Recipes & Food

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea​​​​ and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, SERVE 3-4*** 6 eggs 1 28 oz (800g) can whole tomatoes 1 14 oz (400g) can chickpeas 1 bunch green onions (any onion is fine) 1 poblano pepper (any pepper is fine) 3-4 cloves garlic a squeeze of tomato paste cheese for garnish (feta is traditional, I used gorgonzola) fresh herb for garnish (I used mint) spices (I used whole cumin and fennel seeds, smoked paprika and black pepper) salt olive oil Peel and chop the garlic. Slice the onions and pepper. Pour a film of olive oil in a wide pan over medium heat. Put in the pepper slices and most of the onion slices, reserving the onion greens for garnish. Don't put in the garlic yet. Stir the vegetables for a couple minutes. If you're using whole cumin and fennels seeds like I did, stir them in and let them toast for a minute. Stir in the garlic and let it cook for a minute. Stir in the tomato paste and let it cook for a minute. Before the tomato paste burns, deglaze with the juice from your can of tomatoes. With the juice out, reach into the can and squish the tomatoes with your hand before stirring them into the pan. This is when I stir in the paprika and pepper (since both tend to burn if toasted in hot oil) and a pinch of salt. Boil the sauce, stirring near-constantly to keep it from sticking and burning. When the sauce seems about half done, stir in the drained can of chickpeas. Keep stirring and cooking until the sauce is very thick. Turn off the heat and taste for seasoning — add more salt if it needs it. If you're going to finish this under the broiler (grill) like I did, now is a good time to get it heating to max. Make a little well in the sauce for each egg and crack them in. Top with chunks of whatever cheese you're using.Turn the heat back on, and you could just cover the pan with a lid and steam the eggs until they're done to your liking. Or you could do what I did and cook uncovered until you can see the bottom of the eggs are half-cooked, then put the pan under the broiler. Cook for a couple minutes until the top is brown and the eggs are done to your liking — just touch or wobble them to see how set the yolks are. Take the pan out, garnish with the reserved onion greens and fresh herbs. Consider eating it straight out of the pan, family-style — it looks pretty ugly when you scoop it onto individual plates.

Thanks to Misen for sponsoring this video! Upgrade your kitchen with Misen's amazing cookware and knives. Go to https://bit.ly/3M4ol3u and use promo code adamragusea to get 20% off your first order. ***RECIPE*** eggs (one per person, I do 2-3 in a 10 in / 25 cm pan) milk (1/3 cup, 80mL per egg) flour (1/3 cup, 40g per egg, and I like to replace up to half my flour with starch) salt (a pinch per egg) sugar (1 teaspoon per egg, sweet or savory) vanilla (only for sweet) spreadable cheese, like ricotta/brie/mascarpone (OPTIONAL 1 tablespoon per egg, improves the taste but makes it not puff as much) butter toppings (lemon juice and powdered sugar is nice for sweet, eggs/salami/onion is nice for savory) If possible, warm the eggs and the milk before mixing. Combine the eggs, salt, sugar and vanilla (if using) in a mixing bowl and whisk until frothy. Whisk in the flour until smooth, then whisk in the milk. Or you could just dump all of that in the blender at once. Let the batter sit for at least 20 minutes before baking. Put your pan (nonstick or cast iron) in the oven and get the oven heating to 425ºF/220ºC. When it's all the way hot, take the pan out of the oven and melt in a thick film of butter. Pour in the batter and return the pan to the oven. Bake until puffy and golden (mine took 20 minutes). If you want to cook some eggs on top like I do in the video, bake until almost done, pull it out, put on your eggs/seasonings/onions/salami/whatever and return to the pan for a few minutes until the yolk is as firm as you want it. Transfer to a cooling rack and let it steam out before you eat.

