Hey I know this to be called Peewaa here in Trinidad and Tobago and we do boil it with salt and water. Some people like to crack them so that the boiling salt water will soak in it.
This episode is a prime example of how reviewing a fruit you've already reviewed before can still make for really interesting content. Enjoyed this one, thanks.
I really enjoy those shots of their growth and the shot at the store... for me it's as interessting to see where they come from and some background to it, as how they taste =D
I agree completely. It's good to get the context behind the experience. Obviously not all videos can be done exactly like this one as most of them are not shot on location in the country from whence the particular fruit comes, but when possible, it is a nice touch, and a really welcome evolution of Jared's documentary style.
My brother and I occasionally get this brined and jarred. We jokingly call it the tamale fruit because that's what it tastes like to us. Texture too. By the time we finish "snacking", there's never enough left to cook with lol
@@Sparkina I doubt our local (european) supermarkets would have something this exotic, but I'll try one of the east asian or indian markets I visit sometimes. Those tend to have some products from other parts of the world, and I've never looked for these fruits specifically. It's worth a try for sure.
These feel like they would make for a great savory snack on a road trip or hike. Like, its soup without all the hassle, it seems to be a very durable fruit even once cooked. I could imagine these becoming quite popular even in the US, if someone bothered to import them and do a little bit of marketing. Savory fruits are always very intriguing.
Unfortunately these guys can only be consumed locally; they turn bad within a couple of days out of the fridge and they will last up to a week or so when refrigerated..
@@nycbearff Nice, I didn't know. I see they put sugar, salt and other conservatives and prices are x20 compared to fresh local produce but at least you get a chance to try it..
I dig the longer format, homie. You are personable and I think most intelligent people would enjoy being around you. The educational direction you've been going seems like the correct move. Strange recipes with common fruits would be fun to see. Thanks for what you do and don't quit making content. Taylor
Hmmm, wondering if you could take the boiled ones, peel them, quarter and remove pit, then deep fry the wedges like Yuca. Because tomato soup tasting fried Yuca stuff sounds awesome.
I wonder if the tomato flavour it’s due to Lycopene? My understanding is that it develops as fruit ripens and it gives a red colour and the tomato-ey flavour
It's not exactly that colors have flavours, but if the anthocyanins in blackberries and purple tomatoes impart a similar family of flavours, perhaps the lycopene does, too.
Hope you enjoyed your stay in Costa Rica, I'm not a fan of pejibaye too dry and flavorless for me, other fruits you should try in here, jocote, noni, aguacate criollo, banano criollo, zapote... Also try yuca frita (cassava)
I am subbed and clicked on this one because the palm seeds looked familiar. I didn't think they were edible. Now I know how to cook them if I ever need to eat them.
Nice to see you had the oportunity to try them in different stages of ripeness! I think they taste like tomato when they are really really ripe, and i don't like them in that stage. Here in Costa Rica people cook them with beef to impart some flavor. Also as an interesting fact, pejibayes are a traditional food of the indigenous people of Costa Rica.
Chontaduro, considered an aphrodisiac in Colombia. I've never been able to eat them. The smell and taste just... disagree with me. Some people eat them with honey here, though.
Millions of products are "considered to be an aphrodisiac" all over the world, filled to the brim with scams and fraudulent products with no evidence whatsoever, no suspected "active chemical", no "studies", just ridiculous and insane anecdotes and pseudoscience. 99.99% of anything called an aphrodisiac is not an actual aphrodisiac.
@@TheWeirdestOfBugs not against the world lol, there's still plenty of people who don't fall for pseudoscience shit. Although you'd have to doubt almost everything to do it perfectly.
Oh man, that soup sounds really freaking good! I have a really unfortunate anxiety about cooking, but your channel (even though it’s not a cooking show) is bound to make me brave the kitchen for an extended period of time eventually.
