PREGNANT SUGARCANE - This Sugarcane is Full of Edible Fluff! (Pitpit in Fiji)
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- Опубликовано: 23 июл 2024
- Episode: 723 Pitpit
Species: Saccharum edule
Location: Nadi, Fiji
0:00-3:10 What Does Pitpit taste like?
3:10-6:48 What is the difference between Broccoli and Cauliflower
6:48-11:20 The difference between Sugarcane and Pitpit
Thanks to Steven Murray for joining me on this adventure. check out his Instagram: Stevenamurray2
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Развлечения
What would you name this sugarcane's baby?
Broccoli flowers are actually delicious. You should try it.
Sugarcane bread
Fijity.
Pit Pat!
Sugar Brassica?
Steven brings an extra special chaos to your channel. He's always just taking large bites out of everything. 😆
The way he was just letting it fall to the ground was kind of funny.
Steven is the healthiest Vegetarian I have ever seen! lol.. But in all seriousness, Steven is a great personality.. Add Michael(was that his name? the British or Aussie guy that ate peppers with Jared), Steven and Jared.. And you have the 3 Vegetarian Stooges! Actually, the "3 Fruits" would be a funny name for that Trio lol (*edit: Im not 100% if Michael is vegetarian)
Vegetarians are a product of globalism@@JonHop1
@@JonHop1lol tbh all the healthiest and thiccckest people I know are vegan! (I’m not, but I respect it!)
@@victoriap1649 u must not know a lot of people.. lol.. But either way, the healthiest diet you can eat is a diet that consists of all food groups including meat.. Meat protein structures cannot be artificially replicated and cannot be found in plants.
In Indonesia we call it "telor tebu" which literally means "sugarcane egg" 😁 It can be cooked in many ways, you can have it in a stir-fry or incorporate it in a coconut milk stew.
It makes sense that pitpit would taste a little like a tamale, since it is in the sorghum tribe of grasses, right along sorghum and maize. They're not that distant from each other, taxonomically.
The lady who sold the cane seemed super nice.
she was!
It would be cool if you could ever film locals cooking things you discover, especially when you can't. I would add an occasional extra layer to see the different ways people around the world prepare things as well!
people who sell caine usually are :O) (lol)
That is such an intelligent way of growing cane, since its waaaaay more nutritious, full of protein and vitamins.
This was like a Christopher Nolan film with all the jumping between the future and the past. Except it was a lot more understandable. Really enjoyable video.
My family called this "kembang tebu" (Indonesian for sugarcane flower). Some people call it "tebu telur" (egg sugarcane), for it's rich indulgent flavor (after cooked) that almost like egg. Your description on cooking it is on point, but don't forget to add your preffered curry paste mix for maximum flavor!
Interesting!
Terubuk bukan Kembang Tebu
Hello there! So plant taxonomy can be a nightmare and controversial, and it's always changing!
But! It seems like that sugar can and pitpit are two different species, at least according to Wikipedia and a couple of reaearch articles I came across teying to read more about pitpit. Sugar cane is usually Saccharum officinarum and all of the various hybrids jt has now. Pitpit, also know as naviso, dule, duruka and a bunch of other names, is Saccharum edule.
To make it more confusing rhough, the two form a spwcies complex, which means they are so similar looking twlling them apart is very difficult ans boundaries between the two are unclear. More confusingly, species complex sometimes hybridize, which I can't say if that's happened naturally for these two species, but they almost certainly can because plants get pretty crazy with hybridization. So genetically they may be similar, especially if there's any overlap in their natove range. Which, they do have- bith are from Papau New Guinea. So they probably have a natural hybrid out there.
Anyways, that's my nerdy rant. I'll have to look at some papers for more info later!
Being a southerner, I’d probably try to make cornbread from it.
@littleloneprepper4820: How about deep frying it?
@@sdfkjgh Sounds good to me!
Never knew pregnant sugarcane existed! Thank you for informing us!
It's a seed head, all grasses do it. I've opened up various grass seed heads and now I want to find some pampas grass, an invasive weed where I am, and see if I can find an immature seed head or two to take home and cook.
Sorry bro, I thought the sugarcane looked cute.
Perfect example of why I love your channel, you find the most mind-boggling "fruits" that have so much more going on! And, whodathunkit, the broccoli/cauliflower thing was something I did not know, but you described their similarities with pit pit and sugar cane so clearly that I learned something new. Great video!
Glad to hear it!
My mind is definitely blown, one can tell it belongs to a grass family because the pulp looks very much like what grass seed(flowers) do before they bloom zebra grass pampas grass both have relatively large blumes which just before they open if u cut into the tip it looks really similar. Thanks as always for the awesome content.
Thanks for sharing, grass is so cool.
Very good dissertation of using the term STEM cell. Cauliflower always reminded me what is harvested is really the late bloom vs missing out eating earlier cells.
i loved this episode; as a botanist i really appreciate when you dig in to the botany even when there is some flaw is still a lot better than the regular fodder in social media. thanks for your work.
