The Day the Viking Age Began
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- čas přidán 20. 06. 2022
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LINKS TO SOURCES**
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RECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead
1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0, commons.wikimedia.org/w/index...
Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on home.online.no/~anlun/tipi/vro... and other maps., CC BY-SA 3.0, commons.wikimedia.org/w/index...
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 creativecommons.org/licenses/..., via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0, commons.wikimedia.org/w/index...
MUSIC
Battle of the Creek by Alexander Nakarada (www.serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
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#tastinghistory #viking
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Another interesting note about Vikings is that (much like misconceptions about their cleanliness) their clothes were often quite colorful for the time as a show of wealth, though modern depictions no doubt discard that notion in part because audiences would be confused by a bunch of well-groomed noblemen in technicolor dreamcoats sailing around raiding and pillaging...
I've also heard of accounts of Saxon men complaining because the Viking studs were seducing away their women :D
That's true of all aristocrats but Scandinavia wasn't a particularly wealthy place so is unlikely to be true of the average person. Undyed clothing was probably the norm for peasants, just like everywhere else in Europe.
@@WateringCan yes. But There are cultural differences in the attitudes to sauna, bathing and general cleanliness.
Personally I think this reflects more on the English than on lower class Scandinavia
@@sarahwatts7152 By sheer virtue of being tall, masculine and exceedingly well groomed and generally cleanlier than the Saxons nonetheless!
For Saxon women, being taken as booty by such handsome Vikings was like being in one of those cheesy erotic novels for women where the ultramasculine conqueror whisks away the fair maiden to enslave and ravage her, but falls in true love with her by virtue of her loveliness, which tames him in the end.
Wonder if such steamy stories existed back in the times among the womanfolk of Britain?
@@sarahwatts7152 imagine an army of Chris Hemsworth and Kyle Hill.
As a Dane, I'm incredibly saddened by this vile slandering of our proud ancestors. It's important to remember that what we're told here is only the Anglo-Saxon side of the story.
What actually happened was this: At Lindisfarne, there was a very sudden and terrible epidemic of axetotheface-itis, to which all the monks succumbed. Luckily, some Norse traders were sailing nearby. Noticing the calamity they tried to help, but alas, the monks were beyond saving. What could be saved were the monastery's treasures, which the noble and heroic Vikings did. Just imagine, if they hadn't taken the treasures under their protection, someone could have stolen them.
No phones in sight either! Just people enjoying the moment
Axetotheface-itis is a terrible disease, and just won't go away. Why, only a few hundred years ago there was a major outbreak of a related disease, bayonettotheface-itis, which ravaged many countries in the world. The British Empire of the time did what they could but to no avail...
👆 That's my story, and I'm sticking to it!
🤣🤣🤣🤣
I like the cut of your jib, sir.
One thing about the wateriness of the sauce - modern berries have been selectively bred and grown to be much plumper and juicier, so it's quite likely that in the original recipe there was a lot less water per berry, making for a thicker sauce
Also the original was probably far less sweet, and more tart
@@taylorben4038 but the vikings werent drinking pounds of sugar a day, so it was still probably very sweet to them
@@mostlypeacefulguntraining So glad I never enjoyed sweets. Cant remember the last time I had a candy bar or desert.
@@mostlypeacefulguntraining They did have honey, and probably made really sweet honey treats with things like nuts, berries, and flatbread, so maybe not *very* sweet, but yeah.
It wouldnt have made any difference as you discard the flesh part of the berries and squeeze out the juices. Besides, wild berries can be quite juicy and sweet, often sweeter than most berries that are commercially grown that you buy from store!
Not sure where you are located in and how often you have access to wilderness but, trust me, wild berries are often better than those sold at the store!
It is great to hear Lindasfarn being mentioned, being a resident of Northumberland this place is quite special to most of us. I had the privilege of living on the island for a short while during the winter 1978 when all the tourist had gone and life moved with the ebb and flow of the tides. One thing holds true now as it did then, it’s still a tourist trap, but there are a few special places where you can hide away, watch the seals, gannets and other wildlife, in those moments you feel part of all that has gone before. If that’s too poetic for you, you can alway go and purchase plastic Viking helmets from the village shops then go and sample some Lindasfarn mead . Then go off in search for the millions of places that claim Cuthbert’s bones were hidden when running from the Vikings, by the way, they are in Durham Cathedral 😉
When is NOT Lindisfarn mentioned? 😉 Anything ever about vikings- Liiiiiindisfarn. 😄❤️
@@jennybodin3710 or bede, despite his predilection to edit his historical text in order to show those not of the cross as heathen savages, which any basic research into will show to be factually biased
@@pagan-walker Bede died abt 70 years before the raid on Lindisfarne
@@Cara-39 yep, he did, but he is claimed as a historical source with regard to the norse peoples,
Xq ópo
Fun fact: in Germany, viking blood (Wikingerblut) is slang for mead mixed with cherry juice. Tasty, but very sweet.
I frickin love that stuff
Cherry vanilla mead esp drives me nuts
Sheesh! Like honey Mead isn't sweet enough? I'll have to add cherry to my next batch.✌️😺
So instead of actual Vikings do they use some kind of Viking substitute to get the same flavor?
@@richardneal4616 yea the cherries
@@Burning_Dwarf
Is it made with vanilla or with the more traditional meadowsweet?
I wonder if lingonberries, which is super common to have as a condiment in sweden, might have been used for the berry sauce. Lingonberries contain a lot of natural pektin (at least that's what my grandma always told me when making jam) so it could be sort of used as a stabiliser. It would also add a tartness to the sauce.
im guessing their recipes were all adaptable given their nomad lifestyles. i bet they would have used saskatoon berries if they got all they way out to western canada
Is there any kind of tradition for using lingonberries anywhere in Great Britain? (The fact that the English name for them is borrowed from Swedish does seem to indicate otherwise.)
@@ragnkja Lingonberry is called many other names such as cowberry and foxberry but isn't native in UK. It's from boreal forests of Eurasia and North America (slight difference between American and Eurasian varieties).
