Taste Testing Global Ingredients We’ve Never Tried Before! | Sorted Food
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- Опубликовано: 26 сен 2024
- Chef Ben introduces the guys to some more game changing global ingredients from around the world.
#sortedfood #chef #food
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I have a smutty tale. I had planted 2 rows of corn in my garden and when I noticed some of the ears were getting all dicolored and gnarly looking I called the local county Ag agent to find out what was wrong. He told me it was black corn smut and since it came from the soil I could kiss growing corn there goodbye.
At the time I had a young couple of Texican heritage living next door and when I told them of the problem they were elated!
Since I figured my corn was ruined I let them have at it. They left one ear get to full spore production and innoculated every other plant with it. By midsummer they had probably 80 ears to harvest. When she cooked and served it in a soup I was hooked. For the next 2 years they lived there we planted corn and raised smut.
That's not just smutty, it's downright corn-o-graphic!
@@CavemanSynthesizer An A-Maize-ing Partnership!
Growing up in the American Midwest we had a few ears with smut on them. Simply uprooted and burned the plants. Never recurred.
@@annainspain5176 sure in a large scale it might work but here where it's just a couple rows and it came from the soil it probably wouldn't
So, how often do you tell people you made smut with your neighbors?
In this video: Smut, and Mike and Jamie discussing how they have no boundaries. 🤣
Just classic Sorted Food, and I'm now remembering the battle where Izzy had the hiccoughs and I'm wondering how often one of the team is giggling so much, but fighting to be quiet, that they give themselves the hiccoughs.
A truly beautiful Sorted wattpad moment
I have zero boundaries, my smut can vouch.
So much smut 😂 ben is at it again with the ben-uendos
I'm almost sure there was some cum-in involved too
So just an interesting fact about the Makhana, it actually does not come from the Lotus plant. It comes from its cousin the Prickly Water Lily, also grows in similar conditions and is often mistaken for the Lotus plant. 😊😊
Side note, in India we get these just like a crips packet with different coating flavors.
Was literally shoveling some into my face while I watched this thinking “I guess I could put these on a salad or something, but nah”
The way my Korean mother raised me is to do that means there's a closeness that is just like family. People who have been raised together, long term friends, and yes, long term bf/gf's will do this for each other. Often you'll even make a "perfect bite" for someone you care about.
TLDR: I would interpret boyfriend helping out his new sister with her food. He's dedicated to girlfriend and was treating her bestie as a little sister.
Yeah, that's the general cultural context I've always understood it in. You do it for people you're close to, especially family.
I know of flipping the chopsticks and using the other ends for doing something like that, but don't really see the problem either way.
Well, from my own perspective I wouldn't really appreciate if a person I'm meeting for the first time used their own fork which has already been to their mouth, to serve me something. Feels a bit disgusting to be honest. Chopsticks are a bit different, but not that much imo.
I've seen similar manners experssed in Chinese culture.
Not to be that person, but this was also a debate on a BTS show, where the Bangtan boys had to debate about whether it was appropriate or not. From the girlfriend's perspective it's showing an attraction to the bestie better left alone.
Jamie comparing the 2nd one to a crisp that has been left out of the bag for a while and me instantly knowing what texture that is. Now that is a great description. 💯
That has to be something that everyone on the planet knows.
A very big guilty pleasure is a left out crisps 😂 I don't know some types just taste better stale plus it's a weird ass texture lmao
@@jackthemagiccat4571 Cheese puffs that have been left out for a bit is a guilty pleasure for me..
“He’s one of the Beatles” has to be the standout best joke Jamie’s ever said 😂😂😂
Thank you to the team at Sorted Food for posting this video today! I was just told that I have a non cancerous brain tumor which I did surgery for yesterday. This video has really brightened my day!
Get well soon!
❤️🙏✌️✝️
Congratulations on the surgery! My partner had a pituitary adenoma and after 2 resectionings and after gamma-radio therapy, its down 33% and decreasing. Take the recovery easy, you'll be back up soon, and enjoy the rest of your life! ❤❤❤
Bless you. A fast recovery to you dear. All the best.
