These videos are literally the definition of "watch and learn". Just like Kenji's vids you just sit back, watch, take in the knowledge wether spoken or unspoken. Cheers for all these years Ethan!
Love these little tooltip pop-ups throughout the video. Both informative and tells the viewer that there’s so many different ways you can customize this to fit your needs/wants! Genuinely some of the highest-quality, most useful food media I’ve ever seen.
Why am I only just now seeing your new channel?? This is right up my alley - appreciate your balance of no-nonsense, practical, yet flavor-forward approach. Keep up the great work, Ethan!
Great stuff, Ethan! Just whipped up the lot for our family in the ABQ. Great positive response (to include a semi-picky 8yr-old)! Keep the great ideas & flavors coming!
16:17 I definitely agree it can be surprising how quickly you can wash stuff in between waiting. I grew up in a household that washed dishes in a big batch, so I remember staying up washing dishes an hour past everyone going to bed. Of course that memory gives me a preconception that dishes take a long time to do, but I’ve been cleaning dishes in between cooking and sometimes it takes longer to find the podcast to play than to wash the dishes! (I put on a podcast because I expect it will take a while.)
Kebabs are so amazing. You can make them with beef, pork, chicken, lamb, or pork. The great thing about them is they can soak up as much spices and herbs you can throw in them. Wrap up all those ingredients on a plate in a pita and you got one helluva sandwich
Thank you for the dishes tip and actually doing it on the clock. Rarely see cleaning part mentioned but it is the only thing i struggle with as home cook.
I have some ground lamb I was gonna use for a rice bowl in a few days. I also have half an onion, which I will grate up and cook with the meat. Thanks for the idea.
I make a similar dish all the time and my kids love it. If you have not prepared and the craving hits, Trader Joe's has frozen kebabs that are fantastic. Make rice, dice veg, heat TJ's kebab (make a white sauce while other things heat).
hey man, great video. Would you ever make a video about how you care for your griddle? How you clean it since it is so heavy and big and doesnt fit in the sink. I just got mine and am wondering how to care for it.
The beauty is I just leave it on my stove! Here’s what I do: 1. Cook food on it. 2. Scrape any bits of food with a metal spatula or just remove with a paper towel. 3. Add a little dab of oil if it’s looking dry and rub it evenly all over Then just repeat this process. Overtime you’ll build up the seasoning on the surface. The only time I bring it over to the sink is if the edges are getting some build up then I’ll give it quick rinse with a rough sponge and a little soap.
Thanks man, will try, maybe it takes also a bit of experimentation what to cook there, so it doesnt leave a big mess you need to clean. Appreciate the answer
I typically don’t like watching people eat but I have to say when I watch you eat…I want to eat lol. Like right now I’m seeing this video at midnight and I’m about to raid my fridge for pasta bolognese and adding ricotta and Parmigiano Reggiano. Thank you. I think?
How long does a sauce like that can stay in the fridge? Also, do you have sauces ideas for meals like that, that are dairy free? Lactose intolerant :( Looks amazing!
I've started prepping chicken breasts the way you showed us...split lengthwize, so they are thinner, and it does make cooking them so much faster! I call them chicken steaks...lol i preseason them according to whether they will be used with rice or potatoes...rice goes a lot of ways, spicy curry style or hispanic style, potatoes ask for savory style.
We all make stupid decisions when we're hungry. Just as grocery shopping on an empty stomach will usually end up with a lot of poor choices. About 15 years we started prepping for meals for the week. Anything that can be done ahead or par cooked. Such a time saver.
at around 19:50 you were talking about wiping down cutting boards. A famous yt chef said in one of his videos, to have a bucket full of water, with a splash of bleach in it. You can then use that to wipe your cutting board clean. Do you know if this is safe to do? Another youtube chef advices the same, but with vinegar instead of water. With that method I am worried that my food will taste like vinegar.
He’ll make an appearance soon, but needs to learn to be calm while I’m filming first! Right now all he wants to do is jump and play while I’m cooking which is a little bit of a workplace hazard lol.
