Chef Hilariously Tries to cook 1500 year old Roman Recipe! | Sorted Food

[@matthewfurlani8647]

The best mid week meal is James making a return appearance.

[@WesDuplantier203]

"I could do this on my own." We know, James. That's *why* Jamie's in the video.

[@MrsHLecter]

He's a whole snack that saucy ginger ❤

[@WesDuplantier203]

Obviously, we need Pass It On: Roman Cookbook

[@adde9506]

It's all I've had to eat today. 😅

[@thmia91]

I need you guys to do this with Max Miller 😭😭😭 That would be the best thing ever, a chef AND a history cook AND a normal, all three takes.

[@oneblacksun]

Wasn't he going to visit the UK for a trip to the oldest tavern/pub in England? And seeing how these videos are filmed at least a month in advance, we could very well see him in the next few months.

[@JudithOpdebeeck]

(in case you missed it) theyve actually done a couple of videos featuring Max. nothing actually cooking historical dishes so far though

[@JudithOpdebeeck]

@@oneblacksun oh thats true! That’d be awesome

[@MrVovansim]

Garum. De re coquinaria. Pig teet cooked in an aenus. I'm sure Max's ears perked right up 😂

[@thmia91]

I watch both channels religiously for years now, so in a way that was aaaages ago :D@@JudithOpdebeeck

[@ispellitjustg]

I love how Jaime's "I'll cook meat" is a combination of begging and assertive. Even the way he stared down James is saying "I will do the thing I do best and please don't make me try something new today"

[@bondfool]

That killed me. As if there were any question!

[@jaybehkay2438]

He was pleading with those eyes 😅😅

[@fastermouse]

That’s why Barry won the Sous Chef apron.

[@nackydmoose]

​@@fastermouse and why Mike will beat him and shave him

[@Rebecca-dm5ul]

Jaime so far from ever being a good home cook, let alone a chef.

[@manaownsmysoul]

BOYS I AM SO HAPPY YOU'VE COOKED FROM DE RE COQUINARIA!!! And yes, pinning down the author is a little squiggly, but this was almost certainly a cook book meant for professional chefs working in wealthy homes rather than normal everyday people, since your average Roman wouldn't have had access to three types of meat for one meal mostly. Also aenus should be prononced 'EYE-noos' =)

[@SortedFood]

Super interesting! Also that makes a lot of sense..... EYE-noos!

[@VerenaTeller]

I am very glad they mispronounced it

[@LouKellett]

Off to dig out the Anglo Saxon recipe book thingy...

[@derekrhodes4536]

JAMES!!! I am totally doing my happy dance! 😊 He is so very missed!

[@SortedFood]

it's been a while! Nice to have him back in the studio :)

[@derekrhodes4536]

@@SortedFood lock the doors and don't let him leave!! We need Jamesey!!!

[@rolfs2165]

Jamie grinding pepper into the mortar from the mill, instead of putting in whole peppercorns and using the mortar to crack them along with the lovage is just … peak Jamie.

[@MareSerenitis]

I get it tho. To get the whole peppercorns you'd have to either undo the mill or go and find where the peppercorns are stored, and it's 1000% easier to just grind the mill you already have in your hand a bit. Effort calculus is real.

[@rolfs2165]

@@MareSerenitis I have them in my spices cupboard, right next to the mill. And the small brass mortar.

[@craigbryant9925]

I do the same. Basically just to blend the pepper with the rest of the seasoning but I hate grinding pepper corns with a mortar and pestle.

[@dizzygunner]

I can't believe they released a video with James in it, without even being like "JAMES IS HERE WOOOO", just like nothing was out of the ordinary...

[@leahsoderstrom2408]

That's because its not out of the ordinary any more. They announced James was back on a permanent basis back in the winter time.

[@dizzygunner]

@@leahsoderstrom2408 but he hasn't been though, that was at Xmas, we're now in April and it's the first video he's been in this year...

[@veanell]

​@@dizzygunner you know they make vids that far in advance... So no it's nothing new

[@dusso4231]

“I cooked for a queen I cooked for a Dane, last year I cooked for a prince and this year I’m cooking for the paupers.” My god Ebbers lmao.

[@Y0G0FU]

That was vicious. Absolutely brutal 😂

[@isabelleproffitt3992]

We need this on a shirt

[@allgreatfictions]

Dame, not Dane

[@denmark5354]

@@allgreatfictions No! Shush, let me have this!

[@nackydmoose]

So good!

