Latest / bit of a Rambler / 066 Ramble On

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066 Ramble On · bit of a Rambler

• 0:00
  Speaker 1: Hello. My name is Kai, and I am a bit
• 0:02
  Speaker 1: of a rambler. I like to travel, learn and tell stories,
• 0:07
  Speaker 1: and this week I'm going to ramble on again. It
• 0:13
  Speaker 1: took me two weeks of eating the smoked ribs and
• 0:20
  Speaker 1: smoked bacon pretty much every day to kind of tire
• 0:26
  Speaker 1: of the taste after two weeks, but not really, because
• 0:30
  Speaker 1: I'm still eating it. The smoked ribs and bacon here
• 0:34
  Speaker 1: are so good and absolutely are going to be a
• 0:39
  Speaker 1: food I miss when I move on from Cusco, which
• 0:43
  Speaker 1: I have decided to stay in longer again. I might
• 0:46
  Speaker 1: stay the full three months. I think part of the
• 0:49
  Speaker 1: reason that I kind of got tired of the taste
• 0:52
  Speaker 1: of the smoked ribs and bacon is because it is
• 0:54
  Speaker 1: one taste, and it's a fantastic taste, especially for me.
• 0:59
  Speaker 1: I love smoked foods, but the regular food in Peru
• 1:05
  Speaker 1: is really good and there's such a variety. Oh. By
• 1:10
  Speaker 1: the way, if you hear a audio interference, it's probably
• 1:15
  Speaker 1: the rain. It's been raining all day and night, and
• 1:18
  Speaker 1: I figured I love the rain, so I'll just make
• 1:21
  Speaker 1: this episode despite it. But if it's too loud, you
• 1:25
  Speaker 1: can let me know and I won't recurd During the rain. Well,
• 1:31
  Speaker 1: maybe I don't know. I like the rain anyway, you
• 1:34
  Speaker 1: can let me know a bit of a rambler at
• 1:36
  Speaker 1: gmail dot com. But Peru, what I'm saying is the
• 1:40
  Speaker 1: smoke stuff I love. But Paru has such a vast
• 1:44
  Speaker 1: array of great food it consistently knocks me off my feet.
• 1:48
  Speaker 1: I really like that. Every day restaurants have a new menu.
• 1:52
  Speaker 1: They make like three or four main dishes, generally like
• 1:57
  Speaker 1: the small local mom and pop shops, and they make
• 2:00
  Speaker 1: them fresh that day, and then at the end of
• 2:02
  Speaker 1: the day they eat the rest of that or get
• 2:05
  Speaker 1: rid of it, and then the next day they have
• 2:06
  Speaker 1: a whole new menu of three or four dishes with
• 2:09
  Speaker 1: the fresh ingredients from that day. And that's whole lot
• 2:12
  Speaker 1: of the restaurants run here. So every day and go
• 2:14
  Speaker 1: back to the same restaurant where I know the chef
• 2:16
  Speaker 1: is good and they're going to make a new good
• 2:20
  Speaker 1: food that I like. But the thing is, most chefs
• 2:23
  Speaker 1: here in Peru are good, and there's such a huge
• 2:28
  Speaker 1: range of food, Like there's the chicken is prepared in
• 2:34
  Speaker 1: any number of ways, and they have a lot of
• 2:36
  Speaker 1: Asian influences from Japanese and Chinese immigrants, so you have
• 2:42
  Speaker 1: a fusion, but it's from one hundred and fifty years ago,
• 2:44
  Speaker 1: so it's a really at this point traditional authentic, few authentic,
• 2:49
  Speaker 1: such terrible work, but they've been cooking with this sort
• 2:52
  Speaker 1: of Asian fusion for so long it has They've incorporated
• 2:56
  Speaker 1: a lot of it into their flavors, Like soy sauce
• 3:00
  Speaker 1: has become integral in certain types of sauces for some
• 3:06
  Speaker 1: of their food. Like there's the Pyola soya, which is
• 3:10
  Speaker 1: soy sauce chicken, and it's this very deep rich broth
• 3:17
  Speaker 1: brown broth with the soy sauce base, but there's a
• 3:20
  Speaker 1: bunch of Peruvian ingredients like the rocoto pepper and other
• 3:24
  Speaker 1: stuff inside that just it's fantastic. It's as good as
• 3:27
  Speaker 1: any sauce, you know what. I was gonna say, any sauce,
• 3:30
  Speaker 1: But then I'm like, well, it's not exactly mala, but
• 3:34
  Speaker 1: proove in cuisine in general is so good in every
• 3:38
  Speaker 1: dish I try, be steak oil of course, the pioderata,
• 3:42
  Speaker 1: even just the alitas, like the malaya frita, the costilla frita,
• 3:47
  Speaker 1: Like there's so much good food here, the wacate that
• 3:51
  Speaker 1: I was like, am I crazy or is the food, like, really,
• 3:54
  Speaker 1: it's better than most countries. I after like two weeks
• 3:59
  Speaker 1: here trying the local dishes and eating, of course all
• 4:01
  Speaker 1: that smoked ribs and bacon I was I said to myself, Man,
• 4:06
  Speaker 1: I'm going to miss the food here. And a country
• 4:09
  Speaker 1: can have plenty of good food, but I don't miss
• 4:13
  Speaker 1: a lot of the food. Once I leave a country.
• 4:15
  Speaker 1: I know I'm going to miss a lot of the
• 4:17
  Speaker 1: Peruvian quis. I know I'm going to miss be steak
• 4:19
  Speaker 1: on oil, which is oil fried steak in a broth
• 4:23
  Speaker 1: that they use from that after you fry it. I
• 4:26
  Speaker 1: know I'm going to miss the smoked foods, of course.
• 4:28
  Speaker 1: So I looked it up and I'm not alone. Peru
• 4:32
  Speaker 1: is consistently ranked in the top fifteen cuisines of the world.
• 4:36
  Speaker 1: You know, there's usually Greek and Italians up there, Chinese
• 4:40
  Speaker 1: is up there, but Peruvian is in like the top fifteen.
• 4:44
  Speaker 1: And I'm very curious because nobody would think about Peru
• 4:48
  Speaker 1: as a top cuisine. I just don't think it's a
• 4:51
  Speaker 1: super pop cultury popular country in the consciousness of global culture.
• 5:00
  Speaker 1: So I wonder if it was a popular country in
• 5:02
  Speaker 1: the same way that Italy or China is a popular
• 5:06
  Speaker 1: country in global consciousness, if it would be ranked consistently higher,
• 5:12
  Speaker 1: I don't know. Polish and Portuguese cuisine are pretty high
• 5:16
  Speaker 1: on the list. Also, I don't know anything about Polish
• 5:20
  Speaker 1: cuisine except for paro giese, which are not my favorite,
• 5:24
  Speaker 1: and Portuguese cuisine. I mean, I lived there. I liked
• 5:28
  Speaker 1: the food. It didn't knock my socks off. The baked
• 5:32
  Speaker 1: goods and the fried fish were good, but I don't
• 5:35
  Speaker 1: remember them like I remember meals in other countries. But
• 5:39
  Speaker 1: then most of the countries I remember, I've been to
• 5:41
  Speaker 1: that country more. But then I probably went to that
• 5:43
  Speaker 1: country more because I was so enamored of the cuisine.
• 5:46
  Speaker 1: But then again, I do love Portugal and would love
• 5:49
  Speaker 1: to go back. So who knows. What I am sure of?
