where are filled chambers Jamie Oliver
here hope you well we’ve got an exciting
little recipe today oh yes we’ve got a
green sauce you’re gonna love it you’re
gonna be able to use it on so many
different things meat fish vegetarian
dishes and I got briefed well a very
special guest I’m talking about Michael
from Vsauce
hey I’m Jamie wicked to see you food
tube it’s an honor to be here I’m very
excited your brief to me is what does
curiosity taste like right I made this
channel about answering weird questions
and it’s named Vsauce
sounds weird sounds food-related but
I’ve never tasted it I want to know what
it tastes like to be curious even about
ridiculous stuff so my challenge to you
is to tell me in your expert opinion
what that would taste like and of course
it has to be green okay should we do it
let’s do it let’s do it right first up
the base for my people
this is an unusual tomato so this is
University this is green as far as a
really good tomatoes can say oh my
goodness it’s more acidic more cellular
acidic yeah what I’m gonna do is cook it
I mean I just want to cook it we want a
charm we would add secret flavors the
best kind of thing to do it on is a
little child roll like this get it
screaming hot I want 1 kilo of these bad
boys just over here so fun with you we
want to backing it up how longs it take
I just do it for like 10 minutes but
while that’s kind of charring up let’s
talk about some other flavors yeah mint
Cory yeah yeah yeah you know basil but
we’re gonna add to that for spring
onions soup healthy four cloves of
garlic Isis they’re ready to return you
said what does curiosity taste like yeah
a lot of cooking starts with curiosity
because I don’t really follow many
recipes I kind of make it up sometimes I
just look at a bowl I can pretty much
invent a recipe but I’ve never cooked
before and I can get it roughly right
seven or eight times that that’s
brilliant all I can do is look at this
and go did you know that the pepper is
full of capsaicin which it stimulates
pain receptors and tons of ma’am
and well I can do that too and say how
well capsaicin is also the nearest form
of natural morphine your only mammals
are affected by the heat from peppers
garlic is a natural antiseptic capsaicin
is an alkaline oil the heat is not in
the seeds it’s actually in the white
membrane milk contains an enzyme that
breaks down that capsaicin chickens
self-medicate but Ana’s don’t have seeds
garlic thins the blood I did a whole
episode on the five-second rule it’s
more like the one Findo second rule
what’s the femtosecond that’s how long
it takes intermolecular forces between
objects that are in close proximity to
react to one another the thing is you
don’t have to have reflexes at the one
finto second scale because our immune
systems are amazing things and I’ll tell
you what these ingredients are really
good for your immune system wonderful so
let’s get to it do my best to check us
out like this
very very coarsely the stems too and
we’re doing the stems because they all
got flavor
yeah I’m goodness we’re then going to
take our chili and we’re gonna put that
as well
then we’ve got outdoor Macchio yeah show
me how the skins come off you can just
peel them off see this is burn here
under this burning see that it’s like
toffee apple oh it’s like fudge skins
coming off
ooh that would have been just white
juice but now we’d caramelize it look at
the beautiful color so we’re gonna go in
yeah put it in for juice so let’s put
the lid on that and then just turn the
knob this is the most cooking I’ve ever
done how long does this go
so yeah hmm it’s nice it’s fresh you
know it’s very fresh so we’re going to
go in with a good couple of teaspoons of
salt also we want to hit it with some
really good quality olive oil so we’re
gonna add about 4-5 tablespoons of that
yeah it’s gonna give it a shine and kind
of help transmit and plug in all those
flavors together then we’re going to hit
it up with some vinegar again it’s a
great preservative but it’s gonna give
it a tang Wang yeah back of a palm leaf
Shh we’re gonna go in with about four
tablespoons all right then we’re gonna
whiz up again
let’s take a taste be with them hmm the
vinegar added a lot hmm the salt is
making everything sharper ping yeah
that’s good yeah I think it’s ready to
bottle this Paulette look at that that’s
the sauce right there they Styles love
it
Jamie thank you so much I’m so honored
and excited and still a bit nervous
because of where the stickers all went
but I’m glad this happened today
Vsauce it’s good with everything if you
haven’t subscribed to him make sure you
subscribe you know subscribe to him and
that you’re bad with me subscribe to
foodtube together we’re a beautiful
thing the moment we subscribe to both