[@RolandsSh]

I am 100% convinced that this recipe was chosen from the book purely because it prominently featured words "aenus" and "lovage". I would have chosen the same.

[@adde9506]

No argumant there

[@vikramkrishnan6414]

And the sow's teats.

[@Rolandais]

Worchestershire sauce is a type of garum, aka. fish sauce, Garum became very popular in the british isles after the roman invasion and stayed popular beyond it, obviously.

[@FandomYear3000]

THIS IS BRILLIANT, PLEASE DO MORE!! What about recipes from Ancient Egypt?? You could do a whole ancient recipes series!

[@captain_rae]

There's a guy, Seamus Blackley (also inventor of the Xbox) who is an avid baker and Egyptologist. He sampled yeast from Ancient Egyptian baking vessels, cultivated his own ancient wheat and baked authentic bread with it. So cool!

[@FandomYear3000]

@@captain_rae it sounds amazing :) Will do some extra googling :)

[@helenswan705]

And see Max Miller

[@FandomYear3000]

@@captain_rae Sounds fantastic!

[@FandomYear3000]

@@helenswan705 Sounds super cool :) I'll check him out

[@O___P]

Fun fact: What is likely Silphium has been rediscovered a few years ago, by a Turkish academic called Mahmut Miski. He found a patch in a small village, what might have originally been leftovers from a believed-to-be-failed experiment to farm it by the Romans. Due to the unique life cycle of the plant, they probably abandoned it without realizing it worked.

[@anniestumpy9918]

yeah yeah, every once in a while I read about it being rediscovered... again... and again. Every time it turns out to be bogus, since nobody knows what plant it really was...

[@thenovicenovelist]

I remember hearing something about that a year or two ago, but I haven't heard anything official since the possible discovery in Türkiye. I hope they come out with an update about it soon

[@nigelis2345]

They say the closest herb/spice that resembles Sylphium is Asofotedia.

[@MsAnpassad]

@@anniestumpy9918 I see you don't know how research works. You find a plant, you come up with a theory that it's the plant, then you do your research and try to prove if it is or isn't. Problem with people like you and reporters is that you think the theory is a statement. The plant in Turkey have so far stood up to everything, it looks right, it grows in a former Greek area etc. What is really needed at this time is some ancient plant material for DNA testing. Plant material have been found for other plants, it's a waiting game.

[@benjaminmiddaugh2729]

@@anniestumpy9918 If nobody knows what plant it really was, how do we know any of the "rediscoveries" are bogus? Edit: apart from the obvious "this is actually another plant we already know about," of course.

[@hannah4004]

They clearly waited for Ben to be gone for this video. The innuendos may have killed us all

[@heatherjones7468]

Max from Tasting History made his own garum last summer! He's traveling to the UK soon. I would love a collab!!

[@janhugo]

And we miss the clack-clack!

[@Uncle_Smidge]

They collabed once already, but I'd love to see them more meaningfully working on historical food. c:

[@thenovicenovelist]

I'm still amused by Max's reaction when the Sorted Foods guys asked if there was a particular order Max should eat the Mythical Kitchen breakfast in when he was judging on Mythical Kitchen. "This is America! We have freedom!" 🦅

[@EdinMike]

James is back, that’s all I needed today. I’ll make dinner and go to sleep happy !

[@EdinMike]

I’m actually so upset that “ping” means a different thing from one generation or terminology to another 😂 it’s a terminology used for latency of internet traffic aka how fast your “ping” is stop stealing words !! 😅

[@sirBrouwer]

​@@EdinMike that it self is a terminology that is reused from the time you would use radar. the radar (on a ship mostly) would sent out a ping. if it would bounce of on something you would get a pong sound. It would bounce back.

[@EdinMike]

@@sirBrouweryeh, you’re right, you know what let’s stop caring, there’s too much to worry about in life !

[@CLingard-b1f]

James is so lame, not even Jesus could make him unlame. Kush is sooooooooooo much better.

[@mariaoberg9880]

If you guys aren't playing "Barry and Ben are the best of friends" as their battle theme in the battle, you're missing a golden opportunity 😃

[@kwoylee5617]

Yay! James! Hope to see more of him this year.

[@AbbyTheMusical]

Always happy to see James back in the kitchen.

