Відео

I usually manage to find some every year. Chop it in eggs for breakfast.

2:35 wrong. We only can IDENTIFY 5 tastes. There are more, but we probably aren't sure enough about them.

Thanks!

I wish the "Alton Brown" method was as popular in the early 2000's as it is now.

I think using thickeners in home cooking should be avoided whenever possible. I get that they can sometimes be used in restaurant service but thats mainly because you want that consistency and to improve the experience for a customer who may receive their dish a bit late. With the proper recipe you can make thick, creamy Italian pasta sauces without the need to add cream or other thickeners separately as a home cook. One exception is stuff like milk based sauces like a cheese sauce where you melt and incorporate the cheese into the milk.

so good thankyou

Science is AWESOME!

does the smacking of the noodles on the counter top do anything for the texture? or is it just a part of the stretching movement?

We always buy 75/25 wagyu/angus. We buy the whole cow and I render the tallow and make bone broth from all of the extra bones and then jar the tallow from the bone broth. I bet that you could taste the difference between the butter and the Wagyu bone broth tallow. Very rich.

16:17

First I thought this was the easy way to make healthy ice cream but I so impressed when he start to explain the theory 😂

2:36 Wrong. Are they good in absorption??? DIAAS SCORE??

2nd time through. Still great content.

At what point in this process could I refrigerate these for later in the week? Id like to make a huuuge batch and have em a few times/week

It's the MSG in all their food. Addictive chemical not good for you.

The mayo marinade is a game changer. I make my own shawarma spice mix and rub it into the thighs along with the mayo. It’s much better than take out!

Its like how "Angus Beef" was getting thrown around before

that amount of pickled red onions it would be the only thing you taste. love the video overall though

I started freezing all meat in basic brine then take it out to thaw out and then braise and baking but then i couldn't think of what to do with the meat.

Ethan's math: 230+110=330

You gotta try high gluten flour next time. That’s the real key

I made the pollo asado from this recipe and tossed it in your pasta salad recipe, adding some roasted red peppers and roasted zucchini to the mix, but kept everything else more or less the same except that I swapped the mozzarella pearls for feta. So good!

AP Bleached by Food Club works great. I didn't see you follow a lot of Italian pizza maker techniques. Try holding your kneading temps below 70F, knead for more than an hour but less than two, resting to cool in the fridge as necessary to keep below 70F. I like most of my dough to be very wet, it's hard to handle and I have to wet my hands. Let it rest in the fridge for at least 4 days, 7 is better. My dough doesn't even have to be heavily molested. I leave the oily (bubbly) side of the dough ball up so it can rise in my pan a bit without drying out. It stretches so easily just with my fingers under the dough while resting on the cutting board. Point is, I've never had better pizza from any other flour I've tried, and $9.99 for a 25lb bag of Bleached AP flour wins the day when the consistency and flavor has more to do with technique than cost.

I was really surprised you couldn't taste a difference between the eggs, but that might also be better they were all from the grocery store. I grew up on the cheapest possible eggs, and then when I was an AmeriCorps in my twenties we were near a farmer that donated the eggs that were too big or too small to us. I never knew eggs had much of a flavor before that! These were from chickens that had to run out of the way of the car when we pulled up level of pasture raised. I think if you had thrown in a local farmer egg, just for completion, you definitely would have noticed a difference.

***** sweet vs yellow. the real difference. **** The difference is that the yellow onion is a storage onion and the sweet is not. The top of the storage onion dries in the field ab the end of the growing season. This protects the onion from being colonized by bacteria or fungi both inthe field and in storage. The sweet onion requires dry weather conditions at the and of the season, requires more care in when and how harvested, and The don't last in the storage conditions of the "storage" onions like the yellow. the sweet onion will not if handled like a storage onion This is why availability is different through the year. This is also why your less likely to get a vidalia or a walla walla sweet farther from where they are grown. Though this has become less of a factor with the faster distribution of produce in recent decades. But, this does mean that a true sweet onion must be fairly fresh. A yellow onion could be much older. The walla walla and the vidalia are specific varieties from those specified growing areas. Other onions labelled as sweet may not be the same varieties. And, my guess is some may have charicteristics between the yellow storage onion and the walla walla or vidalia. So, your "generic" sweet maybe quite different because of variety, weather, or storage.

It took forever? You sent him. Out at noon. And no cheese . Oh it's fresh and looks better ok. Healthier. Not as gloopy. ?

Did he forget the cheese???

Next time you make burgers, strain and save the beef fat (tallow). Use it to grill the buns next time at the same time you’re cooking the meat, so nothing gets cold. Well, except the lettuce and tomato which should be kept cold just like In-n-Out. No one tends to bring up the mouth feel of the hot burger and bun against the cold lettuce and tomato. Glorious.