Would you, please, review Wood avens (Lat. Geum urbanum), Water avens (Lat. Geum rivale) and Chilean avens (Lat. Geum quellyon) - uses, taste, aroma ... It is known that the rhizomes of those plants have aromatic bitterness and are used as a spicy seasoning for food, replacing cloves. The leaves are edible and suitable for salads, soups and purees. The rhizomes are used for flavoring in liquor and brewing industries. Thank you very much!
When you said "There's big ones, small ones..." in my head, because I'm a dork that watched movies way too many times as a kid, I automatically finished singing "🎼Some as big as my head! - Oh I would have never had to do this for Mufasa!" "What?! What did you say?!" "Erm- ah, nothing?" "I told you NEVER to say that name in my presence!" 🦁👑
That soup does look delicious!!!! It's high time that someone establishes an annual "Soupcon," a big annual convention in a different city each year - at which, yes, you got it, free soupcons of soup are handed out to soup connoisseurs by both the big producers and the artisan "craft" soup labels. Maybe Nev Campbell could make an appearance to sign autographs and/or Larry Thomas, the actor who portrayed The Soup Nazi on Seinfeld. Who's up for "Soupcon '23?" An appropriate location for the first meet-up might be a place called Cape Disappointment which is located in the extreme southwest corner of Washington State and sees nearly three and a half months of thick fog each year, definitely the "soupiest" place in the contiguous 48.
In Brazil we call it pupunha and, in the southern regions, this palm species is cultivated mainly for heart of palm harvesting, so we don't find the fruits to sell.
Thank You for giving us so much information. I don't know most of the fruit in your videos. So I think you are helping people all around the world with your work.
Did you add salt in the water at least? they do absorb a bit. Also, if you happened to try them in Costa Rica, they're typically cooked in beef bone broth, then served cut in half without the bone (seed), with a dollop of either sour cream or lime/mayo in the middle just like you did. Try with sour cream really! The tomato-y flavor is the overripe, I prefer them right in between and typically yellow on the inside. The cream is also one of my favorites with pejibaye. I'm growing one of these PRECISELY because it's scary hahah. Just noticed you were actually here in CR - geez go slow with the locals when they have difficulties with English - poor guy got lost with the fireman analogy lol
Seriously missed out on these while in Costa Rica. I was in Cahiuta so deep and away from here. One thing I liked in Costa Rica,there are fruits trees just growing and you can pick. However as a tourist, can be expensive. Panama was cheaper.
Could that be what I had at breakfast in costa rica? It tasted super good, with a dry squash texture and it was served cold with mayonnaise on top. I loved it so much, but have no clue what it could have been. I believed for the longest time it was some king of squash, but maybe it was that?
Ive tried persimmons, theyre much sweeter than described here and dont have a big stone in the middle. They taste sweet and have that 'classic' tropical creamy taste like along the lines of banana and mango, not like savory tomato soup flavor as these ones are described Edit to say: i havent tried peach palm only persimmons so this is based on only that and the described tastes in this video
The best thing you can get from peach palm is hearts of palm. The tree is sustainable, you can cut a trunk, and harvest, the tree continues to grow quickly for future harvests.
Ahhh these sound like a cool thing to try. Expect one thing, get a different one I will always be grateful for your videos. I grew up with the typical US grocery store fruits in the 90's, and now that we're getting more and more exotic fruit species in stores, I'm interested but hesitant, and your channel gives me so much awesome information. Thank you!
I've always wanted to visit Costa Rica. I think I would be comfortable there. But only if I could get good coffee there...which should be a given because that's the reason I first wanted to go there 30 years ago.
The deviled egg style peach palm is certainly divisive as treat or torture! 😝For me, I respect the high caloric value ❤🔥of peach palm fruit and add it to lighter things like ceviche or batidos. But I will say that it is an ingredient I miss and crave after moving from central america.
Mayonnaise can be better or worse depending on how it's seasoned. When we make our own at home we put lemon juice and salt in it. Maybe that would be tastier?
Growing up, I just loved Kraft Miracle Whip. I think the vinegar in it added a nice bit of tang. We'd have it on sandwiches, in pasta and potato salads, and dip raw veggie sticks like cucumber in it. It was by far my favorite mayo. I also like lighter mayo like Japanese ones.
