How I Cooked 30 Pounds of Pumpkin
Вставка
- Опубліковано 24 кві 2024
- My new favorite thing to do: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s PUMPKINS. - ANDREW
0:00 Intro
0:47 Fresh Pumpkin Pie
3:17 Hobakjuk
5:30 Calabaza en Tacha
7:17 Borani Kadoo
9:12 Camarão na Moranga
About To Eat: A new UA-cam channel from your internet food friends.
About To Eat is the excitement of knowing something wonderful is coming.
-Inga, Andrew, Adam, Annie, Liza, Alvin, Rie, Jody (and more)
Follow us on Instagram:
/ abouttoeat
Check out some of our friends at BuzzFeed:
/ buzzfeedvideo
/ buzzfeedtasty
/ tastyrecipes
/ bringme
Credits: www.buzzfeed.com/bfmp/videos/...
MUSIC
Just a Kiss_Main
Licensed via Warner Chappell Production Music Inc.
Basic Lee_Main
Licensed via Warner Chappell Production Music Inc.
Malabar_Main
Licensed via Warner Chappell Production Music Inc.
Lightly Salted_Main
Licensed via Warner Chappell Production Music Inc.
Going Home_Main
Licensed via Warner Chappell Production Music Inc.
Hummingbird_Main
Licensed via Warner Chappell Production Music Inc.
/ abouttoeat
Heyy maybe you could do coconuts next! Different cultures have such wildly different interpretations of the coconut flavour in their cuisines, so that might be fun!
Only if he puts the lime in the coconut, and drank em bot up.
He should, it'd be interesting
great idea! id love to see more savoury coconut dishes as well!
oof coconut? you gotta have nasi lemak in that video for sure
That's a lovely idea...
I love how the whole time that he's talking he's just cradling a pie pumpkin
If anyone is interested, pie fillings tend to split when they are removed from the oven too soon. The temperature changes too quickly, so when it cools down it contracts too much and splits. To prevent this, you normally leave the pie in the oven after it has finished baking, with the oven door slightly ajar. This will help it cool down at a slower rate and prevent any cracking :))
Same for your general baked custard
Definitely remembering this for next time.
You can replace some of the egg whites with egg yolks, that should help too
So it's like glass?
Cheesecakes too!
I think this is one of my favorite episodes you've done yet! My favorite part about this show is that you introduce dishes from across all cultures. It would have been easy to just do like a pumpkin pie, pumpkin bisque, pumpkin bread, etc. But you didn't - there are so many pumpkin soups and stews out there and I'm glad you showcased them here!
100% agreed
Right!!
You have no idea how my face lit up hearing you made an afghan dish. Such a pleasant surprise. We rarely see our cuisine on larger platforms, and much less any celebration of us or our culture. Thank you so much.
I'm lying I cried when you finished plating. I can't tell you the collective pain the Afghan community has been in. To see something as simple as a familiar dish being enjoyed is incredibly heartwarming.
The food looked delicious. I'm so sorry for the pain your community and country are experiencing.
I haven't had Afghan food so far in life but it looks DELICIOUS and I know I will love it.
Maybe you just found yourself a fun nieche to explore 😊
It’s such a shame. Afghan food is delicious!
30 pounds of eggplant.
There are many Mediterranean dishes from countries like Armenia, Greek, Turkey, Azerbejian, Iran, etc that involve eggplant and they're very criminally underrated by most of the west.
I second this!! I’m from Iran! Try gheymeh bademjan :)
India too has many kinds of dishes with different kinds of eggplant
+
I second this too Turkey has a lot of eggplant dishes you could litteraly do a video with just Turkey😂😂
Eggplant is also a staple in Chinese cuisine. Long live 茄子！
You skipped a very tasty part of it: the seeds! After cleaning and rinsing them, roasting them in the oven and then removing the shells makes them very very delicious
The shells are pretty tasty in their own right and are safe for (most) people to eat!
Yeah it's delicious
It's so heart warming when I see someone that isn't Brazilian making a Brazilian dish!!! Camarão na moranga is one of my favorites, so that was a very lovely surprise
Eu já dizer isso cara. Quando eu vi a imagem no início eu já tava pronto pra dizer "o Brasil tem um prato igual" mas no fim da contas já era o Brasil como referência ❤️
E a receita foi muito bem feita! citou até o catupiry, ameiii
@@hgfv47qtwef54 sim! Muito legal a consideração e o conhecimento dele com os ingredientes da receita
Hi, would you have any suggestions for a vegetarian version? Thanks
@@calebmorgan9508 So, my boyfriend is a vegetarian, and I just checked on him for an answer. He said you should try using diced, stir fried seitan. If you season it with soy sauce, the natural acidity and saltiness of the seitan will be counterpunctuated with the fattiness and slight sweetness of the pumpkin. Just dont use seitan from a can, cus that stuff tastes of cat food.
