For my friends that wanna try making these dishes but forgot to write each of them down: Black - congee Glutinous - nom prik ong Jasmine - kao pad thai Carnaroli - risotto Bomba - paella Rosematta - kerala-style kanji payar Carolina Gold - hoppin john Basmati - persian tahdig Koshihikari - nigiri Short grain brown - hippie grain bowl Wild - ojibwa style wild rice Himilayan red - boutanese pilaf
Hm... I think they could have mentioned a little about how you would normally cook each of these (water ratios for absorption methods, the ones that call for steaming, etc....)
Of all the on-camera staff that we've seen, I think Amiel is kind of perfect for this. All of the matter of fact information and everything, I liked it. Enjoyed the tone of the video, the way it was shot. You folks at BA are /awesome/.
I love this channel, each person on staff has their own style they way they narrate and film and content and even level of seriousness, and I don't think I even have a favorite series because they're all really great!
I’m first gen south East Asian and grew up thinking everyone ate jasmine rice. The first time I had brown rice I thought people were playing a prank on me 😭😭
Please can we have another one of these of SALT?! Really missing the difference between the kinds! Pllllllleeeaaaaasssssseee🥺 totally loving this series! 🥰
Taste wise (with the exception of smoked salts) there are veeeeery few differences between salts (I doubt even Chris could tell). The differences come in 1) Visual presentation 2) Micronutrients from the various impurities that give them their appearance 3) Crystal shape, which impacts salinity/volume (1 tsp of table salt is much saltier than 1 tsp of kosher) and mouth feel if used to finish a dish with. After saying all of that, I still want to see an episode on salt :)
@@gr81disp True. Most of the difference is in the microscopic texture/surface area, not the taste. Iodized salt under a microscope looks cubed, no rough surface. Kosher salt is rough and jagged because it is literally designed to cling to meat and draw out moisture (koshering = draw out blood, usually for religious reasons). Fleur de sel has a really light and delicate crunch that makes it perfect as a finishing salt to sprinkle on pretty much anything. Anything generically labelled "sea salt" is a mixed bag because there is no regulation for what constitutes sea salt; it can come from the ocean or a lake or a marsh. And Himalayan pink salt is a marketing fad/scam (yes, it has "minerals" but they are so minuscule, you'd have to consume obscene amounts of salt every day for it to be significant).
There's really not that much of a difference between salt types, it's mostly marketing. A better one IMO would be maize/corn: Here in the US we are only used to seeing a like 2-3 types, but there's tons in Latin America due to breeding done by Pre-hispanic civilizations like the Aztec which have a variety of different flavors, shapes, and colors.
Finally! Amiel gets his own series too!! So now the list is: Claire - Gourmet Makes Brad - It's Alive Chris - Reverse Engineering Molly - Adventure/ Tries stuff that she has never done before Alex - Eats it all Carla - Back to back chef Amiel - Types of food under a microscope Now let's get Gaby on the list next!
the only non-racist/ignorant explanation i can come up with is because the dish they used to show off the rice is thai, they highlighted thailand? but yeah its...... very badly communicated
@Yoshi Does Stuff saying that americans are idiots when it comes to other countries is not racist.. showing off one country in all of southeast asia can be depicted as racist
there's one thing you forgot to include. how the rice are cooked. each variety needs different amounts of rice to get the ideal texture. like brown rice and that black rice need almost twice the amount of water that's needed to cook white rice. so the asian way of measuring the water to cook the rice with a knuckle doesn't cut it.
All I can think of how awkward it must be for Amiel to stand there waving his arms around, pretending he's talking, when he's doing the voice over at a different time and location. Great video though, I didn't even know black rice existed
How many navy blue suits does he own exactly?? I thought it was just my imagination but I checked every video and he always blue pants and a jacket on...kinda cool.
My thoughts exactly! Interesting that they went with Matta instead of something like Sona Masoori which is a more prevalent short-grain rice in India. So proud!
And if their basmati is shorter than jasmine, they're getting the crappiest quality possible. Also, the one they have there doesn't look aged much. By the time it's been aged for a year, the colour changes at the tips, so that you have a slight browning, because it's aged on the paddy, not in the bag.
