Recreating EVERY recipe from Stardew Valley IN REAL LIFE: Spring | Stardew Kitchen
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- Опубліковано 27 чер 2024
- I started this crazy project of recreating every dish from Stardew Valley. There are 80 items on the menu, and today we are tackling all the Spring recipes.
Let's get cooking.
Preorder the official Stardew Valley Cookbook here: stardewvalleycookbook.com/
It's guaranteed to be better than my cooking
Check out the Arcade With Alvin episode where he made waaay better Squid Ink Ravioli • Squid Ink Ravioli from...
(But mine is prettier hehe)
Online Recipes I used: (some of them are in French, sorry!)
- Muffins www.750g.com/muffins-aux-pepi...
- Poi www.myrecipes.com/recipe/poi
- Maple Bars www.biggerbolderbaking.com/ma...
- Parsnip Soup www.marmiton.org/recettes/rec...
- Banana Pudding cesoirjecuisine.fr/recettes/l...
- Pancakes www.marthastewart.com/338185/...
- Hashbrowns www.seriouseats.com/shredded-...
If there isn't a link to a recipe it means I yolo'd it
Music: All music in this video is Stardew Valley soundtrack composed by ConcernedApe
Cloud Country
Stardew Valley Overture
Spring (Wild Horseradish Jam)
Spring (The Valley Comes Alive)
Spring (It's A Big World Outside)
The Stardrop Saloon
Settling In
Chapters:
00:00 Intro
00:36 Parsnip Soup
02:10 Banana Pudding
04:04 Bean Hotpot
04:27 ???Joja???
04:52 More bean hotpot
05:23 Omelet / Farmer's Lunch
06:09 Crispy Bass
07:08 Poi
07:57 Shrimp Cocktail
08:34 "Fiddlehead" Risotto
09:47 Sashimi / Maki Rolls
11:46 Salad
12:29 Rhubarb pie
12:54 Maple Bars
14:39 Complete Breakfast
16:20 Rice Pudding
17:10 Squid Ink Ravioli
19:14 Outro
Follow me on Twitter, not that I tweet that often: / uselessgamedev
Kappa Avatar art by Boskoop www.artstation.com/boskoop
And as always, have a good one! - Розваги
The jojamart sponsor was so good ahaha
What a sellout, doesn't think about the poor junimos
A man's gotta pay for that Return Scepter
From 200 grams to 150!?!?!? What a scam!
There was a way you could help the junimos while burning Pierre's business to the ground, I would.
"I'm not much of a cook" says the guy using actual vanilla pods and filleting fish.
Very well done!
Yeah but that's why I mute the sound of the cooking segments: I'm screaming the whole time
LET HIM COOK 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🗣
Yes chef
Cringe
@@justanotherthrowaway6136 i take serious offense.
I'll be honest, I live in north america and I thought that fiddlehead ferns were just a made-up plant. That spinach risotto looks lovely though!
If you search for images of it they still look like made up plants tbh
Check for edible ferns in your area that are not protected. In Poland for instance it's Eagle fern. You can eat the pastoral-like young shoots in spring, but they have to be boiled, and you shouldnt' be eating a lot of them. Check with your local wild food specialists!
I've gotten fiddlehead ferns from my grocery store in New England. They tasted a lot like asparagus.
Fiddlehead ferns are for sure a hyper-local New England/Northeastern US thing, but you usually have to go to a specialty grocery store to find them, and they are typically only available for a few weeks in the spring. Definitely a rare ingredient!
@echoberson - Fiddlehead season should start soon. I'm sure the produce offerings change due to regional demand, but I just got them at a generic Stop & Shop. So worth a look for anyone in New England, who has that chain and is interested. Just remember to cook them before eating and to make sure they're all still tightly furled.
I am under the impression that the farmer is resourceful in Stardew Valley, hence why they are able to make so many different recipes despite those recipes being made in what doesn't looks like a full on professional kitchen, or the recipes seem confusing compared to how they would be cooked irl(chocolate cake). This video felt immersive because you are technically using as much as you can(notably the risotto) with limited resources much like the farmer.
I guess that's true haha. Not sure the creator of the game thought about it that far but it's a nice point
They have the magic touch!
