Panis. Panis. Panis.
Panis. To understand the food of our present, we must first understand
the food of our past. That's why we're recreating some of the most notable
meals throughout history, and today, we turn the clocks so far back, they turn into sundials. Yeah, Rhett and Link's first meal ever. Boom, roasted. Got 'em. No, we're actually making the
first ever version of pizza that dates all the way
back to ancient Rome. Oh, cool. Well, I guess that means it's time for. Meals of History. All right, so, today's ancient meal comes from 47 AD, where Julia Agrippina, A.K.A. Agrippina the Younger, is accused of killing her
husband, the emperor Claudius, with a plate of poison mushrooms just so her son, Nero,
could ascend to the throne. Ooh, the drama. I know. So, we don't exactly know what was served at this ancient banquet, but we do know a fair amount
about the ancient Roman diet. They ate a lot of,
like, foraged mushrooms, they ate a lot of cheese, they ate a lot of game meats, but a majority of their diet was bread, so we're gonna take a stab at the ancient Roman panis focaccius, which is a yeast-risen flatbread that originated in the Etruscan empire. Now, many people consider it to be the forefather of pizza, but after the Etruscan
empire died in 27 AD, then that tradition was taken on by the Romans, and then, of course, that carried on. So then that didn't become
a tradition on pizza until the Neapolitans. The term Margherita pizza
wasn't even coined until 1898 with the unification of Italy. Hey, there's, like, a boner on this. There's one there, but
there's also one there. Did people have tails back then? Phallic imagery was common
among the stone paintings of the Pompeians. So, this is a photo of a rock carv- I have a tail. You can see it in yoga class. All right, so, when Mount
Vesuvius erupted, right? Destroyed Pompeii in 79 AD, and this is a rock carving
that was actually discovered that illustrates what was
essentially the street food scene in Pompeii, and you can see this man, it looks so much like
a modern pizza baker. He's sticking a giant
rod into a small hole, and he's baking some sort of a flatbread, so we think that this was
probably the precursor to pizza. Whoa. Maybe he's sitting on, like, a stick. Oh, you're trying to figure out what that rod is going down there. What were you trying to figure out? Well, there's the rod going into the hole, then there's the rod between his legs. Well, there's too many rods, either way. All right, so, we don't
know the actual menu for the poison plate, but we do know a fair amount
about the ancient Roman diet. They ate a lot of cheeses, they ate a lot of foraged mushrooms, they ate a lot of game meat, but a majority of their diet was bread, and so we're taking a stab at the ancient- Are we gonna make poison pizza? Yeah, we're making poison pizza. It's pretty metal. All right, you wanna take a stab at playing Julia Agrippina, and I'll take care of the food? Toga. Toga, toga. Toga. No, it was called, like,
a stola or something. There's, Julia, I may presume. Who are you? Well, I am your humble servant today. I am your cook. I will be making you your feast. I just heard some rumors, so I'm gonna move this knife real quick. Don't take it personally at all. Hm, personally, that, okay. You look like the contestant that acts intentionally
crazy on "The Bachelor" so she can stay on for,
like, seven episodes, and get an Instagram following, and then sell diet pills. Can I steal you for a sec? All right, so, you ready
to get down to this pizza? You got plotting face
right now, you're plotting. I can tell you're plotting,
and I don't like it. I just don't feel comfortable
when I don't have a knife, do you know what I mean? I think it's safer in my hands, let's all just agree.
When someone else has a knife, and I
don't, doesn't seem fair. All right, so we have to start. This recipe starts, we're making pizza, but we are also making a ancient Roman fermented fish condiment called garum that was in almost all of the dishes, and I'm sure you know that, of course. Mm-hm, yeah, I know all of that. We have to start by
disemboweling this fish, so I'm just gonna take this knife, and I'm just gonna run
it into these small fish, and I'm just gonna try and get it underneath that breastplate to expose the guts.
