How to Make Pesto That Costs $263

[@htme]

Visit acorns.com/htme to claim your $5 bonus when you sign up. Let me know what you're saving/investing towards below!

[@alexsamaris1667]

Any plans on making a spring pole lathe? It would making certain items easier.

[@sypernova6969]

hey! I love these food videos. I was wondering, when you make a recipe, like the bread and the pesto and the cheese. would you be able to post the recipes? I'd love to try them out with my kids.

[@kanemccallum7347]

you need to wear a respirator when cutting stone its really not good to breathe that dust in :/

[@duncanbailey8142]

I have an idea for you when you were trying to make the mortar and pestle using a hammer and chisel what's a chisel white hooked up to your Owensville that would be a primitive type of drill

[@safiremorningstar]

Acorns has too many agreements in terms of agreements that it makes it impossible for one to agree to anything I understand the legal reason for this but from a handicap person's point of view a little bit of a problem.

[@TastingHistory]

Thank you so much for my mortar and pestle. Going it to put it through its paces!

[@deacon6453]

Love your channel! :-D

[@Losttoanyreason]

Just watched the Gingerbread episode on you site where you mentioned this episode and them making the mortar and pestle, LOL.

[@Kero7th]

I already watch htme but your video brought me over to this video.

[@mrscary3105]

I am subbed to you as well! (Now I will see you use it!) :)

[@connornobbs3487]

Can’t believe they didn’t pin this, do you feel betrayed?

[@erkdoc5]

Fun fact: that sandy texture is common for roman ground foods, and led to a lot of Romans who had their teeth worn away from eating bread.

[@ghostlygamer5549]

People without teeth are better anyway 😏

[@walker9192]

@@ghostlygamer5549 god no god please no

[@TheSandborn]

@@ghostlygamer5549 😏

[@clipsotrips6657]

literal grain-riched bread

[@Shadowreaper5]

wow, I didn't know that. I learned something new today

[@thexalon]

As soon as she mentioned the catnip expert, I knew who was going to show up.

[@FrauWNiemand]

I've never seen winky and Debby together, by the way.

[@laurenapolis]

@@FrauWNiemand winky has never met other cats! Well, I adopted her a year ago so she hasn’t when I’ve had her. I’m not sure what she would think!

[@FrauWNiemand]

@@laurenapolis I guess - since they are both quite some years old - they'd probably don't like each other. Every cat I knew, even my own, had problems with stragers.

[@cockroachman27]

Very smart!

[@cringebro8628]

Wondering when he will eventually reach the future and show us what’s to come

[@golfball6276]

I wanna know when he will stop or if he’ll try to make a computer or a phone

[@thehelpingmeatball8721]

Today on how to make everything, we are making a dark matter hyperdrive from scratch

[@kingdavidjapan]

At the pace he is going he'll just fly past the rest of us.

[@pinecone27]

As history progressed, innovation has progressed exponentially so basically it is even harder for him to make modern things with modern tools like a phone than old things w old tools and if u have noticed he is spending more time on each century as time is progressing as later centuries are MUCH harder than new ones

[@kingdavidjapan]

@@pinecone27 Woosh

[@michelhv]

Their sheer dedication, yet utter lack of craft is the reason why I keep watching. Bread oven? Broken, but we got a loaf. Knife? Dull but we got an apple slice. Pottery? Crooked but holds just enough water to pour. Noodles too thicc but it’s a meal. Latin language? Whateverum.

[@werelemur1138]

Your catnip expert is ADORABLE.

[@NickHorvath]

FYI that's not ricotta. Ricotta is made by cooking the leftover whey from making another cheese like mozzarella. It literally means re-cooked. What you made would be a farmer's cheese (or queso blanco or any of another traditions of vinegar cheese) since it uses vinegar instead of rennet.