Well, they sorta did, "almost every way to cook a potato" they didn't go into different potatoes but they did show us how to cook a potato nearly every way
Thank you for making this video! I grew up in a Cantonese family and ate Jasmine rice almost everyday growing up. The unique and delicate fragrance is so delicious, especially with the equally delicate flavors in Cantonese cuisine that is very focused on umami. Bursts of gentle savoriness accompanied by the floral and woodsy fragrance of Jasmine rice, simply divine.
my family is cantonese too, my mom likes the elephant thai brand..since we have a big family, jasmine rice is expensive so we bought large 50lb bags of regular long grain rice from costco..sometimes we mix them both
I am from NorthEastern India (the buffer region between India and China) and I grew up eating jasmine rice too, at least the variety found here. We used to eat jasmine rice with a peppery- roasted duck curry during winters. Reminds me so much of my village.
recoil53 homebrew shops usually stock them, they come in 1 pound bags, or bigger. They don’t add any color or sugar to the beer, just a handy tool when brewing wheat, rye, or cereal (flaked barley, oats, rice) heavy beers.
@@CaitlintheCasual I would suggest slowly opening for your sparge (so it doesn't get stuck), but if rice hulls work, thanks for the advice! I've always seem them but never used them. And, because of this video: if you're ever planning on making rice wine, all you need is amylase enzyme and some calrose rice
@@kylesteele9403Thanks for the sparge suggestion! I use a 10 gallon igloo cooler as a mash tun, so it's always kinda hard to control my sparge. I have actually gone back to using a nylon straining bag in conjunction with my cooler. I always use amylase enzyme for my grains. I get great starting gravities with it!
Amylose and amylopectin ate two types of starch. The glucose molecules in the amylose is bound together by 1-4 alpha bonds where as amylopectin has 1-6 beta bonds
Please include scale bars for the microscope images and include post cooked images! Also, make sure Claire get access to this for her "Gourmet Makes" series!
As an Asian, I can never understand why would anyone eat rice with a fork? There's no way you'll eat Basmathi rice with a fork because it's very low in starch so they can't clump together. We usually eat rice with a spoon so that we're not afraid of it falling off the utensil. And we also eat all kinds of rice with our hands, not only glutinous rice.
@@marg200039 Yeah we do eat rice with chopsticks as well! I meant to say we use a spoon over using a fork. In most settings we actually dine with a fork and spoon together, but the fork is to push the rice onto the spoon. But yeah come to think of it, eating with chopsticks is definitely the harder of the two.
@@marg200039 lol no Koreans also eat with a spoon. But for others, and there's no chopsticks available, guess what they go for? It's not a freaking fork. Just look at the Japanese eating curry rice or omurice.
I can hear my grandfather, who was a farmer when he was still alive, screaming because of the grains of rice thrown and wasted. Growing up my parents made sure we don't waste rice coz its very difficult to grow.
Hello, I am from Spain and I have to say that the paella hurts a lot, I mean that we do not add the sausage paella, shrimp and olives, not together, and for example of these three ingredients we only add the shrimp (also more ingredients that weren´t there) and if anyone of you goes to Valencia you will see it (and try it too) I promise, I'm not crazy, also something that I really like is the "socarrat" part, I love it and sometimes it's hard to find in restaurants (except, as I said before if you're going to Valencia). Thank you, I´m sorry if my english sounds rude it wasn´t my intention, I love your channel and I just want you to know that detail, saludos!
i wish we could have seen Amiel reacting to the rice more , not so much narrating i know it would probably be a longer video but Amiel is one of my favorite people on BA and we rarely see him one on one Good video tho :)
I live about 40 min away from where BOMBA is made! So happy it was included :) Also, YOU ARE KILLING ME with that Paella. Don't ever put chorizo in a paella, I don't care if you have seen it a thousand times, DON'T DO IT. Why would you put an ingredient that's basically going to cancel out every other ingredient you are putting? It doesn't make sense! Just eat it as an appetizer, and then eat the paella. The olives are also bothering me btw, but I mean, I'm tired of trying to explain americans how paella is made.
