Thank you so much for your time to give us a wonderful recipe for GUANIMES, a food that has been almost forgotten. I was in PR, my birthplace, just 2 months ago and was pleasantly surprised at the GASTRONOMICAL renaissance at our beautiful Island. Blessings, CARLOS LUIS PARRILLA, CSC at the University of Notre Dame.
All that amazing food and prep that Bryan was making and Toni had the charisma of a fridge magnet. Bro you ROCK and that is top notch Puerto Rican food!!!! Now…ATK i give you 2 challenges: Make a TRIPLETA and a FLANCOCHO…
Brian, glad you enjoyed your adventure in my homeland 🥹 it made me home sick. Simple yet delicious food always warms my heart. One tip regarding achiote oil-for those of us who love our white counter tops-it stains. When I make achiote oil I keep a moist kitchen towel handy. If it splatters, don’t let it sit, wipe it off promptly to prevent staining. Hope you visit Puerto Rico again in the future🇵🇷
The aji dulce pepper has a few names, my family calls them aji cito. My family, when they cant find them uses bell peppers as a replacement. Culantro is also special and can be hard to find, but look around in local hispanic markets for it! Eating puerto rican dishes feels like the dish is dancing in your mouth, and you feel instant comfort. I highly recommend trying any puerto rican dish!
Living in Newfoundland, Canada, salt cod is very important. It is a major part of many dishes. I do not especially like salt cod, but it certainly has it's place. My wife adores salt cod.
Crazy how Christopher kimball was FORCED TO LEAVE ATK AND COOKS COUNTRY BECAUSE HE WOULD NOT CHOOSE A SUCCESSOR , and as soon as he left literally everyone beneath him got a promotion and everyone got more camera time And got the opportunities they were not getting because he was literally holding everyone back
Guanimos is use in the south part of PR like Ponce, the rest of the island called them guanimes. Carmen Aboy Valdejuli called them guanimes in her cookbook.
Thank you so much for your time to give us a wonderful recipe for GUANIMES, a food that has been almost forgotten. I was in PR, my birthplace, just 2 months ago and was pleasantly surprised at the GASTRONOMICAL renaissance at our beautiful Island. Blessings, CARLOS LUIS PARRILLA, CSC at the University of Notre Dame.
That’s the real Puerto Rico, in the hills and mountains. Some people, think San Juan is the real deal they don’t know what their missing.🇵🇷💗🇺🇸
So San Juan is not Puerto Rico? That’s really ignorant to say and disrespectful
All that amazing food and prep that Bryan was making and Toni had the charisma of a fridge magnet. Bro you ROCK and that is top notch Puerto Rican food!!!! Now…ATK i give you 2 challenges: Make a TRIPLETA and a FLANCOCHO…
I love Puerto Rican food. ❤ 🇵🇷
Brian, glad you enjoyed your adventure in my homeland 🥹 it made me home sick. Simple yet delicious food always warms my heart. One tip regarding achiote oil-for those of us who love our white counter tops-it stains. When I make achiote oil I keep a moist kitchen towel handy. If it splatters, don’t let it sit, wipe it off promptly to prevent staining. Hope you visit Puerto Rico again in the future🇵🇷
You had me at bacalao, piña colada kept me here. 😀😀😀 Great job with both recipes.
The aji dulce pepper has a few names, my family calls them aji cito. My family, when they cant find them uses bell peppers as a replacement.
Culantro is also special and can be hard to find, but look around in local hispanic markets for it!
Eating puerto rican dishes feels like the dish is dancing in your mouth, and you feel instant comfort. I highly recommend trying any puerto rican dish!
I was a chef for years. your content is entertaining, mouth-watering, and informative.
Living in Newfoundland, Canada, salt cod is very important. It is a major part of many dishes. I do not especially like salt cod, but it certainly has it's place. My wife adores salt cod.
One of my favorites
Her reaction when tasting that drink? Amazing.
Let's face it, Bridget is the best. 😃
Thank you... super awesome!
My all time favorite drink!
Hi
Puerto Rican MATZO BALL SOUP 🍲🔯😅😂❤❤❤
With the Baccalao use a EVOO instead of the vegetable oil for the achote. It will bring the flavor to another level.🇵🇷🇵🇷🇵🇷🇵🇷🇵🇷
Hi Rosa🌹🌹
How are you doing?
A-HA!! Thanks for telling us that Annatto = Achiote -- now I know how accessible this seed (and its oil) can be.
Its beautiful 😍
Cảm ơn bạn đã chia sẽ món ăn ngon
Crazy how Christopher kimball was FORCED TO LEAVE ATK AND COOKS COUNTRY BECAUSE HE WOULD NOT CHOOSE A SUCCESSOR , and as soon as he left literally everyone beneath him got a promotion and everyone got more camera time
And got the opportunities they were not getting because he was literally holding everyone back
Let it rest for 10 minutes?! Who wants to wait for 10+ minutes at a bar for a drink???
Why are you making it at a bar? This is a home recipe.
You America's Test Kitchen got the name wrong, is guanimos, not guanimes.
@@sandrah7512 That's wrong, the name is guanimos, is like saying a homburger or pizzo, or a painapple, is simply misspelled.
Valldejuli’s book Cocina Criolla, they’re Guanimes
Guanimos is use in the south part of PR like Ponce, the rest of the island called them guanimes. Carmen Aboy Valdejuli called them guanimes in her cookbook.
First
Great job Bri 👍but toni just makes it hard to watch,no chemistry at all.
Second! ;)