The Swedes never got to Lindisfarne. I find it more likely that sour apples were used. They are common in Norway and can be stored.
I was thinking that. The Hairy Bikers went and toured Scandinavia and there were lingonberries in pretty much everything.
I remember at school learning that they absolutely loved eating oysters. In the gardens of Viking homes in york they found huge piles of oyster shells as they disposed of them by just chucking them outside.
They may have been storing them for use as - My 74 yr old brain is drawing a blank- they ground them up for use in/as, building mateial. AND oysters, clams and mussels were easy proteins to gather on the coasts.
Being FROM Maine I haven't been to a lot of museums there, but I HAD to see that Viking coin found in a MiCMAQ oyster midden. It i s a startling sight when you take it in context.
We had a vikings exhibit come to our local museum (denver) a few years ago and it was really fascinating seeing their cookware, utensils, jewelry, and whatnot. We focus so much on the raiding and pillaging that we miss some wonderful culture from the ones that never left their homelands
It's very true, moat raiders were farmers at home growing crops and raising cattle. Like with most things in history, there a whole 3 dimensional and complex culture behind what we read.
Viking is a seasonal occupation, their culture and society was great. They just fucked up saxon christians so nobody bothered to remember the culture. They tried to do the same thing with Scotland and William Wallace.
Britian is bitch made.
They did more trade than pillaging. Not necessarily the same party, that is. But in the years where the local harvest was good, more parties set out to trade, while in bleak years, more parties set out to... "make up the deficit". Fortunately for everyone around Scandinavia, most years the harvest was good.
Whoever came up with the phrase “… has the patience of a saint…”, clearly didn’t have St Cuthbert in mind 🤣
He was right, those birds must have been Hugin and Munin scouting things out.
Yeah lol There is a phrase in the Catholic church that goes every sinner has a future and every Saint has a past.
The mention of dolphin (thankfully not today’s recipe) reminded me of Ask a Mortician’s video about porpoises and what people were and weren’t allowed to consume based on older laws, particularly for monks.
Now THAT would be a cool collaboration if you’re ever interested!
Yasss
Love to see that colab
It’d also be cool if they did a video on a funeral feast (aka what people ate during a funeral or around that time)
The collaboration I didn't know I needed.... until now.
That would be glorious!
I never thought about that but now I NEED them to collab on an episode about funerary food
Oooooo ooooo Yes yes yes!!!
I made this dish tonight, and I must say that it turned out delicious. Pan-seared two pork tenderloins, then sautéed chopped leeks and deglazed with a sweet white wine (my local mart didn't have mead). For berries I did a blend of strawberry, blackberry, raspberry and blueberry, then double-strained and thickened with a bit of corn starch. Everyone was a bit taken aback when I told them it was a Viking recipe, but dinner was still quite a hit!
Congratulations! I'm planning it for next week and I'm wondering if it will go well accompanied with sauerkraut.
I'm a Medievalist and reading about the raid on Lindisfarne in high school is what led me to specialize in post-Roman Northumbria. St Cuthbert is still popular today in Northern England and the leather binding on St Cuthbert's Gospel, found inside his coffin, is oldest Western bookbinding known to survive.
We have a very old St Cuthbert's Church in Bedlington can be dated back to the 10th Century and was built on the site of an earlier church. The remains of St. Cuthbert was rested here in 1069, when they were temporarily removed from Durham Cathedral for sanctuary following the Norman Conquest.
"medievalist" thats a new term for a person who got no education just his curiosity
Max, I found your show after my dad told me about your channel. He really loved your videos, especially the humor. He passed away Saturday. Thank you for your videos, they mean more than you think, and can really give people joy when they need it.
💕
Condolences from an internet stranger.
I’m very sorry for your loss 🙏🙏🙏
Sorry for your loss
My condolences to you and your family💕
My mom made something like this in the past. Instead of pork, she used chicken, which she marinates in a strawberry sauce. And instead of baking, she fried the chicken. Turns out, it tasted better than I expected 😳
(Update)
I asked my mom for the recipe, and here it is:
First, prepare your strawberry sauce. Blend some strawberries until smooth. For some flavor, add a bit of salt, pepper, sugar, and minced garlic to your liking. (I was told not to add any water to the mixture)
Cut up a whole chicken (don't remove the skin) and boil it in the strawberry mixture on low heat. When it's almost cooked, try it out to see if you need more seasoning (add a bit of salt/sugar if it does) When it is fully cooked, take it out of the pot.
Heat up some butter on a pan, and fry your chicken one by one. You can also use an air fryer. Don't use too much oil when frying, since it will get rid of that strawberry flavor. Fry until its crispy and golden brown on the outside.
Apologies for the lack of exact measurements, my mom usually relies on 'feeling' when it comes to cooking 😅
Sounds good to me
@@TastingHistory to me too
Mmmm, I may have to try that next chicken and waffle extravaganza.
@@niseplank4527 Just need a historical waffle recipe. Wait, the history of waffles? Sounds like a Tasting History idea to me.
@@dwaynezilla it is !
Max, just wanted to tell you how much I enjoy your channel. It’s right up my alley. I love old cookbooks to find unusual and long-forgotten recipes. Your work goes back a lot further than mine, but I’m inspired! Thanks for doing what you do.
Thank you, Michael!
"...whereas when I offer to spread pig fat on people's Converse, I get weird looks." That line made me laugh for a long time. The food and concept piqued my interest in this channel, but your humor and (on-screen) personality kept me here. Another awesome episode!
𝒍𝒎𝒂𝒐𝒐 𝒎𝒆 𝒕𝒐𝒐.
We made the mistake of making a video dispelling myths about the term 'Viking…' We're still getting heated pedantic comments about it 6 months later.
Great episode, love the show Max. Keep up the good work!
Sometimes, it’s nice to have those pedants though. Each angry comment helps the video performance 🤣
@@TastingHistory Amen!
Honestly, I take my pride about how much I know about Vikings. This Colchonera knows more about actual Vikings than all the o
Idiots in plastic horned helmets every two weeks at the Bernabeu
What myths did you dispel that are making people grumpy?
