Thanks for watching the video! If you want to start your own language learning journey, here's a link to get a discount for a lifetime subscription to Rosetta Stone for only $179 (discounted from $299). HAPPY LEARNING! tryrosettastone.com/misohungrie-1
Your white pan was messing with my head so bad! My screen is set so dark it looked like you were cooking directly on a dinner plate and I was like "WHAAAAAT!? THE GLASS IS GONNA SHATTER!" lol.
The three tenets: - Stay your blade away from the food of the innocent. - Cook in plain sight. - Never compromise the kitchen. And the most important thing to remember when cooking: "Nothing is true, everything is permitted."
For the Baba Ghanoush(Mutabal), choose male eggplants (look for dots not slits on the bottoms) as they have less seeds. Don't cut them open yet, just poke some holes in them before you; steam, broil, oven, whatever you choose, till the skin is wrinkled and they're a bit deflated looking. Take em out, let them sit, then slice, and scoop onto a pan. Add your salt and garlic, then proceed to mash with a potato masher, till you get that creamy consistency. Put it in the fridge to rest and there you have it. Where you messed up; You added the salt first when you cut them open. You actually want the water already inside them, to cook the innards when in the oven, making everything mushy. You only add salt during the mashing process. And as with all veggie dishes, a good amount of salt is preferred.
@@Firehawk873 three things mostly. First, his habit to talk in an annoying fake-English accent when reading quotes; secondly the fact that it’s a very anglocentric show: even when using French or other recipes, he only talks about the UK and US; and lastly the continued sponsorship from Hellofresh, which abuses its employees to a degree you wouldn’t believe!
@@fietehermans9903 Oh do they? This the first I'm hearing of that. I just don't like them because they posit themselves as "affordable" and "customizable" when my food stamp using, diabetic ass can't use ANYTHING they make.
In terms of making a creamy mixture out of eggplant, I don't think you went wrong anywhere. My mom makes eggplant spread with similar ingredients and she always uses a hand blender to mix everything together. I think the writers of the cookbook may have forgotten to add the fact that you need something to smash the eggplant, or maybe they used a special kind of eggplant that is a lot softer when cooked? Edit: another way to cook the eggplants to make them slightly softer (though they'll still need a hand blender imo) is to char them whole on a grill or a hot plate of some kind. The outer skin is soft and easily peelable. Though I still recommend using a hand blender afterwards. As for the recipe for the spread, I'd recommend removing the tahini and just using some olive oil instead as a fat source.
Interesting mutabal recipe. In Levantine countries, we simply put the eggplants in the oven and once they're ready, we peel them to get the flesh. Then mix the garlic, tahini and lemon juice along with salt. Finally, we add yoghurt and eggplant flesh. It's highly recommended to decorate it with olive oil. Nice video!
In my experience when making eggplant spread like babaganoush or moutabel it's better to put the whole eggplant in the oven and just carve shallow lines in the skin. Then wait till it kinda crumpels and it will be really soft and easy to remove from the skin, no blending needed
I had high expectations about this cookbook going into the video given that AC does have a surprising amount of historical accuracy throughout the series. It seems worth checking out.
For moutabel, we usually cook the eggplant on the stove and remove the skin with a knife(you can keep a tiny bit of the skin for extra flavoring) then you mash the eggplant with a fork (using a blender would make it too fine which here we don't do) I was also surprised with the onions as we don't use them😅 and I think you added a little too much lemon and too little tahini for the amount of eggplant you added. We also add a ton more seasonings than just salt.
I cooked up the jambalaya recipe for the Aveline chapter. Replaced chorizo for turkey sausage, but still got a bit of a spice to it, but was really good
Basically you can't let the eggplant dry out, that what's it tough and stringy. If you roast it whole in the oven or grill it whole directly over fire it steams in the skin. That keeps all the moisture in leading to a much more soft and creamy flesh. I suppose you could also boil it but would dilute it's taste.
I would try roasting the eggplant with the cut side down, even though many recipes say cut side up. You lose less moisture on the inside and you don't have to contend with that leathery layer of dry cooked flesh on top. Othwise another fun vid👍
I am aware I haven't been commenting as much but I want to say that each and every one of your videos has been top tier and you never disappoint! I definitely agree that this cookbook is a great way to expand ones palatable horizons by going out of their comfort zones with these recipes. I definitely would love to try these out myself! Also: ngl your dedication to your bits regarding the cookbooks' licenses are great. Admittedly laughed out loud with your hidden blade-eggplant-cutting bit!
