To his credit, he really did learn stuff there. Many food travel bloggers go, have some fun, and maybe make one thing, kind of. More of a professional vacationer. I can't wait to see his next trip (India seems like a natural fit) to generate more content.
@@TheGreektrojan exactly! As funny as the original comment is, Ethan must have learned a TON for him to reference that trip so much. I would love to see him go to India!
I have no real idea why, but I never fail to appreciate the size of the bites that Ethan takes in his taste tests. Unlike typical food tv where they nibble on the end of something and then proceed to explain all of these complex flavors and textures that they can't possibly have in their mouth....Ethan does his taste tests like someone that is hungry and actually eating. I always dig it.
when i was younger, before i was the one to make the chile colorado, when my mom would make it for chilaquiles, she wouldnt strain it. idk, its just something were used to. but when i make it now, i strain it everytime because i much prefer the smooth sauce
Ingredient report: Pickled onions were seen at 0:00 - 0:13, 1:48 - 1:51, 2:15 - 2:20, 6:24 - 6:33, 6:35 - 7:41, 7:43 - 9:18, 9:19 - 9:29. Mayo was not seen in this video. This has been your (decently late) ingredient report. Good job Ethan for 500K, it's been a pleasure reporting about your pantry, and I look forward to the day when you hit 1 Million subs.
@@josiahlutchman4913 he started with growth by targetting other large channels (Adam Ragusea, Joshua Weissman). I'm not complaining, his content is gold.
And because he's smoulderingly hot! Im a straight dude, but its impossible not to notice that this dude could easily be a model. I also like that he keeps politics out of his videos, unlike Adam Ragusea.
Ethan, I’m from Mexico City, and you need to try the “Tortas ahogadas” that they make in Guadalajara. They are totally submerged in salsa and they are easily one of the best “sandwich” available in Mexico. Trust me, you gonna love them Congrats on the 500,000!!!!
@@iloveanimemidriffpor eso prefiero la salsa de jitomate con solo un chorrito de salsa “regular”. Aguanto lo picante pero a veces es una exageración. O será porque soy pocho? Jaja.
Caught you below 50k. Immediately knew I was gonna stay. The information you provide is to the point. Easy to follow and covers many of my culinary interests. Thank you. May the future bring you and, selfishly, me even more interesting content.
@@bobdobbs7828 Oh, you're serious. Ok. If my inconsequential little compliment to Ethan upset you, there is probably nothing I can say to make you feel better. Have a good day.
I really love how much you've been able to expand the number of videos/recipes from your time in Mexico. It would be awesome for you to continue these types of videos with other countries! "What a cooking class in Italy taught me", "my favorite Korean street foods "etc. Proud to be a subscriber from the beginning! Way to go Ethan!
Honestly, you deserve so much more. Heck, I'd buy a cook book from you! Your presentation is perfect, the research is incredible, and the recipes are affordable and super delicious. Congrats!
I made Pambazo as part of a Mexican food themed Christmas dinner back in 2019. The pozole was everyone's favourite but the Pambazo realllllly stood out to me. Have made it frequently since. Congrats on the 500k!
I use the guajillos as the base for Texas-style chili and omit most tomato products. I prepare the peppers by cutting off the tops, removing the seeds, and cutting the peppers into smaller pieces and placing them in a pot of boiling water. Once rehydrated, I purée the peppers and strain to remove any seeds and pepper skin. The result is a wonderful base for not only chili, but for a lot of other dishes. Darlington, South Carolina
I am in CDMX at the moment staying in Condesa specifically, so thank you for the panbazo recommendation! Also, My mom makes panbazos, what makes hers unique is a bean and chorizo filling along with the bread.. You should look into that filling because it is KILLER.
Hi Ethan! I am Mexican and I've seen multiple signs of stores selling Pambaso's in little Mexico, NY ( Corona, Queens). However, to be honest with you I never ventured in and order one. Now that I've seen you making it, I will definitely make it! Thanks so much for all your effort showing us how easy it is to eat food we crave by making it at home.
