The Poisonous History of Tomatoes | Pomodori Farciti all’Erbette (1773)
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- čas přidán 2. 06. 2024
- From their start in the New World, to "poisoning" Europe's elite, embraced by Italians and squashed by the US Supreme Court, the story of Tomatoes is filled with twists and turns. Today, I show you how to make one of Italy's oldest recipes for Stuffed Tomatoes with Herbs while we explore this fruit's... vegetable's... ingredient's sordid past.
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LINKS TO SOURCES**
The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith: amzn.to/3dT7z5I
Pomodoro!: A History of the Tomato in Italy by David Gentilcore: amzn.to/38l2YIl
Il Cuoco Galante by Vincenzo Corrado: amzn.to/2NRGCVa
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POMODORI FARCINI ALL'ERBETTE (Tomatoes Stuffed with Herbs)
ORIGINAL RECIPE (From Il Cuoco Galante: translated by Francesco Vitellini)
Mince parsley, onion, sorrel and mint, add ham, season with salt and pepper; add egg yolk and grated provatura; stuff the mixture into the tomatoes, fry them and serve with ham broth.
MODERN RECIPE
INGREDIENTS (Amounts will vary depending on size and quantity of tomatoes)
- Fresh ripe tomatoes (medium size)
- Italian Parsley
- Onion
- Sorrel (or another sour/bitter green such as arugula or chard)
- Mint
- Prosciutto
- Egg Yolks (about 1 for every 2 tomatoes)
- Provatura (or fresh mozzarella)
- Salt & Pepper
- Olive Oil for frying
METHOD
1. Mince the herbs and onion and mix together in a medium bowl.
2. Tear the prosciutto into small pieces, then mix into the herbs and add salt and pepper to taste. Grate the Provatura into the mixture and finally add the egg yolks. Mix together until you form a paste.
3. Slice off the tops of the tomatoes and scoop out the inside with a spoon. Then stuff the tomatoes with the herb mixture until full.
4. Add olive oil to a frying pan and set over medium heat. Fry the tomatoes, first on the bottom for 2-3 minutes, then flip them over and fry the tops for 2-3 minutes. If you wish for the egg to be fully cooked, place frying pan into an oven set at 350°F/175°C for 10-12 minutes or until the center of the filling registers 165°F/74C. If you wish, add additional cheese to the tops of the tomatoes before placing them in the oven.
5. Remove the pan from the oven and plate the tomatoes garnishing with herbs.
PHOTO CREDITS
Vincenzo Corrado (book author); luigi erario (Luigi Erario: photographer) / Public domain
Margherita Pizza - Valerio Capello at English Wikipedia / CC BY-SA (creativecommons.org/licenses/b...)
Famous Original Ray’s - Dave Winer at Flickr creativecommons.org/licenses/...
Romeo giving money to an apothecary: Wellcome Collection gallery (2018-04-02): wellcomecollection.org/works/... CC-BY-4.0
MUSIC CREDITS
Bushwick Tarentella - Thatched Villagers by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
#tastinghistory #tomatoes #italianfood
EDIT: It has been pointed out that while I'm discussing wild tomatoes in the Andes, the photo shown is actually of Tamarillos, which is a completely different fruit. Apologies for that.
I was rather confused about that 😂. Great video!
known as "tree tomatoes" when I was growing up in N.Z.
Meawhile in Sweden: "How's that pig?"
"A bit rotten but still good!"
Great!"
Editing is hard.
@@miranda731 why would anyone leave middle earth?
I work at a nursing home and every week I do a cooking demonstration for my residents. I made this dish for them and not only that it was delicious I gave them a little history lesson with it. I had staff stopping by just to watch me cook and listen. Your video brought a lot of joy to multiple people that day ❤️ Thank you
That’s actually a cool idea! The cooking demo, that is
That’s awesome!!!
Sounds great!
I worked in healthcare over 20 years and most of that was in LTC. Good on you for doing your cooking demos; stuff like those kinds of activities really help the patients out and keep them engaged, help stave off dementia and keep them alert and oriented! I appreciate you!
aww, thats wholesome
"Edible Wolf Peach" sounds like a euphemism for lady bits in a really campy vampire romance novel
🤣
I....
Wow it does 🤣🤣
Steamy 😤
I like the way your mind works
it continually blows my mind how many iconic ingredients of certain cuisines aren't even native to the regions the cuisine is from. Really helps you appreciate how human civilisation is founded on trade.
