COOKING BHUTAN: Ema Datshi 🇧🇹

[@gerardacronin334]

I’m with you all the way to Zimbabwe.

[@antichef]

haha gonna take some time but I'm committed!

[@bobbibuttons8730]

@@antichefare we still going with this one as I love it.

[@jimbob-robob]

​@antichef if they like the spicy heat why do they remove the seeds?

[@confusedraj6731]

I appreciate your efforts trying to make a dish from every single country in the world. Some tips for making ema datshi: - Tomatoes are not required actually - use onion slices rather than chopped same with tomatoes if u are using it - cream cheese works best with ema datshi most people use the same at home or even in restaurants - Cottage cheese is good, the cheese used in Bhutan is also a kind of cottage cheese - I personally don't prefer cheddar cheese - Bhutanese people mostly use cheese from cattle 🐄 these days yaks are scarce in Bhutan.

[@brianboru1975]

Thanks for the tips! This dish is a staple in our home now and we have it at least once a week. I'm in the USA (S. California) and I've used different cheeses and like the Mexican queso fresco the best, so far, because it is quite salty and melts into the broth. Next time I make it I'll use cream cheese.

[@brianboru1975]

I made this tonight using a combination of Thai red chilies, Serrano chilies, filipino Sili chilies, and white cheddar cheese curds I had leftover and it was amazing. Paired it with pan roasted salmon and jasmine rice and the ema datshi raised the supper to another level. Thanks for that!

[@curtishelsel5441]

Dude, your growth as a cook is really starting to shine. You mentioned onion sweating intuition but you glossed by the foaming butter technique and that is pro level to me. I started watching you around the time of the first Jamie and Julia episode and I dig every one of the videos. Keep it up, man.

[@thisissrijana8742]

Thank you for trying our national dish 💗 Love from Bhutan 🇧🇹💗

[@Upanishads108]

Love from India, We love ema and kewa datshi both. As my Bhutanese friends always say, mix ema and kewa jadda😂

[@Trasheyy437]

@@Upanishads108🤣🤣🤣

[@eringreen1174]

I Came across your channel recently thanks to the YT algorithm, and I have so enjoyed going through all your cooks with Julia!! I had ignored the other videos until this one... WOW! Cooking the countries is such an amazing challenge! Now to go back and check the ones I have missed! Thank you!

[@msjkramey]

You should check out his Cooking with Julia series. He's coming his way through Julia Child's cookbooks. It can be a bit of a mess tho! Lol

[@eringreen1174]

@@msjkramey That's how I found him! I embrace the mess, it's how I cook at my house, so it's nice to see I'm not the only one =)

[@msjkramey]

@Erin Green Oops, I see that now that I'm rereading your comment. Thanks for not being mean about it I thrive in "organized chaos" in the kitchen despite my dad trying to get me to mise en place since I was little lol. I do that more when I'm following a brand new recipe though and don't know the timing yet

[@eringreen1174]

@@msjkramey mise en place is really worth doing, and trust me, you can have everything ready and still explode the kitchen! Never mean! We are all here to enjoy and have fun - I am just glad to see my comments do something

[@msjkramey]

@Erin Green I just came from a really toxic comment section so this is a breath of fresh air lol. Any tips for getting in the habit other than just practice? My adhd brain likes to bounce all over the kitchen (even when it's not ideal)

[@andywilson5509]

Ema datsi is one of my all time favourite dishes. The last time I was in Bhutan, I ate it almost every day. Kewa datsi is also great…potatoes, chillies and cheese.

[@amyg2659]

This looks great. I love this, it really shows how everyone has some variety of everything else. I have everything in this dish and most come from my own garden. I live in the midwest USA.

[@junemoores1146]

I like watching you prep because we all know how important 'prep work' is.

[@1ACL]

My Bhutanese friends in the usa use a combo of blue cheese and cream cheese. Lots of butter. And they use bigger hot peppers, left whole or just in half.

[@beaches3220]

I love how you are starting to use your intuition regarding your cooking!!