Andrew, as a Brazilian, I'm really impressed that you adhered so closely to the original Camarao na Moranga recipe. Yes, cream cheese is not catupiri, but I think you did very good. I think cream cheese plays a good substitute for catupiri, even though it's more acidic, but not not the point of it being a problem. And for me parmigianno cheese is definite improvement on our canastra cheese, though not by much, as canastra is also a strong cured cow milk cheese.
30 pounds of corn
After making 50 types of popcorn you'd probably still have 28 pounds of corn left to cook.
Corn is an immensely diverse item, it can be eaten raw or cooked, our dried to be used in many different forms like salads, salsas, soups, breads, tortillas, popcorn, even suryp. There are alot of ways to use it.
As a brazilian cook that lives in Germany feeling really homesick, my heart just felt really touched by the Camarão na Moranga and the mentions of singularities of brazilian cuisine. I'm sure it tasted amazing, you did so good! Oh god I've got emotional rn, thank you Andrew :')
Wow exactly same thing here, Brazilian cook in germany, except I dont like the camarao ,just the moranga part 🤣
I don't know why I thought of 'Peas' when you asked for our suggestion Andrew, even though it's not my favorite vegetable. It is just came to my recognition that this is the vegetable that we either make into a side or like to add to our soup, salads and stews to add another flavor to the dishes. but we never really give them much attention or say celebrate this tiny green vegetable. So can you please make the special episode about 'Peas' Andrew?
In Bengal we make a dish called "koraishutir kochuri" with peas. We make a filling with mashed peas and stuff it into the dough, roll it and deep fry or shallow fry it. It is a very delicious winter delicacy.
Ethiopians make a nice thick soup out of them
You should do a collab with Beryl, who does "one ingredient around the world." I bet she'd have some great recipes for you! Would love to see her in some collabs as well.
This collab would be AWESOME :)
Love them both. Steven collabed with Mikey Chen, my other fav food youtuber.
Yes!!
Yes!
I love the variety and diversity in the dishes you chose! The respect you gave each dish despite not being of that culture was also much appreciated.
hey andrew, can you do 30 pounds of mushroom? love love love this series!! :)
Yes! I love mushrooms and as a vegetarian they're so versatile and what I often add to create more savoury flavour and texture to my food.
He evolved from eating your feed to worth it to this masterpiece . 👏
I like this series because it gives new ways for how to cook seasonal ingredients.
Thank you kindly for this series, Andrew - very inspiring for a novice non-cook like me. It has helped me reconnect to the FUN that cooking can be, rather than just a must to keep the household fed, which has lead to both better food and better mood in my kitchen. You're great!
So happy to see Brazil here! Camarão na Moranga is THE BEST
That last recipe looked really delicious, not to mention the neat presentation of the stew served in the pumpkin itself like a bread bowl, almost. :P
Dang Andrew, I knew this was gonna be a great segment and that you would do the ingredients justice. I’ve noticed for quite some time now that you put a lot of care into everything you do. Respect man.
I love how much details he finds from each source and puts his full work to the recipes each time! Quite impressive
I was JUST thinking this week about how much I love this series ..what a great addition! These dishes look absolutely delicious.
As long as you're cooking, Andrew, I'm watching. You're literally my favourite YT food person.
You should try making traditional pumpkin rice (南瓜饭) in the future ☺️ it’s a Chinese dish my Singaporean grandma loves to cook for my family and it taste really delicious. Consists of pumpkin, rice, meat, mushrooms and other spices. It’s very easy to make too
The pie filling may have split because you added too much air when mixing the ingredients in the blender? I always read the tip not to overbeat cheesecake filling, that's pretty similar.
You also let NY cheesecake cool down slowly in the oven with the door ajar, that may prevent splitting, too.
Here in Europe you can buy pasta like ravioli with pumpkin filling, too.
I was kind of hoping for pumpkin soufflé or ice cream, or trifle.
Since this series started with you needing to use up your potatoes, you could have a meat twist. How can you cook an animal with as little waste as possible? I know you can roast a whole chicken, but it usually does not come with feet or head attached. How does one use offal? I don’t think those are things most people know how to do, myself included!
trying to eat an entire cow would also be super interesting to show different ways to eat different cuts (though I feel like realistically it would be eating a portion of every part of the cow, since I feel like that would be an awful lot of beef)
@@user-ph3ji8gp3pthat's exactly what I was thinking! You just said it better than I did haha
Oh my god! Finally, my favorite series ❤️
I love this series so much and also the way he explaines everything so beautifully.