@@camil6294 Yes, I had to edit the comment.. Idk what is wrong with these people.. How do you know about Bomba or 'socarrat' but you are fine putting chorizo and olives in a paella?
Au contraire: Millet, certified oats, maize, sorghum, and, teff. Not to mention pseudo grains like amaranth, quinoa, buckwheat, etc. We've got plenty of options besides wheat, barley, rye, and spelt. Who the heck eats spelt, anyway?
@@isabellamorris7902 (1) Yes, the oats need to be certified - otherwise they can be cross contaminated with wheat that had been grown on the same land. (2) *LOTS* of people eat maize. Maize is simply what most of the world calls the grain we call "corn". Whether we're talking sweet corn, pop corn, polenta/grits, corn bread, corn flakes, corn tortillas, or fried mush: it's all maize.
This was so cool! It made me want to go out and buy some of these rices, so I did! Had wild rice as a side with my steak for dinner and it was so so good! I really hope Amiel makes more videos like this - i love seeing a raw ingredient being dissected and inspected for its unique qualities :)
Gonna be real nerdy here: This is not a microscope, but a binocular magnifier. With a microscope, the light goes trough the sample from under the optics (usually). With a binocular, you look at the sample with the light reflecting on the surface of the sample. Also, on a binocular, the smaple is like 2x to 10x biggers, and with a microscope, its like 10x to 1000x.
It was such a missed opportunity not showing the different rice under the microscope after they're steamed/cooked. If you ever decide to make this into a series, it would be great to see kind of side by side the difference between the two.
Anyone else a little weirded out by Amiel in a lab setting (or set) instead of the test kitchen? BTW, Loved the content. When are we getting Amiel cooking in the test kitchen?
En realidad, qué puñetero plato de este mundo mezcla langostinos, aceitunas, limón y chorizo? Parece un vómito o algo que preparas borracho a las 7 de la mañana cuando llegas muerto de hambre a casa. Y creo que ni si quiera en esa situación prepararía algo así
"Ya know, if I didn't know this was rice, I would almost think I was looking at an oat!" - favorite comment of entire video. Not sure why it made me laugh so hard.
This was so interesting and I want to try making congee right now. I grew up with family who ONLY find basmati rice to be acceptable cooked pilaf style with curry and everything else is viewed with suspicion. This introduced me to so many rice dishes I'd never heard of
For my friends that wanna try making these dishes but forgot to write each of them down:
Black - congee
Glutinous - nom prik ong
Jasmine - kao pad thai
Carnaroli - risotto
Bomba - paella
Rosematta - kerala-style kanji payar
Carolina Gold - hoppin john
Basmati - persian tahdig
Koshihikari - nigiri
Short grain brown - hippie grain bowl
Wild - ojibwa style wild rice
Himilayan red - boutanese pilaf
Thank you :)
Rojo Lele - Nasi Goreng
@@syacharfian2570 Weston Van Dorn only listed the dishes made in this video. The one you mentioned wasn't in the video.
Doing the messy prince's work!
The hero we needed.
Hm... I think they could have mentioned a little about how you would normally cook each of these (water ratios for absorption methods, the ones that call for steaming, etc....)
The rice cracking in the bg of Chris’ video now makes sense
Yes!
You’re totally right! 😂 I forgot about that
which one :^0
Annabelle Ye the one where he recreated Maanhchi’s dish!
Annabelle Ye it was posted yesterday!
Me: - reads title -
"Sounds kinda boring."
20 minutes later:
"Aw man, it's over already?! Why didn't he look at the cooked rice?!"
You were right the first time.
@@KenDanieli nah
Haha yes.
I need a ringtone of Amiel saying “I’m a MESSY prince!”
I laughed so hard at this part, too!
He's so cute.
I got John Oliver vibes.
6:15 when the messy prince pulls his fork out of his coat pocket, and again at 9:15! lol
ew
"How am I supposed to watch someone talking about rice for twenty minu..."
19 and a half minutes later, "Oh."
Of all the on-camera staff that we've seen, I think Amiel is kind of perfect for this. All of the matter of fact information and everything, I liked it. Enjoyed the tone of the video, the way it was shot. You folks at BA are /awesome/.
