Comments by "1midnightfish" (@1midnightfish) on "Tasting History with Max Miller"
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About Hildegard's sneezing theory: I've been modelling for artists for nearly 20 years, and can attest that when you're doing a long pose for a portrait class, and no matter how many short breaks you take you're always going back to that same seated position, you indeed start feeling like the blood in your vessels is not awake and lively, but rather just lies there as if asleep... to think of it, those interminable hours of prayers in cold, dusty rooms can't have been that different from a portrait pose.
And in those situations, a sneeze is a gift! I honestly feel refreshed and energised afterwards, it becomes easier to keep my eyes open, sometimes the vertebras in my neck spontaneously crack and my neck hurts less as a result... AND it doesn't count as an actual break 😂 She obviously noticed this positive effect of sneezing, and in absence of the knowledge she would have needed to fully understand why a sneeze happens, she decided it must be the body's way of getting a person out of that lethargic state.
Thank you for the great video, what a fascinating woman. I love that she effectively went on strike to get her way - her freedom, in fact. If I find dried violets I'll try making that wine, and the spice snaps too, they sound like nice autumn treats. Have fun in Vienna 🤗
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I posted this above for Max to try again (this was not a good recipe, and he used the wrong pan - he should have used a sheet pan). Also, there was a error in the translation: castagnaccio actually needs no raising agent, but the lady who published the recipe meant bakind powder, not yeast!
1. Eyeball the whole thing. 2. Don't use milk and definitely no eggs 😱 just water and olive oil - more oil than in this recipe, to a thick pouring consistency. 3. Pinch of salt. No sugar, you won't miss it. 4. Stir in pine nuts and either a handful of raisins or some finely chopped apple, to taste. 5. Pour into a generously oiled sheet pan (don't forget the corners, it will stick) and decorate the top with sprigs of fresh rosemary. 6. Bake until cracks appear on the surface. 7. Try to hold back until it's cool enough to handle! 8. Cut with scissors. A portable, comforting, energy-bar-type cake, crispy round the edges, that will make your whole house smell heavenly all day.
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Max!! This was an emotional one for me... partly because you made me think a lot about my grandmothers - who were both young mums in central Italy at the time you're describing, working round the clock and dodging the nazis while trying to keep their kids and antifascist husbands alive ❤ - but also because, having family in Tuscany, I grew up eating castagnaccio. I can assure you that it's lovely*: I don't think this was a good recipe (though it was, I agree, exquisitely written) but you did make it in the wrong pan... it needs a sheet pan, it's supposed to be a flat cake, like an unleavened focaccia. The yeast really confused me: I have *never in all my years heard of such a thing, and my grandmother learned to make this from her mother who learned it from her mother etc etc. I doubt you'll find it for sale in Italy at this time of year - it's a pretty seasonal thing - but I hope you'll make it again and let us know what you think! This is what you need to do:
1. Eyeball the whole thing. 2. Don't use milk and definitely no eggs 😱 just water and olive oil - more oil than in this recipe, to a thick pouring consistency. 3. Pinch of salt. No sugar, you won't miss it. 4. Stir in pine nuts and either a handful of raisins or some finely chopped apple, to taste. 5. Pour into a generously oiled sheet pan (don't forget the corners, it will stick) and decorate the top with sprigs of fresh rosemary. 6. Bake until cracks appear on the surface. 7. Try to hold back until it's cool enough to handle! 8. Cut with scissors. A portable, comforting, energy-bar-type cake, crispy round the edges, that will make your whole house smell heavenly all day.
Just like the lady who wrote the recipe, I have found some chestnut flour in the cupboard and I shall be making this soon! It doesn't keep forever though, it will go rancid if too old, so even if you fall in love with it as an ingredient, don't stockpile.
By the way, here's a little tip from my grandmother (1911 - 2008): when she was little, children whose families were too poor to regularly buy or make sweet treats would pack a copper thimble full of chestnut flour, and set it in the embers until it was toasted and crunchy. I've never tried that, but if you have access to a wood burner or fireplace you could ☺ Thanks again for the beautiful episode, have a great trip!
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Thank you! I was sure you had something like this in the works... and it was even better than what I was expecting 😊
I've been watching Ukrainian food videos for a while now, it's a great way to learn the language and find out more about the culture. Here are two of my favourite Ukrainian food channels, which I think both Max and his viewers would appreciate:
Authentic Food Around (mostly silent, traditional cooking in a farmhouse, very beautiful as well as informative videos), and its sister channel НАШІ БЕСАГИ (pronounced 'nashi besaky', which means 'our...saddlebag'...? - the bags they both carry over their shoulder in the picture, it makes sense when you see that. And if there's a word for it other than 'saddlebag' please let me know!).
НАШІ БЕСАГИ shows food preparation from all over the country (including the amazing volunteers making dried insta meals for the army) - there are interviews and a Ukrainian voiceover that you can normally set the subtitles for, though even without subs it's worth watching.
Finally, here's the lovely and very chatty Ukrainian TV chef Yevhen Klopotenko, making a traditional Christmas bread a few months ago (again, just set the subtitles - full recipe in English in the description box): https://www.youtube.com/watch?v=7bKcYJPKe9c
Enjoy! Thanks again for the video, Max 💙💛
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