Fast Food In History - Meatball Slider, Ancestor To The Burger?
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- Опубліковано 11 лис 2024
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So glad they didn't edit out Jon cracking himself up with the nutmeg joke.
I know, he is such a blessing! 😊 even in spite of all his dark perversions...
Agree! Haha, made me chuckle.
That clap though 😂😂
YES!! That part was 𝘩𝘪𝘭𝘢𝘳𝘪𝘰𝘶𝘴!
I loved that part
These look great! Mushroom ketchup and relish over the cinnamon and sugar I think 🤣
I love seeing you under Townsends videos or Townsends under your videos! :)
@@jonophant I never miss one ☺️
Hi there, two of my favorites together! I have an old Jewish pot roast recipe that includes cloves instead of cinnamon.
@@lisakilmer2667 I’d love to see that!
@@TastingHistory Hey Max! You and Jon need to do a cook off.😉
Love the extra takes shows how much fun you and the team have while making these videos.
I love it when Jon loses it!😆😂
Just came here to say this.
I don’t think I’ve ever heard him so excited to say the words “flavors and aromas” in the intro as he was today.
Yeah! There was a lot of fun in this one, through and through. The nutmeg joke at the end made my heart smile :)
Thanks John and Company!!
I mean it's a burger. Everyone get excited about burgers 😂🤣
I think it was nutmeg withdrawal symptoms...
Just love the “bloopers” Do that more , Very enjoyable.
I mean, in a way burger patties really are just flattened meatballs.
looks like smash burger in a way!
@@TheSlavChef smash burger minus the smash
@@nicku-m4k just needs a little bit of smash!
Very large flattened meatballs, but that's not a bad thing. :)
Meatballs are just round burgers 👊🏿
Unedited John, love it.
Love how you kept the nutmeg outtake in the video. Gives some rare insight into the fun y'all seem to have behind the scenes.
I like how you included the bloopers, its nice that people still have their humanity and can laugh from the heart
I love the laughing and the way this episode was cut. I'm really enjoying the direction this episode is taking and I hope future episodes are similar!!
Whenever I’m depressed I watch this channel. It makes me happy again.
🍤🍆😁
same.
John has a real nice nice vibe about him. Very calming and pleasant.
Dude same. All is right with the world on Townsends.
It just makes me hungry.
Apart from the sugar and cinnamon, this is really close to a "Frikadelle", a common form of flat, fried meatball in Germany, usually eaten with mustard.
Fun thing is, when Dutch bring their "Frikadelle" to East Indies, we also had our own version of it, but with outrageously more potato than the meat, sometimes no meat at all.
A 'Frikadelle' typically has onions in it and is made from 50% Beef and 50% Pork (may depend on the region). Often my Grandma would put sugar fried onions on top instead of inside. She used dry rye bread that was soaked in water for a short time to make them really fluffy. The spices she used in the meat itself were: salt, pepper and nutmeg. The size was about what was shown in the video. Frikadellen are a perfect snack on the go when they are cooled down.
the U.S. has a lot of German ancestry
The Danish have frickerdeller too. My husband's family is from Denmark and it's a staple. Beef (or veal), pork, onions ground all together multiple times, lots of milk too. It's very kinda soupy and there's definately an art to scooping them into the pan with a soup spoon and frying them in a flat egg shape.
@@faroukabad This is based on a Spanish cookbook, though.
3:50 Maybe their eggs were smaller back then. Their chicken certainly were.
Eggcellent point. Even today the different breeds have very different sized eggs and age of the chicken plays a large part of that too.
@@bushcraftingmuslim bruh
Reminds me of a meal we do back in Silesia, Poland called "Karminadle", similar shape and you also add breadcrumbs, eggs and use grounded meat and shallow fry it in a pan. Usually goes with potatoes and beetroot, but it's common to eat the leftover "Karminadle" sandwiched between bread slices. Yummy.
Wow that is very neat similar to this
This video and your story have me suddenly questioning the standard explanation of the hamburger’s origin.
Or, as they are known in the rest of the country: "kotlety mielone" :)
@@FrikInCasualMode Po gorolsku, ja :)
Czech call this "karbanátek", we eat it all the time. Minus the exotic spices, though - just black pepper, marjoram, parsley and caraway. And minus the sugar. Americans stuff sugar in everything, even bread. Disgusting.
Wow the Burger Show is really going a different direction.
Paging Mr. George Motz!
Making these patties thinner and smashing some ribbon sliced onion into them... Sounds like heaven.
