Tried to watch another food UA-camr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
Just gonna say, this is far and away my favorite cooking channel. I go to YT to learn, not to be entertained, so your to the point videos are exactly what I’m looking for. And still entertains. I love how you left the script faux pas in the video… we’ve all been Spell check victims before!
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard. C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food UA-cam channel!
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
I do like how many of these recipes have an instruction to casually "add 1 whole stick of butter" lol Canned clams make for one of the easiest, best 15 minute recipes. I did a linguine with white clams sauce this week, very similar to the one made here. I will definitely try this variation on it. Actually, Id try any of these, they look excellent.
Baked grits are a standard in my kitchen. Mexican ? use pepper jack. Cheddar and caramelized onions with a pork chop...polenta or grits it is a great staple.
You should check out Marcella Hazan’s “new version” cacciatore. It’s just chicken, tomatoes, wine, onions, and garlic, all on the stove top. Paired with some crusty bread it’s textbook comfort food
If you want to save some calories on the rapini and sausage pasta dish you can replace the butter with pasta water and it’s almost as creamy. Just remember to pull the pasta 1-2 min before al dente because you need to cook the pasta more in the pan to reduce the pasta water until it becomes creamy.
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you! I am also now interested in polenta. I've never had it before but I will watch for an excuse.
My guy Bri, my wife and I are both sober and while I don't mind cooking with alcohol, we don't keep it in the house. I've experimented with a 6:1 ratio of White Grape Juice/Apple Cider Vinegar as a wine replacement in Bolognese, but in a wine sauce where the wine is such a focused flavor, do you have any better alcohol alternatives?
Once upon a time, I was laying out a monthly calendar for a West County bar 'n' grill (no longer in business), and they spelled it "sauzeetsa." We laughed so hard at that, we almost prolapsed.
Linguine and clams is a dish I don't make enough, but only because my wife is not a seafood person and hates the smell. Something I grew up eating all the time.
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
Sometimes when you're trying the finished product, you make that Shaq face like you're surprised it tastes so good. Bri, you knew it was gonna slap, why look so shocked?
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
Lov your videos Brian! I know you love your cutting board. Would be great with a video telling us how many cutting boards we should have for various tasks. I know you should have separate ones for raw meat etc but what kind of material? I saw Epicurious had an article that you should replace all your cutting boards (even wood) anually. Seems excessive to me.
You are by far my favorite chef on UA-cam, but does there😅 need to be a full stick of butter in every recipe? I’m hoping they turn out well with half that amount because it’s a lot of fat and calories. Serious question: I see you have the handle of your sauté pan sticking straight out. Isn’t that dangerous? I was always taught to turn the handle to the side so that someone wouldn’t bump up against it.
Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-brian
I just put this in the oven. Could you dbl check the volume measurement for chix stock? I think it should say 5 ¼ cup.
Tried to watch another food UA-camr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
Joshuawissman is also great for shorter cooking videos!!
Brian deserves every new sub. Glad for his success.
@@sayso6119 it do be like that
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
I had the same thought but in this case I think it's more about the cameras.
yt asked me how I felt about your comment, I told them it was very good :)
Stoked to prolapse all my friends with this one
I am so prolapsed just from watching this video
Are we doing prolapsing?! 👌
As a nurse, please don't!! 🤣
@@giraffesinc.2193 😂😂😂😂
Take a drink every time Bri adds a whole stick of butter
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
Thanks very much for this nice comment. I’m so stoked that my vids helped you cook more for yourself!
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
RIP that one crumb of sausage at 10:00
yeah I saw that too ,,
I was like nooooo pick him up
you know brian saw it too and had to make a split-second decision to either rescue or abandon it
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
Honestly blew my mind too!
It's not a big deal for me
Bri, HELP, I prolapsed my whole family!
I hate when that happens 😅
Bro, I'm loving the recent flurry of videos that provide multiple quick and easy recipes in one vid, huge thank you!!!