Of course Timeghost loves Tasting History. Now I want Max to do a special segment of Between 2 Wars
Could you imagine the reaction of the Lindisfarne monks when they read the letter blaming the Viking raid on them? I am guessing some very unholy words were uttered that day.
The nerve right
Christian victim shaming never gets old.
it's funny to think that in the French of Quebec, the usual bad words and insults are actually "sacred" words - it's even called "sacrer" in Canadian French
like "tabarnak!!" for "tabernacle", "osti!" for "hostie" (communion wafer), etc. ^^
@@stephanewantiez164 sacre bleu!
@@cameronmccoy5051 Sacred Blood !
Love the line "One of my favorite stories about St. Cuthbert is.." I laughed and laughed because i love that you have more than one St. Cuthbert story that you love! Adorable!! My maternal grandmother came from Norway. I adore pork with sweet..e.g., apples, etc. I am riveted already!
Hi Max, it’s possible that the berry sauce wasn’t as sweet in the Middle Ages as it is now because the strawberry as we know it today is really only a hybrid created in the 18th Century. In the Middle Ages, European strawberries were very small, completely round, and very sour.
Wild strawberries are small and very sweet with an intense flavour. They grow in the woods just behind my house here in Lincolnshire, England.
I clicked on this video to see if somebody had commented on exactly that. I'd love to find a YT channel that actually makes a serious effort to reproduce historical recipes but this channel clearly isn't it. Any recommendations?
@@tessjuelclearly you’ve not watched this channel very long, he’s literally gone to other countries to learn how they make their dishes and orders uncommon ingredients from other countries at great cost. This guy even cooked and ate a damn heart
@@theAverageJoe25 That doesn't change the fact that he's claiming to reproduce an early medieval dish using an ingredient that didn't actually exist back then. As the OP says, the garden strawberry is a hybrid between a North American and a South American species and was created by accident as late as the 1750s. The woodland strawberry native to Northern Europe is a different species with a different flavour. It's unlikely they would have used strawberries for such a dish anyway. Woodland strawberries aren't exactly the kind of berries you find in abundance anywhere.
---
In the video Max Miller says he is making a berry sauce "using ingredients that probably would have been available on the isle of Lindisfarne in 793". I know it can be difficult to find reliable information about ingredients of the past; that's true even for recipes only a few decades old. But in this case, all he had to do was check wikipedia. If he couldn't even be bothered to do that, he has no credibility whatsoever when it comes to reproducing historical recipes.
Hmmm 2 ravens, sounds like an allusion to Huginn and Muninn the two raven spies of Woden. Cuthbert symbolically banishing and then subduing the old religion?
I thought the same thing!
Monks: Ew, Ravens are pests!
Vikings: they're cute little gossips, be careful.
Unlikely, theres no evidence that ravens were as symbolically important to Anglo-Saxons as they were to the Norse saga stories (which in turn were not necessarily relevant to pre conversion beliefs)
I can totally see that.
Hunor and Magor
My grandparents live on Lindisfarne and it is bad luck to say pig (they say "guffie"). I wonder when that became a thing.
Aww, it's a shame you couldn't get some Lindisfarne Mead for this recipe. It's actually made on the island, all the varieties are very tasty, and they also make a bunch of wines. They do a mead blended with their cherry wine called Blod, and another blended with blackcurrant wine(forgot the name, something to do with Odin), and either would be amazing for a fruit sauce like that.
It's kind of insane that this video was recommended, and I clicked purely for the interest in the dish, yet hearing someone speak about the history of my home (North East England) is really cool. When I was in school I was even in "House Cuthbert" so it's kinda fun to see how others actually learn about this and view this neat piece of history.
This has to be in the top 10 of Max Miller quotes: "June is a great time to start off the raiding season."
I ought to try this sometime when blackberries are ripe. But they are very dark and they would make any white meat look interesting.
Would love some blackberries in milk, with a dash of sugar, about now. Used to pick those as a child along the rail line, as they were wild there, filling up several coffee cans slung across my shoulders with heavy twine. This was in the 70's, and I'm still a bit rural. :)
@@persnikitty3570 blackberries grew all over the place where my grandma lived (an island in the washington sound) and i also have fond memories of picking them. my grandma would then can a lot as jam. theres nothing like the smell of blackberry vines in the sun: even if its off season you can still get a whiff of that blackberry smell.
@@loke6664 End of August where I am. Earlier if there's a heat dome like last year. They are in bloom now.
@@stevejohnson3357 Yeah, here you can usually find them the last week of July and most of august (I live in Kalmar) but as soon as you get a bit up north they are ready later but often can be found in greater numbers.
It is a pretty interesting berry since it grows wild in such large part of the world.
I mean we have blueberries and so does America but those are not the same berries, ours are smaller but taste more and the plants looks nowhere the same.
Blackberries seems more or less the same everywhere and unlike things like apples they were not brought to America by humans (possibly by birds though).
@@loke6664 blackberrys are a lot easier to get in the US, i'll have to think about their savory use next time i pick some! :D
man, when talking about regional berrys, i think fondly of huckleberrys in the pacific northwest. they're blue and tart instead of red and sweet but its very nostalgic for me since my mom would often pick a few while we went hiking.
Now I can’t get the image of a group of period appropriate Vikings raiding Disneyworld out of my head.
And I can't stop seeing them wearing Mickey Mouse Ears instead of the mythical horned helmets! Thanks for that
Like we need more ideas
The Vikings raid and plunder all the Mickey-shaped desserts. A frightened onlooker holds on to her small children and wonders, how did they sail to Orlando? The camera cuts to a longboat displacing several cars in the parking lot.
Thanks to your channel and your titanic recipes, i got inspired to cook! I hate cooking! I did the chicken lyonesse and omg it was incredibly tasty! Please continue to do this because your videos are so entertaining and easy to follow and listen to. You are amazing and your channel is pure perfection! Much love from Spain!
Many of the berries and fruits native to northern Europe like currants, lingonberries and gooseberries have a naturally high pectin content. If you made the sauce with those and let it set for a while, you might get a texture more like a jam or even jelly .
