I Tested 1-Star CELEBRITY CHEF Recipes ⭐️
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- Опубліковано 10 тра 2024
- I Tested 1-Star UA-camr Recipes: • I Tested 1-Star YouTub...
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00:00 intro
00:19 gordon ramsay
04:30 ina garten
08:33 rachael ray
12:10 david chang
15:30 jamie oliver
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Love this series!
I have just discovered this series!!!! Also, what brand is your oven?!
lol, your fake typing skills... 5 stars;)
Hey girl it happened again, I clicked to watch the video and it showed that UA-cam unsubbed me again! I hope people aren't having this bad of issues with staying subscribed
@@stephanieann6622 try reloading the page if that happens again. I've seen the same bug, but it only appears that I'm unsubbed. If I refresh the page, the sub comes back.
"i used common sense to cook the chicken thoroughly" LMAOOOO that's such a mood when reading recipe reviews 😭
right? I once saw a steak restaurant review that said they did not have nearly enough vegan dishes. Ummmm? What? It is a STEAK restaraunt. Clearly common sense is not that common.
Exactly, if you are following a recipe, where temperatures vary with your relation to seal level and oven power, and it looks underdone, cook it longer. That's called you COOKING. This is why we have thermometers and comm9n sense.
To complain that your chicken wasn’t cooked through because the recipe didn’t tell you to make sure, is just wild to me - if you don’t cook enough to know when chicken is done, then you should probably start with something easier 😜
Some people are severely allergic to common sense
@@darcyferrigno Also a steak restaurant can offer vegan dishes, so everyone can enjoy a restaurant together. Totally fair criticism. Or do you think when there is a meat in the name of the restaurant, anything but meat is forbidden?
"I'm a seasoned cook but i had no idea what SHAKSHUKA IS????" HOW!????
MY THOUGHTS EXACTLY
this was wilddddd to me
I mean, you can be a seasoned cook without being an adventurous cook. But that review and the Rachel Ray review just screamed "food and ingredients I don't know scare me" lol.
I mean, Dzung is a cookbook author and in this video said she'd never made couscous before... People may have a lot of experience cooking the food from their own culture and not be familiar with foods of others.
I know, that was surprising lol. I’ve never had shakshuka, but I definitely know exactly what it is and how it’s made.
Not the guy who left the negative review because his gf dumped him lol.
Cookbook might have been the last drop that ruined the relationship but I don’t think if was the quality of the cookbook is the reason. I mean if I have time and enjoy cooking, trying new recipe then cookbook is a great gift. If I’m stress from works and always has to cook because my partner wouldn’t help me and I don’t have enough money to order proper takeout? In that case if the guy give me a cookbook then there’s a high chance I would break up with him
I can confirm that We have boneless and much smaller chicken breasts in UK
I think that recipe used thighs.
@@Randilynn66 by the look and size I would say it was breasts. tights in UK are also mainly with skin on, boneless and about 6inch.
How do your chickens survive with no bones?
Still, 15 min seems a bit on the short side.
@@KarmasAB123it is dead.
The reason why Jamie is so detested in the UK specifically is because many years ago, he went on a health rampage replacing unhealthy foods in schools with healthier alternatives. Good initiative, yes, but the healthy alternatives were much more expensive than the unhealthy ones, affecting lower income households immensely.
Not to mention he messes up food of different cultures(including chorizo in paella and then insulting Spanish by saying it tasted better with chorizo or every single time Uncle Roger sees Fried Rice and has flashbacks to Jamie Oliver’s fried rice.)
His attempts at Asian cuisines are like Kay's Cooking with better production.
The idiot/fraud still tries to make curries by frying spices in lukewarm olive oil, it isn't a different method it's just objectively wrong.
School meals in primary schools are a set price, so the changes didn't affect families... the caterers made less profit. Chartwells, being the biggest supplier of meals in England, are Tory scum and absolutely exploited the lockdowns to make more money. If they make slightly less profit because they now have to make healthier meals, then it's a win win in my opinion.
That's completely inaccurate. The healthier food was the same price or less as it still had to fit within the same school budgets.
