Loseyns - Medieval English Lasagna

Watch Proto Cooks where I discuss the more modern history of Lasagna at • How to make Lasagne~wi...
England doesn't often come to mind when you think of Lasagna, but in the middle ages, the ancestor of today's cheesy calorie bomb was making the rounds all over Europe. Today I explore the evolution of this wonderful dish.
Follow Tasting History here:
Instagram: / tastinghistorywithmaxm...
Twitter: / tastinghistory1
Reddit: r/TastingHistory
Help Support the Channel with Patreon: / tastinghistory
Tasting History's Amazon Wish List: www.amazon.com...
LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: amzn.to/3amjvwu
Canon EF 50mm Lens: amzn.to/3iCrkB8
All-Clad Medium Pot: amzn.to/2FIZZ1T
King Arthur Bread Flour: amzn.to/2YpJnTj
LINKS TO SOURCES**
The Forme of Cury: amzn.to/3aNf12d
The Opera of Bartolomeo Scappi: amzn.to/329V1Tm
Liber de Coquina
Italy Dish by Dish by Monica Cesari: amzn.to/2E9Fn2J
Washington Post - www.washington....
Brown University - www.brown.edu/...
**Amazon offers a small commission on products sold through their affiliate links, so each purchase made from this link, whether this product or another, will help to support this channel with no additional cost to you.
MENTIONED LINKS
Forme of Cury Episode: • England's Oldest Cookb...
De Re Coquinaria Episode: • Oldest Cookbook in the...
Tomato Episode: • The Poisonous History ...
LOSEYNS
ORIGINAL 1390 RECIPE (From The Forme of Cury) Translated
Take good broth and cook in an earthen pot. Take fine white flour and make thereof paste with water. And make thereof foils thin as paper with a roller, dry it hard and boil it in broth. Take Ruayn Cheese, grated, and lay it in dishes with Powder Douce. And lay thereon the foils large and many as thou might. And above powder and cheese, and so twice or thrice, & serve it forth.
MODERN RECIPE
INGREDIENTS (NOTE: You will have plenty of powder douce left over for future recipes)
2 Cups (240g) Bread Flour
½ (118ml) Cup Water
1.5 liters meat stock
8 oz (226g) Semi-soft cheese
2 teaspoons ginger
1 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon grains of paradise (Or other pepper)
METHOD
1. Assemble your powder douce by grinding all the spices into powder and mixing together. There will be plenty of powder douce left over for future recipes.
2. To make the noodles, mix the flour and water together and knead as you would bread dough, about 15 minutes by hand. Then cover the dough and let it rest for 20 minutes. With a rolling pin, roll the dough out as thin as possible, about 1/16 of an inch thick if possible. Then slice your noodles however you'd like. For this version of the recipe, I made squares 3 fingers in width. Then let the pasta dry.
3. Set the stock over medium heat and once it's at a rolling boil, add the dried noodles and boil for 8-12 minutes. The length depends on the thickness of the noodle and how well you'd like it done. Once boiled, empty the noodles and broth into a colander.
4. Assemble the lasagna before the noodles cool. One layer of noodles, a light layer of grated cheese, a layer of powder douce to taste. Repeat 2 or 3 times depending on the size of your tray or bowl.
PHOTO CREDITS
Vincisgrassi: Gastronomia Slow via flickr / CC BY-SA 2.0 (creativecommon...)
Lasagna Bolognese: Sambawamba / CC BY-SA (creativecommon...)
The Plague In Florence in 1348: Wellcome Library / CC BY-SA 4.0 (creativecommon...)
Tomatoes: Liz West via flickr / CC BY-SA 2.0
creativecommon...
Taleggio Cheese: By F. D. Richards from Clinton, MI - Taleggio Vecchia Lavorazione, CC BY-SA 2.0, commons.wikime...
#tastinghistory #lasagna #medievalfood

[@TastingHistory]

What kind of lasagna is your favorite? Have you tried any of the less known versions on the list?

[@talosheeg]

My favorite is the classic!

[@christophermorin9036]

I make Binging With Babish's Skillet lasagna. It's sooooooo gooooood and incredibly simple!

[@Furburn]

the kind that someone else makes for me.

[@elijahramirez2017]

I'm actually really late to the party. I didn't eat lasagna until I was an adult. So I've only had the classic, but boy am I ready to make up for lost time.

[@telkins3388]

Béchamel lasagne!

[@Will-vj5bc]

"and so twice or thrice & serve it forth" - I see what they did there.

[@trichogaster1183]

straight gangsta

[@Oatmeal_Mann]

I don't dish up anymore. I'm an Anglo. I serve forth.

[@anidiotsjourney8328]

RIGHT?! So good haha

[@Astavyastataa]

Den Roten Hahn serve is a NORMAN word REEEEEEEE

[@rebel4466]

ye olde pun intended

[@tharos]

"Honey, why are you reading about the Black Death?" "Oh you know, just want to make some lasagna."

[@justchevrotainrating]

I asked the rare beer store in my town what i'd drink if i were dying of the black death and he walked off without saying anything. I thought "well, no try no chance..." but then he came back with two options. The one I had was a strong brown something, probably made by monks.

[@Rekhan4242]

@@justchevrotainrating That's awesome! He gets it, just grabs your 🍻!

[@katherinetutschek4757]

Whatever meat you can find.....

