Gumbo is named after plant snot
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- Опубліковано 19 чер 2024
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I filmed the growing okra plants at the University of Tennessee, Knoxville, Grow Lab: growlab.utk.edu/
Scholarly sources on the history of gumbo:
"New Orleans Cuisine: Fourteen Signature Dishes and Their Histories," chapter on Gumbo by Cynthia LeJeune Noble, 2009 (not free): www.upress.state.ms.us/Books/...
"Cajun Foodways," C. Paige Gutierrez, 1992 (not free): www.upress.state.ms.us/Books/...
"The Founding of New Acadia: The Beginnings of Acadian Life in Louisiana, 1765-1803," Carl A. Brasseaux, 1997 (not free): lsupress.org/books/detail/the...
"Africans in Colonial Louisiana: the development of Afro-Creole culture in the eighteenth century," Gwendolyn Midlo Hall, 1992 (not free): lsupress.org/books/detail/afr... - Навчання та стиль
So, my family is Cajun, and Gumbo for us was always as much an event as it was a dish. Particularly among extended family and friends in Louisiana, someone would put the word out that they were making a gumbo, and everyone would show up with some sort of contribution. Typically, this was some sort of seafood; (in my grandparents’ day it was whatever they’d caught fishing), but it could also be sides, or beer, or something else.
The LONG cooking time of the gumbo was a feature, not a bug. Everyone would bring their contribution and then everyone got a chance to sit around and gab and have a party while the gumbo was cooking. This all culminated with the meal at the end, which (if done properly) is a MASSIVE stew; my grandfather made gumbo in an enormous 12quart magnalite stock pot that we informally called “The Cauldron”. Everyone would then eat the Gumbo (over rice), and then would take some home.
Kinda sounds like my family when they hear we fired up the smoker, great times
@@ExpandDong420 thats my family and the deep frying. we all come up with something else to try frying. sometimes it works, sometimes we end up with unbreaded fried pickles. fried pickles are hard.
this is how I do it! I definitely agree with you, it's absolutely a dish for family/friend gatherings. After the roux is made and the liquid is added it *really* doesn't require any attention, it can just kind of simmer as long as you like, so it's great to just hang out, get everyone to gather around while the exciting part happens (and throw in ingredients if they like) and then do something else/socialize for a few hours while it simmers, with the occasional stir
can verify, we def had a few gumbo parties in my family over the years. its an event, like a barbecue or a crawfish boil, not an everyday dinner (at first, anyway. those leftovers might last a while lol)
Ah, this is exactly why Im not moving from Louisiana
In a similar vein to this, Adam, I'd LOVE to see an episode on different kinds of chili from around the U.S. and how they're influenced by the different cultures that settled in each area. In particular I wanna see you talk about my hometown food- Cincinnati Chili. No beans, but has cinnamon and chocolate in it! It comes from the Greeks and Germans who predominantly settled in the area!
it blew my mind that people outside my area didnt know what skyline or goldstar was it would really be a cool to see an episode on something like that
I love Cincinnati Chili! Great on spaghetti.
Oooohhh
Ooga booga
yea i'd watch that
Just wanna leave this here: keep chasing these mad hairs, these random questions that pop into your mind. Don't ever feel pressured into doing a video just because it's expected of you. You're like the Tom Scott of food, in a way. The unpredictability of the topic not only keeps it interesting, but also makes clear that this is a topic that matters to you in some way. To make a long story short - keep doing what you're doing. People come to you for your thorough research and even-handed representation of complex topics. It doesn't really matter what the topic is, we'll always find it interesting as long as you've done the due diligence. Love your channel. Love your videos. You've taught me more about the fundamental ideas of cooking than any recipe-based channel I watch.
Great analogy on Tom Scott likeness.
I’m an Indian living in the US, and it’s really interesting to see the different uses of one of my favorite vegetables from different cultures and places, Okra! I grew up loving this food and it brought joy to my household when I smelled it from another room. Great video, Adam!
Ladies finger
Steamed/boiled whole dipped in silver swan soysauce. I could eat a sizable amount.
Also, sliced in half lengthwise, breaded, fried then dipped in ketchup preferably sweet and spicy banana ketchup. I recommend this!
I always try to go through my favorite cashier’s, an elderly Chinese woman, line in my local grocery so that we can talk about food. One of the things she told me is that in China, okra is fed medicinally to diabetics. It lowers blood sugar.
In the southern US, we eat it because it’s delicious, easy to grow, versatile, and cheap.
@@myrtle1234 We have it here, but I never really took to it much! Had it in some curries, but it was rather uninspiring & bland!
Bhindi!