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
Bri makes my eyes prolapse out of my head with how delicious his recipes look.
That “Low Pasta Bowl” was putting in the work for this video!
I have a white Corelle bowl that is my go-to bowl for these kind of dishes! It's like $3.79 at Kroger.
Not only are you fun to watch, but you know what you're doing. Great job, Bri.
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Dude. Brian. You've given me recipes for enough meals in one video to cover the entire next week for my fam. I freaking love you man! 🙏🏾🤙🏾
Don’t call him dude. Call him sir
This man is the god of week-nighting and I love him for it=)
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
In your written recipe for the polenta, you have 1200g or 1 1/4 c chicken stock. 1200g is way more than 1.25 cups brudda 😄 looks delicious though!
I already have a cacciatore recipe from my Nonna, but the sausage and rapini pasta looks divine! Am have to try it.
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
love love love your content! easy to make, your delivery is fun and unlike many chefs, you are down to earth (not snobby or condescending)
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
Just gonna say, this is far and away my favorite cooking channel. I go to YT to learn, not to be entertained, so your to the point videos are exactly what I’m looking for. And still entertains. I love how you left the script faux pas in the video… we’ve all been Spell check victims before!
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
All of these are winners but that polenta is simply divine.
That one was my favorite..
I love this video theme! The 5 ingredients Mexican and 6 ingredient Italian is great!!
These all look absolutely incredible! Love this 5 ingredient series
definitely want to try the prolapse pasta; looks yum
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard.
C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
Please make a tutorial: "How to do the toss toss manœuvre" ! 😅
I really love watching this channel very inspiring, we're you watching from?
Thanks for leaving in the blooper I had a great laugh.
I’m going to make all of these today but I can’t bring myself to use all that butter!!! I’m sure they will still taste great!!!
I really love watching this channel very inspiring, we're you watching from?
@@JohnScott-ru4ny Canada
@@patricia738 how's the weather over there?
@@JohnScott-ru4ny where are you?
@@patricia738 I'm originally from bologna Italy but I relocated to the state 12 years ago
I LOVE garlic. That pasta looks AMAZING!!!
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
I really love watching this channel very inspiring, we're you watching from?
These will certainly prolapse my friends!
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
Italian sausage + rapini pasta is a big weeknight winner!!
Big success with it tonight.
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
This is exactly the content I'm here for. Great food in next to no ingredients.
It is always a great day when the B-man posts a video!
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
Your videos are so great. I don't know how I never knew about you until yesterday.
ooo!! Adding these to my dinner party roster!
"That's what my script says" and then you just went with it 😂
I really love watching this channel very inspiring, we're you watching from?
I prolapsed from watching this
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food UA-cam channel!
Made In pans are super bomb. We have the 12 inch and a smaller ones they live on the stove. Worth it
I really love watching this channel very inspiring, we're you watching from?
i needed this in my life today
Hey Bri! They all look freaking delicious and simple to make 🙂😋😎thanks for sharing! Much ❤ to you and Lorn
You are the reason I have come to like polenta Brian. Never ate it prior to one of your other videos. Its actually a pretty great base for stuff.
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
“Hope you learned something new…” yeah, some people learned what prolapse means. 😂😂😂
I NEED to try that polenta dish. It looks so good!
Can't wait to prolapse
I want the last dish with the greens + Italian sausage! Yummy stuff!
I really love watching this channel very inspiring, we're you watching from?
Awesome !! More recipes to add to my rather extravagant ' Brian ' collection !
Learning techniques is the Best thing in my cooking experience !!
I do like how many of these recipes have an instruction to casually "add 1 whole stick of butter" lol
Canned clams make for one of the easiest, best 15 minute recipes. I did a linguine with white clams sauce this week, very similar to the one made here. I will definitely try this variation on it. Actually, Id try any of these, they look excellent.
