I feel like this channel caters to home chefs in a way that other channels fail. I know my stuff in the kitchen and I never feel like I’m sitting through a culinary lesson while watching your videos, which is such a refreshing experience. Super inspiring, super great, 10/10.
yeah, it helps that the About To Eat crew are not chefs that work in professional kitchens/restaurants, like gordan ramsey is entertaining and great, but he is still a professional chef with many michellin stars under his belt, so it kinda makes me feel like the stuff he uses are for professional chefs only. but for About To Eat, they feel more grounded and i can see myself in them, so they make me feel less intimated about wanting to try new and more expensive ingredients.
@@madeofcastiron I think they all graduated from culinary school. Well, we all know Rie graduated from ICC and worked as a line cook before but the others, I feel like they did sth similar as well
Hey guys. To sort the kitchen aid not hitting the bottom of the mixer bowl, There's a screw located at the back of the mixer arm, that you will see when you lift the arm. If you twist that and test between turns, you can get the mixer to go lower into the bowl, to reach the bottom... It's like a calibration thingy. Also Yams in NZ, we also boil them, and then add butter and brown sugar/honey... soooo good!!!
Right. And most people don't know that ovens can be calibrates (and often need to be) and that freezers should be set to 0˚F. Look up: "VIDEO: Adjusting the Beater to Bowl Clearance (Dime Test)"
@@kaylaspencer6912 Your savory version is much better. I never like sweet yams or sweet sweet-potatoes. However in the states, American's have a sweet tooth that corporations like to profit from, so they don't sell the less sweet cultivars. You can only find the less sweet sweet-potatoes in Asian groceries. They're soooo much better.
Yes! This right here is EXACTLY what I love about this channel! I feel like the whole ATE team knows what home chefs really want to see/experience vicariously through them. And beautiful camera work as always! This is my favorite channel to watch while I'm having lunch 😄
Jennevere: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
The way they talk about food, with a sense of passion and appreciation makes me like this channel more every time. Also, you guys are reaching very close to 1M. Can't wait to see you reach 10M
Abhi:: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
I was surprised to see pichu berries are a bit of a novelty, not widely known thing for the US apparently, bc we literally use it for example as cocktail or dessert decoration here in Europe very commonly
I feel like the farther north you go in USA, there are fewer varieties of South American produce available in most grocery stores. The most common "exotic" fruits I've seen here are often from SE Asia, like dragon fruit or star fruit. I'd love to try more types of produce, but it seems that a lot of people here buy the more common fruits like apples, bananas, various berries, mangoes, etc. instead.
We have something that looks identical though! I had to go look up the scientific names since they have the exact same golden yellow colour and the same husk you need to peel back to reveal the berry. In Canada we just call them gooseberries but they come from the Ribes family, whereas the pichuberry is from the Physalis family. I would love to taste and see what the difference is though
Funny thing is, Tomatillos are very closely related to the berries and with them its the other way around. Very common in the US, not so much in Europe.
I found some of that iceplant while I was camping! As it's a weed in South Australia, I picked some and added it as a side to a simple mushroom risotto - it added some delicious saltiness to a simple camping meal :)
In Germany we call the pichuberry just Physalis. It's pretty common here, nearly all stores sell it. I like to eat them just as snacks, but could really try something more fancy. I do have some at home right now
Same thing in France. They are usually called Physalis, but have other names, like "amour-en-cage" (love in a cage), winter cherries or Japanese/Chinese lanterns ^^
Poleć: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
Pitchuberry is called Physalis in Swedish, and is a very common fruit (especially in desserts) in Sweden. I'm also familiar of the Perilla leaf since I'm very interested in Korean cuisine, but the other fruits/vegetables where a new discovery for me. Thank you so much for a great episode! (And Rie's plating - wow!)
I've bought something at the supermarket here in Maine that looks exactly the same as the Pichuberry. They are labeled "Golden Berries" and I found them slightly tomato-esque, a bit tart and mangoey, some of them watery and flavorless. They come from Peru and are also called cape gooseberry and peruvian groundcherry. I wasn't surprised by the reduced quality/flavor since they had to be shipped all the way from Peru, but it's always fun to try something new.
I have seen ground cherries growing wild here in Tennessee. I never tried them because 1) wild 2) nightshade, but I know they're a safe and popular fruit worldwide. And I know that they grow well in Zone 7. I'd try growing them if I were you.
This was so fun and interesting. Also, there’s a little screw on the mixer to adjust the height. Put a coin in the bowl and make small adjustments to the screw. When the beater just starts moving the coin it’s at the right height. At least that’s how it’s done on my mixer.
