WEBVTT - Selects: The Quinoa Revolution! 0:00:00.920 --> 0:00:08.119 Happy Saturday. Hi everybody, Chuck here. We're going to go 0:00:08.160 --> 0:00:11.119 back in time today with this selection to February seventh, 0:00:11.160 --> 0:00:12.520 twenty seventeen. 0:00:12.840 --> 0:00:15.800 The keene Wah Revolution, mainly. 0:00:15.560 --> 0:00:17.560 Because I don't remember much about this one and I 0:00:17.600 --> 0:00:19.639 have to listen to these again. So I'm going to listen, 0:00:19.680 --> 0:00:22.599 and I hope you do too. Learn everything you always 0:00:22.600 --> 0:00:25.600 wanted to know and more about keenwa Right now. 0:00:29.720 --> 0:00:37.479 Welcome to Stuff You Should Know, a production of iHeartRadio. 0:00:39.560 --> 0:00:43.120 Hey, and welcome to the podcast. I'm Josh Clark, Charles 0:00:43.240 --> 0:00:46.400 W Chuck Bryant's right there, Jerry's right there. It's a 0:00:46.400 --> 0:00:49.280 little chilly in here, so it's Stuff you should know 0:00:49.400 --> 0:00:54.800 the podcast because it's chilly. That's the cherry on top, 0:00:55.720 --> 0:00:56.200 that's right. 0:00:58.440 --> 0:01:02.240 Spoiler or not spoil or teaser at the end of 0:01:02.320 --> 0:01:07.240 this episode, let's say between the end and before listener 0:01:07.319 --> 0:01:09.479 mail that's agreeable to you. 0:01:09.680 --> 0:01:11.280 At the forty three minute mark. 0:01:11.200 --> 0:01:14.960 We are going to taste soilent for the first time. 0:01:15.240 --> 0:01:16.400 Yeah, live on the air. 0:01:16.560 --> 0:01:18.800 Yeah, I guess I should have thought this through. I 0:01:18.800 --> 0:01:20.839 took him out of the fridge already, so we wandered 0:01:20.920 --> 0:01:22.880 forty three minutes for it to warm up. Should we 0:01:22.880 --> 0:01:23.480 put them back? 0:01:23.800 --> 0:01:26.640 Well, I wouldn't you know. I wasn't going to say 0:01:26.640 --> 0:01:28.199 anything then I was going to say something. 0:01:28.400 --> 0:01:29.440 Should I put him back? 0:01:29.760 --> 0:01:31.360 Well, it's probably best cold, don't. 0:01:31.160 --> 0:01:37.720 Okay, Well hang on everybody, So, yes, we're gonna try 0:01:37.720 --> 0:01:40.080 soilent eventually in this episode. 0:01:40.160 --> 0:01:43.200 That's right. I'm excited to try soilent or to talk 0:01:43.200 --> 0:01:45.000 about quin wa both. 0:01:45.240 --> 0:01:48.120 Okay, So Chuck, you just kind of gave it away 0:01:48.960 --> 0:01:53.000 alongside the title. Sure, we're talking about queen wa today, 0:01:53.440 --> 0:01:56.320 not quinoa, no queen wah. 0:01:56.720 --> 0:02:02.560 That's right. But superfood, yes, some say yeah. 0:02:02.720 --> 0:02:04.560 I mean you can make a pretty good claim that 0:02:04.680 --> 0:02:07.520 it is a super food. And what is a superfood 0:02:07.560 --> 0:02:10.240 if not a type of food that has a lot 0:02:10.400 --> 0:02:14.080 going on just in and of itself. Yeah, it's super Yeah, 0:02:14.360 --> 0:02:19.839 Like blueberries are super fruit or a saii beerry super food? Yeah, 0:02:19.960 --> 0:02:24.560 or ASII berries Yeah, algae. 0:02:24.040 --> 0:02:25.840 I didn't know algae was Oh yeah, I buy that. 0:02:26.919 --> 0:02:31.240 Hemp seeds, sure, chia seeds, yeah. 0:02:31.280 --> 0:02:35.760 A lot of nuts, rich crackers, I don't know. Those 0:02:35.800 --> 0:02:39.560 are just super super delicious and buttery. Yeah, with my 0:02:39.639 --> 0:02:40.639 crab dip especially. 0:02:40.720 --> 0:02:44.840 Oh bet, one day, maybe I'll find out what you 0:02:45.000 --> 0:02:49.120 just want me to bring you crabdip. Yeah, give me 0:02:49.160 --> 0:02:50.160 a cooking lesson. 