I said the same thing!
The burger show really went far back huh
@@HALO-2304 It would be great to see George in period piece clothing. Lol.
A million thanks. I can’t stop smiling. Houston, TX here. I was without power for 26 hours, reading books and trying not to freeze by candles. My electricity just came back on. First thing I did was plug in my phone and saw this video notification. Everything feels right. :)
John: Nutmeg
Chef John: Cayenne
"Fresh-ly grated nutmeg"
@@ChuckD99 After all, you are the "rider" of your 18th century beef slider. 😉
Eating knife don't lie!
I imagine that quick food like this would have relied on salted pork or beef from the barrel; hence, no further salting would be needed. Bread would have been on hand...or pan biscuits could be quickly made to serve with the patties. With beer or cider...or even water or milk, a welcome meal would quickly have been at hand to feed a traveler.
I guess that the name White Castle is appropriate.
Castillo Blanco
@@SpaceBirch You stole my joke.
Grab the mustard, boys!
Looks like *Frikadellenbrötchen* are back on the menu!
Fleischpflanzerlsemmel!
mit Zwiwwele
@@frankishempire2322 Of course mit Zwiebel, womit else? :D
@@VoodooMcVee Lolz
Nur ein bisschen von der Flanke entfernt!
I’m glad these folks are having this much fun making these videos.
Actually the burger dates all the way back to the Roman Empire were they would have vendors in the market frying thinly cut meat and formed into paties, served in between 2 slices of bread. Pretty awsome 😃
Man i wish we still had open markets
@@traviousandrews1015 we have farmer's markets! My local one carries homemade goods as well as produce and homemade foods.
Yep, I was looking for this comment. But it wasn't just thinly sliced meat, they would grind it too.
Why? Open air markets are a cesspool of diseases. The one in Paris persisted into the 1880s til the stench alone was lowering real estate values so bad they moved it indoors. Now you have to have a vendors license to even go in there.
Can we please get a little more of the outtakes in future videos? It really lightens the mood and gives a glimpse of his personality. It was great
This channel is actually getting me excited about cooking for the first time ever! Thanks for the content!
Cinnamon is nice to meat, in the oriental kitchen its quite normal. Looks so yummy, need to try it!
Five spice!
Yeah, it shows up in American bbq cooking all the time... I don’t know why it would seem odd lol
@@RikuIshmaru I think just sprinkling it on may seem a little weird I think in bbq its rubbed on the meat and cooked? Idk im not an expert.
Cinnamon is used in several savory dishes in North Africa. Spain had several centuries of close connections with the African and Arab world, still recognizable in architecture and food.
The “I can’t do it” at the incoming Nutmeg joke just made my night!
cinnamon is excellent on meat, I learned about that at a Lebanese restaurant. I do a dry rub for pork ribs with salt, pepper, garlic powder, onion powder, chili powder, and cinnamon.
Try cinnamon and nutmeg on fish, especially pan-fried fish with a hit of orange juice and lemon. It's a favorite of mine from Persian cuisine.
You have no idea how appreciated you guys are for not editing out the hilarious parts of this. Man I love this channel and john personally you have helped me combat serious depression. I went from watching your earliest videos to now being a Delta Airlines Pilot. I just wanted to say thank you sir
The slow motion addition of the cinnamon sugar was sublime. Fantastic camera work and another wonderful historical recipe - thank you Townsends!
My granddaughter thought the bread was a potato at first, that set us off in a different direction! 🤓 Put that patty on a baked potato cut in half, cover it in pan gravy... We love this channel.
There’s a north African dish called mafroom, you cut a thick slice of potato in half but leave it attached at the end, fill with meat, dredge in flour and egg and fry, then put it in a spicy tomato sauce
@@misspeaches1144 That sounds delicious. I take it the sauce uses the traditional spices of the region?
Oh yum!
@@sueoconnor6801 i believe it uses sweet and hot paprika, that’s what my grandma uses anyway :)
So anyone else notice that he looks a lot like Russel Crowe when Crowe was doing the Robin Hood movie? Or is it just me?
I think the beards are the same!
That's....that's what I was thinking
@@WildwoodCastle Stop trolling me, really? What's your deal? I post one comment, out of hundreds, and you decide to harass me? Wtf
@@joecurry6102 Harass you? How?
@@birgittabirgersdatter8082 oh my bad...It was the same minute I posted that I got a reply, and thought like you were trolling me....like really it seemed like a weird thing to like out of all the comments you decided to randomly disagree with my post or something
Love the bloopers. Please keep adding those in!