[@Karlandra]

@@katherinetutschek4757 So duck, quail, beef, your lazy cousin Vyron....

[@sephirothjc]

I imagine the inventor of the fork, eating with their stick and thinking 'damn I wish I had four of these.'

[@TristanBehrens]

Well they started with 2 tines, hence the name fork like a forked tongue or forked branch or fork in the road.

[@lukematney7062]

There were forks at the time but Christian nations more or less denounced their use because they "looked like male genitalia" and they wouldn't defile their women by using them. A Byzantine princess married a Western royal and they were all aghast when she pulled a fork from her cutlery set and began using it.

[@eclipseslayer98]

@@lukematney7062 I feel pitt for those poor people. They must have had really weird weiners. They probably hurt a lot too.

[@David0lyle]

Probably started with the forked stick. 🤔 This is good, however …..

[@grivza]

They used spoons though, I doubt they were eating lasagna with their hands or sticks.

[@punchek]

That is so interesting, I just realised in Polish we have "łazanki", which is a square -shaped pasta served most often with cooked cabbage. I suppose the square shape is a connecting agent.

[@mix-n-match834]

Well, that's because if you look when łazanki appeared in Polish cuisine, it's clear that it's reinterpretation of Italian recipe that was probably some early form of lasagna. Queen Bona Sforza was Italian and brought with herself to Poland plenty of Italian cooks, ingredients and recipes.

[@kohinarec6580]

Łazanki's great!

[@reddoor6114]

Polish foods nice. I like how there are a lot of shops selling it in the UK where I'm from

[@fr9062]

@@reddoor6114 9

[@jennifer1329]

I'm not even Polish but I'll have to find a recipe for this. I love cabbage in any and all shapes or forms.

[@cjspillmann5576]

"Whatever else you can think of". Hearing that reminded me of the cafeteria at university. One day towards the end of the semester they cleaned out all the frozen foods from the freezers and served us what they called "cream of everything soup". The best part is that nobody could agree on what it tasted like...some said celery, others said potato, yet more said chicken. Good times lol.

[@snazzypazzy]

Our university cafetaria also made leftover soups... One day they would serve something with sateh sauce, the next there would be peanut soup. The cheese-soup was horrible.

[@raymondleggs5508]

@@snazzypazzy you'd think the peanut soup would be worse

[@joshjames582]

@@raymondleggs5508 Peanut soup is actually pretty lit.

[@MonsterPumpkin]

@@snazzypazzy Can't believe peanut soup gets a pass but cheese doesn't ???

[@snazzypazzy]

@@MonsterPumpkin The peanut soup was not my favourite but pretty decent actually. Kind of with an Indonesian vibe. The cheese soup was a mess.

[@Khorre]

If you ever get into doing merch, I think a Tasting History apron with the motto "Serve it Forth" would be perfect.

[@dianamccay7276]

InstantBear Yes! I would definitely buy that apron! 👍🏼😊

[@myemmieable]

I'd be down for a "Lasagna Family Tree" poster, too.

[@smugly6793]

Seconded

[@sarahfair9978]

I fourth this! Pleasseee!!

[@kristiehollis4018]

Yes please!!! Christmas coming up.... just saying😁

[@efjay3183]

”Macabre, but useful for our lasagna recreation today.” A very interesting set of words.

[@Buzzy_Bee_Thoven]

"This is gonna be a huge bite--" Proceeds to nibble from the edge

[@TastingHistory]

I chickened out 🤣

[@xneurianx]

One has to maintain decorum.

[@elfagottist]

Gentlefolk of good breeding never chomp or take large bites

[@ushere5791]

@@TastingHistory lol!!

[@caltheantirobot]

He knew you weren't going to avert your gaze

[@northumbriabushcraft1208]

I haven't heard 'rollin rollin rollin' in years, my uncle got kicked out of a pub for playing it 6 times in a row on the jukebox

[@19Koty96]

could say they rolled your uncle out

[@ambrosius]

I can’t stop laughing at this story

[@Karlandra]

Rollin' down the river....

[@shibolinemress8913]

Did they crack a Rawhide whip at him? 😁

[@rach_laze]

someone hasn't been watching enough Happy Feet 2 (lowkey better than the original ngl)

[@Alphonselle]

It's been 6 months but I still cant believe Max poured all that beef stock into the sink. tears were shed.

[@maximilianmustermann5763]

That seems rather wasteful for a medieval recipe. I guess they didn't pour it away but ate it as soup, or otherwise used it for a sauce or something.

[@jimtomczak7374]

Maybe the wine's influence?

[@bodyrumuae2914]

@@maximilianmustermann5763 Could just drink it. Apparently drinking broth or stock is good for your health.

[@shirleyannconfer9651]

I was wondering about that when I read the recipe. Very wasteful, especially when it could easily be reused.

[@thanoseid2883]

@@bodyrumuae2914 it is.

[@Orzorn]

"1 teaspoon of nutmeg" James Townsend has joined the chat.

[@BBCHZ]

How about John?

[@tonicastel5933]

Now if we could just add a Bayleaf - moment of awe! - we would get Boris on.

[@rustyshackelford3590]

“Let’s add a pinch a cayenne” *Chef John from foodwishes joins the chat*

[@Borg1269]

"Boil it in broth" Marco Pierre White has joined the chat.

