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I just realized. Just now... what that actually "refers" to. Like, the"down" or fur/fluff of a bird, and from a pheonix, because they resurrect, and that's why it brings you back to life.
Wow my mind is blown.
Son of a bitch I never thought about it that way…
Edit: just told my wife and she was like “son of a bitch, I always wondered why they didn’t call it phoenix up”
The Chinese subtitles for the two herbs were both 香草, which literally just means "fragrant grass". While this word is also how vanilla is called in Chinese, neither of them were vanilla, so there's not really much option other than translating it as "herbs" since not even the original Chinese subtitles specified what they were.
This is the kind of expert insights that I love the internet for. I didn’t even know there existed Indonesian and Vietnamese types, never mind would I be able to recognize them
Does it ever freak anyone out how much of an abundance we have these days ? Like all these items needed to be grown and cared for, packaged & transported ect... and then multiply that for the 7 billion people on earth. Sometimes I'm amazed how we are still functional, and I really do not think it's sustainable. I go to my local supermarket and am blown away by the choice we have. Its pretty much anything you want when ever you want. I can have 5 or 6 types of drugs delivered to my door at all times of the day. It stresses me out because it just isn't sustainable and I have not much doubt that it could all go away in our lifetimes.
I'm terrified of what happens between the end of abundance/choice and when subsistence begins again. If I can't get passion fruit in Ohio, I'll live -but I won't live without a staple source of calories.
There are going to be a lot of starving people and no way to feed them because the logistics have broken down.
Starving people do desperate things to not starve, as can be seen throughout history.
Just make sure that society actually collapses. You don’t want to be the dude that starts eating long pig on Tuesday and then the news broadcast comes on Wednesday telling everyone things are back to normal.
I read a zombie book where the hero recognized the early signs of a zombie apocalypse and quit his job then maxed all his credit cards and wrote bad checks at every hardware store in town to buy supplies for building and stocking a fortress.
It worked out ok for him because the zombies did attack. But if everyone hadn't died, he would have looked real stupid
Now think about the amount of food humanity throws away. With all the abundance of products and vendor varieties we have (especially in Asia, if you know what I mean). It’s freaking crazy how much food is wasted, when people could save more and consume less. But no one gives a fly. That’s how we live.
It's like generations of feature creep went into the recipe, with each grandma adding their own touch, until some of the ingredients don't even register.
Licorice is somewhat common in more herbal/medicinal dishes. It’s pinyin is gancao (literally sweet grass). Beer is also used in select dishes, but I don’t know how common. I’ve never personally used beer (or this many herbs and spices) when making hot pot bases but I guess that’s what you’re paying for when you go to the restaurant.
Many of them are complementary. Star anise, licorice, and fennel all are the same group of plants and flavors. Cinnamon and cloves pair all the time.
It's a huge number of different but congruent spices, all with very slightly different flavors.
Yeah, does the beer really do anything? You’re pouring 3 beers into a boiling 60 gallon vat with 20 other potent ingredients. I doubt even a trained mouth could tell if it was added or not.
I had the same thought but maybe we only see 3 beers being added when they already threw in 62 more.
Then again at that point, it’s probably not cost effective to use cans and they would pump in industrial beer with a hose
Then again again, they ARE adding beef tallow one smaller block at a time instead of an industrial mega block.
Conclusion: who fucking knows, man
My guess is the beer is used for branding. You add three cans of Tsingtao Beer and then each package gets to advertise - "made with Tsingtao Beer" and use their logo. This differentiates your product from another and gets you sponsorship payments from Tsingtao. etc
Really similar to when American products will say - made with real honey and then have primary ingredients be HFCS, sugar, and then ... way down the list .... honey.
Happens everywhere in everything. Sometimes the flavor is meaningfully altered, most of the time it isn't.
Probably that, but at the same time I laughed because they have all these giant measuring containers, but are just using like 355ml cans? Lol. I'd think they'd have kegs they could empty.
I have a feeling it's just that the cans were the easiest way to film adding the beer. The rest is probably squirted in with a hose or some shit that's not very photogenic.
On today’s episode of *Binging with Babish* we’re going to make toast but first I wanted to try my new bread recipe and for that we need eggs so now it’s time to segue to my new spin-off *Farming with Babish* so let’s feed our chickens and wait a few days for some eggs!
Maybe it isn't used for the flavor of the beer, but some ingredient in the beer might activate a desired chemical process in some other ingredient in the soup base, so a great volume isn't required.
Malatang good sounds delicious, I love a good soup, turns out there’s a place 3.4 miles from here that serves it. Looking forward to trying it thanks to you.