[@janhanchenmichelsen2627]

Many, many, many years ago, my uni professor in greek/roman history invited to at student party (we were not that many students back then) where he made a dish from a Roman recipe: Squid stuffed with a barley/veg-mix, spiced with garum and other flavours the Romans would have used (variants of this dish are of course still made today). Extremely tasty, and washed down with industrial amounts of wine. Variants of spiced, thinned down wines and some retsina. But no lead-based sweetening additions. An evening to remember! Edit: typo

[@cherylthompsonsmith1733]

As long as it wasn’t the one that starts with the tongues of 1,000 songbirds…..

[@janhanchenmichelsen2627]

@@cherylthompsonsmith1733 kzbin.info/www/bejne/fmbSl3x4rJiog68si=5_TWFVM_u9dAYQgo

[@aricbuckholt293]

James adds another great layer of sass that we need. Three chefs, three normals can setup some interesting things! Pass it on starting with the chefs, then Mike, Barry, and Jamie. Imagine the chaos.

[@jacknorman8236]

It’s so nice to see James in a lot more videos. I genuinely love it.

[@Getpojke]

A botanist in Turkey reckons that they've rediscovered surviving Silphium plants & moves are afoot to make it available again for purchase in the future. If you want to use a proxy in a recipe the nearest plant/flavour would be Hing/Asafoetida/Devil's Dung.

[@kirielpapillon9169]

I was heartbroken I couldn't get to Sally Grainger's experiment session. All us food historians are impatiently waiting to hear the results.

[@Getpojke]

@@kirielpapillon9169 She always seems very engaging & has a huge store of knowledge. Was this a particular experiment relating to Silphium?

[@RoachDoggJR4200]

I loved seeing the boys playing with their aenuses. They seemed to have a great time putting things into their aenus, the recipe came out great too! So clearly they're quite skilled at using their aenus.

[@reluctanttechnologist3766]

When James said "it's like a custard with fish in it" I immediately thought to myself, "the Doctor would approve"

[@ishan_singh]

Same here, fish fingers with custard.

[@Eeveelyn]

It makes sense that this was an everyday dish. Flour, a mix of probably whatever meat scraps you had available and what probably were some kitchen staples at the time like the garum and wine for seasoning. Also dishes like focaccia, pizza and piadina are all kinda a more complex version of making a flat bread in a pan that could have evolved from this.

[@Svenne-man-1880]

Strongly doubt that this was a everyday dish as 1, 3 types of meat meat is expensive no matter the era 2, most not all but most working class romans did not cook in the home instead eating "street food" 3, the fact it asks for a bronse plate is weird for a everyman dish. 4, the man that "wrote" the recipes was a high socialite gourmand.

[@Eeveelyn]

@@Svenne-man-1880 Of course it's a recipe made for people of a higher class who have a home and cook there, otherwise they wouldn't need a recipe. Also only people of a higher class would have been able to read at all back then. Having had the misfortune of learning Latin in school based solely on translating Roman texts that stuff was clearly not written for the illiterate low working class. Everyday and everyman are two different things and I'm sure the writer didn't literally mean that's what they are eating every single day. This is what people from a higher class could have eaten often, perhaps not always with exactly that mix of meat but rather whatever meat was available or left over.

[@carpediem5232]

The Roman era can be split into 3 to 4 segments, but 27 BCE to 1400 is wrong. Traditionally, the Roman era is split into three, beginning with the Kingdom than the Republic and the Empire. Nowadays, many will count the Byzantine Empire as the 4th era since it was the direct continuation of the Eastern Roman Empire, and inhabitants and Emperors identified themselves as Roman. Kingdom: 753 BCE (mythical) to 509 BCE Republic: 509 BCE to 27 BCE Empire: 27 BCE to 476 CE Byzantine/ Eastern Empire: 330 CE to 1453 CE You omitted the first two eras and with that aspects like the Punic wars or the conquests and reign of Caesar. p.s. historians may divide these eras further, for example, the Empire into Principate and Dominate.

[@catpalmer2093]

Thank you fellow Roman history nerd - I was going to make a very similar comment. Also: in Latin a 'c' is always pronounced as 'k', so Apikius, not Apisius. (At least in classical Latin - I assume it's the same in the vulgate but accept I could be wrong.)

[@carpediem5232]

@catpalmer2093 Yeah, in both classical and vulgar Latin, c is pronounced as k like in "cake." The pronunciation of c as s is a feature or ecclesiastical Latin. Which is why "celibate" is a great example for that pronunciation ;).

[@GreenLarsen]

TY, When he said those numbers my brain just went "wait, what?" :D

[@bjiornbjiorn]

​@@catpalmer2093 Kaisar! Kaisar! Kaisar!

