How Fried Artichokes Became a Roman-Jewish Staple - Dining on a Dime

[@eater]

Lucas is still in Rome! Check out the rest of the season here: kzbin.info/www/bejne/enfHm3yFpdKbhJo

[@ryanehoward]

I went to Nonna Betta a couple of years ago when I was in Rome. The food was fantastic. Great video on the food and little bit on the history behind it.

[@MajokiMusic]

Thanks for covering this Lucas! Heard a lot about it after the NYT article, but had not seen how they were made

[@QueenVelveeta]

We were eating here when this was filmed. It's a great place to eat and the artichokes were divine.

[@Mewfan]

Is frying in crude oil traditional for Roman-Jewish cuisine?

[@jameschristopher3825]

ladmladmn 😂😂😂😂😂

[@Wifibee]

It's a Saudi Arabian-Roman-Jewish way of cooking.

[@maop7267]

also Chinese and Ugandan cuisine mixed

[@ventisette.]

I only use Castrol A747

[@anonymousgazelle]

America could invade because of that oil.

[@cafezo87934]

bagyongronki haha.

[@jameschristopher3825]

bagyongronki 🤣🤣🤣🤣

[@skyblu3ers]

That oil looks scary though...😅

[@justhan9630]

skyblu3ers Looool

[@pocetnick]

*disgusting

[@TheAgentOfDeath]

Gutter oil😅

[@nhbilly]

flavored oil

[@omggiiirl2077]

Yes.

[@saltyme7711]

Looks like that Oil has been there since Nona Left RIP Nona.

[@danielvincent9157]

The oil is prolly as old as the restaurant

[@cafezo87934]

Dax TRAX lol

[@soggytoasty]

I wonder what's the peroxide value of the oil

[@conorhughes6018]

They really got some mileage out of that artichoke footage 😂

[@rowluxillusion5235]

Two things firstly Bacala is salt cod, which is really very different from normal wet cod which is called Merluzzo. The cod is heavily coated in salt and dried, it is then re-hydrated and washed many times to de salinate it, the result is a totally different taste and texture. Secondly people are complaining about the oil. If you look you'll see the anchovies are being cooked in a different oil to the artichokes, and it's quite clean. I believe that the oil used for the carciofi is darker because enzymes in the artichoke change the colour of the heated oil. It's not darkened through over use but because of what it is cooking.

[@rowluxillusion5235]

@Bali Breeze Because I know that there is an enzyme in artichokes that reacts with the heated oil and darkens it.

[@rowluxillusion5235]

@Bali Breeze There is an enzyme in the artichoke leaves that when cut reacts with the polyphenols in the hot olive oil darkening it noticeably. It is likely that you are using commercially grown US or Mexican artichokes which have been intensively farmed and more importantly selectively grown to remove all of those bitter enzymes that react with the oil (Most vegetables consumed in the US are pale imitations of what they ought to be). In Italy the varieties of artichokes used, the time of year they are picked and the stage of growth when picked are totally different to the ones you use, as is the oil which will have far higher levels of polyphenols in it, thus the reaction is entirely different. Also you're not doing multiple batches of artichokes are you, so you don't get as much of a reaction from your anaemic artichokes.

[@Paelorian]

Complaints about the color of the oil, but no complaints about taste. For all we know, there's a perfectly good explanation. The oil in the deep fryer is a lighter color. The oil in the stockpot must have something in it giving it that color. Whatever they're doing seems to work well, and I don't see any safety hazards. Very interesting episode. I loved the history. I note that today caloric vegetables fried in vegetable oil remain a staple of the diets of the poor (fried potatoes, etc.)

[@Teddydoctor666]

Do they ever change the oil?

[@artichokez3270]

i grow artichokes and this is the fam's fav recipe for them, the nutty flavor of the crispy parts is delicious

[@vantablack2847]

That oil probably better suited to be in your car rather than in your food

[@ryanzhanfeng9322]

Glad the comments are talking about the disgusting oil. I'm not having too high standards

[@tizianodematteis7071]

That oil looks very dark... Which is weird because in Italy we have very strict rules on food hygiene. While I never tasted those dishes in that restaurant I did taste them somewhere else and I have to say are delicious when properly made.

