18:10 the reason why the corn you used didn't pop into popcorn is that you would've needed a very specific strain of corn! Only the zea mays everta variety of corn has the perfect properties for popcorn. It is also much harder than normal types of (sweet)corn and so isn't used for typical consumption.
I rarely comment, but I watch all the videos. I love the on-screen chemistry, interactions with each other and the different - but awesome - ways each of you approach cooking and the discoveries you (and us viewers) make along the way. 🤘🏽 I think others may have mentioned it, but it would be so entertaining watching y'all tasting each other's dishes too!
OMG corn fritters is also a thing in Indonesia. It's one of my most favorite fries (yeah, we're frying a lot of snacks here). My aunt recipe is my favorite: 1. Have half portion of corn kernels and half portion of grated corn (the grated corn makes the flavor even richer) 2. Add chopped scallions & cilantro 3. The batter: flour, egg, water seasoned with garlic+shallots+salt+pepper+chicken bouillon powder. 4. Mix them up together then fry it 5. Serve with sambal sauce ✨
For Inga's recipe I would imagine getting much more corn flavor if you blended the corn and steeped that. It might even add an extra level of thickness after straining. You can probably also go slightly savory with something like Dungeness crab on top and less sugar in the base.
@@sisu9663 The fact that I am allergic to crabs and lactose-intolerant does not in any way reduce my desire to try this combination. Creamy but savory corn, delicate seafood, crunchy, bright radishes and spicy, sour lime dressing? It sounds amazing!!! Hmmm...I could use lactose-free milk, add some of that plant cream and use fish instead of crab. This could really work!!
Andrew's recipe is so similar to Corn bhajiya that we make in India. We usually don't add egg and instead of plain flour we use gram flour (aka chickpea flour) and rice flour. But flavour wise very similar - onion, coriander, ginger, green chilli, red chilli powder, asafoetida these are usually used in India. Corn bhajiya with chai on a monsoon evening, ah perfect!
i haven't had them for years, but when i was little, we'd add corn to pancakes, just like one would berries. it's a nice note with butter and syrup. lately i've been making a corn and black bean salad for dinner on nights that are too hot to do much cooking. a bag of frozen corn (either defrosted in fridge or microwaved) with a can of black beans, drained and rinsed. mix them with some diced cabbage, lime juice, salsa, tajin. add a little cho- or soyrizo if you want a little more savory bulk. finally, as a salad with romaine, bleu cheese dressing, and black pepper. so simple and good!
In the English version of the subtitles, at the corn tortillas bit, everytime Sean says "Metate" it's subbed as "Molcajete", (molcajete is the pestle and mortar he was talking about grinding in circular motion, Metate is the flat curve ish stone) just to let you guys know, everything looks awesome as always but maybe you can fix that bit.
Native American corn can be grown, dried and stored for years. Indigenous people needed a way to get the thick, non-nutritive pericarp hulls off from the nutritious endosperm and germ of the dried corn kernels. By soaking the hard seeds in the lye solution, they were able to break down and separate off the hulls, but also to change the molecular and chemical structure of the resulting ground paste, called nixtamal. This process had the serendipity to also make the niacin, Vitamin B3, in the maize available to the human digestion. It means that human populations can live off of a high-corn diet without getting niacin deficiencies. When European settlers started eating and living off of the maize, if they didn't know that this was a necessary step to make maize a staple and when they tried to live off of ground corn that had NOT been turn to nixtamal, they, and particularly their young children, literally died from eating diets too high in non-nixtamalized corn. They had enough calories but lacked the necessary vitamins.
