Location pins, and one quick note: First- I want to clarify a couple of points in the video: 1) how the potato blight reached Europe is controversial; there are plenty of articles and books that claim it arrived first from North America. I trust the Smithsonian research and several Irish studies, which is why we stated the Peruvian origin, but I should have pointed out that it's not a definitive fact. And 2) Daria has been listening to a podcast on the French Revolution during her marathon training runs (I know, she's probably a sociopath) and informed me last night that my speculation about Louis XVI's potato decoration when he was sent to the guillotine couldn't be true, because he was in hiding as a commoner. Ah well. Locations: 1- Chinese: maps.app.goo.gl/w5JvQLtwyGAcY1hx8 2- French: maps.app.goo.gl/xMqAGtVrMAy75wDK9 3- Irish: maps.app.goo.gl/BuLfQYAcbS6uxZLB8 4- Ms. Maria and Mr. Singh: maps.app.goo.gl/AZ9NqfwFSvP8sJ4Z9 And as always...our video was filmed at Boonlang (maps.app.goo.gl/UTiHPQszTb4pD6tf6) and our delivery burgers came from Easy Burger (maps.app.goo.gl/v9omBMhNL9dGDv2K6) Cheers all
As a trueborn Bangkokian I don't even know we have authentic Irish pub here Actually I feel we must have one, I don't know we really have one Can Thai people say we have restaurant from all countries around the world here as of yet?
I am going to predict that your next video is gonna be about oil, e.g olive oil, avocado oil, animal fats, etc... Unless, of course, you choose to make a video on corn/maize. That's a good topic, too.
Rice, Wheat, Corn, Potatoes - the cornerstone staples that have made caloric intake so much less of a struggle for humans. You've hit Rice and Potatoes, we'd love a look at the other two.
Wheat and barley would also have big tangents into brewing and farming, they were arguably the reason humans started living in cities and can be stated as the reason for civilisation to begin as we know it.
Corn is a nightmare, as "what and where" exactly the ancient ancestor of modern corn is from is still a point of hot debate. No one knows. A few plants from central and South America are possible candidates, but the DNA don't match
I am from Andhra, India and we speak a language called Telugu here. In Telugu, potato is called ‘Bangala dumpa’ (బంగాళదుంప) which translates to ‘ Root vegetable from Bengal ‘ and I never thought about it. I obviously presumed that it might be from Bengal ( i was a kid ). Now, when you said that British introduced it in their colonies first, it stuck me that Bengal is the first area under british occupation and i was able to connect the dots. Thank you so much for your work
As an Indonesian, it’s easy to overlook the “Western” potato, but then I remember how vital it is for our beloved dishes. Without it, we wouldn’t have perkedel, the potato patty inspired by Dutch frikandel (minced meat sausage), or side dishes like sambal kentang krecek (potato and cattle skin in chili), and even desserts like kue lumpur. So, here’s a shoutout to the potato and the Incas! Cheers! 🍻
@ Dutch-influenced potato dishes in Sri Lanka? Sounds like we need another video on potatoes! 😁 We do have a few Dutch-inspired dishes in Indonesia, although we probably have more Portuguese influence, but strangely with Spanish-influenced names. Like “Pastel Tutup”, which is minced meat and vegetables topped with cheese and mashed potatoes, the Indonesian version of Shepherd’s Pie.
Great episode. As you say, potatoes (and maize, too) were a game changer in Early Modern Europe, including Central Eastern Europe, not only because the tubers being hidden in the ground, they were spared the devastation by armies etc. that grain and vegetables were not (25:30), but also because the peasants were allowed to keep all of these for their own consumption while a great portion of the grains had to be given over to feudal and ecclesiastic authorities. This is the reason that paradoxically, three plants coming from the Columbian Exchange (potatoes, maize and pepper or paprika) are the main ingredients of what is considered traditional Hungarian cuisine. That being said, it is less clear when and from whom exactly these were borrowed by Hungarian peasants. While there are archaic expressions for maize and pepper/paprika in Hungarian meaning "Turkish corn" and "Turkish pepper" and indicating Turkish involvement, there's no such expression for potatoes.
