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 :))
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!
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!
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.
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.
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 ❤️
@@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.
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.
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
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 :')
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.
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.
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!
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.
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.
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
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)
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
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.
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!
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
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
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!
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'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.
I love the way you can find Brazilians anywhere in the world, and TH-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.
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
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.
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.
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.
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!!!
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 :)
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!
I would love to see an episode in this series on dried beans. I like eating them but never know what to do with them and they are such a staple all around the world.
I don't know how exciting this could be, but maybe you could do an episode with eggs? It's such a basic and versatile ingredient, but I'm interested to see how far you could take it
I think splitting may be due to the change in temperature. Usually, I let it cool in the oven and crack the door open so the pie cools slower than taking it out right away. Same for cheesecakes! I love these series, Andrew!
Hey Andrew, professional pastry chef here. Your pie split from being too hot in the oven, and the water in the filling turning into steam although the top of the filling had already set. The only real way to stop this is cooking at a lower temperature with a bain marie (in this case a seperate oven safe container with water) and cooking pie with your filling to make sure the inside is set before the top gets too hard.
A full 90° bow for the nods to all the other TH-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
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.
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!
Please do an episode on rice! there's all sorts of cultures that have so many different rice dishes in so many different forms, not to mention all the different TYPES of rice.
One of the cuisines that use pumpkin in the most interesting ways is Trinidadian cuisine, mixing Indian and Caribbean flavours! My favourite dish is Trini roti with pumpkin and goat, but there are also pumpkin ice cream, pumpkin talkari, pumpkin choka, pumpkin curry, and many other applications 🇹🇹
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 :)
I was just waiting to see if it was a brazilian moranga and it was. I'm glad more people are doing brazilian dishes. There are so much culture, and it sort is left out. I really apreciate the variety of dishes/culture you presented
Fun fact: catupiry is actually a brand of a specific dairy called "requeijão", which is similar to creamcheese but creamier and softer. Love to see you cooking brazilian dishes
The crack happens because you let it cool off really fast. What you can do so it doesn't break is to let it cool off inside the oven with its lit open so it cools and doesn't break .
Please make a whole series of Indian food! There’s just so much to it. Different types of Chaat, Street Food, Sharbat, Kebabs, Tandoor, Sabzi, Rotis, Saag, Pulao and Biryani’s, Mithai . The list is endless and I bet it’ll be the most fun.
Never expected I would see hobakjuk(korean pumpkin porridge) as a Korean. The rice cake thing is called "Sae-Al-Shim" It also goes into Korean red bean porridge called "patjuk" Beans would be great for the next video I think. Thanks for great video always :)
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!
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
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!!
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.
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!
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.
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
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
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.
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.
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!
He evolved from eating your feed to worth it to this masterpiece . 👏
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!
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.
So happy to see Brazil here! Camarão na Moranga is THE BEST
I love how much details he finds from each source and puts his full work to the recipes each time! Quite impressive
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 was JUST thinking this week about how much I love this series ..what a great addition! These dishes look absolutely delicious.
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
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
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
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.
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.
These are by far my favorite videos on TH-cam. Andrew is just such a peach. I love him!
Oh my god! Finally, my favorite series ❤️
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 love you, but her name is maangchi as in mung-chi. That's why there are two 'a's. She's a legend ❤❤
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
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
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 ❤️
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'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.
You could do a festive chestnuts episode, I’d love to know how different cuisines use those 😊
Love this series. Pie split can come from high cooking temp. Lower the heat and cook longer if you ever make again.
I love the way you can find Brazilians anywhere in the world, and TH-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.
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
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.
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.
"These are the traditional pumpkin spices"
"...eggs"
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.
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.
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!!!
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 :)
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!
I would love to see an episode in this series on dried beans. I like eating them but never know what to do with them and they are such a staple all around the world.
+
I don't know how exciting this could be, but maybe you could do an episode with eggs? It's such a basic and versatile ingredient, but I'm interested to see how far you could take it
I love this series so much and also the way he explaines everything so beautifully.
really love this series, especially this episode. so beautiful to see so many cuisines represented!! absolutely loved it
30 pounds of cucumbers, cauliflowers, corn, carrots, coconuts, strawberries.. so many things! Looking forward to your videos!
That is the most beautiful pie dish I’ve ever seen. I love red things :)
Loved how many different ways of using pumpkin you were able to implement with this. All of these looks absolutely delicious.
I think splitting may be due to the change in temperature. Usually, I let it cool in the oven and crack the door open so the pie cools slower than taking it out right away. Same for cheesecakes! I love these series, Andrew!
