🍔 Reviewing the Original Hamburger from 1747 | LIVE CHAT
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- Опубліковано 23 сер 2024
- Join Ron & Justine as they prepare to experience the ORIGINAL hamburger from the 1740s!! It has...wine in it. Will they like it? Also, Justine shows off her new butter churn and Ron reads our history facts for this week!
To see this meal and others being prepared please visit our MAIN channel Early American, thank you!
Early American channel link- www.youtube.co...
Making Hamburg Sausage video link- • Making the Original 18...
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When I was a little boy, we visited Williamsburg, VA in it's early days of tourism. My dad saw the bill of fare at the inn: Beefsteak, Saratoga Potatoes and Garden Salad. He thought it would be a nice meal. He was soooo mad when we got a hamburger, potato chips and a piece of lettuce and tomato. This was the early 1960's.😂😂
In the 18th & 19th centuries in Europe the folks drank a lot of alcoholic beverages because the water was often considered not safe to drink. Perhaps that same reasoning was used in cooking as a method of making the food (meat) safe to eat. Good job guys, Love your work.
Was my thoughts exactly. The alcohol was a disinfectant they knew it preserved things stands to reason they put it in for that purpose.
Aww; look at adorable little Mish Mish sitting pretty on the chair next to Ron at the beginning of the video! What an excellent little cat! ❤😊
😊 thank you
I have a black kitty that I found on Halloween last year he was so afraid of people but now he is so laid back
The burger was surprisingly considered good
I would try the burger ❤
I just had to respond to the kitty sighting
My family is French-Canadian, and the national dish of Québec is tourtière, a pie made with ground pork and some of the same spices as these Hamburg sausages- nutmeg, cloves, and garlic. It’s definitely an acquired taste if you’re not used to it. It must be an old recipe like this one.
My ancestors are from Canada and my Mémé made a “French” meat pie with those same ingredients. I find it’s delicious.
I love pork pie. That’s what it was called by the people of French Canadian decent in New England.
I love Tourtière! So comforting.
You put garlic in your tourtière? My Mémère and Pèpére. would never let me do any such thing, nor would my husband's old Matounte, who gave me her recipe. Maybe it's regional?
In my parts at least, the spices here are within the realm of right, but it's strictly minced onion in the pie....the garlic is right out, and garlic and rum would bring tears to Reveillons, lol
It's been so long since I've been able to sit down and watch a chew chat and I stand by the opinion that y'all are the cutest couple on earth. 💓
aw thankyou so much!!!
@@frontierpatriot Hi Ron and Justine ! Here in Massachusetts, Old Sturbridge Village is having ' Redcoats and Rebels' this weekend. There's a link on their site!
We had a Jersey cow when I grew up who gave a gallon of milk every morning. We'd strain off the cream and put it in a Mason jar with a little salt. Sit on the porch shaking it and had butter is a short amount of time.
Didn't see your post, we did the same thing. Good stuff.
Dad and his brothers put it into a quart Mason jar and sat on the kitchen floor and rolled it back and forth to make butter. It was a chore they did until they were driving age. They were taught to roll to keep from breaking the glass and grandma never had a butter churn. ( she said that an ice cream churn makes good butter if you have lots of cream and no electricity)
It’s so good that Ron is so handy with wood. He’ll have paddles made for your butter churn in no time flat! Loved the episode. You guys are so fun together 💜
With all the fixings added to the basic receipt, you have a modern gourmet burger!!! Good job Justine & Ron.
Wow I learned a lot from Justine and Ron tonight! I also noticed in the receipt "pease porridge" I am surprised that the nursery rhyme my Mother used to say must have been from back then also .. "Pease porridge hot....pease porridge cold... pease porridge in the pot nine days old!" I am surprised you both did not try the burgers with ye olde timey mushroom ketsup! :) You must have ran out of the mushroom ketsup? I wonder if the burgers would taste better that way? With the new segment Weird history facts.. you sure can talk about some VERY WEIRD old laws that are STILL around in some places in the USA also with those laws starting a very long time ago.
You guys should do a "Sleepy Hollow " meal at Halloween!!!!
Yes Yes Yes!
Yes! That would be great!!!
That is a terrific idea!
I had to look up “To Anacreon In Heaven” after you mentioned it, Justine. It’s interesting as an English drinking song, but I’ve always loved the tune of our Star Spangled Banner (National Anthem).
This dish reminded me of a Korean hamburg steak. They add what we in America see as maybe odd seasonings but it sounds really good. It has savory, sweet, herbs, salty, sour, and something else I think. All combined for their unique different flavors. So it's not too far off from what some people still eat today 😁👍🩷. Great job once again Justine 😊💕.