I’d recommend using a pressure cooker for the eggplant. I’ve had the same issue when I make mock pumpkin pie with squash, and the pressure cooker makes it come out like mashed potatoes.
Thibaud Villanova has written a lot of cookbooks, and they're all very good. He has, as far as I know, one for Star Wars, 2 generalist geek things (with recipes from Sci-Fi, fantasy, manga/anime, video games, comic books, horror...), Asterix, Dragon Ball. He has also a book with only drinks and soups. I highly recommend his books, every recipe I've tried was super good. In particular, from the Assassin's Creed book, I can't recommend the Arno Dorian recipes enough. Especially the soup ;) . In fact, all the book is great.
Great video! I always look forward to seeing whatever cookbook you do next. As for the Moutabel, you might have needed to cook the eggplant a bit more. I've never made this dish but I do cook eggplant quite a bit and occasionally it will need some extra time in the oven to be able to separate well. Will often have a creamier consistency once it is done as well, so that might have been your problem. Again though I've never cooked this dish though so I might be wrong.
Have you ever considered doing a cookbook deep dive where you could go back to some of your favorite themed books and over the corse of a few weeks or month you cooks some more of the recepies?
Ohh, I saw the French book. Wondered if it was official. The food looks gourmet, I like how you always find household items to dress up with, kind of like LowCostCosplay dude.
When you added in the tahini to the Moutabel, an unspoken rule is to dissolve it in some water, around less than half by volume and whisk to a creamy consistency. You could then food process or finely mince the eggplant with a heavy blade, but the addition of water into the tahini should disperse your shredded eggplant evenly enough by that point, good luck champ
Those Levantine recipes made me so sad 🥲 we have so many recipes that would have worked perfectly here!! There’s no difference between baba ganoush and moutabel btw, they both have tahini in them! I’ve never personally heard of putting onion in it (we usually use garlic) and there’s usually a lot more tahini in it (that’s what gives it the creamy texture!) so I’m not surprised this recipe didn’t work out :( Amazing video as usual!! I love how much effort you put into sticking with the theme, it makes things so much more entertaining ♥️♥️
I love your videos, I hope you still make them further in the future. Its entertaining and amazing to see reviews on things that not only me that love but your subs. Thank you and keep up the awesome cooking work
Didn't even know there was one..have to pick it up sometime. Waiting for The Witcher cookbook, that got pushed back into July according to my Amazon pre-order.
i think one thing affecting the moutabel's consistency was the stringiness of the egg plant, one thing that could help is cut the stringy plant matter into shorter bits before mashing it.
I kinda wish that for some kind of Milestone/Special Video he'd go over his collection of cookbooks (assuming he has a collection), anyone else wanna see that?
Next time place the Eggplant down like the inside flesh park facing down and only have the skin side up. The heat dries up the flesh making it hard to mash it all up
For the Masyaf Moutabel i would have used double the garlic, only half the onion and 3 times the Tahini (if not more )and half the lemon. This should make things taste way creamier and better in the future. The Lasagna looked good but i also would use less lemon juice and more cheese mixture (also the cold water for the noodles is also to prevent them from getting more cooked from the resedue heat). Hope this helps :)
I find myself often cooking out of my comfort zone I always get nervous and feel bad when it doesn't turn out. I think it comes down to just not having much time to get much experience so when I do have time I just don't have much hands on experience even though I've learned a ton online I need that experience. Also, 2 questions. I was wondering what cookbooks out there are you wanting to review but can't because they're currently not translated to English? Also, I know I personally would love to see you review all recipes in all these books which would give you much more content you can make more often. Do you think that's something we could see?
I totally get that. I also feel bad when it doesn't work out. But when it does it's so rewarding! As for non English cookbooks, I really hope they translate the Japanese Monster Hunter book. Hopefully one day!
Maybe grilling the eggplant would work instead of an oven. Put it over a fire let the skin burn, peel the burnt skin off and mash the eggplant. That's how I know Mouttabel or other similar dishes are usually made.
