I Ate Only Norse Viking Food for a Week

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Күн бұрын

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@VBirchwood 7 ай бұрын

Happy Summer Solstice everyone! Happy full moon! I've been working hard on the latest epsiode in the historical food week series, this time eating only Viking food for a week. I hope you enjoy watching. Thank you so much for your ongoing support of my art and channel. It means the world to me 🌙✨

@martinhg98 7 ай бұрын

I am swedish and have just celebrated midsommar.

@elly1725 7 ай бұрын

Thank you for making the art, it is such a calming and comforting look into the past and I love it ❤

@Biggdaddy903 7 ай бұрын

As someone who has adopted the Celtic pagan culture, I appreciate the efforts you go through to give us ideas of how our ancestors lived dressed and ate. You are such a beautiful and talented lady I really enjoy watching your videos. Thank you.

@realbunnyRBN 7 ай бұрын

Merry Estival!! I hope the mead flowed freely and the moon shown upon your face!

@Redbeardblondie 7 ай бұрын

I love watching your content, older historical things fascinate me! But I think my favorite part is your smile, it is genuinely so uplifting and beaming!

@brycetheviewer9986 7 ай бұрын

stages of historical accuracy: level 1 - oatmeal on every breakfast level 10 - proper viking yougurt level 74 - food poisoning level 99 - BUGS IN THE POCKET OF STOCK FISH

@MdoubleHBxx2 4 ай бұрын

VIKING FOOD = RUBBISH FOOD Guess why they died prematurely.

@MdoubleHBxx2 4 ай бұрын

Imagine still eating animal products in 2024. Diseases and shortened life span guaranteed. Cooked food caused and maintains the fall of mankind. Raw vegan nutrition is the salvation of humanity. Humans are frugivores and not omnivores. This is called species-specific diet. It is the most important thing to understand for humanity right now. Cooking destroys the food and most nutrients in it. This should be common knowledge by now. But the masses are still very ignorant and they are constantly distracted by nonsense. It is the reason, why we still live in the dark ages. To have paradise on Earth, humanity must adopt the species-specific diet.

@BronzeTheSling 3 ай бұрын

Medieval people were not stupid. "they got food poisoning all the time" is a total myth. Actually people get food poisoning way more often now in ultra-processed countries like America. But in a well-structured medieval society they knew what they were doing. It just LOOKS scary to think of some of the things people DIED of because they did not have simple cures. Now that we have those cures, we should be WAY healthier. But we're not. Why is that? It's because of our artificial and nutritionally empty food dependence.

@shadytreez 5 ай бұрын

Viking butter was 4-5x more salty than present-day butter. This is why the butter would have salted the fish soup. It is a typical thing in Normandy to add butter in your soup.

@MdoubleHBxx2 4 ай бұрын

salt = sodium chloride = poison

@MdoubleHBxx2 4 ай бұрын

@shadytreez 3 ай бұрын

Why would they add so much salt? To preserve it on their journeys and in general. Fat is important for calories, so this was a great way to boost calories without butchering an animal.

@СашаПетровић-н6х Ай бұрын

Vikings have connections with Scots, East Europeans and South Europeans. It is easy to find multiple scientific articles about Viking DNA in internet search. Its hard to accept turnover from movie culture and myths to scientific data.

@PaulaBean Ай бұрын

Indeed. At the supermarket, I can get special 'sea-salted' fresh butter (expensive). It's a lot more salty than the usually salted butter.

@shadow1961 7 ай бұрын

modern salted butter is barely saltier than unsalted, because we have modern refrigeration. back then, of course, salt was a preservative, and it would have been plenty salty even if you washed the butter in cold fresh water (which was a thing they did with all salted foods,)

@sarahwatts7152 7 ай бұрын

This blew my mind when I first learned about it, I've toyed with the idea of making my butter historically salty just to try it out

@VBirchwood 7 ай бұрын

This makes so much sense! Thank you for sharing!

@malinmaskros 7 ай бұрын

In Sweden you actually can buy extra salted butter! I don't know if it's as salty as viking salted butter, or if we've just inherited their taste for salt - we still eat pretty salty food, and salt is still used as a preservative method.

@Call-me-Al 7 ай бұрын

@@malinmaskros I love extra salted butter but no it wouldn't be preservative level salty.

@Dr.Yalex. 7 ай бұрын

European salted butter is almost identical to the old Viking make butter. FYI, nowadays we do not eat enough good salt... instead we get chemically induced salts/flavors from preserved foods😂😢😮

@Nebulouslystarlight 7 ай бұрын

I really appreciate how you make these videos without putting in the eating sounds, so that everyone can watch (its me, misophonia is evil)

@darlenefraser3022 7 ай бұрын

I couldn’t agree more.

@janeevans4758 7 ай бұрын

Another Misophonia person 🤦‍♀️ it's the total pain of my life.

@pippaseaspirit4415 7 ай бұрын

Me too! Misophonia has made dinner time miserable for me for well over 55 years.

@CrankyGrandma 7 ай бұрын

Me too!

@samsungaccount7841 7 ай бұрын

Me too

@Sindrijo 7 ай бұрын

Skyr and Porridge mixed together is called "Hræringur" ("A Stirring")

@VBirchwood 7 ай бұрын

Takk fyrir! I hadn’t realised there was a word for it in Icelandic ☺️

@aaaa-zr8hr 6 ай бұрын

Hræringur Herring

@wesleybarrett9502 6 ай бұрын

I use to make home made steel cut oats and Greek Yogurt and fruit preserves as a canned breakfast that I ate cold or hot.

@angel8fingers 6 ай бұрын

@@wesleybarrett9502that sounds amazing! Have a recipe??

@dimitri877 5 ай бұрын

I love high fat (10%) yogurts like Greek or Turkish style, I could never get used to Skyr. I lived in Denmark, and high fat dairy is harder to find.

@karowolkenschaufler7659 7 ай бұрын

does anyone else want to see a collaboration with "tasting history"? I'd love one.

@SindyJ37 7 ай бұрын

That would be epic

@abnealdl4a9 6 ай бұрын

Yess!

@nathankeesler428 6 ай бұрын

*hardtack knocks*

@mahoneypwnz603 6 ай бұрын

Yes!😊

@CrypticCocktails 6 ай бұрын

Maybe post this on Max's channel; he's the one with 100 million followers lol

@deirdreharding4616 7 ай бұрын

Very interesting. I am half Swedish/half English and my Mother came from the far North, where gathering "free food" like berries and fungi was part of their culture,, plus huge amounts of fresh, smoked and dried fish, dairy, cheese, sheep with a pig fattened for Christmas. The reason why Scandinavians were historically tall compared with other races was because of their dairy (calcium) rich diets. That promoted skeletal growth. And survival was harsh. I will watch with interest They still used underground cold houses when I visited as a child. I am now almost 73.

@MsMesem 6 ай бұрын

Gathering "free food " is the norm for any peoples who still have close links with rural and wild landscapes around them.

