@@SortedFood Ain´t really comfort food though, is it? If you have such a shit week, you know on Monday, that Friday will have to be your comfort day, just get takeout and a beer lad.
@@joemamaisfatIf I would know on Monday how the week will go, I would really have enough time to prepare something easy in advance to cook and celebrate on Friday
I actually really like the last one. A lot of the kush unleashed videos, i watch them and think "that's bloody impressive but there's no way i'm doing that myself." That last one is 3 ingredients, like 4 steps, and super simple, and it makes me think i could actually give it a shot.
But that's the whole Unleashed part of the concept where he goes all out.. But i get where you are coming from, literally just ordered a pot of furikake like the one he uses in the video just to try that one out.
I make eggs and rice all the time. It's delicious. You can use various different seasonings depending on your tastes. It's one of my favorite breakfast meals.
@@slashv2 I never thought of these videos that way, im always thinking why does he do recipes that a non-chef would never have in their pantry, or ingredients most people would not like.... but that now makes sense lol...
There was a cute moment (love the editing) showed Ben and Barry completely not listening to Kush and just diving into the cha sui noodle dish while he was going on to the next dish. Ben's endorsement of the dish - still eating it well into the video. I'm sure Kush had his feeder instincts fully satisfied.
What I love about watching Kush do these are his careful explanations of WHY he's doing things the way he is. I'm probably never going to make these dishes (as a veggie who doesn't really like eggs) but I bet I'll do one of these processes sometime soon and it'll be better for understanding it properly rather than just following a recipe.
I'm a veggie but I enjoy eggs so I'll definitely be trying that third one, but I'm more interested in the mushrooms he does. Ive tried to find King Oysters but I haven't had any luck in my local stores but the Enoki are definitely around, and cooking them in a veggie broth is definitely making me consider things I can do with that
Please please please! Get these recipes on the app. Everyone of these types of videos that Kush does, I find it hard to write it all down as he is doing it, a lot of the time he just does general quantities, love it to be written down!! Love you guys! ❤
I know this has already been said but Kush embodies the “learn to think like a chef” mission of Sorted. He’s such an efficient educator and I feel privileged to learn under him even though this is just a UA-cam video. I suppose the point is, he’s the ultimate hire for this job, don’t let him go anywhere unless he needs to. P.S. I suppose the last one is a bit like oyakudon without the chicken, isn’t it? Make it chicken fried rice and you’re there. Either way I’m totally having that for lunch
PLEASE get that last egg & rice dish up on sidekick / in a pack, I know it's a dead simple and easy recipe but I have memory issues so a recipe is needed lol, a pack of dishes like that has the potential to be my new mainstay on the app lol
gurocandii Haven't yet purchased sidekick, the number of my everything every day meals are lacking in their menu selection. The app looks great...saw it at thanksgiving/ black friday...even half priced....became busy and didn't. Knew 13th 14th and 15th was event date...would love to have seen it. Was under impression ticket would be available for 30 days after the live in case you missed the day. It's all good Just saying I agree I hope all three dishes are put into rotation. I very frequently prepare some type of beef stew. Just learned of beef cheeks being used. Not sure why. Fish cheeks are superior from a large fish and guanciale... can we say carbonate? Cheers
Merry Christmas. It's not Sidekick but it's an encouragement to make something lovely for your tummy. 150 grams precooked, microwavable sticky rice 1 Tbsp vegetable oil 3 eggs Pinch of salt Handful of finely chopped greens (garlic chives, sugar snaps, snow peas) Furikake Japanese seasoning Prepare a very warm serving bowl to the side Whisk 3 eggs and add the pinch of salt Microwave the rice according to packet instructions Add the vegetable oil into a pan over a low heat (3 out of 9) Add your eggs and gently coax with a spatula Add your greens Continue to fold and pull the spatula through the eggs until there’s a parting that only slowly closes in Assemble a loosely flattened layer of rice Pour your egg and greens mix evenly over the top Sprinkle over the furikake seasoning to taste Enjoy
My _go to_ comfort food is two slices of bread, two slices of American process cheese. Toast the bread, put one slice down in a hot buttered pan, cheese, the remaining toast, flip after a minute, remove after a minute. Sit in front of my 27" iMac and watch *Sorted.*
This video format is its own comfort food, watching the pair watch and converse with their friend while he cooks for them. Very married thruple vibes ❤
My go to comfort food is a pound of 80-20% ground beef, two cups prepared rice, a can of cream of mushroom soup, and a two-cup package of grated sharp cheddar cheese, brown the beef, add the prepared rice, and the cream of mushroom soup, mix all together and melt the shredded cheese across the top. Super easy, super quick, very thick and satisfying comfort dish, and relatively cheap.
frenchfriar Noticed your name... funny enough when I looked at your recipe... recognized a French dish....but it was made with chicken and Americans duped it down with a crockpot.
Never thought of adding cheese. This was my poor food when I first moved out but I loved it. I didn't eat it for 35 years because I was afraid I would not like it and it would ruin those great memories. I made it for my son who loved it and dubbed it "poor man's risotto" . I still loved it too!
I love these chef unleashed videos. I'd love to see one that was all vegetarian though! I don't eat meat and it would be cool to see some really over the top vegetable dishes from Kush's mind!
Similarly, food allergy appropriate dishes would be most appreciated. I can't eat many of the dishes I used to think of as comfort dishes as I have developed an allergy to wheat. Vegetarian and gluten free is challenging.
I spotted those Chinese chives and instantly was brought back to my childhood. We had it growing very well in my childhood home in Denmark. Born in 82. Honestly, probably one of the best things you can do for your kids is get them involved with growing food. If you have a garden. But even if you don't. A south facing window you can grow dwarf tomatoes and peppers in the summer. A balcony with a few pots too. Going out in the garden with my dad before dinner to dig up tonight's spuds and he dug and I picked up the spuds as a kid. It's fulfilling. I know you all make fun of Ben, but I am with him on this. I took over a very old allotment. It had old fruit trees. It had like a 50 yr old plum tree. But not the big fleshy plums. The ones you make into prunes, which is good because I am not good at eating plums as is. SO much flavour in them. I can imagine they would be amazing for chutney and your own brown sauce.
you also learn how hard it is to grow them and what they look like - its critical for people to understand how our food is grown and from whom we get them. Clarkson shone a giant spot light on farmers - now we just need to make sure they're protected so they can continue making the food we eat and that its top notch quality (and I dont mean not eating a pepper that isn't quite the right shape). We also need to make sure they can grow the food we need and with the diversity - we need go back to old school methods with high end tech. Also need to tone down the amount of sugar modern produce has - like enough guys.