[@JadeLeaf1980]

Comments like this are why I always check the comments section - always the chance I’ll learn something 😄

[@michaeljones4049]

Dude none of this is actual not just the ricotta. This feels like an american guide to nothing close to europe lol

[@KainYusanagi]

FYI this IS ricotta. It is at its earliest historically made with the whey left over from curdling milk to make another cheese, yes, but the process of adding some whole milk and vinegar to curdle out the remaining curds from the buttermilk for ricotta remains the same as it has since then. However, it is *also* made with straight whole milk, especially in the United States, and has for at least hundreds of years elsewhere in the world, as well, though it no longer lives up to the original meaning of the name "ricotta" derived from "ricocta" under that situation, as you did accurately note.

[@alexdibosco]

let me make clear the situation here.. trust me i am italian and i live in italy: they are doing moretum an ancient roman pesto, they do rigth the cheese and the recipe of pasta (not the shape)but they just use wrong word.. nick horvath is rigth this is not ricotta, ricotta is made in a very different way but on the other hand they dont need ricotta for moretum but just a fresh cheese so they do what they can do.. other exemple is they keep say: noodles but we don't have noodles in tradictional italian oman stuff, they are a tipe of pasta from asia, we use "trofie" whit pesto and the roman use moretum on bread. but they use a right recipe for make trofie, (water salt and flour), for the fresh long pasta we don't use water but only eggs and flour.. and the word ricotta in Italian is normally used, it means "cooked again" and obviously it is also the name of the cheese made with whey .. the word "ricocta" used by kain yusanagi does not exist in Italian .. if I could have recommended them I would have made him a mortar in Carrara marble (already extracted by the Romans) and I would have made him prepare trofie with Genoese pesto .. but they don't have the right ingredients, like cheese .. even the pine nuts are wrong, we only use those of maritime pines .. but even with the wrong ingredients it made more sense than eating a Roman sauce with Asian pasta .. in any case they are an entertainment channel they are not an experimental archeology laboratory or an Italo-Roman culture course .. they often do things a little badly with poor results, but it's part of their trademark .. they have to give an idea of history and achievements .. and let you spend 15 interesting minutes, Merry Christmas or maybe I should wish you a good NATALIS SOLIS INVICTI ? big hug

[@KainYusanagi]

@@alexdibosco That's because it's from the original latin, not later italian, that the word ricocta comes from, from which the name ricotta originates from. Additionally, water and flour is a common noodle base as well as eggs and flour (or a combination of all three), and was historically used in Europe when noodles were first introduced to it from the original Greek cultures in trade, once again before Italy even *was* Italy, DEFINITELY before the Arabic conquest of the peninsula that introduced many dried and varied flavour pasta dishes and made macaroni popular, and even before Rome ever became the great Roman Empire as we commonly know of it, independently of Asia where, in China at least, noodles have been around for at least four millenia (Lajie archeological site had a preserved bowl of noodles, dating from the Xia Dynasty, so they undoubtedly existed before then even). In short, take your Italian cuisine supremacy and shove it in a cannelloni. Signed, a cook who also bothers to know his food history.

[@snowbii6230]

You should make some historical gloves so you don't hurt your hands in the future.

[@-Cetus-]

And sharpen his tools. A dull knife and scythe are hazardous.

[@turtle7792]

@@-Cetus- he has a scythe?

[@turtle7792]

Has*

[@-Cetus-]

@@turtle7792 He's shown in the video cutting the wheat with it

[@KainYusanagi]

@@-Cetus- That's a sickle.

[@WantedVisual]

"Spelt. A variety of wheat that was commonly eaten during ancient Roman times." And thus, I checked the best-before date on the spelt cookies I was munching on while watching this.

lmaooo

[@kayagorzan]

Indeed

[@Duplicitousthoughtformentity]

Was the best-by date in roman numerals?

[@uppityglivestockian]

Miller from Tasting History sent me. He was verklempt. But just for a second. Merry Christmas! Subd, liked.

[@shanestorm8805]

Gets free credit card: okay guys, we now have a source of metal we will use to make a chopping knife. Love it!

[@r0llinguphill483]

Microwave pesto as a "control". Every pesto lover on the planet hissing in unison with disapproval

[@MossyMozart]

@Sean Mackinnon - Yes. Why in the world would they put their pesto in the microwave??? Pesto is NOT cooked!