My wife caught a pambazo in one of your videos and we searched through all your videos trying to find the video. This was literally last night! Timing couldn’t be better. And congrats!
I don't even eat meat, but I just enjoy your personality and the focus on realistic recipes that can actually be cooked at home. Stay safe and awesome!
As soon as you said “pambazo” I knew this was going to be good. I remember when I had my first one, changed my life and a lifelong addiction was born. I appreciate you bringing the people the good stuff 👍
Recent subscriber, I appreciate your channel for several distinct reasons. 1. Seeing famous dishes from around the world such as this Pambazo representing Mexico and the Biryani representing India 2. Your overall creativity in the kitchen and giving recommended ingredient replacements such as the Brioche Bun in the video. 3. Food that is healthier without sacrificing flavor, 4. I like how you take into consideration what the average person is going to have on hand, and also what they're willing to spend. 5. Overall the food is great, your passion for food is more than apparent, and congrats on 500k you deserve it.
I used to visit my friend's aunt, originally from Guadalajara, and she would make these sliced onions pickled with finely chopped habanero, then served that with her menudo or birria. That stuff was amazing so I started doing it myself.
Love watching this channel. And I love that from the time I started watching this video, the views went from 2 to 2219. AMAZING!!!! Keep up the good work! From one cook to another.
Congrats Ethan! You're a unique cooking channel that actually goes the extra mile and shoes proper practical examples on how to cook recipes day-to-day. You helped me improve :)
Congrats, Ethan! Well deserved! A Mexican here! If you add a bit of cumin to the guajillo mix, it'll be a game-changer! Pambazos are the best; my 20-month old baby loves them! I love your videos for how much respect you put into our dishes. Thank you for that!
I remember coming across you at around 20k and had no idea why you didn't have more attention. your work still has amazing quality like it did before and I absolutely love your content. straight to the point with lovely production. I'm so proud of you man. also, more chorizo recipes would be KILLER
The work you’ve done so far @Ethan is great. I found you recently, like 2 months ago and you’ve already enriched my cooking skills way more in that time than anything on the past 2 years combined. So thank you! I’m Mexican an your Mexican recipes are among my favorite, so that’s a stamp of approval. “Honorary Mexican Cocinero”
I really like your no nonsense approach to your videos and how you simply get straight to your instructions (unless a dish needs some explanation like in this video). I also really like how you have pauses in your narration, they allow me to soak in what I'm watching/learning and it makes the video much more enjoyable. I've honestly never come across a channel that does this and I wasn't aware how much nicer having those little pauses is. Thanks for sharing your culinary knowledge with us all, and keep up the fantastic work!
Oh, I was waiting for that sandwich since I heard of it in one of the past videos!!! Epic! Also congrats on upcoming 500k (2k more, but this is a piece of cake)!
I love these! I used to go to a truck that parked at a gas station in Fremont California that served these. Easily in my top 5 favorite sandwiches of all time.
I watch a lot of cooking channels but you are the only one I subscribed too and I have recreated most of your recipes at home and purchased a lot of the products you link. Also your apartment's aesthetic is on point. Keep up the great work and congrats on a half mil!
Been watching since your response video to Adam Ragusea's fries. Even though I'm a vegetarian I watch most of your videos because they have a lot of information about technique. Really informative! You deserve all the subs for your hard work.
This video diserves WAY more views. This is much closer to authentic Mexican food than any Taco Bell in the country. These sandwiches are amazingly delicious and its a shame that more people dont know about them.
A very well deserved 500k... Im new to the channel and made your karahi the other day and don't think I've ever been so proud of something I've cooked in my life! Keep it up man :)
Please don't make the mistake of changing what got you here. Your Mexican food vlogs especially are so cool. It's Mexican food that isn't sold or prepared the way it is in Mexico City and you decode it, and bring it to us. Can you go back and get more of those recipes?! Like the tortilla soup at San Angel Inn, or the fish at Contramar? That would be amazing too. Congrats on 500K.