@@richmondvand147 I mean, a farmer growing on a large scale isn't the same as a "victory garden". I love Clarkson's Farm too. That comedic treasure could do anything and I would watch it. The guy doing tasting history on UA-cam. He did an episode on victory gardens and allotments. They came about during WW2. "Sold" to people as part of the war effort.
One of the things that made me stick around when I first found you guys... you scrap your bowls. I just cannot deal with unscraped bowls and all that waste. Lots of love to everyone ❤
Just a bit of info for you guys : Yukon Gold potatoes were actually (yes, I know, I'm doing the "actually" here, please don't hate me) developped in the province of Ontario in Canada. They were called Yukon Gold because their golden colour reminded people of the gold rush that struck the territory of the Yukon at the end of the 1800s following the Klondike gold rush in Alaska. I'm sorry. I know I'm being pedantic here, but Canada is sadly mostly ignored in the food world (except for poutine), so I wanted to mention it.
Canada has some of the best maple syrup on the planet and also raises amazingly good wheat. Canadian grown flour is sold at a premium price here in the UK.
Gary Johnston and the rest of those bastards of University of Guelph spent so much time wondering if they could, they never took a moment to ask if they should!
Even though we make most of the worlds mustard seed, seed oil, lots of fish, beef, apples and other temperate fruit, berries, major producer of cranberries, PEI makes huge amounts and varieties of potatoes and on and on.
Thank you again to the whole Sorted Team for the amazing Live show last weekend. I am so proud of everyone involved and the whole community is so wonderful. Proud to be part of this community.
My comfort Food is Mashed potatoes with some vasterbotten cheese in it with Sautéed Reindeer or Moose with a lot of thick salty brown sauce lots of mushrooms and lingon berry jam. maybe a salad with lots of red onion and tomatoes and cucumber.
Best kind of videos. I love how kush explains everything... He is a terrific teacher! And he starts to look a little fluffy with the longer hair .. love it 😊
I'm American. MY comfort food would be beef stew, mashed potatoes w/gravy and meat ( my favorite is h as m with redeye gravy) or for breakfast 2 soft booed eggs and toast(rye) lots of butter and grape jam with hash browns. Biscuits and sausage gravy ANY TIME OF DAY!
This reminds me of a more laid-back version of the “dish 3 ways” videos that you used to do - something longer for the hobby chefs, something that is a weekday meal and then something that takes a few minutes to cook! Love this format! ❤
One thing to note: as much as Sorted insists on texture and crunch in their recipes and instruction videos, most comfort food DO NOT have that crunchy element and I am so excited to see that none of the 3 recipes here had that crunchy element! I want my comfort food to warmly slide and glide straight to my stomach. Fantastic recipes and I am definitely trying the ramen with storebought charsiu.
CHEF UNLEASHED: UN-COMFORT FOOD Kush is an absolute gem of unmatchable brilliance. It's such a pleasure to watch him work and try and learn from everything. Chef, Teacher, Comedian even. Outstanding video
The Halloumi Rice bake dish Ben made a while ago for the normals, where rice, halloumi, coconut milk, beans in their liquid, and powdered stock all goes into a baking dish has cemented its place in our comfort food. Thanks Ben!
What does Kush make for his daughter? Currently introducing food to my 6 month old so now I'm fascinated by how people cook for their kids (but especially chefs ofc). Would love an episode on that, or how to cook different versions of the same meal for different people at the table (adding salt at the end after kids have been portioned etc. :))
My current comfort food/breakfast has been shakshuska. As I live alone I make up a batch with two onions, two peppers, and a large can of tomatoes. I've taken, lately, to using gochujang and preserved lemon to add some extra flavor to it. Then I put a single portion into a ramekin with two eggs, and stick that into the oven. While those cook, I put the rest into a mason jar for breakfasts through the week. It gets me a real breakfast, with a nice pita or naan, that's satisfying but not a huge calorie bomb. And while it takes time in the oven in the morning, it's dead easy. Kush's soft scrambled eggs over rice has been a comfort food I've done more than a few times.
I believe you. But it's also the first potato this American has seen in a Sorted video in a long time, where I recognize the name, can buy it at the store, and can understand and appreciate the description of its properties, lol.
That I didn't know though honestly not suprised it was at Guelph lol everything agriculture happens there in fact I think its like what 1 of 3 agricultural universities in the country?
Based on that last recipe - I'd love to see more examples of fewest ingredient/ least complicated but wholesome dishes. I struggle with cooking due to disability so thats the kind of thing I hope to cook everyday and would love the inspo! It also makes me think - like with cocktails that have to have minimum 3 ingredients to be a cocktail... how few ingredients constitute a balanced dish?? Challenge??? :)
My go to comfort food is beans with nachos: A bunch of tinned beans, some tinned tomato, some chipotle in adobo which I’ve always got in my fridge and some spices (something like cumin, coriander and Smokey p). Season with salt, serve with nachos. Ideally nachos with some cheese and jalapeños, but straight from the bag also works. Incredibly quick and easy to put on the table, I’ve always got the ingredients at home, relatively healthy and super warm and tasty and comforting.
This reminds me of sauerbraten that my german husband makes. He marinades beef in wine for up to 5 days until it gets vinegary and a bit funky. It's good with boiled potatoes or spetzle
So I was inspired by Kush’s comfort food and made beef cheeks for New Year’s Eve, but instead of sous vide, I smoked them after getting the cheeks drunk for 24 hours. Let me tell you, they were the best thing I’ve ever smoked. Thank you Kush for the most amazing inspiration!!
another fun video filled with Kushdemonium. i take that back, he was the calmest ever. and to me, comfort foods are all about the carbs. mashed potatoes, mac and cheese, etc
My go to comfort food is cooked rice (I often add a vegetable stock cube while cooking for extra flavour), mix fried bacon bits through the rice and lay a plain omelette on top. So quite similar to the last one!
Ya know what? THIS is what I was hoping for with any of the "Chef's Table" formats (i.e. Gordon Ramsay, etc ). So informative and no "chefy judgement" at all!
I'd love to see a video where Kush or Ben's idea of "comfort" are effectively "normalized" and reworked by one of the normals. For example with the beefy cheek and mash, I'm assuming that a normal would do an overnight marinade but isn't going to vac-seal (or have the tools to do so), the mushrooms would be more standard fare, and you'd probably see a rustic mash since they don't have a mesh tamis.
Vacuum sealers are pretty cheap and brilliant for freezing things like fish, that get freezer burned easily. A sous vide circulator isn't the cheapest bit of kit, but a lot of onepot/instapot type cookers have sous vide functions. I have (at a push) but meat into a bag, pegged the bag to the side of a saucepan full of water, and cooked it on the lowest possible heat for a few hours.
