Dragon Heart for a Viking King

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Tasting History with Max Miller

Tasting History with Max Miller

Күн бұрын

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Subtitles: Jose Mendoza
Photo Credits
Captain Beefheart: By Jean-Luc - originally posted to Flickr as Captain Beefheart, CC BY-SA 2.0, commons.wikimedia.org/w/index...
WLA vanda King Renes Honeymoon Cabinet: Wikipedia Loves Art participant "va_va_val", CC BY-SA 2.5 creativecommons.org/licenses/..., via Wikimedia Commons
Sigurd sucking the dragon blood off his thumb: By Marieke Kuijjer from Leiden, The Netherlands - sigurd portal, CC BY-SA 2.0, commons.wikimedia.org/w/index...
#tastinghistory #loki #monsterhunter #viking

Пікірлер: 7 000
@TastingHistory
@TastingHistory 3 жыл бұрын
In this mythology heavy episode, I'm curious what everyone's favorite Norse Myth/God is?
@internetcitizen7633
@internetcitizen7633 3 жыл бұрын
Odin, the Scandinavians' og Santa
@KetchupwithMaxandJose
@KetchupwithMaxandJose 3 жыл бұрын
Thor Ragnarok or Valkyrie Profile: Lenneth 👌🏽
@ragnkja
@ragnkja 3 жыл бұрын
I quite like Idunn.
@rustydynamo1088
@rustydynamo1088 3 жыл бұрын
I love Tyr, that old blind, one handed man who represents justice always seems mega badass!
@Nikki-tx6kh
@Nikki-tx6kh 3 жыл бұрын
Freya and her car carriage. Let me pet those kitties.
@connorgolden4
@connorgolden4 3 жыл бұрын
A shame that the history channel never decided to do something like this. Would’ve been amazing. Instead we got reality TV and Ancient Aliens.
@mackenziebenedict8403
@mackenziebenedict8403 3 жыл бұрын
Forged in fire is usually pretty watchable
@Nikki-tx6kh
@Nikki-tx6kh 3 жыл бұрын
BBC has a few documentaries when they do something similar and I always found it fascinating.
@helena8999
@helena8999 3 жыл бұрын
I think they’re starting to do some food history stuff with Sohla on their KZbin channel
@elenaderoet4926
@elenaderoet4926 3 жыл бұрын
You forgot the quotation marks around the word reality. I remember when TLC and the History Channel taught us things Beyond how people will debase themselves for money, and how crazy people are. I mean, I don't necessarily think that the idea of Ancient Aliens is so far-fetched, but I think that the stuff that what Giorgio and his ilk talk about is pretty out there.
@SuperHighonlife
@SuperHighonlife 3 жыл бұрын
A Taste of History has been on PBS since 2008, it has 15 daytime emmys. It's on Amazon prime in the US. Idk globally
@beth8775
@beth8775 3 жыл бұрын
That was the most polite "I want to spit this out" face I've ever seen.
@AGMundy
@AGMundy 3 жыл бұрын
I read your comment before watching the relevant part of the video - I then laughed out loud and really appreciated your comment.
@l.m.2404
@l.m.2404 3 жыл бұрын
Yup, this where a dog comes in handy. You cough it into your hand and quickly slip it to the waiting accomplice. I learnt this as a child of a mother that was a awful cook. lol
@LoveValentineXO
@LoveValentineXO 3 жыл бұрын
When he reached for the mead, I thought he was reaching for a napkin!
@l.m.2404
@l.m.2404 3 жыл бұрын
@@LoveValentineXO ME TOO !!!!!
@Nekulturny
@Nekulturny 3 жыл бұрын
Yeah, I figured he wouldn't like it. I've you've ever eaten the heart of a turkey, thats the same texture, just bigger. Its not good... lol.
@SandyKinn
@SandyKinn Жыл бұрын
I laughed so hard when you took that first bite with INSTANT regret lmao.
@BascoPlays
@BascoPlays 2 ай бұрын
Mead maker (maker of mead) here. Max produced a pretty good mead actually! What he is drinking had a starting gravity of ~1.085, which means what he is drinking has around 11% alcohol. When he drank it 6 months ago, it was likely only 3% alcohol. Max is drinking something carbonated because he let fermentation happen inside an airtight vessel. He is VERY lucky his bottle didnt explode. Dont do this at home (or watch online how to do it first) :)
@kaaredyrness2120
@kaaredyrness2120 Ай бұрын
If I remember he mention using an airlock in the first video
@gh0stm3tal85
@gh0stm3tal85 Ай бұрын
How can you tell just by looking at it? Honest question
@lumenox8541
@lumenox8541 Ай бұрын
@@gh0stm3tal85 It's not looking at it, it's calculating everything. You can calculate the starting gravity using the amount of honey and water (there are websites that make the super simple). You can also guess (which may not be entirely accurate, but within a couple percent. Different strains of yeast perform better or worse) how much alcohol will be produced. Especially since Max had tasted no sweetness, meaning all of the original honey had been fermented. To prevent the rest of the honey from being fermented, he would have had to pasteurize the mead
@thegs7320
@thegs7320 Ай бұрын
If he was using anything like the cap that came with my carboy, he was probably okay. I learned real fast when degassing and oxygenating (by shaking) the degassing needs to be absolutely complete, else the force of the carbon dioxide pressure will come right out, cap be damned :P
@hollyw9566
@hollyw9566 15 күн бұрын
Have a cousin who brewed beer. He decided one time to change the sugar he used in the brewing. He awoke one night to the distinct sound of bottles bursting. This is NOT something you want to hear in the middle of the night, particularly since for some reason the beer was curing (or whatever you call it) in a rack in their bedroom. It was a mess. Ruined the carpet.
@RaptorJesus
@RaptorJesus 3 жыл бұрын
For those wondering, there actually *is* a reason Fafnir became a dragon. Or at least, it didn't "just" happen. His greed was so great and foul that it changed him into that terrible form, in order to defend his horde. And yes, this *is* the great-great grandfather of all "dragons love gold" stories, and the conceptual grandfather of Tolkien's Smaug.
@TastingHistory
@TastingHistory 3 жыл бұрын
I once read that Smaug’s character was written to deal with Tolkien’s disappointment with how Fafnir performed against Sigmund. Who knows
@RaptorJesus
@RaptorJesus 3 жыл бұрын
@@TastingHistory If you're familiar with the Silmarilion, there is also Glaurung(Father of Dragons), which is much more obviously related to Fafnir, as he is defeated in a similar way, as well as having horrifically toxic blood.
@irismeulman2401
@irismeulman2401 3 жыл бұрын
This also happens in The Voyage of the Dawn Treader from the Chronicles of Narnia - Eustace turns into a dragon after putting on a bracelet from a dragon’s hoard. Then again, C. S. Lewis and Tolkien were good friends.
@BigusGeekus
@BigusGeekus 3 жыл бұрын
@@TastingHistory After hearing about the Ents and Eowyn being his response to Macbeth, I'm far from surprised.
@TheHopperUK
@TheHopperUK 3 жыл бұрын
@@RaptorJesus My favourite thing about Glaurung is that he is a gigantic terrifying horror beast but he's also just a real *asshole*, just super mean.
@Jimjolnir
@Jimjolnir 3 жыл бұрын
"Last Christmas, I gave you my heart, you screamed KALI MA! and it burst into flames."
@stargirl7646
@stargirl7646 3 жыл бұрын
....I hate that this fits the melody
@davidwallace4934
@davidwallace4934 3 жыл бұрын
Um num Shiva! Um num shivai!
@64ph_ie
@64ph_ie 3 жыл бұрын
🎶 *("Burst into flames..~")* 🎶
@hermescarraro3393
@hermescarraro3393 3 жыл бұрын
... That movie was just AWFULL. but funny joke nonetheless 🤷
@FrostedUndead
@FrostedUndead 3 жыл бұрын
🤣🤣
@Sicarnus
@Sicarnus Жыл бұрын
The fact that you did the whole episode and genuinely said you didn't like it is part of the pure credibility that you and this series has. If something is good, you say so and why. If something isn't, you do the same. I think that is part of how so many of us are here
@MelancoliaI
@MelancoliaI Жыл бұрын
The texture of heart is pretty off-putting and hard to describe. Not tough not tender just...something else entirely
@visassess8607
@visassess8607 Жыл бұрын
@@MelancoliaI Hm yes, I know what you mean. Heart tastes like heart
@MelancoliaI
@MelancoliaI Жыл бұрын
@@visassess8607 Thinking about it I would describe heart as 'dense, yet pasty.' Like you have to chew on it but then it leaves this weird film on the tongue once you're done eating it. Not the worst thing I've ever eaten, but I'd take a good liver'n'onions over it any day.
