Exotic Birds TAKEOVER Wisconsin!!! Cooking HMONG Style in the Midwest!!

they're so stressed i don't want to freak him out every country has iconic dishes they're known for this is where fog comes from but not all people have a country the way you live is very sustainable growing your own food raising your own animals over 11 million individuals make up one community without a nation how are they so powerful they share culture history recipes usually in the west this will probably be discarded thrown away here this is a crucial cooking ingredient almost like a special seasoning right now they're spread out in parts of southern china vietnam and laos with the fourth largest population living in the usa everything is organized full by ourselves they're resourceful they're survivors they are monk they're so stressed oh that's not good for him huh it's fine i'm stressed too can you come with me yeah right now i'm in a barn with a rather bizarre looking brood of birds you wouldn't normally find in wisconsin it's a bird i'll soon be tasting these are guinea fowlers we cater to the hmong community guinea fowl they're sometimes called speckled hens he has 2000 right now they're ready to sell and they go quick this particular poultry is endemic to some african countries and now they're here the first time i ever saw these i think i ate one in nigeria at a high-end restaurant so to me they've always been this like really mysterious like exotic bird oh my dad's like they're not smart they don't know how to escape and when they're on top of each other oh sorry he's like it's okay i'm starting by killing all your dad's livestock these are herd animals who gather together in groups to survive as for diet they pretty much eat what chickens eat but they take a lot longer to raise how long does it take to raise them from being a baby until they're ready to process this is like four months compare that to factory raised chickens which only take about six weeks i mean i can get a rotisserie chicken right now at costco for like seven dollars how much does one of these cost 14 if they got it up so about twice the price so do they taste different than chicken i'll find out in about five hours hi hi it's such an honor to be here you've got chicken here yeah for breakfast is this your chicken yes was this chicken alive yesterday yep was it alive this morning a little bit okay this is diane she's monk and then who did the deed was that you me my daughter okay how old your daughter sixteen teen i like it you gotta teach them young she's built an impressive career as a pastry chef working at high-end restaurants with award-winning chefs today i'll see how hmong traditions and recipes that started all the way in southeast asia have survived traveling all the way here to the middle of wisconsin for diane it all starts with her mother nia on this farm where she grew up with five other siblings how do you remember the hmong recipes my parents they do real often we just get used to it and we just do it you didn't bring a cookbook with you there was no like mung.com no recipes so it was all just right here yeah and would you say most of the food you make is monk food or do you do hot dogs sometimes mostly no food can i ask this a serious question do you like tacos oh yeah yeah everyone likes tacos today's hmong breakfast includes one of their free roaming chickens that's been hacked into pieces and boiled with herbs oh that looks great that gets eaten with white rice so the goal of this is to fan it out to cool it before we bag it you can eat it right away or if you don't finish eating it you can put in the fridge pop the bag in the microwave when you want to eat more rice it preserves it longer this and many other hmong recipes are passed down through generations from nia to diane and perhaps one day from diane to her daughter [Music] should i take that off yeah okay forehead reveal looks great how old are you 63 63 yes you're a handsome guy this is diane's father tua both her parents were born and raised in the country of laos so in laos is this something you would have had every day chicken not much meat twice a month like that so you just mix the broth right in with the rice yep oh i love that this is one of the things i crave in the summertime i love the taste that is a great combination it's like a chicken noodle soup kind of flavor but instead of noodles you're chewing on rice and then do i take a bite out of the chili just a little bit you grow these yep oh it's so fresh that adds such dynamic layer and i was going to grocery stores here i was trying to find chilies like they have in vietnam or similar to this and i could find jalapenos yup that was it chicken's really good really soft simple but delicious when you first came here it just must have been so different i mean you didn't speak english new language probably first time seeing snow right different the hmong people are spread out mainly across southern china vietnam and laos a rich culture with their own language but no country of their own you both grew up in laos but you met in thailand yeah right in a refugee camp we today have concluded an agreement to end the war and bring peace with honor in vietnam after the usa pulled out of the vietnam war among villagers who worked with the americans were hunted down what jobs did you have in laos what were you doing there was a farmer i was a little student only okay many including chua and nia fled to a refugee camp in thailand by foot near starving but finally safe from certain death after 10 years they got an opportunity to relocate to the usa and you have an option of where to go or did you just go to the first place that you could you could pick really what were the options french australia argentina did you make the right choice yeah thank god yeah why did you come here middle of nowhere wisconsin in the country you have your own farm you can't even see your neighbors because we need freedom it was also a dream with my dad to live on a farm have land raise your kids there and then they made the purchase to buy this farm