What the heck is going on? What? I’d left to get a Diet Coke. Did nobody notice this wasn’t me? 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 in our history. And today we’re making food from a really old restaurant. Oh, you mean like the last Pizza Hut to be converted into a city bank? No, but I am a fan. We’re making food from St Peter’s Stiftskulinarium in Salzburg, Austria. Opened about 1200 years ago. Whoa. Is that the oldest thing we’ve ever done? No. Listen, it’s time for Meals of History. All right, so like I said, St. Peter’s Stiftskulinarium and I apologize for any of my terrible German accent, This was opened, it was first mentioned in 803, but back then it was probably called St. Peter’s Stiftskellar, which means St. Peter’s wine cellar. So this was opened as a wine cellar, but also an inn for travelers to come in to eat. But back then you kind of like bring your own food to the inns and then people would cook it for you. But it was all open because of Charlemagne. So we’re going straight dark ages here. When this opened, the Roman Empire had fallen. You have the Franks that have taken over. Charlemagne wants to open more rural churches, wants to get people in the door, tells them, ‘Hey, bring your own birds. We’ll boil ’em for you.’ So that’s the origins of this restaurant. Ew, a boiled, just, bird. We’re gonna be boiling a lot of things today. I just imagine feathers on. Like feathers on, just boil the bird! That’s hard. We’ll try our best to take ’em off. So this place opens in 800 and then it just keeps powering through. It’s carved into a literal rock in Salzburg, Austria. And then history unfolds, and Christopher Columbus apparently ate there. Mozart apparently ate there. They do Mozart dinners, seriously, these days. Haydn the composer, apparently lived in the top floor. This place has seen it all. And the only reason Guinness doesn’t consider it the world’s oldest restaurant is because it had to briefly close down during the Napoleonic Wars. I feel like there should be an asterisk, Guinness. Give ’em the title. So this place- Yeah, that would’ve been dangerous. Right? Like what do you expect them to do? You’re gonna fall on people for being helpful and protective of their citizens. Shame on you, Guinness. I do like your beer though. I do like your beer. I will say send us some free beer. Yeah. Is that the same Guinness? Yeah. No, no. They literally started as a thing to like. Why do beer people get to make. Why, why do tire companies get to rate restaurants? You know, neither here nor there. The point is, this place has seen a ton of history and it is still open today. We actually have the menu that is there today and they have some really cool historical dishes on it here. We got prime boiled Salzburg organic beef, that is called Tafelspitz. And it goes back to an emperor in the 1800s. and so a lot of really cool stuff that we get to dig into today. I’m so excited. Let’s do it. So what are you gonna guess yourself up as? Well, I had a plan, but this sounds a lot fancier than I thought it was gonna be. So it might, you know, be different. When I think of fancy, I think of Emily Fleming though. All right. I can hear the sarcasm in your voice. Hey, what are you doing in my kitchen? I, I, I just came here to help out. I heard you needed some help boiling some meats. Thought I could pitch in. This smells pretty good. Yeah? You think I’m doing a good job? Yeah. I mean, it’s not what our cook would do. What would your cook do? Usually we just have people bring their bread and then we just bake it for them. We don’t really make much. We have like this fish thing, I think it’s just got salt on it and it’s like slightly wet. Yeah, so wet salt fish. Yeah. That’s the specialty of St Peter’s Stiftskulinarium? How’s my German accent going? So you’re not like an official server here? Oh no, I’m actually a ghost. You can’t hold the plates if you’re dead. Yeah, I mean, I have fun just walking around blowing on people’s necks. So You’re kinda like the haunting specter of St. Peter’s Stiftskkulinarium? Yeah, I have a good time. They still haven’t found my body, which is weird. I feel like that’s why I’m stuck here. I got really drunk, wandered outside. fell in a well. What else were you to do in the dark ages? A tale as old as time. We do not know what was on the official menu. You were there. Yes. 800 is when it was opened, but there’s no surviving menus obviously. And back then, there were kind of two options. You had boiled meats and you had roasted meats. Yeah, and what’s funny is people just brought their food and then we cooked it for them. Yeah. They’d literally be like, ‘I killed this bird.’ and they’d be like, ‘Well put it in the pot of water.’ So that’s literally what we have here. This a neutered rooster. This is a capon. Quick question. Neutered rooster. Just cut it off. Do roosters have balls? Of course roosters have balls. That’s the point of a rooster. The roosters bang, man. Do you think that I’ll get in trouble for Googling that on our internet? I’ve googled so many worse things. I’ve googled ‘exploding duck penis.’ We’re making something that is called a Bruet of Capon. So we’re taking this recipe from a book written by a physician named Anthimus called De Observatione Ciborum in the sixth century. This was written for the Frankish kings. The main Frankish king that people know is: They’re not very nice guys. Charlemagne, that’s right. Charlemagne’s the- Oh my god. Bad tipper? He was so obsessed with making us go to church. Yeah, it was kind of his thing, you know. This guy. Like some people back in the day, they would go to church multiple times a day. Yeah, that was his thing. He was trying to expand, christen them; and that’s why we’re making this. We’re drawing people in. Yeah. I go to Catholic churches to eat the crackers. Same way that they were doing this. You know, I’m a Methodist, and at my church we had Hawaiian bread, Wait really? and Welch’s Grape juice. Suck on that, Catholic church. Yeah, going to synagogue growing up- If you’re hungry, everybody’s hungry in church. I don’t know, ’cause it’s so boring. You just wanna eat food. And man, Methodist communion is lit. Anyway. I took Catholic communion for the first time at a Catholic wedding. But you’re not allowed. I know. I didn’t know that. I didn’t know that. I messed it up. The priest was straight up like- So rebellious. ‘Cause I was in the bathroom when they were giving the instructions. Yeah. And so you’re supposed to go up and if you’re not Catholic you do this and the priest is like, ‘Jesus be with you homie’. I was very proud when I did that. And I didn’t know. And I saw people eating crackers. Most of ’em were Catholic. And I just go up and I just kinda stare at ’em like this. And he goes, ‘Do you take communion? Something’s not right. And I didn’t wanna be rude and say no, ’cause that seemed weird. That seemed worse. So I was like, You went right up and you were like l’chaim. So we got the capon here. It’s just boiled bird. Literally three ingredients. I’m gonna be real. It smells really good. Dude, it’s gonna taste really good. Then here we go. We’re just gonna dump some of this into the blender. We’re making gravy? Yeah, we’re literally making, okay: If you were to call this dish something today, Open the pores up with that chicken steam. Dude, literally just call it chicken and almond milk. Oh! So we’re gonna blend almonds in with this and then we’re gonna strain it off. We’re gonna add some sugar. Heck yeah dude. Heck yeah. And then we’re adding some powdered ginger. Ooh. Again, this is one spice, one nut. A couple flavorings of wine. We got a normal white wine going in here. Just a scoche. Are we doing a theme? Every time I’ve been on here and there’s been wine, It’s had a name of somebody from the kitchen. There was a lily wine last time. It’s a Josh wine. And this, You can’t do that. It’s not wine. It’s not wine. It’s Verjus. So you take a wine grape and you don’t ferment it, you just juice it. And this was really common, it’s really good. I wanna try it. So the wine grape genus is Vitis Vinifera, and so that is what you juice. And so that’s meant to add some acid to this dish. So now I’m gonna blend it up. Emily you gotta watch out. This is really good. What’s your name? You got like a silly name? Like Bront? You guessed it. Bront. Wow! I’m so good, I can guess all their names. My name suits me. Everyone knows I haunt this place. Carl. Okay, there we go. There we go. So we got blend up the almonds. Traditionally they would’ve just mashed them though. They ain’t got blenders in the 800s. So we’re blending the almonds. I hold my titties when I’m scared. Look at how thick this is. We’re just making milk chicken. But are you supposed to boil it like that? Ain’t gonna get burnt? Yeah, well probably not. I don’t know man. Listen, the recipes back then? They’re all written in a weird language that doesn’t exist anymore. Yeah. We couldn’t read. We just kind of made it work, you know? No, it was literally just like the clergy could read and they were dominating everything. Yeah, what’s up with that? I don’t know man. This is looking weird. Sometimes I draw a chicken. I’d be like, “we’ve got this.” This is just a straight up recipe from literally the 600s that would’ve been made for the Frankish Royals. And they would’ve been traveling, they would’ve been stopping in to St. Peter’s wine cellar, you know? Yeah. We were like the fancy place in town ’cause we had wine and we were like kind of, ‘Ooh.’ Crazy fact. The Nazis raided, we’re fast forwarding a bit, Oh yeah, I remember those guys. Yeah. Not great. Worse than Charlemagne? Uh, How’d they tip? They didn’t make me go to church, which was cool. Like yeah, they were worse. I got a cramp laughing it that. Whoa. Sorry, sorry. I did not expect this to look like that. It kinda looks like cheese. It looks like cheese. I mean it’s just this really thick fatty almond gravy. So now we’re just gonna add the chicken back in there. It’s just gonna stew in the almond milk. So this is a current recipe or like an old one? So they don’t currently serve this. This is something that would’ve been made for Charlemagne. I knew that. I feel like I said that nine times. Sorry, I’m not listening. This is it. Like we done it. So you just put stuff in that and then you gave it to people? The main service that I offered back in the day when I was alive is I just washed dishes. People were bringing food and whatever. Yeah that makes sense. So, I just cleaned the slop. Well hey, we got our own bowl of slop now for you to clean. What if you really made me wash dishes today, ’cause I said that? No, we actually are short staffed today. So if you could kind of- Really? Trevor, no! Get some gloves on. So we got our Bruet of White Capon’s here. 1200 year old dish. This is absolutely og, but we’re gonna fast forward a thousand years. Okay. That you have been a part of. I’ve been there the whole time. Haunting all of them. Yep. I know everything that has happened there. And we’re gonna make some more boiled meats. I really enjoyed it when there weren’t wenches anymore. Cause they didn’t pool their tips. They just didn’t help me out at all. Wenches, c’mon. Where were the unions? So next up we are going to be making the Salzburger Nockerl. And you can’t really talk about Salzburg without talking about Mozart who actually ate at the restaurant. Did you get to ever serve? Yes, I did. Mozart. That’s fantastic. He tipped, so I like that guy. That’s all that matters. You know, he actually did some writing about food. Not that much. He did mention though, about two months before he died in one of his letters to his wife, he mentioned that he was getting some pork chops. Que gusto, he said. I’m going to be thinking about you while I eat these pork chops. Two months later he died. And some speculate that it was actually Trichonosis that killed him. It’s unknown, but it is a possible cause of death. And it takes about two months to, Two months? To die from trichonosis poisoning, so, I hope that’s not the last letter he sent his wife. It’s not very romantic. But if I had a guy just texting me going like, ‘I’m eating pork and I’m thinking of you,’ I’d be like, all right. At least he’s putting in some effort. Yeah, most of my texts are about what I’m eating. Oh really? Yeah. Most of my emails. Oh, your emails. So it makes sense. Yeah. What the heck is going on? What? I left to get a diet Coke. Did nobody notice this wasn’t me? Guys, this is Max Miller from Tasting History. We don’t even look alike. He has a nice beard, a melodious voice and much better research. I’ll be honest, I… Did you like him better? Do you like him better? He seemed a lot more knowledgeable. No, scram Max. Get outta here. This is my show. Thank you. Take my diet Coke, man. Come on. Salzburger Nockerl, Bront. That’s my name, don’t wear it out! It was invented by Solomon in the 1500s. she was a concubine of the actual arch Duke of Salzburg, fathered 15 illegitimate children. He was petitioning the pope to legitimize the marriage, and the pope kinda legitimized some of the kids, and it’s a really weird situation. What happened? Five of them died, but she was like a big aristocrat and so she was a part of the culture of Salzburg. So she invented a dessert. This is a meringue that actually looks like the mountains in Salzburg and it looks super dense. So we’re gonna make it, What