Heard them called chontaduro in Ecuador. Some girls in the hostel I was in cooked them and shared with me. I really liked the taste but I got crazy hives/tummy troubles after I ate them!! :( no other food allergies, so it was really strange!
It has to be boiled....here in Trinidad it comes in green(smaller in size...no flavor) the yellow and orange has more flavor. Different verities It is use as a snack. Yes it better boiled with seasoning.
French fries/pommes frites/CHIPS (you peasants) are good dipped in Hienz salad cream. The Netherlandics/Hollandish/Dutchese used to have, maybe still do have, little Chip Bars dotted around everywhere. I think you could get small amounts of strong liquor in them but there’s the chip counter and on the end of it was a big dispenser of what looked and taste like Hienz Salad Cream. Everyone took advantage of the free condiment.
"Peach palm" has gotta be some of the worst false advertising of any fruit lol looks like a persimmon, tastes like soup. Not sure where they got "peach" from out of all of that.
I hated mayo utterly until I made it myself one day. Now I will eat home made mayo on everything, but I still think the store bought stuff is pretty gross. Have you tried making it yourself? It's good on tater tots and fries that way, especially with extra lime juice in it. I like to use a combination of olive oil, some canola, and a little bit of sunflower. The sunflower oil supplies the barest hint of sweetness that isn't actually sugary like the store bought stuff can be. I probably also go a bit heavy on the yolk and salt too.
Hey Weird Explorer, I have a tree in my front yard with pinkish-red flowers that appears to have fruit on the branches, the current state of them are green blueberry sized pumpkin things that appear to be turning purpleish-pink, I took an unripe one off the tree and split it open and it has a white flesh with pinkish-red dots, do you know what these could be?
Have any Peach Palm Recipe ideas? Post them here!
Hey I know this to be called Peewaa here in Trinidad and Tobago and we do boil it with salt and water. Some people like to crack them so that the boiling salt water will soak in it.
We also crack the black see inside and eat the insides. The inside is white and resembles a hard mature coconut jelly.
This seems like a good candidate for the 'Will It Ketchup?' series
My grandma makes an amazing dipping sauce from pejibaye, and sometimes she puts it inside masa to make tortillas
In Colombia it’s called chontaduro and we eat it with lime and salt, with honey, as soup as well or as a sauce
Not going to lie, the line "Cook until cooked" is hilarious. Reminds me of "It's an Aspen Tree, you can tell by the way it is"
Hmm yes, the floor here is made of floor.
I can see why it's funny but... You can tell something is cooked when it's soft for chewing ;)
@@benjaminmiller3620 or Jesse Pinkman from Breaking Bad: "The wire is made from wire"
The appearance is reminiscent of a small persimmon and that’s really interesting about the difference in flavor based on ripeness
The last time I saw someone describe fruit tasting like tomato soup, she ended up looking like a giant blueberry.
Veruca Salt has been a great band!
You’re turning violet, Violet!
The shnozzberries taste like shnozzberries
Ha!
Shouldn't have gone for that egs.
This episode is a prime example of how reviewing a fruit you've already reviewed before can still make for really interesting content. Enjoyed this one, thanks.
Glad you enjoyed it!
I really enjoy those shots of their growth and the shot at the store... for me it's as interessting to see where they come from and some background to it, as how they taste =D
Yeah! this episode is a good model of how I would like all my episodes to be: How it grows, How its sold, fruit review, and recipe.
I agree completely. It's good to get the context behind the experience. Obviously not all videos can be done exactly like this one as most of them are not shot on location in the country from whence the particular fruit comes, but when possible, it is a nice touch, and a really welcome evolution of Jared's documentary style.
“Cook until cooked” is superlative advice.