• 5:53
  Speaker 1: Is that Yeah, like I said, other people do agree
• 5:56
  Speaker 1: with me. Peru consistently in the top ten percent of
• 6:02
  Speaker 1: global cuisine, and for my money, there's just much more variety,
• 6:09
  Speaker 1: Like they really cook all sorts of things. They'll cook
• 6:13
  Speaker 1: fry noodles, which are the only thing I've had here
• 6:15
  Speaker 1: that I'm not super impressed by. But they also have yeah,
• 6:20
  Speaker 1: fried ribs, they have steamed ribs, They have stewed trout,
• 6:25
  Speaker 1: they have fried trout, they have steamed, fried, braised chicken.
• 6:29
  Speaker 1: They just cook everything. They even have hamburgers that they
• 6:33
  Speaker 1: have those hamburgers here that are only in a few countries.
• 6:38
  Speaker 1: I don't really like American hamburgers. They're generally made too thick,
• 6:43
  Speaker 1: and they're too tough, and there are too many toppings
• 6:47
  Speaker 1: that are boring, like thick tomato slices or whole leaves
• 6:53
  Speaker 1: of lettuce. It's good to have vegetables with your stuff,
• 6:56
  Speaker 1: but having a big, drooping, warm piece of lettuce on
• 7:03
  Speaker 1: a hamburger has never made any sense to me. On
• 7:06
  Speaker 1: the other hand, if you have shaved cabbage mixed in
• 7:09
  Speaker 1: a coleslaw and that's on a hamburger, yeah, that's a
• 7:12
  Speaker 1: great salad topping. There's a lot of I think cabbage
• 7:16
  Speaker 1: is way better than lettuce anyway. It holds up better
• 7:18
  Speaker 1: under heat, and it tastes better, like there's a little
• 7:22
  Speaker 1: bit of spiciness to a cabbage, especially a shaved cabbage
• 7:26
  Speaker 1: like in coleslaw sliced form. And they have those hamburgers here. Okay,
• 7:30
  Speaker 1: so the hamburgers in most countries are thick patties of
• 7:35
  Speaker 1: beef that get too tough, and in a few countries
• 7:39
  Speaker 1: Laos had this. Thailand I believe has had them, but
• 7:44
  Speaker 1: they're not very popular there. And Thailand's barbecue meat is
• 7:48
  Speaker 1: good but a little overcooked for me most of the time. Wow,
• 7:52
  Speaker 1: you might actually be able to hear the rain, it's
• 7:54
  Speaker 1: really coming down. But Peruvian hamburgers are like the Laotian
• 8:00
  Speaker 1: hamburgers that are thin and there's a higher content of
• 8:04
  Speaker 1: fat I think is what it is mixed in, so
• 8:07
  Speaker 1: you have a thin patty that's easy to bite through,
• 8:09
  Speaker 1: but it's also softer than the traditional ninety ten hamburger
• 8:14
  Speaker 1: patty than Americans like. It's either that or what I'm
• 8:18
  Speaker 1: actually wondering is if they're mixing in a few herbs
• 8:23
  Speaker 1: like ginger and peppers and other vegetables, because that would
• 8:29
  Speaker 1: also make the patty easier to bite through and softer
• 8:32
  Speaker 1: and more flavorful because it's not just meat. I don't
• 8:36
  Speaker 1: want them to mix in like breadcrumbs, which is very
• 8:39
  Speaker 1: popular in the US as well, because that doesn't really
• 8:42
  Speaker 1: add anything except a gummy or texture. But if I'm
• 8:47
  Speaker 1: going to make hamburgers, or if I'm going to make
• 8:50
  Speaker 1: a ground meat with if ground meat is an ingredient
• 8:54
  Speaker 1: in something I very just like when I would make tacos.
• 8:59
  Speaker 1: It's kind of traditional. Throw in some diced onions, I
• 9:02
  Speaker 1: will mince a bunch of onions, mince a bunch of garlic,
• 9:06
  Speaker 1: mince even carrots, mince some tomatoes, and having a mix
• 9:10
  Speaker 1: of vegetables in a patty makes it really soft and
• 9:13
  Speaker 1: super flavorful. Not a ton, but just if you throw
• 9:16
  Speaker 1: in half a cup of each with whatever beef you're
• 9:20
  Speaker 1: mixing up great texture. So here they have really thin
• 9:25
  Speaker 1: beef patties that are easy to buite through lots of flavor.
• 9:29
  Speaker 1: They do hamburgers real good here, and I don't really
• 9:32
  Speaker 1: like hamburgers, and honestly, I've only gotten two so far,
• 9:36
  Speaker 1: but both of them have been good. And the toppings
• 9:38
  Speaker 1: they use, like I said, are some kind of mixed
• 9:41
  Speaker 1: shaved vegetables with coleslaw rather than two thick pieces of
• 9:46
  Speaker 1: raw vegetables that are gonna just fall out and you
• 9:50
  Speaker 1: can't do anything with. Okay, that's my food or ant. Mostly,
• 9:56
  Speaker 1: I'll treat around one more time eat Peruvian cuisine. If
• 10:00
  Speaker 1: you got a Peruvian restaurant around you that has some
• 10:03
  Speaker 1: good reviews, it's definitely worth checking out. There's just such
• 10:07
  Speaker 1: a variety of cooking methods and they're all pretty good,
• 10:12
  Speaker 1: like whether it's soy chicken or roasted chicken or stuffed peppers,
• 10:16
  Speaker 1: which they do really well Roquota Reena. There's just so
• 10:20
  Speaker 1: much good food here that I will miss all the
• 10:23
  Speaker 1: good food when I move on and now Peru, Like,
• 10:29
  Speaker 1: the food is definitely part of the reason I've stayed
• 10:32
  Speaker 1: here longer than I thought I was going to. It's
• 10:34
  Speaker 1: basically the nature is amazing. I can hike everywhere. There
• 10:38
  Speaker 1: are mountains surrounding me everywhere, there are glaciers and lakes,
• 10:42
  Speaker 1: and the food is great. So between nature, great food.
• 10:45
  Speaker 1: Oh and my accommodation is great. Like, it's not an
• 10:47
  Speaker 1: expensive country, so the places I've been staying are very
• 10:50
  Speaker 1: nice and not very expensive. Three bedroom, two bathroom for
• 10:55
  Speaker 1: less than three hundred US dollars per month. I don't
• 10:58
  Speaker 1: want to be vague. I hate that when someone it's like, yeah,
• 11:01
  Speaker 1: and there's great cheap housing here, I'm like, okay, do
• 11:04
  Speaker 1: you to great? Like what do you mean? I mean
• 11:06
  Speaker 1: it's a huge condo with the giant living room, three bedroom,
• 11:10
  Speaker 1: two bathroom, full kitchen, washing machine, less than three hundred
• 11:13
  Speaker 1: US dollars, and that's if you pay on an app.
• 11:16
  Speaker 1: If you're paying in cash, it goes down closer to
• 11:18
  Speaker 1: two hundred US dollars per month, and that's for private residences.
• 11:22
  Speaker 1: They also have the OspA dahes into oast dolls here,
• 11:25
  Speaker 1: but so far, all of those badahes, which are like
• 11:27
  Speaker 1: a private room and a bathroom, seem really expensive to me,
• 11:30
  Speaker 1: like nine US dollars per day, but you get one bedroom,
• 11:35
  Speaker 1: private bathroom, so still cheap, like three hundred US dollars
• 11:37
  Speaker 1: per month, but you can get triple the space and
• 11:42
  Speaker 1: a much more private area if you just rent the
• 11:46
  Speaker 1: private residences. I don't know. I would figure that ospad
• 11:49
  Speaker 1: ahes would be so much cheaper since the locals seem
• 11:52
  Speaker 1: to use them, and there's so many of them. I
• 11:55
  Speaker 1: don't really understand that. I have to maybe ask more ospadahes.