Ooh. You see a little bit of
that blood coming out, and then, when you flay it open, this is the good stuff. So, this is gonna give us flavor. So this is essentially
a fermented fish sauce. Now, Pliny the Elder, you probably know Pliny,
you're a homie with him. We're on speaking terms at the moment, but we've had issues. Yeah, that makes sense, that makes sense. So Pliny wrote about this in the 77 AD book "Natural History." He wrote a whole recipe for it, but there are a bunch
of different recipes. If you find it in the Roman
street cookbook "Apicius," which is written in a vulgar
language, not classic Roman, that was passed around among the peasants. Ooh, I love vulgar language, and so does my brother, Caligula. God, Caligula was your brother? Oh, yeah, yeah, yeah, yeah, yeah. Aw, what a family. He's having a party tonight, actually. You're welcome to come. I am probably chillin' for that. I think, yeah, I think you'll do. Oh, god, I don't feel comfortable. Let's make the thing. This is called garum. We need to start with nine parts fish to one part salt, and then we're gonna let this ferment in the hot Mediterranean sun, although it's a little bit
rainy in Burbank today, so we may have to just
do this in the oven. Burbank. You've been to the kingdom of Burbank? Never heard of it. Sounds harsh. Aw, you should go to the
Warner Brothers Tower. Warner Brothers. Who are they? Are they going to come and try to ascend the throne? The Warner Brothers may try and ascend the throne.
How many are there? I believe two? I don't really know. I've taken the tour, it's nice. There's three, it's
Yakko, Smacko, and Dot. Isn't that it? Is it, Yakko, Smacko, and Dot?
Hold some fish, hold some fish, I need you to be my scale. So you're gonna try and hold
this with just one hand. This is all the salt we have.
A lot colder than I thought they were gonna- So hold the fish in one hand, hold the salt in the other. I need you to weigh out nine
parts fish to one part salt. Wait, wait, wait, wait. Yeah, yeah, yeah, when the fish outweighs
the salt by nine times. What was their measuring
system back in the day? Well, they did this. They had what was called
the balance scale, right? It's like the classic image of the Libra. Emily, come on. Oh, god. Let me stack the fish. Yeah, we meant to get a balance scale, and I totally forgot, so this is the bit. You know what, let's just use all of them. We got all these fish, we
have all the guts intact. Like I said, there are many
different recipes for garum. It's essentially the same process as, like, a modern Vietnamese fish sauce, but it's ancient Roman version, and they say some of the most prized was just made with straight tuna's blood, and then some was made
with just fish guts, some was made with whole fish themselves, so what I'm gonna do,
gonna kinda combine 'em. Right. I'm taking the classic elements of all the best Roman garum. We're gonna take some tuna's blood here, we're just gonna dump that in the pot, and then we're gonna also
hit it with some old wine. So, they would take the
wine that had gone bad, gone a little sour, kinda turned into vinegar a little bit. Okay. And then we're gonna use that to flavor this fish sauce. I think it's gonna be
really delicious though. Oh, there he goes. Dump all that salt in here. Okay. Yeah, yeah, it's fine. All right.
It's great. And then, can you just get in there, and sorta massage it around? You're making me do a lot for someone that I don't know. I want you to be involved in this process. Listen.
Like, this is a banquet for your husband.
I'm in the middle of hiding from something right now, so if you could just, like,
be as chill as possible. What are you hiding from? What do you want me to start with? So we're gonna leave this
in the oven at 140 degrees, and we're gonna do this for five days even though Romans would typically do this for, like, months, but five
days seems to be the sweet spot for where you really get all
those insides to melt down. 140 degrees should be food
safe for pasteurization. If you're doing this at home, you're not, but, like, don't do it, probably, do your own independent research, but this is what I came up with. This is what I'm comfortable
putting in my body. I'm not gonna say my body, my choice. You're gonna find out what you're comfortable with tonight. What's happening tonight? I told you, the party. I don't exactly know what
Caligula did at his parties, I just know it was bad. Well, just come in with an open. What's open? Well, this is what a bunch of fish that have been fermenting in the oven for five days looks like. As you see, I mean, it's
all really crushed up, and we left the guts inside this fish, so it's all really crushed, and they've also released a lot of liquid. If you really dig down in
there, this is the good stuff. And so, what I'm gonna do, I think I'm just gonna take all this, and then dump it into this
pot with the strainer. Typically, this would be
done with a wicker basket. You need me to scoop out of there with... I think we're good. No.