This etymology kick you're on lately is full of really neat rabbit holes, I'm loving it.
Me too
I learn more about food and culture here than I do anywhere else besides Anthony Bourdain, rest in piece.
It's gotta be his calling. He is a professor and a writer. This food historical lineage and etymology stuff is incredibly interesting and (I presume) fun to learn about. And it's great when it's presented by someone who has training in .. teaching stuff.
I can completely relate to that though. Nothing more fun than entering some rabbit hole just cause you wondered if two words were related etymologically.
Bada ba bA BA!
Im so hyped for the inevitable gumbo video later this week
Very exciting
@@monkewithatrumpet2018 i'm still waiting for the alligator recepy
Gumbo indeed is incoming.
@@ignaciopalma5665 alligator gumbo
He said he didnt like gumbo that much tho, so maybe not
It’s also worth noting that “cajun” is a pretty specific geographical distinction, referring almost exclusively to the small part of rural, southwest Louisiana that still speaks a lot of French. Most Cajuns I know have very straightforward, traditional gumbos w/ no filet or okra. The roux does the thickening, and the ingredients are pretty much just peppers, onions, garlic, jalapeño, chicken, sausage, beer, roux (i.e. things that grow there, nothin fancy).
It’s usually within the broader catch-all of “creole” gumbos that you see more variety, experimentation, and cultural diversity, which isn’t surprising given that the creole term itself is more closely tied to the cosmopolitan qualities of New Orleans.
Town and Country.
Nice episode, as always!
Unless Cajuns live solely in the swamps, gumbo file' should be local. It is sassafras leaves, which can be harvested from the woods. Wheat for the roux would have to be imported. You can't grow wheat in rainy country; it gets rust & other fungal problems.
@@erikjohnson9223 O-kay, then, but I've never met any Cajun who cared about keeping things _that_ local. If the Benedetto's down the road has flour, then that's local enough to use for a roux. Tell them that it's not "authentic", and the response will likely be something along the lines of "Mais, I don't give a _shit,_ me." I'm from there, I should know.
The easiest guideline is that if it has tomato in it, you're probably dealing with a Creole dish.
Pretty spot on. Cajun cooking is typically more rustic than creole cooking. A roux in a high end restaurant in New Orleans will typically be far lighter than a roux in Lafayette. That's not to say you can't fin
d authentic Cajun cooking in New Orleans, because you can. It's only to illustrate the point that there are distinct differences between Cajun and creole cuisine. Chef John Folse is probably one of the most knowledgeable persons regarding this.
I would also point out that what Adam created would not be considered gumbo. Gumbo can't be served on a plate. While not a soup, it's also not a pasty stew.
PLEASE tell me about roux. I'm a damned Yankee from Chicago but I love information.
I'm Nigerian and it really put a smile on my face when you called Okra, The Draw Soup Hahaha! That was nice.
I really love Okra Soup 😊
Good eats was definitely his favorite show.
No, I think dragon ball was..look at his shirt.
@@dream.fiiend Adam watches tfs confirmed
@@dream.fiiend Thats the Tennessee flag on a shirt
@@Monkeysmileboy could be a reference to both, its orange.
@@tacocatpoopracecarpooptacocat Its orange because he's in Knoxville, right next to the University of Tennessee's main campus, and UTK's team colors are Orange and White.
Fun fact: my parents used to play with the okra when they were kids. They used to take the tops (stem end) and stick them to their faces to see how many they can fit😅
Im a gambian soninke, my mum used to make a lot of her okra rice that was called jagatanye (idfk spelling is sommin like that
Than along comes TV and playstation and all the fun things of kiddom fade away,,,,,
haha my mom did that to me when i was a child. are you by any chance from the Pakistan/India/Bangladesh region? i feel like a know a lot of people who did that here
brb about to go try seeing how many okras i can fit on my face
As a child I would do similar thing with maple seeds; just split them in half and wrap as many as i could around mu nose. Im from central/eastern europe, do you do that in usa too?
I feel like I need to say: New Orleans cooking is its own thing. South Louisiana food is so different I wouldn't have known that was gumbo unless I was told. I was so happy when you mentioned Cajun vs Creole gumbo and thought this is it! This is the first cooking video on the internet to acknowledge that New Orleans cooking is specific to New Orleans and not an example of greater Louisiana cooking! but nope.
You are certainly right that there are as many different ways to make gumbo as there are families in the south! The main thing that holds true is that New Orleans / Creole Gumbo is more like a stew, where South Louisiana / Cajun gumbo is more like a soup. If you are anywhere outside of New Orleans, gumbo is impossible to eat with a fork.