All the hate was manufactured. It was pupils throwing a hissy fit that their garbage snack machines were being taken away, and the parents were doing the usual clack of "he's taking away things that make our kid's happy!" crap. If this had happened in 2024 those same parents would've went all gammon on his arse and called him woke on twitter.
I was in college when his campaign was in full swing in 2005, and I remember some of the absolute nonsense sludge brained parents were throwing out at the time.
Why would that impact anyone? The school lunch should be the same cost to all. Low income should get a discount.
She don't know what shaksuka is - this book is trash!! 😅😂
I know right, what a dumb critique. Isn't the point of a cookbook to learn recipes you don't know? 😂
it’s so good too 😢 like maybe make the recipe and learn a thing lady
“I’m not curious and it’s Ina’s fault!”
As a seasoned cook 😂
😂😂😂😂 A seasoned cook at that
Sometimes "teachers" make assumptions about what other people know and skip steps that seem elementary to them. It would not kill Gordon Ramsey or his editor from adding that the cook should test the chicken for doneness, since the size of the chicken breasts and the accuracy of the oven's temperature have a direct influence on the correct cooking time.
Giving a range of time or “until golden brown” is a good safety so people don’t get mad too! I liked how Ina told us what to look for. 😊
No people shouldn’t be stupid
@Maya-db4wf There are people who are beginners. I started cooking pretty late into adulthood, a lot of trial and error ensued. My mother was a terrible cook, so it took me a while to learn the intuitive nature of cooking 🤍
@@jane-cn6nd me too. My father insisted that meat be cooked to shoe leather, so I never saw my mom use a thermometer, for example. I only started using a meat thermometer after I was 50 years old...and what a difference it has made, lol.
@@jane-cn6nd There are people who are beginners, and they should use books designed for beginners. You wouldn't let someone drive a car without a license, it could be dangerous. Cooking chicken without knowing how to cook chicken safely could be dangerous. All that said it never hurts to put a note in there to make sure it reaches a proper internal temperature or to at least check the color inside.
I LOVE INA. She has said multiple times that as a part of recipe development, she insists on watching a normal person follow and she tweaks based on how well they are able to recreate her original recipe. She's a legend, she's an icon, and she is always the moment.
"campylobacter, salmonella, clostridium alert" this made me laugh as someone who's studying microbiology and parasitology lol
But the first review isn't wrong. People rely on cooking times - good or bad. Most people don't temp their chicken. That chicken was 40 degrees under cooked. That feels like a huge recipe fail. Sure guessing within a few minutes could be okay, but that was a huge undercalculation. If the recipe doesn't say a specific breast size (and I think you said it didn't) - the recipe is incomplete. 1 star
The first review is wrong, if you don't temp your meat you shouldn't be cooking. There are too many factors that affect how quickly the meat will cook that the person writing the book can't possibly account for. Though it never hurts to add "or until 165 degrees"
Don’t cook if u can’t use common sense
@@Maya-db4wf What a reductive statement. "If you can't follow a recipe that is missing steps and clear instructions, how dare you fail for not knowing what you don't know." That's what both commenters so far sound like.
Yeah I'd say that review had some merit to it. The recipe should specify the size of the chicken breasts, give some extra time range on the cook time or possibly give some visual cues. It's easy to say you should use your common sense when cooking when you already have the experience, but some people are just starting to cook and they are first learning about these things.
Not sure if it merits giving the whole book a 1-star review, but it's a valid critique.
As someone who is maybe an average home cook at best, and doesn’t have a kitchen thermometer, if it isn’t pink in the middle I assume it’s probably okay. Not that you should think that way but that’s how some inexperienced home cooks think. Now would someone with mediocre cooking skills necessarily pick up a Gordon Ramsey cookbook, probably not.
The issues that she noted should have made it at most 4 stars. 5 stars means there's no issues and goes above and beyond expectations.
