Daramgar – Chorizo Leek Sage Orzo, Tyrokafteri (June 12, 2024)

https://twitch.tv/DaramgarTV

Simple, easy, but delicious home cooking. A one pot orzo? Chorizo fried beautifully in olive oil until its fat rendered, soaked up by sweet leeks, toasted orzo, cherry tomatoes, aromatic sage, garlic, homemade chicken stock, and finished with fresh lemon, parsley, and butter. Served with a charred red pepper dip made with feta, olive oil, parsley, garlic, and more lemon, too!

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Timestamps:
0:00 Intro, ingredient showcase
7:00 Leek cleaning, prep
23:28 Pepper charring
30:22 Vegetable prep
53:40 Pepper peeling, tyrokafteri assembly
1:11:32 Blending
1:19:04 Chorizo slicing, rendering
1:37:24 Leek sautéing
1:46:33 Pasta toasting
1:49:27 Pasta broth soaking
2:05:00 Plating, end

well well if it isn’t all of my lovely little Sue chefs welcome back everybody to the dark cooking show to the dark cooking stream I hope you’re all having a beautiful day today if you’re currently watching this live it is Wednesday June 12th and I see that we have all of my lovely little Sue chefs hello to Jack hello to G spent gaming hello to trash can catmom hello to Terina hello to AR 317 hello to DOI hello to everybody else that I might have missed I’ll say hello to you at some point as we are all still trickling on in hi it’s going to have all of you welcome on in welcome to the cooking show um I hope you’re all having a really nice Wednesday we’ve had a couple of days off um and now we are back also uh dead dren dead dren not really sure how to say a tag welcome on in also Grille welcome on in lovely to have you hi chef my rice got a lot nicer since I started watching thank you also that’s very sweet of you I’m happy that I was able to help out also welcome on into to April on Venus hi we have so many new viewers coming in for the first time it’s good to have all of you how did you all find the cooking show well welcome it’s good to have all of you I’m really excited about today’s show I’m a little bit sleepy I’m a little little tiny bit sleep deprived so once again I do apologize if I’m a little bit more off my game than usual uh but today my friends I was feeling a little bit Italian as one does I was feeling like I wanted a little bit of pasta and so I wanted a creamy pasta dish and I wanted a creamy essentially all-encompassing pasta dish I wanted a pasta dish with everything in it and so that is why I devised today’s dish today’s not going to be that long of a stream today is going to be nice and simple we just have a lot of prep that we need to do and it’ll be a nice way of using up some leftovers and showcasing some ingredients that I love we will be doing a chiso orizo today my friends orizo is essentially this very small uh pasta that’s sort of shaped like a grain of rice we’re going to be making it creamy we’re going to make it really nice and delicious uh it’s going to have Oro it’s going to have sweet sauteed leaks it’s going to have some garlic um it’s not going to be quite like a sauce g-s spent gaming it’s more like the Oro and the Cho and everything that goes into it is it’s all going to be one dish it’s going to have Sage it’s going to have parsley it’s going to have some Tomatoes Inside of it and so let’s go ahead and do a little bit of a walkth through uh through all of our different ingredients my bangs are acting up a little bit today so I apologize for that as well so let’s go ahead and talk about what we have and of course it is all beginning with this this is a nice big old box of Ora so once again guys it’s just a plain old dried pasta uh that is essentially just these really really little grains and I love their texture I love their taste I love how they just soak everything up that they cook in they take in so much flavor and if you’re not cooking with orizo you are making a big mistake I want to hear you nice in your please and thank you so one box of orizo this is one of my favorite pasta shapes of all time although theoretically this could work with uh basically any other schw pasta all the different techniques that I’ll be showing you today okay and then we have all of these different vegetables that I’d love to talk about so everybody we have some cherry tomatoes these cherry tomatoes super sweet super delicious super lovely right now and so I wanted to Showcase them I think we’re going to CH them and throw them into the pasta as well we have some lemon I wanted to get some acidity I wanted to get some lemon zest inside of this pasta and then we also have some bell peppers everybody we’re going to be doing um just a little play a little spin on this Greek dish that is essentially a feta and bell pepper dip um it’s we’re not going to be doing it exactly the same we’ll be throwing in a couple of extra things but also Italian food and Greek food very similar although a lot of Italians and Greeks would get upset at that they very very functionally similar in a lot of different ways and so we’ll be doing this bell pepper dip with feta and olive oil and parsley and it will be excellent it’ll be really really yummy okay so lemon free the acidity and some of the zest we have some that is such a good tomato everybody that such a good tomato it’s so delicious and then we also last but not least have some garlic um orizo versus risoto R well I mean you’re asking me about pasta versus rice and fundamentally they’re two very different things so I feel like it would be a little bit difficult to even compare the two Shadow communist okay so what else do we have we also have this bad boy right here we have a big wet leak that is still dripping wet and I’m going to have to show you guys how to clean this because not a lot of people give you a lot of education on how to clean a leak properly leaks are delicious leaks are so sweet leaks are so aromatic but they are a pain in the ass to clean and so often times when you see recipes that say oh just use one leak and chop it up they do not teach you how to clean it this is something that most recipes are missing they do not show you how to clean your produce some of it is important some of it not so much leaks must be cleaned properly and I will be teaching you how to do exactly that okay so we got leaks we got feta and last but not least everybody I also have some chesa from my lovely little local uh Mexican grocery store really delicious and the reason why I’m using chiso is just because it’s so flavorful it is so delicious you don’t have to exactly use churo for this kind of a dish just go buy the nicest sausage that you can I’m not talking about the plastic wrapped stuff that you would buy at the supermarket just whatever is the most reasonable thing that you can afford and the best quality okay chiso is not particularly Italian but it’s also you know generic enough in its flavor composition that it can go in so many different Cuisines okay so instead of trying to do exactly what I’m doing here and going out of your way to buy Cho when you might not have the best Cho available go buy whatever fresh sausage is the best thing that you can uh just obtain okay so I’m going to go ahead and just put this into my fridge in the meantime keep it nice and cold until we’re ready to work with it and so everybody today’s going to be a bit of a simple stream we got some vegetable prep to go ahead and get done we have to go ahead and just uh make the turo that’s the red pepper and feta dip that is uh we have to make the Oro we have to sauté The Cho sauté the leak sauté the vegetables so I talked really fast I’m a little bit lightheaded I’m going to have a sip of water is everybody ready for today I would like to hear a nice resing guest Chef please and thank you and as always if anybody has any questions whatsoever remember please feel free to ask me you can ask me anything that you would like at any given moment I’m here to teach you all how to cook so it can be about this dish it can it can also be about something else right there’s no such thing as a dumb question you can ask me about Basics I can talk to you about the technique I can talk to see about some of the theory and so the first thing that we’re going to do is just get a whole bunch of prep done and done ahead of time okay and this is a concept called Misan plus meaning you would like to have everything already chopped up everything already sectioned out because once we’re cooking on the stove we don’t want to be jumping between our table and our stove so let’s take it easy let’s go get all of our prep done I’m going to