[@FirstnameLastname-bh9qs]

We could grab Babbish too with a generous pinch of kosher salt in the sausepin

[@TonedMars]

Loving the medieval content. Might as well just cook everything from “The Forme of Cury” 🤷🏻‍♂️

[@TastingHistory]

I’d have a few years worth of content right there 🤣

[@CindyLooWhovian]

I second this motion.

[@Tomatonator]

@@TastingHistory and I'd watch every second of it

[@ushere5791]

@@CindyLooWhovian i third it! :) please and thank you, max--everything from apicius and forme of cury!!

[@arokh72]

@@TastingHistory if it means you'll be going for a few more years, at least, then I'll be happy with that.

[@kamafa8418]

I life in the south of Germany and the dish reminds me of Käsespätzle, Spätzle are typical noodles for the south of Germany . Made of flour, eggs, salt an water. Spread on a damped wooden plate and skratched fine stripes into boiling water. They are layered with fried onions and Emmental Swiss cheese in the same kind as you showed it in your video. By the way I love your channel!

[@schoo9256]

I have had this once at a German restaurant! It was amazing!

[@p.s.shnabel3409]

Now, please don't crucify me ... but I don't know how to (nor care to learn how to) make my Spaetzle the way you describe (i.e. schaben). Never liked the Spaetzlespresse, either, always thought it hard to clean and quite messy (to say nothing of temperamental). Instead I got a Spaeztlewunder and have been absolutely happy with it. I'd encourage anyone interested in this versatile dish to go with this option (link spaetzlewunder.de/ .... it gives you an idea what you want to have). Maybe watch a video or two before you try it yourself. Spaetzle are a great option for a fast and delicious meal. They are cooked within minutes and can be used in a large variety of dishes. How they haven't become popular here in the States absolutely beats me, they are the ultimate in customizable food (including changing the recipe for the Spaeztle themselves).

[@DionysusEleuther]

I had this in a guesthouse in Romania, actually. I didn't catch the name of it (my Romanian was and is extremely limited) but the appearance and the flavor as you describe it was nearly identical, and it was served with the sticks instead of normal cutlery. It wasn't served as if it were an unusual dish they got out of an old book, so it looks like something similar has survived in that area or at least that family to the modern day.

[@ashneehs]

I'm on the verge of crying, this is the first time I hear "vincisgrassi" on a lasagna video - they rarely name them in Italian videos as well ç_ç

[@DanielleStJohn]

That Neapolitan version for sure looks like American lasagna, and given that a significant portion of Italian immigrants to the US were Neapolitan, that *totally* checks out.

[@spacemanapeinc7202]

More Sicilian than Calabrian or Neapolitan.

[@quelodequelo]

Italy here, some friends from Neaple recommended me to try it only after Lent months, because they do so due to the heavy fat in the recipe. Stay healthy 😬✌️🖐️🇺🇲🇮🇹

[@trajanfidelis]

You need a show on the History Channel. I’d much rather watch you than pawn stars

[@bluebagelman1920]

He’s too good for the History Channel, as he discusses actual history 🙂 I am loving every episode!

[@PhantomStella]

The history channel wouldn't be brave enough to show actual history

[@blackvial]

Or put him on Food Network

[@jasonwitwicker9796]

P a w n S t a r s

[@carltomacruz9138]

History Channel already has a food history program. Unfortunately, they took Sohla El-Waylly as the host. Max even appeared as a guest in one of the episodes. I have nothing against Sohla, and I think she is a talented cook and chocolatier. But food history isn't her forte. Still, I am very very happy to see her thriving after shit hit the fan at Bon Appétit.

[@ariannedechateaumichel7777]

One thing that strikes me is the similarity between "losenys" and "losenge," which is the medieval heraldic term (therefore a French term) used to denote a square rotated to be a diamond shape. The losenge is most familiar to us because it was used heraldically instead of the shield shape for a woman's heraldic display. Sounds like those three-finger squares to me!

[@n.belliborovicka7679]

This struck me too! Maybe it was a newish name for an existing "quick" Meal, which then got more complicated over time into the Italian lasagne, or remained uncomplicated in the Bulgarian breakfast dish which is essentially very very thin pasta "foils" Eaten with a soft white sheep's cheese, we usually used feta and topped with paprika fried gently in oil, but if you had a less salty version (proper sirene cheese) could be with sugar

[@ganaraminukshuk0]

That certainly explains why the diamond things on carpool lanes are also called lozenges. As a side note, cough drops are also called lozenges because they were originally shaped like diamonds.

[@sabrasabranise3335]

Oh wow that is true ! Je ne l’avais pas remarqué. Bien joué ✌🏻

[@iesika7387]

This is the etymology I had always heard. I even think I recall seeing a recipe that said to cut the dough into losenges during a unit on medieval food. That particular recipe was before the addition of cheese, and very heavy on the nutmeg.

[@vigilantcosmicpenguin8721]

Makes sense. Though I wouldn't recommend these lozenges as a cough drop.

[@jean-yvesmead3972]

"It's weird but I like it." Many a great evening has started with those words.

[@headrushindi]

Frankly I am surprised that you haven' t got your own Television show. I don't think I can name one TV cook today who has such a well written , researched , and professional show that you are producing . Your personality is just perfect. It keeps me mesmerized and entertained , and I actually learn stuff. Just wonderful !!! As soon as I get the time , You can bet I am gonna whip up some of the dishes you have shared .