And then we're gonna cook it down, 'cause we wanna really
concentrate these flavors, and so I'm gonna try and
just kinda dump a lot of the fish into there, and then really kinda push it through. That's nice. Yeah, fish, come on. There we go. We got some more, we can let that go, and then I'm just gonna
kinda mash these fish. You see, it just falls apart into a mush. Woo, you know that I have not been a sissy in any of these episodes, right? You've not, I've been very proud of you. Thank you, but this smell,
this smell is weird. This is the smell of flavor. All right, so, check
this out, come over here. No, I am not- Just give a whiff, smell the fish. Josh, I'm gonna barf. Smell the fish juice. I'm gonna barf into that pot. Don't barf in the pot. That was probably a Roman- That was probably a Roman recipe too. Oh my god, I know what you're saying. Emily, wow, this right now
doesn't smell so great, but we got some old wine. So, typically, Romans
would use some, like, wine that had kind of turned brown, it's sort of oxidized,
and it's not good anymore, but, if you wanna taste that, this is wine that art
director Mike Pasley's friend made in their backyard, so we're trying to get as close to the Roman recipe-
So not even Dirty Pasley, it's Dirty Pasley's friend? It's one removed from Dirty P.
Dirty P. I'm calling him Dirty P from now on. Yeah, Mike's great, we love Mike, but he's the type of guy that. He's not dirty.
You would have shady wine. Are we gonna drop the phone for this? Drop it like it's trash. Oh my god, that's a spoon on
the floor, we should get it. Drink the toilet wine. Hang on. All wine is technically
made in a toilet, if you- It's not bad, right? All right, so we're gonna
take some of the toilet wine, and I'm gonna drop it into this. That is classic toilet wine. You wanna give this a taste? So, we're gonna let it reduce down for maybe 30 minutes until
it gets nice and sorta thick, and then we can use it as
a flavoring, but try it. Emily, come on, it's for history. Josh, I don't know. It's good stuff, it's safe. Oh, Dionysus. Reminds me of that time I opened my mouth at St.
George Island in Florida. You're just breathing it in. I just went into the ocean like, yay, the ocean, and then it just all went in my mouth. Yeah, but, I mean, that's
pretty cool, right? Like, people talk about uni and caviar, and getting the flavor
of ocean in your mouth, they don't talk about
Roman stank fish and blood. Oh, so that's just gonna be there for the rest of the day, huh? Yeah, well, not only that, we're gonna be adding this to pretty much everything that we do, because Romans would
actually use this as salt, 'cause getting pure salt
could've been expensive, so people would always keep this. And I mentioned garum, this is actually the liquid
strained form called liquamen. Very similar to Vietnamese fish sauce, really delicious, tons of umami. We're gonna add this to
the rest of the ingredients that go on this pizza. Hey, can we do, like, instead of the Little Caesar pizza, pizza, it's just, like, garbage, garbage. Yeah, yeah, yeah, yeah, yeah. All right, Julia, so, now, we have to start
on our panis focaccius. So, panis, obviously, is Roman for bread, and then focaccius means- I'm sorry, what did you say? Panis. I just wanted to hear it again. It's panis, like Panis at the Disco. They're good. So, we are making that, and focaccius comes from the word focus, which was the name of the hearth, so this was literally cooked
on the floor of the hearth. We're trying to recreate
that situation in our oven, but first, we gotta do this the old Roman way, baby girl, so... I don't know why I called you baby girl, that's creepy as all heck. Poor choice of words. Yeah. We're doing this, Emily, my
esteemed coworker and friend. So, what we're gonna do,
we got sacks of wheat. Okay.
These are whole wheat berries. You just, all right, oh, no, it's fine.
