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  • (cooking sounds medley)

  • - Breakfast time and I'm eating chips.

  • (chill out music)

  • Okay so I made this video about

  • why Americans eat dessert for breakfast.

  • - [Narrator] Two pancakes with hot syrup and butter.

  • - And in that video, I said I would share with you

  • the non-American breakfast I've started eating

  • if enough people commented,

  • and let's just say, enough people commented.

  • (slamming sounds)

  • (chime dinging)

  • For the past several months,

  • I've been on this journey of inviting

  • different breakfast traditions into my home

  • and into my habits,

  • and that's a hard thing to do,

  • but I've officially done it,

  • and I want to share it with you.

  • So I'm gonna share with you my top three

  • non-American breakfast traditions.

  • I wanna see in the comments

  • if you have suggestions on other breakfast

  • that I could try out that I'm not mentioning here, okay?

  • So leave those in the comments,

  • for now, let's get into my breakfast enlightenment.

  • (chill out music)

  • First up is Japanese.

  • (chill out music)

  • I went to Japan for the first time in 2017,

  • I was shooting an episode of Vox Borders,

  • and I had just taken a 14-hour flight,

  • I was totally delirious,

  • I got off the flight,

  • I met up with my fixer in Tokyo

  • and it was morning time

  • and she was like, "Do you wanna get breakfast?"

  • and I was like, "Yeah, sure."

  • So we showed up to a place called Yoshinoya.

  • - [Yoshi] Yoshi!

  • - I walk into this place,

  • I have no idea what to order,

  • and my fixer is like, "Don't worry,

  • "I'll order you something."

  • And she did, and before I knew it,

  • out came a platter that looked like this.

  • (chill out music)

  • It came with rice, and miso soup,

  • and a lightly grilled salted salmon

  • and a raw egg.

  • Yes, a raw egg.

  • I kind of freaked out when I saw the raw egg,

  • I was like, why didn't they cook the egg,

  • isn't there salmonella in this egg?

  • Turns out in Japan, they're just a lot better

  • about cleanliness and quality control on their eggs,

  • not surprisingly, and because of that,

  • they don't worry about salmonella

  • like we do in the United States.

  • So it turns out, you can eat a raw egg.

  • And I did and this meal turned out to be

  • one of the best meals of my life.

  • I ate it every day during that trip.

  • And here I am, three years later,

  • trying to reform my breakfast,

  • and where do I turn but this meal.

  • (chill out music)

  • Turns out, this meal is called tamago kake gohan.

  • Which basically means egg on rice,

  • and it is a very simple, traditional Japanese breakfast.

  • To recreate this,

  • I went to a wonderful Japanese-Korean market

  • near my home,

  • and I went shopping for all of the goods.

  • First thing I did was buy a rice cooker,

  • I didn't have a rice cooker before,

  • and I found out that a good rice cooker

  • makes all of the difference.

  • Second up, good salmon.

  • I kind of just throw some soy sauce

  • on the salmon, throw it in the oven for 12 to 14 minutes,

  • and then wrap it up and put it in my refrigerator,

  • and I eat it all week.

  • So now my mornings with Japanese breakfast mean

  • washing some rice, throwing it in the rice cooker,

  • pulling it out 30 minutes later,

  • and putting on a piece of salmon, some sesame seed,

  • sometimes an avocado, oftentimes a lot of ginger,

  • and all topped off with this amazing

  • Hello Kitty branded soy sauce,

  • that's like, kind of a morning tamago kake gohan sauce

  • that I found at this market.

  • It is delicious.

  • It is unbelievably delicious to have rice in the morning,

  • it's like salty, the salmon is salty,

  • the ginger is amazing,

  • I put seaweed in it sometimes,

  • and I, like, when I'm eating that,

  • I am just a happy happy human.

  • I also make a big pot of miso soup on Sundays,

  • which is a very easy soup,

  • you can throw, like, six ingredients into a pot,

  • let it sort of simmer for a bit,

  • and then you have miso soup for the rest of the week.

  • Oh and for the raw egg, I end up just taking

  • a high-quality American raw egg

  • and whipping it into the hot rice,

  • and it's delicious and I've been eating it for months now

  • and I have not gotten sick,

  • so you can do it too.

  • This food is so good.

  • Next up, let's talk about Israel-Palestine.

  • (chill out music)

  • Okay, listen.

  • Too much of my life has already been spent in the comment

  • section of videos,

  • reading and responding to comments on videos

  • that I make about Israel-Palestine.

  • Today, we're not talking about the decades-old conflict

  • where one asymmetrical power is illegally occupying

  • the other, ugh, jeeze, see, you can't help it,

  • you just, you can't help it.

  • Anyway, today we're talking about breakfast.

  • I was in Jerusalem in 2016 reporting

  • on the conflict,

  • and I was meeting up with an Israeli journalist

  • who I had met online, wanted to hang out with,

  • she told me to come to a breakfast spot,

  • so I navigated to the breakfast spot,

  • I parked, and I looked, and I realized,

  • it was a hummus restaurant.

  • Hummus.

  • For breakfast.

  • I was little caught off-guard

  • because in my mind, hummus looked like this.

  • It was always like the extra add-on

  • that we would bring in a picnic

  • and in short, I didn't understand hummus.

  • During that trip, I had hummus of all kinds for breakfast,

  • in West Jerusalem, in East Jerusalem,

  • with falafel, with toppings of

  • different types of tahini, with mushrooms,

  • oh man, and every hummus was different,

  • and all of it was delicious.