0:02:50.400 --> 0:02:51.560 Uh So quinoa. 0:02:51.960 --> 0:02:55.240 There are at least one hundred and twenty varieties, and 0:02:55.400 --> 0:02:59.200 it is nothing new. It's been around. In fact, we 0:02:59.320 --> 0:03:01.959 might as well dealt into a little history here. It's 0:03:01.960 --> 0:03:06.920 been cultivated for geez, more than five thousand years. 0:03:07.040 --> 0:03:08.760 I saw up to eight thousand years. 0:03:08.919 --> 0:03:12.160 Well it's more than five thousand, sure, well, I guess 0:03:12.160 --> 0:03:13.760 we could say more than five years. 0:03:13.960 --> 0:03:17.040 Right, more than the last six months. Kima has been 0:03:17.080 --> 0:03:18.120 around on this planet. 0:03:18.200 --> 0:03:24.240 Yeah, and it's an Andean plant and specifically originated around 0:03:24.320 --> 0:03:25.880 Lake Titi Kaka in Peru. 0:03:26.080 --> 0:03:28.120 Yeah, in Bolivia in the Altiplano. 0:03:28.400 --> 0:03:30.760 Yeah, it's wonderful, wonderful area. 0:03:30.840 --> 0:03:31.320 Have you been. 0:03:31.440 --> 0:03:33.200 Oh no, but just look at photos. 0:03:33.360 --> 0:03:34.400 Sure, Machu Pichu. 0:03:34.520 --> 0:03:37.040 Yeah, like we'll look at that place exactly one day. 0:03:37.040 --> 0:03:38.800 Maybe I'd like to go for sure. 0:03:39.920 --> 0:03:44.520 But it is there is historical evidence of it being domesticated, 0:03:46.040 --> 0:03:48.520 like we said, is maybe as long as eight thousand 0:03:48.560 --> 0:03:53.520 years ago. And they even saw in ancient tombs they 0:03:53.520 --> 0:03:56.760 saw little you know, archaeological drawings and things that what 0:03:56.840 --> 0:04:00.440 they think is quinoa. Right, So people were in ingesting 0:04:00.480 --> 0:04:03.200 it and using it as a super food way back when. 0:04:03.400 --> 0:04:05.680 Yeah, and the fact that it grew up there, or 0:04:05.800 --> 0:04:09.440 grows up there, and not only grows, but thrives up 0:04:09.440 --> 0:04:15.119 in this high rocky i think, pretty much arid plateau 0:04:16.279 --> 0:04:18.800 that's also very cold. It doesn't make any sense that 0:04:18.839 --> 0:04:21.560 you'd have anything but like alpacas and lama's up there. 0:04:22.240 --> 0:04:24.719 But in fact, there's a plant that's one of the 0:04:24.720 --> 0:04:28.159 most nutritious foods on the planet that just so happens 0:04:28.160 --> 0:04:31.200 to thrive up there in Bolivia and Peru in the highlands. 0:04:31.360 --> 0:04:34.400 That's pretty awesome, it is. And so of course they 0:04:34.760 --> 0:04:39.160 have used this for thousands and thousands of years, and 0:04:39.240 --> 0:04:43.640 it wasn't It wasn't until I think the early twentieth 0:04:43.640 --> 0:04:46.240 century that it really started to make its way for 0:04:46.320 --> 0:04:50.080 the first time out to the United States. I think 0:04:50.080 --> 0:04:52.240 the USDA got their hands on it and tried to 0:04:52.240 --> 0:04:54.080 get farmers to grow it here in the States, and 0:04:54.120 --> 0:04:57.200 they said, nah, let's give it another one hundred years, 0:04:57.200 --> 0:04:58.279 maybe a little less. 0:04:58.560 --> 0:05:00.560 Yeah, I mean the twenty first century when it really 0:05:00.640 --> 0:05:04.200 kind of became popular. And even in the last she's 0:05:04.320 --> 0:05:08.000 mid two thousands, you can even talk about it being trendy. 0:05:08.480 --> 0:05:12.360 Well, supposedly the whole trend for keen wah, which, by 0:05:12.400 --> 0:05:15.200 the way, in typical stuff you should know, fashion has 0:05:15.240 --> 0:05:17.600 already come and gone, and now we're doing an episode 0:05:17.640 --> 0:05:17.880 on it. 0:05:18.520 --> 0:05:20.560 Oh it's not gone, Are you sure? Oh? 0:05:20.640 --> 0:05:24.599 Yeah, okay, Well do you know how ke hit the map, 0:05:24.720 --> 0:05:25.880 hit the scene. 