How to Make a Burger That Costs $437

[@brycefoster7801]

There’s a huge improvement in your blacksmithing!

[@skipmage]

But a huge failure in the premise; the promise of discovering and building each step in the reset journey.

[@sick000fight]

I bet it wasn't him

[@julioservantes8242]

Some scenes are him but not the the rounding for sure. I like the show but boy he is still so bad at making things by hand after all these years.

[@allstarwoo4]

@@skipmage You're right you can wait years to do it the "right way." For the most part proof of concept is enough to demonstrate it was possible. Not using more efficient methods after after proof of concept is a waste of time.

[@skipmage]

@@allstarwoo4 And I'd be OK with that if, you know, He didn't have a real blacksmith make him a set of tongs from bar stock in a modern forge with a full set of professional tools, before he's so much as forged a cohesive piece of iron. And then Andy just continues on like, hey guys these tongs work great there it is I've mastered Iron, so I'll just start using steel too, cause copper and bronze are totally the same metal.

[@Berd]

bro the upgrade to forgery is makin this easy PEASY bro LOOK AT THAT SPATULA

[@Godsdog7777]

Hi

[@riograndedosulball248]

And that clever looks like... Well, a clever. But in the bad meaning!

[@jerrysienfeld9907]

Brooo

[@bigbird4481]

Yo it's berd

[@Thesivor]

Bred i feel as though we sub to the same people

[@godsbadside]

I feel like the surface texture of the spatula is making food stick, maybe a little polish with a decent stone might smooth things over, so to speak.

[@KainYusanagi]

Just like that cleaver needs some passes over a grinder and whetstone, too, lol. Still, not bad.

[@LiveFreeOrDieDH]

Season it too, with some oil and heat.

[@DH-xw6jp]

What?! Refine the tools instead of a doing the bare minimum?? You must be new here.

[@malachimusclerat]

or just punch some holes in it

[@godsbadside]

@@DH-xw6jp haha he just hasn't gotten to that point of civilization, right?

[@Cindy4004]

Would love a collaborative series on ancient foods with Andy, Invicta and Max Miller!

[@svscrib8922]

max miller has a treasure trove of ancient recipes, their collab would be super interesting

[@genesisera8364]

we really be having an antiquity burger renaissance

[@Ordolph]

I feel like this should have been a collab with Max Miller at Tasting History lol

[@itsmilan4069]

Maybe it is secretly

[@angelwhispers2060]

The millisecond he said garam that is exactly what I thought

[@NathanPa-xo3zj]

Probably in the future both of them will tried to open franchise of ancient burger lol

[@granddukethedan7029]

With Invicta too. He recently did a video about Roman fast food stores. This might have been one of those meals.

[@NunontheRun]

they sent max a mortar and pestle at one point :-) and I think they consulted with each other on Tasting History's garum episode

[@marhunt8192]

I feel like you could buy this for like 100 dollars at a hipster restaurant

[@afork2600]

Comments like this radiate ignorance like a lighthouse

[@marhunt8192]

@@afork2600 ? I just meant that a trendy restaurant may use the old roman cookbook as a menu for the gimmick. They wouldn't actually put all the work into it they way he does. I don't mean to invalidate the team in any way! I'm not great with words or tone in text

[@Hi_Brien]

@@marhunt8192 nah, it was pretty clear what you meant lol, some people are just bad at reading comments.

[@DH-xw6jp]

@@afork2600 considering that the sort of hispter resturant he is referring to are the type of places that hang strips of carmelized bacon on mini clothelines and sell them as $20 appetizers, or grilled cheese and soup for 30, i wouldnt be surprised if that also sold overly meta artisan burgers for a hundered.

[@darkdevil905]

you can really see that once he entered the iron age the amount of stuff he makes is exponential.

[@michaelconstantind.l.mendo5485]

Just like with our ancestors!

[@KRYMauL]

The iron age is the start of the Greeco-roman era.

[@wikz8480]

@@KRYMauL no one cares nerd

[@KRYMauL]

@@wikz8480 I played Football in High School.

[@wikz8480]

@@KRYMauL Who asked ?

[@raslan5990]

That moment when you CRAFT a burger and some fries.

