Tasting History with Max Miller | Medieval Table Manners @TastingHistory | Uploaded July 2022 | Updated October 2024, 1 hour ago.
For a limited time only, get 50% OFF your first 6-bottle box bit.ly/BrightCellarsTastingHistory8 for a total of only $55 including shipping! Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see your personalized matches.
The TASTING HISTORY COOKBOOK is available for preorder HERE: amzn.to/3NKTSaM
or
simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
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Twitter ► twitter.com/TastingHistory1
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Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
Ingredient List
A 3-4 pound (1.5 kg) rack of beef ribs
½ cup or a handful of minced parsley
A couple medium onions diced
1 cup (150g) Currants
1 teaspoon black pepper
3/4 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon red sandalwood powder
Pinch of Saffron
1 teaspoon salt
¼ cup (60ml) white wine vinegar
2 cups (475ml) white wine
**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 | IG @worldagainstjose
PHOTO CREDITS
Baby Back Ribs: Kurman Communications via Flickr
Currants in Isolation: Valdemar Fishman via Flickr
Drying Zante Currants: Robert Wallace, CC BY 2.0 creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Getting under the membrane: Daryn Nakhuda via Flickr
The Great Hall in Barley Hall: By Fingalo Christian Bickel - Own work, CC BY-SA 2.0 de, commons.wikimedia.org/w/index.php?curid=3852638
#tastinghistory
For a limited time only, get 50% OFF your first 6-bottle box bit.ly/BrightCellarsTastingHistory8 for a total of only $55 including shipping! Bright Cellars is the monthly wine club that matches you with wine that you'll love. Get started by taking the taste palate quiz to see your personalized matches.
The TASTING HISTORY COOKBOOK is available for preorder HERE: amzn.to/3NKTSaM
or
simonandschuster.com/books/Tasting-History/Max-Miller/9781982186180
Support the Channel with Patreon ► patreon.com/tastinghistory
Merch ► crowdmade.com/collections/tastinghistory
Instagram ► instagram.com/tastinghistorywithmaxmiller
Twitter ► twitter.com/TastingHistory1
Tiktok ► TastingHistory
Reddit ► reddit.com/r/TastingHistory
Discord ► discord.gg/d7nbEpy
Amazon Wish List ► amzn.to/3i0mwGt
Send mail to:
Tasting History
22647 Ventura Blvd, Suite 323
Los Angeles, CA 91364
Ingredient List
A 3-4 pound (1.5 kg) rack of beef ribs
½ cup or a handful of minced parsley
A couple medium onions diced
1 cup (150g) Currants
1 teaspoon black pepper
3/4 teaspoon cinnamon
¼ teaspoon cloves
1 teaspoon red sandalwood powder
Pinch of Saffron
1 teaspoon salt
¼ cup (60ml) white wine vinegar
2 cups (475ml) white wine
**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 | IG @worldagainstjose
PHOTO CREDITS
Baby Back Ribs: Kurman Communications via Flickr
Currants in Isolation: Valdemar Fishman via Flickr
Drying Zante Currants: Robert Wallace, CC BY 2.0 creativecommons.org/licenses/by/2.0, via Wikimedia Commons
Getting under the membrane: Daryn Nakhuda via Flickr
The Great Hall in Barley Hall: By Fingalo Christian Bickel - Own work, CC BY-SA 2.0 de, commons.wikimedia.org/w/index.php?curid=3852638
#tastinghistory