The cabin looks so cute for summer and I love the chicken Justine & Ron. I inherited a large butter churn you would adore from my great aunt. Thanks for all of the fun you bring every week. Be blessed until we meet again! xoxo
Great buy on the hand crank churn. Most people have no clue what they have. Grandma's was a crock style with the wooden dasher.
$35 wow!!!!!! Congrats on the butter churn. It’s beautiful!
Now this is an old fashioned hamburger!
While watching the previous video on Hamburg sausage I did think the wine/rum addition was odd, but as it was a sausage that could be smoked to last a year, the addition was not unusual for the preservation methods of the time period. Would definitely be an odd taste for modern palates in a burger. After reading the event list for the Jour de Fete in Ste. Genevieve... please explain "duck races". LOL All I can envision is the Kentucky Derby, ducks with squirrel jockeys on their backs, and mint juleps drunk as their favorite quaker rounds the bend!
When cooked it doesn't taste like alcool. It has a taste but it's not the strong alcoolic taste it has when uncoocked. You could eat a meal without knowing it has wine in it if you don't know it's cooked taste
Interesting side note, for a short time around the WW2 era the hamburger was called a Salisbury steak.
I've made sandwiches using hotdogs, much like this! I remove the casing on sausage before cooking if it's tough. Makes a difference.
Another great video, you two! Thank you both, as always! 😃 Fingers crossed that the butter race eventually happens! 🎉
A butter race sounds fun🎉🎉
You guys are great! What a valuable living history lesson to see how people lived in America at this time. America has such a rich history. And I love your kitty
I loved that ending. It shows how playful and real you guys are. I enjoy your videos immensely. Oh yeah. I think I'd be chowing on that hamburg (er). It looked pretty tasty and almost resembled a real hamburger. You guys rock.
Hold the pickles hold the lettuce special orders don't upset us all we ask is that you let us serve it your way 😅😁 😊
Yup. Burger King. Good memory.
That truly sounds like a modern gourmet burger with the fixings on it!😀❤
Great video. I would agree that I wouldn't enjoy a strong wine taste but other than that it looked nice. Bonus the extra toppings are always good. I hope the butter war happens. Justine your dancing at the end was great your so funny. Loved both of your outfits too.
OMG you two are adorable together! I love the churn too. The antique shop probably thought it was a washer because it lacked the paddle, which is good because they'd probably have figured it out otherwise and it'd have been higher.
You guys ROCK!! Great job once again!!! Thanks so much!!!!!
Very excited to see you both tonight 🙏❤️
Thank you for joining us 😊I love Wednesday!
You are so cute early
You guys are so precious! I just love both of your channels❤ keep up the great work Ron & Justine😊
Love watching y’all!! We homeschool & are studying early America this year. We will be making some of your recipes! It will not be this one though. lol
We also are living in a camper and moving on our new land soon (we pray it all goes through well but that is in Gods hands!) and will be cooking open fire, so your channel is going to perfect for giving us some fun!! 😅
Watched the making of it first, and I feel like there were some bloopers in the making. I think you guys had to work hard to keep a straight face while stuffing the sausage!!! lol
Thanks for the great channels!!!
Megan that is awesome and yea we dont recommend that dish lol the dish we did last week was a home run though! We wish you and your family the best!
That's such a great deal on that butter churn! I have been looking for an older one preferably with the stick for forever, but they are super expensive!
I watched you make this and it was totally not what I expected.
There is a diner in New Haven, CT that has been in business since 1895. They claim to have put on their menu the first classic American hamburger in 1900. They still prepare it the same way ever since.
Enjoyed the video. Melville based his book on the sinking of the Essex in 1820. Very interesting story . Love you two!!❤❤
Great episode! I'm really looking forward to the butter-making race!
I wouldn't mind trying these but the wine would have thrown me off as well... I'm surprised Ron didn't reach for the mushroom ketsup! 😂
Ooohh double comnent!! I really don't wanna miss this illustrious butter race!! Now that sounds amazing, especially since Ron gets the stick churner!😂
Definitely do a butter race! We get small batch butter in seconds in a modern blender. Be nice to see how much you can get from that $35 gem.
I love your outfit Justine! The pink and black are so nice together!
Congratulations on the butter churn!!
I absolutely love your videos! I look forward to them every week. Thank you for all you do! ❤️
Appreciate the history on the hamburger.Also the other history lesson. Job well done Ron and Justine.David Back.
Your cat at the beginning sniffing the food in the air was cute. 🐈⬛🐈⬛🐈⬛🐈⬛
( I ❤️ your saying of grace before your meals. God Bless )
Cheese burger in paradise! Cant wait!
When making the butter, let the milk set in ceramic bowls, so that the cream will rise to the top. Then skim off the cream and put that in the butter churn. I think this will be a fun and informative experiment.
I love your videos! They always brighten my day.
Great price for the butter churn! You look so pretty tonight in your new outfit, Justine. Would love to see you make butter!
Maybe the wine was used to tenderize the meat?
