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
@brittanymitchell92152 жыл бұрын
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.
@madeofcastiron2 жыл бұрын
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.
@christopherkarr18722 жыл бұрын
As a person who watched infomercials and food network in lieu of cartoons as a child, I cannot relate.
@natalie_kendel2 жыл бұрын
YEEEES
@kaemincha2 жыл бұрын
It makes me want to get in my kitchen and have fun! There are so many options!
@andynguyen96762 жыл бұрын
@@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
@shelbymachado87122 жыл бұрын
Rie switching to Japanese out of surprise when she picked the good berry was such a delight.
@conoredwards44232 жыл бұрын
Yeah! She said "Look, amazing!"
@KPopped982 жыл бұрын
You know someone is really excited/surprised when they switch to the first language
@nekoneko57772 жыл бұрын
@@conoredwards4423 not exactly ''amazing'' but smth like that😂 it's just an expression of being surprised like wow
@conoredwards44232 жыл бұрын
@@nekoneko5777 sugoi can mean a lot of things but basically what you said to show amazement
@BikoFactory2 жыл бұрын
such a precious moment
@justachick97932 жыл бұрын
Rie can't help herself, even when she's not trying, she still makes it fancy. 😂 Those were beautiful pavlovas.
@idkifitsblueorgrey2 жыл бұрын
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.
@maplefanzzz12 жыл бұрын
Out of everything, I am impressed with how the fork got settled when being placed 9:26
@sujixx18582 жыл бұрын
I love how passionate Aaron is for the farm! You can see how much he loves the plants
@staceye60752 жыл бұрын
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!!!
@violetviolet8882 жыл бұрын
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)"
@MrAriadnegal2 жыл бұрын
Thank you. I was going to comment the same!!!
@ericseitz3342 жыл бұрын
Yes, I could see the mixer head was not perpendicular to the stand in the video.
@kaylaspencer69122 жыл бұрын
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 🥰
@violetviolet8882 жыл бұрын
@@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.
@chuchisneko2 жыл бұрын
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
@amchez972 жыл бұрын
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.
@Eliza-zd2ly2 жыл бұрын
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
@josephlucatorto47722 жыл бұрын
Yeah i'm from NYC and this video was the first time i'd ever heard of them
@heylow51422 жыл бұрын
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.
@Aeronautgal2 жыл бұрын
Yes we have them in ordinary supermarkets in the UK and they are not expensive
@Jennevere112 жыл бұрын
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 😄
@violetviolet8882 жыл бұрын
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.
@rexbenny15532 жыл бұрын
@@violetviolet888 June and budget eats is what is keeping Delish alive, the only reason I'm subscribed to that channel is June, just amazing!
@Abhi-wl5yt2 жыл бұрын
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
@violetviolet8882 жыл бұрын
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.
@idamoore74502 жыл бұрын
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 :)
@erinarose87812 жыл бұрын
10:58 love how Rie's Japanese just went out when she opened a great pick. So pure and child-like aaaaaa
@nekoneko57772 жыл бұрын
ikr her pure excitement🥰
@rujutashah44232 жыл бұрын
Love how Andrew went from asking Rie's help when he messed up in Eating your Feed to cooking with her, side by side
@librasgirl082 жыл бұрын
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
@paddington54922 жыл бұрын
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 ^^
@charliebrown11842 жыл бұрын
They're great dipped in melted chocolate!
@moara41442 жыл бұрын
In southern Africa, we call them Cape gooseberries, and in Canada we call them groundcherries. They have so many names!
@CapeCear2 жыл бұрын
OMG I’M FROM SWEDEN AND I THOUGHT I WAS GOING INSANE FOR A SECOND😂
@CapeCear2 жыл бұрын
We also call them Physalis
@christinaaubin85082 жыл бұрын
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.
@epicrhino67852 жыл бұрын
I came to comment this but you beat me to it
@rachelshulman1112 жыл бұрын
I think this only works on bowl lift models which is not the one they were using
@christinaaubin85082 жыл бұрын
@@rachelshulman111 oh, that’s what I have. I wonder if there’s any way to adjust the type he has.
@hannahcollins18162 жыл бұрын
@@rachelshulman111 I don't have a bowl lift feature on mine and it has the adjustment thing also
@garfinkelc112 жыл бұрын
@@hannahcollins1816 on the ones that don't have the bowl lift, the adjustment screw raises and lowers the mixing head rather than the bowl
@camillasten41242 жыл бұрын
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!)
@zepoubelle2 жыл бұрын
They are called "Amour en cage" in French, and i find this sweet :)
@juliander82 жыл бұрын
I really love the way Andrew talks about food. He's super talented!
@violetviolet8882 жыл бұрын
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.
@JakesterJung2 жыл бұрын
10:58 i just love how Rie is so comfortable around them she started speaking Japanese : oh look its amazing!
@hkonyt7972 жыл бұрын
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.
@moara41442 жыл бұрын
They grow great as an annual in Maine, too. I'd reccomend growing them yourself.