This is one of the most comforting cuts of meat and also one of the easiest to make. Just not the way Kush does it. :) Another grat way to deal with beef cheeks is a quick sear (they brown pretty fast cause collagen) and then literally 40 minutes in a pressure cooker on the highest setting (equals 2-2,5 hours in a normal pot). Only salt and pepper are really required (no added fat or water, it's already in the meat, they release exactly as much as is needed during cooking). Obviously garlic, all kinds of herbs (marjoran, rosemary, thyme, whatever you like), sliced onions work great, you can add some chopped carrot if you like. You can also put some wine and it will permeate the meat just as well without the overnight soaking in the marinade. Or you can just use a regular pot with a lid / dutch oven, and then it's simmer on low "until tender", usually around 2 hours, depending on the beef. Don't get discouraged if they're still tough, just keep cooking, when the time comes they will eventually (and quite suddenly) go from rock hard to cut-with-a-spoon soft, as they only exist in these two states. :) If you used onion or carrot, you can remove the meat towards the end and blend all the juices, which will form a delicious, thickened sauce. They usually have a deep, beefy, kind of "dark" taste, with just a hint of bitterness. They love a sweet component as well, so an onion chutney, hoisin sauce, sweet soy sauce, sweet balsamic reduction, any kind of plum or fruity Asian sauce will complement them nicely. Hope that helps!
Wow, that was really great!. Loved the fact kush was so laid back about it. It’s really great. Much easier to follow along. Great show today! Thank you.😊
When I think of comfort food, I'm drawn back to family recipes from my childhood. Easily made, cheap ingredients, but somehow so full of the feeling of being at home, if that makes any sense? I'll be cooking my favourite later this week, Döppekooche. Every family has their own recipe and I'm sure they are all great - but I don't think I'll ever change the family one. It just tastes of home and comfort.
Місяць тому+5
9:14 Ben doesn't know people work between Christmas and new years
Ooh back-to-back Chef Unleashed! That's a special treat 😁 Hoping _someone_ doesn't sabotage the event today! (Also, Sorted, if you're reading this, you _need_ to unleash Game of Groans on the general public - it is _exquisite,_ gives me as much joy as your old electroshock challenges! )
They all look excellent and actually felt do-able. Thank you Kush! The last dish is similar to what I cook for breakfasts, but I prefer over easy or poached eggs and I rotate using rice, couscous and bulgar (with steamed veg). I hope all the Sorted folks are resting up after the great live weekend. Thanks to everyone - it was so much fun and I was wrong about the traitor!
Comfort food for me comes down to one of two. There's either a danish serving of oven-roasted pork chops in a thick creamy sauce with fresh rice or a much more lazy tortellini with a cream cheese sauce.
I'm actually making Char Siu tonight. One of my favs. I always make enough for 3 days: Day 1: Char Siu with rice and steamed veg. Day 2: Chicken Pho with Char Siu. Day 3: Char Siu Fried Rice, with the leftover rice from day 1.
All of those look amazing- well done, Kush! And I'd eat any/all of them in a heartbeat... that said, my favorite of the three would be the cha sui pork noodles (being Asian myself, it really works). Truth be told, I have a weird smattering of 'favorite comfort foods' to list, so I'll narrow them down to the Top 3 (in no particular order): being from the US, a go-to staple is a nice grilled cheese sandwich... is it better with garlic bread? Absolutely! Would it be better alongside a bowl of tomato soup? Technically, that's what I was raised on, but it's hard to enjoy that now that I know I'm allergic to tomatoes... that's besides the point. Next top 3 are dolmas (Greek stuffed grape leaves)- my family has been making these suckers for dinner pretty much nonstop since I was in middle school. We have a more 'entree' version that includes ground lamb into the mix, but the base is seasoned rice with lemon & mint... they melt in your mouth & go down smooth. The last top 3 is a recipe passed down through generations of my Japanese family- it's a stew called "budadofu"- pieces of pork & tofu stewed together with miso, konbu & a few extra staples, served over sticky white rice & topped with fresh green onion... when I think comfort food, I think it's food that gives you a hug as you swallow- this reminds me of my grandmother & I'd be taken aback with pride should you show this to the community.
I really do appreciate Kush's explinations during the cooking process. All 3 dishes looked and sounded incredible!😍 One of my all-time favourite comfort lazy food is a dish called Nasi Telur Kichap(manis) -🍳🍚 Which is fresh/left over white rice, topped with a fried egg or two and drizzled with kichap manis (Sweet sticky soy sauce), you mash/mix it all together and that's it! Super comforting, quick and delicious. As I've gotten older I like to add sambal with it to add a little kick to the dish and you and always all any other sides/toppings that you have lying around as well. I hope you guys give it a try and enjoy it too! 😋
My two comfort foods are a shepherd's pie or oyakodon. Very different dishes, very different kinds of comfort, both very much feeling like a warm hug from the inside out So that last one especially feels up my alley. Eggs and rice are just so nice together
I can't be the only one here, but Potato Puree doesn't have the same hearty quality as a slightly lumpy mash. Extra textures and whatnot rather than just a slightly thicker potato puree.
You're not only one. I prefer "chunky home made mash". The extra smooth purees remind me of wallpaper glue in texture (especially if you choose wrong potato variety)
UA-cam is starting to get very frustrating. This video was released yesterday and never showed up in my notifications. I wonder how many more videos I’ve missed out on watching because UA-cam never put them in my notifications. I do love Sorted and the Kush unleashed videos and am glad I stumbled upon this video in my home tab.
The rice dish with soft eggs. Mmmm. My favorite comfort food is Spam casserole. Lol My mom used to make this once every 2 weeks growing up (6 total in the family and it's inexpensive). As a single parent adult and if I had a ruddy week for Sunday dinner my mom would make this for me and my sons.
Pita bread filled with a shoarma cherry tomatoes and paprika mixture some raw red onion and paprika with cooking vinegar. Topped off with a garlic sauce and some siracha sauce. Done in 15-20 minutes and real feast. And you eat it without cutlery offcourse
I love Chef Unleased! But maybe you should do Normals Unleased too! Especially comfort home cooks! I'd love to see what kinda pasta Barry cooks when he gets home 😅
Fun fact that Kush got wrong: Yukon Gold potatoes were developed in 1960, in Guelph Ontario, Canada. Therefore, they are NOT a U.S. variety of potato, but Canadian.
These all looked delicious! To me, slowly cooking something is one of the simple pleasures in life. I've come to the conclusion that anything Kush want's to cook, (with the exception of anything in a pokerface episode) I would be willing to eat!
