Hell yeah! 🤘🏽

Why? They wanted to.

And in so doing, made it a breakfast food. I know I like to wake up to Chop Suey

How i learned about the dish tbh😅 now oriental food is more common in my country. Still forget my keys tho...

Haha! Yes!😊😊

This guy was born to do this!! I can't even watch this channel when the woman narrates.

it's not just you.

In England they are just called muffins. Just like in France there's no French horn.

Same in Australia, what Americans call “English muffins” we call “muffins” as the British do. While the sweet, breakfast cakes that Americans call “muffins” came over a couple of decades ago and usually get prefixed by the key ingredient eg “choc chip muffins” or “blueberry muffins”, which sets them apart sufficiently that everyone knows what is meant. You don’t seem to see the latter much these days, except at corporate catering events and in hotels, presumably as a cost-effective way of bulking up a breakfast buffet, alongside the inevitable sliced kiwifruit and cups of muesli and yoghurt.

Back in 1985 an "English muffin" to an Englishman like me was just a small cake. Now they are more common in England than our original muffins.

@@henyeperez3185 I'm pretty sure that they're called Crumpets, at least that's what I've read/heard. Any time I've seen a British person talk about them they've called them Crumpets, and they generally think it's weird that we call them "muffins" because they are familiar with same sweet muffins we are.

I didn't know English muffins were a different thing, I thought they were just the US name for muffins ( not the big cup cakes) . Those have been around for a long time, while the muffin man is a thing of the past, great for breakfast with lots of butter! 😊

@Brockhaus38 crack?

it sounds like persona 5 tbh

Yeah, I was really confused by that as well. I've honestly never even heard of Water Lilly roots before...and supposedly it's supposed to be an American ingredient. But to his defense, they are probably quite similar since they are both root vegetables of a water flower and I wouldn't be too surprised if they look very similar. (After googling, them not is the flower very similar and the edible part both very similar, and the vegetable's are very often used in place of one another because they are so similar in taste and texture, so I can see how someone would get confused)

Lotus roots and water lily roots are the same thing with different name

@@Dimapur In America at least, "water lily" means Nymphea species (most of which are toxic, certainly almost always if raw) not Nelumbo (water lotus, which was shown & is edible) nor other aquatic flowering plants like Nuphar (spatterdock), water Crinum, or water poppies. I guess it is occasionally used for the giant Amazonian "waterlilies" (Victoria sp.) but those (unlike Nelumbo) are close relatives of Nymphea, and always have the word "giant" attached to them. Perhaps they are eaten somehow where wild; they are absurdly expensive in cold climates, so are not eaten here. My bet would be that the seeds, not the root, would be edible, as with another relative, Eurayle ferox (foxnut, cultivated in India) and consistent with recorded Native use of spatterdock (which is however troublesome to harvest, so rarely done anymore.

@@erikjohnson9223 While you are right that most water lilies refer to a different plant, it is true that lotuses are commonly referred to as "water lilies" in English. To put it simply, most people don't really understand the difference between a lotus and a water lily, so they are ALL called "water lilies" by the average person. Frankly, I don't get why everyone is in a huff about how the narrator said it, because common terminology is still valid as long as most people understand it. Both species are very similar in looks, and the average Westerner is no master horticulturalist, so obviously they wouldn't be able to catch the difference...

@@nomoretwitterhandles Even though calling tomato sauce "nightshade sauce" is far more botanically accurate than calling water lotuses "waterlilies," I don't recommend it, as it can confuse the line between a perfectly edible substance (ripe tomato fruit and sensibly made products based upon it) and deadly poison (the fruit of many other Solanum species including that of the potato or bittersweet nightshade, or of related genera like Atropa that share the same sinister common name). Waterlily (Nymphea) roots are poison, though not as severe as Atropa belladonna. Nelumbo roots are safe (at least if cooked to kill incidental parasites often found in aquatic environments). I agree that it would take knowledge of molecular phyllogeny to deduce that lotuses are related to sycamore (USA sense, probably called "plane trees" in the U.K. where sycamore seems to be a type of maple: Platanus sp.) And Proteiods, but disagree that only a trained botanist or horticulturalist can distinguish between Nelumbo and Nymphea. Urban schools may make people more stupid, but anyone with a 5-yr old's ability to discern patterns will imediately recognize that the leaves of Nymphea are always cleft and always underwater or floating. Nelumbo leaves are never cleft (the petiole always goes to the middle and the leaf is a perfect circle until it becomes a conical cup), usually emergent (arising significantly above the water, just as cattails do). Nelumbo flowers & "fruits" always have a very distinctive "showerhead" female part in the center of the flower which becomes a wooden upturned "showerhead" after the petals fall off. Neither Nymphea capsules nor anything else I can think of looks remotely like that. Not at all difficult, and correct ID is vital in terms of edibility or not. You are right in that common names can become a jumbled mess (but perhaps because I was raised in the South, where idiocy isn't a requirement to become a teacher like it seems to be where I live now, I have *never* heard Nelumbo called a "waterlily"), so using/mentioning scientific names is the best policy. Molecular phyllogeny has been changing some of those in (what I find to be) weird ways, but it still removes most ambiguity. BTW, I am not a trained botanist nor horticulturalist. I studied engineering and a little math, and do mostly basic chemistry for a living. It doesn't take an expert to distinguish between Nelumbo and Nymphea, just basic pattern matching skills that nearly every child has.

