@@bloozism To be fair, wave can be a verb, and thus _microwave_ feels more natural, especially since it’s generally something that requires more immediate interaction. Oven cooking on the other hand, or even potentially stove top cooking, is slower and less action heavy
I have a response to this debate but I'm too lazy and don't care enough to go in that in depth so I will just say: Ok, "I sous vide this steak" doesn't make sense grammatically if you translate it from french, but everyone who speaks english and knows what an immersion circulator is knows what you mean. Nobody is going to say "I immersion circulated this steak". Swap out the word "oven" for "air fryer" or "microwave" and his argument holds a lot less weight.
Personally for bringing lunch to work, I found buying a bento box to be a massive help. I don’t really follow the bento box rules per say, but all of my husbands co workers always comment on his “fancy lunch” despite it simply containing a ham sandwich Edit: I have come to understand I have spelled “per se” wrong. However I do not care.
My salad bento box and baby crockpot are always the talk of the office. And they encourage me to actually pack my lunch instead of ordering out. I love those little guys 🥲
EverCrisp is just expensive Wheat Dextrin. Optifiber and many other sugar-free fiber supplements are also pure wheat dextrin, and they cost much less. Wheat dextrin can be used to keep fried foods crisp, or used to thicken soups and sauces!
i wonder how the molecular structure & aqueous consistency differs from plant mucilage? google says mucilage is mostly branched polysaccharides & i feel like that would produce a much more viscous solution than the "short (unbranched?) polysaccharides" that are dextrins.
@@whengale Polysaccharide is a much wider category of organic molecules. It includes glycogen, starch, cellulose (like in wood), chitin, pectin, bacterial slimes, and other stuff. So it's unlikely that a gooey one is going to be helpful in understanding a crunchy one, even with that in common.
@@blairhoughton7918 it would be more likely than most other types of molecules. polysaccharides are more closely related to each other than to most other types of molecules. i don't find your comment constructive and it bothers me.
@@blairhoughton7918 polysaccharides generally have a LOT of sites for forming hydrogen bonds relative to overall molecular surface area. seems like the spatial positioning of those alcohol groups (or the branching, like i mentioned--or the amount of branching) might be relevant to how water interacts with the object coated in it. 🤷♀️
One tip I've learned for making myself do things that need doing is to honestly tell myself, "it's okay if I only do it partially". So if I have a pile of dishes, I allow myself, completely genuinely, to just wash one dish. By the time I'm finished with the first one, 80%+ of the time I will just do a bunch. Even if I do end up just doing that one dish, I've done something, and most of the time, I do way more.
I do something similar because we thankfully have a dishwasher: the "just load the dishwasher" method, because by the time I load up all the small bowls and dishwasher safe containers and silverware, there is maybe three handwash only knives and two large pans left on the counter, and working up the motivation to handwash five items is easier since I've already been messing with the dishes. And if I can't be bothered or don't have the time, then at least there's only five items on the counter instead of thirty.
I scrape and rinse them with hot water immediately, pile them up. When I come back to clean them later it's quick and easy with no dried food that needs scrubbing off.
I’ve also heard slaves were given diseased chickens to cook with and they washed as a result, idk how true that is or if that’s a big reason people wash chicken still today
@@elmerglue21 I’ve never heard that, but that strikes me as a more complicated reason than one thing I know is true for certain: historically we all washed our chicken to remove detritus and dirt. Just some groups learned to cook from family members who got their (clean) chicken from a grocery butcher, and some groups were taught by parents who’s home region or country where it would have been best to wash. Just my best attempt as summarizing what Adam Ragusea and Shaq have said on the matter
I'm pretty sure Julia Child brought it up early on her show. Basically if it's going to be in the oven at 450 degrees long enough to cook through, food safety isn't an issue. But that was decades before the E. Coli scares made us change the rules to make us cook everything to 165°F (which is bad for flavor but corporations aren't into good...) I'll still rinse off anything goopy and pull stray feathers. Then dry it and leave it uncovered in the fridge for a good half hour to dry the skin.
A friend who grew up in the Philippines said something about buying chicken from an open air market and I understood washing chicken a lot more after that
the "brown-bagging" thing f*cking blew my mind. Is that really a thing in the USA? In Spain you'd be called wasteful for buying food every day. Everyone brings their tupperware here
I work in a warehouse in California and everyone brings lunch in tupperware. That being said there are barely any restaurants in the vicinity and our lunch is 30 min. It would be different for an office worker with an hour long lunch and plenty of places to eat.
I bring my lunch every day and my co workers would always comment on how healthy I am and tell me they would never eat that many vegetables. Thankful to work from home and avoid that nonsense.
Great video! I do disagree with the first point though. Sous vide works as a verb in the same way that microwave does, and I'd argue that "oven that ready meal" works as well as a verb, as in "don't microwave it" in this instance.
I finally got some Mexican Oregano from a nearby shop (an enormous amount for like $2) and now I know I can sub it in the other direction instead of buying marjoram.
I'm blown away by your camera presence You're making talking to camera look effortless, it's so impressive and engaging! If there's one good thing about UA-cam shorts, it's definitely discovering your channel ❤
A note that the takeout paperbox is NOT recyclable due to the plastic lining. Same as coffee cup and Pringles tubes. I didn’t really get the lunch issue anyway, I like my tight lidded tupperware and I like hot lunch, not a sandwich person. Own up to your choices and f conformity I say, no apologies for having lunch how you have it
yeah if someone has a problem with you having a delicious lunch in a reusable tupperware instead of their $17 craft sandwich, that is a them problem, not a you problem.
I think he mentioned that his are coated in wax rather than plastic? Not sure if that would be recyclable but I could see it being more likely, like how magazines are recyclable.
I’m a Patreon supporter. The patreon notes said that he thought they were coated in wax however upon affiliate-linking them (after filming) he realised they were plastic coated - but even then he still thought they were recyclable with the plastic coating.
my biggest grievances with anyone i live with is that they seem to always choose to pile up their dishes in the sink instead of leaving it on countertops. i've always found this weird because not only do the dishes accumulate dirty dishwater that makes me want to touch them even less but you also clutter up the whole sink which makes washing dishes harder and messier than it needs to be.
Exactly this! I loved my roommates, but they couldn't seem to understand that if the sink is completely full of dishes, I have nowhere to wash the dishes. Now I have to take the gross, wet dishes out of the sink and put them on the counter just so I can have enough space to start washing them. Also that's an easy way to end up with a surprise hidden knife between the pots and pans that you don't see until you find it with the side of your thumb. Ask me how I know!
@@coolkumquats It's self-perpetuating. I switched this for the most part years ago, but until then I had just this mental idea that doing dishes was a huge task, therefore I *couldn't* just leave stuff on counters. I'd grown up with "put your dishes in the sink" even from my mom. It wasn't until I stopped doing it for awhile that I realized that oh, having the sink always available to be used is amazing, and now I have fewer dishes piled up at any given time.