@jgkitarel
@jgkitarel 9 ай бұрын
@@MelancoliaI If you're not used to it, definitely. I've had dishes with heart meat in them, and while I didn't dislike them, they weren't something I felt I could happily eat every day. And it wasn't from the taste, but like you said, it is the texture. Taste wise, a lot of it comes into what you use to season it or serve with it. I have noticed that heart meat does do well in a stew, though. If properly prepared, of course.
@MelancoliaI
@MelancoliaI 9 ай бұрын
@@jgkitarel I think I could handle it in a stew. For me it's like tripe, where I have no problem with the flavor but I have an issue with the texture. For example, I love Philadelphia Pepper Pot, in which tripe is a traditional ingredient. In the simmering process it softens up and loses that *shudder* wet sponge texture.
@kd5nrh
@kd5nrh Жыл бұрын
Max, Maker of Mead could be a really amusing second channel where Max gets sloppy drunk on his homebrew and expounds on various historic events until he passes out.
@basedbasedonwhat2137
@basedbasedonwhat2137 Жыл бұрын
Sounds like a darksouls boss if it took place when vikings were around lol
@christtianwodson
@christtianwodson Жыл бұрын
AMEN TO THAT!
@wailingalen
@wailingalen 6 ай бұрын
Like Drunk History KZbin Channel!!
@geezushasrisen
@geezushasrisen 6 ай бұрын
Homemade mead? TWU.
@nataliepeterman5241
@nataliepeterman5241 4 ай бұрын
Okay I would totally watch it 😂
@melissacreamer8288
@melissacreamer8288 3 жыл бұрын
I love how the second Max takes a bite of the heart his face instantly reads I've made a mistake
@carolinacastro350
@carolinacastro350 3 жыл бұрын
This was just hilarious 🤣 I'm just cracking up with this scene, and the background music!
@tammyjohnson9505
@tammyjohnson9505 3 жыл бұрын
hahahahah. ROFL. . yup, that's what I was awaiting for the whole video. The heart is the hardest working muscle in the body and it's very very dense "meat"
@matasa7463
@matasa7463 3 жыл бұрын
Chicken hearts are nice when skewered and grilled, but a whole pig's heart might be tough to chew through and season fully. That said, heart is an acquired taste, as are most organ meats.
@spb969
@spb969 3 жыл бұрын
Max is very brave. I tried cooking heart in my student days; it is tough, even after stewing it for ages.
@meeeka
@meeeka 3 жыл бұрын
A lamb heart might have been a better choice.
@Dingomush
@Dingomush 3 жыл бұрын
I grew up in a Polish farming family. Once a year, after the cattle were processed in late fall, we would have hearts and gravy over noodles. Big difference between cooking styles here is that my Grandma always cooked the hearts in a pressure-cooker. When tender she would let them cool a bit and then dice them up removing the strings and veins and aorta. She would strain the juices from the cooker, throw in some lard, flour, salt, and lots of pepper. Then the juices till it was the correct consistency. Then add the diced up heart into the gravy. Sometimes we would throw in mushrooms too. Serve over flat egg noodles.
@guisseppistrombopolis9082
@guisseppistrombopolis9082 3 жыл бұрын
As a hunter originally from Alaska with Czech and Swiss family, I will deffinetly try this with elk hearts
@Dingomush
@Dingomush 3 жыл бұрын
@@guisseppistrombopolis9082: If you prefer more of a milk gravy just add a cup or so of milk, and then thin it the rest of the way with the juices. My Grandpa liked chicken gravy more than milk gravy, so that’s why my Grandma made it like that. Damn! Almost forgot! Onion! Dice an onion and throw it in the pressure-cooker with the heart at the beginning with salt and pepper and 3-4cp. water. 👍🏼
@squish3r
@squish3r 3 жыл бұрын
Used to process hogs at the family farm - a lot of the usable organ meat went into blood pudding (OMG YUM don't knock it 'till you try it) but I stole a bite once (cooked mind). Texture like liver, but no flavor. Solid meh by itself. I'd probably like Max's recipe TBH. Also explains why I actually *like* liver and onions. When it's that fresh it's SO TENDER and borderline sweet.
@Dingomush
@Dingomush 3 жыл бұрын
@@squish3r: Everybody has their own taste, that’s why there are so many different recipes! To me it’s kinda like Pokémon, but instead of catch em all, I got to try them all! LoL!
@squish3r
@squish3r 3 жыл бұрын
@@Dingomush Absolutely!
@illyxxolicnaxim
@illyxxolicnaxim 8 ай бұрын
I love how proud he is of himself when he makes that “sweetheart” pun 😂
@somberrhombus
@somberrhombus Жыл бұрын
If King Gizzard and the Lizard Wizard can be popular we could have a modern Captain Beefheart.
@oduinn7948
@oduinn7948 Жыл бұрын
"Megan Thee Stallion", "Bhad Bunnie".
@Krakkokayne
@Krakkokayne Жыл бұрын
And his magic band
@NumbGeek
@NumbGeek Жыл бұрын
For his name, maybe, but for his music, nor likely, maybe some really niche fanbass
@fridperon9593
@fridperon9593 Жыл бұрын
Wow your show is intense .Also the fact that you will eat or taste all..Your stories make the show .You comic side is so important to the show.Thank you I'm down .
@HeathsHarleyQuinn
@HeathsHarleyQuinn Ай бұрын
I love their songs!
@skeeter197140
@skeeter197140 3 жыл бұрын
Is it me, or has Max really loosened up over this past year or so? He just seems a lot more relaxed and witty.
@felbarashla
@felbarashla 3 жыл бұрын
More practice and experiences with interviews and the like means he can be more relaxed and confident.
@BrokenMonocle
@BrokenMonocle 3 жыл бұрын
@@felbarashla And he's more comfortable in front of the camera now.
@Rainsoakedcoat
@Rainsoakedcoat 3 жыл бұрын
He's gotten better at drinking.
@partituravid
@partituravid 3 жыл бұрын
It's the alcohol.
@gestucvolonor5069
@gestucvolonor5069 3 жыл бұрын
yeah he needs to ease up on the drinks his eyes are telling
@wargrunt42
@wargrunt42 3 жыл бұрын
After one bite, I could clearly tell he didn't have the heart for it.
@MasterTheSwag
@MasterTheSwag 3 жыл бұрын
I see what you did there friend
@shysensei2348
@shysensei2348 3 жыл бұрын
XDD
@riccardob9026
@riccardob9026 Жыл бұрын
We often have heart for dinner (slices, not a whole heart) and we like it, but you are right: it can be quite "rubbery." The trick is not to cook it too much: usually I cook every slice in a pan with some oil, shallot, an anchovy (yes, it enhances the flavor) and I cook them 45 seconds each side. Yes, 45 seconds, I use a stopwatch. Cook them for a couple of minutes and they will get rubbery.
@riccardobassetti5446
@riccardobassetti5446 10 ай бұрын
We have a similar name and similar taste it seems! How thick do you slice your heart when you cook it this way? I'd love to try it
@riccardob9026
@riccardob9026 10 ай бұрын
@@riccardobassetti5446 I do not slice it, my butcher does. As you can imagine, the slices are quite irregular. The thickness is, I would say, roughly 2 mm, not thicker than 3 mm.
@hunnypie1873
@hunnypie1873 4 ай бұрын
I eat heart frequently and I agree! It’s delicious but careful how you make it! ❤
@indrahx5905
@indrahx5905 3 ай бұрын
You're right, prepared correctly it can be quite tender and delicious. I like it.
