Видео

For price, you can’t beat buying it at Costco. I prefer Mevgal or Mt Vikos, but it’s a lot more expensive.

If you have an asian market near you they might carry frozen parathas that are very easy and quick to make

Don't forget the Hanging Tender (hanger steak).

You wrote 90% but said 80% for shallots

Theft

Dude I’m 5,7 and weight 160 lbs. 😢

I found a American Wagyu Flat iron for less than 10$ a pound at Costco. I live in Washington too so it’s more expensive where I live

sooo um, , coco pops all good? your dressings look perfect. where have you been all my ignorant life champ? and well done on killing all your weight. amazing how people fail to understand.

It's worth it if you google aromatase and alpha fetoprotein. Kids aren't born with a blank slate. Parents' diet determine offspring health. If you want your kids to be born with birth defects and be gender confused, sure, give them the non-organic product.

It's defiantly nice that the chickens are humanely treated but the thing is I used to have my own chickens and I wanted to see dark orange yolks because they taste better and have more vitamin content owing to the greens and bugs and worms in the diet of the chickens which they get while scratching and searching in pasture

Onion wine anyone??

You should do a video where you test the best way to use vodka sauce. 1 with heavy cream, 1 with sour cream, 1 with just butter and parm, and 1 with cream cheese or something. You Could also test if the vodka sauce taste better with white wine, or red wine instead of vodka

I saw you rub your finger across each breast before tasting it. I’m sure you weren’t sure if you would detect the texture by mouth feel alone.

Raw onion with some salt 🤟😃🤟

Im from Trenčín region Slovakia. We had pagáče and lokše but I never heard of belish. Maybe an American Slovak thing .

So long story short A5 wagyu is overrated LMFAO

You blew me away with saying it takes 50-60 mins. I've always done them in 10 minutes! I had no idea people were cooking them much longer. Thank you grandma!

Caviar, like any food, is a matter of whether you like it or not. Grab several of them and try them. After going around trying them, I settled for the Ossetra kind. However... I'd rather have Serrano ham than Ossetra caviar, I simply like the ham better than the caviar. End of story for me.

Scallion pancake/蔥油餅 without scallions. Flaky goodnesss

Those plastic lids are not even dishwasher safe, much less freshly cooked egg safe. Gonna be eating plastic

For one person the air fryer is perfect. Cook at 250 for 20 mins then 400 for 10 minutes. It has the same effect but all the splatter stays in the air fryer then you can strain and save fat if you want and put all in dishwasher.

I would leave out the MSG, that stuff makes me very ill.

raw and blue rare are the only way to eat a steak

I love caviar….especially when someone else pays for it.

I'm so glad i found this video after watching so many "chefs" just using butter on every fucking thing. Not only it's basic and boring, but it's so unhealthy. Finally someone understands that you dont need to add tons of fat to make food taste good

I almost bought the expensive eggs today... then I didnt

Забыл добавить в тест баклажанную икру😄

A friend of mine showed me a little trick, he would put in a shot of cola into the "caramelized onions" it is pretty good.

Pretty much the MOST used ingredient in the world with garlic being second

all 3 questions are NO. with 1-3 been depending on the person, but still NO

Instead of water you can use the moisture from the veg to remove the fond

Ethan learning supply and demand often involves subjective aesthetics was the b plot of this video

Ain't nothing better than a real, German dooner kebob.

he is so right about topping your homecook game. stronng onion raw non-strong in cooking. changed my life. no joke my raw oniom game is now on fleek

What the hell is ``umami?'' Hot? Pungent? I think there are more tastes. Besides spicy-hot, there's dry, like alum, earthy, like mushrooms, or something like that. Sweet, salty, sour, bitter and umami does not cover mushrooms and chokecherries.

It is not the consortium, it is international data that shows that Parmigiano Reggiano is in the top 10 of the most copied product in the world. As someone born 10 miles from Reggio Emilia (and later in life moved to Texas) i have plenty of data (my uncle is a journalist and worked in a local tv, managing an agricultural series of documentary and info series) so, even if not a pro, i know a bit more than average. About the counterfit: it is a trademarked name, and it has a series of rules to follow so yes, everything out of those rules and brand is fake. As much as a chevrolet made in zimbabwe with a gas furnace for an engine would be… on a more mundane note: fake shit like you are showing cost to my hometown couple of billions per year…

Bro dropped some lasagna in his parmesan

I suspect that the only real difference in the white/yellow onions is the color for presentation. White onion stands out more in a pico. Otherwise we mostly use yellow. I use red onions mostly in raw or pickled form as well. I never cook with red onion. For shallots...I'm in the Bourdain camp...shallots are a secret weapon for sauces, dressings, and saute. I rarely keep white onions in the pantry. Mostly yellow, some shallots, and a couple red onions. When I want my dinner preparation to create an inviting aroma when my wife walks in the door...I saute some onions. It always pops. I am in awe of the French who invented the combo of Onion, thyme, and chicken stock into something elevated. I spent a couple of years in Georgia in the vicinity of Vidalia, Ga. Even went to the annual Vidalia Onion Fest. My supervisor was of Turkish ancestry and he told me his family goes through a 40+ pound bag of onions per month. He ate a Vidalia raw like an apple. I tried a couple of bites raw and it roiled my stomach. Definitely a cultural element to onion usage. But I suspect the Vidalia Sweet onion is just an appellation like bourbon or champagne.

you're overrated.

I have, for the last several years, had two bottles of soy sauce: the same 4 year old Japanese soy you tested and a bottle of San J tamari. For recipes where the flavor is being masked by other strong flavors, I use the tamari. For dipping, fried rice, and other recipes where the soy will stand out, I turn to the 4 year old.

Making one now

I just realized caviar would be the ultimate grab in that supermarket sweep game show lol

OMG. You use msg and aluminium, you will develop , dementia Alzheimer's for sure

Incredibly disappointed that you only test cheddar, especially after titling the video "what cheese makes the best mac & cheese?". No mention of Gouda, provalone, or even white cheddar! I was expecting an experiment video testing different cheeses (brie, anyone?).

BEEST hoagie online. Fact.

I’m Polish. I eat onion everyday

Why on earth to make a burger out of Wagyu steak? Compare Wagyu chuck to chuck.

You confused me with "Chopped Cheese". I was picturing some kind of cheese platter, not a beef sandwich. Why would you call that "Chopped Cheese"? The cheese is not the main ingredient and nothing is chopped except for maybe the onions. I'm genuinely curious. Is this a thing somewhere?

This may already be commented on, but I am not reading the comments. The table at 13:20 shows Shallot at 90.1% water, when Ethan states 80% water, and adds up to 109.4% total

Tl;dr: san merzano are the best