You have been posting this exact same post for a long time. Using cancer for karma farming is abominable.
Seeing the Indian ingredients, I'd love to see a comparison of British and Indian bay leaves. Recently learned that they're completely different things
I haven’t seen huitlacoche out of a can before 😮. Fresh stuff looks much more appealing. Maybe next US/Mexico trip you all can track it down?
I have a vegetarian resident I have to cook for so I'm very interested in this one, would you tell me more?
indeed fresh is better looking,but the canned version does work great.
Man, I had some that did mutate off my corn last year but found it way too late. I've always wanted to try it :(
I disagree, the fresh stuff looks nasty as hell, looks like a tick after it has had a full meal, that has died and got covered in mold.
@@Psylaine64 It is literally a fungus that grows on the corn kernels. They turn blue/black and get much larger. The flavor, fresh I also had no idea they were ever canned, is like a merger of a truffle/really good mushroom and corn. For it was treated as a pest and whole fields were burned to eradicate it so people who used it culinarily had a hard time finding any. Now farmers will hold off destroying it to let foragers get some before destroying the affected plants or, depending on the prices of corn and huitlacoche, let it spread in the hopes of making more from selling the fungus than they would have from selling the unaffected corn.
You can use it anywhere you'd use mushrooms. There are lots of Mexican and Central American recipes involving it as well. That quesadilla they did is the classic basic recipe.
You guys need to try ice cider! It's a cider that is made with apples that are left on the tree branches to freeze solid in the Quebec's cold winter air. It makes the apple even more sweet, and the cider you extract from them is almost like a liquor. The same can be made with grapes to create ice wine that are also delicious and almost like a port. Both are amazing!
I second this! I LOVE me some ice cider. Obvs it's nice with a slapdash charcuterie mix (like a few slices of good prosciutto, golden berries, and whatever OKA hasn't gone bad in my fridge, lol), but I think it also pairs excellently with Korean bbq!
Oh my gosh, yum! Which brand would you recommend? Gonna see if we can get it on the UK
There used to be a winery just outside Montreal that made eiswein. I'd get a bottle or two every year. I haven't seen them in years.
@@chesca7295 sandford orchards make a UK version
@@KenS1267 Eiswein is very traditional here in Austria and also Germany! It's not my favourite, but after food or with cheese.. ;)
As the nation of tea drinkers, you should get some Pakuri-tea; processed Pakurikääpä (Chaga mushroom; parasitic fungus that grows on birch trees). Turned into a bit of "social media superfood" in Finland some years ago, but it is traditional ingredient used to make "healthy tea"/remedies in Finland.
Actually you could make an episode in the serie of different tea/infusion around the world.
Japanese shiso and the Korean sesame leaf have a completely different taste profile. They definitely are not interchangable or just called differently by region
Right - they come from different varietals, taste different, and are used very differently
Perilla frutescens vs Perilla frutescens var. crispa (shiso)
Perilla leaves are super easy to grow. It’s just like growing basil. In fact, they can be quite invasive. Here in TN, you have to be mindful of growing them (I grow them in containers) and making sure to prune the flowers or remove the seeds before they get everywhere.
oh no, dont tell him that, ebbers is gonna end up putting them in his garden XD
I grew them last year for first time. Red and green.
They are beautiful and I'll probably grow more but I can't eat them. I'm a super taster and just like cilantro perilla has a very off putting taste to me. It smells interesting but can't eat it.
But the deer and rabbit left it alone too. I may add it to my flower beds to just fill them out. The blooming plants are incredibly pretty too.
I will gladly give them to any of my Asian neighbors who like them.
I’m hoping to grow some out in the Rockies this year. From what I’ve read/heard we have a bit harder time getting them established here, but then they take off. 🤞🤞
They do get invasive. I’ve been places where it’s everywhere. And they have a very distinctive smell when you brush up against them or step on them. Somewhere between mint, oregano, and basil.
Its in the mint family, it will take over if you don't plant it in containers or block it off somehow.
Happy Sunday! As requested here comes a shouting of how to use makhana...