Another really interesting melting pot of foods is jambalaya! (and again, SO many ways to make it)
Alton Brown had an episode of Good Eats where he went into detail about the difference between NOLA cuisine and Cajun cuisine. And the overlaps therein.
gumbo is def suited for contemporary life. throw stuff in, forget about it for a couple hours, then watch as ur meal for the week has been reduced to 3 days because it boiled over. serve with too much rice to compensate the broken dream
Yea the roux is the only part that may be a little difficult for a first timer
Okra flowers are big and showy in a garden setting. They bloom al summer. Stewed tomatoes and okra over rice is a southern tradition in summer.
Sounds like a more basic version of succotash. Here is a link to the Wikipedia entry for it. I love the acidity of tomatoes balanced by the distinctive texture of of okra. Call it slime if you want, but I love it.
en.wikipedia.org/wiki/Succotash
The showy flowers are due to Okra being closely related to Hibiscus.
First time in my life ive heard someone thats not from where i live talking about the deportations of the Acadians, damn good stuff Adam
Same haha. We learned about it in school but no one else seems to know about it, even other Canadians.
I'll get revenge on them one day
We Louisianians feel it in our bones.
And, that the French brought in Africans as part of the slave trade. Whole thing was very interesting, ty. I admit gumbo is something I purchase from the restaurants to go, because my husband doesn’t eat seafood, and the only way I know to make it makes quarts at a time. I keep filé in my house and add to not only gumbo, but also meat stews, for the taste.
@@99zanne I don't know if it's heresy or not, I'm in Europe, but you can make it with just chicken and sausage and skip the seafood and have it still be amazing if that's the only part your SO doesn't like about it
I've been really loving some of these Louisiana love videos, it can be really nice seeing stuff about where I came from. Growing up in Louisiana is really quite the experience, I grew up in a particularly French area in the southern parts and we got out of school for Bastille Day and I knew people who just only spoke French, mostly older people. A little known fact is that Louisiana's laws are actually heavily based around the Napoleonic code and lawyers there have to degrees in normal law and Napoleonic Code because of it, it leads to a lot of archaic and problematic legal issues with things like inheritance and parenthood. It is always really amusing to me to see people arguing so heavily about what makes a "real" gumbo. Most people that actually live there just refer to any kind of really thick stew served with rice as a gumbo and only really get pretentious about it when somebody from outside the state talks about it or if they get served a bad one. Some of it has okra, some of it has filé, some of it has tomatoes and any other number of things. I personally prefer a lighter roux for my gumbo, really dark roux is more of an acquired taste and I think most homes would say around where yours was pretty much is as dark as people tend to go. Keep up the good work, always love your videos.
Nice history!
Also the darker the roux, the less thickening power it has. So a really dark NOLA roux isn’t going to thicken much at all. I’ve only ever had gumbo served in a bowl (with a dollop of rice on top or on the side). Never had it plated like Adam did in the video. Although, I think he may have needed a little more broth, IMO. I lived up in CenLa for a year and definitely much lighter rouxs up there.
I’d wanted to try making a version with my preference for meat and spices etc even if most of it was fairly authentic, given I know every family has their own version, but some of the people No True Scotsman-ing gumbo online sorta gave me pause. But now I’m even more interested in doing that - I already know I like a chicken jambalaya, which has similar flavours besides the roux and preparation method.
This "normal law" you speak of is actually the abnormal one globally. The American legal system is descended from English common law, rather than the civil law of France and many other developed countries. The only countries that use common law are those whose predominant first language is English, so UK, US, Canada, Australia, NZ, and various islands and enclaves.
Being a Texan, growing okra in my backyard, and knowing damn well how to make Gumbo still didnt keep me from watching this. It's cool to hear the technicalities and history behind food and Ragusea explains it well!
"Gumbo is named after plant snot"
"sir this is a Wendy's"
This is my kingdom come
@@Vincent-ev4qe 😩
@@Vincent-ev4qe NO
I’m now imagining Adam in line at a Wendy’s talking to the cashier for 10 minutes
gumbo is the perfect americana food, way more than hot dogs or burgers. it really represents our messy, horrible history and how it can culminate into something fantastic if we let it. It's a literal culmination of the often thrown around 'melting pot'.
Nah, Burgers are better
@@swiftie762 it wasn't a "whats better" comparison. read.
@@swiftie762 Burgers don't taste better than gumbo but they're easier to eat on the go
@@zoomer865 you can read all day long, if you can’t think critically it does very little
@@swiftie762 if you prefer burgers to gumbo you haven't had good gumbo. That being said, I don't have to do an 8 hour cook to make good burgers.
