If I could make a small suggestion: Would love it if you could put the ingredients/recipe in the comments or the description. I made the aubergine & coconut curry last week and I had to listen to the recipe about 30 times whilst shopping and cooking to check I was doing it right! Thanks for the recipes though, love this series 😁😁
@DMTrance87 Haha, yeah, I figured that might be the case. But unless it changes I guess I won't try cooking one again, which means he'll lose a repeat viewer in the long-run - swings and roundabouts 🤷🏼♂️
If you look in your UA-cam history/watched videos, you can view the shorts in normal video format. In these, you can slow it down to 25, 50, or 75 percent. Might make it easier to write things down without pausing or rewinding the short the entire time.
@@day7163 You can't accomplish cutting corn in half? Frozen fries would still involve the effort of frying, a salad would involve cutting. This is just a bit of both.
@@mcbedo6568 Could you do it with silverware steak knives? It's about all I have. I do have one actual knife tho so maybe that could work for it. Idk. Similarly I never had to touch on frying in oil before. I don't even know if I need extra things for that or not. Look I'm not hating on the guy, but it's just a little more non-beginner friendly if I have to look up how to do things and if I even have the rght stuff for it. Fries require me to read the back of the package to know what temp and how long to cook in the oven. (I wouldnt be frying them.) Salad is even easier. I buy deli meat, spinach, sauce, and some jarred vegetables. And toss that into a big bowl.
@@day7163 yes...I'm pretty sure you could do it with _any_ knife. Literally just cut it in half, no fancy knife skills required. You don't need to look up how long it'll take to fry some corn, just fry "until it looks right". That's what I was told when I just started to cook and didn't know anything. The guy even said to fry until it's curled. So just do that. Knowing how to cook as a beginner isn't really as difficult as you make it seem in your head. It sounds less like it's a "non-beginner friendly recipe" and sounds more like you're just severely afraid of screwing up.
@@mcbedo6568 I wasn't talking about knife skills, but knives. I only have knives that come from a standard silverware set. Maybe I'm overthinking it. It still could be way easier tho. I still don't know if I need anything for frying for example. I don't really know if I could fry with just a pot. Or honestly I don't know what oil is used tbh. I feel like there's still a lot of additional info I need to look up.
Aioli doesn't use any egg, it's an emulsion using garlic & oil. I think it was Americans who started using 'aioli' for garlic & other flavoured mayonnaises to make them sound more exotic.
Eggs are an emulsifier and most Aioli you find in America is based of of FRENCH aioli not greek aioli. And for the french we can see them adding Egg to the aioli as far back as 1897 when La Cuisinière provençale was published.
I have never seen someone that actually is entertaining and who like also gives out the recipe and tells you how to make it like the food and also is genuinely making me hungry
Omg, i just watched 12 of your shorts one after another, your cooking are amazing and the skill i wonder where do you learn all of that. Everything is just amazing!!🔥🔥🔥
Winter drinks beginner to pro Beginner: apple cider or jamaican sorrel Intermediate: glogg spiced wine or eggnog or something Pro: puerto rican coquito
Your videos are amazing and really educational, just wanted to see if there's anywhere we can get the detailed recipes in text format if possible, maybe in the description or something (dunno if there's a text limit on UA-cam shorts descriptions lol)
Jesus Christ, I live in NEBRASKA for God's sake, the corn capital, and I have never seen that first one. I will be trying that immediately, well done sir!!
Amazing recepies but for saffron you can grind it with w peso and motto and mix it with hot wqter or as you used hot lemon juice it adds alot more flavor!
@keykavoos-u4m hot water actually decomposes some of the good proteins inside of Saffron, making it so the flavour becomes intense faster, but at the expense of losing most of its properties. It's better to leave a couple of saffron stems on top of a cube of ice and leave it there until it gets to room temperature. Sure, it takes way longer, but the flavor is as intense without losing any of its good properties and anti oxidants.
The saffron aioli would be great tossed into some frisée to cut the richness, and making a fancy battered fried fish sandwich. extra points if you bloom the saffron in clam juice and lemon for extra salty, briney delight.