All the dishes that you had onscreen looked incredibly mouth watering, but I just want to mention a Slovakian (and Hungarian) peasants' dish that is probably less known to English native speakers, and that is bryndzové halusky (sp?), also misleadingly called sztrapacska by the Hungarians. It is a thick pancake mix (so to speak) made with grated raw potatoes, flour, some oil and optional egg, dropped in tiny pieces and cooked in boiling water, then turned in hot bacon fat and a local variety of fresh ewe's cheese called bryndza, and eaten as noodles, traditionally with a sprinkling of fried bacon cubes. Obviously, it's the result of peasants living in the mountains and tending to sheep trying to stretch expensive flour from the lowlands with locally growing ingredients, but it's delicious.
I was laughing at the great chuńo experiment because I knew the result was it would taste exactly like…… a potato. You can buy it at many Latino markets in the US, and I have taken it on backpacking trips.
No mention of potato will never complete without the Irish Famine. In my country, few years ago, secondary students read The Potato People in their English class.
when i visited the island java in Indonesia, I noticed the locals grow a lot of potatoes on their land..flat ground.. uphill..on the cliff..it grow flourish..they also have dishes call begedil..which something like mash potatoes stuffed with meat...very delicious
I was so inspired that I got a home grown potato out of my dark storage (it weighed 18 oz!) sliced half of it thin and fried it in duck fat with sliced onions. That and a glass of milk was dinner. BTW, you left out the Danish experimenter who lived for an entire year on potatoes and margarine (Yuck!) in perfect health and even lost weight. Amazing. I will probably mash the other half with roasted garlic.
From your Machu Piccu section: "all that without any fat or cholesterol". Since your channel is about food, I just wanted to point out that this is not a selling point for food any more. Fat and cholesterol are now an equal part of a healthy diet, and high cholesterol may not even be bad for your health - just certain very specific types of cholesterol.
As a Type1 diabetic, all those carbs I saw on the table made me break out in sweats. 😅 I miss being able to eat the humble spud without any worry or regret. Sweet potatoes/ yams and pumpkins are an acceptable substitute though. And thank goodness for the invention of konnyaku rice (or beras porang in Indonesian)!
@@Djynni But potatoes have all those nutrients without fat and cholesterol. You are trying to set up something not related to the subject. Also, this is a time of abundance. Having a crop that that fills the stomach and grows almost everywhere is somewhat of a godsend when a week of rain could mean starvation for you, your family and your cattle.
According to Max Miller, potato chips as we know them today may come from at least 1817 from the English cookbook 'Cook's Oracle', but as you rightfully have stated with other dishes, probably cooked before then.
Yeah I mentioned that in an earlier draft of the script but took it out because there’s actually a fair bit of controversy about the texture of that dish and whether it’s anything resembling the Saratoga version. There’s a clear path from Saratoga to what we know today, but the British version disappears after that one mention so I am of the opinion that it was unrelated.
Oh and as you mentioned the first "European" plantations of potatoes in the Canary Islands: you have to try papas arrugadas, it's little potatoes boiled in very salty water until it evaporates and a salty crust remains on the outside of the potatoes. Legend says they used seawater for this, which isn't a bad idea if you're gonna boil it for half an hour anyway and you don't have to use your rare fresh water.
I absolutely love love love your videos. Questions I wonder if we have answers to. Thank you for these incred8ble in-depth videos. So much research so much love. Tnank you 😊
Another ordinary ORT video... just 58 minutes jam packed with info.... Bachelor degree thesis grade.... Just tell me... who and how long, does the research for each video.... Thanks....I always learn a lot..
“Boil them, smash’em, stick’em in a stew, lovely big golden chips with a nice piece of a right fish…. Even you couldn’t say no to that!!” Samewise Gamgee
The end reminds me of the first time i had pitan, century egg, and my friend was like, "what does it tasge like?" and i was like, egg. It tastes like a chicked egg.
Never underestimate friend potato. He has saved you, taken you to the stars in future times, will colonize worlds...and has sustained us before history. Behold, The Emperor of Mankind...Friend Potato. Hey, anything can be improved with a 40k reference.
42:24 That's the Hungarian revolution of 1848 right there, with Batthyányi, Petőfi (national poet) and Kossuth in the centre. Although, I don't know about the potato aspect. The Hungarian revolution (brutally crushed in 1849 by the Austrian government aided by the Russian tzar) started out as a purely political movement of nobles and burghers who were inspired by the Vienna revolution.