This matches the cozy vibes of Stardew so well. You're not some professional chef, you're just a farmer working in their kitchen to make good food.
when I saw the trigger warning I was like, “how bad can he actually be at making a omelette, I’m sure it’s fine.” But no it turns out that was fully warranted lmao. Very funny though
It's a lost cause, I don't like omelets that much anyway
@@uselessgamestuff You should try menemen, it is meant to be scrambled plus it stops tasting so eggy with all the ingredients you add. (I hate omelets)
I did not see any trigger warning where was it???
@@Autism_Forever 5:26 beneath the clip playing it says "trigger warning: i am not good at omelets"
@@nicothefae Thanks ♥ As long as it tastes good :) it's food not jewelry doesn't need to be pretty :) I cook ugly food. Tastes good though.
it's very commonly said that the first pancake of the batch never turns out so I am completely and utterly impressed that your first pancake EVER turned out pretty damn good! congrats :)
Movie magic! If you inspect the pan there has clearly been pancakes in the pan previously
It's less commonly known that we who cook say that, so no one questions when or where the first pancake has disappeared.
The pancake contained baking soda instead of baking powder. With nothing acidic for the baking soda to react with, I'm sure those pancakes tasted like soap and bitter tears
Don’t sell yourself short at all as a cook, I think you did a really great job! As long as you enjoyed making and eating, that’s all that matters!
i note with the parsnip soup you could've used a good stock to add flavor, also you could do a quick pickling with the vinegar to add a nice funk to the veggies
the recipe does include vinegar, which he seems to have overlooked
Okay… can we talk about that striped ravioli though?! FANCY AF, I am impressed.
Stardew valley recipes be like:
Eggplant Parmesan
ingredients:
Eggplant
Tomato
One of my favorite vids recently has been a randomly-recommended one of an actual chef just roasting Stardew recipes on a tier list of how good/bad they would taste IRL, on the basis of their recipes. Needless to say, things like Algae Soup, Seafoam Pudding, and the Strange Bun did not score very well lol
Hey, I live in one of the areas where fiddlehead ferns can be foraged wild. ...I also thought they were just made up for the game, so imagine my surprise when I saw them in person! I don't think they are even grown commercially, and the foraging window for them is pretty small, so even in areas where they exist, they are pretty niche and stupid expensive.
But I have tried them, and can report... Yeah, not worth it beyond saying you got to cook/try it. They look really cool, but taste like a weaker version of asparagus. So if you have any other recipes to do yet that feature fiddleheads, asparagus is the best replacement.
Thanks! That's interesting. Luckily it's the only fiddlehead dish on the list. And I'm glad I didn't know this before otherwise I may have needed to make an asparagus risotto and I'm not sure that's good
It could be delicious! Saute some asparagus chunks, then toss them in the risotto at the end. Or roast them and serve on top. Unless you don't like asparagus, in which case.. yeah spinach is cool.
Asparagus is literally my favorite vegetable to have in risotto.
"green bean hotpot" is a very us midwestern dish, but also common during thanksgiving. its basically greenbean casserole made with condensed mushroom soup and topped with (bought) fried onions. it's interesting that you interpreted it as a bean stew, and used lima beans instead of the greenbeans you used later ("green" meaning immature as well a sthe color, so using the whole pod while it's tender). so you could make a fancier version by making a mushroom bechemel sauce, then cooking that and frying up some onions yourself.
For the maple bars, I really recommend deep frying any doughnuts. It can be scary at first but really makes it easier to cook properly rather than pan frying like you showed in the video.
The reason for the poi not having the purple-ish color is that traditionally it's steamed which allows the corm (outer skin) to basically turn it purple
Also when poi is served it's usually more watered down to make the paste (that is essentially the base of poi) last a lot longer! ^༥^
Ah, thanks for the details!
It's so fascinating to see what different countries call different ingredients! As an American, the beans used for the bean hotpot weren't what I know as kidney beans OR green beans, those were lima beans!
yeah, I expected him to use young beans (the entire pod), which is what is meant commonly when saying "green beans"
In the UK we call those butter beans.
@@Albinojackrusseluh I think those were what we call broad beans, butterbeans are way smoother and pale yellow
A gamedev, a chef AND a poet 🤩
okay little tip, making a rue for creamy soups adds allot to the dish and also adding leeks with your onions in soups like parsnip and potato soup can also add allot of flavor, and using chicken broth instead of water also adds more flavor (or veggie stock)
in this context “rue” is actually spelled roux!! and this is a great tip! :)
My mom made banana pudding layering Jello Instant Vanilla Pudding, Nilla Wafer cookies, and bananas. I never saw it with meringue before so that was a very class move!