@MelissaThompson4322 жыл бұрын
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.
@hkonyt7972 жыл бұрын
@@MelissaThompson432 Thinking about it. Thanks!
@bln59442 жыл бұрын
Rie's 'oh mite, sugoiii' is so cute.
@justjammiedodger26082 жыл бұрын
Went looking for someone else to notice the classic "so excited revert to native language" moment haha!
@nekoneko57772 жыл бұрын
yes that was so cute🥰
@kathyerickson94022 жыл бұрын
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!
@golddragon512962 жыл бұрын
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
@natalie_kendel2 жыл бұрын
Rie and Andrew's vibes are immaculate.
@rosalievincent30052 жыл бұрын
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
@fahmiranurafifah78022 жыл бұрын
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 😃
@safomorarobinson42372 жыл бұрын
We have them in Costa Rica too. They also can be found in the mountains. But we call them uchuva.
@dindjarin26282 жыл бұрын
is ciplukan javanese or bahasa?
@yosafatgerath93192 жыл бұрын
@@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
@najwakays2 жыл бұрын
oh! that's why i felt the berries seems familiar :0
@dindjarin26282 жыл бұрын
@@yosafatgerath9319 welp thanks, gw tau itu.
@Bessieboo52 жыл бұрын
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
@my_metanoia2 жыл бұрын
9:28 was soo satisfying the way he laid the forks!
@_anicold2 жыл бұрын
I'm from Perú and my grandma likes to eat oca on its own, she just boils the oca and eats it :D
@desiree33322 жыл бұрын
i love the way rie and andrew talk about food. i can tell they love discovering these new things
@Jskew2 жыл бұрын
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.
@violetviolet8882 жыл бұрын
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.
@mandypantsoriginal2 жыл бұрын
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
@mariposaenperu54902 жыл бұрын
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).
@timshay95032 жыл бұрын
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
@hagaressam13472 жыл бұрын
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
@PokhrajRoy.2 жыл бұрын
I’m here for Rie McClenny Culinary Excellence. She’s just the coolest ❤
@vergeldeleon96622 жыл бұрын
Can I just say, these two look and operate like chefs in a fancy restaurant. With their white shirt and apron, the way Andrew cuts the meat and berries, Rie making the deserts. Both can be head chef and sous chefs at the same time. Love it!
@sarahr78902 жыл бұрын
Rie went to culinary school, so yes, she is a "chef".
@holystyc2 жыл бұрын
I'm so proud of myself knowing I know one! hahaha. Pichuberry is locally known as Ciplukan or Cecenet here in Indonesia but people also call them Golden Berry. Used to be a wild plant but now I see them sold in the fruits section in stores. It's so good with yogurt and I also made a refreshing drink with it - looks a lot like orange juice but but the flavor just got very escalated when you drink it. very tropical.
@swisski2 жыл бұрын
As mentioned by the crew we grow alot of Oca or as we call it Yams at the begining of the colder season in New Zealand (American Yams being known as Kumara or sweet potato). Commonly deep red or yellow skin. The best way I know how to cook them is line a baking sheet with paper, halved lengthwise, cut side up, sprinkled with olive oil and then a selection of the punchy ground spices of your choice and a bit of salt. I always add salt and pepper, paprika, sumac and cumin, possible some chipotle powder or other chili powder. Roast for 1/2 an hour or until golden brown and the sweetness intensifies and they are delishimo. You could also play around with the idea of orange zest and coarsely ground coriander seed when roasting to bring out their natural sweet tang. You can try them raw, finely sliced on a mandolin, mixed with salt, pepper, olive oil lemon juice and some finely sliced green onions. Serve quickly before the acid and salt draws out too much water and the sauce get diluted. They are good, but not as good as roasted.
@adamw14092 жыл бұрын
The way you both speak about food, the processes, the textures and the tastes, so, so good.
@kaedydoyle97272 жыл бұрын
We eat at lot of Oca in New Zealand, alot of people eat it with roasts. It's great in soup.
@c0ldlight12 жыл бұрын
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!
@rendeaust2 жыл бұрын
Oh my god that food board and dessert looked amazing. Hard to believe that came out of a home kitchen.
@CircleThinker2 жыл бұрын
I love the fact that the dessert is made using eggs and resembles a fancy egg itself when assembled
@hypernature2 жыл бұрын
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
@wendylane76032 жыл бұрын
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!
@ddubmomo2 жыл бұрын
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
@SikfanKitchen2 жыл бұрын
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. 😋
@jayhom53852 жыл бұрын
"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.
@caricheng2 жыл бұрын
Just wanted to say I love having all my favorite food nerds together in this channel ❤️ amazing content, beautiful photography, inspiring conversation!
@jjdomenc282 жыл бұрын
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.
@sindre.2 жыл бұрын
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") :)
@keshavavenkata70022 жыл бұрын
10:58 that "mete sugo" from rie just melts my heart for some reason
@-SarahElizabeth-2 жыл бұрын
Andrew and Rie with interesting vegetables. Could it get any better?
