Brian! I am an aspiring chef in STL. I was prepping for a bbq recently and thinking "hmmm, how could I recreate Union Loafers potato salad". Through that search, I was so thrilled to find your channel. The level of ease, organization, and precision you possess is insanely inspiring. Thank you for sharing your wealth of knowledge with the world.
Great Recipe. Thanks. We let our oil cool, then strain it into food safe containers or bottles it came in. Depending what we used it for we will re-use the oil or take it to an oil recycle place.
Made this dish for my husband for lunch today and it was totally rad. As gentlemen of a certain age, we can't do fried foods anymore without getting yelled at by the cardiologist or my gallbladder...so I did a very light coat of peanut oil on 9 x 13 ceramic dish and used the speed oven at 10, 10, 3, 10 for 8 minutes, flipped the pieces over and gave them a light misting spray of peanut oil , cooked them for another 4 minutes, then poured in the sauce, cooked for another 4 minutes and then added the crisp tender broccolini and scallions to the top and cooked for another 4 minutes. Total amount of oil used was less than one tablespoon. Served with Jasmine rice from the rice cooker and a fruit salad of watermelon wedges, orange slices and and fresh cherries doused with Fever Tree Ginger beer to "coordinate" with the ginger and garlic in the Gen Tso's. You've inspired me to take everything to the next level. Love, love love your work. Thanks! (BTW: total time from watching your video to sitting at the table to enjoy was 50 minutes.)
I usually pour oil onto paper towels in the trash (once cooled). Sometimes, if i'm really feeling like saving the planet i pour it into a container, put it in my fridge to use for a 2nd fry, then leave it there for 5-6 months before throwing it out.
Very good. I doubled the sauce so there was enough to soak up some rice. My parents and my husband loved it! I’m just not a sweet sauce kind of human. I’m more of a savory gal. My husband loves sweet and sour & orange chicken. General Tso’s with veggies is a nice place to meet so I feel a little better nutrition wise Thank you! Keep the awesome recipes coming! I’m learning a ton! Too many exclamation marks. I’m just that pleased with the way everything came together.
I decided to make this tonight... even though I had to watch your video several times to make notes about times and techniques. It was ridiculously good. You are right about General Tso being too sweet even at the better restaurants. I hope to make this again but my daughters need to help next time. Thanks again.
Yeah. Having to stop the videos at every measurement to look up a grams to cups calculator definitely slows down the cooking process for me, but the recipes turn out good enough that it's worth some pain in the old glutes. I LIVE on the Chicago style Italian beef recipe like half the year. It actually tastes like the stuff I used to be able to get back home.
The Final Cut is the best version of Blade Runner, hands down. Its the one Ridley had complete control over. Released in 2007. I just discovered your channel and I love it. Maybe do more movie/meal pairings? Although if that were the case this video should have been about noodles. What would go well with Dune? Fried worms?
As long as it’s not too dirty I use old oil to season my grill grates. I also use it soaked in paper towel as a starter for my fire pit or the chimney starter for my charcoal grill.
This. I hate when a recipe/video calls out some obscure ingredient (like algae oil or some other such nonsense) and doesn't list a readily available alternative
@@BrianLagerstrom When it's colder than a cold day in Texas And everything works and the wind turbines spin and the solar cells provide energy a few hours a day, the central heating is on and the water flows in the taps there is not much to complain about even if you have to dress so much clothes that you look like a Michelin Man when you walk out the door, but there is not much to complain about. The birds, on the other hand, do not have a winter jacket or central heating, so they have to eat very fatty foods to survive. and then they got a little extra in addition to the peanuts.
I must tell a funny story on myself. I watched the video, placed the pantry items in my grocery pick-up list. By the time I actually picked up my groceries and put them away, I couldn't remember what recipe the ingredients were for. 🤣After a week or so, I decided to use the elimination method. I only watch Chef Pierre and you so I decided to go back through your playlists. Once the plan was in action it took me about 10 minutes to find the video. This video is downloaded and on my meal planner for next week. Woot, Woot...I'll be making some Chinese Takeout at home!
