Cravings - Episode 5 Soup
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FunTranscript
00:00 - I'm Sean, Marianne, Sean here, we're back at it again.
00:02 And this time on Cravings, we are going to be exploring
00:05 the world of soup.
00:07 Okay, so when you think soup, don't worry,
00:09 it's not just something you eat when you're sick, okay?
00:12 It's not a depressing food.
00:13 We're gonna make soup really interesting, okay?
00:15 There's a lot of depth to soup.
00:17 So Sean, you tell them what kind of soup we having.
00:21 - All right, we are gonna try all different kinds of soups.
00:24 We're gonna try corn soup, we're gonna try oxtail corn soup,
00:28 Korean ramen soup, and even Chinese soup.
00:31 We're going all out on the soups this week.
00:33 - We do not discriminate when it comes to soup.
00:36 - We love our soups, but I must tell you something, Marianne.
00:39 I am just not a big soup fan.
00:41 Growing up, Saturday was soup day,
00:43 and I would detest that, to be quite honest with you.
00:46 - Really?
00:47 - So I just have this relationship with soup
00:49 that is just a no-no.
00:50 - Well, that's 'cause Sean was a picky eater.
00:52 He don't like tail, he don't like heel,
00:54 what else he don't like?
00:55 - No tail, no heel, no trough, no kidneys,
00:57 no internal organs in general,
00:58 except for some good chicken liver.
01:00 - We're gonna try and keep this interesting, okay?
01:02 So we are going to definitely try all these soups.
01:05 Sorry, Sean, but I'm gonna try and convert you,
01:07 and I'm gonna make you like it.
01:09 - I make no promises.
01:09 - Because I do like oxtail, and I do like cow heel.
01:12 We're gonna try it all.
01:12 We're not gonna discriminate, as I said.
01:14 - Speak for yourself.
01:15 - So you'll see when it comes to soup.
01:17 Anyway, so enough talk.
01:19 Let's get straight into--
01:22 - Let's go.
01:22 - Soup life.
01:23 - Let's go.
01:24 - All right, let's go.
01:25 - Yep.
01:26 (upbeat music)
01:28 - Oh yeah, this I'm excited about.
01:48 First of all.
01:50 - This is the food.
01:53 This is a mandu.
01:54 - Yeah.
01:54 - And this is the chicken pastikas.
01:56 - Chicken pastikas, nice.
01:58 I've never had the mandu ramen,
01:59 but the seafood ramen, fantastic, beyond explanation.
02:04 - I didn't know ramen could look so fancy.
02:06 - Most people don't, man.
02:07 People see ramen as being a sufferer's food,
02:09 you know, your college dorm room, or when you're broke.
02:12 - You don't have to be in college to eat ramen, you know.
02:14 - Or when you're broke to eat ramen.
02:16 But this is not that broke college ramen at all.
02:20 This is the real deal, man.
02:21 (upbeat music)
02:25 - I want to share a couple of important ramen facts.
02:27 I mean, I love ramen, right?
02:28 And it's one of those things, when I went to Korea,
02:30 I realized that, and South Korea that is,
02:32 not North Korea, just to be clear.
02:34 When I went to South Korea, I realized that ramen
02:36 is as pervasive as doubles is.
02:38 Everywhere you look, there's ramen in Korea.
02:41 People, this is an art form in Korea.
02:43 - Right, so it's not stereotypical.
02:45 - It is not.
02:45 - It just is a fact.
02:46 - No.
02:47 - Koreans like ramen.
02:48 - They love their ramen.
02:49 In Japan as well, too, ramen is pretty big also.
02:51 - All right.
02:52 - You live and learn.
02:53 And Sasha, warning before you go into it,
02:54 this is spicy.
02:56 It's a very, very spicy ramen,
02:58 so I know you're not a pepper girl,
02:59 so be warned, all right?
03:01 Good luck to you.
03:02 (upbeat music)
03:05 - This is already much better than the ramen I make.
