Comments by "Baresi-Unico-Capitano" (@recruitmentch) on "Tasting History with Max Miller" channel.

  1. No! In italy, we have a giant garlic variety called aglione. It is mild and not like normal garlic.
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  2. My favourite beans recipe now is gochujang inspired. I firstly chop up boneless and skinless chicken thighs into bite size pieces and brown them in a pan with a little olive oil. I then remove and set aside in a covered bowl whilst I soften some onions and garlic in the same pan. Then I add beans from a can (just beans in water - not beans in tomato sauce), and then add the chicken back in with its juices. I toss it all together on low heat whilst in a bowl, I mix together 2 tablespoons of gochujang, 2 tablespoons of vinegar, 2 tablespoons of sugar, 2 tablespoons of soy sauce and 2 tablespoons of water just to unthicken it slightly so it is easy to mix. I then pour that mixture over my beans and chicken and toss and stir until nicely coated. I might add a little tiny bit more water to make it more saucy and then gently cook on low heat until the chicken is properly cooked through. It is sooooo delicious served on some rice. It is spicy, salty, sweet, hearty and super flavourful. Sometimes I even chuck in some parboiled carrots and broccoli as well.
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  3.  @Warkurus  I'm pretty sure they did. Our food is not garlicky, so even if this is what they used, it most likely had much milder flavour.
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  4. Our food is the complete opposite of 'garlicky'. So the base of that pizza cannot be authentic. They probably used aglione which is very very mild and doesn't have a strong garlic flavour.
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  5. ​ @TastingHistory  No, I'm Italian.
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  6.  @Haris-bg4jy  we have many different types of garlic on the peninsula, zio porcone!
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