• 11:58
  Speaker 1: The ones I went to were both both between nine
• 12:01
  Speaker 1: and seventeen dollars a night US, and that's insane for
• 12:06
  Speaker 1: the regular prices you can rent here. Was I talking
• 12:09
  Speaker 1: about how good the food is here in Peru? Man, Yeah,
• 12:12
  Speaker 1: I'm enjoying it while I'm here. Okay, So moving on
• 12:16
  Speaker 1: from the fantastic food here, smoked ribs and bacon, and
• 12:22
  Speaker 1: they're accompanying freshly made fresh menus every day. I found
• 12:28
  Speaker 1: this pizza place that I like a lot. But the
• 12:32
  Speaker 1: only ingredient the pizza place doesn't have is anchovies, which
• 12:36
  Speaker 1: I think they said it's just because it's not a
• 12:39
  Speaker 1: very popular ingredient, Like they had it for a while,
• 12:41
  Speaker 1: but literally nobody ordered them, so they stopped getting the ingredient.
• 12:48
  Speaker 1: But it's but that's one ingredient that's gonna last forever,
• 12:51
  Speaker 1: and that's my favorite ingredient. No really, that's not even true,
• 12:54
  Speaker 1: but every now and then it becomes my favorite. Like
• 12:58
  Speaker 1: I'll have one pizza and then I'll I don't have
• 13:02
  Speaker 1: to get it anchovies every time, but if I get
• 13:04
  Speaker 1: maybe every fourth pizza, Anchovi's Colonda Pepper's onions. Yeah, baby,
• 13:10
  Speaker 1: that's a that's a solid tasty experience for me. And
• 13:14
  Speaker 1: their bread is so good that their pizza crusts are
• 13:17
  Speaker 1: often made very well. The pizza crust have texture and
• 13:21
  Speaker 1: flavor here in Peru, which is sup per rare. You
• 13:26
  Speaker 1: get textured flavored pizza dough in Italy, of course, where
• 13:33
  Speaker 1: they let it rise and sit like it's supposed to.
• 13:37
  Speaker 1: And then when I make pizza, I try to let
• 13:40
  Speaker 1: my you know, I make fresh pizza do myself. But
• 13:45
  Speaker 1: outside of that, there's no restaurant unless you know a
• 13:50
  Speaker 1: special restaurant near you. In the US, you're not getting
• 13:54
  Speaker 1: real pizza dough. It's just that fluffy bread. Bas that's
• 13:58
  Speaker 1: not pizza dough. That's just white bread. And if the
• 14:02
  Speaker 1: toppings are good enough, then white bread is okay for
• 14:05
  Speaker 1: a pizza. But pizza itself is made like the crust
• 14:09
  Speaker 1: is an integral part of the pizza experience, and Peruvians
• 14:14
  Speaker 1: make their pizza dough correct. It has texture and it
• 14:18
  Speaker 1: has a flavor to it that you notice when you're
• 14:22
  Speaker 1: eating it, as you should with pizza. But they don't
• 14:26
  Speaker 1: crisp the bottom. They don't blacken the bottom. And I
• 14:31
  Speaker 1: have to take the pizza home and then throw it
• 14:34
  Speaker 1: in the frying pan real quick and crisp the bottom
• 14:37
  Speaker 1: because it's almost it's almost right. And they did crisp
• 14:40
  Speaker 1: the bottom the first time, and then since then they
• 14:44
  Speaker 1: didn't crisp the bottom, and I was like, no, but
• 14:47
  Speaker 1: these are not real problems, so we'll move on. So
• 14:51
  Speaker 1: instead of my anchovy pizza from this first place I
• 14:55
  Speaker 1: got smoke, chorizo and capers and all these other ingredients,
• 14:59
  Speaker 1: and it was good. I went to that pizza place
• 15:03
  Speaker 1: a few times and I liked it a lot. I
• 15:07
  Speaker 1: liked it more than most pizzas in most countries. But
• 15:10
  Speaker 1: there was something just missing a little bit. Like the
• 15:15
  Speaker 1: one thing was they always put a plastic sheeting down
• 15:18
  Speaker 1: so the pizza would sweat because of the humidity it's
• 15:22
  Speaker 1: giving off since it's hot. And I got them to
• 15:26
  Speaker 1: stop putting the plastic pizza sheeting on top, but they
• 15:30
  Speaker 1: always put on the bottom, even when I tell them
• 15:32
  Speaker 1: not to. So there's this other place that I started
• 15:36
  Speaker 1: going to instead because it was on the second floor
• 15:39
  Speaker 1: and its just as pizza rha and there's no real
• 15:42
  Speaker 1: advertisements and you have to walk upstairs to get to it,
• 15:47
  Speaker 1: so I don't think it's as popular. But I was like,
• 15:50
  Speaker 1: I bet they're better at cooking pizza. And the thing
• 15:53
  Speaker 1: is they take longer to cook their pizzas, but it
• 15:56
  Speaker 1: is better. Definitely. The crust itself is better. Oh, perving
• 16:02
  Speaker 1: pizza probably better also because they use they all use
• 16:05
  Speaker 1: real wood fired pizza ovens to cook their pizza. All
• 16:09
  Speaker 1: the local restaurants, even the mom and pop selling like
• 16:12
  Speaker 1: the old grandma selling tiny mini pizzas, uses a miniature
• 16:17
  Speaker 1: pizza oven, but it's still a wood fired pizza oven,
• 16:20
  Speaker 1: so they do use real pizza ovens to cook their pizza.
• 16:23
  Speaker 1: That's probably part of why it's so good. But this
• 16:25
  Speaker 1: new place just cooked like, I don't know, ten percent better.
• 16:29
  Speaker 1: And they also have the problem with not blackening the
• 16:31
  Speaker 1: crust every time. But the bread, the dough, the pizza
• 16:36
  Speaker 1: bread they make is fantastic and the ingredients are super fresh.
• 16:41
  Speaker 1: They don't have anchovies either, but they do have kalamado
• 16:44
  Speaker 1: olives and onions and all the other and bacon and
• 16:46
  Speaker 1: all the good stuff. So I do that's my new
• 16:50
  Speaker 1: place now, so and I'm pretty sure I don't need
• 16:52
  Speaker 1: to switch again. Their only problem is not blackening the
• 16:55
  Speaker 1: crust on the bottom, but I don't know. They probably
• 16:59
  Speaker 1: would have if I ask them to do it, but
• 17:02
  Speaker 1: I don't want them to blacken it too much, and
• 17:03
  Speaker 1: I'm perfectly fine with frying it at home anyway in
• 17:08
  Speaker 1: my frying pan real quick. So I get a crisper crust.
• 17:12
  Speaker 1: Across the street from that second pizza place, I found
• 17:16
  Speaker 1: Chinese Bowza and it's five bucks for each one, but
• 17:20
  Speaker 1: they're huge. They're bigger than my fist, like the meat
• 17:24
  Speaker 1: in the middle. So it's a very substantial meal for
• 17:27
  Speaker 1: five soles, which is like a buck twenty five I
• 17:32
  Speaker 1: guess something like that buck thirty five maybe, but you
• 17:35
  Speaker 1: get a big old bow. So if you're looking to
• 17:39
  Speaker 1: eat cheap, you could get one of those boudses, make
• 17:42
  Speaker 1: some rice and live on like three dollars a day
• 17:45
  Speaker 1: here pretty easily. The vegetables are also incredibly cheap here
• 17:49
  Speaker 1: if you go to the local markets. Cabbage. Cabbage is
• 17:53
  Speaker 1: so cheap here. A quarter of a cabbage is twenty
• 17:57
  Speaker 1: five cents, or maybe a fifth of a cabbage, but
• 18:00
  Speaker 1: twenty five cents. So a whole cabbage is a dollar
• 18:02
  Speaker 1: to a dollar twenty five, And that's a lot of
• 18:05
  Speaker 1: food and a lot of nutrients and vitamins and it.
