We’re taking a step back in time to 6000BC and recreating what is thought to be the worlds oldest recipe! But what will Chef Ben and Barry think of it!
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7:31 What was that, from the big -last ice bag? I thought I saw the word “flour”.🤔🤔🤔
Why not ball it up like little matzo balls with the meat and make it a soup?
That looked like a cow plop. Lol
Ben checking the cervical mucus of the pudding is sending me
5:25 Baz with those nettles is wonderful! Why not use the mini chopper?🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🔥🔥🔥
That was super interesting! I would love to see more episodes like this, perhaps a series with examples of early druidic food, then germanic angles influences, and early french influences to show how they combined into British cuisine
3:04 I love sorrel. It is very hard to find, in houston. Farmers’ markets are the best hope.🤗
2:39 “nutritionally edifying”?🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
I think this food would have been used more as a 'save for later' option, for when food was more difficult to come by or when horded foods were on the turn. As you say, it would taste better as its fresh components, but surely this tastes better then a half wilted sorrel. Also, remember there wasn't much temperature control too; there was no thermometer to shove in your steak to see if it was done, so if you had just come across a carcass and didn't know how fresh it was, boiling/simmering it for a few hours was the safest thing to do. Don't think about how you would treat items in their ideal, most fresh form, but how would you treat the items in questionable times with no refrigeration? If you didn't overcook them, you might run the danger of have a – in that time period – lethal bout of food poisoning.
So you're saying that British food has always been gross.
The oldest recipe in the world is…British? Interesting.
Sorrel is quite popular in Russia. We cook sorrel soup in summer, basically a couple of diced potatoes, any meat or sausage, sorrel leaves and a beaten egg right in the end. Delicious)
Thinking that if you are used to raw, simplistic foods, then this creation would be Michelin 5 star feast.
1:05 the look on Buffy’s face, when Jamie said 6000 years… Priceless! Only an appropriately educated chef (or person) would understand why he was so horrified.🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻💋💋💋💋💋🇺🇸🌸
I guess I'm going to stop liking the videos as long as you keep pushing this overpriced sidekick app that doesn't work for families of one
It looks like the world's greenest semmelknödel. Might improve by frying it in some butter or lard. And fried mushrooms.
Use a rolling pin to crush or blanch the nettles prior to handling. That way you don't sting yourself
I would have thought the oldest recipe would have simply been bread, flour and water or perhaps barley instead of flour
You need a follow up on this episode where you recreate this recipe but with todays techniques and slight additions to improve on it. Only condition is the final product must be recognised as the same dish just sexier 👍🏻😅
Now give the leftovers to the chefs and see if they can make something edible
Can you do another ep making the oldest recipe with modern techniques so it tastes better?
I've seen this sort of recipe done before on another channel and they had the venison in with the rest of the pudding like a haggis.
Interesting how very vague recipes like this are going to be interpreted very differently depending on the cook's background.
More Max collaborations on the horizon?
This Recipe is quite impressive to me. Did a bit of reasearch online and recipes like this can be tracked with a high degree of certainty by Archaeologists. Ofc there is always a big part assumption and guesswork involved but i can see Dishes similar to this existing in these ancient times. Its a clever use of ressources mashed togheter in a compact "clump" that can be sliced and eaten as needed. Iam pretty sure it can last a day or two so it could be used as leftovers and given to Foragers or Hunter so they have something to eat during the first days of traversing the Hunting and Foraging grounds. These Food gatheres would be gone for days and sometimes even weeks before returning with a big Haul of fresh meat for the Community.
Would be lovely to include Max (aka Tasting History) to challenge either the chefs or the normals to some of the recipes that HE'S had to create – he wold be an amazing judge 🙂
Possible new challenge Past Time Cooking – am sure there are better titles 😀
seing them eating raw sorrell makes me scared :'D
I want a chef battle with only 600BC UK ingredients and cooking methods. See what Ben, James and Kush can make and see how modern thinking with old technology might work out.
I saw a venison recipe from an early victorian book in which step one was "Instruct your gamekeeper to shoot the deer."
This "Recipe" was written by a Daily Mail reporter. I'm sure it's absolutely based in fact and genuine scientific research…
It would be interesting in this series to get the ingredients in their raw form, so the chefs would have to process the ingredients like they used to, or in any way that makes sense. Would probably be closer to the original and increase appreciation for the labor involved in the food!
Barry, can't you get your rings off? I can't help thinking how unhygienic it is to handle food with them on. I notice Jamie takes his ring off when doing the same.
Jamie, everything looks like a massive burger to you…
Would love to see you guys make more recipes with ingredients that were available around europe pre-colonisation era/that originate in Europe. Since many common spices and ingredients that are now available and are part of traditional dishes, wouldnt have been available few hundred years back.
I would love to see the chefs now cook the same dish as we typically would nowadays to compare the evolution of cooking from then to now
Still hoping for a collab with English Heritage so you can have the guys cook with Mrs. Crocombe
What are you- what are you-
I'm smelling it
I absolutely love Ebbers/Barry vids
The pudding looks very much like a slightly dried cow patty. 😳
Find some hungry homeless people and do a taste test . I think if you were starving, you may have different opinions. 😊
In brewing, wort is the liquid after the mash. Spent grains are what Ben was talking about
That was so entertaining and very educational. I would love to see more, and you guys slinging knowledge and theories.
Chef and a home cook? Not anymore. Call him a sous chef now so it’s even more embarrassing when he’s so bad lol
Can’t believe they had cheese cloth back then..