Can you review the Star Wars Wookie Cookies cookbook? I had when I was younger and it's really fun, with the food pictures enhanced with figures of star wars characters and all the food has pun names with titles such as Yoda Soda and Jabba Jelly.
Dude you totally messed up the eggplant part. I guess you should have used let's call it "baba ganoush approach" where you cook your eggplants whole until the skin is crispy and easily removeable (almost burned) and then let it cool down remove the skin as well as some seeds if there is bothersome amount. And maybe you should have blanched onions.
Thanks for watching the video! If you want to start your own language learning journey, here's a link to get a discount for a lifetime subscription to Rosetta Stone for only $179 (discounted from $299). HAPPY LEARNING! tryrosettastone.com/misohungrie-1
Your white pan was messing with my head so bad! My screen is set so dark it looked like you were cooking directly on a dinner plate and I was like "WHAAAAAT!? THE GLASS IS GONNA SHATTER!" lol.
The three tenets:
- Stay your blade away from the food of the innocent.
- Cook in plain sight.
- Never compromise the kitchen.
And the most important thing to remember when cooking:
"Nothing is true, everything is permitted."
Love it!!
@Gamer_weeb21 kid named finger: 👴🏼
For the Baba Ghanoush(Mutabal), choose male eggplants (look for dots not slits on the bottoms) as they have less seeds. Don't cut them open yet, just poke some holes in them before you; steam, broil, oven, whatever you choose, till the skin is wrinkled and they're a bit deflated looking. Take em out, let them sit, then slice, and scoop onto a pan. Add your salt and garlic, then proceed to mash with a potato masher, till you get that creamy consistency. Put it in the fridge to rest and there you have it.
Where you messed up; You added the salt first when you cut them open. You actually want the water already inside them, to cook the innards when in the oven, making everything mushy. You only add salt during the mashing process. And as with all veggie dishes, a good amount of salt is preferred.
This is amazing advice! Thanks!
Came here looking for this comment since I'm about 50/50 on eggplants too. Now I know why! Thanks!
I like how they don't have any recipes for ancient Egypt, so they just gave up and did a hummus recipe instead!😄
Idk tasting history found a ton of recipes 😂
I know, but he uses a lot of non-traditional sources. Pretty good show, even though the presenter is horrible (in my opinion)
@@Firehawk873 three things mostly. First, his habit to talk in an annoying fake-English accent when reading quotes; secondly the fact that it’s a very anglocentric show: even when using French or other recipes, he only talks about the UK and US; and lastly the continued sponsorship from Hellofresh, which abuses its employees to a degree you wouldn’t believe!
@@Firehawk873 what are you talking about, the only remotely valid point is the third one 😭
@@fietehermans9903 Oh do they? This the first I'm hearing of that. I just don't like them because they posit themselves as "affordable" and "customizable" when my food stamp using, diabetic ass can't use ANYTHING they make.
In terms of making a creamy mixture out of eggplant, I don't think you went wrong anywhere. My mom makes eggplant spread with similar ingredients and she always uses a hand blender to mix everything together. I think the writers of the cookbook may have forgotten to add the fact that you need something to smash the eggplant, or maybe they used a special kind of eggplant that is a lot softer when cooked?
Edit: another way to cook the eggplants to make them slightly softer (though they'll still need a hand blender imo) is to char them whole on a grill or a hot plate of some kind. The outer skin is soft and easily peelable. Though I still recommend using a hand blender afterwards. As for the recipe for the spread, I'd recommend removing the tahini and just using some olive oil instead as a fat source.
the only tip i could add to this is just let the salt sit for like 30 more mins and then blend it up since thats what my mom does
Doesn’t help that he water boarded them after pulling out the water with salt. Just use a damp paper towel at that point
@@thegodzachieve Maybe he never cooks with eggplant?
I think it's better when the eggplant is lubricated to full potential.
I think eggplants are big and release creamy sensations in our mind
Interesting mutabal recipe. In Levantine countries, we simply put the eggplants in the oven and once they're ready, we peel them to get the flesh. Then mix the garlic, tahini and lemon juice along with salt. Finally, we add yoghurt and eggplant flesh. It's highly recommended to decorate it with olive oil. Nice video!