These Extra-crispy Korean fried chicken wings were absolutely legendary. The Asian test kitchen blog-http://theasiantestkitchen.com/crispiest-hot-honey-butter-wings-viral/ Subscribe to the Asian test kitchens channel-https://www.youtube.com/c/AsianTestKitchen BUSINESS INQUIRY: CookingwithChefSonny@gmail.com Full Recipe and Ingredients: 2 pounds wings (I had 11 pieces with tips) frying oil (Avocado, grape seed, safflower, peanut) Marinade 1 teaspoon Lawry’s garlic salt 1/2 teaspoon cayenne pepper (add more if you want it really spicy) 1/8 teaspoon black pepper Batter 1/4 cup rice flour 1/4 cup corn starch 1/4 cup + 2 teaspoons water Sauce 1/4 cup unsalted butter 5 garlic cloves, minced 3 tablespoon white or brown sugar 2 teaspoon fish sauce (sub soy sauce) 2 teaspoon honey 1 tablespoon Sriracha 1-2 tablespoon water (if sauce gets too thick) 1/2 teaspoon dark soy sauce (optional for color) 1 teaspoon red pepper flakes (adjust to your spice level)

I personally love a good deviled egg but the main problem I have with them is the lack of texture, it's just mushy on top of mushy. These eggs really fix that problem with flying colors. Deviled Eggs Full Recipe: 12 eggs (save 2 for breading) 1/4 cup + 1 tbsp mayo 1/4 cup + 2 tbsp sour cream 2 1/2 tbsp mustard of choice (I used Savorra) 1 tsp Maldon salt 1/2 tsp black pepper 3 oz prosciutto deep fried 1/2 bunch chives finely sliced 1 dill pickle cut into little cubes few sprigs of fresh dill 1/4 cup all-purpose flour 2 reserved eggs beaten 1 1/2 cups panko bread crumbs 10 sprigs of fresh thyme picked 3 sprigs of fresh or dried oregano Business Inquiry-cookingwithchefsonny@gmail.com

Thank you to Future for sponsoring this video! Work with a fitness coach who will keep you accountable. Try your first month for $19: https://tryfuture.co/Adam "Emulsification properties of garlic aqueous extract," 2019: https://www.sciencedirect.com/science/article/abs/pii/S0268005X18323476

Chef John's version of a pan-fried Mississippi Slugburger includes fresh bread crumbs, simple seasonings, and the classic mustard and pickle garnish.

Thanks to HelloFresh for sponsoring this video! Use code 80ADAMRAGUSEA to get $80 off across five HelloFresh boxes, including free shipping on your first box: https://bit.ly/39gmm9B Yeast + chemical leaveners: https://www.pizzamaking.com/forum/index.php?topic=45359.0 ***NO-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1/4 cup (60g) yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and leave it for at least a half hour, but ideally for several hours. (I suspect additional fermentation will occur over those hours if you use a yogurt with live bacterial cultures.) Knead the dough again right before baking, and divide it into four balls. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, you should have a few bubbles within two minutes, and the edges should be looking dry and cooked. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf. ***YES-YEAST RECIPE, MAKES 4 NAAN*** Dough: 2 cups (250g) all-purpose flour 1 teaspoon sugar 1/2 teaspoon salt 1 teaspoon dry yeast 1/2 teaspoon double-acting baking powder 2 tablespoons oil 1/2 cup (100mL) milk or water, plus more as needed 1 tablespoon yogurt (ideally with live cultures) Toppings: grated garlic fresh chopped cilantro melted butter (if using unsalted butter, also top the finished naan with a little more salt) Combine all the dough ingredients and knead — adding additional milk/water as needed — until you have a dough that is soft, springy, and only a little sticky. Oil the dough ball, cover it and let it rise for at least an hour. Knead the dough again right before baking, divide it into four balls, and let them proof for about 15 minutes. Get a well-seasoned cast iron skillet heating (medium heat is the right temp on my stove, but you'll have to experiment). Roll out a naan just shy of the thinnest you can make it, top with some grated garlic and chopped cilantro and roll the toppings into the dough. Immediately before baking, flip the dough around and slightly wet the bottom side with water. Press the dough wet-side-down into the hot skillet. If your heat and dough are right, the edges should be looking dry and cooked within two minutes, and the dough should have puffed up a bit though I rarely get large bubbles with the yeast version of this dough. (Another clue I use about when to flip is to smell for the first hint of anything burning.) When you think the first side is cooked, invert the pan over your burner. (The starch paste on the bottom of the dough should make it stick securely to the skillet.) Turn your heat higher and brown the top side of the dough until the bubble peaks are starting to burn, but before the whole top looks cooked — you want much of the surface to still look doughy. (If you have an induction stove, or you just don't want to do the risky pan-inversion maneuver, you can simply flip the naan and cook the top side directly on the pan, but flip it back around before the top looks fully cooked. You want some doughy surface.) Flip the pan back around and take it off the heat. Brush the naan with melted butter and maybe sprinkle on some salt, then use a spatula to scrape the naan out of the pan. Give the pan a quick wash and dry before you bake the next loaf.