Which is generally how meat with berried is served in Sweden today; with a neutral cream sauce and lingonberry jam. Or if you're really cool, blackcurrant jelly.
Max: Will you please consider a collaboration with The Sioux Chef (Sean Sherman)? He does pre-Columbian Native American recipes. He also has a cookbook available.
underrated channel
Ooh new channel to watch, cheers.
Yeah!
Speaking of Precolumbian, I notice a distinct lack of Inca or pre-Inca dishes from you, especially siwichi (from where ceviche truly comes from) & other such dishes from the older times of Peru & nearby.
Thank you for this comment!
You know, now I'm imagining Viking raids are more like a large group comes into a restaurant very aggressively after an exhausting road trip.
I'm pretty sure that if Restaurants existed back then vikings would do exactly that.
Hee hee... there's a popular eat-all-you-can buffet franchise in my country (the Philippines) called Vikings that serves dishes you would see in a 3-4 star hotel restaurant rather than the usual family buffets you see in most of North America. They serve authentic Filipino, Japanese, Chinese, Italian, Thai, and French dishes for all 3 meals and snacks / tea time / desserts, plus the usual stuff you'd expect in an American breakfast buffet (pancakes, waffles, sausages, cheeses, etc.). Yes, it's a crazy setup and perfect for families the size of a Viking raiding party (hahaha!) who are hungry yet can't make up their damn minds what they want to eat.
Sounds like a Rock tour crew at a Dennys at 4am.
Once in Bromley they assembled in the Green Midget cafe and spam selecting a spam particular spam item from the spam menu would spam, spam, spam, spam, spam ...Monty Python
@@tachiebillano6244 Yeah, a lot of the buffets in Japan when I went there were called " viking," like a free drinks bar was "drink viking," a pizza buffet was called "pizza viking." Made me laugh the first time I heard it.
2:24 Now, THAT’S a commercial I can get behind!
Scandinavians still serve roasted pork with lingonberry sauce or Swedish Americans use Cranberry sauce. Another sauce is made from cloud berries or Mayberries.
In my hometown, there was a weird obsession with Lindisfarne. At the end of Primary School, you went on a trip to Lindisfarne, and at my secondary school, Our three houses were called Aidens, Bedes and Cuthberts. Super religious schools.
What is your hometown? I think that is really cool!
I was so into the viking history on this one, that when he brought it back around to the recipe, I was like “oh yeah, it’s a cooking video too” lol.
I didn't know that Spam with strawberries was a viking recipe.
2:00 The denver steak is actually one of the more tender cuts from a chuck roast, which is why it tastes like one. It's a great cut that can be had for extremely cheap if you go to a meat cutter and request a whole chuck primal roll, they might look at you funny because it's not a common item but you can get several denver steaks, ground beef, stew meats and chuck eye steaks for about $4-5 per pound overall.
Found this channel on a hungry mission. Now im excited about learning history and maybe getting an idea for a meal haha.
Earned a subscriber my friend x
12:05 "Oh no im shocked that they would defile our holy places like this!"
Are you, Alcuin? were you not cheering and laughing when Charlamagne and his armies massacred people in old saxony and burned down their sacred groves?
But it's _our_ holy places which means it's actually holy, the heathens couldn't possibly have the same perspective on their religion as we do on ours! /s
@@aidanclark196 I was going to say the same...
Alcuin is interesting as he was the only person at that time to kind of criticise Charlemagne’s forced conversions (although not the conquests of pagans which he cheered for). He wrote in 796:
*“Faith arises from the will, not from compulsion. You can persuade a man to believe, but you cannot force him. You may even be able to force him to be baptized, but this will not help to instill the faith within him.” (Alcuin’s epistle, 796AD)*
Although Alcuin wasn’t against conquest of pagan lands per se as it ‘prepared’ pagans for future conversion, he was against using compulsion after the conquest. It’s treading a fine and it essentially derives from Saint Augustine, who believed missionary’s could use the backing of the State’s coercive power to “prepare” the candidate for his or conversion.
*Alcuin’s is the only voice to question Charlemagne which survives to us, and his hesitation in doing so is evident. His complaints did not come until twenty years after the start of Charlemagne’s conquests. Initially, it seems he had no problem with Charlemagne’s methods. In a letter written in 790, Alcuin informs Colcu, abbot of Clonmacnoise in Ireland, that the church is expanding thanks to Charlemagne’s efforts. He relates the Saxons and Frisians were converted under pressure from the king, “some by rewards, others by agitating threats.” There is not hint of criticism here, and Alcuin smoothly continues to a discussion of other current events and conflicts in which Christian armies are victorious over nonbelievers.*
*Later promoted by the submission of the Avars along the Danube in 796, Alcuin wanted to avoid the mistakes he believed responsible for the missionary failures in Saxony following the sudden general defection of the Saxons in 792 after an 8 year peace, which resulted in Charlemagne once more again invading saxony for the first time since 785. Alcuin spoke against mass baptism and tithes, and these words seem to have been heeded to some extent. Yet even Alcuin never challenged the underlying issue, wherein the physical presence or the threat of Charlemagne’s armies led Saxons to view conversions as the means to ensure their well-being. Alcuin offered advice with the understanding that potential converts would listen more because they feared Charlemagne’s military might, and from his perspective this was more an opportunity than an evil.*
*Returning to the letters of Alcuin of York, writing in 796 with war raging again in Saxony, we see an attitude different from that of his contemporaries. In a letter to Charlemagne himself, Alcuin begins by congratulating the king and praises the great “devotion and benevolence” which Charlemagne laboured to expand Christendom and “to soften the hardness of the unhappy people of the Saxons.” Following these praises, Alcuin at last gets to the point; he asks the king to send pious men to the Avars who will teach with suavia praecepta, that is, gentle precepts, just as the Apostles did. He respectfully requests that Charlemagne consider whether imposing tithes is the correct course of action for those newly Christianized; for as he says, “it is better to lose that than to destroy faith.” While here Alcuin is indeed questioning the program of conversion for the Saxons, he is doing so only indirectly, indicting neither Charlemagne himself nor the primary medium through which Christianity is introduced; martial conquest.*
I love An Early Meal! So glad you're using a recipe from that cookbook. It is very well researched, a lot of my re-enactment groups use this as THE source for anything viking food related.