@sykotikmommy 6 ай бұрын

It was the higher amount of protein that led to Scandinavian being taller, just like the Mongolians. Further south in Europe, there ate higher amounts of grain at the time of Vikings because it was good for poor people. My mother was half Swedish and half Romanian. I grew up with much of what you mentioned.

@tagtraumerin5077 6 ай бұрын

There is also a phenomenon in biology called Bergmannˋs rule: „Bergmann's rule is an ecogeographical rule that states that, within a broadly distributed taxonomic clade, populations and species of larger size are found in colder environments, while populations and species of smaller size are found in warmer regions. The rule derives from the relationship between size in linear dimensions meaning that both height and volume will increase in colder environments.“

@ragnkja 6 ай бұрын

@@sykotikmommy Whereas at least in coastal areas of Scandinavia, it was fish that was the poor person’s food, with grain being more expensive since it doesn’t grow as well in the north as it does further south.

@F4Wildcat 6 ай бұрын

I go to finland yearly and they still do that. From the youth to the elderly.

@JustSaralius 7 ай бұрын

The vikings did have beans native to the so called "old world", like fava beans (aka broad beans) and they also had peas. 😊

@VBirchwood 7 ай бұрын

Yes indeed! ☺️ the peas in a bag were a nice pick me up on day 6 dinner, but really I was craving something like black beans or pinto beans.

@DB-pm2vy 6 ай бұрын

@@VBirchwoodI think we might call them Field been today Dried there a bit like pinto or black beans

@georgerobartes2008 4 ай бұрын

"Martock " is an old variety of broad bean still available . An overlooked pea is the " sea pea " ( Lathyrus Maritimus) that is found wild around the coasts of North Sea and would have been a forage crop .

@EarlGreyLattex 3 ай бұрын

@@VBirchwoodif you did a sub Saharan video (maybe the sultanates or city states) you'd get okra, honey beans, rice, chilli alternatives, watermelon, palm oil, coconut, sugarcane etc. Crops like African rice, pearl millet, fonio, sorghum, cowpea, African yam, kola nut, oil palm, and tamarind, Eggplant, pumpkin, watermelon, okra, arum, gourds, squash, beans, custard apple, spinach, ground-nuts, tiger nuts and eschalots, Guinea fowl, pygmy goats, cows and sheep...the list goes on. West Africa actually didn't really have any famines till the colonial and post colonial period I bet it would be an interesting video 😅

@pasqualecavallaro6671 2 ай бұрын

@@JustSaralius peas were the number one cash crop in England way before potatoes. Potatoes didn't become more popular until after the Tudor period, which is why peas, especially mashed peas are still very popular in England today, can't have a proper English breakfast without them!

@marmoth9786 7 ай бұрын

it's funny hearing you describe what a typical "kjötsúpa" is while i as a swedish speaker instantly hear that it just means "meat soup"

@louiseharpth1267 6 ай бұрын

Same as a Dane, its honestly just kødsuppe

@ragnkja 6 ай бұрын

And yet we’re all probably imagining a very similar meat soup.

@AlchemicKitten 5 ай бұрын

Kjøttsuppe!

@MdoubleHBxx2 4 ай бұрын

@AmyHoldaway27 3 ай бұрын

That’s me when people say “cheese quesadilla” (I’m a latina)

@IzabellRoos-y5k 7 ай бұрын

In sweden its a tradition to eat salty herring, smoked salmon and eggs to every celebrations. The food is from the viking ages. Formented milk too called filmjölk, many swedish ppl eat oat porrige with berries and milk, its a regular breakfast here

@charzakwinn1398 7 ай бұрын

In the Netherlands as well. Most of these dishes are traditionally Frisian and many of these dishes go back as far or even further than the viking age.Salted herring is a staple food for several springtime celebrations. Smoked mackerel and salmon are summer staples as well.

@vivekapihl5179 6 ай бұрын

A Finn here. Indeed, northern european traditional food is still very Viking. People like their food traditions, even though times change.

@meginna8354 6 ай бұрын

probably nothing to do with vikings

@charzakwinn1398 6 ай бұрын

@@meginna8354 In a way you are right. Vikings were a very specific group of outlaws within the greater Germanic world back in the day. People do however refer to the so called Viking age for a certain period in history. The more correct term would be Germanic however.

@IzabellRoos-y5k 5 ай бұрын

@@meginna8354 its still food from the middle ages

@Suicune-oz4ou 7 ай бұрын

If you wrap the hazelnuts in a kitchen towel/paper towel you can crush them without them flying all over the place (of you could use a mortar & pestle if you wanted but start gently to avoid escapees.

@VBirchwood 7 ай бұрын

Yes, definitely a great idea (that my brain hadn’t considered as I was taking the initial whack but it made for a funny moment!😂)

@madmax9009 7 ай бұрын

You can hammer them in a stainless cooking pot, too.

@danielserra7358 7 ай бұрын

@@VBirchwood Another solution, which may be accurate, at least in earlier periodsis to roast the nuts in or near the embers for a bit. at that point they will be far easier to crack open. They will easily split in two if hit in the right spot, and which can be seen on hazelnutshells found at mesolithic sites.

@tantuce 5 ай бұрын

I was looking for this comment!

@MdoubleHBxx2 4 ай бұрын

@elly1725 7 ай бұрын

I hecking love food history, it allows for such a sensory link to people from the past.

@MdoubleHBxx2 4 ай бұрын

@michaellacy847 7 ай бұрын

root vegetables can be stored in wet sand. The root is buried in the sand and the greens are cut away. Then you need to seal the cut where the greens were removed. The root veggies will keep for up to 9 months.

@CowgirlWren 7 ай бұрын

You want to keep the sand container in an area around 40 degrees Fahrenheit (i.e. root cellar). This puts it in a sort of dormant stage - stopping the growing process, therefore stopping it from consuming its own sugar stores. But it remains "planted" in the damp sand, and shouldn't dehydrate/shrivel up.

@taranullius9221 6 ай бұрын

I recently saw a video on Iron Age Britain diet and they'd save and dry the green tops of root veg to eat

@tantuce 5 ай бұрын

Yes , very accurate. My family were keeping carrots, leeks etc in large buckets of sand in the cellar still in the 90s and early 00s. Potatoes, however, were kept in piles in dry, dark sections like a floor shelf the size of an industrial rubbish container. With the natural layer of soil on each potato. Unwashed, so to speak. Or in cloth sacks. All was kept in dark, especially potatoes.