[@ruvin7023]

The black oil reminds me of my South African friend "black is beautiful but not on my food"

[@kajcsapapa]

I can see it on your face that this wasn't worth the trip haha

[@185055]

Lucas love your professionalism your body language is very telling though about the flavor of this food

[@Fluera]

I have never in my life seen oil that dirty being used for cooking.. so much so that when he was dipping the heart into it I thought it was some dark caramel/sugar reduction

[@felipin0709]

They fried food because of the calories needed to survive since they barely have any other source of calories available. Same reason refried beans are a staple of our cuisine here in Mexico. We use lard to not only make them more tasty but it also helps wit survival.

[@EHCBunny4real]

I had a similar meal called Fritto Misto except it also had fried squid

[@skullzgaming3399]

Happy u came in my town dude

[@badabingmike]

Fried zucchini blossoms rule.

[@starfthegreat]

In the ghetto you can find a spectacular dish called rigatoni a la pajata, which is basically rigatoni with tomato sauce and calf intestins that were not emptied of their chyme. Will Lucas have a chance to try this very special dish?

[@lisarenee3505]

Dude, that sounds absolutely disgusting. Do you even know what chyme is?

[@starfthegreat]

lisarenee3505 I know what it is, and trust me it's absolutely delicious! In this case the calf is at most a week old, so it's only had it's mother's milk, so the chyme has a ricotta like fkavour and consistency. Coupled with the strong musky taste of the intestines and the sweetness of the tomatoes, it has a unique and amazing flavor.

[@starfthegreat]

@Bali Breeze true, but it wasn't consumed by Jews. It was cooked by Jewish chefs working for Roman (Roman as in from Rome, not ancient Roman) nobility. Alot of old Roman dishes were preserved by Jewish chefs who passed it down in their community

[@gab.lab.martins]

Haven't watched the video yet, but the comments already made me laugh.

[@owlversusdove]

love this season! i hope lucas can go to some eastern european countries in the near future

[@deanjones2056]

Lucas’ sounds like his mouth is constantly watering😂

[@alexhernandez49]

On my way out, I forgot to hit like. I came back just to watch this again and Like the vid. Grazie Lucca, grazie!

[@OlLeeroy]

The thumbnail look like a deep fried bottle of henny

[@joshf6666]

Anyone who is commenting on the oil does not understand cooking, especially in a restaurant setting. An old batch of seasoned oil, slowly replenished and carefully separated from any particulate matter that could cause it to oxidize, is more valuable than gold. It's likely that oil stays above the boiling point of water 18 hours a day or more; nothing will ever grow in there. Case in point; there is a deep-fried burger place in Memphis, TN called Dyer's that has been using the same batch of oil for 106 years. People cross state lines for those burgers.

[@joshf6666]

@Bali Breeze Have you ever been there and seen these people? Please don't spread very unkind stereotypes about people in small town America.

[@TheRawkCandi]

That is how you get cancer. Oil that is repeatedly heated over long periods becomes highly carcinogenic. Yikes.

[@theindividualchef]

Who else searched for a bloomed Artichoke Flower?

[@soulcatcher668]

It's sad to see this series go down hill like this.

[@cafezo87934]

I don't get what's with all the dirty oil remarks. artichoke dirty oil or anchovies dirty oil. artichoke dirty oil is expected because some parts of the artichoke are dark and when you fry it, the color falls off. think peepo think.

[@holisticquench5293]

The oil looks so mechanical

[@mc-ge2bt]

Since they can’t use animal fat they’re probably frying in olive oil with other vegetable oils mixed in so it doesn’t smoke. And yeah, it’s not changed as often as McDonald’s but we’re not eating McNuggets.

[@lisarenee3505]

It doesn't matter if you're at McDonald's or Delmonico's, filthy oil is still filthy oil.