Great work making nixtamal! I got a victoria corn grinder on Amazon for it, but have been looking for an authentic metate for a while. Will probably have to travel to Mexico to find one. Loved the video! 😊
Inga's recipe reminded me of this Filipino dish called Maja Blanca. It's almost the same thing except it uses coconut milk instead and you leave the kernels of corn in for some texture. It's very delicious served with some toasted coconut on top 🤤🤤
As a person from Guatemala (Central America if you're wondering) I 100% can say Molcajete is the extremely OG way of doing it, my great grandmother used to do it that way and we still have the equipment stored up, IT'S EXTREMELY RARE TO SEE so, immensely appreciate Sean actually trying to find it, but, sorry my man, these are almost extint now, very few people use it nowadays. Amazing video tho, must say, loved it! BTW, pretty sure it's available in the US, but if it's not, just cook the corn in steam and then add butter, salt, ketchup and mayo, we call them Elotes Locos in Central America an mexico, crazy good
In the Philippines, we have corn in halo-halo, and some versions of halo-halo is corn-heavy. Mais con yelo is a cold corn-topped shaved ice with milk. Corn cheese icecream is also a popular icecream flavor. We have similar corn panacottas that have kernels inside. And boiled corn in very commercial cheese powder was a common streetfood where I grew up. We also have the usual roasted and steamed whole corn cobs, but we also add corn in some soups.
Coming into this video I thought I knew what they would be making but everyone took a completely different approach this episode and I liked it. Props to everyone’s hard work and for breaking their usual molds.
Corn fritters are realy common here in Indonesia, we called it Bakwan Jagung (Bakwan = fritter // Jagung = corn). Usually we add more herbs like garlic, turmeric, coriander, chili paste, n scallion mixed along with flour. It's like Indonesian savory street food tho☺️☺️
man, seeing sean throw in mushrooms for his corn tortilla taco made me kindaaaaa disappointed he didnt use the opportunity to cook up some huitlacoche mushrooms! they're an edible fungus that GROWS ON CORN (!) and eaten throughout mexico. corn smut! delicious in tacos or quesadillas, super yummy
If I recall correctly, fresh regular corn won't "pop" into popcorn. It needs to be dried for it to pop. And generally we use a different kind of corn for popcorn, although you could make popcorn out of regular dried corn kernels.
sean pronouncing spanish with a japanese accent made me laugh cause in middle school i started to be interested in japanese culture and stuff but pronounced japanese words with a spanish pronunciation because that was the only non-english language i knew as a half-mexican
definitely need those fritters. I use fresh sweet corn in a salad. raw off the cob with red onion and peppers and cilantro and lime , etc. the sweet corn should be the star.
21:25 this looks so delicious i instantly added to my Ramdhan iftar list, and here in Pakistan we use chick pee flour instead of it and also add potatoes for flavour
1st to answer your question why the corn didn’t pop, in order to make popcorn dried kernels so they wouldn’t have popped even if you had dropped them alone into something hot . They might have exploded because of the moisture but they would’ve never become popcorn. My favourite recipe with corn except of course for eating it off the grill with some butter and salt, sometimes with herb butter or herb salt, I love Japanese corn Potage soup.. it’s easy inexpensive delicious cheap and filling
the press, it doesn't press evenly (it's kind of a triangle) which is why you typ open and flip the masa! And you typ don't rest the masa since you want all the moisture to stay in.
Ah corn! The bane of my existence! I love it, but since my mom makes these absolutely delicious corn muffins each summer, I am the official corn shucker lol.
To learn more about nixtamalization and tortilla making, I highly recommend the "Masienda"' youtube channel! They do a crazy good job of walking through the process, and supply a lot of authentic Oaxacan ingredients (corn, coffee, ants!). Plus, they make an effort to lift up the voices of Oaxacan farmers and traditional knowledge keepers. Kudos to Sean for taking on the challenge of making corn tortillas for the first time on camera!
We have something similar to molcajete in South indian kitchen tools (I don't know whether north indians use it).. In malayalam it is called ammikkallu and idikallu..
Love the ideas shared. Possible to share the recipe or links of recipe please? On a side note, the audio needs some work as it's not balanced and the volume is too low for TV...
idk about logistics but would love if y'all were able to taste test each other's creations like the sandwich video (maybe without the time limit of course)
The sound quality is awful. I can not hear what is being said at all. Volume is at 100% and all I see is Andrews lips moving. Thought it was because I was watching on my phone so I switched to my computer. Same problem
For the corn fritters I might have pureed some corn into the batter or used some (toasted) corn flour to get more corn flavour. And now I am wondering how they would taste with cereal milk in the batter...