Dehydrated and roasted with spices for a snack is a great way to eat them. I love that. ❤
You can however, add it to a dish as Mike mentioned. In India, it does get added to gravies with a tomato+cashew base. 🥘
You can also make sweets with it like a kheer (milk based pudding almost) or a laddoo.
You can also roast it and then grind it to form a paste or powder and use it as stuffing in a flatbread like a paratha.
You can make a raita with it. I have a friend who uses it for breakfast, just how you'd make an oatmeal porridge, but you swap out the oats for makhana. 🍵
Also kudos to Ben for getting the pronounciation fairly correct 🎉
oh damn, i'm now craving kheer
there’s a wasabi flavoured packet version and that’s my fave
the phool makhana is also used for joint pains, soaked in milk overnight and drink first thing in the morning empty stomach
Actually in Korean culture, sharing food and specifically feeding each other is a sign of friendship, not romantic love. Often people will wrap up meat in a leaf to make a ssam (쌈) like the boys did here and then pick it up with their own chopsticks and put it directly in their friend's mouth and that's just considered a nice, friendly thing to do, and not too intimate at all
We all need to live in a world where putting your meat in a friend's mouth is a nice thing :)
Eh . . . . no, not quite. It can be friendship, but it can also be excessively intimate for different relationships, and I know a fair number of folks who would not take kindly to their significant other putting the food on their friend's plate. You might hold something down so they can more easily lift it, but more is . . . well, a bit much.
People do not generally feed each other directly like that unless they're related or dating. Friends do not put stuff in their friends mouths for them as a general nice, friendly, and not too intimate gesture.
If you want to use your chopsticks to divide up food or share, what we usually do in Japan is flip them around and use the back end that hasn't been in our mouths.
I honestly adore these testing videos. I’d never even notice or find those on my own, it’s great seeing what I haven’t even considered eating
The Shopping trolley line followed by the Paul McCartney/ Paul McKenna bits - top work from Jamie!
I’ve also eaten lotus seeds in Chinese desserts and soups and such but didn’t know they could be puffed and savory! Thanks for the continuous exploration and helping all of us learn something new boys :)
Rather than "rice gobbler", that Korean banchan is known as a "bap doduk" (밥도둑), literally "rice thief". There are several dishes that are described this way in Korean cuisine. (Another famous one is "gejang" - fermented and marinated blue crab.)
Would be interesting to see how you use some of these foreign ingredients in more familiar meals/dishes
I have one of these ingredients in my fridge! That almost never happens lol we use fresh perilla leaves when we eat Korean bbq: layer romaine lettuce leaf, perilla leaf, kimchi radish, ssamjung and pork belly
….. also sharing food is definitely a sign of love and family style is so Korean
Another thing about perilla leaf in Korean cuisine, you can tempura batter and fry the leaves and it’s like having fried mint/basil leaves. They’re stronger than basil and mint so they don’t wilt when cooking.
He mentioned doing them tempura in the video.
I love this trio! Also, can someone feed Mike please, he's quietly gobbling as much food as he can!
Happy new year, Sorted team! Hope you all had a lovely Christmas :)
I thought the corn smut was black wood-ear fungus at first, maybe that's something you can feed the boys for the next one of these videos! (It's delicious in stir-fries, often mixed with other veg or with garlic + eggs.)
Unpuffed lotus seeds are common in Chinese dessert soups, they're super nutritious.
Perilla leaves are also used in Korean cuisine as a ssam vegetable! (Ask Josh and Ollie about this, maybe they'll do a Korean BBQ episode with you guys!)
Well done to Mike for a) the chopsticks; and b) correctly IDing the cumin!
Same. I was like "Oh! Is this going to be like a black wood-ear fungus or moss or something like that?" and then it was Huitlacoche and I was like "OH! That makes sense too... Why didn't I think of that to begin with?"
Something that has to make an appearance in one of these is Chaat Masala. There was even a discussion about it in the chat on one of your shorts last week. Great sprinkled on fruit & veg. I keep a little pinch pot of it on my desk for using when eating fruit & veg as a snack. Especially good on satsumas/tangerines, apples & bananas. Really refreshing & just ramps up the natural flavour of the fruit. 🍊🍌🍎
or tajin! on mango, on cucumbers........ om nom.