@MdoubleHBxx2 4 ай бұрын

@Emeraldwitch30 4 ай бұрын

@@tantucemy aunt had us pack carrots/beets/parsnips and potatoes in damp sand in the cold part of the root cellar. But she also had an old foundation of a shed that she had my uncle fill with good soil and she grew beets/parsnips and carrots in it. Then she covered them with a tarp and bales of straw. During winter she would send us kids out with shovels and we would dig out the veg from under the bales of straw. She planted it in 3 sections long ways(it was a rectangular shape) so we could dig a strip and get all three. She tried radishes but they either got mushy or buggy and hardly had any edible ones. I think if she would have been able to get the bigger diakon and korean/asian radishes it might have done better. I've often wanted to try growing carrots and parsnips like that and keeping them in the ground during winter as they were the sweetest carrots to eat raw. I still love a good carrot and parsnip fry up. Just boil them until just tender and drain then put them in good butter and fry them up until they brown just a bit. I don't need brown sugar or honey but I know many would love that. Maybe a pinch of cinnamon and nutmeg too

@Niobesnuppa 7 ай бұрын

One little nitpick here, from a Norwegian who's done extensive research into the 1600's and 1700's in Scandinavia: carrots didn't actually arrive in the Nordic countries until the 1600's. They're originally from Asia, and would not have been a vegetable Norsemen would've had available to them. A more accurate replacement would be rutabaga, for anyone else who wants to try this. I don't know how easily available rutabagas are outside of the Nordics, though, so if you can't find them, they're extremely similar to turnips.

@steveh8658 7 ай бұрын

Your rutabaga is plentiful here in Australia, rated as a good soup vegetable. We call them 'swedes'. The Scots call them 'neeps'. The turnips we have a much more round and with a purple top. The swede is all white and skinny like a carrot.

@grovermartin6874 7 ай бұрын

@@steveh8658How interesting that swedes/rutabagas are skinny and carrot-shaped in Australia. In much of the US, rutabagas/swedes are large round and a pale yellow with purple tops. Very strong flavor, kind of harshly cabbage-y, imo.

@steveh8658 7 ай бұрын

@@grovermartin6874 Hmm...now just thinking about it again...I made a mistake. I am thinking of Parsnips! I must apologize profusely. Like you, we have swedes that are large but yellow and purple tops. Then we have turnips - white with purple tops. And parsnips - basically related to the carrot - but white. All excellent roasted or in soups. Thank you for your reply!

@grovermartin6874 7 ай бұрын

@@steveh8658 Understood. Now that you mention it, I remember reading that parsnips were the ubiquitous root vegetable until white potatoes came over from the New World and largely replaced them.

@steveh8658 7 ай бұрын

@@grovermartin6874 Interesting!

@bernard832 7 ай бұрын

It's interesting to see in medieval food videos what was common before the Columbian exchange. So many ingredients that are a big part of cuisines from all around the world now were native to the Americas.

@MdoubleHBxx2 4 ай бұрын

@artawhirler 7 ай бұрын

I bet Max Miller from "Tasting History" would love this video! 🙂

@CowgirlWren 7 ай бұрын

@TastingHistory

@Dr.Yalex. 7 ай бұрын

I don't think so😂… I returned his cookbook, by the way… it was not worth 1/4 of the amount he asked for it😮

@gelflingfay 7 ай бұрын

I love Max Miller!!! I've been following him since early COVID. ❤ Love the cook book.

@Dr.Yalex. 7 ай бұрын

@@gelflingfay I did not like the cookbook… poor quality paper, poor quality images. max advertised it, and I bought it and then I returned it because of its poor quality.

@michaelpettersson4919 6 ай бұрын

Maybe a collab could be done?

@Sindrijo 7 ай бұрын

Icelander here, making Skyr at home is pretty safe if you follow this recipie: 1. Heat the milk to 85c, slowly to not scald it, and keep it there for a few minutes. This will kill all the bad bacteria. 2. Let the milk cool back down to to about 38c, then incorporate your "seed-skyr" into the milk, stirring well to spread it out. 3. Add rennet, I prefer rennet made from calf-stomach-lining, but you can also use a bacterial-based too. 4. Cover pot, wrap it in some towels put it in a warm place (35c) for 6-12 hours for the milk to ferment and curds to form. 5. Take the curds out with a deep-ladle, careful not to scrape the bottom of the pot because there might be some slight scalding and place into a clean linen-bag to hang and drain over another pot for a few hours, I like to also squeeze the extra liquid out to get a very concentrated skyr, it will actually be almost solid, it will turn back to a liquid once you stir it. 6. Enjoy the skyr! 7. Use the whey to make Mysingur/Prim/Messmörr. Enjoy!

@Sindrijo 7 ай бұрын

Forgot to mention, you should be using skimmed milk!

@itslou2338 7 ай бұрын

Can I use goat milk (we only have full fat tho)

@LoriMooreThompson 6 ай бұрын

I love Skyr, but I think I'll stick with prepared Skyr, rather than homemade😊

@ragnkja 6 ай бұрын

⁠@@itslou2338 If it’s not homogenised you can skim it yourself. I’ve never used goat milk to make skyr or gomme (which is the Norwegian term for unfermented curd products similar to skyr, usually sweetened either with sugar or by boiling down the whey either separately or with the curds still in it), but at least for gomme you can absolutely use full fat milk.

@ragnkja 6 ай бұрын

If you add a bit of milk to the curds, leaven the mix with a bit of flour, add cardamom and raisins and let it cook just a little bit before you put it into containers and sprinkle cinnamon over, you get my favourite type of _gomme_ (to my mind, skyr is better described as fermented/soured gomme than as yogurt), delicious on bread or, especially when freshly made and still warm, simply eaten on its own with a spoon.

@alex9190 7 ай бұрын

the green soup you made in the medieval food video has become a favorite of mine. i just use whatever greens i feel like, and usually add lemon, i haven't seen any recipes for it before or since but its so cool, and definitely helps on those days when i haven't gotten enough veggies

@LouisaWatt 7 ай бұрын

Eating two meals a day was standard practice for a really long time. In the Jane Austen era people had a very late breakfast (essentially brunch) and then a late supper. Afternoon tea was a scandalous addition to the menu, which eventually gained popularity. Since I’ve had some reflux I’ve found intermittent fasting helpful, whether it’s only eating two meals or one on odd days, it seems to make a difference to my stomach.

@sabiti5428 7 ай бұрын

I honestly don't think the human body is made to eat 3-4 solid meals a day. 1 or 2 is plenty. Lunch was likely always how V did it. A light 'snack' between meals.

@dudeman5812 7 ай бұрын

10am and 6pm feels best to me

@ragnkja 6 ай бұрын

@@sabiti5428 One big meal (“dinner”), perhaps one medium-sized meal, and “snack-sized” meals (that aren’t necessarily eaten together as a household) for any other hungry times of the day seems fairly typical throughout history.

@J_n.. 6 ай бұрын

A propper breakfast before Work and a late supper/ early Dinner After Work is a good way to Go still today, even in Manual Labor intensiv Jobs. Some bread for in between

@fiendishrabbit8259 6 ай бұрын

Absolutely not! In Viking and medieval times scandinavians ate between 4-6 meals per day (depending on the season). Dagvard/Nattvard though were the main meals and the meals that would have been eaten as a family. The midday meal for example would have been served in the field. You don't do 12+ hours of hard labour without a meal in between (for example breaking new fields, collecting the harvest or cutting wood. Work that could easily have amount to needing up to 8000 daily calories worth of food).