• 18:09
  Speaker 1: Cabbitch is such a good addition to anything where you
• 18:12
  Speaker 1: want some crunch and flavor and texture. I'm really into
• 18:16
  Speaker 1: cabbages these days. I guess this is all gonna be
• 18:18
  Speaker 1: about food. Nevermind, I thought I was. I have a
• 18:22
  Speaker 1: lot of stuff to talk about, but I forgot to
• 18:24
  Speaker 1: write down a whole bunch of this Peruvian food stuff.
• 18:29
  Speaker 1: And I've been thinking this whole time i've been living here. God,
• 18:33
  Speaker 1: all of this food is so good. There's pretty much
• 18:35
  Speaker 1: nothing I don't like. And even the stuff I usually
• 18:38
  Speaker 1: don't like, like tripe or shortened testine, they can cook
• 18:42
  Speaker 1: it well. I don't like the shortened testine too. Oh no,
• 18:46
  Speaker 1: it's big intestine. I don't like the big intestine too much.
• 18:50
  Speaker 1: But I had it cooked and you got four big
• 18:53
  Speaker 1: rings of it, and three of them smelled like intestine,
• 18:56
  Speaker 1: which is kind of gross for me personally. But the
• 19:01
  Speaker 1: fourth piece was just fried frickin' perfectly, and the bad
• 19:07
  Speaker 1: smell wasn't there, and the good texture was there, so
• 19:10
  Speaker 1: it tasted like a coulomari ring, just cooked perfectly. And
• 19:14
  Speaker 1: I ate that whole piece, and it was great. And
• 19:17
  Speaker 1: Chinese people love intestine and frying intestine. That stuff always
• 19:22
  Speaker 1: tastes gross to me. I've never liked it in China.
• 19:24
  Speaker 1: I think this is the first time I've tried big
• 19:26
  Speaker 1: intestine and been pleasantly surprised by the preparation. That is said,
• 19:32
  Speaker 1: with one fourth of the intestine they did make for me,
• 19:35
  Speaker 1: I still was not a huge fan, but I ate
• 19:38
  Speaker 1: like probably about half of them. Although I won't be
• 19:42
  Speaker 1: ordering it again. It's still intestine like it's bowels, and
• 19:48
  Speaker 1: it smells like bowels, except this one piece, which didn't
• 19:52
  Speaker 1: smell like bowels. I don't know. Maybe if you just
• 19:54
  Speaker 1: cook them right, they don't stank, or maybe that was
• 19:57
  Speaker 1: a different part of the intestine. It was closer to
• 19:59
  Speaker 1: the a throat than the stomach or pooper. So Peru
• 20:04
  Speaker 1: has really good baked goods. That's why their pizza dough
• 20:08
  Speaker 1: is so good. But the second place I go to
• 20:11
  Speaker 1: includes a calzone with each pizza you get, even if
• 20:18
  Speaker 1: you get a small personal pizza, they still include a
• 20:20
  Speaker 1: calzone and the calzone inerds. If you don't ask, they
• 20:25
  Speaker 1: just put in sliced hot dog. They say sausage, but
• 20:28
  Speaker 1: it's just sliced local hot dog. But you can get
• 20:32
  Speaker 1: bacon in there instead, which I will do, but it's
• 20:35
  Speaker 1: basically a croissant. It's so fluffy. Like I said, their
• 20:39
  Speaker 1: pizza dough is so flavorful with great texture, and their
• 20:42
  Speaker 1: calzone is just a big fluffy piece of pizza dough
• 20:45
  Speaker 1: and man very soft but very strong flavor, very chewy texture.
• 20:52
  Speaker 1: It's clear they let their dough sit overnight or longer.
• 20:55
  Speaker 1: Because it's so the bread is so activated, it's just
• 20:59
  Speaker 1: a live it's fantastic, and the outside you have to
• 21:04
  Speaker 1: bite through, but it's not like crunchy or it's soft.
• 21:07
  Speaker 1: It's Oh, it's such a good calzone. I fricking love it.
• 21:11
  Speaker 1: And the cheese here I didn't even mention the cheese yet.
• 21:14
  Speaker 1: Cheese and Peru is fantastic, just the regular andy and
• 21:17
  Speaker 1: cheese they use on everything. Very flavorful, salty, delicious, and
• 21:21
  Speaker 1: it goes great in a fricking calzone. The other place,
• 21:25
  Speaker 1: the first pizza place that I liked, gave free garlic
• 21:28
  Speaker 1: bread with every order, and the garlic bread also extremely
• 21:33
  Speaker 1: good because they're butter here is real and their garlic
• 21:36
  Speaker 1: hereers fresh. And considering the elevation, I really did not
• 21:40
  Speaker 1: have high hopes for Peruvian cuisine. But I've been to
• 21:43
  Speaker 1: enough countries that I don't judge a book by its cover. Yeah,
• 21:47
  Speaker 1: that's correct, But when I tried the food here, I
• 21:50
  Speaker 1: was like, WHOA, these ingredients are fresh, and part of
• 21:53
  Speaker 1: it is definitely like I said, they make three dishes
• 21:56
  Speaker 1: a day and it's with fresh ingredients they bought that day,
• 21:59
  Speaker 1: so you're just always getting fresh ingredients made into fresh
• 22:03
  Speaker 1: food right in front of you, and the next day.
• 22:05
  Speaker 1: Almost every day they have different dishes that are fresh.
• 22:09
  Speaker 1: So the food here is super fresh. But also their
• 22:12
  Speaker 1: bread is cooked really well, and you can just tell
• 22:14
  Speaker 1: when you bite into bread that has been leavened longer,
• 22:19
  Speaker 1: like you're waiting for it to rise longer. The yeast
• 22:22
  Speaker 1: has been in there longer. You just have a more
• 22:23
  Speaker 1: complex flavor with a much more interesting texture. So either
• 22:28
  Speaker 1: the colzone or the garlic bread, whatever a company meant,
• 22:31
  Speaker 1: I get with my pizza super super It's great. Although
• 22:38
  Speaker 1: I do think I like the calzone better because I
• 22:40
  Speaker 1: think that place makes slightly better bread. It's just maybe
• 22:44
  Speaker 1: they just let it sit longer. Maybe they just don't
• 22:47
  Speaker 1: even think about it. They just let their dough sit
• 22:49
  Speaker 1: longer so they don't have to prepare it as much
• 22:51
  Speaker 1: every day. But they really need their dough too. That's
• 22:56
  Speaker 1: the thing about the second place. It also takes maybe
• 22:59
  Speaker 1: three times is long for me to get my pizza
• 23:02
  Speaker 1: from them, but it's because the dude is kneading the
• 23:06
  Speaker 1: pizza dough right before he makes it, or the lady
• 23:10
  Speaker 1: and they're they're really going at it for like ten minutes.
• 23:14
  Speaker 1: They're kneading this dough again before they make it into
• 23:16
  Speaker 1: a fresh pizza right in front of you, And the
• 23:18
  Speaker 1: first time I was like, holy crap, this is a
• 23:20
  Speaker 1: thirty minute pizza. But you know what it They have
• 23:25
  Speaker 1: better bread and their ingredients are just as fresh. The
• 23:29
  Speaker 1: only thing they don't have here is a heavy sauce.