"Trade" is a very gentle word for what happened in the Americas and other places, but I really do see your point!
It becomes even more fascinating when you realize that making bronze is horribly complex when it comes to the materials and required a very robust trade system to even make.
Its speculated as to why the bronze age was so notable to begin with - massive amounts of trade so people could get bronze to make weapons and likewise, and thus creating the many empires associated with it (at least one possibility/reason).
Its a whole lot like how rare earth minerals and electronics are so important to global trade today, as well as oil and the associated plastics all of which are found in large quantities in only select regions of the world at high enough levels to make it cheap enough to use and build a society out of.
The history of art, food, and trade is basically the true history of the world in my opinion - everything else is either a reflection of it or reflected by it.
When Christopher Columbus came to the Caribbean, one food he brought back to Europe was the Chili Pepper and from there, it spread to the rest of the world. The eggplant came from India. The carrot came from Afghanistan. And if I remember correctly, the potato came from somewhere in south America. None of these plants today resemble what they were when discovered, and being transported to different environments as well as selective breeding gave us the produce we have today
@@wandanemer2630 it was trade though. Forced labor and war (including raids & even conquest) are certainly not exclusive to the Americas or Westerners. One example would be that the Aztec empires backbone was slavery, similar to other ancient empires such as Rome or Greece.
@@dosidicusgigas1376 They never said it wasn't trade, they only said it was a "Gentle word" to describe what happened
As a relatively recent subscriber, I’m still not used to seeing Max without his mustache and beard when I watch his older vids QwQ
Max is looking great either way!
Still Hot though...
The "wolf peach" is the most metal name for a fruit.
It is actually pretty badass
Oh, youd love the Goji Berry then....
@@TastingHistory The fact that it is classified as the "EDIBLE Wolf Peach" implies that there are in existence INEDIBLE ones which sound terrifying.
@@rkuzdas 🤣 never thought of that
It makes me want to eat it more honestly
This channel is one of the best things to come from the quarantine.
😊
understatement of the year
agreed
100% agreed, so happy I found it!
1000%
There was an Archie cartoon (yes, Archie was once a Saturday morning cartoon) that was "historical", set in the 1800s or 1700s in which the tomato was discussed. Archie was eating a tomato like an apple, and his friends were shocked because "everyone" knew tomatoes were poisonous.
How young of people do you think are on this platform?
@@kaiceecrane3884 The age range is between under 13 to over 100 :)
@@kaiceecrane3884 hey now, I’m still a minor and even know of the cartoon
@@omachao6856 right!?
....Is Archie not a cartoon anymore?
Just in case it wasn't mentioned already. Sorrel is not bitter. It is, instead, rather tart, depending on where and when it is collected - might even be overwhelmingly so. So if you want to swing somewhat closer to the original, but still can't find sorrel itself, i would suggest substituting it with a mix of spinach(for texture and basic taste) and lemongrass(for freshness and tartness). Might work better, or at least pleasantly differently :)
Grape leaves are sour too, could be a substitute if you can get fresh ones
Nobody asked
I did it with arugola and it was splendit
If I somehow couldn’t find sorrel (unlikely since it grows in abundance where I live) I’d use a mix of spinach and rhubarb.
@@ragnkja Will likely work too! The fact that his comment of mine continues to be responded to after two years is insane :)
I like how almost every episode finds a good excuse to pour yourself a glass of wine. That's an energy I can get behind.
Even a bad excuse is good enough for me.
Food should always be accompanied by wine.
everyone knows it's called "cooking wine" because you drink it while cooking!
Reminds me of the instructions for baking a turkey...
Behind, front...does it matter.
It’s pretty amazing that one person can put together a show so well thought out, while TV fails so miserably 90% of the time. Someone pay this man for 30 minute episodes already.
Here here! 🤣
And go on Patreon to support the work, there’s a very affordable option ($3)
I second this!
@@clareselgin3208
Patreon is anti-free speech. People shouldn’t be giving them shit.
@@anti-ethniccleansing465 Patreon takes 10%; so you're going to not support the creator because you might pay patreon 30 cents?
Mkay.
I love stuffed tomatoes, raw tomatoes, tomato jam, and almost any other way you can prepare them. When I make my stuffed tomatoes, I put the insides of the tomatoes in my stuffing mixture. It adds a bit more moisture, and tomato flavor. You have one of the best channels.