go ahead and tie up my hair and then we can begin for today so everybody we are going to begin by washing The Humble leak okay the one and only this big boy right here so all that I did so far was I rinsed him out and there is a reason that I keep going on about this also gu gu welcome on in also hello to your ears perked up we have so many people coming in right now wow hi it’s good to have all of you so everybody we have a big old fat leak okay and so there is a problem with leaks I love leaks they’re sweet they’re delicious they’re aromatic however they have all of these little crevices and you can see it right here my friends they have so so much dirt inside of them they have so much dirt they have so much sand they’re so difficult to work with if you were just to take a leak as is and go yeah I’ll rinse it off and chop it up there’s so much sand in between the layers okay there is so much sand it is so gritty it’s going to damage your teeth you do not want to just completely raw dog a leak it needs prep it needs a little bit of effort but I promise you my friends you will be rewarded Chef have I watched the menu I sure have Shadow communist uh tin you said I made a wonderful stock it was jiggly it seems to have lost all of its gelatin when you reheated it well I don’t know if that was b or not but when you do reheat it it does become liquid again uh and if you chill it back down then it will just gelatinize all over again okay uh but your Technique was lacking if I had any advice on how to shape on giri Jack I’ve never made on gir so I wouldn’t be able to tell you okay so the first thing my friends that we have to keep in mind is that there’s roughly two sections to the leak imagine a leak as a really massive scallion okay we have the green part and we have the white part the green part while still really delicious and really aromatic it tends to be a little bit tough to chew it doesn’t tend to actually melt in it doesn’t tend to be a very tender bite people typically save their leak tops for use in something like a chicken stock or theoretically if you do cook it down long enough then it should be okay but for our purposes today we’re not actually going to need the leak greens and so all that we can do my friends is just whenever it starts to get dark green somewhere around here take that hack it off and then we’ll go ahead and put it later on okay how do you make chocolate milk chocolate syrup and milk I hope this helps so guys all of this leak green right here we’re actually not going to need this little guy so the thing that we will need for today is one of my all-time favorite kitchen tools that I firmly firmly believe everybody should own this is not a tool that I’ve actually had a chance to uh sort of shill enough on the stream I think because normally it’s already been done everybody this is a salad spinner the beauty of salad spinners is that we’re going to essentially soak the leak in water we’re going to draw out all of the sand and then we’re going to spin it dry and then that way the leaks are still going to be dry they’re still going to be ready to get sauteed this is going to be the ideal vessel okay to get the sand out and I’m going to show you exactly how much sand there is in this bad boy so we’re going to go directly into the salad spinner after we do chop up the leak and process it a little bit and so the only thing that we really need to do my friends is we’re going to go ahead and take it and we are going to slice it down lengthwise lengthwise all the way through here we go and so we have now officially exposed the leak and inside of all of these layers my friends lies so much sand lies so much dirt if your goal is to cook whole leaks you have to go through each of these layers individually and wash them up really really good in my case today because we’ll going to be chopping them and sautéing them we can cut them sand and all right dirty leaks and all and then go into the salad spinner soak it strain it out it’s a lot of effort it’s a lot of work but it is all worth it my friends because leaks are a really really beautiful piece of produce so um now we have to think about what is the size that I would actually like to cut my final leaks to my goal is to really match the size of the orizo I don’t want my leak chunks to be too big okay also dangerous Mouse welcome on in so all that I’m doing is I’m taking the Le I’m slicing them in half lengthwise okay and then everybody we’re just going to go through and just slice them up and I’m looking for about a medium dice or so the reason why I don’t want these to be too small is because if they’re too small then um you know they’re going to shrink down when they cook I don’t want them to completely disappear I still want to be able to bite into a little chunk of leak okay so just keep going keep going keep going keep going keep going until we get all the way to the base of the leak which we will then discard so it looks fine it looks like a normal vegetable it looks nice and clean but once again my friends I do assure you that there is so much dirt stuck at the bottom and then I’m going to go ahead and get rid of my leak bottoms here you could use those for stock if you wash those up as well okay and then once again everybody using one of my favorite kitchen tools the handy dandy little bench scraper okay we’ll just be taking it excuse me had a little bit of a mishap we’ll just be taking it and scooping it all up and putting it into the salad spinner also Mr blacker welcome on in it is lovely to have you okay so take it scoop It Up Guys dirt and all I know that the leak is dirty at the stage and I’m going to show you exactly how much sand comes out of it the thing that we want to go ahead and do now is submerge this with water we want to fill it up with water and then we’re going to be washing it up really good okay so going to go ahead and take a second and do that fill it up with some water and then you will see just how much sand and dirt and stuff that you do not want to new Final leaks come out so all I’m doing my friends under some running water I’m just agitating it I’m agitating it I’m agitating it okay it is now filled with water and I will show you exactly how much sand comes out of it so I’m going to go ahead and glove up through this just so that I don’t uh keep my hand too wet so now the goal is to separate all of the layers of the leaks remember the layers are where the sand and the dirt and all of that gets caught so we have to be really really thorough about this step and this is where I want to hear another YF please and thank you so take it my friends and break up those leaks wash them up wash them up make sure that the layers are nice and separated because we do not want any dirt we don’t want any grit we don’t want to damage your teeth we don’t want to eat sand unless you’re into that which I have to say that I am not I’m not personally a sand eater if you are then go ahead by all means as a little treat you may okay so I’m just taking it and I’m breaking it up I’m breaking them up we’re separating them okay they’re not good for each other they’re toxic they’re bad for each other they’d be better off with somebody else okay so break them up they’re a little bit dependent so they need a little bit of extra love just keep going through it my friends and agitate those leaks do not sleep on the step agitate them agitate them agitate them okay keep going keep going really really break them up you don’t want to see any of them really clumped up on each other break them up break them up break them up up okay and then we will go ahead and exchange the water and fill them right back up so I know this is a little bit of effort I know it’s a little bit of prep but guys leaks are delicious leaks are cheap leaks are so sweet and they’re so yummy okay so just take them and continue to break them all up lovely I am going to go ahead and exchange this water now and you will see oh the holes on this are a little bit too big which is a little bit tragic you will see hopefully how much sand there is at the bottom actually there’s not that much sand in this so I’m going to show you right now really quickly if I don’t know if you guys can tell but there’s like some grains of sand stuck at the bottom here so we’re just going to be thoroughly washing out the bowl and we have to repeat this enough times until there is no visible sand because you don’t want any sand at all of course in your final leaks my friends so take it going to fill it back up with some nice cold cold water and just