[@gunter4155]

@@MossyMozart I do

[@kaenryuuart543]

Pesto control

[@TLugs]

Max from Tasting History led me here from his gingerbread video where he used your awesome mortar and pestle. Glad he did. Not only was this a great video, but now a whole backlog of your videos for me to check out. Thank you for making this. Cheers and hopes of good tidings to you and yours, as we near the end of this very odd and historic year.

[@sciblastofficial9833]

They should expand their territory like Rome did.

[@SparseB]

They should beg to expand their territory then take over Poland

[@maxcai3795]

Ok Julius Caesar

[@gokucrazy22]

How to Make Everything: Empire Edition

[@jonatansvar8076]

He should make criminals fight to death like the Romans did

[@marcusj1710]

I imagine Andy in full Roman armour standing outside Michigan state building yelling; “ move forward, my legions!” Or something like that.

[@bearwithabowtie1421]

Microwave dance in the reflection at 13:20

[@rosiemccattail6350]

Have you also noticed that cook time on the display is 02 minutes and 69 seconds?

[@brendonbone1459]

I'm supprised not that many people saw that

[@victoriaeads6126]

3:45 my sister used to live within walking distance of Minnehaha Falls! I remember walking down there once when visiting her. It's A beautiful area!

[@jameskelly1680]

Future archaeologists: We have no idea why these people in Minnesota have these wear patterns on their teeth. We know their people have mills. They shouldn't have the wear patterns from stone-ground grains.

[@SF-li9kh]

Ancient aliens confirmed

[@BaronVonQuiply]

Weirdest thing.... I just found a bronze dayger next to an antique iPhone.

[@ryrandom8785]

@@BaronVonQuiply *dagger

[@BaronVonQuiply]

@@ryrandom8785 It's a joke about how he pronounces dagger

[@ryrandom8785]

@@BaronVonQuiply oh okay lol

[@matthewwillson6515]

When it comes to pricing at the end you should give a cost for how much it would cost to make another now you have the tools.

[@bsoul3177]

Prob about 25%

[@SF-li9kh]

EXACTLY!!

[@gigishomesteadofadifferent693]

Tasting History sent me here YEAH!!

[@InezAllen]

tip for basil harvesting, you actually want to harvest the tops, and leave the big leaves. that encourages the plant to branch out and get big and bushy, wheras harvesting the lower leaves makes it get sad and leggy. plus the baby leaves taste even better

[@nahuel]

This channel is insane! I just found out about it from "Tasting History with Max Miller" and I'm already a fan. So much hard work! So much learning for us the viewers! Thank you for that!

[@nickdillings8009]

Imagine someone back in the day, "Hey man! I've got this great food you should try!" "Oh yeah? What is it?" "A bunch of weeds and some spoiled milk I smashed together in an old clay pot!!" "..."

[@lautimartinez6341]

and don't forget the sand!

[@lee-226]

Or just dont eat

[@DeanRendar]

I bet it was the undisciplined wealthy with tooth rot chewing issues that paid out the wazoo for mushable paste dense in fats and proteins to be prepared for them to sustain nourishment.

[@Amongdeeznuzz]

This feels like it should be a tv show

[@Vertical8]

Technically it is, just on ytube

[@alberto148]

it WAS a tv show

[@fyaproductions3649]

Just a super low budget one

[@Mikeocxlong]

IKR

[@TruthIsTheNewHate84]

@@alberto148 are you thinking of How It's Made?

[@catfish513]

Aw that’s so sweet sending it to Max! Love both of y’all

[@johntilghman]

Collaboration with Max is great, hope to see more. You got my sub.

[@lilykep]

I had both this video and Max Miller's video open in my browser. I started his first but when he mentioned he got the Mortar and Pestle from y'all I figured I should watch this video first.

[@fshibs]

LOVED Lauren's hat and her cool microwave dance!

[@ryanjohnstone9097]

I'm always happy to see HTME uploading in my feed, I love to see how we approach these old technologies with a modern perspective!