• 23:32
  Speaker 1: The sauce is good, but I would definitely like two
• 23:35
  Speaker 1: or three times more of it. It's a it's just
• 23:38
  Speaker 1: a coating rather than a layer. It should be a layer,
• 23:41
  Speaker 1: in my opinion, but I barely know it because the
• 23:45
  Speaker 1: food's so good anyway. Because the bread is so good,
• 23:47
  Speaker 1: you don't need a ton of sauce, which is very Italian.
• 23:51
  Speaker 1: Their sauce is very thin also in Italy. Like the
• 23:55
  Speaker 1: pizzas in the actual country of Italy, they don't use
• 23:59
  Speaker 1: a lot of sauce. I use more sauce when I
• 24:01
  Speaker 1: make my pizzas, but my sauce is like a focal
• 24:03
  Speaker 1: point because I mix in spicy peppers, and a lot
• 24:08
  Speaker 1: of mine is almost like a paste. I'll reduce my
• 24:13
  Speaker 1: tomatoes down a lot, and then after I make them,
• 24:16
  Speaker 1: I mix in fresh a few seeds and some fresh garlic,
• 24:20
  Speaker 1: and then I let that sit so the flavor gets
• 24:22
  Speaker 1: through the whole thing and ooh baby, that's pretty good sauce.
• 24:26
  Speaker 1: But these pizzas are good. Everyone makes their pizzas different
• 24:28
  Speaker 1: and these dudes do it well and they give you
• 24:31
  Speaker 1: a free colsone with each one. Twenty four minutes of
• 24:35
  Speaker 1: Peruvian food talk. I hope you came here for the
• 24:38
  Speaker 1: food talk, because that's what this ended up being. That's good.
• 24:42
  Speaker 1: The food here is great. I can't recommend Peru enough
• 24:46
  Speaker 1: for the archaeology, like the living archaeology of one hundred
• 24:51
  Speaker 1: year old walls built without mortars, with stones that weigh
• 24:54
  Speaker 1: hundreds of pounds. Fascinating, super cool to see. That'll you
• 25:01
  Speaker 1: should come to Cusco because you can walk out of
• 25:03
  Speaker 1: the city pretty much inside the city with Saxe woman,
• 25:07
  Speaker 1: but without paying for a ticket and just self directed exploring.
• 25:11
  Speaker 1: You can walk thirty minutes outside of the city and
• 25:13
  Speaker 1: there are amazing archaeological artifacts and intact walls that I'm
• 25:19
  Speaker 1: talking about, these ink and walls just standing there you
• 25:23
  Speaker 1: can go touch amazing, So worth visiting for that. But
• 25:27
  Speaker 1: now that I'm more familiar with the cuisine and I've
• 25:30
  Speaker 1: tried the variety is I mean, it's been over six weeks,
• 25:35
  Speaker 1: I've been here almost every day. I'll go out and
• 25:40
  Speaker 1: see what's going on. And some days if I find
• 25:44
  Speaker 1: four new dishes, because some days I'm like, what the
• 25:46
  Speaker 1: heck is waka day, or what the heck is the
• 25:49
  Speaker 1: poyo dorata or whatever, what's the difference between costiafrita and
• 25:53
  Speaker 1: Mallya frita, I'll find four new dishes, and I'll just
• 25:56
  Speaker 1: try all four. I'll just see four lunches in a
• 25:59
  Speaker 1: row or four dinners in a row, just so i
• 26:01
  Speaker 1: can try all of the foods. And I've been doing
• 26:03
  Speaker 1: that for weeks now, and i still haven't tried everything.
• 26:08
  Speaker 1: There's so many variations of cuisine here. Most countries have
• 26:16
  Speaker 1: many different foods, but they are pretty similar a lot
• 26:20
  Speaker 1: of the time. So many of these Peruvian dishes are
• 26:23
  Speaker 1: extremely distinct. Like I mentioned the fried tripe, and then
• 26:27
  Speaker 1: you'll have beef fried ribs, but you also have beef
• 26:29
  Speaker 1: stewed ribs, and then you have the pork fried ribs.
• 26:32
  Speaker 1: They have their smoked ribs, they have barbecue chicken, they
• 26:35
  Speaker 1: have chicken wings, a savichata which is with sevice style.
• 26:40
  Speaker 1: They're dry fried, and then after their dry fried, they
• 26:45
  Speaker 1: put like a Cevich sauce on top, but it's not
• 26:49
  Speaker 1: the regular Cevich sauce from the fish. It's specifically made
• 26:52
  Speaker 1: for the chicken. Every dish is very distinct here, and
• 26:56
  Speaker 1: they have so many dishes. It's a very impressive national menu,
• 27:02
  Speaker 1: at least in Kusco, and I'm in the local neighborhoods,
• 27:06
  Speaker 1: so there's not a ton of sushi restaurants and hamburger
• 27:10
  Speaker 1: restaurants and like international foods there. Looks like there's a
• 27:15
  Speaker 1: ton in the city center, but I don't want to
• 27:17
  Speaker 1: go near there because all I'm sure they're good, But inevitably,
• 27:23
  Speaker 1: the local restaurants are going to be a consistently higher
• 27:26
  Speaker 1: quality than the international fusion restaurants that are made for
• 27:31
  Speaker 1: tourists in the city center, catering to the broadest flavors,
• 27:36
  Speaker 1: which end up being slightly bland and adult orated in
• 27:41
  Speaker 1: some way with maybe more sugar or too much salt,
• 27:43
  Speaker 1: or just not as strong flavors. They certainly won't let
• 27:47
  Speaker 1: the bread rise for twenty four hours like these places
• 27:50
  Speaker 1: down here do. In the local areas, the be Steike
• 27:52
  Speaker 1: ala Oyo, they got to get it out because it's
• 27:55
  Speaker 1: the tourist center. People are waiting for their food. I
• 27:57
  Speaker 1: doubt it's going to be as good as locals. But
• 27:59
  Speaker 1: you know, I should put my money where my mouth
• 28:01
  Speaker 1: is and heading to the tourist center and just see
• 28:03
  Speaker 1: how the restaurants are there. Oh, except you know what
• 28:05
  Speaker 1: the other thing is. I know that the tourist center
• 28:09
  Speaker 1: their prices are like any American city, a hamburger can
• 28:13
  Speaker 1: be fourteen dollars US, which is insane. The hamburgers are
• 28:18
  Speaker 1: two dollars. Here in my neighborhood, everything is two dollars.
• 28:22
  Speaker 1: That's the other. Oh my gosh, yep, this is all
• 28:24
  Speaker 1: gonna be about food, all gonna be about food. So
• 28:27
  Speaker 1: the dishes, like I said, in the city center, you're
• 28:30
  Speaker 1: basically paying a slightly reduced American city price. And I
• 28:36
  Speaker 1: guess you're not going to be paying tip, or maybe
• 28:38
  Speaker 1: they do that in the city center. I don't know,
• 28:40
  Speaker 1: but Peruvians you don't tip generally like most countries in
• 28:44
  Speaker 1: the world. And I saw ten usd burgers, and even
• 28:48
  Speaker 1: the crappy sodas in the bodegas in the city center
• 28:51
  Speaker 1: are three or four times more expensive out here in
• 28:54
  Speaker 1: my local neighborhood, which is a five minute bus ride away.