[@LPdedicated]

I love this series and this channel so much! Your curiosity and approach are so genuine and it's so fun to see you grow in the kitchen! :)

[@ihulk9451]

Love bhutanese food my father happens to work for the bhutan govt and we’ve been lucky to get so many beautiful ingredients from the country like cheese red rice tung rice chillies dried and green . The best.

[@Shianne264]

Just so you know, there are a few Yak ranches in the US...one in Casper Wyoming called Star Yak Ranch...

[@mbmb729]

i love your channel, we discover so many dishes from everywhere, it's amazing ❤️

[@paveloleynikov4715]

I think we watched your sinuces clearing in real time :) This dish looks like extremely efficient anti-flu remedy

[@antichef]

haha that's the truth!

[@deepgirlinside]

@@antichef Please can you cook Algerian couscous😻😻💞💞

[@Meli_bgs]

@@deepgirlinside متعرفيش طيبيه واقيل هههه ياك رانا ناكلوه كل جمعة ههههه

[@deepgirlinside]

@@Meli_bgs غلطتي بيني وبينك حسبتلك انا كيما نتي مكسرة يدين قتلو يطيبو باش يوري تراثنا وبلي ديالنا باسكو بنغلادش راهي تسرق فيه 😑😑

[@Meli_bgs]

@@deepgirlinside هههههههههههههههه تكذبي بزاف🤣🤣🤣

[@annie-bethhenry1983]

I want more of these episodes!! I love these videos and seeing what regional dishes are.

[@Harpeia]

Ahh that looks beautiful! It WOULD have a different taste if the proper cheese was used but the heat is what should dominate this dish so it shouldn't matter too much. Gosh... when you start approaching my country, I will need to DM you about the recipes. Constant political conflict pushed what's unique to the area so far behind Ottoman cuisine that most people that live here never even heard of it. Apologies in advance, it's a super important topic for those of us that know.

[@antichef]

I’d love to get some recipes. That would be rad. What country are you from?

[@Shenorai]

Have you considered trying to make your own farmer's cheese? The simplest version uses milk, lemon juice or vinegar, then whatever seasonings you want for the cheese. I tend to use dill when using lemon juice. What's more? This can easily use Lactaid's lactose-free milk! :D I'm lactose intolerant as well, so that's a fantastic relief when I have a soft cheese craving.

[@sonamwangchuk738]

Authentic way is to not add tomatoes because it separates cheese with chillies and put some feta cheese along with it and a touch of oil. The key is to not overcook chillies 🎉🎉

[@jimbob-robob]

​@antichef 1:30 if they like the spicy heat why do they remove the seeds?

[@kathyscrazylife]

Such a pretty dish with all the colors!

[@tianafernandes7192]

Here again 😌 Love Love loveee you 💗 soooo excited to watch todays masterpiece ;)

[@antichef]

Thanks so much, Tiana!!!

[@stoptonix]

100% trying that!

[@Calcprof]

It's really good in Bhutan. And they use yak butter, not cow butter. Good stuff.

[@maryannruffini2169]

My eyes are watering just watching you!

[@world-of-susan.]

I tried with mostly capsicum and some hot chillies. It was tasty

[@Jane-sb9wz]

Just made this today because of your video. Sooo good 👍

[@sodonia4993]

I need to try it 😍

[@chenchogyaltshen3903]

Jalapeños too sweet and seeds are must. You are making a sweet ema datsi.

[@judytriplett1924]

You are so very awesome for tackling this project. You are impressive the way you dive in and successfully create so many difficult dishes! One tiny thing - I’m from Texas and it hurts my ears to have jalapeño pronounced like a Yankee. Please pronounce it Ha La Pay Nyo (instead of a long “e” and a hard “n”.) If you get finished with all the countries in the world (it’s a good thing you’re a young man, because it’s going to take forever!) you can try a tour of cuisine in Texas. Tex-Mex, German, Czech, Cajun, Creole, Italian, Asian, Southern, Bar-B-Q (beef, not pork), Seafood, Mexican, African, Caribbean - you name it, Texas has it, especially along the Gulf Coast. Happy cooking!

