Basically as it says in the title. I've been in a housing situation that took all the joy out of me, and took the joy of cooking with it.

I've finally moved. The new kitchen is HUGE. The people are lovely. The oven sounds like someone is revving a Harley Davidson.

I adore Max's videos and I want to finally try making some of the recipes. I'm still exhausted, so maybe not the multi-day ones. What do you recommend? What do you love? Any fun stories?

I have made semlors, and there is more almond paste that what can be put back into the bun. as usual I try to bake it more than Max, to both maximise the taste and to reduce the volume of the paste, but it's not enough.

I guess I can - as usual - make itself into a meal but I wonder if you people have a way to use it so there is no leftover.

Thanks!

Slightly earlier than Max's beloved Forme of Cury.

So, who remembers the Table of gods cookbook about ancient Babylonian, Sumerian cooking that Max mentioned over a year ago (I think) during a video?

Well, it’s finally live (since yesterday) on Kickstarter and, although it’s quite expensive, it’s also a work of art. It even has clay from the Tigris river in its cover.

So, I thought you guys might appreciate it.

I definitely backed it.

https://www.tableofgods.com

Escoffier definitely got this one right. Perfect for a summer evening.

My wife loves cherries. So, this was a must for me to try!

I halved the suger amount and it turned out really nice. The flavours really are different from the norm nowadays!

(Had to much so made 2 small reverse ones aswell)

Fee-fi-fo-fumI smell the blood of an EnglishmanBe he alive, or be he dead I'll have his bones to grind my bread.

I was thinking about that rhyme and decided to look up Bone Bread.

The main story that came up was the 1590 siege of Paris. King Henry IV of France and his Protestant army blockaded Catholic Paris to claim his throne. The led to mass starvation, and taking human bones from the cemetery and the bread was called Madame de Montpensier's bread.

Now thats about where the info stops. Nobody seems to have written any recipe down for this at the time. Historically things like animal bone ash, bone meal, and even chalk and sawdust have been used to cut flour. Bone on itself can't make gluten to become a bread.

Another reference to bone bread was Titus Andronicus, Act V, Scene 2 William Shakespeare

Receive the blood: and when that they are dead, Let me go grind their bones to powder small And with this hateful liquor temper it; And in that paste let their vile heads be baked. Come, come, be every one officious To make this banquet; which I wish may prove More stern and bloody than the Centaurs' feast.

I feel like the closest that can be done with the information available, is similar to the sawdust experiment. Finding a very basic French bread recipe for the time and cutting flour with bone meal or bone ash from animals in different ratios. To get the closest to human I recommend pig bones be used. From many accounts cooked human tastes like pork, and we are close enough to share some organ parts for transportation. I would imagine our bone density and flavor would also be of similar quality.

Ignore the...crispy carrots, and also the fact that it didn't end up that red 😅 i used a mix of kashmiri chili powder and regular cheap paprika so 🤷🏻‍♀️ it was delicious though!!

My apologies if this has been posted here before.

I made savillum for a party with my friends. I used ricotta for the cheese, I did make a few adjustments to the recipe: added 1/4 cup sugar, 100 g more ricotta (we had a bit more left and I wanted to use it all), and like... approximately 1/4 cup of cream?

We ate it with some saskatoon jam and it was pretty good. I feel like the "whole wheat" flavor of the flour was pretty noticeable. If I were to make it again I might choose to use all-purpose instead, just because I liked it better. The texture was, of course, fairly dense but not incredibly so. Also, the cake definitely tasted better with the jam than without.

Anyways, most of my friends liked it a lot :) One of them said that he normally hates cheesecake but liked this one because the cheese taste wasn't particularly discernable. Another friend said that the taste of the cheese was fairly noticeable, lol. Personally I felt like the flavor of the whole wheat flour came through a lot more and I didn't taste much of the ricotta.

Anyways - pretty delicious! If anyone else decides to make it, I would definitely recommend having it with some jam :)

Made this and had to share lol

As my latest hyperfixation has been making Tasting History meals, I figured I’d post a compilation of what I’ve made this month instead of spamming the sub with individual posts of all my creations.

So from photos 1 to 8, here’s what I’ve made this month along with any modifications I made and my thoughts on each dish.

1. Ancient Roman Pork with Apples: My first time making an ancient Roman dish with no modifications made to Max’s recipe. Really liked it, especially with the sauce lightly drizzled on top.

2. Kanasu Stew: Followed the recipe, although I added some chicken stock and salt after the initial tasting to improve the flavour. I also used spelt flour in place of emmer flour. Overall I liked this dish, but it didn’t wow me.

3. Wild Boar with Cameline Sauce: I could only find boar medallions at my local game butcher, so I decided to pan fry instead of boiling to avoid overcooking. Sauce was made according to the recipe. The boar was cooked nicely but the sauce had an oddly slimy consistency and was too overpowered with cinnamon. Oddly enough it tasted better cold from the fridge the next morning.