[@Nik.No.K]

When tasting history and HTME upload at the same time

[@dylanabelson9551]

In 50 years: “how to make an ancient gasoline car from scratch”

[@nancylindsay4255]

Delighted to have found your channel. Thanks to Max Miller of Tasting History 😘

[@Shadowreaper5]

watching from start to finish and then seeing them eat the pesto they worked so hard for is oddly satisfying

[@Zelmel]

Genuinely missed this in my subscriptions list until I heard Max refer to it on Tasting History so... yeah, happy to be subscribed to both channels!

[@Omegashotgun]

The microwave pesto scene is perfect.. from the time of two minutes and sixty-nine seconds (nice !) , to the microwave dance in the reflection.. its the perfect energy.

[@K0ester]

I absolutely love Minnehaha Falls, im there about everyday in the summer months. Has a few really good wading areas in the stream and some really good trails to walk.

[@williamsauls2648]

Am I the only one who love how frequently we use the olive oil press?

[@ioan3218]

Cool video, like always. Although you should consider wearing some form of respirator/filter when working with stone dust as it may contain a natural asbestos inside. Keep it up!

[@smugsenko]

15:48 _digging in_ to the history of alot of common food items

[@TheCellCH]

Nice I was just looking for a good video to watch. Perfect timing

[@rollerzleader2812]

All that time effort into bread, noodles, & sauce! lol All grade "A" Organic too! HTME: I hate to say but I think the Microwave one turned out best... Me: **Shocked Pikkachu face**

[@Tina-Brune]

When I saw you use a stone masher in a ceramic bowl I though "oh no that is a mistake" you're gonna grind the clay and get the sand loose. Then, you did.

[@vandilore]

what are you supposed to use instead of a stone pestle?

[@Tina-Brune]

@@vandilore Typically the pestle and the bowl are made of the same material. Otherwise you'll always grind the softer one...

[@foty8679]

@@Tina-Brune Time for the diamond pestle and mortar

[@Tina-Brune]

​@@foty8679 I don't think it would work, I've used a glass one before and it was slippery and bad. In my experience granite is just the best : hard, rough enough to grind, nicely heavy. Good luck carving granite with iron age tools tho.

[@Serene80]

Minnehaha Falls!!! Just found you through Tasting History and it's awesome to find out you're in the same state!!!

[@stefaniej4489]

Came over from the Tasting History channel and was so happy to see Minnehaha Falls! Yay for Minnesota! 😁

[@julianl.109]

I’m exited for the printing press and steam engines.

[@rorymead4579]

I freakin love this series, gotta say it’s been brining me a lot of happiness throughout the past year or so

[@76irodriguez]

Pesto is not of Roman origin. It originates in Genoa, the capital city of Liguria. Traditional modern pesto only uses 4 ingredients: olive oil, basil, pine nuts, and parmigiano-reggiano. Some people add 1 garlic clove, but is not really traditional. No salt is needed because the parmigiano-reggiano is very salty. In the island of Sardinia they use pecorino sardo instead of the parmigiano-reggiano. The pecorino sardo is made from sheep's milk, which gives pesto a more creamy texture. Personally, I like to use pecorino romano and parmigiano reggiano, both. 8:00 What you have there are curds (the fats from the milk), not ricotta. Ricotta means "cooked again", for which you need to re-cook the whey that was taken away after separating the whey from the curds. 12:30 Also, ricotta is not a cheese because is made from the whey, cheese is made with the curds (the fat from the milk).

[@dachandewuffsteiger]

Tasting history brought me here, subb'd and going to be catching up on all this later tonight.

[@zach-theboringone5793]

I'm sure Acorn wasn't expecting to get a message saying "So uhhh... We may have used your debit card to cut onions."

[@yongliu1230]

the professional: a cat" lmao that was cute

[@briley672]

So happy that you made Max the Mortar and Pestle because it's what brought me here to you guys and I've subscribed! Please keep up the wonderful work!

