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.
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
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.
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
@@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.
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.
"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.
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.
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.
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
@@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.
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.
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!
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.
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
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.
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!!" "..."
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.
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.
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.
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!
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.
@@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.
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**
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.
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.
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).
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.
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.
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!
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.
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.
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
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.
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
Visit acorns.com/htme to claim your $5 bonus when you sign up.
Let me know what you're saving/investing towards below!
Any plans on making a spring pole lathe? It would making certain items easier.
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.
you need to wear a respirator when cutting stone its really not good to breathe that dust in :/
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
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.
Thank you so much for my mortar and pestle. Going it to put it through its paces!
Love your channel! :-D
Just watched the Gingerbread episode on you site where you mentioned this episode and them making the mortar and pestle, LOL.
I already watch htme but your video brought me over to this video.
I am subbed to you as well! (Now I will see you use it!) :)
Can’t believe they didn’t pin this, do you feel betrayed?
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.
People without teeth are better anyway 😏
@@ghostlygamer5549 god no god please no
@@ghostlygamer5549 😏
literal grain-riched bread
wow, I didn't know that. I learned something new today
Wondering when he will eventually reach the future and show us what’s to come
I wanna know when he will stop or if he’ll try to make a computer or a phone
Today on how to make everything, we are making a dark matter hyperdrive from scratch
At the pace he is going he'll just fly past the rest of us.
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
@@pinecone27 Woosh
As soon as she mentioned the catnip expert, I knew who was going to show up.
I've never seen winky and Debby together, by the way.
@@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!
@@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.
Very smart!
Your catnip expert is ADORABLE.
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.
Miller from Tasting History sent me. He was verklempt. But just for a second. Merry Christmas! Subd, liked.
"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
Indeed
Was the best-by date in roman numerals?
You should make some historical gloves so you don't hurt your hands in the future.
And sharpen his tools. A dull knife and scythe are hazardous.
@@-Cetus- he has a scythe?
Has*
@@turtle7792 He's shown in the video cutting the wheat with it
@@-Cetus- That's a sickle.
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.
Comments like this are why I always check the comments section - always the chance I’ll learn something 😄
Dude none of this is actual not just the ricotta. This feels like an american guide to nothing close to europe lol
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.
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
@@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.
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.
Microwave pesto as a "control". Every pesto lover on the planet hissing in unison with disapproval
@Sean Mackinnon - Yes. Why in the world would they put their pesto in the microwave??? Pesto is NOT cooked!
@@MossyMozart I do
Pesto control
They should expand their territory like Rome did.
They should beg to expand their territory then take over Poland
Ok Julius Caesar
How to Make Everything: Empire Edition
He should make criminals fight to death like the Romans did
I imagine Andy in full Roman armour standing outside Michigan state building yelling; “ move forward, my legions!” Or something like that.
Gets free credit card: okay guys, we now have a source of metal we will use to make a chopping knife. Love it!
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!
Microwave dance in the reflection at 13:20
Have you also noticed that cook time on the display is 02 minutes and 69 seconds?
I'm supprised not that many people saw that
Tasting History sent me here YEAH!!
Aw that’s so sweet sending it to Max! Love both of y’all
Collaboration with Max is great, hope to see more. You got my sub.
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!
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.
Prob about 25%
EXACTLY!!
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.
This feels like it should be a tv show
Technically it is, just on ytube
it WAS a tv show
Just a super low budget one
IKR
@@alberto148 are you thinking of How It's Made?
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
watching from start to finish and then seeing them eat the pesto they worked so hard for is oddly satisfying
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.
Ancient aliens confirmed
Weirdest thing.... I just found a bronze dayger next to an antique iPhone.
@@BaronVonQuiply *dagger
@@ryrandom8785 It's a joke about how he pronounces dagger
@@BaronVonQuiply oh okay lol
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!!"
"..."
and don't forget the sand!
Or just dont eat
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.
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!
LOVED Lauren's hat and her cool microwave dance!
Delighted to have found your channel. Thanks to Max Miller of Tasting History 😘
15:48 _digging in_ to the history of alot of common food items
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!
When tasting history and HTME upload at the same time
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.
Am I the only one who love how frequently we use the olive oil press?
