Recipes & Food

It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free ...

Crisp-tender potatoes dressed with vinegar, chiles, Sichuan peppercorns, and more.

With tart Greek yogurt, whipped cream, and airy meringue, this may just be the fluffiest cheesecake around.

Pickled mustard seeds are the secret to packing extra punch into these deviled eggs.

Cooking down whole yellow mustard seeds in seasoned vinegar simultaneously plumps them up and tames their intense burn, for a condiment or garnish that's sweet, briny, and mildly hot.

If you don't use piping bags on a regular basis, handling them isn't always the most intuitive process. Ultimately, you're just putting stuff inside, but doing so without creating a huge mess can take a little practice—or at least a bit of explanation.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3r2WO7Q and use promo code ragusea to get 20% off your first order. This isn't really a recipe — just a collection of tips for cooking chicken thighs. I'll summarize. Thigh muscle is different in form and function from breast muscle. I think thighs are way better for most things, and you don't have to worry nearly as much about overcooking them. Compared to breast, try cooking thighs over a slightly lower heat, to give the fat more time to render and the connective tissue more time to dissolve. I like the meat cooked to an internal temperature of 185ºF/85ºC, and it can stand to be cooked even hotter than that. Thighs cooked to lower temperatures tend to me slimy and a little tough. Boneless, skin-on is my favorite way to cook thighs when using dry methods. If you can't buy those, watch the video to learn how to bone-out thighs yourself. If you stew whole thighs and then pull/shred the meat for tacos etc, make sure you remove the cartilage that'll be attached to the meat at the two ends of the thigh bone. It's gross. Here's the Poultry Science article I mention about a new way of deboning chicken (which I have yet to do successfully): https://www.sciencedirect.com/science/article/pii/S0032579119398116

Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit: https://trythryve.com/Adam Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water: https://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html ***RECIPE, SERVES 6-8*** 1 lb (454g) dried small (Mexican) red beans 1 red onion 1 red bell pepper 2 stalks celery (plus celery leaves for garnish) 2 tablespoons tomato paste 1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika) paprika garlic powder cumin oregano dried sage salt pepper olive oil sugar vinegar hot sauce for garnish cooked rice to eat it with Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.) The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.) Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock. Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good). Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.

If you love tacos, then you need to add this to your list of favorites. Suadero could be the best homemade beef taco that you have never had. Black Garlic: https://www.youtube.com/watch?v=w7An6nWb-PI Blender: https://amzn.to/3ptJ1ZH Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ Discord Server: https://discord.gg/joshuaweissman --------------------------------------------------------------- Full Recipe: https://www.joshuaweissman.com/post/the-greatest-taco-you-ve-never-heard-of-suadero-tacos

Breakfast shouldn’t just be easy. It can and should be easy and special. What more do you want pal? Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ --------------------------------------------------------------- Full Recipe: https://www.joshuaweissman.com/post/the-easiest-egg-breakfast-3-ways Ingredients Needed: Basic Frittata- 9 large eggs 1/4 cup plus 2 tablespoons (90g) milk 1/4 cup (60g) heavy cream 1 teaspoon (3g) kosher salt pepper to taste 1 sweet onion, julienned and sauteed all the way 1 red bell pepper, fire roasted and diced 1 cup (70g) grated cheddar 1/4 cup crumbled feta Fancy Frittata- 9 large eggs 1/4 cup plus 2 tablespoons (90g) milk 1/4 cup (60g) heavy cream 1 teaspoon (3g) kosher salt 3 links merguez, seared and crumbled 1 bunch green onion, charred and cooked down 4 ounces goat cheese crumbled 3/4 cup grated (26g) pecorino 2 teaspoons fresh thyme leaves, finely chopped 1 bunch chives, finely sliced to top Garlic Chantilly - 1/2 cup (120ml) heavy whipping cream 1-3 cloves garlic salt to taste Frittata Breakfast Sandwich- 1/3 cup (61g) mayo 2 tablespoons (32g) sriracha 2 tablespoons (26g) hot sauce salt and pepper to taste brioche buns, toasted (buy from central, makes sure they are primo) **** sliced smoked cheddar very thick cut bacon, cooked

