Thank you SO much for having me on this extra spicy episode! It was SO fun to taste Peruvian ceviche and I loved sharing my chili crisp with you all 💓🔥
They are both so nice! And I love James' recipe book! My friend and I make a double batch of his everyday chili crisp every other month so that we can split it and put it on everything. Highly recommend! And now I know that he is also charming.
I am notorious for loving spicy food. I make my own hot sauces. When a restaurant has a *spicy* warning on the menu, I'm like, "Come at me, bro." And congratulations on your new show. You so deserve it.
As a Korean, your laughing is not offended me. Totally. Hands down. In variety, We Koreans have quite a lot kinds of spicy food, yes. but In degree of spicyness? Not that much. (compared with other country's food known as 'spicy'.)
@@hyunkukim5055 Thank you! And I love Korean food, in my opinion, you do really have the best fried chicken in the world and I always have kimchi in my kitchen. I feel so lucky to have been able to enjoy so many culture's food 🙂
I love spicy food - yummm! I would like to try stew from Peru! I have eaten Peru’s food several times, always delicious! And you can adjust amount of chili used! I love to watch Korean UTube cooking shows!!! Love them - Hugs and Kisses!!!
I'm terrible with spice. I like the idea of it, but in reality I have very little tolerance. I can do some, but not a lot! What a sweet episode, though, loved it!
Surprised that this is produced in Austin, because it looks very NYC. I've watched both episodes, and both looked like they were filmed at least in part in New York. I'm also Korean, and make very good ceviche.
Hello Beryl, I love spicy food and I put sambal and gochugang on almost everything. I used to really enjoy "melt your face off" level of spice but after being on hormone therapy for nearly two years, I have found that my spice tolerance has definitely decreased.
That was me a few weeks back lol I always handle habaneros & all chilli's bare handed but that night somehow a seed popped up in the air in my eye then I went ahead touched my face and was left in pain rest of the night.. 🥵🤦🏻♀️🤣
Please take a peak at our recipe links live now! :) James: www.pbs.org/food/recipes/dak-bokkeum-tang-spicy-braised-chicken Mariano: www.pbs.org/food/recipes/peruvian-ceviche-2
You can go both directions with most peelers. If the blade has two edges like every peeler I have ever used in my fifty years you can peal in both directions. Great with spicy food btw.
WRONG… chilis are NOT from Mexico… the oldest relic of chilies are ACTUALLY from SOUTH AMERICA. That’s why there’s a MULTITUDE of chili 🌶️ varieties in that continent than in Mexico. And the area where the scientists are estimating that it originated is in Peru and Bolivia region.
Yeah sure alot of varities lol, that guy use mexican chili,the habanero Is originally from México....And another thing, the chilis in the world descend from the Mexican chilis, the Spanish took the Mexicans, while the South Americans nobody touched them, and only you know them and eat It...
@ The South American chilies predate the Mexican ones btw. So, in actuality, the chilies around the world, including the Mexican ones, descend from the South American ones. Also, their popularity will be a thing of the past now that there’s a port named Chancay (made by Chinese & Peruvian) that will distribute the South American chilies 🌶️ to the masses, especially to the Chinese and other Asian markets (which are the biggest populations in the world). The South American chilies will surpass the habaneros in popularity, you’ll see.
@@LightningClaireFarron390 wrong, the habanero, jalapeño and chiltepin chili have a designation of origin, the chipotle chili is a variant of the jalapeño so Is mexican to,and Currently the most famous and used chili peppers in all the kitchens and countrys around the world, even in franchise are Mexicans.. The habanero its More spicy than the south American chilis, keep dreaming..its just no popularity like u said..
@@SinCaragrey I’m not dreaming…the renowned French University of Bordeaux and other top food agencies around the world concluded that the origin of chilies 🌶️ is in South America. I think they would know more about food origins, since they specialize in it, than you…just a commoner. Also, the rocoto chili, is hotter than the habanero..just look it up. There are way more chilies out in the world that are hotter than the Mexican habanero…you just need to become more worldly. And right now, yes, the habanero might be very popular thanks to the USA’s proximity to Mexico which helps that country spread its chili’s popularity..’cause let’s be honest, without the U.S., Mexico wouldn’t be as known. And like I said, the habanero’s popularity will be a thing of the past when the new port of Chancay (Chinese & Peruvian port that just inaugurated)…spreads South American chilies to the Asian masses…guess who has more population than the USA? China & India. India is in talks with Peru in investing in one of the other Peruvian ports…and if that’s consolidated…that’s another HUGE public that South American chillies will be sent to…so yeah be aware of that. Chilies 🌶️ originated in South America and soon it will take over the world.