The beef cheek dish looks amazing. My comfort dish is Milk Clice (dumplings in hot milk soup), from eastern Europe. Make a very thick 'batter' with eggs and plain flour (one egg per person), until the mixture is staying on a spoon in a mound, sort of like spaetzle. Drop small amounts of batter, about the size of an almond, into boiling water, they will puff till about twice the size. Cook for about five minutes, or until the center of one is fully cooked (cut into one and you will see a texture and color difference between cooked and uncooked dumpling). Drain dumplings, return to pot, add milk and butter, heat through but do not boil. Serve with more butter and pepper if desired. We also do the dumplings directly into chicken soup. Regards from California.
The egg rice makes me so happy. In my family we don't even bother cooking the egg - if the rice is hot enough you can just mix in a raw egg and it will cook enough, then top it with furikake and a little soy sauce.
For me growing up I would say mac and cheese was my comfort food. Now days its still pasta but has evolved. AFAIK I'm 0% Italian but what has been my go-to for the last while is a simple butter noodle linguine with lots of garlic, lemon juice/zest, and shrimp (I always have some in the freezer ready to go) that have gotten just salted and sprinkled with red pepper flakes. Combined and topped with fresh parsley has been a comfort of mine for the last year or two.
@zporadik5651 I was just making a joke, I understand the science behind it and know what he meant, but mushrooms are still very much vulnerable to burning and you can indeed burn (and in the end "overcook" a mushroom). Yet again, though, I was just making a little ol' joke about me absolutely sucking at cooking, lol.
Ohhh the cheeks, wine reduction and luscious mash had me gaaasping. As a Frenchie, we do love those though bits of beef drowned in wine and cooked...forever. When it comes to confort and convenience, one of my fav is linguini (DeCecco is my go to, good pasta and not too expensive) with an improved canned pesto. Basically, I gently cook off an obscene amount of garlic, chili flakes and black pepper in a little oil, zest a LITTLE lemon, add some of that pre-made pesto, some pasta water and boom, you've got a super fast decadent sauce to stick to your gorg linguini. Served with loads of finely chopped parsley and fresh tomato. Just had a (massive) plate..My tummy is so happy :D God, do I love these Kush episodes, he's a great teacher and it makes for a really relaxing watch to boot! Thank you!
My go-to comfort food is a carbonara-style sauce thing with scraps from the fridge. I always have dried pasta, eggs and usually a piece of cheese laying around. Bacon, pieces of chicken, mushrooms, courgette, whatever I have around. Saute it, add pasta with cooking water, add cheese and egg off the heat, lots of black pepper, done. I've even made it with leftover peppadews filled with cream cheese from a cheese platter. Chop it up and make spicy cheesy sauce thickened/enriched with egg yolk and pasta. Another favorite is pimped up instant noodles with fridge scraps using pre-made frozen bone broth (stored in ice cube trays).
My comfort food depends on how much of a food hug i need so for an immediate hug it would be corned beef hash and a fried egg, for a "i can wait a bit hug" it would be chicken with satay sauce and rice and for a "i know i'll need a hug when i get home tonight" either lamb tagine or lamb rogan josh cooking away in the slow cooker
Mac and cheese, chicken and dumplings, mashed potatoes, chocolate cake/pie/pudding, biscuits and gravy, scrambled cheesy eggs, those are comfort foods. Simple ingredients prepared in a simple way that will stick to your belly and give you that full, warm hug feeling, THAT’s comfort food. Not something like this. Come on guys, quit being so fancy. That’s why we watch you.
only Kush could come up with comfort food that takes three days to cook.
Haha! it's SO worth it though.
@@SortedFood Ain´t really comfort food though, is it? If you have such a shit week, you know on Monday, that Friday will have to be your comfort day, just get takeout and a beer lad.
😆 True, though the actual hands on cooking time is short. Just have to plan ahead.
@@joemamaisfatIf I would know on Monday how the week will go, I would really have enough time to prepare something easy in advance to cook and celebrate on Friday
Ben would only take two days. 😆
I actually really like the last one. A lot of the kush unleashed videos, i watch them and think "that's bloody impressive but there's no way i'm doing that myself." That last one is 3 ingredients, like 4 steps, and super simple, and it makes me think i could actually give it a shot.
But that's the whole Unleashed part of the concept where he goes all out.. But i get where you are coming from, literally just ordered a pot of furikake like the one he uses in the video just to try that one out.
I make eggs and rice all the time. It's delicious. You can use various different seasonings depending on your tastes. It's one of my favorite breakfast meals.
@@slashv2 I never thought of these videos that way, im always thinking why does he do recipes that a non-chef would never have in their pantry, or ingredients most people would not like.... but that now makes sense lol...
There was a cute moment (love the editing) showed Ben and Barry completely not listening to Kush and just diving into the cha sui noodle dish while he was going on to the next dish. Ben's endorsement of the dish - still eating it well into the video. I'm sure Kush had his feeder instincts fully satisfied.
What I love about watching Kush do these are his careful explanations of WHY he's doing things the way he is. I'm probably never going to make these dishes (as a veggie who doesn't really like eggs) but I bet I'll do one of these processes sometime soon and it'll be better for understanding it properly rather than just following a recipe.
Glad you enjoy his thorough explanations! And yes, you can use these processes as stand alone and not with the whole dish :)
Exactly my thoughts. I barely cook anything as it is shown by the boys, but I have got sooo many great techniques and ideas over the years.
Kush is brilliant! I always want to eat that! I love you all, always.
I'm a veggie but I enjoy eggs so I'll definitely be trying that third one, but I'm more interested in the mushrooms he does. Ive tried to find King Oysters but I haven't had any luck in my local stores but the Enoki are definitely around, and cooking them in a veggie broth is definitely making me consider things I can do with that
@Ailite careful which furikake you get if you aren't okay with fish, avoid any of them with Bonito flakes
The real comfort is a video everyday 🥺 highlight of the year
Love to hear this! Thanks for tuning in. What's been your favourite video so far this December?
Knowing how much work goes into video making, thank you so much to the entire Sorted team!
naafiahmahomed3601
Yes I truly enjoy these. Kush should do more of these "one on one" shared somewhat instructional reels.
Please please please! Get these recipes on the app. Everyone of these types of videos that Kush does, I find it hard to write it all down as he is doing it, a lot of the time he just does general quantities, love it to be written down!! Love you guys! ❤
I know this has already been said but Kush embodies the “learn to think like a chef” mission of Sorted.
He’s such an efficient educator and I feel privileged to learn under him even though this is just a UA-cam video.
I suppose the point is, he’s the ultimate hire for this job, don’t let him go anywhere unless he needs to.
P.S. I suppose the last one is a bit like oyakudon without the chicken, isn’t it? Make it chicken fried rice and you’re there. Either way I’m totally having that for lunch
Kush is such a joy to watch. Also the only time Ebbers is quiet is when Kush does one of these sensational videos - thats how you know its good!