Right- within a few months the 1848 revolutions had nothing to do with potatoes anymore; it was a wave of working-class rebellions that just caught fire everywhere (but the initial trigger was the blight)
So, I’m definitely not abandoning the channel because the Guinness comment, lol. The very worst beer I’ve ever had was in Korea. Guinness on a street bar in my first night out in Seoul. Beer just doesn’t travel great. My favorite beer when I lived in Germany is horrible in the States. I live right by the Budweiser factory in STL and a beer I always hated is actually really good. Definitely loved my smithwicks and Guinness when I visited Ireland. Various English ales were amazing when I lived in England.
Right- and not only does beer not travel well (always drink local!) for corporate/mass-production beers, they're typically brewed at satellite contract-facilities all over the world. I don't know where the Thai version is made but it's not Ireland- it's probably coming from Kuala Lumpur, Singapore, or Indonesia. I remember when I worked in beer in China what a big deal it was when one company managed to parallel-import a few shipments of Guinness from Ireland- it was a completely different beer than the "Guinness" sold across the country
Here in Chiloé Island, Chile we have more than 400 types of native potatoes, their DNA is different than the potatoes in Perú.....wild man! It doesn´t really matter where they started, we need to preserve varieties in order keep improving its properties. Que viva la Papa !! Cheers!
This is such a well-done, well presented video that I have one very very small quibble given your location: as much as you are not strictly a "Thai-centric channel" and have done excellent videos on various foods and origins, I am still curious as to the direct impact of the potato in Thai cuisine, no matter how small. But that just means your video is a 99.95/100 for me, which is still great. I look forward to your videos weekly/biweekly, so thank you all for these!
Eh decided against it because 1) it isn’t part of the story but mainly 2) it’s only prominent in Massaman Curry, and we just did an hour-long episode on just that dish
So, would a modern version of chunyo be freeze-dried potatoes? Basically the same thing, frozen and dried completely. They'd just likely lack the oxidation which may alter the flavor a bit.
Yeah. Honestly if you google “how to make chuno”, it’s pretty easy using a food drier or dehydrator. We just wanted to see if we could do it the old school way.
@@OTRontheroad That was my thought initially, using a dehydrator, but since the original method involves freezing as part of the drying process, there may be differences in texture and outcome if the freezing is skipped. So, your efforts to use the original methods are fascinating and the best way to have a real comparison to any modern techniques.
Andean chunyo is made from a specific variety of potato that is well suited to the process, and is grown specifically for chunyo. It tastes uniquely delicious when rehydrated and cooked. So yes, you can dry potatoes this way anywhere - but they won't taste like Andean chunyo, because that variety of potato is only found in the Andes.
Well if those foods never existed like in europe, europeans cruising around world would have only spread slavery. so thank the people who created those food so they could have been traded. not one food is originally from europe besides maybe broccoli. also those same europeans were very close to destroying all these magnificent heathen foods before even trading them.
I've been to Yunnan a bunch of times but don't have much idea what Yunnan cuisine is. So would love to see more exploration of the Yunnan food in Thailand, especially considering the Xishuangbanna Dai connection to the Thais and Laos. One time when I arrived back in Yunnan from the north I did get a ride with a local guy of Dai heritage and when we got to Xishuangbanna met up with his wife and friend at a place on the river and had a lot of seafood which seemed to be a local meal. But whenever I was on my own it seemed all I could find was Chinese food.
The best way I can define it is that my favorite Yunnan restaurant in Shanghai (Lotus- sent Gary Butler there for a video recently) has three head chefs in three separate kitchens- one cooking Kunming-style (generally sichuan-ish Chinese), one cooking Xishuangbanna minority food and one cooking Himalayan/Tibetan. Three completely different cuisine categories but all Yunnan
@@OTRontheroad Ah yes I love Kunming and I went later to Sichuan so I have an idea of Kunming food. I went to a good few Tibetan areas outside of Tibet proper (Xizang) but found it almost as hard to find local minority food there as in Xishuangbanna. Exept for the butter tea. I've heard there's a Tai Lue community in Bangkok and maybe one somewhere near Chiang Mai. They're probably the biggest minority from Xishuangbanna and the one that fascinate me the most. Cheers for the great videos!