Ben starting an anecdote with being on dating TikTok was a surprise and a delight! I'm not even sure why, I just enjoyed that a whole lot.
Imagine how happy TikTok was to have the flood of new users 😂
Yep... Even Mike and Jamie seemed surprised
These episodes are a great way to find some new ingredients to try.
I simply LOVED this episode, so far this is my favourite from this series. All of these ingredients were interesting, but not too extreme or out-of-touch. Keep up the great work in 2024, guys!
Makhana (Euryale ferox) and lotus (Nelumbo nucifera) are two completely different plants, albeit both "lily pads" in appearance, but you presented them as one single product. I don't know about fox nuts, but lotus seeds are not scooped from underwater (and I doubt fox nuts are either)! The seed pods are simply harvested before the point where they start dropping seeds into the water.
A very important distinction that will probably be lost among the 500+ comments here. Lotus seeds are collected above water but the fox nuts are released into the water and sink to the bottom. This may be 2.5 metres deep and so the harvesters have to dive to collect them. "Harvesting of seeds from bottom starts in month of September and continues till December - January. The nuts then are sundried, roasted and immediately thrashed by a wooden hammer." The plants are also very spiny so difficult to work with. "Traditional Methods of Harvesting and Processing of Makhana (Euryale ferox Salisb.) Adopted in Araria District of Bihar" by RK Jalaj et al.
Not sure if it’s Chinese culture or just within specific families but Chinese people often pick up food for their friends/family and loved ones with their own chopstick and stick it in their bowls for them during meals. In a very loving family you might see a huge criss cross of chopsticks across the table at the beginning of the meal as everyone is getting pieces of food for everyone else. Its a way of showing love and care.
So excited to try the perilla leaves! I use crispy seasoned nori snacks to wrap egg and rice seasoned with miso. It’s such a satisfying way to eat things, like little DIY parcels of deliciousness!
It’s great. It’s sometime called Beef Steak leaves because idk imo it kinda has the texture of perfectly cooked beef and tastes meaty too.
I like the way he compared the perilla leaf to mint. When I lived in Korea, a friend of mine made what she called a "Korean Mojito" where she replaced the traditional ingredients with the perilla leaf and soju. It was sooooo refreshing
After hearing the description of the huitlacoche it got my mind going and I am thinking it could make an interesting alternative to the mushroom duxelles in a beef wellington... may have to try that.
From Asia here. For the longest time whenever beef wellington came up in a SortedFood video, I thought they meant _duckcell_ .... 😂
Perilla leaves are more commonly known as shiso, and you often get the red/maroon variety. Here in Vietnam if you go to any Japanese restaurant to get sushi you almost always get a side plate of fresh ones to go with the sushi.
Never seen the preserved tinned ones like that.
One two things I would love to see you try are Pinecone preserve and Ajvar. Two greats that don't get enough love.
I'll check it out! 👍
Ajvar ❤
They tested ajvar when they had pljeskavica and cevapi in two of their street food vids.
The 4th one is jaljeera, it will refresh you in summer and its a digestive mostly north Indians have it at the end of the meal. You can get this is in UK easy, just make 500ml of lemonade and add 2 tea spoons of it. Very simple and tasty.
It’s nice to know we’re back to a new round of Geography Bee with defending champions Mike and Jamie. So excited to learn about their guesses.
Happy Sunday to SortedFood HQ and the Community.
Not sure how available it is in the UK but in Australia you can buy jeera masala cordial from an Indian grocer and add your own soda water. Means you can keep it in the pantry and break it out when needed.
Oh yes, what a great start. I use huitlacoche in lasagne, it mixes perfectly with high quality minced meat :)
Ben! I love how you thoroughly research the stuff you present on the table! You also spelt bothe the words Makhana and Jeera soda so perfectly! I am very happy someone like you is representing ingredients that are not very well known to the world! I absolutely love these episodes of different ingredients!
