Cooking With 4 Vegetables We've Never Had Before

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“When was the last time you ate something you’ve never heard of before?”
Thank you to Aaron Choi at Girl & Dug Farm: www.girlndug.com/
0:00 Intro
1:01 Ice plant
3:37 Wasabula
5:34 Oca
6:51 Meat board prep
8:00 Sesame leaf
8:47 Atomic tomato
9:29 Feast time
10:04 Pichuberry
11:06 Dessert
About To Eat: A new RU-vid channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)
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Опубликовано:

1 авг 2024

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Комментарии : 582

@brittanymitchell9215 2 года назад

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.

@madeofcastiron 2 года назад

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.

@christopherkarr1872 2 года назад

As a person who watched infomercials and food network in lieu of cartoons as a child, I cannot relate.

@natalie_kendel 2 года назад

YEEEES

@kaemincha 2 года назад

It makes me want to get in my kitchen and have fun! There are so many options!

@andynguyen9676 2 года назад

@@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

@shelbymachado8712 2 года назад

Rie switching to Japanese out of surprise when she picked the good berry was such a delight.

@conoredwards4423 2 года назад

Yeah! She said "Look, amazing!"

@KPopped98 2 года назад

You know someone is really excited/surprised when they switch to the first language

@nekoneko5777 2 года назад

@@conoredwards4423 not exactly ''amazing'' but smth like that😂 it's just an expression of being surprised like wow

@conoredwards4423 2 года назад

@@nekoneko5777 sugoi can mean a lot of things but basically what you said to show amazement

@BikoFactory 2 года назад

such a precious moment

@keziamickens261 2 года назад

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

@justachick9793 2 года назад

Rie can't help herself, even when she's not trying, she still makes it fancy. 😂 Those were beautiful pavlovas.

@idkifitsblueorgrey 2 года назад

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.

@maplefanzzz1 2 года назад

Out of everything, I am impressed with how the fork got settled when being placed 9:26

@staceye6075 2 года назад

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!!!

@violetviolet888 2 года назад

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)"

@MrAriadnegal 2 года назад

Thank you. I was going to comment the same!!!

@ericseitz334 2 года назад

Yes, I could see the mixer head was not perpendicular to the stand in the video.

@kaylaspencer6912 2 года назад

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 🥰

@violetviolet888 2 года назад

@@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.

@chuchisneko 2 года назад

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

@amchez97 2 года назад

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-zd2ly 2 года назад

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

@josephlucatorto4772 2 года назад

Yeah i'm from NYC and this video was the first time i'd ever heard of them

@heylow5142 2 года назад

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.

@Aeronautgal 2 года назад

Yes we have them in ordinary supermarkets in the UK and they are not expensive

@sujixx1858 2 года назад

I love how passionate Aaron is for the farm! You can see how much he loves the plants

@Jennevere11 2 года назад

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 😄

@violetviolet888 2 года назад

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.

@rexbenny1553 2 года назад

@@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-wl5yt 2 года назад

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

@violetviolet888 2 года назад

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.

@idamoore7450 2 года назад

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 :)

@rujutashah4423 2 года назад

Love how Andrew went from asking Rie's help when he messed up in Eating your Feed to cooking with her, side by side

@librasgirl08 2 года назад

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

@paddington5492 2 года назад

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 ^^

@charliebrown1184 2 года назад

They're great dipped in melted chocolate!

@moara4144 2 года назад

In southern Africa, we call them Cape gooseberries, and in Canada we call them groundcherries. They have so many names!

@CapeCear 2 года назад

OMG I’M FROM SWEDEN AND I THOUGHT I WAS GOING INSANE FOR A SECOND😂

@CapeCear 2 года назад

We also call them Physalis

@erinarose8781 2 года назад

10:58 love how Rie's Japanese just went out when she opened a great pick. So pure and child-like aaaaaa

@nekoneko5777 2 года назад

ikr her pure excitement🥰

@bln5944 2 года назад

Rie's 'oh mite, sugoiii' is so cute.

@justjammiedodger2608 2 года назад

Went looking for someone else to notice the classic "so excited revert to native language" moment haha!