yeah
you
here hope you well we’ve got an exciting
little recipe today oh yes we’ve got a
green sauce you’re gonna love it you’re
gonna be able to use it on so many
different things meat fish vegetarian
dishes and I got briefed well a very
special guest I’m talking about Michael
from Vsauce
hey I’m Jamie wicked to see you food
tube it’s an honor to be here I’m very
excited your brief to me is what does
curiosity taste like right I made this
channel about answering weird questions
and it’s named Vsauce
sounds weird sounds food-related but
I’ve never tasted it I want to know what
it tastes like to be curious even about
ridiculous stuff so my challenge to you
is to tell me in your expert opinion
what that would taste like and of course
it has to be green okay should we do it
let’s do it let’s do it right first up
the base for my people
this is an unusual tomato so this is
University this is green as far as a
really good tomatoes can say oh my
goodness it’s more acidic more cellular
acidic yeah what I’m gonna do is cook it
I mean I just want to cook it we want a
charm we would add secret flavors the
best kind of thing to do it on is a
little child roll like this get it
screaming hot I want 1 kilo of these bad
boys just over here so fun with you we
want to backing it up how longs it take
I just do it for like 10 minutes but
while that’s kind of charring up let’s
talk about some other flavors yeah mint
Cory yeah yeah yeah you know basil but
we’re gonna add to that for spring
onions soup healthy four cloves of
garlic Isis they’re ready to return you
said what does curiosity taste like yeah
a lot of cooking starts with curiosity
because I don’t really follow many
recipes I kind of make it up sometimes I
just look at a bowl I can pretty much
invent a recipe but I’ve never cooked
before and I can get it roughly right
seven or eight times that that’s
brilliant all I can do is look at this
and go did you know that the pepper is
full of capsaicin which it stimulates
pain receptors and tons of ma’am
and well I can do that too and say how
well capsaicin is also the nearest form
of natural morphine your only mammals
are affected by the heat from peppers
garlic is a natural antiseptic capsaicin
is an alkaline oil the heat is not in
the seeds it’s actually in the white
membrane milk contains an enzyme that
breaks down that capsaicin chickens
self-medicate but Ana’s don’t have seeds
garlic thins the blood I did a whole
episode on the five-second rule it’s
more like the one Findo second rule
what’s the femtosecond that’s how long
it takes intermolecular forces between
objects that are in close proximity to
react to one another the thing is you
don’t have to have reflexes at the one
finto second scale because our immune
systems are amazing things and I’ll tell
you what these ingredients are really
good for your immune system wonderful so
let’s get to it do my best to check us
out like this
very very coarsely the stems too and
we’re doing the stems because they all
got flavor
yeah I’m goodness we’re then going to
take our chili and we’re gonna put that
as well
then we’ve got outdoor Macchio yeah show
me how the skins come off you can just
peel them off see this is burn here
under this burning see that it’s like
toffee apple oh it’s like fudge skins
coming off
ooh that would have been just white
juice but now we’d caramelize it look at
the beautiful color so we’re gonna go in
yeah put it in for juice so let’s put
the lid on that and then just turn the
knob this is the most cooking I’ve ever
done how long does this go
so yeah hmm it’s nice it’s fresh you
know it’s very fresh so we’re going to
go in with a good couple of teaspoons of
salt also we want to hit it with some
really good quality olive oil so we’re
gonna add about 4-5 tablespoons of that
yeah it’s gonna give it a shine and kind
of help transmit and plug in all those
flavors together then we’re going to hit
it up with some vinegar again it’s a
great preservative but it’s gonna give
it a tang Wang yeah back of a palm leaf
Shh we’re gonna go in with about four
tablespoons all right then we’re gonna
whiz up again
let’s take a taste be with them hmm the
vinegar added a lot hmm the salt is
making everything sharper ping yeah
that’s good yeah I think it’s ready to
bottle this Paulette look at that that’s
the sauce right there they Styles love
it
Jamie thank you so much I’m so honored
and excited and still a bit nervous
because of where the stickers all went
but I’m glad this happened today
Vsauce it’s good with everything if you
haven’t subscribed to him make sure you
subscribe you know subscribe to him and
that you’re bad with me subscribe to
foodtube together we’re a beautiful
thing the moment we subscribe to both
yeah
you
Please follow and like us: