Came here from GAM. I've been doing the chicken shredding trick for years. I have 3 kids who like to tell me "I DON'T LIKE CHICKEN" so if I keep it pulverized to dust and add sauce then serve over pasta, they are more likely to get the protein their growing bodies need.
I really don't mean to imply your previous work wasn't good, but this is definitely your best work. Very concise, very cozy, and very informative. Great stuff, keep it up, and anytime you wanna tackle more "kitchen hacks," you'll have my attention!
I probably have several "food hacks" hidden in the dark recesses of my meat computer, but the first one that comes to mind is, if you drop an egg, pour a little salt on it to make it easier to clean up.
I have a tip/hack I've been using for years. To keep fresh ginger in the fridge, peel and chop it and then store it in a jar covered in sherry. Just replace the ginger as you use it, and the alcohol takes on more of the ginger flavour over time. Thanks for the great work you're doing on this channel.
Gloryhole! : A violated bird carcass. 😉 8:09 Just a boost for the algorithm 😊 One of your best videos yet! I love hearing your expertise, opinions, and wit. Keep up the good work.
It's nice to get advice from someone you trust to give you the real scoop instead of someone just looking for hits. 👍 Suggestion: I'd like to see a video on your take of one of our local delicacies... *The Italian Beef Sandwich.* _(Samwidge, samwitch, sangwidge, sangwitch, sammich, or whatever vernacular dat you prefer)._
It would've been hilarious if the cat had walked through twice, so the edit made it look like the Programs had changed something in the Matrix! Also, most of these, aside from the Bundt Pan Chicken, were just stuff I was taught growing up around aunts, uncles, grandparents, etc, preparing big family holiday meals. It's strange to me to discover that it's not just how everyone does these things. Except the chicken. That's an abomination.
You say turkey bones will overpower chicken and while porobably true, a couple years ago I saved my thanksgiving turkey carcass, plus nearly a years worth of chicken and PORK bones, all my veggie scraps and made a huge pot of meat/veggie stock. It was AMAZING. Got several large ziplocs full of this years bones and veggie trimmings ready to make another huge batch a after this thanksgiving. I expect to net around 12 quarts/liters again.
Yeah I just mean if you mix chicken and turkey like the hack implies you will get turkey stock because it has a stronger flavor. The meat stock you made sounds great!
Really enjoyed this episode. Loving the new format. Seems much cleaner and professional than some of the earlier ones. Great stuff. Also, I'd completely forgot about roasting my chicken bones before making my stock so thanks for the reminder! I knew there was something not right about it! 😅
I wonder if a panini press would work well for the hash browns. Finally add a second use for one of the most egregious mono-task appliances you can have, lol.
My family every since i was a kid would make turkey soup with the left over turkey as well as the bones. The bones would be boiled for a few hours till all the meat comes off, then the carrots, celery and onions would be added in and it would be slow cooked for hours. It was always so delicious and a tradition I have continued years later and share it with my family.
I think the closest thing I have to a "kitchen hack" is I use a hunting knife to carve pumpkins and other hefty squashes. I've got a fabulous Smith & Wesson. The combo of the weight, sharp edge, good point, and the blood groove is just better than a chefs knife or cleaver. Feels much more controlled.
Hey Cecil, just wanted to say I love everything you and Tom do! EDIT: I'm about to sound crazy but starting at about 8:39 I can hear a faint voice in the background on only the right chanel. It isnt easy to hear while other parts of the audio are playing and stops at the end of the segment. Im sure that its just an artifact from editing or something i just want to know if anyone heard it too or if I'm just hearing things.
My wife was in the kitchen and I was explaining the bad chicken to her. I think I forgot to completely take out the volume on that section. And the camera was recording me only in one channel. It's an editing mistake.
Peeling garlic the easy way: nitrile surgical gloves, just rub the garlic between your fingers and the paper comes right off. (I always wear skin tight surgical gloves when cooking at work) LOL at the "violated" chicken, yeah it looks wrong.