I died when you mentioned the tomato Supreme Court case we learned that in law school!!!
"you're gonna have to kinda eyeball [the ingredients]".
This is how we really know it's a historically accurate Italian recipe
yes, and max got right in there with his hands to mix it, which IMHO makes him an honorary italian!
tbf, that is how you know its a historically accurate recipe from anywhere given that the amounts are not all to common in any of these historical recipes.
Note to self: don't put a bloody mary in my pewter goblets.
Correct 😂
Most modern pewter is safe because the lead is replaced with copper and antimony.
TheExalaber though antimony isn't very good either
TheExalaber bold of you to assume my pewter isn’t 400 year old antiques
@@TheExalaber Copper isn't exactly a health tonic either, if it leeches into the food. Just don't eat/drink acidic stuff from pewter.
Talking food history while listening to Vivaldi, sounds like a good way to pass the afternoon
Makes sense to compare them to nightshade, because they are literally related to it! Love your stuff, Max.
I have found wild Woody nightshade and my first thought was "oh hey, that looks like a little tomato."
"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad."
This is true.
_However._
Cleverness is knowing that a fruit salad with tomato is called _salsa._
I vine-ripened wolf cherry peach, like I picked a quart of yesterday, would work nicely in a fruit salad. Nice balance of acid and sweetness, like in some of the sweet citrus (oranges, tangerines, etc.) Pretty too.
Really got to wonder what kind of fruit salad you been eating, my dude. Cuz I've never seen fruit in salsa that was not a tomato
Mango Salsa, peach salsa.
@@angelwhispers2060
All salsa has fruits in it. Just like tomatoes, peppers are a fruit.
Have you ever added sugar to a tomato? I have, and it starts tasting a whole lot more like a traditional fruit--one that would fit in a fruit salad just fine.
Granted, these were store-bought tomatoes, which have most of the flavor removed.
"Voila!" is French for "here", in the sense of "here it is!". The Italian equivalent would be "Ecco!"
Or ecco'le "here they are" referring to tomatoes.
stamasd “eccoli” it’s better because in Italia tomatoes are Male
@@elydix3455 you would be hard pressed to find someone that would enjoy their meal if it was served with the exclamation that sounds like "E-coli!"
@@DH-xw6jp italians have a way of pronouncing double letters that would make you understand the difference. Also "E. Coli" is stressed on the o, "Eccoli" is stressed on the e.
Pomodoro... I never thought about how the origin of the word is apple. In Sicilian dialect “puma” is apple- o- is often interchangeable with -u- The Italian word is mela ... but I believe that comes from Greek..... so must be rooted in Vulgar Latin
"The ham really comes trough that salty ham flavour"
Ah yes, this ham is made of ham
He really missed out on the "I call it 'hot ham water'", from arrested Development, for ham broth.
" Mmm watery with a smack of ham"
And the snozeberries taste like snozeberries!!
@@alexisnaranjo I member 🍇🫐
In Europe you do not have to be afraid of raw eggs, bad eggs are rare.
You could have covered your frying pan with the lid, that would make sure the entire tomato reached a high temperature, do not close it off but give it some ventilation, or use a lid with a small opening in it so steam can escape.
You can use the same recipe and add boiled rice to fill a red pepper.
Exactly the way I would do it.
This is what I was thinking!
why is captain america teaching me how to cook a tomato
He beat Thanos and retired, this is what he does now.
I can't unsee this now.
@@staceya5149 Kaloske has killed me with that comment
Because Thor is busy teaching Science... @BecauseScience ( czcams.com/channels/vG04Y09q0HExnIjdgaqcDQ.html )
You think he looks like him or what?
Didn't think I would ever hear sorrel mentioned in a recipe. Luckily, even though I live in the U.S. I have access to it, because I grow it myself. We mostly use it for green borsch. It's quite lovely.
Tomatoes really vary in taste. The flavor difference seems to be tied to the acidity of the soil and in some cases, the fertilizer used.
I worked on a hydroponic tomato farm years ago and the liquid fertilizer we mixed had sulfuric acid in the recipe and the flavor of those tomatoes was so much better than any other store bought tomato I had tried. The soil in our gardens may provide more acidity than most greenhouse tomatoes, the flavor will always tell the story.
Variety also makes a difference - most modern supermarket tomatoes are bland because they've been bred for ease of transport rather than flavour.
