A follow up Valentines-themed video. My back is better and I can finally sit down without pain.
This time, we explore the idea of foods that specifically promote romance, the aphrodisiac of choice today being the beet.
There is at least one more video I have planned to release later this week and a fourth repurposed to discussed some candy science.
I hope the day treats you well and spend quality time with your loved one(s)
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#cooking #foodhistory #valentinesday #risotto #recipe #tacoshark #hungrysharktavern
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Valentine’s Day is a celebration of life
love and passion a celebration of those
most important to us even more so than
ourselves we share gifts Sweet Treats
Amorous words and and hopefully romantic
moments long and storied is the history
of various Foods said to inspire
feelings of love and romantic interest
today we explore one that emblemized the
trademark red of this holiday the
sensuous the
sublime the immutable erotic form that
by any other name would not be so
sweet I am of course talking about
the
beat I know this is not what you were
expecting but beats have long been
considered an aphrodesiac in many
cultures to start let’s go with the name
aphrodesiac itself they have a close
association with Aphrodite the Greek
goddess of love it said that she feasted
on Beats in order to maintain her Divine
Beauty in Rome it was believed that
couples who ate from the same beetroot
would surely fall in love
and likewise believed to promote
romantic performance frescos that
decorated the walls of the lanaris
brothel if you will in Pompei were
preserved in volcanic ash and among the
images included in them were images of
Beats the beliefs of ancient people that
beats promoted Amor’s feelings and
actions are not entirely unfounded beats
are a natural source of tryptophan and
Bine both chemicals that have been
correlated to feelings of well-being
they also contain high amounts of boron
a trace Minal that is used in the
production of sex hormones to pay
tribute to this day of love and lust we
will be taking the Beet and making a
ruby red risotto from it let’s get our
ingredients prepped for this we are
going to need four beets that have been
washed scrubbed and have had the stems
and greens removed we will also need six
cups of chicken
broth one yellow onion finely
chopped two cloves of garlic mint
2 tbsp of butter 2 cups of arboro rice
1/2 cup of dry white wine 1 tbsp
balsamic vinegar some freshly grated
peino cheese 1/4 cup chopped dill and
some salt and pepper to start we need to
cook our beads we’re going to preheated
oven to
425° wrap each of the beets in aluminum
foil and we’re going to let those roast
on a baking sheet for about 90
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minutes when they’re done we’re going to
remove them from the oven and unwrap the
foil once they are cool enough to handle
you can peel off the skin with your
fingers we going to put two of the beets
in a blender or food processor to form a
smooth
puree the other two we’re going to chop
up into half2 in
cubes with that we can start the risotto
we’re going to put the chicken broth in
a pot and heat it on the stove top to a
simmer on another burner we are going to
heat up a separate pot or rimmed pan and
once it’s had a couple of minutes to
heat up we can add our
butter once the butter is melted toss in
the garlic and onion and cook until
they’ve softened then add the rice and
toast until it is fragrance this will
take about a
minute next we’re going to add the wine
I’m I’m going to let that cook down down
and get absorbed into the rice once it’s
fully absorbed we are now going to take
a ladle and we’re going to transfer a/2
cup of our hot broth to the rice we’re
going to be stirring our rice very
frequently and letting that liquid cook
down and get absorbed
gradually once most of that liquid has
been absorbed we’re going to continue
and add another half2 cup with the
ladle continue this process of stirring
and cooking and adding more broth
until we have used up all of the chicken
B this will take about 20
minutes during this time the rice will
gradually soften and it will leak starch
between the grains that will form a nice
creamy
texture with the rice cooked and creamy
stir in the chopped beets the Beet puree
the pecino cheese and the vinegar also
season with a few pinches of salt and
pepper and take a quick taste and adjust
the seasoning to whatever you think is
good we’re going to stir this around and
gradually the beets will color this dish
a deep
red with our Rosado ready we can
transfer it over to a plate sprinkle it
with a little bit of chopped dill and a
little bit more grated cheese on
top and there you have it a Sumptuous
creamy dish to match the color of any
Valentine like any relationship Rosado
requires a bit of work and a bit of
patience but it is well worth the effort
I hope you find someone to share this
with and to see you here again at the
Hungry Shark
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