@@LightningClaireFarron390 Stop talking nonsense, you can look at the World Intellectual Property Organization, even Italy has its own tomatoes with a designation of origin.. Nobody said that the habanero chili was the hottest in the world, I clearly said that it is hotter than the South American ones, and according to the Scoville scale you are lying, the habanero chili can reach 300 thousand units, when the rocoto oscillates between 100 thousand and 150 thousand units, it is not even close to the habanero chili, the rest that you mention are pure speculations, nobody can compete with Mexican chilies, especially the jalapeño, which is the most versatile.. you can eat it naturally, and it will be great, you can roast it and again it will be great and you can put it in everything, I am sorry but that is how things are, even if they export millions, recipes and good chilies are needed...
Is this an accurate representation of the spice-levels within peruvian cuisine? i haven’t had any peruvian dishes that involved habaneros, don’t get me wrong, i love habaneros! but maybe it just the dishes i’ve been exposed to, or lack there of. i feel i’ve witnessed more aji limo in ceviche more often than not, and then birds-eye, serrano, and cayenne - peppers similar on the scoville scale (30,000-50,000; while habaneros range from 100,00-350,000)
Omg do I love spicy food. Pairs so well with alcohol. I might be a glutton for punishment but I love my spice to be precisely 15/20. I want smoke coming out of my ears, but not necessarily lighting my hair on fire
I married a spice fiend, so I actually have some tolerance for spice but nowhere near as much as him - or many people whose traditional foods are spicy. Since my son was conceived just over 22 years ago, I have had less spicy food for his sake. I really want to build up my tolerance again - but that has to be done gradually. I miss it.
kind of depressing how impossible it is to make peruvian food outside of peru. you had all kinds of great korean ingredients at your disposal to make the korean dish but had to use habaneros (although it did *look* a bit like aji limo) and sweet corn to make the peruvian dish.
I think you should redefine "spicy." Spicy to me means foods cooked with a mixture of spices. It doesn't mean chili peppers which is what you are implying by saying "spicy." Until approximately 600 years ago, chili peppers only existed in the New World. In the Old World they didn't know anything about chili peppers.
How about using "spiced" for dishes with that mixture of spice, and "spicy" for chili/pepper/mustard heat? Isn't that what most of the English-speaking world uses?
Thank you SO much for having me on this extra spicy episode! It was SO fun to taste Peruvian ceviche and I loved sharing my chili crisp with you all 💓🔥
PBS,KEEP EMPLOYING BERYL!! she has a fantastic presents ,and warm personality ❤❤
Omg James! I need more of him in my life. He was so fun to watch!
This is my first time seeing Beryl on here and I’m so happy the video found me. So cool to see her in this element!
As my age goes up my tolerance for spice goes down. Doesn't mean I don't like or eat it. Just means the consequences get more uncomfortable.
Same for me
Same. IBS and it keep get worse every few years and it nit agree with my love for spice as I want it to
Same for me but my tolerance was already low…. Now it is almost non existent! lol
Same
Funny as I grew older I wanted SPICEier food, can't figure out way I just go with it
They are both so nice! And I love James' recipe book! My friend and I make a double batch of his everyday chili crisp every other month so that we can split it and put it on everything. Highly recommend! And now I know that he is also charming.
I am notorious for loving spicy food. I make my own hot sauces. When a restaurant has a *spicy* warning on the menu, I'm like, "Come at me, bro." And congratulations on your new show. You so deserve it.
Korea I would say! Peruvian food isn’t generally known for being that spicy, although there might be a few spicy dishes or salsa on the side.
Mexican, the very word chili (chile) is of Mexican origin. Mexico introduced spicy food to America and the world.
Yeah peruvian food Is not spicy ,this guy use habanero chili that's its from México no Perú
Love this series. Thank you, Beryl!
I absolutely LOVE these videos ❤❤
I love it-- 'it's not that spicy-oh yeah, that's spicy!' Which sounds so much like my family. 😂❤️
I know Korean food has a reputation for being spicy, but any time I see someone claim that, I laugh in South Indian.
Fair
The big cultural difference is that South Koreans LOVE to drink alcohol with their food
As a Korean, your laughing is not offended me. Totally. Hands down. In variety, We Koreans have quite a lot kinds of spicy food, yes. but In degree of spicyness? Not that much. (compared with other country's food known as 'spicy'.)