@devinburns2535
@devinburns2535 2 ай бұрын
Can also bread and fry it. Beef/lamb heart aren't too bad... but deer and elk are where it's at.
@tundem5623
@tundem5623 2 жыл бұрын
13:59 "Siegfried, who is Sigmund, he changed his name for some reason" It's even better than that! The "reason" his name changed, is super interesting (or at least makes my little nerd heart very happy). Siegfried is the name we see in the Nibelungenlied (around 1200, High German epic poem), which has an extremely similar plot to the Volsunga Saga (written down around the same time). The characters all have slightly different names, but different in a very specific way: their sounds appear to have evolved along with the languages that their story was told in! That's how old the story is, and how popular it was! Some names, in the order [historical figure]-[Volsunga Saga]-[Nibelungenlied]: Sigiward - Sigurd - Siegfried Gundahari - Gunnar - Gunther Atilla the Hun - Atli - Etzel Brunihildi - Brynhild - Brünhilt
@nomnomstirn1532
@nomnomstirn1532 Жыл бұрын
Sigiward-Squidward 😳
@aksel_5537
@aksel_5537 Жыл бұрын
In Beowulf the Fáfnersbana wasn’t Sigurðr Sigmundarson (mhd. Sífrit), but Sigmundr Völsungsson (in Beowulf “Sigemund Wælsing”) and he had a son who’s name was similar to the one of “Sinfjötli Sigmundarson”, namely “Fitela”
@varuug
@varuug Жыл бұрын
@@nomnomstirn1532 Brunihildi - Broomhandle
@alicecain4851
@alicecain4851 Жыл бұрын
Thanks!
@samuelvavia8920
@samuelvavia8920 Жыл бұрын
Sigurd Fire Emblem
@nightsong81
@nightsong81 3 жыл бұрын
For the record, if an old dude with one eye shows up out of nowhere with some vital information, yeah that's Odin. Just be like, "Thanks, Allfather!" and give him some of your mead.
@James-ep2bx
@James-ep2bx 3 жыл бұрын
Ye he was a Wiley one that woden
@Hearthburn1
@Hearthburn1 3 жыл бұрын
It's why hospitality laws were so strict! Be honorable and generous even to that mangy hobo over there, because that mangy hobo miiiiight be the king of the gods and if you're rude then the entire rest of your life, and your children's lives for seven generations, is ruined if it happens at all.
@SeruraRenge11
@SeruraRenge11 3 жыл бұрын
And yet somehow despite the fact that he always appears in the same forom, no one ever figures out he's Odin before he reveals his identity.
@ravenestrella2310
@ravenestrella2310 3 жыл бұрын
@@SeruraRenge11 Hey, he is Odin! When you’re the wisest of all the gods, outsmarting us mere mortals isn’t that hard to pull off!
@torbjornlekberg7756
@torbjornlekberg7756 3 жыл бұрын
@@SeruraRenge11 He take on different forms now and then, tho. Often those of different animals and, in the tale of the skald mead, he shapeshifts into a handsome young man to seduce the giantess guarding the mead so he can steal it. It the stories when he appears as a one eyed old man it is often to give someone present the opportunity to recognize him. In this case Sigurd.
@odirex
@odirex 3 жыл бұрын
Alcoholic segments should be called Toasting History 🍾
@combatprinciplesmma
@combatprinciplesmma 3 жыл бұрын
I second this
@prisshersig4332
@prisshersig4332 3 жыл бұрын
Bro... Nice
@zhivkozaev2438
@zhivkozaev2438 3 жыл бұрын
Hear, hear
@Bloodletter8
@Bloodletter8 3 жыл бұрын
Well done
@chickenpotchickenpot
@chickenpotchickenpot 3 жыл бұрын
Has my vote also!
@dmayfield8256
@dmayfield8256 2 жыл бұрын
Stuffed beef heart with gravy was the dinner I always requested for my birthday. (And a blackberry cobbler rather than cake.) But if you don't like the texture of heart, you won't like tongue or escargot. It's one of the healthiest cuts of meat because of no fat & I think it has wonderful flavour. To each his own.
@yaminalucio5126
@yaminalucio5126 2 жыл бұрын
Though he has had those kinds and types and he did enjoy those dishes,, go through his videos you will find him enjoying snails and such Pig heart and nearly rawww ,,, gross
@Junkinsally
@Junkinsally Жыл бұрын
The fat is just as healthy as the protein and minerals in meat, probably even more so.
@anna9072
@anna9072 Жыл бұрын
I don’t agree. I LOVE tongue, but I’ve never been fond of beef heart. The texture is quite different.
@yaminalucio5126
@yaminalucio5126 Жыл бұрын
Beef Is Best All Around Flavor Texture Everything
@j.d.4697
@j.d.4697 Жыл бұрын
That seems like an acquired taste. I can definitely get behind the blackberry cobbler though.
@DarkRiku2014
@DarkRiku2014 5 ай бұрын
The fact there's a Perrserker plushie in the background make this so much better. Instant subscription.
@v94j
@v94j 3 жыл бұрын
I don't know how widespread this is but in Christmas markets in Sweden they sell smoked deer hearts. Along with other types of smoked and cured meat and sausage. It's quite tender and honestly delicious.
@angrydragonslayer
@angrydragonslayer 3 жыл бұрын
My family used to buy two deer rears (everything past the ribs, including stomach muscles) that came fully smoked and could be stored in .... is it called a root cellar? (Jordkällare) for well over a year. It never actually lasted a whole year though, seeing how both me and my father loved to sneak in and cut off small strips. I still sometimes do this with a smaller cut and just made bone soup from the bone in that cut last week :)
@antonioliles5027
@antonioliles5027 3 жыл бұрын
Whenever we hunted dear, I would always take the heart, slice into the chambers, stuff them with bacon, and then smoke the heart in the smokehouse. One of the best things I have ever eaten!
@cheesed-kun8445
@cheesed-kun8445 3 жыл бұрын
@@angrydragonslayer I love hearing about all the interesting things people do in other countries everything in America is so boring and bland
@nirvand7431
@nirvand7431 3 жыл бұрын
we cut hearts, kidneys and livers into strips and skewer them in iran. Liver tastes great with some lemon squeezed over it.
@antonioliles5027
@antonioliles5027 3 жыл бұрын
@@nirvand7431 That does sound tastey.
@ladyrazorsharp
@ladyrazorsharp 3 жыл бұрын
Max’s face when tasting the heart was the epitome of “this does not spark joy” 😖
@eleanormckelvaine6939
@eleanormckelvaine6939 3 жыл бұрын
Well said! 🤣
@skthechef8075
@skthechef8075 3 жыл бұрын
Well pig heart was not a good choice
@austenhead5303
@austenhead5303 3 жыл бұрын
@@skthechef8075 Elaborate?
@SlavicCelery
@SlavicCelery 3 жыл бұрын
@@austenhead5303 Beef heart is better than pork heart. Lamb heart is also delicious. Venison heart also delicious. He just made a sad heart....
@nitroxylictv
@nitroxylictv 3 жыл бұрын
he acts so feminine I bet his dad calls him his daughter
@PaulSimon2003
@PaulSimon2003 Жыл бұрын
When he ate it, he had a heart time 🤣
@ArchaicAnglist
@ArchaicAnglist Жыл бұрын
He thought it was... offal.
@adreabrooks11
@adreabrooks11 2 ай бұрын
That pun deserves a beating. ♥
@cyberlion9939
@cyberlion9939 2 жыл бұрын
The story with Sigurd/Siegfried is a very popular heroic legend in Germany, although it exists in many variations. It is best known as the "Nibelungenlied". As far as I know, in this version the blood of Fafnir makes Siegfried invulnerable, but a lime leaf covers his shoulder while he baths in it. He is later killed by a man named Hagen, who stabs him right there.
@vicroc4
@vicroc4 8 ай бұрын
Which has an interesting parallel from a culture much further south, in the story of Achilles.
@saraknabe4347
@saraknabe4347 3 жыл бұрын
This channel gives Tuesday morning value
@TastingHistory
@TastingHistory 3 жыл бұрын
Awww shucks
@QueenBee-gx4rp
@QueenBee-gx4rp 3 жыл бұрын
@@TastingHistory It’s much better than what I used to prepare for: getting the garbage ready to go out...gives you an idea what my life is like....