I love this channel, each person on staff has their own style they way they narrate and film and content and even level of seriousness, and I don't think I even have a favorite series because they're all really great!
Pretty much Binging with Babish at this point but with food science.
_ = italics
I’m first gen south East Asian and grew up thinking everyone ate jasmine rice. The first time I had brown rice I thought people were playing a prank on me 😭😭
Alexis Nguyen when u say first gen se Asian wdum? Sorry just wanted to cjecl
Jasmine is the one rice I cannot eat, it's just too flora tasting, as oppose to my favorite rice baslmati which is flora, but taste nutty and fluffy.
Don't you guys eat gelatinous rice wrapped in banana leaves too? Those things are delicious, Or are they Chinese?
@@Gooong yeah, at least in the philippines!
@@Gooong not only chinese, in south east asia there is many variations of that kind of food
WHY DIDNT YOU LOOK AT THE COOKED RICE UNDER THE MICROSCOPE?! Auuugh
mood! we all (members of the horse haunted dower house) agree!
He's a messy prince, but not that messy!
THIS"
omg YES, thank you
Right, so much missed.
Would've appreciated a cross-section under the microscope. And the cooked grain as well.
Thats kinda weird but ok
@@yeahokbuddy2510 Disagree. A cross section of the rice was the *only* thing I came here to see. Why else microscope?
@@37thraven I was here for the same. I still enjoyed the vid, but that was a pretty big disappointment.
Facts.
only Amiel Stanek can make me watch a 20-minute video about 12 types of rice.
alton brown did a 28 minute episode of good eats about 2 types of rice and it was glorious.
The Graceful Savage Amiel’s gotta up his minutes-per-rice ratio
Alton is the Messy King. Amiel is the Messy Prince.
Liar, if Claire or Brad made the video, you'd watch it.
I know. The way he describes anything is SO appealing
ok but why does this Amiel sound just like Emile from Ratatouille
You mean remy right?
@@amandagarcia8348 omg yes I do
I am glad I am not the only one who thought that.
Amiel is being controlled by a rat confirmed
Yes that’s what I thought
Please can we have another one of these of SALT?! Really missing the difference between the kinds! Pllllllleeeaaaaasssssseee🥺 totally loving this series! 🥰
Taste wise (with the exception of smoked salts) there are veeeeery few differences between salts (I doubt even Chris could tell). The differences come in 1) Visual presentation 2) Micronutrients from the various impurities that give them their appearance 3) Crystal shape, which impacts salinity/volume (1 tsp of table salt is much saltier than 1 tsp of kosher) and mouth feel if used to finish a dish with.
After saying all of that, I still want to see an episode on salt :)
@@gr81disp True. Most of the difference is in the microscopic texture/surface area, not the taste. Iodized salt under a microscope looks cubed, no rough surface. Kosher salt is rough and jagged because it is literally designed to cling to meat and draw out moisture (koshering = draw out blood, usually for religious reasons). Fleur de sel has a really light and delicate crunch that makes it perfect as a finishing salt to sprinkle on pretty much anything.
Anything generically labelled "sea salt" is a mixed bag because there is no regulation for what constitutes sea salt; it can come from the ocean or a lake or a marsh. And Himalayan pink salt is a marketing fad/scam (yes, it has "minerals" but they are so minuscule, you'd have to consume obscene amounts of salt every day for it to be significant).
There's a good video series by America's test kitchen called "what's eating Dan?". He covers salt pretty well, check it out!
@@ardenthebibliophile if you haven't read it, there is a great book called Salt. It is on audiobook too
There's really not that much of a difference between salt types, it's mostly marketing. A better one IMO would be maize/corn: Here in the US we are only used to seeing a like 2-3 types, but there's tons in Latin America due to breeding done by Pre-hispanic civilizations like the Aztec which have a variety of different flavors, shapes, and colors.
Not making Biriyani with the Basmati rice is a sin
I am here for this comment 😭
Then there would have been so many comments about how "that's not real biriyani".
@@recoil53 Haha probably true
Exactly !
my sister once tried to remake my moms recipe of biryani with short grain rice, it did NOT hold up well. you dont get the same satisfying chew
Finally! Amiel gets his own series too!!