"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad."
Refinement is knowing when to put it in a dish with pineapple and octopus! No, seriously, try it. It's a traditional Caribbean dish, and it's wonderful...
and Charisma to sell a fruit based tomato salad as Salsa...
But raw tomatoes go good with raw apples.
Strength is flinging that fruit salad across the room
No joke that's how I remember that tomatoes are a fruit and also the difference between knowledge and wisdom at the same time. It's quite the multipurpose phrase.
And when I want to be smarmy, I follow it up with
"Philosophy is wondering whether that makes ketchup a soup. Common sense is knowing no it's not a fucking soup"
Wolf Peach is the most metal vegetable name I have heard all day. From now on, my picky eaters will not get boring old tomatoes, they will be served exciting dangerous wolf peaches.
Max is the type of man I'd liked to have become best friends with in college, spending time researching the history of food and dishes, then preparing them for the show! He's a handsome, intelligent young man that can spin a story and loves what he does!
Great video as always Max, I'd just like to touch on one thing you mentioned about Sorrel - Wood Sorrel is actually very common in the United states, so much so that it grows wild in almost every state. When I go out fishing I'll often pick some wild sorrel while I'm out to add as a garnish with some sauteed butter in a pan, it's similar in flavor to lemon but much, much less sour.
Maybe just add a bit of lemon juice?
It will be a sad day when Max has more videos than plushies.
Well, he'll have an excuse to buy more :)
The day will never come!
There's over 807 pokemon. He's got awhile :D
13thMaiden Heck, over 1100 if you count forms, regional variants, Mega Evolutions, Gigantamax Forms and even gender differences. Though I highly doubt there’s a plushie for every single one.
WhiteRaven696 also consider the fact that further variants are released on occasion. Like Mimikyu Pikachu.
4:10 Dude, heck off. I am never calling them the t-word again. "Wolf Peach" from now on.
🤣 It’s actually a pretty badass name.
Wolf Nightshade would be even more badass -- and botanically closer to the truth too!
That's actually the old scientific name. Although the current one still references wolves
Edible Wolf Peach is a fantastic name for a band.
@@schoo9256 Andy'll use that next time MouseRat reforms.
The stuffed tomatoes are so much more viscerally appealing than Spartan Black Broth 😆😆
Totally sensible ruling by the judge there, technically a fruit but spiritually a veggy!
As an Italian I can say that your pronunciation of the name of the dish is on point
Thank you! I do my best.
I was about to comment the same.
I agree, I was absolutely impressed by that, good job Max !
calcola che stavo giusto per dirglielo😤😂
3:20 - Missed opportunity for a "you say tomato, I say tomatl" joke.
Cut in post 🤣
@@TastingHistory Put it back, lad.
Jajajatl
In the summer, French people can enjoy "Tomates à la Provençale" - Tomatoes stuffed with sausage meat and herbs fried in a pan or baked in the oven.
I guess, after watching your video, this is the ancestor of this French dish.
Thanks for all the good work 😊
I'm happy to let you know that I have noticed each of the pokemon plushies, and meticulously rationalized how relevant they were, in every episode of yours
Italian here and I’m pleasantly surprised to see this recipe in a 18th century cookbook when my mom and my Nan have been making it my entire life... guess it’s been really passed on through generations
It's really one of the most basic "italian" recipes for us in northern europe, trying to cook italian food haha (ours is bastardized of course, but very similar) - aside from any pasta with a dismal tomato sauce or pizza made by very non-italian bosnians
I just wished we in Mexico would get more recognition for this ingredients, europe takes all the credit. Tomatoes, Vanilla, Avocados, Chilis and even Chocolate came to Europe after Spain brought them from New Spain/Mexico. Even Caesar Salad was invented by an Italian immigrant in Tijuana, Mexico.
Hmm, sorrel has a very lemony flavor. If you're going to substitute other greens, I'd think that adding a squeeze of lemon to the mix would help to imitate the originally intended flavor.
I'd though maybe bit of lemon rind mixed through to keep the wet/dry balance.
Agreed!
@@wenchpixie Maybe even some of both to get all the way there.
Or, you know, just use sorrel. You can find wood sorrel in many parts of America, in forests and growing in gardens as weeds. French sorrel is sometimes in grocery stores too.
I grew up eating and loving sorrel in the summers, and missed it badly in the US. I tried experimenting, and I actually think a dash of lime juice is a closer approximation, to my palate.