Well no shit europeans dont eat food close to what u guys have in the US💀

@Eric Duran I would love to try that sauce, sounds really good. Does anyone in your family have the first name of Duran?

@Eric Duran Were you the only one not named Duran Duran?

It was invented in Miami if I recall

@@jessicab9660 some say it was invented in tampa or key west. there are also precursors of it that originated in cuba. when i looked into it, it was much more complicated and disputed than i had originally assumed.

They all use the same mediocre ingredients...and most Americans are too inebriated with fast food to care.

Cheeboiger cheeboiger cheeboiger only Pepsi no Coke

All Greek diners are closing down where I live. The Arabs make better food.

@@sm3675 food poisoning is better than cardboard flavor

​@@woozertoolol!!!

But, I mean.. corned beef is irish, imported to england. The only new yorkish thing it has is that it becomes more popular by the Irish immigrants in new york.. but im sure some people in ireland had money, not a lot of them, but some. And they would have been eating corned beef and cabbage for a while.

Kraft grated “Parmesan” cheese is a staple of my diet...I love that shlt!

Spaghetti was the first thing I learned to make all on my own growing up in Michigan. I was maybe 12 or 13. Brown the hamburger in the electric frying pan and then add a jar of Ragu (or maybe it was Prego?) It took a few years before I was shown how to make meatballs.

Chun King was our "Chinese food" of choice in Oklahoma in the 80s.. 😂

@@goredongoredon As another Michigander, this is how I still make my Spaghetti.

Same for here in North Dakota during the 1970's. My Mom would serve that LaChoy canned Chinese food over Minute Rice. I recall telling her that I didn't like Chinese food at all. These days, I cook my own Chinese food at home and it is so much better than the canned stuff with those slimy bean sprouts, ack!

The Italians I’ve met, who immigrated to New Jersey, just called it gravy.

Gravy

Alfredo sauce is Italian. Not the American version of Alfredo sauce but it was invented in Italy.

I love basil and pesto! I first tried pesto from a TV dinner (it was a dark time..), and I fell in love right away. I knew that there clearly had to be better pesto out there, considering mine was just a frozen dinner, so the next time I went to an Italian-style restaurant, the first thing I looked for was a pesto dish. I do wish Italian eateries weren't so Americanized, because their food is so heavy and I typically avoid "Italian" food altogether (never liked chicken alfredo, if you can believe it). However, no matter which Italian place I eat at, pesto is so much lighter in comparison, making it way easier for me to enjoy pasta. Sometime I hope to grow my own herbs so I can make my own pesto at home. (Side note, I absolutely love Ratatouille, that movie has always captivated me lol.) Thanks for sharing your love of sauce, it's nice to see such passion every now and again!

Rashers, not bacon.

True, but they are pretty different from the American version

*bacon and cabbage

I know a guy from Boston who swears he's "more Irish" than Irish people because he "embraces" his Irish heritage. He's from fucking Southie and hasn't even been to Ireland. I'm a damned Jew and I've been to Ireland and the way Boston "Irish" act is a joke.

​@@crampusmaximus8849*rashers

@@groom_of_the_stool You can be a Jew from just about anywhere, can't ya. I've known a few Irish Jews, lord! Clearly that guy is an idiot for claiming to be more of a nationality that he never grew up in, but you also can't blame someone for not being able to travel. If he is able to travel and simply chooses not to, that is indeed ignorance. But it's quite the implication, seeming as though you're saying people can't embrace their heritage just because they haven't traveled to their culture's homeland...

I bet I didn't when I went there.

Napoleon's push to preserve food for his army!

Oh well, they're delicious, who gives a shit?

So is pasta making. Its chinese!

@@CarlH08 noodles are. Pasta is our

@@CarlH08 pasta was around in Italy well before making contact with Asia

Since tomatoes are native to the western hemisphere, and MarcoPolo brought pasta back to Europe from China, all those pasta and tomato sauce dishes are actually ChineseAmerican (Chinerican? Americese?🤔?Whatever) dishes.

