needs more international burgers.... @FirstWeFeast the hamburger was originally designed in germany to be served on a plate like a salsbury steak due to beef being cheap to produce there is a whole "weird food history on the salsbury steak" only when it got to america it got more... portable. then somebody added cheese.
The grapejuice shouldn't be too concentrated, since now it started to caramelize before the meat was done and therefore burned and turned black. Hence the bitter flavor Bill describes. It's just meant to give the meatballs some sweetness, so if it reduces too much, just add some water to prevent that. It's actually supposed to be a very tasty and balanced dish (salt from the fishsauce, tangyness from the wine, sweetness from the grapes, savory notes from the pinenuts etc.), the Romans had a big variety of meatball and sausage recipes.
While I'm super happy that George is living out his dream of owning a burger joint, I'm so happy that he is still doing these videos. I was afraid that'd be the end of them. Thanks for passing on the burger knowledge!
I can’t say for sure but I did suggest in the last video they do a video exactly like this :) (predecessors to the hamburger that aren’t true burgers). They might have used my idea! Right down to the exact dishes I posted, in the same order My whole comment from the Wendy’s origin video: “The joke about the ancient Roman burger made me think an episode about hamburger predecessors from history (that aren’t burgers) would be fun. Googling it, the Romans did have a minced meat grilled patty called a “Isicia Omentada”. Or Mongol Tartare steak, or Frikadellen, from Germany.”
Guy is a legend. So happy for him. Running a dank hamburger joint. Probably the best burger place in the country. And still filming great content 😊 bless this man.
My favorite thing about Motz, is that he is unquestionably himself; like you cannot fake the level of charisma and charm he just exudes when he's in his element.
That fatty membrane he's holding in 3:00 tastes ridiculously good when fried. Where I live it's usually used to wrap up some grilled and chopped liver and some stuffing. Tastes heavenly
@@projectplus4036In the last decade, crépinette have become somewhat common in high end butchers in US cities, at least on the West Coast and Northeast.
in denmark the hamburg steak is a staple of classic cooking, we call it a hakkebøf (chopped steak) and serve it the same as shown in the vid, just with the addition of a fried egg and pickled cucumber slices, and sometimes also pickled beetroot.
In Germany it would be Boulette (Berlin) or Frikadelle (Hamburg) mit Bratkatoffel und Braune Sauce, and is absolutely a staple dish here. We might also add Egg or Gherkin
Checked out hamburger america recently and sadly it was so packed I didn't get a seat where the action was happening. Took some photos of the place as it was a blast from the past then realized Motz was there behind the counter slinging burgers. Shame I didnt get a chance to speak to him but so cool that he actually still visits his restaurants frequently - hats off to you Motz.
I love George! A Tipp for the Frikadellen : We dice the onions and they go into the meat ( wich is half beef and half pork, by the way ). The meat is then seasoned with salt and pepper. We also soak an old bread roll in milk and water. Dont forget to add an egg to the meat. Knead thoroughly and then fry them fellas! Guten Appetit!
I so enjoy these episodes! I would love to see a episode on the history of Kewie ... I used to frequent Kewpie in Lima Ohio when my deceased father was travelling from the rural community we lived in to Lima to see a heart specialist. Dad always made a point of making time to treat the family and take us to Kewpie!
its often understated how much impact german cuisine had on america. i have no german ancestry myself, but love the whole german americana, any origins country americana at that point. they all have their footprint on the country today. canada is much the same way, one of our most popular regional dishes in the maritimes is the donair which is from a greek immigrant in the 70s if i recall. we still are living in this history today, and its neat to see hallmarks of where we are now like smashburgers get a renaissance.
German here. Frikadelle (and there are many more regional names for it) are often with more incredients than a patty. Egg is nearly always in it as binder, bread crumps or diced and soaked bread. Pepper, chopped and maybe pre cooked onions, garlic, mustard, majoram or even nutmeg. Frikadellen are sold in butcher stores or bakeries with bread rolls and packed mustard or Ketchup as a quick lunch.
In Hamburg, there is a dish called Rundstück warm, which is a slice of warm roast inside a breadrole. I think this could be the grandfather of the Hamburger.
@@codyritch1915 info was few and far in between. True, there is nothing wrong with a pun, but most people don't find pronouncing words incorrectly or weird fun after graduating the fifth grade, but oh well...
On behalf of all East, Middle, North and West-germans, i'd like to *thank you* for not wearing friggin' lederhosen. Love the cooking, love the reviews, awesome stuff!
