10 Foods I'll Never Buy From the Store Again...
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- Опубліковано 9 тра 2024
- Over the years of constant experimentation in the kitchen, I've attempted to make lots of different foods from scratch. Some stick into my home cooking arsenal and some end up not being worth the effort and I end up just buying them from the store. This video breaks down the 10 foods I make from scratch that have become a staple in my diet that I wont be buying again!
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For mostly entertainment but some educational purposes, I'd love to see the opposite lol Like, "what a professional home cook doesn't cook - 5 things I buy at the store"
great idea!
The "save your time and buy it" list would be a great video
Mine would be
1. Ketchup & Mayo (homemade doesn’t add much benefit)
2. Panko Bread crumbs (just too much work)
3. Cheeses (most use cases dont’ benefit from homemade)
4. Tortilla’s & Egg Roll Wrappers etc (there are good quality brands out there already)
5. Pasta’s (it’s a lot of work, and some brands have exception quality)
Frozen fries and croquettes are just as good as homemade ones, but much easier to make.
@@dannygonzales8592 While I agree with most of your list, I will take exception to mayonnaise. It's incredible easy to make and so much better than store bought. Take a look at the plunger on your food processor. It's doubles as an oil cup and has a little hole on the bottom. That allows the oil to dribble out at the perfect rate for making mayonnaise. Put the eggs in the food processor, turn it on, pour the oil in the cup, a couple minute later... homemade mayonnaise.
Timestamps in case someone wants to just watch one specific part.
1. 0:47 - Soda
2. 3:32 - Frozen Waffles
3. 5:50 - Ice Cream
4. 8:20 - Miso Paste
5. 10:15 - Frozen Greens
6. 11:33 - Granola
7. 13:11 - Mustard (Fermented)
8. 14:42 - Alcohol
9. 16:29 - Stock/Broth
10. 18:11 - Eggs
Thank you ❤
not all heroes wear capes
Great video
Thank you
mvp
We go to Costco pretty often and get their $5 rotisserie chickens and eat off them for lunches/dinners throughout the week. Once we're done with it, I just toss the remainder in my instant pot with some roasted veggies, garlic, and whatever herbs I have that are on the way out. A few hours later I've got amazing chicken stock. It's probably the best $5 we spend each week.
I always get their bone in chicken thighs and do the same. Cut the bone out, save and then make stock. My freezer is full of bones and stock. Haven't bought chicken stock in YEARS!
This is a fantastic idea!
I do this, but put the broth on my dogs food 😬
@@squashit339 I do the same..... ONLY if he's a good boy which is most of the time
@@LRon-Hoyabembe Never waist anything. Even leek tops... freeze them for stock.
I appreciate you not pretending the coke doesn't taste good.
Yeah I was very skeptical until he said it's good, then I know he isn't lying lol
@@Skooz timestamp
2:50
But... Coke DOESN'T taste good. It's overhyped sugar water.
@@austenhead5303 Sure, that's why it's the most sold drink in the world. Because it doesn't taste good. I'm not saying you have to like it but it's pretty clear a lot of people do (and tons of marketing, sure but if it tasted horrible no amount of marketing could fix it).
Best ice cream my husband and I ever had was at a date farm in central Australia. We stopped for lunch, and for dessert we got date and ginger ice cream. It was sooo good that when we got home from that vacation we bought an ice cream maker and made our own. It’s very simple, a good French vanilla custard base, very little sugar, and finely minced dates plus finely mince crystallized ginger mixed through it. Dee-lish!
Home made ice cream is incomparable. When my ice cream maker died I didn't buy another one. Ice cream is like crack for me. There's no having a sensible serve. If it's there I will eat it in larger portions than I should on consecutive days until it's gone.
Do you have a recipe to follow? I really would like to start making my own icecream dairyfree and low in sugar.
@@samari1988 sorry, no recipe anymore. And ours wasn’t dairy free anyway. I suspect you could just Google for a dairy free vanilla ice cream recipe, something as close as possible to a vanilla custard base. The additions of finely chopped dates and crystallized ginger shouldn’t affect what recipe you use, and just reduce the sugar by whatever percentage you prefer. May take a couple tries to get the sugar quantity correct, but the mistakes will be nice to eat 😋.