Nice I was just looking for a good video to watch. Perfect timing
Minnehaha Falls!!! Just found you through Tasting History and it's awesome to find out you're in the same state!!!
In 50 years: “how to make an ancient gasoline car from scratch”
Came over from the Tasting History channel and was so happy to see Minnehaha Falls! Yay for Minnesota! 😁
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.
I’m exited for the printing press and steam engines.
Tasting history brought me here, subb'd and going to be catching up on all this later tonight.
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!
I freakin love this series, gotta say it’s been brining me a lot of happiness throughout the past year or so
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!
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.
what are you supposed to use instead of a stone pestle?
@@vandilore Typically the pestle and the bowl are made of the same material. Otherwise you'll always grind the softer one...
@@Tina-Brune Time for the diamond pestle and mortar
@@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.
I came over from Tasting History and I’m hooked! Such a wonderful idea to make things completely from scratch, even the tools!
Was sent from tasting history and I regret nothing
I'm sure Acorn wasn't expecting to get a message saying "So uhhh... We may have used your debit card to cut onions."
Been watching your videos for years now and It’s never been boring, thanks for years of entertainment and more to come ❤️
You're Minneapolis based?! That's awesome! ~ Minnesota born and raised living in uptown.
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**
Watching the techniques and technology from previous episodes just to make pesto... Its all coming together ;)
Your videos always make me smile. Thank you.
I think what you are doing is awesome and you should keep going and doing what you love
Perfect timing - now we can make this for Christmas and the Super Bowl!
Sent here by Max. Subd. You guys are rockin' what we need to learn for the future time! Besides, it's Fun! 👍
I love what you all do on this channel
the professional: a cat"
lmao that was cute
I love how you made the mortar bowls!!
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.
I love this channel. It is truly amazing. Thank you guys for all your hard work.
What year are y’all on
Another awesome video guys!
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.
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).
Squirrels making pesto with all the pine nuts they find before we can get to them!
Love the videos. keep up the good work
I saw the grit problem coming. I wonder how they broke in a mortar so that wouldn't be a problem.
Omg when he mentioned max
They make a really great duo.
5:29 “we’re here at mini h-“
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.
OH MY GOD I CANNOT TELL YOU HOW HAPPY IT MAKES ME TO KNOW YOU AND MAX MILLER ARE FRIENDS
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.
Hi Andy, which camera do you use to film the night sections? Was really good
Last time I was this early the reset wasn’t a thing
How do i know which video to watch for the reset cause im kinda getting confused and sometimes the storyline then makes no sense
Watch in the order they were released
@@zitowolfram7618 but how would i know which video is made for the reset
that waterfall is really cool when it fully freezes to the point where you can walk through without getting wet
You guys should do a cooking channel with a focus on gathering the ingredients and using tools from the era the dish is from.
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!
I love these vids Andy, we appreciate all the effort!! :) :)
seeing ice from south africa is always a trip
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.
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.
Can’t wait until he recreates the wright flyer or makes his own rendition?
Hyped for the lunar mission
Hyped to see him make a moon base
hyped to see how he discover electricity with a kite and key
Maybe like a smol version
Bright Soul not funny didn't laugh
Get your cats high, the RUclips peers have spoken!
Beechnuts and maplekeys will work too. Its hard to get seed out of the husk though with maplekeys.
Ha did you see the funny number at 13:21
Fantastic as always
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
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.
I was going to suggest a mortar set I have a stone one I use all the time. Nothing better for pepper
I love pesto. It’s an essential condiment for my scrambled eggs.
That seems like something I should try
@@ArctikMN Yeah, scrambled eggs with pesto is one of the dishes that completely blew my mind.
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
@@annonimooseq1246 lol how would scrambled eggs with pesto be cursed? It’s straight up delicious.
@@MrAqr2598 that’s what was trying to figure out before my horrible little brain figured out that that it wasn’t a joke
Am I the only one who wants to see the full dance in front of the microwave?
Of course, Pesto is named after the other part of the Mortar, and Pestle.
You could open an entire side business selling natural foods and products
I forgot her name 🤦 but she’s amazing and I’m glad she’s part of the team
This video
made me
very hungry! 😋