PLEASE get that last egg & rice dish up on sidekick / in a pack, I know it's a dead simple and easy recipe but I have memory issues so a recipe is needed lol, a pack of dishes like that has the potential to be my new mainstay on the app lol
gurocandii
Haven't yet purchased sidekick, the number of my everything every day meals are lacking in their menu selection. The app looks great...saw it at thanksgiving/ black friday...even half priced....became busy and didn't. Knew 13th 14th and 15th was event date...would love to have seen it. Was under impression ticket would be available for 30 days after the live in case you missed the day. It's all good
Just saying I agree I hope all three dishes are put into rotation. I very frequently prepare some type of beef stew. Just learned of beef cheeks being used. Not sure why. Fish cheeks are superior from a large fish and guanciale... can we say carbonate? Cheers
There's a similar recipe already on there, "Cheats Tamago and Bacon Donburi". It's delicious.
@ThePatwheel love that one! Make it all the time, I think the one in the vid is still different enough to inspire a new pack or something tho lol
Merry Christmas. It's not Sidekick but it's an encouragement to make something lovely for your tummy.
150 grams precooked, microwavable sticky rice
1 Tbsp vegetable oil
3 eggs
Pinch of salt
Handful of finely chopped greens (garlic chives, sugar snaps, snow peas)
Furikake Japanese seasoning
Prepare a very warm serving bowl to the side
Whisk 3 eggs and add the pinch of salt
Microwave the rice according to packet instructions
Add the vegetable oil into a pan over a low heat (3 out of 9)
Add your eggs and gently coax with a spatula
Add your greens
Continue to fold and pull the spatula through the eggs until there’s a parting that only slowly closes in
Assemble a loosely flattened layer of rice
Pour your egg and greens mix evenly over the top
Sprinkle over the furikake seasoning to taste
Enjoy
I have a spreadsheet of things I like to eat because I always forget when I'm trying to pick something, it could be worth starting one!
My _go to_ comfort food is two slices of bread, two slices of American process cheese.
Toast the bread, put one slice down in a hot buttered pan, cheese, the remaining toast, flip after a minute, remove after a minute.
Sit in front of my 27" iMac and watch *Sorted.*
This video format is its own comfort food, watching the pair watch and converse with their friend while he cooks for them. Very married thruple vibes ❤
My go to comfort food is a pound of 80-20% ground beef, two cups prepared rice, a can of cream of mushroom soup, and a two-cup package of grated sharp cheddar cheese, brown the beef, add the prepared rice, and the cream of mushroom soup, mix all together and melt the shredded cheese across the top.
Super easy, super quick, very thick and satisfying comfort dish, and relatively cheap.
Your sentence admirably describes comfort food!
frenchfriar
Noticed your name... funny enough when I looked at your recipe... recognized a French dish....but it was made with chicken and Americans duped it down with a crockpot.
Toss in some crisp-steamed broccoli florets and you've got an 80s side dish in Canada (Company's Coming & Best of Bridge both had it)
Never thought of adding cheese. This was my poor food when I first moved out but I loved it. I didn't eat it for 35 years because I was afraid I would not like it and it would ruin those great memories. I made it for my son who loved it and dubbed it "poor man's risotto" . I still loved it too!
It's so unfair how effortless Kush can make things look.
I love these chef unleashed videos. I'd love to see one that was all vegetarian though! I don't eat meat and it would be cool to see some really over the top vegetable dishes from Kush's mind!
Similarly, food allergy appropriate dishes would be most appreciated. I can't eat many of the dishes I used to think of as comfort dishes as I have developed an allergy to wheat. Vegetarian and gluten free is challenging.
Kush unleashed is one of the best formats you do
I spotted those Chinese chives and instantly was brought back to my childhood. We had it growing very well in my childhood home in Denmark. Born in 82.
Honestly, probably one of the best things you can do for your kids is get them involved with growing food. If you have a garden. But even if you don't. A south facing window you can grow dwarf tomatoes and peppers in the summer. A balcony with a few pots too.
Going out in the garden with my dad before dinner to dig up tonight's spuds and he dug and I picked up the spuds as a kid. It's fulfilling. I know you all make fun of Ben, but I am with him on this. I took over a very old allotment. It had old fruit trees. It had like a 50 yr old plum tree. But not the big fleshy plums. The ones you make into prunes, which is good because I am not good at eating plums as is. SO much flavour in them. I can imagine they would be amazing for chutney and your own brown sauce.
you also learn how hard it is to grow them and what they look like - its critical for people to understand how our food is grown and from whom we get them. Clarkson shone a giant spot light on farmers - now we just need to make sure they're protected so they can continue making the food we eat and that its top notch quality (and I dont mean not eating a pepper that isn't quite the right shape). We also need to make sure they can grow the food we need and with the diversity - we need go back to old school methods with high end tech. Also need to tone down the amount of sugar modern produce has - like enough guys.
@@richmondvand147 I mean, a farmer growing on a large scale isn't the same as a "victory garden". I love Clarkson's Farm too. That comedic treasure could do anything and I would watch it.
The guy doing tasting history on UA-cam. He did an episode on victory gardens and allotments. They came about during WW2. "Sold" to people as part of the war effort.
One of the things that made me stick around when I first found you guys... you scrap your bowls. I just cannot deal with unscraped bowls and all that waste.
Lots of love to everyone ❤
Absolutely thinking the same thing when Kush was doing the eggs.
Just a bit of info for you guys : Yukon Gold potatoes were actually (yes, I know, I'm doing the "actually" here, please don't hate me) developped in the province of Ontario in Canada. They were called Yukon Gold because their golden colour reminded people of the gold rush that struck the territory of the Yukon at the end of the 1800s following the Klondike gold rush in Alaska. I'm sorry. I know I'm being pedantic here, but Canada is sadly mostly ignored in the food world (except for poutine), so I wanted to mention it.
Canada has some of the best maple syrup on the planet and also raises amazingly good wheat. Canadian grown flour is sold at a premium price here in the UK.
Gary Johnston and the rest of those bastards of University of Guelph spent so much time wondering if they could, they never took a moment to ask if they should!
Yamp44
! One for you Yamp...
Next time I use the Yukon, I'll 🤔 remember your comment.
I had the same thing typed out but decided to check comments first to see if someone else mentioned it. lol
Even though we make most of the worlds mustard seed, seed oil, lots of fish, beef, apples and other temperate fruit, berries, major producer of cranberries, PEI makes huge amounts and varieties of potatoes and on and on.
Thank you again to the whole Sorted Team for the amazing Live show last weekend. I am so proud of everyone involved and the whole community is so wonderful. Proud to be part of this community.
Char Sui king oyster mushrooms is a thing btw! 🤤
My comfort Food is Mashed potatoes with some vasterbotten cheese in it with Sautéed Reindeer or Moose with a lot of thick salty brown sauce lots of mushrooms and lingon berry jam. maybe a salad with lots of red onion and tomatoes and cucumber.
Ooooooh, now this sounds DELICIOUS!
That sounds absolutely wonderful!
Also a big fan of Stamppot - yellow fleshed potatoes, kale, bacon, nutmeg .> and radish greens or mushrooms (while not traditional is delicious)
@@richmondvand147 switch the bacon for fläsk and your golden :D
Best kind of videos. I love how kush explains everything... He is a terrific teacher!
And he starts to look a little fluffy with the longer hair .. love it 😊
These are the videos I love the most.. no games or gimmicks just cooking!
Kush video! The day just got better!
Kush videos always make the day better! Happy Monday :)
@@SortedFood very happy ❤❤❤! Dani here
😂😂 The Kush tax. I call it "The chef's gift" when I cook.
The "quality check" - to ensure its ready to serve, of course!
This is pretentious comfort food❤
I'm American. MY comfort food would be beef stew, mashed potatoes w/gravy and meat ( my favorite is h as m with redeye gravy) or for breakfast 2 soft booed eggs and toast(rye) lots of butter and grape jam with hash browns. Biscuits and sausage gravy ANY TIME OF DAY!
@@kathimorrical9912 why you gotta boo your eggs man cmon they're trying
This reminds me of a more laid-back version of the “dish 3 ways” videos that you used to do - something longer for the hobby chefs, something that is a weekday meal and then something that takes a few minutes to cook! Love this format! ❤
One thing to note: as much as Sorted insists on texture and crunch in their recipes and instruction videos, most comfort food DO NOT have that crunchy element and I am so excited to see that none of the 3 recipes here had that crunchy element! I want my comfort food to warmly slide and glide straight to my stomach. Fantastic recipes and I am definitely trying the ramen with storebought charsiu.
CHEF UNLEASHED: UN-COMFORT FOOD
Kush is an absolute gem of unmatchable brilliance. It's such a pleasure to watch him work and try and learn from everything.
Chef, Teacher, Comedian even. Outstanding video
The Halloumi Rice bake dish Ben made a while ago for the normals, where rice, halloumi, coconut milk, beans in their liquid, and powdered stock all goes into a baking dish has cemented its place in our comfort food. Thanks Ben!
All 3 look absolutely delicious!! Definately winter comfort dishes xx
What does Kush make for his daughter? Currently introducing food to my 6 month old so now I'm fascinated by how people cook for their kids (but especially chefs ofc). Would love an episode on that, or how to cook different versions of the same meal for different people at the table (adding salt at the end after kids have been portioned etc. :))
My current comfort food/breakfast has been shakshuska. As I live alone I make up a batch with two onions, two peppers, and a large can of tomatoes. I've taken, lately, to using gochujang and preserved lemon to add some extra flavor to it. Then I put a single portion into a ramekin with two eggs, and stick that into the oven. While those cook, I put the rest into a mason jar for breakfasts through the week. It gets me a real breakfast, with a nice pita or naan, that's satisfying but not a huge calorie bomb. And while it takes time in the oven in the morning, it's dead easy.
Kush's soft scrambled eggs over rice has been a comfort food I've done more than a few times.
Yukon Gold are a Canadian potato, first cultivated at the University of Guelph, Ontario.
I believe you. But it's also the first potato this American has seen in a Sorted video in a long time, where I recognize the name, can buy it at the store, and can understand and appreciate the description of its properties, lol.
I knew it was Canadian, didn't know it was developed at Guelph U.
That I didn't know though honestly not suprised it was at Guelph lol everything agriculture happens there in fact I think its like what 1 of 3 agricultural universities in the country?
Not something I can buy here
*Kush* is such a revelatory chef.
I just love the way he explains everything and suggests alternatives.
Love me some Kush Unleashed! This looks so delicious! Thank you, Kush, for such amazing dishes. ❤
Based on that last recipe - I'd love to see more examples of fewest ingredient/ least complicated but wholesome dishes. I struggle with cooking due to disability so thats the kind of thing I hope to cook everyday and would love the inspo! It also makes me think - like with cocktails that have to have minimum 3 ingredients to be a cocktail... how few ingredients constitute a balanced dish?? Challenge??? :)
My go to comfort food is beans with nachos:
A bunch of tinned beans, some tinned tomato, some chipotle in adobo which I’ve always got in my fridge and some spices (something like cumin, coriander and Smokey p). Season with salt, serve with nachos. Ideally nachos with some cheese and jalapeños, but straight from the bag also works.
Incredibly quick and easy to put on the table, I’ve always got the ingredients at home, relatively healthy and super warm and tasty and comforting.
Love the daily videos and love Kush’s recipes ❤
This reminds me of sauerbraten that my german husband makes. He marinades beef in wine for up to 5 days until it gets vinegary and a bit funky. It's good with boiled potatoes or spetzle
So I was inspired by Kush’s comfort food and made beef cheeks for New Year’s Eve, but instead of sous vide, I smoked them after getting the cheeks drunk for 24 hours.
Let me tell you, they were the best thing I’ve ever smoked. Thank you Kush for the most amazing inspiration!!
another fun video filled with Kushdemonium. i take that back, he was the calmest ever. and to me, comfort foods are all about the carbs. mashed potatoes, mac and cheese, etc
Thank you Kush! simply thank you!!
So comforting to go back to just the lads 🥰
Greetings from Canada! The Yukon Gold is ours actually! From the University of Guelph, my alma mater! (:
Always love a good Chef Kush video!
NEVER throw out that collagen! Add it to soups and broths for added roundness and amazing mouth feel!
Definitely!
thank you for all this kush content ❣
My go to comfort food is cooked rice (I often add a vegetable stock cube while cooking for extra flavour), mix fried bacon bits through the rice and lay a plain omelette on top. So quite similar to the last one!
Ya know what? THIS is what I was hoping for with any of the "Chef's Table" formats (i.e. Gordon Ramsay, etc ). So informative and no "chefy judgement" at all!
I'd love to see a video where Kush or Ben's idea of "comfort" are effectively "normalized" and reworked by one of the normals. For example with the beefy cheek and mash, I'm assuming that a normal would do an overnight marinade but isn't going to vac-seal (or have the tools to do so), the mushrooms would be more standard fare, and you'd probably see a rustic mash since they don't have a mesh tamis.
Vacuum sealers are pretty cheap and brilliant for freezing things like fish, that get freezer burned easily. A sous vide circulator isn't the cheapest bit of kit, but a lot of onepot/instapot type cookers have sous vide functions.
I have (at a push) but meat into a bag, pegged the bag to the side of a saucepan full of water, and cooked it on the lowest possible heat for a few hours.