After weeks of watching your videos, I finally made one of your recipes. This turned out super dope and the fam loved it. I like chinese a lot and want to expand on my staples. This also thought not to be afraid of little deep frying. Was very easy in my big ceramic flat bottom wok (I have basic household induction, sucks I know…) More will follow for sure…
I was planning on making a chicken Caesar salad tonight, I saw this. I made a General Tso's Chicken Caesar salad. It was really good. Have about 1/2 the general Tso's left over for tomorrow. The garlic and ginger really hit, lots of take out I get puts very little in if any. This really fit how I remember my favorite take out Tso's.
Oh gosh, the leftover chicken wouldn't make it to the next night. Every trip to the kitchen I'd sneak one or two from the fridge....till they're all gone.
Hi Brian. I have been following since your Weeds and Sardines days. Your channel is great. I will definitely try your General Chicken recipe….it looks amazing. I will let you know how it turns out. Thanks for the great content, I really enjoy watching. Happy New Year!
Wow. I just made this and ate this. First try and with your help I knocked it out of the park. Lots of ingredients, steps and a quick fry of the chicken and bamalamalama. The sauce was so 1994 Annapolis Mall Panda King food court yummy. I also made your bread the other day..another great recipe.
My Bri guy, if you refrigerate your deep fry oil with half cup of jello per quart the burnt solids fall to the bottom. As you know water and oil like to seperate and guess what? So does gelatin and crispy bits! Pull your oil-water-jello mix from the fridge and come to room temp. Pour off clean, ready to use fry oil and discard the solids. Freeze oil for future use. You know the drill. Hope you get this message and pass the tip on. Kisses~
Making this for Sunday breakfast.... Made a double batch. Put half(chicken and marinade) in a zip top bag. Put that in the freezer. Wife is going to visthe daughter later this week and I can eat stuff like this, all day long!
We have a vessel for used oil with a built in sieve to strain out the bits - the Japanese will use multiple times before discarding (they have pads that solidify the oil then it gets thrown away)...
Leftover Oil: when it’s cooled a bit I drain/filter it through a kitchen towel folded in a funnel back into a bottle, label it, store it and reuse it again in my next deep frying, seems to work fine, I’ve even done it with fish frying and just labelled it (fish/seafood), usually I have used sunflower oil
Oh my goodness!! Looked so good. I’m so happy my sister told me about your channel I can’t wait to see what your making next! Aloha from Laupahoehoe 🌞🌴🌈
I keep watching you grate that ginger in a lot of videos. Have you ever tried to grate frozen ginger? It's so much easier. Once I tried it and never went back to fresh ones :) I love your videos, so much to learn from them.
Fantastic recipe Brian and much closer to Chef Peng Chang Kuei's original than 99% of the rest. It still keeps some of the Americanized sweetness but without being candy-ish and gloppy. Also bless you for kicking the usual regular broccoli to the curb & substituting broccolini. Most Chinese-American versions (mall or restaurant) have a moat of thick tree-like broccoli surrounding poor General Tso's helpless chicken that even a beaver on its best day would find difficult to chew through.
Up here in the great white north (CANADA), I have personally never seen broccoli with General Tso's chicken & rice at any like-minded restaurant, hole-in-the-wall, or cheap University / college / student ghetto type take-out place..... Pumped to try it:)
The frying oil can be filtered through a coffee filter and re-used a couple of times. When it is no more possible to re-use, you pour it into a milk carton with a lid (I know that in the United States the milk mostly comes in plastic jug things) and put the lid on. Keep it under the sink until it's full. Then you throw it in the garbage that is hopefully incinerated in a cogeneration plant (OR you call your friend with a bio diesel engine...or perhaps someone with a composting facility if oil does not disturb the composting process too much). You don't throw it in the sewer. Fats will generate giant fat lumps in the sewage system. (Leave large amounts of frying oil at the communal waste management transfer staion.)
You can buy a product to add to the oil that solidifies the oil. You can then easily throw it into the compost heap. That the best place for it like all the other byproducts of cooking that breaks down.
We don't really have General Tso's in Australian mall Chinese food. The hits tend to be Sweet and Sour Pork or Honey Chicken, but I'm still keen to give this one a go as it seems to combine the flavour profile across the board that make "real" Chinese food fun. And, as usual, some techniques that can help us across the board even if doing a different sauce etc. Thanks! And yes, soooooo shocked you're not a mall food guy ;-) :D
Stack a bunch of egg cartons. Take the used cooking oil and pour it into them. After a few ours you will have soaked cartons. Break them up in sections and you have great fire starters for charcoal BBQ.