[@JenMaxon]

Always a good sign when he drinks the gravy from the bowl

[@forbunnie]

Can't wait for you to reach Trinidad & Tobago!

[@1ACL]

They have a dish that is hot chilis stuffed with chilis. No lie. I think the ema dashi sometimes has potato and/or diakon

[@a.m.karthick629]

Spicy!! Gonna try today.

[@TandinBidha-r8i]

Love from Bhutan

[@melsyoutube]

almost finished jamie&julia, now i’m working my way through jamie vs the world

[@danarogers3489]

Could you use ricotta as an alternative to farmers/cottage cheese?

[@allysonpradhan2900]

we actually consume the chilli seeds aswell! my favourtite 5 mins dish. HOT and SPICY

[@saraatppkdotpt8140]

Really nice video👍

[@jigmetenzin1292]

I am bhutanese and i approve your ema datshj❤

[@evabeck3348]

I hope that he had his left fingers and had constantly with a separate spoon pour oil over his fingers to avoid the “burning fingers”. I began writing this at the onset of the video.

[@Mark-nh2hs]

Love Birds eye chillies esp if you get them at the Orange colour stage they have a wonderful flavour. Although for flavour it's a toss up with Jalapenos or Scotch Bonnet 🤣👍

[@NorBU993]

Wow !! Bro. You cooked very well, no comparison with Bhutanese chef. 👍

[@ThujizamBhutan]

Wow to your efforts. But Bhutanese don’t throwaway seeds and don’t cook long. Ema datsi takes only 5-10 minutes. 15 minutes is way to long and it kills the whole taste. We put more oil and less of a water to make it stick cheese. 😃

[@lisahodges8299]

I want to eat this! Yum Birdy

[@msjkramey]

What was the video he referenced at the end?

[@phubtshering-x3d]

We don’t remove seed , that’s the fire 🔥 of Emadatshi 😅. Any way Appreciate your work. looking forward more Bhutanese dishes 🤤

[@CAP198462]

Our Boi always has picture perfect tomatoes.

[@aking34]

The gas lighting with the cheese🤣🤣🤣🤣🤣

[@TheSlavetoabunny]

I was sweating just watching you eat that!

[@kathyscrazylife]

What is the app where you order a lot of your ingredients in nyc?

[@antichef]

Mercato

[@Hollis_has_questions]

Why not top the Belgian fries with that hot stuff + cheese?

[@sallywasagoodolgal]

Yep. That's the recommendation I'm looking for...."Super interesting." Thai chilis, huh? A cup or two of them? It should keep you glowing in a snowbank.

[@thuktenlosel5781]

We use cottage cheese from cow.

[@MACHA07MACHA02]

Hello,how are you ? I am from Algeria. Iwant to ask you, from which country are you ?

[@deepgirlinside]

he is from United State

[@MACHA07MACHA02]

Nice too meet you

[@deepgirlinside]

@@MACHA07MACHA02 me too ❤❤!

[@ronschlorff7089]

@@deepgirlinside He was from Canada but moved to New York recently

[@samtentshogyel1195]

What is ema datsi without the chilli seeds. The spiciness is the charm of ema datshi.. yes, here chilli's not a spice but a vegetable.

[@samtentshogyel1195]

Cheddar is fine but it is better with cottage cheese mixed with cheddar. It is staple with rice and we have a load of varieties of ezay(kind of salad) side dish made of same ingredients but not cooked.

[@samtentshogyel1195]

Watching again. Sir we don't cook ema datsi for long 15- 20 mins, max 5 mins. We do the ema datshi like your steak.. medium rare😊

[@abishkarkoirala3311]

Hello sir, Im from Bhutan its not the correct way to cook ema datsi(chili cheese) And usually we dont use tomato in it and that not the correct way to cut chili lots of love from Bhutan♡︎

[@aliyanusrat1381]

Can you give me the actual recipe of it?