I just wanna say, I've noticed an immense improvement in quality of videos in the last year. The cinematography, the editing, the inclusion of humor and such. I'm loving it, and it's such a joy to watch this channel grow.
We make something similar in Sweden. We call it "Pannbiff". Goes with some fried onions, gravy and potatoes.
Your channel is awesome! The whole ambience with the fiddle music and the authentic era-specific cooking pots and recipes, etc. It's a enjoyable, relaxing, informative and fun program to watch. Thank you for your channel.
I swear if John somehow incorporates nutmeg into this recipe...
Edit: You came close, John. I'll be watching you...
And don't think I didn't see that piece of nutmeg you were trying to hide behind the candle!
I can promise you the nutmeg union rep is doing their job off camera. But as the viewer we don't always see it.
He did use his nutmeg grater for the cinnamon, so there was surely some nutmeg residue still on the grater that got in.
@@Tannhauser42 Very true...he's trying to satiate his addiction under a veil of subtlety right in front of us...
I use nutmeg in my meatballs. I would be happy to swap it for cinnamon. Not sure about the sugar though.
Combined with the cinnamon and subbing maple syrup for the sugar nutmeg would make a nice addition. Sage, might too.
I love the little outtakes here! Really makes it feel more light and fun. Keep it up guys!
Meatball or meatloaf sliders.
Precursors for meatball subs.
They are great eating and you can pack them off on a picnic or just for lunch.
Thank you so much for leaving in the bloopers! Great stuff. So much fun!
""Only one thing would make this better", I honestly thought he was torn on bringing in ketchup or not
Mushroom ketchup, through, right? 😉
this video felt so conversational and energetic! it's great to see John in such a great mood.
As far as I know the earliest hamburger was described as a "Hamburgh sausage" by Hannah Glasse in The Art of Cookery Made Plain and Easy. She suggested to prepare it "roasted with toasted bread under it".
Thanks for including the outtakes. No need for a bloopers reel and it takes nothing away from the content. Very enjoyable.
Since everything was served with bread if it was available I can almost guarantee that a lot people turned any solid food into a sandwich including flattened meatballs.
Great to see you having a genuinely good time making these videos, I have a genuinely food time watching them. Finding your channel late and having so many to binge watch got me through 2020.
Thanks for talking about Spanish cookery. Greetings from Spain
I just took a trip there myself a few months ago with my Wife. We both loved it hitting up many places and live demonstrations. I too went many of the similar places you mentioned. I have several Pictures and videos and even plan to make a return there again especially when we have young ones of our own. I am a military Historian but enjoy things like this often it makes me feel homey as I grew up in the mountains. Thank you very much for your content.
Ugh, John. You're doing this to me on Ash Wednesday? It looks so good!
Hey you have a day to get the ingredients together to have them for dinner tomorrow
Give up Lent for Lent.
So, it's not just me. The times that I want a hamburger the most are Ash Wednesday and the six Fridays of Lent.
What's Ash Wednesday?
@@WildwoodCastle yes, I think of this and Matt 6: 17-18 on Ash Wednesday.
Love the bloopers, in this episode! It just shows the challenge, of making a series, like this is. Plus, it makes me feel better in knowing that I'm not the only one that makes mistakes😊 Ever think of making a blooper episode or episodes? That would be awesome! You pull off the bloopers in a fun way that they don't even feel like mistakes at all. Well done!
the cinnamon sugar on top initially disgusted me, then I realized modern-day ketchup is mostly sugar so it's not that different
Think of it terms of modern breakfast sausage served next to pancakes with real maple syrup.
For me, that really made it make sense.
Excellent point!
Not just that, but your typical burger joint will also add sugar to the patties too.
Just want to say my kids and I really enjoy your videos. Not only they're educational but entertaining too. It's nice to be able to watch something with the family that we all enjoy that's clean and not trashy like most of the stuff that's on tv these days. Thank you and please keep the videos coming.
I was in the SCA for many years and one of our go-to feast dishes was minced meat pie. This is not the fruit concoction that we think of today. It's a meat pie with with sweet spices (cinnamon, nutmeg, etc.) and dried fruits. That sounds like the ancestor to these flattened meatballs.
