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