[@TastingHistory]

Thank you so much! Someday, maybe I'll be on TV : )

[@pickledboaby]

WHY DID THIS NOT COME OUT ON A MONDAY *cries in Garfield*

[@SinnohGreen]

He doesn’t do Mondays so he can’t be arsed cooking a lasagne.

[@Vlad2319]

@@SinnohGreen he may also film on Saturn's day rest on Sunday then edit in Mars's day

[@WBlake01]

And here we made lasagna this monday/just yesterday...

[@jared_du_jour]

@@Vlad2319 So-- Saturday, Sunday, and Tuesday? What happened to Moon's Day?

[@dangly9454]

Because Garfield doesn't like Mondays

[@dorisfromage2349]

"Doux" *does* mean "sweet", but it can also mean "soft" or "mild". That last definition would fit better as a counterpart to the "fort", meaning "strong".

[@giansideros]

Thanks for the clarification, gorgonzola has a similar naming convention as it's from a Romance speaking country. The milder version is "dulce" and the piquant version is "piccante", which I used to tell myself meant spicy not knowing better.

[@clareselgin3208]

This is why I hang out on this channel. Smart people comments.

[@sabrasabranise3335]

These words are French / Italian With the variations Doux / Dulce and Fort / Forte It’s more french when I think about it

[@sanycschwartzwz4721]

@@giansideros piccante is spicy in french

[@feralbluee]

Ahhh - thank you so very much. now i get it and it makes sense. a petite mwah to you :)

[@Lafeolamom]

“Yeah it’s good “ guzzles down wine.

[@faceless2302]

I saw that and immediately scrolled down to see if anyone else pointed that out

[@RRRRRRP]

Montelpulciano wine deserves a good guzzle

[@katiejohnston380]

As a professional musician and violin teacher, I really enjoyed the music you used in this video. Great choices!

[@johntanner9787]

Any idea what the guitar music is?

[@MichaelaFreeman]

Here in the Czech Republic, we make noodles with sugar, butter and ground poppy seed, another version with cinnamon sugar. I love it, so I can definitely relate to a sweet lasagna with apples!

[@MsPomeranianlover]

In Hungary we also do the ground poppyseed version, and also finely ground walnuts or cottage cheese. Poppyseed is my favourite. Yummiest sweet noodles ever :)

[@jljljl1820]

"or whatever else you can think of" is exactly how i cook. im keeping up the ancient style

[@fedra76it]

That's how my father cooks, too. Unfortunately, his most profound belief is "If the single ingredients taste good, the final mix will taste good". Which is often untrue, sadly... :D

[@samanthavanscoder9536]

yeah i will never be the kind of person who goes to the store for 1 ingredient so i can cook something

[@jljljl1820]

@@fedra76it i try not to make that mistake :D

[@chadfalardeau3259]

I MacGyver my meals. Cook with what you have

[@schoo9256]

Me too! I can never make the exact same recipe twice, I'm always trying out different additions to see what might make it taste even better :)

[@tablon6948]

Man i love this content so fricking much, as a foodie and a history lover this channel is like a gift from the gods

[@TastingHistory]

Just a gift from Max 🤣

[@lelekasa8564]

@@TastingHistory It's basically the same :)

[@prussianeagle1941]

Townsends is in the house bois.

[@Rylatar]

The thumbnail reminded me of Polish łazanki - which is a dish that has been brought to us from Italy by queen consort Bona Sforza (and most likely derived its name from lasagna) and was initially made just like Italian lasagna - nowadays it evolved to a more loose form with smaller noodles, usually eaten with sauerkraut , mushrooms or meat but older traditional recipes also mention cheese and many other things.

[@varana]

This is sooo Central European - "oh, there's some food. Let's eat it with sauerkraut and mushrooms!" :D

[@Rylatar]

@@varana True. And I live for that. : 3

[@unternehme]

As a person from Bologna, I know how contentious this issue can be! So kudos for covering this thorny topic in such a well-researched and accurate way! (love the lasagna family tree!)

[@doctordarkness100]

As a sicilian I've never heard of Lasagne alla norma,perhaps because we agree on the fact that the bolognese version is the one and true version, the rest being imitation or derivatives. Instead we have a lot of incarnations of "Pasta incasciata" which is similar, but consists of different types of pasta and fillings depending on the city or even the family. Also when talking about lasagna in Sicilia some confusion may be present due to the fact that the term was used to describe any type of long and somewhat thick pasta, like tagliatelle, the most famous example of this being the description of the farmer's daily feast in the novel "La Roba" by Giovanni Verga wherein he described the huge pots of lasagna needed to feed the farm workers but he actually either meant tagliatelle or vermicelli. As always good job and sorry for my english.

[@katherinetutschek4757]

You have great English, no need to apologize!

[@davidjoelsson4929]

I love spinach lasagne pasta plates

[@jraaccounts]

this was my understanding of italian lasagne history when i took an internet deep dive on it once upon a time - that what we eat here in america is actually italian-american (ie. created by italian immigrants, who were primarily from southern italy, after they arrived in america), rather than being a dish that's from italy; and that rather, lasagne alla bolognese is, in italy, considered the "ur" lasagne.

