Dragon Heart for a Viking King

Follow Tasting History here:
Tiktok: TastingHistory
Reddit: r/TastingHistory

LINKS TO INGREDIENTS & EQUIPMENT**

LINKS TO SOURCES**

**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.

Subtitles: Jose Mendoza

Photo Credits

#tastinghistory #loki #monsterhunter #viking

[TastingHistory]

In this mythology heavy episode, I'm curious what everyone's favorite Norse Myth/God is?

[RaptorJesus]

For those wondering, there actually *is* a reason Fafnir became a dragon. Or at least, it didn't "just" happen. His greed was so great and foul that it changed him into that terrible form, in order to defend his horde. And yes, this *is* the great-great grandfather of all "dragons love gold" stories, and the conceptual grandfather of Tolkien's Smaug.

[beth]

That was the most polite "I want to spit this out" face I've ever seen.

[connorgolden]

A shame that the history channel never decided to do something like this. Would’ve been amazing. Instead we got reality TV and Ancient Aliens.

[BascoPlays]

Mead maker (maker of mead) here.

Max produced a pretty good mead actually! What he is drinking had a starting gravity of ~1.085, which means what he is drinking has around 11% alcohol.

When he drank it 6 months ago, it was likely only 3% alcohol.

Max is drinking something carbonated because he let fermentation happen inside an airtight vessel. He is VERY lucky his bottle didnt explode. Dont do this at home (or watch online how to do it first) :)

[Dingomush]

I grew up in a Polish farming family. Once a year, after the cattle were processed in late fall, we would have hearts and gravy over noodles. Big difference between cooking styles here is that my Grandma always cooked the hearts in a pressure-cooker. When tender she would let them cool a bit and then dice them up removing the strings and veins and aorta. She would strain the juices from the cooker, throw in some lard, flour, salt, and lots of pepper. Then the juices till it was the correct consistency. Then add the diced up heart into the gravy. Sometimes we would throw in mushrooms too. Serve over flat egg noodles.

[wargrunt]

After one bite, I could clearly tell he didn't have the heart for it.

[Sicarnus]

The fact that you did the whole episode and genuinely said you didn't like it is part of the pure credibility that you and this series has. If something is good, you say so and why. If something isn't, you do the same. I think that is part of how so many of us are here

[vj]

I don't know how widespread this is but in Christmas markets in Sweden they sell smoked deer hearts. Along with other types of smoked and cured meat and sausage. It's quite tender and honestly delicious.

[SleeeperAgent]

The mead is probably less sweet now because all the sugar has been turned into alcohol (hence why it's also stronger than during the first tasting). A friend of mine makes her own mead (with honey from her own bees no less) and she basically keeps adding honey in between fermentation phases until it is sweet enough. Also, an additional helping of honey just before serving it :D

On a side note, I appreciate Max clearing up the meaning of the word "Viking". It's one of my pet peeves as well, and while I understand that not everyone can be super knowledgeable about everything, it's just one of those misconceptions that gets thrown around carelessly.

[Jimjolnir]

"Last Christmas, I gave you my heart, you screamed KALI MA! and it burst into flames."

[SandyKinn]

I laughed so hard when you took that first bite with INSTANT regret lmao.

[skeeter]

Is it me, or has Max really loosened up over this past year or so? He just seems a lot more relaxed and witty.

[ladyrazorsharp]

Max’s face when tasting the heart was the epitome of “this does not spark joy” 😖

[dmckim]

There was a split second a moment after Max put the first bite in his mouth, he had an expression of "I deeply regret every choice that I have made that has lead to this moment."

[riccardob]

We often have heart for dinner (slices, not a whole heart) and we like it, but you are right: it can be quite "rubbery." The trick is not to cook it too much: usually I cook every slice in a pan with some oil, shallot, an anchovy (yes, it enhances the flavor) and I cook them 45 seconds each side. Yes, 45 seconds, I use a stopwatch. Cook them for a couple of minutes and they will get rubbery.

[odirex]

Alcoholic segments should be called Toasting History 🍾

[kristinastelter]

As a Viking archaeologist - I appreciate your analogy of the banking age - also a pet peeve of mine! Good episode, Max!

[cassandralynn]

Complete ahistorical cooking tip for anyone interested: Hearts are great in pot roasts or similar dishes. Being really tough and lean makes them able to withstand really long braising, which adds a lot of flavor and nutrients to any dish. Simple usage my dad used to do was to chop them up and braise them in broth, chopped tomatoes, and cream (adding fat and flavor). Add in bacon and/or other meats, onions, carrots, potatoes, bell peppers, chilies, or anything other veggies you like - it's very flexible dish. Experiment to taste. A little honey and lemon juice (or vinegar) towards the end also adds a lot of depth. Serve with rice, pasta, mashed potatoes, or any other carbs of your choice.

Basically, the trick to getting the most out of hearts (in my opinion) is cooking them long and slow. Done right, they are a wonderful ingredient.

[kdnrh]

Max, Maker of Mead could be a really amusing second channel where Max gets sloppy drunk on his homebrew and expounds on various historic events until he passes out.