[@sonamchunku9181]

😊😊😊

[@heidis4677]

I keep saying to myself where are the gloves handling those chiles?!

[@bijou2]

I like the video but the background music is awful. It's like an old gramophone that's winding down.

[@nouranour2475]

اعمل غراتان بطاطا جزائري

[@gerardacronin334]

He already cooked an Algerian dish, so it’ll be a while!

[@antichef]

I have a special Algerian dish coming next week for all my new Algerian subscribers!

[@nouranour2475]

@@gerardacronin334 oky

[@MACHA07MACHA02]

@@antichef are you speak arabic ?

[@nouranour2475]

@@MACHA07MACHA02 ترجمة

[@billy2807]

"Ricky. Hala-PEEN-o. Hala-PEEN-o." Hahaha dying over here.

[@mpmmind4881]

Hi! Can you try something from my country ALGERIA 🇩🇿❤️💗💕💕

[@deepgirlinside]

he cooked mahjuba

[@sodonia4993]

He has done two videos already

[@ronschlorff7089]

@@sodonia4993 yes, we are on to the B's, no going back for special requests, it's not allowed according to the rules he made, which are extremely strict, cuz he's very serious about this quest of all nations cuisines!! LOL ;D

[@sangaydolma1536]

We don’t remove seeds…

[@kaflekrish]

Dude did you even finish that rice and ema dashi👅. That’s lot of peppers 🌶️

[@FreeInTheFire]

Don’t like the music.. super anxiety inducing.. please no more

[@wolfsbaneandnightshade2166]

I took mushrooms an hour or so ago and you cutting up a tomato is making me trip balls 🥴

[@mecaluxstore]

my maannn, i had edibles

[@Mark-nh2hs]

Love chilli's but this looks like it will be an arse burner later on 🤣🤣🤣. Mind you the fat content from the cheese may mellow it down a bit.

[@lagdanichannel6191]

من فضلك طبخ المغربي

[@hendahenda1821]

Tchaktchouka u fromage 🤗😋😋

[@lulumoon6942]

I just watched you chop 75g of hot peppers and seeded them without gloves! 👀

[@jeffsanchez2086]

Does it come with a new colon? 😮

[@nixboox]

I just don't feel like you would have told Julia Child that you couldn't find Yak cheese if she told you it was needed in a recipe. In New York City of all places you're most likely to find Yak cheese than anywhere else in America.

[@SJisReading]

Isn't he in Canada? Anyway, even if there was somewhere near him that happened to have yak cheese, there's no way he'd know where to look for it.

[@tonyreimann4735]

@@SJisReading he was in Canada. He’s in New York City now.

[@nabslifee]

Can somebody from bhutan please tell me the original recipe ?

[@TashiDema-vr4ql]

Chilli Garlic Cheese Tomato Salt Oil Water Cut all vegetables and put it's in one cooking pot at same time no need to fry just cook it for 5 to 7 minutes It's will be ready to eat with rice 🍚 Put water little bit only that cover ur vegetable I ma Tashi Dema from Bhutan 🇧🇹

[@nabslifee]

@@TashiDema-vr4ql Thankyou tashi 🌻😇

[@teeejay2111]

Haha yoo not supposed to remove the seeds 😂 but I understand it’s hard to eat for beginners

[@jerrimiller6636]

No yaks around 🤣🤣🤣your killing me

[@RedDeathYTOfficial]

You forgot to add Garlic 🧄😞

[@PassionFlower4599]

Really love and enjoy your channel, but please never use that bg music again. I've never done acid, but I suspect this gave me an inkling....@_@ It actually made me feel nauseous. I mean, wtf, for sure. But, please.

[@antichef]

Haha. I thought it was a cool track. Sorry about your trip, but it sounds like it was a wild ride ☮️

[@ronschlorff7089]

@@antichef funny flash back alert. I dropped in 1966, but never had a flash, since it was only a one time "experiment", since I was a Biological Science major in college, and "needed to know stuff". :D LOL

[@kezangwangchuk140]

Shouldn't remove seeds 😢😢😢

[@kinzangchophellhendup3890]

Noooo we don't remove the seeds

[@MW-rq5uc]

Watch out for the fainting effect as a result of all that fire!!