Could you guys crank up the audio next time? I had to literally put my volume at max, and still had trouble hearing you. At which point I just put subtitles on.
Sean ate him, thereby inheriting his cooking talent. And when combined with his own latent power, it has made him that of a God; A butterfly burst from the chrysalis of cookery, whose coming will mark a new epoch that is as benevolent and beautiful as it is terrible. Hail to the new Lord, Sean, and prostrate yourself before him. Alvin's probably on vacation or doing something else idk
Is it me or the audio was a bit off on this video? I had my volumen all the way up and their voices sounded pretty low, only their laughs was at a accurate volume
18:10 the reason why the corn you used didn't pop into popcorn is that you would've needed a very specific strain of corn! Only the zea mays everta variety of corn has the perfect properties for popcorn. It is also much harder than normal types of (sweet)corn and so isn't used for typical consumption.
the more you know
I don't know that you need one specific variety of corn for it to burst, but i know pop corn is made from corn that has been dried extensively.
Interesting. I thought corn needed to be dried to pop not that it needed to be a specific type of corn.
yeah sweet corn is actually really moist and soft compared to the corn used for making popcorn
@@Kavriel there are multiple strains of corn that is exclusively used for popping
The fact that Sean goes to the library for reference material makes me happy.
Why are you everywhere
@@pa-hx4hl Why do you notice me everywhere?
@@PokhrajRoy. soulmates
@@jahnvi3866 I like the way you think
Indian grinding stone for chutney. Aur bhute ka pakoda.
I rarely comment, but I watch all the videos. I love the on-screen chemistry, interactions with each other and the different - but awesome - ways each of you approach cooking and the discoveries you (and us viewers) make along the way. 🤘🏽
I think others may have mentioned it, but it would be so entertaining watching y'all tasting each other's dishes too!
OMG corn fritters is also a thing in Indonesia. It's one of my most favorite fries (yeah, we're frying a lot of snacks here).
My aunt recipe is my favorite:
1. Have half portion of corn kernels and half portion of grated corn (the grated corn makes the flavor even richer)
2. Add chopped scallions & cilantro
3. The batter: flour, egg, water seasoned with garlic+shallots+salt+pepper+chicken bouillon powder.
4. Mix them up together then fry it
5. Serve with sambal sauce ✨
i've never heard of indonesian corn fritters before but your comment gave me corn fritter fever lol, i'm going to make these!!
Daerah mana sih pake daun ketumbar di Indonesia? Yg aku pernah lihat di Jawa selalu pake daun jeruk.
I never put cilantro in my corn fritters. Imma try your aunt’s recipe~!
@@auralarchipelago tante sih orang jawa tapi macam sambal yg tiap rumah punya resepnya sendiri, tanteku punya resepnya sendiri
BAKWAN JAGUNG 😋
For Inga's recipe I would imagine getting much more corn flavor if you blended the corn and steeped that. It might even add an extra level of thickness after straining. You can probably also go slightly savory with something like Dungeness crab on top and less sugar in the base.
Oooh, a savory one might get a bit of a chawanmushi vibe. That could be really good too.
I love the idea of a savory application! I could see a similar plating with thinly sliced radish and some spicy lime dressing/gel! 🤤
Dungeness crab is a perfect pairing
That Sounds so yummy!
@@sisu9663 The fact that I am allergic to crabs and lactose-intolerant does not in any way reduce my desire to try this combination. Creamy but savory corn, delicate seafood, crunchy, bright radishes and spicy, sour lime dressing? It sounds amazing!!! Hmmm...I could use lactose-free milk, add some of that plant cream and use fish instead of crab. This could really work!!
Andrew: Cause we all know the experience of how corn does not get processed by your body.
Inga: What?
🤣🤣🤣
LOL
I mean it's a proven fact girls don't poo. So it makes sense why shouldn't be questioning it.
We've learned about Inga's good chewing practise.