• 28:57
  Speaker 1: As soon as you're outside of the tourist center and
• 28:59
  Speaker 1: you're in the local places, all of the foods are
• 29:03
  Speaker 1: seven to eight soles, some of them are six. I
• 29:07
  Speaker 1: have paid six to eight soles and all these restaurants,
• 29:10
  Speaker 1: and that's one seventy five to two twenty five USD
• 29:15
  Speaker 1: for a full portion. So when I was talking about
• 29:17
  Speaker 1: going out and getting four lunches in a row, I'm
• 29:20
  Speaker 1: still paying less than ten dollars a day for getting
• 29:24
  Speaker 1: four fresh cooked, hot meals from four different places. I'm
• 29:30
  Speaker 1: paying well below ten bucks for those four meals. That
• 29:35
  Speaker 1: is another pretty great reason to try Peruvian cuisine, I guess,
• 29:39
  Speaker 1: but you can get cheap food in many places. It's
• 29:43
  Speaker 1: just that you get complete meal for those two dollars
• 29:46
  Speaker 1: or one seventy five. You get the protein, so you're
• 29:50
  Speaker 1: gonna get fish or chicken or beef or pork, plus
• 29:54
  Speaker 1: a healthy dose of rice, plus an introductory soup, plus
• 29:58
  Speaker 1: vegetables on the side, probably a baked potato, so you
• 30:02
  Speaker 1: get a full meal for that one seventy five or
• 30:05
  Speaker 1: two dollars. To be honest, it's too much rice and vegetables.
• 30:09
  Speaker 1: And I've started telling restaurants, can you just give me
• 30:11
  Speaker 1: less rice and like no soup maybe, but they have
• 30:14
  Speaker 1: so many sides and dishes with everything that I always
• 30:17
  Speaker 1: end up forgetting to tell them one thing, and I'll
• 30:19
  Speaker 1: get the soup that I forgot to say no soup,
• 30:21
  Speaker 1: or I'll get the rice because this time I remember
• 30:24
  Speaker 1: to say no soup, but I forgot the rice. I
• 30:27
  Speaker 1: have tried to say, can I just get a half
• 30:29
  Speaker 1: portion of rice? And they're like, yeah, totally, but I
• 30:32
  Speaker 1: always get the same amount of I always get a
• 30:34
  Speaker 1: huge scoop of rice. I don't know. I went to
• 30:37
  Speaker 1: this one place and I was like, I just don't
• 30:39
  Speaker 1: want any vegetables or rice, please. This is my third
• 30:43
  Speaker 1: dinner or so, I'm just I really want the be
• 30:45
  Speaker 1: steak Laoyo. I'm curious to try your be steakla oyo,
• 30:48
  Speaker 1: but I really don't need any vegetables or rice. I
• 30:51
  Speaker 1: don't want to waste your vegetables and rice. And she
• 30:53
  Speaker 1: was like, yeah, okay, no problem. And then I got
• 30:56
  Speaker 1: a huge piece of meat and like fifty sliced and
• 31:01
  Speaker 1: fried pieces of potato in a huge bowl of broth
• 31:06
  Speaker 1: and soup, and I was like, oh my god, it's
• 31:09
  Speaker 1: so good. The broth was so good they clearly made
• 31:12
  Speaker 1: it from the fried juices from the fried beesteakla oio
• 31:16
  Speaker 1: and the oil, and so I ate some of the potatoes,
• 31:18
  Speaker 1: even though it was totally full already. And she gave
• 31:21
  Speaker 1: me a dessert, the massamoura that I've been seeing around,
• 31:26
  Speaker 1: which is like a preserved fruit jam sort of mixed together,
• 31:31
  Speaker 1: but you just eat it like a gelatin, like a
• 31:33
  Speaker 1: jello cup. Incredibly sweet, but clearly made with real fruit,
• 31:38
  Speaker 1: like it's clearly real pulverized fruit and sugar mixed in. Man,
• 31:43
  Speaker 1: there's so much food here. I've been here for six
• 31:46
  Speaker 1: weeks and I never tried the massamora, even though it's everywhere.
• 31:48
  Speaker 1: I don't eat a ton of sweet stuff. But this
• 31:51
  Speaker 1: time I think they were like, oh, I couldn't give
• 31:53
  Speaker 1: him more vegetables than any rice, so we have to
• 31:56
  Speaker 1: give him something. And they gave me all that stuff,
• 31:58
  Speaker 1: that huge beesteak all oil, and I'm pretty sure that
• 32:01
  Speaker 1: was six Pretty sure that was one seventy five if
• 32:05
  Speaker 1: that much. It's six solace for that huge meal. That's
• 32:10
  Speaker 1: so good, man, I really want another be steak all
• 32:12
  Speaker 1: oio now. And they cooked it different in another place.
• 32:15
  Speaker 1: It was more soy based in the first place that
• 32:18
  Speaker 1: I discovered be steak all Oio and I was like, well,
• 32:21
  Speaker 1: this meal, and I've had it and it's oh man,
• 32:24
  Speaker 1: it's just so good. The food here is so fricking good.
• 32:27
  Speaker 1: And if you're not in the city center, if you're
• 32:29
  Speaker 1: out in any local neighborhood, it costs less than two
• 32:32
  Speaker 1: dollars for a plate, or maybe up to two twenty
• 32:35
  Speaker 1: five usd per plate. But these kind of prices with
• 32:39
  Speaker 1: the consistency of quality, it can really only be compared
• 32:46
  Speaker 1: to China or India in terms of food that is
• 32:50
  Speaker 1: this cheap, this consistently good, with this range of variety,
• 32:58
  Speaker 1: except I don't I think it has more variety than
• 33:00
  Speaker 1: Indian food. Indian food is great and they have a
• 33:02
  Speaker 1: lot of different dishes, but I think Peruvian might have
• 33:05
  Speaker 1: more different dishes. Maybe it's just because they have the
• 33:08
  Speaker 1: proteins that Indian cuisine doesn't have as common, so it's
• 33:13
  Speaker 1: not sticking out on my mind. All the vegetable stuff
• 33:16
  Speaker 1: is minced vegetables together, which is fantastic, and I have
• 33:20
  Speaker 1: been eating lately ever since India. I'm like, man, if
• 33:24
  Speaker 1: you just mince vegetables and put them together with some sauces,
• 33:28
  Speaker 1: you get a great paste. So I've been getting bags
• 33:31
  Speaker 1: of Jolopano chips. Oh they're fried. Oh man, they're potato chips.
• 33:35
  Speaker 1: That's right. They have three different local potato chips here.