@bridgetanne8242
@bridgetanne8242 3 жыл бұрын
Yes!
@WilliamSebren
@WilliamSebren 3 жыл бұрын
Heck yeah
@MonsieurBooyah
@MonsieurBooyah 3 жыл бұрын
@@TastingHistory is it bad if I block off a 'meeting' on my work calendar every tuesday for this? I don't think so.
@Antaios632
@Antaios632 3 жыл бұрын
As someone who's had a heart attack, stuffing a heart with bacon is a little on the nose. 😂
@maxb3248
@maxb3248 3 жыл бұрын
Did you survive? 😆
@raspoutine7241
@raspoutine7241 3 жыл бұрын
@@maxb3248 hol up
@Shemratov
@Shemratov 3 жыл бұрын
Stay healthy dude! (As in I'm wishing you good health, it's not an order 😅)
@Antaios632
@Antaios632 3 жыл бұрын
@@Shemratov I'm doing great, thanks!
@grndzro777
@grndzro777 3 жыл бұрын
Bacon doesn't cause heart attacks. Too many carbs is what does it. Your body needs to get hungry to burn off VLDL.
@ZAV1944
@ZAV1944 6 ай бұрын
the heart strings by the way are to secure the flaps tricuspid and mitral valves and prevent them from being blown outward from the pressure when the heart contracts. Also probably the reason the meat is so tough as it is because of the microscopic structure of cardiac muscle. Skeletal muscles(which is what we typically consume as meat) are arranged in regular, parallel bundles, cardiac muscle connects at branching, irregular angles known as intercalated discs. Cardiac muscle also contains contractile units called sarcomeres which also probably contributes to the texture of the meat.
@HowToPnP
@HowToPnP Жыл бұрын
Fun fact: The whole "burning your finger on magical food and putting it in your mouth, thereby gaining knowledge" is not unique to the Nibelungen. It also appears in the Irish myth about the "Salmon of Knowledge"
@qounqer
@qounqer 8 ай бұрын
Lol at the Irish guy who invented the Salmon of Wisdom. I know he was fucking around. Actually just looked and of course it’s Cumhail the demon dwarf slayer back at again.
@CollinMcLean
@CollinMcLean 5 ай бұрын
Fíonn MacCumhail, THE biggest hero in Irish mythology.
@ashleywebb4469
@ashleywebb4469 3 жыл бұрын
Can you imagine sitting in your backyard, around a fire pit, waving at your neighbors as you roast a heart on a spit?
@TastingHistory
@TastingHistory 3 жыл бұрын
I imagine just that scenario every day.
@dlbstl
@dlbstl 3 жыл бұрын
@@TastingHistory 🤣😂🤣
@tyrannicalbigtech5842
@tyrannicalbigtech5842 3 жыл бұрын
Thats normal. Heart is very good for you i eat it raw
@Elite_agent_Miko
@Elite_agent_Miko 3 жыл бұрын
Yes i can cause I've done it. At an viking fair. Lol
@femaletrouble
@femaletrouble 3 жыл бұрын
Knowing my neighbors, they'd be poking their heads over the fence and bein' like, "Hey, girl. Whachu eatin'?" and then inviting themselves over. Very friendly, but so, so nosy.
@derphurr8814
@derphurr8814 3 жыл бұрын
Thinly sliced smoked moose heart, eaten like charcuterie, is a delicacy eaten during Christmas feasts in Sweden. Maybe there is a link?
@thatsalt1560
@thatsalt1560 3 жыл бұрын
It is?
@EnRandomSten
@EnRandomSten 3 жыл бұрын
Wait it is? Well now I know what to replace the julskinka with
@EnRandomSten
@EnRandomSten 3 жыл бұрын
Wait fuck I just remembered we had lamb heart at my cousins place when they slaughtered one of their lambs for Christmas.... How tf did I forget that
@ehalverson6431
@ehalverson6431 3 жыл бұрын
Måsode’ä our delicacy in Ojibwe. Juniper berry, sumac, wild leak, pemican, cattail starch.
@EnRandomSten
@EnRandomSten 3 жыл бұрын
@Karjohbla mjoo de låter ju troligt att du måste jaga älg för att äta älg hjärta. Skämt åsido så är det säkert mer en grej norrlands än nere i söder. Kommer testa att grilla när snön är borta, få se hur det blir!
@nobull7185
@nobull7185 2 жыл бұрын
Captain Beef Heart and his Magic Band!! Lol!! Wow! I haven't heard anyone mention tgat name in AGES!!! Heart is one of my favorite meals. I've only had Elk and deer but so delicious cut into strips, floured and southern fried....soooooo delicious!!!
@LoralCrowned
@LoralCrowned Жыл бұрын
Tinny Bubbles. Heart and Soul. Mead makes Max make music.
@GeorgeBobeck
@GeorgeBobeck 3 жыл бұрын
Max, I used to make mead at home. I'll venture a guess that the mead you made is ranging from 14%-19% ABV, with this number being dependent upon the yeast used. It appears to have naturally carbonated because you bottled it early while fermentation was still going.
@matasa7463
@matasa7463 3 жыл бұрын
Hey, nothing wrong with high ABV carbonated mead! Just add some honey and you're good to go!
@GeorgeBobeck
@GeorgeBobeck 3 жыл бұрын
@@matasa7463: “corn sugar” / dextrose also works well for priming a batch to naturally carbonate. I prefer dry meads over sweet, but sparkling meads are awesome.
@cleoharper1842
@cleoharper1842 3 жыл бұрын
@@GeorgeBobeck A whole world I will never get to taste but was always curious about! I'm on meds (for the rest of my life) which strongly react to alcohol. The only descriptors I've ever heard was "like honey," and now "not sweet." Care to take a shot at describing color to a blind person? :-)
@FuzzyCottonBall
@FuzzyCottonBall 3 жыл бұрын
since youre experienced in mead, how do i get a sweet mead if thats possible? is it possible?
@caligo7918
@caligo7918 3 жыл бұрын
@@cleoharper1842 Fermentation makes alcohol out of sugar. depending on the starting amount of sugar, there might not be any left, when fermentation is done. The yeast also likes a bit of acid to be really happy, which you can get from apple-juice directly from apples (not the clear stuff from concentrate). The problem describing the taste of mead lies in the kind of honey used and the rest sugar content. Honey from fruit trees is often sweeter then those made from herbs (Rosmary and Thyme for example) even having the same sugar content. A lot of the floral or fruity taste from the honey makes its way into the mead (i made some thyme mead a while ago and that was gone in hours at a party, because it was so different from store-bought mead) and you pretty much get a range of taste like with wines.
@luthiennenharma
@luthiennenharma 3 жыл бұрын
The mead is probably less sweet now because all the sugar has been turned into alcohol (hence why it's also stronger than during the first tasting). A friend of mine makes her own mead (with honey from her own bees no less) and she basically keeps adding honey in between fermentation phases until it is sweet enough. Also, an additional helping of honey just before serving it :D On a side note, I appreciate Max clearing up the meaning of the word "Viking". It's one of my pet peeves as well, and while I understand that not everyone can be super knowledgeable about everything, it's just one of those misconceptions that gets thrown around carelessly.
@torbjornlekberg7756
@torbjornlekberg7756 3 жыл бұрын
Yes, it is as if we thought every britt and central european during the 1100-1300s was a knight.
@MossyMozart
@MossyMozart 3 жыл бұрын
@ Luthien Iðunn - I have seen some mead-making episodes on the TV box and the finished product is not sweet. Bummer!
