Today we are taste-testing some international sauces and seeing how to use them in different dishes!
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44 Comments
How many of these sauces have you tried before??
Watching something like this makes me think a blind palate test would be fun to see, involving literally everyone. Test those palates!
Boiled Cider is definitely going to be used by me for Christmas cooking this year.
I was absolutely expecting to see a mafé with that peanut sauce 😀 it's sooooo good !
i need that salmon recipe, i don’t even care for fish that much but damn that looks nice
“peanut sauce”, you should try gado-gado
Awesome sauces! Reduce that American apple syrup to a treacle and you get something like a Dutch appelstroop. I do use that when cooking or just on a sandwich. I will certainly try the sauce from Peru with condensed milk and coriander.
I have to like anything that is a shout out to my part of the world from the get go. YAY! (I started setting up our apple orchard the moment we moved here.)
Was hoping for ajvar from the Balkans!
I've used boiled cider as a partial sugar substitute in a cider cake.
Pennyroyal is not poisonous, certainly not in the small dose that was and has been required in cuisine, including historical European recipes. Granted, it can have serious effects when used in a much larger dose (which I'm not going to elaborate upon here), but then so does nutmeg. You don't eat nutmeg by the spoonful, but a sprinkling of it goes a long way and certain potato dishes or eggnog wouldn't taste the same without it. Same with pennyroyal, despite this long controversy with the plant in English-speaking areas. If you must leave it out, you can sub a combination of some mint and thyme for it, the taste will be similar. (Disclaimer: This is not medical advice and you should use every herbal drug at your own risk.)
Never heard of apple sauce being “crunchy”!😂😂😂
I actually just made the Sauce d'arachide of the Reunion island creole version if there's a difference (rougaille dakatine) just a few days ago, it's pretty much the same ingredients
Suggestion for these kind of taste testing a particular exotic ingredient vids. you could give the normals two plates of the food. One with default ingredients and the other with the ingredient being discussed. That way you could compare the difference the ingredient produces better imo.
Boiled cider… yummy! It's really good in baked goods.
The sauce d'arachide has all the same components as a classic African groundnut stew, which is one of my favorite dishes. The version I make contains both chicken and beef, with green bell peppers as well, served over either rice or sweet potatoes.
The Sauce D’Arachide looked so amazing I made it myself for dinner tonight. INCREDIBLE!
There's a neat trend I saw on a short once where you can make "Maple Syrup Butter" by whipping it endlessly until it is oxyginated enough to stay solid.
Have you ever tried highlighting black garlic
Gotta say guys I honestly love this channel so much. You’re coming up with some damn wonderful ideas and I’m enjoying it so much!
Ive lived in Mass for near 30 years, all my life, and ive never heard of boiled cider before. shame.
LOL had to look up aubergine want to try the boiled cider and the peanut ones.
the sweet crunch of apple sauce, Jamie?
Anyone else miss bloopers terribly?
Sorry I still hate the lighting of the studio, no sole/ character.
You guys have such fun, i am seriously jealous. Around the world and all that.
Here for the cooking (and Poker Face) NOT 🚫FAIRY TALE CRAP🚫!!! Ya'll are getting older so why start acting childish now?🤷♀️😫🤷♀️ Start a dif channel for that!!! 👎
'Y'all need to work on using the name of the products more than once at the beginning of the segment when nobody knows enough to care about it. With that apple syrup stuff I found myself going, "Oh, that sounds good, what is it?" then the whole time you're all just saying, it it it it the syrup it it it it. Work the name in a couple times even if just at the end. You just go onto the next product without naming it so now I have to search out the beginning of the segment and make my way back to where I was. It doesn't help that in videos like this you're cagey about the name to begin with, so it's easy to tune out the single time it's said. Like, seriously, watch a segment without seeing the single time the name of a product is mentioned and see how frustrating the experience is. It's a bugbear of mine when people just assume throughout a presentation /conversation like this that people will know what "it it it it it it" is without refreshing the topic throughout.
A version of the first sauce (boiled down apple juice) also exists in Switzerland. In the french speaking part it can be called "vin cuit" or "raisinée", made with apple, pear or quince juice. A very long tradition to conserve apples, some villages still make a night celebration of it, people stay around a huge copper caldron to cook the juice overnight until it becomes kind of a molasse.
I use it a lot instead of pomegranate molasse for a local alternative.
Number one sounds a lot like the germen/belgian "Apfelkraut"/"Sirop de Liège". you could put that out for taste testing, along with "Rübenkraut" 😉
i.e. Rübenkraut can also be used as ingredient for baking several sorts of bread.
Just made the peanut sauce, WOW!!!
Used buffalo wing spicey peanuts.
Chicken thigh satay tonight lads.
In Morocco chermoula comes in different forms for different applications. We spent a lot of time there years ago and had an apartment in Rabat. Of all the wonderful Moroccan foods, the thing I miss most goes by the French name of ‘beignets de sardines à la Marocaine’. Take a bunch of fresh sardines, remove their heads and backbones, rub the chermoula on the open side, sandwich another opened sardine on top so all the skin is on the outside, then dredge in flour and deep fry or pan fry until crispy. Wonderful by themselves with a squeeze of lemon, but on a baguette with a slice of fresh tomato they may be the best sandwich ever invented.🥰
Boiled cider would also be great in like a vinaigrette or salad dressing
The jump my heart made when Ben said it had Pennyroyal in it… gods help me. face palm
I'd love to see the boys try 'Kiwi onion dip'. It's not really used for cooking, but it's AMAZING for snacking!
My girlfriend and I used to love watching your videos. I got her into yall, and with the new studio and live audience, we no longer enjoy it.
I'll be copying and pasting this message on every video I can find for 10 mins to give yall a farewell boost in activity.
Sorry, guys. But we miss fridge cam and silly videos.. and the live audience just changes how yall act.
Goodbye 😢
Try Czech "candle sauce" at some point 🙂 You won't regret :))
Im Moroccan and when i saw the chermoula i thought that looks like chermoula 😄 you should try it on chopped up beef,marinate the beef cupes and put it on a skewers then grilled it. Its amazing. We also use it to marinate a hole chicken, don't remember to put it under the skin, it will blow your minds. And as @eliseleonard3477 described in sardines. Great video as always 🎉
I think a video style like this would be great for a live audience compared to the challenges. You could give the guests the same food/items to try and have either a "crowd rating" for each and/or a separate video with their reactions on top of the main video.
18:56 now I’m humming “Pennyroyal Tea” and trying to remember what Nirvana album it’s on…
Tkemali – one love!
Ads every 2 minutes. Not watchable
Me, watching the boys try the first sauce: Wow, they should try ocopa sauce the next time they do this.
Ben: Here is ocopa sauce!
Me: 😮😍
We made chermoula as part of a dish in our restaurant last winter. Some things you might want to try: it works great when stirred through pearl barley as a base for a salads. Mixed with yoghurt it makes a good salad dressing, as well as a great dipping sauce for crisps.