@@andrewdunbar828 watch our video on Suvarnabumhi Airport if you get a chance. Randomly stumbled into a Yunnan minority area there that was absolutely fascinating
As was every fermented and salted food like kimchi and sauerkraut, but our tastes don’t change because of that! OTR has their history of salt video going into this point 🤓😎😝
@ChineseKiwi that's tru... fermenting food have been a form of preservation for centuries but the side affects is flavor adding to the said preserve...but this technique chunõ doesn't do anything to the potatoes...one can just simply dry it out to preserve it, don't need 6-8 days of cold and warm, cold and warm...etc
Location pins, and one quick note:
First- I want to clarify a couple of points in the video: 1) how the potato blight reached Europe is controversial; there are plenty of articles and books that claim it arrived first from North America. I trust the Smithsonian research and several Irish studies, which is why we stated the Peruvian origin, but I should have pointed out that it's not a definitive fact. And 2) Daria has been listening to a podcast on the French Revolution during her marathon training runs (I know, she's probably a sociopath) and informed me last night that my speculation about Louis XVI's potato decoration when he was sent to the guillotine couldn't be true, because he was in hiding as a commoner. Ah well.
Locations:
1- Chinese: maps.app.goo.gl/w5JvQLtwyGAcY1hx8
2- French: maps.app.goo.gl/xMqAGtVrMAy75wDK9
3- Irish: maps.app.goo.gl/BuLfQYAcbS6uxZLB8
4- Ms. Maria and Mr. Singh: maps.app.goo.gl/AZ9NqfwFSvP8sJ4Z9
And as always...our video was filmed at Boonlang (maps.app.goo.gl/UTiHPQszTb4pD6tf6) and our delivery burgers came from Easy Burger (maps.app.goo.gl/v9omBMhNL9dGDv2K6)
Cheers all
The link to Boonlang and Easy Burger is not working
As a trueborn Bangkokian I don't even know we have authentic Irish pub here
Actually I feel we must have one, I don't know we really have one
Can Thai people say we have restaurant from all countries around the world here as of yet?
Superb content!👌👏💪
The one you made is more like chuño, the white one is called moraya, chuño is somewhat fermented too, and put under pressure
I am going to predict that your next video is gonna be about oil, e.g olive oil, avocado oil, animal fats, etc...
Unless, of course, you choose to make a video on corn/maize. That's a good topic, too.
Rice, Wheat, Corn, Potatoes - the cornerstone staples that have made caloric intake so much less of a struggle for humans. You've hit Rice and Potatoes, we'd love a look at the other two.
Wheat and barley would also have big tangents into brewing and farming, they were arguably the reason humans started living in cities and can be stated as the reason for civilisation to begin as we know it.
Surprised Adam hasn't done corn yet as it's a very convenient excuse to have a taste of home!
also oats and millet
Cassava
Corn is a nightmare, as "what and where" exactly the ancient ancestor of modern corn is from is still a point of hot debate. No one knows. A few plants from central and South America are possible candidates, but the DNA don't match
I am from Andhra, India and we speak a language called Telugu here. In Telugu, potato is called ‘Bangala dumpa’ (బంగాళదుంప) which translates to ‘ Root vegetable from Bengal ‘ and I never thought about it. I obviously presumed that it might be from Bengal ( i was a kid ). Now, when you said that British introduced it in their colonies first, it stuck me that Bengal is the first area under british occupation and i was able to connect the dots. Thank you so much for your work
learn about the 5 cradles of civilization to know where all the things you love come from. Asia, South and Central America, India, Africa.
Honey, get up! There's a new OTR video!
I literally just sent it to my dad, who... will not be awake yet (7min after time-stamped upload) lol 😂
Came here to post this
Ethan Chlebowski and OTR both having a Potato related video in the same week is definitely a treat.
@CaravelClerihew most original and intelligent comment goes to... not you. Sigh.
@@gohamorgohome relax, that's just a meme
Excellent again! I particularly love your deep dives on the staples. Potato, rice, noodles, coconut. Coconut kinda blew my mind. Great work.
Coconut is the food staple from a tree, a palm so fast growing I guess. Strange that coconuts and dates are related
I've seen a lot of videos about potato and this is the most thorough and detailed. learned a lot, thanks
great episode! didn't expect it to be so good but definitely delivered!