@Southseapirate 6 ай бұрын

14:00 You just made the classic Kjötsúpa unintentionally with that combo of boiled lamb and left over root vegetables, probably or exactly how our old Viking ancestors did it!

@knotcensored932 7 ай бұрын

God bless you, sister! I absolutely love, love, love, love your channel! Suggestion: the recipes and cuisine of Tolkein's Middle Earth: Hobbit fare, Elven fare, Dwarves fare and, of course the food of the men of Rohan and Gondor. All of which, of course, are imagined fusions of British, Germanic and Norse cuisine!

@MdoubleHBxx2 4 ай бұрын

@KD-fn5xi 7 ай бұрын

I love making barley gruel , roughly grind barley until it looks like grit and then boil it with half water and milk until it starts to thicken like oatmeal , add honey and mixed spice like cinnamon and cloves .

@mihos_monarchy 2 ай бұрын

I'm norwegian and yeah I definitely feel at home with these types of dishes. Not very common to eat on a daily basis ofc but skyr is a very popular yoghurt, and plukkfisk is a dish we might mainly have during christmas times now, and of course root vegetables is a very common occurrance.

@TheMilkMan8008 7 ай бұрын

The Norse diet was actually very good. Especially for the time period. Rulers ate just as well as farmers. They arguably had the best nutrition of anybody at the time.

@thefineartsteacher 7 ай бұрын

For runny eggs just turn down your pan to medium, salt and pepper quickly, then cover the pan. When your whites have a little jiggle but no runny areas then you’re good to go! You can go for a full over medium and wait for the tops of the yolk to have a slight white tinge and typically your eggs will still be nice and runny.

@karowolkenschaufler7659 7 ай бұрын

the way I learned to make them is the opposite of yours. big pan, so the eggs stay individual. very hot pan. and instead of letting them sit to cook through, flip them (like pancakes) so they get browned from boath sides. crispy egg white on both sides and runny or waxy yoke. that's the goal for me. and when eating them, making a effort not to pirce into the yoke. keep that for last and put it into your mouth whole. then let it burst in your mouth... 😁

@bluexroses414 7 ай бұрын

That sounds like a great way to make sunny side up eggs, but I personally can't handle underdone whites so I make mine over easy. Hot pan, hot oil, crack the eggs in and cook for just a couple minutes, then flip and turn off the heat immediately. The other side cooks just enough in the residual heat but doesn't overcook the yolk.

@TheRealGnolti 6 ай бұрын

It's true. I learned years ago that the term "over easy" should be obsolete because if you have a small pan with a lid you do not need to flip eggs to cook them through. In fact, it is easy to overcook them if you do!

@MdoubleHBxx2 4 ай бұрын

@timeabiro674 25 күн бұрын

Yes, I was gonna say the same to her... but you did it for me.

@doobat708 7 ай бұрын

All of these dishes sound super intriguing! Probably, I live in a similar climate as you do, and right now, the most abundant herbs on the allotment are: lovage, marjoram, mint, bay, lemon balm, (lemon) verbena, dill, chives. In season vegetables are: pointed white cabbage, broad beans, onion, garlic, various salads, courgettes. Obviously, because it's a modern allotment, we have a mix from all over the place, and have managed germinating some seeds in our small greenhouse.

@Athlynne 4 ай бұрын

Rewatching these videos is not only fun for me, but helpful, as I'm dealing with a chronic condition that has shrunk my appetite to almost zero, and food-centric videos really aid me in convincing myself to eat. Can't wait to see you take on ancient Greek food! An excuse to wear the chitons you look so cute in! :)

@QueerBootlace Ай бұрын

Same ❤ love to you warrior ❤️

@Petty_Mason 7 ай бұрын

👂 😃 You get the misophonia seal of approval and appreciation! Thank you sooo much

@VBirchwood 7 ай бұрын

Yayyy!! I was trying my best ☺️

@Petty_Mason 7 ай бұрын

@@VBirchwoodit’s beyond kind that you cared! I love your content lady.

@shanc4696 7 ай бұрын

I think a video on historical fabric dying would be interesting. A note on greens. I’m not personally a fan of turnip greens or perhaps I am lacking the right recipe. They may be good in a green gumbo which would involve a lot of cooking. However I love beet greens and have at times found myself fumbling for a recipe to use the actual beets at the other end. I have also enjoyed radishes cooked with their greens (although they are added a little later) in some nondairy “butter.”

@Emeraldwitch30 4 ай бұрын

I had a recipe for roasted radishes. I thought I wouldn't like them but grew a patch of the hottest radishes one year and decided since I couldn't eat them raw I would try it roasted they were fantastic with a bit of olive oil and butter and just a pinch of thyme. Even my husband was enjoying them. He thought I was fibbing that it was radishes 😅 I now roast them with baby turnips and it's become a favorite 😍

@Millelykkeandersen 7 ай бұрын

Danish here.. had porridge EVERY SINGLE DAY for breakfast as a child except for Sundays 😅 and all ingredients etc ia spor on what we are atill eating

@MsMesem 6 ай бұрын

Porridge has been the usual breakfast food for all people of the British Isles since a very long time.

@PaulaBean Ай бұрын

@@MsMesem In the Netherlands, too. Brinta.

@user-bu7oz1lx4e 7 ай бұрын

Wow, you are one of few I have ever heard likes Sild! 🐟 in norway we eat it with potatoes, sliced leek, turnip paste and some beet root all finly mushed on top of a buttered flatbread 😋😂

@EmL-kg5gn 7 ай бұрын

That sounds amazing!!

@VBirchwood 7 ай бұрын

That sounds so delicious! I used to often eat it with rye bread and butter. Now I’m craving it just with this conversation! 😂

@GramaSagefeather 5 ай бұрын

What is the recipe for your flatbread?

@lisakilmer2667 7 ай бұрын

I'm glad you are continuing this series because I find historic food interesting. I wonder if you'll get thousands of comments on this one as well! Your voice-over narrative is quite funny while being informative. It's interesting that you mention that June was the time of hunger, whereas that time is much earlier in the year here in the middle US. I suspect a lot of greens would have been collected and dried to cover that time of year, maybe? I also noted how many things are boiled/stewed, which I see over on Townsend's channel as well. Cooking boiled foods seems to be ubiquitous world-wide, as roasted and baked things require someone to stick around and monitor the meal, which is pretty much a luxury for ordinary people.

@dustinhogle3844 7 ай бұрын

Vikings did a large breakfast. Lunch was like nuts and fruit. Dinner was some kind of fish or lamb with vegetables etc.

@MdoubleHBxx2 4 ай бұрын

@jonc2914 Ай бұрын

How do you know?