Thanks to Butcherbox for sponsoring this episode! Click here https://bchrbox.co/joshuaweissman to get Bacon For Life! Where does Mongolian Beef come from? Nobody really knows at this point really but its beautifully sauced, and crisped beef makes it an all-time take-out classic that we all love. Well, hold on to your hats, brother we're about to take this to another level. Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook Recipe: https://www.joshuaweissman.com/post/homemade-mongolian-beef Carbon Steel Wok Pan: https://shop-links.co/1742950430598967977 Rice Cooker: https://shop-links.co/1742951965412472294 FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ ---------------------------------------------------------------

Making an excellent fried chicken sandwich at home is easy when you use flavorful pickle juice as a brine, self-rising flour as a dredge, and a drizzle of buttermilk to add crispy nuggets.

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA12 to get up to 12 FREE MEALS across your first four HelloFresh boxes, including free shipping on your first box: https://bit.ly/2N9xsXm My old video about iodized salt: https://youtu.be/B00K66HivcI The meat koshering instructions I followed in this video: https://www.chabad.org/library/article_cdo/aid/82678/jewish/Koshering-Meat.htm

Lao Gan Ma is more than just the chili crisp. We wanted to introduce all 17 Lao Gan Ma products - teach you a bit about the background in the context of Guizhou cuisine, and do a little taste test with rice. I know Steph promised LGM recipes from their website in the outro... unfortunately this is only in Chinese. Their USA website did not translate, our bad: http://55917537.m.weimob.com/weisite/home?pid=55917537&bid=57063111&wechatid=fromUsername 0:00 - Introduction 0:50 - Fried Chili In Oil 1:38 - Chili Oil with Black Bean 2:11 - Spicy Chili Crisp 3:48 - "The Big Three" Taste Test 5:02 - Hot Chili Sauce, San Ding 6:03 - Chicken Chili Oil 7:36 - Chili Oil with Pork Slivers 8:14 - Bean Chili with Pork Mince 8:47 - Beef Black Bean Chili Oil 9:28 - Mushroom Chili Oil 10:16 - Fermented Soybean Chili 11:12 - Chili Oil Beancurd 11:46 - Spicy Bean Paste 12:31 - Pickled Chili 13:17 - Tomato Chili Sauce 13:58 - Spicy Salted Cabbage 14:42 - Hotpot Bases 15:26 - Outro #1 - Fried Chili In Oil 油辣椒 https://www.amazon.com/Lao-Gan-Ma-Laoganma-Fried/dp/B06WGQYMM6/ The classic Guizhou chili oil. #2 - Chili Oil with Black Bean 豆豉风味油辣椒 Alt names: Black Bean Sauce https://www.amazon.com/Black-Bean-Sauce-Chili-Oil/dp/B00HEB9VV2/ The OG Lao Gan Ma, most popular in China. #3 - Spicy Chili Crisp 香辣脆油辣椒 Alt names: Crispy Chili in Oil https://www.amazon.com/Lao-Gan-Ma-Spicy-Chili/dp/B01MSFYPYQ/ https://themalamarket.com/collections/regional-chinese-sauces-pickles/products/lao-gan-ma-spicy-chili-crisp The most popular Lao Gan Ma product abroad. #4 - Hot Chili Sauce 辣三丁油辣椒 Alt Names: Triple spice in jar https://www.amazon.com/Laoganma-Chili-Sauce-9-88-Pack/dp/B089CS97DJ/ Our personal favorite. #5 - Chicken Chili Oil 风味鸡油辣椒 