He’s amazing. I love that he does the context and style but also the “ehhh this will get you close” substitutions. I can’t recall a specific recipie, but I know there’s plenty where he goes “I spent way to much on this for this ingredient, and it wasn’t worth it” VS. “OK, you can get by but this is absolutely worth finding”.
With the time and continent jumps he’s done, I’ve definitely added some weird flare to my cooking there’s no way I would have on my own.
I just have to shamelessly plug the two episodes of Tasting History with Max Miller - one where he makes ‘quick garum’ and one where he does the traditional slow-fermentation method.
He also makes several recipes with it!
He’s amazing. I love that he does the context and style but also the “ehhh this will get you close” substitutions. I can’t recall a specific recipie, but I know there’s plenty where he goes “I spent way to much on this for this ingredient, and it wasn’t worth it” VS. “OK, you can get by but this is absolutely worth finding”.
With the time and continent jumps he’s done, I’ve definitely added some weird flare to my cooking there’s no way I would have on my own.