I can imagine her reviewing the Gordon Ramsay Grilled Cheese video:
"I think it was uniquely aromatic, and I could really feel the smoky flavor of the fireplace. Five stars! 😄😄😄"
Or the Jamie Oliver Egg Fried Rice video:
"It was very practical, and delicious. The rice was fluffy. The chilli jam really added some unique flavor. Five stars! 😄😄😄"
She's too nice or didn't want to offend the real chefs 😅
Haha! Exactly! Every single one of her reviews videos seems biased in the opposite direction most would be... You can pretty much guess what will happen in every video without even watching it which I actually didn't, just read the comments. Her shtick seems to be giving positive reviews to everything... even when it's not necessarily deserved.
I'm not sure Uncle Roger has ever recovered from the Chili Jam Incident! 🤣
Uncle roger wrote one of the review on Jamie Oliver’s book 😂😂😂😂
His dislike of Jaime Oliver is great.
Butter chicken is one of the easiest indian food to cook ,Jamie didn't do justice, you can't even call it has British indian butter chicken, it's made with unrelated ingredients
Has he ever done any Indian dish justice?
@C.L.Hinton as a indian .No
Seriously, it's well deserved hatred. He horribly destroys any and all ethnic dishes. Using SOBA noodles for ramen? With a huge compressed glob of boiled spinach, unfinished chasu pork, and a tiny amount of miso at the wrong time. Crumbling tofu, no butter in butter chicken, and chili jam aside. He needs to stop making good dishes into garbage.
David Chang deserves 1 star for being one of the most toxic chefs and should be boycotted it is a well known fact that his restaurants had a toxic work culture where bullying and sexism was the norm. Many ex staff members have called him out even Sohla and Carla did it recently and they both worked in Bon Appetit which was less toxic. I don't care how good your cook book is when you treat your staff like they are trash.
Then 1 star the kitchen, not the cookbook
Chicken breasts here jn the UK are definitely smaller! 15 minutes would be just right to cook through
I don't think David Chang deserved that five star review. Maybe not one star, but definitely not five.
I really love how genuine and respectful towards food and other chefs you are. And your smile! It's a piece of heaven!
Heres my thing with recipes using ovens: not ever oven cooks the same. For all we know, gordon was using a profession restaurant quality oven when making his recipe. Imo, i think it would be better to say "cook at 425F for 15 minuts or until the thickest part of the chicken temps at 165F" this way the user knows a general time frame and also knows what the temp should be for chicken.
I think you missed it on the first review, the review said for a new cook. The book doesn’t mention a internal temperature for chicken and someone who is new to cooking wouldn’t know to look out for that, also might not have a cooking thermometer and wouldn’t know to check if they are not told. Yes as a chef or someone who cooks often it’s “common sense” to check the temperature before eating/serving but if it doesn’t look raw I’m sure alot of people wouldn’t think about that and would eat it after the cook time given. I’m sure you’ve noticed a lot of recipes say cook for x amount of minutes or until internal temperature reaches x. There’s a reason for that
Thank you. That "common sense" was sort of nasty. Not everyone has a ton of experience cooking chicken, especially chicken, that isn't normally sold that way without seeing a butcher.
As a cookbook author, she's really telling on herself here.
She’s said in another video like this that she wrote a cookbook and has had to deal with negative reviews. I feel like these videos are more like “I’m gonna to tell you why your negative review is wrong” which is fair enough to want to defend other writers but I wish her reviews were a little less biased.
Its okay to admit when a recipe is not written properly and got get someone sick. Gordon could have easily gotten around it by saying bake approximately 15 minutes or until internal temperature is 165 since the sizes of meat people are using will vary which will impact cooking time. Important to remember cookbooks are meant for home cooks who don't store all this information in their head, not folks with their own published cookbooks who should be expected to know this information.
What are you talking about? Any adult should know that pink chicken should nor be eaten, and cook it for a longer time.
@@youshimimi You dont know to fully cook food to avoid getting sick? Even as a child you should know pink chicken is bad.
I agree, if it says bake for 15 minutes then it's not unreasonable to think someone will bake it for 15 minutes. Regardless of whatever weirdos are popping up to defend the recipe
@@piemaster310 i am defending common sense. Times on cooking instructions are a guide. There are so many variables... the chicken size, yes. But also, different ovens can take longer and shorter times. Just like different stove tops are different.
