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Wild Harvest | Season 2 | Episode 6 | Maple and Milkweed
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- Опубліковано 22 гру 2022
- Les shares his sugar shack and syrup-making expertise with Paul, while gifting him a familiar and favorite foraged ingredient. The sweet results are created with fire.
Travel with Les Stroud and Chef Paul Rogalski on a foraging and culinary journey through the wilds of North America. Experience breathtaking landscapes, learn about unexpected wild edibles, and witness the wild harvest become extraordinary and delicious cuisine.
Explore with Les, as he shares his wisdom and takes you on an adventure, foraging and gathering wild edible ingredients in rugged terrain and places closer to home than you might imagine. Learn from how to recognize the culinary possibilities around you and find your own wild harvest.
Follow along with Chef Paul as he discovers the tastes and textures of curious and sometimes peculiar ingredients and takes on a culinary challenge in each episode. With his years of experience and culinary training, a little ingenuity and just a dash of luck, Paul creates remarkable and unique dishes featuring unknown and surprising ingredients.
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Another amazing episode! No other chef comes close to the absolute genius of Chef Paul!! Les ....you are def being well fed and experiencing so many amazing flavours!!
You can easily see that Paul gets true joy out of these wild cooking challenges. It's literally what makes the entire show. Les is great, but what Paul does is very creative. The ability to identify, harvest, and cook something appetizing from wild foods is an amazing skillset. Unique one too.
Chef Paul , this level of skill is the result of a lifetime of love towards food. You can't fake this. I have so much respect for
Chef Paul.
Thank you Les and Chef Paul for bringing a little more light into the world. 😄
You know someone is a great human being when they feed the camera man. Les and Paul are amazing, but Kevin is the glue that brings everything together with incredible shots and bringing a human touch.
Wild Bushman Bob has entered the chat :)
Man, those meals Paul makes are out of this world looking deliciousness!!
I'm so glad you're still around making content. I grew up watching Survivorman. You were always a role model/father figure to me
This is the first full episode of season 2 I’ve seen pop up on my feed, and I’m so glad to see it’s back! And with 5 other episodes to watch 👏
A wild Bushman Bob appears! What a great surprise!
The Bushman Bob cameo appearance was great.
awesome! the bushman bob cameo was fantastic!!
Wow Paul is really an amazing human. I think Les, and Paul make a good team. I hope they continue to work with each other in the distant future. And Kevin you are a master at your art as well.:)
This series on wild food is incredible!
Sugarbush and milkweed soup. Native recipes I grew up with as a Potawatomi in Michigan.
interesting and authentic series guys, i like the nuances
Another awesome show Les and Paul. Very well done. Kudos to Kevin on capturing this and bringing it through the lens
Thank you Les and Paul, this is such a good series 😭
I truly do enjoy this series. I hope you are able to continue doing them! You and Chef Paul are both amazing. Keep up the great work!
You are such a cook and an artist ,its amazing to watch!
Senseful journey,thank you!
Spot ON as always. Thanx. 👍👍
Absolutely love this show,hope were all lucky enough to get at least one more season.
YAY! The return of Bushman Bob!
As a native Vermonter, I click when I see ANYTHING that deals with maple syrup!
Thankyou les for all you put up here on UA-cam one of the most peaceful thinks to watch and the knowledge you have is out this world and you're cook never fails thankyou for those to you and cook and rest team for all you do for us
Absolutely love the idea of this show, and how relaxing/inspiring it is.
Good stuff thank you i learn a lot
Fantastic Gentlemen!
killin it this episode
Finally caught up🦾🦾💯💯💯
Making maple sugar goes back to the indigenous Americans, whose ancestors were even older indigenous cultures. Who cares that the flavor isn't exotic. There's nothing wrong with simplicity. That desert looks absolutely amazing and I'm a bit jealous because cheesecake is one of my all time favorite foods ever. As are walnuts, oats, and toffee. Walnuts are right up there with Pecans in my book. Damn Chef Paul. Shining bright with this one.
Ancient Europeans also made it with the species native to them.
thanks again to you all . Makes me want to go out and tap a tree
Another fantastic episode! Also Happy New year guys!
Everybody wants to open-fire container boil down any tree saps in the cold outdoors and wind (huh ? !). The easier method which is quick and safe is using a pressure (steamer) cooker - and steam out the water under pressure - and the sugar will safely caramelize - while the steam is allowed free escape via the pressure valve (no pressure weight on the valve). With proper watching, one can notice the difference of the escaping steam between the phases of sugar syrup, soft boil, and hard boil sugar candy. One can also use proper temperature and timing for these phases, and use the pressure cooker with speedier production - inside and warm - and the steam humidity (with caloric heat retention) will keep the house warmer as well (!).
Neat idea.
Forget about Guitard ,you guys are the real ''Les-Paul'' ;)
I love these videos so much!
Paul went in on this one
I prefer French Toast over pancakes thank you very much Les👍.
So cool
Good to see bob
A joy
Bob!!!
Would love to try the cheesecake minus the nuts as im allergic to them.
Les, Paul...i thought this would be a show about guitars. 😂
Actually, the majority of all deciduous trees produce their own % of sugar saps. ALL Maples and Birches can be tapped for sugar sap. Others, but not swampy-tasting cottonwoods can also produce sugar sap - it just takes longer to boil down the sap into a syrup with the greater majority of water.
Hey Les what is the responsible way to tap a maple tree without damaging it? How long do you wait between tapping to give it time to recover?
With sugar maple - the highest % of sugar sap - it takes 40 (FORTY !) gallons to make 1 (ONE !) gallon of maple syrup. 1 gallon of maple syrup makes 8 pounds of maple sugar (crystals).
Depends on what part of the season you're in. Last year I had 32:1 in very late February early March. I've tried making maple sugar multiple times and it never works out very well. It gets SO clumpy after just a couple days. Do you have a method that this doesn't occur?
@@yochanan770 I put my maple sugar on baking sheets in the oven around 180 F to dehydrate it the rest of the way to avoid clumping. Seems to have worked so far.
What book do you recommend to read to learn about wild edibles.
It's really going to depend on your area, but you can start with something like Dykeman's Edible Wild Plants. But your best bet is to find a local guide who can walk you through wild edibles in the area. It's easy to misidentify a plant, but if you've an experienced guide helping you it'll go way smoother.
Les should play or at least voice the grandfather in the Stardew Valley Anime or live action...
I think YT wants me to tap a mapple tree in my yard, I have seen so many videos of home mad mapple syrup
A
Me when I met my wife 4:35
Why did I have to wait a year for this and why am I just finding out on episode 2?