I just put the rice cooker insert on the stove when I want to quickly toast rice, no spillage that way and quicker than rice cooker saute function. Though of course for the vid toasting it in the pan is a better visual
If I had Zojirushi I’d also be careful cause they are $$$. I have an old Panasonic and I’m not too concerned, looks like Ethan uses a cheap rice cooker in the vid too. Depends on material, I guess. Panasonic insert seems to be just aluminum with non-stock coating on the inside, so I use medium heat and haven’t had any issues
I have never cut myself on a box grater before, is there something wrong with my skin? Or is it perhaps possible that graters in europe are less sharp?
My comment may get lost since I’m late to the discussion but try laying the grater down and grating on top of it. Chef Frank over on Epicurious talks about it and I’ve found that I can get way better leverage and control doing it like that. Should help people avoid grating cuts.
Thank you because I clearly was just not paying attention for that two-second period when he did it.... I'd still like to know what he thinks is the best way in a microwave to heat up food? Where it doesn't overcook previously cooked items! @Bingo1Dog
I still need to explore more too, but here are a couple of the ones I like a lot: Barbecue -> La Barbecue, KG BBQ Pizza -> Sammataro, Feral Pizza Middle Eastern -> Peace Bakery & Deli Indian -> Sangam Chettinad Chinese (Xi'an style) -> Chen's Noodle House High end "special treat" -> Dai Due
Watched a stream (well had it for background noise) earlier today and they were going to and rating soul/southern food restaurants. They loved "Yalls". Not sure how close to Austin it is but the person I was watching lives in the surrounding area so probably close.
i wondered why you were putting the kebabs in foil instead of a container. then i realized that i should do the same. cuz i get a container, then 15-20 mins later, take some out to eat, and now i didn't need such a big container. going to start doing this!
Serious eats has a pretty good Doner Kebab recipe. It tasted really good although I didn’t get good pitas so the ones I used were a bit stale/dry but otherwise it was great
You can get one of those kabab molds to make it look less like poop on a stick. Only time it worth using it is when you serve it to other people through.
I plan to make a video about it, but simply put rinsing your rice is generally not necessary and only has a minimal effect on the outcome. These factors matter much more: 1. The variety of rice being used (Jasmin vs Basmati vs Carolina Gold vs Arborio) 2. Ratio of water to rice 3. Cooking method (rice cooker vs pot vs steaming, etc.) Feel free to continue rinsing if you would like, but also try it without!
I have at least over 30 youtubers who dedicate themselves to food, experiences or explaining the processes and Ethan, I consider you one of the best! HOWEVER, i consider you the worst to watch to in terms when you eat... You eat like a savage! Whats your deal in putting a big chunk of food in your mouth?! The thumbnail of "A lazy day spice pork stir fry", you pile up the food on the fork like you wanted to build something and when u get into your mouth, feels like its going to fall. Then in another video, which I can't precise, the pain was so much i counted... You put soo much food in your mouth you took 13 seconds to swallow it! Can we start cutting the amount of food you put in your mouth each time, or cut that part of the video at all?
It is not mold. When the skin of the tomato is damaged, the plant itself covers those areas with scar tissue. You can see similar thing on the apples too. Usually, big tomatoes have those scar tissue.
Let's appreciate all the cooking channels that are actually about cooking. Thank you Ethan for not turning to slop content format.
If I see another cooking channel turn to all vids of doing shit like ranking fast food fried chicken I'll lose it.
For real he's like the only channel that just makes normal good food for regular people to actually cook as food not as a project.
Lol there’s just something about Joshua Weissman’s thumbnails that just turn me off
Also, some of the good chefs are getting into short format content. I want my recipe videos to be slow
@@jezebulls look up "soy boy" that might explain your reaction. It is simple instinct.
These videos are literally the definition of "watch and learn". Just like Kenji's vids you just sit back, watch, take in the knowledge wether spoken or unspoken. Cheers for all these years Ethan!
Love these little tooltip pop-ups throughout the video. Both informative and tells the viewer that there’s so many different ways you can customize this to fit your needs/wants! Genuinely some of the highest-quality, most useful food media I’ve ever seen.
Ethan you're honestly a legend, I absolutely love your diversity and your absolute commitment to easy and delicious home cooking.
I love these quick weeknight recipes. This is the type of recipe I need 95% of the time to keep me on track with healthy eating.