Strain the oil through a fine sieve/colander and then strain it through a coffe filter. You can usually do that a few times before you have to toss it.
Best general tso I ever ate was in a far away place when I was a kid. I took it to my local place (Where I worked) and said we need to make this. The owner was convinced it was ketchup based - but now as the world has gotten smaller and I've gotten bigger I realize it was siracha based- I've never seen it again, sadly!
My husband is allergic to sesame seeds and tahini. Any suggestions what I can use to replace that, or just leave it out? Love your videos!! So easy to follow. Your roasted tomato soup was delicious!!! Next time I’m at the Hill, I’ll need to stock up on the canned tomatoes!!!
Is there a written version of this recipe anywhere like you have been doing in the descriptions of your newer videos? I have bookmarked this video but I like to have specific written resources to fall back on. Thanks!!
I use my old oil to start my fires, either in my fire pit or in my fireplace. I dip an old paper towel and place it in center stack of wood and light it.
Seeing that "like and subscribe" popup at the end when you had only ~500 subscribers made me smile. Brain and Lorn, I'm so happy to have watched your channel grow into one of the top UA-cam cooking shows out there. Keep it up and lets eat this thing!
@@BrianLagerstrom I absolutely love watching old videos on now-successful channels. It's like going through the photo album with my mother in law see pictures of my wife from before she was the person she is now. See you all grown up brings a tear to my eye. Never get rid of your old videos!
Can oil used for frying be strained and reused? Or is is one and done? Thanks to B for everything. I've learned so much here. Is Tiger Beat still a thing??
Definitely the best Blade Runner version is "The Final Cut". Dark, sexy, violent & beautiful. Also I have a coffee can next to the stove for dumping grease. Like my all the women in my family. But I'm sure I never use it for anything. It's pretty much all bacon and chicken grease, you'd think I'd use it for the next batch but I always think I burned the oil and throw it away. I'll prolly do the same here. looking forward to some General's action tonight. Thanks B Man!
Great video! Kinda late to the party, but fwiw in a Good Eats episode Alton claims you can just pour old fry oil out in the backyard, it's a vegetable product. On of those "sounds good in theory" things. I dispose of old fry oil in my compost and turn the pile immediately.
🔴For non experienced cooks: WASH your cutting board with water and soap after cutting raw chicken on it. So you don't contaminate the veggies/whatever you cut on it. Or use a seperate board for raw meat and poultry. Great video as always
I've been binge watching your channel ever since I found your fantastic oyster crackers! And so I've seen you insist and champion such care and "pro" standards re the optimal cut/brand /treatment of SO many meats, cheeses, even canned tomatoes ... so I just don't understand how the obviously yellowing and less-than-fresh broccolini could be "just fine for old BBoy"!! I'm not anywhere near pro level myself, but using yellowing vegetables are OK for you?? Love your channel, but I was really surprised and perplexed by this (especially knowing you are also an enthusiastic gardener.)
Final cut all. The. Way. The final cut has the little unicorn and DOES NOT have the cheesy narration by Harrison Ford at the end. If you like the meaning of a story man-splained to you via narration as you watch it, Director's Cut.
Brian! I am an aspiring chef in STL. I was prepping for a bbq recently and thinking "hmmm, how could I recreate Union Loafers potato salad". Through that search, I was so thrilled to find your channel. The level of ease, organization, and precision you possess is insanely inspiring. Thank you for sharing your wealth of knowledge with the world.
Thanks so much for watching! Where are you cooking in STL?
Wait Brian you from STL??? Bruh can I please take a cooking course from you please 😭
Great Recipe. Thanks.
We let our oil cool, then strain it into food safe containers or bottles it came in. Depending what we used it for we will re-use the oil or take it to an oil recycle place.
haha i love these old videos, i can't believe how much the production has improved in the last two years.
Made this dish for my husband for lunch today and it was totally rad. As gentlemen of a certain age, we can't do fried foods anymore without getting yelled at by the cardiologist or my gallbladder...so I did a very light coat of peanut oil on 9 x 13 ceramic dish and used the speed oven at 10, 10, 3, 10 for 8 minutes, flipped the pieces over and gave them a light misting spray of peanut oil , cooked them for another 4 minutes, then poured in the sauce, cooked for another 4 minutes and then added the crisp tender broccolini and scallions to the top and cooked for another 4 minutes. Total amount of oil used was less than one tablespoon. Served with Jasmine rice from the rice cooker and a fruit salad of watermelon wedges, orange slices and and fresh cherries doused with Fever Tree Ginger beer to "coordinate" with the ginger and garlic in the Gen Tso's. You've inspired me to take everything to the next level. Love, love love your work. Thanks! (BTW: total time from watching your video to sitting at the table to enjoy was 50 minutes.)