The ginger syrup could be added to plain old carbondated water from a soda stream if you don't want to ferment it or if you are alcohol free. Honestly I just buy a jug of grapefruit juice and add a dash to some carbonated water to get my soda fix.
This is acully home cook!❤
GREAT IDEA! Thanks! 😊💜
Best investment I made was a seltzer bottle (with the CO2 cartridges). I did a price compare with SodaStream and the cost of the CO2 bottles (with proprietary valves preventing you from refilling them) made it far too expensive.
I got a bottle of "tasting vinegar" a while back and it changed my life. It's a type of ginger vinegar that's designed to taste good on its own or when mixed with water, I would try it if you like stuff like that
@@ptrinch I found a cheap adapter to the sodastream with a hose and happened to have a larger CO2 canister from a kegerator. It costs me the same amount to refill the kegerator cannister as it does to replace the cartridges and I get 6 times the amount of C02.
This is a good place to mention the old saying, "pick your battles."
They bank on that complacency. And soon, if not already, you will have no choice but to consume the chemicals in the foods at whatever price they set.
Being that the American population is in a decline already with disease and death rates on the rise in every age group... we may already be at that point.
@@c.m.303 regardless of how many things you plan to implement, there are only 24 hours in a day and action economy is king. Go talk to your neighbor. Figure out ways you can support each other and the people around you. Share knowledge and resources. The best time to start was yesterday, second best time is today.
@@c.m.303 My dude, not everyone has the time or patience for this. And thats ok, stop trying to make people feel bad/ make them think you're better because you can be bothered.
@@ClassicTophatGaming Where do you get that I am saying I am better? I am just stating a fact, you can try to ignore it...but make sure you get your affairs in order. Some doctors online have announced studies that show if you live till old age you have an almost 100% chance of Alzheimer...which the Mayo Clinic just announced is a form of diabetes they call type 3. I don't think anyone can avoid all of it any more...and I am still stuck using grocery stores myself...but not by choice. It's just that the more you can avoid the better.
If you're ok taking the drugs in the food then so be it...but don't try to pretend it isn't there and that it's not clearly affecting our health.
@@c.m.303 alzheimer's is something you typically develop later in life, so of course if you live til old age you're almost guaranteed to get it
If you don‘t peel the ginger, but put it with its skin and add it after boiling the sirup, you don‘thave to add storebought yeast. There is enough wild yeast on the ginger‘s skin
That's interesting! Just out of interest, won't the yeast die if it gets boiled for that long? :)
@@juliab285yes, thats why I had written, that you have to add the ginger after you have cooked the sirup.
Ahh of course, sorry I didn't catch that! Really good to know :)
That's how I learned it :D
@@juliab285 another advantage in adding the Ginger with its skin on After the sirup has cooled down, are all the other microbiological cultures, like lactic acids, which aren‘t a part of storebought yeast, but are very healthy for your microbium
I love that you’re very honest about whether it’s cheaper or not to make at home, especially with the price of groceries people assume it’s always cheaper than to buy it premade. Sometimes it comes down to cutting the crap in our food.
Yep, unless you are cooking for a large set of people(family), buying a mass produced food is usually cheaper. I cant tell you how much food I have to throw away when I cook for myself as a single household. The good thing about making stuff yourself is usually the quality.
skip the ginger beer and mass create ginger Simple’s syrup and add to seltzer for a more sustainable drink
I won't make potstickers with handmade wrappers again...way too time consuming. But I've gotta say walking down the supermarket aisle with all the pickles, chutneys, canned beans, salsas, tomato sauce, ferments, frozen veggies, broth, etc. and thinking "I make all of these" is pretty freakin' satisfying. Now I want to make ginger beer!
Never again. I think it took me like 6 hours when I made pot stickers entirely from scratch. The wrapping is tedious, but I can nail a filling that the whole family will enjoy.
I enjoy the pleating process, but it is time consuming to do a decent amount of them even when you are quick. I like to buy the wrappers from the store, but that's because in my situation it's worth setting aside a few hours every couple months to make a bunch and freeze them. I didn't grow up with it, but I get why it's a family activity in many households. Much more efficient to do a ton of dumplings when everyone's pitching in.
