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#StreetFoodAdventure
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Short filmTranscript
00:00The rice is black as night.
00:03It looks burnt.
00:04Ready?
00:04Ready.
00:04Let's go for it.
00:07Rice.
00:07You might think there's just a few kinds out there.
00:09There it is.
00:10But in reality, there are over 90,000 different types of rice.
00:14Differences in every rice species means each type is built for a different food or recipe.
00:19There's a lot of surface area.
00:20Yeah, yeah.
00:21It soaks up the broth.
00:23The broth.
00:25That's all I got.
00:27Today.
00:28Today, Calvin and I are exploring the revolutionary world of rice.
00:33The food is called risotto in French.
00:35Risotto.
00:36Risotto.
00:37I'm super affordable.
00:38I can't believe this is $3.
00:40It's shockingly expensive.
00:41You can't just use any kind of rice, right?
00:44It's not possible.
00:45It's not?
00:45Yeah.
00:46Time to find out which grain gives us the most bang for our broth.
00:50Did you know the Great Wall of China is held together by sticky rice?
00:54Today, we're going to three different rice locations and spending three different amounts of money.
01:01We're not running out of ideas, right, guys?
01:03We're going to be eating all things rice.
01:05There's alborium.
01:06There's white rice.
01:07There's brown rice.
01:08There's wild rice.
01:10There's more brown rice.
01:12That was a joke.
01:12Today, I brought Calvin.
01:14He went to cooking school.
01:16He has a breadth of knowledge when it comes to different types of food.
01:20And I'm guessing especially rice.
01:21Not just because he's Asian.
01:23But like I said, he went to cooking school.
01:24What do I know about rice?
01:25That if you put Uncle Ben's in the microwave for one minute, you have a hot, steamy treat.
01:30First location.
01:31Let's go.
01:33We are on the beginning of our rice adventure.
01:35And there is no better place to go than this.
01:37Oh, are you sad?
01:39No.
01:39No.
01:40You're doing it?
01:41No.
01:41The mask, I can't tell emotions anymore.
01:43You have a sticky rice stall here.
01:45And sticky rice, I mean, for those of you who haven't tried sticky rice, you're missing out.
01:51Sticky rice is a type of grain grown mainly in Asia.
01:54It might not look very different from other types of rice at first.
01:58But while cooking, it absorbs more water, becoming heavier and more dense.
02:02While the texture remains very soft, but not sogged.
02:05It's generally a breakfast item.
02:07Sticky rice is very heavy.
02:08It compares to regular rice, which is a lot lighter.
02:10Miss Dan's sticky rice comes from a province in the Mekong Delta.
02:14It became so popular that each morning, she sells over 600 portions in under four hours.
02:20Not bad.
02:21How long have you had this shop here?
02:22It's been a year.
02:23Exactly one year.
02:24What were your biggest challenges when you started?
02:26It's not a place.
02:26Oh, the hardest thing she had was finding a location.
02:30She started selling sticky rice on the back of her bike.
02:32Really?
02:34Driving around, selling it at schools, at offices.
02:38Finally, she found this space.
02:39And it's a blessing.
02:40So what would the next step up from this be?
02:41White?
02:42She's about to set up her own shop.
02:44That's fantastic.
02:45You could give a TED Talk to most people in their 20s in the USA right now.
02:48Here, she sells five colors of sticky rice.
02:51The white sticky rice was born white.
02:53But she jazzes it up with lotus seeds.
02:55The black sticky rice was born black.
02:57This sticky rice has an even tougher, chewier outer shell.
03:01They call it...
03:02Forbidden sticky rice.
03:03Why is it forbidden?
03:05Bless you.
03:06If I told you, I have to kill you.
03:08Oh, okay.
03:08Then let's move on.
03:09But the three colorful varieties are the result of her advanced at-home alchemy.
03:13Green is from the lime leaf.
03:16The bluish heel is from a flower called the butterfly pea.
03:19The orange one is from a gourd called the kochichin gourd.
03:22High antioxidant.
03:23Oh.
03:24Mmm.
03:24Well, I gave you all my love and I gave you all my trust and I gave you everything that you need.
03:32Each rice is colored naturally using fruit or leaves.
03:35Boiling these special ingredients releases a natural dye that's then mixed with the rice before cooking.
03:40It's one of my absolute favorite things ever.
03:42Why is it not more popular?
03:43Why are so many people eating normal-ass rice?
03:46The time it takes is eight hours soaked plus one hour cooking.
03:49Could you imagine cooking rice that far ahead for a meal?
03:53Oh, wow.
03:54To order, select the color of rice you'd like along with your preferred toppings.