Recently, I found that you can buy sorrel from certain organic farms, and also from most Eastern European food stores. Much joy was had at this realization.
In North America, you can probably use wood sorrel in its place (the stuff you see growing as a weed that looks kinda like clover with small yellow flowers). As the dish is cooked, the sourness (oxalic acid) won't be as dangerous as eaten raw... though for small amounts, it's fine either way and is delicious.
My grandmother emigrated from Finland in 1907. Through circumstances she missed her boat in England and had to take another that took her to Canada instead. It was summer and she spoke no English (all her English speaking friend had gotten the fist boat) and Canadian were meeting the cross country train selling and selling fresh fruit and vegetables to the passengers. People started offering her tomatoes. She though they were rotten apples and refused them. The only word she knew that translated into English was Salad so that is what she ate crossing Canada. Apparently tomatoes had not made it to the Finnish countryside where she had lived.
My gf and I made these (with arugula) and they’re amazing. Easy prep, definitely worth trying.
I am in love with tomatoes from my head to-ma-toes.
Some day in the future this line is gonna be comedy gold! Thank you!
👏🏻👏🏻🤣
🔥😂
*snap* AAAYYYYYY! Good one!
i'm beginning to think that max just looks for excuses to drink wine
"were cooking Italian, so Italian wine it is!"
I feel seen 😂
Granite American, one does not need to look for an excuse to drink wine, one simply need to look for the wine. Cutout the middleman, as it were. Now, where did I put the wine? 👀
Max is the male equal of Cersei (looks good drinking wine, not, always manages to murder his rivals in spectacularly extra ways - though who knows?!)
In Greece we have a similar recipe, but the stuffing is composed mainly by rice and herbs and sometimes mince meat (usually when there is no fasting). As you said, it's an amazing summer food.
One of my Greek aunts does a similar thing but the stuffing goes in bell peppers. I normally hate cooked bell peppers but she always had an orange or yellow one for me and I loved it! Really good food 🤤
Italy saving the day and bringing us again something amazing for humanity!
Also your italian pronunciation is on point, _sincerely from Naples_
And the italian counterpart to Voilà would be Ecco Fatto or just Fatto, great channel!
The nobles with every nightshade vegetable: "How could you eat this?! It'll literally kill you!"
The masses: "Yum yum in my tum tum."
Poor people are basically like I'm f*** starving anyway I would rather die full.
Two weeks later: pesent walking around eating tomatoes like it's a plum. Waving at the rich guy just to watch him fall over and freak out.
@@angelwhispers2060 Well, mind you the rich guy probably fell over, because his son had poisoned him and would later the same day himself be poisoned by his younger brother
That's interesting?
There are more people intolerant to tomatoes then gluten, but it's more likely to be pressured/forced to eat tomato anyway and not be believed
So are potatoes, eggplant, tobacco and Jimson Weed. All contain noxious alkaloids, but some have small amounts in their green parts, and some throughout the whole plant.
As a Mexican, thank you for giving the Aztecs their fair due.
How much Aztec culture survives in Mexico today? I know some words like Mexico itself are Aztec but idk much else.
Chocolate.
@@RNS_Aurelius there are still around a million nahuatl speakers and lots of indigenous mexica people (mexica is the actual word for aztec, aztec is the european name for mexica). indigenous people don't exist in the past tense and are very much alive.
@@RNS_Aurelius We retain a clean culture, especially compared to the white nation, argentina
@@izamcgawley4882 Aztec is the name of the tribe that left Aztlan to migrate south and eventually build Tenochtitlan where multiple tribes lived, the most numerous among them being the Mexica and the Tlaxcalteca who allied with the Spaniards and taught them the language and history. The Spaniards called them all Aztecs because Moctezuma called himself the lord of the Aztec empire which consisted of the seven tribes of Tenochtitlan and their tributaries.
We made these while camping. Cooked over the grill in a foil pan.
Very good.
In case it is not already mentioned, stuffed tomatoes with minced meat and rice or only with rice along with herbs, is still today a very delicious greek dish.
Kids and their newfangled popular belladonna. I'm more of a hemlock guy
🤣
Socrates? Is that you?
It was Socrates drink of choice after all!
@@scaper8 there was no choice in that.
Ahh, and don't forget that pinch of wolfsbane. 😂 Anyone for a cup of "Arsenic and Old Lace"? Lol.