You need to have common sense... you don't need to be a genius to see when chicken is cooked.
@@jayedith9398I think you’re the one without common sense here. Cook times are very important and should be clear when cooking. Variability that could occur needs to be addressed with the vocabulary in the cook book. You must have never tried to make sourdough from scratch before and understand the importance of measurements and time.
Jamie Oliver was my childhood. I remember when he used to make these amazing documentaries of school lunches, or bad home cooks and TRAINED an entire nation to survive on scraps and few cents after the 2008 economic disaster. His recipes reflect that, and that gives him an air of realness you don't get with other snobby chefs. Happy you made him justice!
Revisit those school lunches and learn what was going on in the background. He’s not a good person.
@@gavinneedham2013 can you expand on this, say what he did, suggest a video or article. If I google your comment, I don’t think I’ll find what your hinting at.
@@maddison5154I'm curious also!
@@gavinneedham2013 Yeah, I was surprised when she called him "unfairly hated."
@@maddison5154if you don’t mind podcasts, i’d recommend maintenance phase’s episode on him, called “jamie oliver”. they went pretty in depth on criticisms people have, ranging from the lighter stuff to the heavier stuff like his involvement in school lunches.
I’m sorry, but a recipe that results in chicken being 122 degrees (!!!) after following instructions is NOT a five-star recipe. All they needed to do is add “…and until the temperature reaches 165 degrees.” Sorry that IS a food safety fail.
Yup. They shouldn't assume the readers of these celeb recipe books know much about cooking. Either that or they should specify the size of the pieces of chicken by weight so that people don't go far over the intended size, leading to raw results.
Thankfully common sense exists
@@PyrrhusBrin Common sense would be specifying how big the cuts of chicken in your recipe should be, and what temperature you should cook them to (not just how long you should cook them, since ovens vary).
Not his fault US chickens are 2x as big as UK chickens, his HOME COUNTRY
@@lanasinapayen3354 That's why temperature cues are preferred to time cues. A publisher can always convert a temperature for the market, but the safety doesn't change. I personally believe that Gordon should have catered to that.
"I don't know what shakshuka is" lol, sounds like the reviewer's problem. Shakshukas are such a hip, popular breakfast choice right now (and have been for at least a year) I have no idea how a "seasoned cook" wouldn't know what it is. Seasoned cook, my ass xD
I don't think it is the reviewers "problem" so much as a personal preference. Not every person likes every ingredient. They still have a right to have an opinion on a recipe.
@@crystalh450 It's a cookbook and you buy it in order to learn new recipes. If it contains just one recipe you don't know or like, would you give it such a bad review?
@ShinyStarfire I don't know, but the impression I got was that this was not the only recipe that the person didn't like and apparently, not a lot in the book suited their taste. Sometimes that just happens and that's why I like looking through mine before I buy.
It's like saying, "I don't like tomatoes, so zero stars!" 🤣
I am Arab, and the shakshuka recipe is so famous in our country that we make it every week.
I can Confirm that the recipe is Kinda wrong, as there is too much tomato sauce and not enough eggs and the Vegetables is wrong there is not any Jalapeno or carrots There is no paprika and she use Wrong type of cheese
According to the original recipe, she must use Mozzarella cheese and she must use pepper instead of paprika and use tomatoes instead of tomato sauce As for vegetables, she should has used onions, parsley, bell peppers, and hot peppers
(Sorry if there are any errors in writing, I used Google Translate)
You left a 5 star review for garden Ramsey even though if you follow his instructions you WILL end up in hospital. For reference a UK chicken breast needs minimum 25 mins at that heat
I don't know how I came across your videos, but the way you try everything with an open mind and decided to give it a fair shot... makes me like you so much. thank you for this video!
The magic of video editing ❤. Straight didn’t even notice the lack of typing on a not mechanical keyboard but somehow establishing keyboard clicks. 10/10
And the fact she was only pressing the same 6 keys over and over
The reviewer made a great point about the chicken. Your snarky "I used common sense" doesn't help someone coming out of an environment where they were never given any guidance. You could have added a suggestion of using a thermometer to check for a certain temperature.