0:05:25.839 --> 0:05:28.560 Well, in a lot of different ways. I assume you think. 0:05:28.440 --> 0:05:32.520 It's one thing only, right, Oprah. Yeah, she had something 0:05:32.520 --> 0:05:33.240 to do with it, for sure. 0:05:33.279 --> 0:05:35.760 She was on some sort of cleansed diet in two 0:05:35.800 --> 0:05:41.560 thousand and eight and she ate keenwa and mushrooms, I guess, 0:05:41.960 --> 0:05:45.279 and everybody was like, what is that. She's like, oh, 0:05:45.320 --> 0:05:47.960 you've been calling it Canoa, it's keen wah. 0:05:48.120 --> 0:05:48.280 Yeah. 0:05:48.320 --> 0:05:49.839 He said, well we have to try this now. 0:05:50.000 --> 0:05:50.240 Yeah. 0:05:50.360 --> 0:05:53.599 Well, she definitely was a factor, Oprah. Her reach is wide, 0:05:54.000 --> 0:05:55.839 it is, but it doesn't reach me. 0:05:56.920 --> 0:05:57.880 Are you're not an Oprah fan? 0:05:58.080 --> 0:05:58.159 No? 0:05:58.279 --> 0:06:01.240 I think she's fine. But I didn't learn about keen 0:06:01.279 --> 0:06:02.800 wa from her or anything else. 0:06:02.880 --> 0:06:04.400 Where'd you learn about quene wa then? 0:06:04.680 --> 0:06:06.000 Just you know, I think the first time I had 0:06:06.040 --> 0:06:09.280 it was in a restaurant, So it's to me it's 0:06:09.279 --> 0:06:10.760 spread because chefs. 0:06:10.480 --> 0:06:13.040 Started using it because they watch Oprah. 0:06:12.920 --> 0:06:18.800 Yeah, exactly. Chefs don't serve anything unless opiation zero here 0:06:18.800 --> 0:06:21.760 in the United States. You know, I talked about at 0:06:21.800 --> 0:06:24.520 least one hundred and twenty varieties. You're more than likely 0:06:24.560 --> 0:06:27.200 going to be eating the red, red, white, and blue, 0:06:27.360 --> 0:06:28.560 no red, white. 0:06:28.360 --> 0:06:32.920 Or black varieties of quen wah. And do you eat 0:06:32.920 --> 0:06:34.880 it in your home? I guess we'll get to this stuff. 0:06:34.880 --> 0:06:36.840 But I'm curious of you've cooked with it. 0:06:36.800 --> 0:06:38.839 A lot, not a lot. No, I've had it here 0:06:38.880 --> 0:06:40.560 or there. I've had in a couple of restaurants. 0:06:40.720 --> 0:06:44.960 So this stuff is it's known as an ancient grain, 0:06:45.200 --> 0:06:49.440 but it's not exactly a grain, and it's not exactly 0:06:49.760 --> 0:06:54.240 a cereal. It's classified technically as a pseudo cereal, right, 0:06:55.080 --> 0:06:57.320 like fruity pebbles. 0:06:57.680 --> 0:06:59.000 That's one hundred percent cereal. 0:06:59.080 --> 0:07:01.520 Baby, they just came out with cinnamon pebbles. 0:07:01.960 --> 0:07:04.000 Oh I bet those are good. Yeah, you can make 0:07:04.040 --> 0:07:06.520 click cinnamon old shoes and put them in a cereal 0:07:06.560 --> 0:07:07.960 box and it'd be good. 0:07:08.279 --> 0:07:11.880 But uh, Quinwa technically is a pseudo cereal. It comes 0:07:11.880 --> 0:07:14.520 from the goosefoot plant. 0:07:14.360 --> 0:07:16.880 Right, That's why it's not a cereal. Cereal is a 0:07:16.920 --> 0:07:20.880 grain that comes from a grass. Yeah, And Goosefoot's not 0:07:20.920 --> 0:07:21.960 a grass, it's a plant. 0:07:22.080 --> 0:07:23.880 No, And it looks kind of weedy, and as we'll 0:07:23.880 --> 0:07:27.120 see later when you're cultivating, it looks alarmingly like some 0:07:27.200 --> 0:07:28.320 other weeds. 