Your meringue was a bit soft, but if you had beaten it just a little longer it would have held stiffer peaks. Looks great anyway!
If anyone wants a recipe for British style (thin) pancakes - 1 cup milk, 1 cup flour, 1 large egg. If you like having things in your pancake (e.g. blueberries, chocolate chips...), 1/4 cup of it tends to work. Whisk the ingredients together 'till there's no lumps, pop a bit of butter in the pan and cook through.
There's a super consistent way to make perfect omelettes. If you use a much smaller pan with a lid, like the one used for the maple bars at 13:41. Just add your eggs to some oil, add whatever veg or toppings you want and then put the lid on. Keep it on medium heat and the omelette will steam itself. They cook really evenly and puff up as well.
Someone gave me the same advice and I got a small pan just for eggs and it made omelettes and scrambled eggs so much easier. Way more even cooking when you don't have to try and get the burner to try and evenly heat a big pan.
Surprised that this hasn't gotten more traction here. This is excellent, hopefully the algorithm picks this up.
Now that 1.6 is out we need an IRL version of their Cookbook
Its available for pre-order!
19:45
the joja mart sponser was so clever hahaha
For an omelette: use a non stick pan if possible, and yes put buttter, place the eggs in the pan, and gently move your spoon from outer edge towards the center, all the way around, don't do it too fast, as you do this move the pan so that the liquid egg fills the spaces you leave, once it starts to get harder to do it (wihout the egg just breaking or there isn't enough liquid left) put your toppings and put a lid, and do it on low heat now just until the top cooks, then gently fold in half as you put on the plate
Roses are red.
Pasta is ready.
I didn't make it to bed.
Squid ink ravioli.
Pure poetry.
As a tip for omlett in the future, do not scramble. Heat your pan to medium heat, pour the beaten eggs in and then just... wait. give it time. Put on a lid and let it simmer in there. if you want to add ingredients, either put them in the batter beforehand or throw them on right after pouring
I was always taught to throw them on when it was almost done then fold it, this is a great tip for some veggies
@@sethezrathegodofbread Yeah, that can work very well too! It's just important to not do anything beforehand
Scrambling is not necessarily wrong tho - iirc, traditionally, for a french omelet you wanna stir and scramble the egg mixture repeatedly - the trick is to not overdo it. You want lots of tiny curds of already-set egg, but enough liquid egg mixture to set in between the curds. As soon as you reach that point, make sure everything is evenly distributed by shaking the pan a bit, then letting it sit until the base layer has solidified. Then, you fold the outer edges toward the middle, which leaves you with a nice crust on the outside, some tasty curds + runny eggs on the inside. It is a lot more tricky to get this to work though than just pouring the egg and letting it sit, putting a lid on to steam the upper layer of egg that is not in direct contact with the pan.
Armchair cook here, with entirely unsolicited (and late!) advise: It looks to me like your "flame" is too strong most of the time. Concrete example are the fried bass browning too quickly for the first bits (overheated oil), the risotto where both sweating the onions was more like stir frying them (some parts are too browned, others are still not translucid) and the simmering looked too vigorous, and the hash browns cooking and browning unevenly.
That sushi looked gorgeous, next time you make some maki try adding a bit of cheese cream, its acidity works wonders paired with salmon and avocado!
You're right! I almost always use high heat, I think I got that from my student days when faster=better. Slowly learning to dial it down haha.
There are cheese rolls on the big pile, I just thought it would be nicer to focus on salmon+avocado which is considered a classic by most. I have a long running bet that Nintendo will eventually publish "Pokemon: Salmon and Avocado", you mark my word
I like the striped ravioli. I'm thinking of stealing that idea and doing a herring bone pattern. I've often found that non-stick pans stick like crazy so I don't bother using them. My technique is to use an emulsion of butter and oil on the bottom of the pan and then put the eggs in, as well as to spray some non-stick oil on the spatula. If the spatula is really slick then it makes it easier to flip stuff. Just don't let the butter and oil go too long or you'll regret it. Put the eggs in once you see little fractal patterns in the oil from the butter fat.