@@FayeVertjust go work as a dishwasher if you need to develop dish skills. letting it pile in the sink is fine. your gonna wash your hands when your done anyways
This is something i genuinely never thought about before this video, but looking back on it, too many dishes in the sink making it difficult to wash anything has been one of my recurring excuses for procrastinating on dishwashing.
Honestly the real reason I watch your channel is because you have such a way with words. Like do you do slam poetry or any other form of writing? I bet you'd write a banger novel
@@internetshaquille Yeah do what your passionate about, if you feel like expanding into other things I'm sure you can find someone who could help you. But yeah, awesome stuff man :)
in my house we never put dirty dishes in the sink, it means that you cannot use the sink for its sole purpose of cleaning things. you either put it in the dishwasher, beside the sink or better yet wash it up immediately. i refuse to start cooking in a messy kitchen and it has made cooking for me a whole lot more enjoyable and relaxing.
what do you do if you have food that loses quality quickly but you just used a bowl to prep that food? do you leave the bowl and enjoy the food, clean the bown, or (like me) put the bowl in the "not clean but not unhygienic" spot (like a knife used to cut bread)?
@@RealLargeManTheGiantOne i usually put it next to the sink. im not alone in this so it stacks up and people end up putting it IN the sink. people also use the sink here for many things(like disposing of old dairy). i find it easier to clean stuff without wasting water n power when it's not in a washing pot stacked high under the tap. yes, wasting water here is bad. we have desalination plants and the electricity here is within the top 1% in the world cost-wise. the plants use wind, solar, and hydro so it's not too bad.
Freshly roasted espresso beans can be frozen for long periods of time and remain fresh. Perfect for less frequently used options like decaf, and they can be ground and used straight from the freezer (I have the same bambino/niche combo)
But taking them in and out of the freezer can build up condensation, which will rapidly degrade the coffee. Freeze smaller portions, and once you take one out, leave it out. Like if you bought a 5lb bag, split it into portions that you'll use per week or two, and only take out the next portion as needed 👍
@@cloudyviewMyth. They don't thaw in the few seconds you're scooping so there's nothing that can happen quickly in their chemistry. That condensation goes on the surface. If you don't leave them untouched for weeks they won't freezer burn. Even with the cycling they last way longer in the freezer. Even in monsoon season (the rest of the time, in Arizona, they're more likely to get drier than moister...). But if that was ever going to be a problem, I'd keep the bulk sealed in one container and transfer a week's worth at a time to a shuttle container.
I need you to know this is one of the best UA-cam videos I've ever watched. Informative, playful, dry, everything I could want. Congratulations, onwards and upwards.
I think you're the first person I've seen explain your second and third points about washing chicken - that it's a linguistic and cultural issue debate, not so much a real scientific debate about scrubbing down chicken with soap and water. Great takes all around.
I do hate dishes clogging up the cleaning space in the sink, but I don't find the pile intimidating. So I just moved the pile -- got one of those dish bins that restaurants and cafes use for bussing. Really helpful when your in full project mode and you need your sink and your counters clear.
That does practically nothing for their bottom line. If you donate so much as a single dollar to them that'll do more than a lifetime of not skipping the ads
Add the tiniest splash of apple cider vinegar to the Buffalo Sauce when heating it up in the pan. A tiny splash makes a huge difference in the brightness
Or leave out the butter. Wings are already greasy and Frank's doesn't need less spice and there's going to be bleu cheese involved (or ranch, if you're a monster).
Only chicken rinsing I do is when I remove one from the plastic bag while in the sink and as it is suspended in a water stream to remove bag-goo. Once placed in the baking vessel, hand, bag, and sink are cleaned.
"if there's any art form that should be able to forego science in service of lore and tradition, it's cooking" @ 9:50 is so good. Continuing to prove why you're the 🐐
YES! i agree with the dirty dishes on the counter. it even forces you to clean up before the mess gets TOO big. because in all reality when you put dishes in the sink they Tetris together really well THEN flow out to the counters anyway. so when you go to clean the you have even MORE than you thought.. and don't even have a cleared out sink to wash them!!!
you manage to weave solid gold generalizable life philosophy into cooking advice, and you do it with a deadpan snarky personable respect. i admire and aspire.
2:37 I have to disagree. If I do that, the reduction of usable workspace turns into a challenge of how I can cook with 1 square foot of countertop while I continue to procrastinate cleanup. 😂
Sometimes I let things pile up, and I know it's a mood thing. Other times I'm so clean-as-you-go that only the stuff on the table needs to be washed after dinner, and I mean a roast chicken dinner plus steamed veg where I've made the bread myself at the same time...
find a spot on the counter e.g. next to the sink where you can stack the dishes in a way that doesn’t take up enough space to hamper your use of the kitchen but still is visually “unpleasant” enough to motivate you to deal with it. starting the dishes is so much easier when the sink isn’t full
not only is the word 'aioli' changing use and thus meaning whether we like it or not-regardless of if it's got egg yolk or garlic-but also 'sous vide' is re-interpreted as a verb in English, like 'microwave'
Words change. Though I will admit-it took me a hot second to parse “air sous vide” when a friend of mine was recommending I reverse sere something recently.
And they're rarely 10+ cause he's just that good. So, when they come up, you know you have to watch, because you're getting twice the knowledge that any other channel is gonna put out over 3, 45 min videos. Shaq is the king fr. Love him to death
God I love your format with the ad at the end. I appreciate it so much I'm listening to the ad right now. Also, your content, delivery, camera work, editing, etc is 🔥🔥🔥🔥which is why I'm so disappointed you don't sous vide your chicken in the dishwasher?!
Completely agree with your dishes tip! Not enough people tall a out this! It's so much easier to [be motivated to] do dishes in a clear (or mostly clear) sink. Time to send to all my past housemates...
On the sous vide point; first of all, the technique is already a now-accepted misnomer, as low-temp cooking done in a container that wasn't vacuum sealed is called sous vide. The language might be imprecise, but it has been accepted as standard and serves to communicate effectively, so, you know - it's fine :) Secondly, I 'verb' non-verbs all the time. I "mandolin" my potatoes and I "sugar" my oatmeal. Also, there's a bunch of tools, where the noun and the verb are basically the same - blender, grinder, mill. I think mill in particular might even be a case of a noun (a physical flour mill) becoming verb-y-fied over time. Not a native English speaker btw, so I might be completely off, but these seem like normal ways that language continually changes. Cheers!
You're correct and not only about English, this applies to any language. This is a real thing in Linguistics: if it's widely used, understood, and accepted by speakers, then it's not incorrect.
I always thought the sous-vide part of it meant the bag not the immersion. Who actually seals the container and tries to do the whole thing in a vacuum?