When it comes to gumbo, I actually use my instant pot to cook it. The majority of the time spent is chopping up the ingredients and making the roux. I don't darken it as much as most would. Once the roux is ready, you dump all the ingredients except for the shrimp and okra and pressure cook for like 40 minutes. then you finish the cooking with the shrimp and okra. Might not be authentic but it sure tastes amazing!
It's a good way to make sure you aren't going to burn it, at least.
Thank you Adam, growing up in Cuba I knew this dish as “kinbombo”. I always wondered where the name came from since it was my favorite dish as a child, now I see it was mis pronunciation of its original name. This takes me back to bitter sweet memories of my childhood in Cuba, when we barely had enough to get by.
In Puerto Rico, we call okra "kinbombo". I'm not sure there is a dish with that name here though.
@@hz3917 I diddnt know puerto ricans ate veg, thought it was just pork, rice, beans and fruits
@@ANSELAbitsxb Us Puerto Rican’s actually eat a lot of root vegetables too and cooked different types of ways
Here in Slav lands we use this a lot! It is named "Бамя/Bamiya" here. We use it in a lot of stews, both vegetable and meaty ones! It is one of my favorite vegetables!
interesting indeed.
i am amazed that even slavs use it!
Which Slav countries? We don't really eat bamija here in Croatia. This is my first time hearing about it.
Where? We don't use okra in Poland i don't think that Ukrainians, Czechs and Slovaks use it tho. Is this more Russian or Balcan thing?
@@connorx1234 Balkans comrade, especially in Bulgaria we use it quite a bit and we also grow it.
Here in Brazil, a place that also has a very tragic slavery history, we use Okra in a bunch of traditional dishes, my favorite is Chicken with Okra, usually served with rice and beans(but you can say that about any brazilian dish), and the name is closer to the west african one, we call it quiabo (pronounced keabo)
We do chicken and okra in Greece too, only it's usually in the oven with a fresh-tomato-oil-and-onions-based sauce.
As someone from Louisiana, it hurts my soul when he calls Gumbo a stew instead of a soup
Cajun food is something special. Perfect representation of all that’s beautiful about our country
Adam has such a chill UA-cam channel you can just relax and listen
And learn a helluva lot you never knew before, from culture to science to recipes.
Just keep naming facts we already know, you're not really contributing anything here.
@@makmak8397 Not every UA-cam comment needs to have the informational power of an encyclopedia. Nothing wrong with posting something positive and supportive.
I agree. It's in the list of channels that make you feel at home. They change so little in style, I love it. There are a lot of other channels that have this beautiful style. Nice to have things to cling onto when everything is changing.
The apple risotto or macaroon videos beg to differ
Adam's really leaning into the Tennessee life with that shirt. Fun Tennessee flag fact: each of the stars refers to the fairly geographically distinct West, Middle, and East Tennessee regions. East Tennessee easily being the most interesting to look at.
i thought it was a dragon ball at first lmao
@@Derpkips31415 Definitely a dragon ball. What kind of anime is called Tennessee?
Lmao I was born and raised in TN and didn’t notice that his shirt was the flag. Nice catch!
That looks like dragon ball
@@Derpkips31415 same
We have the ingredient, where I grew up, in Cameroon, and we call it Gombo / Ngombo. From where I stand, it doesn't seem to have been a foreign word but one that has been used since the plant was used. One clue is that, out of the more than 150 ethnies that comprise the nation, those from the west and littoral have dishes with it and all call it the same (sound: I don't know how/if they write it). It might be theorized that the word was brought in by the french influence, but the fact that it's used in other neighboring countries, even the ones that had british influence, and even in the islands (Madagascar, Guadeloupe, Martinique, ...), seem to indicate otherwise. Yet again, the word might have travelled with the people, whichever way and whenever they left Africa, even to the point of reaching the Americas way before Columbus. Might even have been a word referring to the very mucous nature of some fluids. That's the association I've always had in my mind and a very common comparison / analogy with which I grew up. I just speculating, though. Nice video, Adam! 👍🏿🖖🏿
In Puerto Rico we call it quinbombó, so it obviously also has West African roots
We need an entire episode dedicated to okra. I’m willing to contribute my Mom’s secret okra salad donburi (okra covering over rice) recipe if you promise to do one. 😁
I’m from southern Louisiana, between Baton Rouge and New Orleans(or how we call it down here NOLA) Just to let you know how far down south that is, my Mawmaw’s fist name was Roux.
There are many different ways to cook gumbo as far as ingredients you put in to it, and there is a slow from scratch way to cook it and there is a quick way.
