Steven is the healthiest Vegetarian I have ever seen! lol.. But in all seriousness, Steven is a great personality.. Add Michael(was that his name? the British or Aussie guy that ate peppers with Jared), Steven and Jared.. And you have the 3 Vegetarian Stooges! Actually, the "3 Fruits" would be a funny name for that Trio lol (*edit: Im not 100% if Michael is vegetarian)
@@victoriap1649 u must not know a lot of people.. lol.. But either way, the healthiest diet you can eat is a diet that consists of all food groups including meat.. Meat protein structures cannot be artificially replicated and cannot be found in plants.
In Indonesia we call it "telor tebu" which literally means "sugarcane egg" 😁 It can be cooked in many ways, you can have it in a stir-fry or incorporate it in a coconut milk stew.
It would be cool if you could ever film locals cooking things you discover, especially when you can't. I would add an occasional extra layer to see the different ways people around the world prepare things as well!
It makes sense that pitpit would taste a little like a tamale, since it is in the sorghum tribe of grasses, right along sorghum and maize. They're not that distant from each other, taxonomically.
Oh hell, if we're getting into how just about all the edible brassica are pretty much just one plant we went wild on the selective breeding with we're gonna be here a while. Brassica, the dogs of the plant world.
This was like a Christopher Nolan film with all the jumping between the future and the past. Except it was a lot more understandable. Really enjoyable video.
Hello there! So plant taxonomy can be a nightmare and controversial, and it's always changing! But! It seems like that sugar can and pitpit are two different species, at least according to Wikipedia and a couple of reaearch articles I came across teying to read more about pitpit. Sugar cane is usually Saccharum officinarum and all of the various hybrids jt has now. Pitpit, also know as naviso, dule, duruka and a bunch of other names, is Saccharum edule. To make it more confusing rhough, the two form a spwcies complex, which means they are so similar looking twlling them apart is very difficult ans boundaries between the two are unclear. More confusingly, species complex sometimes hybridize, which I can't say if that's happened naturally for these two species, but they almost certainly can because plants get pretty crazy with hybridization. So genetically they may be similar, especially if there's any overlap in their natove range. Which, they do have- bith are from Papau New Guinea. So they probably have a natural hybrid out there. Anyways, that's my nerdy rant. I'll have to look at some papers for more info later!
My family called this "kembang tebu" (Indonesian for sugarcane flower). Some people call it "tebu telur" (egg sugarcane), for it's rich indulgent flavor (after cooked) that almost like egg. Your description on cooking it is on point, but don't forget to add your preffered curry paste mix for maximum flavor!
It's a seed head, all grasses do it. I've opened up various grass seed heads and now I want to find some pampas grass, an invasive weed where I am, and see if I can find an immature seed head or two to take home and cook.
I had a friend with red-green colour-blindness. To him the romanesco was dayglo orange. Blew his mind for a good ten minutes when I showed him my groceries.
My mind is definitely blown, one can tell it belongs to a grass family because the pulp looks very much like what grass seed(flowers) do before they bloom zebra grass pampas grass both have relatively large blumes which just before they open if u cut into the tip it looks really similar. Thanks as always for the awesome content.
It’s related to a culinary fruit, it’s cooked like a vegetable and it’s botanically a grass. I see why he broadened to “weird explorer” from “weird fruit explorer”
Perfect example of why I love your channel, you find the most mind-boggling "fruits" that have so much more going on! And, whodathunkit, the broccoli/cauliflower thing was something I did not know, but you described their similarities with pit pit and sugar cane so clearly that I learned something new. Great video!
i loved this episode; as a botanist i really appreciate when you dig in to the botany even when there is some flaw is still a lot better than the regular fodder in social media. thanks for your work.
Another good example of different cultivars of the same species are zucchini, pumpkin and various types of squash, which are all Cucurbita pepo. Also Cucumis melo encompasses most types of melons, like both cantaloupes and honeydews. And Phaseolus vulgaris includes lots of seemingly different beans: green beans, black beans, white beans, lima beans, kidney beans, pinto beans, and a dozen others. Once something is cultivated it's pretty easy to continue cultivating it into new varieties.
Very good dissertation of using the term STEM cell. Cauliflower always reminded me what is harvested is really the late bloom vs missing out eating earlier cells.
in java we call it bunga tebu (flower of sugarcane), tebu telur (egg sugarcane) some area call it terubuk or turubuk and we use that as vegetable to make some cuisine in indonesia
I don't know about other Pacific Islands but in the Philippines there's a separate variety thats cooked as a starchy food. The other varieties are eaten ripe and fresh like how Westerners would expect banana to be eaten.
Plantains look like bananas, but worldwide they're eaten the same way as potatoes. Not just in the Pacific, but all over Asia, Africa and the Americas.