For sure. My mom's mother died when she was 9 and she had to do a lot of the cooking. "Common sense" by your definition is something that you, at some point, learned from someone else. It is better not to assume someone is going to just "know" things.
Yeah, but I think it’s also our own responsibility to research such things on our own. It would literally take 30 sec to find in internet. I don’t think there is a way to predict all possible little things that ppl don’t know. I’m saying this because one day, when I left my husband to cook dinner, he didn’t know how to chop an onion, and he said that he hoped I left an instruction for that too 🤭
Most people wouldn't research if they're following a recipe in a cookbook and relying on it as the authority that knows better/more than they do about cooking though?!
@@victoriah.20 true, but I don’t think the book can predict the size of your chicken and a million of other possible variations of your specific kitchen, country where u are and ur situation. I also don’t think it has to do any disclaimer about the fact that u need to adjust the time. It is just a common sense.
@@kate8160”research things on our own?”
So how does one do that? Maybe by looking up something authored by an expert.
So an expert for cooking would be someone like Gordon Ramsey, and the something he authored would be this book. See the problem yet?
4:04 I agree with the lady. Pan frying the chicken first is ideal to bake it through. The review is harsh but agree with the cooking process
Girl, it’s amazing you use the library to borrow some of the cookbooks! I love checking out cookbooks from the library!
Ras el hanout is a really great spice blend, i love the warmth and bold flavors. When i first found it i learned that the name pretty much translates to "top shelf" and most spice shops have their own house blend.
Chili Jam? No no no, you made Uncle Roger's foot drop to the floor... Don't use chili jam!! Lol
Haiyaa
You followed the recipe to the letter and it was raw but still gave it 5 stars?
She's done this before in another video. Follows the recipe with listed ingredients and instructions, finds out the 1 star reviewer was right and still leaves a 5 star review.... 🤦♀️
Loving this series right now!! Please continue it :)
Loving these new videos ❤
I love this series! Really insightful but also positive 😊
Nice. Keep putting in the efforts. Really learning and appreciative.
Such a fun episode! I need to watch the others. Thank you, Dzung!
I absolutely LOVE this cookbook reviews recipe series!!!! ❤I collect cookbooks (I have yours of course 🥰), but seeing you make recipes from the cookbooks is so delightful. Beautiful video!! And great reviews too.
I love how respectful you are to other chefs ❤.
Lol, I'd definitely have docked Ramsay 2 points for not explicitly saying to what temperature to cook the chicken! Why would he leave that up to chance? I mean, he should know from his experience that some people have NO common sense in the kitchen.
The fake typing of the reviews cracked me up!
This looks absolutely delicious! I love how the flavors are layered so well. 🤗👌
The one pan dishes were amazing!!!
Love this series! Keep it going 😁
Jamie Oliver is like marmite in the UK - love him or hate him 😂
I really like this video series
Lmaooo lao gan ma!!! I love the shade so much 😂
I love this series ❤
Just watched the Famous youtubers video and was my introduction to your channel. Just saw you got a new video, subscribing 🙌
Loving this series!!
“I took out a major flavor ingredient and now the dish is bland” oh my heavens how shocking. 😂
Interesting content! Thoroughly enjoyed your last video like this and was super excited with this new one! You must have a ton of cookbooks, do you give them away or keep them? Wish I'd still have more space to keep all my cookbooks. ❤
I got these from the library!!! But I also have an extensive collection hehe
@@honeysuckle Fun series. However don't fake the "typing" of your 'review', it's extremely distracting and disingenuous. If you're not going to really type the review either don't move your fingers at all or just verbally do it only without the video shot.
@@violetviolet888 get a sense of humor
@@honeysuckle It would have been more comedic to fake type with *more* exaggeration or not move your fingers at all. What would be more valuable is if you were really submitting these reviews, it would serve your content better.
@@violetviolet888 if you had checked their Amazon book pages, you’d find that I did leave reviews.
omg please make this a loooong series!!!!!!! loved the idea!