03:58Prices start at about 40 cents.
04:00The color of sticky rice doesn't actually have a difference in flavor.
04:04It's more of a visual aspect.
04:05People who choose rice based on color, do you think they're being a little ricest?
04:09Today we'll try her best-selling item.
04:13This includes all five colors of sticky rice, scallion oil, fried fish sauce marinated chicken, fried shallots, pickles, cha-su pork, sweet Chinese sausage, a quail egg, and finally, a steamed pork meatball with salted egg on top.
04:27One thing that I noticed, nothing's processed.
04:30Everything here is fresh.
04:31You can tell what everything is.
04:33Maybe just that sausage.
04:34That sausage might be processed.
04:35I'm going to try a little bit of the white with the lotus seed.
04:38What do you think?
04:39It's kind of flowery.
04:40Because a lotus is a flower.
04:42There are two balanced components that make up a typical starchy white rice, amylopectin and amylose.
04:48Sticky rice, on the other hand, has very low starch content, or amylose, making it much more sticky after being cooked.
04:55That's the white rice.
04:56That is our baseline.
04:57From here, I do want to try another color and see if it also tastes white.
05:01I'll try the forbidden rice.
05:02Are they really all the same in the end?
05:04Well, let's see.
05:04Let's try it.
05:05Hmm?
05:07Yeah.
05:07Mine does not taste blue.
05:08Does yours taste black?
05:09The color doesn't have anything to do with the flavor.
05:12Huh.
05:12It's not like Skittles.
05:13I guess that's what I was hoping for.
05:14I was hoping for kind of a starburst thing here.
05:16But actually, all the flavor is going to be coming from here.
05:18This is a sauce that comes with it.
05:20It's like a really thick fish sauce.
05:21Oh, it's the best moment of today.
05:25Mmm.
05:26Dude, fish sauce has such a place in my heart.
05:28I never knew fish sauce until my 30s when we went to Vietnam.
05:30It's just so savory, but it's kind of sweet, too.
05:32It's so satisfying.
05:33I'm in a frenzy right now.
05:34I'm so f***ing hungry.
05:37You can just do so much with this.
05:39I love Chinese sausage.
05:40I'm a huge fan of this stuff.
05:42Oh, that's so golden.
05:44Ow.
05:44The rice just adds a brilliant texture to everything you eat.
05:47It's savory.
05:47Sweet.
05:48It has its fishiness, but not like...
05:49Not in a bad way.
05:50Not in a bad way.
05:51Yeah.
05:52We got some food right here.
05:53I can't believe this is $3.
05:55Of course, the rice, I wouldn't expect to be that expensive.
05:57But there's a lot of meat mixed in here, too.
05:59And cheese sells out.
06:00That's it.
06:01Next day, new batch.
06:02New batch.
06:02Boom.
06:03Yeah.
06:04Can you say boom, please?
06:05Boom.
06:06Boom.
06:06Rice is usually cast as a staple Asian food, but Spain would have to disagree.
06:13Calvin, the chef is European.
06:15Do you know how to greet European people?
06:17I hear you kiss them on their cheek.
06:20Okay, here I go.
06:21You know.
06:22Woman and man.
06:23Two cases.
06:25Not man and man?
06:26No, no.
06:27This close to being awkward.
06:28Chef Sergio has worked with a variety of Michelin star chefs in Europe before adopting Vietnam
06:36as his second home.
06:37Now at Tomatillo, he's on a mission to bring the heart of Spanish gastronomy to this country.
06:42Today, it's all about the paella.
06:44Paella.
06:44Paella.
06:45Paella.
06:45Paella.
06:46Tone it down.
06:47Look at paella.
06:48Paella is an old Spanish rice dish that's cooked on an open fire, usually on a large platter
06:53that could feed a family.
06:54Paella.
06:56Valencia is where paella started at.
06:58Yeah, but old country, we cook paella.
07:00The name literally means frying pan after the vessel in which it's cooked.
07:04People usually eat this dish on weekends.
07:06The bigger the party, the bigger the paella, or pan.
07:09And they can get ridiculously huge.
07:11What is the biggest paella you've ever seen?
07:13One meter, two meters.
07:14Six feet.
07:15I'm six feet.
07:16So the pan is this in diameter.
07:18Yeah, yeah, yeah.
07:19So it'll be me and him like this.
07:21Okay.
07:21I think we get it.
07:23There's more than one way to cook a paella.
07:25You'll usually also find rabbit, chicken, or shrimp and octopus.
07:29Today, Chef Sergio is making his own version using squid ink.
07:33Let's talk about this.
07:34Squid ink.