Btw Jeera soda goes very well with fried snacks like any other soda. I wonder if it can be used to marinate something. And we eat Makhana just as a snack. We pan roast it in a bit of an oil salr turmeric and curry leaves.
The cumin soda reminded me celery soda (or cel-ray) in the US. I believe it's made with celery seeds and it gives the drink some herbaceous notes in addition to the sweetness. I like it by itself, but it could be a great mixer too
Cel-ray tequila and a bit of salt is 🥊💯
@@oshada that sounds fantastic
I think it’s interesting that some global ingredients that are a big part of a country’s cuisine like the sesame leaves for Korea in this video but aren’t ingredients that are easily accessible and rarely ever used elsewhere around the world!
Makhana and jeera soda all in one episode!!!! Its not even just India special... This feels like Bihar special!!! And it makes me sooooo happy!!!!
Ebbers, when there is a word that is both a noun and a verb the verb will often have the stress on the final syllable. So, for instance, you would reCORD a REcord. To make this more obvious you may find that that weak syllable on the verb will basically lose its vowel (were we saying it slowly we’d use a schwa but it’s just as well to say it’s gone) so you would r’CORD a REHcord. Sometimes the change in the vowel will be even more pronounced so you might r’CALL watching total REEcall.
Just thought you might like to be reminded of that in case you try any potentially spicy verbs in the future
As a mexican seeing Huitlacoche in here took me by surprise. Having a huitlacoche quesadilla is a must if you visit the country, with Oaxaca cheese and salsa verde.
Happy New Year, team! Here's to another year of foodie discoveries~
Speaking of which, ah yes, the Perilla leaf debate. It was EVERYWHERE last year in Korean media. And the entire time everyone was debating whether it was too romantic a gesture to perform for someone of the opposite gender, I was wondering what it tasted like. I wish I can try some.
If you have an Asian supermarket near you at all, you might find Perilla leaf kimchi in the chilled section, I've found its becoming easier to find in my city in that form. Equally in some Korean BBQ places you may be able to get it if they have found a fresh supplier.
Lotus seeds are from the pods of lotus flowers(nelumbo nucifera) fox nuts(euryale ferox) are seeds from waterlilies. What you tried from the can is totally different from the puffed ones
While huitlacoche sounds cool and I'd love to try it, with the "up-branding" Ben mentions I somewhat fear that it could turn into another "Western trend makes it impossible for natives to buy their traditional food" like with quinoa. I hope it doesn't, because it's more niche in its use, but still …
I agree. I also kind of disagree with up-branding in general. Having to make something from a native culture seem more refined to appeal to the colonized western world just seems extra icky.
This morning we awoke and found our 9-year-old Great Dane had passed away in her sleep. Thank you for cheering up an otherwise sad and somber morning ❤
Good palate! That fruity sultana flavor really stands out as one of my favorite things about smut
I love that they gave the boys metal chopsticks for the perilla leaves. Made me know immediately that it was from Korea :D
I don't like finding corn smut on the sweet corn that I took all the trouble growing fresh! But, maybe I will look into how to utilize it! :)
Just so you guys know Red Shiso is available to pot and plant in England since the mid 1850s and has since become an invasive weed. They are very much edible and are not a bad ingredient to have on hand if you're having a Chinese style BBQ or eating sea food. Also makes a nice seasoning when dried ground up and mixed with salt.
This was a fascinating tour of world cuisine. I thoroughly enjoyed learning about each item/ingredient! 😊
Thanks so much! 😊
I would like to correct the lotus seed harvesting method, if you get it from China, you will cut the seed bed (center of the lotus flower) off the stems after the seeds are mature, and pop the seed out by hand or by machine, peel them, clean them and remove the embryos from the enter of the seeds (the embryos are edible, but very bitter). We don’t let it pop and drop into the water naturally.
And the Chinese often use the seed to make them into a lotus seed paste and use the paste as the filling for mooncakes for mid autumn festival.
Like this episode! I've seen the cans of huitlacoche at the grocery store and might actually try them after that taste test! For future ideas... seabuckthorn, either the fruit itself or juice is quite interesting.