That’s amazing! I love the veg pairing, so glad you went for it. I was just telling Lorn we need to eat this again soon
"I don't like peeling ginger so I'm not gonna do that"
Love that energy!
I might change my tune in the future but for now. Peeeling ginger is time better spent answering nice comments.
@@BrianLagerstrom I've read that peeling ginger with a spoon is a game changer (technique)
I usually pour oil onto paper towels in the trash (once cooled). Sometimes, if i'm really feeling like saving the planet i pour it into a container, put it in my fridge to use for a 2nd fry, then leave it there for 5-6 months before throwing it out.
haha yeah...it's the thought that counts?
Very good. I doubled the sauce so there was enough to soak up some rice. My parents and my husband loved it! I’m just not a sweet sauce kind of human. I’m more of a savory gal. My husband loves sweet and sour & orange chicken. General Tso’s with veggies is a nice place to meet so I feel a little better nutrition wise Thank you! Keep the awesome recipes coming! I’m learning a ton! Too many exclamation marks. I’m just that pleased with the way everything came together.
I just tried this recipe and the taste was amazing. Great recipe! Love all your videos and style of delivery. Very easy to follow and entertaining.
I decided to make this tonight... even though I had to watch your video several times to make notes about times and techniques. It was ridiculously good. You are right about General Tso being too sweet even at the better restaurants. I hope to make this again but my daughters need to help next time. Thanks again.
One of the things I like about your channel is that you give ingredients in their gram form not tablespoon teaspoon form most of the time.
It’s def the way to play. Thanks for watching
That’s the thing I hate the most! But still excellent contant
Yeah. Having to stop the videos at every measurement to look up a grams to cups calculator definitely slows down the cooking process for me, but the recipes turn out good enough that it's worth some pain in the old glutes. I LIVE on the Chicago style Italian beef recipe like half the year. It actually tastes like the stuff I used to be able to get back home.
The Final Cut is the best version of Blade Runner, hands down. Its the one Ridley had complete control over. Released in 2007. I just discovered your channel and I love it. Maybe do more movie/meal pairings? Although if that were the case this video should have been about noodles. What would go well with Dune? Fried worms?
I just made this for dinner this evening. It was amazing!
I may try frying the chicken in my air fryer next time to avoid the volume of oil.
The best cut of Blade Runner is all of them. Great recipe, as always.
Bought the wok , used that code !! Thank you !! Love it !!! Your channel is the real deal , you and your wife are awesome !!!
Any cut of Blade Runner is a good cut. Especially with such a delicious dish.
Sooo much enjoyment watching you cook and trying your recipes!
As long as it’s not too dirty I use old oil to season my grill grates. I also use it soaked in paper towel as a starter for my fire pit or the chimney starter for my charcoal grill.
Excellent ideas.
Thanks!
I love the full out permission he gives on some decent enabling while you cook.... It's totally normal and required!
This. I hate when a recipe/video calls out some obscure ingredient (like algae oil or some other such nonsense) and doesn't list a readily available alternative
I mixed my frying oil with oatmeal and gave it to the birds on my balcony. they loved it.
Those birds are lucky
@@BrianLagerstrom When it's colder than a cold day in Texas
And everything works and the wind turbines spin and the solar cells provide energy a few hours a day, the central heating is on and the water flows in the taps there is not much to complain about even if you have to dress so much clothes that you look like a Michelin Man when you walk out the door, but there is not much to complain about.
The birds, on the other hand, do not have a winter jacket or central heating, so they have to eat very fatty foods to survive. and then they got a little extra in addition to the peanuts.
Your show is hands-down the best cooking channel! I'm cooking this recipe! Don't forget Blade Runner 2049. Not bad for a sequel.
Tried this with chicken breast and worked out great! The ginger comes through so well!
Blade Runner: Final Cut
Love the videos. I'm not rich, live in WV, but Thanks for teaching me so many things I didn't know. You're one of the best!