You seem skittish around knives. Listen, it's very hard to kill me. My son's already tried three times. Ha, what? He doesn't know I'm in here, so. I don't wanna meet your, I don't wanna meet any of your friends. They sound crazy. My son is not my friend. Well, any of the people you know. Are you, like, one of those modern parents who thinks your kids are your friend? I hope to be.
They're not, they're your mortal enemies, and you have to have them killed. I hope my kids can open
up to me with anything. Do you wanna know how he's
tried to kill me so far? Yeah, regrettably. So, maybe you can try something new. I don't wanna kill you. First, he tried to poison me, but I had the antidote because I created the
poison in the first place. And then, the next time, he tried to make a machine that would, like, fall on
me while I was sleeping, like, make my ceiling- What? Fall on me, but then I, like, found out about it.
That's some James Bond villain type stuff. I don't know who that is,
but he sounds awesome. Anyway, so, I found out he was gonna do it 'cause he has a big mouth, talks a lot. Yeah, he bragged that he was trying-
Nero talks a lot, runs his mouth, he's an idiot. That's why Mommy needs to run everything. You made him. I know, I know, and I can break him. And then the last one was, and this is really, really, it just shows how much he loves me. He made a collapsible boat, but I got away, so I
think I'm indestructible. I can't help you with any of that, but I can make you a pizza. The party tonight also helps a lot with our family trauma. Yeah, that makes sense. So you're gonna go ahead, and you're gonna grind these
whole wheat berries by hand. Oh, I love grinding. Yeah, I bet you do. Yeah, so, you're just gonna go ahead, and take these whole wheat berries. We're not gonna sift it. We're trying to go, like,
real rustic, Roman style. Typically, you'd use this in a mill, but, if you didn't have access to a mill, you just grind it by hand, but you gotta, like, really get in there. You're doing a bad job. Panis. Panis. Panis.
Panis. Focaccius, of course. Bash, bash, harder
bashing, harder bashing. Yeah, yeah, yeah, keep going. Yeah, don't bite your bottom lip when you do it, though. That makes it weird for the people. I give you everything,
I give you everything, and this is how you treat me? Some people put love into their cooking. She seems to put familial hatred in it. I really do think you have to crunch it. No, you're doing good, you're doing good, you're good good. Don't mind me.
Yeah, when are you gonna get this thing out? You gave me this thing?
Don't mind me. You get that thing?
Don't mind me. Yeah, well, you're doing good. You wanna give it a wack? Definitely. I'm trying to grind this up. These are whole wheat berries. Your refined white flour
would be without the brand and the chaff, but we're
using whole wheat flour 'cause we're healthy, we got- You said I could have a turn. Have a turn, just mash at it a little bit. That's looking good. I like what's going on there. Why does this also stink? Everything stinks. I got fish guts on my bare feet. On his panis. Don't put the fish guts on your panis. All right, this is looking
good, this is looking good, this is looking good. It looks like flour, right? It sure does. Doesn't smell like it though. Check it out, it's got
kinda hot from the mix, but it's a very coarse ground flour. If you have a home mill, that might be the way to do it, but we're just rocking with the flour. So I'm gonna take some water, I'm just gonna add it into there. We're gonna get a little
bit of honey in there. Honey was very commonly
used as a sweetener in Rome. Oh. And so honey is also
what helps yeast ferment. We're gonna add some yeast. So, we are kneading
this into a loose dough. It's looking kinda wet,
but that's how I want it, 'cause this eventually, actually, gets covered in salt water. It is a modern, like, Ligurian take on it. I love how it smells
like the ocean in here, and that looks like sand. All right, so, we got this resting. We need to cover this. We're gonna let the yeast take its course, and then we're gonna starting
making our panis focaccius. Our panis has doubled in size. Fantastic. All right. This is never gonna air. All right, so, what we're gonna do, we're gonna turn this out. You know what, first up. Are you gonna turn it out?
Let's just dump this oil. I'm just gonna kinda spread this around, because, focaccia, ton of
oil associated with it, so we're gonna turn this out where it's covered in oil on the bottom. Ooh.