8:32 I grew up in Mexico, I remember when my mom would buy chicken from the local market or butcher one at home, she would turn on the stove and pass the pieces of chicken over the open flame to get rid of the tiny feathers and then wash the chicken with a neutral bar of soap since neutral soap has no harmful chemicals nor pungent scent
Great video! I enjoy your content so much that I even watch the whole ad read at the end even though im already a super jacked meathead who would never use a workout app
I have struggle with the bring food to work bit. I have a super irregular schedule. So i cant effective make routines around preparing food to take to work. But not going to eat with the people im working along side is missing one of the largest and easiest times to engage in unionization.
I got a really nice petty knife this past year, and I use it way more often than any of my other knives. I've started bringing it with me to work too (I work in a bakery) cause it's really good for pastry-related tasks.
Can you please make an online course or something teaching invaluable cooking basics? The way you explain things combined with your useful knowledge always teach me so much about cooking. Your videos give me more confidence and an expanded vocabulary in the kitchen. I’d love to properly learn from you! Or write a cookbook or something… I just want to learn everything you know!!!
I don't really go here, but I'm thrilled to find out that you're a fellow Phoenician and that you also love Hayden Flour Mills! Also, I really admire that you're able to say "I once believed this, but now I've learned more and I've changed my mind," even if it was just about something as small as an herb.
Stealing a comment to pass the info on to you (possibly too late): EverCrisp is just expensive Wheat Dextrin. Optifiber and many other sugar-free fiber supplements are also pure wheat dextrin, and they cost much less. Wheat dextrin can be used to keep fried foods crisp, or used to thicken soups and sauces!
On the briwn bagging: Get a reusable lunch box! They come in all shapes and sizes (it's litterally just a sealed box) so they can be pretty inconspicous, and you can still make an argument for pick up by saying you don't like the waste of takeout boxes (or you can tell your coworkers that ostracising someone for making their own food is immture and rude, stand up for yourself!)
I've been down that road. Quit when I realized getting it to be better than French Press requires a large multiple of the time, electricity, waste, frustration, and counter space.
regarding stale coffee. A container like an airscape can keep beans fresh for longer. By measuring beans for my shot and keeping the beans fresh I don't have to mess around with my machine too much to get great shots everytime.
I agree with the dishes on the counter and not the sink thing, though I usually pile stuff in a 'to be washed' space next to the sink and when I have to start stacking on it too much I know its time to bite the bullet and get washing lol. Besides, washing dishes in a full sink is a pain, I would rather my sink be mostly empty other than what I'm washing at that moment.
7:14 you could also buy a lunch box and cook more food for dinner the night before and eat if for linch the next day. When you cook food yourself, people are kinda curious about it
Insane that one would go for paper lunch boxes when you could just get yourself a really decent glass tupperware from ikea for 4-5 bucks depending on the size.
I "meal prep" cut apples for 4 days in advance. The ticket is to dunk them in salt water for 10 minutes and rinse them off. 1 tsp salt to 1 cup water. If some of the salt water stays into the apples...EVEN BETTER! Granny Smiths especially have a more tart candy taste if there's any residual salt water.
Salting green apples (each bite, right from a skat shaker) is something I haven't done in decades... Salt cuts sour because salt "buffers" acid. Just a little salt can move the pH of an acidic solution much closer to neutral.
Thanks for the opinions and takes! I find your videos avoid the common UA-cam cooking channel traps, such as “too basic to be useful to someone who can turn out ok tasting food most of the toime” vs “way too much work to realistically do at home unless you’re a full time housewife with no kids”. I’m thinking of renovating my kitchen (it’s a developer’s default small apartment kitchen that’s designed with people who mainly reheat takeout in the kitchen in mind). I have looked at interior design resources like Arch Digest and Domino and frankly, those kitchens look nice but will be absolutely terrible to actually cook in (half of em don’t even have extraction hoods?? Open shelving everywhere so your crockery gets dusty??). In trendy contemporary design, there doesn’t seem to be a middle ground between McMansion kitchens the size of aircraft hangars vs pretty but impractical pied a terre apartment kitchens, which I will generously call, a beautiful room that happens to have a stove and a sink. And the number of places that have marble wraparound splashbacks that only go 6 inches up from the stove??? Marble is porous, and stains from oil. Seems a little wild to pay the big bucks to babysit a huge slab of stone while cooking! On the flipside, resources about designing functional kitchens seem to all come from ex-chefs or food industry people. There’s this specific steel shelving system that gets a lot of airtime. I appreciate the functionality, but surely…. Surely a functional kitchen doesn’t need to look like a commercial kitchen? I could just go stainless steel everything, but I think it really will make me sad to spend time in an all stainless steel kitchen. Since, from the backdrops, you seem to have an aesthetically pleasing kitchen, but you clearly actually cook in it, and you generally post very good advice for working in a kitchen, it would be absolutely amazing if you could make a video about what to look for, or invest in, in a kitchen. Things like drawers vs cupboards, advantages of kitchen islands (from the point of view of actually working in one). Kitchen takes from someone who neither advocates really silly aesthetic things like rugs in the kitchen, nor abandoning aesthetics completely. Your audience probably has a lot of renters, and maybe first home buyers or soon to be first home buyers. They would really benefit from learning how to recognise design elements that will affect cooking workflows within the 5 - 10 minutes a typical rental or sale home inspection allows! Some, like me, may be budgeting to do their very first kitchen reno. (And, I know you are a man of integrity so this is probably not a big part of the calculus but likely there are many retailers who will pay to be mentioned at the end of a video about designing an actually functional kitchen.) So this is my heartfelt sales pitch: make a video about kitchen design. Selling points: 1, you have intelligent opinions about cooking, developed from experience, which makes you a trusted resource for many. 2, the interior design advice out on the internet is awful, with everything from material selection to storage design optimised more for decoration than function. 3, there are people in your audience who can benefit from knowing what elements of a kitchen make life easier and what elements make life much, much harder. (4, the ad roll will be easy to sell)
the oven example is really funny to me (especially coming from a spanish speaker) as in spanish “oven” (horno) and “bake” (hornear) means it almost translates to english as “oven” a cake
Thank you for the mexican oregano tip! I live in a part of the world where mexican ingredients are basically impossible to come by (e.g. dried chillies are NOT a concept here) so i your judgement in that tinga video cut deep... But now i have a more judgement-free substitute :3
Love this point about anthropologically accurate ingredients. I'm half colombian and I live in Scotland, where it would be pretty darn expensive to get the "right" cheese to make arepas. However, do you know what is exactly the same kind of non-aged cheese and made in the UK? Paneer. (Note : my colombian grandma coming to visit us in France has had zero existential problem using packaged grated emmental for arepas.)