do the same thing again and again until it is all ready to go for today okay lovely come back in and just agitate it once again my friends agitate it scrub up the little pieces get all of the sand off of them and we just got to do this a few more times and then we’ll be good does anybody have any questions for me in the meantime I love leaks I haven’t had a chance to cook with them in a while I haven’t seen them in my store in a little bit I saw them at my Supermarket today and I was really really happy um and by the way you don’t have to use leaks you could theoretically use any alium that is the beauty of cooking that is the beauty of cooking with aliums you can swap out leaks for onions and vice versa you can swap them out for shallot they’re all a little bit different but they all somewhat do the same purpose at the end of the day they’re unique you’ll let their individuality sink but I just really like leaks my friends Okay so keep going keep processing it again I want to be nice and thorough okay this is not something that you want to be lazy with at all take that let’s go ahead and dump out the water and see how many more passes we’re actually going to need to end up doing here in fact everybody I got to say that that water is just about running clean at this point I think this is only going to need one more pass all the way through just to be extra thorough and then we’ll dry it off and we’ll talk about the importance of doing doing so so Tak it it back filling it up with some water one more time okay and let’s agitate them let’s come back in there you want to ask about more ideas on how to integrate lentils in your day today well Jack I have to say I’m a little bit newer to cooking lentils myself uh the things that we’ve done with lentils on the stream is we made a lentil soup we made a couple of lentil curries and then we also did a lentil salad I don’t think I’m necessarily the best source on how to integrate them in a day-to-day but I think the best thing that you can do is just see what existing cultures already cook with that ingredient instead of trying to figure it out from scratch or figure it out from the ground up just Google hey which cultures have lentils what are those existing cultural dishes and then start getting some inspiration from there before you do anything too contemporary okay so that would be my advice to you jack so everybody my leaks I can say now with confidence are nicely and beautifully washed all of that sand and all of that dirt and all that scum off of them is gone okay and last but not least my friends it is time for the salad spinner to do what it is supposed to do which is spin so I’m going to talk about this really quickly in cooking moisture is usually your enemy so much of cooking is either taking away moisture or adding it or keeping the amount of moisture we do not want any of this water on all of my beautiful little leaks because water is going to directly stop them from browning water is going to make a mess it’s going to Splash and react with the oil and so instead of necessarily needing to air dry this or use paper towels I love my salad spinner I’m going to say this again and again I use this for lettuce I use this for herbs I use this for just about anything light enough to go into it take it slap it on and spin it and I’m going to show you all exactly how much water comes out of it this way we don’t have to use a paper towel we don’t have to do anything crazy like that my friends a salad spinner is genuinely life-changing with just a few spins please come take a look at the sheer amount of liquid that we have extracted out of the leaks with just one pass using the salad spinner we have all of this moisture that came out of it this would have splashed in reaction with the oil this would have just caused the leaks to boil instead of sauté so my friends again and again I’m going to say it time and time again please buy a salad spinner that is 3 tbsp of water that is a significant amount of liquid you spent and now that was just the first pass get back in there spin it spin it spin it spin it spin it all the way and it’s also fun to use you got to push it down you got to feel like you’re work in a motor spin it drive and let’s see how much of water comes out this time around another pass another couple of tablespoons of water have come out of it and I’m actually just going to say that that is okay for my purposes today things that spin are fun absolutely there are so everybody if you do not own a salad spinner this is your sign to get one they’re not expensive they make your life so easy for salads and so many different vegetables and fresh herbs I highly highly recommend I cannot recommend it enough for people to go ahead and get one okay so I’m going to go ahead and take a second transfer my lovely little leaks over to a plate and we can continue with the rest of my preper today so I know that was a really big Grant about salad spinners but it is it has genuinely revolutionized the way that I cook at home and if it’s revolutionized the way that I cook at home it’ll probably do the same to you I want to show off uh all of these like kitchen tools and gadgets that I actually think are useful right so if you ever want to cook with leafy greens with vegetables with leaks with fresh herbs a salad spinner my friends is going to be a must it just is so I’m just taking a second to go ahead and put that away how’s everybody else doing today I hope everybody’s been having a good day today my day has been a little bit uneventful we just bought a little bit of Teresa for today’s stream cleaned up my kitchen got ready for today also Alyssa thank you so much for the prime sub so all that I’m doing right now my friends is once again just getting the last of my leaks onto the plate and then I will do away with Mr Salad Spinner so for today in total even though it might be a lot of leak for the pasta I want a very leak heavy pasta I want that sweetness my friends I want that flavor I want that aliam Aroma and it will be fantastic okay almost done excellent that has all been taken care of I believe and I can just go ahead and put my salad spinner away and we have no more use for it typically I only use my salad spinner before the show when I do my prep but I wanted to teach you guys how to wash leaks this is one of my biggest problem with recipes so many recipes so many written forms of recipes everybody how many times have you seen a recipe that was like oh half a cup of diced onion how many times have you seen a recipe that was something like oh okay just have one leak washed and ready to go what does that mean if your goal is to teach somebody how to use and cook a piece of produce if your goal is to highlight that produce ritten recipes don’t actually teach you they don’t teach you and so you really really really really need that help sometimes sometimes people just RSE it and they think it’s okay I want to help you guys I want to help you guys with the basics I want to help you guys learn how to do these things most people never really learn how to do these things the correct way you know okay and so before we begin with everything else that we need to do today I just want to have a quick little discussion about my leak greens okay so everybody these are the greens of the leak right these are the greens these still have sand in between the layers so you have to wash them up really good uh typically speaking people will use these for stocks now the leaks have a lot of flavor inside of them they’re really aromatic they’re really delicious but the uh they’re really dried out and they’re really chewy and so as a result people don’t typically like to sauté with these too much okay so these bad boys I’m just going to go ahead and throw back into my fridge with the rest of my leaks and be done with it I’ve also just wiped off my cutting board of any residual salt uh of any like residual sand and dirt right because we don’t want any of that to go into our food afterwards so all that I’m going to do is just take a nice wet paper towel and wipe it off Chef Kenji wrote about slicing onions in the New York Times well so I’m glad that did because again there’s so many different things about cooking that just people they just don’t know they seem like Basics but people just do not know okay doie yes leak tops are excellent for socks so I’m just wiping this off I’m getting rid of any sand my friends getting that out of here out of sight and out of mind and now let’s go ahead and talk about these bad boys everybody I have some