@dustinhogle3844 Ай бұрын

@ I looked it up.

@jonc2914 Ай бұрын

@dustinhogle3844 no evidence. Vikings didn't even write.

@sumimasen_wtf Ай бұрын

Similar to what I eat usually. Interesting!

@shelleyroper588 7 ай бұрын

"Odin, is that you?" You're AWESOME V! I too, am neurospicy! 😂

@JohnMinehan-lx9ts 7 ай бұрын

He was very hungry after the unpleasant events involving the World-Tree . . . .

@shelleyroper588 7 ай бұрын

@@JohnMinehan-lx9ts 🤣 Good one!

@minttjulep 7 ай бұрын

who isn’t these days 🙄 it’s more unique not to be now

@shelleyroper588 7 ай бұрын

@@minttjulep A lot of people are, and grew up not knowing, and were vilified to the point of literally being abused because of it, and then diagnosed at 40. I'm gen X hun. Just because I am neurodivergent doesn't mean I ever used it as an excuse, even though I was abused because of it. So whatever you're thinking, is wrong. You don't know a thing about me or anyone else who comments on a KZbin video. Are you good? Do you need a hug or Yoohoo and a KitKat? Can I give you a Snickers and a juice box? Maybe some candy cigs and Kool-aid?

@tootles444 7 ай бұрын

@@shelleyroper588very well said!!!! ❤🎉👏

@elmacko4709 Ай бұрын

as a scandinavian from Sweden that absolutley love Viking history, food and culture I must say this is perfect... Well done madame

@herrgrau 7 ай бұрын

You don't need a clean room for fermentation. The idea of every controlled fermentation is that you create an enviroment in the food that makes it basically impossible for anything else to flourish exept the microorganisms that you want. Milk is especially unproblematic. All you usually need is a jar rinsed with cooking water or alcohol, or a pot you've heated. For Skyr, heat milk to boiling and let cool to 110°F/42°C. Add Skyr as a starter, about 1/30 of the milk volume, dissolved in a bit of cold milk. Dissolve rennet in warm water and stir into the milk, about 7 drops rennet per gallon / 4 liters of milk. Cover with a towel and let sit in a warm place for 12h. Scoop (dont pour) curd into two layers of cheese cloth and strain in a cool room or fridge for 4-8h.

@cedainty Ай бұрын

I am loving this series As an 82 year old Danish Viking, I grew up on butter and sardines/herring. LOVE,luv,luv!!!

@laurawilliams7782 7 ай бұрын

I hope that you can incorporate some of your favourite things like the eggs into your regular diet. It's always great when you find a new recipie that makes you happy

@sjerkins 6 ай бұрын

When you said 'savory porridge" my taste buds said, "We haven't had shrimp grits in a while".

@hurraynature7449 7 ай бұрын

Tip for crushing hazelnuts (or anything else that will just fly everywhere if you try hitting them): wrap them in a cloth before hitting them so that they stay contained. Plus, its easy to move around all the tiny pieces and dust when its in a cloth!

@davidKingspawn 7 ай бұрын

Everything looks so good! Your attention to detail is phenomenal. I'm interested in your next challenge

@darienhemmerlein7543 7 ай бұрын

Thank you for the informative video! The porridge reminded me a lot of congee which I've been making a ton of recently and 100% agree with the savory being the best. 🤗 Also, loved how happy you were throughout this video, really uplifted my spirits

@Athlynne 6 ай бұрын

Fascinating AND helpful! I've been ill and basically having to regrow my appetite up from virtually nil, and videos like this help encourage me to eat. Thank you!

@Mrbillcollierjr 5 ай бұрын

I was in the Navy and served in Iceland for 18 months. Wonderful people and food, I especially loved the Icelandic hot dog and once a year I ordered a whole kit from Iceland.

@mirandaashley 7 ай бұрын

This is such a comfort channel for me. You are such a joy to watch, and learn from 🧚🏼‍♂️✨Wishing you all the best with your health, and happiness 💗

@VBirchwood 7 ай бұрын

Thank you so much! ♥️ wishing you all the best too ☺️

@mirandaashley 7 ай бұрын

@@VBirchwood Thank you so much, vasi ✨

@mollywhingo5186 7 ай бұрын

for a runny yolk and cooked white, try adding a tsp of water to the pan and cover. It looks like they were flipped, giving them more of a chance to cook all the way through.

@saltlakesuperman 7 ай бұрын

I love these. I am a cultural and historic foodie but you have me loving the apparel. Your personality is so adorable and you are a pleasure to watch and enjoy that you do. Thanks

@angielovett4159 7 ай бұрын

That was awesome, though I am sorry you got sick. You do a really good job filming and explaining everything. Thank you, I really enjoyed it.

@VBirchwood 7 ай бұрын

Thank you so much!! ☺️

@zabacinjsh 7 ай бұрын

When trying to find out what traditional cuisine of the region in Northern Europe I am from I found out that sorrel and dandelion salads were quite common before the 13th century, I know for sure the Baltics ate that and this is kind of the perfect time of the year for both leafy greens. Not sure what else they put in the salads though.

@happytofu5 6 ай бұрын

There is a lot of wild plants all over the year that can be put in salads, soups etc. there are books on the topic. The plants are richer in vitamins, but they can be richer in unhealthy substances as well.

@mikaqupcake4388 3 ай бұрын

I wish I had such a healthy relationship with food as you. I love how you genuinelu enjoy nutritious foods and it actually makes me crave meals like that too! I'm waiting for more videos in this series. How about trying some asian cultures? Maybe ancient China? it would be fun to see you try out an Okinawan (Ryukyuu) diet too, as it's conisdered one of the healthiest diets in the world

@HelfyreTwilight 4 ай бұрын

I love seeing how excited you got about the herring meal. It looks so good! I’ve started adding fermented yogurt into my cooking, I knew that was going to go well as soon as you said it.

@afternoobtea914 7 ай бұрын

These food weeks are very interesting indeed. In Sweden we have something we call the "Husmanskost". It is the traditional food of our country. Would be interesting to see what you Husmanskost (litteraly means What you eat as staplefood in your country's culture) is. As a person with wheat problem you should do the rye bread/pear/cream-thing we have here. It is a delicious dessert.

@nospoonfulofmayonnaiseforme 7 ай бұрын

omg i was so happy to hear you're neurospicy too! sooo many historical costumers are I feel like??

@happytofu5 6 ай бұрын

I think its required for the degree of dedication 😁

@sharonmaresh 7 ай бұрын

I would love to see a demonstration video on your hair wrap or hair scarf. 😊

@dianesmigelski5804 7 ай бұрын

I agree. I have long hair and would love to see how to wrap it. I would wear it that way all the time! I think it would be a great video!