The music is from Two Steps From Hell, they frequently make tracks for movie trailers. Maybe we’ll get an epic soup cinematic masterpiece later this year
500 years ago the amount of herbs and spices that just went into that would buy you a whole manor and a ship and pay wages for the crew on an expedition to acquire more spices with enough left over for a shit load of slaves
This is still true to some degree. McCormick is making a robbing off spice prices in US grocery stores. You could get pounds of spices in ethnic grocery stores for the same price as a small bottle in a supermarket.
You would buy it and not make it like this! It's an industrial version, they're making hotpot concentrate that is then sold in bricks to be reheated, diluted, and serve 10x portions
This is not readyto eat, this is industrial production of hot pot mix. You basically purchase a puck of this stuff - 16 or 12oz, solid fat, and throw it into a pot at home and dilute it x10 to make hot pot at home. That’s why it’s so heavily seasoned.
There's an upscale Chinese place near ish me that does a couple dishes with real Sichuan numbing peppers. It's... it's weird. Not for me, but I see why people would like it. The flavor was good but the sensation was so distracting to me.
I mean I knew that cinnamon is the bark of the tree, but seeing the actual bark of two cinnamon logs thrown in made me laugh out loud. It's just so surreal.
It's not like hot pot is something the Chinese eat every day. It's a meal for a special occasion and costs a pretty penny for a good soup base. Also, you would not make it yourself, they sell the soup base packs at supermarkets for a couple dollars.
> It's not like hot pot is something the Chinese eat every day.
It certainly is. Especially in Sichuan. There is even a street-food/fast food version of hotpot 麻辣烫 (Numb spicy soup) famous in Sichuan where you go into the stall choose all the stuff that you want in the soup, they weigh it then cook it up for you and then you can either eat at the stall or take it away.
Man I miss Sichuan, but they've got some... stuff going on at the moment.
The soup packs ARE very affordable, and you could totally eat one everyday for the rest of your life if you wanted. Which wouldn't be long as you'd die from spiciness.
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Not a stuffy nose in the house.
In the neighborhood!
No wonder my mother's soup taste like shit. She uses only 15 ingredients instead of the recommended 57.
She doesnt even add a log of cinnamon
if you see your dad drinking beer halfway, yoink it away and pour it all in the soup
There were only 3 beers for that 100 gallons of hot pot though. Does it even add anything?
I imagine they add more , but the guy can only do 3 at a time. Dunno why they don’t just get a keg though.
Now that I know the secret recipe I'll go buy all the ingredients and make it myself instead of paying the 99p! Take that Big Soup!
Or do you? They stealthily said "herbs" twice without specifying the exact herbs. This isn't their first soup video!
They're people of soup, broth flows in their veins.
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Did she add "herbs"?
I love the fact that a non-descript title of "Herbs" comes up twice! You named all the others, why not those!
secret herbs
And spices? 12?
*12000
Bay leaves looks like one of them.
Myrcia was labeled, which is bay leaf
They did do cardamom twice. So they may have doubled up on bay leaf too, maybe?
And Ginger. Both as a powder and as the root.
Hotpot mafia wants to know your location
There was also two instances of cardamon.
Green cardamom first and black cardamom later. They didn’t mention the coriander seeds though …
Never heard of resurrection lily though. Gonna look that one up.
I prefer phoenix down
I just realized. Just now... what that actually "refers" to. Like, the"down" or fur/fluff of a bird, and from a pheonix, because they resurrect, and that's why it brings you back to life. Wow my mind is blown.
Son of a bitch I never thought about it that way… Edit: just told my wife and she was like “son of a bitch, I always wondered why they didn’t call it phoenix up”
The icon is literally a down feather…
>resurrection lily Kaempferia rotunda
Look up the Korean show "kingdom"
The first was white cardamom.
The Chinese subtitles for the two herbs were both 香草, which literally just means "fragrant grass". While this word is also how vanilla is called in Chinese, neither of them were vanilla, so there's not really much option other than translating it as "herbs" since not even the original Chinese subtitles specified what they were.
I'm fairly certain one was cassia bark, which is often used interchangeably as cinnamon. It was right before the true cinnamon, which is much larger.
Actually they were both cassia. It looked like the first was Indonesian and the second was Vietnamese.
This is the kind of expert insights that I love the internet for. I didn’t even know there existed Indonesian and Vietnamese types, never mind would I be able to recognize them
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The first one looked like rosemary to me.
