Mohawk Chef | Late 19th century-inspired Haudenosaunee Popcorn Pudding

[@dawnnilles4461]

Please! More recipes. ❤

[@j121212100]

Wow this is really cool!

[@leaht696]

Nyaweh! I'm so inspired by your work!!

[@Gamerkat10]

Amazing! My homegrown corn doesn't always all pop (or ever all pop lol)- could I use partially popped kernels here?

[@lindagillespie6556]

Beautiful,Miigwech!

[@jamesbain8167]

Oooo! Looks lovely! I am going to have to try this. Thank you. I am so glad that I found your channel.

[@twospirit6285]

Brilliant.

[@abctribe]

This looks so good, thank you for sharing

[@tawnyalbrant]

Thanks for watching!

[@abctribe]

@@tawnyalbrant I'm subscribed now and look forward to more of your recipes and knowledge.

[@tysonl.taylor-gerstner1558]

I love what you said about the best vanilla coming from Mexico. Although I do think that the history of Vanilla spreading throughout the world thanks to the slave Edmond Albius (and a young boy at that) in the French colony of Reunion figured out how manipulate the flowers to pollinate them to produce vanilla beans. I think that is an important part of history but it made production cheaper than it was in Mexico and all but killed the market. I believe in reviving indigenous agricultural industries. Take it to the source... There is something similar going on with the big lie about palm oil being bad. I see it as an attempt to monoplize the market and therewith killing the indigenous market.

[@robbarski3489]

I love the combination of cultural flavours with modernized techniques. I'm not familiar with using nut milk in creme brulee; is it similar to the amount you would use with cream? It would be helpful for viewers to have the recipe in the description. Looking forward to more videos though, stumbled upon this channel through a friend and looking forward to visiting your restaurant this autumn. :)

[@tawnyalbrant]

Yes, its the egg that makes it gel. This isn't a creme brulee but that is what inspired this dish along with AC Parkers writings. Other then traditional dishes everything made on the channel are dishes I've never made before so it is all no recipe cooking. I want to teach people to get to know an ingredient and be confident in adding more of our ancestral foods into their diets and dishes, not to just follow a recipe. Cooking with indigenous foods it is rare you will ever have those combinations of foods available all at the sametime again for awhile!

[@58Subject]

I want to make this

[@madisonhedge1595]

Did 18th century Indians have access to milk and eggs? Genuinely curious

[@tawnyalbrant]

Yes Native Americans by that point did

[@madisonhedge1595]

@@tawnyalbrant very cool. I genuinely enjoy your videos. Love when you add science terms and explain why. Hope to see more soon.

[@tawnyalbrant]

@@madisonhedge1595 thanks for watching! I appreciate it💖

[@michaelalexander5930]

What about Tahitian vanilla

[@kanyenkehatewathrori3127]

Tewakatonhwentsyó:ni some!