Paneer is one of the easiest cheeses to make at home. It's just milk curdled with some acidic ingredient (yogurt, citrus, vinegar, etc.). Billion online recipes for it.
No dirty dishes in the sink works great. I have been doing it for years. Bonus points: You can still use the sink normally in the face of a lot of dirty dishes, making it easier to get started! ;)
I bought a cute lunch box and a bunch of glass microwaveable containers. I usually just pack whatever I put effort into making for dinner on the weekends, so my lunches are always delicious and it makes my coworkers jealous. We only get a 30 minute lunch, that's not enough time to go get food out every day. And I like my own cooking more than most restaurants anyway.
regarding dishes, can i suggest getting a second dish rack for next to your sink if you have space. i put all my dirty stuff in one of my dish racks, rather than in the sink, and have a second on the other side of the sink for clean stuff. having all the dirty stuff piled up in one dish rack feels much more organized and less gross then it being on every surface of the kitchen.
I wont be able to do it any time soon, but i now have a deep desire to get some of that evercrisp and see what it can do to some fried potatoes to see if i can get even better crispy fries and wedges or tater tots or even latkes; but esp i wanna see if multiple fryin/coolin sessions plus evercrisp results in the best possible fry ever
Thanks for the tip on Mexican Oregano. I think it's near impossible to acquire it here in my country. The biggest "world food & ingredients" retailer in the capital doesn't carry it, I only found it in some random webshop so far, but I'm not sure that's even the right stuff. Doesn't make it any easier that they also call "Poliomintha longiflora" as Mexican Oregano as well. But if everything goes as planned, one of my buddies who is currently in the US will get me some to try at home, so I can finally compare. :)
Ok, I give. Three for three, you seem to be the right sort of entertaining on a reliable basis to subscribe to. On the "imported versus local" bit, I think it's ok to swing both ways for the variety. Eat regional as often as possible, these are the items that will taste the best and benefit your own region the most. But I also like supporting foreign products if the quality is high. But importantly, I think using regional products for foreign recipes provides an excuse for travel and tourism.
the thing about washing meats, most people in my country bought them on open markets, and not everyone can afford buying from clean supermarkets, so yeah it's a touchy and very much subjective depending on where you came from
As an adhd person the only way I’ve been able to stay on dishes is …. I put them all in the sink. I don’t like putting one dish in the dishwasher at a time. Once the sink (single basin also huge positive impact) is getting full ish, it’s time to load the dishwasher. I try not to rinse them before, as the dishwasher works better with food bits. I always do scrape the dishes before though. I also run it when it’s not full often. I am still using less water than hand washing typically. When I used to force myself to only run it full, I’d end up with a bunch of dishes that didn’t fit that were leftover.
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counterpoint: if someone asked me to “oven them a cake” i would be 100% delighted, what a great phrase
and people use "microwave" as a verb. so it's a dumb thing to complain about.
Grill me a cheese, perhaps?
Why do they call it oven when you of in the cold food of out hot eat the food?
@@bloozism
To be fair, wave can be a verb, and thus _microwave_ feels more natural, especially since it’s generally something that requires more immediate interaction. Oven cooking on the other hand, or even potentially stove top cooking, is slower and less action heavy
@@EnemyToadexactly. That's why you of in the cake.
I can verb however I want to verb, and you can't internet celebrity me into stopping.
Verbing weirds language
@@ninjalectualx I like to language all over the place, you can't stop my languaging. I language so hard.
Yeah, anyone who tries to tell me how to verb is getting stubborned!
Verbing my nouns is my favorite hobby
I have a response to this debate but I'm too lazy and don't care enough to go in that in depth so I will just say: Ok, "I sous vide this steak" doesn't make sense grammatically if you translate it from french, but everyone who speaks english and knows what an immersion circulator is knows what you mean. Nobody is going to say "I immersion circulated this steak". Swap out the word "oven" for "air fryer" or "microwave" and his argument holds a lot less weight.
i inquiry mother to oven my cake every time i birthday
it's efficient!
"I'll drive my car to work." Pff, needless details!
I'm-a car-ta work. - context clarifies the rest.
Personally for bringing lunch to work, I found buying a bento box to be a massive help. I don’t really follow the bento box rules per say, but all of my husbands co workers always comment on his “fancy lunch” despite it simply containing a ham sandwich
Edit: I have come to understand I have spelled “per se” wrong. However I do not care.
My salad bento box and baby crockpot are always the talk of the office. And they encourage me to actually pack my lunch instead of ordering out. I love those little guys 🥲
Since this whole video and comment section is about fun pedantry: it’s “per se”, not “per say”.
this is the awesomest food thing ever, it's all sections and stuff
@@WayneNoorey then we also must comment that Shaq is pronouncing "cretin" wrong, since it's a french word. Just sayin ;-p
Clothes make the man, box makes the lunch
EverCrisp is just expensive Wheat Dextrin. Optifiber and many other sugar-free fiber supplements are also pure wheat dextrin, and they cost much less. Wheat dextrin can be used to keep fried foods crisp, or used to thicken soups and sauces!
Made me look: Dextrin is starch that is processed to make smaller starch molecules.
i wonder how the molecular structure & aqueous consistency differs from plant mucilage? google says mucilage is mostly branched polysaccharides & i feel like that would produce a much more viscous solution than the "short (unbranched?) polysaccharides" that are dextrins.
@@whengale Polysaccharide is a much wider category of organic molecules. It includes glycogen, starch, cellulose (like in wood), chitin, pectin, bacterial slimes, and other stuff. So it's unlikely that a gooey one is going to be helpful in understanding a crunchy one, even with that in common.
@@blairhoughton7918 it would be more likely than most other types of molecules. polysaccharides are more closely related to each other than to most other types of molecules. i don't find your comment constructive and it bothers me.
@@blairhoughton7918 polysaccharides generally have a LOT of sites for forming hydrogen bonds relative to overall molecular surface area. seems like the spatial positioning of those alcohol groups (or the branching, like i mentioned--or the amount of branching) might be relevant to how water interacts with the object coated in it. 🤷♀️
One tip I've learned for making myself do things that need doing is to honestly tell myself, "it's okay if I only do it partially". So if I have a pile of dishes, I allow myself, completely genuinely, to just wash one dish. By the time I'm finished with the first one, 80%+ of the time I will just do a bunch. Even if I do end up just doing that one dish, I've done something, and most of the time, I do way more.
I do something similar because we thankfully have a dishwasher: the "just load the dishwasher" method, because by the time I load up all the small bowls and dishwasher safe containers and silverware, there is maybe three handwash only knives and two large pans left on the counter, and working up the motivation to handwash five items is easier since I've already been messing with the dishes. And if I can't be bothered or don't have the time, then at least there's only five items on the counter instead of thirty.