Okay, that's one of the coolest deserts I've ever seen. Period. And it's surprisingly in line with the pichu berry itself, the outside meringue being like a husk to the berry inside. Seriously awesome
All of those ingredients were new to me and I would LOVE to taste them all! I loved the enthusiasm of their farm host...really genuine! I noticed that you didn't really have much to say about the oka and I was kind of surprised you didn't find another use for the ice plant. I did like how you commented on how some of your recipes didn't deliver on flavor as you had hoped. I am a person who reads recipes and then tries to get people who actually cook to make them and tell me if they deliver on expectations. Your feedback on these was thoughtful. More episodes of new/unusual ingredients would be great!
I call them gooseberries in Australia! Please more of this content, it is so important to learn about all the plants that are edible! Okra is so yummy, my mate told me a vietnamese recipe using them, just stir fried with onion and oyster sauce have over rice. Xxx
We Indonesian have the same pichu berries that we called "ciplukan", it's literally same, the shape and the color. Mostly it can be found on way to the mountains or in a place near river basin 😃
@@dindjarin2628 in indonesia almost every city have diffrent name of particular fruit of vegetable heck even animal and rock .. and its depent of race people in that city
Hmm ice plants are commonly found at beaches and costal areas of New Zealand.Also Oca is very in New Zealand too.Pichu berries are often found in home gardens but not commercially and we call them Chinese gooseberries or paper lanten goosberries.The only one that I have not had was the wasabula
Can I just say I am so jealous of your life. My one love and passion in life is food and wine. Well I guess that's two things. I can't support myself doing what I love so I love this channel. Much love and keep on keepin on J.
Jskew: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
I do my best to watch things like this and then look and see where I can source ingredients for the best prices to try things once in a while. The more things I cook at home in general saves money, increases my skill and for the most part are healthier. Then with saving money on eating out k can occasionally spend slightly more on a few items to try less accessible ingredients or price prohibiting ones. Also I try hitting some farmers markets and roadside stalls as well. Not always cheaper but sometimes some cool rare finds
It is GREAT to see two Peruvian ingredients: oca and aguaymanto, which I had thought were marketed as "goldenberries" in the US, but you are calling Picchu berries. ("Picchu" means "mountain" in Quechua, the language of the Inca empire.) Next time, please try olluco (yet another Andean tuber), huacatay (Andean black mint), pacae (a fruit), and lúcuma (another fruit).
In Egypt 🇪🇬 we have the fruit peachy perry but its called "Harankash" it's pretty delicious but we don't make desserts with it, maybe i'll give it a try
I loved Rie's dessert! So refined and beautiful! As well, Andrew's input is always spot on. About the pichuberry, we call it "uchuva" or "uchua" here in Costa Rica. Im afraid that because we are closer to the Equator, the ones here are more golden (some of the ones I saw on the video seemed a bit unripe) and my favorite way to eat them in for breakfast with yogurt and muesli like a parfait. I rarely cut them, I love to bite into the berries whole and have them burst with flavor. Another great way to eat them is to make a culi and put it on top of vanilla icecream. Yum
This was such an interesting video, I would love to see more of these kinds of videos. I forget that there is such a wide world of food out there and so many ingredients that I have never even heard of- it’s a little like magic
I live in China and we have ice plant and pichuberry. I don't know what others do with ice plant but I just eat it on its own for a refreshing burst of flavored "water" - very much as a palate cleanser. The pichuberry has another name in English that I can't recall. When I was introduced to it, I was told it's called "shy girl" fruit because of the casing - she wants to hide herself/ her beauty. Not sure I like that name but I like the fruit. Andrew was spot on in his description of how it tastes. The wasabula sounds amazing! I want to get some!
I like how animated Aaron is with his description of the food. He doesn’t do the obnoxious “this plant tastes like a field full of memories of a childhood living with Grandparents that used to live life as contract killers” what? no. “It’s really fricken good/insanely delicious!” My man
Just wanted to say I love having all my favorite food nerds together in this channel ❤️ amazing content, beautiful photography, inspiring conversation!
I love this video! A huge part of what I enjoy about cooking is learning about new ingredients and finding creative ways to incorporate them into recipes. 😋
I have Pichu Berry (also known as Physalis) plants at home. They are so good, but somewhat unknown and underrated. Thanks for showcasing them. It was a great video.
2 года назад+1
OCA looks like Andean CUBIOS. I just checked on Wikipedia... same family, different plant. But I bet they taste similar. Pichuberries are UCHUVAS in Colombia. Very popular in the Andean region.