Your videos completely changed the way I see food
I’m making carapulcra in Umbria, IT. I can get the lovely dried potatoes in Perugia, at a Chinese supermarket. Worldwide potatoes, indeed.
I cannot understate how much I love this channel and the people that run it
Cruel
@@Dalektardis123 Chicanerous and deplorable.
You beauty. Another OTR video.
I'm off to bed now, so I'll watch it in the morning.
As an Indonesian, it’s easy to overlook the “Western” potato, but then I remember how vital it is for our beloved dishes. Without it, we wouldn’t have perkedel, the potato patty inspired by Dutch frikandel (minced meat sausage), or side dishes like sambal kentang krecek (potato and cattle skin in chili), and even desserts like kue lumpur. So, here’s a shoutout to the potato and the Incas! Cheers! 🍻
Interesting point and also reminds me of the Dutch-influenced potato dishes we found in Sri Lanka as well
@ Dutch-influenced potato dishes in Sri Lanka? Sounds like we need another video on potatoes! 😁 We do have a few Dutch-inspired dishes in Indonesia, although we probably have more Portuguese influence, but strangely with Spanish-influenced names. Like “Pastel Tutup”, which is minced meat and vegetables topped with cheese and mashed potatoes, the Indonesian version of Shepherd’s Pie.
Potatoes also kept Matt Damon alive while he was stranded on Mars
Love these history of condiments, food history videos...KEEP IT UP OTR NATIOOOOON
I really can`t live without potatos ! Fantastic topic OTR ❤🥔🥔👍brilliant history behind - Thank you for your awesome research !
Dude .and dudette......this was freaking killer.....best show to date, you just keep getting better and better.
Thank the team. You made my day with this drop.
Gaggan Anand will definitely get a visit in January.
rahhhh lithuania mentioned 🔥🔥🔥
Your wife poised, chop sticks in hand, waiting for you to say go!, eat! Is priceless! I laughed out loud 😂
Love the videos that are history of ingredients, thank you !
Great episode. As you say, potatoes (and maize, too) were a game changer in Early Modern Europe, including Central Eastern Europe, not only because the tubers being hidden in the ground, they were spared the devastation by armies etc. that grain and vegetables were not (25:30), but also because the peasants were allowed to keep all of these for their own consumption while a great portion of the grains had to be given over to feudal and ecclesiastic authorities. This is the reason that paradoxically, three plants coming from the Columbian Exchange (potatoes, maize and pepper or paprika) are the main ingredients of what is considered traditional Hungarian cuisine. That being said, it is less clear when and from whom exactly these were borrowed by Hungarian peasants. While there are archaic expressions for maize and pepper/paprika in Hungarian meaning "Turkish corn" and "Turkish pepper" and indicating Turkish involvement, there's no such expression for potatoes.
"We're going to hibernate for like about a week after this shoot."
Daria's food review that will keep restaurants in business
All the dishes that you had onscreen looked incredibly mouth watering, but I just want to mention a Slovakian (and Hungarian) peasants' dish that is probably less known to English native speakers, and that is bryndzové halusky (sp?), also misleadingly called sztrapacska by the Hungarians. It is a thick pancake mix (so to speak) made with grated raw potatoes, flour, some oil and optional egg, dropped in tiny pieces and cooked in boiling water, then turned in hot bacon fat and a local variety of fresh ewe's cheese called bryndza, and eaten as noodles, traditionally with a sprinkling of fried bacon cubes. Obviously, it's the result of peasants living in the mountains and tending to sheep trying to stretch expensive flour from the lowlands with locally growing ingredients, but it's delicious.
I was laughing at the great chuńo experiment because I knew the result was it would taste exactly like…… a potato. You can buy it at many Latino markets in the US, and I have taken it on backpacking trips.
No mention of potato will never complete without the Irish Famine. In my country, few years ago, secondary students read The Potato People in their English class.
Best food/ingredient ever.
Nothing comes close.
Egg
@@artasky6093 hmm, meat is a great contender, but only after we domesticated meat animals.
Hunted meat is definitely inferior.
Fantastic video - well-researched, well-scripted and well-told. 👏🏻👍🏻😄 Love your channel. 💙😊
Who on earth would have thought of potato video.....love the video....❤ watching it ...