So now the list is:
Claire - Gourmet Makes
Brad - It's Alive
Chris - Reverse Engineering
Molly - Adventure/ Tries stuff that she has never done before
Alex - Eats it all
Carla - Back to back chef
Amiel - Types of food under a microscope
Now let's get Gaby on the list next!
Chris*
They need to get Andy on the list!
Where is “Its Dead” BA????
He’s done several beginnings of series.
Andy out there continuing to lose his grip on reality 😂
I need ba to give Amiel his own fashion series: hauls, jewelery collection, outfits of the week, etc.
"I'm a messy prince!", is exactly what i have on my next shirt.
buerger3 I’m seconding this!
you must have a lot of dumb shirts
“Southeast Asia”
*only highlights thailand*
Right?
Yeah i drink to that bro
Thats pretty racist though
the only non-racist/ignorant explanation i can come up with is because the dish they used to show off the rice is thai, they highlighted thailand? but yeah its...... very badly communicated
@Yoshi Does Stuff saying that americans are idiots when it comes to other countries is not racist.. showing off one country in all of southeast asia can be depicted as racist
Amiel is one of my favorites. I feel like he'd be a cool dude to hang out with
He recently left Bon Appetit.
@@nathanbraga3179 did he really?
Shadow Gamer kinda. He’s not there in the office every day but he will still be writing and doing videos for BA.
So he didn't leave but went from full time worker to part time or self-employed.
@@lukasz96 yup. He's freelance now like Claire, Priyah, and maybe Carla?
there's one thing you forgot to include. how the rice are cooked.
each variety needs different amounts of rice to get the ideal texture.
like brown rice and that black rice need almost twice the amount of water that's needed to cook white rice.
so the asian way of measuring the water to cook the rice with a knuckle doesn't cut it.
franzb69 lo l i asked my dad how much water to cook rice ... he showed me on his finger 😂😂
You measure with the different parts of the finger, not just the knuckle.
You could pour broth on it while stirring and when it looks like its all be absorbed into the rice you pour some more broth. Risotto style.
Amiel -- This is an excellent video. Informative, well edited, and, most importantly, leaves me hungry. More of this, please.
All I can think of how awkward it must be for Amiel to stand there waving his arms around, pretending he's talking, when he's doing the voice over at a different time and location. Great video though, I didn't even know black rice existed
He's probably actually talking then writing a script based on what he said during filming and then recording that
Top 12 lofi beats to eat rice and chill to
How many navy blue suits does he own exactly?? I thought it was just my imagination but I checked every video and he always blue pants and a jacket on...kinda cool.
Tida M That is indigo, not navy. (Indigo is between blue and violet, navy is blue with black added).
Kinda weird imo, wearing always the same clothes like a cartoon character
Hey bruh have you heard of a *washing machine*
Whose here after the BA test kitchen read this comment?
Chef's uniform, except not white.
"This stuff is expensive and I'm really excited to take a look at it." Black rice scattered all over the table like dirt.
It's more expensive than white or brown rice, but it's not *that* pricey.
You can definitely see he's a very messy person
Carolina Gold rice is actually African rice, which is a different species than other kinds of rice!
As a Keralite, I never thought I'd see Kanji Payar in BA, of all places. So heartwarming.
Also, where my Keralites at?😁
My thoughts exactly! Interesting that they went with Matta instead of something like Sona Masoori which is a more prevalent short-grain rice in India. So proud!
you've got a batch of beautiful basmati and talk about how it WANTS sauce, and you end up making tahdig instead of biriyani??!
And if their basmati is shorter than jasmine, they're getting the crappiest quality possible. Also, the one they have there doesn't look aged much. By the time it's been aged for a year, the colour changes at the tips, so that you have a slight browning, because it's aged on the paddy, not in the bag.
@@DinoSarma you know a lot about it 👏🏻👏🏻 wow!
Proof we will watch ANYTHING BA puts out
And I'm still wondering why I did.
I found this video because I wanted to learn about rice hahaha
Whenever he says “let’s take a closer look” I can’t stop thinking about Seth Meyers..