and now you have all those guinea fowl are you retired no he's retired from his job not on the farm yeah but you know men never get to retire right wisconsin is far from laos and with six kids it was up to diane's parents to impart upon them what it is to be mine that means knowing how to work with your hands and provide for your family even if the meal you're preparing is trying to outrun you so you two are brothers of diane johnny johnny joey joey why was i given boots we believe that you can catch the pigs oh which one the biggest one oh [Music] the move try to corner and then grab the back leg you know animals do when they're cornered they attack at my apple watch let me set it to pig catching [Music] today is a special day all five of diane's siblings have come together to partake in a traditional hmong feast okay i started way too intense they knew something was up you gotta be like what's over here on the menu pot belly pig just as soon as i catch it oh man hey guys i'm just gonna feed you actually i don't even want to catch one of you what is this an obstacle can they bite nope whoa i kicked it in the face that's a good idea i was trying to knock it out [Music] [Laughter] is he getting tired yeah i think so i'm getting tired too get a dive dive i'll get the back legs [Applause] i got him [Music] here they solder the animal as it's been done for centuries a quick slit to drain the blood and soon it's over no child escapes this farm without attaining a depth of knowledge in day-to-day farm life ladies catch and solder chickens but the pigs that's work for the men the pig is dipped in boiling hot water to allow its skin to soften and the hair to be removed now something you don't see every day in wisconsin the surface is torched charring the skin that when scraped away reveals a clean surface joey is this a big icon yes sir i've never seen a pig burnt to a crunchy crisp like this basically burn up all the hair that we missed or the baby tiny hair okay now the skin can be cooked and eaten you'll see soon i'm guessing you don't spend your days torching pigs and then wiping off the char how have these life lessons served you or have they a lot of people just buy the meat front store they don't know how it got there how they cut it or what pieces what piece it comes in really handy because now i know the hmong villagers i visited in southeast asia made use of every part of the animal here in the richest and most wasteful country on earth everything is still being used from the skin to the organs first dish pot belly pig pork with squash tips start browning big chunks of pork belly in a very hot pot to help preserve the meat's juices drain the fat then add water salt msg and allow it to cook a few minutes more finally she adds squash tips and leaves our second dish diane's father makes use of a pig part you'll never find at your local american butcher shop you'll see soon but first the guinea power [Applause] johnny like his siblings is well versed on bird catcher and bird defeatering they grew up doing it by hand but now they have this how does this work it's rotating rubber fingers run by a mower down there and you just let it sit on top and it takes off the feather so back in the day you would spend maybe uh 10 minutes on a bird oh maybe even more when i was a kid a couple times we had to do it by hand yeah it takes forever yeah it does i'm guessing as he went to university or something then they bought this like the day after feathering the guinea fowl are cleaned then boiled whole for 30 minutes until they're cooked through they get hacked into random pieces and mixed in a big bowl with freshly chopped cilantro green onion and finally some ground pepper so grandma taught me a lot of stuff as i was growing up because my mom worked a lot she said when you're married if you're chopping these how you chop it is how they're gonna perceive you as a daughter-in-law because when i was young i was chopping it like this big and thick she's like what that's so wasteful blah blah she said you need a trimmer so that you can still see some of the green skin i mean i remember rolling my eyes constantly when she was telling me so now i see my daughter do it i'm like okay this is how you're gonna do it and sometimes if i use a peeler yeah easier i kind of like this rustic old school how i was raised and taught see that's being a bad daughter-in-law perhaps it's because among people have no nation that they place such incredible importance on tradition and family whether it's laos or wisconsin wherever there are among people that becomes home thank you for come to coming to enjoy family fun everything is organic food grow by ourselves in the fun yeah incredible cheers mung beer i know [Music] this isn't an ordinary pig this is a pot belly pig now when i was a kid i heard of these as being you know pets but right now we're eating one you said earlier you really like the pot belly pig what do you like about it i think it just tastes different it's more tender flavorful more flavorful yeah i'm gonna eat these greens first have you had it before i don't think so [Music] they've soaked up the broth beautifully they have kind of like a rough texture like a cat's tongue yeah but the broth is like savory and sweet there's a hint of msg just a little bit so this right here just a huge piece of skin and this is something i never really saw growing up and i don't know why because it's so delicious the best part is gelatinous [Music] [Laughter] it's got layers to it it has protein fat and then the skin has a little bit more of a crunch to it actually for now we have the guinea fowl i got some drumming so you're saying i should dip this here this is a chili dipping sauce perfect for pairing with meat made by mashing fresh chili peppers with salt roasted garlic sugar charred green onion roasted cherry tomatoes fish sauce and finally fresh cilantro the pepper is good i like it my favorite fireworks the guinea fowl resembles chicken in many ways but the meat is leaner and more flavorful without being gaming so that's like the texture