Big note on the spinach that this only works if you're growing your own or getting it the day it was picked from a local farm. Otherwise, frozen spinach is one of the best nutritional deals in the store if you planned to cook it anyway. The main advantages to growing your own are better fresh spinach and choosing which seed varieties to start from.
Some recent studies have found that the fresh spinach in the grocery store has less of its original nutritional value than the frozen spinach. The frozen stuff was processed immediately, while the fresh spinach has lost some of its beneficial nutrients on the way to and sitting on the shelf.
I've seen a lot of complaints on this channel for the last year or so saying that the time / investment in setting up things like the miso fermentation are too much work, and while true I think they fail to take into account what you do for a living / your passion. I get my own version of this because I love tea ceremony, so when I tell people its really easy and worth it to get high quality tea, I get shut down. Passionate enthusiasts who try to spread their tips just seem to get shut down a lot, its an interesting phenomenon.
I think it's because to them it's just a means to an end while to us it's a part of our lifestyle
I am a coffee enthusiast and I am trying out different coffee roasts, brewing methods and consume coffee media because I find it fun. Is it expensive? Yeah equipment can go pretty expensive if you want the best flavour and stuff, but most people would not spend a lot of money on something they dont see as a hobby or lifestyle and would sometimes ridicule others who dont share the same ideals
Y’all have a lot of free time to have hobbies
I myself cant really imagine investing this much effort and preparation at this point, but i still appreciate the fact it can be done! Something to dabble into when things align someday yknow, and these foods really do seem worth the effort!
I just had to stop by to say that your home garden is beautiful. Thank you for leveling up my cooking game as I’ve been watching for since your green brother days.
I make a dry soup stock. Dehydrating alot of vegetables and then grind them together. Dried mushrooms are the key ingredient. I put it in everything as my secret ingredient.
To make it a chicken stock I grind chicken biltong and add to the vegetable dry stock.
Saves alot of space. And it helps to have solar power for the dehydrating.
Do you cook your vegetables first? I'm a complete noobie here
If you can do this type of thing already and have the money consider a freeze dryer (couple thousand). I bet someone with your ingenuity as displayed by you suggestion would rock a freeze dryer.
I make stock from frozen veggie scraps and then turn it into bouillon. That way I can make meat stocks and skim the fat. Tons of flavor in both and getting dual uses out of the same process. idk how long the fat really stores for bc I've usually used it up quickly in the batch sizes I've made, but I'd imagine with some better methods it does pretty well in the fridge.
Excellent idea! My issue with homemade stock or broth is I never use it fast enough so it goes bad. But I like the idea of a dehydrated or a paste to add water to cuz that's what I use now
Also worth mentioning. IF for SOME REASON you end up buying a grocery store rotisserie chicken, don't throw away the carcass and other bits!! Make stock from that, but the roasting is already done!!!
I get one Costco roast chicken a month and feed my Mom and I many times (in different ways like just slices with a side veg when it’s fresher, then chopping and adding chunks to a pasta dish, then finally making a chopped chicken salad type thing to use in sandwiches or on crackers, etc.) THEN I boil the carcass for a long time to make broth and then add a lot of veg and some potato or whatever I have, like cabbage, etc.)
So basically one 5 dollar rotisserie chicken makes at LEAST 12 meals for the two of us in a month!
Fax here. And for only $5 at my local Sam's, it's stupid cheap when you calculate the time involved. Eat chicken, then have parts for stock. It's honestly win/win, unless you don't want the rotisserie seasoning flavor in the stock and want it completely neutral.
I used to make all my own granola, but got lazy ... well my job brought me home tired.. so there was that excuse... but I will NEVER forget the amazing Kitchen Aroma with the slow baked granola! Lovely reminder thank you!
Some of these things are just a matter of the rate you eat them. Like sure I could make my own granola, but realistically I eat granola like once a month or if I'm traveling and need a snack to hold me over. I bought some quaker oats to make oatmeal a year ago and still haven't opened the container once... I was thinking of adding it to my own bread which I DO make at home because the store bought stuff per pound spoils before I eat it all... so I make my own bread so it doesn't spoil as quickly. I'm geting a kitchen remodel done and then back to doing it! homemade donuts slap and aren't difficult at all. And Applesauce muffin. That was fantastic!