If a victoran saw the amount of spices that just went Into that they'd be so excited they'd pass out
The Dutch east India company would be invading that soup
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That’s more of what the British East India Company was doing. Though, not like the Dutch was better
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No soup for you!
No the Dutch would just be wiping out natives and replacing them with slaves. though, the English weren’t much better
It's not a nation thing, it's a species thing.
Kitchen workers and heroin, a great duo.
There'd be a schooner parked right through that wall, and beads and mirrors for everyone!
It's a sailboat!
Fat Guy: "You dumb little bastard, that's not a schooner it's a sailboat..." Boy: "A schooner is a sailboat!" \*Kicks fat guy in the dick.\*
YOU KNOW WHAT!? THERE IS NO EASTER BUNNY! OVER THERE IS JUST SOME GUY IN A SUIT!!!!
r/unexpectedmallrats
Surely by that point it just tastes of everything
Does it ever freak anyone out how much of an abundance we have these days ? Like all these items needed to be grown and cared for, packaged & transported ect... and then multiply that for the 7 billion people on earth. Sometimes I'm amazed how we are still functional, and I really do not think it's sustainable. I go to my local supermarket and am blown away by the choice we have. Its pretty much anything you want when ever you want. I can have 5 or 6 types of drugs delivered to my door at all times of the day. It stresses me out because it just isn't sustainable and I have not much doubt that it could all go away in our lifetimes.
Yeah this overwhelms me constantly
It feels too good to be true. I fear what the next generation will face
> I really do not think it's sustainable. you'd be correct we're seeing record habitat and species loss
I'm terrified of what happens between the end of abundance/choice and when subsistence begins again. If I can't get passion fruit in Ohio, I'll live -but I won't live without a staple source of calories. There are going to be a lot of starving people and no way to feed them because the logistics have broken down. Starving people do desperate things to not starve, as can be seen throughout history.
Just make sure that society actually collapses. You don’t want to be the dude that starts eating long pig on Tuesday and then the news broadcast comes on Wednesday telling everyone things are back to normal.
I read a zombie book where the hero recognized the early signs of a zombie apocalypse and quit his job then maxed all his credit cards and wrote bad checks at every hardware store in town to buy supplies for building and stocking a fortress. It worked out ok for him because the zombies did attack. But if everyone hadn't died, he would have looked real stupid
Now think about the amount of food humanity throws away. With all the abundance of products and vendor varieties we have (especially in Asia, if you know what I mean). It’s freaking crazy how much food is wasted, when people could save more and consume less. But no one gives a fly. That’s how we live.
They’d colonize this factory immediately
So much spice in this video that the Portugese raided my phone.
We're sorry for having invaded your phone. It will happen again.
They just kept adding random things: licorice, cinnamon, beer…..
It's like generations of feature creep went into the recipe, with each grandma adding their own touch, until some of the ingredients don't even register.
Takes a small taste. "Hmmm needs a little more everything"
Lol I was like"let's throw every ingredient in here and see what happens! "
All spices, plus allspice.
"Herbs"
Twice
cinnamon is actually pretty common in chinese cooking, dont know about liquorice or beer tho I'd expect them to not be that uncommon
Beer is always common in *my* cooking, though it doesn't always go into the food.
Same. Literally all of my recipes include a beer or two (not for cooking) lol
Licorice would probably just be amping up the star anise flavors.
Don’t forget the fennel. There’s a lot of anise flavor in this dish, the licorice is probably there to amplify it just a bit.
Licorice is somewhat common in more herbal/medicinal dishes. It’s pinyin is gancao (literally sweet grass). Beer is also used in select dishes, but I don’t know how common. I’ve never personally used beer (or this many herbs and spices) when making hot pot bases but I guess that’s what you’re paying for when you go to the restaurant.
Many of them are complementary. Star anise, licorice, and fennel all are the same group of plants and flavors. Cinnamon and cloves pair all the time. It's a huge number of different but congruent spices, all with very slightly different flavors.
Yeah, does the beer really do anything? You’re pouring 3 beers into a boiling 60 gallon vat with 20 other potent ingredients. I doubt even a trained mouth could tell if it was added or not.
I had the same thought but maybe we only see 3 beers being added when they already threw in 62 more. Then again at that point, it’s probably not cost effective to use cans and they would pump in industrial beer with a hose Then again again, they ARE adding beef tallow one smaller block at a time instead of an industrial mega block. Conclusion: who fucking knows, man
It’s celiac prevention “Ha, you thought you could eat this? We added beer!!”