Made this tonight and substituted tofu because my wife is a vegetarian. This is an incredible recipe.
I must tell a funny story on myself. I watched the video, placed the pantry items in my grocery pick-up list. By the time I actually picked up my groceries and put them away, I couldn't remember what recipe the ingredients were for. 🤣After a week or so, I decided to use the elimination method. I only watch Chef Pierre and you so I decided to go back through your playlists. Once the plan was in action it took me about 10 minutes to find the video. This video is downloaded and on my meal planner for next week. Woot, Woot...I'll be making some Chinese Takeout at home!
This was amazing, turned out perfect first time I tried to make this dish. Thanks for great content!
After weeks of watching your videos, I finally made one of your recipes. This turned out super dope and the fam loved it. I like chinese a lot and want to expand on my staples. This also thought not to be afraid of little deep frying. Was very easy in my big ceramic flat bottom wok (I have basic household induction, sucks I know…)
More will follow for sure…
This has become my go-to wok sauce. Love the gooeyness of it, and the taste of course! Great content Brian
I was planning on making a chicken Caesar salad tonight, I saw this. I made a General Tso's Chicken Caesar salad. It was really good. Have about 1/2 the general Tso's left over for tomorrow. The garlic and ginger really hit, lots of take out I get puts very little in if any. This really fit how I remember my favorite take out Tso's.
Oh gosh, the leftover chicken wouldn't make it to the next night. Every trip to the kitchen I'd sneak one or two from the fridge....till they're all gone.
Hi Brian. I have been following since your Weeds and Sardines days. Your channel is great. I will definitely try your General Chicken recipe….it looks amazing. I will let you know how it turns out. Thanks for the great content, I really enjoy watching. Happy New Year!
Another great recipe. You have a knack for taking something complicated and making it easy. Thanks 😊
I strain it, use it for a second fry, then strain it again and keep it in the fridge and use as my 'everyday' stir fry oil until it's all used up.
Oh yeah, thats super smart. Damn. Im going to throw that tip in a vid at some point. Thanks Elena.
Wow. I just made this and ate this. First try and with your help I knocked it out of the park. Lots of ingredients, steps and a quick fry of the chicken and bamalamalama. The sauce was so 1994 Annapolis Mall Panda King food court yummy. I also made your bread the other day..another great recipe.
Amazing. Glad this one hit!
I’ve had some very well made General Tso’s from high end Chinese places… like it’s so solid. Nothing complex but it’s very very good
My Bri guy, if you refrigerate your deep fry oil with half cup of jello per quart the burnt solids fall to the bottom. As you know water and oil like to seperate and guess what? So does gelatin and crispy bits! Pull your oil-water-jello mix from the fridge and come to room temp. Pour off clean, ready to use fry oil and discard the solids. Freeze oil for future use. You know the drill.
Hope you get this message and pass the tip on. Kisses~
BR Final Cut is the preferred version for me!
Making this for Sunday breakfast.... Made a double batch. Put half(chicken and marinade) in a zip top bag. Put that in the freezer. Wife is going to visthe daughter later this week and I can eat stuff like this, all day long!
Great Recipe, and Final Cut is the way to go.
We have a vessel for used oil with a built in sieve to strain out the bits - the Japanese will use multiple times before discarding (they have pads that solidify the oil then it gets thrown away)...
that's a really good idea
Leftover Oil: when it’s cooled a bit I drain/filter it through a kitchen towel folded in a funnel back into a bottle, label it, store it and reuse it again in my next deep frying, seems to work fine, I’ve even done it with fish frying and just labelled it (fish/seafood), usually I have used sunflower oil
Oh my goodness!! Looked so good. I’m so happy my sister told me about your channel I can’t wait to see what your making next! Aloha from Laupahoehoe 🌞🌴🌈
Thanks for being here!
I keep watching you grate that ginger in a lot of videos. Have you ever tried to grate frozen ginger? It's so much easier. Once I tried it and never went back to fresh ones :) I love your videos, so much to learn from them.
This was delicious, my picky husband and son loved this dish. Definitely a keeper. Thank you, Chef Bri👍🏻
I freeze the oil then throw it out. Really good recipe, cant wait to try it.