• 33:40
  Speaker 1: They don't even mess. They have the American brands, but
• 33:43
  Speaker 1: they're so clearly like, here's some total crap if you
• 33:48
  Speaker 1: want it. But their fried potato chips here are so
• 33:51
  Speaker 1: much better. They're real potatoes than lee, sliced and fried,
• 33:56
  Speaker 1: and they use their own spices on them. The potato
• 33:59
  Speaker 1: chips here there's just no Like, I know, kettle chips
• 34:01
  Speaker 1: finally became popular in the US and people are like, no,
• 34:05
  Speaker 1: I need crispy kettle chips. All of the real potato
• 34:08
  Speaker 1: chips around the world are made like that. And the
• 34:11
  Speaker 1: Peruvian three brands, I don't know what they're called. The
• 34:15
  Speaker 1: third one though, I know what that one's called. It's
• 34:16
  Speaker 1: called in Incawassie because it's fantastic. The potatoes they make
• 34:23
  Speaker 1: these potato chips with are so fresh that you can
• 34:26
  Speaker 1: still taste the potato after it's been fried, even though
• 34:31
  Speaker 1: it's not very thick. It's amazing. Like, I don't know
• 34:34
  Speaker 1: what they're doing. Maybe I'm being tricked somehow, like they're
• 34:36
  Speaker 1: putting oil on the chips after they make them. But
• 34:41
  Speaker 1: these are the freshest, crispiest without being burnt at all,
• 34:48
  Speaker 1: perfect potato chips I've ever had in Kawassie. If I
• 34:51
  Speaker 1: could get these, I don't know if I would get
• 34:55
  Speaker 1: them instead of kettle chips. And I was just about
• 34:57
  Speaker 1: to say that, but I would certainly love to compare
• 35:00
  Speaker 1: the two. Yeah, they're a little different because they are fluffier,
• 35:04
  Speaker 1: they're more air raided because they're actually fried. Here. What
• 35:08
  Speaker 1: I can't say is I'm at least as happy eating
• 35:11
  Speaker 1: these Papa's piicantes jolapano fried or spicy pepper fried potato
• 35:17
  Speaker 1: chips as I am getting kettle chips. And these cost,
• 35:19
  Speaker 1: of course nothing on the dollar. How much are these
• 35:22
  Speaker 1: they're expensive considering Yeah, a big bag like two hundred
• 35:27
  Speaker 1: and fifty grams is like nine soles, so that's more
• 35:31
  Speaker 1: than the cost of a full meal. But that's still
• 35:34
  Speaker 1: super cheap compared to other prices, and you're getting more
• 35:36
  Speaker 1: in the bag. It's a lot. Anyway, I buy these
• 35:39
  Speaker 1: fantastic potato chips and then I'll buy one carrot one,
• 35:46
  Speaker 1: Like I said, A twenty five cent piece. That's a
• 35:48
  Speaker 1: fourth of a cabbage or something, an onion, Rokoto pepper,
• 35:52
  Speaker 1: just one tiniest pepper I can find, because they are
• 35:55
  Speaker 1: very spicy, and sometimes I get a beat or something
• 35:59
  Speaker 1: like that. But I'll get those or usually four fresh vegetables,
• 36:02
  Speaker 1: mince them up as best I can. All I have
• 36:04
  Speaker 1: is a cleaver here. I don't have a food processor,
• 36:06
  Speaker 1: which would make this so much easier. Maybe I should
• 36:09
  Speaker 1: just buy one, but they don't have any manual ones.
• 36:10
  Speaker 1: They only have the electronic ones, and I don't really
• 36:13
  Speaker 1: want an electronic one. I'm a hippie. I want to
• 36:16
  Speaker 1: manually process my food manually monos Latin. And so I
• 36:24
  Speaker 1: diced them up with my big cleaver on my cutting board,
• 36:26
  Speaker 1: which still doesn't taste that long. And then in a
• 36:30
  Speaker 1: big bowl I throw in some vinagrette, some ranch, something
• 36:35
  Speaker 1: like that, mustard, the uchukuta which is rakoto pepper puade
• 36:41
  Speaker 1: with a bunch of spices mixed in, and whatever else
• 36:46
  Speaker 1: I have. Oh, fresh garlic paste. They have huge bags
• 36:48
  Speaker 1: of fresh garlic paste. I have to go buy one
• 36:50
  Speaker 1: tomorrow actually, because I just use the last of mine up.
• 36:53
  Speaker 1: Put in a bunch of that fresh ginger paste and
• 36:58
  Speaker 1: then mix that all up and it's an explosion of flavor.
• 37:02
  Speaker 1: And I just eat that like a dip. I don't
• 37:05
  Speaker 1: use too much sauce. It's not like a like actual
• 37:08
  Speaker 1: dip dip. There's just a coating of all these fresh garlic, ginger,
• 37:14
  Speaker 1: pepper sauce on these minced vegetables. And I eat that
• 37:18
  Speaker 1: with these crispy potato chips, and baby, oh baby, that's
• 37:23
  Speaker 1: gonna be like this whole minced minced dip thing that
• 37:27
  Speaker 1: I do. That's such a good party dish to bring.
• 37:31
  Speaker 1: Like the hot pot chicken hearts that I make are
• 37:35
  Speaker 1: super good. You cut the chicken hearts in half and
• 37:37
  Speaker 1: then just use hot pot with China Chinese hot pot,
• 37:41
  Speaker 1: and you just let it simmer for an hour, and
• 37:44
  Speaker 1: that's gonna be Everyone's gonna love that. It's a great
• 37:46
  Speaker 1: It's totally delicious. But does this take a long time,
• 37:50
  Speaker 1: and you do have to get it right, like if
• 37:51
  Speaker 1: you get bad chicken hearts or whatever all that kind
• 37:54
  Speaker 1: of stuff. This really enjoyable pretty much just as easy.
• 38:00
  Speaker 1: So I actually have two dishes. I hope someone invites
• 38:04
  Speaker 1: me to a party when they're in the mood again.
• 38:06
  Speaker 1: Because I'm definitely gonna try bringing this dip. And it
• 38:10
  Speaker 1: looks super fancy because it's very colorful and the flavors
• 38:14
  Speaker 1: are so strong. But really all you have to do
• 38:16
  Speaker 1: is choose extremely fresh vegetables when you make it, mince
• 38:19
  Speaker 1: everything together, put on fresh garlic paste, fresh ginger paste,
• 38:24
  Speaker 1: the uchukuta, some good sauces and spices, and you've got
• 38:28
  Speaker 1: a meal baby. And of course it's vegetable, so it's
• 38:32
  Speaker 1: not going to feel very oily and heavy. Everyone can
• 38:35
  Speaker 1: eat it like a party, and you can make. It's vegetable,
• 38:37
  Speaker 1: so it's cheap to make, so you can make as
• 38:39
  Speaker 1: much as you want. I made that hot pot heart
• 38:44
  Speaker 1: thing and it was great, but that probably costs me
• 38:46
  Speaker 1: like three times as much, even though it was super cheap,
• 38:49
  Speaker 1: because I mean compared to American prices, because chicken hearts
• 38:53
  Speaker 1: are cheap to get and the spice goes a long way.
• 38:57
  Speaker 1: But still this is even cheaper. This is even cheaper
• 39:02
  Speaker 1: except what the potato chips. Maybe it evens out if
• 39:05
  Speaker 1: you bring the potato chips, which you should, because you
• 39:07
  Speaker 1: don't want them to have like lazed potato chips with
• 39:11
  Speaker 1: this amazing minced vegetable mix. This crappy piece of crap
• 39:16
  Speaker 1: lays will just break everywhere, So you're gonna have to
• 39:18
  Speaker 1: bring real kettle chips, baby, and that's gonna up the price,
• 39:20
  Speaker 1: but it's worth it. If you're always bringing a meat dish,
• 39:24
  Speaker 1: you can bring a vegetable dish sometimes. Well, we made
• 39:26
  Speaker 1: it just about forty minutes just talking about food, which
• 39:30
  Speaker 1: are let me see one, two, three, four, five, five,
• 39:37
  Speaker 1: Okay they are. They are five of the first six
• 39:41
  Speaker 1: entries in what I was going to talk about. But
• 39:44
  Speaker 1: I have fifty thirty five, forty five, fifty fifty five,
• 39:49
  Speaker 1: sixty seventy five, about seventy five or eighty things to
• 39:53
  Speaker 1: talk about, and this Rambalan episode is just about the
• 39:58
  Speaker 1: first five things because they're about food. And then I
• 40:01
  Speaker 1: just couldn't stop talking about food, you know, I hang on,
• 40:04
  Speaker 1: I'm gonna try and think of other food stuff since
• 40:07
  Speaker 1: since I'm talking, Oh, there's so much other food stuff
• 40:09
  Speaker 1: to talk about. Actually, Jesus, okay, let's talk about a
• 40:12
  Speaker 1: couple more things before we wrap up the episode, because
• 40:16
  Speaker 1: there are more food things. One, they don't have duck
• 40:20
  Speaker 1: neck here, but they do have chicken neck here, or
• 40:23
  Speaker 1: maybe they have duck necks somewhere, but they definitely have
• 40:25
  Speaker 1: chicken neck here, and I thought I was getting chicken wings,
• 40:29
  Speaker 1: and I got two from two different ladies, and that
• 40:32
  Speaker 1: was only one seventy five for an order of vegetables
• 40:38
  Speaker 1: like a fresh salad and then a thing of rice,
• 40:41
  Speaker 1: and then five chicken necks for one seventy five from
• 40:44
  Speaker 1: two different street ladies because I want to try the
• 40:46
  Speaker 1: different cooked. But when I got at home, oh wait,
• 40:50
  Speaker 1: there are two different ones, but fifteen, so I guess
• 40:52
  Speaker 1: you get seven or eight chicken necks with each one.