It would be like reverse cheffing 😮
This is one of the most comforting cuts of meat and also one of the easiest to make. Just not the way Kush does it. :)
Another grat way to deal with beef cheeks is a quick sear (they brown pretty fast cause collagen) and then literally 40 minutes in a pressure cooker on the highest setting (equals 2-2,5 hours in a normal pot). Only salt and pepper are really required (no added fat or water, it's already in the meat, they release exactly as much as is needed during cooking). Obviously garlic, all kinds of herbs (marjoran, rosemary, thyme, whatever you like), sliced onions work great, you can add some chopped carrot if you like. You can also put some wine and it will permeate the meat just as well without the overnight soaking in the marinade.
Or you can just use a regular pot with a lid / dutch oven, and then it's simmer on low "until tender", usually around 2 hours, depending on the beef. Don't get discouraged if they're still tough, just keep cooking, when the time comes they will eventually (and quite suddenly) go from rock hard to cut-with-a-spoon soft, as they only exist in these two states. :)
If you used onion or carrot, you can remove the meat towards the end and blend all the juices, which will form a delicious, thickened sauce.
They usually have a deep, beefy, kind of "dark" taste, with just a hint of bitterness. They love a sweet component as well, so an onion chutney, hoisin sauce, sweet soy sauce, sweet balsamic reduction, any kind of plum or fruity Asian sauce will complement them nicely.
Hope that helps!
This "comfort" food sure is a lot of work for my lazy ass 🤣 Only the last one is my skill level
Wow, that was really great!. Loved the fact kush was so laid back about it. It’s really great. Much easier to follow along. Great show today! Thank you.😊
Fun(?) fact: Yukon Gold potatoes were created in Canada (Guelph, Ontario).
I am not the only one who was like no it’s Canadian
Another great job, Kush.
Lovely video, always amazing to see Kush do HIS THING™! The spinny wheel in the background was very distracting though I must say.
My nans cooking was always my comfort food. I've tried recreating some of her dishes over the years xx
19:32 ‘Tis the season of giving…great food to Chef and Sous-Chef
When I think of comfort food, I'm drawn back to family recipes from my childhood. Easily made, cheap ingredients, but somehow so full of the feeling of being at home, if that makes any sense? I'll be cooking my favourite later this week, Döppekooche. Every family has their own recipe and I'm sure they are all great - but I don't think I'll ever change the family one. It just tastes of home and comfort.
9:14 Ben doesn't know people work between Christmas and new years
I love it when they turn one of the chefs loose to do whatever they want. I think the last dish might be a good candidate for Sidekick.
Ooh back-to-back Chef Unleashed! That's a special treat 😁
Hoping _someone_ doesn't sabotage the event today!
(Also, Sorted, if you're reading this, you _need_ to unleash Game of Groans on the general public - it is _exquisite,_ gives me as much joy as your old electroshock challenges! )
They all look excellent and actually felt do-able. Thank you Kush! The last dish is similar to what I cook for breakfasts, but I prefer over easy or poached eggs and I rotate using rice, couscous and bulgar (with steamed veg). I hope all the Sorted folks are resting up after the great live weekend. Thanks to everyone - it was so much fun and I was wrong about the traitor!
Comfort food for me comes down to one of two. There's either a danish serving of oven-roasted pork chops in a thick creamy sauce with fresh rice or a much more lazy tortellini with a cream cheese sauce.
I'm actually making Char Siu tonight. One of my favs. I always make enough for 3 days:
Day 1: Char Siu with rice and steamed veg.
Day 2: Chicken Pho with Char Siu.
Day 3: Char Siu Fried Rice, with the leftover rice from day 1.
Oh man that last one looks delicious I’m definitely gonna be trying that one very soon
Let us know how you get on when you do? We'd love a photo!
All of those look amazing- well done, Kush! And I'd eat any/all of them in a heartbeat... that said, my favorite of the three would be the cha sui pork noodles (being Asian myself, it really works).
Truth be told, I have a weird smattering of 'favorite comfort foods' to list, so I'll narrow them down to the Top 3 (in no particular order): being from the US, a go-to staple is a nice grilled cheese sandwich... is it better with garlic bread? Absolutely! Would it be better alongside a bowl of tomato soup? Technically, that's what I was raised on, but it's hard to enjoy that now that I know I'm allergic to tomatoes... that's besides the point.
Next top 3 are dolmas (Greek stuffed grape leaves)- my family has been making these suckers for dinner pretty much nonstop since I was in middle school. We have a more 'entree' version that includes ground lamb into the mix, but the base is seasoned rice with lemon & mint... they melt in your mouth & go down smooth.
The last top 3 is a recipe passed down through generations of my Japanese family- it's a stew called "budadofu"- pieces of pork & tofu stewed together with miso, konbu & a few extra staples, served over sticky white rice & topped with fresh green onion... when I think comfort food, I think it's food that gives you a hug as you swallow- this reminds me of my grandmother & I'd be taken aback with pride should you show this to the community.
Like the best kind of masterclasses in a short format
Thank you 💛
My goodness this all looks so incredible!! I want some so bad!! 😭
The Legend that is Khush is back again
Genius chef
Char Siu pork winner for me
I really do appreciate Kush's explinations during the cooking process. All 3 dishes looked and sounded incredible!😍 One of my all-time favourite comfort lazy food is a dish called Nasi Telur Kichap(manis) -🍳🍚 Which is fresh/left over white rice, topped with a fried egg or two and drizzled with kichap manis (Sweet sticky soy sauce), you mash/mix it all together and that's it! Super comforting, quick and delicious. As I've gotten older I like to add sambal with it to add a little kick to the dish and you and always all any other sides/toppings that you have lying around as well. I hope you guys give it a try and enjoy it too! 😋
Your videos are always a comfort
I would love to see a “What I eat in a day” type of video from any one of you ❤ it would be be the most comforting for sure!
I love these new kush videos❤
My two comfort foods are a shepherd's pie or oyakodon. Very different dishes, very different kinds of comfort, both very much feeling like a warm hug from the inside out
So that last one especially feels up my alley. Eggs and rice are just so nice together
I can't be the only one here, but Potato Puree doesn't have the same hearty quality as a slightly lumpy mash. Extra textures and whatnot rather than just a slightly thicker potato puree.
You're not only one. I prefer "chunky home made mash". The extra smooth purees remind me of wallpaper glue in texture (especially if you choose wrong potato variety)
For me, it doesn't have to be lumpy (I usually use a potato ricer) but I REALLY don't want my mash runny 🤢
And never peel the potatoes! (at least, when using yukon golds)
I don’t use a sieve, but I like the texture from using a potato ricer, which is mostly smooth but still has some body.