Fantastic recipe Brian and much closer to Chef Peng Chang Kuei's original than 99% of the rest. It still keeps some of the Americanized sweetness but without being candy-ish and gloppy. Also bless you for kicking the usual regular broccoli to the curb & substituting broccolini. Most Chinese-American versions (mall or restaurant) have a moat of thick tree-like broccoli surrounding poor General Tso's helpless chicken that even a beaver on its best day would find difficult to chew through.
I need to make this again soon.
@@BrianLagerstrom I'd be more than happy to set up the mise en place.
Made it…. I only had broccoli, so I gave it a quick blanch! It turned out lovely! Thanks!
Use spare oil to saturate old newspaper to then start my charcoal grill. Great videos.
Bri…. My wife loves to cook, but since I found this recipe, it’s my gig to make it (frequently)! Thanks……. I think.
Another great video... Can't wait to try this recipe. thx for posting!!
I’m struggling to understand why I haven’t come across this channel before. WTAF🤯. Brian is GOAT👍🏾🙏🏽
👌👌🤙🏻🤙🏻🤙🏻glad you’re here now
@@BrianLagerstrom yup
Up here in the great white north (CANADA), I have personally never seen broccoli with General Tso's chicken & rice at any like-minded restaurant, hole-in-the-wall, or cheap University / college / student ghetto type take-out place.....
Pumped to try it:)
This recipe was so easy and delicious. Definitely a go-to for a busy weeknight meal!!!😊
Yes, it seems like it would be a lot harder than it is. Glad it was a success
Lol Brian! I love your humor! Also glad to hear the irs won’t be stalking you for back taxes 😂
The frying oil can be filtered through a coffee filter and re-used a couple of times.
When it is no more possible to re-use, you pour it into a milk carton with a lid
(I know that in the United States the milk mostly comes in plastic jug things)
and put the lid on. Keep it under the sink until it's full.
Then you throw it in the garbage that is hopefully incinerated in a cogeneration plant
(OR you call your friend with a bio diesel engine...or perhaps someone
with a composting facility if oil does not disturb the composting process too much).
You don't throw it in the sewer. Fats will generate giant fat lumps in the sewage system.
(Leave large amounts of frying oil at the communal waste management transfer staion.)
You can buy a product to add to the oil that solidifies the oil. You can then easily throw it into the compost heap. That the best place for it like all the other byproducts of cooking that breaks down.
I am loving your videos! I made the chicken salad, and it was fantastic. I’m going to be making many more of your trickled. Thanks for all your work!
Not trickled....it should have read Recipes 🤦♂️
@@devaner824 Thanks so much. I appreciate that. Glad the chicken salad turned out well!
Very nice, I really enjoy your videos sir! Gonna make this for our friends this weekend, very excited!
would love a recipe for sesame chicken and maybe an egg roll! you are so great at this keep making content!
Thanks for this, grown up general tso's at home.
"Blade Runner" Greatest Movie Ever...! Best, D.
Add corn starch to written recipe below for in the sauce with the sugar.
I almost missed it as it isn’t listed. Delicious!
Done! Thanks for catching that, Terri! Glad you enjoyed it.
We don't really have General Tso's in Australian mall Chinese food. The hits tend to be Sweet and Sour Pork or Honey Chicken, but I'm still keen to give this one a go as it seems to combine the flavour profile across the board that make "real" Chinese food fun. And, as usual, some techniques that can help us across the board even if doing a different sauce etc. Thanks! And yes, soooooo shocked you're not a mall food guy ;-) :D
Stack a bunch of egg cartons. Take the used cooking oil and pour it into them. After a few ours you will have soaked cartons. Break them up in sections and you have great fire starters for charcoal BBQ.
Could you please come out with a sesame chicken video? This looks good, will definitely give it a try.
Strain the oil through a fine sieve/colander and then strain it through a coffe filter. You can usually do that a few times before you have to toss it.
Best general tso I ever ate was in a far away place when I was a kid. I took it to my local place (Where I worked) and said we need to make this. The owner was convinced it was ketchup based - but now as the world has gotten smaller and I've gotten bigger I realize it was siracha based- I've never seen it again, sadly!
My husband is allergic to sesame seeds and tahini. Any suggestions what I can use to replace that, or just leave it out? Love your videos!! So easy to follow. Your roasted tomato soup was delicious!!! Next time I’m at the Hill, I’ll need to stock up on the canned tomatoes!!!