More likely to kill any bacteria
Alcohol will tenderize meat. If I use a lesser expensive cut of beef I let it sit in beer overnight.
Greetings from Montana 👋😊 really enjoyed tonight’s episode! Have a blessed week ❤🇺🇸❤🇺🇸❤🇺🇸❤🇺🇸❤
Wow the history is fasctinating , I learn something new, I was just thinking how much I love Justines outfit, then she asked what we thought of it.
Thank you both so much for another great video!!! As I kept hearing you talk about the pairing of the wine and the beef, I couldn't help but remember when we went to the 'Melting Pot' restaurant and had their signature fondue. I was not a fan at all either... and I like wine! Something about beef/steak cooked and boiled in wine... not so much :(
Coq Au Vin
Burgundy Wine, Mushrooms, Scallions, Garlic
Thanks again and keep it up. Love you guys!!
Hello to the both of you. Shout out from North Carolina. Love your channel's. Happy on your engagement. May God bless you always.
Thanks so much!!
I guessed correctly!! I guessed $35 for that butter churn! 😅
Hi I live in Louisiana. We have a sandwich here called a poboy. We also have pure beef smoked sausage. A all beef sausage poboy with all the fixings is a really good sandwich
Nice! Glad the burgers turned out well
Haha, when Justine was dancing and stopped when Ron turned around, it reminded me of Baby Groot when he freezes when Drax looks at him 😂
I'm with Justine, no to that hamburger. :( I look forward to the butter churn getting up and running. Justine's onsomble is marvelous. Love the pink skirt..... Interesting facts on those who's birthday were on this day. Facts on Clarks home is pure tradegy. Thanks guys!
Thank you for suffering the heat to make your content!! Definitely a labor of love for you guys!!
I’m so glad I found your channel. Trying to catch up. Hope my notifications go off. Hello from Indian territory. 😊
Welcome!!
Justine, love your new cloths you look great. Good review on the "hambugar". Love 'yalls' videos. You all are great to watch. Thank you.
Thank you so much!
Nice buy, the butter contest would be fun to watch.
you could re-make them with out the booze/ clove , nutmeg in it that was put in to help preserve them for a later date
We always enjoy your video's...a suggestion for an episode...why not have Kandye come as a guest to try one of your recipes? That would be a great episode to watch too.
Even with a modern burger, it's all the things on it that tastes the best. The burger is just the thing you put all the good stuff on. One of the reasons people don't like wine, is that they are drinking/using bad wine. Always enjoy your videos! Thanks!
Justine I just watched you make that & I had my doubts too! ❤😂😂 I thought the suet st first was mashed potatoes!!😂😂😂😂
Hello there grandma Sherry. See you on the Friesian Horses channel. Great minds think alike, don't they. I am in my 70's and love this type of content. Take Care and Stay Healthy.
@leahmollytheblindcatnordee3586 awwww .... YOU'RE GREAT!!! 💞 YES they do! I'm 65 & LOVE things like this? Have you tried any of her recipes?? I don't think I'll try this one but it's a great reference for camping!! 🤣😂🥰🥰🥰
@@leahmollytheblindcatnordee3586 PS I have 6 cats!! Just got my new one 2 months ago. Carrying out by the busy highway on the side of the road. 😥👎🥺
@@sherrywebber4013 Good for you. We have rescued cats too, from my dad's farm. Use to take some of his kittens and have them neutered for him, but ended up with some that couldn't go back. Currently 1 inside and 3 in huge area of garage (with runs & heat in winter) because they have some physical problem that can be contagious for other cats.
The churn is an amazing find!🎉Congradulations. I think you’ll need more than a gallon of milk for cream for that churn though.
What a steal of a deal on the butter churn & I love your dress! Very pretty!
I remember my Grandmaw making butter in the plunger style churn in the late 1970s. Now this was unusual for Western NC. I was very young, what I remember was that they had a milking cow. The milk would be left to sour in the churn. The butter was tangy. I think I remember that they only churned the cream and drank the "skimmed" milk. Maybe it took a couple of days to accumulate enough cream.
Thanks Ron & Justine. Justine, your outfit is beautiful. Are the 'supports' and padding sewn in or separate?
I find myself watching this channel more then the other because I can listen to this one but the other is best enjoyed watching it. Not a complaint,just an observation.
Sweet baby jesus! $35?! That is not either an arm or leg. 😆 Looking forward to the butter churn competition!