So yes it can be a family friendly dish you can cook anytime.
The way I do it, the fast way,
first you buy already made roux.
You pick that up at any store around here. I’m sure you can find it online too.
Then you buy a precooked/smoked whole chicken at the local grocery store or at Walmart.
Pick up the trinity of Louisiana cooking, celery, white onion, green bell pepper.
Around here you can buy those already chopped up in a single package.
Then buy either some smoked sausage or andouille sausage. I prefer andouille.
Also get some chicken stock.
Start browning the sausage in a pot(I use a cast iron pot)
Once it starts getting brown add in your celery, onions and bell peppers.
(Towards the end of this browning I also throw in a few cloves of chopped up garlic)
Now when you have some good stuff sticking all to the bottom of your pot go ahead and poor in the chicken stock. Add some water if you have too.
I usually buy enough stock so I don’t have to add water.
Once this starts getting to a boil you put in about two big table spoons of the premade roux. Stir that in till it dissolves. Bring it back up to a light boil and dump in the chick meat that you pulled off the cooked whole chicken you bought.
(I some times add one pound on pealed shrimp right at the very end when it’s still boiling. It only takes about three mins to cook shrimp that’s why you add it at the very end. Lots of people over cook them by putting them in too early.)
So this gumbo can be thrown together in about 45 mins to an hour no problem.
Oh and I definitely do not use okra in my gumbo….I’ll use a little file’ gumbo every once in a great while. If you add enough roux(which is itself a thickener)you do not need to add the extras.
Also a little tip. Gumbo, if you season it properly, is always better the next day.
So plan ahead, cook it, let it sit in the refrigerator over night, then heat it back up the next day when you are ready to eat.
It looks like roux also freezes well, so you could make enough for multiple meals on a weekend, then store it for later.
@@trevorc4413 Roux is the flour and oil browned mixture in the gumbo. Gumbo is the dish. And yes it can be frozen.
Don't forget the potato salad.
@@rubynelson1164 My cousin does that, I haven’t tried it yet.
I also have friends that drop a whole egg in there and I’ve heard they are pretty good
@@onehappydawg Gumbo over the rice. Then a spoon full of potato salad on top. Cools down the spiciness if needed and makes it a little creamy. The egg is good too.
Thank you so much for giving filé its due. I find both etymologies plausible, but filè seems less known both as an ingredient and as a connection to native peoples. Foodie awareness of this stuff is not only delicious but is a path to preservation and respect.
When I moved out east I really grew attached to sassafras as a plant and as an ingredient. I love the sort of citrusy smell or the fresh leaves and the filé when it's ground.
Okra covered with cornmeal and flour, and fried till it's almost burnt is my favorite way to eat it.
Its pretty good in salsa too
Love your videos Adam, keep doing you man! I do have one criticism as a native Louisianaian though, people down here dont usually serve gumbo the way you did, at least in a home setting. We don't put a pile of rice and add the gumbo around the side, we usually have a bit of rice in a bowl and add the "stew" to the rice mixed together. You don't usually see it as a pile in the center unless youre in a higher end restaurant, and even then most down home Cajuns kinda laugh and disagree with that presentation. All in politeness though lol. Southern hospitality is a real thing for a reason lol. Love the video though!!
What a coincidence, I just made a pot of gumbo yesterday. I used Isaac Toup's recipe as a base, he doesn't add okra or filé powder, but I think it's for accessibility reasons. I usually add some fresh okra (I avoid the frozen okra if possible) to mine, but this time, I was out and too lazy to go to the asian market to get some. Still turned out great, though.
Why do you get okra from asian market? Is it not available in farmer market/grocery shops?
@@erim6035 My local FM only has frozen okra, which is bitter and tough, and full of tail ends. Okra is used a lot in south asian, south east asian, and east asian cuisine, so my go to place to get fresh okra is the local HMart (Korean grocery).
Frozen ...fresh...it's all good. In fact I freeze my summer surplus of okra that I grow for winter dishes. It hardly makes a difference. Gordon Ramsay might notice but he's an asshole so who cares :)
@@wwsuwannee7993 some vegetables, more than others, have striking differences between frozen and fresh. blueberries, for example.
Some do..some don't. Okra don't.
@@bigboat8329
"Not really a family recipe suited for contemporary life."
[ Laughs in Louisianian ]
Gumbo is very suited for it, Louisiana gang
[Joins in the laughter]
I know right
Louisianans are just more powerful than the rest of us.
Yeah, just chop the veggies ahead of time, and the only really time-consuming thing is making the roux, which you can do in 15 min. once you're comfortable. After that, it's pretty hands-off
While there are a million variations of gumbo (because let's be real, everyone's mawmaw makes it different), there are two basic versions, which Adam sort of alluded to in the video.