This channel is incredibly wholesome and upbeat! :)
I love the inclusion of the outtakes. It's great to hear and see the laughing in front of and behind the camera. =)
Somehow, in the last year or so, this channel has gotten better and better. Keep it up, and keep inspiring us viewers and the large amount of other channels you are inspiring ;)
Whenever I make burgers or meatballs I always have to be so delicate in shaping them and flipping them to stop them falling apart... Then John comes along with this recipe that's just "squash them with a spatula" and they still turn out perfect.
Use more force in your hands to shape (if burgers) and more binding agent like breadcrumbs (if meatballs)!
Smash burgers are the best way to to it a small burger.
Punch your thumb in the middle slightly so it looks like a filled donut. Then it will cook flat. The protein changes make it puff up!
@@traviousandrews1015 yes, excellent advice. Also you can absolutely make burgers like a meatball/loaf with eggs and breadcrumbs, they're just more prone to burning so have to use lower heat. They're really good.
I didn't think it was possible for this channel to get any better but my god... The production quality has just been completely ramped up recently. Awesome work, guys
Seeing John break from his persona for a second to have a laugh was delightful! :)
Another great video, just what I needed being snowed in for another day. Looks so good!
I get it now. There might be an offshoot to the Nutmeg Tavern. It will be called the Cinnamon Inn. Cheers!
Thank you so much for this video! I have been looking through that cookbook for inspiration for my early nineteenth century interpretation. This one looks like a winner! Love all your videos and the personal reflections, too. 👍👍👍
Cinnamon, and no nutmeg in the recipe. What happened? It is a very interesting recipe for sure, and it does look good. Cheers!
I love watching John and how passionate is over the history of food. It’s refreshing to see
Cinnamon and sugar.... Maybe a precursor of bbq sauce? Most bbq sauces are sweet and spicy. This was a fun recipe! Thanks for the share!💖💖💖
God i love the "outtakes" that were kept in, especially with the crew cracking up. Really adds something great to the video. :)
One does not simpy run from fast food, even back in the days :D Btw we slavs are making meatballs almost the same way here, we are calling them "Kofte"
woof.
Where?
I'm Czech. We're Slavic. We don't call anything "Kofte" (also that doesn't look like a Slavic word in origin to me, period).
@@beth12svist Well you were not under Ottoman rule for 500 years I guess. The Slavs on the Balkans have a huge influence from their cuisine, so we have lot's of words which stayed. :) Btw I have a Czech grandfather!
@@TheSlavChef I've looked it up now; yeah, we sometimes call it "kofty" and treat it as the foreign dish it is to us. :D
@@beth12svist I guess it was foreign for us too, but it at some point of time it became tradition for most families, actually it is closer to russian meat kotlet, but for some reason we call it kofte :D
Honestly John this was so light hearted and great, it made me grin from ear to ear. I think this is a wonderful recipe to try, and must have been truly handy for those days when sudden guests could appear. Thank you for taking us back to yesteryear, with a recipe that looked so good I could practically smell it.
The guy who created Sliders / Whitecastle used to make meatballs and he started flattening them on the griddle. People loved them. I think he just reinvented what existed elsewhere in the past.
The Huguenots brought them from France to Germany in the 17. century I think. Since then we eat them. Just without the sugar and cinnamon.
That looked absolutely delicious! Thank you for the great recipe!
I love how nutmeg has become such a running joke on this channel, so much so that John can't help but laugh about it.
Okay this may sound goofy but this may be one of the coolest most helpful videos I've ever seen you do, thank you for being an escape from the troubles of the day, your channel is a breath of fresh air.
good to see that John goes for the superior burger flip method when he eats it.
you gotta invert that boi
Love the bloopers, should save them for a blooper reel every so often. I love this channel
Those are called “filetes rusos” in my home.
I like how you kept some “blooper-ish” scenes in this video. Very fun. Good job, team!
Does George Motz know you're taking over Burger Scholar Session?
This is why this is my "comfort food" of the internet. I come back time and again for the genuine fun and passion of this channel. Most nights I end my computer time with a Townsends video.
I've been putting cinnamon in my burgers since I was a teenager. I knew I wasn't the only one, and this recipe's someone from hundreds of years ago.
@ John Townsend and Team, this video was awesome. It had me and my Fiance laughing our butts off toward the end. Really cool to see the little blooper style take you guys did, what a funny and charming new take on your videos. Keep up the work, we are sure to tune in for EVERY new video you post!
Did they have a concept of medium rare, or rare, and such when cooking beef, or was everything cooked until brown all the way through? I like my burgers well done, but some people don't. How did people of the 18th century like theirs? I understand there were diseases and such, so I am leaning towards everything being well done. Just wondering if you knew!