Here's what I'm thinking. Your comment as to why the recipe used wine, or any other alcohol, may be because there wasn''t a whole lot of clean water back then and the only source of totally clean water, happened to be in the form of alcohol. Just like the Western United States in the early 1800's. Little towns didn't have much (if any) clean water. So they drank alcohol. Now this is just my own thought on it. I'm not an expert on ANYTHING. 👍🏽
Are you going to livestream the wedding? 🙃 I live in SC so I definitely won't be coming. 😂
Wow!! That is so crazy, you guys have already covered so much American history! Thank you so much for that! You make it all fun, and I'm really looking forward to weird moments in American history....I think...ha ha ha!😂🎉❤
And let’s not forget we have small children that live in the cabin … my family would eat one meal ( maybe a day ) bless our ancestors! They rock
I love alcohol in food! I come from a Swiss background and it's common place to make cheese fondue with cherry liquor mixed in. Honestly it's the cheese, garlic and liquor all together that makes it so amazing 🤤
Guinness in an Irish stew is delicious too! Beef bourguignon is made with port or wine and is awesome!
My grandmother used a crock butter churn with a dasher still in the 1960s to early 70s..... I've churned many batches of butter.
I can't wait to see the homemade butter video!
I feel like you roast Ron a lot. 😂 I love these videos
Justine, my grandpa on my dad's side, born in England late 1800s, made beef sausage, mashed potatoes and peas for Sunday dinner. He'd make gravy after browning the beef sausage. There's a deli near me where you can still buy beef sausage. Delicious with NO wine. Yummy.
Thank you for sharing your video. I enjoyed and learned a lot👍😊❤️
Glad you enjoyed it!
You got a butter Churn! OMG I can't wait!!! Whoop whoop
Just a thought. Wine is acidic and can tenderize and slow spoilage. Same with rum. Yes there were alcoholics back then however alcohol also slows spoilage. Since they had so much illness back then I would think that some use was in hopes of preventing illness. I did not watch the cooking part I do not know how much wine it called for. When I make beef stew sometimes I add a 1/4 cup og red which brightens the flavors without a wine taste.
Showing my ignorance, but what is og? Just not familiar with that term.
@@leahmollytheblindcatnordee3586 proof read failure it is ,supposed to be of.
@@autumninvirginia1229 Thanks. I wasn't trying to complain, just not up on everything anymore. But thanks for getting back to me.
Thank you for always making me smile. I love watching you.
We still call it tomato sauce in Australia. We can buy a slightly different flavour called ketchup but it's still very similar and only one or two brands will make it. Ketchup is usually a sweet version. We use them exactly the same.
Also, I found it strange you called a recipe a receipt. Maybe in the period you present, receipt was used in America? Recipe was originally used to describe a medicinal concoction is all I know.
awesome butter churn!!!
Like you, I wouldn't like to add wine or spirits to a home-made sausage or "Hamburg steak". I was figuring that back in the 18th century, people added spirits to their food to help keep the food safe to eat. Smoking meats was (and still is!) a great idea. I think all meats taste wonderful after they've been smoked. 😋
Skip the wine, I’d put cooked onions on top. My family always makes our ‘Korv’ which is a Swedish receipt hamburger, unseasoned pork, barley, seasoning of nutmeg, salt pepper, fresh chopped onion & stuffed into hog casings.
Give me a couple of days but my great great grandfather owned a dairy. When my grandmother was a teenager she would churn butter for her father (when she needed money). She wrote about it a couple of times. I will try and find those and let you know!
Can't wait ❤
Poor Ron, you’re just dying of that heat! Hope your new 18th century house will have central air! (I live in Edmonton Alberta and finally got it this year. Best money I’ve ever spent even if I only need it a few months off and on! The heat domes are no joke.)
You are so right. We put ours in just ahead of a hot summer quite a long time ago and every summer talk about how glad we did.
I wonder if it would have been tastier if it had been smoked.
American cheese to make cheese toast is great too. you get that...metal taste...when it turns black 😋
I like to use wine and garlic when making venison. It cuts down on the wild game taste.
So during those times the hamburger look different.
Thank you for the explanation, Justine.
With the addition of the modern food, Ron like it.
Historic facts: Henry Ford's Birthday.
The author of Moby Dick was born.
Taxes were established.
First time seeing the butter turn.
Thank you , Ron.
No meat grinders but you could still pound the meat into soft texture . Might want to cover with muslin while pounding depending on how well washed the meat is of blood.
About the wine….I agree with you; but I do put red wine into my ground beef mixture for shepherds pie; however it’s definitely not as strong because the wine gets reduced and just gives it some depth of flavor because you also have the tomato base and Worcestershire that reduces down with it before assembling and eating it.
My granny in 50's and 60's used the old fashioned churn
Awesome video as always! I was eating some calabrese salami the other day and noticed the ingredients said it was made with wine so I wonder if it’s just a sausage type thing? I enjoy adding red wine to a hearty tomato sauce or meat sauce but it’s really the only time I add wine to food because it cooks off over a long time on the stove and gives a nice flavor. Anyway y’all rock! Revolutionary war is my favorite time period to learn about and I absolutely love your clothes! Do you have a favorite place you shop for those? Xoxo