[@NirvanicSunshine]

You're Minneapolis based?! That's awesome! ~ Minnesota born and raised living in uptown.

[@gameziller649]

Been watching your videos for years now and It’s never been boring, thanks for years of entertainment and more to come ❤️

[@jaxxzero5734]

5:29 “we’re here at mini h-“

[@emel60]

Get your cats high, the KZbin peers have spoken!

[@bearwithabowtie1421]

Can’t wait until he recreates the wright flyer or makes his own rendition?

[@justmerc1642]

Hyped for the lunar mission

[@theblocksmith645]

Hyped to see him make a moon base

[@FPSWildlifeAngler]

hyped to see how he discover electricity with a kite and key

[@bsoul3177]

Maybe like a smol version

[@theblocksmith645]

Bright Soul not funny didn't laugh

[@frosty_rose1.o169]

Was sent from tasting history and I regret nothing

[@johnpossum556]

That bread looks like it needs to see a Dr for a lumpectomy. In the meantime considering changing your channel name in to How To Be a Minnesotan because I appreciate all the work you guys put into these projects. You are showing the true Minnesotan spirit!

[@nancylindsay4255]

Squirrels making pesto with all the pine nuts they find before we can get to them!

[@Nerthexx]

You should look into 'case hardening' if you want your iron tools to be harder (and, not deform/dull when working with them). It basically converts the surface of iron tools to high carbon steel which can be tempered.

[@kamehamehuyle9108]

Watching the techniques and technology from previous episodes just to make pesto... Its all coming together ;)

[@kaylarobertson6611]

I came over from Tasting History and I’m hooked! Such a wonderful idea to make things completely from scratch, even the tools!

[@lucasdevor7433]

I think what you are doing is awesome and you should keep going and doing what you love

[@andry2005]

A really great video as always, but, as an italian, I was triggered by the way you cooked the tortellini in the microwave lol, they could be made theoretically boiled, as pasta or noodles.

[@jesselevy6879]

OH MY GOD I CANNOT TELL YOU HOW HAPPY IT MAKES ME TO KNOW YOU AND MAX MILLER ARE FRIENDS

[@dominicmckeough9930]

I forgot her name 🤦 but she’s amazing and I’m glad she’s part of the team

[@PaleGhost69]

When did we learn about bleach? Are you planning on creating it at some point? Just curious because it would be really useful knowledge in a real society reset.

[@mcnuggetwarrior8218]

Well if they're going to do it how it used to be made they'll need mercury first so it may be difficult for them to gather the materials, they'll also need electricity so it will be a while, unless theres some other method of making it that I dont know about

[@trishthehomesteader9873]

Vinegar was used in that scenario back to the time of the plague. Some of us still do.🙂

[@NickHorvath]

For much of history ammonia was used where we would use bleach. It can be obtained from urine (and some other sources).

[@Mostlyharmless1985]

It's piss. That's pretty much the best we had for most of history.

[@trishthehomesteader9873]

@@NickHorvath Even as late as the 1800s, it was used in the laundry.🙂

[@SF-li9kh]

Hi Andy, which camera do you use to film the night sections? Was really good

[@trishthehomesteader9873]

Sent here by Max. Subd. You guys are rockin' what we need to learn for the future time! Besides, it's Fun! 👍

[@madfishmonger403]

This was interesting, thanks! I noticed you didn't mention this, but catnip has a soporific effect on some people, and it can make you VERY sleepy, you shouldn't drive if you're susceptible to it and you've had some. It's often used in sleepy teas. If you're going to use catnip in cooking, make sure it doesn't make you sleepy or account for having a nap afterward.

[@felixfauxington99]

Last time I was this early the reset wasn’t a thing

[@Psiberzerker]

Of course, Pesto is named after the other part of the Mortar, and Pestle.

[@matthewcappetta1260]

just realised that their local minimum wage is $8 per hour..... bruh moment when minimum wage in Australia is more or less double that..... F for all the minimum wage workers in America

[@rayminazzi2065]

I wish they would raise The minimum wage here, it would really help with keeping all the undesirables out of the workforce. 😉

[@LastBastion]

Usd or aussie dollar?