Thanks for the advice!
I did make a herringbone pattern ravioli but it really didn't hold well together at the center of the arrow. But it sort of worked. I also tried making small round holes in the black pasta and replacing them with discs of white pasta, but then when flattening them in the roller they became ellipses, not very pretty. The best has been the striped one
@@uselessgamestuff Next time, try making one color solid and only striping the other to do herring bone, and wrap around to the other side. It'll hold together better that way.
A good non-stick frying pan should allow you to cleanly lift the omelet out of the pan. If your omelet is sticking, then it's time for a new frying pan.
That would mean purchasing this type of non-stick pan every two years, while exposing yourself and the environment to PFAS. It's more advisable to instead invest in a pan that remains non-stick forever and also works on eggs - carbon steel
@@bubblegumplasticor good ol seasoned cast iron!!
This video is delightful!!
You’re making me want to try this challenge!!
Quick tip for y’all: for the shrimp cocktail de-vein your shrimp!! (You do this by making a small slit down the back and remove the “vein”)
I’ll give you a hint- the “vein” does not contain blood but something far more unsavory 💩
Canadian here. I have a family tradition each spring to go to my grandad cabin near the river and pick fiddlehead ferns in the wood. It brings me such joy each time, and it barely makes a dent into all the ferns left to grow all summer long. It breaks my heart to know that it's so difficult for Europeans to get their hands on it. I naively thought that ferns were those kind of plants growing all around the world and that everyone knew how delicious they are when young and boiled.
this is great! clearly a lot of work went into making this and i think it's criminally underrated
I'm not a stardew or a baking person but I really enjoyed this for some reason
19:05 most beautiful poem I've ever heard
the way you actually made every single recipe, ALONE, as someone who is NOT a cook is so impressive and your work really paid off!! great video i really enjoyed it! :D
Omlets are ironically one of the hardest things to make well. A good hack is using mayo when you first blend the eggs. It lets the fat be spread through the eggs. Also, poi tends to be eaten with things that are insanely salty and fatty like SPAM.
The banana pudding is very similar to our Brazilian pavê, even in the layering of the cream and biscuits! And the meringue gave it THE visuals! 🤤😁
For not being much of a cook, you made a lot of great looking dishes! I am wondering about the baking soda/powder in the donuts recipe, as it seems you put yeast in there.
The banana pudding mixture is indeed a creme diplomate, just without gelatin. I am impressed that you knew the term, because I didn't until recently, when I made it in class! (I'm in college for baking, fyi)
I believe rhubarb pie is usually made with sugar, a bit of starch, and loads of sugar, in a pie crust. Rhubarb is so tart that it needs piles of sugar, or to be cut with a sweet fruit like strawberries. Your pie might have been sour, but it certainly looked great.
I am especially impressed by your doughnuts, as it was your first time doing them. I will admit that I haven't made yeasted doughnuts yet, as I am nervous about the rising times, and the frying aspect. I think this is my sign to make some soon...
Very excited to watch the sumemr video next!
Thanks a lot! I did do a little bit of research for most recipes (especially everything with "-pudding" in the name as those are basically non-existent in France), hence knowing about the Diplomats and their cream.
Currently editing the Autumn video!
Hey, fellow pastry major here! One thing I’ve learned about frying anything while working prep and line at a professional kitchen is to respect the oil. Make sure to control your frying temperature very carefully, especially if you intend on making filled donuts, as you want to minimize the risk of leaving a mass of raw dough on the inside (common occurrence when my class learned). Yeast donuts are a labor of love, but with some patience I’m sure that you’ll be able to perfect them! ☺️
thank you concernedape for not adding fugu to the recipe tab
Love this idea for a series! Really looking forward to seeing the other seasons.
10:45 For sashimi, prepare the fish into saku blocks before slicing, this gives the pieces a more uniform shape.
11:00 Dip your hands into cold water to avoid rice sticking to them.
I found this video in my recommended and wow!! I instantly fell in love with your approach to this and it’s so refreshing to see a channel where not everything is ‘professional’, but you clearly have a lot of fun and passion with what you do. I hope you enjoy making these recipes as much as I enjoyed watching you do it!!