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***PHILADELPHIA-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk (I prefer evaporated milk) 3/4 cup (150 g) sugar 1 tablespoon vanilla extract pinch of salt Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and your cream and milk in the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the ingredients into the smaller bowl and beat them with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours. ***FRENCH-STYLE VANILLA RECIPE, MAKES AT LEAST 1 QUART/LITER*** 6 egg yolks 1 pint (2 cups, 475 ml) cream 1 cup (235 ml) milk 3/4 cup (150 g) sugar, divided 1 tablespoon vanilla extract pinch of salt Beat half the sugar into the egg yolks. Combine the remaining sugar and cream in a small pot and bring it to a simmer. Drizzle the hot cream into the eggs, whisking constantly. Return the mixture to the pot and simmer a few minutes until it visibly thickens. Take the pot off the heat and mix in the cup of cold milk, vanilla and pinch of salt. Transfer to a bowl and cool it all the way down before churning — at least four hours in the refrigerator, probably. Get a metal bowl that's about 4 quarts/liters, and another bowl that's at least twice as big. Put the bowls and the bowl full of cool custard into the freezer for 10-15 minutes. Take out the bigger bowl and fill it halfway up with ice, ideally crushed ice. Mix about 1 part salt for every 4 parts ice into the bowl. Nest the smaller bowl into the ice. Put all the custard in the smaller bowl and it with an electric hand mixer on its lowest setting for 8-10 minutes, until it doesn't seem to be getting any colder or fluffier. If ice cream starts to freeze hard to the walls of the bowl, scrape it off with a spoon and keep beating. Put the whole rig — inner bowl, outer bowl, ice, everything — into the freezer for an hour. Take it out and beat it again for 3-5 minutes, or until it has deflated, gone smooth, and looks like it's starting to melt. Again, if there's anything frozen hard to the walls of bowl, scrape it off with a spoon and keep beating. (If you want any chunks in your ice cream, mix them in now.) Quickly transfer the ice cream to a lidded freezer container and harden in the freezer for 24 hours.

#scrambledeggs #eggs #michelinstar Click https://www.vessi.com/senpai and use my CODE "SENPAI" to get $25 off of your Vessi shoes if you miss the sale! Free shipping to CA, US, AUS, NZ, JP, TW, KR, SGP MY BAD EVERYONE This is Heston Blumenthal's recipe! https://youtu.be/tEBlbUECI3A ------------------------------------ OFFICIAL MERCH: https://senpaikai.com/ ------------------------------------ I buy all my Wagyu/Steaks/Fish from CrowdCow $25 off coupon on your FIRST order (: https://www.crowdcow.com/l/uywukadcief My Music Source (30 day FREE trial - Epidemic Sounds): https://www.epidemicsound.com/referral/zsysjw/ ------------------------------------ Business inquiries: stowellkaito1@gmail.com ------------------------------------ TikTok: http://tiktok.com/@chino_frappuccino Instagram: https://www.instagram.com/chino_cappucino/ ------------------------------------ USEFUL KITCHEN GEAR 🧷 Chef Tweezers: https://amzn.to/33389KU 🌡Thermapen Thermometer: https://amzn.to/3aNrZ1i 🥌 Beginner Whetstone for Sharpening: https://amzn.to/3e2LLrj ⚖ Scale: https://amzn.to/3e4aDPB 🍴 Beginners Chef's knife: https://amzn.to/3e2qa2k 🔪 Nicer Chef's Knife: https://amzn.to/3gOkdrw 🥘 Cast iron pan: https://amzn.to/3t7dZpj 🍳 Saucepan: https://amzn.to/3gBjmY3​ 🪓 Wooden Cutting Board: https://amzn.to/3eLgB7d