03:11 - Hmm, I wonder why.
03:13 - It's not overwhelmingly fresh,
03:16 so it's not that fresh, seafood-y taste.
03:19 - That's right, almost everything they use here
03:21 from the seafood is fresh.
03:22 - This is the best ramen I've ever had.
03:24 - This is the best ramen I've ever had.
03:25 - I'm gonna try this.
03:26 - This is the best ramen I've ever had.
03:27 - I'm gonna try this.
03:27 - This is the best ramen I've ever had.
03:28 - I'm gonna try this.
03:29 - This is the best ramen I've ever had.
03:30 - I'm gonna try this.
03:31 - This is the best ramen I've ever had.
03:32 - I'm gonna try this.
03:32 - This is the best ramen I've ever had.
03:33 - I'm gonna try this.
03:34 - This is the best ramen I've ever had.
03:35 - I'm gonna try this.
03:36 - This is the best ramen I've ever had.
03:37 - I'm gonna try this.
03:37 - This is the best ramen I've ever had.
03:38 - I'm gonna try this.
03:39 - This is the best ramen I've ever had.
04:04 - I'm gonna try this.
04:05 - This is the best ramen I've ever had.
04:06 - I'm gonna try this.
04:07 - This is the best ramen I've ever had.
04:08 - I'm gonna try this.
04:09 - This is the best ramen I've ever had.
04:10 - I'm gonna try this.
04:11 - This is the best ramen I've ever had.
04:12 - I'm gonna try this.
04:13 - This is the best ramen I've ever had.
04:14 - I'm gonna try this.
04:15 - This is the best ramen I've ever had.
04:16 - I'm gonna try this.
04:17 - This is the best ramen I've ever had.
04:18 - I'm gonna try this.
04:19 - This is the best ramen I've ever had.
04:20 - I'm gonna try this.
04:21 - This is the best ramen I've ever had.
04:22 - I'm gonna try this.
04:23 - This is the best ramen I've ever had.
04:24 - Korean style today, guys.
04:25 Authentic, real deal.
04:26 - We've done the ramen.
04:27 We have some more soup to go on this table.
04:28 - Okay, so we're here at Kaiso Blues Cafe.
04:29 - That's right.
04:30 We've heard they have some fantastic soup,
04:31 so we're here to give it a try.
04:32 - All right.
04:33 - So, we're here at Kaiso Blues Cafe.
04:34 - That's right.
04:35 We've heard they have some fantastic soup,
04:36 so we're here to give it a try.
04:37 - All right.
04:38 - So, we're here at Kaiso Blues Cafe.
04:39 - That's right.
04:40 We've heard they have some fantastic soup,
04:41 so we're here to give it a try.
04:42 - All right.
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12:46 - So, we're here at Kaiso Blues Cafe.
13:07 - That's right.
13:26 - So, we're here at the world famous Queens Park Savannah.
13:38 - That's right, Sean.
13:39 It's the largest roundabout in the world, and right now, this is a hub for cultural
13:45 fusion of all kinds of foods.
13:47 - All things Trini up in here, man.
13:49 - But we're here for one thing.
13:50 - That's right.
13:51 We're here...
13:52 - For the soup.
13:53 - That's right.
13:54 The soup is where it's at.
13:55 - Yup.
13:56 - And we're here to get some of the locals' natural delights.
13:57 - And you guess what, this is the longest line.
13:58 - And you know what it means?
13:59 - Must be good.
14:00 - That's right.
14:01 - Right on.
14:02 Right on.
14:03 Right on.
14:04 Right on.
14:05 Hey, hey, hey, hey, hey, hey, hey.
14:06 Hey, hey, hey, hey, hey, hey, hey.
14:07 Hey, hey, hey, hey, hey, hey, hey.
14:08 Hey, hey, hey, hey, hey, hey, hey.
14:09 Hey, hey, hey, hey, hey, hey, hey.
14:10 - Look at that soup.
