Wow. I was raised this way a long time ago. I don't live in the US anymore, but I actually just got a bit tearful. To see our own chefs with cooking shows is amazing - having to explain to my European family why I don't put a bunch of salt into my cooking has been difficult, but this will help! Pilamayaye for your work.
Thank you for inspiring me. I came across your recipes when trying to find native recipes for my husband to reconnect with his roots. Although, I admit in this video I kept wondering where you got that beautiful knife! It reminds me of my grandfather's knives I use in my kitchen today. :)
i love those recipes im lactose and gluten intolerant and i anyways try to find new ways to cook .This cuisine is the one that suits me the most .I try to combine it with recipes from my country( Greece) as well and it works perfect for me .
I discovered your channel this evening after reading the profile article on you and the Indigenous Food Lab in Cook's Country magazine, Oct/Nov 2023 edition. I ordered some manoomin and maple syrup tonight from Native Wise in my research and learning. Thank you, Chef Sean Sherman, for sharing your skills and knowledge; and educating me about Indigenous food culture. I got 3 lbs of manoomin and 24 oz of maple coming my way. I'll subscribe and check out more of your content.
Arame seaweed is really good cooked stir fried with onion bell pepper etc. I also add it to wakame seaweed salad with cucumber shredded carrots and Asian spicy sauce and a touch of soy and nuts or sesame seeds/hemp and sometimes add wild rice and cold beans to make a seaweed bowl. arame fried is reminiscent of bacon in flavor. On a second note I had a northwest coast native friend of mine tell me they eat a lot of salmon skin because it has many vitamins and minerals that the meat doesn’t contain. We used to crispy the skin up on the alder wood fire it’s amazing. Also in the PNW they use bullwhip kelp to make seaweed pickles and I’ve seen a few illustrations of local tribes drying and utilizing seaweed. Honestly it’s still quite a mystery to know what other types of recipes and seaweed uses for flavors and textures in food dishes from the tribes this needs more background. I love your modern take on indigenous foods !
This is exactly what I was looking for. "What does cuisine look like if we use only North American indigenous ingredients." Next step is North American indigenous junk food and snacks. Would love to learn more about that seaweed. Would it be possible to create a North American indigenous "dashi"?
Wouldn't be hard to do since the kelp grows off the coast that can provide the natural msg. Just need to substitute the bonito or skipjack fish shavings for a local caught fish that can be dried fir the stock, though I read you can also substitute mushrooms for a more vegan stock. Though it wouldn't be quite like dashi, just something inspired by the idea of dashi.
@gothambillionaire well I might be wrong but I manage to make it occasionally. 1-2lbs of ground bison,handful of chopped cranberries, 2 tbs, yellow corn meal, 1tbs blue corn meal, 1 tbs sumac,1tbs salt,1 tbs hemp seeds, 1 quarter cup maple syrup and 1 bundle of green onions
Thats what i've been thinking, Sean is a great chef his food sounds good ( I have'nt personally taste it) but this is kinda hypocritical of him. He said most of his videos he Doesnt use European or outside of american ingrediants in any of his foods but apples originally are from Central Asia east of the Capison Sea, Kazahstan. Therefore apples DO NOT originate in the Americas.
Wild onions were available in pre colonial times. The green onions are similar. The apples did come in the 1700s. Should the recipes only be pre colonial ingredients?
Thank you for being aware of gluten. My family is from Peru and we are also native. I cannot tolerate anything with gluten.
Wow. I was raised this way a long time ago. I don't live in the US anymore, but I actually just got a bit tearful. To see our own chefs with cooking shows is amazing - having to explain to my European family why I don't put a bunch of salt into my cooking has been difficult, but this will help! Pilamayaye for your work.
Subbed before I even watched the first video. Im all in on this
Thank you for inspiring me. I came across your recipes when trying to find native recipes for my husband to reconnect with his roots. Although, I admit in this video I kept wondering where you got that beautiful knife! It reminds me of my grandfather's knives I use in my kitchen today. :)
This warmed my heart to hear as an Indigenous person myself.
i love those recipes im lactose and gluten intolerant and i anyways try to find new ways to cook .This cuisine is the one that suits me the most .I try to combine it with recipes from my country( Greece) as well and it works perfect for me .
Incredible cooking!!!
Those salmon patties sound sooo good
I discovered your channel this evening after reading the profile article on you and the Indigenous Food Lab in Cook's Country magazine, Oct/Nov 2023 edition. I ordered some manoomin and maple syrup tonight from Native Wise in my research and learning. Thank you, Chef Sean Sherman, for sharing your skills and knowledge; and educating me about Indigenous food culture. I got 3 lbs of manoomin and 24 oz of maple coming my way. I'll subscribe and check out more of your content.
Beautiful! Wado! So grateful for these videos!!!
Very nice! Great combinations! Time to go grocery shopping!
Arame seaweed is really good cooked stir fried with onion bell pepper etc. I also add it to wakame seaweed salad with cucumber shredded carrots and Asian spicy sauce and a touch of soy and nuts or sesame seeds/hemp and sometimes add wild rice and cold beans to make a seaweed bowl. arame fried is reminiscent of bacon in flavor.
On a second note I had a northwest coast native friend of mine tell me they eat a lot of salmon skin because it has many vitamins and minerals that the meat doesn’t contain. We used to crispy the skin up on the alder wood fire it’s amazing.
Also in the PNW they use bullwhip kelp to make seaweed pickles and I’ve seen a few illustrations of local tribes drying and utilizing seaweed. Honestly it’s still quite a mystery to know what other types of recipes and seaweed uses for flavors and textures in food dishes from the tribes this needs more background.
I love your modern take on indigenous foods !
Beautiful. Lemlmts chef.
This is exactly what I was looking for. "What does cuisine look like if we use only North American indigenous ingredients." Next step is North American indigenous junk food and snacks.
Would love to learn more about that seaweed. Would it be possible to create a North American indigenous "dashi"?
Wouldn't be hard to do since the kelp grows off the coast that can provide the natural msg. Just need to substitute the bonito or skipjack fish shavings for a local caught fish that can be dried fir the stock, though I read you can also substitute mushrooms for a more vegan stock. Though it wouldn't be quite like dashi, just something inspired by the idea of dashi.
Apples aren't indigenous to the Americas though.
❤
I actually managed to decode the bison meatball recipe
What is it?
@gothambillionaire well I might be wrong but I manage to make it occasionally. 1-2lbs of ground bison,handful of chopped cranberries, 2 tbs, yellow corn meal, 1tbs blue corn meal, 1 tbs sumac,1tbs salt,1 tbs hemp seeds, 1 quarter cup maple syrup and 1 bundle of green onions
Mr. Sherman, apple and that onion are not native ingredients, europeans brought them into Americas.
Thats what i've been thinking, Sean is a great chef his food sounds good ( I have'nt personally taste it) but this is kinda hypocritical of him. He said most of his videos he Doesnt use European or outside of american ingrediants in any of his foods but apples originally are from Central Asia east of the Capison Sea, Kazahstan. Therefore apples DO NOT originate in the Americas.
Wait, apples and onions were introduced? When and how did they get here?
Wild onions were available in pre colonial times. The green onions are similar. The apples did come in the 1700s. Should the recipes only be pre colonial ingredients?
@@darcyc5476 well that is what Mr. Sherman promotes
@@frankkillsright1321 I am sure they do, but they are not native ingredients
Is your daughter named Josephine or her name start with jo
Is your b day In April