lovely bell peppers here these bell peppers are going to be for my red pepper dip and so something that I really really like doing is I love Charing the heck out of my bell peppers and I mean Charing them we’re going to be taking these and we’re going to be heavily blackening the skin until it is super charred super Smoky nice and roasted and nice and delicious um and the reason why we do this um it just adds in so much extra depth of flavor that is essentially what you get when you buy roasted red peppers so I’m going to make sure that my Broiler is set on and I’m going to teach you how to go ahead and get the planks of Flesh off of a bell pepper now a very typical method that you see that people have for Charing bell peppers is here’s what they do they usually go directly over an open flame if they have a gas stove directly over an open flame and they hold it with tongs I don’t like this method I don’t actually think it’s a very good method unless you have a grill and I’m going to explain to you why first of all it’s messy the bell pepper itself as it heats up because it is a vegetable it’s wet it’s going to release water as it ends up heating up and what ends up happen in is as a chariz you have some juices that drip down onto your gas flame directly I don’t think it’s a very good method at home that is not my ideal way for ching and toasting whole bell peppers I much prefer the broiler method but again if you have an open fire grill that is always the best way to go about it especially if it’s like a wood grill I live in New York I live in an apartment I have an apartment kitchen I don’t have access to a grill and thus we’ll be using the broiler the broiler is your top heating element of the oven it gets super hot gets super Smoky okay and we’re able to really really seriously blacken things so everybody bell pepper we are not going to mess around with cutting it off and then ripping out the seeds as you all may know I hate that method I think that method is inefficient and archaic and so instead of that all that we are going to do my friends is shave the sides the white part of the bell pepper runs along these indentations you see these folds you see these Folds it’s like your brain it’s all wrinkly okay you see all of these folds you see all of these folds you see all of these folds okay and so what we’re going to do my friends is we’re going to cut alongside them and shave it off because the white part of the bell pepper it doesn’t have a lot of flavor it doesn’t really add anything so watch this take it and shave it look at that all of well the majority of the white part of the bell pepper left inside it’s okay for us to have some of it left over take it my friends and shave it shave it shave it shave it shave it all the way down and you get to keep all of those seeds nice and intact instead of spilling out all of your cutting board shave it there you go and now take a look my friends minimal waste we’ve left the entirety of the white part of the bell pepper inside we’ve left the seeds we’ve cut off the top and the bottom all of it in one go you should do this method too please can I get a yes chef okay so this could be used for stock if you really wanted to also Jack you asked me do I have a personal cookbook or how do I hold on to my recipes Jack I don’t think about recipes uh everything that I have is just technique and Theory these are all things that I’ve accumulated over a very long time of cooking nothing that you actively seeing here are recipes per se okay so uh do I have a personal cookbook occasionally if I make something so unique and special I like to consider what I’m doing here improvising I’m always thinking of new creative ideas I’m looking up what I have in my fridge every now and then I make something that is so special and so unique that I do write it down one of those dishes for me was my French onion cream spinach I made cream spinach out of really deeply caramelized onions I made a bamel out of those caramelized onions made the cream spinach inside of that and then I topped it off with guo cheese and broiled it that is one of my proudest dishes I’ve ever done and so that is like one of my like personal signature recipes my French onion cream spinach everybody it is it is such a treat it is such a treat it is so special I love doing it for celebrations okay so in the meantime though we’re just shaving we just got to keep on shaving keep it shaving keep it shaving keep it going and there you go all of the white part of the bell pepper left inside and now we are left with all of my bell pepper planks can there be a french onion cream spinach dream someday I think I did one Sina I think I did that for my birthday stream normally though I don’t do that and I’ll explain to you why I don’t really consider it home cooking it’s a little bit fancier than usual that is only something if I’m like celebrating something now for the future of the cooking show I would one day love to have guests I would one day love to have like a party that I’m cooking for right uh and so that would be so fun to do like a celebratory dis that isn’t just home food all the time because guys we don’t always cook home cooking right sometimes we’re cooking for a friend sometimes we’re cooking for a date sometimes we’re cooking for a celebration sometimes we are cooking to impress somebody I would love to do those kinds of dishes as well but in order for me to do that I think it would be really nice for me to also have a party so like imagine like I do a cooking stream there’s like a party going on I have like a little dinner party thing happening and we’re doing it live would you guys be interested in something like that I think it’d be really cool get a cook food coworkers soon ooh that’s really exciting trash can cat mom and so I think I think that would be fun like really really like all doing it all live entertaining them I think that’d be so fun and then I would teach you guys how to cook for celebrations so everybody once again here’s all of my lovely bell pepper planks and my goal is to get them charred my goal is to get them roasted my goal is to get them really nice and Smoky because that is going to give our dip that we’re building so much incredible flavor and so we’re going to push it until all of the skin is just really really chared really really crispy okay so under the broiler it goes once again the broiler is your top heating element of the oven and it’s very nice because it’s able to get up to higher temperatures than your oven is and it’s able to get up to higher temperatures than your stove is okay so in it all goes get it under the boiler get it Charing get it doing its thing and then we’ll just come back to it and check on it occasionally so what else do we need to go ahead and get done well we have to prep a couple of the other vegetables for the pasta we have to go ahead and get the rest of the stuff for the turo kef ready uh meaning just chop up some feta Blended in so we don’t actually have like a crazy amount of things to do but we’ll figure it out we’ll get it done hope you guys are all enjoying the show so far today um today is again not going to be the busiest stream uh of all time but we still got things to do we still got ways to be busy in the meantime let’s go ahead and prep some cherry tomatoes everybody as you all may know I love cherry tomatoes and I’ve only recently learned that people don’t like cooking with cherry tomatoes and that was always something that confused me and I’m going to explain to you why um I started off uh you know I’m a cooking teacher as well for a nonprofit I made a lot of dishes out of cherry tomatoes right I would cook with them a lot a lot of people I’ve realized are only used to seeing cherry tomatoes in salads but cherry tomatoes they cook exceptionally well and I’m going to explain to you why generally speaking the smaller the Tomato the more pecked in it has the more starch it has it gets really really sticky additionally because of the way the cherry tomatoes the way that smaller varieties of tomatoes are grown these tends to be better all year round typically speaking everybody says oh the best time for tomatoes is exclusively in the late summer but if you want to get good quality delicious aromatic Sweet Tomatoes throughout the year cherry tomatoes will typically be your best bet okay most of the Year Vine Tomatoes plum tomatoes beef steak tomatoes heirloom tomatoes they’re all kind of whatever cherry tomatoes are the most consistent tomatoes that you can buy so what I do is when I’m at