And then I'm just gonna take this. Are we gonna get a sensuous
closeup on this sponginess? As sensuous as you make it. With, like, that sexy music where it's, like, got a
little bit of haze around it. Oh, yeah. Yeah, oh, yeah. Oh, yeah. So, actually, it's great that we're kinda fingering this, because the typical way
to make focaccia is, you would put kinda finger holes in it as you spread it, and
spread more oil on top. Okay.
Then you actually fill the holes with water, and that sort of hydrates the
bread in the very hot heat. Speaking of hot heat, if you
wanna check out our oven rig. Wow.
They didn't have modern ovens in Rome, no, they didn't, so we put a bunch of rocks in our oven to try and mimic what a
Roman hearth would maybe be, so we're gonna try and cook this directly on that hot stone there. Dirty Mike Pasley has told us. Dirty P. Dirty P told us that this
is probably gonna work, and I'm inclined to believe him. So, what we're gonna do, you wanna take some of this, and sprinkle it on the rock? This is semolina. This is coarse ground
flour that's hopefully gonna stop it.
Sprinkle it on the rock? But I'm not supposed to
touch the rock, right? Do not touch the rock. The rock has been
superheating for a long time. All right, so, now, what I'm gonna do, I'm gonna take this oily bread, and I'm gonna try and throw
it directly on the rock. Okay. One, two. Kinda spread it out a little bit. Way to go, bro. That's perfect, and then we can just kinda
shape it into a circle, and then get some finger holes in there. I can't help but think that, if Agrippina was here, she'd probably close this door, and now, all I can think about is impulsively wanting to close the door. Don't Sylvia Plath me. You know those thoughts
you have sometimes, like, when you're in church, and you're like, I could run up there, and pull my pants down on the altar, and take a poop. Yeah, that's why I don't
like holding knives. I'm gonna take a little bit of water, and I'm gonna fill up
all of our finger holes, and the water's gonna evaporate. That bottom should get nice and crisp. It's fine, we're doing good. And then, we're just
gonna close that oven. We're gonna let it bake
for about 20 minutes to a half an hour until it's golden brown, and then, now, we gotta make our toppings. Is it that bucket of filth? We're gonna use the bucket of filth, yes. It's going in the topping. It's gonna be good, open your mind. Okay, okay. And, if something tastes bad, no one notices the taste of poison. Poison. Poison. We're gonna make a pizza topping. They typically would not have topped panis focaccius with much, but, like, I'm gonna take some liberties with these ancient Roman recipes. So we're gonna add some
olive oil to a pan, and, typically, they would go for wild, foraged meadow mushrooms, is what they called them, but we probably do not
have the same species that they had, so, instead, we're just gonna use some
wild mushrooms of our own. These are Chanterelles, typically foraged, a really delicious product. Then we're using some
oyster mushrooms as well with a little bit of
hen-of-the-woods in there, and then also some king trumpets, which have a very meaty,
awesome consistency. Ooh. And we're gonna let them
cook down in olive oil. Typically would've been
done on an open fire. I think we can take some liberties. You know what I just realized? What's that? Agrippina kinda told you
way too many secrets. Yeah, no, I feel like I could really take down
someone's political career with what I know right now. Yeah. What's that in your hand? Oh, I didn't even I didn't even notice. Sometimes, sometimes, the
knife ends up in your hands. Every male in my family
has murdered someone. When I do it, it's like, oh, when a woman does it, it's not cool, but when a man does it, it's ambitious. Do you get that? I think that Agrippina the
Younger was a feminist, you know, I think that
she really was, like, the first first wave of feminism. You see, wow, we got some really great
color on these shrooms. Oh, nice. And so, we're gonna cook this down in what's called curroinum. Curroinum was essentially
this ancient Roman sweetener that was made with cooked down grape must that doesn't exactly exist today, but there is a product called Vincotto, literally translating to cooked wine, and so this is essentially the raw wine before it's fermented that you cook down, mash the grapes with all
the seeds and the stems to get that tannic flavor, and so we're just gonna add
that to these mushrooms. We're gonna try and cook
it into a bit of a syrup, and then a bottle of
your finest fish stank. And so, instead of salt, we're actually going to be using that. Yeah, get a whiff of that. No, I don't.