I love that little packet of squid ink! Looks much more convenient that buying a whole jar
This video has been the best moment of my week. I can tell you put your heart in every detail and silly joke. Amazing job buddy, thank you so much
using pierre as a code for the joja ad was a d*ck move i love it
Can I just say this has been the most heartwarming cooking video I've ever seen?
That banana pudding looks seriously good
The meringue trick is really effective haha
This is very impressive, pushing yourself to cook so many new things with an open mind and determination is really awesome! Cannot wait to watch the other part!
Hi!!! No clue if you'll read this, just have a bit of omelet advice. When I scramble up my eggs, I add a bit of water/milk, it can make the omelet a bit more fragile, but also super fluffy and good. I think a key is having a consistent medium heat, the amount of butter the second time was perfect too! Slowly pull your spatula in from the edges towards the center, rotating the pan each time a bit to form a nice thicker layer of egg on the bottom. Another thing ive noticed that can help, is turning the heat to low after doing the initial spatula pulling at the edges, and adding a lid to your pan to help the top finish cooking. From there, I recommend salt and pepper, then doing the exact rolling thing you just tried!!! It should work better :)) Another tip if you wanna be sure it cooks well and comes out of the pan is using a lil butter around the edges of the pan before placing the lid on it !!! Sorry if any of that way confusing
This is really ambitious, and I think you did great!
Doing all those recipes is a remarkable effort. You've cooked more in eight month that I did in ten years X'D
I got some sushi tips!
1 Brush the maki rolls with a little bit of vinegar to make them more pliable and stick together better
2 keep a little bowl of water so you can wash your fingers if they start to get sticky
3 our family usually soaks the salmon in a little lemon juice bath before placing it in the rolls
This was super cool! Love the editing with the game vibes in between cooking.
This might be heresy but I find it is often easier to make an omelette in a smaller piece of cookware like a small pot (so it's thicker,especially around the edges), and cover it up while you cook at medium to low heat - this way you can leave it to cook without bothering it until it's solid enough to fold.
Great video :D
Your honesty about the mistakes are so charming. Thanks for the nice content. ❤
For future endeavors with rhubarb: Those looked like they weren't ripe yet - while still sour, they taste a lot better when the stalk is almost completely red.
Those were a bit too ripe actually, they were the last of the season. I guess it's a variety that doesn't get fully red
Haha, that's the fanciest banana pudding I've ever seen! In the US, if you're not using an instant mix, pudding is usually just cornstarch, sugar, milk and flavoring, chilled until firm. Those brown peaks did impress though :^D
Dipping your hands in salt water before messing with cooked rice helps keep the stickiness away ! And then just dipping again when if it starts to feel sticky again ! My grandma does this when she makes rice balls !
In the uk, what you bought for the hotpot are what we would call butter beans. Usually greenbean means string beans, like you used with the breaded bass
I noticed the peaks on your meringue peaks were drooping a bit more than you may want for a desert topping, from my limited meringue knowledge that can be fixed by just mixing the meringue a bit longer. The consistency you got would probably have worked great for a taiwanese castella cake though!
For any recipe that requires both butter and sugar, add them together first and mix until well combined, then add whatever else. I wouldn't suggest using less solid butter because some recipes rely on a firm butter, especially dough. Using soft butter can create a stickier dough that can fool you into adding too much flour to compensate for, which isn't good.
10:56 Good to hear the cat got to enjoy some of your hard work too lmao - my one also loves being in the kitchen when I'm cooking fish.
the way the risotto came out almost makes up for the omelet
didnt even watch it yet and this is my favorite video ever
Wow! Amazing video!! Excited to binge the next few.
Holy balls, amazing work! 🍲
Also for pancakes if you melt some butter and put that in the mix, they turn out much better too.
This was such a fun and cozy video! I especially loved the Joja ad!
tip to make spreading sushi rice more easy: keep a little bowl of water nearby and dip your fingers in before touching the rice, that makes it stick less to your fingers. may need to be repeated through out the process.
that aside, lovely video! I feel inspired to recreate some stardew recipes myself now.
I thought Alex liked the complete breakfast best :) good job on the recipes!
Super entertaining to watch you make everything by hand! Kudos
the reason why the peaks for the meringue weren't as tall is because you beat it to soft peaks and not stiff peaks. you would have had to beat the egg whites for longer
A tip for making sushi, or any other dish involving rice and your hands! If you slightly wet your hands (run em under the tap really quick or dip your fingers in a bowl of water), the rice won't stick, and you'll have a much easier time of it.