Why am I only just now seeing your new channel?? This is right up my alley - appreciate your balance of no-nonsense, practical, yet flavor-forward approach. Keep up the great work, Ethan!
It’s so refreshing I love just watching a chef cook in the moment, no extreme amount editing. I can load this video and cook along side easily!
every video inspires me more and more. I am convinced that the way I cook is directly related to something I watched from your channels.
Great stuff, Ethan! Just whipped up the lot for our family in the ABQ. Great positive response (to include a semi-picky 8yr-old)! Keep the great ideas & flavors coming!
16:17 I definitely agree it can be surprising how quickly you can wash stuff in between waiting.
I grew up in a household that washed dishes in a big batch, so I remember staying up washing dishes an hour past everyone going to bed.
Of course that memory gives me a preconception that dishes take a long time to do, but I’ve been cleaning dishes in between cooking and sometimes it takes longer to find the podcast to play than to wash the dishes! (I put on a podcast because I expect it will take a while.)
this is one of my favorite channels for this style of content, so simple but thoughtful.
Really enjoy the trivia added at the bottom throughout.
Your puppy has perfect ettiquite. He's flawless in every way and we love him.
Kebabs are so amazing. You can make them with beef, pork, chicken, lamb, or pork. The great thing about them is they can soak up as much spices and herbs you can throw in them. Wrap up all those ingredients on a plate in a pita and you got one helluva sandwich
ANY rice I cook in my rice cooker I toss-in a pinch of saffron and it changes EVERYTHING. SOOO good.
Sumac takes that salad to the next level
Thanks, this specific recipe is immensely useful, something quick and slightly exotic to make, with no hard-to-get ingredients involved.
Love these videos! I literally watch em while eating my meals, lol.
Thanks for all the inspiration and knowledge you're sharing!
Thank you for the dishes tip and actually doing it on the clock. Rarely see cleaning part mentioned but it is the only thing i struggle with as home cook.
Love to watch you work, man. So efficient and simple.
This looks good, gonna make this for my old mother who is becoming a picky eater but who loves flavours and texture.
This recipe looks amazing, as usual! Can’t wait to whip this up
I do love thos sty😂of video. So many tidbits to take away other than someone just sharing a recipe.
Thank You.
I’ve been making very similar kabobs at home for years, they are perfect in the air fryer. I didn’t think of grating the onion, that’s super smart.
Made your pork cabbage stirfry yesterday, was very delicious! Definitely making it again
I made it too, just an hour or so ago. It came out great!
I made mine whth ground beef and grated a carrot in with the cabbage.
Glad to hear it!
I have some ground lamb I was gonna use for a rice bowl in a few days. I also have half an onion, which I will grate up and cook with the meat. Thanks for the idea.
My favourite food scientist is back!
I make a similar dish all the time and my kids love it. If you have not prepared and the craving hits, Trader Joe's has frozen kebabs that are fantastic. Make rice, dice veg, heat TJ's kebab (make a white sauce while other things heat).
Excellent video. That looks delicious.
Another great video! Let’s see the puppy!!
Watching at 12 midnight before sleep ...🤤
hey man, great video. Would you ever make a video about how you care for your griddle? How you clean it since it is so heavy and big and doesnt fit in the sink. I just got mine and am wondering how to care for it.
The beauty is I just leave it on my stove! Here’s what I do:
1. Cook food on it.
2. Scrape any bits of food with a metal spatula or just remove with a paper towel.
3. Add a little dab of oil if it’s looking dry and rub it evenly all over
Then just repeat this process. Overtime you’ll build up the seasoning on the surface. The only time I bring it over to the sink is if the edges are getting some build up then I’ll give it quick rinse with a rough sponge and a little soap.
Thanks man, will try, maybe it takes also a bit of experimentation what to cook there, so it doesnt leave a big mess you need to clean. Appreciate the answer
Kafta and Toum is a favorite of mine. I screw up the toum more often than get it right.
I typically don’t like watching people eat but I have to say when I watch you eat…I want to eat lol. Like right now I’m seeing this video at midnight and I’m about to raid my fridge for pasta bolognese and adding ricotta and Parmigiano Reggiano. Thank you. I think?