[@bharathreddy74]

Who is here after seeing Deepika padukones video?

[@queerios9925]

I'm Mexican this looks like our average cuisine haha. Looks good though.

[@riekicrins5832]

You forgot the ginger!

[@KarmaChoden-en8er]

Because of you now I am hurting my mouth and eyes

[@tobgaymusic]

Man, you need to take that with some rice.

[@rayana4029]

You will regret not wearing gloves 😁

[@antichef]

Nah… Keep washing those hands thoroughly with soap and water

[@borgessa3]

@@antichef if they still burn after soak them in a little milk.. I use to rub a little oil on my fingers before chopping chillies it adds a little protective barrier.. Awesome series you got here :) I love the Julia one too.

[@ronschlorff7089]

yes, don't touch your eyes or pick your nose, that would be bad!!

[@ChimiDorji-i5j]

Yo you don't need to mix the curry with rice. I would recommend eating them separately.

[@savourymilkman8147]

Cold winter? Tell me Jamie ur in new York right? Today is like the hottest on record!

[@antichef]

Hey I’m on your side. Climate change sucks ass

[@ronschlorff7089]

@@antichef yes, we've had "global warming" here in southern Arizona since the last ice age!! ;D LOL

[@Bestofthelot]

I would have added some chicken.

[@yesheynamgyal.2844]

I am from Bhutan you could do that

[@MACHA07MACHA02]

Are you a cook ?

[@ronschlorff7089]

A well-known chef had a food anthropologist on his show, and she said the massive use of chilis in dishes thing in cuisines is to disguise the flavor of rotting meat, or other going- off ingredients in the days before refrigeration. Freshly caught and cooked meat would not be a problem, at any time, but long-term storage is an age-old thing. Thus, most warm climates have spicy food, even today, particularly in the "third world" and tropics world-wide. Food is often "bland" in northern climes though. However, this is a new thing a mountain community that needs a warming veg. stew in the harsh winters it seems. No go for this in our house, got a food allergy, wife, not me in the house, to chilis. Too bad, we are in So AZ, and I get a Mex. fix occasionally; but cannot cook any in the house. Yaks are some kinds of big wooly cow, so any cheeses should work, if you want it a bit "gamey" then I'd add some goat or sheep cheese to the mix. Looks like a good sinus clearer of a dish, that's about it; as far as I'm concerned anyway. :D

[@ashmouse]

Had to feel sympathy at you cleaning all those chillies with no gloves! Must have burned 🔥

[@sujanasubba2684]

Not Yake its Cow cheese😊

[@philoctetes_wordsworth]

Perhaps you might try a series in which you try to perfect a dish you obviously did not make to the standard. Almost any of the pastry dishes would work. The “Jalousie” would be my first suggestion. What you did was sufficient to describe the essence of the pastry, but I have never seen your puff pastry work. Not even the rough puff. I get that your thing is not about perfection-I love that. But, sometimes, it really seems like you should have learned better, on some things, by now. Perhaps, select one recipe, and work it, until it is perfect? Maybe? Wouldn’t that be an interesting video? Find the one that was the most difficult, and that you had to compromise on. Work it. Work it, until it is perfect. That is what chefs do. Making everything poorly once is natural. It is a part of the process. Why stop, because the video was completed?

[@EdwardVerne-u2s]

Magali Curve

[@PuentesRE]

All those peppers.. all I can think.. wash those hands fast and deeply.. before an accidental eye rub...not that it's happened to me.. much worse happened....lol. What a vibrant dish tho, it looks so simply tasty. Spicy dishes.. I'm going for hotter and hotter lately... that kick is just satisfying.

[@YoutubeLucifer-go3xi]

Broda use jalipeno and thats a lot of curry in the rice broooooooooooooo u did alllll mistake redo redo😊

[@YoutubeLucifer-go3xi]

No dont remove the seeds and its not ema datshi its ema datsi