Alt Names: Chicken Flavour Chili Oil with Tofu https://www.amazon.co.uk/Laoganma-Rajah-Chilli-Powder-100/dp/B008U15V7S This one is unavailable in the west, likely because of import restrictions. In the UK and Europe they seem get around the restriction by removing the chicken pieces and swapping in tofu jerky. Unavailable in NA. #6 - Chili oil with Pork Slivers 干煸肉丝油辣椒 Seems to be mostly unavailable in the West. Found this on Amazon, however: https://www.amazon.com/Lingduan%EF%BC%88Lao-Gan-favorite-Chinese-food210g/dp/B073LWNJD8 #7 - Bean Chili with Pork Mince 肉丝豆豉油辣椒 Alt Names: Granny Pork mince. Seems to be unavailable in the West, outside of Australia - https://springvale.kflsupermarket.com.au/products/kb544 #8 - Beef Black Bean Chili Oil 精制牛肉末油辣椒 Seems to be mostly unavailable in the West. Out of stock on Amazon at time of posting: https://www.amazon.com/laoganma-Lao-Gan-Ma-Minced/dp/B07PRHG842/ #9 - Oil Chili Condiment with Mushroom 香菇油辣椒 Alt Names: Mushroom Oil Chili This one seems very available in the west. https://www.amazon.com/LaoGanMa-Sauces-Chilicondiment-Mushroom-NineChef/dp/B071W739ZV https://www.walmart.com/ip/NineChef-Bundle-Lao-Gan-Ma-Laoganma-Chilli-Sauce-XiangGuYouLaJiao-210g-Chilli-Mushroom-Sauce-Pack-of-1-1-NineChef-ChopStick/692746271 #10 - Fermented Soybean Chili 风味水豆豉 There have been reports of this product at TNT in Canada. I cannot find it online, however. #11 - Chili Oil Beancurd 红油腐乳 This one is also very available in the West. Nice furu product. https://www.amazon.com/LaoGanMa-Chili-Beancurd-260g-Pack/dp/B007DMME9I #12 - Spicy Bean Paste 香辣酱 https://www.ihomehouseware.com/product-page/laoganma-pickled-chili-750g-1pc-spicy-bean-paste-210g-1pc-2pcs-dish-1pc-spoon https://www.walmart.com/ip/NineChef-Bundle-Lao-Gan-Ma-Laoganma-Spicy-Bean-Paste-6-91oz-Pack-of-2-1-NineChef-ChopStick/177203159 #13 - Pickled Chili 糟辣椒 This is at many Chinese supermarkets, such as 99 Ranch and TNT, but is harder to find online. https://www.ihomehouseware.com/product-page/laoganma-pickled-chili-sauc-750g-1pc-1pc-sauce-dish-1pc-tean-spoon-%E8%80%81%E5%B9%B2%E5%A6%88%E7%B3%9F%E8%BE%A3%E6%A4%92-750g https://www.yamibuy.com/en/p/laoganma-pickled-chili-750g/1021045731 #14 - Tomato Chili Sauce 番茄辣酱 There have been sightings of this product at Chinese supermarkets in the West. A little hard to find online. https://www.amazon.ca/Lao-Gan-Ma-Tomato-Chili/dp/B07K8KLHPG https://www.ihomehouseware.com/product-page/laoganma-pickled-chili-750g-1pc-tomato-chili-sauce-210g-1pc-2pcs-dish-1pc-spoon #15 - Spicy Salted Cabbage 香辣菜 Alt Names: Salt Chili Vegetable https://www.amazon.com/GanMA-Salt-Chilli-Vegetable%E8%80%81%E5%B9%B2%E5%A6%88-2-11oz/dp/B089TZK533 https://www.walmart.com/ip/NineChef-Bundle-Lao-Gan-Ma-LaoGanMa-Chili-Sauces-Chili-Oil-Chinese-Cabbage-2-Pack-1-NineChef-ChopStick/493900931 #16 - Zaola Hotpot Base Seems to be unavailable in the West. #17 - Douchi Hotpot Base https://www.amazon.com/Lao-Laoganma-Spice-Soup-Base/dp/B008U14GJW And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg​