It smells really good. I smell this, and I smell good things. Josh, I have been very chill. Shake these branches at the fish stink. Ooh, that looks pretty. Shake the branches.
Is that what you swat people with to, like, clean them in a bathhouse? Yeah, yeah, yeah. You hold it, I'll slap it. You know, be careful. I'll be careful. Just gonna give it a little tap. Okay, I like that. Give the herbs a little tappy tap. That's good. Wanna, ooh, bad herb. Ooh, you're bad.
Ooh, ooh. I actually think this is going to taste really incredible. I mean, these are flavors that I love. Vincotto's fantastic. It was used in ancient Rome pretty much. I mean, this fish stank
is basically fish sauce, which I had to my bolognese as it is. We got just a whole ass branch in there. I know, tiny little tree. And then we got rosemary and oregano, and, I mean, these mushrooms
are just getting so glazy, so we're gonna let these
cook a little bit more, and then we're actually going to toss this on top of our pizza, make it, like, a real modern dish that anyone would pay
22.99 for in Silver Lake. This is like a dirty flower. Dirty flower sounds like a
euphemism for something else. We have the panis out of the oven, and this is looking really frickin', I mean, it's so rustic, we used that whole wheat flour. I'm really curious
about the taste on this. Right now, we're gonna top
it like an American pizza. So, there's a thing that exists later, you know Caesar? Yeah, pizza, pizza, garbage, garbage. Exactly, yeah, yeah, yeah, we're sure hitting it with
the Little Caesar's treatment. We're gonna get a little bit
of fresh olive oil on there, and then we're gonna start
cutting up some Pecorino Romano, so, like, literally-
Pecorino sounds like a bird. So, I'm just gonna take off, like, some nice, rustic hunks of cheese to go on our nice, rustic panis. I'm wearing baby Spanx. Yeah, the outfit's something. We ordered a large, but it's from Amazon, so I don't know whose version of large is. Roman troops used to
snack on Pecorino Romano. It was a way to take the sheep's milk, and then you would essentially, you know, preserve it using salt, and actually, cheese making
dates back thousands of years. In "The Odyssey" by Homer, the cyclops... Come on, oh, what's the cyclops's name? One-Eyed Jack. Old One-Eyed Jack, the cyclops. One-Eyed Willy, the cyclops. In Homer's "Odyssey," you know. Oh.
They actually reference him making cheese in a cave. Can we call it John Goodman 'cause John Goodman
represented the cyclops in "O Brother, Where Art Thou?" "O Brother, Where Art Thou?" yeah. I love modern movies that
are plays on old tales. Have you seen "Sydney White?" No. Amanda Bynes, "Sydney White," she goes to college and
deals with all this stuff, but it's Snow White and the Seven Dwarves. Drawers?
Seven drawers. That's a lot of drawers for a dorm room. Josh. Yeah? I'm in "Sydney White." You're in "Sydney White?" Everybody, you have to
keep this in the edit. Ben was in "Sydney White?"
Ben was in this. That's a good movie though. What were you doing in it? Did you have a mustache? I was a construction worker. Dude, yeah, 'cause her
dad's a construction worker in "Sydney White." How'd you get that gig, dude? I was living in Florida at the time. I worked on that movie. That's so sick. We got all this Pecorino
spread around there, we got the olive oil on it. Oh, wow. Is that good? Yeah. I'm swapping spoons, hold on. Oh, I got a whole peppercorn. Woo.