@VBirchwood 7 ай бұрын

Thank you! I improvised it 😁 I put my hair up in a bun and secured that with hair pins, then I took a long strip of linen cloth and wrapped it around my head, tying it into a knot at the nape of my neck. I took the ends of the fabric and sort of wrapped them around my head using the bun as a guide, and secured the ends with dress pins all over the wrap. Hope that makes sense!

@BajaTym Ай бұрын

Your videos are a joy and very informative. Thank you for all your efforts.

@bekabell1 7 ай бұрын

ABSOLUTELY WONDERFUL!!!! This video is everything I have come to expect from your channel, and then some. I really enjoyed it! Well, except the food poisoning - that was not wonderful, but I am glad it was comparatively light. That porridge looked so good! Possibly that was in part because I have been eating only meat, salt and water for almost three weeks as an elimination diet to better identify food intolerances- everything looked so good! And you seem so very happy and bubbly, that was good to see too.

@ExtraordinaryMachine333 6 ай бұрын

I love these videos so much :) . Have you done videos on your Turkic/ Tatar ancestry and the way they would have eaten/dressed/lived? Or how you got into historical replication/experimentation and lived in Iceland for several years? You casually drop these hints in your videos and I'd love to know more!

@Dr.Yalex. 7 ай бұрын

Airan is also my favorite. It is a national drink in Bulgaria as well as Turkey ... Best cold summer drink that's good for your health and is a probiotic!❤❤

@KaeshurDemon 3 ай бұрын

It's interesting because the old Bulgars were related to Volga Tatars. They settled on the Danube and Slavified into the modern Bulgarians

@Dr.Yalex. 3 ай бұрын

@@KaeshurDemon yes, but … Bulgarians from Bulgaria have very little to do with Volga Tatars. Bulgaria was occupied by the Ottoman Turks for 500 years until late 19th century. Bulgarians are more related to Thracians than to the Volga Bulgars ancestry. The drink and the name come from the Ottoman Turks. ..

@KaeshurDemon 3 ай бұрын

@@Dr.Yalex. yes, however the Ottoman Empire and the First Bulgarian Empire were completely different Turkic groups

@Dr.Yalex. 3 ай бұрын

@@KaeshurDemon here’s more info on Bulgarians🌹 Modern-day Bulgarians descend from peoples of vastly different origins and numbers, and are thus the result of a "melting pot" effect. The main ethnic elements which blended to produce the modern Bulgarian ethnicity are: Thracians - a native ancient Balkan Indo-European people who left a cultural and genetic legacy. Approximately 55% of Bulgarian autosomal genetic legacy is of Paleo-Balkan and Mediterranean origin and can be attributed to Thracian and other indigenous Balkan populations predating Slavs and Bulgars; Early Slavs - an Indo-European group of tribes that migrated from Eastern Europe into the Balkans in the 6th-7th century CE and imposed their language and culture on the local Thracian, Roman and Greek communities. Approximately 40% of Bulgarian autosomal make-up comes from a northeastern European population that admixed with the native population in the period between 400 and 1000 CE. Bulgars - a semi-nomadic tribal federation, possibly from Central Asia, which settled in the northeast of the Balkans in the 7th century CE, federated with the local Slavic and Slavicized population, organised early-medieval Bulgarian statehood and bequeathed their ethnonym to the modern Bulgarian ethnicity, while eventually assimilating into the Slavic population. Approximately 2.3% of Bulgarian genes originate in Central Asia, corresponding to Asian tribes such as the Bulgars, with admixture peaking in the 9th century CE.

@KaeshurDemon 3 ай бұрын

@@Dr.Yalex. thank you for the information. I'd love to visit Bulgaria one day it looks so beautiful ❤️🇧🇬

@missdenisebee 7 ай бұрын

8:07 Deeply jealous of your weather…here on the east coast of the US, we’ve been in a perma-heatwave for a couple weeks now. Yesterday was our idea of a cooler day, with temps only hitting 84F😭 I can’t wait for fall, when things (hopefully) get chilly again! Also, I love a savory oatmeal. I grew up eating it with butter & garlic salt, and I just can’t eat it any other way. My partner only eats it sweet, and he’s a little disgusted with my garlicky oats lol

@kaylarotondi1293 7 ай бұрын

in new england - our heat wave ended a few days ago where i am! today was only 76

@antredemobydinou 7 ай бұрын

Very good video :) Since I have celiac disease, your wheat sensitivity and health problems are very relatable xD

@rileycover1316 7 ай бұрын

I cook a lot of scandi inspired dishes and have found dill is really a must to pop some flavors. Happy to see you pull some of thay out.

@hafor2846 7 ай бұрын

One of the reasons why honey was so expensive was that a lot of it didn't come from tame bees but from people harvesting wild honey like they would harvest berries and vegetables out in nature. Beekeeping is pretty hard to do, especially without modern tools, whereas just taking nests from wild bees is a lot easier and if done in moderation, pretty sustainable as well. At the same time the sugar content was not only appreciated when there was no real crystalline sugar around (and certainly not in enough quantities), but also because the high sugar content makes it last very long. So high demand meets very low supply.

@jonc2914 Ай бұрын

False... even today honey is expensive. Takes forever to naturally make

@hafor2846 Ай бұрын

@@jonc2914 tf are you talking about?

@haleypickett7446 5 ай бұрын

omg i feel like i understand you so much. someone who loves imagining the past, who gets really happy looking forward to good plans, and whose memories can put them in a certain vibe that is so fun to soak up for as long as you can? neurotypical people never understand but i knew i'd find another neurodivergent girl who would feel the same way as me someday

@Liliththelizard 6 ай бұрын

I am Icelandic, only 10 minutes into the vid, but the way you jump between saying skyr the right way and the english way is amusing 😅 and I like how you reference real Icelandic food, not just sour ram balls and fermented shark, which haven't been commonly eaten in a century. I would like to add that butter wold have been HEAVILY salted, not unsalted unless you were *very* rich.

@gordonbarnes7005 2 ай бұрын

This food week series is awesome! I wonder if you have plans for any food weeks representing non-European parts of the world. Like the ancient Egyptians or Maya.

@ColorJoyLynnH 7 ай бұрын

Norwegian Mom loves pickled herring. I could not do this challenge… as a Norwegian/Swedish descendant I dislike fish and am unable to tolerate aged/yeast-containing foods. I love how much you are enjoying the meals.

@pleegjepleegje 7 ай бұрын

Are you in the Netherlands? Dutch supermarkets also have pickled herring. It's probably different from Icelandic herring, but you might like it. It is sold chilled in a glass jar. Dutch sylt: 'zure zult' is made with pork, I think😖 I loved watching your video! Thanks!

@Ater_Draco 7 ай бұрын

Ireland

@Radish__64 7 ай бұрын

I love how excited you were at points lol I get the same way about cooking and learning new things. you are so cute!

@christabelle__ 3 ай бұрын

I would LOVE to hear more about your culture! Hair being sacred, and taking that time to care for yourself and your ancestors...that's so beautiful!