14:11 - That's right.
14:12 - That's what we're here for.
14:13 - And we're here to get some of the locals' natural delights.
14:14 - And you guess what?
14:15 This is the longest line.
14:16 - And we're here to get some of the locals' natural delights.
14:37 - And we're here to get some of the locals' natural delights.
15:01 - And we're here to get some of the locals' natural delights.
15:27 - And we're here to get some of the locals' natural delights.
15:34 - And we're here to get some of the locals' natural delights.
15:43 - And we're here to get some of the locals' natural delights.
15:51 - And we're here to get some of the locals' natural delights.
15:56 - And we're here to get some of the locals' natural delights.
16:02 - And we're here to get some of the locals' natural delights.
16:06 - And we're here to get some of the locals' natural delights.
16:11 - And we're here to get some of the locals' natural delights.
16:14 - And we're here to get some of the locals' natural delights.
16:17 - And we're here to get some of the locals' natural delights.
16:21 - And we're here to get some of the locals' natural delights.
16:24 - And we're here to get some of the locals' natural delights.
16:27 - And we're here to get some of the locals' natural delights.
16:30 - And we're here to get some of the locals' natural delights.
16:33 - And we're here to get some of the locals' natural delights.
16:36 - And we're here to get some of the locals' natural delights.
16:39 - And we're here to get some of the locals' natural delights.
16:42 - And we're here to get some of the locals' natural delights.
16:45 - And we're here to get some of the locals' natural delights.
16:48 - And we're here to get some of the locals' natural delights.
16:51 - And we're here to get some of the locals' natural delights.
16:53 - Nice. And what we're going to get tonight is a shrimp wonton and char soup pork soup.
16:59 - I have the soup for lunch, and it real best.
17:02 - Shrimp wonton soup.
17:07 - Yeah, shrimp wonton with the char soup pork.
17:10 - And char soup is wonton soup?
17:12 - Yeah, that's it.
17:13 - What you call it, that's what we want.
17:15 - That's the soup we want.
17:17 - That's it? That's what we came here for?
17:19 - Well, of course, some shandy to wash it down.
17:21 - Oh, yeah.
17:22 [Music]
17:31 - Oh, so pa.
17:35 - Don't get so close, please.
17:38 - Oh, sorry.
17:39 - Let's take it easy.
17:40 - That's good, though.
17:42 - It's really good in the simplicity.
17:44 - Okay, the first thing that hits you, what's the first thing?
17:47 - I'm smelling pak choy.
17:49 - For me, the pork.
17:51 - I get that pork smell.
17:53 - Ginger.
17:54 - And the ginger, for sure.
17:55 - Right? And you can, without just looking at it,
17:58 you know there are wontons in there.
18:00 - Oh, yeah, you get that wonton smell, for sure.
18:02 - So you know it's very heavy, you know there's going to be
18:04 a lot of flavor in it before you even get into it.
18:06 [Music]
18:14 - Okay, so first thing I'm trying is pork.
18:20 - I love that sweet, porky, soft, mmm, it's working.
18:26 - Yeah, I'm giving this a 4.5. I don't know about you.
18:31 - I mean, for me, the pork is always the winner
18:33 whenever I try this soup.
18:34 The pork is just done so perfectly.
18:37 It complements the shrimp quite well.
18:41 The pak choy adds a nice crunch.
18:44 This is like the perfect shrimp wonton.
18:49 It's kind of firm, not too mushy.
18:52 - Yeah, I'm loving this. I have no complaints.
18:54 Through this episode, I've learned one thing.
18:56 Soup can be very filling and satisfying.
18:59 - And most importantly, it's not just a Caribbean-style soup.
19:02 Asian-style soups, although the broth may be lighter,
19:05 they are still equally as satisfying.
19:07 So, this is a perfect example of that.
19:09 [Music]
19:12 [Music]
19:36 - Okay, so we're at Cow Hill Soups and Doner Armitage Avenue.