How is your comment 2 days old lmao
As a chef, I absolutely love your "cook until cooked" instructions. Can relate 🤣 how long should you cook it? Until its cooked, silly!! 😅
My brother and I occasionally get this brined and jarred. We jokingly call it the tamale fruit because that's what it tastes like to us. Texture too. By the time we finish "snacking", there's never enough left to cook with lol
PeeWah in the Caribbean, wrapped in bacon an baked, add cheesey something and booommm
That puppy was so happy to see you! ^_^
with a name like peach palm you'd expect sweet.. or peachy 😆 but it actually sounds kind of cool. i hope i get the chance to try one someday.
somebody just thought the shape was similar. Happens all the time lol
Damn. I love tomatoes, corn and peanuts, as well as soups. This seems like the perfect fruit/vegetable for me. Too bad I'll probably never have one. 😩
You can probably get them in the international foods section in the supermarket, in jars of brine. That’s where I saw them. Never saw them fresh
@@Sparkina I doubt our local (european) supermarkets would have something this exotic, but I'll try one of the east asian or indian markets I visit sometimes. Those tend to have some products from other parts of the world, and I've never looked for these fruits specifically. It's worth a try for sure.
just make a note for when you visit costa rica hahah - I'm having the same trouble with asian fruits here, just impossible to come by
These feel like they would make for a great savory snack on a road trip or hike. Like, its soup without all the hassle, it seems to be a very durable fruit even once cooked. I could imagine these becoming quite popular even in the US, if someone bothered to import them and do a little bit of marketing. Savory fruits are always very intriguing.
Unfortunately these guys can only be consumed locally; they turn bad within a couple of days out of the fridge and they will last up to a week or so when refrigerated..
@@hrrsrls leave the US to
their KFC lmao
@@hrrsrls You can buy big jars of them, cooked, in the USA and other parts of the world.
@@nycbearff Nice, I didn't know. I see they put sugar, salt and other conservatives and prices are x20 compared to fresh local produce but at least you get a chance to try it..
Okay that soup looks amazing, and the range of flavor makes me wish these were distributed more widely.
OMG i havent seen a vid from you on my feed in YEARS. im so glad you’re still trying crazy fruits!!!
really? click that 🔔 if you want to get updates.
I dig the longer format, homie. You are personable and I think most intelligent people would enjoy being around you. The educational direction you've been going seems like the correct move. Strange recipes with common fruits would be fun to see. Thanks for what you do and don't quit making content.
Taylor
After you boil and eat the outer part, there is seed in the center that if you crack it open there is a coconut like inside.
next time...
right! some old folks have cracked a tooth trying though hahah
The peach palm fruits from Brazil are enormous. It's usually boiled in a seasoned broth. The nuts also have very different textures and sweetness
We also have big in Costa Rica. He went for smaller ones they sell in the streets for around $2 a kilo.
You eat the nut?
@@greenseedpod it tastes like dried coconut
@@RM-yf2lu so, the fruit flesh is basically the coconut husk?, interesting.
@@greenseedpod the nut you can chew on and it tastes like a very sweet coconut, however it is hard Woody like texture (like sugar cane).
Peach palm fruits are sometimes available at the supermarket in brine in a jar
Peach palm curry is very delicious!
Great idea!
Just looking at the outside, you'd swear it was a small persimmon
Looks like the hachiya type persimmon, almost exactly a miniature.
That soup looked absolutely delicious! Now what about ketchup…🙃
I don't like them with ketchup that much. They have a discreet flavor so ketchup takes the flavor away
I think Robin meant to make ketchup from the fruit.
@@vespasw I see now!
Hmmm, wondering if you could take the boiled ones, peel them, quarter and remove pit, then deep fry the wedges like Yuca. Because tomato soup tasting fried Yuca stuff sounds awesome.
You can fry them. I know a bar here in Costa Rica sells fried peach palm chips
You can do almost anything with pejibaye and it turns out delicious 😋
Amazing bro :) It's one of these things you can't really explain 'till you taste it but you're always great describing stuff.
I wonder if the tomato flavour it’s due to Lycopene? My understanding is that it develops as fruit ripens and it gives a red colour and the tomato-ey flavour
Could be!
It's not exactly that colors have flavours, but if the anthocyanins in blackberries and purple tomatoes impart a similar family of flavours, perhaps the lycopene does, too.