Lucky you are Ethan. That sandwich looked so good that I spent the last 5 minutes trying to steal it from you without you noticing. Oh well, sometimes it just wasn't meant to be. Love all your cooking. Congratulations on reaching over 500,000 Subbies. 🥕
My mother makes them for us on our birthdays. Just the same way you made it. Great job Mexicans be proud...by the way serious your the first I've seen try
Congrats man! As a guy who loves to explore a bunch of cultural foods but also has a busy work schedule, your videos keep me inspired. Your cast iron flat top is a game changer
It's crazy, I was here in August and I swear you had less than 80K or somewhere around there, and now you have half of a million. The internet is wild, sometimes beautiful, sometimes a hellscape But holy shit when it's beautiful it's gorgeous
Your videos are very helpful and your production quality is amazing. You are helping me become a better home cook. I tried your pickled onion recipe and it was great. Would love to see you make some Greek food. Cheers!
The idea of soaking the bun in the sauce is something I'd never considered, but that's another idea for lunch to take to work. I assume the technique will work with other types of sandwiches as well.
It works well here because the sauce contains no fat or protein. I imagine mayo or burger sauce getting grilled on the outside to be impossible to eat remotely cleanly. Also your hands will be thoroughly coated in chili after this, so be careful :p
Grats on 500k, no surprise to me this channel is blowing up. Your genuine enthusiasm, no nonsense format, and down to earth recipes keep me tuned in every week.
Been with you since 2k subscribers. As a former Mexican, it means a lot for me to watch you share our culture through food in such a loving, passionate and inspirational way. Congrats on 500K E!
Well earned Ethan! My favorite Mexican sandwich is the cemita from Pueblo. We moved to Italy from Philadelphia a year ago and I really miss our quick trips south of the border
congrats man. been watching since i found ur vids on tiktok early last year. always liked ur low calorie high protein meals and ur food science videos really help me pay better attention when fine tuning cooking, i make sure to get all my salt levels n amount of water n cooking times right when im doing pasta now and everything is perfect. keep it up w these videos. finding all these new dishes out and their recipes from someone who's been to mexico city is great, hope u continue to put us all on these new foods and show us those international dishes we don't hear so much about
I find that saltiness is also a function of food temperature, where the hotter the food is the more salt it needs. It would be cool to see an experiment on this.
Congrats on the 500k! I subscribed back when you were at 40k and I knew you'd be big. You had the production value, a unique way of presenting things, and you clearly put in tons of time and effort into each recipe, all while remaining humble about it all. I've been pretty good about figuring out which youtube cooks would blow up and following them early, I just hope you keep on the Babish trail and not the JW trail. I have no doubt you'll not do the latter since you don't have an ounce of conceit in your videos and you are absolutely working closely with your community to improve each and every day. I can't wait to see what specials you do for 1m and 2m milestones :)
An easy hack for faster par cooking of vegetables is to prep them and put them into a microwave safe container, cover with plastic wrap (or a plate that can create a seal) and cook at 100% power for 3 minutes. This works for not only potatoes, but also sliced onions, sliced bell peppers, sliced mushrooms - pizza toppings! By doing this you not only cut down on the cooking time, but you also release a lot of the water which can really wreck a pizza crust.
Congratulations 🎈 I love watching your channel-I have learned a lot from you-one of my favorite videos is when you were making kielbasa with your dad-one of my favorite recipes of yours is focaccia-it makes the best sandwiches!! Keep your videos coming!!!!
No, thank you sir! Your food and videos are always excellent. Also, The pink pickled onions are now a constant staple in my fridge. Greetings from Scotland! 🔥🔥🔥🤘
Congratulations on 500k when i first found your channel i was surprised you didn't have over a million subs, you gave A+ content and recipies and thanks for the macros!!
man I remember when I randomly found your adam ragusea video when you still had around 30k, you’ve came A LONG WAY! congratulations Ethan, very well deserved!