[@HercadosP]

Minecraft hurr hurr, am I right my fellow kids?

[@jacobdeslattes3519]

Kraft** would work better in this case

[@hilmi8636]

As a cook, this is basically what we do everyday

[@DH-xw6jp]

@@jacobdeslattes3519 get your pasteurized processed cheese byproduct based blasphemy away from my burger you heathen.

[@yallareblind4948]

@@HercadosP LOL boomer stands out like a sore thumb.

[@jenszielhuis8284]

It hurts my soul so much seeing someone ramming a knife on a stone.

[@tore650]

Same, i was screaming at the screen. Like, there's no way people didn't have wooden work surfaces by the iron age...

[@morodochable]

as a butcher's son, me too

[@Aaron-zu3xn]

you can hear the edge grind against the stone if you listen close

[@CaptainSwift11]

It's thoroughly painful to watch

[@bearnecessitits]

TBF, was it really a knife or just a chisel?

[@FunkoIlluminati]

I personally can't wait until he does the episode where he makes milkshakes and we find out does it truly bring all the boys to the yard. If so will he teach us and will he charge us.

[@markm0000]

Lmao nice

[@BarbadosBeerFestival]

🤣🤣🤣

[@masterimbecile]

However it turns out, you know it's going to be, like, better than yours.

[@Tzunamii777]

It does.

[@kiwibird8441]

@@masterimbecile damn right

[@SpaceDodo]

The best cooking shows start with black smithing!

[@danielmahon1589]

yes they do

[@blxdegenix3083]

or with a man walking on screen with his face cut off and a tv clip playing Or a happy jingle like “You suck at cooking! Yeah you totally suck!”

[@mattparkent440]

This guy knows how to do ads. Every channel needs a little ad timer in the corner.

[@M3S777]

no

[@mattparkent440]

@@M3S777 yes

[@cyber_nuggets8302]

I know some sponsors don't allow it because a lot of people will just skip the ad if they're told when it'll end.

[@eribertosolano4634]

@@cyber_nuggets8302 that explains why some of his vids don’t have it

[@harveyfelipe2436]

you should check out Johnny Harris. He has a whole progress bar at the bottom of the vid.

[@universeempire1162]

for better cooking make a large flat pan then use the rods to hold it up then you can use the spat better

[@Finwolven]

Or, since we're apparently in Roman times, look into Roman camp grills and actually make one. They're not hard to make (basically just more of the same) and would actually be a proper upgrade to the camp kitchen kit...

[@itsmilan4069]

Yes I knew that the leftover heat radiating from the walls would work

[@The_Keeper]

It would probably be awesome for Pizza too. I mean, its basically a stone oven.

[@DH-xw6jp]

@@The_Keeper as long as he doesnt try frozen pizza again lol.

[@bg-rh8et]

Did anyone else think when the shots of the animals came on that we were gonna see Andy just start butchering them hahah

[@bigbird4481]

I honestly would love them have a butchering episode and learn how to get the different cuts of meat

[@nickfenix3892]

They used to and then got a lot of flak from vegans so had to stop all that

[@epauletshark3793]

Perhaps just skip the killing part? I would love to know how to process cows and pigs (though I already know how to do chickens)

[@TheRoadfarmer]

@@nickfenix3892 once again another thing to add to the list of things that vegans ruin

[@kennysymes4359]

his knifes wouldnt be able to

[@Minikin1]

That double f-bomb when the burgers slipped into the fire was hilarious.

[@astorniit7524]

This comes out the same day as Invicta and Max Miller make a roman burger video? There needs to be collaboration

[@MrStifleras]

As someone who is interested in anthropology, I would like to study this guy. His productivity and energy levels are insane. I want to know what his secret is. Most people barely have any motivation to finish a task.

[@StoneCat420]

Someone once said to this guy hey if you want it done right do it yourself and he took it to heart

[@PaleGhost69]

I knew from the moment I saw that grill that it was going to be trouble...

[@thunderturtle3151]

same

[@KainYusanagi]

Not enough tines and not fixed tines aren't helping, lol, but it still was passable. Maybe if he had some way to lock them in place temporarily?