Any tips for a good brand of canned clams?
No way. He said "rapini" instread of "broccoli ROB". I love this man.
Awesome vid bri, you should do more of these types of vids!!!
Loved this video! Your energy was on point EXO
I love watching this , great teach and idea , we're you watching from?
My kid and I kept yelling at your video, “Low bowl!?!? No! It’s a BLATE!” 😂
Brian, should I also toast my grits when making shrimp and grits? Luv your channel ✌🏼😎
I really love watching this channel very inspiring, we're you watching from?
Baked grits are a standard in my kitchen. Mexican ? use pepper jack. Cheddar and caramelized onions with a pork chop...polenta or grits it is a great staple.
Woke up this morning looking to be prolapsed. Perfect timing. 🤣
Garlic forward indeed!
I completely lost my shit at the prolapse part! 🤣🤣🤣🤣🤣
I really love watching this channel very inspiring, we're you watching from?
You should check out Marcella Hazan’s “new version” cacciatore. It’s just chicken, tomatoes, wine, onions, and garlic, all on the stove top. Paired with some crusty bread it’s textbook comfort food
Love your work. ❤🇮🇹
I really love watching this channel very inspiring, we're you watching from?
Yum!! I miss your happy dance in the end after you taste your food lol!!!
I love watching this , great teach and idea , we're you watching from?
If you want to save some calories on the rapini and sausage pasta dish you can replace the butter with pasta water and it’s almost as creamy. Just remember to pull the pasta 1-2 min before al dente because you need to cook the pasta more in the pan to reduce the pasta water until it becomes creamy.
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you!
I am also now interested in polenta. I've never had it before but I will watch for an excuse.
I love the fact that 3 out of the 4 dishes here had a whole stick of butter in them 😂😂
My guy Bri, my wife and I are both sober and while I don't mind cooking with alcohol, we don't keep it in the house. I've experimented with a 6:1 ratio of White Grape Juice/Apple Cider Vinegar as a wine replacement in Bolognese, but in a wine sauce where the wine is such a focused flavor, do you have any better alcohol alternatives?
Once upon a time, I was laying out a monthly calendar for a West County bar 'n' grill (no longer in business), and they spelled it "sauzeetsa." We laughed so hard at that, we almost prolapsed.
Fabuloso thank you
thank you for putting recipes in youtube
All of these look sooooo good
I have three words for you on the clams, canned baby clams. You can thank me later. 😉😋😎
I *Love* Liguine and Clams in a white wine sauce! So hard to find in restaurants
Linguine and clams is a dish I don't make enough, but only because my wife is not a seafood person and hates the smell. Something I grew up eating all the time.
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
Top-shelf, B-man.
Love all your vids, what canned clams do you recommend?
I have never had polenta, I think I will try your recipe.
Gonna make that chicken and baked polenta this Saturdaaaaaaaaaaaaaay! Thanks Brian!
Sometimes when you're trying the finished product, you make that Shaq face like you're surprised it tastes so good. Bri, you knew it was gonna slap, why look so shocked?
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
Lov your videos Brian! I know you love your cutting board. Would be great with a video telling us how many cutting boards we should have for various tasks. I know you should have separate ones for raw meat etc but what kind of material? I saw Epicurious had an article that you should replace all your cutting boards (even wood) anually. Seems excessive to me.
Cook clams to get the clam, I’m on it!
gotta love Brian "Crowd Prolapser" Lagerstrom
You are by far my favorite chef on UA-cam, but does there😅 need to be a full stick of butter in every recipe? I’m hoping they turn out well with half that amount because it’s a lot of fat and calories. Serious question: I see you have the handle of your sauté pan sticking straight out. Isn’t that dangerous? I was always taught to turn the handle to the side so that someone wouldn’t bump up against it.
Brian "Prolapse" Lagerstrom strikes again!
Would truffle oil be a good complement for the polenta as a substitute for the olive oil on top?