[@0regret-l2s]

that jet fuel looks interest8ng

[@nampham5660]

Well they did say that the dishes are slum inspired. Maybe cooking food in that oil just some sort of essence in flavor.... eh.... or maybe not

[@gustawburucki1347]

It’s worst episode, because of the quality of the food. It’s doesn’t look good, specially oil used to frying

[@antoniojg-b8284]

That just gives it flavor 😃

[@kimh9283]

As he's cutting all the outer leaves off I'm thinking what a waste of good artichoke.

[@duanemartin2282]

That oil looks so old lol

[@HitankarRay]

That oil had seen better days

[@yseson_]

Better years

[@John77Doe]

Jewish Roman cuisine is awesome. 😍😍😍😍😍😍😍❤️❣💕💓💞💖💗

[@angroid-oy3ws]

I just, I love some A C I D on my fish.

[@richardmurphy9006]

Didn't know artichokes were a thistle

[@cmbaz1140]

HAMSI

[@oogiesmuncher]

when will he realize that jacket does not fit him at all

[@Mikupigeon]

the dark oil is pretty disgusting...

[@Misterz3r0]

Everything fried

[@fawaz84]

Hi Lucas, did you ever eat anything that you didnt like? please mix it up a little bit, it will be more interesting

[@traveller7138]

Whoever commenting about the oil have to remember that this is "poor cuisine". The restaurant is just try to make it as authenthic as possible.

[@asaero92]

You shoul'd have given a chance to fried cow brain...it is the most delicious fried thing you will ever taste!!!

[@watfordman]

A S Really? I'm always open minded but the idea of squishy soft brain exploding when I bite it puts me off. Do you have any video links for me to watch?

[@asaero92]

kzbin.info/www/bejne/naSbY6FqqtxjaZo here you can see a version of it. Actually the brain exploding when you bite it is amazing. That's just a perfect contrast between the squishy brain and the crunchy crust!

[@kd1s]

Hmm - that probably explains how I ended up with a teensy bit of Jewish ancestry in my DNA.

[@DrDune]

you should get that checked out.

[@kd1s]

Oh I did - ran it through 23andme that's how I found out about it. And I can remember my family joking about it years ago. Ha ha, jokes on them.

[@lisarenee3505]

Oh my god, have they _ever_ changed that oil? Disgusting! And you could tell that Lucas wasn't into any of the food at his table. He must've seen those fryers before he ate.

[@buddigabong]

this channel is infested with dead carcasses yet everyone is freaking out about the oil. alright people

[@tanzil88]

The dish doesn’t look appealing, they only gave you 3 squash flower per serving?

[@suppeople9987]

that oil is so dirty

[@bossman674]

Never really understood the hype of Jewish artichokes. They’re okay…. If not way to oily and greasy.

[@nicholascremato]

The jews ate them because they were cheap! Did you know there are more jews in rome than all other parts of Italy combined? Many of them have Catholic names like Russo.

[@maulanaasrofu1768]

Oil looks so bad

[@pablospace]

Please clean that frier.

[@irakli58]

The oil looks rancid

[@SuperLionpop]

mmm so dark oil.no good

[@pseudochef07]

WHAT IS THAT OIL MADE OF???!!!! It's so scary... 😱😱😱

[@samanthanickson6478]

good intentions

[@Jaeboy]

lol this reply genuinely made me laugh

[@MsJavaWolf]

Doesn't look too good.

[@sanjivdungdung]

Oil looks too unhygienic

[@KrasMazovHatesYourGuts]

It's just a chemical reaction with the enzymes in the artichokes. The oil is fine.

[@AlisoViejoMan]

Dam didn't think oil could be dirtier than the Chinese

[@JackyMalul]

first of all... I love fried food... most of the time craving for it but there's nothing more horrific... and disturbing when you walk in the street and smell the burned end overused oil from some restaurant, I just move to another Street, without smelling the oil in this video only by the color you can see that It was overused... big No-No!

[@gleibancolita]

No thanks.. oily much.

[@zihaolim4268]

Disgusting oil