Love your videos, bro! Your DIY Kitchen table project is something I'm going to refer back to when I move into a larger apartment, and I use your pork carnitas recipe EVERY WEEK! I especially appreciate the work you do figuring out macros for your recipes. Dieting is so much easier and enjoyable with that information at my fingertips. Keep up the amazing work. You're an absolute treasure and I can't wait to see what else you do!
In case you were wondering, Ethan went to Mexico City.
Hahaha. Indeed.
Lmfaoooooo
What gave you that impression? :)
To his credit, he really did learn stuff there. Many food travel bloggers go, have some fun, and maybe make one thing, kind of. More of a professional vacationer. I can't wait to see his next trip (India seems like a natural fit) to generate more content.
@@TheGreektrojan exactly! As funny as the original comment is, Ethan must have learned a TON for him to reference that trip so much. I would love to see him go to India!
I have no real idea why, but I never fail to appreciate the size of the bites that Ethan takes in his taste tests. Unlike typical food tv where they nibble on the end of something and then proceed to explain all of these complex flavors and textures that they can't possibly have in their mouth....Ethan does his taste tests like someone that is hungry and actually eating. I always dig it.
I feel like he’s also trying to get the food past his massive stache lol
He knocked out an enchilada in three bites...
Doesnt mess around.
We are eating, not grazing
preach
Mexican approved recipe! Only a small detail: straining the guajillo sauce is not optional, chilli fibers are hardly enjoyable to chew ;)
Yeah but what about "bo-lee-lo bread" 😭😭😭
@@MrDshafe vastly addressed on the rest of the comment section!
when i was younger, before i was the one to make the chile colorado, when my mom would make it for chilaquiles, she wouldnt strain it. idk, its just something were used to. but when i make it now, i strain it everytime because i much prefer the smooth sauce
@@MrDshafe eh, small mistake
Congrats Ethan! Well deserved sir.
Thanks Chef!
Oh hey it's you! We must have got the same youtube algorithm
Pambazo shokugeki?
Ingredient report:
Pickled onions were seen at 0:00 - 0:13, 1:48 - 1:51, 2:15 - 2:20, 6:24 - 6:33, 6:35 - 7:41, 7:43 - 9:18, 9:19 - 9:29.
Mayo was not seen in this video.
This has been your (decently late) ingredient report. Good job Ethan for 500K, it's been a pleasure reporting about your pantry, and I look forward to the day when you hit 1 Million subs.
The reason why you got 500k subs real quick is because you put so much passion into each video and it just shows. Good luck in your future endeavors
It actually took this guy hella long to grow, idk if the algorithm was dodging him
@@josiahlutchman4913 he started with growth by targetting other large channels (Adam Ragusea, Joshua Weissman). I'm not complaining, his content is gold.
And because he's smoulderingly hot! Im a straight dude, but its impossible not to notice that this dude could easily be a model. I also like that he keeps politics out of his videos, unlike Adam Ragusea.
@@josiahlutchman4913 I didn't know that because from my perspective he just got recommended to me until i caved in and subbed
@@Blindashitmetalasfuck why am I not surprised that you have a playlist named "black lives matter is stupid"
Ethan, I’m from Mexico City, and you need to try the “Tortas ahogadas” that they make in Guadalajara. They are totally submerged in salsa and they are easily one of the best “sandwich” available in Mexico. Trust me, you gonna love them
Congrats on the 500,000!!!!
They're our version of the pambazo. Be careful, the salsa is so spicy it will make your heart rush. It's our local hangover cure.
@@iloveanimemidriffpor eso prefiero la salsa de jitomate con solo un chorrito de salsa “regular”. Aguanto lo picante pero a veces es una exageración.
O será porque soy pocho? Jaja.
I think at this point the pickled onions are just a given
Always has been
Its like a pinch of cayenne for chef john. Even desserts have to have it.
