Food and Entertaining

I Tried To Make A 1,600-Year-Old Burger Recipe

I have to say out of all my years working with food this is the most bizarre thing I have ever held hello and welcome back to another episode of edible history I’m your host Hannah Hart here to talk to you about tasty foods as we travel through time a hamburger the American pride and joy but how American is it really has a hamburger always been a fast-food is a hamburger even from Hamburg and why is it called a hamburger when there’s no ham in it all these questions have answers but I don’t know them so we’re gonna get those answers from somebody else please join me in welcoming hamburger professor himself David Michaels hi David thank you so much for joining us so let’s start with the basics first things first why is it called the hamburger when there’s no ham strips of beef they were basically put together with breadcrumbs and seasons and salt it was meant to be in Texas as we know it today Dinah Bay is why baked sourdough bread between the so the hamburger is a pretty American invention but if we’re focusing on the meat patties specifically I mean how far back have people been mincing meat with various seasonings about a dish of ground meat called Karen and it came about the demand the street food in that particular region so it always was kind of a grab-and-go food either way it’s only modern times that have turned the meat patty into something that has bread and all you know all the food groups together frankly I’m excited to go take a crack at making this Roman thing [Music] so today we’re gonna be making the oldest meat patty recipe known to man the origin of all meat patties beef a liter is sucia almond Tata the recipe we’re making today comes from the daybreak Hokie Nadia which is the art of cooking and is the oldest known cookbook to date the Alicia is Tasya omen Tata is made of pork hearts of winter wheat wine pepper broth berries crushed nuts and call so people have been gabbing about how much they love food since way back in the day Wow the first step is to turn my pork meat into pulp okay step number one cover these puppies you know not a protip don’t shut your eyes when you’re cutting me just in general okay hey this kind of looks like a patty to me I think that that is great and I definitely don’t have to do it two more times okay [Music] they say don’t play with your food and I say doesn’t this look like a brain zoonotic creation will live so we survived mincing our meat now we’re gonna transfer it into this bowl I’m gonna take these gloves off wash my hands and then come back for more next we’re gonna take our pulpy pork and grind it together with hearts of winter wheat now because this recipe is yield it doesn’t actually call for portioning everything is to taste but obviously we’re working with raw meat so I’m not gonna be doing any tasting we’re gonna be doing a lot of guessing here and that’s really all history is now I don’t think they had meat grinders so I think we’re gonna have to grind the meat together with this by hand that looks like a hearty portion of meat flesh part of winter wheat now pummel your pulp so the heart of winter wheat will be acting as our binding agent whoa I’m not gonna lie this grinds beautifully [Music] now that I’m done winding the pork together with the hearts of winter wheat I’m gonna mix it all back together together together together now I think this looks pretty moist but the recipe Fell’s us to dilute it with wine and I can’t help but wonder if that’s because they’ll we’re always working with like the freshest meat Wow the hearts of winter wheat has absorbed the wine instantly so we’re gonna take some fresh peppers grind them up along with the pepper the recipe also calls for adding broth now our best guess is by broth they meant what is more similar to fish sauce now to add our crushed berries yum nice and chunky and vaguely dirty looking next crush pine nuts voila the next step I’ve been dreading the most the recipe tells us to shape the forcemeat into small roles if you know what they mean by for sweet please let me know cuz I have no idea oh hey are you the forcemeat can’t wait to shape you into a small role now we have no gauge for how the size actually is so I’m gonna do what I would assume would just like a handful like hardy handful of horse meat now the moment we’ve all been waiting for what the hell is that our last step before cooking these is to wrap the forcemeat rolls in call call is the lacy fat that lives the organs that’s what I’m holding I have to say out of all my years working with food this is the most bizarre thing I have ever held just gonna take some of this and wrap my forcemeat roll right up yay edible history here we have our for prehistoric Patties ready for frying we’re gonna be frying these at about a medium heat it doesn’t say how to fry it it just says fry and serve I’m full repulse and in a trance [Music] [Applause] and here we have it the origin of the meat patty look at this beautiful vaguely baked potato looking thing doesn’t make you just want to shout out me neither good news is though I don’t have to cuz I don’t eat pork so I’m forcing our director Matt to eat it man look are you excited about this oh I’m nervous yeah you’re a bit to be as historically accurate as possible you actually have to eat it served solo ready to go yeah go for it here we go honestly it’s not bad it’s like really really juicy the flavor is surprisingly subtle really there’s nothing really bad about it but feel free to just keep eating it don’t take the whole thing with me okay thank you bye I think today we’ve learned not to judge a book or a burger by its cover no matter how odd the experience of making that was and how odd it was to look at it turns out it tasted pretty good it all comes down to what’s on the inside which in this case was a series of crushed nuts peppers and berries no no thanks for watching this episode of edible history what will remake next god watch and find out
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