Very cool video! Just a tiny tip for anyone who has a KitchenAid stand mixer. I used to sell these when I worked in retail and you can adjust the height of the whisker with a screwdriver. Tilt the top of the mixer up like you normally would, it will reveal a screw at the "joint". Depending on which way you twist the screw it will lower or raise the whisker, so you can adjust it as close to the bottom of the bowl as you like. You don't need to hold the bowl like Andrew does. (Although there is a correct height called "the penny trick") :)
Those ice plants are fascinating, I definitely have to try sometime! Like a mix between the textures and the tastes of umibudo(sea grapes -- salty) and finger lime (tangy) in succulent form!
We have the pichuberry in the UK as well (although maybe my grandad used to get it from the South Asian supermarket?) We call is physallis which, it turns out, is the genus of the plant, full scientific name physalis peruviana
Being a chef from New Zealand and loving foraging and wild, heritage vegetables I can say, NZ yams are one amazing tuber. Along with the red kind there's a common yellow variety found here. Hope u guys enjoyed them!
I appreciate this chanel so much. The content is always fantastic, and I've recently found out it really helps me to avoid panic attacks. every video is so calming, positive, informative. Always brings a sense of connection, and doesn't feel like wasting my time because I am actively learning things that I apply, cultivating my creativity, and the very descriptive explanations distract me from whatever is triggering my anxiety. I really really appreciate this whole crew and the work and passion put into this content.
We usually use perilla leafes like shizu, either dried with salt for seasoning rice or dried as a tea, when its fresh we use it for salad. Physalis we usually eat by it self or for dessert. I can recommend ice cream with it. I never had the other veggies. I'm from Germany but we like Japanese cooking because my fathers girlfrind is often in Japan and grew fond of it.
We pickle perila leaves here in Korea with some soy sauce and chili flakes. Perlia leaves are really commonly used in Korean cuisine. My mom loves it and puts it in everywhere. When Rie said it reminded her of Korean barbecue I was like yeah, because we actually do that in every barbecue places. Comes with green chili and some lettuce, a little bit of ssamjang and raw garlic. Always a winning combination.
I have seeds for the pichu berries. Did not have success in the past with it. I also need a bigger garden for it to grow as I saw the plants in the video. The growth pattern reminds me of tomatillos. Hopefully growing and tasting them in the future
Pichu berries are in the same plant family. The *_Physalis_* plant family is also known as the nightshade/tomato family, establishing the Pichuberry® as a distant cousin of the tomato and tomatillo.
We call the berries gooseberries. Or cape gooseberries in South Africa. If you cannot wait to pick them and the sack isn't completely dry, they are so sour and greener. That dessert is so pretty!
The first vegetable, Ice plant in Malaysia is called Latok. Originaly it is a kind of seaweed found at the sea so it has a rather unpleasant smell until farmers start planting them on soil. It's really great to eat it plain.
I think where I live (Ontario Canada) we call “pichuberry” ground cherry or golden berry. I’ve seen it by both names in the stores. Very delicious. Usually I make a sweet/tart/spicy sauce for chicken with it.
In New Zealand, we call sweet potato kūmara, but we also have taewa which are known as "Māori potatoes". My favourite variety is the tutaekuri which are deep purple all throughout, and have a subtle sweet and nutty flavour compared to other potatoes. Really delicious, I've only had them a few times grown by my nana (mostly they are grown through Māori generationally). If you ever come to New Zealand I would recommend trying them if you can get your hands on some! we just call the vegetable you tried yams here or uwhi in te reo Māori
About the name- in Peru we usually call it aguaymanto, which is the Quechua name. It's called pichuberry in export to other places to associate it with Machu Picchu (although hilariously, Picchu = Mountain and pichu = something a bit dirtier...). It's usually eaten as a dessert or juice, but people make sauces with it too. Pavlova is an amazing idea! In India, it's called amla and used to make a sweet/savory chutney-style pickle.
great video guys! a little tip when making desserts is adding a bit of spray or oil to the pan to the baking tray so the parchment paper could adhere to it and won't lift when you put the meringue on it.
I had ice plant salad in China and could never find what it was called after many google searches and I finalllllllllllly know what it's called. The texture is so interesting and the flavor, has a nice crunch, wish I can find it easily here in NY. I was amazed when I first saw this plant.