To be fair pickled onions are or can be included in almost all Mexican dishes
@@Akilax29 Pickled onions also just go on almost any type of sandwhich esque dish, especially when it uses meat
Pickled onions are amazing
Ethan "I took a cooking class in Mexico City" Chlebowski
Cool Sandwich though
lmao that course is paying out for him 1000 times now
Caught you below 50k. Immediately knew I was gonna stay. The information you provide is to the point. Easy to follow and covers many of my culinary interests. Thank you. May the future bring you and, selfishly, me even more interesting content.
Prove it. Where is your screenshot?
@@bobdobbs7828 wow. Even benevolent posts like this are being contested, now? Or maybe I'm missing the joke. Also possible. Hopefully.
@@offroadskater you're bragging and acting above the rest of us. It's sick and out of line and you should be ashamed especially if you have no proof.
@@bobdobbs7828 Oh, you're serious. Ok. If my inconsequential little compliment to Ethan upset you, there is probably nothing I can say to make you feel better. Have a good day.
@@theholypopechodeii4367 *you're
I really love how much you've been able to expand the number of videos/recipes from your time in Mexico. It would be awesome for you to continue these types of videos with other countries! "What a cooking class in Italy taught me", "my favorite Korean street foods "etc. Proud to be a subscriber from the beginning! Way to go Ethan!
Honestly, you deserve so much more. Heck, I'd buy a cook book from you! Your presentation is perfect, the research is incredible, and the recipes are affordable and super delicious. Congrats!
I made Pambazo as part of a Mexican food themed Christmas dinner back in 2019. The pozole was everyone's favourite but the Pambazo realllllly stood out to me. Have made it frequently since.
Congrats on the 500k!
I use the guajillos as the base for Texas-style chili and omit most tomato products. I prepare the peppers by cutting off the tops, removing the seeds, and cutting the peppers into smaller pieces and placing them in a pot of boiling water. Once rehydrated, I purée the peppers and strain to remove any seeds and pepper skin. The result is a wonderful base for not only chili, but for a lot of other dishes. Darlington, South Carolina
I live half a planet away from home (Mexico City) and I have actually dreamed of pambazos :(
You got the recipe now brother, time to travel to Mexico from home
Me pasó lo mismo cuando me fui a Australia... NO HAY TORTILLAS EN NINGÚN LADO!!!!
Ethan Chlebowski
Making Mexican Street Food popular one video at a time.
Thank You Ethan.
And here’s to many more subscriber specials! Love the channel Ethan, keep up the great work
I am in CDMX at the moment staying in Condesa specifically, so thank you for the panbazo recommendation! Also, My mom makes panbazos, what makes hers unique is a bean and chorizo filling along with the bread.. You should look into that filling because it is KILLER.
Hi Ethan! I am Mexican and I've seen multiple signs of stores selling Pambaso's in little Mexico, NY ( Corona, Queens). However, to be honest with you I never ventured in and order one. Now that I've seen you making it, I will definitely make it! Thanks so much for all your effort showing us how easy it is to eat food we crave by making it at home.
Chorizo y papas 🤤🤤🤤❤️ literally good on anyythhiinnggggg!!!!
Am I the only one seeing 498k subs ? Ethan with the confidence
Nah, you are not the only one xD But it will be piece of cake.
So?
We are currently at 499,011, but I couldn't wait, the sandwich needs to be made!
@@EthanChlebowski Very soon then! :D
He'll get there by the end of the week. Amusingly, when I watched the video, it was exactly at 1337 views. Old school "leet". :)
As a mexican, I appreciate this kind of content. Keep it going!
x2
My wife caught a pambazo in one of your videos and we searched through all your videos trying to find the video. This was literally last night! Timing couldn’t be better. And congrats!
I don't even eat meat, but I just enjoy your personality and the focus on realistic recipes that can actually be cooked at home.
Stay safe and awesome!
As soon as you said “pambazo” I knew this was going to be good. I remember when I had my first one, changed my life and a lifelong addiction was born.
I appreciate you bringing the people the good stuff 👍
Congrats on getting close to 500K! I remember when you were at 14K.
Food is THE universal language on this rock. Thank you for sharing.