Fun video! Always interesting to see folks interpret American recipes, esp with very little context (although as someone who grew up in the south, the idea of warm banana pudding is unsettling lol)
This is the best series on this website
i looooveee how these turned out, makes me wanna try maple bars for Real!
(pro tip: slightly moistening your hands can make rice not stick to your fingers when making sushi 👀)
what a fun way to try new things in the kitchen!
About fiddlehead ferns, i'd say the closest veggie is actually asparagus. Not only flavor-wise, but asparagus is a fern sprout as well!
only 1500 subs? Really? maybe that's due to change. Good edits, no bad audio (at least 5 mins in so far), and a good idea that you obviously worked fairly hard on. You've got the stuff, man.
the sushi looks amazing! also i really want a cute boat like that now
I love that the cat sat in the back for the fish like: "Oh goodness me. I just so happened to walk into the kitchen while you were preparing fish! Ahaha"
Yeah he's just wandering here like "oh I happened to be in area what a coincidence". For anything without animal protein he is buried deep under a blanket
Love that you wore a yellow hoodie the whole time like your avatar haha
These looked delicious, especially that squid ink ravioli. Good job!
If you want some tips on making better omlettes, here's a method that consistently works well for me:
Beat your eggs before hand. Heat up your pan on HIGH heat, and when you think that the pan is hot, add butter. The butter should bubble immediately if the pan is hot enough, and as it does, tilt your pan around so that the butter fully coats the inside. Add your beaten egg, turn down your heat to medium low, and shake the pan vigorously - don't touch the eggs with a spatula to mix, otherwise it gets scrambled. When it looks cooked, you can use a spatula to flip, but if you get really good at it, you can shake the pan to get the omlette to fold on itself, but that's pretty tricky to do. The high heat at the beginning helps the eggs not stick to the pan, and makes it easier to flip. :) Hope that's helpful!
Good job, bro. Those ravioli were beautiful.
A quick tip for preventing the sushi rice from sticking to your hands: dip them in very cold water before touching the rice! or put a little bit of oil on your fingers. the water absorbed by the rice will repel it and it won't stick!
I don't blame you for subbing spinach for the fiddle heads. I grew up foraging for them and they can be a highly seasonal item because they are not grown domestically. So even I may have had to make the substitute.
YES! Been looking for a sdv cooking video since unsurpassableZ
Wholesome content king, COOK ON MY FRIEND!! 🤩🤠
If you want to try the fiddlehead risotto again, I recommend asparagus! I've tried the fiddleheads, they're very similar in texture/taste.
Everything looked very tasty plus the editing and subtitles were top notch! Excited for part two :)
Southern American here, we use these vanilla wafers for the biscuits in banana pudding. For Googling purposes, the brand name for these is Nilla wafers.
Ah yes I think I've had those before.
Unfortunately as a Frenchman I'm legally obligated to remain partial to our historic Lefèvre-Utile biscuit company
The Taro root comes in a few colors, the purple one is the common one in the classic dish, and most Boba shops. Try a Taro Bubble Tea to try the flavor!
the ravioli looks amazing! props to you, i can't imagine how much work went into this, i appreciate your dedication! Perhaps as a constructive advice: i'd recommend to get some new pots or pans with heavy bottoms (like stainless steel, not heavy like cast iron). That way you can use a lower heat setting on your stove while preserving a lot of the heat in the pan, thus prevent the oil from burning. Great job nonetheless!
"im not a big fan of vanilla" bro hoooow though lol. anyway Great video!
idk it's just usually overwhelming when something has vanilla. It's tastes ok but I get sick of it pretty quick. Although that last sentence is generally how I feel about all desserts haha
Omg I laughed out when you revealed the plate full of maki rolls, you made so many. XDDDD They all look amazing tho!
Also the picture and lighting look very good!
Wow, props to you for the huge effort!
Fiddleheads are pretty uncommon in North America too, they’re the very first baby shoots that emerge from just a few specific fern species in spring. Similar to stardew it’s pretty hard to get your hands on them without venturing into the secret woods!
You may not be a great cook as you say, but you did manage to cook all that variety of dishes, kudos!!!