07:34It's actually a squid ink broth.
07:36Why do you use squid ink and not like charcoal?
07:38The squid ink is a lot of flavor.
07:41If we drink this, will we be able to taste it?
07:43Yes.
07:43Martender, three shots.
07:44Do you smell the sauteed vegetables?
07:48It's really roasty.
07:50Right.
07:50So what percent of this is squid ink?
07:52One percent.
07:53One percent.
07:5499% other stuff.
07:56What does it taste like?
07:57The flavor is super strong.
07:58It's quick.
07:59Like squid.
07:59Yeah, like squid.
08:00Salud.
08:01Salud.
08:02Oh, God.
08:04How does it taste?
08:05Oh, it's a little mushroomy.
08:06You're right.
08:06The roasted vegetables taste like a seafood pizza smells.
08:09That's my white trash comparison of the day.
08:12Thank you so much.
08:13This is fantastic.
08:13And we don't kiss at the end, either?
08:14Yeah.
08:15Just, oh.
08:16Mwah.
08:16Mwah.
08:18Did you want to kiss me?
08:20First, he fries some garlic with oil and sofrito, a slow-cooked tomato paste.
08:25The meat, the two best friends of the squid, cuttlefish and octopus.
08:28Today, we cook black rice paella, but super important is the rice, bomba rice from Valencia.
08:35You could try making this dish with some random rice, but it won't work.
08:39You can't just use any kind of rice, right?
08:41Yeah.
08:41You need bomba rice, a non-stick grain, one of the most expensive varieties of rice you
08:46will find in Spain.
08:47There's a lot of surface area.
08:48Yeah, yeah.
08:49It's short grain.
08:50It soaks up the broth.
08:51The broth.
08:52Yeah.
08:54It's all good.
08:55This rice can absorb three times its volume in water without bursting.
08:59But instead of cooking with hot water, the chef uses his squid ink broth, turning the
09:03whole thing into a dark void of blackness.
09:06He lets it cook until the rice has sucked up all the flavorful broth.
09:10Finally, he grills octopus and cuttlefish, then tops it with some herb and aioli sauce
09:15and a garlic mayonnaise.
09:18I know what you guys were thinking.
09:19Really?
09:20Rice?
09:20They're going to do a whole episode about rice?
09:22We're doing it.
09:23Oh, we're doing it.
09:23Do you see what I'm seeing?
09:24Of course.
09:25I'm looking at it right now.
09:26Oh, I was...
09:26Okay.
09:27The rice is black as night, and that rice has almost become a bit mushy.
09:37Uncle Ben's moved the F over.
09:40Yeah, we got Uncle Sergio in the house.
09:42Not burnt at all.
09:43Not burnt at all.
09:44So this bomba rice, it's al dente.
09:47It still tastes a little bit of the rawness in the rice, and it's not undercooked.
09:51So some parts are like creamy and smooth, and then some parts have some chew to it.
09:54Yeah.
09:55There's a little tooth to it.
09:56Oh, cuttlefish.
09:56Cuttlefish is so interesting.
09:58They look like a monstrous kind of squid.
10:00And I'm curious why they use that instead of squid.
10:02I think they want to bring different textures and different flavors.
10:05Here we go.
10:07Mmm.
10:07It's almost just airy compared to how meaty the octopus is.
10:10It bites back.
10:11And then here they have a big octopus toe.
10:13I think they call it a tentacle.
10:14What is the right way to eat this?
10:14You just shove it all in?
10:15Yeah, shove it all in.
10:16For real?
10:16Yeah.
10:16Is that with the proper, like, the etiquette?
10:18The etiquette.
10:19Obviously, I know a lot about etiquette.
10:20You didn't even know how to kiss a man.
10:21Have you kissed a man before?
10:22I just did.
10:23You didn't do it.
10:23You tried to.
10:24We basically, it's a professional kiss.
10:27No, no, no.
10:28Oh, I thought you were looking at me and like, go ahead and do it.
10:31You misread that.
10:31You misread that.
10:32I did.
10:35Mmm.
10:38Mmm.
10:39What a celebration.
10:40It had a variety of textures all the way from the very end to the fat part.
10:44Yeah.
10:44Oh, that's good.
10:46I love the tradition of the dish.
10:47It's an old dish, but it's something that can always be kind of reinvented in subtle ways.
10:51It's so interesting what he's done with the squid ink.
10:53It was fantastic.
10:54It got me hungry and excited for our final location.
10:57Are you ready?
10:57I'm ready.
10:58This is the most expensive rice you're going to eat today.
11:02Really?