In my experience when making eggplant spread like babaganoush or moutabel it's better to put the whole eggplant in the oven and just carve shallow lines in the skin. Then wait till it kinda crumpels and it will be really soft and easy to remove from the skin, no blending needed
Basically just cook it long enough and personally I would leave out the onion, just put some cumin, garlic, herbs and maybe Joghurt
Yeah I think putting the whole eggplant is the way to go. I probably would have had mushier insides
I had high expectations about this cookbook going into the video given that AC does have a surprising amount of historical accuracy throughout the series. It seems worth checking out.
For moutabel, we usually cook the eggplant on the stove and remove the skin with a knife(you can keep a tiny bit of the skin for extra flavoring) then you mash the eggplant with a fork (using a blender would make it too fine which here we don't do) I was also surprised with the onions as we don't use them😅 and I think you added a little too much lemon and too little tahini for the amount of eggplant you added.
We also add a ton more seasonings than just salt.
That's extremely helpful, thanks! Very interesting to hear that you don't use onions as the one I made is definitely way too onion-y haha
I cooked up the jambalaya recipe for the Aveline chapter. Replaced chorizo for turkey sausage, but still got a bit of a spice to it, but was really good
Nice! I gotta try that
Reminds me of that part from a smosh assassin's creed music video where anthony is eating a reindeer and says:"What?! A man's gotta eat."
11:29
AWEEE hahaha the way he was nibbling on the vanilla bean was sooo cute!!!
I'm shocked they acknowledged Aveline. Good on them.
The food in this book looked like it was to die for! Guess this is the closest we’ll get to an AC Canada but I think it was honored well!
Basically you can't let the eggplant dry out, that what's it tough and stringy. If you roast it whole in the oven or grill it whole directly over fire it steams in the skin.
That keeps all the moisture in leading to a much more soft and creamy flesh. I suppose you could also boil it but would dilute it's taste.
Makes a lot of sense. Yeah if I revisit the recipe I think I would do it whole next time
Your intro edits are some of my absolute favorites they are so good and creative I love them so much!
I would try roasting the eggplant with the cut side down, even though many recipes say cut side up. You lose less moisture on the inside and you don't have to contend with that leathery layer of dry cooked flesh on top. Othwise another fun vid👍
I am aware I haven't been commenting as much but I want to say that each and every one of your videos has been top tier and you never disappoint! I definitely agree that this cookbook is a great way to expand ones palatable horizons by going out of their comfort zones with these recipes. I definitely would love to try these out myself!
Also: ngl your dedication to your bits regarding the cookbooks' licenses are great. Admittedly laughed out loud with your hidden blade-eggplant-cutting bit!
I’d recommend using a pressure cooker for the eggplant. I’ve had the same issue when I make mock pumpkin pie with squash, and the pressure cooker makes it come out like mashed potatoes.
Those bucaneer bananas looks amazing! I'd love to try to make them.
Thibaud Villanova has written a lot of cookbooks, and they're all very good. He has, as far as I know, one for Star Wars, 2 generalist geek things (with recipes from Sci-Fi, fantasy, manga/anime, video games, comic books, horror...), Asterix, Dragon Ball. He has also a book with only drinks and soups. I highly recommend his books, every recipe I've tried was super good.
In particular, from the Assassin's Creed book, I can't recommend the Arno Dorian recipes enough. Especially the soup ;) . In fact, all the book is great.
I wish the Dragonball cookbook was in english! I'd be all over that
@@MisoHungrie Me too, I want your opinion on that :D.
I like how you give shout-out to Unity as background!
Thanks! Arno himself even makes a brief cameo standing right behind me 😆
I really didn't like the eggplant lasagna but the bread pudding is AMAZING. The jambalaya is also pretty tasty too.
Glad to hear that the bread pudding and jambalaya are good. I gotta try those!
Great video! I always look forward to seeing whatever cookbook you do next.
As for the Moutabel, you might have needed to cook the eggplant a bit more. I've never made this dish but I do cook eggplant quite a bit and occasionally it will need some extra time in the oven to be able to separate well. Will often have a creamier consistency once it is done as well, so that might have been your problem. Again though I've never cooked this dish though so I might be wrong.