I have made my own Miso Paste before the video you reference because I watched you do it in another video a long time ago. The Tamari was HEAVENLY
Love this list! As someone who also home brews I can say it’s not the cheapest thing but it’s definitely a fun hobby, and you can make any beer you want. Excited to see more home fermentation stuff from you!
Yo, love your channel!
we need to convince him to keg :)
I love how helpful and honest he's always been. He isn't like others who lie and say the store bought versions are awful, but explains the costs and benefits of each option. Also loved seeing your brother in a video again!!
I'm working to get the space to do more like this. I'm happy for you and your family. I love your new-ish pace, by the by.
As an alternative to homemade soda, where you have to wait for it to ferment, I like making shrubs (which I think you've had on the channel before). Still homemade, and with endless variety for flavor combinations of fruit, vinegar, spices/herbs, and you control the sweetness. Shrubs are the single most refreshing summer drink.
Been following you since Brothers Green and this is some of my favorite content you’ve made. You are living my dream and I can’t wait to have all/most of these homemade items on hand in my kitchen too. Make this a series and stay awesome!
Why did brothers green stop? This guy determined smoking weed all day and cooking like a hippy sucks? So now he just cooks like a hippy solo?
Mike doesn't cuss anymore either!
The one thing I always make at home is bread. The prices are going absolutely bonkers to the point that bread that doesn't taste like cardboard is just a lot of wasted money. All you need is flour, water and yeast and you can make it in the oven. Cheaper, healthier, easier and just better.
I want to make bread but I feel like I'll never do it. 😅
@@nyquitacharles9146 You can make flat breads with just flour, water and a frying pan...
@@RustyVaperGameplay that's good to know. For me, it's more so doing it than how easy it is. I know myself. I'm so good for doing all the research then buying all the ingredients or items needed for a thing and then never doing anything with it. 😭😩
@@nyquitacharles9146 Flat breads is how I got started with making bread. First just flour and water and kneading it and then frying it and it came out kinda like a naan. Now I do actual bread in the oven, not a bread maker.
@@RustyVaperGameplay oh I love naan. Especially for weekly pizza. But it can be expensive to buy, especially if I get tortillas and forget to make my lunches with them. I end up eating all the ingredients without the wrap. 🤣 So I might try the flat breads first
Thanks for yet another great video! Lots of awesome ideas! I am going to start with the ginger beer! Thanks for the cookbook!!
I really enjoy your channel. Both great ideas for meals and cooking and leaning towards healthy and home made. Keep it up!
Maybe I have this completely wrong but the math isn't mathing for me on the sugar content of the ice cream. The Van Leeuwen pistachio pint has 56 grams of sugar for the whole pint. (The 40 grams of added sugars are included in the total of 56 grams) His homemade pistachio ice cream has 1/2 cup of sugar for the pint which is 100 grams of sugar for the whole pint. That is almost double the amount of sugar than what is in the store bought version.
Same with the ginger beer. 1 cup of sugar is about 200g, divided by 5 servings is 40g per ginger beer bottle
But when it ferments it loses sugar content
@@Levihooper7 which is over the sugar content of a UK coke. Yeah, noticed the same thing.
so really good point here, I hadn't actually crunched the numbers. Just to defend my ice cream - I said 1/2 cup but it looks like I added a little closer to 1/3 of a cup (I usually just do this by feel). I'm using the bigger ninja creami deluxe containers which is 1.5 pints vs the standard van leeuwen 1 pint. So the homemade is slightly under or even in sugar. It's funny because I haven't bought ice cream in so long and I remember Van Leeuwen being higher in sugar back in the day but good for them for having a solid ratios! let this be an ad for some NY ice cream!
I wonder how much sugar is left in the ginger beer after fermentation. There’s probably a formula online somewhere… you know what soda is amazing that I can’t get over the ingredients? Olipop. Insane that a soda has 9 grams of dietary fiber. How? I’m wondering if we could make this ginger beer with less sugar. Would date sugar be better? I’m really trying to get the added sugar out of my diet. Mostly I drink carbonated water with balsamic vinegar and herbal teas. It would be nice to be able to make a carbonated drink with little added sugar.
Congrats with the new chicks!