I will probably never try this fruit, but thanks for introducing it to me. Sounds interesting!
PS that dog is absolutely adorable!!!
Hope you enjoyed your stay in Costa Rica, I'm not a fan of pejibaye too dry and flavorless for me, other fruits you should try in here, jocote, noni, aguacate criollo, banano criollo, zapote... Also try yuca frita (cassava)
My mom makes a pixbae ceviche, a gourme experience
I am subbed and clicked on this one because the palm seeds looked familiar. I didn't think they were edible. Now I know how to cook them if I ever need to eat them.
Its called peewah in Trinidad. Multiple varieties and sizes. Always cooked.
Im glad to see someone else out there try one of my favorite seemingly obscure foods
It is also available in Trinidad🇹🇹 the seed taste like coconut when chewed
Haven't had peewah in so long :/ The seed was the best part for me and kinda mad he didn't try it lol
Nice to see you had the oportunity to try them in different stages of ripeness! I think they taste like tomato when they are really really ripe, and i don't like them in that stage. Here in Costa Rica people cook them with beef to impart some flavor. Also as an interesting fact, pejibayes are a traditional food of the indigenous people of Costa Rica.
That soup looks delish and I would totes order it in a restaurant
Chontaduro, considered an aphrodisiac in Colombia. I've never been able to eat them. The smell and taste just... disagree with me. Some people eat them with honey here, though.
I've never had them as a sweet, interesting!
Millions of products are "considered to be an aphrodisiac" all over the world, filled to the brim with scams and fraudulent products with no evidence whatsoever, no suspected "active chemical", no "studies", just ridiculous and insane anecdotes and pseudoscience. 99.99% of anything called an aphrodisiac is not an actual aphrodisiac.
@@rdizzy1 I know, but who are we, two people who use their brains, against the rest of the world?
@@TheWeirdestOfBugs not against the world lol, there's still plenty of people who don't fall for pseudoscience shit. Although you'd have to doubt almost everything to do it perfectly.
@@Isaac-ho8gh I know. I was just giving something to the hater XD. (I don't believe in pseudoscience either, especially religion)
The puree soup looked wow. Would love to make that myself.
I think of these as having kind of a nutty squash flavor. I grew up on them in Panama. I prefer the red-orange ones plain or with a little salt.
Indeed the variety that he picked is not an oily one. They differ quite a lot from variety to variety..
Oh man, that soup sounds really freaking good! I have a really unfortunate anxiety about cooking, but your channel (even though it’s not a cooking show) is bound to make me brave the kitchen for an extended period of time eventually.
Now you must ketchup it
Yes.
Would you, please, review Wood avens (Lat. Geum urbanum), Water avens (Lat. Geum rivale) and Chilean avens (Lat. Geum quellyon) - uses, taste, aroma ... It is known that the rhizomes of those plants have aromatic bitterness and are used as a spicy seasoning for food, replacing cloves. The leaves are edible and suitable for salads, soups and purees. The rhizomes are used for flavoring in liquor and brewing industries. Thank you very much!
When you said "There's big ones, small ones..." in my head, because I'm a dork that watched movies way too many times as a kid, I automatically finished singing "🎼Some as big as my head! - Oh I would have never had to do this for Mufasa!" "What?! What did you say?!" "Erm- ah, nothing?" "I told you NEVER to say that name in my presence!" 🦁👑
That soup does look delicious!!!! It's high time that someone establishes an annual "Soupcon," a big annual convention in a different city each year - at which, yes, you got it, free soupcons of soup are handed out to soup connoisseurs by both the big producers and the artisan "craft" soup labels. Maybe Nev Campbell could make an appearance to sign autographs and/or Larry Thomas, the actor who portrayed The Soup Nazi on Seinfeld. Who's up for "Soupcon '23?" An appropriate location for the first meet-up might be a place called Cape Disappointment which is located in the extreme southwest corner of Washington State and sees nearly three and a half months of thick fog each year, definitely the "soupiest" place in the contiguous 48.