Hello Andrew, it would be nice to show what can be done with sweet potatoes. I am from an island and I have eaten only one type of sweet dish with sweet potatoes. thank you.
Loved the video. Was amazed what can be done with pumpkin.
I know you didn't ask me, but here are a few ways I use sweet potatoes; -sweet potato fries with garlic and chili salt
-sliced thinly and baked with cinnamon sugar dusted overtop
-sweet potato pie
-sweet potato and firm tofu cut into chunks, covered in cornstarch and then fried to get a deeply crunchy crust with a deliciously soft, creamy inside then tossed in a gochujang sauce and served over rice.
-Sliced and fried as sweet potato crisps (called chips in the US)
-Baked and served with couscous salad, the cool, fresh salad goes amazingly with the hot, soft flesh of the potato
Hope those give you some ideas!
@@hayleydid thank you so much
I will definitely try these recipes ❤️
The candied pumpkin reminds me how my grandma taught me to candy yams. Using brown sugar instead of the un refined sugar. With cinnamon and clove. top, butter to finish.
I know some people's candied yams are like a puree of some kind with marshmallows on top, but my grandma refuses to make that kind. Lol
True Southern way.
I love this series .. the variety of ideas is so inspiring .. great work andrew
These are by far my favorite videos on UA-cam. Andrew is just such a peach. I love him!
Loved how many different ways of using pumpkin you were able to implement with this. All of these looks absolutely delicious.
really love this series, especially this episode. so beautiful to see so many cuisines represented!! absolutely loved it
I've made that pumpkin soup from Maangchi before, and it was delightful. I loved being able to appreciate the true taste of pumpkin.
You could have also made Locro de Zapallo, which is a Peruvian pumpkin stew with chunks of cheese. It's soooo good!
Andrew, I thoroughly enjoyed this episode! Many thanks!
Andrew, I love you, but her name is maangchi as in mung-chi. That's why there are two 'a's. She's a legend ❤❤
Thank you for doing this Andrew, maybe it's just me but I felt something was missing in this vid - how did you utilize the pumpkin seeds? Perhaps a recipe that required the use of those, so that they don't go to waste
i love this series; in fact i love everything A.T.E. posts haha. thanks for jazzing up my weekends guys!
Perfect content, amazing video, I love your approach to different themes, this series about 1 ingredient and a lot of recipes 🥰💯🎉
This is such an excellent series! I take inspiration from not just the recipes Andrew makes but also this approach of approaching each vegetable with curiosity and enthusiasm. Also, the format is very therapeutic to watch. Please make a thousand of these!!!
This is my favourite About to Eat video ever 🤩 you made so many awesome dishes and cuisines! 🤩❤️ I’m going to make a pumpkin dish tomorrow
I love this series sooo much - I think this was the best episode yet
This video concept is amazing! Definitely going to try some of these recipes!
These videos are amazing! They make me so excited to cook more and try authentic recipes from around the world please keep making them!!
Pumpkin/some kinds of squash are one of the few things I can eat, so this got me so excited. I usually do like 2 recipes with your usual pumpkin and 3-4 with the squashes. While I can’t really eat half of the things you added in these, I can kind of substitute few things or just take inspiration 😌😌😌 thank you.
I love this series!!!
OMG, clabaza en tacha ias the best! I have never had it in a bowl of warm milk but it sounds like a great idea to cut back the sweetness. You can also add salted pepitas on top
Yupp been waiting for this!
Andrew’s videos are really relaxing which is something I never expected from his videos, rlly descriptive. Also, very surprising that he can actually cook rllyyy well, something I never thought of after only watching him eat food on worth it.
I’ve been waiting for this!!
So cool to learn about all these different types of dishes! They all looked delicious :D
Wow! My favorite food item of your food series so far!
Thank you for introducing us to some cool recipes! And new chefs and cooks to follow!
LOVED this episode!
Andrew, this was so great! Those all look amaaazing!
You could do a festive chestnuts episode, I’d love to know how different cuisines use those 😊
Wow, all of these are amazing. Gonna make all the savory ones. Great video.
Thanks for another addition to this series. I love it.
How about doing one on lettuce. Most of us just use it for salads but there are people that cook with it. This could be interesting and it’s in season.
love this series
Love this series. Pie split can come from high cooking temp. Lower the heat and cook longer if you ever make again.
My husband and I started gardening this year and I saved the seeds from the pumpkins I bought to make jack-o-lanterns with, to grow next year. I can't wait to be able to do stuff like this with stuff I grew in my yard!