[@Mr2winners]

Hammer out a piece of steel , thin and flat as posible and place ontop of the spines.

[@DH-xw6jp]

@@Mr2winners i think a cast bronze pan would be easier to make than trying to hammer out enough sheet metal on that small stake anvil.

[@Noxeus1996]

A price breakdown with the tools excluded would have been interesting since those are reusable.

[@MrBlack0950]

Plus bulk manufacturing, since one burger is more expensive, pound for pound, than a hundred. Ingredients are far cheaper when you make them for a few thousand people than just one person, since you aren't bottle necked by the baseline effort being the same for 1 and 50 units.

[@comment-chan8750]

This feels like a pimped out Version of when he made the sandwich

[@VespertilioGiganticus]

It definately is.

[@matthewfurlani8647]

I cant wait to see an ancient burgir

[@VeryTastySoup87]

Ye

[@kinda.svs.7471]

BORGIR

[@michalbrestovansky7881]

A great video! I would just suggest to 1. Sharpen the cleaver well, makes everything safer and easier and 2. Polish the spatula, so it won't make the food stick so much.

[@Kevin-rg2xj]

I would love to see some native American stuff. Tribal elders often enjoy talking about the traditional ways they lived and have learned a lot about the land. If you are ever in North Idaho I am sure the Nimiipuu would be willing to collaborate in some way.

[@christianseiler7317]

That's the wrong juniper. I hope those berries didnt give you a hard time.

[@Icephoenix84]

For the grill: 4 Metal y-steaks with a single rod to lay across each pair. The grill rods should have two loops, one on each end. Then the single rods can go through the grill rod ends then lay on the y-steaks. Might take more work but give a bit better stability for the grill. Also highly portable.

[@davidblanck4131]

Your skills have grown so immensely with this channel. The forging is just one example. Amazing work with you and the team. Thanks!

[@KainYusanagi]

"give me a bit more thyme in my hands" AUGH (I love it)

[@pentagram3]

The only reason I subscribed this channel is incase I travel back though time and have to do dr. Stone

[@tysk5729]

theres also a cola from scratch video on youtube

[@PaleGhost69]

Not to be that guy but dr. stone is in the future

[@pentagram3]

@@PaleGhost69 You tried to act smart without realising I said "do" dr. Stone, not "be exactly like" dr. Stone. Do is a verb implying doing something similar. Saying dr. Stone with "do" context means doing something similar to what dr. Stone did, which is survive in an age without technology. Surviving in an age without technology can also be performed in the past. Hence, my sentence wasn't wrong. Try being a better nerd next time, wanna be nerd.

[@PaleGhost69]

@@pentagram3 Ok what is the premise of dr stone then? How would one "do" dr stone?

[@adityasuresh6607]

Let's fast forward to making sulpa amide drugs Dr stone reference.

[@htme]

Thanks again to BetterHelp for sponsoring today's episode! To get 10% off your first month, visit www.betterhelp.com/htme.

[@stefanbecker7394]

Hamburgers actually originated in hamburg Germany. During world war 2 hamburgers where renamed in America as selling a food invented by nazi Germany isnt great for business

[@ar_pe]

Wasn't this proved to be a scam or something?

[@DEADPOETOFFICIAL]

Great job choosing them as a sponsor. As someone who has schizophrenia I know mental illness is hard. This helps

[@PabloEscobar-hu3gq]

@@ar_pe yes I am still confused how they are a running business I hope Andy knows this and isn’t going to be wrapped up in this drama

[@DEADPOETOFFICIAL]

Burgers for the boys

[@DobleWhiteAndStabley]

6:45. ... Ah yes. Keeping true to form. Using a bladed tool... On a rock. 9:05 YES! Thank the heavens above for a cutting board! I give you guys a hard time but i really do love your work. This stuff is awesome. Awesome job by the way with the proper anvil and tools! I was beside myself with excitement when i saw you finally getting the proper tools to make your tools lol.

[@Serahpin]

This was a triumph. I'm making a note here: huge success. It's hard to overstate my satisfaction.

[@AR-yd2nd]

Wait is this a Portal reference?