In Italian, for "voila," you'd say, "ecco."
PRESTO, that's the one I was taught
@@michaelfortunato3117 i think thats for magicians [kidding], however, means "been ready", but in Italy is used for "quick".
Anche "ed ecco qua"
@@michaelfortunato3117 not really sorry to disappoint you ahah
yes, like eccoci! (chee) ecco is like lo in lo and behold
that explanation probably more confusing for people under fifty than the italian
ci is this and la is that - voici and voila in french
german and english mark direction but latin languages mark place i find
So I just tried making these, and they turned out great! Hardest part was balancing the tomatoes in the skillet, they kept wanting to roll over. I also think I used a little too much onion, but all in all, it was delicious!
Mom made a version similar to stuffed peppers with ground pork and lamb mixed with rice, basil, oregano and cheese (some other spices or herbs too, but I was a kid and didn't notice). It was baked and then broiled at the end with some ricotta on top. She just called them 'Tuscany Tomatoes'. We were German-Swedish but got to try all cuisines.
Missed an interesting part: the first tomatoes that ended up in europe apparently were yellow, hence the name pomme d'or/pomodoro
And we say et voilà in italy too :)
Depends where you are, l lived in Tuscany for many years in a small comune in the province of Siena. Old and new, always heard people say ecco, eccoci, eccolá. Maybe if you're nearer the French border or the people around more très chic! My village had many wonderful contadini!
"Throwing shade on this not-so-deadly nightshade" -- win win win
I was just thinking how much I needed a soothing Max video today.
Your energy helps me wake up when i get up groggy, i wont lie.
The whole tomatoes aren't vegetables thing really drives me nuts. Vegetable is a culinary term, not a botanical one. Nobody is arguing about jalapenos or pumpkins being fruits, yet they are as well. Thank you for the quote about peas and squash being both vegetables and fruits.
Exactly. Tomatoes are fruits in the same way broccoli and cauliflower are flowers.
But vegetable is a botanical term... :|
And just the throw a tropical monkey wrench into the terminology, pineapples are berries iirc.
Max is secretly a Pokemon Master. He must have caught them all, because there's a different one in each video.
until we started getting Pokemon dishes, which what happens when they 'faint'...
Not just one in every video, but they are relevant to the topic.
I think more probably that's Jose, his fiance. I believe he's also responsible for making them topical :)
@@thebaron512 not gonna lie, some tepig-stuffed roasted oddish sounds like it would taste pretty good.
@@thebaron512 I never thought about it until now but i 100% guarantee people were eating pokemon in that universe.
I love all of the Tasting History episodes I've watched. Max has an adventurous spirit and a palette that allows us to experience these historic foods.
I cant believe that I'm the only one that finds the little guy on the far right in the last picture of the opening to be quite creepy!!
Ancient Mexico: “You’re Welcome”
The USDA used the Supreme Court ruling on tomatoes being a vegetable to classify ketchup as a vegetable in the National School Lunch Program.
the tomato and the potato are probably some of the worst vegetables nutritionally, but fries and ketchup is better for you than not having any vegetables at all. if only marginally so...
Kratoast God_of_pumpernickel_rye i would disagree with the statement about potato. It is possible to get all the nutrients you need from mashed potato (made with milk and butter). Source: the Irish Famine
Ketchup is a vinegary sweet and salty fruit syrup
@@WhatifI As long as you use the skins. That's where most of the vitamin and mineral content is. The flesh is just starchy carbs.
@@cheria9399 I'm not sure I'm going to be putting it on my shaved ice though.
Q: Is tomato a fruit or a vegetable?
A: Yes.
Since "fruit" is a botanical term, while "vegetable" is a culinary term, it is quite possible to be both at once.
@@RonJohn63 whoosh
i'm old enough to remember when the white house declared *ketchup* to be a vegetable.
@@RonJohn63 Yeah, there's no botanical definition of vegetable. Tomatoes are pretty closely related to eggplants, which are also fruit by the same definition.
@@ushere5791 Well, it's clearly a kind of fruit jam... not the first time the White House (or Supreme Court) got something wrong!
I just discovered this channel and love it! Just watched the “pizza” video and was like, who the heck is this!? OMG it’s the same guy without the beard. 😳😅 Yeah definitely keep the beard babe.
my father used to cook baked tomatoes which were similar but with corned beef instead of ham and without cheese. Baked in the same oven as baked potatoes, but for less time.