@violetviolet8882 жыл бұрын
Sarah: 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.
@roshnijmr2 жыл бұрын
Can I just say the meat board is absolutely beautiful!
@cloudspinner2 жыл бұрын
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!
@adyagulati6532 жыл бұрын
Pichu berries are also very common here in India We call them "rasbhari" which literally translates to 'filled with juice'
@dyno43832 жыл бұрын
Andrew's hands while cutting the pichuberries gave me goosebumps holy cow ✨🥵
@FlagCutie2 жыл бұрын
I just adore the friendship between Rie and Andrew because like my friendship with my bestie, it all started with food!
@AouPannnie2 жыл бұрын
Rie when excited tend to use Japanese exclamation and that's so cute 💕
@user-zh6qg5gg7n2 жыл бұрын
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.
@farziakarim30872 жыл бұрын
That dessert looked like it would win a MasterChef immunity challenge 💯
@Mobferklopfer10 ай бұрын
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.
@hannahwhite97292 жыл бұрын
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. 😃
@kylaorr489 Жыл бұрын
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!
2 жыл бұрын
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.
@sierralane47452 жыл бұрын
The way the three forks layer out at 9:25 was sooooo satisfying
@sanzain40922 жыл бұрын
This channel looks incredibly professional yet has a touch of something so personal 💕 love it
@blackbirche85312 жыл бұрын
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.
@complicateditis2 жыл бұрын
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
@teresamartinez50042 жыл бұрын
PLEASE do more of these videos!!! ❤ I love learning about new foods
@miamimi19562 жыл бұрын
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.
@Missfire2672 жыл бұрын
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
@violetviolet8882 жыл бұрын
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.
@howardyang25172 жыл бұрын
Shoutout to the person placing the forks at 9:27 though that was just so smooth
@keenadionisio2 жыл бұрын
i like how chill this vid is very calming my kind of vibe right now
@IzmanHawk2 жыл бұрын
We need more Rie + Andrew. I really enjoyed watching this episode.
@hannahson1202 жыл бұрын
video: good produce! andrew: good produce! rie: good produce! captions: wait who's rie *rhiem*
@TulipsToKiss2 жыл бұрын
please do more of these!!! I love learning about new fruits and veggies!! 🤩
@helenegrung54762 жыл бұрын
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!
@rachelnatalie57592 жыл бұрын
Rie's and Andrew's brains together are just insane
@kf47442 жыл бұрын
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.
@PathFinder14902 жыл бұрын
10:58 I love how Rie was caught off guard she slipped in Japanese to get the boys’ attention 😊
@tarnimekandil89162 жыл бұрын
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 🌺
@rochelyruiz68562 жыл бұрын
Wow, i never heard of those vegetables, So cool to see you guys make these unique meals
@trangngo44102 жыл бұрын
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.
@czeanmikhaela2 жыл бұрын
this channel just brings me so much comfort
@rhubarbarian7232 жыл бұрын
This was amazing! I love these kind of videos from you guys they're my faves :)
@ellysaoif86692 жыл бұрын
wasbula sushi + garden meat platter + pichuberry pavlova sounds like a 7 star course meal. looks sooooo good
@rileydimartino34092 жыл бұрын
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.
@athmaid2 жыл бұрын
10:57 Rie talking japanese when she gets excited is adorable
@athmaid2 жыл бұрын
She said "Oh, mite! Sugoi!" which I think means "Oh, look! Awesome!" but don't quote me on that haha
@abmin842 жыл бұрын
Pavlova reminds me of Christmas. Each year, I make individual pavlova nests with a grazing platter of fresh summer fruits, chocolates, lollies and sauces. Wonderful Aussie Xmas dessert!!!!
@freashpea Жыл бұрын
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
@spam13502 жыл бұрын
Before a lot of industrialization around Indonesia, Pichuberry was commonly find on sides of paddy field ditch, and was commonly liked by children and we called it here "Ciplukan". Man i wish Indonesia farmer would grow Pichuberry, it would be a boom here.
@kariiiba2 жыл бұрын
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
@annienyc2 жыл бұрын
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.
@ofeliaht2 жыл бұрын
I know some, others I've never seen and loved the oportunity, thank you!! 👏👏👏👏👏👏
@itstysonpham2 жыл бұрын
10:58 rie just thinks in japanese for a sec there lol. She’s adorable
@MattFangCreates2 жыл бұрын
these were all amazing dishes. im so surprised by how elegant rie's dessert plating was. i'd pay a fortune for that at a restaurant
@sumatrippin48512 жыл бұрын
LOVED this as a theme concept! I would totally binge a series
@meghasinghaniahmu2 жыл бұрын
Andrew and Rie a chef duo I need more off!! ❤️❤️
@aprilianindy32002 жыл бұрын
10:58 "Oh mite. Sugoi" (Look. It's so cool) Love it when Rie speaks Japanese ♥