[@CoronaSunrise]

@@AR-yd2nd the fries were a lie

[@oShadowkun]

@@AR-yd2nd how is this not a portal reference man

[@CookingEmi]

Your garum isn’t dark enough… it should be the deep amber colour of something like fish sauce. There’s a near identical sauce to garum still produced on the Amafi coast called Colatura di alici, and if you look at its colour, it too, is a deep, rich amber hue. What this is is fermented fish liquid, and probably is super fishy and lacks any depth of flavour.

[@Wasbever_14]

Ok

[@AnimeeGuy]

To keep your grill grates in place you could try putting some indents on the cross beam for them to slide into

[@The_Keeper]

By the gods, man! You're well past the stoneage, use some bloody wood to make a chopping-board, so you don't ruin your knives by cutting into bloody stone! Apologies. As a cook, seeing someone cutting into stone, or metal for that matter, with a blade triggers me instantly.

[@SpaceDodo]

You deserved it to taste good! Felt so cool to watch each tool and oven being used... And knowing just how hard all of that was to collect. Wonderful show

[@cyber_nuggets8302]

I've never really realized how many different things are required to make a burger.

[@dhawthorne1634]

It's even more when you consider the fact that he skipped the whole, raising livestock, dressing and butchering thing and really glossed over tending to the gardens.

[@theradioactiveplayer3461]

I don't know if you're already planning to include this, or will even see the comment, but there's a little trick with beveling an edge that can roughly halve the work you do - holding the blade at an angle to the anvil, so that in striking one side, you effectively bevel both. It may also help in getting better edge geometry, but that's a discussion for another time

[@TheScarvig]

honestly? they dont even get that they essentially destroyed the cleaver while cutting the parsnip on the stone... the chopping on the stone gave it the rest. for that they deserve to do double the work three times over until they learn what should be common sense. this channel got gradually worse after the "reset". it is like they arent even trying anymore.

[@eugeemz]

You know its funny how people joke about binging with babish doing everyting by hand and making his own flour and such etc. BUT THIS DUDE ACUTALLY DOES IT LIKE WTF

[@darthludi]

Please get in contact with "Tasting History" for a cooperation in cooking historical food. I'd love to see this!

[@girzim644]

They did a "crossover " in a way with their mortar and pestle episode, on tasting history it should be the ginger bread episode I think

[@toddellner5283]

Have you considered casting a bronze frying pan? Also, mushroom ketchup or thickened, sweetened fermented soy kecap manis would be a nice change from garum

[@HylanderSB]

It was painful to watch that poor cleaver get used on the stone.

[@SuperDavidEF]

Don't worry, it probably wasn't well sharpened anyway. HTME does a lot of amazing things, but I've never seen them take anything past maybe 70% of "finish".

[@bhutwheyttherismor86]

Better help had a sketchy record. I would have looked into this sponsor more before accepting it. Ask Phillip DeFranco how it went for him.

[@krooqs]

It's always hilarious how catastrophically Andy's projects fail due to the simplest of problems. A few grooves forged into those grill crossbars and there would be no issues. Goes to show that innovation really does compound and we take the smallest improvements for granted.

[@inokainemis]

for the grill, put some notches on the crosstie the individual rods sit on, you can evenly space the notches to allow each grill rod to be brought closer together or further apart depending on the size of your cooking

[@marhunt8192]

Rosemary grows really big! You need to make sure it has space to spread!

[@N0xturn]

imagine he's applying somewhere... Chef: so what are your strengths Him: It's complicated

[@DryerFryer]

Parsnips are super common over here in the UK. Its hilarious to hear them described as ancient vegetable :D

[@ProSwitz]

Just want to say that I'm really happy with your choice of sponsors this episode

[@james-not-jim]

Most uses of caul fat in modern times that I've come across use it to wrap meat during cooking for both structural integrity and also to continuously baste with fat as it renders. However, it's typically removed from the cooked product before eating, since it's a tough membrane. Not sure if the original recipe instructed that or not, but it would have greatly increased the burger edibility.

[@annasmith7819]

I cannot express how much joy seeing Donnie the building inspector gave me

[@laurenapolis]

Dobby!!! She did such a great job lol

[@trogdor8764]

It's amazing how much better bread comes out when you don't set it on fire

[@TheWhizKid007]

Fun Fact... pink peppercorns are related to cashews and cause an allergic reaction to people with tree nut allergies!