If something is worth doing, it's worth half-assing. I mean this unironically
this is the way
Genuinely a life-changing way of approaching chores in my experience
I scrape and rinse them with hot water immediately, pile them up. When I come back to clean them later it's quick and easy with no dried food that needs scrubbing off.
I have to admit, this really explained the whole washing chicken debate
I’ve also heard slaves were given diseased chickens to cook with and they washed as a result, idk how true that is or if that’s a big reason people wash chicken still today
@@elmerglue21 I’ve never heard that, but that strikes me as a more complicated reason than one thing I know is true for certain: historically we all washed our chicken to remove detritus and dirt. Just some groups learned to cook from family members who got their (clean) chicken from a grocery butcher, and some groups were taught by parents who’s home region or country where it would have been best to wash. Just my best attempt as summarizing what Adam Ragusea and Shaq have said on the matter
I'm pretty sure Julia Child brought it up early on her show. Basically if it's going to be in the oven at 450 degrees long enough to cook through, food safety isn't an issue. But that was decades before the E. Coli scares made us change the rules to make us cook everything to 165°F (which is bad for flavor but corporations aren't into good...) I'll still rinse off anything goopy and pull stray feathers. Then dry it and leave it uncovered in the fridge for a good half hour to dry the skin.
@@empatheticrambo4890 And that in many cultures, what they consider "washing" meat would be more analogous to marinating or brining.
A friend who grew up in the Philippines said something about buying chicken from an open air market and I understood washing chicken a lot more after that
the "brown-bagging" thing f*cking blew my mind. Is that really a thing in the USA? In Spain you'd be called wasteful for buying food every day. Everyone brings their tupperware here
it’s more of a toxic work culture thing than anything
@@slipperynickels"look how much money I have, I can go to fancy restaurants every day, you schlubs"
I work in a warehouse in California and everyone brings lunch in tupperware. That being said there are barely any restaurants in the vicinity and our lunch is 30 min. It would be different for an office worker with an hour long lunch and plenty of places to eat.
Yeah that shit is insane to me. Just go to ikea and get a 5 dollar tupperware.
I bring my lunch every day and my co workers would always comment on how healthy I am and tell me they would never eat that many vegetables. Thankful to work from home and avoid that nonsense.
"Caprese-maxing" lmao
Pesto-pilled sent me
seriously that shit got me good
"Chicken washing apologia" - nailing the wordcraft in this video
counterpoint: sous vide being used as a verb MAKES it a verb
Yep that’s just the nature of speech and word borrowing. And besides, we’re not French speakers!
That’s the linguistic perspective on things certainly
@@oo-ek5pnBy the people, for the people(cheesey but accurate).
Same with “grilling” as a verb when we have grills
The only bad take in the whole video. Language prescriptivism is annoying. I microwave things all the time, what's wrong with ovening a thing or two?
Great video! I do disagree with the first point though. Sous vide works as a verb in the same way that microwave does, and I'd argue that "oven that ready meal" works as well as a verb, as in "don't microwave it" in this instance.
this is definitely the best argument against the sous vide claim
And “grill”!
I finally got some Mexican Oregano from a nearby shop (an enormous amount for like $2) and now I know I can sub it in the other direction instead of buying marjoram.
So whats it called officially? The Mexican oregano, does it translate? Whats the Spanish name?
Shaq "inventing" the UA-cam version of a list-icle
Now that's not a word I've heard in many years
You're totally correct and that new knowledge doesn't sit well with me lol
Buzzfeed not creating this kind of cooking content is as big a fumble as Sears not pioneering online shopping like Amazon.
I prefer shlong-form
@@cuthip They don't have personalities that can actually create this level of high quality content lol
I'm blown away by your camera presence
You're making talking to camera look effortless, it's so impressive and engaging!
If there's one good thing about UA-cam shorts, it's definitely discovering your channel ❤
Like a rich vein of precious metal, Shaq's archive is deep and valuable. Congratulations on striking gold and enjoy digging!
A note that the takeout paperbox is NOT recyclable due to the plastic lining. Same as coffee cup and Pringles tubes. I didn’t really get the lunch issue anyway, I like my tight lidded tupperware and I like hot lunch, not a sandwich person. Own up to your choices and f conformity I say, no apologies for having lunch how you have it
yeah if someone has a problem with you having a delicious lunch in a reusable tupperware instead of their $17 craft sandwich, that is a them problem, not a you problem.
my food's better than their takeout anyway 💅
I suppose if you're only putting sandwiches in there I bet you can reuse it at least once.
I think he mentioned that his are coated in wax rather than plastic? Not sure if that would be recyclable but I could see it being more likely, like how magazines are recyclable.
I’m a Patreon supporter. The patreon notes said that he thought they were coated in wax however upon affiliate-linking them (after filming) he realised they were plastic coated - but even then he still thought they were recyclable with the plastic coating.
my biggest grievances with anyone i live with is that they seem to always choose to pile up their dishes in the sink instead of leaving it on countertops. i've always found this weird because not only do the dishes accumulate dirty dishwater that makes me want to touch them even less but you also clutter up the whole sink which makes washing dishes harder and messier than it needs to be.
Exactly this! I loved my roommates, but they couldn't seem to understand that if the sink is completely full of dishes, I have nowhere to wash the dishes. Now I have to take the gross, wet dishes out of the sink and put them on the counter just so I can have enough space to start washing them. Also that's an easy way to end up with a surprise hidden knife between the pots and pans that you don't see until you find it with the side of your thumb. Ask me how I know!
@@coolkumquats It's self-perpetuating. I switched this for the most part years ago, but until then I had just this mental idea that doing dishes was a huge task, therefore I *couldn't* just leave stuff on counters. I'd grown up with "put your dishes in the sink" even from my mom. It wasn't until I stopped doing it for awhile that I realized that oh, having the sink always available to be used is amazing, and now I have fewer dishes piled up at any given time.
@janabaloghova4736 look, some of us just weren't raised right when it comes to dishes.
@@FayeVertjust go work as a dishwasher if you need to develop dish skills. letting it pile in the sink is fine. your gonna wash your hands when your done anyways
This is something i genuinely never thought about before this video, but looking back on it, too many dishes in the sink making it difficult to wash anything has been one of my recurring excuses for procrastinating on dishwashing.
6:56 Peek that Simone Giertz tracking calendar in the back.
Good tips!
Good luck with your habits
Good eye!
Honestly the real reason I watch your channel is because you have such a way with words. Like do you do slam poetry or any other form of writing? I bet you'd write a banger novel
That could be fun but I think I’d need a lot of help from someone who knows what they’re doing
@@internetshaquille Yeah do what your passionate about, if you feel like expanding into other things I'm sure you can find someone who could help you. But yeah, awesome stuff man :)
in my house we never put dirty dishes in the sink, it means that you cannot use the sink for its sole purpose of cleaning things. you either put it in the dishwasher, beside the sink or better yet wash it up immediately. i refuse to start cooking in a messy kitchen and it has made cooking for me a whole lot more enjoyable and relaxing.