@@SeasonLiberally I do the same thing, but I’d like to believe Microsoft put cooking hacks on there with the number of test pages I have to print for work.
Food Hacks.... or Quick Tips ..... great Segment to do.... Teach some KnifeSkills..... im a Ghetto kinda Chef, and work in a Produce Dept Grocery store cutting Fruit 6 hrs a day..... i could do a 20 min video on cutting Canteloupe for example.... im Sure you could do the same for various stuff .... (And you probably already thought of stuff like that.....)
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
I thought Eli was making a running joke! I am so happy I was wrong. I love the show, Cecil.
The slight CogDis-style snark coming in for the chicken 😂 Love you, Cecil.
Came here from GAM to see the goatsie chicken and I’m not disappointed. But honestly a really enjoyable video.
Came here from GAM. I've been doing the chicken shredding trick for years. I have 3 kids who like to tell me "I DON'T LIKE CHICKEN" so if I keep it pulverized to dust and add sauce then serve over pasta, they are more likely to get the protein their growing bodies need.
8:10 I'm just here for the goatse my guy. Great work here and on GAM
I really don't mean to imply your previous work wasn't good, but this is definitely your best work. Very concise, very cozy, and very informative. Great stuff, keep it up, and anytime you wanna tackle more "kitchen hacks," you'll have my attention!
Two votes!!!
That chicken hole...like staring into the abyss.
That abyss was also staring back at me.
I'm just, no, I can't even
I had to press stop I was laughing so hard…I just had hernia surgery, laughing sucked.
I probably have several "food hacks" hidden in the dark recesses of my meat computer, but the first one that comes to mind is,
if you drop an egg, pour a little salt on it to make it easier to clean up.
Great hack!
I have a tip/hack I've been using for years. To keep fresh ginger in the fridge, peel and chop it and then store it in a jar covered in sherry. Just replace the ginger as you use it, and the alcohol takes on more of the ginger flavour over time. Thanks for the great work you're doing on this channel.
Gloryhole! : A violated bird carcass. 😉 8:09
Just a boost for the algorithm 😊
One of your best videos yet! I love hearing your expertise, opinions, and wit.
Keep up the good work.
It's nice to get advice from someone you trust to give you the real scoop instead of someone just looking for hits. 👍
Suggestion: I'd like to see a video on your take of one of our local delicacies... *The Italian Beef Sandwich.*
_(Samwidge, samwitch, sangwidge, sangwitch, sammich, or whatever vernacular dat you prefer)._
I LOVE your kitchen, Cecil! It’s absolutely stunning! And it’s arranged so efficiently and functionally!
I cant WAIT to do the Bone Broth thing, and bring it to a Family Gathering.....
This is the content I've been waiting for
This sounds like a Fun One.... and you sound SOOOOO thrilled....lol
It would've been hilarious if the cat had walked through twice, so the edit made it look like the Programs had changed something in the Matrix!
Also, most of these, aside from the Bundt Pan Chicken, were just stuff I was taught growing up around aunts, uncles, grandparents, etc, preparing big family holiday meals. It's strange to me to discover that it's not just how everyone does these things.
Except the chicken. That's an abomination.
Good criticms of the stand mixer chicken shredding, it definitely works, but i prefer the manual texture.
You say turkey bones will overpower chicken and while porobably true, a couple years ago I saved my thanksgiving turkey carcass, plus nearly a years worth of chicken and PORK bones, all my veggie scraps and made a huge pot of meat/veggie stock. It was AMAZING. Got several large ziplocs full of this years bones and veggie trimmings ready to make another huge batch a after this thanksgiving. I expect to net around 12 quarts/liters again.
Yeah I just mean if you mix chicken and turkey like the hack implies you will get turkey stock because it has a stronger flavor. The meat stock you made sounds great!
Now I really do want the turducken episode, ? Lots of wha wha guitar and Barry white “yeah!”