the supermarket I sneak off a little cherry tomato and I take a little bite of it to see if it’s any good I do the same thing with my blackberries and my raspberries and blueberries I give it the same exact treatment okay um so they’re really sweet they’re really delicious and they’re super starchy so they get to really thicken things up beautifully um okay so we could theoretically go through every single one of these bad boys and cut them individually we could do that but my friends the future is now we don’t actually have to cut them in that way anymore especially if you have a lot more Cher Tomatoes than me to deal with I’m going to show you the best way to cut a bunch of cherry tomatoes at once and this is okay well I dropped something that’s okay that’s fine everybody the best way to cut cherry tomatoes when you have a whole bunch of them two little plastic Lids two little plastic Lids here’s all that we do we take them we fill them up and then watch this my friends you fill it up you’re going to put this down on top gently and we’re going to want a nice long knife this knife this pairing knife right here it’s a little bit too short if we wanted to saw through this so we hold it down I’m going to give give you guys a bit of a better camera angle here we’re going to hold this down like this we’re going to go right to the center okay ready and we’re going to just saw through just saw through my friends saw through saw through get it all down pressing down pressing down and now look at we look at what we have accomplished we have oh wait wait a second I think my knife was a little bit angled it was a little bit tilted but for the most part we now have in one Fell Swoop you need a sharp knife you need a super sharp knife look at all of my lovely cherry tomatoes look at that I think that was pretty easy right that was pretty simple we’ve exposed them and so why am I slicing them in half if they’re so small well I don’t like biting into a whole cherry tomato unless I’m snacking on them typically speaking in salads they’re really inconvenient when they’re so smooth on the outside trying to stab them with a fork even in a cooked form can be so annoying it just Slips Away I do not like salads I do not like dishes Where cherry tomatoes are not sliced at all okay so we go through that effort we go through that job and we have a couple more little guys which I’ll just go ahead and take care of with my knife right in this case I’ll cut these guys up individually because I only have so few to go hi deep sea fishion welcome on in it’s lovely to have you if I eat myself a become twice as big or disappear you can’t eat yourself I’m sorry I don’t really know how to answer your your silly little riddle I’m afraid I’m not very good with those uh okay great so everybody all my cherry tomatoes nicely uh sliced ready to go for today I’m going to go ahead and just take care of my Lids throw them in here and we’ll go ahead and just once again everybody using my favorite F kitchen tool if you do not I hate having long hair sometimes if you do not have a bench creper please for the dear love of God invest in one invest in a bench creeper they’re cheap they will never break they will always be your friend so here’s your options if you don’t have a bench creper ready everybody you can take your fingers and pick them up individually alternatively you could scoop them up but it’s a little bit rougher or this is what people do that I hate I do not like this people take the knife and they scoop it up this way they scoop it up they scoop it up they scoop it up so why do you not do that what happens if you do that if you do that what ends up happening is not only do you actively dull your knife against your hard cutting board you’re scraping against it you are destroying your knife you also risk cutting yourself now you could use the back of your knife but look how short it is it doesn’t have that much surface area guys please just buy a bench paper buy it and you’ll never regret it okay it is my favorite kitchen tool look pick it up scoop it and the job is done pick it up scoop it come on buddy pick it up scoop it and the job is done also pseudo natural it’s going to be okay I just had one chy tomato fall 5 second ago okay you don’t destroy your knife because most knives are sharpened at 15 to 20° well what am I trying to tell you here knives don’t like to typically be dragged against wooden surfaces they do not like it the goal is to actually have them touch the wood as little as possible okay the more impact that they have the more that they will dull and then also having a knife directly towards yourself will cut yourself if you had to use your knife just use like the back of your knife or something or like the back of a Cleaver okay um everybody let’s go inspect the red peppers my goal once again I want them blackened I want them Char I want them nice and Smoky and nice and delicious because that is going to make a dip really really yummy okay so let’s go take a look o everybody they’re beginning to get there you see how we still have some spottiness on the sides we’re just going to rotate the sheet tray but this is not enough okay this is not enough also tin we’ve stopped the drop count we’re not doing that anymore okay uh so guys take a look we want this to push this even further I want my red peppers to be roasted I want them to be nice and soft and cook through and I want that skin to basically flake away it’s going to be delicious it’s going to be sweet and tender and so we just give this bad boy a little rotation and we shove him back on it shove it back in my friends for you know everybody’s Broiler is different the amount of water is different the distance to the actual heating element itself so it will take different amounts of time depending on your oven and so that’s why I can’t give you any that’s why I can’t give you any sort of times on how long this is going to take Okay so back to this also tin you are totally fine you have nothing to apologize for everybody all of my cherry tomatoes ready to go for today we also have some lemons that we have to process um you’re asking me what about the different sorts of rice like long grain or B uh basma rice so yes every single rice grain is innately different shorter rice grain things like Arborio uh Caroli bomba and sushi rice they tend to be richer in a couple of different pectin that tends to make those rice is starchier and stickier longer green Rices they tend to turn into mush more okay but they tend to hold on to the granular structure and all of them have slightly different Aromas and flavors so the answer is yeah all grains of rice they have different concentrations of different starches and pectins um and they all cook up a little bit differently and they also have different Aromas okay so everybody we got to go ahead and zest some lemons some of the lemon zest is going to be used toward the pasta and some of the lemon zest is going to be used towards the uh tter okay the lemon zest is where the majority of the aroma inside of a lemon is my friends uh the aroma of the juice insignificant the rest of the lemon insignificant it is almost exclusively Consolidated within this top layer of the skin that is where it’s aromatic that is where you got all that beautiful flavor my friends so I’m going to go ahead and glove on up and we’re going to need two little condiment cups for this today and then we’ll go ahead and Juice those lemons I’m going to glove on up because things are about to get acidic I want to protect my dainty little EXO good in hands okay got myself a little condiment cup if you don’t have a little condiment cup you’re making a big mistake and the tool that I’ll be using for this is my microplane you could use theoretically a vegetable peeler but I find those to be too thick so everybody microplane in your dominant hand food item in your submissive hand sorry okay okay and then we’re going to take it and we are going to just rotate it but we don’t go past the yellow part because once we get into the white part it starts to get bitter my friends it starts to get bitter so drag it along drag it along drag it along and keep rotating as we go okay keep rotating keep rotating keep rotating keep rotating all the way through and just pivot it pivot it pivot it pivot it pivot it and go gentle don’t go too hard because we don’t want to get all of that uh we don’t want to get any of the pith same thing with the bell pepper so if you don’t own it I’m going to show you what you can use instead okay alternatively