In Brazil we call it pupunha and, in the southern regions, this palm species is cultivated mainly for heart of palm harvesting, so we don't find the fruits to sell.
We also eat the palm heart here in Costa Rica. We make a ceviche, salad and a milky rice with cheese
Thank You for giving us so much information. I don't know most of the fruit in your videos. So I think you are helping people all around the world with your work.
In Trinidad and Tobago 🇹🇹 we call it peewah. We have a few varieties. We simply boil with salt and eat it without any condiments as a snack.
Cook until cooked
*chefs kiss*
That orange colored peach palm fruit looks exactly like a Hachiya persimmon, but much smaller.
You’ve really outdone yourself. Excellent!
That dish looks so good. Wish i could find peach palms in the US northeast.
The soup looks delicious!
The recipe cues are on point!
We call those Pupunha in Brazil. They are found in the Amazon, mostly in the state of Pará. We eat it with butter and coffee.
Did you add salt in the water at least? they do absorb a bit. Also, if you happened to try them in Costa Rica, they're typically cooked in beef bone broth, then served cut in half without the bone (seed), with a dollop of either sour cream or lime/mayo in the middle just like you did. Try with sour cream really! The tomato-y flavor is the overripe, I prefer them right in between and typically yellow on the inside. The cream is also one of my favorites with pejibaye.
I'm growing one of these PRECISELY because it's scary hahah.
Just noticed you were actually here in CR - geez go slow with the locals when they have difficulties with English - poor guy got lost with the fireman analogy lol
Seriously missed out on these while in Costa Rica. I was in Cahiuta so deep and away from here. One thing I liked in Costa Rica,there are fruits trees just growing and you can pick. However as a tourist, can be expensive. Panama was cheaper.
The peach palm Is delicious with mayonnaise Jaja in Costa Rica is very usually eaten in that way
I ate this fruit a few years ago in Costa Rica. I remember it as tasting sort of like sweet peanut butter. I don’t remember any tomato flavor.
You can also eat the inside of the seed, tastes kind of like coconut but more intense
Could that be what I had at breakfast in costa rica? It tasted super good, with a dry squash texture and it was served cold with mayonnaise on top. I loved it so much, but have no clue what it could have been. I believed for the longest time it was some king of squash, but maybe it was that?
It probably was pejibaye. I love them.
Potato salad with corn?
I know the eastern European variety and I don't think it has corn usually
Very interesting fruit!
Very cool review my friend. Love your content. 💪
if you crack the center of the fruit you can eat the little coconut like white stuff inside just fyi -a native from that region
This was fascinating! Thanks for another fun, informative vid.
Also, much love to the doggo and Marco
that looks like pijuayo. in the amazon, we eat them with salt or with cocona (or lulo in colombia) sauce. sooo good.
Wow! Marco sells carnivorous plants!
that puppy looked sweet af; so cuuutee
Is Persimmons fruit similar to Peach Palm as they look so similar, haven't tasted it so asking if it's same , thanks
Ive tried persimmons, theyre much sweeter than described here and dont have a big stone in the middle. They taste sweet and have that 'classic' tropical creamy taste like along the lines of banana and mango, not like savory tomato soup flavor as these ones are described
Edit to say: i havent tried peach palm only persimmons so this is based on only that and the described tastes in this video
No. Persimmons don’t taste like soup. They taste like CANDY
Love getting me a bag of mulberries and some walnuts from my near by woods.
The best thing you can get from peach palm is hearts of palm. The tree is sustainable, you can cut a trunk, and harvest, the tree continues to grow quickly for future harvests.
A LOT better than the saw palmetto! 😂 Dog was sure happy to have a visitor!
Great content as always! Love living fruit adventures vicariously through your videos
I wonder if tomato flavor is because of lycopene which palm fruits are a good source of, as well as tomatoes.
Ahhh these sound like a cool thing to try. Expect one thing, get a different one
I will always be grateful for your videos. I grew up with the typical US grocery store fruits in the 90's, and now that we're getting more and more exotic fruit species in stores, I'm interested but hesitant, and your channel gives me so much awesome information.