Creole Gumbo: very thick, like a stew, with shellfish as the main meat component. You can add sausage (the sausage used in this video might work for creole gumbo, unsure but you'd definitely want andouille to be safe), but it tends to be spicier and thicker due to the okra and file used. Usually made in eastern Louisiana, such as New Orleans. It looks like this is the type of gumbo Adam is making in this video (absence of chicken and the thickness is a dead giveaway).
Cajun Gumbo: This is what I was raised on. The roux is thinned out much more than with Creole gumbo, so it is more of a soup than a stew. The primary meat component is chicken, with andouille sausage as a necessary flavor booster. It is not as spicy (at least how my mom made it, bless her sensitive tongue) and is served in a bowl over rice with half a hardboiled egg on top (presumably so the yolk can thicken the soup). Very nice for winter and traditionally ONLY made in winter (my western parents definitely got scolded when they suggested cooking gumbo for a summer party). Made in western Louisiana like Lake Charles and Shreveport over by Texas.
I clearly have more experience with the Cajun variant, but both types are definitely gumbo. Cajun gumbo has more of a French Acadian influence to it, while Creole gumbo has much more Spanish and African flair. If you don't really like one version, the other will probably suit your tastebuds better. We never put okra in our Cajun gumbo, but that was mainly due to us being white people from the western US. It tastes fine without and will be more soupy in consistency.
But the most vital, important ingredient of all that absolutely CANNOT be skipped is Tony Cachere's. If you don't got Tony's, what are you living for?
Thank you for making this. I’m Creole and I lost my dad before he could give me the recipe. Food is a really big part of our culture, and you did the recipe/history such justice!! 🔥✨
I love these types of videos Adam, you're doing great!
I've been using Okra in a lot of recipes since I've started to watch your channel: glad you've finally dedicated one entire video about it
Okra is strangely underused.
@@TheSlavChef if I remember correctly in a previous video Adam said it was because the younger generations disliked the texture.
@@acagnoprod Yeah, I remember hearing that too. Welp... I like it so they lose :D
Adam, you are one of the most inspiring persons I follow on UA-cam and this might be one of your best and most informative videos to date - Thank You!
Im from Mississippi and we all love gumbo it’s a treat for when we go over to Louisiana
This is scary... last time you uploaded a video explaining eggplant’s name origin a few days after I wondered about it. Now you upload a video about gumbo when just yesterday I thought about googling it to check it out.
Are you spying on me Adam 👀 if so you’ll know to do a video about apples or apple pies 😌
when he made the eggplant video i was eating an eggplant parm lmao
Nice thumbnail, Caravan Palace slaps
I really love this anthropology of food by tracking the etymology of food names mini series that's been happening. It feels like an extension of the why people eat dirt in the south video. Really cool to see the ways that all these different systems (language, geography, food, agriculture) all intersect and influence each other
Oh man. As soon as the temperatures here in Louisiana drop below 60 it is prime gumbo time. Winter is my favorite part of the year because of it.
I loooooove these food-history videos, they're so densely packed with information.
Love the historic vibe in these videos!
Any Dutch influences worth doing a video on? As a Dutch person I am thoroughly disappointed in the lack of originality in our cuisine. I wonder if the Americas have had a better take on it throughout history.
As a dutch person,
Dutch food sucks lol
There's a pretty popular spin on apple pie over here called Dutch Apple Pie (it has a crumbly top crust). No idea if it's actually Dutch but a video on mistaken food origins would be fun at least.
Some food in New York and New Jersey probably has dutch influence and dutch apple pie might have some dutch influence too.
@@t.o.4251 Shooting from the hip, my guess is the name comes from the "Pennsylvania Dutch" (Deutschland a.k.a. German settlers) whose influence basically took over American baking. So that's probably not what you're looking for. On the other hand...New Amsterdam was a thing so there ought to be SOME actual Dutch influences out of old old New York.
@@benjaminhill3378 wouldn't be shocked at all if you're right.
The other line I'd follow is the lineage of split pea soup, which of course you can find in various forms all over Europe but I feel like Dutch snert is the closest to US recipes for split pea soup (thick, uses green peas and not yellow, includes a smoked meat product of some kind)
I actually don't care about food as Adam does, but man, I love his immersion in the sciences, cultures and historic fact of it. Thank you for all yours analysis, I love it !
In Ghana, we boil okra in water with saltpeter (pottasium nitrate) to "draw out" the mucilage. Most people prefer okra stew as slimy as possible.