you could just use a plain old vegetable peeler right in a very very similar way you want to get a really thin one though little little thin one just like this and then you could get little shavings of zest now the issue with this is not only do you have to chop it up you do get some more of the white part the white part part of the lemon tends to be really really bitter okay so I don’t really recommend the vegetable peeler method but if that is all that you have access to then go ahead but honestly on my cre plane is also an excellent tool to have and it can’t do you any wrong so theal I hope that answered your question okay so everybody let’s go back and check on my bell peppers I’m going to take a guess and say that they’re done at this point yeah that is what I’m talking about to my friends I want you to take a look take a look you see how it’s fully charred you see how it is fully blackened that’s okay that is okay for it to be so charred we’re going to be peeling the skin off today okay but it’s still going to contribute all of that smokiness we’ve effectively roasted the bell pepper but all of this skin my friends I promise you it is just going to be gone so all that we’re going to go ahead and do is we’re just going to take it and let it steam the steam is going to really really help to peel the skins off a little bit so take it Bunch it up inside of the aluminum foil Bunch it up Bunch it up Bunch it up be careful not to burn yourself just Bunch it up my friends make a little thing and just let it Steam for 10 minutes or so and this is just going to really really help with the ease of peeling food today Chef thoughts about the new Twitter like thing I miss when people could be accountable for being degenerate on Twitter this is just going to enable people which I have ways to benefit from it so I don’t think it’s that big of an issue okay um okay so one of these is going to be used for the dip and then the other lemon zest is going to be used for the pasta because guys I want that flavor I want that Aroma I want all of that delicious delicious zest in fact I don’t have to do it directly over the condiment Bowl I want all of that flavor inside of my pasta today I want it to be I don’t want a bland pasta okay lemon is an incredible seasoning don’t let anybody tell you otherwise don’t let anybody say that oh it’s not a spice thus it is not a seasoning lemon zest has so much Aroma in it my friends okay so there you go two lemons worth of zest and we’re only going to need I think an entire lemons worth of juice because remember lemons are inconsistently acidic okay sometimes they have more juice sometimes the juice is sweeter sometimes it’s a little bit more acidic so we always start with less because we can always add more later on I’m going to say it again we can always add more lemon juice later on can I please get a yes chef so everybody take each and every single one of your lovely lemons slice him in half okay just like so and everybody as always I am not a hand juicer I don’t think juicing by hand a very good idea it is strenuous especially if you have the eczema it’s a little bit annoying and it’s not the most efficient and you get all of the seeds stuck in there and it’s not great okay so take it nice little Citrus press my friends buy a citrus press I love this tool to death take it squish it down I know today I’ve been telling you guys buy all of this equipment okay and then just juice it and we get all of that lovely lemon juice so T you ask me how do I feel about bottles of lemon juice here’s the thing in cooking there is a concept called destructive and non-destructive prep basically the more that you chop something the more that you process something the more that you crush it the more that you juice it the sooner it ends up going bad my issue with bottled lemon juice is is that it lacks so much of the aroma and the flavor and all that it really has is just acidity and some sweetness pre-bottled lemon juice does not need to exist it is one of those things that exists as purely convenience now people will then create the argument of accessibility that hey this is an important accessibility thing well there’s electronic Citrus uh squeezers there’s electronic Citrus presses I would say it’s worse than uh than garlic uh toena chest so that is the one thing that i’ really abstained from and if you get lemon juice you don’t get any of the zest I love buying whole lemons for the lemon zest I promise you guys even if a dish doesn’t call for lemon zest you can almost always integrate it inside lemon zest just goes just about anywhere I don’t know if Cho ke traditionally even has lemon zest in it but I’m still going to be adding it nonetheless and I know for the fact it’s going to be delicious so all of that lemon juice my friends give it a big old squeeze give it a big old juicing if you will so one of these once again will be used for the bell pepper dip and one of these will be used for the pasta and so I love my little Citrus press I’m going to quickly rinse it off so the lemon juice doesn’t dry on it and then we will continue so all that we’re doing at the moment my friends we’re just getting all of my vegetable prep done and ready to go for today right we don’t have that much more to do really in fact I think we did the majority of it oh I wish that we had a few more tasks but that’s okay today is going to be a chill stream and that’s all right for us to do sometimes okay everybody last but not least let’s go ahead and do some garlic Jack the question that you just asked me is so individual and dependent on the tool sometimes old tools do it best sometimes they do things a little bit differently right uh so I don’t really know how to answer your question I’m afraid okay everybody I have some garlic I’m going to want about maybe one or two cloves of raw garlic going inside of my dip just for that pungency just for that flavor okay but please please please remember something garlic is more pungent the more that you process it okay the more that you chop it the more that you crush it the more that you mince it the finer that you chop it when it is raw the more pungent it becomes thus for my T I’m only going to need two small little cloves of garlic and yes okay Jack actually to answer your question I am going to say yes typically speaking old school tools are a little bit better old school tools are better because they serve a function typically newer tools that get invented they don’t make your life a lot easier they don’t make your life easier at all sometimes okay but at the moment guys garlic this is going to be for the dip we just need two whole cloves of garlic and it’s all going to get Blended up so give it a slight smash slight little smash slight little smash okay take it and now because of the fact that we have smashed it we’re still going to be blending it but we smashed it so that we can easily peel off those skins I also forgot to Loop my music for today so please forgive me everybody let’s get that Pokémon lowii well actually let’s go get another Pokemon lowii playlist there you go something a little bit different okay everybody and all that we have to do is just cut off the dried butts cut them off snip them off great and into the lemon zest it’ll go this will just be used all for the uh turo cafer okay so we’re going to need some more garlic my friends because remember you can’t really have Italian food without garlic you can’t really have Italian food without uh you can’t really have pasta without garlic traditionally in Italian cooking they are so they’re little babies about garlic in Mainland Italian food guys they add in a little garlic clove into the oil they Infuse it in the oil and then they take it out because God forbid you have too much garlic I at least with my Americanized taste palette right I love a bunch of garlic in my Italian food okay I love that flavor I love that intensity if you’re watching this and you are Mainland Italian and you’re going I don’t know how to do a good Italian accent but if you’re going this is too much garlic I don’t care you get to decide how much garlic you want to cook with me personally I know that I can never have too much garlic okay so everybody same deal as before smash them to separate It smash him also Kazi welcome on in there’s never too much garlic you’re absolutely right I love garlic I love it to death go ahead thank you guys for teaching me how to do an Italian accent in the chat also really quickly let’s do some housekeeping everybody if you’d like to support the show if