[@SpicyButterflyWings]

I know this is more than a year late, but your english is perfect. No apologies necessary friend :)

[@gamingproject5601]

Credo per lasagne alla norma intenda la parmigiana Translation I think that for lasagne alla norma they mean the recipe that we call parmigiana, which is Layers of eggplant, mozzarella and tomato sauce layered like lasagne

[@lonerider92]

US: Blood vs Crips Italy: Southern Lasagna Vs. Northern Lasagne

[@zennvirus7980]

Canada/US: The Pemmican War.

[@gege0298]

France: Pain au Chocolat vs Chocolatine

[@parkchimmin7913]

@@gege0298 America: Allow me to introduce myself *_chocolate croissants_*

[@angelashallow7930]

I just read that as blood vs crisps and went when the hell did Americans start calling potato chips blood

[@lonerider92]

@@angelashallow7930 😂😂😂

[@hughcapet5160]

Do you have a loicence for that loysens?

[@TastingHistory]

🤣

[@Oatmeal_Mann]

Beat me to it

[@maladypond]

If ever there were a statement I needed on a shirt . . .

[@jorgejarai]

Oi, mate! And you got a loicence for making that comment, amirite?

[@almostideal1306]

I love how that Apicius is basically "just add meat"

[@almostideal1306]

@StinkyPirates Hell no. :D

[@almostideal1306]

@StinkyPirates I'm not sure, but I'm a huge fan of "more meat"

[@almostideal1306]

@StinkyPirates Now you're just flattering me

[@almostideal1306]

@StinkyPirates My phi9losopjy is more meat. Doing veg, add bacon, more meat, doing minced beef, more meat, always more meat.

[@almostideal1306]

@StinkyPirates My tip, fry your bacon until it's crunchy. Add crushed garlic and scallions/spring onions. Melt in some butter and then add cabbage.Fry until tender, trust me, it is a side you will love.

[@livinglifeleona]

It makes me so happy seeing you amused and just having fun, candidly giving us opinions on these dishes. Truly a passion project brought to life for us all to enjoy.

[@laplanetesauvage5391]

i'm dying how the descriptions of the black death mass burials helps us know what lasagne was like back then, truly amazing, we as a species will never stop describing things through food, because it is the easiest way to get others to understand

[@francescobromo]

Lol I’m Italian and I’d never noticed that it’s spelled differently in the North! Great episode!

[@PiousMoltar]

I'm English and I'd never noticed Americans spelt it differently. Yes, "spelt". That's the correct word in England. Not to be confused with the type of corn. And yes, it is corn. Americans seem to reserve the word "corn" for maize. But wheat, rye, barley, spelt, etc, they're all types of corn. And I found out a couple of days ago that my mum had never heard of spelt, somehow.

[@francescobromo]

@@PiousMoltar Lol I know that, I lived in the UK for several years. I am now more accustomed to American spelling. Also spelt is a type of wheat, not corn :)

[@zeriyx]

@@PiousMoltar i am american and i read julius caesar's memoir on his invasion of gaul. he kept referring to tribes either giving or offering tributes of "corn" and i kept thinking, "...wasn't corn part of the columbian exchange?" yeah, i guess it's more of a general term outside of north america. people would look at you like a psycho if you called corn "maize" where i live.

[@Groovy_Bruce]

@@PiousMoltar spelled, heathen.

[@raynemichelle2996]

@@francescobromo Originally corn just meant grain, in general. Apparently it still does in the UK

[@Swordandsteel]

Dish: *Has anything to do with a country that consumes alcohol * Max: WINE YAY No judgement I love you

[@rudimentaryprobing5423]

Bro, as an Italian that loves arcanine, this might just have to default be my favourite episode ever. Keep up the good work!

[@Miserybahamut]

One cannot watch just a single "Tasting History." I get lost in these and ... I've got so many bookmarked. So many. QQ

[@andreasacerdoti7881]

It’s so good to finally find someone getting their Italian pronunciation correct. Kudos.

[@andytopley314]

You should check out 'Tods Cutler' for authentic medieval cutlery sets. They are all handmade & I have never heard of anyone buying from Tod and being disappointed, and his prices are incredibly competitive. P.s. love the channel & keep up the good work

[@TastingHistory]

I’m checking them out now. Thank you!

[@41rmartin]

Also you can just buy a Mace on the internet now, which is neat.

[@akicauchemar7286]

I got a quillon dagger from Tod. Only wholehearted recommendation

[@snazzypazzy]

They are way more affordable than I thought they would be! To bad I still need shipping across the atlantic...

[@xneurianx]

I eat all my meals with a stick. Soup takes a while.

[@banditmc12]

I imagine steak is also a challenge

[@xRemRooodx]

@@banditmc12 Just inpale the steak and eat it like a sucker.

[@matthewthiesen6098]

Comment for the win🎉

[@Er0ndites]

gotta smash the end of the stick until it looks like a paintbrush and then paint that soup on your tongue

[@kaelang12]

Ysgramor's Soup Stick

[@ABOWDEN107]

Thank you so much for starting this channel this year! It’s so amazing!!

[@TastingHistory]

Thank you for watching it!

[@robertcornhole5197]

Medieval English garfielf: *I muste obtayne ye goode lasaga*

[@raynemichelle2996]

Lasaga 😛

[@diananoonen2262]

Your channel just brings sanity and comfort to this very insane world. The Black Plague speaks to the fact that better times are in our future and good food with go forth.

[@TastingHistory]

That is so kind. Thank you

[@jamesterwilliger3176]

"Whatever else you can think of" This is either a dream or a nightmare for those with vivid imaginations.