0:07:29.000 --> 0:07:29.280 Weed. 0:07:29.360 --> 0:07:33.080 We can be tricky with the capital w. Oh. Looks 0:07:33.080 --> 0:07:35.680 like marijuana, a little bit from afar. 0:07:36.440 --> 0:07:42.480 Huh. That brilliant red and brilliant yellow marijuana looks like 0:07:42.520 --> 0:07:43.240 what it's growing. 0:07:43.400 --> 0:07:44.800 I'm not sure you know what marijuana is. 0:07:44.880 --> 0:07:46.640 Huh uh. 0:07:47.280 --> 0:07:48.960 I'll show you a picture sometimes. Okay, okay. 0:07:50.880 --> 0:07:53.400 It is labeled a whole grain though, because it's actually 0:07:53.760 --> 0:07:56.800 it fits the whole grain definition because it is the 0:07:56.840 --> 0:07:58.920 whole grain seed which you're eating. 0:07:59.080 --> 0:08:01.600 Yeah, Like when you talk about grains usually again you're 0:08:01.640 --> 0:08:04.840 talking about these things from grasses like wheat, right, And 0:08:05.160 --> 0:08:07.840 there's such a thing as whole grain wheat. But once 0:08:07.920 --> 0:08:12.240 we process something, once we mille it or shell it, 0:08:13.320 --> 0:08:15.800 smack it on the bottom, whatever you do to them, 0:08:16.080 --> 0:08:19.000 you're actually removing certain parts of the grain. 0:08:19.160 --> 0:08:19.320 Right. 0:08:19.400 --> 0:08:24.560 So with like enriched white flour, you've taken a whole 0:08:24.600 --> 0:08:28.320 wheat grain and you've removed the bran and the germ, 0:08:28.920 --> 0:08:33.240 and you've just got yourself the endosperm still and the 0:08:33.360 --> 0:08:37.360 endosperm is what's used mostly for to produce white flour, 0:08:37.720 --> 0:08:41.040 and that's great. It's full of like quick, easily digestible carbs, 0:08:41.400 --> 0:08:44.000 but a lot of the nutrients are lost. 0:08:43.800 --> 0:08:46.120 And actually not easily digestible for many people. 0:08:46.280 --> 0:08:48.840 That's true too, Yeah, but a lot of the nutrients 0:08:48.880 --> 0:08:50.920 are lost in the process. So even if you can 0:08:51.040 --> 0:08:53.679 digest it no problem, you're not getting most of the 0:08:53.760 --> 0:08:56.120 nutrients that were there in the first place. With a 0:08:56.160 --> 0:08:59.240 whole grain, it's got the brand, the germ, and the endosperm, 0:08:59.320 --> 0:09:03.400 and they're all worked together to make you vastly healthier 0:09:03.400 --> 0:09:05.640 than you would be if you're just eating the endosperm 0:09:06.000 --> 0:09:07.680 like you do in white white flour. 0:09:07.840 --> 0:09:12.480 Yeah, and Quenoi in particular, is it's really weird when 0:09:12.520 --> 0:09:15.680 you look at it. It's closer. You wouldn't think so, 0:09:15.760 --> 0:09:19.360 but it's closer to shard and beats and spinach, right 0:09:19.440 --> 0:09:21.360 the plant is anything else. 0:09:21.520 --> 0:09:22.520 Yeah, it's crazy. 0:09:22.640 --> 0:09:25.880 So imagine if, like from spinach plants, we got not 0:09:25.920 --> 0:09:29.320 only the leaves but also the seeds turned out to 0:09:29.520 --> 0:09:33.600 be whole grains. That's what's going on. It's a weird plant. 0:09:33.760 --> 0:09:34.040 It is. 0:09:34.200 --> 0:09:37.120 It shouldn't grow where it grows. It shouldn't be a cereal, 0:09:37.440 --> 0:09:40.559 shouldn't be a grain, it shouldn't be related to beets. 0:09:40.600 --> 0:09:42.120 It shouldn't be delicious. 0:09:43.080 --> 0:09:43.600 But it is. 0:09:43.800 --> 0:09:44.280 That's right. 0:09:44.960 --> 0:09:45.120 Uh. 0:09:45.160 --> 0:09:47.240 And it's super super good for you, Like we're saying 0:09:47.240 --> 0:09:50.400 it's a super food. And one of the reasons, and 0:09:50.440 --> 0:09:52.840 another thing that makes it very strange is that it 0:09:52.880 --> 0:09:56.320 has a ton of protein, which is pretty unusual for 0:09:56.360 --> 0:09:58.439 a plant to have this much protein. 