From a loyal fan from Germany: You're welcome. You may be interested to know that there are around 50 different words for Frikadelle in the German speaking part of the world. We may not be famous for fine dining... But we sure know our meatballs :)
But we Germans put a Frikadelle (or Bulette or Fleischpflanzerl) in a bun! It's called Friko-Brötchen! Onions and breadcrumbs in the meat and mustard on top in a roll (Brötchen) which is crispy on the outside and soft in the outside. This is very near to a Burger. And we also put our version of the tartar in a roll. It's raw minced pork with diced onions on top and some salt and pepper. And we also have our hot dog: The Wurst-Brötchen. All of it is eaten without knife and fork, just with your hands. I doubt that we took the idea of putting something in a roll from the USA. Possible but I doubt it. I know that this is against the narrative you want to tell but for me it's clear, that the hamburger is indeed a German invention rather than an American invention. Maybe both is true because Germans were and are still the largest ethnic group in the USA.
One thing to note about Roman wine, is that it isn't comparable to our modern red wines. Would absolutely change everything when cooking and eating with it
i love that salisbury steak is kinda mixture of french and german cuisine....we make our Salisbury Steak with a red wine beef broth sauce with mushrooms and onions yuuummm
Hannah Glasse's "Hamburg Sausage" recipe from 1758 just specifies ground meat, not beef. And it was served on bread, so you could pick it up. No potatoes either. But it was definitely not Frikadellen.
Greetings from Hamburg Germany 😂 Legend has it, that on the Hapag Ships, that started from Hamburg to the US, the Hamburg Steak in a Bun was served. No clue if true, but cool. 😎 Take care
I totally thought George was going to give himself 3rd degree burns on his grape caramel tar... I'm not sure why he was surprised it reduced so much when he added it to a sizzling pan before even forming his meat...
The original Salisbury Steak (look up 19th century recipes) is actually nothing more than pulped, or triple ground steak, with onion juice added. Beef was the only solid ingredient. Hamburg steak was minced or ground beef with minced onion (some recipes call for minced thyme and sage as well) mixed in. Sauce was whatever sauce or gravy you felt like, brown gravy didn't become the "standard" until probably mid way through the 20th century.
I can't imagine the smell at George's place. Hopefully he had a lot of air freshener's afterwards. Also, appreciate that Bill essentially recreated the horse sounds from Monty Python and the Holy Grail.
Hey guy's great show. We still eat your "Hamburg steak" in Denmark as one of the stable dishes... You should have a look into the Danish Boef Sandwich. It is basically a "Hamburg steak" in a bun served with brown gravy on top. Would love to see that on your show😁 cheers from DK 🇩🇰
The Roman burger wouldn't have had salt because the garum was salty enough that it'd be used in the same way. Actual salt was used more for food preservation than flavoring
Tartars did not tenderize the meat by putting it under the saddles. The purpose was to prevent the horse getting chafed by the saddle, as they rode extremely long distances. The same also goes for Huns.
I just want to point out, that real German Frikadellen - nice pronounciation btw - are in fact also made with one day old rolls or "Brötchen". They are used to give the ground beef some texture and make the mixture fluffier. It is fascinating to listen to you!
I appreciate Bill the cameraman doing the poetry slam. But my brain was immediately like why is he quoting Shakespeare in 4th century Roman aesthetics. I'm like Shakespeare wasn't even alive then and wasn't born until a whole 1200 years or so afterwards. Quoting like Aristotle/Plato(for well-known), Cicero, or maybe Seneca would be fitting for the time even Marcus Aurelius would be funny. No worries love the video anyway and his poetic musings(I was impressed by it sufficiently), dont mind me just my brain having a slight mental immersion breakdown. I love food history so this is fun to see, reminds me of Max Miller's Tasting History.
To get rid of the caul fat's smell, you need to let it soak in diluted vinegar for an hour. You can look up recipes for foods like crepinettes, sheftalia, etc. for details.
That 1st one with the fish sauce and nuts actually reminds me heavily of some East Asian dishes. Including Vietnamese dishes. Made with fish sauces, nuts and more. Pretty cool.
I did *not* expect to hear frikadellen mentioned here! We have them in Denmark as well, and we often put them inside bread with butter and pickled vegetables like cucumber or red cabbage. Would that count as a burger?
As a Hamburger myself (a person from Hamburg), no one really claims here that Hamburgers are from here. Although it is pretty obvious the name of the food is our city nobody cares. There are no stores claiming to invent it, no museums etc.
At Uni on of my history profs said that the classic Hamburger were already eaten in a bun by the harbor workers. So the original hamburger was eaten in Hamburg from what I was told.
George Motz: Food Film Festival legend. Says a former volunteer. The man was always meant to be in front of a camera; his burgers were quite tasty way back when. I eagerly await tor the day Food Film Festival returns someday.
