If anyone is interested, pie fillings tend to split when they are removed from the oven too soon. The temperature changes too quickly, so when it cools down it contracts too much and splits. To prevent this, you normally leave the pie in the oven after it has finished baking, with the oven door slightly ajar. This will help it cool down at a slower rate and prevent any cracking :))
Heyy maybe you could do coconuts next! Different cultures have such wildly different interpretations of the coconut flavour in their cuisines, so that might be fun!
You have no idea how my face lit up hearing you made an afghan dish. Such a pleasant surprise. We rarely see our cuisine on larger platforms, and much less any celebration of us or our culture. Thank you so much.
I'm lying I cried when you finished plating. I can't tell you the collective pain the Afghan community has been in. To see something as simple as a familiar dish being enjoyed is incredibly heartwarming.
I think this is one of my favorite episodes you've done yet! My favorite part about this show is that you introduce dishes from across all cultures. It would have been easy to just do like a pumpkin pie, pumpkin bisque, pumpkin bread, etc. But you didn't - there are so many pumpkin soups and stews out there and I'm glad you showcased them here!
Andrew, as a Brazilian, I'm really impressed that you adhered so closely to the original Camarao na Moranga recipe. Yes, cream cheese is not catupiri, but I think you did very good. I think cream cheese plays a good substitute for catupiri, even though it's more acidic, but not not the point of it being a problem. And for me parmigianno cheese is definite improvement on our canastra cheese, though not by much, as canastra is also a strong cured cow milk cheese.
It's so heart warming when I see someone that isn't Brazilian making a Brazilian dish!!! Camarão na moranga is one of my favorites, so that was a very lovely surprise
Eu já dizer isso cara. Quando eu vi a imagem no início eu já tava pronto pra dizer "o Brasil tem um prato igual" mas no fim da contas já era o Brasil como referência ❤️
@@calebmorgan9508 So, my boyfriend is a vegetarian, and I just checked on him for an answer. He said you should try using diced, stir fried seitan. If you season it with soy sauce, the natural acidity and saltiness of the seitan will be counterpunctuated with the fattiness and slight sweetness of the pumpkin. Just dont use seitan from a can, cus that stuff tastes of cat food.
30 pounds of eggplant. There are many Mediterranean dishes from countries like Armenia, Greek, Turkey, Azerbejian, Iran, etc that involve eggplant and they're very criminally underrated by most of the west.
You skipped a very tasty part of it: the seeds! After cleaning and rinsing them, roasting them in the oven and then removing the shells makes them very very delicious
As a brazilian cook that lives in Germany feeling really homesick, my heart just felt really touched by the Camarão na Moranga and the mentions of singularities of brazilian cuisine. I'm sure it tasted amazing, you did so good! Oh god I've got emotional rn, thank you Andrew :')
I don't know why I thought of 'Peas' when you asked for our suggestion Andrew, even though it's not my favorite vegetable. It is just came to my recognition that this is the vegetable that we either make into a side or like to add to our soup, salads and stews to add another flavor to the dishes. but we never really give them much attention or say celebrate this tiny green vegetable. So can you please make the special episode about 'Peas' Andrew?
In Bengal we make a dish called "koraishutir kochuri" with peas. We make a filling with mashed peas and stuff it into the dough, roll it and deep fry or shallow fry it. It is a very delicious winter delicacy.
You should do a collab with Beryl, who does "one ingredient around the world." I bet she'd have some great recipes for you! Would love to see her in some collabs as well.
Thank you kindly for this series, Andrew - very inspiring for a novice non-cook like me. It has helped me reconnect to the FUN that cooking can be, rather than just a must to keep the household fed, which has lead to both better food and better mood in my kitchen. You're great!
Dang Andrew, I knew this was gonna be a great segment and that you would do the ingredients justice. I’ve noticed for quite some time now that you put a lot of care into everything you do. Respect man.