you’d like to support what we do here my goal is to be able to do this full-time I want to keep teaching people how to cook at home um and so any and all support on my patreon would be appreciated you can type in exclamation mark patreon um and that’s just a very nice way of financially directly supporting the show okay so take them and trim those butts trim those butts trim them up trim them up get them all out of here scoop it and off it goes okay everybody I got three garlic cloves and I need to process them but I have a problem I don’t want to chop the garlic chopping garlic is sticky and cumbersome and quite frankly a bit of a nuisance so as always what tool am I using everybody Mr garlic press and don’t let anybody ever shame you out of it okay it became a trendy thing for people to hate on garlic presses they’re absolute nonsense I love these tools to death smash them get them all in there and look there’s no chopping there is no salting The Cutting Board how many of you have seen by the way that like uh like here is a hack on how to chop garlic and they add salt and they like dig their knife into the garlic and they keep smearing it over and over again how many of you guys have seen that hack right that’s a very recent thing that people started pushing on food YouTube as of late I’m going to tell you right now it’s sticky and unpleasant and uncomfortable and so sloppy and it just it’s just a waste of time to mince garlic please just buy one of these things these will last you a lifetime these things don’t break okay and if you’re like oh but I hate cleaning it why I hate cleaning it so much everybody running water brush poke it when it’s wet poke it don’t let it dry because if you let it dry then cleaning it becomes really really difficult so poke it before it actually dries okay guys I’m sorry I didn’t sometimes I’m intentional with them that was not that was not one of them that was not an intentional moment F me at all okay I got to I got to chill out I miss who I miss who so bad I’m kidding I don’t okay anyhow uh everybody my garlic has all been nicely and properly pressed we got it all out of here and so all that we’re doing so far is we’re just doing a bunch of the vegetable prefer today we sliced the cherry tomatoes this is the garlic for the pasta this is the lemon juice and lemon zest for the pasta that we’ll be finishing it with and this is lemon juice and zest for the TF okay also please please don’t forget I walked you through how to properly Chef did its estrogen today and it shows I did do my injection today did you are you following me on Twitter Godzilla how’ you know that and then everybody I have my leaks I showed you I taught you how to wash the leaks we chopped it up we got it all ready to go for saut thing today as well okay so all of that right here and everybody we’ve also chared the bell peppers the bell peppers remember my beautiful red bell peppers they’re nice and sweet they’re nice and delicious okay let’s go to the stove really quickly we wrap them up in the foil just to let them steam a little bit and because of the fact that we’ve let them steam they will just peel up so much easier additionally it helps to cook the flesh a little bit more because the goal of this is to be mostly cooked through when we actually get to making the turo okay bell peppers it’s been you know properly steamed and so now we’re just going to go through this bad boy and peel him up a little bit Chef today’s menu might be finger garlic and good I assume Oho natural it’s going to be even better than that it is going to be lovely so let’s head back here and all that we got to do my friends is we just got to peel up Mr bell pepper and get them all ready to go through today and then we’ll throw them into the blender cup and wait for him to cool down because remember when you have a regular normal blender and when I say normal blender I’m talking about something like a Neutra bullet also by the way everybody my Vitamix came in today I I just got the delivery just before I started the stream I haven’t wased it but I just we finally got the Vitamix cther Queen bought me a brevel toaster oven a Vitamix and a magimix food processor insane so generous so sweet but yeah things are things are getting serious okay everybody so all that we’re going to go ahead and do if you have a NRI bullet you can’t blend things if they’re hot or warm why because all of that pressure all of that Steam develops and then it will burst out please don’t blend hot things if you have a closed blending system and so all I’m doing is I’m just going through all of my charred bell pepper skin because it’s going to be a little bit too much it’s going to be too smoky it’s going to be too bitter a little too complex for today and so I just take it and I peel it off and by peeling it it’s going to blend much much easier as well so my lovely roasted bell pepper into the Container it goes but yeah everybody serious business is a foot it’s just going to help to blend it up all really really really smooth it works but it’s not with the process Terina I have no desire to make Blended cream soups in a blender um am I prepared for how loud of Vitamix is going to be oh I didn’t consider that the answer is yeah I think so it’s not going to be running all the time right so I’m okay with a little volume so just peel it up peel it up peel it up Chef are there any Peppers you can eat if you have indigestion uh Jack I don’t know uh I don’t I don’t really know exactly what goes into a pepper indigestion yeah you could you could use a paring knife but honestly guys if you steamed it correctly all of it just kind of plucks off on its own you don’t really need to use any tools for the job so I just get in there with my hands my hands are doing quite well I don’t have to worry about my Eczema too much lately so I just take it and I peel it off but if it’s too sticky then you need a uh peeler but if you properly Char them guys same exact thing goes for the eggplant if you really heavily charred the skin and you did it correctly the skin should easily peel off if the skin is not easily peeling off that’s a good indication that you didn’t Char it enough okay if you Char it properly the skin is just going to naturally come undone it’s going to naturally just want to peel off of the bell pepper okay so there we go cleaning these bad boys up getting them all into my little blender cup and then we’ll just let them cool down yeah there goes the contrast I know normally they’re so beautiful but the reason we wanted to try them this heavily today was just to get them really roasted okay oh camera saturation glitches did my camera freak out for like a second guys this camera I don’t know if something like significantly changed just now which like like like this camera my overhead cam so so that’s just mostly because um this is so my my other cameras that I use for my stove and for my front shot uh they’re very nice this is just a really really crappy uh overhead camera this is just a crappy like little webcam and webcams they have like automatic contrast that you can’t really turn off uh they have like a bunch of built-in mechanisms you can’t really turn off or adjust because webcams are meant for people that want to just plug in something and have a camera my setup right now is not ideal everybody in the future I promise you the setup is going to get better okay so all of my lovely little bell peppers let’s go ahead and take care of this and then we’ll just get this off of frame we’ll get them out of here and we can discard all of the bell pepper SCS there you go okay let’s get rid of my sheet tray we no longer have any use for that at the moment and now everybody uh what do we have to do we have to prep some fresh herbs for today because going into the pasta uh and going into my tur is going to be some parsley and into the pasta is going to be some fresh Sage I saw some Sage at my Supermarket it was pretty affordable relatively speaking and I decided to pick some up so everybody let’s go ahead and get some Sage leaves plucked I love sage Sage is so aromatic Sage is so delicious frying it in a little bit of fat frying it in a little bit of oil it is truly truly wonderful so we’re not going to do anything crazy and we don’t need too many Sage leaves Sage is intense Sage can easily become overpowering okay so all that I’m going to do is just get a little bushel this much for the pasta today and that is going to be perfect I don’t know what I’m going to do with this massive bundle of sage that I have that is going