Funnily enough arancini are basically a street snack, although usually not sold with porcini outside of north italy. The less pompous (and better imo) recipe for arancini is just using a meaty bolognese sauce with rice and cheese to make it sticky instead of risotto. Since you end up frying it you can get away with store bought bolognese and not lose too much flavour (ofc homemade will taste better). In general you can combine any amount of rice leftovers and a sauce/filling with some cheese before coating and frying to make arancini, bolognese sauce and mushroom risotto are just traditional recipes since they are common leftovers in italy. Its like the italian version of onigiri essentially.
probably because the editing is nothing special whatsoever just sped up clips with a text overlay probably done on his phone in less than 10 minutes. i can tell you’re an old geezer
Arancini/arancine are better when you: Boil arborio or Carnaroli rice whatever weight you use x 2.4 liquid without stirring. Preferably use a chicken or veg stock. Store bought, plenty of sodium works well. Add some colour to the rice by either adding saffron, or the poor people choice is some tomato concentrate. About a tablespoon per litre of stock or untill you like the colour. Typically between 13-15min of cooking, add some Parmeggiano/grana padano or pecorino and a bit of butter and put in a shallow dish to cool. You can make a ragù from scratch, but since ragù tastes best when made in enormous portions and cooked for a very long time: I make enough to always have some in the freezer. Otherwise start before boiling the rice. Fry a bit of soffrito (carrot, onion, celery) in oil, once softened, add pork sausage (soffrito-pork ratio will be about 50-50), cook the pork a bit, add wine and canned tomatoes (preferably whole plum) probably a similar amount by weight to the pork. Cook down untill saucy and tasty, meanwhile you have your hands free so start the rice. Once it's a nice ragù, add some frozen peas and put in a shallow dish to cool. Wet your hands, add a small amount of rice and flatten. Add a spoonful of sauce and a small piece of cheese (cacciocavallo/scamorza/mozzarella). Shape into balls or little cones. Both shapes are correct, but half of Sicily will disagree whichever shape you choose. Finally drag through a flour/water mix with custard thickness and through breadcrumbs, fry untill golden. There are 2 main shapes and spellings. Both will get you in trouble regardless. Kind of an eastside-westside thing. From start to finish, allowing 45min-1hr to cool it shouldn't take more than 2hrs.
Please, explain to me why chefs and recipe developers have this obsession with mushrooms and truffles!! I'm deathly allergic to both, so this obsession makes it ridiculously difficult to eat out without having to play 20 questions with the chef and/or kitchen. 😢😢
I'm from the Philippines, and I was kinda confused after you said calamari (calamares in the Philippines) , cuz' I thought western people don't eat calamari like us asian/asean people. Well, I guess we learn a new thing everyday :)
You can make WuWa, ZZZ, HSR and even Genshin as easy or as hard as you want it to be, in some cases HP inflation gets in the way inevitably but it comes down to individual players skills and stats, my humble opinion though
Just so you know, the Saffron's flavor is best extracted when using ice and grounding it. I haven't blended it even once, but everyone that I know uses ice and grounded Saffron.
If these are the appetizers than who is gonna care about the main course❤😂
😂
The main course will be human meatb
The main course will be cocaine
Bro what are yall saying😂
Americans! 😂😂😂
This guy can cook anything, amazing
☺️
Er... Twice fried calamari is gonna be like chewing gum
Anyone can cook anything. You just have to learn how to do it, that's what the internet is for.
@sebaschan-uwu
Cooking it properly, however, is something entirely different.
@@originalityisdead.9513you’re acting like cooking is hard he’s literally just following a recipe
"leftover risotto"
Nah that's going in my belly
that was my thought, never had risotto leftover in my life
Im glad he added the part about leftover risotto. Arancini is to risotto what fried rice is to basic rice, much better when made from real leftovers.
the problem is does anyone ever have leftover risotto?
how tf is the risotto one for beginners 😅
@@mrbigbankuchiface_3352 it...isn't? it's at the pro level
@@mrbigbankuchiface_3352 .... the risotto one is the pro level one.
@Lastrit_JME oh I see my bad
If I could make a small suggestion: Would love it if you could put the ingredients/recipe in the comments or the description. I made the aubergine & coconut curry last week and I had to listen to the recipe about 30 times whilst shopping and cooking to check I was doing it right!
Thanks for the recipes though, love this series 😁😁
That's the idea, so he can up his view count!