Scoring the eggplant might also help
I love these intros, they just keep getting better and better 😂
You introduced that AD read beautifully. Nice presentation.
Have you ever considered doing a cookbook deep dive where you could go back to some of your favorite themed books and over the corse of a few weeks or month you cooks some more of the recepies?
Ohh, I saw the French book. Wondered if it was official. The food looks gourmet, I like how you always find household items to dress up with, kind of like LowCostCosplay dude.
Lol love the Low-cost cosplay guy. Best cosplay is cheap cosplay!
YOURE AWESOME - GREAT EDITING DUDE
Love how much the editing has evolved fantastic video 👏
Thank you so much!!
Always a Joy to watch your videos
When you added in the tahini to the Moutabel, an unspoken rule is to dissolve it in some water, around less than half by volume and whisk to a creamy consistency. You could then food process or finely mince the eggplant with a heavy blade, but the addition of water into the tahini should disperse your shredded eggplant evenly enough by that point, good luck champ
Those Levantine recipes made me so sad 🥲 we have so many recipes that would have worked perfectly here!! There’s no difference between baba ganoush and moutabel btw, they both have tahini in them! I’ve never personally heard of putting onion in it (we usually use garlic) and there’s usually a lot more tahini in it (that’s what gives it the creamy texture!) so I’m not surprised this recipe didn’t work out :( Amazing video as usual!! I love how much effort you put into sticking with the theme, it makes things so much more entertaining ♥️♥️
I love your videos, I hope you still make them further in the future. Its entertaining and amazing to see reviews on things that not only me that love but your subs. Thank you and keep up the awesome cooking work
Thank you for the feedback and glad you like the videos! Many more to come in 2023 😀
Ooooh, this cookbook looks gorgeous. I may have to actually pick this one up.
Loved the video especially the thumbnail and where you're wearing the hoodie with that serious expression 😂
Thanks! Just me trying to do my best assassin impression 😅
Been here since 2k subs, awesome to see you almost at 100k!
You're on of the OGs! Thanks for the support!
haha, loved that intro! :)
it was so endearing the way you said “bananers”
Lol didn't think anyone would notice 😆🍌
Dang miso that knife work is looking good! Great video as always keep it up!
Thanks! Glad you liked the video 🔪
Didn't even know there was one..have to pick it up sometime. Waiting for The Witcher cookbook, that got pushed back into July according to my Amazon pre-order.
Same! I was really hoping to get my hands on The Witcher cookbook but hopefully the delay is worth it!
At first I was like I swear I clicked on a miso video until assassins creed maple popped up 😂
Love the channel man! Great stuff!
You're just getting better and better at this. Really impressive. Keep it up. so much fun to watch.
You should do the the Sims cook book too! Great video!
I honestly had no idea there's an AC cookbook
That's this channel in a nutshell.
"I didn't know [Franchise] had a cookbook."
Good timing, I just picked up the 3rd game earlier today
i think one thing affecting the moutabel's consistency was the stringiness of the egg plant, one thing that could help is cut the stringy plant matter into shorter bits before mashing it.
I kinda wish that for some kind of Milestone/Special Video he'd go over his collection of cookbooks (assuming he has a collection), anyone else wanna see that?
Hmmm I might just do that. Great idea!
Less than a minute in and the intro was already fantastic! WORLD PREMIERE!
A suggestion for a cookbook to review is Horror Caviar: A Cookbook
Next time place the Eggplant down like the inside flesh park facing down and only have the skin side up. The heat dries up the flesh making it hard to mash it all up
Love these video's! Made the One Piece curry yesterday and it was delicious!
“The cuisine of our creed is revealed in this cookbook. Nothing is true, substitutions are not permitted. “
Tag-lines that weren’t used.
Love these videos, keep up the good work man.
I’m not gonna lie, that lasagna looks rly good
For the info :
Thibaud Villanova is a french youtuber/streamer known as Gastronogeek he did a lot of cookbooks like this one
you picked a recipe for the 3 characters I'd like to have seen lol
Those are my top 3 Assassin's too!
Love your style.
Another fun video, the dessert looks delicious!
Pog
Btw nice video man continue your nice work man!
Thanks, will do!