11:03We've already seen the $3 Vietnamese sticky rice and the $17 Spanish paella.
11:08But at our final destination, somehow the price for rice reaches a ghastly $100.
11:13Let's find out how.
11:15Chef Alan.
11:16Put it back to me here.
11:17How old are you?
11:18Check it back.
11:18Oh, you look young as heck.
11:19I had a Vietnamese man guess that I was 50 years old today.
11:22So, I don't have that much reason to go on with it.
11:26Meet Alan.
11:27He worked under a Michelin star chef in Finland before returning home to Vietnam to pursue
11:31his own gastronomical endeavors.
11:33Here at BOM, they're elevating Vietnamese dishes and fusing them with international cuisine.
11:38We're here for something that's a little bit more Italian?
11:41Yeah, Italian.
11:41The food is called...
11:42Risotto.
11:43Risotto.
11:44Risotto is an Italian rice dish that's beloved all over the globe.
11:48Instead of being steamed, the rice is slow-cooked in a stock until it absorbs all that brothy
11:53goodness, becoming starchy and creamy.
11:56But this cooking method requires the right rice for the job.
11:59It looks short, round, very white, almost like bleached looking.
12:03Much more starch, creamy texture, and uh...
12:07Je ne sais quoi.
12:08I don't think that's what he wants to say.
12:09Just keep the shame.
12:10A borio is a non-sticky grain with a high starch content, perfect for making a more creamy
12:15dish.
12:15This stuff is the opposite of Vietnamese sticky rice.
12:18Meanwhile, you have another rice here.
12:20What is this rice?
12:21ST24.
12:21Jasmine rice?
12:22Jasmine rice, yeah.
12:23But what did you call it?
12:24ST24.
12:25That's like a Star Wars character.
12:27ST24 is a type of jasmine rice that grows in Vietnam's South Trang province.
12:31In 2017, it was voted the world's top three rices by people who judge that kind of thing.
12:37So today, what are you going to be using this rice for?
12:39The rice cracker.
12:40His specialty rice crackers are made using ST24 rice and charcoal powder.
12:45He boils it, then bakes it in the oven for a few minutes before deep frying, giving it
12:50a nice crunch.
12:51If you had to choose which one is better for making a rice cracker, which one?
12:54This one's better.
12:55Doesn't that make you a little bit of a ricest?
12:57Excuse me.
12:57Are you worried about coming off as being ricest?
13:00No.
13:00Explain why.
13:01It's better.
13:02It's just better.
13:03Alright, I'm going to teach you some critical rice theory.
13:06I love it right now, dude.
13:07Now, let's see Alec pull off this $100 stunt.
13:10First, he makes a base for the dish using butter, onion, abario rice, saffron, and some
13:16white wine.
13:17Mix it constantly until it turns yellow and the starch gets released from the rice.
13:23Is this rice more expensive than Vietnamese rice?
13:26One kilo is $28.
13:27How much is Vietnamese rice?
13:28$2 or $3.
13:29Roughly 10 times more expensive.
13:31To finish it off, Alan has taken inspiration from a Vietnamese street food.
13:35Grilled clams with peanut and scallion oil.
13:37Here, instead of your run-of-the-mill clams, he's using high-end Hokkaido scallops, then
13:42caviar.
13:43Instead of peanuts, he's using a peanut foam.
13:46Last, he's created his own scallion oil.
13:48We're in the darkest restaurant I've ever been to, uh, ever.
13:52This restaurant's very romantic.
13:54It has such a...
13:55But for vampires, maybe.
13:57Lounge-y atmosphere.
13:59It's a whole vibe, the young kids would say.
14:01Our final dish featuring two different types of rice.
14:04The rice cracker made with the Vietnamese SP84.
14:07Ah, ST-74.
14:09There you go.
14:10So squid ink here, they combine it with charcoal.
14:16That's a good rice cracker.
14:17It is really good.
14:18You use your wooden spoon so that it doesn't affect the caviar.
14:22What happens if I use metal and it touches the caviar?
14:24It'll discolor the caviar and it'll change the taste of the caviar.
14:28Oh, we don't want that.
14:29No.
14:29So they say, smell it first.
14:33You already ate it.
14:35Wow, so that's risotto.
14:36The arborio rice should be a bit al dente.
14:39To the tooth, they say.
14:40And so you don't want to cook the arborio rice to it's mushy.
14:43Right, so it's creamy, but it still has texture to it.
14:46Some nice, expensive rice.
14:47I know.
14:48This is what I've been waiting for all day.
14:50Guys, when you grow up in a trailer park like me,
14:52everything can be nachos.
14:54I'm taking this rice cracker.