part but then you put this on here this is packed with flavor hot but it's not like crazy spot hold on it's a little spicy i'll just wash that down with some squash soup so it's usually made for the elders like my purse love it this is just full of squash squash water just a little sugar and that's it it's not really much flavor in there it's almost kind of like a palate cleanser it cools you down if you're eating some spicy food a little bit of starchiness is released into the water and that's about it that's cool i've never seen that done that way before we have one major contender left this is this is the bile soup [Music] this here is joe's specialty first he boils pork with the fat then removes the meat chopping it for later use this is a soup that includes chopped liver lungs intestines and the pork meat now remember that secret ingredient i mentioned it's the biosac that liquid-filled organ is boiled in water to extract all the bitter bile flavor this potent brew is slowly dripped into the main dish then assessed too much bile will spoil the dish little more now it's just right what i love is he did not overdo the bile and i actually got to see the intestines being washed out myself which is good because when you go to an applebee's you never see anybody wash out the intestines they don't sound dusty applebee's that's a great point what do i do i'm going to try some liver i like liver the liver is super tender he just boiled it like just the right amount of time nothing is tough [Music] yeah i got some bile now it's interesting on the front you taste kind of the porky flavor and then on the back you like feel the bile bitterness kind of going down your throat it's not too bitter though not crazy bitter this is the real bile challenge right here let's go for it one more time one more time it's just perfect yeah i gotta say so i've had a few different bile dishes and i've had ones that were like so intense it was really hard for me to handle oh he didn't tone this down for me did he no okay i just do what i used to do yeah i'm really impressed you think the bile does something it's a bio like somehow making it more soft or tender is it just about adding some bitterness i think it's just adding the bitterness i want to talk more about you growing up here i don't want to make any assumptions i'm curious is this are there a lot of other like white farmers it's full of white farmers was it difficult to move here maintain your culture but also fit in with mainstream american culture like integrate with your neighbors in the community yeah i mean it was really hard it's hard because they don't know where we come from why we country united states right they say they don't know all these stories right i tell them my parents and my uncle they're all helping american soldiers but they don't know what secret work means by the government they do it right so after that they understand it's interesting you know the hmong people are a culture without a country but they have a culture that's spread over many different countries the different hmong people i've met that was really the most important thing to them i said 100 years from now what do you want people to remember and they're talking about tradition traditional clothing and food and so why is that so important my parents believe that when they pass away when they're hungry they're going to come back they're spirit yes so you got to give them some food or something like that so you have some responsibility to your ancestors yes and you need to teach your children because one day they'll have a responsibility to you yeah so preserving it means one day when my mom and dad is not here anymore everybody will still remember them and still call them to meet dinner still call them when they have a new baby it's beautiful that these traditions that came from laos have traveled halfway around the world and are still being maintained here in freaking wisconsin and the way you work together the way you all know what to do you've all been kind of given this knowledge and skills that you could still use today as a family we know that we have to evolve but keeping some of the tradition alive is very important every summer i send my kids down here to live with my parents for a little bit being here and seeing the purpose of why they do what they do and understand how much grandma grandpa loves them but don't have time for them because they're so busy do you think they'll do the same thing with their children in the future is that the hope that's the hope but you know the only thing i would hope to pass it down is to be humble you always win when you're humble i think it's a very positive outlook in life when you're just humble and just let things slide a little bit i agree i'm gonna try it sometime try harder we all can [Music] being an influencer doesn't require millions of fans all you need is this t-shirt entertain and inspire at your own pace don't be an influencer be a micro influencer get your shirt now did we do it yep did i kill any nope not yet this is going to be our breakfast very shortly so you've just hacked up this kitchen sorry chicken is this this pig is enough to feed how many people you think um a lot and how many recipes does this become how many different dishes um you can make a lot should i ask one of the ladies [Music] boom and that is the end of our video thank you for joining us today who knew you could have so much fun in wisconsin without drinking amazing guys that is it for this one thank you so much for watching we will see you next time a peace

Channel: Best Ever Food Review Show

Views: 2,336,432

Keywords: best ever food review show, befrs team, sonny side, wisconsin, usa, america, american food, hmong people, hmong food, exotic food, rare food in america, hmong refugee, Laos food, Hmong farm, GUINEA FOWL, bile soup, FRESH POTBELLY PORK, BUTTERCUP SQUASH

Id: 2YeDguUlCGc

Length: 17min 36sec (1056 seconds)

Published: Sun Sep 26 2021

Reddit Comments

[u/Relax_SuperVideo]

It's a great video and like the big farm in the middle of no where.