19:41 - Right, now this place has been around for about 60 years,
19:45 whereas at its current location, it's been here for about 11 years.
19:48 - Yeah, so don't let the name lead you astray.
19:51 They have other soups besides Cow Hill. Okay, Sean?
19:54 - Okay, I have to confess, though.
19:55 I mean, for a long time, I've drive past this place,
19:57 and I believe they only sold Cow Hill soup.
20:00 So, that's why I never came here before.
20:01 - They have other things.
20:02 So, today we have Cow Hill, because that's--
20:05 - Yes, great.
20:06 - We have some oxtail, and we got a fish broth.
20:09 - I'm excited about the fish broth.
20:10 - I'm a fish broth lover, so this one's for me.
20:12 - So, let's see.
20:13 - Okay.
20:14 - Mmm.
20:16 All right, now a lot of people spoke about having to come here
20:20 because of how old the establishment is.
20:23 And I'm not too sure what the taste was like 60 years ago.
20:27 But I'll tell you what, it's real lush right now.
20:29 - I'll take your word for it.
20:30 - Very thick, lots of flavor.
20:32 I know you don't like Cow Hill.
20:33 - It looks gelatinous. It looks like jelly.
20:35 - I know you don't like it, but it has that nice Cow Hill taste
20:38 saturated up in that soup.
20:40 - Hey, I believe you.
20:41 - I mean, it's really good.
20:42 So, I'm definitely going with a nice 4.5 for this soup.
20:45 Good body, good taste.
20:48 Down to the oxtail now.
20:50 Once again, they're not skimming on the meat.
20:52 You know what's weird?
20:53 There's actually a slight sweet body tasted,
20:57 which I haven't tasted in any of the other soups.
20:59 But I like that.
21:00 I like the sweet and the savory.
21:01 It's working well together.
21:02 - This is what it is for me, the fish broth.
21:05 Now, this is king fish in this fish broth,
21:07 which for me is the essentials,
21:08 the perfect fish broth.
21:10 Let me try it.
21:12 Wow. I enjoy that.
21:14 - Yeah?
21:15 - You're getting a bit of tartness.
21:16 - That's just your first dip?
21:18 - Absolutely. You're getting a bit of tartness
21:19 on that initial taste,
21:21 but there's actually an underlying sweetness
21:22 in the fish broth.
21:23 - See, the same thing I'm tasting.
21:25 So, there's some sort of ingredient in there.
21:26 - Yeah, very interesting.
21:28 - So, now you can reach it.
21:30 Now you know there's other soup besides--
21:33 - Cow Hill here.
21:34 - You sure you don't want to try the oxtail?
21:35 Come now.
21:36 - Baby's Nation, this one's for you.
21:39 - Go, Sean. Go, Sean. Go, Sean.
21:42 It's just--you're just tasting the base of it.
21:45 - Hey.
21:46 - Tell me you don't like that.
21:47 - Pretty groovy, actually.
21:48 - Right?
21:49 - Now, this is actually kind of sweet.
21:51 You're tasting the split peas
21:53 and a very--a tinge of sweetness,
21:55 which I love in a soup, actually.
21:57 This is very, very nice.
21:58 - We have to ask, what is that sweet taste?
22:00 - I have no idea what it is, but it's good.
22:01 - Do you know what it is?
22:02 - It works perfectly, actually.
22:04 - Yeah, they don't want to tell us.
22:05 It's a secret ingredient.
22:06 - Don't blame me, man. This is special.
22:07 - We get it. We get it. We get it.
22:08 - It's truly special, actually.
22:09 - But either way, it's good, and it's worth a try.
22:11 So come down to Arapita Avenue.
22:13 Try some Cow Hill, oxtail, fish broth.
22:16 They have meatless, so if you're a vegetarian
22:18 and you don't want to have any meat in your soup,
22:19 they have just the base of the soup that you can try.
22:22 They have corn.
22:23 I mean, pig tail.
22:25 Sean's favorite.