is that? Egg white. I was gonna get to that. I put my finger in it and I tasted it. Don’t, don’t. Speaking of dying of foodborne illness, we don’t need a salmonella poisoning here. I’ll get, what was it? Trichonosis. Trichonosis. He said that was an Italian American flare. Trichonosis. All right, so we’re just gonna start by whipping out these egg whites. We’re doing a classic meringue. A lot of Austrian-Hungarian dishes actually came from the French. French and Austrian pastry culture was linked. I learned this from Trevor actually. They say that croissants were actually invented in Vienna. That’s why they still call- Did you see that? Yeah, there’s a fly dude where is it? A huge fly. Yeah, we’re in a mountain in Salzburg. French pastry is actually called Viennoiserie ’cause literally Vienna was a sort of cultural capital at the time. So a lot of laminated French pastries are actually Austrian in origin. Allegedly. There’s some like, yeah… Can you scrape out the seeds in the vanilla pod for me? You don’t have to do anything you don’t want to. I’m just saying, every time you make me do something, it ends up not being necessary. We’re gonna add some cream of tartar to the meringue to sort of make it tight. Make it nice and tight. And then what else am I doing? I’m gonna start creaming some sugar into these eggs. We’re gonna add this into our meringue. What am I doing? Oh my god, I forgot you don’t cook so- You forgot. All right, so we’re gonna take these vanilla pods and we’re gonna split them. Okay. What you do is you split it down the middle and you sort of open it up. Oh, this is like those commercials for ice cream? Yeah. Every time, like they’re trying to sell vanilla really hard man. Okay. It’s like kind of a hard thing to sell. They’re like ‘meet the vanilla bean’. Vanilla was not historically, All right, we’re gonna add some sugar into this gradually. So I scrape it out, right? Vanilla historically was not a hard thing to sell. Like literally one of the most expensive spices that dominated world trade. I blame E.L. James. 50 Shades of Gray author, for turning vanilla into something very plain. ‘Cause I feel like that put it into the missionary sex category and not this is a really cool spice. Did you say vanilla bean or vanilla ice cream is like missionary for ice cream? Well, no. E.L. James used used the term. Vanilla’s been a term. Let’s jump into the BDSM community. Vanilla’s been a term for a long time, but I feel like most people didn’t know it until 50 Shades. All right, so we’re adding the yolks back in here. It’s a really simple dessert. It’s only got a couple of ingredients. A lot of the best things are. Drop the yolk in there, it’s gonna add a nice little bit of fat and a good yellow color. All right, fantastic. So we got some nice stiff peaks here. Oh, I forgot to do that. Is that enough vanilla in there that I put? I think that’s enough vanilla. Yeah. Look, you got the little nice speckles. Yeah. And then now I’m gonna take just a little bit of cake flour. I’m just gonna gently fold this in. Just enough to get this to sort of set up. So it’s gonna be like half meringue, half kind of cakey. Ooh. Should be nice. I hope I don’t screw up the folding. You gotta take a gentle hand. And I’m not a patient cook. So we’re gonna mound this up. You get some nice big old mounds in here. Wow. That’s kind of hot. Yeah? Like, like sexually? It’s like it jiggles good. Look at that thing. You could tell I haven’t been touched for a while. Been deprived of touch for over 1200 years? We’re gonna pop this in a 400 degree oven. We can bake it just about 10 minutes till it sets up. All right. And then you ready to get to dinner and get to our main course? I’m so hungry, so yes. Yeah. You haven’t eaten in 1200 years. Exactly. Passing right through you. I mean, I can eat. It’s just I don’t need to. I’m a ghost. Hey Bront, let me ask you something. What? You like seeing live shows? Oh, we had so much live entertainment during the dark ages. We had dirt snakes. So you’d throw dirt at snakes and you’d run away and be like, ‘Haha, it’s gonna get me’. Hey, if you love dirt snakes, you’ll love seeing Rhett and Links’ live show at Mythicon. Just ’cause you’re not gonna be in Austin, Texas doesn’t mean you have to miss out On October 29th, 7:30 central time. Rhett and Link are taking the main stage. You can buy tickets to the livestream at mythicontickets.com, Rhett and Link; this is their chance to do whatever they want and they