Next move: Black Soldier flies. In the pupae stage, they eat both manure (from your chickens) as well as compost (from your garden) and turn it into amazing fertilizer. They're grown in totes and once they've fattened up on the manure and compost, they self-harvest by crawling out of the tote and falling into a container you've left them (a pail). An extremely high source of oil and protein for your chickens - or fish, if you ever decide to get into aquaculture. Lots of videos on how to set up the system. Your girls will thank you.
Just wanted to say I love your videos!!!
I learned how to make my own homemade pizzas from scratch because of you.
Now my friends are always coming over and asking me to make them!!! 🤣
I've become quite the baking and cooking aficionado because of you!!
My hero. That ginger beer is going to change my life. I always crave something "effervescent" as you describe it but don't like soda, and that's a great alternative! This video is just also so quality and unique
you should try doing ginger beer with a ginger bug instead of brewing yeast. Sandor Katz has a basic recipe in his book, but it is extremely simple, it is basically the soda equivalent of a sourdough starter... you mix grated ginger with water and suger and let it ferment at room temp for about 3 days or so (shorter in summer), until bubbles form, then you use this instead of the yeast in a very similar recipe to what you do here... I have also done it with turmeric instead of ginger, which make something similar to the traditional indonesian soda Temulawak Beruap
gotta try that! actually when my brother was in town we carbonated one with a tiny piece of sourdough starter instead of bakers yeast. Probably because my brother is a big Sandor fan!
Great video! I'm going to re-watch many of your former tutorials. I've made the granola, ice cream, ginger beer, and (though not in this video) sprouts
Kudos to you, have t seen anyone use buckwheat flour.
Never seen you use kasha in any of your recipes.
It's so good and healthy
Thank you so much for sharing your knowledge. You've inspired me so much, that i cook more and more. I've been tought to cook growing up, but don't enjoy it. Thanks to channels like yours, i cook everyday now and haven't ordered food in the past 4months. A record in my adult life. Next step, learn to enjoy it and not see it as a chore.
Great vid. Thanks. I def want to try the ginger beer. And thanks for your free 15 min book. 🎉❤
We made miso after your video! About to start another batch in the next month. Phenomenal flavor.
i love videos like this! These days I am wondering even more and more "can I make that at home?" due to the other options at the grocery being so high priced!
I am definitely not a pro home-cook, but I definitely make make my own stock.
My favorite home creation, however, is yogurt. Ridiculously expensive and laden with sugar at the store. At home, a couple of large containers (usually around $7 or $8 each at the store, cost me the price of a gallon of milk.
Also, is the kombucha and kefir, which are super easy to make.
Thanks for sharing with the world and letting me know that I'm not alone with my obsessive behaviors😊
Thank you so much! Love this type of content!!!
Seeing your brother with you brought me back in time!! That feels like it wasn't so long ago you guys were cooking college foods but really it's been some time now. Holy cow.
Have you ever considered making a video of how to know when fermented things are not safe to eat? I am very nervous to feed my family things that could be dangerous…
@thatvalensteingirlI don’t think he’s trying to lie. I think it’s an honest mistake and he just doesn’t know that much about nutrition
Your videos are just amazing. Even though I have been doing a lot of scratch cooking for well over 30 years, I still find great ideas from watching you. The list of things I no longer buy at the store is growing as well. I haven't bought bread in almost 7 years. I haven't bought stock for 5, and I honestly can't remember the last time I bought waffles, maybe 20 years ago? I don't drink pop (Midwesterner here) but do like to have ginger beer to mix cocktails, so I will definitely give that a try. I also will try out the granola.
One snack for me I make at home for cheaper and is FAR better is soft pretzels! So easy to make. Ready in a couple hours and you can freeze them and reheat them in a flash. Nothing better than a warm, salty, and buttery pretzel!
This is why I absolutely love your channel. Always something interesting you're doing. Educational. Etc. I'll always pick channels like this over...some youtubers who sell out and just do oh but kinda better a million different ways. Keep it up.
Would love an actual cost and nutrition breakdown. Curious how much less sugar some of these actually are.
What a great video idea! The soda looks a lot easier than I’d think. I’ll have to try it, and probably experiment with maple syrup, honey or coconut sugar:)
I ask for the "almond cow" nut/oat milk maker for Christmas and have been loving it! I definitely want to try making homemade waffles using your recipe.