[@ushere5791]

certainly sounds like my college dining hall. one time they served, and i quote, "beef and reef." i picked up one of the beyond-sad breaded fried shrimp by the tail, watched it droop apace, and announced to my table-mates, "wow--these shrimp really *are* battered." (i'll show myself out.)

[@wendy5256]

Appetizer: Lasgna Main Course: Lasgna Dessert: Lasgna

[@Ashden96]

okay garfield

[@luanasari5161]

L A S G N A

[@shadmanhasan4205]

Bch Lasagna Bch Lasagna Look at Tseries, they going crying to their mama

[@scottwhitley3392]

Sounds like a great meal

[@MildredCady]

I helped a friend make these for an SCA event and we used a little saffron to color half of the noodles (which we did as squares/diamonds).

[@kallaghanburke2857]

I have to mention that I really appreciate that you make sure to limit the noises of eating to a minimum at the end of your episodes. It may not be apparent to people not familiar with recording and may not be noticed at first but it's a truely professional touch.

[@troyard9047]

I just have to say for the record that my family's lasagna recipe is made with bechemel and a bolognese. And the bechemel does have sweet spices like nutmeg and cinnamon.

[@maurogonzalez6609]

It actually makes a lot of sense that here in the US we use the South Italian spelling. Most Italian immigrants to the US were from the South (Naples, Sicily, etc.), while in Latin America most Italian immigrants were from the North.

[@olivercuenca4109]

Yeah and as far as Europe’s concerned, interactions have predominantly been with the richer, denser populated and more accessible north of Italy.

[@maximilianmustermann5763]

@@olivercuenca4109 I just realized that here in Germany, I have only ever known the Northern variant of Lasagne, and it's also spelled with an "e". I really wonder why that is, because a large part of the Italian immigrants to Germany in the 50ies & 60ies were from Southern Italy, around the Naples area. Maybe it's because Germans first learned to love the dish when they were on vacation in the northern regions of Italy and they just expected to get the same lasagne back home.

[@wandanemer2630]

Funny thing. Here in the Argentina Capital, the most popular version is the Southern Italy one, as most of our italian inmigrants were from, back in the day.

[@scottwhitley3392]

In the U.K. there lots of Italian immigrant and descendants but mostly from northern Italy.

[@user-lv6rn9cf8m]

Have no idea what to make of any of this. Lasagna refers to one single sheet of pasta, the kind of pasta that goes into the dish lasagne.

[@ftcgaming4651]

I'm from Italy and to be honest I didn't even know there were so many different types of lasagna still around. Though the one I think of when I hear lasagna is definitely the Bolognese.

[@nicolettiespaghetti]

It's interesting that they use nutmeg in the pasta because in Greece when my grandpa makes any pasta dish he uses nutmeg in the tomato sauce or in the bechamel

[@silvananivis9867]

Same for Belgium. Salt, (white) pepper and nutmeg is the standard basic requirement for most things

[@merindymorgenson3184]

I always put a sprinkle of nutmeg in my bechamel! Not sure where I tasted it from, but remembered when I was trying to make it that it had a bit more complex flavor. My ruminating through my food bank memory produced nutmeg as the possible ingredient. I added it, and it was perfect. It’s not enough that you can blatantly taste the nutmeg at least the way I’ve tasted it. It just adds a little complexity to the flavor. And lucky you with a Greek grandpa that cooks you food! What’s your favorite?

[@nicolettiespaghetti]

Merindy Morgenson of course! I love the keftas my grandpa makes. They’re just Greek meatballs in tomato sauce but they’re so good.

[@merindymorgenson3184]

Nicolette K mmmm! Those do sound good! Are you learning to make them so that you can make them for your grandkids? I think family recipes are a wonderful legacy. I loved my paternal grandma’s mashed potatoes and fried chicken, and also her strawberry shortbread was really outstanding. And my maternal grandma’s chocolate chip cookies were my favorites. Lots of other things too, but those really stood out. I don’t think I ever saw either of my grandfather’s cooking. Unfortunately, I have no recipes from either grandma, because they didn’t use them. My p. grandma tried to tell me the ingredients for her famous apple cream pie. When I tried to make it, it turned out a mess. But her directions were, “add some of this.” How much? “Well, until it looks right.” Any idea of how much that would be? “Oh, maybe a cup or so.” I finally got an edible version, but it was nothing like the magic of my grandma’s. Unfortunately, she has passed on now, so I’ll never be able to tease out the “secret ingredient” from her, or be able to watch her make it, but I’ll probably keep tinkering with it from time to time.

[@nicolettiespaghetti]

Merindy Morgenson yes I think it’s great to keep recipes in the family. I make my grandpa’s lemon chicken all the time and my mom showed me how to make her Italian food as well. Her homemade marinara sauce is the best.

[@joshuapatrick682]

The best lasagna I ever had was a rolled lasagna with prosciutto, spinach and ricotta. It was baked with a red sauce on the bottom and a white sauce on the top. It was magnificent!

[@joeragliardo]

That’s cannelloni!

[@MackerelCat]

Or maybe Rotolo

[@DonyaLane]

"I'm sticking with the stick!" LOL Max, the sweet lasagna iteration made me think of kugel. That got me thinking that it might be very interesting to do a Tasting History series on some traditional Jewish dishes. Ancient Passover foods might be an interesting subject! I have a feeling the preparations we have today are really Eastern European interpretations, and what they were before that is a mystery.