Same
what do you do if you have food that loses quality quickly but you just used a bowl to prep that food?
do you leave the bowl and enjoy the food, clean the bown, or (like me) put the bowl in the "not clean but not unhygienic" spot (like a knife used to cut bread)?
@@gabbonoowhat? Just put it next to the sink, eat your food, and then do the dishes later
@@RealLargeManTheGiantOne i usually put it next to the sink. im not alone in this so it stacks up and people end up putting it IN the sink.
people also use the sink here for many things(like disposing of old dairy).
i find it easier to clean stuff without wasting water n power when it's not in a washing pot stacked high under the tap.
yes, wasting water here is bad. we have desalination plants and the electricity here is within the top 1% in the world cost-wise.
the plants use wind, solar, and hydro so it's not too bad.
Freshly roasted espresso beans can be frozen for long periods of time and remain fresh. Perfect for less frequently used options like decaf, and they can be ground and used straight from the freezer (I have the same bambino/niche combo)
But taking them in and out of the freezer can build up condensation, which will rapidly degrade the coffee. Freeze smaller portions, and once you take one out, leave it out.
Like if you bought a 5lb bag, split it into portions that you'll use per week or two, and only take out the next portion as needed 👍
@@cloudyviewMyth. They don't thaw in the few seconds you're scooping so there's nothing that can happen quickly in their chemistry. That condensation goes on the surface. If you don't leave them untouched for weeks they won't freezer burn. Even with the cycling they last way longer in the freezer. Even in monsoon season (the rest of the time, in Arizona, they're more likely to get drier than moister...). But if that was ever going to be a problem, I'd keep the bulk sealed in one container and transfer a week's worth at a time to a shuttle container.
Personally i love verbing nouns, i have nothing against the practice
I love that the word verbing is an example of verbing
its how language changes
Neither does Netshaq apparently as he proceeds to brown-bag his lunch later in the video
I dislike it but accept that it is linguistic reality.
@@christineb8148So if you like a comment are you clicking to show that you like it or clicking to add a like to it?
Nicely executed engagement farming with the sous vide linguistics debate! (Genuine, sincere)
I need you to know this is one of the best UA-cam videos I've ever watched. Informative, playful, dry, everything I could want. Congratulations, onwards and upwards.
I think you're the first person I've seen explain your second and third points about washing chicken - that it's a linguistic and cultural issue debate, not so much a real scientific debate about scrubbing down chicken with soap and water. Great takes all around.
I do hate dishes clogging up the cleaning space in the sink, but I don't find the pile intimidating. So I just moved the pile -- got one of those dish bins that restaurants and cafes use for bussing. Really helpful when your in full project mode and you need your sink and your counters clear.
Bus tub
Only man for which I always let every ad play without skipping, as a sign of respect. Keep being awesome, dude.
That does practically nothing for their bottom line. If you donate so much as a single dollar to them that'll do more than a lifetime of not skipping the ads
@@kieran.grant_ I'm poor and disabled, so this is all I can do. Sorry.
@@technicolor965 I'll donate a few bucks on your behalf then, nobody should have to put up with extra UA-cam ads
I am a coffee roaster so lots of people ask me for recommendations for home espresso equipment and my answer is always "don't!"
Behind the sink at 2:28 ... congrats on your new bundle of joy!
Add the tiniest splash of apple cider vinegar to the Buffalo Sauce when heating it up in the pan. A tiny splash makes a huge difference in the brightness
Or leave out the butter. Wings are already greasy and Frank's doesn't need less spice and there's going to be bleu cheese involved (or ranch, if you're a monster).
@@blairhoughton7918 Fat carries flavor and it'd just be a runny nothing coating then.
@@InvadeNormandy There's fat on and in the wings and without the added butter Frank's has more flavor and sticks just fine.
Butter good
Only chicken rinsing I do is when I remove one from the plastic bag while in the sink and as it is suspended in a water stream to remove bag-goo. Once placed in the baking vessel, hand, bag, and sink are cleaned.
"if there's any art form that should be able to forego science in service of lore and tradition, it's cooking" @ 9:50 is so good. Continuing to prove why you're the 🐐
YES! i agree with the dirty dishes on the counter.
it even forces you to clean up before the mess gets TOO big. because in all reality when you put dishes in the sink they Tetris together really well THEN flow out to the counters anyway.
so when you go to clean the you have even MORE than you thought.. and don't even have a cleared out sink to wash them!!!
you manage to weave solid gold generalizable life philosophy into cooking advice, and you do it with a deadpan snarky personable respect. i admire and aspire.
2:37 I have to disagree. If I do that, the reduction of usable workspace turns into a challenge of how I can cook with 1 square foot of countertop while I continue to procrastinate cleanup. 😂
On one hand, same. On the other hand, keeping the sink free makes things easier when I finally get around to cleaning.
Or I just order takeout because I’m overwhelmed by having to do dishes before I cook and my adhd brain decides it’s not worth it.
Sometimes I let things pile up, and I know it's a mood thing. Other times I'm so clean-as-you-go that only the stuff on the table needs to be washed after dinner, and I mean a roast chicken dinner plus steamed veg where I've made the bread myself at the same time...
find a spot on the counter e.g. next to the sink where you can stack the dishes in a way that doesn’t take up enough space to hamper your use of the kitchen but still is visually “unpleasant” enough to motivate you to deal with it. starting the dishes is so much easier when the sink isn’t full
Absolutely, sometimes I end up with 1f rod space and a full sink
the way your mouth moves when you speak is fascinating. i could watch you speak all day. i love it!
not only is the word 'aioli' changing use and thus meaning whether we like it or not-regardless of if it's got egg yolk or garlic-but also 'sous vide' is re-interpreted as a verb in English, like 'microwave'
Words change. Though I will admit-it took me a hot second to parse “air sous vide” when a friend of mine was recommending I reverse sere something recently.
That is not correct. It is not, and never will be, a verb.
You mother will never be a verb
@@Milktube then i guess elbow, pencil, butter, shelve, and symbolize should all be disqualified as verbs?
You videos are soooo good! Every time, thanks for sharing, you're one of the few channels I'm willing to watch 10+ min videos.
And they're rarely 10+ cause he's just that good. So, when they come up, you know you have to watch, because you're getting twice the knowledge that any other channel is gonna put out over 3, 45 min videos. Shaq is the king fr. Love him to death
God I love your format with the ad at the end. I appreciate it so much I'm listening to the ad right now. Also, your content, delivery, camera work, editing, etc is 🔥🔥🔥🔥which is why I'm so disappointed you don't sous vide your chicken in the dishwasher?!