Next level writing, as always. Thanks for the vid otr.
eating chips while watching a video about the history of potatoes life is good
Adam, I discovered your channel not that long ago and absolutely love it. Your content and presentation is spot on. Thank you.
when i visited the island java in Indonesia, I noticed the locals grow a lot of potatoes on their land..flat ground.. uphill..on the cliff..it grow flourish..they also have dishes call begedil..which something like mash potatoes stuffed with meat...very delicious
Dude, you are killing it. That was a shit tonne of work. As I said last vid, you just keep getting better, and now more concise.
Excellent job! Soon you'll have 200.000 Subscribers - you earn 2 millons ;-)
I was so inspired that I got a home grown potato out of my dark storage (it weighed 18 oz!) sliced half of it thin and fried it in duck fat with sliced onions. That and a glass of milk was dinner. BTW, you left out the Danish experimenter who lived for an entire year on potatoes and margarine (Yuck!) in perfect health and even lost weight. Amazing. I will probably mash the other half with roasted garlic.
keep up the good work guys!
i've been addicted to watching your videos when I'm working or doing other stuff
love the vibe and the content
Thank you!!! Would love to see a "History of Corn" video also 😀
literally talkin w mom about making a potato garden and the what nots then stumbling on this video after hangin up.. a sign? ill take it anyway.
Great video! Greetings from the Andes!
love this channel but wasn't gonna watch it because i know a crazy amount on this subject but u guys delivered again ty
FINALLY an OTR cooking show
Potato is a world conqueror.
From your Machu Piccu section: "all that without any fat or cholesterol". Since your channel is about food, I just wanted to point out that this is not a selling point for food any more. Fat and cholesterol are now an equal part of a healthy diet, and high cholesterol may not even be bad for your health - just certain very specific types of cholesterol.
As a Type1 diabetic, all those carbs I saw on the table made me break out in sweats. 😅 I miss being able to eat the humble spud without any worry or regret.
Sweet potatoes/ yams and pumpkins are an acceptable substitute though. And thank goodness for the invention of konnyaku rice (or beras porang in Indonesian)!
@@Roboto-chan_1402 As someone who has switched to Keto from the Standard American Diet, I'm with you on the carbs lol.
@@Djynni But potatoes have all those nutrients without fat and cholesterol. You are trying to set up something not related to the subject.
Also, this is a time of abundance. Having a crop that that fills the stomach and grows almost everywhere is somewhat of a godsend when a week of rain could mean starvation for you, your family and your cattle.
According to Max Miller, potato chips as we know them today may come from at least 1817 from the English cookbook 'Cook's Oracle', but as you rightfully have stated with other dishes, probably cooked before then.
Yeah I mentioned that in an earlier draft of the script but took it out because there’s actually a fair bit of controversy about the texture of that dish and whether it’s anything resembling the Saratoga version. There’s a clear path from Saratoga to what we know today, but the British version disappears after that one mention so I am of the opinion that it was unrelated.
Excellent. Your research on coconut got me hooked.
As a German, I really appreciate this video more than all the other brilliant ones! :-)
Oh and as you mentioned the first "European" plantations of potatoes in the Canary Islands: you have to try papas arrugadas, it's little potatoes boiled in very salty water until it evaporates and a salty crust remains on the outside of the potatoes. Legend says they used seawater for this, which isn't a bad idea if you're gonna boil it for half an hour anyway and you don't have to use your rare fresh water.
Finally ate a dish with สะตอ last night which had me wondering when your next video was due.
I absolutely love love love your videos. Questions I wonder if we have answers to. Thank you for these incred8ble in-depth videos. So much research so much love. Tnank you 😊
As A Belgian I have to say they are Belgian Fries! otherwise cool video as always
The better question is why it’s so hard for local gardeners to grow without pesticides!
I'm freaking hungry now... thanks.
Ah potato the most versatile vegetable. It's used in almost every kind of cuisine we can think of.
Thank you for showing how directly the English were responsible for wiping out the Irish people!
It's OTR time.
Yes😮 a new ORT video, thank you
Love your videos mate!!! ❤
Now i wanna see a full feature film of how potato conquer the world!
Great episode! You know what’s crazy? I once bought Singha soda thinking it was beer. Imagine my surprise.
