Josh and Nicole, already overfull from a previous adventure power through the most significant offerings from Del Taco (based in CA but slowly spreading US wide) and Taco Bell. They cover some history and discuss the finer points of some of the dishes.
Kenji shows a great way to get use out of some day old pasta. I always do stir fry rice from day old rice but never considered using old noodles. The recipe works out great and sounds like a time and money saver.
Tomorrow (7/30/23) at 5:30 PM eastern time we will see what brand of popcorn is truly the best in a live blind taste test! Which of these brands is YOUR favorite?
Tune in tomorrow at 5:30 PM to
https://twitch.tv/chamrsdeluxe
Ethan has a great guest star and does a blind taste test to see if "American Wagyu" ground beef is anything special.
It's Summer in the norther hemisphere, Time to BBQ!
He shows how to proper break down a whole chicken then how to do a nice take on BBQ
It never occurred to me that buttermilk was a fermented product.
Brad takes a run at a delicious bouquet of shrimp and olive.
Production quality is great, it's a good time.
Making the Korean UFO burger
Senpai Kai is a former Michelin-trained Chef from Chicago turned full time foodie. He love sharing my love for cooking but more importantly his love for eating food. He appreciates and loves everything from McDonalds and Chick-fil-a to Michelin Starred Restaurants.
An 2000 year old painting of a pizza like thing was recently unearthed in Pompeii.. OF COURSE Max is going to make it!
The secret to great pizza is resting dough for a long time in the fridge. Mr. Weissman takes this concept up to 11
Max covers the history and current state of Fettuccine Alfredo
What happens when you fry chicken in oil vs lard? What happens when you crowd the fryer, what's the best starch?
I really expected lard to win
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In this episode, Weissman cooks alongside an 87 year old Italian Grandmother in Italy. She doesn't speak English so her words are translated by her grandaughter Chiara. This woman hilarious and an absolute delight. She teaches him a few things which he suffers with a great deal of humility. It's a good watch.
Alex tries to recreate the Fettuccine Alfredo he had in Rome. He finally cracks it by starching up his pasta water.
Chef John gives you an easy to follow step by step process to make individual serving cheesecake bites.
Cream Cheese, lime zest, hand mixer, baking, graham cracker, piping You are after all you are the Draymond Green of whethter to use whipped cream
Andrew covers how to break down and cook wings, Focusing on baking/broiling, There's quite a bit of prep time.
He hand makes all the sauces,
BBQ, Buffalo, Honey Mustard, Korean BBQ, Alfredo
More myth munchers, The mythical kitchen takes on how changing the variables affects Guac.
Episode really starts at 2:47
Hass vs Reed avocados
Molcatele vs Bowl
Counter Ripe, vs Ethaline Ripe vs Fridge Ripe.
Seeded vs water vs lemon juice vs plastic for preservation.
Natasha is pitching her book, but it's still a decent episode. They let Claire play with fire.
From Youtube: Claire Saffitz & Natasha Pickowicz Make a Delicious Pineapple Galette | Dessert People In this YouTube video, Pastry Chef Natasha Pickowicz joins Claire Saffitz at her cabin in upstate New York. They team up to create a delicious pineapple galette from Natasha's new book, "More Than Cake." Natasha shares her expertise in preserving plants and making delicious Shiso Chips, while Claire crafts the perfect pâte brisée and shapes the best galette base. Join them on this adventure and unlock a world of baking inspiration. Get your copy of "More Than Cake" today!
I won't include everything from Mythical Kitchen as they vary WILDLY on their content.
This is Mythical Kitchen's Myth Munchers series in this episode, they test how critical the core tenants of fried rice cookery are.