When I used to cook Rachael Ray’s recipes I did notice that she used a lot of ingredients that my family wouldn’t eat (in those days), but not these days. I would try again. I think my tastes are a lot more grown up and I was brought up with a mother who tried to teach us about worldly flavors so everything sounds so good. I have all of her books. I find her latest books are more interesting with better recipes.
I also have Cooking at Home and Ina’s book. I have all her books and I think that that specific book is no different in the flavors OR the techniques or attitude. I have not cooked much from David Chang’s book but I did buy the Anyday Microwave cookware and it is frigging amazing!!!! Worth every penny. There are a lot of ingredients that are very different. I could see the issue with “no actual recipes” but whatever I did make from it were excellent.
can you make this a series? I absolutely love this!!
Love this series. Such a good idea!
i really love this new series ♥
I really like these kinds of videos. I ended up cooking that recipe from Gordon Ramsay and it turned out delicious!
I loved this video! I hope this becomes a new series. It was so fun!
I love this series!
Loving this series, you’re so funny too! ❤
Loved this video. You have a delightful take on the recipes.
Gordon Ramsay that is NOT Moroccan chicken i grinned the whole time that she was reading the recipe, but good cooking techniques
Agree , I was shocked 😂😱 I would think he knows better than calling that Moroccan chicken … maybe could call it, Moroccan inspired…?🫣
That was a fair assessment of these chefs and recipes. Thanks for taking the time
Another very nice video where you redeem your fellow cookbook authors. I really like this format.
Feel like the chicken part is cheating. If ya ended up with a raw chicken from following the instructions, you got the result the comment mentioned. Isn't that what you're supposed to rate it on? Having followed the instructions without modifications, however sensible and obvious they'd ordinarily be? After all, that IS part of the recipe
She did this in another video where the instructions mentioned an ingredient that a reviewer complained a measurement wasn't listed for.... and they were right, there was no measurement listed! Though HoneySuckle decided it didn't need that ingredient anyway and it still tasted good... so 5 stars. Yet the reviewer was absolutely right. Does something like that deserve 1 star? Probably not. Though it also doesn't deserve 5 either.
Classiest and well deserved jab at David Chang!
Loved your video, everything done very tasty and pretty apetizing!!
I love that she's getting cookbooks at the library because that's exactly what I do.
i love this video! I hope you do more of them :)
This series is seriously entertaining!
I learned to cook watching Rachael Ray. Jaime Oliver is also amazing, making cooking very simple.
What quantities did you use to make rasel hunoot? Thanks
Anchovies are in Worcestershire, too. Granted, the fish flavor is more pronounced in the actual filets, but after ignoring it for years, I tried it in Alison Roman's eggplant parm, and it really is an ingredient that can blend well into a recipe. What's great about cooking as a hobby, is you can always try a recipe as written and then moderate the amount of a given ingredient the next time you make it.
love the positivity!
I learned about the David Chang drama yesterday from the Orange County subreddit lol I love your review 😂
I like how kind and positive you are.
I really think this is the most awesome channle I've come across. Subscribed, liked and also shared. You're really awesome and very good reviews and you cook veey well with common sense. Just brilliant
Love the passive aggressive "I'll throw lao gan ma chili crisp on it next time" during his momofuku chili crunch fiasco.
Great content! Exciting new series I hope!
Celeb chefs (and plain old celebs) are just churning out cookbooks these days! 1-star reviews are on point
Loving this series!!! Where is that cute scalloped plate from? I love it!!
Jamie really does love his Chili jam
15 years ago at the height of Jamie Oliver s popularity a friend of mine had one of his cookbooks in our dorm. Every receipt had at least one ore more ingredient that was not available in supermarkets.
does this girl ever give bad reviews? its kind of unsatisfying that she likes everything.
She actually never does as far as the 3 or 4 videos I watched. I gave her a chance thinking she'd be more balanced in her reviews... Nope! Her shtick seems to be giving positive reviews to anything 1 star.
as much as I love Gordon (and his books really made me a better cook), there should definitely be a note to temp the chicken OR at least that the time is approximate and may vary. the size of the chicken, the bone or an uncalibrated oven may affect the time.
it’s really interesting seeing you cooking a recipe from a british cookbook hahaa
pls do more videos like this. luvvv ur videos
Ramsay's recipe critic was soooo funny
like, I am nowhere near being a chef, I just can cook for my day-to-day life if needed, but even I would've guessed that cooking time for the final step (in the oven for the whole thing assembled, with chicken) depends on the size of the chiken pieces and an oven a cook has. Cook until it's cooked. Easy as that.