The banana desert and the lasagna look good.
That lasagna looked really really good
3:25, I'm very sure that there are no visual learners. All sensors are combined in the learning process.
Another excellent video
For the Masyaf Moutabel i would have used double the garlic, only half the onion and 3 times the Tahini (if not more )and half the lemon. This should make things taste way creamier and better in the future. The Lasagna looked good but i also would use less lemon juice and more cheese mixture (also the cold water for the noodles is also to prevent them from getting more cooked from the resedue heat). Hope this helps :)
great video!
You are so underrated
Arno in the background: bro you are stealing my spotlight
Kinda wanna try the Moutabel
idk what it is but it looks delicious
I think the eggplant went wrong when you poured water over it after trying to dry it out with salt
Can’t wait for AC: Maple.
Thanks for another fun review! I'm only seeing listings for this book as paperback not hardback. Was the hardback limited edition or something?
Was I the only one who laughed really hard at “add salt to remove moisture” *next shot shoves the whole thing under water*
Hey Miso! I highly recommend trying out the God of War cookbook :D Also, great video again :D
Could you possibly experiment with different kinds of eggplant? I don't know what's commonly used in that part of the world.
I find myself often cooking out of my comfort zone I always get nervous and feel bad when it doesn't turn out. I think it comes down to just not having much time to get much experience so when I do have time I just don't have much hands on experience even though I've learned a ton online I need that experience.
Also, 2 questions. I was wondering what cookbooks out there are you wanting to review but can't because they're currently not translated to English? Also, I know I personally would love to see you review all recipes in all these books which would give you much more content you can make more often. Do you think that's something we could see?
I totally get that. I also feel bad when it doesn't work out. But when it does it's so rewarding!
As for non English cookbooks, I really hope they translate the Japanese Monster Hunter book. Hopefully one day!
@@MisoHungrie don't feel bad about us! We enjoy the content regardless!
Do you think we could see you revisit cookbooks and their other recipes?
I could use the AC3 recipes for deer and turkey
Maybe grilling the eggplant would work instead of an oven. Put it over a fire let the skin burn, peel the burnt skin off and mash the eggplant. That's how I know Mouttabel or other similar dishes are usually made.
I think that would have worked well also. I've seen some moutabel recipes grill it and it looks amazing
Are you gonna do the Witcher cookbook
Definitely! I think it got delayed though but when it eventually comes out I'll be all over it
from game to book and from book to reality😄
Can you review the Star Wars Wookie Cookies cookbook? I had when I was younger and it's really fun, with the food pictures enhanced with figures of star wars characters and all the food has pun names with titles such as Yoda Soda and Jabba Jelly.
Don't think I've heard of that cookbook but it sounds fun, I'll check it out!
What rum u used? Is it Bacardi or captain Morgan?
Dude you totally messed up the eggplant part. I guess you should have used let's call it "baba ganoush approach" where you cook your eggplants whole until the skin is crispy and easily removeable (almost burned) and then let it cool down remove the skin as well as some seeds if there is bothersome amount. And maybe you should have blanched onions.
Those bannanas look delicious! 😊
Why didn't they call it ASSASSIN'S FEED???
Missed opportunity 🤦♂️
Big miss doing colonial recipes instead of Iroquoian for Ratonhnhake:ton.
Bro put the hard 'r' on the bananer
for the first one, it's just that you don't have the palate for 12th century cooking. nothing to be ashamed of.
Can you please do the critical roll cookbook
I'll add it to the list!
5:56 totaly not laughing at a dutch oven
hard to kill on a empty stomach
I've been trying to learn more French too! Another awesome vid Vern
you're so brave: eating all that food while wearing a WHITE hoodie
this cookbook really likes aubergines...
I’d play assassins creed maple
omg so much eggplant. Me and the kids are nearly lethally allergic to it. I hope that there are other good recipes without the eggplant.
There's definitely a lot of tasty looking non-eggplant recipes. They were on sale so I figured I double down on 'em lol
A lot of the food in the book is just normal Middle East and European foods lol
Just put a grenade in a lasagna attached to a spatula used to put it onto plates to kill, its way simpler and you don't have to make it yourself
Bro giving a food review in the middle of the French Revolution bruh
LOL it be like that sometimes