are bringing the good stuff. Check it out. Mythicontickets.com. October 29th, 7:30 central time. Also we’ll be there. Do you know what a live stream is? I’ve seen water that moves. I got the whole squad laughing. Chop up that apple for me. So we are making a dish that is very important to Austrian history. It is called Tafelspitz.. This is literally on the menu right now at St. Peter’s Stiftskulinarium. They call it Prime Salzburg Boiled beef. Again, Germanic peoples. They’re boiling a lot of meats. So that’s what we’re doing. This is a favorite dish of Emperor Franz Joseph I, he was the emperor of Austria-Hungary. They said he ate this literally every freaking day. Wow. So right now we’re making a horseradish sauce that typically goes with it. If you just wanna dice that apple, we’re gonna toss it in food processor with horse radish and then some white pepper. All that. Right now I’m gonna get our beef boiled. I’ve never diced an apple. What? I’ll figure it out. There’s seeds in it. Okay. I’ll figure it out. Okay, cool, cool, cool. You got it. I’m just taking a nice cut of rump roast here. Why did I lie to you? It’s a tri-tip. It just seemed like it would slice nicely. It’s cow meat.. I’m not gonna know the difference. I know, I know. Oh no! The simplest task. How did you not get fired? Did you get fired, get drunk, and then fall down a well? Is that what happened? Where did that go? I threw that really far with my left hand. I understand in the dark ages you could just do whatever. New rules now, Bront. We have rules. Well, first of all, I did not get fired. I just died in a well. But the fact that no one came to look for me is kind of telling about my- Nobody was sad. My talents in the kitchen. Makes sense. But no, I’ve been fired from every restaurant job I’ve ever had. Wait, as a ghost, did you try and work in modern restaurants? Like did you try and get a job at the Sizzler? I dunno what that is, but it sounds uncomfortable. Yeah. It’s not. I mean, they’re buffet. I do love the salad bar. No, I just mainly hung out and just watched people. I’m an observer now. Yeah. I mean, who’s your favorite person that you’ve watched? Have you seen any incriminating things? Were you there when they’d watergate? Again with the water. There’s streams, there’s gates. I think that’s called a dam, just so you know. But anyway. Wise guy over here. This guy making up. There was this guy named Morgan Freeman who came recently. He sounds like God. You saw mighty Morgan Freeman. That’s the first Morgan Freeman role I think of. Which is probably- Not Shawshank? Shawshank. I saw that one. You’ve made it to the movies? Yeah. Well I hear people talking about it all the time. It’s the best movie ever made. I hear people saying that a lot. So this dish was actually very important to German history and Emperor Franz Joseph was like, ‘We don’t want the big lavish French style meals’ or trying to modernize a German confederation of states. And so he was like, ‘Yo, just gimme this boiled beef’. And his cooks were like, ‘well we’re still gonna kind of make it into a multi-course thing’. Which is why we have the bone marrow boiling in there along with the aromatics, allspice, black pepper, stuff like that. But they would course out this big old boiled beef feast. And now it’s become like a hallmark of Viennese and Salzburg cuisine. I think it’s pretty cool. So you didn’t wanna know about how I got fired from every restaurant I ever worked in? Tell me. Tell me, Bront. I’m here to listen to you Okay. I got fired from the old Spaghetti factory. I only- How old was the Spaghetti Factory? Oh, how old was it? Actually that should have been the intro joke. Oh, the old Spaghetti Factory. Guys, you gotta go back. Reshoot the intro. No, I got fired because you had to have those huge trays that you had to balance. There’s just seed in all of this. Well then throw it away! No. Did you not think? You’re interrupting my story. I’m sorry. Tell your story. Basically I dropped a bunch of Minestrone soup on a nine year old’s birthday party. Oh, that’s a real story. It was very hot. The soup was very hot. Yeah, you I remember you telling me you burnt a child. Then I got fired. Yeah. Yeah that makes sense. I once was a waitress at a cage match. It was an event. What the hell has your life been? Ah, I’ve lived many lives, and then I keep playing people in different lives. It’s crazy. We’re adding a little bit of sugar, a little bit of salt. It was a cage match in