[@TastingHistory]

Funny you mention it; I’ve just started researching for an episode on the Seder.

[@DonyaLane]

@@TastingHistory , wow! I hope it turns out to be an interesting subject! I can tell that you really dive deep into the historical stuff. I've been binge watching...

[@ragnkja]

Perhaps a look into Sephardic traditions might help unravel what’s part of the ancient core tradition and what’s Ashkenazi-specific? Since the things that are common to Sephardim and Ashkenazim are more likely to be part of their shared origin.

[@thebratqueen]

Judges would have also accepted "Rolling rolling rolling... RAW DOUGH!"

[@anniebale4343]

You gotta admit, though. The way he sings "lasagna" with such grace could never be replicated.

[@ActuallyJozu]

"This is gonna be a huge bite, so turn away" *takes moderate sized bite*

[@avengerex]

I am rarely this excited on discovering a new channel but this channel is super dope.

[@goblingunk_]

I like when he's explained everything, everything is cooked, and he tries it and just reacts like he normally would without the presentation.

[@neoistheone7802]

My dad used to make the best homemade lasagna and ravioli, linguini, cannoli, meatballs etc. Miss his cooking.

[@leticiacsan]

I really want to try that ancient lasagna, for some reason (the reason being "sheets of dough deep-fried in olive oil")

[@YukitsuTimes]

That recipe looks like a medieval equivalent to microwaving cheese over your cinnamon toast crunch because you ran out of saltines. Not that I'm speaking out of experience or anything.

[@schoo9256]

Misread as "ran out of sardines", comment was thoroughly worse to read.

[@averageodd]

Soooo... was it good? Asking for a friend...

[@YukitsuTimes]

@@averageodd I wouldn't know, but I assume it would be fine.

[@LancesArmorStriking]

That sounds like a great dish for when you're high ngl

[@SilverGreeneye]

That... actually... sounds kinda... good

[@stellaeleptheriadou3062]

Lasagna da Formel, the sweet Lasagna with walnuts, sounds a bit similar to baklavá, which is also layered with very thin phyllo-dough

[@wilhelmshadow3558]

The musical segments are very much appreciated.

[@traviswonders]

Your spaghetti western music/singing made my morning XD. See what I did there, with the spaghetti? Ah nevermind ;)

[@AppalachianTemplar]

Quarantine beard is coming along well. And when can we expect an album of Max sings the classic western cooking songs?

[@elijahramirez2017]

Ah, I remember those sow's udder and fish sloppy joes from middle school. Good times! Lol

[@MrAranton]

Considering sows udders are usually discarded these days and how much (or rather little) schools spend on lunch, odds are you really do remember meals containing sow's udder - even if that wasn't actually pointed out to you.

[@elijahramirez2017]

@@MrAranton Fair point! With all the random animal bits that are thrown into food, who knows what is going into most commerical foods?

[@jefffisher528]

Have to say, since "discovering" your channel... it is now my go to when surfing for something to watch. Love the ever changing stuffed animals in the background.

[@simplysrilankancooking6983]

Thank you for sharing sharing ur videos n I love ur channel 🙏

[@TheAntaresSilverfox]

Your show is developing into something so special! You should feel so proud! Every episode gets better and better!

[@oneparticularlysmartape]

We need a physical History Hat

[@TastingHistory]

Soon. Soon.

[@hanstun1]

Don't feed the nerds! :)

[@DH-xw6jp]

A floppy hat is a must!

[@oneparticularlysmartape]

@@DH-xw6jp I was thinking more like a bycocket

[@jeph115]

@@TastingHistory let me recommend a miller's hat, they'll look quite good with the culinary aspect.

[@shhno]

oh my god i love the family tree, that's so fun!

[@TastingHistory]

Thank you! ☺️

[@Markyb1957]

Thank you, Max! Incredibly interesting subject and great presentation! I love your channel so much:) Loved hearing about all the various lasagna!

[@andythames4465]

My Italian grandmother used to dry pasta on sheets back in the day. She made pasta from scratch and her mother did the same! I heard many stories about it when we had breakfast and did crossword in the morning when I was a kid.

[@Darkover92]

Once again you thoroughness surprises me! I didn't even know about "lasagne da fornel" and from a quick research on Google it appears that it's typical of a small valley in the Veneto Dolomites (Valle del Biois) where I've been going on vacation since I was a child. Thanks again for your work!

[@danvol3835]

Max, you're getting better and better at this. And you were good from the start. Excellent cooking and history.

[@BalanceRight871]

As an Italian, I was like wtf when I’ve read the title, but I found the whole history very interesting. Today I try to make it.

[@joechaos13]

Omg thank you so much for posting the link to that copy of this book. The version I have is still very much medieval English.

[@HandyHelons]

The best lasagne I’ve ever eaten was in Rome. In a little cafe full of locals. Business men/women and students and older people all seated at tables that were for everybody to share. It’s was just so tasty and felt like a huge family dinner with people popping in and out. We sat with some people we didn’t know and had a lovely time!

[@brendonhavener]

So when Shadiversity makes his medieval castle are you going to live there as the castle chef?

[@matthew4528]

That would be perfect

[@Gooberpatrol66]

All medieval-related youtubers will live in the castle and perform their related specialities

[@stamasd8500]

@@Gooberpatrol66 Skallagrim will be on cutting duty. :)

[@phileas007]

Now that's one ambitious cross-over I'd like to see.