Hello There Friends, Today I'm going to show you how to make the perfect scrambled eggs! There are a few cool tricks that I will show you that will elevate how you make your scrambled eggs. Getting that perfect consistency and the perfects curds. Come and check out my video and let me know in the comments section what you think! RECIPE LINK: https://chefjeanpierre.com/recipes/scrambled-eggs/ ------------------------------------------------ PRODUCTS USED BY CHEF: Woll Non-Stick Fry Pan: https://chefjp-com.3dcartstores.com/Diamond-Lite--Fry-Pan_p_53.html Laser Thermometer:   https://chefjp-com.3dcartstores.com/Infrared-Laser-Thermometer_p_564.html White Truffle Oil: https://chefjp-com.3dcartstores.com/White-Truffle-Olive-Oil_p_459.html Kitchen Scraper: https://chefjp-com.3dcartstores.com/Scraper-Chopper_p_682.html A Signed Copy of Chef Jean-Pierre's Cookbook: https://chefjp-com.3dcartstores.com/Cooking-101-Book_p_163.html ------------------------------------------------ CHECK OUT OUR AMAZON STORE: https://www.amazon.com/stores/Chef+Jean-Pierre%27s/page/74904500-3286-4215-94C0-FBBCE234BD8B?ref_=ast_bln ------------------------------------------------ OUR CHANNEL: https://www.youtube.com/channel/UCLGNeElk4sNgzUrZr0c9krA ------------------------------------------------ CHEF'S WEBSITE: https://www.chefjeanpierre.com/ ------------------------------------------------ CHEF'S ONLINE STORE: https://chefjp-com.3dcartstores.com/

Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial, and when you’re ready to launch, go to http://squarespace.com/ragusea and add code “RAGUSEA" at checkout to save 10% off your first purchase of a website or domain. ***RECIPE, MAKES TWO BURGERS*** 12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat) 2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers) 2 buns (I look for particularly soft buns — they toast up better) toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup) oil (I only use this for the pan, not the grill) salt pepper garlic powder Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape. If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it. If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden. I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.

Go to http://thrivemarket.com/prohomecooks to get 40% off your first order and a FREE gift when you join Thrive Market today! 00:00 - Intro 00:55 - Homemade "Cheese-Its" 05:12 - Banana Chip Ice Cream 08:45 - Dragon Fruit Roll Ups 12:00 - "Energy" Balls 14:25 - "Cheezy" Popcorn The complete breakdown and recipes for this video https://prohomecooks.com/?post_type=recipes&p=5109&preview=true More 15 Minute Meals - https://youtu.be/UIOW18kRDEA Follow me on instagram @lifebymikeg for behind the scenes action All music provided royalty free by Epidemic Music -Video Credits- Creator and Host - Mike G Co-Editor and Producer - Hayden H @haydenhoyl Blog Writer - Alex C @threhungrybellies

Thanks to HelloFresh for sponsoring this video! Use code ADAMRAGUSEA10 to get 10 free meals including shipping with HelloFresh: https://bit.ly/308weOh Purchase required. Dr. Jonathan Campbell at Penn State: https://animalscience.psu.edu/directory/jac69 Splendid Table interview with "Doc" Willoughby: https://www.splendidtable.org/story/food-myths-busted-by-americas-test-kitchen-marinating-basting-and-boiling The Spruce Eats article about marinating chicken: https://www.thespruceeats.com/tips-for-marinating-chicken-482394 LA Times article claiming marination doesn't do anything: https://www.latimes.com/food/dailydish/la-dd-marinade-20150810-story.html Article on the evolving science about salt and heart disease: https://academic.oup.com/eurheartj/article/34/14/1034/471289

Marinate chicken in buttermilk before dredging and frying until shatteringly crispy, then finish by brushing liberally with a tingly, rich chili paste.

Chef Eric Huang demonstrates how to make his extremely popular and delicious Chinese Hot Chicken. Born from pandemic necessity, this spicy fried chicken took New York City by storm with it’s simple but effective spicy crispy breading and juicy chicken inside. Recipe is here: https://www.vice.com/en/article/v7dzja/pecking-house-chili-fried-chicken-recipe Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

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