[@harvestmoon_autumnsky]

15:06 is so very sweet. James waxing nostalgic for what Sorted is like. And Mike's response was telling as well. Come back to your family, James. Open arms are waiting.

[@AngelusNielson]

It's nice seeing James again.

[@silmarian]

8:30 Interestingly, they think they’ve rediscovered silphium in Türkiye. It’s not available to get and use, but it’s pretty neat that it’s not actually extinct.

[@SortedFood]

Ooooh interesting! Thanks for the info!

[@DarkMayhemCRO]

Fun fact: it is likely extinct because of its contraceptive properties

[@puppy2350]

​@@DarkMayhemCRO with the Romans famous for their... how to put this?.. Shall we say, free-love parties, i'm not that surprised.

[@telebubba5527]

It seems the jury is still out on that one. They have found a plant called Ferula drudeana which they think that it could be Silphium, but they need a sample of Silphium to be able to prove it. And since until today they haven't found any historic material they are unable to prove it. There's a whole scientific article that the 'discoverer', M. Miski, Ph.D., points to claiming it is proof. But it isn't sadly. I found above material through the website called allthatsinteresting with an addition of silphium, article called: Romans Ate This ‘Miracle Plant’ To Extinction 2,000 Years Ago - Now A Scientist Says He’s Rediscovered It And at the bottom there's a post by the discoverer, the person who the article is about. There's a link in there, but it's all too long, so you'll just have to click it.

[@woodstream6137]

​@@DarkMayhemCRO expecting it will get banned in the usa.

[@rujimbob]

Great to see James smiling!

[@gitelsarah]

Always a pleasure to see James!

[@raybeaudry463]

I forget how much I miss James till I see him again ❤😪

[@leahstanisz4156]

I’m so happy James was in this video, mainly because I love and miss him but also because I don’t know if I would’ve been able to handle Ebbers with all those innuendos 😂

[@Vyselink]

Love the return of James! More! More I say!!

[@TheMorbidHobo]

Always love seeing James back.

[@praveenspike]

Its good to see James after a long time.

[@toni_go96]

ooh yes... Loved seeing Ben struggle with making the oldest recipe they could find... Can't wait to see how James does here...

[@averyeml]

I really appreciate when James comes back, and that he’s been doing it often enough that it’s not like “OH MY GOD ITS JAMES?!?!?” anymore but now it’s like when you move away from your cousins but they still come and hang out for family sleepovers on holidays.

[@circleroundthesun1]

I'd love to watch the awesome Battle Royale w/cheese. My son and I thoroughly enjoyed your Snowed In event. But, early Sunday morning we had a devastating flood from pipes bursting above our apt. It took the building manager 2hours to shut off the water and it looks like a total loss. So now Elias is staying with his Grandparents while his Dad and I deal with the wreckage. You guys are the only thing keeping my mind from spiraling into despair. I can't thank you enough for the joy you bring us.❤

[@clarissagafoor5222]

The thing I like, and miss, about James is how humble he is. He asks for information and seems teachable despite being such an excellent chief.

[@santtupiip]

FINALLY! I've actually made a dish from this same book. I did "Minutal Matianum" and I was honestly suprised how good it was, but my god, understanding and deciphering the recipe took longer than actually making the dish XD.

[@SortedFood]

Yep, it's certainly a challenge huh! Bravo for giving it a go, that's epic 👏

[@TypeTheorist]

Where did you get this book from? I have a friend from college who studies Roman history and this would be an amazing gift!

[@macnificentpenguinqueencha4697]

@@TypeTheorist If your friend can translate latin you have the book on the internet archive

[@gellawella]

That sounds fun! What did you end up with, if I may ask? You made me, and probably others too, v e r y curious about what it is. Was.

[@Michelle-1]

James and Jamie are the best combo for these old recipes. So funny and cute.

[@davewildermuth7519]

I think you need to have Max Miller pick the next historical dish for you.

[@carveylover]

James could literally stand there and whisk eggs, and I would watch.

[@danielsantiagourtado3430]

James is back! YES! Hi sass is always welcomed! 🔥🔥🔥🙏🙏🙏🙏🙏

[@BabyYeti9901]

Did you put that s one space to the right by accident?

[@BioYuGi]

I'm thinking about that Jamie vs Mike battle coming up next weekend, and how Jamie didn't want to filet a fish here meanwhile Mike fileted an entire hagfish, something Ben had never done.....