0:09:58.640 --> 0:10:01.319 Yeah, this article made that point, but I wouldn't. Look, 0:10:01.400 --> 0:10:04.120 there's a lot of other plants that have pretty good 0:10:04.160 --> 0:10:05.520 amounts of protein in them. 0:10:05.840 --> 0:10:08.559 What rivals quinoa in amounts. 0:10:08.720 --> 0:10:12.240 At a mammy black beans, lima beans, chickpeas all beat 0:10:12.280 --> 0:10:13.160 it by a mile. 0:10:13.360 --> 0:10:13.760 Yeah. 0:10:13.800 --> 0:10:15.840 I just thought it was weird because not only did 0:10:15.840 --> 0:10:18.000 this article say it, I ran across it elsewhere too 0:10:18.040 --> 0:10:21.040 that they were like, this is it's amazing how much 0:10:21.080 --> 0:10:23.120 protein it has in it. It has like a decent amount, 0:10:23.200 --> 0:10:26.000 especially for a plant. It's just not like eye popping 0:10:26.120 --> 0:10:26.840 or anything like that. 0:10:26.960 --> 0:10:28.920 You know, you just think it's hyperbole. 0:10:29.080 --> 0:10:30.640 I kind of pooh pooed that one. 0:10:30.760 --> 0:10:34.040 Okay, yeah, what it does have unless you think is 0:10:34.320 --> 0:10:36.400 not true as well, well, I'll be the judge of it, 0:10:36.960 --> 0:10:42.199 ten at least ten amino acids and that's good, right or. 0:10:42.160 --> 0:10:42.840 Is it bad too? 0:10:43.000 --> 0:10:43.840 I guess it's okay. 0:10:45.080 --> 0:10:46.080 No, it's choco fl. 0:10:46.320 --> 0:10:49.640 Amino acids, which are great for your body because our 0:10:49.679 --> 0:10:52.600 body cannot make amino acids, so we have to get 0:10:52.640 --> 0:10:53.720 them from food sources. 0:10:53.840 --> 0:10:57.520 Well, they it can't make essential amino acids. It can 0:10:57.520 --> 0:11:00.480 make non essential amino acids, but the essential ones we 0:11:00.480 --> 0:11:05.000 have to get from food. And quin wat is in 0:11:05.000 --> 0:11:10.319 a very small group of plants that are complete sources 0:11:10.640 --> 0:11:13.920 of protein, meaning that they have all of the essential 0:11:14.000 --> 0:11:16.880 amino acids that we need in them. Yes, you don't 0:11:16.880 --> 0:11:20.079 find that in plants very frequently. No, that's what helps 0:11:20.120 --> 0:11:21.800 make it a superfood exactly. 0:11:23.480 --> 0:11:27.360 It's not very high in calorie, no sugar, no cholesterol, 0:11:27.400 --> 0:11:28.479 no sodium. 0:11:28.960 --> 0:11:29.400 What else? 0:11:29.679 --> 0:11:32.640 Zinct a lot of zinc. Has a lot of potassium too. 0:11:32.640 --> 0:11:36.240 Apparently it has the most potassium of any food plant 0:11:36.440 --> 0:11:41.080 that is around. Potassium is really good at regulating blood pressure. Yeah, 0:11:41.120 --> 0:11:44.680 because potassium's in charge of things like fluid retention and 0:11:44.760 --> 0:11:46.960 electrical conduction throughout cells. 0:11:47.920 --> 0:11:50.320 I think just compared to grains, there are plenty of 0:11:50.320 --> 0:11:52.520 other fruits with potassium. 0:11:52.720 --> 0:11:54.080 Oh, okay, is that what it was? 0:11:54.400 --> 0:11:57.440 Yeah? Like bananas are loaded with potassium, are they? Yeah? 0:11:57.600 --> 0:12:00.120 Or is that the work of ever Barnee. 