@nekoneko5777 2 года назад

yes that was so cute🥰

@juliander8 2 года назад

I really love the way Andrew talks about food. He's super talented!

@violetviolet888 2 года назад

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.

@camillasten4124 2 года назад

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!)

@zepoubelle 2 года назад

They are called "Amour en cage" in French, and i find this sweet :)

@christinaaubin8508 2 года назад

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.

@epicrhino6785 2 года назад

I came to comment this but you beat me to it

@rachelshulman111 2 года назад

I think this only works on bowl lift models which is not the one they were using

@christinaaubin8508 2 года назад

@@rachelshulman111 oh, that’s what I have. I wonder if there’s any way to adjust the type he has.

@hannahcollins1816 2 года назад

@@rachelshulman111 I don't have a bowl lift feature on mine and it has the adjustment thing also

@garfinkelc11 2 года назад

@@hannahcollins1816 on the ones that don't have the bowl lift, the adjustment screw raises and lowers the mixing head rather than the bowl

@JakesterJung 2 года назад

10:58 i just love how Rie is so comfortable around them she started speaking Japanese : oh look its amazing!

@natalie_kendel 2 года назад

Rie and Andrew's vibes are immaculate.

@hkonyt797 2 года назад

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.

@moara4144 2 года назад

They grow great as an annual in Maine, too. I'd reccomend growing them yourself.

@MelissaThompson432 2 года назад

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.

@hkonyt797 2 года назад

@@MelissaThompson432 Thinking about it. Thanks!

@golddragon51296 2 года назад

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

@_anicold 2 года назад

I'm from Perú and my grandma likes to eat oca on its own, she just boils the oca and eats it :D

@kathyerickson9402 2 года назад

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!

@my_metanoia 2 года назад

9:28 was soo satisfying the way he laid the forks!

@rosalievincent3005 2 года назад

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

@Jskew 2 года назад

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.

@violetviolet888 2 года назад

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.

@mandypantsoriginal 2 года назад

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

@desiree3332 2 года назад

i love the way rie and andrew talk about food. i can tell they love discovering these new things

@fahmiranurafifah7802 2 года назад

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 😃

@safomorarobinson4237 2 года назад

We have them in Costa Rica too. They also can be found in the mountains. But we call them uchuva.

@dindjarin2628 2 года назад

is ciplukan javanese or bahasa?

@yosafatgerath9319 2 года назад

@@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

@najwakays 2 года назад

oh! that's why i felt the berries seems familiar :0

@dindjarin2628 2 года назад

@@yosafatgerath9319 welp thanks, gw tau itu.

@Bessieboo5 2 года назад

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

@PokhrajRoy. 2 года назад

I’m here for Rie McClenny Culinary Excellence. She’s just the coolest ❤

@mariposaenperu5490 2 года назад

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).

@caricheng 2 года назад

Just wanted to say I love having all my favorite food nerds together in this channel ❤️ amazing content, beautiful photography, inspiring conversation!

@hagaressam1347 2 года назад

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

@adamw1409 2 года назад

The way you both speak about food, the processes, the textures and the tastes, so, so good.

@rhubarbarian723 2 года назад

This was amazing! I love these kind of videos from you guys they're my faves :)

@timshay9503 2 года назад

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

@bitnariiii 2 года назад

This is so wonderful, thank you for sharing!! I love learning more about cooking and seeing your logic for how you develop these recipes all in one video

@czeanmikhaela 2 года назад

this channel just brings me so much comfort

@sanzain4092 2 года назад

This channel looks incredibly professional yet has a touch of something so personal 💕 love it

@kaedydoyle9727 2 года назад

We eat at lot of Oca in New Zealand, alot of people eat it with roasts. It's great in soup.

@SikfanKitchen 2 года назад

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. 😋

@rendeaust 2 года назад

Oh my god that food board and dessert looked amazing. Hard to believe that came out of a home kitchen.

@user-zh6qg5gg7n 2 года назад

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.

@hannahwhite9729 2 года назад

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. 😃

@nilsjeuser9323 2 года назад

amazing video, loved the concept! Hope there will be more!!!!