@eddavanleemputten9232
@eddavanleemputten9232 3 жыл бұрын
What your friend does is called ‘step feeding’ and is one of the techniques mazers (= mead makers) use to keep the yeast happily chomping through the sugar contained in the honey whilst getting accustomed to the higher and higher contents of alcohol. Yeast is, after all, a living organism and alcohol is ultimately what will kill off the yeast (that and depending on the sugar content, the lack of food). As the yeast gets exposed to the alcohol at a slower pace it won’t die as quickly. Yeast strains can vary as far as alcohol tolerance goes. Some yeasts (strains for beer) have a low tolerance (below 10% alcohol by volume, also known as ABV). Other yeasts like champagne yeasts typically have a tolerance of 14-18% ABV. Regular baker’s yeast like Fleischman’s Active Dry Yeast typically has an alcohol tolerance of around 12-14% ABV. With step feeding you can some times ramp this up by several percentage points. The maximum is around 20-22% though and that will include ‘babysitting’ your mead: making sure your initial mixture has plenty of oxygen dissolved into the solution, fermenting at the yeast’s preferred temperature (often around 20°C, which is 68°F), stirring/shaking the brew to get rid of carbon dioxide produced by the yeast, adding yeast nutrient according to a staggered schedule during the first days of fermentation (honey could be considered as ‘junk food for yeast and you’d want it healthy so it needs supplements), etc. I’ve done this more than once and it’s fun to do, does yield a higher ABV and can go a long way towards preventing off-flavours in the brew which would otherwise need to age out. Still: step feeding and therefore getting a high ABV mead also means you’re probably doing it for meads you WANT to age. When a mead is still young it can taste ‘hot’ which means you really taste/feel the alcohol on your tongue. The higher the ABV, the longer it takes to mellow that hotness. My personal rule of thumb is one month of ageing for each percent of alcohol... and preferably longer. It does however depend on the honey used, the yeast strain, and what other things were added (fruit, herbs, spices...). You’re really lucky to have a beekeeper and mazer for a friend!
@christina1wilson
@christina1wilson 3 жыл бұрын
@@eddavanleemputten9232 Vikings were not only raiders they were settlers. Normandy, Northern England, Iceland, Russia, Greenland...and elsewhere.
@eddavanleemputten9232
@eddavanleemputten9232 3 жыл бұрын
@@christina1wilson - True. And with a pretty elaborate and thriving culture too! 😊
@acire8188
@acire8188 Жыл бұрын
the only heart I've eaten is smoked Moose heart and smoked Lamb heart. Moose being my favourite one. Although I don't eat it anymore because now I only eat seafood and vegetarian food. I am from Sweden ^^
@charlesmayberry2825
@charlesmayberry2825 Жыл бұрын
Moose heart is definitely a treat, I still like smoked or slow braised venison heart better. As an aside, if your current diet makes you happy, then that's awesome. Can't knock anyone for their choice of food :)
@IMeMineWho
@IMeMineWho Жыл бұрын
Me too..(though I occasionally cheat with turkey on holiday).
@acire8188
@acire8188 Жыл бұрын
@@IMeMineWho I kinda miss chicken and turkey tbh. But I am good with seafood. Sushi is my to go food atm
@end.olives
@end.olives Жыл бұрын
What, you dont care about the fishes pain?
@acire8188
@acire8188 Жыл бұрын
@@end.olives Never said anything about pain though. All I said was that I don't eat meat except for seafood ^^
@velvetdraws3452
@velvetdraws3452 Жыл бұрын
i love how you give both temperature readings, makes it very useful for someone who lives in scotland and uses celsius
@dmckim3174
@dmckim3174 3 жыл бұрын
There was a split second a moment after Max put the first bite in his mouth, he had an expression of "I deeply regret every choice that I have made that has lead to this moment."
@Bloodletter8
@Bloodletter8 3 жыл бұрын
*THIS TASTES LIKE REGRET*
@danielk3919
@danielk3919 3 жыл бұрын
🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣 oh lordy lord that and the other 50 similar comments was the funniest thing I've read since I don't even know, gosh.
@ashleythibault5434
@ashleythibault5434 3 жыл бұрын
I thought he was going to spit it out into a napkin. 😂
@MasterShake9000
@MasterShake9000 3 жыл бұрын
“Max the Mead-Maker” sounds like a lovable character in a Princess Bride sequel....
@stickychocolate8155
@stickychocolate8155 3 жыл бұрын
Miracle Max just retired from miracles and now makes mead on the side.
@Sagetower7
@Sagetower7 3 жыл бұрын
or a tabletop fantasy game c:
@lukegustafson4938
@lukegustafson4938 3 жыл бұрын
I would buy that mead.
@MrVovansim
@MrVovansim 3 жыл бұрын
Mead Max -- the alternate universe mad max
@Taolan8472
@Taolan8472 3 жыл бұрын
@@stickychocolate8155 "On the side" my ass. Miracles were his side hustle. Mead is life.
@kowaimorbid
@kowaimorbid Жыл бұрын
I've been binging your videos and I love how you have a thematically appropriate Pokemon in the background of each one!
@qwerty-ki1yp
@qwerty-ki1yp 2 жыл бұрын
You know his content is good when he uses a old norwegian song in the intro for Viking food
@Lauren.E.O
@Lauren.E.O 3 жыл бұрын
Fafnir: mortally wounded Also Fafnir: A one, and a two, and *10 minute duet begins*
@TastingHistory
@TastingHistory 3 жыл бұрын
I hope that’s how I go out
@ferzmat2313
@ferzmat2313 3 жыл бұрын
​@@TastingHistory My singing is so terrible, pretty sure that would avenge me as well by either deafening or straight up killing my murderer. Plus, then I don't even need their name to curse them haha
@kramermariav
@kramermariav 3 жыл бұрын
That's just how operas are
@LeRoiJojo
@LeRoiJojo 3 жыл бұрын
Ah, Wagner. You know, every bad stereotype about opera you ever held? Fat ladies bellowing for hours on end? 10 minutes death scenes? With a healthy sprinkle of white supremacy? That's Wagner. Not so much opera as a whole. Wagner.
@TastingHistory
@TastingHistory 3 жыл бұрын
@@LeRoiJojo yep, but I love it all the same. Tristan und Isolde is 4 hours of bliss 🤣
@kpinar1253
@kpinar1253 3 жыл бұрын
I love the subtle association of bankers with raiders/pirates.
@TastingHistory
@TastingHistory 3 жыл бұрын
Subtle but deliberate : )
@kpinar1253
@kpinar1253 3 жыл бұрын
@@scythianking7315 I agree. Cutlasses, cannon, and rum vs. wingtips and cufflinks.
@LC-wv7tz
@LC-wv7tz 3 жыл бұрын
@@kpinar1253 There was a Monty Python sketch about that...
@dewilew2137
@dewilew2137 2 жыл бұрын
I’m a new subscriber and I’ve been binging videos since. I’m so impressed by your research and your pronunciation of foreign words in many languages! How refreshing! Thank you for the fascinating content. 🤗
@PavelSkollSuk
@PavelSkollSuk Жыл бұрын
When I tried my mead, it was like a white wine, but not fizzy. Did just 30l and let it sit for 1y and it was a lot alcoholic as I used wrong yeast and even gave it time to develop some resistance to alcohol. It had nearly 20% of alcohol. Like a honey wine.
@sandwichfather
@sandwichfather 3 жыл бұрын
You got a lot of heart kid. No denying that.
@TastingHistory
@TastingHistory 3 жыл бұрын
🤣 thank you
@schleep.
@schleep. 3 жыл бұрын
God dammit 😂
@mikerichards6065
@mikerichards6065 3 жыл бұрын
I can’t imagine how much mead I’d need to drink before I could eat a heart. I think the answer is always going to be ‘more’.
@TastingHistory
@TastingHistory 3 жыл бұрын
🤣
@ebithrilebithril
@ebithrilebithril 3 жыл бұрын
in all honesty it's not so strange, in the end it is just another muscle. It can be quite tough thou because it is a hard working muscl
@adastial2104
@adastial2104 3 жыл бұрын
I ate beef hearh multiple times and once even bear and boar and those are the best tho bear is mad fatty
@AA-cf4es
@AA-cf4es 3 жыл бұрын
Japanese and Russians eat a lot of organ meat. Chicken hearts are delicious for example.
@alexanderfernestad9460
@alexanderfernestad9460 3 жыл бұрын
Heart if freaking fantastic mate 😄 smiked mooseheart is just wow 🥰
@rashaseden7062
@rashaseden7062 2 жыл бұрын
The texture and flavor of heart is actually one of my favorite things, so we all have our own preferences. I will try both the heart and mead. This is great stuff!