Absolutely fascinating, love the way you can tie together history, etymology, and cooking.
the bark from the sassafras tree isn't actually very carcinogenic. The study that came from was pretty bad, they fed some rats hundreds gallons of sassafras extract or something. sassafras is only actually risky if your working with it in an industrial setting for like years of your life.
They injected safrole, the principle component of sassafras oil into the mice. Another potential reason why sassafras could have been banned in food goods is because its a two step chemical process to make mdma from safrole.
You'd have to get full as a tick on Sunset Sarsaparilla.
I really hope we'll get a gumbo recipe on Thursday. Also highlighting the difference between Gumbo, Jambalaya and Seafood Stew.
People confuse the three?
I've been to New Orleans and love it. Jambalaya and gumbo are 2 of my favorite dishes. And who doesn't love fried okra. A warning though if you get hot wings, their idea of spicy is way different. I ate at Mother Cluckers, got medium heat and regretted it.
Yeah you got to be careful, there are definitely people down there who love their "pepper" as my family would call it. There are also great debates on whose pepper sauce is best at the table, spoiler it is almost never the one from New Iberia.
I appreciate all the work you put into your videos and how well researched they are!
Hey Adam I know you get lots of ideas from everyone maybe since you talked about the french in this episode maybe you could talk about Quebec's very rustic French cuisine in another video ? I feel like it would be very interesting as the food (and history) is very unique.
I literally just made gumbo for the first time yesterday… whoah man
Gumbo....
Even in the middle of a louisiana summer, i still want gumbo lol
I love history, food, and cultures, and this video was such a pleasurable amalgamation of it all. Great work
As a bachelor Fleming living in Toronto, I discovered frozen sliced okra in the freezer department. The vegetable was unknown to me before. It is my favourite vegetable and I cook soup/stew with it daily. I am told that many people hate it. I do not understand why. It tastes great, has a lovely texture, results in a somewhat thicker soup/stew (although I also add psyllium and xanthan to help with that), and is extremely convenient to use.
Why I season my snots, not my Gumbo.
keeping the meme alive!
long live the empire.
@@BeardGainz long live the empire!
Oooh, I thought okra needed a wet environment bc of how I associate it with swampy Louisiana. I'm planning on planting myself indigenous plants when I replace my grass lawn with something more suited to my almost- desert environment... I'll have to look and see if okra would be invasive here, or if it could be grown outside without risk of screwing local ecology up.
As long as you live somewhere that gets fairly hot for a long time, okra can grow. You can even grow it in temperate climates well after the last frost, just make sure to give it the growing time that it needs.
After looking at okra a bit, I don't really doubt it'll do well where I live-- I'm more concerned about whether I could be doing harm by bringing in something non- native that could thrive in the environment, and possibly out-compete native plants. I've found a company that specializes in local plants for gardens, livestock, & other uses, so they seem like the experts-- I'll be asking them for thoughts on anything I intend to plant outside of it's not part of their offer to begin with.
It's honestly great to see Adam do a video on something that he doesn't necessarily like. He still provides that same info and passion that make his videos excellent tools for cooks.
Hi Adam, I've been watching your videos every week since at least your vegetable soup video, and this has been my favourite so far.
Not sure where you got your etymology of "okra" from, and maybe it's a better source than Wiktionary, but that says it's from Igbo (which is not a Bantu language but still distantly related to them) ọ́kụ̀rụ̀. Arabic for okra is "bamiya" which is also borrowed into lots of languages in the Middle East, Eastern Europe and East Africa.
also worth mentioning, according to oxford dict., 'early 18th century: a West African word, perhaps from the root nkru ; compare with nkran, the name of the town Europeanized as Accra.'
These 'etymology of food' videos are fascinating! Is there a word for tracing the origins of a food like there is for words? If not you should definitely coin one.
I think food anthropology would be accurate
@@isaacs8783 How about "gastroanthropology"? I think long words are more fun.
@@vigilantcosmicpenguin8721 mmm I like this
my grandma was from the south and moved to illinois where I live. I was always surprised that nobody around heard of okra really. we grew it in our garden and I'd eat boiled okra all the time with salt n pepper.
Adam, I love this video! I really don't think it's in your best interest to care too much about the comments that critique your cooking. That said-- my grandfather is half Cajun, from Louisiana, grew up with Cajun cooking, cooks gumbo all the time, and his gumbo is usually wayyy less thick than yours, and has a lot more liquid in general, and that's typical of the gumbo I've eaten while I've been living in New Orleans. Just an observation! Really enjoyed the video overall, extremely well researched and informative as always!