Can confirm that I know the oca as a yam in New Zealand! I didn’t realise yams were something else in the states , it’s sorta blowing my mind. Typically I’ve known them to be roasted, alongside potato, carrot, kumura and parsnip with your herbs of choice
super interesting! Also, I learn recently that you can lower the arm of your kitchen aid, it's explained in the manual, really useful for little volume!
For some time now, there has been a fashion in Poland for the return of tastes and recipes of our great-grandparents. Vegetables and fruits that have disappeared from the tables are coming back. And I mean recipies often from five hundred years or more. I myself have several cookbooks which mainly contain recipes of this type. What used to be very populous (eg Jerusalem artichoke) is now treated as exotic. Pichuberry (in Polish "miechunka") is also grown here. It was treated as something for a bouquet for a long time. Today it is a very common element of desserts for sourness.
We call the berries Physalis in the UK and they're widely available in supermarkets! I would usually eat them raw or turn the dried flower part inside out and use it to dip the fruit in chocolate and then leave it to cool on a tray lined with baking paper before serving. Like chocolate dipped strawberries but a bit more tart and less sweet. Simple but delicious!
I was in Peru in April and saw these pichuberries at a lot of nicer bars and recognized them from this show! I was so excited to try them. They were so interesting and delicious.
Rie switching to Japanese out of surprise when she picked the good berry was such a delight.
Yeah! She said "Look, amazing!"
You know someone is really excited/surprised when they switch to the first language
@@conoredwards4423 not exactly ''amazing'' but smth like that😂 it's just an expression of being surprised like wow
@@nekoneko5777 sugoi can mean a lot of things but basically what you said to show amazement
such a precious moment
I feel like this channel caters to home chefs in a way that other channels fail. I know my stuff in the kitchen and I never feel like I’m sitting through a culinary lesson while watching your videos, which is such a refreshing experience. Super inspiring, super great, 10/10.
yeah, it helps that the About To Eat crew are not chefs that work in professional kitchens/restaurants, like gordan ramsey is entertaining and great, but he is still a professional chef with many michellin stars under his belt, so it kinda makes me feel like the stuff he uses are for professional chefs only. but for About To Eat, they feel more grounded and i can see myself in them, so they make me feel less intimated about wanting to try new and more expensive ingredients.
As a person who watched infomercials and food network in lieu of cartoons as a child, I cannot relate.
YEEEES
It makes me want to get in my kitchen and have fun! There are so many options!
@@madeofcastiron I think they all graduated from culinary school. Well, we all know Rie graduated from ICC and worked as a line cook before but the others, I feel like they did sth similar as well
rie: i didnt really know how to plate the dessert
also rie: decorates plate like something that could be served at a michelin star restaurant
Rie can't help herself, even when she's not trying, she still makes it fancy. 😂 Those were beautiful pavlovas.
10:59
I love how Rie goes "Oh, look!" but in Japanese. I don't think I've heard her casually speak Japanese because that's her first language.
Out of everything, I am impressed with how the fork got settled when being placed 9:26
I love how passionate Aaron is for the farm! You can see how much he loves the plants
Hey guys. To sort the kitchen aid not hitting the bottom of the mixer bowl, There's a screw located at the back of the mixer arm, that you will see when you lift the arm. If you twist that and test between turns, you can get the mixer to go lower into the bowl, to reach the bottom... It's like a calibration thingy.
Also Yams in NZ, we also boil them, and then add butter and brown sugar/honey... soooo good!!!
Right. And most people don't know that ovens can be calibrates (and often need to be) and that freezers should be set to 0˚F. Look up: "VIDEO: Adjusting the Beater to Bowl Clearance (Dime Test)"
Thank you. I was going to comment the same!!!
Yes, I could see the mixer head was not perpendicular to the stand in the video.
I'm from NZ too and I've never had yams that way...maybe we're boring but we roast them and eat them with gravy 🥰
@@kaylaspencer6912 Your savory version is much better. I never like sweet yams or sweet sweet-potatoes. However in the states, American's have a sweet tooth that corporations like to profit from, so they don't sell the less sweet cultivars. You can only find the less sweet sweet-potatoes in Asian groceries. They're soooo much better.
Yes! This right here is EXACTLY what I love about this channel! I feel like the whole ATE team knows what home chefs really want to see/experience vicariously through them. And beautiful camera work as always! This is my favorite channel to watch while I'm having lunch 😄
Jennevere: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
@@violetviolet888 June and budget eats is what is keeping Delish alive, the only reason I'm subscribed to that channel is June, just amazing!