@KaeshurDemon 3 ай бұрын

Nowadays the majority of Volga Tatars are Muslim

@sumimasen_wtf Ай бұрын

@@KaeshurDemonOh, that's sad.

@KaeshurDemon Ай бұрын

@@sumimasen_wtf why is it sad? I'm a Muslim and I think it's happy!

@sumimasen_wtf Ай бұрын

@@KaeshurDemon Not because you're Muslim, mate. Because of lots of old traditions lost to abrahamism.

@KaeshurDemon Ай бұрын

@@sumimasen_wtf the Volga Tatars became Muslim after their Khan, Özbeg Khan of the Golden Horde converted to Islam. Many of their pre Islamic cultural traditions and practices still remain.

@JustSaralius 7 ай бұрын

Just my own thoughts, but I would assume that everyday food for the average (not dirt poor) person would contain quite a lot of offal meat and haggis-type boiled pudding. Also a lot more smoked and salted meat rather than fresh meat (which was really just availible at the harvest and at yuletide if we're talking about 4-legged farm animals, right?). I don't know how often they would hunt for deer and boar etc, nor how often they could slaughter their fowl, but that would have of course supplemented the availability of fresh meat some. But, unless you make a village feast of it and consume it all in one sitting, eating a whole boar would require preserving most of it and that is a lot of work so one might as well make it a special occasion instead. 😅 Loved the video! Would be fun to see more of these! 😊

@jasminv8653 7 ай бұрын

Vikings raised quite a lot of domestic animals like goats and cattle, so much so that the word 'fé' meant both wealth and livestock, so meat was probably quite common. On the other hand, the livestock year turn dictates when you can most sensibly slaughter your animals - usually not in the summer when your hands are full with milking, shearing, cheesemaking etc. Big boar hunts are somewhat more a mediaeval continental european phenomenon, with the invention of specific boar armour and weapons for it.

@ragnkja 6 ай бұрын

Fun fact: an old name for the first winter month of the Norse calendar (approximately November) was “gormánaðr”, literally “offal month”. In more modern Scandinavian the name got modified to “slaktemåned”, which somehow seems both more sanitised and more direct at the same time. Offal spoils a lot faster than muscle meat, so it makes sense that the month when you slaughtered your excess livestock also was the month when you ate a lot of offal.

@tonymoses3810 7 ай бұрын

This was great, so is the rest of the content I watched so far. This channel is very underrated, it should have a million or more subscribers.

@Laura_Pilar 7 ай бұрын

I really really enjoy this type of historical food videos, I'd love to see one of ancient Greece or Egypt 🍴🩷

@smaxrob 7 ай бұрын

Ohhh both would be very cool!

@AshLG 7 ай бұрын

I’m not all the way through yet but yessss embracing savoury porridge is one of the best things I’ve ever done. Anything you’d put on rice or noodles or a baked potato is also great on porridge. Sometimes I even make it with chicken stock so it’s extra savoury

@VBirchwood 7 ай бұрын

This sounds so good!

@jonnaborosky8836 4 ай бұрын

I'm of Viking descent. Thank you so much for sharing this Viking information with us. I learned a lot.

@kingdavidapple 3 ай бұрын

If you get your hands on winter savory, I started growing it several years ago & find it useful from early spring through July, when It begins to bloom. Savory freezes & dries well. Also bear in mind dill seed, which works in so many instances when used sparingly. Eating with fingers & spoon is the way to go - or barley cakes (like over-sized cookies). Dried apples last a long time - Jonathan works that way very well. Last of all, wash it down with a bit of mead.

@markwarrensprawson 2 ай бұрын

Your content is novel and you present it in a way that makes it very entertaining indeed. The reason I'm commenting, though - your poise! You hold yourself in a manner so graceful, so elegant! If I'd only one sixteenth of the self-discipline that seems to come so naturally to you, I'd probably be well on my way toward world domination. Subscribed. (If I learn nothing about the dietary habits of various generations of humans throughout the Holocene, at least I'll have access to an ideal template to emulate when I find myself wanting to collapse beneath the weight of my profoundly heavy head.

@MelancholyMondie Ай бұрын

This is my favorite high comfort content. Your voice is so soothing.

@VBirchwood Ай бұрын

Thank you!!

@celebclips434 7 ай бұрын

cant believe I'm so early seeing this! Glad you're back.

@marcusfridh8489 7 ай бұрын

You are so early that it is still Vendel time

@sevanlevan711 3 ай бұрын

WOW what a GREAT idea. Your not just talking about history YOUR LIVING IT. I don't really subscribe to any channels, but I love history, and you have sort of created a "time machine" for yourself and giving all of us a ringside seat. So, I'm signing up. So, Let's go Captain!

@DT-vc7hd 7 ай бұрын

What do Vikings eat? Probably anything they find in the larders of the English monasteries

@foxnoxness4989 7 ай бұрын

Sure if the actual person per say worked as viking. The viking age is just a timeline in a specific area.

@SingingSealRiana 7 ай бұрын

Really depends, some went east untead though and for example sold eastern europeans to the middle east and got spices that way

@BobCrabtree-ev4rz 7 ай бұрын

Spam spam spam spam spam spam spam spam c’mon you were all thinking it.

@wynnkidsnannylorivance4111 7 ай бұрын

Lol

@trollforge 7 ай бұрын

@@BobCrabtree-ev4rznope, I was thinking Vikings & Bee Keepers...

@KuroTaiki 7 ай бұрын

New to your channel and love it. I've watched your medieval & viking food videos back to back. You have someone kind of power to make ppl crave for specific foods..... Sooo I've been eating skyr and carrots for two days now and I love it 😅❤. Keep up the marvelous work 🔥.

@emmawelch 7 ай бұрын

Happy Summer Solstice! Loved this journeyyyy

@VBirchwood 7 ай бұрын

Thank you Emma! 🥰

@mikhaelasalvador3506 6 ай бұрын

Loved this video and concept! So excited for this series! Just a little feedback, blocking-wise, it would be great if the drink that you pair a meal with be put on the other side of the plate (farther from the camera) so it doesn’t block the food on the plate. Everything else is absolutely great! Cheers! 😊

@stuartbaxter-potter8363 7 ай бұрын

Okay, I'd already liked the video, but I want to like it again after the FODMAP shoutout. My parter is low-FODMAP and it's nice to see the recognition!

@Radtrad1221 6 ай бұрын

I am too. It's so annoying....so annoying..

@off2funnyworld 6 ай бұрын

Definitely want more of these weekly food eating videos! But I do love you being a bit more historically accurate like you were with the medieval food video. But I loved this one a lot as is!! I can’t wait to see what you do next! :)

@almost_harmless 7 ай бұрын

I had Viking food in Bergen, Norway, and I remember I was disappointed it tasted so bland. But, I am guessing that our modern palate is more used to lots of spices they did not have, so even if it tasted less spectacular, I could appreciate the historic value of it. Oh, and we have plukkfisk here as well. Might not be the same recipe, but I do love it. In addition, drinking "sour milk" or kefir, with fish like the mackerel (though not smoked but cured), is very common here. Some also use raw onion on the side.