@@nunyabiznes33 And plantains (HUGE starchy bananas) are a big thing throughout Latin America and the Caribbean. They're imported to places like California with large communities of immigrants from those areas.
Me too. I just don't know how to get it. There is also a special Duruka variety that flowers twice a year instead of once, and that would be amazing to get. These things would be great to freeze and cook with year round. I'm definitely gonna get Duruka some day. Also, it's possible to buy canned Duruka online
Hmmmm. A very interesting video. Some amazing creations in nature that man has adapted for his use and benefit. You very rarely fail to enthral my imagination and wonderment of this amazing place we call Earth.
Colchicine from Colchicum is a mutagen that is used for mutation induction (maybe since 1500 BC). Mutation induction is a process through which natural spontaneous mutation is sped up through biological, chemical or physical factors.
This was a particularly interesting video, well done! I also enjoyed seeing Jared being the one who's unfamiliar with (and even a bit wary of) the thing being tried, I'm not sure I've witnessed that before 😆
5:07 cauliflower's mainly stem cells? Very cool - makes me want to eat it more. I love cauliflower - so versatile! I like it more than broccoli, but I really like broccollini most (more than broccoli raab).
Phenotype traits are selected, and in time it is like a different plant, or really a new plant. Evolution works in much the same way with the environment being the great culler and selector of phenotypic traits and with a huge head start but we are gaining on it.
I am reminded of artichoke, which is also an unbloomed flower that is used as a vegetable. It looks similar in some ways. Not that it tastes like it, but it is a food that is from an unblossomed flower. Something else you need to try, the unripened green seed head of the cattail, before it develops the fluff. It tastes like a mix of broccoli and cauliflower.
A corn relative as well? Along with wheat, rice, and sorghum. Would pit-pit be propagated by cuttings like sugarcane as well? Super interesting and a super find.
Normally spreads by rhizomes and has not been cultivated much yet. It has been micropropagated from the inflorecence, as there is plenty of meristem in there. It has been suggested as a potentially valuable crop.
Good stuff lads very interesting - didn't know that sugarcane was a grass or that it had that whole crazy brassica stuff going on - good future Jared segments lol that coconut milk recipe sounds good - and looking forward to a full episode on the brassica family itself
Good stuff lads very interesting - didn't know sugarcane was a grass or that it had that whole crazy brassica stuff going on lol, looking forward to a full brassica episode at some point!
That's really neat! I've never had raw sugarcane so I can't say I know what you're talking about, but I am super glad to learn something new!!! Definitely blew my mind a little bit.
Culinary student here: No joke, I seriously want to try and cook this thing myself. I think it would be very popular in my neck of the woods since we eat a lot of maize meal and corn. Might have to travel to the polynesian islands soon👀
I watched the video when it came out , I found some at the markets a couple days ago and today I tried to purchase an individual one from the same vendor she wouldn’t let me. I’ll try again at the Nadi markets later in the week
I bet the pitpit cane still has a ton of sugar compared to most things. It seems like an unusual sort of novelty variety of the normal sugar cane and not the other way around, which is why it is rarer as his friend said.
Hello I know you mostly just review fruits but I'd enjoy to see you eat a dandelion raw and give your thoughts and then afterwards eat it cooked and give your thoughts of that too
When you said if you find it again you'll make something, I said "You're not going to find it again", and then the cut came and I laughed so hard. Im sorry
Kind of reminds me of the tops of cattails with the fluff they produce for their seeds, which by the way is edible when green eaten kinda like corn on the cob.
It's called "telur tebu" in my place in Indonesia. Or "egg of sugarcane". We will make into gulai and the sauce or liquid will taste so sweet yet umami. Crazy species.
If cauliflower didn't produce flowers and seeds there would not be such a thing as cauliflower. Other than that, pure facts. Big thanks to both of you, I have never even heard of "pregnant" sugarcane and I grew up with an Uncle and Auntie who lived on a sugar cane farm. I thought I had tasted every form of sugar cane. Now I have something else to add to my "to do" list.
I vaguely remember tasting that in Sarawak, Borneo as a small child. I think it was steamed & the texture was kind of sandy. Didn’t like is but then I was a very picky eater.
Kew says that the species Saccharum edule is unresolved. Nobody seems to know exactly what it is yet, but it is not thought to be the same species as sugarcane. It is in the sugarcane (Saccharum officinarum) complex of species. It has been proposed that it is a variety of one of the parents of sugarcane hybrids, Saccharum spontaneum or a Papua New Guinea endemic, Saccharum robustum. It has also been proposed that it is a hybrid of some kind. Commercial sugarcane are various hybrids with other species. But not with this one, because pitpit does not produce mature sexual parts. Sugarcane and this species/subspecies/hybrid/thing both originated in Papua New Guinea. Papua New Guinea next, then? They will have more of it.