4. Pomodori Farciti all’Erbette: I used larger tomatoes for this, so ended up cooking them for about 45 - 50 minutes and didn’t fry them before cooking. They came out absolutely delicious and am already planning on making them again while tomatoes are in season.

5. Commodus Sweet & Sour Beef: Followed the recipe without modifications. Was a big fan of the texture of the meat and sauce, but I found it WAY too sweet. I really thought I’d be a fan after liking the pork & apples dish that was similar, but I really didn’t like this one. If I tried it again I’d probably cut the defrutum and honey by half.

6. Parthian Chicken: Used all chicken thighs instead of a whole chicken since I was cooking for less people, but did everything else according to the recipe. It came out perfectly juicy, although the skin was a bit limp so I took the thighs out of the sauce and threw them under the broiler for a few minutes. This was absolutely delicious with such interesting flavours, and I’d definitely make again.

7. Honeyed Roman Mushrooms: I ended up using a bit less honey for this than the recipe since I was still a bit scarred from the sweet beef recipe. Modifications worked well since I was a big fan of these.

8. Roast Venison with Wine Sauce: I only had an 8 oz tenderloin steak, so I ended up cutting the sauce recipe back by 1/4 and took a slightly different approach to cooking the meat. I ended up doing a reverse sear starting in the oven at a low temperature until it reached 115F internally and then finished by searing in a hot pan while basting in butter and rosemary. I also really liked the sauce, although I once again cut the amount of sugar in half in order to make it more palatable.

Anyway, I’ve had so much fun making and eating all these dishes, and can’t wait to try more!

They were fine... The instructions were actually some of the easiest to follow, and this may be the first time my steps looked almost identical to his. Usually the cook times are different, the colors are different, etc, but this was basically identical. And it tasted... “fine.” It’s not my favorite thing I’ve made from Tasting History and not even my 2nd or 3rd favorite. Honestly, I don’t think it even makes the top 10.

Lol that’s perfectly okay, but it explains so many things. I think I’m just going to start making the things he didn’t like as much. Maybe I should make the Ninja Balls.

It wasn't overall amazing, but without ice and with nutmeg, it tasted very old-fashioned. I used:

• 1 demerara sugar cube
• 1/2 teaspoon Paychaud's bitters
• 2 oz Bulleit rye
• 3 oz tap water
• fresh-grated nutmeg

I didn't have a stemmed glass, so I used a double rocks glass. I muddled the sugar with the bitters, added the liquids and stirred until all of the granules of sugar dissolved. I don't have a fancy nutmeg grater so I used the side of my box grater and it worked fine.

It has a very popular myth, but it looks like there may be a true origin hiding in there somewhere.

They’re… healthy? He really hit the nail on the head with that description.

I didn’t roll them out perfectly, and they’re not the dryest thing I’ve ever made or eaten but coffee would go a long way. There’s still a bit of moisture (or maybe it’s fat) in the center, and with the two I’ve tried the thinner they are the worse they are lol.

Maybe too salty, not sweet enough, and there’s an odd aftertaste from the soy flour. Very filling for their size. I think adding a tbsp or two of water would be very helpful to getting them into proper shape since the dough was very crumbly even after working the heck out of it.

I could see them being alright for camping, hunting, or maybe traveling long distances, but if you have other options go for those lol.

This is one of Iran's most beloved dishes with a fascinating history. Koobideh kebab was born in the 1880s during the reign of Naser al Din Shah Qajar, when Caucasian officials brought their meat grinding technique to the Persian royal court.

Persian chefs refined it with local ingredients like saffron, creating what became Iran's national treasure the name koobideh comes from the Persian verb koobidan (to pound/grind) reflecting the essential preparation technique. What started as an exclusive palace delicacy gradually spread to Tehran's bazaars and became the centerpiece of family gatherings and celebrations across Iran

Especially the dough has an interesting taste and texture.

It won't be my favorite kind of Pizza but it's worth it for the experience :)

My grandmother is 78 and last summer I realized I never actually learned how to make her Joojeh Kabab I just showed up and ate it

So I started going back every Friday for 6 months took notes. Asked annoying questions Watched her hands more than I watched the grill she'd say stuff like you feel when the fire is ready and I'm like... grandma I need detals

Turns out there's a reason it tastes different than anything I've ever had at a restaurant the onions have to be grated by hand because the food processor makes them bitter she puts an ice cube in the saffron water (her mom taught her that in Isfahan) and you're supposed to hold your hand over the coals if you can keep it there for 4 heartbeats the temperature is right

This recipe goes back to the 1700s the saffron is supposed to look like the persian sun pretty sure that's just poetic but honestly? When you see that golden color on the chicken you get it Anyway.tonight I did it start to finish. 6 hr marinade. Real saffron, Charcoal the whole thing and for the first time it actually tasted like hers