A real childhood favourite
I'm 22, but this reminds me of the shows I would find late as night as a kid and loved. I can't find any shows with the same vibe anymore, but I love your content here! :)
Thank you!
this guy shoulda been an actor for how entertaining and hilarious he is
If you watch a recent episode named, "I Quit," it explains that before the pandemic, he was a Disney actor, employee, etc.
Those qualities serve him just as well in this context, if not better, since he's writing his own material and has full creative control himself.
He is fabulous!
My grandmother on my mother's side came from the midlands in England. There, in her childhood, tomatoes were called 'love apples'.
This channel combines my two favourite subjects. European History and Food.
I've never had a wholesome crush before. Like--I just like him a whole lot and would give him a good hug and bring him some more pokemon plushies.
Don't think I haven't noticed.
I have.
(I love it)
☺️
Ain’t he just the best?
What is a wholesome crush?
Careful you havnt seen him release his Bankai! Yet.
And today's plushy is naturally a Vileplume, a poison type because Tomatoes = Poison
He read the recipe and I immediately thought, "It's hot ham water!"
Right! 🤣
Classic!
Maybe it's meant to be some kind of Stock to put over food, people back then had to soak their meat to get the salt out because it was too salty but they used it to add salt and flavour to their food as to not waste it.
They actually sell ham base and ham stock at a lot of grocery stores... I've even seen ham paste.
Ham broth is what you get when you boil the bone from a whole bone-in ham. I make it all the time with a slow cooker and use it as soup stock. Really flavorful and rich.
Watching this while eating a tomato sandwich….yum
Lol, the Vileplume in the background is a nice touch to the video.
I made this recipe tonight. I had to do some substitutions, but it came out really well. I used large tomatoes from the farmer's market, so instead of stuffing them from the top, I cut in half and stuffed each side (each half made a serving). I used fresh mozzarella, diced ham, asiago, flat-leafed parsley, chives, basil, arugula, and thyme. I did not pan-fry the top of the tomatoes due to having to stuff each half and they also took longer in the oven...maybe 25 minutes.
Very light and refreshing. Would be excellent with steak and salad. We served it with spaghetti.
Thanks for the wonderful video and recipe!
I am cooking the same thing tonight. I am pretty much following your ingredients except for the thyme. I will definitely add eggs, but unexpectedly I'll also add some fried chicken liver as well.
I am sure everything will be "Hunky Dorry":)))
could you please tell me if there was any egg taste in the end???????
@@Claire18Hi Yes, there was.
@@LV-426... ah damn... I hope it will work if i skip the eggs then. Thanks for telling me
@@Claire18Hi Not in the version I made.
Hi, loved the recipe and the fact that it is still a common one in Italy, with slightly few changes.
But I wanted to point out a detail about the ham broth because at first it seemed odd to me that it implied such a strange ingredient.
So I read the original recipe and the word for ham broth is "Colì di prosciutto"
The real meaning of "colì di prosciutto" might have been mistaken in the translation, because colì is not a broth, more like the juices and the sauces that you have at the end of the ham's cooking.
I think it might have drizzled on top of the tomatoes like a sauce.
I apologize in advance for my english, if there are some mistakes.
Btw love your videos and the re-discovery that you give to this ancient recipes
That would make more sense!
@@TastingHistory When I read it I thought it would refer to something like a 'coulis', or a sauce of ham drippings. Like when you would deglaze a pan.
Oh like a gravy!
@@RosesAndIvy Yes could be, but I want to point out that this is my interpretation since I wasn't around during Corrado's times
My god, that sounds good.
LOVE your channel! This is the first recipe I’m attempting from here & as I was scouting the Farmer’s Market for sorrel (didn’t find any but did come away with an ungodly amount of escarole for another recipe I make) I was spreading the word of your channel with fellow foodies.
We've made these a few times now, can't get enough of them. Thanks for sharing this amazing recipe! For anyone who doesn't like tomatoes use your favorite pepper, I used a yellow pepper for my son, worked fabulously.
Also this is the best cooking show ever!
I refuse to call tomatoes anything but wolf peaches from this day forward
I think that’s a good idea.
@@TastingHistory I just harvested a quart of wolf cherry peaches. Yummy. Too small for this recipe, though appetizers... hmm, lotta work though.
Edible Wolf Peach sounds like a poorly translated beastgirl manga and I don't know what I'm doing with my life anymore
🤣
Lol, it does!!!!