Rice is such an important part of so many countries delicious dishes! What a great video
Michael Xie especially asia ♡ ♡
We need a video like this about potatoes and all the best uses for each variety please BA
Well, they sorta did, "almost every way to cook a potato" they didn't go into different potatoes but they did show us how to cook a potato nearly every way
@@IONE_the_Enby How did I miss it?! Thank you :)
No one:
Amiel Stanek: LoOoOng boi...
*L O N G*
b o y e
TheOfficialCzex amiel stanke
Looooooon boie
There's something about Amiel's personality, and use of gestures, it makes him the best lower-body model I've ever seen.
Amiel definitely has the kind of voice you would watch a 3 hour documentary and not get bored
Yeah, definitely not bored, just lulled to sleep lol
Ameil the typa guy to make fake eating noises and not acknowledge it ever
Love me some Amiel. Soothing voice that's also so engaging. I could watch him talk about anything
Thank you for making this video!
I grew up in a Cantonese family and ate Jasmine rice almost everyday growing up.
The unique and delicate fragrance is so delicious, especially with the equally delicate flavors in Cantonese cuisine that is very focused on umami. Bursts of gentle savoriness accompanied by the floral and woodsy fragrance of Jasmine rice, simply divine.
my family is cantonese too, my mom likes the elephant thai brand..since we have a big family, jasmine rice is expensive so we bought large 50lb bags of regular long grain rice from costco..sometimes we mix them both
Funny, I'm Cantonese brought up in the US and my family doesn't like jasmine rice at all. Too perfumey.
I am from NorthEastern India (the buffer region between India and China) and I grew up eating jasmine rice too, at least the variety found here. We used to eat jasmine rice with a peppery- roasted duck curry during winters. Reminds me so much of my village.
Watching Spaniards get pissy at the chorizo in the paella really made my day.
also the olives and shrimp
I use rice hulls in brewing beer! They help to keep wheat, oats, or rye from sticking together, and drain water so you don't get a stuck mash/sparge.
Where would you get them?
recoil53 homebrew shops usually stock them, they come in 1 pound bags, or bigger. They don’t add any color or sugar to the beer, just a handy tool when brewing wheat, rye, or cereal (flaked barley, oats, rice) heavy beers.
@@CaitlintheCasual I would suggest slowly opening for your sparge (so it doesn't get stuck), but if rice hulls work, thanks for the advice! I've always seem them but never used them.
And, because of this video: if you're ever planning on making rice wine, all you need is amylase enzyme and some calrose rice
@@kylesteele9403Thanks for the sparge suggestion! I use a 10 gallon igloo cooler as a mash tun, so it's always kinda hard to control my sparge. I have actually gone back to using a nylon straining bag in conjunction with my cooler. I always use amylase enzyme for my grains. I get great starting gravities with it!
So cool! Does it affect the flavor at all?
What a pleasure to geek out to this after work. Thank you, as a fellow rice lover
A microscope is exactly what Amiel needed. I’m so pleased.
2:59 The rice is out of control
Chris: IT HAS LITERALLY NOWHERE TO HIDE
9:16
are you the chris morocco of forks?:o
As someone who really loves eating rice, this makes me happy.🙂
Amylose and amylopectin ate two types of starch. The glucose molecules in the amylose is bound together by 1-4 alpha bonds where as amylopectin has 1-6 beta bonds
Teach me ANYTHING Amir. I love the way you present info, the way you talk, your knowledge. So damn nourishing to the brain
6:05 Amiel calling the rice looooong boi made my entire week
I hope this becomes a series, I always wish I had a better understanding of different varieties within a product.
I don’t even cook or work in food industry, but here i am watching every BA videos
Please include scale bars for the microscope images and include post cooked images! Also, make sure Claire get access to this for her "Gourmet Makes" series!
As an Asian, I can never understand why would anyone eat rice with a fork? There's no way you'll eat Basmathi rice with a fork because it's very low in starch so they can't clump together. We usually eat rice with a spoon so that we're not afraid of it falling off the utensil. And we also eat all kinds of rice with our hands, not only glutinous rice.