So just think of it as your way of paying for the recipe idea 😁
@DMTrance87 Haha, yeah, I figured that might be the case. But unless it changes I guess I won't try cooking one again, which means he'll lose a repeat viewer in the long-run - swings and roundabouts 🤷🏼♂️
If you look in your UA-cam history/watched videos, you can view the shorts in normal video format. In these, you can slow it down to 25, 50, or 75 percent. Might make it easier to write things down without pausing or rewinding the short the entire time.
@@Am_b0b Thanks for the tip!
@@Am_b0bNice tip
I like that the beginner meal isn't just something like frozen fries or a salad, instead it's something interesting that takes a bit of effort
Tbh I actually kinda disliked that lol. I was hoping it would be something I could accomplish.
@@day7163 You can't accomplish cutting corn in half?
Frozen fries would still involve the effort of frying, a salad would involve cutting. This is just a bit of both.
@@mcbedo6568 Could you do it with silverware steak knives? It's about all I have. I do have one actual knife tho so maybe that could work for it. Idk. Similarly I never had to touch on frying in oil before. I don't even know if I need extra things for that or not.
Look I'm not hating on the guy, but it's just a little more non-beginner friendly if I have to look up how to do things and if I even have the rght stuff for it.
Fries require me to read the back of the package to know what temp and how long to cook in the oven. (I wouldnt be frying them.) Salad is even easier. I buy deli meat, spinach, sauce, and some jarred vegetables. And toss that into a big bowl.
@@day7163 yes...I'm pretty sure you could do it with _any_ knife. Literally just cut it in half, no fancy knife skills required. You don't need to look up how long it'll take to fry some corn, just fry "until it looks right". That's what I was told when I just started to cook and didn't know anything. The guy even said to fry until it's curled. So just do that.
Knowing how to cook as a beginner isn't really as difficult as you make it seem in your head. It sounds less like it's a "non-beginner friendly recipe" and sounds more like you're just severely afraid of screwing up.
@@mcbedo6568 I wasn't talking about knife skills, but knives. I only have knives that come from a standard silverware set.
Maybe I'm overthinking it. It still could be way easier tho. I still don't know if I need anything for frying for example. I don't really know if I could fry with just a pot. Or honestly I don't know what oil is used tbh. I feel like there's still a lot of additional info I need to look up.
Those corn ribs look fascinating. Never seen that before and they look very good. 🤔
Frr it looks rlly good
Aioli doesn't use any egg, it's an emulsion using garlic & oil.
I think it was Americans who started using 'aioli' for garlic & other flavoured mayonnaises to make them sound more exotic.
Thats because egg is a much better emulsifier than garlic.
it always bugs me when people say this. I fucking hate mayonnaise. If you make an actual aoili, it's balanced and actually is good.
All (Garlic) + i (and) + Oli (Oil)
Eggs are an emulsifier and most Aioli you find in America is based of of FRENCH aioli not greek aioli. And for the french we can see them adding Egg to the aioli as far back as 1897 when La Cuisinière provençale was published.
Bro got me hungry, continue the good work you are underrated fr fr
That risotto one is to DIE for
thy end is now?
@@elxd_7730prepare thyself?
@@elxd_7730JUDGEMENT
You shall do as an appetizer?
@@elxd_7730 prepare thyself?
I have never seen someone that actually is entertaining and who like also gives out the recipe and tells you how to make it like the food and also is genuinely making me hungry
These are great recipes! I want all 3 right now!!!
What a lovely idea for corn. ❤❤❤
Wow all of these look absolutely amazing
Omg, i just watched 12 of your shorts one after another, your cooking are amazing and the skill i wonder where do you learn all of that. Everything is just amazing!!🔥🔥🔥
Wow.. you are so good...
Wish I saw this before grocery shopping lol
Can you do some winter snacks/ meals/ drinks
Haha thanks! Will have a think about those!
Winter drinks beginner to pro
Beginner: apple cider or jamaican sorrel
Intermediate: glogg spiced wine or eggnog or something
Pro: puerto rican coquito
I thought you said corn bread at first. I was kinda confused until i saw the end result. That's really neat.
I just had leftover risotto. May have to try this next time. They look so good!
Your videos are amazing and really educational, just wanted to see if there's anywhere we can get the detailed recipes in text format if possible, maybe in the description or something (dunno if there's a text limit on UA-cam shorts descriptions lol)
just look it up on google it’s not that hard
Just earned a subscriber for this simple yet informative short. Kudos bro!