Amelia Simmons says in the "Roast Beef" recipe in "American Cookery" that "rare done is the healthiest, and the taste of this age." The implication, as much as can be drawn from a single throwaway line in one book, is that, yes, there was a concept of "doneness", and that the general taste, at least for beef, was not "roast until shoe leather".
John covered this pretty well in his video on roast beef way back when. ua-cam.com/video/OGS4BY7KjTM/v-deo.html
That's an interesting question!
I would trend to agree with you that any meat items especially if it's already ground would be served well done. I only say this because without refrigeration the meat could go rancid or worse get infested with bugs like maggots. Maggot meat? Ground it up add some ham and fry it well. The maggots are just extra proteins.... Ewwww I just grossed myself out! Lol
@@staceydailey6394 i think they ground it fresh. Im wondering about meat in general. I guess it would be salted to store. You can actually keep a raw steak out covered for more than a day. Not recommended but I've seen it done!
@@arvidfrykman9850 I had an uncle that never learned that. My wife would have loved his cooking.
It's a classic part of my cousine. Sometimes we add onions too. Check for "Mielone" in Polish cooking books.
There is a recipe in the "Apicius" Roman Cookbook called "Isicia Omentata" and they might also be an ancestor to a Burger patty.
Watching one or several of these after a long day is really calming and enjoyable.
"In fact, only one thing would make this better!"
I don't know who was laughing harder - Jon, the crew, or myself! HA!
This is gotta be my favorite episode so far! I know for A fact visiting St. Augustine so many times that the historic excitement definitely gets to you way after visiting the city. I loved the ending of this video so much!
The opening scene with the meat sizzling had my mouth watering!
i love how casual you got towards the end, very welcoming
Cinnamon is a prominant seasoning in kofta - turkish meatballs
I was thinking the same thing when watching the video ^_^ the way he made the meatballs is really common here
In Spain we got this way of cooking from the North of Africa (seasoning meat with cinnamon) and the rest of Mediterranean sea
The idea of a Hamburger comes from Germany. Germans were fans of Hamburg steaks and as immigration started to come to the United States they were replicated in various ways. In mid 19th century there are a plethora of cook books that began making this dish into more of a sandwich.
Love this channel. Amazing history that is talked about very little, but has relevancy today!
I see a new Townsends venture getting started: McTownsends!
that would be amazing
This is fantastic. Can someone at Townsends make a gag reel video full of all the bloopers you can find in the past few years?
I remember a great man once said "The eggs from that period were much smaller". That may be the explanation for too much egg.
Outstanding! Everything old is new again
Your camera work is outstanding too
Probably would be really good with your mushroom ketchup
add white bread soaked in milk, pepper, nutmeg, garlic, parsley, withdraw the cinnamon, and you have my family recipe for meatballs and burgers. My mother taught me to prepare it like that, and the consistency is very tender and tasty, very filling also. I mostly prepare my meatballs on a sauce made of onion, garlic, clove, bay leaves, tomato and cognac on a large and round earthenware cooking pot. Side it with some potatoes thickly laminated and made in the oven with just olive oil, black pepper, salt and provençal herbs, and cook it until the surface of the potatoes get crunchy.
"THASS A SPASSY MEETABALLA!!"
--Spaniard guy???
Loved the bloopers you left in! You guys rock, keep doing what your doing 🙂
Could you please do some quail and bear cooking?
He would, but it's really hard to teach quail or bears to cook.
@@jollyfamily9138 🤣😂 plus the bear would eat the quail
I'd rather do some ale and beer drinking.
@@mrdanforth3744 🍻
I think the quail would cook mostly vegetarian. The bear a mix.
But I pass in the grub worms bears love.
This channel always has such fun with their content. It's great escapism.
It is called "Frikadellebrötche"
:D
Fleischkichlwecke Xd
Fleischküchla im Weggla.
Greetings from Florida, Jon! I'm so happy you enjoyed one of the brightest gems of our state! The historic district of St. Augustine is really special. I'm particularly fond of the Huguenot cemetary; it's an interesting perspective one gains when walking through and seeing how many lives were affected by the yellow fever epidemic at the time.
I don't know if you found your way to it, but if you're ever in this neck of the woods again, check out the King's Head pub, it's the best English pub food in the area. It's not in the historic district, so a lot of folks miss it! The owner is a wonderfully kind lady and can hold a conversation like few can.