I like your videos because you actually show your face, and the fact that you care about what you're making on the channel really shows
Recent subscriber, I appreciate your channel for several distinct reasons.
1. Seeing famous dishes from around the world such as this Pambazo representing Mexico and the Biryani representing India
2. Your overall creativity in the kitchen and giving recommended ingredient replacements such as the Brioche Bun in the video.
3. Food that is healthier without sacrificing flavor,
4. I like how you take into consideration what the average person is going to have on hand, and also what they're willing to spend.
5. Overall the food is great, your passion for food is more than apparent, and congrats on 500k you deserve it.
Every recipe Ethan makes.
Ethan : "One of my favourite.."
A pure food lover.
Ethan, have you ever been to Mexico City by any chance? They have really good Mexican food there that you should try.
There was a food truck that used to sell these near where I used to work, and they were delicious. Hope they're staying in business this pandemic
I've been following you since you had 20k subscribers. Glad to see your channel grow so rapidly.
I used to visit my friend's aunt, originally from Guadalajara, and she would make these sliced onions pickled with finely chopped habanero, then served that with her menudo or birria. That stuff was amazing so I started doing it myself.
Love watching this channel. And I love that from the time I started watching this video, the views went from 2 to 2219. AMAZING!!!! Keep up the good work! From one cook to another.
As a proud Mexican i can tell this shit is legit.
As always, incredible work!
Give some love to “la torta de chilaquiles”
“Bolilo”😂😂❤️
Congrats Ethan!
You're a unique cooking channel that actually goes the extra mile and shoes proper practical examples on how to cook recipes day-to-day. You helped me improve :)
Congrats, Ethan! Well deserved!
A Mexican here! If you add a bit of cumin to the guajillo mix, it'll be a game-changer!
Pambazos are the best; my 20-month old baby loves them!
I love your videos for how much respect you put into our dishes.
Thank you for that!
I'll have to try the sauce with cumin next time! Thanks for the kind words!
All started with your mexico trip for me. So glad your channel has exploded. Time for Mexico trip again:)
I remember coming across you at around 20k and had no idea why you didn't have more attention. your work still has amazing quality like it did before and I absolutely love your content. straight to the point with lovely production. I'm so proud of you man. also, more chorizo recipes would be KILLER
The work you’ve done so far @Ethan is great. I found you recently, like 2 months ago and you’ve already enriched my cooking skills way more in that time than anything on the past 2 years combined. So thank you!
I’m Mexican an your Mexican recipes are among my favorite, so that’s a stamp of approval. “Honorary Mexican Cocinero”
Been loving your vids! FYI In Spanish the double L makes a "y" sound, so Bolillo is pronounced "BOH-LEEYO" not "BOH-LEELO"
I really like your no nonsense approach to your videos and how you simply get straight to your instructions (unless a dish needs some explanation like in this video). I also really like how you have pauses in your narration, they allow me to soak in what I'm watching/learning and it makes the video much more enjoyable. I've honestly never come across a channel that does this and I wasn't aware how much nicer having those little pauses is. Thanks for sharing your culinary knowledge with us all, and keep up the fantastic work!
Oh, I was waiting for that sandwich since I heard of it in one of the past videos!!! Epic! Also congrats on upcoming 500k (2k more, but this is a piece of cake)!
I love these! I used to go to a truck that parked at a gas station in Fremont California that served these. Easily in my top 5 favorite sandwiches of all time.
I love your culturally sensitive, humble and appreciative attitude. I love watching your videos!!
I watch a lot of cooking channels but you are the only one I subscribed too and I have recreated most of your recipes at home and purchased a lot of the products you link. Also your apartment's aesthetic is on point. Keep up the great work and congrats on a half mil!
Been watching since your response video to Adam Ragusea's fries. Even though I'm a vegetarian I watch most of your videos because they have a lot of information about technique. Really informative! You deserve all the subs for your hard work.
Wow! Congrats! Your Mexico series of videos are some of your most underrated, and some of my absolute favs!