Give your group a Huzzah! From me
So strange hearing Max talk about places I've visited often. Lindisfarne is an amazing place to visit if you ever get the chance.
Two of my favorite subjects, history and cooking. This is the best channel out there doing these kinds of videos. Thank you so much. Hello from Las vegas Nv USA
Another great episode man!! I've been following this channel since 30k subs and it's been wonderful seeing how much it's grown, definitely my favourite on CZcams
Thank you 🙏
OMG the channel has grown so much I began watching it with around 150k subs good job Max for educating and entraining people all while teaching them to cook.
I always imagined Viking food to be something like salmon locked in a huge ice cube
You're really not far off, a very common technique for preservation at the time (and still seen today) was to hang up all your fish in a sunny place in the winter so that they get naturally freeze dried, quite a lot like chuño but with fish instead of potatoes. It's called harðfiskur.
Right? Not pork with a BERRY sauce lol oh well. Always fun to learn new things.
Back then ice was much more difficult to get. You mostly had snow.
@@tissuepaper9962 that's really cool!! The name I feel like I have heard b4 it's vaugly familiar but never knew thats what it was! Gotta love seasonal foods of different cultures!!
they ate a lot of salty fish on the voyage
Max, I just love how you describe the flavor profile of these dishes. You remind me of Violet Beauregarde in Willy Wonka, when she's describing the chewing gum flavors. :P
I’ll look lollipop Kiki look lollipop mooikikkikoinnk😅oooiiii😊ooiiion
As a Dane it made me SO happy to see you use Danish mead! I love this exact mead as well, I can get it at the viking and medieval festivals that are happening during summer here in Denmark. Love seeing my little country represented, thank you!
Friendly reminder that the modern Norwegian slang term for "crazy and unpredictable" is Texas. Yep. "Texas".
"That party was Texas", and "He's a bit Texas but he means well" are both acceptable sentences. Even the vikings think Texas is too crazy to bother with!
As a born and bred Texan i find this hilarious 😂
moved to texas when i was 7, i can confirm. these mf's are insane 💀
I was looking for something to bring to our next Viking reenactment feast- going to try this for Saturday!
Huzzah!
Come back and tell us how it went, I want to know now.
Well, how'd it go?
@@zhiracs the English Vanguard surprised them and defeated them before the meal began
Did it with lamb- super tasty. The mustard and mint are really nice on it. The berry sauce is good too…but the guys ended up using it on the cheesecake instead. 🤣
I'm in a viking reenactment group and just shared this to all our members.
I'm hungry now!!!
We will absolutely be trying this!
14:45 THAT TRANSITION💀 I forgot this was a food video for a minute
All different kinds of Nordic berries go well with any food. Forests are full of lovely ones to pick and also mushrooms etc. I would think viking era they would have fully utilised nature and it's free food.
I love hearing more about British history, especially before the Norman period. Other than the Anglo-Saxon Chronicle and individual monks, we don't know much about the history between the Roman days and the Norman Conquest. The main theme is that the Vikings were a menace, many Danes and Norse settled and built/rebuilt towns and cities, the raids were only quelled when Alfred the Great, his son Edward the Elder, and grandson Athelstan (who's considered the first king of unified England) invested in the Saxon military and tactics, and the raids came back in force when Athelstan's progeny proved much weaker than their forebears.
This is an extreme oversimplification, but hopefully these Cliff Notes help the curious. This dish looks delicious, btw 😊😊
If you haven't read it already, I recommend Geoffrey Hindley's book 'A Brief History of the Anglo Saxons' It's a super interesting read that covers the period between the germanic raids of the British isles to the Norman conquest. and discusses a lot of the political turmoil between kings and the church, while also trying to give some insight into how the people lived.
@@aidanclark196 Thanks, will take a look 😊
For a fictionalized account but based on actual events is the book series by Robert Cornwell and the television series of the same name which is The Last Kingdom - which starts at the Anglo-Saxon garrison of Bamburgh.
Take a look at Survive The Jive channel here on CZcams. It covers much of the culture, touching often on archaelogy. There are also The English Companions.
You should give a listen to the British history podcast!
1:26 it's like the illustrator had a fish described to them, but had never actually seen one
The Vikings ate a fairly well-rounded diet. As far as meat, they mostly ate smoked fish and beef, but also chicken, pork, mutton, rabbit, reindeer, and occasionally bear. This diet was balanced by barley and rye bread, porridges, stews, milk, buttermilk, sour cream, cheeses, eggs, dried and fresh berries, pears, apples, plums, and cherries, onions, parsnips, peas, garlic, legumes, beets, carrots, cabbage, and lettuce. They also ate hazelnuts and obtained walnuts from trading abroad. They cooked with a variety of herbs and spices, many grown, and some traded abroad. And of course, beer, mead, and a wine-like drink made from honey.
It would feel more authentic to see a Viking recipe involving smoked fish or beef and mead which would be a more representative Viking meal then a non-specific Scandinavian-esque dish of pork with berry sauce.
Shouldn't have banished those ravens. That was likely Hugin and Munin, Odin's raven's, and so the fury of the vikings was eventually brought upon Lindisfarne.
The one raven apologized, though, because they were in the wrong.
@@attiasprouse682 To gain his trust
@@MotoHikes The ravens were in for the long game. They would get their revenge in due time.
Phew, Saint Cuthbert were pretty famous for his weird stories, he also fought a lake monster, demons and a lot more. I think the good saint hit the sacred wine a bit too hard.
Hunor and Magor
I lost it with the “yay” insert from the Simpson’s. 😂😂😂 soooo fascinating that was the big tourist attraction!! 😮
Just recently discovered your channel and I love it! I'm currently working on getting a history degree and I love food so this channel is like the perfect combination. Can't wait to see what's next, but in the mean time I'll be catching up on your older videos!