@@hyunkukim5055 Thank you! And I love Korean food, in my opinion, you do really have the best fried chicken in the world and I always have kimchi in my kitchen. I feel so lucky to have been able to enjoy so many culture's food 🙂
I love spicy food - yummm! I would like to try stew from Peru! I have eaten Peru’s food several times, always delicious! And you can adjust amount of chili used! I love to watch Korean UTube cooking shows!!! Love them - Hugs and Kisses!!!
I love that you have this going on now as well! I enjoy your programming!
I'm terrible with spice. I like the idea of it, but in reality I have very little tolerance. I can do some, but not a lot! What a sweet episode, though, loved it!
Loved this episode, spicy food always helps when I'm stressed! XD Can't wait to see more Pan Pals with Beryl!
Surprised that this is produced in Austin, because it looks very NYC. I've watched both episodes, and both looked like they were filmed at least in part in New York. I'm also Korean, and make very good ceviche.
Hello Beryl,
I love spicy food and I put sambal and gochugang on almost everything. I used to really enjoy "melt your face off" level of spice but after being on hormone therapy for nearly two years, I have found that my spice tolerance has definitely decreased.
They both look so delicious! Love spicy foods! Keep these program going. It is great!
Peruvian food is delicious ❤
Total spice wimp. I don't even use normal black pepper, lol. However, I love this show so much. Thanks PBS! (And Beryl)
Man thats brave. Habaneros bare handed 😂 id be a ditz and accidentally rub my eyes or worse lol
That was me a few weeks back lol I always handle habaneros & all chilli's bare handed but that night somehow a seed popped up in the air in my eye then I went ahead touched my face and was left in pain rest of the night.. 🥵🤦🏻♀️🤣
Woo, asked for Peruvian food 2 weeks ago and now it's here.
Used to love spicy food, Asian and Latin, but once hot flashes kicked in I can’t 😩
I love VERY spicy food. Thanks for this episode!
The link to both the recipes isn’t working.
Please take a peak at our recipe links live now! :) James: www.pbs.org/food/recipes/dak-bokkeum-tang-spicy-braised-chicken
Mariano: www.pbs.org/food/recipes/peruvian-ceviche-2
@ thanks, it’s working now 👍
You can go both directions with most peelers. If the blade has two edges like every peeler I have ever used in my fifty years you can peal in both directions. Great with spicy food btw.
It's a dream to have Beryl cook my grandmother's beef and chorizo tacos
I love spicy food, but it doesn't always like me. I have to be careful with it and always have Tums handy.
WRONG… chilis are NOT from Mexico… the oldest relic of chilies are ACTUALLY from SOUTH AMERICA. That’s why there’s a MULTITUDE of chili 🌶️ varieties in that continent than in Mexico. And the area where the scientists are estimating that it originated is in Peru and Bolivia region.
Yeah sure alot of varities lol, that guy use mexican chili,the habanero Is originally from México....And another thing, the chilis in the world descend from the Mexican chilis, the Spanish took the Mexicans, while the South Americans nobody touched them, and only you know them and eat It...
@ The South American chilies predate the Mexican ones btw. So, in actuality, the chilies around the world, including the Mexican ones, descend from the South American ones. Also, their popularity will be a thing of the past now that there’s a port named Chancay (made by Chinese & Peruvian) that will distribute the South American chilies 🌶️ to the masses, especially to the Chinese and other Asian markets (which are the biggest populations in the world). The South American chilies will surpass the habaneros in popularity, you’ll see.
@@LightningClaireFarron390 wrong, the habanero, jalapeño and chiltepin chili have a designation of origin, the chipotle chili is a variant of the jalapeño so Is mexican to,and Currently the most famous and used chili peppers in all the kitchens and countrys around the world, even in franchise are Mexicans..
The habanero its More spicy than the south American chilis, keep dreaming..its just no popularity like u said..
@@SinCaragrey I’m not dreaming…the renowned French University of Bordeaux and other top food agencies around the world concluded that the origin of chilies 🌶️ is in South America. I think they would know more about food origins, since they specialize in it, than you…just a commoner. Also, the rocoto chili, is hotter than the habanero..just look it up. There are way more chilies out in the world that are hotter than the Mexican habanero…you just need to become more worldly. And right now, yes, the habanero might be very popular thanks to the USA’s proximity to Mexico which helps that country spread its chili’s popularity..’cause let’s be honest, without the U.S., Mexico wouldn’t be as known. And like I said, the habanero’s popularity will be a thing of the past when the new port of Chancay (Chinese & Peruvian port that just inaugurated)…spreads South American chilies to the Asian masses…guess who has more population than the USA? China & India. India is in talks with Peru in investing in one of the other Peruvian ports…and if that’s consolidated…that’s another HUGE public that South American chillies will be sent to…so yeah be aware of that. Chilies 🌶️ originated in South America and soon it will take over the world.
@@LightningClaireFarron390 Stop talking nonsense, you can look at the World Intellectual Property Organization, even Italy has its own tomatoes with a designation of origin..
Nobody said that the habanero chili was the hottest in the world, I clearly said that it is hotter than the South American ones, and according to the Scoville scale you are lying, the habanero chili can reach 300 thousand units, when the rocoto oscillates between 100 thousand and 150 thousand units, it is not even close to the habanero chili, the rest that you mention are pure speculations, nobody can compete with Mexican chilies, especially the jalapeño, which is the most versatile.. you can eat it naturally, and it will be great, you can roast it and again it will be great and you can put it in everything, I am sorry but that is how things are, even if they export millions, recipes and good chilies are needed...
Quality content! 🎉🎉🎉
I love spicy, though on a 1-10 scale (1 = Tostito's Mild, 10 = eating a fresh Habanero), I can go as high as 4, 6 on a good day.
Love spicy food 🤤🤤
Such a great show.
Is this an accurate representation of the spice-levels within peruvian cuisine? i haven’t had any peruvian dishes that involved habaneros, don’t get me wrong, i love habaneros! but maybe it just the dishes i’ve been exposed to, or lack there of. i feel i’ve witnessed more aji limo in ceviche more often than not, and then birds-eye, serrano, and cayenne - peppers similar on the scoville scale (30,000-50,000; while habaneros range from 100,00-350,000)
the korean recipe featuring potatoes along with a peruvian dish that doesn't was a fun little ironic detail
when it comes to spice, i would say that I am brave, but i actually can't handle very much 😂
I've traveled much of Latin America and I don't find anything spicy beyond the south of Mexico.
Solid AF with the spice 😢
Omg do I love spicy food. Pairs so well with alcohol. I might be a glutton for punishment but I love my spice to be precisely 15/20. I want smoke coming out of my ears, but not necessarily lighting my hair on fire
I love Pan Pals
I married a spice fiend, so I actually have some tolerance for spice but nowhere near as much as him - or many people whose traditional foods are spicy. Since my son was conceived just over 22 years ago, I have had less spicy food for his sake. I really want to build up my tolerance again - but that has to be done gradually. I miss it.
My tolerance for spicy is best describe using physics. 0 Kelvin.
Yummy. We love Peruvian food. My favorite dishes are Ceviche and Lomo Saltado with that delicious Aji Sauce.
I’m not huge on spice. I can handle heat a bit stronger than Buffalo chicken sauce, but not by a ton.
I'm a spice head .
Mexican food is the best spicy food, to answer your question, the very word chili comes from Mexico.
i like spicy food, only if im free the following day if you get what i mean LOL
I can't eat spicy food, it makes me physically ill 😭 I feel like I miss out on so many interesting dishes...
I still like spicy food up to Habanero. Not much flavor after that.
I’m working on my spice tolerance, but I’m pretty sure I’m a wimp compared to the true chili heads
Spice and chillies are NOT synonymous
I like a little spice… But not a ton. I do love a spicy Mexican ceviche (shrimp cocktail). I also like things with a sweet/spicy taste
kind of depressing how impossible it is to make peruvian food outside of peru.
you had all kinds of great korean ingredients at your disposal to make the korean dish but had to use habaneros (although it did *look* a bit like aji limo) and sweet corn to make the peruvian dish.
Hi, I think there is a little too much rocoto in this ceviche, it .ust have been really hot
Not well at all lol
neither
Hiiiii Mariano....🌷
I'm a 71 year old Midwesterner and I am a big NO for spicy foods! I'll try dishes and think, "oh, not too...NOPE! TOO HOT!"
I thought this was going to be way more interesting
I think you should redefine "spicy." Spicy to me means foods cooked with a mixture of spices. It doesn't mean chili peppers which is what you are implying by saying "spicy." Until approximately 600 years ago, chili peppers only existed in the New World. In the Old World they didn't know anything about chili peppers.
How about using "spiced" for dishes with that mixture of spice, and "spicy" for chili/pepper/mustard heat? Isn't that what most of the English-speaking world uses?
I love it-- 'it's not that spicy-oh yeah, that's spicy!' Which sounds so much like my family. 😂❤️