He's not funny.

This one looks like a cute but I'm so excited to learn how to make jelly.

That's it.

That is the goal.

Yes.

Hey guys I'm Bradley only.

This is taste testers.

The show where we try and explore different foods.

Today we're gonna be exploring different types of berries with my guest paris Hilton.

Thank you for joining.

Thank you.

Yeah.

Mhm.

So paris, you know I've heard you're really trying to expand your repertoire of the culinary world.

How's that going for you?

It's going amazing.

I have my show cooking with paris on netflix.

Beautiful killing it.

But today I'm excited to learn about berries because I don't really know much except about raspberries and strawberries.

Did you know raspberry isn't actually a very what?

Really?

There's like two basic categories of berries.

There's the common berry which is like raspberry, strawberry and then there's the botanical berry, right?

Which is more like a pumpkin, a banana.

Which things that you know I normally I didn't think were berries.

Right?

But no no we'll get into that.

But here we have a bag with all different types of berries.

Right?

And we'll just start with the first one.

Let's do it like a cute little package there.

Any guesses.

I don't know probably like one of the O.

G.

S.

Like blueberry raspberry.

Okay.

All right so number one we got golden goose berry.

Number one cape gooseberry botanical south America may through september.

Have you ever had, I feel like I have like I don't know it was like a thanksgiving party or like Hawaii or I don't know.

Somewhere.

A golden goose berry.

They always remind me of like gets home audio right on the outside of it.

Has that, that little like covering, you know?

Yes.

Get in there.

I'm just gonna bite it.

No, don't be scared.

It's delicious.

Sure.

Yeah.

The face you're making, it looks like it's like sour.

Yeah, for sure.

That is the sour face.

It's awesome.

Right?

Do you like it?

I'm confused by your reaction.

It's good though.

Okay.

It's like sweet salary cd like healthy sour patch kid.

Let's say, Hey, some dry doing.

They are kind of like little sacrifice a berry.

Right?

By definition?

They're a little research and has three segments to a part of it.

Like let's just say the earth is a berry, right?

We have the crust and then we got the mantle and then the seeds are suspended in like this like little pulpy thing.

Right?

Which will be the core.

Okay.

Is that paint a good picture?

No, I feel like I'm in science class again and I have no idea what they're talking about.

Well let's grab number to paris number two.

I got really up my word.

I'm looking.

You got these gloves on.

You got this beautiful dress.

Next time I messed up.

Next time I'm wearing gloves.

Yeah, I'll bring you some next time.

I know this whole number.

It's a dried mulberry number two dried mulberries?

Common china, spring and summer.

Mm It's like a reason.

He kind of not my favorite.

I like him a way better.

Fresh.

What are you tasting what you're getting exactly what you said, raising, Right.

Yeah.

But not a good reason.

Because I am used to the raisins that are in cereal.

Oh yeah.

Yeah.

That's probably a good raisin bran raisin bran raisin done.

These are, I don't know like I've always struggled with these.

Like, I don't ever like, like, I don't really want to eat a lot of these.

No, I just want one Just once.

I wish I had none.

Number three.

Number 3.

All right.

I love these pomegranate.

Huh?

# three pomegranate botanical.

I ran late fall through winter.

I'm obsessed with pomegranate.

Uh, you snack them.

They're kind of annoying to eat because you have to like chew them and get the seeds out.

But it tastes so good.

Juice is insane.

And I actually found out a new way to cut it on Tiktok yesterday.

Can you show me?

Yeah, We need a knife and a spoon quite in the night.

Gold spoon.

We need to spoon.

Two spoons.

Hello.

I know you guys are tired of me, but right here brad spoon.

Oh yeah.

I get it.

Class spoon.

So how do you show me, how do you open this?

You like this to the top.

Do you have to cut you kind of cut it like a pumpkin.

How deep you're going.

Like it happened.

I don't know because on the video you can't see how deep it's going.

I'm just, I literally just saw this last night.

So yeah, Then you like use your spoon and go like this and like eat it like ice cream.

What juice bomb?

Let's just try it.

Mm hmm.

I love it.

Well, just spit the seeds out.

Yeah, you swallow them.

I crank them up like a, you're like a squirrel.

I am part squirrel.

One of my spirit animal's, what I've seen before guys is you can cut it like that and you can see where the little segments are and you can cut that down.