I figure it's worth noting that at the time of the Viking raid on Lindisfarne St. Cuthbert's remains were alleged to be incorrupt, meaning the body had not decomposed and if the accounts were to be believed it was in almost the same condition as the day he was interred.
Max must have never visited Italy if he thinks waiting in line to visit a church on your holiday no longer happens in modern times
What about the thousands who trudge the Camino de Santiago every year and hope to watch a bunch of priests swinging a big smoky conker about?(They have to pay for it! and it ain't cheap) Or the busloads who turn up at Lourdes
Of course the real reason for the smoky conker (incense burner) was if you have a Cathedral full of unwashed pilgrims who have been walking for weeks you need a better aroma than the one you will have!
Man as a former servicemember of the CAF and veteran of the Afghanistan war I have more than most to thank God for...But queuing up on a holiday to get into a Church to be in awe of some dead guy's thighbone isn't how I'd go about it.
...People need to get a hobby. And Churches need to stop dabbling in necromancy.
Yeah, if you are going to visit some old city in Europe, churches are a big part of it. If you are at least a bit interested in architecture and history.
Speaking of Italy, a friend of mine went to a wedding in Rome a few months ago. Her pictures were basically: ruins and churches. She specifically mentioned being quite happy that there were not so many tourists and lines yet.
@@clothar23 very few of them actually believe it, it has just become Something to Do. i suspect it Alway was.
When you boil pork, do it for a long time and use the cheaper cuts if you don't want to ruin a tenderloin.
Yeah, I think this really is one for the cheaper cuts, even for the braising method. More collagen and fat in the braising liquid would thicken the sauce.
@@00muinamir I don't know why this guy always goes for Pork Tenderloin. Like, damn... Is this guy expecting to be royalty in the past or what? His surname literally means "Miller".
All the research you do for your episodes is greatly appreaciated, so many different sources for the recipes.
I'm lucky enough to have visited Lindisfarne many times. It is a beautiful little island, with a small community. They take such good care of the history and area, and seeing the ruins is a surreal experience, and now knowing more about it makes it more special! And that pork looked so good!
It's weird watching this since I live in what was formerly known as Northumbria. The island Lindisfarne is on is called "Holy Island", and getting there is a pain since twice a day the road is covered by... The ocean... (always check the tide before visiting).
Looking at that old map at 7:40 is also funny because almost every town and river named there still exists over a millennium later, like Jarrow, Hartlepool and Carlisle. Though, Wearmouth was eventually absorbed into Sunderland (Sundorlande in old English).
The bit about the Bones is also true. When I was in Primary School we went to a Cathedral for a history trip or some such and actually saw some saintly bones. I forget which ones, though. I doubt it was Cuthbert but they were bloody old regardless.
P.S. well done pronouncing Bamburgh correctly!
The fact that keeping the bones of people for other people to look at and worship (and spend money on) was a practice is always so wild to me. I doubt many of them were actually the saints they purported to be; in fact we know many aren't. But also p metal
Interesting comment. I like being Canadian but growing up in England would have been pretty cool I think too
The road gets flooded twice a day is absolutely fking TERRIFYING. I have this reoccurring dream of driving down an endless road where the ocean, as far as the eye can see, starts to rise and try as I might I can't reach the end. So yea...no.
I love when there’s fruit in a savory dish! I bet this is going to be good.
Exactly what I'm thinking!
Ugh... I actually hate sweet and salty mixed together. >_> This recipe may not be the grossest we've seen thus far at all, but it certainly doesn't look good for me.
@@arnox4554 oh god it is an abomination to my taste
Me too! Such a good flavor balance. I have a great recipe for pork tenderloin with cherry&wine sauce on my channel if you want to check it out.
I remember my mom used to cook pork chops with a slice of apple or orange. Far more basic, but still has the fruit/pork idea.
Still swooning over your range.
Awesome vid as always.
Might give this one a try, since I live in Northumberland where today's history comes from and I can get my hands on some authentic Lindisfarne mead, which is a favorite tipple of mine
I always come for Max's video feasts, but I also like to come back later to check out the comments. It's a tribute to Max that his posts inspire viewers' observations and questions that often share additional facts and insights on Max's subject matter (both historical and culinary) that, in turn, generate further sidebar discussions. Max (with Jose's help and support) has really fostered an engaging social media community. My compliments to the chef!
I’ve learned in school that Viking was something you did. Going Viking means travelling by sea. But what do I know, I’m only danish. 🇩🇰
Going a-viking.
No one understands what you're saying, you shouldn't speak with your mouth full.
It's about the journey, not the destination I guess^^
Language evolves
@@JesperRoos yes it does, but we’re not calling people from England traveler’s , we call them English.
Lmoa! that pig fat and converse boots joke nearly killed me🤣🤣🤣
I stumbled across this channel accidentally on one of the titanic episodes and was a instant fan/subscriber. Thank you so very much for this unique, educational, and entertaining channel!!
This video is as fire as Lindesfarne itself
I've visited there. It was just a day or so, but my late husband and I found it beautiful and meaningful.
I've had the pleasure of performing with my choir on Lindisfarne and also volunteering on Iona, which was the site of Lindisfarne's parent church and where St. Aidan was trained. Iona itself would see the vikings appear on their shores 2 years later. Never expected to see this part of history in an episode!
I’ve always wanted to visit. I sang with a choir who had gone there just the year before I joined. JUST missed it.
@@TastingHistory Ohh, that's a blow. Funny thing, the choir I went to Lindisfarne with also went to Iona while I was volunteering there - but they didn't tell me and I missed them!
Definitely recommend going to both. As you say Lindisfarne still is something of a tourist trap but if you go there make sure to also head to the nearby town of Alnwick and check out the poison garden and Barter Books!
Iona on the other hand has the restored abbey and the ecumenical community active there. While I was there it was still heavy restrictions and masks and rotating the chairs and books. It should be a lot easier to get to now.
Just a bit of trivia. Using a liquid to remove the brown bits at the bottom of a pot is called deglazing.