0:12:01.080 --> 0:12:04.880 No, bananas are really good for you. What else? Fiber 0:12:05.000 --> 0:12:09.720 magnesium fol eight? Yeah, that's good and free. 0:12:09.880 --> 0:12:13.640 Well that's a big one, man. So it's very commonly 0:12:13.679 --> 0:12:19.400 touted as a gluten free food grain, which is good 0:12:19.520 --> 0:12:22.600 for people who have Celiac disease. But apparently they've tested 0:12:22.640 --> 0:12:24.960 there's at least would you say, one hundred and twenty 0:12:24.960 --> 0:12:30.120 one hundred and fifty varieties that are in like agricultural 0:12:30.120 --> 0:12:34.199 production right now, and somebody tested a bunch of them 0:12:34.240 --> 0:12:36.079 and they came up with like at least four that 0:12:36.280 --> 0:12:39.400 created a coeliac response. Oh really, Yeah, so you got 0:12:39.400 --> 0:12:42.240 to be careful. For the most part, they are gluten free, 0:12:42.320 --> 0:12:45.000 but they there are a few varieties out there that 0:12:45.040 --> 0:12:48.160 can touch off the old celiac response. 0:12:48.240 --> 0:12:48.400 Well. 0:12:48.400 --> 0:12:50.920 I think one of the deals though, is we're not 0:12:50.960 --> 0:12:54.000 seeing those in the marketplace though, which is one of 0:12:54.040 --> 0:12:55.520 the we'll get to it, but it's one of the 0:12:55.559 --> 0:12:58.800 potential problems is we're only eating like three or four 0:12:59.200 --> 0:13:01.920 of the one hundred and twenty varieties, and I think 0:13:02.000 --> 0:13:04.720 those are for sure gluten free. Okay, Like if you 0:13:04.720 --> 0:13:06.640 go to your grocery store, right, you're not going to 0:13:06.679 --> 0:13:10.080 see one hundred and twenty varieties of this stuff. 0:13:10.160 --> 0:13:13.840 Oh man, you know, yeah, you're probably right. 0:13:14.320 --> 0:13:17.319 Uh all right, well let's take a break and we're 0:13:17.320 --> 0:13:19.560 going to get back and talk a little bit about 0:13:19.600 --> 0:13:21.520 cooking this delicious stuff. 0:13:39.440 --> 0:13:48.640 Selfish, selfish, So Chuck, you were going to lay it 0:13:48.679 --> 0:13:51.400 on everybody how to cook queen Wah. 0:13:52.200 --> 0:13:55.400 It's easy. If you can cook rice, you can cook quenoa. 0:13:55.679 --> 0:13:59.000 Yeah. I would say, well it than I would say 0:13:59.000 --> 0:14:01.480 it's easier than rice. It doesn't stick like rice does. 0:14:01.679 --> 0:14:02.720 Yeah, exactly. 0:14:03.000 --> 0:14:06.559 That's probably rice's biggest downfall. 0:14:06.520 --> 0:14:10.480 The sticky. Yeah, it's also what makes it great though, 0:14:10.520 --> 0:14:13.640 too sure, depending on what kind of rice you're getting. 0:14:15.000 --> 0:14:18.720 I eat keen white the house. I wouldn't say a lot, 0:14:18.800 --> 0:14:20.600 but enough, like. 0:14:20.600 --> 0:14:21.480 Every couple of weeks. 0:14:22.040 --> 0:14:24.680 Oh yeah, that's a lot, is it to me? 0:14:26.320 --> 0:14:29.280 So what you do is you want to rinse it? Yeah, 0:14:29.520 --> 0:14:30.840 like you will some kinds of rice. 0:14:30.960 --> 0:14:33.680 The bag you're you're buying is probably going to say 0:14:33.720 --> 0:14:36.080 pre rinsed or pre washed or something like that. You 0:14:36.080 --> 0:14:37.440 want to rinse it anyway. 0:14:37.160 --> 0:14:38.880 Right, Yeah, they had this. 0:14:39.440 --> 0:14:43.080 It's actually really good for you, this coating called sapanin, 0:14:44.800 --> 0:14:48.720 and despite its it's great health effects, when you add 0:14:48.720 --> 0:14:53.440 water to it, it lathers up like a soap, right yeah, 0:14:53.480 --> 0:14:56.920 and in fact it means it's from the Latin sappo, 0:14:57.320 --> 0:15:00.560 which is soap. So you don't I want to eat 0:15:00.560 --> 0:15:01.920 it even though it's good for you. 0:15:01.920 --> 0:15:04.600 No, the plant produces it to keep like pests away 0:15:04.600 --> 0:15:05.640 from it from eating it. 0:15:05.840 --> 0:15:08.800 Yeah, so you rinse that stuff off, get keenwa when 0:15:08.800 --> 0:15:11.120 you once you see it's really tiny. So you want 0:15:11.120 --> 0:15:13.680 to get a really fine strainer, not like a calender. 