[@chrisfox961]

Perfect timing - now we can make this for Christmas and the Super Bowl!

[@yassine517]

How do i know which video to watch for the reset cause im kinda getting confused and sometimes the storyline then makes no sense

[@zitowolfram7618]

Watch in the order they were released

[@yassine517]

@@zitowolfram7618 but how would i know which video is made for the reset

[@technomad9071]

seeing ice from south africa is always a trip

[@BlackDragonWitheHawk]

tipp for the basil: don't ripp off leaves, cut the stem and then take the leaves...it will grow bushier and stronger and live longer.

[@INSANEFAME]

You could open an entire side business selling natural foods and products

[@a.j.miller872]

Omg when he mentioned max

[@bubbajay4044]

that waterfall is really cool when it fully freezes to the point where you can walk through without getting wet

[@FrauWNiemand]

In Germany we call the sandy grit "Campingsalz", which translates to "camping salt". XD

[@palmina77italiana]

I love how you made the mortar bowls!!

[@jesse6211]

What year are y’all on

[@bhutwheyttherismor86]

I saw the grit problem coming. I wonder how they broke in a mortar so that wouldn't be a problem.

[@DeanRendar]

Watching this vid, makes me question if its footage or some kind of visualization machine recording, so many unique ways of presenting a process besides what a store and your kitchen items has to look like. This is the kind of originality of format presentation that deserves to be stored and spread online for being so specific and standing out.

[@lukeholland8083]

You guys should do a cooking channel with a focus on gathering the ingredients and using tools from the era the dish is from.

[@BaronVonQuiply]

I took the easy way out, I got a limestone mortar and pestle at a gas station for somewhere around $18. Yeah, I have no idea what it was doing at a gas station, but it's quality and I bought it.

[@grantmccollum4499]

Your videos always make me smile. Thank you.

[@Chris-op7yt]

never heard of using a fresh cheese in pesto, might try next time. definitely worth the work involved to use a mortar and pestle to cream the basil. unlike what you get using a machine to shred it.

[@meekle8891]

I love what you all do on this channel

[@unrealraven]

For working with stone it’s been shown that used a controlled thermal shock to put holes into and through rocks. I’m betting it’s not as easy as that sounds or anywhere near as safe. But it’s how the made stone maces with the hole in the stone. Yep might be interesting to try to make A mortar using that technique.

[@MrAqr2598]

I love pesto. It’s an essential condiment for my scrambled eggs.

[@ArctikMN]

That seems like something I should try

[@MrAqr2598]

@@ArctikMN Yeah, scrambled eggs with pesto is one of the dishes that completely blew my mind.

[@annonimooseq1246]

For a second I thought this was supposed to be some cursed idea (like scrambled eggs a la mode) but then I actually processed the info and yeah, that honestly sounds delicious

[@MrAqr2598]

@@annonimooseq1246 lol how would scrambled eggs with pesto be cursed? It’s straight up delicious.

[@annonimooseq1246]

@@MrAqr2598 that’s what was trying to figure out before my horrible little brain figured out that that it wasn’t a joke

[@XMarkxyz]

Probably in roman time they would have used pine nuts from domestic pine, the plant and its nut is the most common in italy to this day especially because it grows outside of cold aereas which aren't the most of Italy

[@hotsause911]

Wow wow wow, first you said that this show if you wanna call it where you try to make everything from complete scratch,but now its about making food and the tools that help you make it.

[@aerolchristopherinfante]

They make a really great duo.

[@DawsJosh]

Puts in 2:69. 3:09: What am I a joke to you?!

[@MrR4nD0mDUd3]

was looking for this comment

[@engar-dug5197]

Another awesome video guys!

[@Faeirydust]

I love this channel. It is truly amazing. Thank you guys for all your hard work.

[@chasefischer3915]

Love the videos. keep up the good work

[@bluwolf098]

CALLED IT. When I saw him put the sand into the moratorium I knew it was gonna end up in the food.