@may.k_me 2 года назад

Amazing video. Fantastic Probably one of the best you guys have done yet on this channel

@teresamartinez5004 2 года назад

PLEASE do more of these videos!!! ❤ I love learning about new foods

@TulipsToKiss 2 года назад

please do more of these!!! I love learning about new fruits and veggies!! 🤩

@SohiniHalder 2 года назад

I enjoy watching these so much, they are so peaceful and inspiring!

@keenadionisio 2 года назад

i like how chill this vid is very calming my kind of vibe right now

@ryanyeung_ 2 года назад

This channel is getting better and better!!

@vergeldeleon9662 2 года назад

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!

@sarahr7890 2 года назад

Rie went to culinary school, so yes, she is a "chef".

@CircleThinker 2 года назад

I love the fact that the dessert is made using eggs and resembles a fancy egg itself when assembled

@_emilyjo_ 2 года назад

i really love the matching shirts. i also loved this video!! i learned a lot!

@sumatrippin4851 2 года назад

LOVED this as a theme concept! I would totally binge a series

@crinklecapzippersnap 2 года назад

such a wonderful and friendly introduction!! so excited to try these flavors

@rchyl198sj 2 года назад

I loved this episode! Loved listening to Aaron talk about the produce and I'd love to see that more :)

@junglisechef 2 года назад

Finally a new video! These are probably one of my favorites videos to watch.

@-SarahElizabeth- 2 года назад

Andrew and Rie with interesting vegetables. Could it get any better?

@violetviolet888 2 года назад

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.

@ddubmomo 2 года назад

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

@MminaMaclang 2 года назад

I LOVE this episode, guys. Something new. Very interesting.

@ofeliaht 2 года назад

I know some, others I've never seen and loved the oportunity, thank you!! 👏👏👏👏👏👏

@holystyc 2 года назад

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.

@jade3429 2 года назад

Absolutely loved this video. So interesting and different. I love how mellow it is.

@c0ldlight1 2 года назад

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!

@jml4774 2 года назад

Great video! Love this series.

@roshnijmr 2 года назад

Can I just say the meat board is absolutely beautiful!

@K_i_t_t_y84 2 года назад

This was so fun, thanks!

@swisski 2 года назад

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.

@SonOfAntalis 2 года назад

Neat. I had never heard of or had any of these and they all look great. Loving the content.

@sammyzaf 2 года назад

Always great videos and really like the friendship you all have with each other.

@mesencephalon90 2 года назад

This was so interesting! Loved learning about the different vegetables.

@IzmanHawk 2 года назад

We need more Rie + Andrew. I really enjoyed watching this episode.

@adridoesthings3703 2 года назад

i love this format quite a lot, it's also great that both of you are cooking! love the channel

@violetviolet888 2 года назад

adridoesthings: 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.

@farziakarim3087 2 года назад

That dessert looked like it would win a MasterChef immunity challenge 💯

@kristinaprice4028 2 года назад

loved everything about this video

@wendylane7603 2 года назад

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!

@AeonJube 2 года назад

Another excellent video. SO interesting. Love this kind of content and now inspired to grow some interesting veggies

@ansleylangele2053 2 года назад

wow this looks amazing! I cant wait to try this!

@novaprimex 2 года назад

might be my favorite video to date on this channel!

@auue23 2 года назад

I was so excited watching this !!!

@jjdomenc28 2 года назад

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.

@keshavavenkata7002 2 года назад

10:58 that "mete sugo" from rie just melts my heart for some reason

@SpookyLipsAndFatHips 2 года назад

This is a fantastic idea for a series!!

@starlite. 2 года назад

Love this duo video

@rochelyruiz6856 2 года назад

Wow, i never heard of those vegetables, So cool to see you guys make these unique meals

@PaLuck 2 года назад

This channel is like a breathe of fresh air

@hypernature 2 года назад

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

@rengiekago1850 2 года назад

I loved this episode it was so refreshing

@Aeronautgal 2 года назад

Love these farm visit episodes 💛 this and the peach one

@kylaorr489 Год назад

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!