[@juliabuonsante779]

you should do a series on the advancement of the arts, like primitive paints and sculpture casting and the advancement of it

[@RabbitsInBlack]

Did he seriously grind the peppercorn stems into the spices? I guess he finally learned that you removed the fire before you put the bread in the oven.

[@retardedpancake8951]

Next we’ll have an ancient fast food chain

[@LexDragon]

The Romans basically had these

[@svscrib8922]

maximillian donaldus

[@Great_Olaf5]

@@LexDragon If you hadn't said it, I would have.

[@DH-xw6jp]

@@svscrib8922 can i get a double Augustus, hold the garum. And an unsweetened diet wine, im trying to cut down on my lead intake.

[@CliffCardi]

Ego pol illum IX numerus duo est, numerus magnus IX, VI de numerus extra intinge, numerum VII, duo XLV scriptor numero, unum cum caseo, et magna nitri.

[@DFX2KX]

I love how it starts with Invictus, then involves Tasting History, and now HTME gets in on the ancient burger bandwagon. This is great.

[@aelithmackinnon8656]

I wonder if Vilod is still making that mead with juniper berries mixed in.

[@VincentGroenewold]

I love this, it's indeed amazing how much of the food we know was already there for ages. Big difference being; all the flavors and spices we now always have.

[@glenmcinnes4824]

Next project should be Masonry you need some stone tools, if you are going to be grinding more grain you need a Quern, you need to do stone working to build more efficient plant like ovens and such.

[@boarbot7829]

“A root crop known as parsnips” meanwhile I eat them often with a roast dinner “Ancient grain the Romana used called spelt” meanwhile o literally eat spelt pasta.

[@joer8854]

For your grill if you put a grove into the side opposite the loop they would stay in place and make it easy to move items around and still be easy to take down.

[@G11Marksman]

Makes my McDonald's order feel more esteemed.

[@JudgeTyBurns]

Esteemed Hams

[@Estalarki]

@@JudgeTyBurns lol

[@VeryTastySoup87]

@@JudgeTyBurns lol

[@tore650]

This was a funny one. Spelt is a commonly used flower used and parsnips are a staple in soups and for many dishes...

[@TheDeathmail]

Wine, the origin of vinegar, and garam... basically, pickled fish, the OG pickle sauce... Meaning, that can be viewed as an ancestor of modern ketchup...

[@dhawthorne1634]

From a culinary standpoint: Blanching any starchy vegetable will draw the starch to the surface for a crisper exterior when fried. Preferably blanched in oil, allowed to cool (or freeze) then fried. Caul fat is definitely something most Americans would shy away from today. To use it properly, you first soak it in cold water and a bit of acid like lemon juice or white vinegar. This helps with the smell, which can permeate the food as you cook. Since it has a lot of connective tissue, you can either trim out a lot of the finer webbing, leaving only the thickest strands, stretch it super thin or (a much more modern technique) pack it in an enzyme rich relish like onion, apple or pineapple to break down some of that tough chewy stuff. Caul fat can be used as a casing to help hold mince together, although your flour binder should have been sufficient. It's main purpose, however, it to baste the item in fat as it cooks, preventing too much moisture from escaping. I'm not sure about ancient roman condiments, but grape must was plentiful and used in certain aging processes for food. Dates were also common and frequently used as a sweetener in place of honey. Mixing in some date paste and grape must would have probably gotten you closer to the texture of ketchup and a bit closer to the sweetness of tomatoes as well.

[@sionyde2345]

A collab with history with max would have the best fitting

[@nicusorDastan]

bro we actually use that organ lining in my country to make the best traditional easter dish everyone is looking forward to, basically we stuff it with ground lamb organs,spices and hard boiled eggs, it tastes amazing

[@Gumbocinno]

These videos are criminally underwatched.