That's flavorful. That is gonna go so well with the super sharp cheese. Oh, man, I'm getting excited now. Do we have to put that
dirty, dirty meat on this? No, the dirty meat's in the mushrooms. You're tasting the dirty. That's so much fish
stank in the mushrooms. He tricked me. You got tricked, baby. You snuck something into my food. This is punishable by death. Sneaking things into food seems to be a big theme back then. Well, I mean, it's the
easiest way to do things. All right, so, we got
this all nice and done up. Might top it with a little
bit of fresh curroinum, and then we're just
gonna go back in the oven for about 10 minutes, crisp it up, really make it nice and pizza-y, hit some herbs on it, and then we get to eat. Julia, welcome to your feast, where nothing bad ever happens. Thank you. We have some beautiful, soft
sheep's milk cheese here. As, of course, you know, they basically broke down into soft cheeses and hard cheeses. We go some dates, we got some figs. Y'all seem to love eating small birds, so we got some quail eggs and then some wild game birds here. Of course, olives, herbs, and honey, but the star, we got this mushroom and curroinum pizza right here. I'm-a dig into it. Allow me. Yeah, you feel comfortable handling... Oh, you look real comfortable
handling that knife there. I am very comfy, yes. Do you just want me to hand it to you? Kinda, I think you still need to cut it. I need to cut it? Yeah, yeah. I just thought, you know, we just fold it in half like a. Like a New Yorker, like a real, authentic,
New York-style pizza. Yeah. It's a shame this will be the last and first time we have
ever spent time together. I don't think so. I think we're gonna do this a lot. I think, you know, you and I
kinda hit it off out there. I think we have some things in common, obviously, some differences. You know what? No one has ever said that to me. Oh my god. No one ever thinks they're gonna do a lot of things with me. I made a friend. All right, I'm-a pile some
more mushrooms on there, 'cause, to me, that's the star. To old, and new, and never friends. I'm excited to make friends. Come on. Come on, even you, with a hardened heart, have to be warmed up by this delicious frickin' pizza. I don't have a hardened heart. I feel everything. The Pecorino's such a strong flavor, 'cause it had to be aged
and preserved for so long, and the mushrooms have a
little bit of sweetness, and then the freakin' fish sauce, garum, liquamen funk
coming in, it's so savory. The bread is super crispy and delicious, and it tastes like pizza, and it's all ancient Roman
ingredients, come on. It's very good. Seeing how the sausage
was made, though, yikes. Taste the soft sheep's milk cheese. This stuff is dank. Yeah, yeah, yeah. Mm. Get a quail egg in there. No. Get a quail egg in there. I wanna bit into it. Oh, it popped. Yeah, it's like a Gusher. It popped really hard. Quail eggs are nature's Gushers. Ooh, that's actually really good. Romans really did eat well, and they codified so much of their food. You see that in Pliny the
Elder's "Natural History," you see that in "Apicius." There's some awesome stuff out there, and I'm so glad that I could
take this journey with you that I hope will last a lifetime. Lifetimes, hm. They sure vary, don't they. Yeah. They do. What? Shall we toast? Absolutely. Julia, you have a big banquet to go to, and I don't wanna keep you from that, but I think we should cheers to something. Sure, hang on. Just, one sec. I just, you have more than me. Okay. I don't want you to have. Like, friends want to be
generous with each other. Yep, yep, yep, yep. That's yours.
What did you smell in here? Friendship. Aw, that's just like you. Well, cheers to friendship. Yes. Mm, that's good stuff. Anyways, thank you so much for joining us here in
the Mythical Kitchen. We got new videos out every week. We got new episodes of our podcast, "A Hot Dog's a Sandwich,"
out every Wednesday wherever you get your podcasts. Hit us up on Instagram @mythicalkitchen with pictures of your mythical dishes under #dreamsbecomefood. We'll see you all next time. It's so nice getting to know you. Likewise. What? Get as messy as you
want in your own kitchen when you have the Mythical Kitchen towel, available now at mythical.com.
Emily is real treasure and the rapport she has with Josh makes these episodes so much more fun
The smell in the studio for those 5 days and beyond was probably unimaginable.
If you like this sort of thing there's another channel called "tasting history" with Max Miller that's all about this kind of food. Mind you it doesn't have Josh and Emily who are irreplaceable
Our panis has doubled in size.
Love the final scene and laughter at the end.
"Never get involved with
a Sicilianan Ancient Roman when death is on the line!Ha ha ha ha ha!
Ha ha ha ha ha!
Ha ha ha ha --"