We also have a dish in Denmark with cooked apples and pork called æbleflæsk. It is eaten mostly at Christmas time with ryebread
There is also a word “Vikingr”. The practice of adding er to the end of words to be a noun describing a person who does a verb came from Norse languages. A vikingr is a person the does the verb Viking.
So a vikingr goes a Viking?
@@kellysouter4381 yup. The way that someone who plays a game or sport now is a player of that activity.
@@kellysouter4381 the closest actual translation for 'viking' to modern english is 'camping'.. 'vyk' being a term for a kind of fortified camp the 'vikingr (campers)' would build around their makeshift landing sites.
That isn't true at all. The -r ending in Old Norse is a grammatical suffix, like -us in Latin. The words víking and víkingr are both nouns, the former meaning a voyage or expedition to raid or trade, the latter meaning a person who goes on such voyages.
Swinhelm... "viking" is a verb.
There is an actual fish confusingly called "dolphin" as well. It's known now as mahi-mahi, so maybe it wasn't available in Northumbria.
I think it prefers warm waters.
In my family (we used to vacation at the beach in the summer), we would speak of “dolphin-the-fish” or “dolphin-the-mammal” to differentiate them; it was many years ago before the fish was commonly known as mahi-mahi. We’d catch them off the Atlantic coast of North Carolina.
@@nancyreid8729 North Carolina has the same fish as the Florida Panhandle. Far, far warmer water than Scandinavia & the northern British Isles. I have never heard of locally caught grouper and snapper in Northern Europe (nor of medieval Norsemen south of New England on this side of the Atlantic).
@@erikjohnson9223, yes, I know that. I was merely pointing out that in places where both existed, there were ways of differentiating them.
I grew up in Florida and I know that there are two different aquatic creatures called "dolphin". Flipper was a slick mammal but there is a large fish- also called "dolphin". They are large, can get up to over 2 ft in length and 25 lb. Golden sides with shiny green and blue head, back and fins. I think that they are called 'mahi-mahi' in Hawaii. In the 60's, friends of my family owned a restaurant named "Golden Dolphin" with a large, maybe 8 feet, 3D shaped dolphin fish sign on it's corner. During a nasty hurricane, winds took the fish sign, lifted it two doors over and slammed it, head first, through their roof and living room ceiling ! They spent the rest of the storm at our house. After that, my dad and the guy, both 60 ish, spent a couple weeks rebuilding their roof and repairing other wind/water damage. The restaurant was otherwise undamaged, but it was sold because nobody had hurricane insurance. I remember everyone laughing about his own property trying to kill them. They felt that it was time to retire anyway but they continued to operate the tourist motel that their house was a part of. Today there would have been nationwide media coverage of a giant fish with just it's tailfin sticking out of a roof ! SHARKNADO ! !
I introduced my family to your channel, and they’re4 now hooked!
Hint of Mint sounds like a good mint based cookbook
I'm surprised no Dill.
The part about the great medical knowledge at the monastery reminds me of parts of a great book by Tom Woods: "How the Catholic Church Built Western Civilization" (a really fascinating read even if you're not Catholic). He points out that the monasteries were basically the closest thing to an Internet at the time, sharing knowledge of medical/technological/agricultural developments among themselves to then be shared with the people living near each monastery.
There's even evidence that a monastery in England was on the verge of inventing the blast-furnace three centuries early before Henry VIII started confiscating monastic property.
A lot of what they had was learned from Arab scholars, who preserved knowledge lost in Europe for a long time. Once the church had it, they became preservers also, and spread it around.
Most of the arabic knowledge was brought by the byzantines after the fall of constantinople in 1453. But regardless of that, the true scholastic power of it all was that all scholars/monks worked in latin. From england to italy and north africa, there was no language barrier! No need to translate. Information could spread so easily and quickly back then, it was literally only limited by how fast someone could write and a horse could run.
Too bad they just had to restart during the dark ages. I can’t remember why exactly, but the knowledge of the Romans and Greeks was lost, and that’s when all the “leeches” and “humours” became popular. The Romans were able to perform basic brain surgery, and then all of a sudden people had their legs cut off left and right because of inept doctors.
@@henrikaugustsson4041 the four humors system was developed by Galen, Marcus Aurelius’ doctor, so no. The humors system is a Roman concept from the 2nd century AD. “Basic brain surgery” like trepanning has existed since Neanderthals.
@@henrikaugustsson4041 It’s not also true that the Medieval ages were a form of stasis between the Roman Empire and the Renaissance. The Early Middle Ages spanning from roughly say 500 AD to maybe 1000 could be considered a time of chaos as Germanic tribes migrated (or invaded) Roman territory. Even then Charlemagne’s empire created a mini-Renaissance called the Carolingian Renaissance. You can search the Internet for technological advances but one that I’m most familiar with is the creation of Gothic architecture. These were tall cathedrals (taller than most things the Romans made) with walls pierced with stained glass windows (whose refinement in such a way as to make glass paintings is another advancement). We have to remember that to pierce walls with windows meant you’re putting holes in walls and these holes don’t contribute to weightbearing. And these were very big windows.
They still make mead on Lindisfarne, at St. Aidan's Winery.
Great video and a recipe I will definitely give a go! Last year I visited the site of the first ever recorded Viking raid in England which took place way back in 789, at a little place called church Ope Cove on the isle of Portland. They raided a small church that was set into the cliff there, very picturesque place.
Omg!! your video popped up just in time when I finished watching some viking documentary. I'm so cheeful a lot!! Thank you so much for viking contents like this.
Good timing!
First video that's been uploaded since I subscribed. I'm the nerd student sitting at their desk 15 minutes before the bell.
Welcome to the channel 😁
Made this a few months back. Absolutely liked and finished the whole thing. I didn't find it really weird cause I generally like to experiment with different ingredients that might seem bizarre if combined together and I know of other similar recipes (as I'm a historian myself).