Is there a written version of this recipe anywhere like you have been doing in the descriptions of your newer videos? I have bookmarked this video but I like to have specific written resources to fall back on. Thanks!!
That was absolutely delicious. Thank you.
You 've come a long way with your videos. Cheers
I use my old oil to start my fires, either in my fire pit or in my fireplace. I dip an old paper towel and place it in center stack of wood and light it.
Yes this is an amazing idea
Whenever he said, “I look like a Tiger Beat who got rejected,” I had to like this video 🤣
Seeing that "like and subscribe" popup at the end when you had only ~500 subscribers made me smile. Brain and Lorn, I'm so happy to have watched your channel grow into one of the top UA-cam cooking shows out there. Keep it up and lets eat this thing!
Thanks for watching! Sorry these old videos are so bad!
@@BrianLagerstrom I absolutely love watching old videos on now-successful channels. It's like going through the photo album with my mother in law see pictures of my wife from before she was the person she is now. See you all grown up brings a tear to my eye. Never get rid of your old videos!
Dude, you're a rockstar.
hey Brian I was just wondering do you think that you could do another video of this recipe but with tofu for the people that don’t eat meat k
Oh Bri, you’ve grown up! ( to be a snob ! ) 🤣
I love it ❤️ yes I like to eat with sambal , sambal balacan too ❤️😋
Can oil used for frying be strained and reused? Or is is one and done? Thanks to B for everything. I've learned so much here. Is Tiger Beat still a thing??
No bean paste. But, otherwise you actually made it correctly. Unlike pretty much every Chinese takeout restaurant. Well done sir!
Hey Bri…how do you disinfect your cutting board? Oh and your videos are great, thanks!
Definitely the best Blade Runner version is "The Final Cut". Dark, sexy, violent & beautiful. Also I have a coffee can next to the stove for dumping grease. Like my all the women in my family. But I'm sure I never use it for anything. It's pretty much all bacon and chicken grease, you'd think I'd use it for the next batch but I always think I burned the oil and throw it away. I'll prolly do the same here. looking forward to some General's action tonight. Thanks B Man!
I think Final cut is the joint. Good call
Gots to bring that tuuuunne back to your vids Guv'nor!
Definitely will try. I actually liked the take out version but our Chinese takeout restaurants were good.
Blade Runner (Final Cut) is the best version. Thank you for your videos.🐊
What is the baking soda doing in the marinade and the coating? Is it necessary?
2:39 cornnstarch
The extra n is for nice
Made this again this weekend. So so so good!
!!!!
Great video! Kinda late to the party, but fwiw in a Good Eats episode Alton claims you can just pour old fry oil out in the backyard, it's a vegetable product. On of those "sounds good in theory" things. I dispose of old fry oil in my compost and turn the pile immediately.
I think compost sounds best. Good call.
Thanks a bunch, love you work! I'm about to cook this and just copying the recipe, did you leave out the scallions and broccoli on purpose?
🔴For non experienced cooks: WASH your cutting board with water and soap after cutting raw chicken on it. So you don't contaminate the veggies/whatever you cut on it.
Or use a seperate board for raw meat and poultry.
Great video as always
I've been binge watching your channel ever since I found your fantastic oyster crackers! And so I've seen you insist and champion such care and "pro" standards re the optimal cut/brand /treatment of SO many meats, cheeses, even canned tomatoes ... so I just don't understand how the obviously yellowing and less-than-fresh broccolini could be "just fine for old BBoy"!! I'm not anywhere near pro level myself, but using yellowing vegetables are OK for you?? Love your channel, but I was really surprised and perplexed by this (especially knowing you are also an enthusiastic gardener.)
I strain and reuse my fry oil up to 12 times. No issues thus far in terms of effectiveness or transfer of any residual flavors.
Final cut all. The. Way. The final cut has the little unicorn and DOES NOT have the cheesy narration by Harrison Ford at the end. If you like the meaning of a story man-splained to you via narration as you watch it, Director's Cut.
hahaha well said
LOVED IT!
Hahahaha! Love the chicken but I laughed out loud a few times. Cooking tomorrow. Thanks for a Tuesday dinner.
Dude your vids are great. Subbed.
Thanks for the sub and for the nice comment
Looks awesome 🤙🏾💯
Thanks 💯
Not mall food in NYC, this is the corner Chinese food shop! This looks good tho!
Love the General, gotta try this.
Great video!