Nashville at the fairgrounds. Got some vinegar going in here. The opening was a bunch of eight year olds fighting each other in the cage. I’m not kidding. We got some white pepper vinegar and sugar going in here. We had an eight year olds cage fighting each other? Yes. The hell is Tennessee doing? Can someone check on Tennessee? C’mon, it’s Tennessee. We know what the deal is. But also what’s white pepper? So there’s various kinds of peppercorn. Some are white, some are pink, some are black, you know. Oh I didn’t know that. Yeah. We got it blended up. The beef just needs to boil, now we gotta wait four hours. You wanna go do some haunting? A little bit of haunting and jaunting. Okay. The only thing I could do, I can’t pick things up, I can blow on people. Let’s go blow some people. And they can kind of feel it on their neck and they’re like, that’s what I can do. That’s hot. Ha ha. Boiled Beef’s boiled. I have a stick now. You have a stick now. What’s the stick for? Okay, so I read this thing about taverns, how they told you the tavern was open and closed. Yeah, They put the stick that they did the brewery stuff with the beer, Ah. And then they put it on the side of the building and people would be like, ‘Hey, the sticks there. Cool.’ Everybody go in. Fun story about St. Peter’s Stiftskellar, They got the right to brew beer in the 1800s. Wait, they didn’t have beer before that? No, they could only make wine ’cause they were monks and there’s a bunch of weird regional protections and that’s just a thing. That’s fascinating. That’s fascinating. When you think of a tavern or a pub or whatever, you just think beer immediately. You think beer? I think beer. I’m a big beer tavern guy. Like Trappist ales in Belgium. Like that’s just monks making beer. Man, monks had it good. If it wasn’t for the celibacy, you know? Yeah, it’d be kind of fun. It’d be kind of fun. I mean, yeah. Honestly a lot of it sounds pretty tough. Being a nun doesn’t sound as fun as being a priest. Look at this as nice beef though. That’s lovely. So we got some simple Swiss chard, some turnips, some carrots right here. That’s just to sort of plate it. And so you sort of arrange the boiled beef and then you just flood the plate with all the strained broth. Ooh. Yeah. Get that. Get that. Good. Good. I love that this looks like a hometown buffet dish. It does actually. Yeah. This looks like something you’d get carved at the carving station at the old hometown buffet, which I’m into. I hope buffets stick around even though Yeah, same. I don’t know if they’re gonna. That’s a cultural institution that we need to protect. Yeah, we gotta try. A little scoop of that horse radish right here. Ooh. There’s a little bit of parsley. So again, this is on the menu today at St Peter’s Stiftskulinarium, and also something that was eaten in the 1800s there. So it’s like something that has survived the entire time. Here you go. Prime Salzburg boiled beef, baby. Oh wait, wait. Yes. Boom. Prime Salzburg boiled beef. As the ghost from this episode, That’s what needed to happen. Yeah. You’re the expert. Yeah. If you had given me that plate in 800, if you had given me that, I would’ve been like he didn’t give me the bone. Is he mad at me? I’m not mad at you, Bront. You do creep me out a little bit. You keep blowing on my neck off camera. I mean that’s all. What, is there anything else I do that’s weird? I don’t like the stick. Well that’s all you had to say man. I’ll get rid of the stick if you don’t like it. Jeez. You gotta learn how to express your emotions. Well we got din-din. Max, I’m sorry for freaking out on you earlier. You’re a guest in our kitchen, in our home. That was my bad. You’re not gonna get rid of me. And I’m glad you got to bond with Bront. I love living inside the two spiderman’s meme. It’s, it’s pretty fun. I also just realized, when it’s just you and me and I’m in a costume, it’s just kind of silly looking. But when it’s two guys and then you’re siting here like this, Now it’s really weird. This is normal. It just looks so weird. It’s like two friends that went out to dinner, and they’re like, that friend came. Oh boy. All right. So this is that Bruet of Capon that we made, this is from De Observatione Ciborum that Anthimus wrote, and this is basically chicken and almond milk or neutered French rooster and almond milk. So I don’t know, I guess dig in with your hands. There wasn’t any utensils back then. Oh, okay. Why does this taste like something my grandma