I wish one day l’ll have the chance to try different types of food ❤❤
This guy is an amazing cook
not at all
Love the tasty meal ideas
Keep it up ❤
Everything must be fried! Love it
You make the most fancy dishes look so simple to make 😮
This guy gets to the point AND makes delicious food? Impossible. 😮
Great video mate, going to use these 👍
Those look delicious 😋
Jesus Christ, I live in NEBRASKA for God's sake, the corn capital, and I have never seen that first one. I will be trying that immediately, well done sir!!
The most underrated food channel on UA-cam
Love these three recipe videos!
Ah yes! Finally I know what to do with my leftover rissotos I keep getting! Thanks!
fried squid like that we call "rabas" in Spain 🇪🇦😋
Bro, we make arancini all the time in my family, and I’ve never once had a saffron aïoli. That’s awesome! A little French, but I can get behind that!
Your amazing bro
❤❤❤😊
Thank you 😊
Amazing recepies but for saffron you can grind it with w peso and motto and mix it with hot wqter or as you used hot lemon juice it adds alot more flavor!
Thats how we did it in iran
Never blast saffron with hot water. That's a terrible thing to do.
@@ーテイル why
@keykavoos-u4m hot water actually decomposes some of the good proteins inside of Saffron, making it so the flavour becomes intense faster, but at the expense of losing most of its properties.
It's better to leave a couple of saffron stems on top of a cube of ice and leave it there until it gets to room temperature. Sure, it takes way longer, but the flavor is as intense without losing any of its good properties and anti oxidants.
@@ーテイル oooh thats nice
W!!! 🐢🔥🔥
I thought about Bitterballen when I saw that Risotto stuff
Always put saffron on an ice cube! I died a bit when you nuked the saffron
This guy's British accent is so satisfying
Ohhhhh My God! What are you doing next Saturday?! 😉😂❤😋
That looks deeeelish.
I feel like the hardest part of the last one is to manage to actually get all the ingredients
Saffron aioli is next level… huge respect
Oh my…I’m in for all three!❤❤❤
Mushrooms are amazing when cooked.
I never even considered making appetizers myself!!
I've never had corn ribs before, that's awesome
Ive never wanted to make risotto until now.
My head was turning like a dog every second with that last description 😂
Really useful❤
Dang. Even the first one got me craving.
The saffron aioli would be great tossed into some frisée to cut the richness, and making a fancy battered fried fish sandwich. extra points if you bloom the saffron in clam juice and lemon for extra salty, briney delight.
This guy can deep fry anything, amazing
yeah he’s british that’s their entire cuisine under seasoned greasy fried food
“leftover” risotto is a cute idea, didn’t know you were supposed to stop eating it
calamari is soo good
goooooood the chilli sauce 😭😭😭 i want that so bad
The middle one almost always looks the best. Typically it goes: simple, perfect, then pompous
Funnily enough arancini are basically a street snack, although usually not sold with porcini outside of north italy. The less pompous (and better imo) recipe for arancini is just using a meaty bolognese sauce with rice and cheese to make it sticky instead of risotto. Since you end up frying it you can get away with store bought bolognese and not lose too much flavour (ofc homemade will taste better). In general you can combine any amount of rice leftovers and a sauce/filling with some cheese before coating and frying to make arancini, bolognese sauce and mushroom risotto are just traditional recipes since they are common leftovers in italy. Its like the italian version of onigiri essentially.
is there something that prevents you from making appetizers that don't get fried
Every second I thought the last recipe was gonna be over but OH NO he kept adding more
Bro...the first one is already at a pro level for me. 😂
Y’know, no one ever mentions the editing in these! It’s amazing!
And the food looks delicious 😋
probably because the editing is nothing special whatsoever just sped up clips with a text overlay probably done on his phone in less than 10 minutes. i can tell you’re an old geezer
@@ashykubsgaming1343 Honestly, even if it’s super simple, it’s still nice to have a watchable short and I just appreciate it. And I’m not old, lol 😂
@@joypink5599 the way you type is a clear indicator that you are old
@@ashykubsgaming1343 ??? How ???
@@joypink5599the punctuation and grammar probably lol
That's not aioli it's a garlic mayo
I was just scrolling and I saw your vid and at the word calamari I’m like I need to subscribe😂😂😂 I am 11 btw
Putting Saphron into a appetizer is criminal💀
why, do you think smaller meals are unworthy of nice flavours?