Loving the mexican recipes, keep them coming!
This video diserves WAY more views. This is much closer to authentic Mexican food than any Taco Bell in the country. These sandwiches are amazingly delicious and its a shame that more people dont know about them.
I make those!!! I always add pickled jalapenos along with pickled onions and some mashed avacado as well! Best sunday hangover meal!
A very well deserved 500k... Im new to the channel and made your karahi the other day and don't think I've ever been so proud of something I've cooked in my life! Keep it up man :)
Please don't make the mistake of changing what got you here. Your Mexican food vlogs especially are so cool. It's Mexican food that isn't sold or prepared the way it is in Mexico City and you decode it, and bring it to us. Can you go back and get more of those recipes?! Like the tortilla soup at San Angel Inn, or the fish at Contramar? That would be amazing too. Congrats on 500K.
Love the quirk of choosing this recipe! I like seeing dishes I've never heard of.
Lucky you are Ethan. That sandwich looked so good that I spent the last 5 minutes trying to steal it from you without you noticing. Oh well, sometimes it just wasn't meant to be. Love all your cooking. Congratulations on reaching over 500,000 Subbies. 🥕
just made this for dinner tonight. It was easy to make and was delicious. Time well spent in Mexico
My mother makes them for us on our birthdays. Just the same way you made it. Great job Mexicans be proud...by the way serious your the first I've seen try
Amazing to see how this channel has exploded this past year, keep it going man you could be on top!
Another high quality video. Will not be surprised to see this channel hit 1M+ in the near future. Stoked for more content.
My family made this a few days ago.
We really love them.
I am not surprised you hit 500k, and wouldn't be surprised to see you hit 1MM. Great work, Ethan!
Congratulations on 500k. Your content is always a cut above.
“I’ll have one Sloppy Jose, please”
I see what u did there
I see what u did there
I see what u did there
I see what you did there
I’m not seein it
3 horsemen of Ethan's Kitchen :
Pickled Onions
Mayo and
Mexico City !
Congrats for 500k
Congrats man! As a guy who loves to explore a bunch of cultural foods but also has a busy work schedule, your videos keep me inspired. Your cast iron flat top is a game changer
It's crazy, I was here in August and I swear you had less than 80K or somewhere around there, and now you have half of a million. The internet is wild, sometimes beautiful, sometimes a hellscape
But holy shit when it's beautiful it's gorgeous
Your videos are very helpful and your production quality is amazing. You are helping me become a better home cook. I tried your pickled onion recipe and it was great. Would love to see you make some Greek food. Cheers!
The idea of soaking the bun in the sauce is something I'd never considered, but that's another idea for lunch to take to work. I assume the technique will work with other types of sandwiches as well.
It works well here because the sauce contains no fat or protein. I imagine mayo or burger sauce getting grilled on the outside to be impossible to eat remotely cleanly. Also your hands will be thoroughly coated in chili after this, so be careful :p
Stop saying Ethans not at 500,000 subscribers yet, we know he’s there.... BUT MILLION HERE WE COME
Grats on 500k, no surprise to me this channel is blowing up. Your genuine enthusiasm, no nonsense format, and down to earth recipes keep me tuned in every week.
Congrats on your subscribers, you deserve it - every video is so informative and fun to watch - cheers from Canada
Been with you since 2k subscribers. As a former Mexican, it means a lot for me to watch you share our culture through food in such a loving, passionate and inspirational way. Congrats on 500K E!
Well earned Ethan! My favorite Mexican sandwich is the cemita from Pueblo. We moved to Italy from Philadelphia a year ago and I really miss our quick trips south of the border
These videos are class, you make it easy and fun to eat healthy! (and also indulge in a treat) Congrats on 500,000 I bet you hit 1mil by July.