[@prussianeagle1941]

@@stamasd8500 No he will be on forging duty XD

[@matt_it1990]

In Bologna they say that the right thickmess for a Lasagna is when lifting the pasta you can kind of make out your hand against a light source on the other side... "grandmother"'s techniques"😂 but they always work

[@Fikamar27]

Window panning! But yeah it does works lol

[@jeniphirtaylor-mcintire81]

Me, lazy and without ingredients on hand: [tops a no-boil lasagna noodle with cream cheese and cinnamon] ::craunch:: Mmm! A dish fit for a queen!

[@yungboy4216]

I love comments like this

[@jurassicsmackdown6359]

That's... Actually not a half bad idea

[@Karlandra]

Add nutmeg....

[@cromo6132]

Love this channel. The thought and research put into every episode is nothing less then spectacular. I love the way Mr Miller presents every episode. So upbeat and positive. And about lasagne he has done his research very well. I have been living in Italy for the last 20 years and I can say he even nailed the Italian provences names! I recommend it to most of my friends who enjoy cooking and if is a blast to try and recreate ancient recepies. I thank you personally for choosing this channel over your other work choice. I think you did the best thing.

[@luckyivan1846]

The rolling lasagna bit with the whip sound made my day

[@Effundatrix]

FYI, my partner teaches ancient Greek and says lasanon can refer to a trivet but often refers to a chamber pot or "night stool." There's also the lasonopheros, a slave who carries your chamber pot for you. Does not take away from the episode. Both of us loved it!

[@lasombramagister2668]

I just gotta say, I discovered this channel 3 weeks ago and its given me such joy as both a history buff and an overeater. Magnificent job, you have my highest regards!

[@evindrews]

Bro your italian pronunciations. On point.

[@52daa]

We enjoy your nonchalant attitude about some of the ingredients and instructions 😊 you’re a creative genius 😊

[@lucasdegennaro]

I think I'm in love with this man! I could listen to him ALL day!! like when mom and dad read you a story before bedtime!! Just LOVE!!!

[@argella1300]

13:12 as someone of Italian heritage who grew up with Italian grandparents and great grandparents, I can 10000% believe that families were destroyed over the lasagne debate 🤣

[@LukeAurio]

It took every ounce of me not to shout "RAWHIDE" during the pasta portion and I can't tell if that's Quarantine brain talking or normal me talking. *_But I like it_*

[@saintfranis6023]

love your vids SO much. i can only image ye olde Jarpfelt the crafty loysens cat, who steals from poor John the butcher....

[@alexblair01]

I have a coworker who's last day is TOMORROW. Found out about a potluck for her TODAY. I walked out to my car thinking "what am I going to make for her?" I pull out my phone and I see THIS. and what's even better is that I work at a preschool and my coworker who's leaving had a classroom called the BUSY BEE ROOM! Insane. What a blessing. So long story short, they're in my oven. haha 😅❤🧡💛🍯

[@bigguy143055]

I love the arcanine sitting cutie in the background!

[@Giraude]

"But I'm sticking with the stick!" LOL! I think I"m going to try this recipe...I have everything in the pantry, even the poudre douce! (I do historical re-creation and a lot of cooking.)

[@kreiger]

Omg we need an ep of Tasting History: The Musical!

[@ushere5791]

yesssssssss!!!!!!!

[@clareselgin3208]

Max has the chops!

[@Oh_The_Irony]

Neapolitan here. This is actually really interesting, I didn't know that "our" local variant was considered a heavyweight in the contest. Everyone I know considers the neapolitan lasagna a riff, a variant, on the most iconic dish from Emilia-Romagna. Now over there, well, they actually have heated arguments over the damn thing. Someone I know from Bologna taught me a really interesting variant which she claims is canonical as THE lasagna (despite the fact that it's the first time I've seen it in my life): basically, she puts two layers of pasta on top of each other and bakes the whole thing at absurd temperatures for just a few minutes. She'll then rip out the top layer, which will now look like a biscuit, and serve the rest.

[@claudiocaprioli4123]

Qui c'è un resoconto sulla disputa abbastanza dettagliato www.lacucinaitaliana.it/news/in-primo-piano/lasagne-storia/. Mi raccomando, fallo leggere a chi crede che la lasagna sia stata inventata dagli emiliani.

[@schoo9256]

God, I love Italian food fights. You guys come up with the weirdest ways of making the same dish, and it's all delicious.

[@alexmaraver5581]

American Lasgna is the Southern Italian Variant. Curiously in South America and other countries that had large Italian immigration and communities, they make Lasagna in the Northern Bolognese style with Bechamel, loads of cheese and meat sauce with no Marinara.

[@LynnHermione]

Crispy lasagna pasta is a wonderful snack in its own right, I have made it before. Accidentally.

[@claudiocaprioli4123]

@@alexmaraver5581 That's because South America mostly had northern italian immigration

[@gloriuhhfyed]

Recently tested positive for covid and the sads have cut me deep and your show has been getting me through it. Thanks for being so funny and knowledgeable.

[@CompliantCharlie]

I was raised on a noodle dish called "Kugel" that seems to match your description of the Loseyns. You should make a Kugel! Egg noodles, cinnamon, raisins, etc. So good! Lots of people hate it. I love it!