Corn is an immensely diverse item, it can be eaten raw or cooked, our dried to be used in many different forms like salads, salsas, soups, breads, tortillas, popcorn, even suryp. There are alot of ways to use it.
You should try making traditional pumpkin rice (南瓜饭) in the future ☺️ it’s a Chinese dish my Singaporean grandma loves to cook for my family and it taste really delicious. Consists of pumpkin, rice, meat, mushrooms and other spices. It’s very easy to make too
The pie filling may have split because you added too much air when mixing the ingredients in the blender? I always read the tip not to overbeat cheesecake filling, that's pretty similar. You also let NY cheesecake cool down slowly in the oven with the door ajar, that may prevent splitting, too. Here in Europe you can buy pasta like ravioli with pumpkin filling, too. I was kind of hoping for pumpkin soufflé or ice cream, or trifle.
A full 90° bow for the nods to all the other RU-vidrs and blogs you referenced for your video to be possible. Not nearly enough shout outs these days. Only makes your content better. Thank you thank you. Great vid, I’ll def be trying that maangchi recipe
My husband and I started gardening this year and I saved the seeds from the pumpkins I bought to make jack-o-lanterns with, to grow next year. I can't wait to be able to do stuff like this with stuff I grew in my yard!
I've made that pumpkin soup from Maangchi before, and it was delightful. I loved being able to appreciate the true taste of pumpkin. You could have also made Locro de Zapallo, which is a Peruvian pumpkin stew with chunks of cheese. It's soooo good!
OMG, clabaza en tacha ias the best! I have never had it in a bowl of warm milk but it sounds like a great idea to cut back the sweetness. You can also add salted pepitas on top
The candied pumpkin reminds me how my grandma taught me to candy yams. Using brown sugar instead of the un refined sugar. With cinnamon and clove. top, butter to finish. I know some people's candied yams are like a puree of some kind with marshmallows on top, but my grandma refuses to make that kind. Lol
This is such an excellent series! I take inspiration from not just the recipes Andrew makes but also this approach of approaching each vegetable with curiosity and enthusiasm. Also, the format is very therapeutic to watch. Please make a thousand of these!!!
Thank you for doing this Andrew, maybe it's just me but I felt something was missing in this vid - how did you utilize the pumpkin seeds? Perhaps a recipe that required the use of those, so that they don't go to waste
I'm generally not into anything made with real pumpkin or pumpkin spice flavor because it has a sweetness I don't enjoy, but the colour it gives every dish is just so stunning to look at. I could watch you do this with every vegetable/fruit, the audio and the visuals are just so soothing and I appreciate the diversity of recipes.
Pumpkin/some kinds of squash are one of the few things I can eat, so this got me so excited. I usually do like 2 recipes with your usual pumpkin and 3-4 with the squashes. While I can’t really eat half of the things you added in these, I can kind of substitute few things or just take inspiration 😌😌😌 thank you.
Andrew’s videos are really relaxing which is something I never expected from his videos, rlly descriptive. Also, very surprising that he can actually cook rllyyy well, something I never thought of after only watching him eat food on worth it.
it’s very interesting how most of these were a combination of dairy with the pumpkins, considering during fall season pumpkin spice lattes are so popular because it is such a good combination with the milk. Very interesting! Definitely looking forward to trying some pumpkin stew next October :)
Letting pumpkin pie cool in the oven while the open door is propped open with a wooden spoon helps prevent cracking! It’s not always logistically possible if you have to bake other things but it has worked for me in the past
Since this series started with you needing to use up your potatoes, you could have a meat twist. How can you cook an animal with as little waste as possible? I know you can roast a whole chicken, but it usually does not come with feet or head attached. How does one use offal? I don’t think those are things most people know how to do, myself included!
trying to eat an entire cow would also be super interesting to show different ways to eat different cuts (though I feel like realistically it would be eating a portion of every part of the cow, since I feel like that would be an awful lot of beef)
Hello Andrew, it would be nice to show what can be done with sweet potatoes. I am from an island and I have eaten only one type of sweet dish with sweet potatoes. thank you. Loved the video. Was amazed what can be done with pumpkin.
