Shishito taste test - 2017 pod review #1

Hi this is Peter Stanley, welcome to my channel
This is my first taste test of 2017 and
and it's a Shishito
and this will be going outside within
the next week. It's still in a cup now, but it's already produced
four pods
and I want to
try these, one of them is tagged
that's been pollinated with something else. I'm gonna leave it on there
there's three others, I'm going to cut one open green
well they're all green. I'm going to cut one open fresh
the other two I want to
cook in the frying pan
and that's the recommended way to eat it, or cook it somehow
either grilling or frying
sautéing or whatever
the seed for it came from Susan Garza
she's real active on the Pepper Lovers community on Google plus
and she's kind enough to seed me these seeds. and I appreciate it
looking forward to trying it
so what I could read from this
It originates in Japan
eastern Asia
It's similar in appearance
and flavor, I've read, to the Spanish Padron pepper
It's a Capsicum annuum
It's typically eaten green, but if you let it ripen
it'll turn to a red color
The name, if I understand correctly
shishi is Japanese for lion
and the tip end
supposedly resembles a
lion's head
and I don't really
see that, but that's supposedly what the name
comes from
they typically get 3 to 4 inches and wrinkly
about finger width, finger length
this actually is starting to get kind of top heavy, it's in a
wick, not a wick cup, it's in a double cup
so I have some in wicks
and this is one without
but it really needs to go in something bigger
kind of see the
roots on that
and I add solution every day, but it's already empty
One thing I don't really like with the double cup method is you can't really put much in there
with the wick cup you can
fill it up more. The wick peppers seem to be doing better
but this one looks pretty good
so I think it'll help the plant to cut some of these off
and I'll have an opportunity to try
it, so what I'm going to do is
and I'm going to ahead and cut one of these and cut it open for you
and take a look, and I'll try piece of it
and move over to the kitchen and
we'll fry up the other two
and try those fried,
it'll be kind of a double taste test on these
go ahead and
take this one fresh
that's how it looks
can't really focus
great on close up
has quite a few seeds in there
kind of
it's not really, more of kind of a thin wall reall
some parts of it look a little thick
smells almost like a tart kind of
green pepper smell
kind of like a sourey green pepper
go ahead and do a taste test
alright, this one I'm eating raw but
the recommended way is to cook them
so that's why I'm going to do that too
just want to have frame of reference
almost like a sweet, kind of mild
no heat at all
that's one thing I've read too, and I've been told
typically these don't have any heat, but occasionally you'll get one
like one in every ten that'll have some heat to it
but it'll be kind of a surprese
this one doesn't have any
hard to place the flavor
kind of unique kind of flavor but
I don't know it's got a good flavor eaten raw, but I guess it'll be better cooked
yeah it's not bad raw, I could even snack on those
just like they are
supposedly these plants get real prolific too, so I'm
looking forward to eating a lot of these this year
alright so lets move over to the kitchen and we'll cook these other two up
go ahead and clip them off, this is the one I'm keeping
Okay so I've got about a tablespoon of
canola oil
probably for this size pan, probably too much
so I just want to try to sear these
these, and kind of blister them
since i'm real close quarters with this I'm going to
poke a little hole
in these so they don't pop on me
I think less oil, and a little higher temp before I started
probably better because I just kind of
needs to be kind of a searing hot
I think
so I'm just going to do the best I can
yeah, it's way too much oil
the pictures of these I've seen that are done right
it's like a kind of a blackened
look on the sides
I don't know that I'm really getting that
whoa
alright, I'm gonna
call these good
and take them off the heat
give them a taste test
alright, so I put a little bit of salt on these
so the next time I do it I'll use a little less oil
relative to how ever many peppers I'm cooking
and I'll start with an initial higher heat I think that'll be better
these are kind of oily, I did try to blot them
to get them cleaned off a little bit
they're kind of greasy but
anyway here goes
mmmm
it's really good
I don't know what to compare it to, except that it's really good
that's a really good
really good cooked
has a great flavor
I'll definitely be cooking these a lot
throughout the season, hopefully the plant
continues to produce well, I think
will once it's outside
It's a really really good pepper
anyway, that's the Shishito
taste test
and this is Peter Stanley
thank you for watching, and
please like, comment and subscribe

Shishito taste test - 2017 pod review #1

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