Such incredible content. We are not worthy!!!
this was very enjoyable
What great timing! I was going to go to sleep but potato lore!
so, chunio were instant potatoes before technology xD
It is technology. Just like the development of Corn/Maize.
Have been born in Idaho I found this and excellent bit of history. Great job OTR.
Another ordinary ORT video... just 58 minutes jam packed with info.... Bachelor degree thesis grade.... Just tell me... who and how long, does the research for each video.... Thanks....I always learn a lot..
“Boil them, smash’em, stick’em in a stew, lovely big golden chips with a nice piece of a right fish….
Even you couldn’t say no to that!!”
Samewise Gamgee
Bro, I am now going to try Spudnuts in Farmington, NM. Many Thanks! Looking forward to your video on corn.
The end reminds me of the first time i had pitan, century egg, and my friend was like, "what does it tasge like?" and i was like, egg. It tastes like a chicked egg.
Success !
And then of course they ate the hamburgers a fries 🤣
Another absolutely fantastic video.
Thank you.
Really interesting!
Never underestimate friend potato. He has saved you, taken you to the stars in future times, will colonize worlds...and has sustained us before history. Behold, The Emperor of Mankind...Friend Potato.
Hey, anything can be improved with a 40k reference.
That Chuño broth would taste great if it had beef or chicken
It killed me not to make a broth base but I wanted to stay as old school as I could.
did you coordinate with ethan chlebowski because this is insane timing 😂. 2 amazing potato videos to watch while eating potatoes!
Two minutes in, subscribe.
Hello from Virginia! Another great video. You are quickly becoming one of my favorite food creators.
Every cuisine of the world have a bit of the Peruvian Cuisine (the best cuisine of the world) through the potato as part of their own menu!
You could have added Huacatay (Tagetes minuta) for flavouring. Powerful peruvian edible herb.
Maybe some videos on the spices & herbs of the world. You have done chile, but what about the others? 😁👍
Excellent!
I love potatoes 🥔😋
About time i got video about me🎉
there should be a movie abt this... can you ask Graham Norton to do a potato epic journey movie?... try give him a call.
42:24 That's the Hungarian revolution of 1848 right there, with Batthyányi, Petőfi (national poet) and Kossuth in the centre. Although, I don't know about the potato aspect. The Hungarian revolution (brutally crushed in 1849 by the Austrian government aided by the Russian tzar) started out as a purely political movement of nobles and burghers who were inspired by the Vienna revolution.
Right- within a few months the 1848 revolutions had nothing to do with potatoes anymore; it was a wave of working-class rebellions that just caught fire everywhere (but the initial trigger was the blight)
So, I’m definitely not abandoning the channel because the Guinness comment, lol. The very worst beer I’ve ever had was in Korea. Guinness on a street bar in my first night out in Seoul. Beer just doesn’t travel great. My favorite beer when I lived in Germany is horrible in the States. I live right by the Budweiser factory in STL and a beer I always hated is actually really good. Definitely loved my smithwicks and Guinness when I visited Ireland. Various English ales were amazing when I lived in England.
Right- and not only does beer not travel well (always drink local!) for corporate/mass-production beers, they're typically brewed at satellite contract-facilities all over the world. I don't know where the Thai version is made but it's not Ireland- it's probably coming from Kuala Lumpur, Singapore, or Indonesia. I remember when I worked in beer in China what a big deal it was when one company managed to parallel-import a few shipments of Guinness from Ireland- it was a completely different beer than the "Guinness" sold across the country
because the solanine potato's taste bitter thats how they bred them out to the more desirable and edible ones.
Very interesting, but I'm 100% sure that the French royals were not wearing flowers when they were led to the guillotine.. lol.
See the first comment above- yes, you’re right. Hah
Good video, interesting history. I still find most potato dishes excruciatingly boring.
when I make red braised pig's feet, I always add potato. it's just awesome
Potatoes are the best. The Best. Try 干煸土豆丝
Blanching potatoes and then with chilies....... ok time to take this theory..... blanching potatoes and then lightly pickle it
Here in Chiloé Island, Chile we have more than 400 types of native potatoes, their DNA is different than the potatoes in Perú.....wild man! It doesn´t really matter where they started, we need to preserve varieties in order keep improving its properties. Que viva la Papa !! Cheers!