I know you didn't ask me, but here are a few ways I use sweet potatoes; -sweet potato fries with garlic and chili salt -sliced thinly and baked with cinnamon sugar dusted overtop -sweet potato pie -sweet potato and firm tofu cut into chunks, covered in cornstarch and then fried to get a deeply crunchy crust with a deliciously soft, creamy inside then tossed in a gochujang sauce and served over rice. -Sliced and fried as sweet potato crisps (called chips in the US) -Baked and served with couscous salad, the cool, fresh salad goes amazingly with the hot, soft flesh of the potato Hope those give you some ideas!
I love the way you can find Brazilians anywhere in the world, and RU-vid comment sections are not exempt from that! I came here to comment how impressed I was that you added a brazilian dish and talked about the singularities of brazilian cuisine in your video but many people have already commented that for my surprise! I love your channel and it's great to see I familiar dish being shown.
You may think you don’t know how to bake but have to say the pastry for pumpkin pie looked spot on.👌 Crisp on bottom and flaky are not easily achieved ,I can see the care you take with your ingredients ,it’s a pleasure to watch . Love this series thank you Andrew. 👏👏👏👏
Another excellent middle eastern dish would be the candied pumpkin. It is very different than other recipes that you have to soak the pumpkin cubes in calcium carbonate few days before then rehydrate it by simmering it in simple syrup until tender. Well stored candied pumpkin can stay up to a year perfectly fine
I would love to see an episode in this series on dried beans. I like eating them but never know what to do with them and they are such a staple all around the world.
Thanks for another addition to this series. I love it. How about doing one on lettuce. Most of us just use it for salads but there are people that cook with it. This could be interesting and it’s in season.
I love this channel for finding hidden wonderful gems from different cultures and presenting them so beautifully, mentioning Afghanistan, in particular, was the greatest surprise ever!
Winter squash can be difficult to cut into when raw. I've chipped the handle of a chefs knife with a mallet while trying to get into a pumpkin. My favorite trick is to stab the squash a few times to allow steam to release, and then either steam it in a giant pot with a lid or roast it whole. Let it cool for at least an hour. Once it is cooked, peeling and cutting it up and removing the seeds is so much easier.
I was just waiting to see if it was a brazilian moranga and it was. I'm glad more people are doing brazilian dishes. There are so much culture, and it sort is left out. I really apreciate the variety of dishes/culture you presented
Please do an episode on rice! there's all sorts of cultures that have so many different rice dishes in so many different forms, not to mention all the different TYPES of rice.
One of the cuisines that use pumpkin in the most interesting ways is Trinidadian cuisine, mixing Indian and Caribbean flavours! My favourite dish is Trini roti with pumpkin and goat, but there are also pumpkin ice cream, pumpkin talkari, pumpkin choka, pumpkin curry, and many other applications 🇹🇹
I've never used pumpkin in my life for anything culinary. It's always been decoration or novelty. But you, sir, gave me a few ideas to look forward to this fall :)
Never expected I would see hobakjuk(korean pumpkin porridge) as a Korean. The rice cake thing is called "Sae-Al-Shim" It also goes into Korean red bean porridge called "patjuk" Beans would be great for the next video I think. Thanks for great video always :)
Omg I’m so happy to see you make a Brazilian dish, this is so good, my grandma used to make this at Easter in Brazil and it was so good 😊, also we eat it with batata palha, these little really crunchy potato chips, but like shreds of potatoes
I think splitting may be due to the change in temperature. Usually, I let it cool in the oven and crack the door open so the pie cools slower than taking it out right away. Same for cheesecakes! I love these series, Andrew!
Ive tried three four sorts of pumpkin during last week . And the best is the "cheese pumpkin" it that you have found instead Calabasa the Castilia . It was the only with bright orange flesh and sweet . Perfect for alll pies, soup, poridge