22:26 - A long list of soups, man.
22:27 - There's a bit of variety, right?
22:29 So it's kind of like a one-stop shop for soup.
22:31 - Absolutely. Check it out.
22:32 - Let's go. All right.
22:33 - And I'll come back for the oxtail, actually.
22:35 - Yeah?
22:36 - Minus the pieces of oxtail.
22:37 - What? I have converted him.
22:39 - Oxtail broth is what I'll be coming back for.
22:41 - Okay. All right.
22:42 - No, no, no.
22:43 - It's a start. All right.
22:45 - Cool. It's tough.
22:46 Pack this to go, though.
22:47 Fish broth comes with meat.
22:48 - Oh, yes. It's fine.
22:50 [laughs]
22:51 And we're back, and I have managed to convert Sean
22:54 into a Cow Hill/oxtail soup lover.
22:58 - Absolutely.
22:59 After several, several samples of soup later,
23:01 I must admit I now understand the appeal
23:04 of a good Cow Hill soup.
23:05 - Now you're like tails and heels and--
23:07 - Let's take it easy.
23:08 I like that particular Cow Hill soup,
23:09 and that Cow Hill soup comes from the one and only
23:12 Cow Hill Soup Center on Arrapita Avenue.
23:15 - Good job.
23:16 - Those guys made an awesome, thick, rich,
23:19 slightly sweet and savory Cow Hill soup.
23:21 - Yeah, they have that secret sweet sauce.
23:23 I don't know what it was, but it was--it was really good.
23:26 - I know I love a sweet sauce,
23:28 so anything with sweet sauce, I about that.
23:30 - All right.
23:31 - Anyway, my favorite one was definitely
23:33 the ramen soup from Golden Bell.
23:35 I love those spices and everything mixed together.
23:38 I like seafood, so it was a nice touch
23:40 for those who don't like the other kinds of meats.
23:43 You know, that's a good option as well.
23:45 - But one I did enjoy in particular
23:47 was the beef soup from the--
23:49 - Kaiso Blues.
23:50 - Kaiso Blues Cacti.
23:51 - Yeah.
23:52 - That beef soup was extremely good.
23:53 It was hearty.
23:54 The beef was just nice and--
23:55 - I didn't even know that they sold soup.
23:58 - Yeah, man, the soup was real good.
23:59 - Yeah, so that was--that was good to note.
24:02 - So I just want to say, Carl Jacobs,
24:04 thank you very much, my brother.
24:05 I was absolutely blown away by that soup.
24:08 You will be seeing me again.
24:09 - You will be seeing me at all the soup establishments.
24:12 - I'll see you at the establishments.
24:13 - All right.
24:14 Well, all in all, soup was pretty good.
24:16 We had a nice variation.
24:17 Lots of choices for you guys to go and check out.
24:19 So don't skim on your soup this Saturday.
24:22 - No, but more importantly, it's not just Saturday.
24:25 It's what we realize.
24:26 Soup in Trinidad is an everyday thing.
24:28 We even found one spot that opens seven days a week.
24:32 - The Ribosa Soup.
24:33 - Yeah, the Ribosa Soup.
24:34 - The Ribosa Salad Soup.
24:35 - Seven days, Sunday to Sunday.
24:36 So guys, go out there, get your soup.
24:39 - One-stop shop.
24:40 Everything all in one, right?
24:42 - Right.
24:43 - Make your life easy.
24:44 Take our advice.
24:46 And we're out.
24:47 - That's right.
24:48 - You know, like, um, uh, SpongeBob, right?
24:52 SpongeBob has the crab shop.
24:54 There's, like, crab party.
24:55 There's a seafood ingredient.
24:57 This is a crabby party of soup right now, okay?
25:00 I want to know what this ingredient is.
25:02 - So why are you all trying to be, um--
25:04 - Planted.
25:05 - Planted.
25:06 Why are you trying to be planted right now?
25:07 - I just need to know.