[@becca_chavis9619]

Thank you for the Good Burger reference. 😂

[@GlorifiedGremlin]

I could hear your blade edge screaming every time it hit that rock lol

[@PolarBear69o]

8:20 I think that just letting the fire burn down first is best

[@connormichalec]

Dude u put so much work into these videos its insane

[@Shaden0040]

Make an entire Thankshivingdinner, Turkey, apple pie, candied yams, squash, akmondine green beans, cranberry sauce, pumpkin pie, minced meat pie, fresh garden salad, mulled apple cider with ginger, cinnamon, nutmeg, and allspice, beets, stuffing, gravy, mashed taters, butter, whipped cream (for the pies), dweet potato pie, pecan pie,

[@SF-li9kh]

Damn, Andy has got good at Blacksmithing. He is becoming better now. So there is hope that his carpentry skills will improve after all !!

[@chillfailure]

Most underrated youtube channel.

[@banks3388]

You do realize when cooking with open fire you do it over burnt down coals not actual flame or it'll burn...

[@jayden5718]

imo those tools look way better and cooler than those tools you normally buy in the shop

[@rhysfirth3506]

Caul fat is still used, some old (traditional) Italian and English farmhouse recipes use it to hold together meatballs and meatloaf (guess which is Italian and which is English)

[@Great_Olaf5]

News flash: the Romans grew wheat. Not modern dwarf wheat, but they grew wheat. Side note, you should do a running tally of what everything costs as you make it, just a number in the corner of the screen or something. Would be nice to know how much the specific components cost, especially since you're also making the tools. I imagine the tools are a pretty big portion of the overall cost.

[@savageboogieguy5860]

This has turned from a how to make everything channel to a blacksmithing channel

[@PabloEdvardo]

my home feed is full of new videos from every other video series I watch, many of them I don't even subscribe to, plus stuff I don't watch. Yet this video, which I subscribe to, with notifications, is still not on my home feed It's so frustrating the way that KZbin's algorithm does you dirty

[@Nitro8996]

The moral of the story is that the Romans have already done everything! 😂 (And the French stolen something!)

[@IberianCraftsman]

pepper comes from a bush, false pepper smells and tastes the same but it's slightly poisonous, also it grows or trees, it has a red/pink color.

[@hedgehog3180]

You should really make an episode where you try different methods of extracting salt. For much of human history salt was one of the most important and valuable traded commodities and was literally a necessity for life, I think it'd make sense to dedicate one episode to historic methods of extracting salt.

[@ph.2693]

this man took "from scratch" to a whole new level

[@MrBlack0950]

This really just shows that ancient recipes are still just as good as modern ones, flavor wise. Humans always have, and always will, value flavor and enjoyment in eating, just as much, if not more than the function of the food as sustenance.

[@thekingofterrorz]

DarkViperAU with his $702 Big Mac: Look what they need to mimic a fraction of our power!

[@ayushkumarsingh6544]

i bet in 2025 he's gonna be making quantum computers

[@mrbullseye]

So glad to see parsnips here. It is, quite frankly, my favourite root vegetable. So damn tasty to make fries from. I do it all the time.

[@dhawthorne1634]

Cutting on any surface that is harder than your blade will dull it very fast. Since the original knives were glass and copper, it would stand to reason that wood and laminated leather were developed as cutting surfaces long before the invention of iron tools. Stone would still be preferred as a grinding and pounding surface, just not when a blade is involved.

[@superakman14]

You might wanna build a wooden workbench, i cant imagine cooking and prepping food on rocks is very healthy.

[@catshepherd3102]

I don’t like ketchup, but the wine reduction sounds positively wonderful! I’ll try that.

[@loganphelan3587]

Please do a video with tasting history

[@weabowoshi]

Probably my favorite episode tbh

[@officalcosmercult8731]

You could cut the meat into smaller pieces and used a big pessel to make cround meat to reduce knife dulling and just make it easier.

[@Bluboy511]

Juniper berries have yeast in them so you can leaven bread or ferment beer

[@Zuul47]

I’m good. Think I’ll just head to the nearest McPontius

[@Kyler9999]

Two things. First, the Romans had metal cookware. Pots, pans, baking sheets. It might be something to make in a future episode. Second, Ketchup was originally a fermented fish sauce.

[@sebastienlorentz5421]

That’s what garum is

[@Kyler9999]

@@sebastienlorentz5421 That's what I was saying. We think of it a always tomato but it was much like garum originally