  • So fast forward three or four years

  • and I'm in my breakfast crisis,

  • I just genuinely do not want to wake up

  • and consume dessert for breakfast.

  • And I decided that hummus is something

  • that I want to invite into my home.

  • A little daunting, 'cause I was like,

  • isn't hummus super complicated to make?

  • Turns out, it's not.

  • (chill out music)

  • Hummus is effectively just chickpeas and tahini,

  • which is ground up sesame seed.

  • You can soak your own chickpeas,

  • which is incredibly cheap,

  • or you can just buy pre-soaked, canned chickpeas,

  • however you wanna do it.

  • Basically what you're doing is combining

  • a bunch of ingredients into a blender,

  • and just blending it up,

  • and you have hummus and you have hummus

  • for the entire week,

  • and it is a perfect platform to add anything to,

  • I've been adding feta or an egg

  • or pairing it with pickles and beautiful bread,

  • I even tried my hand at making pita bread for the first time

  • which is actually a pretty simple, straightforward bread,

  • I did it on a griddle and in the oven, as well,

  • both were fantastic, I mean,

  • this is just amazing food to have in the morning.

  • It's smooth and light but also creamy, for some reason,

  • but it's not creamy like it leaves you, like,

  • wanting to take a nap, it's just good food.

  • And now I make a big pot of hummus

  • at the beginning of the week,

  • and we have it for the whole week,

  • it stays good forever,

  • not actually forever, doesn't actually stay good forever,

  • so, like, don't eat it after, like, two, three months.

  • Anyway, hummus is amazing.

  • (chill out music)

  • Okay so the last breakfast I wanna talk about today

  • comes from Texas, but really Mexico,

  • I mean Texas was Mexico and Mexico was Texas,

  • and then the US stole it all,

  • and anyway I'm making a video about that,

  • but let's just talk about breakfast.

  • (chill out music)

  • Last year, we were at South, in South West, in Austin,

  • Iz was speaking,

  • and I was just tagging along,

  • and eating a million tacos.

  • One morning, we walked up to this taco truck.

  • Vera Cruz all natural.

  • Oof.

  • Just saying the name makes my mouth water.

  • Listen, I've eaten a lot of tacos in my life.

  • I lived in Northern Mexico for two years,

  • I ate a lot of tacos, I continue to eat tacos

  • whenever I'm in that region,

  • and yet this morning those tacos were

  • some of the best tacos I've ever had in my life.

  • If not some of the best pieces of food

  • I've ever consumed.

  • The tacos at Vera Cruz are called migas tacos,

  • which is whipping scrambled eggs with corn chips,

  • like, crushed up corn chips,

  • and they kind of soften but they retain their crunch

  • and they just make for this delicious stuffing

  • into a taco, you can also add all pastor,

  • which is, like, pork,

  • and oh, just delicious.

  • It's usually topped with cilantro,

  • onion, and of course, topped with

  • your choice of delicious salsa.

  • All of this wrapped in a freshly made thin

  • but fatty flour tortilla.

  • Flour tortilla, the key to a delicious breakfast taco,

  • is the flour tortilla.

  • I'm a big fan of corn, but a flour tortilla

  • in the morning is just amazing.

  • This food wakes you up,

  • it fills you up, and it just makes you happy

  • to be alive when you're eating it.

  • I know it sounds super dramatic,

  • but I'm telling you, man,

  • I have a very strong affinity to breakfast tacos.

  • Inviting this in my home was not a hard thing to do

  • because I've been making Mexican-inspired food

  • for many years, ever since I lived in Mexico,

  • and what I love about it is it's simple food.

  • It is eggs, and chips, and tortilla,

  • and you could throw cheese on there,

  • and an avocado.

  • (chill out music)

  • Okay, so those are my three new staples in my life,

  • Japanese, hummus, and breakfast tacos.

  • I promised I'd tell you which of these is my favorite

  • and I have to say that Japanese takes the cake.

  • Cake.

  • There's something about having rice in the morning,

  • it's just, it fills you up, it stays with you for hours

  • and I love breakfast.

  • Never thought I'd say it but I love freakin' love breakfast.

  • So remember, if you haven't already,

  • go in the comments and tell me

  • if you have a non-American breakfast idea

  • that I can start trying out in my life,

  • give as much detail or a link as possible,

  • I would love to see what other people eat for breakfast,

  • all of these ideas that I got came

  • from just casual interactions with people

  • who live in other countries

  • who do have different breakfast paradigms

  • and I hope that reading through the comments

  • I can get some more ideas.

  • So thanks for watching.

  • Hey, before you go,

  • I want you to know about Squarespace

  • who helps support and sponsor this video today.

  • Thank you, Squarespace.

  • Squarespace is a place where you can build a website,

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  • The big thing about Squarespace is that

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  • Squarespace is really good at this stuff.

  • So there's a link in my description

  • that if you click it, it helps support this channel

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  • thank you, Squarespace for sponsoring this video,

  • and thank you all for watching,

  • I'm just gonna keep making videos,

  • and just, there's a lot of stuff to make videos about,

  • I probably should get back to it.

  • So I'm just gonna get back to my computer

  • and keep making videos,

  • where's my computer?

  • Anyone?

  • Okay, see ya.

  • (chill out music)

(cooking sounds medley)

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早餐(How I Stopped Hating Breakfast)

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    joey joey 發佈於 2022 年 01 月 03 日
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