0:15:13.800 --> 0:15:15.880 Right, you get a calendar. Then I'll like keenwas going. 0:15:15.880 --> 0:15:18.760 To be eat down the drain man. 0:15:18.840 --> 0:15:22.280 I hate mondays, So get like a sifter, really fine sifter, 0:15:22.880 --> 0:15:25.760 rinse it real good until it's the water's running clear, 0:15:26.480 --> 0:15:31.040 and basically cook it like rice. It's one part keen 0:15:31.080 --> 0:15:34.840 want of two parts water or broth. Well that's what 0:15:34.880 --> 0:15:36.000 I do. I use chicken broth. 0:15:36.520 --> 0:15:38.920 You'd be a madman is to use like water in 0:15:39.120 --> 0:15:39.840 keene wah. 0:15:40.360 --> 0:15:43.240 Or veggie broth if you're you know, weird. 0:15:43.600 --> 0:15:46.000 Or off the meat. 0:15:46.440 --> 0:15:50.280 I'm just kidding. Beef broth if you're gross. 0:15:51.320 --> 0:15:53.240 That doesn't pair well with quen Wah. I could see 0:15:53.240 --> 0:15:53.440 it not. 0:15:53.840 --> 0:15:56.400 I'm just not a big beef broth guy. I might 0:15:56.400 --> 0:15:59.680 have said, beef you did with a th, Yeah, it 0:15:59.760 --> 0:16:01.280 was cute beef broth. 0:16:02.960 --> 0:16:03.680 Beef broth. 0:16:04.400 --> 0:16:07.360 Uh, but I use chicken. I use like half. 0:16:08.200 --> 0:16:09.640 So if I do the two cups of water, I'll 0:16:09.640 --> 0:16:11.240 do one cup water, one cup chicken broth. 0:16:12.320 --> 0:16:13.680 Oh you cut your chicken broth. 0:16:13.840 --> 0:16:15.240 Yeah, I just kind of do half and half. 0:16:15.280 --> 0:16:17.080 I gotcha. You stomp on it, yeah. 0:16:17.800 --> 0:16:19.560 Uh So then you cook it like rice, Like I said, 0:16:19.600 --> 0:16:21.560 you're gonna boil it, and then once it gets to 0:16:21.600 --> 0:16:24.600 a boil covered up, turn it down low and wait 0:16:24.680 --> 0:16:26.960 and let it simmer until it's all soaked up. 0:16:27.080 --> 0:16:30.840 Yeah. And then this article. I'm not as acquainted with 0:16:30.960 --> 0:16:33.400 cooking quen wall as you are, but this article says 0:16:33.440 --> 0:16:36.280 that you want to look for the spirals, the seed 0:16:36.360 --> 0:16:38.880 spirals to be prominent. What's the deal with that? 0:16:39.000 --> 0:16:41.000 You'll see when you look at it, like before you 0:16:41.000 --> 0:16:42.760 cook it, it looks different than afterward. 0:16:43.520 --> 0:16:45.080 And that's the easiest way to say it. Like, once 0:16:45.120 --> 0:16:47.680 you look it's almost like they pop open or something, 0:16:48.320 --> 0:16:51.360 and it's just quite obvious. It's just big and light 0:16:51.400 --> 0:16:53.800 and fluffy, and you see the little seed spiral. 0:16:53.680 --> 0:16:55.360 What's neat is And we kind of walked past it. 0:16:55.520 --> 0:16:57.960 But you said it a couple of times that that steppin' in. 0:16:58.040 --> 0:17:01.320 Is good for really good for you. 0:17:01.440 --> 0:17:04.720 Yeah, it has some amazing properties, Like it's anti tumor, 0:17:05.080 --> 0:17:09.960 anti ulcer, anti inflammatory. Yeah, and so you have to imagine, 0:17:10.000 --> 0:17:14.119 like again that this plant is growing in this random 0:17:14.359 --> 0:17:16.760 place where plants aren't really supposed to grow, and it 0:17:16.800 --> 0:17:19.040 thrives there and it's full of all these nutrients and 0:17:19.119 --> 0:17:23.959 the outer coating is an anti inflammatory, anti tumor agent. 