I make a lot of this stuff at home too. Beer, sodas, wine and sake are all great hobbies. Crepes and tortillas and naan are all excellent breads to make, vacuum seal and freeze. Just make sure to separate them with parchment paper. I would also suggest pickles and curing your own bacon to the list because they are easy and fun. Thanks for the video!
Really enjoyed this video! Good job, and thanks for showing us healthy options
Great video! So much information. Thank you.
Thank you for all the education in the kitchen!
Granola with pumpkin seeds is amazing. Easy to add some finely chopped dried pear or apricot for some sweetness. Ground cinnamon also adds sweetness without adding carbohydrates.
thanks for the inspiration !. Much appreciated. Could i challange you to make a video on how to make good tasting vegetable broth? There are some video out there on it, but they are not very good for me.
Making turkey stock after thanksgiving and using the extra meat to make turkey and dumplings is the best thing ever
Great video-one of the best yet. Can you please provide a link to your chick brooder? Thanks!
all those link will be I the next video on raising chicks. stay tuned.
i need an indepth tutorial for that fermented mustard. thats the only thing that looks easy and small enough that it doesnt take up too much space at home
Spinach is great if you live in climate zones 6 or below. Where I live on the zone 7/8 border it bolts as soon as it starts growing in the spring, even slow bolt. I can plant it in the fall when the temps get below 70 but then it drops to 30s two weeks later and it barely grows. I have tried for 4 years with no nothing to show for it but chicken food lol.
I'm growing musterd this year in the garden. Really excited to make musterd!
I think going to the store and picking up a pint of ice cream is a hell of a lot easier than tempering, mixing, waiting 24 hours, then finally blending in the Ninja Creami
I would also argue "cheaper" - I'd imagine that ninja creamer device cost something too, plus it's basically a single purpose device.
@@wladius yess. i was waiting for the part with equipment cost, not having air fryer, ninja creamy etc. i think is still cheaper to just get some icecream from the store. And we all know we dont eat icecream because its healthy ;)
Whip cream, vanilla and sweetened condensed milk. Then freeze. Simple, easy
@wladius the question you need to ask yourself is
"How often and how much ice cream do I eat in a sitting?"
At scale, a Creami or another ice cream maker can pay for itself, especially unique flavors where ingredients might cost a lot more than you think. Exercise4cheatmeals has some videos going over different anabolic ice cream recipes he has made and honestly it makes me want to get a Creami
@@wladius agreed. It’s a pretty expensive device and should have been included in the cost analysis.
That said I’m actually more interested in the Creami for blending overnight oats. I watched a creator do that on another channel and it was mind blowing.
Homebrewing is incredibly rewarding, especially when sharing it with friends and they love it.
Started the gingerbeersyrup as we speak! Excited to try it.
I made miso, but before the video. Homemade Koji, chickpeas for the beans, about a ten gallon batch. Made about ten years ago, about three gallons left.
Also brew beer, about 80 gallons a year. Brewing a great Belgiain style costs about the same as milk.
Love your videos! Thanks for show all of us we don't need the box stuff.
I've been using ginger bug to make soda. I started a few years ago, but it's basically just allowing ginger to ferment and then using a bit of it to ferment sodas. It's a bit more versatile since you don't get the that yeasty taste.
I have had wonderful oatmeal cookies made with candied ginger chunks instead of raisins. That's another really good use for candied ginger
Just FYI, your ginger beer also has 55g of sugar, which granted isn't HFCS, but still the same amount of sugar as a coke, especially a Mexican coke or any cane sugar soda.
WFPB 15y but still love how you have evolved since Bros Green...
In my creami , I add 1/2 c okara now, game change for 🌱😋
I would most definitely recommend making your own sauerkraut and pickles, it tastes soooo much better than storebought and it is not that difficult, it just takes some care, love and time :) (as a girl from central/eastern Europe that's a must for me!!)
Regarding ginger beer, I've been fermenting my own for years, so simple to make! To make it easier, I make a big batch of syrup ahead of time and freeze it in portions. When I think I'll want ginger beer 3 days from that time, I aw a portion from freezer and add water to my giant brown grolsch bottle. It lasts a few days-a week and I have more portions ready for when I want them
Great tip re soda but, even easier to make is water kefir! Have you tried it? Not bubbly but it's probiotic, tasty and super simple.