would’ve made? That meat is so tender though. That’s just- Because when you take the testicles off, It tenderizes. Tenderize it from the inside. This would be like the ultimate chicken and dumplings chicken. It’s such a simple thing. I mean it’s almond’s, wine, ginger and sugar. It’s good as hell. It’d be really good on some mashed potatoes. All right, so next up we’ll save the Salzburger Nockerl for dessert. We gotta get into the Tafelspitz. So Emily, Emily. Bront, Bront Serve up the Tafelspitz. Yep, yep. That’s the name. I never serve anything on this show. No, no. Give me your plate. Grab some bread. Oh yeah, yeah. Give me your plate. So traditionally Tafelspitz would be served almost as a multi-course thing. You would get like the bone marrow first, followed by various cuts of beef all in the broth. Here. Have a carrot. Gimme a turnip. You want some of this horseradish that you made? Oh, yeah, the horseradish? Is that what it is? Oh no, I ate a big chunk of chicken and it got like stuck in the thing. It’s an apple horseradish condiment that’s typically served with Tafelspitz. So this was favorite of Emperor Franz Joseph in the !800s. And this became very formative in the culinary history of especially Vienna in the beef trade and whatnot. So they were just always eating boiled beef. I’m not a big boiled beef man. Typically. Typically. Typically. Special occasions only. I like thinking of what a boiled beef man would be like. Who is that man? I mean- It’s very wet. Throughout history there were mostly two methods of cooking. You had like water or no water. Do you wanna roast it or you wanna boil it? You guys, I gotta bust out a diet Dr. Pepper right now, ’cause… Y’all get into the bone marrow yet. Not yet. I’ve never eaten the bone marrow. How do you eat it? Scoop it? You scoop it out like onto some bread or something. So bone marrow was typically served with Tafelspitz as like almost like an appetizer ’cause the bones are boiled to create the broth. But they would keep the marrow intact. It’s so soft. Okay, I’m putting this- It is very soft. Mm. Okay. I got no room on the plate. Put some greens on it. So put greens on it too. And what animal is this? Cow. Cool. You waited for me. I did. That’s freaking good. Yeah. That’s just a hell of a bite of food. So much flavor. Did Franz Joseph do anything bad? You know anything about him? Oh, I mean he was a European ruler in the 1800s, so yeah he did. He did a lot of bad stuff. I mean, it’s all relative. Hell yeah. We all sin. Dessert? We don’t have dessert plates. Everyone just take a spoon and just get a giant thing of this meringue. Hell yeah. Oh my god. I’m so excited. Look at that. That’s a lovely texture on it. Cause it’s got flour in it. So it walks the line between sort of pastry and just egg. Yeah, I can see my little vanilla beans. It’s like two ingredients and it’s just great. Oh my god. That concubine. Listen, if you need recommendations, any city in America find the concunines. They have good ideas. Their job is like maintenance of cultures. Literally bringing happiness to people. Right. Best restaurants. That’s red light district. That’s what I’m saying. I think the closest I’ll ever get to concubine is selling pictures of my feet. Honestly, if you are ever in Salzburg, check out St. Peter’s Stiftskulinarium. Like really fascinating history. Like you said Mozart, Haydn, maybe Columbus. Definitely Morgan Freeman. Yep. And if you are from that place, and you’re, what? The normal coupling. Celebrity. That is the natural progression of any restaurant. Max, thank you so much. We’re obviously huge fans of tasting history. You’re incredible. Thank you for joining us at our table. Anytime. Trying to steal my job. \ Anytime. You hear that. What? It’s a bop. That’s the kids call it these days. This is this bop? It means that it’s time to go dance on the floor. Yeah, you’re gonna go get jiggy with me? You’re gonna go blow on some people? I’m gonna blow on so many necks. Nah, I don’t like that. Not blowing stuff. Thank you all so much for stopping by Mythical Kitchen. Hey, if you’re subscribed Mythical Kitchen, that’s awesome. If you’re not, please do that and click that bell. Max, you got anything else you wanna plug? Tasting history. Go click on it. What the hell’s that? It’s my show. Who are you? Oh man. A new mythical kitchen creature approaches. The pizza cock is here. That’s a combination of pizza and peacock. And it’s available on a brand new apron at mythical.com.