Sara de Souza and yet East Asians everywhere are eating rice with chopsticks ... just depends on your skill level and the stickiness of your rice 🤷♀️
I second you girl
@@marg200039 Yeah we do eat rice with chopsticks as well! I meant to say we use a spoon over using a fork. In most settings we actually dine with a fork and spoon together, but the fork is to push the rice onto the spoon. But yeah come to think of it, eating with chopsticks is definitely the harder of the two.
Exactlyyyyyyyy
@@marg200039 lol no Koreans also eat with a spoon. But for others, and there's no chopsticks available, guess what they go for? It's not a freaking fork. Just look at the Japanese eating curry rice or omurice.
you forgot about the greatest rice dish of all: lamb biryani
or chicken biyani
I can hear my grandfather, who was a farmer when he was still alive, screaming because of the grains of rice thrown and wasted. Growing up my parents made sure we don't waste rice coz its very difficult to grow.
Maybe they ate all of it :)
We have black and glutenous rice here in Assam. It's freaking amazing and the siesta after the meal is the stuff of legends.
Only foodcast listeners will know how much Amiel loves his rice 💚 bet Carla was envious of this shoot 😉
Hello, I am from Spain and I have to say that the paella hurts a lot, I mean that we do not add the sausage paella, shrimp and olives, not together, and for example of these three ingredients we only add the shrimp (also more ingredients that weren´t there) and if anyone of you goes to Valencia you will see it (and try it too) I promise, I'm not crazy, also something that I really like is the "socarrat" part, I love it and sometimes it's hard to find in restaurants (except, as I said before if you're going to Valencia). Thank you, I´m sorry if my english sounds rude it wasn´t my intention, I love your channel and I just want you to know that detail, saludos!
Lets not mill about, there's so much knowledge to grain in this video!
Passion for food you’re exactly rice!
I'll stick around to see what he cooks up next.
goddamnit
something about how he said 'i'm a messy prince' had very strong griffin mcelroy vibes.
i wish we could have seen Amiel reacting to the rice more , not so much narrating
i know it would probably be a longer video
but Amiel is one of my favorite people on BA and we rarely see him one on one
Good video tho :)
Me: watching TH-cam
TH-cam: _R I C E_
do 12 types of beans/legumes!
I live about 40 min away from where BOMBA is made! So happy it was included :)
Also, YOU ARE KILLING ME with that Paella. Don't ever put chorizo in a paella, I don't care if you have seen it a thousand times, DON'T DO IT. Why would you put an ingredient that's basically going to cancel out every other ingredient you are putting? It doesn't make sense! Just eat it as an appetizer, and then eat the paella. The olives are also bothering me btw, but I mean, I'm tired of trying to explain americans how paella is made.
That paella, though
@@camil6294 Yes, I had to edit the comment.. Idk what is wrong with these people.. How do you know about Bomba or 'socarrat' but you are fine putting chorizo and olives in a paella?
Any other celiacs here LOVING this content?? The only true grain we can eat, and it's SO DELICIOUS
Au contraire:
Millet, certified oats, maize, sorghum, and, teff.
Not to mention pseudo grains like amaranth, quinoa, buckwheat, etc.
We've got plenty of options besides wheat, barley, rye, and spelt.
Who the heck eats spelt, anyway?
@@supergeek1418 Do the oats need to be certified? Not coeliac myself but a relative is
Also who eats maize?!
@@isabellamorris7902
(1) Yes, the oats need to be certified - otherwise they can be cross contaminated with wheat that had been grown on the same land.
(2) *LOTS* of people eat maize. Maize is simply what most of the world calls the grain we call "corn". Whether we're talking sweet corn, pop corn, polenta/grits, corn bread, corn flakes, corn tortillas, or fried mush: it's all maize.
@@supergeek1418 Thank you!
This was so cool! It made me want to go out and buy some of these rices, so I did! Had wild rice as a side with my steak for dinner and it was so so good! I really hope Amiel makes more videos like this - i love seeing a raw ingredient being dissected and inspected for its unique qualities :)
Gonna be real nerdy here:
This is not a microscope, but a binocular magnifier.
With a microscope, the light goes trough the sample from under the optics (usually). With a binocular, you look at the sample with the light reflecting on the surface of the sample. Also, on a binocular, the smaple is like 2x to 10x biggers, and with a microscope, its like 10x to 1000x.