Completely agree with your dishes tip! Not enough people tall a out this! It's so much easier to [be motivated to] do dishes in a clear (or mostly clear) sink. Time to send to all my past housemates...
If no one is saying sous vide as a verb then I am dead.
Hi, my name is No One
7:25 It feels like someone worried about this would be ashamed of bringing their own food regardless of how its packed
For non american's, evercrisp is just wheat dextrin and by chance i have plain benefibre which is the same ingredient if you want to try
On the sous vide point; first of all, the technique is already a now-accepted misnomer, as low-temp cooking done in a container that wasn't vacuum sealed is called sous vide. The language might be imprecise, but it has been accepted as standard and serves to communicate effectively, so, you know - it's fine :)
Secondly, I 'verb' non-verbs all the time. I "mandolin" my potatoes and I "sugar" my oatmeal. Also, there's a bunch of tools, where the noun and the verb are basically the same - blender, grinder, mill. I think mill in particular might even be a case of a noun (a physical flour mill) becoming verb-y-fied over time.
Not a native English speaker btw, so I might be completely off, but these seem like normal ways that language continually changes. Cheers!
english speakers break their own rules all the time
no need to worry as long as people understand you
@NonJohns That's my approach to communication in general - if it works, it's good haha
You're correct and not only about English, this applies to any language. This is a real thing in Linguistics: if it's widely used, understood, and accepted by speakers, then it's not incorrect.
I always thought the sous-vide part of it meant the bag not the immersion. Who actually seals the container and tries to do the whole thing in a vacuum?
8:32 I grew up in Mexico, I remember when my mom would buy chicken from the local market or butcher one at home, she would turn on the stove and pass the pieces of chicken over the open flame to get rid of the tiny feathers and then wash the chicken with a neutral bar of soap since neutral soap has no harmful chemicals nor pungent scent
You and your kitchen are looking great, Shaq. Keep up the quality educational media output sir.
I appreciate these videos - don’t disappear for so long my dude!
I'm happy you're enjoying commercial success. One of the few no BS channels that exist. Thanks for the information.
Great video! I enjoy your content so much that I even watch the whole ad read at the end even though im already a super jacked meathead who would never use a workout app
I have struggle with the bring food to work bit. I have a super irregular schedule. So i cant effective make routines around preparing food to take to work.
But not going to eat with the people im working along side is missing one of the largest and easiest times to engage in unionization.
I got a really nice petty knife this past year, and I use it way more often than any of my other knives. I've started bringing it with me to work too (I work in a bakery) cause it's really good for pastry-related tasks.
Can you please make an online course or something teaching invaluable cooking basics? The way you explain things combined with your useful knowledge always teach me so much about cooking. Your videos give me more confidence and an expanded vocabulary in the kitchen. I’d love to properly learn from you! Or write a cookbook or something… I just want to learn everything you know!!!
I don't really go here, but I'm thrilled to find out that you're a fellow Phoenician and that you also love Hayden Flour Mills! Also, I really admire that you're able to say "I once believed this, but now I've learned more and I've changed my mind," even if it was just about something as small as an herb.
8:27 fun fact, several countries in Europe have banned Red40
I ❤ the one of no dishes in the sink. I can't keep them in the counter but having the sink free is amazing
Im so about to try this evercrisp out. Sharing ideas is a real trip, never know what you'll learn next
Stealing a comment to pass the info on to you (possibly too late):
EverCrisp is just expensive Wheat Dextrin. Optifiber and many other sugar-free fiber supplements are also pure wheat dextrin, and they cost much less. Wheat dextrin can be used to keep fried foods crisp, or used to thicken soups and sauces!
On the topic of imported vs local you also have to consider the water being used to grow said ingredients and the water added to the actual dish
On the briwn bagging: Get a reusable lunch box! They come in all shapes and sizes (it's litterally just a sealed box) so they can be pretty inconspicous, and you can still make an argument for pick up by saying you don't like the waste of takeout boxes (or you can tell your coworkers that ostracising someone for making their own food is immture and rude, stand up for yourself!)
Thanks for the point on espresso. Filter/Aeropress is more than enough for most people. Espresso is a hard labour of love.
I've been down that road. Quit when I realized getting it to be better than French Press requires a large multiple of the time, electricity, waste, frustration, and counter space.
regarding stale coffee. A container like an airscape can keep beans fresh for longer. By measuring beans for my shot and keeping the beans fresh I don't have to mess around with my machine too much to get great shots everytime.
Counter to what you said about washing chicken, I’ve seen tons of people say they wash with soap.
I agree with the dishes on the counter and not the sink thing, though I usually pile stuff in a 'to be washed' space next to the sink and when I have to start stacking on it too much I know its time to bite the bullet and get washing lol. Besides, washing dishes in a full sink is a pain, I would rather my sink be mostly empty other than what I'm washing at that moment.
7:14 you could also buy a lunch box and cook more food for dinner the night before and eat if for linch the next day. When you cook food yourself, people are kinda curious about it
as a 15 y/o with an amazing mom as a cook i love these videos
Insane that one would go for paper lunch boxes when you could just get yourself a really decent glass tupperware from ikea for 4-5 bucks depending on the size.
I could just watch your videos all day.
I "meal prep" cut apples for 4 days in advance. The ticket is to dunk them in salt water for 10 minutes and rinse them off. 1 tsp salt to 1 cup water. If some of the salt water stays into the apples...EVEN BETTER! Granny Smiths especially have a more tart candy taste if there's any residual salt water.
Salting green apples (each bite, right from a skat shaker) is something I haven't done in decades...
Salt cuts sour because salt "buffers" acid. Just a little salt can move the pH of an acidic solution much closer to neutral.
Thanks for the opinions and takes! I find your videos avoid the common UA-cam cooking channel traps, such as “too basic to be useful to someone who can turn out ok tasting food most of the toime” vs “way too much work to realistically do at home unless you’re a full time housewife with no kids”.
I’m thinking of renovating my kitchen (it’s a developer’s default small apartment kitchen that’s designed with people who mainly reheat takeout in the kitchen in mind). I have looked at interior design resources like Arch Digest and Domino and frankly, those kitchens look nice but will be absolutely terrible to actually cook in (half of em don’t even have extraction hoods?? Open shelving everywhere so your crockery gets dusty??). In trendy contemporary design, there doesn’t seem to be a middle ground between McMansion kitchens the size of aircraft hangars vs pretty but impractical pied a terre apartment kitchens, which I will generously call, a beautiful room that happens to have a stove and a sink.
And the number of places that have marble wraparound splashbacks that only go 6 inches up from the stove??? Marble is porous, and stains from oil. Seems a little wild to pay the big bucks to babysit a huge slab of stone while cooking!