@@jayhom5385 Hahaha, she's so innocent. I love her! 😆
Nixtamalization baby!
i adore sean, i love how out there he goes to learn about stuff
Andrew's recipe is so similar to Corn bhajiya that we make in India. We usually don't add egg and instead of plain flour we use gram flour (aka chickpea flour) and rice flour. But flavour wise very similar - onion, coriander, ginger, green chilli, red chilli powder, asafoetida these are usually used in India. Corn bhajiya with chai on a monsoon evening, ah perfect!
i haven't had them for years, but when i was little, we'd add corn to pancakes, just like one would berries. it's a nice note with butter and syrup.
lately i've been making a corn and black bean salad for dinner on nights that are too hot to do much cooking. a bag of frozen corn (either defrosted in fridge or microwaved) with a can of black beans, drained and rinsed. mix them with some diced cabbage, lime juice, salsa, tajin. add a little cho- or soyrizo if you want a little more savory bulk.
finally, as a salad with romaine, bleu cheese dressing, and black pepper. so simple and good!
"No amount of cheese in something can replace the satisfaction of cheese on top of something" this is sooo true hahah
Omg the fact that Sean watched Views from the road for help with his tortillas is so cool, I love that channel their recipes are amazing❤️❤️
Sean's Tortillas were absolutely mouth watering love to see his process
In the English version of the subtitles, at the corn tortillas bit, everytime Sean says "Metate" it's subbed as "Molcajete", (molcajete is the pestle and mortar he was talking about grinding in circular motion, Metate is the flat curve ish stone) just to let you guys know, everything looks awesome as always but maybe you can fix that bit.
I just watched Beryl Shereshewsky's video on corn dishes around the world! What a coincidence...
I actually thought Andrew was going to say, “well you’ve all done a great job, I’ve made…. Corn on the cob 🤣”….
Native American corn can be grown, dried and stored for years. Indigenous people needed a way to get the thick, non-nutritive pericarp hulls off from the nutritious endosperm and germ of the dried corn kernels. By soaking the hard seeds in the lye solution, they were able to break down and separate off the hulls, but also to change the molecular and chemical structure of the resulting ground paste, called nixtamal. This process had the serendipity to also make the niacin, Vitamin B3, in the maize available to the human digestion. It means that human populations can live off of a high-corn diet without getting niacin deficiencies. When European settlers started eating and living off of the maize, if they didn't know that this was a necessary step to make maize a staple and when they tried to live off of ground corn that had NOT been turn to nixtamal, they, and particularly their young children, literally died from eating diets too high in non-nixtamalized corn. They had enough calories but lacked the necessary vitamins.
Great work making nixtamal! I got a victoria corn grinder on Amazon for it, but have been looking for an authentic metate for a while. Will probably have to travel to Mexico to find one. Loved the video! 😊
When you go to Asia and see corn on pizza and "western" pasta dishes. It was good.
I had a similar experience in Poland, the KFC we passed by had corn in their coleslaw
japanese mayo corn pizza is LEGIT
Inga's recipe reminded me of this Filipino dish called Maja Blanca. It's almost the same thing except it uses coconut milk instead and you leave the kernels of corn in for some texture. It's very delicious served with some toasted coconut on top 🤤🤤
Andrew calling corn silks "corn hair," was great. :D
As a person from Guatemala (Central America if you're wondering) I 100% can say Molcajete is the extremely OG way of doing it, my great grandmother used to do it that way and we still have the equipment stored up, IT'S EXTREMELY RARE TO SEE so, immensely appreciate Sean actually trying to find it, but, sorry my man, these are almost extint now, very few people use it nowadays. Amazing video tho, must say, loved it! BTW, pretty sure it's available in the US, but if it's not, just cook the corn in steam and then add butter, salt, ketchup and mayo, we call them Elotes Locos in Central America an mexico, crazy good
In the Philippines, we have corn in halo-halo, and some versions of halo-halo is corn-heavy. Mais con yelo is a cold corn-topped shaved ice with milk. Corn cheese icecream is also a popular icecream flavor. We have similar corn panacottas that have kernels inside. And boiled corn in very commercial cheese powder was a common streetfood where I grew up. We also have the usual roasted and steamed whole corn cobs, but we also add corn in some soups.
Inga needs to share her shampoo routine! My God the gloss on that hair is so so beautiful!
Coming into this video I thought I knew what they would be making but everyone took a completely different approach this episode and I liked it. Props to everyone’s hard work and for breaking their usual molds.
Corn fritters are realy common here in Indonesia, we called it Bakwan Jagung (Bakwan = fritter // Jagung = corn). Usually we add more herbs like garlic, turmeric, coriander, chili paste, n scallion mixed along with flour. It's like Indonesian savory street food tho☺️☺️
man, seeing sean throw in mushrooms for his corn tortilla taco made me kindaaaaa disappointed he didnt use the opportunity to cook up some huitlacoche mushrooms! they're an edible fungus that GROWS ON CORN (!) and eaten throughout mexico. corn smut! delicious in tacos or quesadillas, super yummy
If I recall correctly, fresh regular corn won't "pop" into popcorn. It needs to be dried for it to pop. And generally we use a different kind of corn for popcorn, although you could make popcorn out of regular dried corn kernels.
sean pronouncing spanish with a japanese accent made me laugh cause in middle school i started to be interested in japanese culture and stuff but pronounced japanese words with a spanish pronunciation because that was the only non-english language i knew as a half-mexican
Guys, you make a great work! 👌 You should try to make green chileatole, I'm sure it will blow your mind! Greetings from Mexico! ❤️
My mom makes "Mac and corn" And its my favorite thing ever! It is crock pot mac and cheese with a ton of corn. So comforting!
definitely need those fritters. I use fresh sweet corn in a salad. raw off the cob with red onion and peppers and cilantro and lime , etc. the sweet corn should be the star.
21:25 this looks so delicious i instantly added to my Ramdhan iftar list, and here in Pakistan we use chick pee flour instead of it and also add potatoes for flavour
In Peru we boil corn and drink the water with a little sugar. Delicious and refreshing
I JUST came home from the farmer's market with a doz. jersey corn and lo-and-behold you've posted this video! lol Love this series. :)
I have no idea who you are or why I watched this, but thank-you for an educational food video!
2:13 the thought of andrew going to some place like castelinho da pamonha and getting the corn juice is so awesome
Corn is probably my favourite ingredient period. Everything made with corn I will gobble down happily
I should not be watching this at night…. Now I want a snack!
17:00 in indonesia we have corn fritter similar to this called bakwan jagung (jagung mean corn) and we have instant flour for it😂
Omg Great job this time too! It would be awesome if you guys do a "3 ways to use browned butter" XD
1st to answer your question why the corn didn’t pop, in order to make popcorn dried kernels so they wouldn’t have popped even if you had dropped them alone into something hot . They might have exploded because of the moisture but they would’ve never become popcorn. My favourite recipe with corn except of course for eating it off the grill with some butter and salt, sometimes with herb butter or herb salt, I love Japanese corn Potage soup.. it’s easy inexpensive delicious cheap and filling
the press, it doesn't press evenly (it's kind of a triangle) which is why you typ open and flip the masa! And you typ don't rest the masa since you want all the moisture to stay in.
About To Eat, how can I help you become a better more viewed channel? I love your content, your personalities and your food demos.
Sean gets to choose the next ingredient!!!
Ah corn! The bane of my existence!
I love it, but since my mom makes these absolutely delicious corn muffins each summer, I am the official corn shucker lol.
We miss Alvin 😔
Rip man
yeah! i was LITERALLY wondering that too?? Did he leave or get kicked out? I miss him :(
You should try crispy corn, a really popular dish in the south of india.
Good video but you look weirdly smooth, can we have more than 1080p?
To learn more about nixtamalization and tortilla making, I highly recommend the "Masienda"' youtube channel! They do a crazy good job of walking through the process, and supply a lot of authentic Oaxacan ingredients (corn, coffee, ants!). Plus, they make an effort to lift up the voices of Oaxacan farmers and traditional knowledge keepers. Kudos to Sean for taking on the challenge of making corn tortillas for the first time on camera!
I liked the corn fritters.. all recipes looked great though 👌🏼
Love that Sean’s a part of ATE!
i wonder if the corn juice that andrew had in brazil is the same with the corn drinks we have here in malaysia's stalls
@Views on the road is amazing, it's excellent to acknowledge.
Sean talking about molcajate in India we call that as Silbatta
chicha morada!! it’s peruvian purple corn juice- so so good
Excellente 🌽🫶🏽😍
in Brasil we also have corn ice cream which is sooooo good
But canned corn gives more corn flavor. Unfortunately
We have something similar to molcajete in South indian kitchen tools (I don't know whether north indians use it).. In malayalam it is called ammikkallu and idikallu..
Okay, okay, I'll make some fritters!
Dishes are great, corn is great..but damn..Inga is so beautiful..
Can you guys please either do an Andrew makes a lot of food with the same ingredient or show us what you made with rice?
this format feels so organic and natural
polite and taking turns sharing a comment
You guys should try Maja Blanca 🙂 It’s a corn dish from the Philippines.
These are awesome and I love the great ideas you guys give me to try out...but is worth it ever gonna come back or is that just dead.
You should make one of these on Gochujang
can you raise the audio next time please...
Love the ideas shared. Possible to share the recipe or links of recipe please?
On a side note, the audio needs some work as it's not balanced and the volume is too low for TV...
I just had potato corn soup for 😌😌
idk about logistics but would love if y'all were able to taste test each other's creations like the sandwich video (maybe without the time limit of course)
this isn't quite so common, but pozole made with corn instead of hominy is really good
what andrew made is what indonesian usually eats, we call it bakwan jagung, normally we also add scallions to the batter :D
Inga, have you tried maja blanca? It’s a Filipino dessert made with corn and coconut milk, and it’s a gelatinous smooth pannacota-y consistency :)
Love how Andrew gets better at using knife
Hey Andrew! Please make an episode cooking pounds of beetroot.
Much love from Africa
The fritters remind me of pakora with how the cilantro was added
OHMYGOD Sean just made Makke ka Roti which is a very famous North Indian Roti (flatbread). We eat it like the most basic thing ever.
The sound quality is awful. I can not hear what is being said at all. Volume is at 100% and all I see is Andrews lips moving. Thought it was because I was watching on my phone so I switched to my computer. Same problem
"Corn Cutlets with Mint Chutney"....😋😋🤗🤗
Everything is amazing.. but where’s Alvin ?.?
yeah! i was LITERALLY wondering that too?? Did he leave or get kicked out? I miss him :(
For the corn fritters I might have pureed some corn into the batter or used some (toasted) corn flour to get more corn flavour. And now I am wondering how they would taste with cereal milk in the batter...
Bakwan jagung dengan kearifan interlokal 👍
Thumbs up for Inga’s pronunciation of mascarpone.
Corn fitter a.k.a bakwan jagung 😂😂😂 a staple fries in Indonesian household & street food vendors
reinventing the wheel hahahhahahahahah
Such an Andrew thing to make. Fried fish, fried corn..
Where is Alvin?
I literally just roasted corn on the stove top and at it with lemon and some salt.
Could you guys crank up the audio next time? I had to literally put my volume at max, and still had trouble hearing you. At which point I just put subtitles on.
I would love if you'd try 3 ways to use caramel
Where's Alvin?
Sean ate him, thereby inheriting his cooking talent. And when combined with his own latent power, it has made him that of a God; A butterfly burst from the chrysalis of cookery, whose coming will mark a new epoch that is as benevolent and beautiful as it is terrible. Hail to the new Lord, Sean, and prostrate yourself before him.
Alvin's probably on vacation or doing something else idk
It’s corn!!
Just me or are the volume levels on this video SUPER low?
Why is the audio level so low on this video?
Why the audio volume is so low?
Is it me or the audio was a bit off on this video? I had my volumen all the way up and their voices sounded pretty low, only their laughs was at a accurate volume
Is Rie not part of the series anymore?
Anyone else notice the audio was super quiet?
Q: for Andrew, how many different ways have you tried making fritters? & what is the comparison to pan stove top v.s. baking?
What happened with worth it!?
What happened to Alvin????