​@@katrinlausch3078 Only ignorance, not disrespect. Big difference.

@@katrinlausch3078 It's pretty funny. Mainly to British, Russians, and Americans and Australians, and Canadians, because we beat your asses 2x.

it is not. coconuty as fuck, and absolutely too sweet

If you like wet cakes, yes, but if you're (like me) more of a cupcake person it's going to be a explosion of sugar 😂

@@xemmyQ Whatever.

@@xemmyQ Coconut tastes great, and the cake doesn't HAVE to be "too sweet" if you alter the ingredients. You can't say a cake isn't good if it's something only you dislike. You just don't like it, and that's fine, but that doesn't mean the cake is bad.

@@LovatoMx I'm sorry but who on EARTH prefers dry ass cake!!! 😂 I've never once had a "wet" German chocolate cake, what are you on??

It was the African Swallow that brought the coconut to England, and thence Germany.

But think of it this way, all those spices in Saurbraten are not German also.

@Don Hancock don't know what spices you talking about, however those have been around for over 500 years. Pecan did not make it to Germany till mid last century. Only available in small specialised shops.

@@jantschierschky3461 And 80%+ of the world's pecan production is still in the US state of Georgia (though the tree is usually considered native west of the Mississippi River, spread eastward by Natives, so the Texas origin of the cake makes sense). I suspect hickories are rather rare in Eurasian cuisines, usually replaced by walnuts though possibly by whatever nut is profitable in a given area.

@@erikjohnson9223 fair assumption

Baha!

A toasted Crumpet with Salted Butter and Marmite is an absolute thing of beauty!!!

Both have butter ao they technically twins

Which one? Mazapan, red peanuts, etc?

@@jessicab9660 "Japanese peanuts" sold as a beer snack in "Mexican" and often other grocery and convenience stores in Chicago are a peanut encased in a hard shell that somewhat resembles crunchy, fried batter (but isn't crumbly; it is as solid as the wax-based? candy shell that encases M&Ms). I suspect this is the same product that became popular in Mexico. Mexican marzipan, by contrast, was probably European/Hispanic-derived, since it is identical to European marzipan with the simple substitution of peanuts for almonds.

How was your Italian trip? :)

@@katelijnesommen It was so much fun! Seeing all the beautiful architecture of the buildings, seeing famous landmarks, trying all the different food it was well worth. Definitely will be going again to other parts of Italy maybe Greece since there is still so much to see and do. Thanks for asking! 🤗💗🇮🇹

I live in a small fishing Village in Baja that has an American contingent. In one of the local watering holes for expats they have "gringo tacos" once a week.

I like both.I like the ones at Jack in the Box and Dairy Queen.My mom would make them or if I feel like Mexican food will go to my local Mexican place, quite a few around here.I also like tamales, but buy them They take a lot of work to make.HEB Grocery Stores here sell masa already for use Chop Suey was created in the mining camps in the American West.

i also love your wife

I also love your wife

"Ethnic" is just a way to other non WASP people, just like "pagan" has been used to other non Christians

@@selwynlee7663 nothing to do with wasp, just means foreign. And it’s a neutral word, racists and sensitive people give it a bad connotation.

I guess, in Northern America, almost any food, exempt Pemmican (equals more or less to bouillon cubes), potatoes (not Pommes frittes, however), corn, pumpkin, and of course game, is present due to immigrants and has to be considered "ethnic".

No, chocolate is native to NorthAmerica, the native populations here were making thier own version of chocolate cake long before Europeans got ahold of it.

​​@@rosameryrojas-delcerro1059I understand that and know that and I'm also Native American ( on my dad's side)and knew we had chocolate long before colonization..I was actually making a wise crack and trying to crack a joke sorry for the misunderstanding 😊

@@rosameryrojas-delcerro1059 But they didn't make chocolate cake. End of story.

@@leonkennedy7638 They didn't make chocolate cake as we know it, but they had thier own recipes for chocolate, but Europeans didn't have chocolate cake either idiot. Europeans and the US didn't start adding chocolate to cake batter until the 1880s, and the first recipe for adding chocolate to the batter was in the US, not Germany. Before that, "cake" was a term for very soft regular bread in Europe, and Europeans were mainly drinking chocolate in beverages. I think the only thing that is different about German chocolate cake is buttermilk instead of regular milk.

According to whom? Just your word, then?

Mein Beileid :(

Has this video taught you nothing about the "real" ?

Not true

Poor thing, I'll pray for you

Due to gluten ? There are gluten free options

Just eat it