Water kefir grains + sugar (for the grains to eat& grow) + raisins + lemon + water 🤤
I had some brewer's yeast (lallemand new england ale yeast) in the fridge that was a couple years old and decided to pitch it with this ginger beer recipe. I added allspice and star anise to the syrup. Even after 24 hours the flavor is beautiful although it still needs some time to properly carbonate. Ginger syrup in club soda is pretty good, but doing it as a ferment takes it to the next level, especially with a complimentary yeast. Check your local brewer's supply stores and choose a yeast that sounds interesting (also grab some sanitizer while you're there).
I'm doing the same thing with baby stinging nettles that I have in abundance. I use it fresh daily pureed in green veg smoothies and also for dinner sauteed or in eggs 😋. They really help my arthritis and torn joints. They are WAY more nutritious than spinach, but I'll still be growing spinach 😊. Ty for the video!
First off, love the video and this type of content! Big props!
I made a rookie mistake in not adding salt to my Mustard seed ferment, and I'm 5 days in before realising. How integral to those first 5 days would the salt be? And is it too late to add now?
It's got some funk going on - but as imagined, I'd expect nothing less from some form of ferment 👌🏼
This was such an awesome video. I’ll definitely be trying some of these. Especially the waffles and ice cream.
Btw it wasn’t even as far back as tribal that people brewed their own alcohol. Even in the 17th and 18th century it was common for people to make their own as it was cleaner to drink then water.
Instead if ginger beer I make water kefir! It's pretty much the same process as milk kefir but with sugar water or fruit juice instead. It goes great in cocktails or just as a soda alternative. It seems like there's no storebought product that is a sweetness level between absurdly sweet and sparkling water, so making it at home at just the right sweetness level feels great.
Same with granola! So much better homemade. Also greek yogurt/sour cream, kimchi, sauerkraut, chicken stock, and jam
I've never seen ginger beer made without a ginger beer mother plant before. I used to make it for my Dad, you would have to slowy open the bottle outside because it would bubble out the top. I always put it in plastic soda bottles.
I don't like ginger beer. For some reason, ginger in drinks stirs my asthma up.
Have you done a video on making mead?
Thanks for the fun and informative video
😊 It's been 10 years, I once feed 75-100 people with $10-11 dollars worth of Belgian waffle batter (overnight yeast fermentation). Probably closer to $15-18 dollars in 2024. I used the recipe in the Better Homes and Gardens red and white cookbook, and made a 5 gallon buckets worth. We served with syrups and fruit people donated to the church potluck. I think we even had leftovers. 😅 I think we had about 10 waffle irons going at a time.
I feel like the list of stuff my family makes ourselves grows every year. Would love to get into more gardening and homesteading general. Actually working on buying a bigger piece of property right now!
I ferment fresnos to make homemade sri racha. Nothing is easier than buying things already made, but it's very easy. I don't add sugar, so way healthier, and definitely tastier.
What I was really surprised to see missing was tortillas. Both corn and flour tortillas are very easy to make - so easy that personally I don't even make them ahead of time. I'll make fresh tortillas on taco night, or make quesadillas fresh straight off the comal. The next step up is making them into chips, which is also exceptionally easy.
I made the waffle recipe the same early evening I watched your video. I used half whole wheat and half regular flour. They came out great and got two thumbs up from a 10-year-old and a seven-year-old. Now to freeze them for toasting later. The recipe made 27 5“ x 4“ rectangle waffles. Next time I’m going to replace the whole wheat flour with coconut flour.
Freezing the greens works with any vegetable. Don't even need a vacuum sealer, just makes them last twice as long.
Have leftover celery? Chop it up and put in a ziploc bag in the freezer. Same with any other veggie.
I can't have a garden where I live so it makes buying groceries a lot easier if can alternate with veggies I buy per paycheck.
This is goals, on my way to be able to make all of these
I use coconut oil on my waffle maker. I use a high-heat silicone brush and a dedicated container with solid coconut oil. A little goes a long way. It tastes nice and I feel is probably a less messy as well as healthier choice than spray oil.
Good info. Thanks for the info.
7:40 Handel's ice cream by me has pistachio and it's very good, also a light green.
Love all the vids Mike! Tess from London UK 😊
Nice, i have been making my own mustard, but never fermented. Will try this.