Would it make sense to wash the Rice in advance? Anyhow great Videos Ethan!
This channel really saved me from dying by hunger 😂🙏
looks good af
Glad to see that I'm not the only dude wrapping stuff in tin foil as a storage strategy.
How long does a sauce like that can stay in the fridge?
Also, do you have sauces ideas for meals like that, that are dairy free? Lactose intolerant :(
Looks amazing!
Just made this yum
...😊
Would something like a crushed red pepper flake work instead of aleppo (sp?). For the kebab and then for the finishing?
I love that it's a "vinegarette", but not vinegar. I don't know why that tickle my fancy. 😂
Just ordered some zatar from Amazon so I can try this dish!
We need more puppy sounds in the background UwU
As a young man you are educating me on how to cook for myself and in the future be a great father. Keep up the great work
I've started prepping chicken breasts the way you showed us...split lengthwize, so they are thinner, and it does make cooking them so much faster! I call them chicken steaks...lol i preseason them according to whether they will be used with rice or potatoes...rice goes a lot of ways, spicy curry style or hispanic style, potatoes ask for savory style.
Love your content! Are you in the “don’t wash your rice” camp or was that just for the sake of speed?
We all make stupid decisions when we're hungry. Just as grocery shopping on an empty stomach will usually end up with a lot of poor choices.
About 15 years we started prepping for meals for the week. Anything that can be done ahead or par cooked. Such a time saver.
at around 19:50 you were talking about wiping down cutting boards. A famous yt chef said in one of his videos, to have a bucket full of water, with a splash of bleach in it. You can then use that to wipe your cutting board clean. Do you know if this is safe to do? Another youtube chef advices the same, but with vinegar instead of water. With that method I am worried that my food will taste like vinegar.
How do you clean the carbon steel?
That's a version of the classic Israeli salad.
And washing the rice in advance would help clean it from starch and make it come out perfectly.
Wait why do I love the no music thing going on
Was going to ask if you got a puppy then you said you did. Then heard the pup again and wondered when we will see said puppy?
He’ll make an appearance soon, but needs to learn to be calm while I’m filming first! Right now all he wants to do is jump and play while I’m cooking which is a little bit of a workplace hazard lol.
@@CookWellEthanwe demand the puppy tax!
@@threeme2189😂
excellent... i just wish you covered the egyptian hot sauces
I just put the rice cooker insert on the stove when I want to quickly toast rice, no spillage that way and quicker than rice cooker saute function. Though of course for the vid toasting it in the pan is a better visual
Would be kinda scared to put certain Zojirushi inserts directly on the flame. Would love to know if truly safe with certain models.
If I had Zojirushi I’d also be careful cause they are $$$. I have an old Panasonic and I’m not too concerned, looks like Ethan uses a cheap rice cooker in the vid too. Depends on material, I guess. Panasonic insert seems to be just aluminum with non-stock coating on the inside, so I use medium heat and haven’t had any issues
I have never cut myself on a box grater before, is there something wrong with my skin? Or is it perhaps possible that graters in europe are less sharp?
My comment may get lost since I’m late to the discussion but try laying the grater down and grating on top of it. Chef Frank over on Epicurious talks about it and I’ve found that I can get way better leverage and control doing it like that. Should help people avoid grating cuts.
You don't have to grate the onion, you can just chop it finely. Induces fewer tears.
At 7pm, I've already made dinner and have cleaned the kitchen. Not really worried about what to eat at that time.
How did you reheat the food?Because I don't think you showed that and I went back and looked for it twice.
It looked like he just put it in the microwave. At about 22:30
Thank you because I clearly was just not paying attention for that two-second period when he did it.... I'd still like to know what he thinks is the best way in a microwave to heat up food? Where it doesn't overcook previously cooked items! @Bingo1Dog
How do you stop yourself from snacking or having an extra half a meal of the food you just made when it's supposed to be for another time
Where tf did he throw that grater?! 12:10 Like yo, it's a grater not a grenade 😅
How tf did you get the kebabs to stay so juicy?? Mine dry out, and I even use medium ground not lean.