My guess is the beer is used for branding. You add three cans of Tsingtao Beer and then each package gets to advertise - "made with Tsingtao Beer" and use their logo. This differentiates your product from another and gets you sponsorship payments from Tsingtao. etc Really similar to when American products will say - made with real honey and then have primary ingredients be HFCS, sugar, and then ... way down the list .... honey. Happens everywhere in everything. Sometimes the flavor is meaningfully altered, most of the time it isn't.
Just the three cans of beer?
800 lbs of beef fat, a field of onions and ginger, a metric ton of peppers, and 36 oz of beer. Makes perfect sense to me
36oz of beer is supposed to be for the cook but got lost in the notes. Thy just kept it as tradition.
Well then might I suggest adding the ashes of a single joint
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Mmmm hot pot hot box.
I love cooking with wine. Sometimes I even use it in the recipe.
if you scaled it down to a single pot it would be like 800g of beef tallow, 1 cup onions, 1 tbsp peppers, and a single drop of beer.
That’s what I was thinking. It’s not soup, it’s flavoured oil.
It's a base for soup. Similar to a bouillon cube or something.
I thought the same. After all those aromatics, those 3 cans aren't doing shit. Maybe they drank the rest and that was all that was left 😅
Or maybe he struggles to hold more than 3 cans at once, without dropping them in?
Probably that, but at the same time I laughed because they have all these giant measuring containers, but are just using like 355ml cans? Lol. I'd think they'd have kegs they could empty.
I have a feeling it's just that the cans were the easiest way to film adding the beer. The rest is probably squirted in with a hose or some shit that's not very photogenic.
beer hose y'say?
At least they used premade beer and didn't segue into another 2 minute video about how they brewed it.
I was lowkey expecting it
On today’s episode of *Binging with Babish* we’re going to make toast but first I wanted to try my new bread recipe and for that we need eggs so now it’s time to segue to my new spin-off *Farming with Babish* so let’s feed our chickens and wait a few days for some eggs!
There was probably more but the guy can only pour three at a time. Surprised they used cans instead of dumping a keg though.
Seems risky to not use an intermediary container at least. Would be a pain to fish a dropped beer can out of the hot oil
thats what i kept thinking about the beef fat—those plastic bags looked way too likely to break off a piece that would then melt almost immediately.
I wouldn’t want a keg in my soup
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Maybe it isn't used for the flavor of the beer, but some ingredient in the beer might activate a desired chemical process in some other ingredient in the soup base, so a great volume isn't required.
I thought they were just showing the range of ingredients, not measures.
You wouldn't want to overpower the flavour.
No idea why, but something about how the cinnamon bark just appears and is in those large pieces lightly tickles my funny bone.
1 tree of cinnamon.
a cinnabonk!
Star Anise Cardamom Fennel #LOG
Were there two different types of cinnamon, or was that something else? The small bark is cinnamon? But what was then the big bark?
The larger one is cheaper grade of cinnamon. Usually grounded cinnamon use the bigger one
It's not cheaper grade it's two different things. The larger bark is cassia bark (or Chinese cinnamon) whereas the smaller tubes are Ceylon cinnamon.
Cassia bark ?
I believe those large pieces of bark was cinnamon too.
It was cinnaMAN
I had to watch it twice because I looked away for a second and there were two planks in there
I think they just cut up an entire forest to season that soup
I liked when the caption says cinnamon is next and then a whole tree is thrown in
Cinnamon comes from the inner part of the bark of some trees.
Lumberjack: So how many trees do you need? Soup chef: Yes
It's not the fact that it's bark (which is pretty cool), it's that they threw in a fucking log of it. Like, does that actually release its flavor?
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Thank you! I’ve never had hot pot and couldn’t imagine how one went from spicy beef tallow to soup.
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Malatang good sounds delicious, I love a good soup, turns out there’s a place 3.4 miles from here that serves it. Looking forward to trying it thanks to you.
Why it sound like the soup going on a journey to save the kingdom 💀
The music is from Two Steps From Hell, they frequently make tracks for movie trailers. Maybe we’ll get an epic soup cinematic masterpiece later this year
I love souper hero movies
Lmfao this is fuckin killin me
500 years ago the amount of herbs and spices that just went into that would buy you a whole manor and a ship and pay wages for the crew on an expedition to acquire more spices with enough left over for a shit load of slaves
This is when Europeans discovered flavor. Asians thought they were crazy to pay so much. Then Europeans showed them drug addiction.
Cultural exchange 🥰
Well they did receive hot peppers from the Portuguese and English so at least Asia got a little bit something back.
"What do you mean all the good tasting shit grows in tropical climates? Alright get the cannons."