14:55I'm going risotto.
14:57A freaking scallion.
14:58And then...
14:59I'm topping that with some caviar.
15:01That is nice.
15:02Look at that.
15:02These are, right here, the most expensive nachos in the world.
15:06Are you ready?
15:06I'm ready.
15:07Let's go for it.
15:15These are not exaggerating.
15:17That's pleasant.
15:18Plentyful.
15:18Oh, I rushed it too much.
15:19Do you swallow it?
15:21No.
15:23It's crunchy.
15:24It's creamy.
15:25It's chewy.
15:25And it's done in a way that you understand.
15:27Nachos.
15:28Right?
15:29Speaking my language.
15:30Yes.
15:32It seems like every time I watched Food Network growing up, they were always making risotto.
15:36Why do people love risotto so much?
15:37It's a dish that isn't too hard to make once you understand the basic techniques.
15:42Why do you think it's not more popular in the USA?
15:44I think you can screw up risotto if you don't make it correctly.
15:47You can't microwave risotto and you can't freeze risotto.
15:50But if you can give it some love, you'll make something really beautiful.
15:54Rice.
15:54It comes in many shapes and sizes.
15:56Kind of like people, Calvin.
15:57Are you calling me plump and juicy?
16:00Absolutely.
16:01And just like people, every rice has its purpose.
16:04I bet when you started today's video, you were like, what?
16:06There's like two kinds of rice.
16:07No.
16:07No.
16:08There's over five.
16:09Actually, there are 90,000 species of rice.
16:12Is that right?
16:13Yeah.
16:13And they're all edible?
16:14They're all edible.
16:1590,000's ridiculous.
16:16Wikipedia.
16:17Guys, let us know if we did pretty good.
16:19This episode's about rice.
16:20All about rice.
16:21It's just rice.
16:22I'm trying to think of a more simple food.
16:25Can't think of it.
16:26Water.
16:28The water episode.
16:31Today, we tried three different rice dishes for three different amounts of money.
16:34Which one gave you the most bang for your buck?
16:36I think the best bang for my buck was second place.
16:40Really?
16:40That paella was like taking a trip to Valencia.
16:44I think Chef Sergio did a great job of the paella.
16:47I loved all the locations.
16:48But for me, the most bang for my buck, absolutely.
16:51Location number one.
16:53Oh, yeah.
16:54Come on, man.
16:54I freaking love sticky rice.
16:56The way she combined it with so much meat.
16:58The way it was colorful.
16:59The fact that you got so much food for so little money.
17:02And I also love the woman's story.
17:03She's a sweetheart.
17:04For me, can't go wrong.
17:05Location one.
17:06Rice one.
17:07Sounds good.
17:07I'm glad we can agree to disagree.
17:09That's what we do.
17:09Being an influencer doesn't require millions of fans.
17:12All you need is this t-shirt.
17:14Entertain and inspire at your own pace.
17:16Don't be an influencer.
17:17Be a micro-influencer.
17:18Get your shirt now.
17:20It's a long pandemic.
17:21And there's no signs of an ending.
17:22So we're going to do rice.
17:23If I was hearing impaired right now, we could have a conversation.
17:27That's absolutely true.
17:29Wow.
17:29That makes you think.
17:31Is she gone now?
17:32She's gone.
17:32She's gone.
17:33So you have...
17:35Were you going to say bumble rice?
17:37All right.
17:38Let's do it.
17:40Like with real enthusiasts.
17:42All right.
17:43Let's do it.
17:43Okay.
17:44Go f*** yourself.
17:45So today, where are you going to be using...
17:46Hold on.
17:47Elbow.
17:47People need to see my whole body.
17:49Fantastic.
17:50I think we learned a lot.
17:50Any other questions?
17:52Yeah.
17:52No.
17:53Don't do tacos.
17:54He does tacos.
17:55I do tacos.
17:55You don't do tacos.
17:56You got it?
17:58As a child, I didn't realize that there is a huge...
18:00Wow.
18:01Look at this dog.
18:02Come in.
18:03Sonny.
18:03The chef is European.
18:04Uh, he's not European.
18:06He's Spaniard.
18:07Oh, s*** that.
18:08It's famous in Europe.
18:09Wait, let me check my Google real quick.
18:11So guys, that is our video.
18:12A huge thank you to Calvin right here.
18:14You can check out his YouTube channel called FKN Deliciousness.
18:18That is it for this one, guys.
18:19We will see you next time.
18:21A piece.
18:21A piece.
18:22Oh.
18:23I wonder if I put the squid ink in my hair to get the gray away.
18:27That would probably work.
18:28Hmm.
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