What I love about this channel most is you give shout outs to other youtubers so we can go on our own little journey
Andrew, I thoroughly enjoyed this episode! Many thanks!
i am so invested in this series and now simultaneously crave pumpkin pie and shrimp stew stuffed in a large pumpkin
Hey Andrew, professional pastry chef here. Your pie split from being too hot in the oven, and the water in the filling turning into steam although the top of the filling had already set. The only real way to stop this is cooking at a lower temperature with a bain marie (in this case a seperate oven safe container with water) and cooking pie with your filling to make sure the inside is set before the top gets too hard.
He has that ability to describe things that involve all senses; the way he talks is truly mesmerizing
A full 90° bow for the nods to all the other TH-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
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.
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!
Please do an episode on rice! there's all sorts of cultures that have so many different rice dishes in so many different forms, not to mention all the different TYPES of rice.
Camarão na Moranga is truly an holiday classic in Brazil, thanks for trying this one out!
One of the cuisines that use pumpkin in the most interesting ways is Trinidadian cuisine, mixing Indian and Caribbean flavours! My favourite dish is Trini roti with pumpkin and goat, but there are also pumpkin ice cream, pumpkin talkari, pumpkin choka, pumpkin curry, and many other applications 🇹🇹
Andrew describing cooking process : Essay upon essay of detailed information.
Andrew describing finished dishes : So Good!
calabaza en tacha!! as a mexican, i'm always super delighted when people try mexican recipes :) 💛
I love how every single time I see a Brazilian recipe being made abroad, there’s an ingredient missing bc we’re so particular 😂😂😂😂😂
Yupp been waiting for this!
That shrimp stew inside the pumpkin had my mouth watering. I had to wipe down my keyboard from all the drool.
OMG that pumpkin pie looks like heaven. I'm drooling. I need this in my life 🤤.
THE WEDDING RING!! CONGRATULATIONS ANDREW AND THESPI
I love making pumpkin quiche, which is kind of like a pumkin pie really but make it savoury with cheese and onions on the filling. So good!
Do you have a recipe? Sounds delicious!
This series is making Andrew the guy from the math problem lol
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 :)
So cool to learn about all these different types of dishes! They all looked delicious :D
Is nobody talking about the WEDDING RING on the hand Andrew is holding the pumpkin with?!?! Congratulations, Andrew!
I was just waiting to see if it was a brazilian moranga and it was. I'm glad more people are doing brazilian dishes. There are so much culture, and it sort is left out. I really apreciate the variety of dishes/culture you presented
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
Could you do lemons next? I feel like they’re always used as a side to a more main dish but it would be great to see them as the star of the dish!
I always make a few large leaves or other shapes from leftover pie crust and bake them off. These can be used to cover any cracks :)
I'm so glad pumpkin with milk is getting the glory and recognition it deserves 🤌
I love this series sooo much - I think this was the best episode yet
Fun fact: catupiry is actually a brand of a specific dairy called "requeijão", which is similar to creamcheese but creamier and softer. Love to see you cooking brazilian dishes
Andrew is such a good example of a good man living life good, zen and real. Love you brother 🤍
YES A BRAZILIAN DISH OMG I LOVE U GUYS EVEN MORE NOW! CAMARÃO NA MORANGA IS SO GOOD
I love this series .. the variety of ideas is so inspiring .. great work andrew
SO excited about this because I asked for it (as I'm sure plenty of other ppl did too lol)
Camarão na moranga just sent my homesickness through the roof. It looked amazing!
every year on dia de muertos my family makes calabaza en dulce and it is just amazing
i love this series; in fact i love everything A.T.E. posts haha. thanks for jazzing up my weekends guys!
The crack happens because you let it cool off really fast. What you can do so it doesn't break is to let it cool off inside the oven with its lit open so it cools and doesn't break
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You should try the Sri Lankan pumpkin curry with mustard.... It's to die for
If he won't try it I will. :)
@@TheNinnyfee you really should
Please make a whole series of Indian food! There’s just so much to it. Different types of Chaat, Street Food, Sharbat, Kebabs, Tandoor, Sabzi, Rotis, Saag, Pulao and Biryani’s, Mithai . The list is endless and I bet it’ll be the most fun.
Wow! My favorite food item of your food series so far!
Never expected I would see hobakjuk(korean pumpkin porridge) as a Korean. The rice cake thing is called "Sae-Al-Shim" It also goes into Korean red bean porridge called "patjuk"
Beans would be great for the next video I think. Thanks for great video always :)