Really enjoyed this episode. Loving the new format. Seems much cleaner and professional than some of the earlier ones. Great stuff. Also, I'd completely forgot about roasting my chicken bones before making my stock so thanks for the reminder! I knew there was something not right about it! 😅
I wonder if a panini press would work well for the hash browns. Finally add a second use for one of the most egregious mono-task appliances you can have, lol.
I liked this video a lot more than most. Also, I am still surprised that your voice comes out your face. Lol
Ohhhh....he looks like I imagine Tom looks like. 😂
That first chicken shot made me very uncomfortable!
Think of how the chicken felt.
Yeah there’s something almost visceral about how that bundt pan chicken looks.
My family every since i was a kid would make turkey soup with the left over turkey as well as the bones. The bones would be boiled for a few hours till all the meat comes off, then the carrots, celery and onions would be added in and it would be slow cooked for hours. It was always so delicious and a tradition I have continued years later and share it with my family.
wtf is this kitchen!?! I wish! lmao!
Keep up the videos, Nick!
I think the closest thing I have to a "kitchen hack" is I use a hunting knife to carve pumpkins and other hefty squashes. I've got a fabulous Smith & Wesson. The combo of the weight, sharp edge, good point, and the blood groove is just better than a chefs knife or cleaver. Feels much more controlled.
Love this video... I do a few of these already.
for scraps I use a bag but not a bowl just less to clean imo
Hey Cecil, just wanted to say I love everything you and Tom do!
EDIT:
I'm about to sound crazy but starting at about 8:39 I can hear a faint voice in the background on only the right chanel. It isnt easy to hear while other parts of the audio are playing and stops at the end of the segment.
Im sure that its just an artifact from editing or something i just want to know if anyone heard it too or if I'm just hearing things.
My wife was in the kitchen and I was explaining the bad chicken to her. I think I forgot to completely take out the volume on that section. And the camera was recording me only in one channel. It's an editing mistake.
@@SeasonLiberally Thought so! Just wanted to make sure I wasn't insane! 😄 Keep up all the good work dude.
You're a sick man, Cec.👍
I like the new format and the intro music is better also. I too will pass in the goatse chicken.
But will it pass on you! Muhahahahaha
@@SeasonLiberally In Soviet Russia, chicken goatses you.
Peeling garlic the easy way: nitrile surgical gloves, just rub the garlic between your fingers and the paper comes right off. (I always wear skin tight surgical gloves when cooking at work) LOL at the "violated" chicken, yeah it looks wrong.
I'll try that!
It would make a GREAT display if ya made it look like a Basking Shark (my Wife, who is Shark Obsessed pointed that out)
I kept getting turned off of the video because of the thumbnail until I saw it was Cecil lol
that was a lot of fun!
There's an opener..
Here for the goatse chicken hack
I will never peel garlic any other way now. I have seen the light.
Roast me like one of your French chickens 🐔
Im also Spamming Comments to feed the Ex Presidents Drum solo...
Ya know, The Al Gore Rythem(sp?)
I’m just here to find out what food hacks are on the printer test page
I print on the other side of old paper. That test page had other hacks on the back of it.
@@SeasonLiberally I do the same thing, but I’d like to believe Microsoft put cooking hacks on there with the number of test pages I have to print for work.
My chicken broth always comes out muddy brown. Not the golden brown color.
Shoutout to Target
He said spatchcock 🙊
Great video.
Food Hacks.... or Quick Tips ..... great Segment to do....
Teach some KnifeSkills..... im a Ghetto kinda Chef, and work in a Produce Dept Grocery store cutting Fruit 6 hrs a day..... i could do a 20 min video on cutting Canteloupe for example.... im Sure you could do the same for various stuff ....
(And you probably already thought of stuff like that.....)
I'll try to put something together.
Nice!
Sorry got distracted by the jump cut to your cat near the end.
GOATSE
y did you need gloves under the table?
youre a real youtuber now. hurray
I'm sure his best friend Eli would have something funny to say about that, but I shall refrain.
Promo sm 😎
I saw that chicken and thought, "I should call her"