The way they talk about food, with a sense of passion and appreciation makes me like this channel more every time. Also, you guys are reaching very close to 1M. Can't wait to see you reach 10M
Abhi:: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
I was surprised to see pichu berries are a bit of a novelty, not widely known thing for the US apparently, bc we literally use it for example as cocktail or dessert decoration here in Europe very commonly
I feel like the farther north you go in USA, there are fewer varieties of South American produce available in most grocery stores. The most common "exotic" fruits I've seen here are often from SE Asia, like dragon fruit or star fruit. I'd love to try more types of produce, but it seems that a lot of people here buy the more common fruits like apples, bananas, various berries, mangoes, etc. instead.
We have something that looks identical though! I had to go look up the scientific names since they have the exact same golden yellow colour and the same husk you need to peel back to reveal the berry. In Canada we just call them gooseberries but they come from the Ribes family, whereas the pichuberry is from the Physalis family. I would love to taste and see what the difference is though
Yeah i'm from NYC and this video was the first time i'd ever heard of them
Funny thing is, Tomatillos are very closely related to the berries and with them its the other way around. Very common in the US, not so much in Europe.
Yes we have them in ordinary supermarkets in the UK and they are not expensive
Love how Andrew went from asking Rie's help when he messed up in Eating your Feed to cooking with her, side by side
I found some of that iceplant while I was camping! As it's a weed in South Australia, I picked some and added it as a side to a simple mushroom risotto - it added some delicious saltiness to a simple camping meal :)
10:58 love how Rie's Japanese just went out when she opened a great pick. So pure and child-like aaaaaa
ikr her pure excitement🥰
In Germany we call the pichuberry just Physalis. It's pretty common here, nearly all stores sell it. I like to eat them just as snacks, but could really try something more fancy. I do have some at home right now
Same thing in France. They are usually called Physalis, but have other names, like "amour-en-cage" (love in a cage), winter cherries or Japanese/Chinese lanterns ^^
They're great dipped in melted chocolate!
In southern Africa, we call them Cape gooseberries, and in Canada we call them groundcherries. They have so many names!
OMG I’M FROM SWEDEN AND I THOUGHT I WAS GOING INSANE FOR A SECOND😂
We also call them Physalis
I really love the way Andrew talks about food. He's super talented!
Poleć: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
10:58 i just love how Rie is so comfortable around them she started speaking Japanese : oh look its amazing!
Pitchuberry is called Physalis in Swedish, and is a very common fruit (especially in desserts) in Sweden. I'm also familiar of the Perilla leaf since I'm very interested in Korean cuisine, but the other fruits/vegetables where a new discovery for me. Thank you so much for a great episode! (And Rie's plating - wow!)
They are called "Amour en cage" in French, and i find this sweet :)
Rie's 'oh mite, sugoiii' is so cute.
Went looking for someone else to notice the classic "so excited revert to native language" moment haha!
yes that was so cute🥰
I've bought something at the supermarket here in Maine that looks exactly the same as the Pichuberry. They are labeled "Golden Berries" and I found them slightly tomato-esque, a bit tart and mangoey, some of them watery and flavorless. They come from Peru and are also called cape gooseberry and peruvian groundcherry. I wasn't surprised by the reduced quality/flavor since they had to be shipped all the way from Peru, but it's always fun to try something new.
They grow great as an annual in Maine, too. I'd reccomend growing them yourself.
I have seen ground cherries growing wild here in Tennessee. I never tried them because 1) wild 2) nightshade, but I know they're a safe and popular fruit worldwide. And I know that they grow well in Zone 7. I'd try growing them if I were you.
@@MelissaThompson432 Thinking about it. Thanks!
This was so fun and interesting. Also, there’s a little screw on the mixer to adjust the height. Put a coin in the bowl and make small adjustments to the screw. When the beater just starts moving the coin it’s at the right height. At least that’s how it’s done on my mixer.
I came to comment this but you beat me to it
I think this only works on bowl lift models which is not the one they were using
@@rachelshulman111 oh, that’s what I have. I wonder if there’s any way to adjust the type he has.
@@rachelshulman111 I don't have a bowl lift feature on mine and it has the adjustment thing also
@@hannahcollins1816 on the ones that don't have the bowl lift, the adjustment screw raises and lowers the mixing head rather than the bowl
Rie and Andrew's vibes are immaculate.
Okay, that's one of the coolest deserts I've ever seen. Period. And it's surprisingly in line with the pichu berry itself, the outside meringue being like a husk to the berry inside. Seriously awesome
All of those ingredients were new to me and I would LOVE to taste them all! I loved the enthusiasm of their farm host...really genuine! I noticed that you didn't really have much to say about the oka and I was kind of surprised you didn't find another use for the ice plant. I did like how you commented on how some of your recipes didn't deliver on flavor as you had hoped. I am a person who reads recipes and then tries to get people who actually cook to make them and tell me if they deliver on expectations. Your feedback on these was thoughtful. More episodes of new/unusual ingredients would be great!