Ethan is welcome to come back to Mexico whenever the hell he wants:))
Happy 500k🥳
congrats man. been watching since i found ur vids on tiktok early last year. always liked ur low calorie high protein meals and ur food science videos really help me pay better attention when fine tuning cooking, i make sure to get all my salt levels n amount of water n cooking times right when im doing pasta now and everything is perfect. keep it up w these videos. finding all these new dishes out and their recipes from someone who's been to mexico city is great, hope u continue to put us all on these new foods and show us those international dishes we don't hear so much about
I read chili soaked and thought of a “Torta ahogada” now that’s a chili soaked 🤤🤤🤤🤤
Same lol. Still looks amazing!!!
You didn't read chili soakes at all
The main difference is a pambazos contains chorizo and potatoes.
The best cooking channel on UA-cam. Congratulations!
I find that saltiness is also a function of food temperature, where the hotter the food is the more salt it needs. It would be cool to see an experiment on this.
500k subs well earned. Big respect to you for your videos. I've recommended you to all my friends. Have a great day.
Congrats on the 500k! I subscribed back when you were at 40k and I knew you'd be big. You had the production value, a unique way of presenting things, and you clearly put in tons of time and effort into each recipe, all while remaining humble about it all. I've been pretty good about figuring out which youtube cooks would blow up and following them early, I just hope you keep on the Babish trail and not the JW trail.
I have no doubt you'll not do the latter since you don't have an ounce of conceit in your videos and you are absolutely working closely with your community to improve each and every day. I can't wait to see what specials you do for 1m and 2m milestones :)
An easy hack for faster par cooking of vegetables is to prep them and put them into a microwave safe container, cover with plastic wrap (or a plate that can create a seal) and cook at 100% power for 3 minutes. This works for not only potatoes, but also sliced onions, sliced bell peppers, sliced mushrooms - pizza toppings! By doing this you not only cut down on the cooking time, but you also release a lot of the water which can really wreck a pizza crust.
I get pambazos from a corner shop in Chicago. One of my favorite sandwiches in the city.
which corner shop!!
@@ON-qy1ou El Habenero, Fullerton and Spaulding. Jiberitos y Mas is right over there too and it's amazing as well.
@@timgough6738 thank you so much! ill check it out
You deserve every sub you get, i discovered you from your baguette video, then i realized the quality of your mindset, well done Ethan! 👏
In two months another 200k. Awesome! That should be a million before 2022.
Congratulations 🎈 I love watching your channel-I have learned a lot from you-one of my favorite videos is when you were making kielbasa with your dad-one of my favorite recipes of yours is focaccia-it makes the best sandwiches!! Keep your videos coming!!!!
That was mouthwatering. Amazing job Ethan. I'm in.
No, thank you sir! Your food and videos are always excellent. Also, The pink pickled onions are now a constant staple in my fridge. Greetings from Scotland! 🔥🔥🔥🤘
Enjoy all your videos. Well done as always. The thank you goes to you. More Slavic videos
Seeing you cook those delicious traditional dishes makes my Mexican soul so happy as more people get to know them!
Been a pleasure to see you grow. Loving your style and the care you clearly put into your videos.
Let's shoot for 1M by this time next year ;)
Congratulations on 500k when i first found your channel i was surprised you didn't have over a million subs, you gave A+ content and recipies and thanks for the macros!!
Congrats on 500k, found your channel at 100k. What a drastic growth on the channel 👍
Absolutely stoked for you Ethan! Love to see your success
Looks amazing!!! Glad I found this channel in January lol. Congrats on 500k. 1 million and more will be here soon!
man I remember when I randomly found your adam ragusea video when you still had around 30k, you’ve came A LONG WAY! congratulations Ethan, very well deserved!
I’ve had one of these in my life and I still think it’s hands down the best sandwich I’ve ever had.
Love your videos, bro! Your DIY Kitchen table project is something I'm going to refer back to when I move into a larger apartment, and I use your pork carnitas recipe EVERY WEEK! I especially appreciate the work you do figuring out macros for your recipes. Dieting is so much easier and enjoyable with that information at my fingertips. Keep up the amazing work. You're an absolute treasure and I can't wait to see what else you do!