Absolutely excellent video. These ones are some of your most interesting! Its also amazing that our city London is so incredible that we can source all of these ingredients
I had no idea that smut was seasonal.
Not me either 😂 You learn something new every day 😅😂
I love that Ben has the Sorted Sidekick logo in his glasses for most of the episode, like it has been tracked in post 😂
"They're so moreish" - Mike, I think that's just Kush's cooking style 😂
Makhana is wonderful though, I'll give you that! Bihari daal makhani would be an interesting option to try with them
I have an exam tomorrow, and this video was a really nice break from studying :)
Love these videos, always find something new I’ve never seen before. Love learning about new foods and cultures. Had to rewind the name of the first one, check I’d read the subtitles right and then Google to check they were right 😂
The popped nuts in no. 2 are from the water lily plant, which looks very similar to lotuses, but way more thorny!
Your pronunciation of huitlacoche was SO close! Just remember that the “h” is silent in Spanish!
I’d also be careful of focusing the narrative on Western “rebranding” when it’s been a delicacy in Mexico since the Aztecs who considered it a gift from the gods.
The whole "rebranding" discussion was bizarre to me. Huitlacoche is just huitlacoche and I live days from Mexico. It isn't common where I live, or available at all as far as I know, but it's talked about commonly enough that people stopped mentioning that it was a Mexican delicacy years ago.
@@adde9506yea it was weird. It reminded me of the “spa water” trend on TikTok a year or two ago or Food & Wine Mag calling conchas “brioche-style” rolls.
I’ve been watching their channel for almost 10 years though, so I’m just going to give the benefit of the doubt here.
Shiso leaves also grow in Bangladesh where they are known commonly as ‘rujet patha’. Almost always used in fish curries with minimal spice. it’s also quite often given to women post-pregnancy too. I really don’t like the taste sadly but I would love to try in other dishes to see how it tastes. Great episode
lol being into kpop and cooking, hearing about the perilla leaf debate HERE made me do a double take! What a crossover moment 😂 everything looks delicious and I’m really excited to try and find some corn smut in the grocery stores here.
I love the seasoned perilla leaves, and I keep a ton in the cupboard at all times. Since I’m the only one eating it, I’ll have part of it like you showed here with rice and a protein. There’s usually 1/3 to 1/4 of the leaves left over and I chop it finely and stir it through rice the next day. Another way Mike could use it is in kimbop, seaweed sheet on the outside, rice, layer of perilla leaves, then filling of his choice before rolling and slicing.
Always fun to see new foods here :)
I hope the corn smut doesn't become out of balance w corn itself and spread easily and ruin vast amounts of corn crops. Corn is an extremely tasty and useful product as is.
All your content is TOP NOTCH! All your hardwork and dedication is much appreciated! You guys are the Best! ❤❤❤❤❤❤😊😊😊😊
We showed this to our mom and asked her if she had ever heard of huitlacoche. She went on and on about how good it was especially in quesadillas. She was amazed that you found it in England. We went to 3 different Latino stores until we found it. It is packed in brine with onions and jalapenos. Apparently, there is a market in downtown Los Angeles that sells it fresh. We are going have to go looking for it now lol. Thanks for helping us to spark our moms interest in food again.
Well Mike, if rice gobbler isn’t on Bens Wikipedia page yet, I’m sure someone will place it there.
And no, it won’t be me. 😂
I thought it'd be something along the lines of Boozy Uncle, For the amount Ben likes to drink.😂
Wow, global taste-testing things I've had before, for a change!
I picked up some lotus seed puffs at my local supermarket this summer, and they were great! I got one plain and one savory-seasoned, but I wound up preferring the plain ones because I liked the faintly sweet, almost wildflower-honey note to them.
I'm dying with laughter that you mentioned the Perilla Leaf Debate. I got to know perilla leaves (shiso) through Japanese cuisine originally, and I liked the flavor so much I started growing red perilla (aka shiso) in my garden (which was a bit of a mistake, because it spreads like mint. I STILL find it popping up in odd places around my yard).