@jasminv8653 7 ай бұрын

what were you expecting? Traditional nordic food is still mostly salt, sour and malty flavours than anything else.

@almost_harmless 7 ай бұрын

@@jasminv8653 I don't know what I was expecting; perhaps something exotic. Does it bother you that I had expectations beyond what was perhaps reasonable? :D It was good to eat, solid food, and I am glad I had the chance to taste it so I know roughly what it would be like. Also, current traditional Nordic food is perhaps like that, but that did not mean even older food had to be the same. At least that was my reasoning back then.

@happytofu5 6 ай бұрын

@@almost_harmless I can definetly confirm that a lot of our taste is habit. I developed a taste for Tofu over the years, something that unseasoned many people find bland.

@Macchiatoloves 6 ай бұрын

I so enjoyed this video. Your voice is really restful and the food sounded delicious - I definitely want to try some of these recipes, and I’m looking forward to watching the other episodes in the series!

@hannaedel8417 7 ай бұрын

the head wrap from the first clip looks so cool! Can you teach us how to tie it?

@VBirchwood 7 ай бұрын

Thank you!! ☺️ it’s just improvised! I took a long strip of linen fabric and wrapped it over my head and then tied it into a knot at the nape of my neck. Then I took the ends and wrapped them around my head and pinned them with dress pins all over the fabric securely.

@madisonsmith4436 6 ай бұрын

I really really enjoyed this video! I love that you are embracing your interests while still being mindful of your health!

@lucasmcinnis5045 7 ай бұрын

Vasi's back! Back again! Vasi's back! Tell a friend!

@VBirchwood 7 ай бұрын

Hahahaha ♥️

@josephkarl2061 7 ай бұрын

You've created a monster with this comment 😂

@KnittyKitty86 7 ай бұрын

😂 welp, that's gonna be stuck in my head off and on for the next week.

@RooftopRecipes 3 күн бұрын

Im really excited to find your channel! Its awesome ❤

@VBirchwood Күн бұрын

Thank you! Welcome 🙂

@Pharaoh_Tutankhamen 7 ай бұрын

Next week on VBirchwood: *I Trained a Dragon for a Week*

@elizarline 7 ай бұрын

So many of these recipes look tasty. Definitely feel the need to incorporate more fish into my meals and see if any local shops carry skyr

@pkerep1 7 ай бұрын

Greetings from Croatia !!! Can you make video of Turkish & Volga Tatar Food for a week??

@dianesmigelski5804 7 ай бұрын

I would definitely enjoy watching V try many of her heritage foods.

@VBirchwood 7 ай бұрын

I’d love to do a Volga Tatar food week definitely, but a lot of it is wheat based so I would need to really dig for recipes. Perhaps at some point!

@marionbartley214 Ай бұрын

Thank you for this video on eating Viking foods. It was interesting. Looking forward to the next video.

@KristinCerda 7 ай бұрын

The moment I saw the re-rewarmed oats I wanted to shout, “Stop! No! Food poisoning!”

@VBirchwood 7 ай бұрын

I was always taught that rewarming them once is okay (and I googled it and this seems to be confirmed). I suspect it was maybe more so the sheep stew leftover that caused it but thankfully it was mild ☺️ I would love to hear your info about rewarmed oats and food poisoning though if you’d be open to sharing! It’s always good to be on the safe side with food safety.

@darthplagueis13 7 ай бұрын

@@VBirchwood What matters more with these things is how quickly they are cooled and heated. The thing is, things such as oats and rice and other grains have a lot of surface area for bacteria to attack. Basically, if you leave these things sitting at room temperature after they're cooked, bacteria will start spreading almost immediately, they'll start consuming the food and in the process produce the toxins that are responsible for food poisoning. So really, what it's all about is not letting these foods stay in this temperature range where bacteria can comfortably reproduce. You immediately want to refrigerate cooked grains as soon as they stop being warm, and once you take them back out of the fridge, you wanna heat them up straightaway, so the bacteria don't have any time to comfortably start making toxins.

@Malgorbia 7 ай бұрын

Rice is also a major source of food poisoning when kept luke warm or reheated from the fridge. Bacillus Cereus is the common bacteria and it lives in the dried rice and then accumulates overtime when the rice is kept at cool or luke warm temps. I still eat luke warm rice though and fridge rice, but the lab folks I worked near in my graduate studies were incensed by it haha! Most people when they get food poisoning from "shrimps" or seafood in a lot of asian region foods are actually getting it from not being used to eating the luke warm rice with the Bacillus.

@KingBowserLP 7 ай бұрын

@@VBirchwood i'd also reckon the added egg has something to do with it. adding the egg at the end of the cooking process destroys most of the salmonella, so it's safe to eat right then and there; but if you keep it out for a while (especially on a high surface ratio, wet environment like porridge) it'll multiply again.

@RuSosan 7 ай бұрын

@@darthplagueis13 I've always used simple water cooling to get the temperature down quickly so the food doesn't heat up the fridge either. Cook rice etc. in a pot, grab what you're gonna eat and then put the pot into the sink with cold water (on the outside of the pot, duh.) Sucks out most of the heat while you eat and it'll be fridge-ready by the time you've finished the meal, or about 10 minutes.

@melissamayaa 6 ай бұрын

I'm so happy I found your channel!! I am a Crimean Tatar from my father's side and I would love to see you making videos about Turkic culture!!

@doclewis8927 Ай бұрын

I'd recommend mini-food processor or a coffee grinder to "chop" the nuts or put them in a towel that's folded properly so things don't go everywhere. I use a plastic bag but you can also use a tea towel or a linen bag though you may end up punching holes in it so consider what you want to do.

@sethr.c1065 7 ай бұрын

Vikings did happen on the Mediterranean coast. Hellenistic jewelry would have possibly been up for grabs. Further, this style could have easily made it's way into Briton culture. One of the reasons why iron and dark age Scandinavia is so intriguing. They took in so much culture of the world like Rome or America. (Violently as always, unfortunately...)

@ahkkariq7406 5 ай бұрын

Many Vikings traveled as traders, and not as robbers. It was a violent time, and people elsewhere were not particularly peaceful all the time. The vikings founded cities and formed communities in large geographical areas. Their descendants even founded Russia. I watched a British program that described the time based on archaeological findings, and the worst mass graves were of northerners who were slaughtered by the local inhabitants. Those who wrote history had an interest in drawing such a dark picture of the vikings.

@a_typical_hipster6206 5 ай бұрын

@@ahkkariq7406yes there were many traders but a large part of that trade was slaves - one of the most common gods bright back from raids.

@ahkkariq7406 5 ай бұрын

@@a_typical_hipster6206 Slaves were a very common commodity back then. No one was more politically correct than others back then.