On the flipside, resources about designing functional kitchens seem to all come from ex-chefs or food industry people. There’s this specific steel shelving system that gets a lot of airtime. I appreciate the functionality, but surely…. Surely a functional kitchen doesn’t need to look like a commercial kitchen? I could just go stainless steel everything, but I think it really will make me sad to spend time in an all stainless steel kitchen.
Since, from the backdrops, you seem to have an aesthetically pleasing kitchen, but you clearly actually cook in it, and you generally post very good advice for working in a kitchen, it would be absolutely amazing if you could make a video about what to look for, or invest in, in a kitchen. Things like drawers vs cupboards, advantages of kitchen islands (from the point of view of actually working in one). Kitchen takes from someone who neither advocates really silly aesthetic things like rugs in the kitchen, nor abandoning aesthetics completely.
Your audience probably has a lot of renters, and maybe first home buyers or soon to be first home buyers. They would really benefit from learning how to recognise design elements that will affect cooking workflows within the 5 - 10 minutes a typical rental or sale home inspection allows! Some, like me, may be budgeting to do their very first kitchen reno.
(And, I know you are a man of integrity so this is probably not a big part of the calculus but likely there are many retailers who will pay to be mentioned at the end of a video about designing an actually functional kitchen.)
So this is my heartfelt sales pitch: make a video about kitchen design. Selling points: 1, you have intelligent opinions about cooking, developed from experience, which makes you a trusted resource for many. 2, the interior design advice out on the internet is awful, with everything from material selection to storage design optimised more for decoration than function. 3, there are people in your audience who can benefit from knowing what elements of a kitchen make life easier and what elements make life much, much harder. (4, the ad roll will be easy to sell)
Also I love your framed word art above your sink
Love the way you think and teach, great vid man.
the oven example is really funny to me (especially coming from a spanish speaker) as in spanish “oven” (horno) and “bake” (hornear) means it almost translates to english as “oven” a cake
love the take-out carboard thing dude.
counterpoint: Grill me a steak is accepted, why is "oven me a cake" not
My alternative for the take out boxes is the opposite which is to get a fancy lunchbox and now youre happy because yay fancy lunchbox.
babe wakeup the shaquille just kershpeeled
Clean as you go, it's the sign of a pro
You really are the Tom Scott of cooking videos
Thank you for the mexican oregano tip! I live in a part of the world where mexican ingredients are basically impossible to come by (e.g. dried chillies are NOT a concept here) so i your judgement in that tinga video cut deep... But now i have a more judgement-free substitute :3
What a fun and entertaining Shlong. Hope to see more UA-cam Shlongs on the platform.
Love this point about anthropologically accurate ingredients. I'm half colombian and I live in Scotland, where it would be pretty darn expensive to get the "right" cheese to make arepas. However, do you know what is exactly the same kind of non-aged cheese and made in the UK? Paneer.
(Note : my colombian grandma coming to visit us in France has had zero existential problem using packaged grated emmental for arepas.)
Paneer is one of the easiest cheeses to make at home. It's just milk curdled with some acidic ingredient (yogurt, citrus, vinegar, etc.). Billion online recipes for it.
@@blairhoughton7918 we all choose what we bother with, I'm not buying 3 liters of whole milk to get the amount of paneer I'll need.
No dirty dishes in the sink works great. I have been doing it for years.
Bonus points: You can still use the sink normally in the face of a lot of dirty dishes, making it easier to get started! ;)
You make my exact type of content. Thank you
"Can you oven me a cake?"
I love this and will be saying it from now on
I bought a cute lunch box and a bunch of glass microwaveable containers. I usually just pack whatever I put effort into making for dinner on the weekends, so my lunches are always delicious and it makes my coworkers jealous. We only get a 30 minute lunch, that's not enough time to go get food out every day. And I like my own cooking more than most restaurants anyway.
Aw, man. I think Safeway (in Phoenix) recently stopped carrying Alejandro's flour tortillas, and when you showed that logo it daggered me.
You make valid points!
regarding dishes, can i suggest getting a second dish rack for next to your sink if you have space. i put all my dirty stuff in one of my dish racks, rather than in the sink, and have a second on the other side of the sink for clean stuff. having all the dirty stuff piled up in one dish rack feels much more organized and less gross then it being on every surface of the kitchen.
Ill certainly be capresemaxxing come Winter, thanks for the tip
it kind of drives me crazy how good you are at making cooking videos
Shaq done did it again. Very good
Supplement your basil with rosemary, don't even have to look at that sucker for it to grow into huge bushes even under the most dire of conditions.
rosemary is a solid contender, but it does need good drainage, so basil takes the crown
Rosemary literally grows along the street here. I'd use it but I'm sure the HOA is spraying stuff I don't want to eat.
I wont be able to do it any time soon, but i now have a deep desire to get some of that evercrisp and see what it can do to some fried potatoes to see if i can get even better crispy fries and wedges or tater tots or even latkes; but esp i wanna see if multiple fryin/coolin sessions plus evercrisp results in the best possible fry ever
Shaq we need a video on most worthwhile herbs to grow and how to plant them so they will thrive. All things herb production
I'd love to, but everyone lives in a different zone!
Love your vocabulary. Great tips as well.
Thanks for the tip on Mexican Oregano. I think it's near impossible to acquire it here in my country. The biggest "world food & ingredients" retailer in the capital doesn't carry it, I only found it in some random webshop so far, but I'm not sure that's even the right stuff. Doesn't make it any easier that they also call "Poliomintha longiflora" as Mexican Oregano as well.
But if everything goes as planned, one of my buddies who is currently in the US will get me some to try at home, so I can finally compare. :)
Ok, I give. Three for three, you seem to be the right sort of entertaining on a reliable basis to subscribe to. On the "imported versus local" bit, I think it's ok to swing both ways for the variety. Eat regional as often as possible, these are the items that will taste the best and benefit your own region the most. But I also like supporting foreign products if the quality is high. But importantly, I think using regional products for foreign recipes provides an excuse for travel and tourism.
Yeah I'm gonna add shlongform to my daily vocabulary, as a verb. I spent an hour shlongforming in bed this morning
Great video. So glad I found you
the thing about washing meats, most people in my country bought them on open markets, and not everyone can afford buying from clean supermarkets, so yeah it's a touchy and very much subjective depending on where you came from
As an adhd person the only way I’ve been able to stay on dishes is …. I put them all in the sink.
I don’t like putting one dish in the dishwasher at a time. Once the sink (single basin also huge positive impact) is getting full ish, it’s time to load the dishwasher. I try not to rinse them before, as the dishwasher works better with food bits. I always do scrape the dishes before though.
I also run it when it’s not full often. I am still using less water than hand washing typically. When I used to force myself to only run it full, I’d end up with a bunch of dishes that didn’t fit that were leftover.
Shaq you should totally do a video on ovening the perfect toast
Or toastering it.