Yep keep watching, towards the end there’s a segment on chile
Please sir, I want some more.
I think it's important to mention that the people of lake titicaca have only one bunghole
Please make a spotify playlist
This is such a well-done, well presented video that I have one very very small quibble given your location: as much as you are not strictly a "Thai-centric channel" and have done excellent videos on various foods and origins, I am still curious as to the direct impact of the potato in Thai cuisine, no matter how small. But that just means your video is a 99.95/100 for me, which is still great. I look forward to your videos weekly/biweekly, so thank you all for these!
Eh decided against it because 1) it isn’t part of the story but mainly 2) it’s only prominent in Massaman Curry, and we just did an hour-long episode on just that dish
So, would a modern version of chunyo be freeze-dried potatoes? Basically the same thing, frozen and dried completely. They'd just likely lack the oxidation which may alter the flavor a bit.
Yeah. Honestly if you google “how to make chuno”, it’s pretty easy using a food drier or dehydrator. We just wanted to see if we could do it the old school way.
@@OTRontheroad That was my thought initially, using a dehydrator, but since the original method involves freezing as part of the drying process, there may be differences in texture and outcome if the freezing is skipped. So, your efforts to use the original methods are fascinating and the best way to have a real comparison to any modern techniques.
Andean chunyo is made from a specific variety of potato that is well suited to the process, and is grown specifically for chunyo. It tastes uniquely delicious when rehydrated and cooked. So yes, you can dry potatoes this way anywhere - but they won't taste like Andean chunyo, because that variety of potato is only found in the Andes.
I was wondering if there would be any bacterial transfer from peoples' feet when mashing the potatoes and if that might have an effect on flavour.
Once again shows the the worldwide impact of the Columbian exchange cannot be overstated.
Well if those foods never existed like in europe, europeans cruising around world would have only spread slavery. so thank the people who created those food so they could have been traded. not one food is originally from europe besides maybe broccoli. also those same europeans were very close to destroying all these magnificent heathen foods before even trading them.
I've been to Yunnan a bunch of times but don't have much idea what Yunnan cuisine is. So would love to see more exploration of the Yunnan food in Thailand, especially considering the Xishuangbanna Dai connection to the Thais and Laos. One time when I arrived back in Yunnan from the north I did get a ride with a local guy of Dai heritage and when we got to Xishuangbanna met up with his wife and friend at a place on the river and had a lot of seafood which seemed to be a local meal. But whenever I was on my own it seemed all I could find was Chinese food.
The best way I can define it is that my favorite Yunnan restaurant in Shanghai (Lotus- sent Gary Butler there for a video recently) has three head chefs in three separate kitchens- one cooking Kunming-style (generally sichuan-ish Chinese), one cooking Xishuangbanna minority food and one cooking Himalayan/Tibetan. Three completely different cuisine categories but all Yunnan
@@OTRontheroad Ah yes I love Kunming and I went later to Sichuan so I have an idea of Kunming food. I went to a good few Tibetan areas outside of Tibet proper (Xizang) but found it almost as hard to find local minority food there as in Xishuangbanna. Exept for the butter tea. I've heard there's a Tai Lue community in Bangkok and maybe one somewhere near Chiang Mai. They're probably the biggest minority from Xishuangbanna and the one that fascinate me the most.
Cheers for the great videos!
@@andrewdunbar828 watch our video on Suvarnabumhi Airport if you get a chance. Randomly stumbled into a Yunnan minority area there that was absolutely fascinating
5:55 I AM CORNHOLIO!
Are you threatening me? 🤨
Masman curry also have potato
How does selective breeding work for a plant that grows back from its own tuber?
Sorry- deleted my first reply; I think I misunderstood your question. It's from creating new seeds by cross-pollinating flowers. Interesting question
Chunõ was a food of necessity, we don't need that now with modern refrigeration/preserve methods 😅
As was every fermented and salted food like kimchi and sauerkraut, but our tastes don’t change because of that! OTR has their history of salt video going into this point 🤓😎😝
@ChineseKiwi that's tru... fermenting food have been a form of preservation for centuries but the side affects is flavor adding to the said preserve...but this technique chunõ doesn't do anything to the potatoes...one can just simply dry it out to preserve it, don't need 6-8 days of cold and warm, cold and warm...etc