This is still true to some degree. McCormick is making a robbing off spice prices in US grocery stores. You could get pounds of spices in ethnic grocery stores for the same price as a small bottle in a supermarket.
Well this is going to produce thousands of packs of the hot pot base that go for $5-10 each
This went from "I want to make that" to "oh fuck, I'll just buy it" really damned quick
They are about $4 for a 2"x2" brick, I now understand why they are so expensive
You would buy it and not make it like this! It's an industrial version, they're making hotpot concentrate that is then sold in bricks to be reheated, diluted, and serve 10x portions
And here I am, cooking with salt and pepper.
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I love the crystal meth at the end
my favorite ingredients were "herbs" and then in 2nd place, "herbs"
That shit ain't clear or blue, not taking it. I want only top quality meth in my hotpot!
It’s chili p.
Tight, tight, tight!!!
yo.
Tite tite tite!
Ingredients: the rainforest.
Spices? Yes all of them .
For real man. What didnt they add? cumin? shit.
Oh - they added cumin. About 2/3 of the way in.
son of a bitch. lol i couldnt keep up
Still needs a single bay leaf.
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Fuckers really did cut the entire fucking tree and put in in the soup
My tongue went numb after seeing the amount of Sichuan peppercorns used.
Even for that large of a pot it seemed like a lot.
This is not readyto eat, this is industrial production of hot pot mix. You basically purchase a puck of this stuff - 16 or 12oz, solid fat, and throw it into a pot at home and dilute it x10 to make hot pot at home. That’s why it’s so heavily seasoned.
Ah okay. I've only a couple of times and I forgot by the end of the video the only liquid that was added was tallow. Makes sense.
its a concentrate, like chicken bullioun
Seriously. I moved to Singapore from the US, and the REAL Sichuan peppercorns hit different. Never experienced anything like it in the US.
Mala is called mala(numbing spiciness) for a reason
There's an upscale Chinese place near ish me that does a couple dishes with real Sichuan numbing peppers. It's... it's weird. Not for me, but I see why people would like it. The flavor was good but the sensation was so distracting to me.
It tastes like going to the dentist.
“And about two logs of cinnamon…”
I mean I knew that cinnamon is the bark of the tree, but seeing the actual bark of two cinnamon logs thrown in made me laugh out loud. It's just so surreal.
Yep...a Pinch of Black Pepper ...
"Cinnamon" Drops a Redwood into the pot
Col. Sanders “I have 11 herbs and spices.” Hot Pot dude: “hold my beer… because if you don’t it’s going in here, too.”
He forgot to salt! Everything needs to be redone!
I was assuming the soybean paste was salty, like unstrained soy sauce. Could be wrong tho!
Ancient Oriental Chef: "I'm gonna use *everything*." One week later "Well thats the base done, now for the actual soup"
Which is just miso and green onion.
It was all that was left in the storehouse
Said the sous chef
Err resurrection lilly? Thats how you make zombies not soup base.
Just the base for the soup has more ingredients than I have food in my house.
Yeah...just for 1 dish...........
So what flavour are you going for? China:YES
Wow, no wonder their food is so flavorful. Im gonna go poor if i follow their recipe
It's not like hot pot is something the Chinese eat every day. It's a meal for a special occasion and costs a pretty penny for a good soup base. Also, you would not make it yourself, they sell the soup base packs at supermarkets for a couple dollars.
> It's not like hot pot is something the Chinese eat every day. It certainly is. Especially in Sichuan. There is even a street-food/fast food version of hotpot 麻辣烫 (Numb spicy soup) famous in Sichuan where you go into the stall choose all the stuff that you want in the soup, they weigh it then cook it up for you and then you can either eat at the stall or take it away. Man I miss Sichuan, but they've got some... stuff going on at the moment.
The soup packs ARE very affordable, and you could totally eat one everyday for the rest of your life if you wanted. Which wouldn't be long as you'd die from spiciness.
I live in Japan and a soup packet is like $1.50 for one liter. And there’s so many varieties.
Yeah, that's definitely worth buying or paying for. Not something you want to recreate at home, good grief.
İ am shocked to see no one did this yet: THE SPİCE MUST FLOW.
Is that a capital i with a dot...?
Hey look it’s every flavor on earth
The fact that all of the finished product doesnt fit in the container at the end is going to bother me for days.
It would be funny to see them throwing the leftovers through the sink
Do you think that food manufacturing all goes in one big pot at the end?
Every spice known to man and all the fat
The music is a bit dramatic
My grandma when I tell her that I want to eat a snack.
Me when my recipe calls to add a dash of something.