About soda, I believe Moxie was labeled a tonic at a time and was said to have a naturally bitter taste from a healthy source, so it might be more that we went backwards and still haven't caught up fully.
Speaking of that, I wonder what ocean elements were still in the soil back then from migratory wildlife.
You are awesome! love this tips.
I definently recommend drying your own rainsins. It is super easy, tastes much better, like candy. You should definently try it if you get the chance. I usually end up making them when I can't finish the grapes I bought a couple weeks ago.
Also, mead is so much cheaper to make at home, though it can depend on where you live. I'm in upstate NY.
I got a Ninja Cremi a while ago. I used it several times and it made good icecream, but I gave up because it tended to churn the butter out of the cream giving it a greasy mouthfeel. Going into summer, I'll have to try it again with more recipes
ahh interesting you say that! I have run into this issue a few times when I over mix. say I add some mix ins after the ice cream and it over churns and ruins the texture.
either i am less picky with the results, or i'm just lucky that most of my results are a reasonable treat. usually though i just use 240ml of whole milk and 200ml of whipping cream as my base and just throw ingredients of whatever crazy ideas i have, usually works, unless of course, i deliberately ask from trouble by trying to mix 3 flavor essence to get bubblegum, which is a understandable gamble with hilarious consequences
A little bit of lecithin will fix the waxy mouthfeel.
@@imelpomene Waxy is definitely a better description. I'll have to try some lecithin next time
@@glenncainI got a very strange tip to make bubblegum flavor with grapefruit (zest or extract) and a tiny toothpick dip of ylang ylang essential oil. That flowery perfume transforms the blend into a bubblegum flavor and smell
4 tablespoons of honey is 68 grams of sugar. Granola is not a low sugar food.
That pistachio icecream looked so good!!!
17:59 what I’ve started to do with my chicken stock is after I strain the solids, I simmer it down until it’s a syrup. Freeze it and it acts like a jello from all the collagen. Easy to break off a little and rehydrate into broth as much or as little as you need. And tastes so good. No difference (to me) then a jarred broth
So much great info :) Excited to see the chicken video.
Hey Mike, great video. Just a quick word of advice on your Ice Cream. Try using an "Invert Sugar," basically a liquid sugar (honey, corn syrup, molasses, etc). It gets you a much more creamy texture and is considerably more luxurious of a mouth feel. I use sweetened condensed milk a lot. Which is phenomenal in pistachio ice cream.
My number 1 that I NEVER buy anymore is peanut butter. I buy roasted peanuts and blend them with salt, then add chia and flax. I started getting powdered peanut butter to lower my calorie intake but mix it with my homemade stuff. I find it so sweet compared to mine and I need to cut it down by adding mine lol.
i would say the ice cream homemade is def more expensive because you would have to buy the appliance to make it, but great video! you really inspired me (a college student) to cook more, thank you so much for that :)
Good argument but if making the food with it is cheaper the more you use it then in the end it's cheaper. It's like an investment.
@@Raven-ro6jo i guess i was thinking for myself or other people who would buy ice cream once in a while but you’re right! if you really like ice cream def worth the investment
You actually don't need any special equipment beside a freezer to make ice cream
@@Raven-ro6jo Not all investments are good investments. Say you're saving 2 dollars on every pint of ice cream you make with a $200 Ninja CREAMi. You'd need to make 100 pints of ice cream before you even hit the break even point. That means you'd need to be making and eating 2 pints of ice cream a week for a whole year before you break even.
Not only is that a lot of ice cream, you're also purchasing a single-use appliance, which takes up valuable space, and have to account for the worth of your time.
It's one thing to do it as a hobby, but it's not reasonable to consider most purchases like this as an investment.
@@jessicamccormick701 true but using his method you would need the machine
I’ve saved the scraps and peels from veggies to make homemade veggie broth as well.
For a good homemade oat milk without enzymes like amylase. Soak 1/3 cup of high fat nuts, my preference is cashews, overnight. Drain, then blend with a cup of water. Then blend that and 2 cups of oats with 5 cups of water. I top off to 7 cups after straining and then sweeten and flavor to taste.
one thing i do w my creami is fill up the container about half with raw whole milk, a good handful of frozen mango and a dose of maple syrup n salt , comes out really good