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

#popcorn #tierlist #list #bestpopcorn

#livestreaming #smallstreamer #blindtasting

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.

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Brad takes a run at a delicious bouquet of shrimp and olive.

Production quality is great, it's a good time.

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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.

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An 2000 year old painting of a pizza like thing was recently unearthed in Pompeii.. OF COURSE Max is going to make it!

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The secret to great pizza is resting dough for a long time in the fridge. Mr. Weissman takes this concept up to 11

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Max covers the history and current state of Fettuccine Alfredo

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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.

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Alex tries to recreate the Fettuccine Alfredo he had in Rome. He finally cracks it by starching up his pasta water.

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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

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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

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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.

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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!

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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.

1. a Wok is better than a saute pan.
2. day old rice is better than fresh
3. peanut oil vs pork fat vs olive oil
4. dump cooking fat for a wok char vs don't dump cooking fat.

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Alvin makes a perfectly great looking burger and then makes a beautiful horror. Then he breaks out the spice weasel and knocks it up another notch with lemon relish and lemon aioli.

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Coffee was rare in the South during the civil war, so they got creative.

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from youtube: Chicken burgers are usually dry and bland, but that’s not the case with these Chimichurri Chicken Burgers! I was really thrilled with how these turned out, and know you will be too. Enjoy!

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Rick drags Andrew out of bed at 4am to experience a breakfast of Huevos Encamisados (jacketed eggs, eggs in a seperated tortilla) in Xoximilco, Mexico city

Then Rick takes you back to his place to show you how to cook it with ingredients you should be able to find.

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So minor #trigger, Chic-Fil-A. Some people are sensitive about Chic-Fil-A positive or negative. These guys feel ways about a spicy chicken sandwich, If you put CFA on a pedestal, you might want to skip this one.

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So, no great surprise, most of this channel comes from my Youtube subscriptions. I'm watching/have watched all of these before I post them here.

My original intent was just to post current videos from the regular rotation, getting more people experience to the stuff I watch and enjoy and was intending on only digging out old eps that were striking to me.

It occurs to me that this would get boring and old fast.

Should I err more toward only picking up the highest quality episodes and sorting more back through time, or does it make more sense to you guys to try to post most of the new stuff and adlib in slow times?

I'll also slow down my cadence and post some thoughts about stuff to stimulate conversation going forward so it's not just a link dump.

Triggers* Crazy Intonation

From Youtube: Carolina red slaw is tangy, sweet, spicy, and savory, with an irresistibly crispy, crunchy texture. It works perfectly as both a side dish, and a topping for things like pulled pork, burgers, and hot dogs. Plus, this is mayo-free, which means it can safely sit out on a hot picnic table. Enjoy!

Episode Catchphrase: You are the Right Said Fred of this Carolina Red

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This excellent series has managed to release a second season on Hulu.

The writing is great, the twists are fun. It has just the perfect amount of suspense, shock and despair that you'd never guess could come from a TV series about running a restaurant.

From Wikipedia: A young chef from the world of fine dining comes home to Chicago to run his family's Italian beef sandwich shop after the suicide of his older brother, who left behind debts, a rundown kitchen, and an unruly staff.

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Got some tough lean meat? Make Lemondade...er Sauerbraten... !

Sune is a master of bread from Denmark and also knows how to rock out. I first ran across him deep in the throws of the 2020 pandemic.

He has a long history of making different types of bread, varying the moisture, flours, yeast, salt.

From his blog: https://foodgeek.dk/en/about/

My focus is to make the best-tasting food possible. I often use advanced techniques that are still possible in a home kitchen.

In the later years, I’ve gotten into sourdough baking, and my YouTube channel is mostly sourdough content, and the recipes on the blog reflect that.

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Rick Martinez is another transplant from the BA test kitchen. He covers authentic Mexican cuisine, he'll show you how it's done and then, when possible, show you how you can pull it off without the harder to find equipment and ingredients.

Pruébalo is his series carried on BCU, He also has a lot of content on Food52

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From Youtube: Hi ! "Salut" ! I'm Alex, self-taught Homecook & Filmmaker. On this YouTube channel, I just want to make recreate Perfect food. Is that too much to ask ? Well...

Alex is a long time favorite of mine. He's part mad scientist, part maker, part chef. He's not afraid to set the bar high and absolutely fail, or sometimes win.

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Another long standing test kitchen fixture, Brad survive the explosion of the BA test kitchen and Covid and has started up his own series.

He's fun and silly, has a good editor and a is master of fermentation.

Here's his first episode, just two weeks old covering Cucumber Saurkraut.

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Claire Saffitz (born 1986) is an American food writer, chef, and YouTube personality. Until mid-2020, she was a contributing editor at Bon Appétit magazine and starred in several series on the Bon Appétit YouTube channel, including Gourmet Makes, in which she created gourmet versions of popular snack foods by reverse engineering them. Since leaving the company, she has published two cookbooks, Dessert Person and What's for Dessert, which both became New York Times Best Sellers. She has continued work as a video host on her own YouTube channel and as a freelance recipe developer, including for New York Times Cooking.

This video is her take on Cherries Jubilee

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From Youtube: On this episode of Arcade with Alvin, Alvin whips up some insanely spicy curry from Super Smash Bros.

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Tasting History is a culinary and history fusion web-show that recreates ancient or historical recipes and explains the history around them

In this this episode, Max looks into the history of Alcatraz and the excellent food served there. (not kidding)

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Alvin Zhou has regular appearances on the Babish Culinary Universe. He was previously working with buzzfeed tasty.

He heads up Anime with Alvin and Arcade with Alvin to produce meals seen in popular anime and arcade titles.

His series are about the same format at Binging with Babish but he doesn't post any recipes.

In This Episode he makes a Giant Ramen bowl from the Anime Series RWBY

RWBY (pronounced "Ruby") is an American anime-influenced computer-animated web series created by Monty Oum for Rooster Teeth. It is set in the fictional world of Remnant, where young people train to become warriors (called "Huntsmen" and "Huntresses") to protect their world from monsters called

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Ethan Chlebowski is a content creator that focuses on home cooking and ingredients. I'm enamored with his blindfold taste tests and takes on different cooking methods.

From Youtube: I'm Ethan, it's my philosophy that once you learn the how AND why behind cooking, you become a much better cook. Why is salt the most important seasoning for cooking? How is gluten actually developed in bread making? Why does a smash burger generate more flavor compounds through browning than a grilled burger? Once I learn, I want to share that information with you, so we can all become better cooks together.

This particular video is another part in his ongoing series researching real aged Balsamic vinegar.

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Chef John is a US National Treasure. Depending on the age of a given video, you'll find his intonation a bit difficult to get used to, but it's worth it. His dishes are absolutely great.

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