The Korean variety has MUCH MUCH larger leaves. Fresh, they're used for ssam wraps. which are awesome. Pickled they're eaten as banchan (side dishes), or mixed into stir fry or soups.
I've *heard* a lot about huitlacoche, but I've never tried it. I'd really like to, but I've never found any. Maybe I should be looking in the canned section of my local global market!
I could imagine using number 3 to do something like an Asian-flavored Dolma-equivalent.
The ones I've had aren't as big as grape leaves, like smaller than my palm, so it'd be difficult to fold all the way. The're really good as ssam though!
Perilla leaf is good in most stir frys, just add once done as a garnish in long thin strips. Works really well on more meaty dishes.
Speaking of global! Please guys! Visit Colombian food! We have so many great food! 🇨🇴🇨🇴🇨🇴🇨🇴😉😉😉😉😉😉
i can't believe i've lived long enough to see ben, jamie and mike discuss the perilla leaf debate...
I loved how they struggled to understand the flavour profile of Jeera Soda!
Interesting. While I w in Japan, I was told that I'd you want to pass something into someone else's plate, you flip your chopsticks around and use the other end to pass it over. I understand that the point in the video is 'when is it ok to help?' , but it made me remember that little thing.
Spaff, never change
Makhana toasted with ghee salt black pepper makes a nice snack for tea with milk
Suggestion for an international ingredient: Za'atar, a palastinian herb and spice blend that is absolutely delicious! To serve it to the boys you can make manakeesh, a flatbread with olive oil and zaatar 🫓🇵🇸
I'm Taiwanese, and Chinese cuisine uses lotus kernels too! But I've never had it puffed, we usually have it in desserts
Oh, there it is!!
First thing I look for when I’m studying overseas and crave food from home is that exact can of Perilla leaf banchan + microwaveable rice bowls (햇반). Absolutely the best, and the start of any great -convenient- Korean meal.
I lived in England for 5 years. Been watching this channel for nearly 8. I just now realized you guys are saying "moreish" not moorish. That makes so much sense to me now.
Jeera soda's manufacturer Sosyo Hajoori Beverages was established in 1923 and it produced and is still producing an aerated drink named Sosyo. This drink was an local alternative to Vimto.
Corn Smut / Ustilago maydis is super interesting! When growing on the maize plants, it "re-directs" a lot of sugars and nitrogen-containing compunds into its own growth, this includes the production of Lysine from utilizing said nitrogen-containing compounds. The people who lived in what is Mexico today likely benefited from corn smut because maize is for example full of Methionine and some other amino acids, but through corn smut infection, more Lysine was available in their diet.
To be fair, siso leaf is different from sesame/perilla leaf.
Sesame/perilla leaf is Perilla frutescens var. frutescens.
Siso leaf is Perilla frutescens var. acuta.
The plants are different, thus the taste also differs.
For some reason, sesame leaves are more common in Korea, while siso leaves are more common in Japan.
The application also differs due to the difference of availablilty.
You can use the smut anywhere you use corn off the cob for savory dishes. They can be interchangeable
If you want fresh perilla leaves it’s easy to grow. It’s similar in difficulty to basil.
FYI, lotus seeds in sweetened syrup is a classic summer dessert in Vietnam
If you go to a Georgian shop (or some other regions of ex-USSR) you can find tarragon soda, for another spice flavor in a drink.
Love the lotus flower puffs,they also make fibre like silk from the lotus plant
Try the makhana in situ a cold kheer (replacing the rice with the foxnuts in a rice pudding) - absolutely phenomenal!
Toast the makhana in some oil or ghee, sprinkle with some salt and enjoy! My family's favourite snack for generations
Next time you’re in the southern states of the US, I challenge y’all to come up with recipes using kudzu. It’s a vine that’s become pretty invasive, but it’s edible!!! Ebbers and Kush need a new challenge.
The 2 flavor of Makhana that I like are Mint & peri-peri. Other than just salt & pepper are easily made at home
Love that they mentioned the Perilla leaf debate as part of the context for the ingredient