I call them gooseberries in Australia! Please more of this content, it is so important to learn about all the plants that are edible! Okra is so yummy, my mate told me a vietnamese recipe using them, just stir fried with onion and oyster sauce have over rice. Xxx
9:28 was soo satisfying the way he laid the forks!
i love the way rie and andrew talk about food. i can tell they love discovering these new things
We Indonesian have the same pichu berries that we called "ciplukan", it's literally same, the shape and the color. Mostly it can be found on way to the mountains or in a place near river basin 😃
We have them in Costa Rica too. They also can be found in the mountains. But we call them uchuva.
is ciplukan javanese or bahasa?
@@dindjarin2628 in indonesia almost every city have diffrent name of particular fruit of vegetable heck even animal and rock .. and its depent of race people in that city
oh! that's why i felt the berries seems familiar :0
@@yosafatgerath9319 welp thanks, gw tau itu.
I'm from Perú and my grandma likes to eat oca on its own, she just boils the oca and eats it :D
Hmm ice plants are commonly found at beaches and costal areas of New Zealand.Also Oca is very in New Zealand too.Pichu berries are often found in home gardens but not commercially and we call them Chinese gooseberries or paper lanten goosberries.The only one that I have not had was the wasabula
Can I just say I am so jealous of your life. My one love and passion in life is food and wine. Well I guess that's two things. I can't support myself doing what I love so I love this channel. Much love and keep on keepin on J.
Jskew: If you like this, you'll love this: "All-Time Highest Scored Recipes In Budget Eats History | Delish" Dec 15, 2021 It's one of the best for home cooks and award winning.
I do my best to watch things like this and then look and see where I can source ingredients for the best prices to try things once in a while. The more things I cook at home in general saves money, increases my skill and for the most part are healthier. Then with saving money on eating out k can occasionally spend slightly more on a few items to try less accessible ingredients or price prohibiting ones. Also I try hitting some farmers markets and roadside stalls as well. Not always cheaper but sometimes some cool rare finds
It is GREAT to see two Peruvian ingredients: oca and aguaymanto, which I had thought were marketed as "goldenberries" in the US, but you are calling Picchu berries. ("Picchu" means "mountain" in Quechua, the language of the Inca empire.)
Next time, please try olluco (yet another Andean tuber), huacatay (Andean black mint), pacae (a fruit), and lúcuma (another fruit).
In Egypt 🇪🇬 we have the fruit peachy perry but its called "Harankash" it's pretty delicious but we don't make desserts with it, maybe i'll give it a try
I love the fact that the dessert is made using eggs and resembles a fancy egg itself when assembled
I’m here for Rie McClenny Culinary Excellence. She’s just the coolest ❤
We eat at lot of Oca in New Zealand, alot of people eat it with roasts. It's great in soup.
I loved Rie's dessert! So refined and beautiful!
As well, Andrew's input is always spot on.
About the pichuberry, we call it "uchuva" or "uchua" here in Costa Rica. Im afraid that because we are closer to the Equator, the ones here are more golden (some of the ones I saw on the video seemed a bit unripe) and my favorite way to eat them in for breakfast with yogurt and muesli like a parfait. I rarely cut them, I love to bite into the berries whole and have them burst with flavor.
Another great way to eat them is to make a culi and put it on top of vanilla icecream. Yum
The way you both speak about food, the processes, the textures and the tastes, so, so good.
This was such an interesting video, I would love to see more of these kinds of videos. I forget that there is such a wide world of food out there and so many ingredients that I have never even heard of- it’s a little like magic
the oca looks like the roots on my oxalis plant. lol. This was such a good episode! I love learning about new to me foods!
I live in China and we have ice plant and pichuberry. I don't know what others do with ice plant but I just eat it on its own for a refreshing burst of flavored "water" - very much as a palate cleanser. The pichuberry has another name in English that I can't recall. When I was introduced to it, I was told it's called "shy girl" fruit because of the casing - she wants to hide herself/ her beauty. Not sure I like that name but I like the fruit. Andrew was spot on in his description of how it tastes.
The wasabula sounds amazing! I want to get some!