Thank you!
I've always wanted to visit Costa Rica. I think I would be comfortable there. But only if I could get good coffee there...which should be a given because that's the reason I first wanted to go there 30 years ago.
There are so many artisan good coffee brands now. Look for bocanegra
Interesting you keep finding new things. Fun.
The deviled egg style peach palm is certainly divisive as treat or torture! 😝For me, I respect the high caloric value ❤🔥of peach palm fruit and add it to lighter things like ceviche or batidos. But I will say that it is an ingredient I miss and crave after moving from central america.
That sort of soup benefits from an immersion blender: much less to clean!
Mayonnaise can be better or worse depending on how it's seasoned. When we make our own at home we put lemon juice and salt in it. Maybe that would be tastier?
Growing up, I just loved Kraft Miracle Whip. I think the vinegar in it added a nice bit of tang. We'd have it on sandwiches, in pasta and potato salads, and dip raw veggie sticks like cucumber in it. It was by far my favorite mayo. I also like lighter mayo like Japanese ones.
Heard them called chontaduro in Ecuador. Some girls in the hostel I was in cooked them and shared with me. I really liked the taste but I got crazy hives/tummy troubles after I ate them!! :( no other food allergies, so it was really strange!
It has to be boiled....here in Trinidad it comes in green(smaller in size...no flavor) the yellow and orange has more flavor. Different verities
It is use as a snack. Yes it better boiled with seasoning.
WoW, looks great!
You say it looks like tomato but I am getting persimmon 100%
Super spisode. Would be great too get nutritional details too. (ie. calories, high in what vitamins or minerals, protein, fats)
I am wondering if you will start reviewing different types of mushrooms next?
nah.. I don't like mushrooms. that's a task for another explorer.
French fries/pommes frites/CHIPS (you peasants) are good dipped in Hienz salad cream. The Netherlandics/Hollandish/Dutchese used to have, maybe still do have, little Chip Bars dotted around everywhere. I think you could get small amounts of strong liquor in them but there’s the chip counter and on the end of it was a big dispenser of what looked and taste like Hienz Salad Cream. Everyone took advantage of the free condiment.
If I'm not mistaken there was some green ones with no seeds on it
"Peach palm" has gotta be some of the worst false advertising of any fruit lol
looks like a persimmon, tastes like soup. Not sure where they got "peach" from out of all of that.
Interesting. Not a fan of tomato soup, but I wonder if it would work for pasta sauce?
Pejibaye are maybe a little too strong for that, but my grandma makes an amazing dipping sauce from them
Hmm... its not tomatoey enough to taste like sauce, but it would be kind of in the world of a mild cheese sauce.
the soup like taste could it be umami that you're tasting?
Peach Palm sound pretty tasty, I'll have to try it one of these days. For some reason the intro reminds me of Digging in the Dirt heh
I was sure it was a persimmon when I saw the cover of the video
"Cook until cooked", I will start using that from now on
silly question here but what is that attachment on your tap? it has a propeller inside too?
I hated mayo utterly until I made it myself one day. Now I will eat home made mayo on everything, but I still think the store bought stuff is pretty gross. Have you tried making it yourself? It's good on tater tots and fries that way, especially with extra lime juice in it. I like to use a combination of olive oil, some canola, and a little bit of sunflower. The sunflower oil supplies the barest hint of sweetness that isn't actually sugary like the store bought stuff can be. I probably also go a bit heavy on the yolk and salt too.
Hey Weird Explorer, I have a tree in my front yard with pinkish-red flowers that appears to have fruit on the branches, the current state of them are green blueberry sized pumpkin things that appear to be turning purpleish-pink, I took an unripe one off the tree and split it open and it has a white flesh with pinkish-red dots, do you know what these could be?
A funny ting is that in parts of neighbouring, they scoff at people eating Pejibaye, because they use it as pig feed there!
Do you think it would be good in a curry?
also called chonta in Ecuador or chonta duro in Colombia
I found the smaller fruits have more oil content, while the big ones are dryer