It's definitely an acquired taste, but I believe that it should be given a try. For me, I really enjoyed the sweet and savoury combination aspect of it and berries with pork, lamb or chicken tend to go well together. There are even recipes that use jam or conserve in making gravy for roast beef (made that too and it was amazing).
Thank you very much for your hard work! You and this channel are an absolute gift! For me, the best channel that combines interesting historical facts, great historical recipes with wellput humour sprinkled here and there! I wish I can meet you up close one day! Take care!
P.S.
I also adhere to your opinion of bringing BEDIGHT back! Let's do it!
"There's something for everyone at Lindisfarne" My favorite is the Mead, but I'm quite possibly biased. :)
It would be pretty cool if you could also find a way to work the traveling Irish monks, and their efforts to bring literacy back to Western Europe, in a future episode. Maybe on the next St. Paddy's Day 😁
Must be one of those Irish folklore stories that the Irish monks brought literacy back to Western Europe.
They had a notable influence on Britain for some time, but only little on the continent. Where in many places already a rich monastic life existed.
And they didn't bring back literacy, they just Christianized people.
The history i knew, the recipe i did not.
Amazing episode about the start of my favourite timeperiod.
Edit; you dont mess with Ravens
Don't mess with the corvids! I, for one, welcome our bird overlords. 😅 😂
Boiled Pork with sauce containing Berries and Mint sounds so distinctively British XD
I just wanted to tell you how much i absolutely love this channel i have not missed a single episode since i started watching Amazing Work !
This channel is ridiculously great. The way Max can launch into history in such an entertaining and engaging way, and contextualize it to the contemporary viewer. Never stiff, never snooty or hoity toity- just a lesson in history by a true lover of history. And constantly funny! These videos are far and above better than any textbook or wiki article- I wish I had these videos back in school and I pray that teachers are playing them now in classrooms. Learning is like a vegetable- kids don’t want it unless you disguise it in something palatable. Mr. Miller excels in disguising a hefty chunk of information in an entertaining package. I could’ve worded this better but I’m in a rush so I’ll end with this- Someone get this man a TV show!
Another excellent episode! It's also interesting to think about the Norse influence on names for foods in Britain. (Like "egg" replacing the English word "ei".)
Apparently it had been "egg" (more or less) in Old English, too, so we gave up that "g" in Middle English, then got it back through Norse influence. (Apparently the "egg" in "to egg on" is a different word altogether, with a different history.) Ooh, I love etymology.
The meaning of December hasn’t changed. What changed was 2 months were added to the calendar by Julius Caesar, which pushed December from being the 10th month to the 12th. October still means 8, but is the 10th month, and September still means 7, but is the 9th month.
7:13
14:30 I love it when tidbits of information come together and the lightbulb finally goes on above my head. Normans = North Men = Norse Men!
I have that book on my Amazon wish list... Didn't get it for my birthday or father's day, so it looks like I'll be treating myself haha
A tip for you with cooking pork tenderloin: if you have a meat sauce that uses vinegar or water and want it to have a bit more of that carmelized meaty flavour from the pork, swish that vinegar or water (or anything else that won't burn) around the pan just after you've browned the pork, and get some of those browns dissolved into the sauce. I used to make a superb pork tenderloin and peach sauce recipe that used canned peach pie filling as a main ingredient, and getting the browns from the meat really takes the sauce to the next level.
If you have access to peach pie filling, here's the recipe
1-3 Pork Tenderloins (depending on how much you like your spices, the recipe originally called for 3, I'd make the whole spice rub for one)
a dry spice rub consisting of: 2 tsp seasoning salt, 1/4 tsp curry powder, 1/4 tsp chilli powder, 1/4 tsp ground black pepper. Rub this onto the meat and cook at 425 Fahrenheit for 20-30 minutes (to an internal temperature of 160, though as long as it's above 145 it should be safe and just a personal preference thing - I grew up in a household that remembers the days of the scourge of trichinosis, so pork was always quite thoroughly cooked)
In a saucepan mix up 21 oz can of peach pie filling (we always used ED Smith's Peach Passionfruit filling, but that was discontinued. If you can make your own peach pie filling, great.), 1/8 tsp ground nutmeg, 1/8 tsp ground cloves. Heat to a good serving temperature, and set aside 2 tbsp of water and 2 tbsp of vinegar.
Once the pork is ready, remove from the pan and pour water and vinegar into the baking dish to collect the browns from the pork, then pour into peach sauce. Stir sauce, ensure it's sufficiently heated. Cut pork into medallions and spoon peach sauce over it. Serves ~3 per pork tenderloin. (The peach sauce recipe is for 3 tenderloins, still makes lots with a half recipe if you only did one tenderloin. If you like the spices, don't halve the nutmeg and cloves.)
This is a superb dish for dinner parties because it's extremely low effort and allows the cook long periods of being able to come out of the kitchen to talk, while also looking and tasting like a fairly fancy meal that took a lot of work. (And these days, if you have to make your own peach pie filling, it kinda does!)
I keep hoping to see an adequate substitute for the canned peach pie filling on the market - I miss my easy, low effort, delicious result pork tenderloin recipe. But if it exists in your area, or you're just a dedicated enough chef to be willing to make peach pie filling to try this, now you have the recipe too! Enjoy!
Thank you for taking the time to share a detailed recipe😊
I am most pleased to report a new peach pie filling is back in stores locally. It's not quite as good as the previous one (which was peach - passionfruit), but I get one of my favourite dinner recipes back!
@@rashkavar Yay!
"Pillage up a dish!" 🤣
Max.... you have one of the most interesting and informative channels on CZcams. And you really do a good job creating and presenting it. Thanks.
I love the monkey roasting over an open flame and to keep him cook, he has an oscillating fan beside him.
You should try making Rullepølse. It's a traditional Danish cold cut. I make it with pork belly.
Please do! It’s so delicious.
@@heidiberg4443 My husband made a press for me so I can make it!
strawberries and ham - that's my favorite combination of foods
The Lindisfarne Gospels are so cool. I had to read scans of them among other medieval Scripture for University and I really am full of Sorrow that nobody Illuminates their texts with such an Artistic talent like Monks in the Middle ages.