I like how animated Aaron is with his description of the food. He doesn’t do the obnoxious “this plant tastes like a field full of memories of a childhood living with Grandparents that used to live life as contract killers” what? no. “It’s really fricken good/insanely delicious!” My man
"I added vanilla bean cause you know I wanted to make it a little fancy." I can't imaging where I've heard that before.
Just wanted to say I love having all my favorite food nerds together in this channel ❤️ amazing content, beautiful photography, inspiring conversation!
Can I just say the meat board is absolutely beautiful!
I love this video! A huge part of what I enjoy about cooking is learning about new ingredients and finding creative ways to incorporate them into recipes. 😋
I have Pichu Berry (also known as Physalis) plants at home. They are so good, but somewhat unknown and underrated. Thanks for showcasing them. It was a great video.
OCA looks like Andean CUBIOS.
I just checked on Wikipedia... same family, different plant. But I bet they taste similar.
Pichuberries are UCHUVAS in Colombia. Very popular in the Andean region.
Very cool video!
Just a tiny tip for anyone who has a KitchenAid stand mixer. I used to sell these when I worked in retail and you can adjust the height of the whisker with a screwdriver. Tilt the top of the mixer up like you normally would, it will reveal a screw at the "joint". Depending on which way you twist the screw it will lower or raise the whisker, so you can adjust it as close to the bottom of the bowl as you like. You don't need to hold the bowl like Andrew does. (Although there is a correct height called "the penny trick")
:)
Those ice plants are fascinating, I definitely have to try sometime! Like a mix between the textures and the tastes of umibudo(sea grapes -- salty) and finger lime (tangy) in succulent form!
We have the pichuberry in the UK as well (although maybe my grandad used to get it from the South Asian supermarket?) We call is physallis which, it turns out, is the genus of the plant, full scientific name physalis peruviana
The way the three forks layer out at 9:25 was sooooo satisfying
Being a chef from New Zealand and loving foraging and wild, heritage vegetables I can say, NZ yams are one amazing tuber. Along with the red kind there's a common yellow variety found here. Hope u guys enjoyed them!
I just adore the friendship between Rie and Andrew because like my friendship with my bestie, it all started with food!
I appreciate this chanel so much. The content is always fantastic, and I've recently found out it really helps me to avoid panic attacks. every video is so calming, positive, informative. Always brings a sense of connection, and doesn't feel like wasting my time because I am actively learning things that I apply, cultivating my creativity, and the very descriptive explanations distract me from whatever is triggering my anxiety.
I really really appreciate this whole crew and the work and passion put into this content.
We usually use perilla leafes like shizu, either dried with salt for seasoning rice or dried as a tea, when its fresh we use it for salad. Physalis we usually eat by it self or for dessert. I can recommend ice cream with it. I never had the other veggies. I'm from Germany but we like Japanese cooking because my fathers girlfrind is often in Japan and grew fond of it.
This channel looks incredibly professional yet has a touch of something so personal 💕 love it
That dessert looked like it would win a MasterChef immunity challenge 💯
We pickle perila leaves here in Korea with some soy sauce and chili flakes. Perlia leaves are really commonly used in Korean cuisine. My mom loves it and puts it in everywhere. When Rie said it reminded her of Korean barbecue I was like yeah, because we actually do that in every barbecue places. Comes with green chili and some lettuce, a little bit of ssamjang and raw garlic. Always a winning combination.
I have seeds for the pichu berries. Did not have success in the past with it. I also need a bigger garden for it to grow as I saw the plants in the video. The growth pattern reminds me of tomatillos. Hopefully growing and tasting them in the future
Pichu berries are in the same plant family. The *_Physalis_* plant family is also known as the nightshade/tomato family, establishing the Pichuberry® as a distant cousin of the tomato and tomatillo.
We call the berries gooseberries. Or cape gooseberries in South Africa. If you cannot wait to pick them and the sack isn't completely dry, they are so sour and greener. That dessert is so pretty!
We have these golden berries in Egypt, and we call it Harankash, it’s extremely popular in the spring, and we always snack on it during the day 🌺
Rie when excited tend to use Japanese exclamation and that's so cute 💕
PLEASE do more of these videos!!! ❤ I love learning about new foods
The first vegetable, Ice plant in Malaysia is called Latok. Originaly it is a kind of seaweed found at the sea so it has a rather unpleasant smell until farmers start planting them on soil. It's really great to eat it plain.