@@NocturnalTyphlosion they do deserve nice flavors but do you know the price of saphron?
The corn ribs looks delicious
the corn look like bugs! which makes me love them, it could make a cool themed meal :)
Watching this made me realize I’ve been groomed towards hosting, never thought about southern hospitality like that.
I'm convinced he made up most of those words in the pro meal
Arancini/arancine are better when you:
Boil arborio or Carnaroli rice whatever weight you use x 2.4 liquid without stirring. Preferably use a chicken or veg stock. Store bought, plenty of sodium works well. Add some colour to the rice by either adding saffron, or the poor people choice is some tomato concentrate. About a tablespoon per litre of stock or untill you like the colour. Typically between 13-15min of cooking, add some Parmeggiano/grana padano or pecorino and a bit of butter and put in a shallow dish to cool.
You can make a ragù from scratch, but since ragù tastes best when made in enormous portions and cooked for a very long time: I make enough to always have some in the freezer. Otherwise start before boiling the rice. Fry a bit of soffrito (carrot, onion, celery) in oil, once softened, add pork sausage (soffrito-pork ratio will be about 50-50), cook the pork a bit, add wine and canned tomatoes (preferably whole plum) probably a similar amount by weight to the pork. Cook down untill saucy and tasty, meanwhile you have your hands free so start the rice. Once it's a nice ragù, add some frozen peas and put in a shallow dish to cool.
Wet your hands, add a small amount of rice and flatten. Add a spoonful of sauce and a small piece of cheese (cacciocavallo/scamorza/mozzarella). Shape into balls or little cones. Both shapes are correct, but half of Sicily will disagree whichever shape you choose.
Finally drag through a flour/water mix with custard thickness and through breadcrumbs, fry untill golden.
There are 2 main shapes and spellings. Both will get you in trouble regardless. Kind of an eastside-westside thing. From start to finish, allowing 45min-1hr to cool it shouldn't take more than 2hrs.
I love adding banana peppers in my calamari and frying those up too
I would genuinely eat the full corn, cob and all, no kidding I have done that multiple times
That's strong teeth 😱😱
Um wow
Finally some respect for my favourite food
Why bro sound like Gordon Ramsay 💀
Please, explain to me why chefs and recipe developers have this obsession with mushrooms and truffles!! I'm deathly allergic to both, so this obsession makes it ridiculously difficult to eat out without having to play 20 questions with the chef and/or kitchen. 😢😢
Because they taste good and are healthy for people who dont have allergies. Also, they're considered high class.
You should try make an appetizer that isnt fried
I'm from the Philippines, and I was kinda confused after you said calamari (calamares in the Philippines) , cuz' I thought western people don't eat calamari like us asian/asean people. Well, I guess we learn a new thing everyday :)
❤❤❤❤😋😋😋😋
These would go crazy in a hr giger convention
Nice Galamad
The thing about appetizers is they aren't bound by the curse
the more fancy you get they can go either way , bigger or smaller
I can't even with the accent 😭 😆 😂
All 3 make a nice meal
Just subscribed!
Try adding ine tsp of honey instead of sugar on that chilli 🤤😊
Subscribed after this 🤤
I'm gonna explode why is everything has to go into the freaking fryer!?
It's not that we have to try every recipe we saw on the internet.....
because it tastes good
Fresh...Salat? - Simple at its best.
You should rename the series noob vs pro vs hacker
the last one is god tier
Finally.....someone made an aioli that wasn't just a mayonnaise base......
That, sir is garlic mayonnaise. Do not call it aioli if it has egg yolks.
saffron aioli... you have my heart ❤
Its hot how good he can cook
You can make WuWa, ZZZ, HSR and even Genshin as easy or as hard as you want it to be, in some cases HP inflation gets in the way inevitably but it comes down to individual players skills and stats, my humble opinion though
Looks like this ended up posted under the wrong video. Yootoob moment.
Honestly third one looks like chicken nuggets 😅
"damn, that looks good"
"damn, that looks good"
"damn that looks good"
Just so you know, the Saffron's flavor is best extracted when using ice and grounding it. I haven't blended it even once, but everyone that I know uses ice and grounded Saffron.
If you soak the squid in a high pH level water, it helps make the squid super tender. Fun fact
Do you have to use saffron? I mean, its expensive. 0.07 oz can cost almost $15. (prices found on Amazon, probably not the most reliable)
all are good