• 40:54
  Speaker 1: I guess chicken necks aren't popular because they're very cheap here.
• 40:57
  Speaker 1: They're good, is the end of that. They fry them good,
• 41:01
  Speaker 1: they taste good, and they're clearly very very fresh. And
• 41:05
  Speaker 1: I was really surprised because I hadn't seen chicken necks
• 41:08
  Speaker 1: or duck necks around anywhere. But like I said, their
• 41:12
  Speaker 1: cuisine is so varied, and they have a huge deli
• 41:14
  Speaker 1: counter they use all the meat, so I was kind
• 41:18
  Speaker 1: of surprised. I didn't see nexts, but you can get
• 41:21
  Speaker 1: them at the fresh market deli counters, and I was
• 41:26
  Speaker 1: very happy to have some necks for tasty, yummy food.
• 41:30
  Speaker 1: It made me kind of want to go find an
• 41:31
  Speaker 1: Asian store and get some hot pot spices, but you know,
• 41:35
  Speaker 1: it's crazy. I haven't done that, even though I think
• 41:37
  Speaker 1: there are Asian supermarkets, just because the Peruvian's so good.
• 41:41
  Speaker 1: The Peruvian food is already so good, and I want
• 41:43
  Speaker 1: to try all of it. I want to make sure
• 41:46
  Speaker 1: I try all of it. That every day there's something
• 41:49
  Speaker 1: new for me to go for, so I haven't. I
• 41:52
  Speaker 1: haven't needed to go get the Chinese spice to make
• 41:56
  Speaker 1: my own food like I did in Panama. Panama has
• 42:00
  Speaker 1: tons of fantastic food and I could eat it every day,
• 42:03
  Speaker 1: but I wanted. Maybe it's because I ate so much
• 42:07
  Speaker 1: in Panama because I was there for four months just
• 42:09
  Speaker 1: eating that Chinese hotpot that I don't need it right now. Yeah,
• 42:12
  Speaker 1: that's probably it, because Panamanian food is also crazy good
• 42:16
  Speaker 1: and very international. Okay. Also, culinary mystery solved. Many Most
• 42:22
  Speaker 1: of the Chinese restaurants here are called Chifa restaurants Cchifa.
• 42:27
  Speaker 1: Now China is China, China is Chinese. They don't use
• 42:33
  Speaker 1: those words here for Chinese food. They use Chifa, And
• 42:37
  Speaker 1: I was like, what the frick is going on? Because
• 42:40
  Speaker 1: it's the only country. Chinese food is pretty much everywhere
• 42:43
  Speaker 1: around the world, and like I mentioned another episode, it's
• 42:46
  Speaker 1: always very expensive and usually not as good as the
• 42:49
  Speaker 1: local food. So I don't I don't know. Maybe it's
• 42:52
  Speaker 1: just so much oil that locals I don't know why
• 42:55
  Speaker 1: people like it so much in other countries, like I said,
• 42:58
  Speaker 1: it's six bucks for a local amazing prooving dish, or
• 43:00
  Speaker 1: it's seventeen dollars for Chinese fried rice, which is like, guys,
• 43:04
  Speaker 1: that's just Peruvian fried rice with more oil. I don't
• 43:07
  Speaker 1: know which. I don't know what you're talking about, but
• 43:10
  Speaker 1: those restaurants are packed here anyway. The names of these
• 43:13
  Speaker 1: restaurants are peculiarly chifa and I couldn't find out why.
• 43:20
  Speaker 1: And chaufa here is Peruvian fried rice chaufa, and that
• 43:25
  Speaker 1: obviously must have come from chaofan, which is the Chinese
• 43:29
  Speaker 1: word for fried rice chowfan chufa is the Peruvian word
• 43:32
  Speaker 1: for fried rice, so chufa fried rice. And then I
• 43:38
  Speaker 1: looked it up again and it was like, chifa obviously
• 43:41
  Speaker 1: comes from cherfan, and I was like, oh, dey, chirfan
• 43:45
  Speaker 1: means to eat food. And so when Chinese immigrants came
• 43:49
  Speaker 1: over here, they always said cherfan, and Peruvians took that
• 43:53
  Speaker 1: as chifa, so all the but all the signs here
• 43:56
  Speaker 1: like huge signs. I'll say c chi fa chifa, so
• 43:59
  Speaker 1: that it probably comes from the Chinese word cherfun to
• 44:02
  Speaker 1: eat food, So mystery salt. That has been bugging me
• 44:06
  Speaker 1: since I got here over a month ago. I've just
• 44:08
  Speaker 1: been like, why would they have an F instead of
• 44:11
  Speaker 1: just saying China like Chinese food, because they're not saying China,
• 44:17
  Speaker 1: they're saying eat food. It's a loanword from cherfan. So
• 44:22
  Speaker 1: I was very happy to discover that you're welcome. Mystery solved.
• 44:26
  Speaker 1: Anthropology degree accredited. Well, I am shocked that we made
• 44:34
  Speaker 1: it this far just talking about the food. But that's
• 44:39
  Speaker 1: a pretty solid episode. So it looks like there is
• 44:45
  Speaker 1: more food stuff. Of course there is more food stuff
• 44:48
  Speaker 1: in this list. I mean, yeah, that's not crazy at all.
• 44:52
  Speaker 1: But thank you so much for listening. It's been really
• 44:55
  Speaker 1: fun talking about food. It's obviously one of my favorite
• 44:57
  Speaker 1: things to talk about, especially when I'm in such a
• 45:00
  Speaker 1: rich culinary environment as Cusco. There's just so much food.
• 45:06
  Speaker 1: It's amazing. There's so much good food, so much varied, good,
• 45:10
  Speaker 1: strong flavored food that I can't shut up about it.
• 45:16
  Speaker 1: So happy ramble on day. I'll talk to you soon.
• 45:19
  Speaker 1: You can talk to me at bit of a Rambler
• 45:21
  Speaker 1: at gmail dot com or bit of a Rambler on
• 45:23
  Speaker 1: Lemon Blue Sky. I'm also a bit of a rambler
• 45:26
  Speaker 1: on Twitch and I have had a couple one regular
• 45:31
  Speaker 1: talking to me all the time and a couple people
• 45:33
  Speaker 1: talking to me. If you have any travel questions and
• 45:36
  Speaker 1: I'm on Twitch, that's what it's for, baby, I'll just
• 45:39
  Speaker 1: give you a bunch of good, free, accurate travel advice
• 45:45
  Speaker 1: for a very long time. The guy, Oh my gosh,
• 45:48
  Speaker 1: I didn't even talk about that. Oh, we got a
• 45:50
  Speaker 1: lot to talk about, folks. Okay, I'm gonna go and
• 45:54
  Speaker 1: on the next episode this will be probably still about food,
• 45:57
  Speaker 1: but there will be a bunch of other interesting things
• 46:00
  Speaker 1: that have happened recently as well. Talk to you soon.
• 46:05
  Speaker 1: Thank you again.