Pichu berries are also very common here in India
We call them "rasbhari" which literally translates to 'filled with juice'
i like how chill this vid is very calming my kind of vibe right now
This was such a cool video!! I loved learning about all the plants and veggies I’d never heard of and then seeing how you guys used them. 😃
Shoutout to the person placing the forks at 9:27 though that was just so smooth
this channel just brings me so much comfort
Rie's and Andrew's brains together are just insane
please do more of these!!! I love learning about new fruits and veggies!! 🤩
In Sweden we use pichuberry a lot as garnish, but also like a snack. It's soooo good!
I think where I live (Ontario Canada) we call “pichuberry” ground cherry or golden berry. I’ve seen it by both names in the stores. Very delicious.
Usually I make a sweet/tart/spicy sauce for chicken with it.
wasbula sushi + garden meat platter + pichuberry pavlova sounds like a 7 star course meal. looks sooooo good
In New Zealand, we call sweet potato kūmara, but we also have taewa which are known as "Māori potatoes". My favourite variety is the tutaekuri which are deep purple all throughout, and have a subtle sweet and nutty flavour compared to other potatoes. Really delicious, I've only had them a few times grown by my nana (mostly they are grown through Māori generationally). If you ever come to New Zealand I would recommend trying them if you can get your hands on some! we just call the vegetable you tried yams here or uwhi in te reo Māori
About the name- in Peru we usually call it aguaymanto, which is the Quechua name. It's called pichuberry in export to other places to associate it with Machu Picchu (although hilariously, Picchu = Mountain and pichu = something a bit dirtier...). It's usually eaten as a dessert or juice, but people make sauces with it too. Pavlova is an amazing idea! In India, it's called amla and used to make a sweet/savory chutney-style pickle.
great video guys! a little tip when making desserts is adding a bit of spray or oil to the pan to the baking tray so the parchment paper could adhere to it and won't lift when you put the meringue on it.
I know some, others I've never seen and loved the oportunity, thank you!! 👏👏👏👏👏👏
Amazing video. Fantastic
Probably one of the best you guys have done yet on this channel
I had ice plant salad in China and could never find what it was called after many google searches and I finalllllllllllly know what it's called. The texture is so interesting and the flavor, has a nice crunch, wish I can find it easily here in NY. I was amazed when I first saw this plant.
10:58 "Oh mite. Sugoi" (Look. It's so cool)
Love it when Rie speaks Japanese ♥
LOVED this as a theme concept! I would totally binge a series
Can confirm that I know the oca as a yam in New Zealand! I didn’t realise yams were something else in the states , it’s sorta blowing my mind. Typically I’ve known them to be roasted, alongside potato, carrot, kumura and parsnip with your herbs of choice
super interesting! Also, I learn recently that you can lower the arm of your kitchen aid, it's explained in the manual, really useful for little volume!
This channel is getting better and better!!
I wait for you guys to upload new videosss everyday 😭😭😭
Wow, i never heard of those vegetables, So cool to see you guys make these unique meals
10:57 Rie talking japanese when she gets excited is adorable
She said "Oh, mite! Sugoi!" which I think means "Oh, look! Awesome!" but don't quote me on that haha
I know pichuberries as Indian Raspberries or cape gooseberry and they are really tasty.
This was amazing! I love these kind of videos from you guys they're my faves :)
For some time now, there has been a fashion in Poland for the return of tastes and recipes of our great-grandparents. Vegetables and fruits that have disappeared from the tables are coming back. And I mean recipies often from five hundred years or more. I myself have several cookbooks which mainly contain recipes of this type. What used to be very populous (eg Jerusalem artichoke) is now treated as exotic. Pichuberry (in Polish "miechunka") is also grown here. It was treated as something for a bouquet for a long time. Today it is a very common element of desserts for sourness.
You should make a video on what your fridge/pantry/spice rack looks like. It would be really interesting to see what your staples are.
I grow several of these in my garden here in L.A. It's nice to see them in the spotlight for being such yummy food stuffs.
10:58 I love how Rie was caught off guard she slipped in Japanese to get the boys’ attention 😊
We call the berries Physalis in the UK and they're widely available in supermarkets! I would usually eat them raw or turn the dried flower part inside out and use it to dip the fruit in chocolate and then leave it to cool on a tray lined with baking paper before serving. Like chocolate dipped strawberries but a bit more tart and less sweet. Simple but delicious!
In the Cape province of South Africa we call those Cape Gooseberries. We love making jams and desserts from them!
Finally a new video! These are probably one of my favorites videos to watch.
video: good produce!
andrew: good produce!
rie: good produce!
captions: wait who's rie
*rhiem*
I was in Peru in April and saw these pichuberries at a lot of nicer bars and recognized them from this show! I was so excited to try them. They were so interesting and delicious.