[@hopeless74]

Finally! He's back! Been waiting since the "Love actaully" clip :D

[@codiemillar5261]

Been waitting for james to be back after that xmas skit and the end of the live one so good

[@briancoleman9330]

It's been such a long and rough day today, coming home to seeing a new Sorted video up WITH James on??? This has literally just made my day turn around for the better.

[@tabularasa4880]

You should try saumagen. (Filled pigs stomach) its a traditional dish from Rhineland Palatinate in Germany

[@ellenduong]

Can we just appreciate Mike’s sweater? It’s beautiful!

[@Uncle_Smidge]

The man knows how to rock a good scardigarf.

[@Shelindreaire]

So good to see James back. And Jamie is always a hoot.

[@clarissagafoor5222]

Yes. And tbh I always thought Jamie didn't get along with James, so this was sweet to see.

[@waywardsisters918]

I love historical recipes; I was the only person who baked a Roman recipe for my daughter's Roman Day. It truned out okay.

[@SortedFood]

Blooming excellent effort, that's not an easy task! 👏

[@TheRuthFraser]

​@@SortedFoodyou should get in touch with Dr Annie Grey - she's a great food historian, London based, I believe. We worked together years ago in the Tower of London on a medieval Christmas. I was a court musician, she did the cooking.

[@wonton7207]

Would love a part 2 of these where they take the same basic ingredients and “modernise” it, take the techniques and skills we’ve learnt over the last hundreds maybe thousands depending on when this recipe is from and update it to something more recognisable, a lasagna with fish, chicken and pork? Or something else? Idk be interesting to see what the chefs could come up with

[@arushigupta4235]

I missed James so much!

[@lawncaretoamillion]

I thought they would show the restaurant stuff from his angle

[@Blondie42]

I do like it when even the camera crew cant contain their laugher from behind the cameras. Next time James drops by 4 a visit he should try making placenta from Appicius

[@angelkisses5933]

Yessss James is back for a vid!!!! So good to see him! X

[@kayloubritton1110]

👍🙂 Happy 2 c James Curry back.. hope we see him n many more episodes this year!

[@erzsebetkovacs2527]

By the way, the Apicius that we know about was a famous gourmet. It made sense attributing him these delicious and probably luxury recipes, as chefs were mostly unnamed slaves.

[@ceciliatjadermo7611]

Beyond chuffed to see mr. Currie again! Very interesting recipe, good on you guys for pulling it off so well!

[@jaredfulcher4890]

Under a minute in and James is already sassy

[@kfox11]

I really love the pace of this video. Calm, fun, informative. 🥰 My husband and I are currently living 4200 miles apart (🇺🇸🇬🇧) and we’ve been falling asleep together watching Sorted on FaceTime. This particular format is *perfect* for that. Just don’t tell him I always watch new videos by myself first! 😅

[@danaewright1069]

always love when james comes back 🥰🥰

[@jennamh8]

Doing an ancient history degree, and I got so excited seeing the notification!! Love this type of video!! 😍💛

[@carpediem5232]

Me too, and then I got dismayed when they gave the dates for the "Roman eras."

[@jennamh8]

​@carpediem5232 only a few hundred years out 😭😂 they were right with 3 key periods at least 🥲😅

[@carpediem5232]

@jennamh8 Yes, but omitted the first two and included the Byzantine period in the 3rd. 😅 Of courses you can include it, but normally, that makes it 4 eras

[@Amocoru]

We were very poor growing up and my mom would make "fritters" with just flour and water and cook them like pancakes. It got it through some really rough times.

[@YaaLFH]

They were just flatbreads. BTW the idea of flatbread is probably as old as cooking (beyond roasting meat) itself, predating bread by a long time as for that we had to discover yeast.

[@craigbryant9925]

Somewhere Max Miller's ears are ringing from the mention of Silphium and Garum. You gotta love the fact that James just slips in every now and then and just goes on with an episode like he's never been away.

[@swissfoodie3542]

Oh wow, I am sure that this will be a lot of fun to watch. Jamie and James, what a perfect combination / couple ;-).

[@nursultantulyakbaycats]

So true😂

[@Disconnecteification]

EPIC IDEA! Pass it on but with 2 teams! 3 or so people to a team and see who can make the best dish. Maybe toss a required theme in to keep the dishes relatively similar! having the teams cook at the same time would probably be really funny to see their confusion!

[@leahstanisz4156]

This is genius!!