Fried Boiled Eggs! A classic throughout Asia - in this video we'll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs. Recipe is also over here on /r/CasualChina if you prefer: https://www.reddit.com/r/CasualChina/comments/mxv7fj/recipe_tiger_skin_eggs_2_ways_%E8%99%8E%E7%9A%AE%E8%9B%8B_oc/ HOW (WE) BOIL & PREP EGGS 1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it's not *quite* as aggressive, then boil for 6.5 minutes. 2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it's no longer hot. 3. Peel & thoroughly dry the eggs. 5. Make shallow cuts down the egg lengthwise. HOW TO FRY THE EGGS Round bottomed woks have the advantage of using less oil than a saucepan, but feel free to figure out what works in your kitchen - just do *not* use stainless steel for this. * For a wok: first longyau and add in 3-4 tbsp of oil. Medium high flame, once it's hot enough where bubbles can form around a pair of chopsticks (150-160C), add in the eggs. Fry for 90 seconds on one side, 90 seconds on the other, then twist them around to get any white spots that were missed (~2 minutes more). * For a non-stick saucepan: add in ~1 inch of oil. Medium high flame, once it's hot enough to bubble (150-160C), add in the eggs. Fry for two minutes on each side. Note that our saucepan we used in the video is very small, 7cm (~6.5 inches). RED BRAISED TIGER SKIN EGGS, INGREDIENTS So we had ambitions to make this first recipe here 'western supermarket friendly', which for a homestyle Chinese red braise you can basically do... the peppercorns and the dark soy can be skipped in a pinch, though both would obviously be recommended. The Shaoxing wine can also be skipped, or subbed with sherry, sake, or bourbon. * Fried boiled eggs, 6 * Aromatics: 1/2 inch ginger, 1 large clove garlic * Spices: 1/8 cinnamon/cassia stick (桂皮), 1 star anise (八角), 1 dried bay leaf (香叶), 1 whole clove (丁香), 1/4 tsp Sichuan peppercorns (花椒) * Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒). Or your sub of choice * Water, 1 cup * Light soy sauce (生抽), 2 tbsp * Dark soy sauce (老抽), 1/2 tsp * Seasoning: 2 tsp sugar, 1/4 tsp salt * Slurry of 2 tsp cornstarch (生粉) mixed with equal amount of water * To finish: 1/8 tsp MSG (味精), 1 tsp toasted sesame oil (麻油), bit of chopped scallion PROCESS, RED BRAISED TIGER SKIN EGGS 1. Small pot, medium flame, swirl in ~1tbsp of oil and fry the ginger & garlic til fragrant, ~30 seconds. 2. Add the spices, fry ~15 seconds. Add in the eggs, then swirl in the wine. Quick mix. 3. Add in the water, soy sauces, and seasoning. Bring to a boil, swap the flame down to medium. Keep at a light boil, uncovered. 4. Flip the eggs a few times through the cooking process. Let it cook for ~12 minutes, or til the liquid's reduced by about one third. 5. Add the MSG and the slurry. Let it thicken, ~30 seconds. 6. Heat off, drizzle in the sesame oil & add the scallions. INGREDIENTS, HOMESTYLE TIGER SKIN EGGS * Fried boiled eggs, 6 * Aromatics: 1 inch ginger, 2 cloves garlic. Cut into slices. * Chili bean paste, Pixian Doubanjiang (郫县豆瓣酱), 1 tbsp. https://www.amazon.com/Cheng-Sichuan-Pixian-17-6oz-NineChef/dp/B073SCB9PH * Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp * Water, 1/2 cup * Seasoning: 1/2 tbsp light soy sauce (生抽), 1/2 tsp sugar, 1/8 tsp salt * Green garlic (蒜苗) -or- scallion, 1 sprig * Red & green mild chilis, 1/2 each (or bell peppers). Cut into diamonds. * Slurry of 1/2 tsp cornstarch with a bit of water * To finish: 1/8 tsp MSG (味精), 1/8 white pepper (白胡椒粉), 1 tsp toasted sesame oil (麻油) PROCESS, HOMESTYLE TIGER SKIN EGGS 1. Longyau with ~1.5 tbsp of oil, and over a low flame fry the Pixiang Doubanjiang. ~3 minutes, until it stains the oil. 2. Swap the flame to medium high. Add the aromatics, fry for ~30 seconds, swirl in the wine. 3. Add the eggs. Mix to coat, then add the water and the seasoning. Boil it all together over a high flame. 4. Once the liquid's reduced by 1/2, add the green garlic and the chilis. Mix, then add the pepper and the MSG, mix again. 5. Thicken with the slurry, heat off, drizzle in the sesame oil. Pic of Telur Balado is courtesy of Gary Stevens https://www.flickr.com/photos/garysoup/24564642122 Pic of Son in law eggs courtesy of 'Takeaway' https://commons.wikimedia.org/wiki/File:Khai_luk_khoei.jpg Pic of Golden Curry courtesy of the blog Blue Apocalypse: http://www.blueapocalypse.com/2013/07/burmese-golden-egg-curry-and-part-time.html And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg

Whampoa stir-fried eggs! This is a classic egg dish and - what's for me at least - my very most favorite way to scramble an egg. One of the cool things about this egg frying method is that you can add in an assortment of other ingredients - when they're other stuff added in, it's generally referred to as '[whatever] huadan'. In the video we show you a simple sort with Char Siu barbecue pork and Chinese yellow chives, but feel free to get creative. A bit fuller of a recipe is over here on /r/cooking, if you prefer: https://www.reddit.com/r/Cooking/comments/j1axkx/recipe_mine_and_chiang_kaisheks_favorite_way_to/ INGREDIENTS - 5 medium eggs - Seasoning for the eggs: 1/2 tsp salt, 1/2 tsp sugar, a slurry of 1 tsp cornstarch (生粉) mixed with 1 tbsp water, optional 1/2 tsp liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tsp toasted sesame oil (麻油), 1/8 tsp white pepper powder (白胡椒粉), 1/8 tsp MSG -or- chicken bouillon powder (味精/鸡粉). Quick note that more traditional than the 1 tsp toasted sesame oil would be to add melted lard in the mix. You can definitely do that too, but I personally find it slightly redundant in the amount of lard I'm frying in. Totally up to you - if you feel strongly on the subject, add in, let's say... 2 tsp of melted lard. - Lard, for frying. In the video I said 1.5 tbsp, but let's go 2 tbsp (I decided to measure again after cutting the footage, apologies it's one of those things I always eyeball). You can use butter for this too - preferably something clarified like ghee or clarified butter. I also tested this with bacon grease, which is delicious, but definitely gives everything an 'American breakfast' flavor. - Add-ins: Char Siu BBQ Pork (叉烧), ~60g; Jiuhuang yellow chives (韭黄), ~20g -or- the white portion of, I dunno, ~4 scallions. Optional, of course. If you're thinking about getting creative with you add-ins, I'd say that the quantity I like adding - if you don't mind me getting all grandmother with this recipe - is somewhere around a 'handful's worth'. If you want to get fusion-y with your ingredients, remove the Shaoxing wine and toasted sesame oil from the ingredient list (you can swap with relevant equivalents if you like, or just skip them). If you are adding something very salty as an add-in, be mindful of the salinity here - when I do this with smoked Chinese bacon, I'll cut the salt back to 1/4 tsp. PROCESS - Optional: separate the whites and yolks, whisk the whites until large bubbles start to form. - If using any add-ins, cook your add ins. For us, we toasted the Chinese yellow chives for 2 minutes in a dry wok (note: Chinese yellow chives are very different from Western chives, do not toast your western chives for two minutes), and stir-fried the Char Siu for ~1 min - Once you're almost ready to fry, add the whites back to the yolks. Whisk again. If you did not separate the eggs, whisk for ~1 minute or until you start to see big bubbles. - Add in the seasoning. Quick whisk. - If you have any add-ins, add the add-ins. Quickly combine. - Fry according to the method in the video. The famous Western-style soft scrambled egg video if you've been living under a rock: https://youtu.be/PUP7U5vTMM0 Actually a nice video now that I re-watch it. And check out our Patreon if you'd like to support the project! http://www.patreon.com/ChineseCookingDemystified Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg ABOUT US ----------------------------------------------------------------------------------------- We're Steph and Chris - a food-obsessed couple that lives in Shunde, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last twelve years - you'll be listening to his explanations, and doing some cooking at times as well. This channel is all about learning how to cook the same taste that you'd get here. Our goal for each video is to give you a recipe that would at least get you close to some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!

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A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober.

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