That recipe from Jaime Oliver looked AMAZING!! Now I want to get his book to try to make it myself.
Shakshuka is my favorite breakfast! When I was a KM we had that on our menu with lamb meatballs and fresh lemon zest. So good! Weird that that reviewer was a seasoned cook but had not heard of it before... It has been in nearly every restaurant I've worked in that has had a brunch service. To be fair though, I have seen it listed in a few places as simply "Soft Baked Eggs", I'm guessing for accessibility? I made it for my family and they all think it is "Pizza Eggs" lol.
"I don't even know what shakshuka is"....HAVE YOU HEARD ABOUT GOOGLE YOU FUNKY SAUCESKULL ???
15:32 Don't forget chili jam ! 18:35 AND THERE IT IS ! 🤣
“Jamie Oliver is unfairly hates”
Jamie has disrespected and insulted people’s parenting, humiliated an entire city in America, culturally appropriated multiple cuisines, forced a man to reveal his wife’s miscarriage before either of them were ready, traumatised children by killing a lamb on screen before he was authorised, hypocritically used twice as much sugar as necessary in recipes despite advocating a sugar tax, nearly destroyed the Scottish economy, nearly caused irreversible damage to the environment by partnering with a fishing industry that had a reputation for importing parasitic species, partnered with an oil company despite claims to want to help the environment, scammed hard working farmers out of their rightful payments
Yeah, the hate’s completely unfair
I really like the David Chang book, partly because it's the kind of cooking I do; with master recipes and concepts rather than concise recipes. I gave my sister a copy as well. I also have his AnyDay Bowls which go well with this book since they are designed for microwave cooking. I make the Chawanmushi all the time and it taks a little effort to dial it in, but it's one of my goto lunches.
I've tried multiple Gordon Ramsey recipes over the years and I often find them flawed and needing adjustment. I feel like very often his team comes up with something, but they don't test it very much before they publish it.
You need to try Ina's 'Vegetable Tian' recipe... absolutely delish!
Hi… passing by on this series of rating recipes from cookbooks. About he chakchouka (sorry for the writing, maybe wrong): until my 34 years i didn’t had idea of what that was… not my culture, and i cooked very much from my own ideas. If i may point a detail, no oven needed. Just cover the pan with a see-throw lid. The steam will cook those eggs, just need to keep an eye on them. Normally it will cook quicker than in the oven.
Love your energy doing this
I like your video. This is a really fun series. One comment I have though is the the font style, color, and size is really important for accessibility. I come from a family where we have dyslexia, disgraphia, and Irlen Syndrome. Things like yellow text on white paper, weird font recipe titles which was in another video of this series, does have a very real impact on many people and their ability to access and process information in the cookbook.
Ras El Hanout is one of my most beloved spice mixtures in my kitchen!!!!!! 💕💕🤟 you crack me up with the couscous couscous, so clearly it was a 1980s dish, it was so popular🤣 couscous couscous cooked in chicken stock with salt, mixed with sautéed asparagus and chicken in some olive oil and butter with salt and pepper add fresh lemon juice and zest. served hot or cold yummy! If hot I added parmesan if cold I added arugula.
Ras{Head} El Hanout{Shop}. Or, head of the shop is simply a combination of multiple spices and usually change from one location to another. Here in Algeria, it's changes from one shop to another, each has their own local, mix.
Imagine being a "seasoned cook" and never having heard of Shakshouka. lmao
to be fair, the chicken in the cookbook picture looked a fair deal smaller than what was used here (or maybe the reviewer as well), but 15 minutes for chicken to go from raw to done in a 425 degree oven does seem unlikely. i don't think i get chicken thighs done in that time. maybe wings? definitely not bigger pieces than that.