@kristinnelson-patel442 how fine it is depends on which 'screen' you use (mine has 3) but the ricer never makes it gluey
Is there any better way to start our Monday than a Kush video. 🙂💗🎄🙃
The Rice! I will try that. You could probably sprinkle some realy crispy bacon bits over as well.
UA-cam is starting to get very frustrating. This video was released yesterday and never showed up in my notifications. I wonder how many more videos I’ve missed out on watching because UA-cam never put them in my notifications. I do love Sorted and the Kush unleashed videos and am glad I stumbled upon this video in my home tab.
his comfort food is the best thing id ever order at a top tier restaurant, my comfort food is a box of Kraft Mac n Cheese
Love this! Comfort food is different for everyone huh!
The rice dish with soft eggs. Mmmm. My favorite comfort food is Spam casserole. Lol My mom used to make this once every 2 weeks growing up (6 total in the family and it's inexpensive). As a single parent adult and if I had a ruddy week for Sunday dinner my mom would make this for me and my sons.
Pita bread filled with a shoarma cherry tomatoes and paprika mixture some raw red onion and paprika with cooking vinegar. Topped off with a garlic sauce and some siracha sauce. Done in 15-20 minutes and real feast. And you eat it without cutlery offcourse
I love Chef Unleased! But maybe you should do Normals Unleased too! Especially comfort home cooks! I'd love to see what kinda pasta Barry cooks when he gets home 😅
Kush is the best too!!
Anybody else want to see Jamie did a comfort food segment?
GREAT SHOUT!
Would be lovely with a video from each of them on comfory food
Fun fact that Kush got wrong: Yukon Gold potatoes were developed in 1960, in Guelph Ontario, Canada. Therefore, they are NOT a U.S. variety of potato, but Canadian.
On the thirteenth day of Sortedmas, my true gave to me: 1 Kushtastrophe and 12 dish ideas going off in Chef Kush’s mind.
These all looked delicious! To me, slowly cooking something is one of the simple pleasures in life. I've come to the conclusion that anything Kush want's to cook, (with the exception of anything in a pokerface episode) I would be willing to eat!
@16:45 it's pronounced oh-moo-rice as in it is literally on rice so pronounce it rice
The beef cheek dish looks amazing. My comfort dish is Milk Clice (dumplings in hot milk soup), from eastern Europe. Make a very thick 'batter' with eggs and plain flour (one egg per person), until the mixture is staying on a spoon in a mound, sort of like spaetzle. Drop small amounts of batter, about the size of an almond, into boiling water, they will puff till about twice the size. Cook for about five minutes, or until the center of one is fully cooked (cut into one and you will see a texture and color difference between cooked and uncooked dumpling). Drain dumplings, return to pot, add milk and butter, heat through but do not boil. Serve with more butter and pepper if desired. We also do the dumplings directly into chicken soup. Regards from California.
Which Eastern European country is this from?
That beef cheek looks amazing 🤩 is there any other way of cooking it without sous vide? Imagine a very basic kitchen if you will lol
Just braise on low until tender
The egg rice makes me so happy. In my family we don't even bother cooking the egg - if the rice is hot enough you can just mix in a raw egg and it will cook enough, then top it with furikake and a little soy sauce.
As a Canadian, I get a bit sad when I hear harmless misinformation about us... But the Yukon Gold is Canadian! 🍁
It is actually in the name . . . 'Yukon'.
@@elainereid1082 They're actually from Ontario!
Texan here. Comfort food is Texas style BBQ and biscuits and gravy. I'd love to see Kush and Jamie do beef ribs our way.
9:55 Ben describing ‘comfort’ is so me (minus the wine)
My favourite comfort food is Mashed Potatoes and Boiled Rice
For me growing up I would say mac and cheese was my comfort food. Now days its still pasta but has evolved. AFAIK I'm 0% Italian but what has been my go-to for the last while is a simple butter noodle linguine with lots of garlic, lemon juice/zest, and shrimp (I always have some in the freezer ready to go) that have gotten just salted and sprinkled with red pepper flakes. Combined and topped with fresh parsley has been a comfort of mine for the last year or two.
Kush says "you can't overcook a mushroom" lol *hold my beer*
Right?
You kinda can't. He's not wrong, fungus proteins don't contract too much and squeeze out all the moisture like animal proteins do.
@zporadik5651 I was just making a joke, I understand the science behind it and know what he meant, but mushrooms are still very much vulnerable to burning and you can indeed burn (and in the end "overcook" a mushroom). Yet again, though, I was just making a little ol' joke about me absolutely sucking at cooking, lol.
Ohhh the cheeks, wine reduction and luscious mash had me gaaasping. As a Frenchie, we do love those though bits of beef drowned in wine and cooked...forever. When it comes to confort and convenience, one of my fav is linguini (DeCecco is my go to, good pasta and not too expensive) with an improved canned pesto. Basically, I gently cook off an obscene amount of garlic, chili flakes and black pepper in a little oil, zest a LITTLE lemon, add some of that pre-made pesto, some pasta water and boom, you've got a super fast decadent sauce to stick to your gorg linguini. Served with loads of finely chopped parsley and fresh tomato. Just had a (massive) plate..My tummy is so happy :D God, do I love these Kush episodes, he's a great teacher and it makes for a really relaxing watch to boot! Thank you!
To me comfort food should not only be easy to make. But past down within your family.
Recipes passed down through generations are the ultimate comfort food.... nostalgic too 😋
My go-to comfort food is a carbonara-style sauce thing with scraps from the fridge. I always have dried pasta, eggs and usually a piece of cheese laying around. Bacon, pieces of chicken, mushrooms, courgette, whatever I have around. Saute it, add pasta with cooking water, add cheese and egg off the heat, lots of black pepper, done. I've even made it with leftover peppadews filled with cream cheese from a cheese platter. Chop it up and make spicy cheesy sauce thickened/enriched with egg yolk and pasta.
Another favorite is pimped up instant noodles with fridge scraps using pre-made frozen bone broth (stored in ice cube trays).
Yukon Gold potatoes were developed in Guelph, Ontario, Canada.
My comfort food depends on how much of a food hug i need so for an immediate hug it would be corned beef hash and a fried egg, for a "i can wait a bit hug" it would be chicken with satay sauce and rice and for a "i know i'll need a hug when i get home tonight" either lamb tagine or lamb rogan josh cooking away in the slow cooker
Mac and cheese, chicken and dumplings, mashed potatoes, chocolate cake/pie/pudding, biscuits and gravy, scrambled cheesy eggs, those are comfort foods. Simple ingredients prepared in a simple way that will stick to your belly and give you that full, warm hug feeling, THAT’s comfort food. Not something like this. Come on guys, quit being so fancy. That’s why we watch you.