@40Gyga
@40Gyga Жыл бұрын
Have you read about anticuchos? The first recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. While anticuchos can be made of any type of meat, the most popular are made of beef heart.
@geekweek9673
@geekweek9673 3 жыл бұрын
The myth with Siegfried burning his thumb on the dragon's heart, reminds me of an Irish myth where something similar happens. The hero Fionn mac Cumhaill, was roasting the salmon of wisdom for his mentor Finnegas to eat. While cooking it, he burned his thumb, and sucked on it to help with the burn, and ended up consuming some of the fish, thus gaining the wisdom from the salmon.
@niamhybeagable
@niamhybeagable 3 жыл бұрын
LITERALLY came here to say this! I love that story. He'd seen a blister rising up on the skin of the salmon, and poked it with his thumb to burst the skin. As I forget every time I toast a pitta bread, cooking bubbles and blisters are full of red-hot steam!
@protoguy
@protoguy 3 жыл бұрын
Probably where Tolkien got inspiration for his Silmarillion stories of Turin and Glaurung.
@thegentilewoodyallen
@thegentilewoodyallen 3 жыл бұрын
Yes! That was my first thought too!
@captainl-ron4068
@captainl-ron4068 3 жыл бұрын
The Irish Celtic stories are something of a ‘Rosetta Stone’ which helps us understand the connection between the Germanic/Norse pagan traditions and the Mediterranean Classical pagan traditions of the Greeks and Romans.
@MrFredstt
@MrFredstt 3 жыл бұрын
All of the European myths are pretty closely related to each other. Even the Gods
@helmholtzthemulewatson4763
@helmholtzthemulewatson4763 3 жыл бұрын
If a woodpecker tells you your boy is shady you better believe it. You have to be really shady to be getting snitched on by woodpeckers
@adreabrooks11
@adreabrooks11 3 жыл бұрын
It's true. Those woodpeckers are no stool-pigeons.
@rachelwoodcraft3783
@rachelwoodcraft3783 2 жыл бұрын
I have that cookbook! My sister gave it to me last Christmas, so months before this video came out! I made the alenog a while ago. It prompted me to eventually make my own version of butterbeer, which was also partly inspired by a recipe for buttered Beere my sister (the same sister) found for me.
@kd0407
@kd0407 Жыл бұрын
I was so excited to see how the roasted heart turned out, and it truly looked delicious. I grew up eating the occasional roasted or stewed heart and, while they're not for everyone, I always found them to be a rare treat. It's a shame you didn't like yours because it really looked like you nailed the recipe!
@Hugin-N-Munin
@Hugin-N-Munin 3 жыл бұрын
"I should become a mead maker" "Mazer" is the occupational term sometimes used for a person who makes mead
@eddavanleemputten9232
@eddavanleemputten9232 3 жыл бұрын
Yes! Thank you! (Home brewer and mazer here, obvs)
@JohannXIV
@JohannXIV 3 жыл бұрын
Yup. "Max the Mazer"
@1jugglethis
@1jugglethis 3 жыл бұрын
Nah. Mazer is the wooden bowl mead was traditionally served from
@92bagder
@92bagder 3 жыл бұрын
I make wine, cider, mead, and ferment foods. I call myself a fermenter
@eddavanleemputten9232
@eddavanleemputten9232 3 жыл бұрын
@@1jugglethis - Is it? English is not my native language and I’ve often heard/read fellow mead makers refer to themselves as mazers. Thanks for the info. I’ll look it up as language is fascinating to me and I always want to learn more.
@MichiruEll
@MichiruEll 3 жыл бұрын
Fun fact: anatomically, a pig heart is incredibly similar to a human heart (as in hard to distinguished for people who are medically trained). And yet, I just realized that I've held a human heart in my hand before, but never a pig heart. (Not a serial killer, just a medical scientist)
@stargirl7646
@stargirl7646 3 жыл бұрын
Oh my 😳 No wonder the thumbnail looks... hearty.
@suicune690
@suicune690 3 жыл бұрын
Probably tastes the same, too.
@Ajehy
@Ajehy 3 жыл бұрын
@@suicune690 - according to interviews with certain cannibals, pork and human taste pretty similar.
@monstergamer8351
@monstergamer8351 3 жыл бұрын
FBI OPEN UP!!
@jaymorgan8013
@jaymorgan8013 3 жыл бұрын
That's exactly what a serial killer would say!
@lolly9804
@lolly9804 2 жыл бұрын
I ate lamb hearts my partner cooked. They were delicious, we actually had them a few times. Though he didn't like having to snip out all the tendons and blood vessels. The texture is a bit different to other cuts of meat. But I imagine a lamb heart is likely a lot more tender than an old sow's heart.
@tommyjoestallings855
@tommyjoestallings855 2 жыл бұрын
Another relaxing, educational, appetizing video. Thanks for your efforts
@jonimaricruz1692
@jonimaricruz1692 3 жыл бұрын
“Max the Mead Maker!” The crowd looks at each other wide eyed, they cheer and embrace and throw their hats in the air! Cries of “Do it! Do it” ring out.
@matasa7463
@matasa7463 3 жыл бұрын
Max Miller even sounds like an alcohol brand.
@JustSpectre
@JustSpectre 3 жыл бұрын
It would be great merchandise. Although as far as I know food preparation and distribution has some tough regulations...
@benjaminmaier7905
@benjaminmaier7905 3 жыл бұрын
Mead Makin' Max Miller! Huzzah!!!
@gingermaniac5484
@gingermaniac5484 3 жыл бұрын
"I ate, amid sorrow" well burn the stars, humans really haven't changed at all, have they?
@cliffwoodbury5319
@cliffwoodbury5319 5 ай бұрын
I'm happy u saved this half a year. i saw a video with another that makes past recipes and he made one that was good for months but ate it 5 minutes later and I was hoping to see him eat it months later... This was cool to see since I saw the mead video from way back.
@RoseDragoness
@RoseDragoness Жыл бұрын
when my mom make a meal from heart, the heart is cut small (1 inches or less) and it was boiled in a kind of curry for an hour and half. it tastes like gizzard in a way. Won't be so tender but crunchiness can be managed with how long you cook it. I think, hearts need a long cook and liquid to taste well. Love the story and the idea of stuffing heart with stuffs.
@archeofutura_4606
@archeofutura_4606 3 жыл бұрын
In general, whenever you read norse mythology and come across a grey old man with one eye, there’s at least a 90% chance that it’s Odin. I’m definitely looking forward to more recipes from “An Early Meal”
@brigidtheirish
@brigidtheirish 3 жыл бұрын
Nay. If you come across a grey old man, there's at least a 90% chance that it's Odin. If he's also got one eye, that's at least *99%* chance that it's Odin. Heck, a person or animal with one eye is probably Odin.
@archeofutura_4606
@archeofutura_4606 3 жыл бұрын
@@brigidtheirish and if you come across a couple of Ravens in the distance Odin is watching you....so also Odin
@eberhardpfeifer1620
@eberhardpfeifer1620 3 жыл бұрын
could have been Wodan too (depends on where you lived ;) )
@kristinastelter9567
@kristinastelter9567 3 жыл бұрын
As a Viking archaeologist - I appreciate your analogy of the banking age - also a pet peeve of mine! Good episode, Max!
@LDuke-pc7kq
@LDuke-pc7kq 2 жыл бұрын
What an awesome job you have!
@taglagable
@taglagable 4 ай бұрын
I really appreciate this. It inspires me to cook and try different things. Typically if you look at making mead, to start it’s very complicated. This is a simple recipe to get started. Anyways, I really enjoy your channel. Thank you!
@starryeyes5860
@starryeyes5860 6 ай бұрын
for some reason i feel like Max is probably a really nice guy in person. He really seems like a genuine good dude.
@turbofanlover
@turbofanlover 5 ай бұрын
Agreed. I think what you see is what you get with this dude.
@Bloodletter8
@Bloodletter8 3 жыл бұрын
"So just slice that off and add bacon instead!" Max, you just gave me the one culinary sentence I will use as much as possible for the rest of my life.
@GretaZ-dd3lu
@GretaZ-dd3lu 3 жыл бұрын
This channel is better than literally anything currently on TV.