THANK YOU SO MUCH for not calling japanese rice “Sushi Rice”
People who say sushi rice need to b u r n
I love this but....
I HATE how the hand gestures don’t match up to what is being said.
That’s usually because he’s talking during the actual recording but as he’s doing a voice over - it doesn’t match completely
It was such a missed opportunity not showing the different rice under the microscope after they're steamed/cooked. If you ever decide to make this into a series, it would be great to see kind of side by side the difference between the two.
Amiel i love ya and this video is very informative and all but dID YOU JUST TAKE BASMATI RICE AND *NOT* MAKE BIRYANI WITH IT????
The captions say "I'm a meal stanek"
After Liqi's video on harvesting rice, seeing Amiel spill rice gives me PTSD.
Yeah, I was cringing at all the spilled rice. 😫
Yay, I’m glad you mentioned นํ้าพริกอ่อง (Nak Prik Ong)
It’s basically hot sauce for Thais
As a Minnesotan that lives in northern Minnesota I really appreciated seeing wild rice in this video!
“Thats ice not rice” oh Amiel, you silly goose🙄😂
The rice episodes of the BA podcast are the best ⭐️ I love that rice now gets a starring moment on TH-cam.
I need more microscopes and Amiel and food. Thank you, Bon Appétit.
I expect a full 10 seasons
HIS VOICE! And well done the voiceover!
That wild rice, I don't know why, makes me just wanna eat plain rice rn these type of videos that amiel does always makes me hungry
WHERE IS RICE 5.0!?
( I kid, but Bon App Foodcast Rice-scapades are everything)
"Hey, look at this rice, and look at my crotch behind the rice!"
Anyone else a little weirded out by Amiel in a lab setting (or set) instead of the test kitchen?
BTW, Loved the content. When are we getting Amiel cooking in the test kitchen?
Answering the age old question, "What if Binging with Babish was hosted by Jon Lovitz?"
No one:
Amiel: *eats rice with a fork*
I can't get over how much rice was spilled here, and I don't even have OCD.
I assume they had a clean cloth or something under the table to catch the rice
Amiel saying LONG BOI is my sexual orientation
I love Amiel, he's so clever, and that pocket fork and classy watch, love it!
There's chorizo in that paella...
*screams in spanish*
And olives I'm screaming in spanish
Cooking is a creative art I suppose
@@Timeward76 that's an offense
How did BA know I needed a whole video on rice when I didn’t even know myself?
omg Ojibway represent! That's my favourite way to eat wild rice!
"Rice. This is... fun stuff" - A.Stanek, 2019
No one:
Amiel: *produces a fork from his pocket*
Amile, you so freaking nailed this post. 3 stars, 5 stars, 10 stars whatever, you can have the entire night sky! Perfect!
MORE AMIEL CONTENT PLEASE
This is incredible. Great production quality and fascinating topic. Nice one BA
LA PAELLA NO LLEVA NI ACEITUNAS NI CHORIZO GODDAMIT
es verdad
En realidad, qué puñetero plato de este mundo mezcla langostinos, aceitunas, limón y chorizo? Parece un vómito o algo que preparas borracho a las 7 de la mañana cuando llegas muerto de hambre a casa. Y creo que ni si quiera en esa situación prepararía algo así
y dice que el caldo se pone poco a poco, wtf SE ECHA Y NO SE TOCA
@@josep1991 It looked like Jambalaya to me.
This is not paella, it’s payeya goddamit!
"Ya know, if I didn't know this was rice, I would almost think I was looking at an oat!" - favorite comment of entire video. Not sure why it made me laugh so hard.
nobody:
not one person:
not a soul:
Amiel: *l o n g b o i*
I need 10 more 'Amiel voice-over videos' please, ideally at least 5 should be of the 'every way to cook' variety.
Amiel, say “pandan” to me one more time
Pan-den
This was so interesting and I want to try making congee right now. I grew up with family who ONLY find basmati rice to be acceptable cooked pilaf style with curry and everything else is viewed with suspicion. This introduced me to so many rice dishes I'd never heard of