Thanks for another great video Adam! Would you be interested in doing a crazy experimentation video on making the perfect vegetarian/vegan burger? Somehow I can get the texture or the taste right, but never both.
A channel called Sauce Stache does lots of vegan food experimentation recipes
@@murphygay7606 True, I like that channel a lot actually. The only problem I have with his recipes is that he uses a lot of kitchen equipment that the average kitchen doesn't have and sometimes also ingredients I can't really relate to as a European..
That looks good
Love the historical recipes! Always learn something new :)
The amount of research, that then translates into such an interesting and informative video, on display here is exactly why Adam the best food UA-camr there is. Take a trip to Cape Town, South Africa Adam, the amount of varied food influences here is fascinating.
I grew up on gumbo. I could go for my mom's gumbo right about now. She was Hispanic so she added just a tiny bit of latina flair to it.
She "was" hispanic?
@@boozecruiser1776 She passed away.
@@RemnantCult Oh damn I'm sorry
Ooh I’d love an episode about Surinamese food, since it is also a really mixed culture :)
Excellent work! I really enjoy the notion of history via food and this video was very enlightening
love this format
I see Gumbo, I upvote. EDIT: Though seriously, someone living in East Texas, I have always loved Lousiana and their food culture from afar. Especially gumbo and poboys.
Don't forget the sacred muffuletta.
Me: a lover of gumbo
Also me: should I even watch this?
Louisiana cooking is crazy, it's the perfect combination of southern-american and french cuisine, both of which are powerhouses by themselves. Combined they're like a supernova of incomprehensible deliciousness.
This episode ruled and now I'm down a rabbit hole of exotic (to me, a Canadian living in a place that grows about 3 native species of plant) plant videos. Thanks Adam!
I love okra, taste great and some people I knew grew It on their farm
Okra - because of its mucus - is actually really good for your GI tract.
This might be one of my favorite videos of yours to date. I've watched it 3 times today. Your way of painting a picture is kinda transfixing.
Great video as always, thanks for the illumination
krillin: “Go team three star!!”
Vageta : “they’ll never find your body”
Yamcha: " team 3 star? Is that a club?
I highly doubt delivering ingredients for just one meal is more ecological than buying food in bulk yourself at the grocery store.
It isn’t, but that’s what they’re paying him to say
This is super interesting! As a South Carolina resident, it’s really cool to see how Louisiana gumbo is made. The differences between states when cooking the same recipes is so cool
Adam dropping knowledge on us 👏🏾👏🏾
The Amazing World of Gumbo.
I am just imagining Chef Toups just screaming his head off somewhere in the distance as he sees Adam mixing sausage and seafood in his gumbo :D
Isaac Toups most definitely does not speak for Louisiana cuisine. He is a very accomplished chef, but his gumbo and jambalaya videos are filled with inaccuracies. Shrimp and Andouille Gumbo is very common.
We Egyptians love to eat molojhia, it has that same slimy texture. It's soup made from the leaves of the jute plant, which is a cousin of okra.
thanks adam for doing a gumbo episode
30 seconds in, and my Louisiana culinary wariness has automatically kicked in... Let's see how you do!
ETA: Don't put sausage and shellfish in the same gumbo, unless you're trying to use up ingredients before they go bad. You'll never taste the shrimp bc the sausage will overpower it.
Also, you could have boiled it town to Creole is city cooking and Cajun is country cooking.
Overall, pretty good.
Make your gumbo with sausage (throw in a couple of crab claws for flavor)...blacken shrimp with tails on....place on top of gumbo before serving....congrats, you just leveled up your gumbo game.
This made giggle soo much. I cooked with okra years ago (with me not knowing what to do with it), I hated the 'snotty-ness' Years later I realise it was my ineptitude the didn't know how to create a decent meal. Still gonna take another big step to try again!
I ALWAYS learn something new from professor R!
Man, that research is on point!
Enjoyed the sort of culinary roots episode! Really fun!
Fascinating once again
I love your language and food origin videos!
Always find it great spending time watching your videos 😊👍
Awesome video Adam, thank you for the brief history lesson, as always! Kiddo wants to try gumbo for the first time as a result and he has lots of questions about my family as a result. (He knows I am of French Canadian descent and so when you went into the Acadian lesson he had lots of questions!)
As someone who lives in south Louisiana, gumbo is and always will be my absolute most favorite thing to eat
growing up in the Philippines, i uesd to hate okra as a kid but was told by my parents that it helped fight diabetes and what not. Now I absolutely love it! Especially boiled and fresh tasting and served with a side of bagoong (fermented fish paste)
I play most of UA-cam in the background, but I always save your videos for when I have time to pay attention and sit.