@stickychocolate8155
@stickychocolate8155 3 жыл бұрын
KZbin is where the best educational content is currently being made in my opinion. Hands down.
@ItsYaBoiRaven
@ItsYaBoiRaven Жыл бұрын
You definitly have one of the most interesting channel on youtube, im so glad i got your channel recommanded
@KevBear715
@KevBear715 9 ай бұрын
I so enjoy your posts and your sense of humor is wonderful!
@bubbahubba7238
@bubbahubba7238 2 жыл бұрын
Mr. Miller, I have bad news for you: If the roasted heart of beast is not for thee, never wilt Thou a King of Vikings be.
@squirrelknight9768
@squirrelknight9768 Жыл бұрын
Max propably: Frigg thee and they mother....
@draculactica
@draculactica Жыл бұрын
Damn, youtube comments are just full of flyting nowadays
@2chrono2
@2chrono2 3 жыл бұрын
if you have like 7+ hours to kill, braising heart in a dark wine and honey low and slow is one of my favourite dinners. ends up being almost fall apart tender.
@ceciliavontapirsburg3917
@ceciliavontapirsburg3917 3 жыл бұрын
yeah I was gonna say, roasting such tough meat is not going to end well. I've only eaten heart once - duck hearts in a Vietnamese soup, and they were chewy as hell.
@lysanamcmillan7972
@lysanamcmillan7972 3 жыл бұрын
I did something similar once in a crock pot and I was so impressed, I was immediately terrified the hipster gourmets would figure it out and turn beef heart into the new oxtail: from poor folk food to a ridiculously pricy bit of meat.
@RacyXue
@RacyXue 3 жыл бұрын
Yeah would've been tender if braised in the mead itself ... probably younger mead too because of the sugars still in it. or wrap it in pork belly/bacon to keep it from drying out and adding fat to the roast.
@amandacoman6778
@amandacoman6778 Жыл бұрын
The least I could do is give this man a like for enduring that heart… you poor man.
@pamelaheriges3654
@pamelaheriges3654 11 ай бұрын
I live in Oregon now I used to live in Washington state, sometimes on reservation lands. Elk heart is delicious. No honey, just herbs .sliced about 1/2 inch not the length of the heart, but the width of it.
@kittencaboodle8124
@kittencaboodle8124 3 жыл бұрын
this is literally the only episode i've seen that he doesn't instantly go "ah!" when taking his first mouthful
@fiesehexe8133
@fiesehexe8133 3 жыл бұрын
There was that spatan dish...
@craiglewis7186
@craiglewis7186 3 жыл бұрын
His expression with that first bite. "What have I done?"
@millenial90
@millenial90 3 жыл бұрын
His reaction to the kykeon was priceless. It was so bad he just started laughing.
@AntiqueBambi
@AntiqueBambi 3 жыл бұрын
Never forget that Loki once found a heart cooking in a fire he stumbled on at random, ate the thing because.. who turns away free food amirite. Except it was a witch’s heart and it got him pregnant with trolls.
@JustToast963
@JustToast963 3 жыл бұрын
Trying to decide if that’s better or worse than a foal with eight poking hooves.
@gso619
@gso619 3 жыл бұрын
What is it with that dude and getting accidentally knocked up?
@JustToast963
@JustToast963 3 жыл бұрын
@@gso619 I guess you can only get Thor to dress up as a bride, get folks to throw stuff at Baldur, and shave Sifs head so many times before you get bored.
@jongustavsson5874
@jongustavsson5874 3 жыл бұрын
@@gso619 dude got around, fathered a wolf, a bigass snake and a half corpse half woman, and gave birth to a 8 legged horse.
@AntiqueBambi
@AntiqueBambi 3 жыл бұрын
Moral of the story is don’t eat floor food or you could get gregnant. Move over Aesop, Loki “eats food off the dirty ground like a grubby gremlin” Laufeyson is here to teach you the REALLY important things in life.
@kelewaekreation
@kelewaekreation 20 күн бұрын
I have eaten all sorts of different hearts and I think that my favorite, by far, is venison heart. I usually pan fry it, though I have smoked it with apple wood. I will have to try this recipe next time.
@jrcorsey
@jrcorsey 2 жыл бұрын
The look on your face! I laughed so hard, because I thought it might be coming. Thank you, sweet, brave Max
@jackr.4953
@jackr.4953 3 жыл бұрын
I think we just saw the closest Max has ever gotten to gagging and spitting something out. Awesome history lesson, Max! And you're a champ for taking a chomp out of a heart.
@inkermoy
@inkermoy 3 жыл бұрын
Expression said everything.
@brycearney4884
@brycearney4884 3 жыл бұрын
Organ meat is fine. That said... I was fed this since I was little. Acquired taste is probably correct.
@chrisdotts8777
@chrisdotts8777 3 жыл бұрын
@@brycearney4884 I remember when I was in probably 4th grade when I told my classmates that I eat the heart and liver off of a deer and that's when I learned that 4th graders are very judgemental about what you eat
@loxodoncyclotis1823
@loxodoncyclotis1823 3 жыл бұрын
Seeing someone eating heart meat reminds me of that Bear Grylls episode where he found a ripe sheep carcass and then cut out the heart and ate it, because apparently it stays edible longer than the rest of the meat. I don't think I'll try this recipe, thank you very much.
@krazownik3139
@krazownik3139 3 жыл бұрын
I recommend making stew out of cow's stomachs. It's great if prepared correctly. Also, I never knew that eating organ meat is not viewed as something normal. Like, seriously intestines are one of the best animal parts.
@cassandralynn1277
@cassandralynn1277 3 жыл бұрын
Complete ahistorical cooking tip for anyone interested: Hearts are great in pot roasts or similar dishes. Being really tough and lean makes them able to withstand really long braising, which adds a lot of flavor and nutrients to any dish. Simple usage my dad used to do was to chop them up and braise them in broth, chopped tomatoes, and cream (adding fat and flavor). Add in bacon and/or other meats, onions, carrots, potatoes, bell peppers, chilies, or anything other veggies you like - it's very flexible dish. Experiment to taste. A little honey and lemon juice (or vinegar) towards the end also adds a lot of depth. Serve with rice, pasta, mashed potatoes, or any other carbs of your choice. Basically, the trick to getting the most out of hearts (in my opinion) is cooking them long and slow. Done right, they are a wonderful ingredient.
@OriginalCreatorSama
@OriginalCreatorSama 2 жыл бұрын
Noted! It sounds freaking delicious and a great source of not only iron and protein, but also entertainment as one pretends they're in ancient times!
@macnof
@macnof 2 жыл бұрын
I agree! As a Dane whom often cooks heart, I found it such a shame he didn't either preboil it or roast it quickly in thin slices. The way he cooked it made it just about as chewy as he could get it.
@daltontaylor8830
@daltontaylor8830 2 жыл бұрын
I’d like to add, another great roast substitute that doesn’t get enough praise is beef tongue. It’s nearly identical to a pot roast in flavor.
@macnof
@macnof 2 жыл бұрын
@@daltontaylor8830 tongue is also great cold and sliced as topping on bread!
@daltontaylor8830
@daltontaylor8830 2 жыл бұрын
@@macnof we use cold beef tongue here in America for sandwiches! So naturally cold beef slices on toast sounds delicious as well.
@CN345456
@CN345456 Жыл бұрын
I’m in love with the props in the background. Never mentioned. Always thematic. ❤️❤️❤️
@sailorarwen6101
@sailorarwen6101 Жыл бұрын
I like trying new things, rather hesitantly, but I still do it. I was nervous about oxtail stew but actually really enjoyed it and I’ve made a bunch for my postpartum meals. Once I realized I enjoyed that I decided to add heart to the stew for the added nutrients. I enjoyed it that way as well. The heart is a wee bit tougher than other cuts of meat and has a slightly different taste, but cut it small and after having marinated in the stew long enough it was good. I’ve also found that if I turn liver into a pate and add it to meatloaf it made the liver quite palatable. Thankfully, one can get creative in cooking
@chrissutton6235
@chrissutton6235 3 жыл бұрын
"Heart....it's not for me..." Max being speechless made me chuckle. Thanks for being a sport, and for the opera interpretation/ reading. Fantastic video.