I recomend 'Crime Pays But Botany Doesn't', too.
Had no idea pitpit was rare. Had it a bunch when I was in Png. I really love it in stews and sauces. Some of my fave eating.
Oh hell, if we're getting into how just about all the edible brassica are pretty much just one plant we went wild on the selective breeding with we're gonna be here a while.
Brassica, the dogs of the plant world.
That analogy holds up. All types of dogs are actually edible.
And all the varieties of roses descended from the wild bramble roses with small 5-petaled blooms.
It’s related to a culinary fruit, it’s cooked like a vegetable and it’s botanically a grass.
I see why he broadened to “weird explorer” from “weird fruit explorer”
Somewhat related: I love how freaky Romanesco broccoli looks.
I had a friend with red-green colour-blindness. To him the romanesco was dayglo orange. Blew his mind for a good ten minutes when I showed him my groceries.
@@pattheplanter I'm so glad we now have websites that can give us a somewhat accurate approximation of what that looks like.
it's FRACTAL!
Another good example of different cultivars of the same species are zucchini, pumpkin and various types of squash, which are all Cucurbita pepo. Also Cucumis melo encompasses most types of melons, like both cantaloupes and honeydews. And Phaseolus vulgaris includes lots of seemingly different beans: green beans, black beans, white beans, lima beans, kidney beans, pinto beans, and a dozen others. Once something is cultivated it's pretty easy to continue cultivating it into new varieties.
"The bud changes into a flower...blech freaks me out!" Says the vegetarian, world traveler, weird fruit eater! 😂😂😂😂😂
Nobody:
Fruit Explorer: Asparagussy
The cornmeal/ baby corn flavour makes sense as they are both grasses.
This was a particularly interesting video, well done!
I also enjoyed seeing Jared being the one who's unfamiliar with (and even a bit wary of) the thing being tried, I'm not sure I've witnessed that before 😆
If that was pregnant sugarcane, I'd have to call the meristem "sugarcane caviar"
good one 👍
Congratulations very explaning video you speak like a teatcher hugs from Portugal 😊
Thank you! 😃
Really enjoy you and Steven traveling and discovering new fruit and new edible plants together ❤️
You should totally branch out into vegetables. The varieties and taste test would be the same I think, but with more cooking which could add to it.
Oh wow i caught a video minutes after upload. I love your videos and the strang fruit always give me lots of insperation for drawing.
Pitpit is Saccharum edule while suger cane is Saccharum officinarum so close relative but not the same!!
As a vegan, I really enjoy your channel and wished I could have access to all those wonderful fruits you get to try.😊
Very much enjoyed watching the analogy unfold. Thank you!
Hmmmm. A very interesting video. Some amazing creations in nature that man has adapted for his use and benefit. You very rarely fail to enthral my imagination and wonderment of this amazing place we call Earth.
Cool vid guys. Thanks for posting!
Thanks for watching!
Love the lesson in the middle! Been watching a ton of your videos 🔥🔥🔥
The cauliflower and broccoli stuff is fascinating. Wooow
PLEASE DO PAWPAW!! It’s currently pawpaw season across the eastern US. Largest native fruits in the country
Speaking of different uses, a lot of Pacific Island cultures use bananas as a starch rather than a sweet. Bananas are used when they're still green.
I don't know about other Pacific Islands but in the Philippines there's a separate variety thats cooked as a starchy food. The other varieties are eaten ripe and fresh like how Westerners would expect banana to be eaten.
Plantains look like bananas, but worldwide they're eaten the same way as potatoes. Not just in the Pacific, but all over Asia, Africa and the Americas.
@@nunyabiznes33 And plantains (HUGE starchy bananas) are a big thing throughout Latin America and the Caribbean. They're imported to places like California with large communities of immigrants from those areas.
love the videos with Stephen. Good duo guys! keep it up
Want! For my Florida garden.
Me too. I just don't know how to get it. There is also a special Duruka variety that flowers twice a year instead of once, and that would be amazing to get. These things would be great to freeze and cook with year round. I'm definitely gonna get Duruka some day. Also, it's possible to buy canned Duruka online
Very interesting, great video!
So interesting! Great review
Great episode!
A corn relative as well? Along with wheat, rice, and sorghum.
Would pit-pit be propagated by cuttings like sugarcane as well? Super interesting and a super find.
Normally spreads by rhizomes and has not been cultivated much yet. It has been micropropagated from the inflorecence, as there is plenty of meristem in there. It has been suggested as a potentially valuable crop.
Colchicine from Colchicum is a mutagen that is used for mutation induction (maybe since 1500 BC).
Mutation induction is a process through which natural spontaneous mutation is sped up through biological, chemical or physical factors.
Neat. I do enjoy the voyages of the two of you
This was super interesting. Thank you for the video. To bad you didn't find it again. Maybe in the future.
You teach us something new everytime!😁👍
That's really neat! I've never had raw sugarcane so I can't say I know what you're talking about, but I am super glad to learn something new!!! Definitely blew my mind a little bit.