0:17:24.119 --> 0:17:27.720 Yeah, that you wash away. Yeah, it's kind of sad. 0:17:28.000 --> 0:17:31.760 Well, you could save it, sip on it later. I 0:17:31.800 --> 0:17:33.639 wonder what would happen, Like, how would you have to 0:17:33.800 --> 0:17:36.080 ingest do you think, like would it have any anti 0:17:36.119 --> 0:17:39.920 inflammatory properties if you like drank sappening you think or 0:17:39.960 --> 0:17:43.040 do you need to like inject it into your eye. 0:17:43.240 --> 0:17:45.720 I don't know, or mix it into a salve, maybe 0:17:45.800 --> 0:17:48.280 rub on your skin. Yeah, I'm not sure. It's a 0:17:48.320 --> 0:17:50.880 good question. I bet people know we'll hear about. 0:17:50.640 --> 0:17:51.960 That up in Bolivia. They know. 0:17:52.680 --> 0:17:55.200 Uh, so you can eat it in a variety of ways. 0:17:55.240 --> 0:17:57.520 You can just eat it as a side dish like 0:17:57.520 --> 0:18:01.360 you would with rice or couscous or whatever. 0:18:01.520 --> 0:18:04.840 Mashed potatoes. Yeah, although I would eat the mashed potatoes. 0:18:05.119 --> 0:18:07.840 You could mix it with mashed potatoes, right, No, I 0:18:07.880 --> 0:18:10.919 wouldn't do that. One one thing that the author of 0:18:10.920 --> 0:18:14.200 this article, I think it's a Leah Hoyt. She said 0:18:14.240 --> 0:18:16.800 that she likes to mix it in instead of bread 0:18:16.800 --> 0:18:21.199 crumbs into like meatballs or burger. Sure, why not? 0:18:21.440 --> 0:18:23.720 Yeah, good keen wa burger? Yeah? 0:18:23.760 --> 0:18:25.920 So is there such a thing as a keen wahburger? 0:18:26.000 --> 0:18:28.560 That's just keen wa? Could you make that? Or do 0:18:28.600 --> 0:18:29.719 you need something to bind it? 0:18:29.760 --> 0:18:33.080 I think you probably need binding agents for beef, yeah, 0:18:33.200 --> 0:18:34.320 beef broths. 0:18:35.760 --> 0:18:36.280 Or I don't know. 0:18:36.320 --> 0:18:38.639 I've never made a keen waburger, and I don't make 0:18:38.680 --> 0:18:40.080 any kind of veggie burger. 0:18:39.880 --> 0:18:43.119 By like in my home. Oh really, so I wouldn't 0:18:43.160 --> 0:18:44.879 really know how to go about that. 0:18:44.960 --> 0:18:47.399 What do you do? Turkey burgers or I do? Turkey 0:18:47.720 --> 0:18:50.520 Turkey burgers are pretty good depending on the brand. Some 0:18:50.640 --> 0:18:53.600 are just like what is this texture? Yeah? 0:18:53.680 --> 0:18:55.920 I mean I make them myself with my own little recipe. 0:18:56.640 --> 0:19:00.560 But that's just because Emily doesn't need beef beef mm hmm. 0:19:01.040 --> 0:19:04.399 So I've gotten so into the turkey burger that I 0:19:04.440 --> 0:19:07.040 don't even really I mean, I'll I'll have a beef 0:19:07.320 --> 0:19:09.120 burger out right never at home. 0:19:09.240 --> 0:19:13.240 You and I are simpatico on the home burger cooking. Yeah, Hi, 0:19:14.080 --> 0:19:16.520 do you grill or do you skill it form and grill? 0:19:17.200 --> 0:19:23.840 Oh yeah, it's pretty great. Half watch you watch that 0:19:23.960 --> 0:19:26.600 grease strip out of the front. And I've noticed many 0:19:26.600 --> 0:19:31.320 times like I will do the same, drooling grease out 0:19:31.320 --> 0:19:31.760 of my mouth. 0:19:32.840 --> 0:19:34.639 So here's my favorite keen wa dish. And I got 0:19:34.680 --> 0:19:38.480 it from a restaurant in New York that I can't remember, 0:19:39.080 --> 0:19:41.399 but they're all kinds of variations, but I have it. 0:19:42.359 --> 0:19:43.800 I cook it and then put it in the fridge 0:19:44.119 --> 0:19:47.080 and chill it like overnight. So in the summer, I 0:19:47.080 --> 0:19:50.640