Fellow Austinite - what are your favorite restaurants in Austin? KG is on my to-go list
I still need to explore more too, but here are a couple of the ones I like a lot:
Barbecue -> La Barbecue, KG BBQ
Pizza -> Sammataro, Feral Pizza
Middle Eastern -> Peace Bakery & Deli
Indian -> Sangam Chettinad
Chinese (Xi'an style) -> Chen's Noodle House
High end "special treat" -> Dai Due
@ thank you for the list! I have some homework to do now! Even after 3 years of being here, there’s so great new places to try
Watched a stream (well had it for background noise) earlier today and they were going to and rating soul/southern food restaurants. They loved "Yalls". Not sure how close to Austin it is but the person I was watching lives in the surrounding area so probably close.
I love breaking up cooking, too. Got to seize the time you have available
2:09 No washing of the rice? I was only familiar with Mexican recipes forgoing washing intentionally.
i wondered why you were putting the kebabs in foil instead of a container. then i realized that i should do the same. cuz i get a container, then 15-20 mins later, take some out to eat, and now i didn't need such a big container. going to start doing this!
Does anyone have a decent beef kebab recipe Döner style like we use to eat in some places in Europe? or when can i search for it?
Ethan made a video about it on his main channel! Might've been best thing I've ever eaten tbh
@heyitsbranigan I Know, but It was chicken. I haven't tried mixing those spices with beef
Serious eats has a pretty good Doner Kebab recipe. It tasted really good although I didn’t get good pitas so the ones I used were a bit stale/dry but otherwise it was great
@@Artofcarissa didn't know. I'll check their website. Thanks
U can try Alex the french guys doner recipe on youtube
I can confirm, there is literally 0 ways to make a kabab not look like a poop. Its just a truth you need to accept for this tasty dish
You can get one of those kabab molds to make it look less like poop on a stick. Only time it worth using it is when you serve it to other people through.
It seems like most of the cooking shows I watch they rinse the rice. You didn't. Is there a rule about when to wash and when not?
It changes the texture a bit but really comes down to personal preference. The rice turns out good either way in almost all applications
I plan to make a video about it, but simply put rinsing your rice is generally not necessary and only has a minimal effect on the outcome. These factors matter much more:
1. The variety of rice being used (Jasmin vs Basmati vs Carolina Gold vs Arborio)
2. Ratio of water to rice
3. Cooking method (rice cooker vs pot vs steaming, etc.)
Feel free to continue rinsing if you would like, but also try it without!
You have to introduce the puppy!
Please do Jamaican food like curry goat, oxtail etc
At 06:15 you can hear a dog crying in the background xD
Bro, we should hit up KGBBQ together!
I hate box graters. I just blitz the onion in a food processor and call it a day.
The amount of rice you threw out of the pan makes me want to poop my pants
Do we get to meet puppy?
the spice/herb seasoning of the meat is 'ESSENTIAL' to the dish... not enough information about that.🥺🥺
I have at least over 30 youtubers who dedicate themselves to food, experiences or explaining the processes and Ethan, I consider you one of the best!
HOWEVER, i consider you the worst to watch to in terms when you eat... You eat like a savage! Whats your deal in putting a big chunk of food in your mouth?! The thumbnail of "A lazy day spice pork stir fry", you pile up the food on the fork like you wanted to build something and when u get into your mouth, feels like its going to fall. Then in another video, which I can't precise, the pain was so much i counted... You put soo much food in your mouth you took 13 seconds to swallow it!
Can we start cutting the amount of food you put in your mouth each time, or cut that part of the video at all?
You need to do something about that nasty echo.
The audacity to mention a puppy and not show us!
I some how managed to get here with 1 view so I’m first. Let’s goooo
Man this was not a video for looks lol
first
skibidi
00:18 why does the tomato look moldy?🤷🏿♂🤷🏿♂🤮🤮
I don't see any mold, and he didn't use/eat the brown parts.
It is not mold. When the skin of the tomato is damaged, the plant itself covers those areas with scar tissue. You can see similar thing on the apples too. Usually, big tomatoes have those scar tissue.
Lil bro has never bought a fresh heirloom tomato 🍅
Why do you always have to complain when you are being served. Check your ego.
Please shop for fresh food at a farmers market. Then you will know what a tomato looks like
First