[@danielsantiagourtado3430]

The whole Aenus thing had me on the floor! Really needed the laugh! Thanks guys. The comedy is never in shortt supply here. 10:05 spaff killed me with the eggs comment😂😂😂😂😂😂😂

[@Drnaynay]

Yes, and after umpteen anus jokes, James says "it's banging"!!!

[@mathisurien4031]

i think this cookbook could work well in a head to head. give a chef the untranslated version with no context and a normal the modern English version and see how they get on.

[@Louboshki]

Yay! James Currie!

[@clareparry7116]

This makes my ancient historian heart happy! Thank you for giving ancient history a platform!

[@Mr_Boyer]

I'm so glad James has been around more lately.

[@14rs2]

Now James is back, each chef can have their own normal helper in challenges!!

[@gellawella]

What? Is he back back? What have I missed? Thought he did a ”guest” apperance. Would luurv if he is coming back for real tho!

[@kunimitsune177]

@gellawella *though

[@jadziajan]

@@kunimitsune177 *thought

[@Horse-qb8wz]

I really enjoyed the video😁 Yes more historical recipes please!😁

[@42neddy]

"I can do this on my own" JAAAMEEESSS ♥♥♥♥ 😭😭😭

[@bunkertons]

James' love for Jamie is palpable! 😂❤

[@amuwu8248]

i saw the thumbnail in my notifs and cliCKED IMMEDIATELY

[@warchant59]

It's always great when James is on the team!

[@winisle]

James is back!!! And, time to break out "Forme of Cury" in honour of James...

[@JagMods]

Love to see James back at Sorted!

[@quietjoe]

James and cooking from an old recipe! Two of my favourite Sorted things. James, Mike and Jamie are my favourite Sorted trio as well. The only way they could have made this even more tailor-made for me was if Kush made an appearance as well.

[@jehania9451]

James🥰 This mixture of James and Jamie should be fun 😂

[@danielsantiagourtado3430]

0:35 Guys! Please tell me that will collab with max soon! This is his specialty, he made his own garum!! His roman videos are the Best! ❤️❤️❤️❤️❤️

[@ian3314]

This was great! So cool and informative, as well as the humor of a 9 yr old. Everything I love about Sorted. Thanks for the content!

[@jamesbristow8439]

Love a James visit!

[@yoshanap]

I was wondering about the tomatoes as you added the meat to the pan and just realised that tomatoes had not been introduced to Europe yet! Need more recipes from this book.

[@joshuaarnett762]

you should collab with Max Miller again, he made proper Garum. Real golden Liquamen

[@SilvaDreams]

Yeah that Garum looked... Horrid. It shouldn't look like that.

[@joshuaarnett762]

@@SilvaDreams that was 100% why I made this comment

[@coal.sparks]

I always love it when James comes home for a bit. :)

[@LAiken-dm7rm]

Every video with James back should just be titled “The Return of the King”

[@beth12svist]

"I'll cook meat" from Jamie probably surprised no one. 😄 As a watcher of several channels about historical cooking, and a little bit of a dabbler (though from much later sources), obviously I love this!

[@noangelthis]

Welcome back, chef James!!!

[@noangelthis]

Oops, something strange going on with my account, I seem to have posted the same comment twice but can't delete either of them. Anyone have any ideas?...

[@geckoreformed6411]

Great seeing James back. 🎉

[@annmariesharpe6]

Yeah 🎉 James is back

[@gl3110]

17:20 That slide is hilarious. Everyone making a fun face... almost everyone.

[@desired397]

3:05 That is the absolutely cloudiest garum I think I've ever seen. Usually its moderately clear and ranging from yellow to orange/amber. I think this is the first time I've seen such an opaque "Garum". Hopefully the flavour is still the same.

[@SilvaDreams]

I think they skipped the step of straining it or made some sort of "quick" garum.

[@NatalieWestgate]

This was great! It feels like this cookbook is more accessible recipes than the other one you've used in the past. So much so, I've just ordered myself a copy of Apicius! :) I'm really excited to try making this, and other recipes. It's so cool to see historical dishes, I hope you make more from this and other historical cookbooks! 🤩

[@GetMiked]

Brilliant video! So happy to see James back and Jamie was ON FIRE today. Hearing Izzy crack up every 5 mins is always hilarious

[@haraldderkapitanzursee2750]

as much as i love everybody on sorted. james is just my boy. love that guy. love from a chef

[@Goosefang]

14 years of a cooking channel and he cracks the eggs on the rim of the pan 😮

[@clarissagafoor5222]

😂😅