Don't worry... Google will have some suggestions. Well... it will now!
Eat tomatoes, that's what you do.
I have both parsley and sorrel growing in my garden. No prosciutto, though. But I look forward to making this.
I can binge this channel all day!
He's the Superman of historical cooking.
☺️
He's got the blue eyes and everything.
Does that make Townsends the Batman?
As a history major, and a lover of food, this channel very much tickles my fancy. I actually sent a link to the Everlasting Syllabub video to my history professor!
Thank you! Hope (s)he enjoyed it.
You
Lovely
Lovely
Person.
I was just watching an Italian chef make tomato puree and wondered how in the hell did the Italians get so extreme and intricate with the tomato and I hoped I'd find a CZcams video on it because I didn't think tasting history had anything on it
Imagine my surprise when exactly the video I am looking for is already done by one of my favorite CZcamsrs ever
Kudos to you guys. Best professor ever!!!
Of all the herbs and salad greens I've grown, I'd say sorrel is one of the easiest. I barely ever fertilised it, and grew it in a long narrow window-box size planter. I loves colder-weather regions though, as I was growing it in Michigan. It was the most cold-hardy aside from Chervil, that I grew while I lived there. It's pretty damn hardy too, highly recommended to grow between winter and spring where you are in Cali.
As someone about to intern with a defense attorneys office, it’s insane to know that high ranking judges used to have to make decisions about the fate of tomato marketing and that someone had to defend its vegetableness
Not as interesting as US vs 99 barrels.
The insanity is that they made the decision based upon the Common terminology and not the legal terminology. I can see if it was meant to be a case for a sign or something but this was for a tax that involved professionals and exactness not some uneducated common nomenclature. It has set a precedent that fortunately has not been taken advantage of often in other cases.
This guy deserves his own tv show!! The amount of research and his desire for accuracy is so fantastic!
Thank you!
CZcams is the new tv.
That stuffed tomatoe recipe looks perfect for an air frier. I will give it a try.
For anyone who's never tried it sorrel's more sour than bitter, with a strong taste similar to lemon. Chard would probably be a decent substitute, but I would definitely add a generous splash of lemon juice to it to replicate the flavor. It's also easy to grow if you're interested in trying it but can't find it in stores.
A mix of rhubarb and spinach should get pretty close.
I'm gonna start using "arrant humbug" as an insult. Pure gold.
Sub wood sorrel for sorrel if you’re from the US. It grows everywhere and looks like clover but with heart shaped leaves. I grow the giant purple kind in my garden
This is genuinely one my favorite channels in a long time. So glad someone showed me this.
great video , max!
The whole pewter and acidic stuff, should I tell my grandparents to stop using their WWII pewter lemon squeezer?
Probably, yes!
If they've used it this long they're probably fine
Not all pewter, espicialy modern one, contains lead. By the time of WWII it probably was already widely known that lead is poisionous and lemons acidic, so I hope noone would have been such a douchebag to sell a lemon squeezer made from lead. To be sure however I recomend geting it X-ray flourecense spectroscopically examined. Many jewelers have the required XRF machines.
@@deogthepoeg7872 ...said the Romans, drinking from lead pipes.
(by which I mean, yeah, by the sounds of it they are probably fine, but probably shouldn't keep using it without being sure)
It is far more likely it is aluminum. That seems to be the most used metal for those items. I have also seen zinc alloy ones on Amazon recently.
I’ve been looking for a side dish to round out my frequent Aglio i Oglio dinners and this is perfect! Thank you for helping this embarrassment to her Italian ancestors learn how to cook.
I like the honest conclusions... History first... Prep... Cook... Eat. If you don't like the dish, you say so... I feel that makes the conclusions something to look forward too in each episode; even though the history is the journey that keeps me watching this channel.
This is like the only channel on CZcams that ive seen all the videos posted
I never quite expected the story of Tomatoes to be filled with such tragedy, and redemption.
Oh man, the confidence in pronunciation in the first minute alone got me hooked into this video already.
Just wanna say I frigging love this guy.
My dude. Of all the videos/recipes I've watched you make, this one looks like the best. Simple and elegant, and I'm a big fan of tomatoes. One of my favorite childhood memories is sitting on my dad's lap on his big easy chair and sharing a fresh tomato with a sprinkle of salt on each bite.
Keep up the good work! Cheers!