@WolfysEyes
@WolfysEyes 3 жыл бұрын
Max being all extra eating pork heart and aged mead while my basic self is sitting here eating Cheez-Its. XD
@TastingHistory
@TastingHistory 3 жыл бұрын
But are they Viking Cheez-Its?
@killerbenji
@killerbenji 3 жыл бұрын
Same here. Literally had the rest of my Cheeze-Its while watching lmao
@jonesnori
@jonesnori 3 жыл бұрын
Ritz crackers at my house. Probably tasted better than the heart (though the bacon and leek filling sound delicious). I wonder how many honored guests disclaimed the honor to avoid the heart?
@Lou.B
@Lou.B Жыл бұрын
Gotta hand it to you again! Not just for doing your homework (Love the history!), but also for giving heart a shot. I happen to love it (along with most other offal), BUT your courage and honesty make you a Brother of the Blood! SKOL!
@TearfulMoon
@TearfulMoon Жыл бұрын
My gran used to make pirozhki with pig heart, lungs and liver. She minced everything including "tubes" - for extra crunch. Those were pretty good.
@brongulus2617
@brongulus2617 3 жыл бұрын
It's not just lack of fat, its how much a muscle gets used! Like the tenderloin is so tender because it is one of the least-used sections of muscle in a cow's body. But the heart, by far, is the most-used muscle in any animal.
@clothar23
@clothar23 3 жыл бұрын
Slow cooking the hell of a heart helps to. You can't do anything about the condition of your cuts. But proper preparation makes all the difference.
@maryandersondearing3053
@maryandersondearing3053 3 жыл бұрын
It is also a completely different kind of muscle. The heart is smooth muscle, unlike the striated long and short fiber muscles that we use to control our movements.
@suicune690
@suicune690 3 жыл бұрын
@@maryandersondearing3053 It's actually not even smooth muscle, but its own unique type called cardiac muscle. It's similar to striated muscle but the cells have a branching structure.
@Grak70
@Grak70 3 жыл бұрын
It also has a ton of collagen, which is always going to be tough to chew. Collagen doesn't render out like fat.
@tubekulose
@tubekulose 3 жыл бұрын
@@Grak70 True, but after some hours of poaching the collagen surrenders, transforms into gelatin and get super tender. I call it the "goulash effect".
@cheekyghost2284
@cheekyghost2284 3 жыл бұрын
This reminds me of my childhood. I grew up in the Western MD/PA Appalachians, so we ate a lot of wild venison. My Dad and I would always be the only ones who ate the heart, we would brush it with A1 sauce and grill it, we called it Heart of Hart (an archaic word for stag), and I would pretend I was in the middle ages.
@michaelscalia7080
@michaelscalia7080 3 жыл бұрын
Any advice on how to soften the meat of a heart? I've heard a slow pot roast will help, but I don't really know for sure how effective that'd be.
@archevenault
@archevenault 3 жыл бұрын
@@michaelscalia7080 you can usually be pretty sure that slow cooking a meat will make it easier to shred/tear apart/whatever. whether it tastes good depends, but a pot roast with other ingredients will most likely be nicer to the taste and texture.
@michaelscalia7080
@michaelscalia7080 3 жыл бұрын
@@archevenault That's what I assumed. I just wasn't sure what that'd do to a heart, because of its unique texture.
@crimsonia0nightrayne
@crimsonia0nightrayne 3 жыл бұрын
We did something similar on long hunting trips in Texas! We'd clean the hearts, wrapped them with onions, carrots, and potatoes in foil and cooked them right under the fire in the morning. When we came back in the afternoon, it would be perfect. Still a little bland unless you add sauces to it
@foxtwo1584
@foxtwo1584 3 жыл бұрын
I always thought a hart was a young hind! Thanks for correcting me :) I got a stag heart from a hunter friend a while ago, we sliced it across and barbequed it like steaks, it turned out pretty good! the meat is very dense, yet still tender. I'd eat it again
@Talvofdal
@Talvofdal Жыл бұрын
Love the Flight of the Valkyrie with the tasting. Very nice.
@Shria9
@Shria9 Жыл бұрын
Speaking as a mead maker, I can tell you that, if you decide to become a mead maker, you will be very popular at events and among friends but you may wonder, sometimes, if they love you more than your mead. My mead brand was chosen by some of my friends and it is Ugly Cry. I have Ugly Cry Dragon's Blood, Ugly Cry Megathlyn (amazing with pork), Ugly Cry Me the Blues (blueberry pomegranate), and Ugly Cry Pure Tears of Joy (plain mead) in the mead closet right now. Also, I had a batch go bubbly on me once. Apparently, I accidentally restarted fermentation by oxygenating it when I bottled it, even though it was already well over the yeast tolerance at 18 percent alcohol (yeast was said to go to 11 percent). On the downside, the fermentation also resulted in ticking bottle bombs that tended to blow their corks at random times. Luckily, none of the bottles actually exploded but, if I had used screw tops, they probably would have exploded.
@MarthChan
@MarthChan 3 жыл бұрын
You looked so happy when you managed that "Sweetheart" pun and I am so proud!
@tayet6875
@tayet6875 3 жыл бұрын
When My friends are fibbing I have gotten into the habit of telling them:“how Victorian of you“ and it makes them delightfully mad. So now we have made that into a game.
@bigstyx
@bigstyx 3 ай бұрын
I had beef heart once at a restaurant it was in a sandwich, extremely thin, the taste was similar to roast beef, but condensed very strong roast beef. the texture was also similar because it was so thinly sliced.
@cbhlde
@cbhlde Жыл бұрын
Happy Max Miller Day! It's an ancient tradition celebrated by my family since we subscribed! :)
@myggdestroyer6485
@myggdestroyer6485 3 жыл бұрын
Smoked reindeer heart is till served here in Sweden at fancy Christmas dinners
@TastingHistory
@TastingHistory 3 жыл бұрын
I’ve always wanted to try reindeer.
@vizorix
@vizorix 3 жыл бұрын
Var?
@myggdestroyer6485
@myggdestroyer6485 3 жыл бұрын
@@vizorix vars jag bor i norrbotten brukar husmans resturangernas julbord alltid ha rökt renhjärta
@myggdestroyer6485
@myggdestroyer6485 3 жыл бұрын
@@TastingHistory I'm sure it tastes a lot better than pig heart ;)
@vizorix
@vizorix 3 жыл бұрын
Ja tyvärr är ren mindre tillgängligt i Stock.
@FerretPirate
@FerretPirate 3 жыл бұрын
"I don't have the stomach for heart." is a great line.
@connerfox9144
@connerfox9144 Жыл бұрын
Woahhhhhhhh! This is the scariest & awesomest! I love you!. Thank you for your dedication to your art.
@gwynvyd
@gwynvyd Жыл бұрын
Barding is the medieval term used for the decorations on horses made from leather, fabric or metal.
@valerieschoen7494
@valerieschoen7494 3 жыл бұрын
Years ago, my dad and I improvised a soup with beef heart in a tomato base. It had to have been 45 years ago and I can still remember how tender the heart was after simmering for hours. Cook it in a way that flatters it and you will change your tune.
@tarmaque
@tarmaque 3 жыл бұрын
Yeah, I was going to point that out. He was cooking it like a steak, when in fact he should have been braising it for hours. My Grandfather used to love heart sandwiches. It came from growing up during the depression, and they used absolutely every part of an animal but the teeth. He was also fond of tongue, and liver. Often these were from deer or elk he himself had shot. If you came back with an animal you had shot and you didn't bring the liver and the heart he'd be upset.
@shaunacorrigan9372
@shaunacorrigan9372 3 жыл бұрын
"On the advice of woodpeckers" is my new favorite phrase
@hollyevolving
@hollyevolving 3 жыл бұрын
It belongs on merch!
@karaamundson3964
@karaamundson3964 Ай бұрын
Cap'n Beefheart is certainly top of my pops. Love that guy--and his band--and his, Van Vliet's, paintings. He AND Frank Zappa (with whom he at times collaborated) grew up near my desert stompin' grounds. It's a source of joy.
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