That is the most beautiful pie dish I’ve ever seen. I love red things :)
OMG that pumpkin pie looks like heaven. I'm drooling. I need this in my life 🤤.
I'm generally not into anything made with real pumpkin or pumpkin spice flavor because it has a sweetness I don't enjoy, but the colour it gives every dish is just so stunning to look at. I could watch you do this with every vegetable/fruit, the audio and the visuals are just so soothing and I appreciate the diversity of recipes.
it’s very interesting how most of these were a combination of dairy with the pumpkins, considering during fall season pumpkin spice lattes are so popular because it is such a good combination with the milk. Very interesting! Definitely looking forward to trying some pumpkin stew next October :)
You may think you don’t know how to bake but have to say the pastry for pumpkin pie looked spot on.👌 Crisp on bottom and flaky are not easily achieved ,I can see the care you take with your ingredients ,it’s a pleasure to watch . Love this series thank you Andrew. 👏👏👏👏
Winter squash can be difficult to cut into when raw. I've chipped the handle of a chefs knife with a mallet while trying to get into a pumpkin. My favorite trick is to stab the squash a few times to allow steam to release, and then either steam it in a giant pot with a lid or roast it whole. Let it cool for at least an hour. Once it is cooked, peeling and cutting it up and removing the seeds is so much easier.
favorite series
I love the way you can find Brazilians anywhere in the world, and UA-cam comment sections are not exempt from that! I came here to comment how impressed I was that you added a brazilian dish and talked about the singularities of brazilian cuisine in your video but many people have already commented that for my surprise! I love your channel and it's great to see I familiar dish being shown.
SO excited about this because I asked for it (as I'm sure plenty of other ppl did too lol)
Love this series! If you can, I would urge you to get your hands on some pumpkin seed oil, we use it in Austria a lot and the taste is simply great and unique.
Hobakjuk is one of my favorite dishes! My mom makes it for me whenever I go back to Korea. I’m glad you enjoyed it😁😁
I made the borani kadoo recipe and it was really good! Added meatballs too. Thanks for introducing us to it!
Letting pumpkin pie cool in the oven while the open door is propped open with a wooden spoon helps prevent cracking! It’s not always logistically possible if you have to bake other things but it has worked for me in the past
Ive tried three four sorts of pumpkin during last week . And the best is the "cheese pumpkin" it that you have found instead Calabasa the Castilia . It was the only with bright orange flesh and sweet . Perfect for alll pies, soup, poridge
"These are the traditional pumpkin spices"
"...eggs"
Love this series :) !!!!
i love this series so much all the dif cuisines ughhhhfj
Best episode of 30 pounds series so far! Great jobs Andrew, learn a lot from you, hope you still keep challenging yourself.
Wow wonderful dishes. Learnt a lot
I've never used pumpkin in my life for anything culinary. It's always been decoration or novelty. But you, sir, gave me a few ideas to look forward to this fall :)
all of these look so good
i loved the recipe from brazil, pls do more recipes like tht
I love this channel for finding hidden wonderful gems from different cultures and presenting them so beautifully, mentioning Afghanistan, in particular, was the greatest surprise ever!
Another excellent middle eastern dish would be the candied pumpkin. It is very different than other recipes that you have to soak the pumpkin cubes in calcium carbonate few days before then rehydrate it by simmering it in simple syrup until tender. Well stored candied pumpkin can stay up to a year perfectly fine
This is my favourite series from ATE ❤️
YES A BRAZILIAN DISH OMG I LOVE U GUYS EVEN MORE NOW! CAMARÃO NA MORANGA IS SO GOOD
30 pounds of cucumbers, cauliflowers, corn, carrots, coconuts, strawberries.. so many things! Looking forward to your videos!
Awesome video. Nice representation of multiples cultures
Omg I’m so happy to see you make a Brazilian dish, this is so good, my grandma used to make this at Easter in Brazil and it was so good 😊, also we eat it with batata palha, these little really crunchy potato chips, but like shreds of potatoes
I love calabaza endulzada 🥰 it’s a comforting dish around this time of the year
These videos give me so much serotonin
Great episode! Hope you were able to roast some pumpkin seeds!! That was always my favorite part of making Jack o lanterns growing up
A full 90° bow for the nods to all the other UA-camrs and blogs you referenced for your video to be possible. Not nearly enough shout outs these days. Only makes your content better. Thank you thank you. Great vid, I’ll def be trying that maangchi recipe
The last one looks so tasty !! So interested to try it one day
Andrew: pie crust is the most difficult thing to ever possibly make, I don't know how I could ever.
Also Andrew: proceeds to make perfect pie crust.
Camarão na Moranga is truly an holiday classic in Brazil, thanks for trying this one out!
these look so good