Cooking with my Ancient Roman Garum

[ShinoSarna]

I love these "vlog" style shorts. Getting cliffnotes of the same info again after watching main episode helps with actually remembering the educational parts.

[theanonymousmrgrape]

Honestly makes sense. I put worcestershire sauce in my oatmeal this morning, because it needed a little depth of savory flavor to it, and I didn’t want to just keep adding salt.

[bobaustin]

Thanks for trying these old recipes. I always learn a great deal from your videos, Max.

[StonedtotheBones]

Much props for making a short that isn't way too fast to follow. And the garum

[t-shadowofficial]

My stepfather is from Italy. So watching your content on Garum helped me find the perfect gift for him. I am actually giving him a bottle of something called Colatura Di Alici which is a variant made in the small fishing village of Cetara.

After the remnants of garum were found in an old terracotta vat in Pompeii, a variant was devised using the reverse engineered method which was altered and now and still produced in Cetara.

Love your videos man. Keep it up! ❤

[HauntedHarpist]

I am so glad you actually tried using the sauce! I was searching for the video!

[henrifischer]

have you ever compared Garum and the Asian fish sauces? Pailin's Kitchen's comparison between fish sauces was fun to watch, but all the time I was wondering "how would Garum stack up?"

[jimdemertzim]

In the restaurant I was working during the summer one of the 3 deserts we had on menu was a basque cheesecake (baked cheesecake), it became my favorite stuff on the menu really fast, and i could probably eat an entire cheesecake on my own, now what I weirdly noticed is that the cheesecake went incredibly well with a bit of soy sauce, again showing the combo of sweet and savory/salty

[distantgalaxymusic]

I love a few drops of fish sauce on top of stews and soups. By itself it’s pretty gnarly. It can be satisfying and delicious as a condiment.

[cameronmccorriston]

I'm super excited, I've been trying to put some money aside to by myself the tasting history cookbook and in 2 weeks I might be able to finally buy it! I'm waking up early to take an extra shift right now. This book has had me so motivated, lol I hope I can afford to make a recipe soon!

[gianni_descalzo]

I just got the book! I can't wait to make some recipes for my friends 🎉🎉🎉

[danielmacgregor]

Gotta love a compounded nominalization. ("umami" is already the "-ness" form of "umai", which means "delicious")

[thinhletranphuc]

In Viet Nam, specifically the southern. We often eat a bowl of cooked rice with watermelon and fish sauce. I don't know why but it's tasty ngl!

[LazyMiso]

As a Vietnamese, I approve! We use fish sauce in litrally every dish, it just taste empty or feels like smth is missing without it.

[abcron]

After watching the video where you made it, I'm glad I was able to find this one

[Aarenzarifa]

I will admit… I would not be overly disappointed if this channel were to become a “cooking with Garum” channel.

[seanspartan]

I put fish sauce and soy sauce in pretty much every East Asian soup I make, so I get the umami and I don't need to add salt.

[clarehennessey]

Love your work. Gotta try me some Garum!

[Gokenshiba]

A lot of Asian cultures do that, we Thais call it pla Ra and Laos it’s called Padaek and it is quite smelly

[lauradanielson]

Random stray thought when you used your go-to shot of the decomposing fish jar: what if he’d dropped his phone/camera in that?