That's that's even worse.

Yeah, don't worry about it, brutal.

Tiktok lied to me.

It won't be the last time for I think this is a dried current.

So I thought I was a baby newborn raisin, yep, that's what it is.

Number four dried currents.

Botanical europe may through september give it a little taste.

Mhm.

We get I hate it.

I'm kidding.

I don't hate it.

I'm just, it's not scary.

I would want to eat what your thoughts just on dried fruit in general raisins.

I just, I'm not really into.

But I love like dried apricots makes you love them.

So that number five, we're getting good at this straw of strawberries.

Number five, strawberry common the Americas asia and europe spring and summer?

These are the eggs, The eggs, Let's get in there.

It could be better.

Yeah.

Yeah.

You know what I don't want to see in the berry is like that white pith right?

You want just like that juicy dark red room.

This one looks like a cute but it doesn't, who doesn't like a cute but you have to go to favorite baking berry recipe strawberry shortcake.

It's a home run right?

And french toast with strawberries and bananas like sauteed onto it.

Yeah, I think that was good.

It's good to move on to the next.

Yeah.

Number six.

Oh hello.

Old friend familiar.

It looks like baby peppers.

Number six dried goji berries, botanical asia fall shot.

Mhm.

It's a tooth sticker.

It's just like bitter taste better in smoothies.

That's how you know, it's good for you.

Just like kind of like not spicy, just like a weird almost tomato, sun dried tomato but sweet.

Yes, it's not that bad.

Like if you blend it and put it with all of the healthy vitamins and strawberry, coconut and all that would be really good.

I dig him, man.

Number seven.

Show it off the world.

Love it.

It's my lucky number Oh, raspberries.

Number seven, raspberries, Common asia and europe midsummer, let's taste one first.

Right mm.

Mhm.

Mhm.

Yes, you can't really go wrong.

You know, it's like pizza.

Even like the semi good ones are still pretty good.

It's like when you first eat it.

That initial flavor almost has like a texture.

It's almost like a flavor of fuzz.

Like a raspberry fuzz.

It almost like a, like a yeast bloom on it or something.

You know what I'm saying?

All I'm hearing is yeast and fuzz and that sounds and you know, it's good.

No, it's the worst way to describe it.

You have to like say it's like it's sweet, juicy, decadent and juicy.

Yeah, it's very cute.

We love the raspberry so much.

We're gonna do a little little cooking demo, we're gonna cook it together to make a little raspberry jam and send you home with a little little gift of it.

We've got our macerated berries which is just raspberries and three quarters of a cup of sugar and just let them sit there a little bit.

They start getting juicy and fun, add them right in there.

Oh yeah.

Oh yeah, make sure you get all that sugar.

I'm so excited.

I'm obsessed with jelly.

And to learn how to make it.

Now, I'm gonna be making every type of jelly possible.

That's it.

That is the goal.

Yes.

What we're looking for because you need that sugar to start melting, this is gonna take 2030 minutes.

The very start to break down get real juicy.

Yeah, I could see it's like a melting and yeah, that's what we're looking for.

All that sugar to melt.

It's a long process.

It is a whole process, can I try it?

Yeah, of course, it's yours get in there.

Looks pretty good.

Huh?

Mm hmm.

Right.

So that so we got these cold plates here and what we're gonna do, I'll show you real quick, do a quick little plate, test chilled plate.

It's setting up the pectin in the sugar.

It's getting nice and jammies, if that was just straight when we first started or even halfway through, that would just run right off.

Right, look at that.

We make jam paris.

Love it.

Let's add our rosewater and our lemon juice.

Okay, let's start with a half.

And then we'll do a little bit of rose water, you know, like a quarter teaspoon.

You don't want to do too much.

Just a subtlety in the rose water.

Just going to add that.

Keep you guessing.

A little bit of a floral note.

Give it a smell, smells so good.

And then we'll give it a little taste.

So we'll put this in the jar and we'll keep it in the fridge and it'll set up in just a few.

I like to chill it with the lid off.

It will happen faster instead of trapping in the heat with the lid.

Do you also have labels were gonna come up with like real paris?

Don't you worry about that?

I'm all about that paris.

We have our jam, we let it chill.

It's all done now.

Finished product, ready to go.

I think it's good to try them first and then we figure out the names.

Mhm.