Cool! Im going to look for this "pitpit" in the sugar cane growing here in Hawaii. Ill make that recipe. Thanks for adding that!
This video absolutely blew my mind, and on a side note I really like the sound of you hitting the Cauliflower lol
Good stuff lads very interesting - didn't know that sugarcane was a grass or that it had that whole crazy brassica stuff going on - good future Jared segments lol that coconut milk recipe sounds good - and looking forward to a full episode on the brassica family itself
Good stuff lads very interesting - didn't know sugarcane was a grass or that it had that whole crazy brassica stuff going on lol, looking forward to a full brassica episode at some point!
Doing a deep dive on plant stem cells! Amazing!
in java we call it bunga tebu (flower of sugarcane), tebu telur (egg sugarcane) some area call it terubuk or turubuk and we use that as vegetable to make some cuisine in indonesia
5:07 cauliflower's mainly stem cells? Very cool - makes me want to eat it more. I love cauliflower - so versatile! I like it more than broccoli, but I really like broccollini most (more than broccoli raab).
9 Months Later: Pregnant Sugarcan Has Now A Baby
this was a fun one
Fascinating!
I also didn't know this existed. Very cool guys.
That's nice Analogy with Cauliflower i was thinking why u picking it up at first.
Phenotype traits are selected, and in time it is like a different plant, or really a new plant. Evolution works in much the same way with the environment being the great culler and selector of phenotypic traits and with a huge head start but we are gaining on it.
that cauliflower/broccoli bit was the most interesting thing I've seen in awhile.
Yes, a new video! Love it! Never had sugarcane. What is the taste of it? 😊
Sweet, fibrous, aftertaste of lawn grass. Mostly like sugar (sucrose), but with a little lawn thrown in.
@@erikjohnson9223I've had sugarcane and I think this is a pretty accurate description.
That is so cool!
Hello, I just wanted to let you know when Talking about different variations of a plant the word you're looking for is "culitvar".
Another interesting one from Southeast Asia.
Amazing! I would love to grow them! among those red and yellow sugarcane I have now 8 varieties!
I bet the pitpit cane still has a ton of sugar compared to most things. It seems like an unusual sort of novelty variety of the normal sugar cane and not the other way around, which is why it is rarer as his friend said.
Look at Steven absolutely chow down on that puffy grass/corn like stuff !
I am reminded of artichoke, which is also an unbloomed flower that is used as a vegetable. It looks similar in some ways. Not that it tastes like it, but it is a food that is from an unblossomed flower. Something else you need to try, the unripened green seed head of the cattail, before it develops the fluff. It tastes like a mix of broccoli and cauliflower.
Does anybody know where you could get some seeds/plants of this stuff? It looks really cool! I'd love to use it in some dishes or something. Very unique!
I watched the video when it came out , I found some at the markets a couple days ago and today I tried to purchase an individual one from the same vendor she wouldn’t let me. I’ll try again at the Nadi markets later in the week
In malaysia we cook them in spiced coconut milk. Like a very very mild curry. Idk what to call it in english. Its called masak lemak
Pretty cool
Hello I know you mostly just review fruits but I'd enjoy to see you eat a dandelion raw and give your thoughts and then afterwards eat it cooked and give your thoughts of that too
u can find it in malaysia in the villages. they call it telur tebu/ cane eggs
We call this "naviso" in Vanuatu. That's one way of having it cooked in coconut milk, it can also be boiled.
Hi Jared, which fruit in your opinion smells the best?
Kind of reminds me of the tops of cattails with the fluff they produce for their seeds, which by the way is edible when green eaten kinda like corn on the cob.
Culinary student here: No joke, I seriously want to try and cook this thing myself. I think it would be very popular in my neck of the woods since we eat a lot of maize meal and corn. Might have to travel to the polynesian islands soon👀
this is really awesome - because bagasse is extremely hard to turn into much of anything and I super can't stand food waste.
7:51 Steven being a panda.
Looks yummy and weird
Have you tried any fruit or vegetable from Socrota?
Weird Grass Explorer!
the closet thing to compare this too is baby corn
We call that duruka, here in Fiji
It's called "telur tebu" in my place in Indonesia. Or "egg of sugarcane". We will make into gulai and the sauce or liquid will taste so sweet yet umami. Crazy species.
come to malaysia again,we got that too,we called it tebu telur
in indonesia we cook it as curry the texture similar like a soft fish egg
Now, that is weird fruit.
Oh no, it is pregante! It is pregonate!
Quikc ask yahooo answers what do do!
How is babby formed?
Pegarnate
interesting one
Thank you future you. I didn’t know that about broccoli 🥦.
I vaguely remember tasting that in Sarawak, Borneo as a small child. I think it was steamed & the texture was kind of sandy. Didn’t like is but then I was a very picky eater.
Very excited for that can of worms :)
In West Java they call it TERUBUK and they cook it clear or with curry sauce.
Duruka!!!! Cooked in coconut milk is like addictive. So delicious.
Never heard it called pitpit in Fiji.
In Indonesia they call it with Terubuk