro Contianer: https://amzn.to/3RrDCk8
BPA Free Plastic Containers: https://amzn.to/3jHB3r8
Etekcity Digital Food Scale: https://amzn.to/305du3G
Vitamix Explorian Blender https://amzn.to/2BDNTpl
Probe Thermometer: https://amzn.to/3RsKo97
Dehyrator: https://amzn.to/3Gvfsih
Heat mat: https://amzn.to/3RiBdai
Miso Paste Excel Sheet from Chopstick Chronicles - https://www.chopstickchronicles.com/wp-content/uploads/2018/01/Miso-ingredient-quantities-1.xlsx
Follow Jeremy on Instagram - @tmgastronaut
Check out Shared Cultures on Instagram - @sharedcultures
Follow me on instagram - https://www.instagram.com/lifebymikeg/
Follow me on Tik Tok - https://www.tiktok.com/@prohomecooks
Music Credits:
Epidemic Sound: https://www.epidemicsound.com
APM Music: https://www.apmmusic.com
Video Credits
Creator and Host - Mike G
Head Editor - Cooper Makohon
Creative Producer - Josh Greenfield
Motion Graphics - Raphael Oliveira -
I finally made GARUM | Ancient Rome's favorite condiment
In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment.
Help Support the Channel with Patreon: https://www.patreon.com/tastinghistory
Tasting History's Amazon Wish List: https://www.amazon.com/hz/wishlist/ls/157VLHH7EYU2I?ref_=wl_share
Follow Tasting History with Max Miller here:
Instagram: https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter: https://twitter.com/TastingHistory1
LINK TO COLATURA DI ALICI: https://amzn.to/30o2Dmg
LINKS TO SOURCES**
The Roman Cookery Book by Elizabeth Rosenbaum: https://amzn.to/2zg73QV
Tasting Rome by Katie Parla and Kristina Gill: https://amzn.to/2Affi01
Ferment by Holly Davis: https://amzn.to/37bDtIK
https://coquinaria.nl/en/roman-fish-sauce/
The rise and reorganization of the Pompeian salted fish industry - Steven Ellis: https://www.academia.edu/678386/The_rise_and_reorganization_of_the_Pompeian_salted_fish_industry
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
LINK TO Making A Cure for the Black Plague | Galen and the Four Humors: https://www.youtube.com/watch?v=jtCKA_NeEQ0&t=211s
GARUM
ORIGINAL RECIPE From The Geoponica
If you wish to use the garum at once - i.e. not expose it to the sun, but boil it - make it in the following manner: Take brine and test its strength by throwing an egg into it to see if it floats; if it sinks it does not contain enough salt. Put the fish into the brine in a new earthenware pot, add oregano, put it on a good fire until it boils - i.e., until it begins to reduce. Some people also add defrutum. Let it cool and strain it two or three times, until the liquid is clear. Seal and store it away.
MODERN RECIPE
INGREDIENTS (Amounts are approximate)
- 2 Quarts (1900ml) Water
- 1lb (450g) Sea Salt
- 2 Teaspoons Dried Oregano
- Defrutum or Honey
- 2lbs (900g) Whole Fish (oily)
METHOD
1. Add salt to the water and stir to dissolve. You may not need the full amount, so start with about 3/4s. Place an egg in the water and if the egg floats, stop adding salt.
2. Add the whole fish and the oregano (and defrutum if you are using any) to the water and place over medium-high heat and boil for 30 - 40 minutes. Every ten minutes, mash with a spoon to break up the fish.
3. Once the water has reduced to about half the amount, remove the pot from the heat and allow to cool.
4. First, pass through a colander and then strain through a kitchen cloth or paper towel until the garum is free of particles. Then bottle in a sterile bottle and refrigerate.
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
Music Credit
Gigue From 3rd Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/
Photo Credits
chef PNG Designed By CHENXIN from https://pngtree.com/
Garum Mosaic - Claus Ableiter / CC BY-SA (https://creativecommons.org/licenses/by-sa/3.0)
Adana Mosaic - Dosseman / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)
Galen - Wellcome Collection / CC BY (https://creativecommons.org/licenses/by/4.0)
Snails Mosaic - Carole Raddato from FRANKFURT, Germany / CC BY-SA (https://creativecommons.org/licenses/by-sa/2.0)
Seneca & Nero - By Eduardo Barrón - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=17141593
#tastinghistory #garum #ancientrome #foodhistory -
Pemmican: History's Power Bar
Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 60% OFF your subscription ➡️Here: https://go.babbel.com/t?bsc=1200m60-youtube-tastinghistorywithmaxmiller-sept-2022&btp=default&utm_term=generic_v1&utm_medium=paidsocial&utm_source=YouTube&utm_content=Influencer..tastinghistorywithmaxmiller..USA..YouTube
One Year Later - Pemmican Stew (Rubaboo): https://youtu.be/9GsU5Ymffhc?si=PfDnNvK2C5NJ5tfB
Order the TASTING HISTORY COOKBOOK: https://amzn.to/3NKTSaM
Support the Channel with Patreon ► https://www.patreon.com/tastinghistory
Merch ► https://crowdmade.com/collections/tastinghistory
Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/
Twitter ► https://twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► https://www.reddit.com/r/TastingHistory/
Discord ► https://discord.gg/d7nbEpy
Amazon Wish List ► https://amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
LINKS TO INGREDIENTS**
Chokeberries: https://amzn.to/3C1SZYT
Suet: https://amzn.to/3RkaW9z
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Feral Buffaloes: By A. J. T. Johnsingh, WWF-India and NCF - Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=59426028
Water Buffaloes: By Basile Morin - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=69325891
Buffalo Wings: By Clotee Pridgen Allochuku - Chili's Wings Over Buffalo auf flickr, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=19427130
Saskatoon Berries: By Ken Eckert - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=41916422
Choke Berries: By Foto: Jonn Leffmann, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=109916773
#tastinghistory #pemmican -
How This Guy Made the World's Hottest Peppers | Obsessed | WIRED
PuckerButt Pepper Company founder Ed Currie is on a mission to create the world's hottest peppers. Ed is the evil genius who brought the world the Carolina Reaper, one of the hottest hot peppers in existence; but he's not stopping there.
Still haven’t subscribed to WIRED on YouTube? ►► http://wrd.cm/15fP7B7
Get more incredible stories on science and tech with our daily newsletter: https://wrd.cm/DailyYT
Also, check out the free WIRED channel on Roku, Apple TV, Amazon Fire TV, and Android TV. Here you can find your favorite WIRED shows and new episodes of our latest hit series Tradecraft.
ABOUT WIRED
WIRED is where tomorrow is realized. Through thought-provoking stories and videos, WIRED explores the future of business, innovation, and culture.
How This Guy Made the World's Hottest Peppers | Obsessed | WIRED
Discover