to be a problem for Friday if you guys have any ideas if you have any suggestions join the Discord exclamation mark Discord we have a lovely Community Discord I would love for people to be more active in it if you have any ideas on how to use Sage please tell me so all that we’re going to go ahead and do is we’re just going to go ahead and pluck off the leaves so easy so simple they’re a little bit fuzzy you don’t typically want to eat Sage raw Chef can Oro be cooked like rice on risotto absolutely it Cano natural it’s just not super necessary I mean that is what we’ll be doing we’ll be toasting the orizo in some fat first um but you don’t have to like be stirring it all the time now granted you shouldn’t stir aoto all the time either but uh that’s besides the point uh so the answer is yeah kind of we’ll be treating it in a similar way okie dokie so everybody I have my sage leaves and all that I really need to do is just get this in slightly smaller pieces because I don’t want to bite into a massive chunk of sage or is always very similar I mean couscous is a pasta couscous is a small pasta um if you guys don’t have it now the very unforunately named but still one of my favorite pastas is what’s called Israeli cuscus it’s different from Moroccan cuscus Israeli cuscus is uh slightly bigger so it’s like these little pearls it is one of my favorite textures I just for recent events and obvious reasons get kind of annoyed about that being its denotation I wonder if there is another name for it that would be better with cucumbers I can say Persian cucumbers and get the idea across right so guys I’m just going to slice through this just get these in slightly smaller pieces and get them ready to go for today and Sage actually holds up to cooking quite well um it’s not like a fresh herb it’s not like parsley right it’s not like uh you know it’s not like cilantro this is the kind of an herb my friends that you typically fry in some fat okay really yummy really delicious I love sage and I have not had a chance to cook sage in some time okay and now it’s is time for us to do my favorite kitchen task that I love doing over and over and over again parsley it is time for us to take parsley off the stems fresh parsley so annoying sometimes but we got to get it done my friends we must stay focused we have to get it all cleaned up okay parsley we’re going to mix some in into the T KY and then we’re also going to be mixing some parsley in to finish up the pasta just to get some extra added herbaceousness my friends so it is time for us to do the most repetitive kitchen task alive and known to mankind so instead of looking at my parsley which I am sure that you don’t have much interest in because you’ve seen it all a million times and Counting I’ll just be plucking it here pluck off the leaves you can talk to me in the meantime hello my lovely little friends so yeah but just pluck up the leaves let’s get rid of all of those toothy stems I want nothing to do with the stems they’re a little bit too Woody and guys I treated The Parsley the same way that I did the leaks I washed it in my salad spinner and I spun it dry it is such an amazing incredible tool to have a salad spinner is lifechanging my friends actually actually lifechanging so going through my parsley and plucking the leaves plucking the leaves hi how you doing how are all my lovely little Sue chefs doing is everybody still watching I need to hear nice chef what is my favorite pasta to cook with Jack um it depends on what I am making Oro is up there Israeli couscous is up there I love my short pastas uh if it’s a fresh pasta you can’t go wrong with talelli I love talelli so so so much um you know I like little short ratoni as well all of those are great yeah we need it we’re going to get a YF emote one of these days it is going to happen Serena we’ll plan it out we will make it happen it is so important for for us to have a yes chef emote maybe we need like a more guys is yes chef too generic I feel like every cooking person alive is like oh I’m Gord Ramsey and I you’re going to say yes chef to me the difference is I just like it when you guys listen to me and I like it when you show me that you listen to me so I like it it’s just a little bit generic H we’ll figure it out at some point but pseudo natural here’s the thing we’re never actually going to have merchandise I’m going to explain to you why my goal is to teach you all how to cook okay my goal is to teach you all how to cook at home how to become really really fluent in the kitchen I don’t particularly want to sort of take advantage of the trust that you have in me and then just sell you guys generic T-shirts from Teespring that cost way too much where another company is profiting off of it I maybe getting $5 a sale just so that you can show off and advertise for me right that’s not something I’m super interested in ever having my own merchandise now there is one approach to merchandise I will be interested in and that is essentially what Alex French Guy cooking did I don’t really love his channel but Alex French Guy cooking essentially partnered with uh real makers for cookwar and he produced some really really high quality pretty expensive but really high quality cookwar that he had his own hand in designing that cookware is not actually his merchandise it’s not something meant to advertise his show but rather he was able to develop something with his years of Chef experience what I would love to do is get in contact with makers and develop my own line of kitchen equipment that I think people would just love to have at home that is something I would love to do but something of a genuine real quality not selling you guys something redundant that already exists right and it only has like a logo slapped onto it I mean something really really serious and so I don’t know what that is I don’t really have that inspiration at the moment but we’ll figure it out um yes resur and skilled herbaceousness is absolutely a word it is absolutely 100% a word okay so we’ll just keep plucking we’ll get all of those stems off because it’s Woody and we don’t want it all right a bench scraper with slightly rounded Corners that don’t gouge things uh absolutely that sounds wonderful my own bench crep it’s like it just kind of feels difficult to innovate on something so simple what I would do I don’t like so everybody General design Theory this doesn’t just apply to cookware the more different materials there are on something the sooner it’ll break the reality is this this is a really lovely bench creper however with enough washes the way that it adheres to the plastic will end up breaking the best way to get a bench gper that will last you a lifetime would be get a would be to get a completely solid metal one something with like a bent piece of metal those already exist I don’t really know how I would continue to personally innovate on it but I could think about it a little bit but the rounded corners and like the edges is a pretty good idea because well a bench creper is originally meant to like help you cut in portion dough right uh and so it does need to be sharp through that but yeah one piece as in well you know what I mean sinina you know what I mean okay everybody we’re almost done plucking The Parsley stems yeah that’s right that stuff is indust dble everybody plastic handles all of these different things silicone handles all of those things exist purely to somehow sell an idea of convenience in reality it’s just cheaper to produce because you have to use less of the expensive stuff parentheses metal and you get to put pretty colors on it and it’s all marketing the best cookware is generally speaking the one that is made with the least amount of materials the least amount of materials they will last the longest they won’t break but they’re not pretty enough to sell to Consumers that is why it is so difficult buying good quality home kitchen equipment good quality home kitchen equipment my friends all of it is so fundamentally flawed plastic this silicone that things that break in five washes a cheap crappy aluminum it’s all garbage so much of it is and they take advantage of people that do not know better people put things on their wedding Registries right on their little wedding gifts g terrible so I’m here to teach you guys also how to navigate the space of Cook how to understand what we’re looking for how to not buy into things that are scams okay so everybody we have officially plucked all of my parsley stems and so as always everybody we want to process this we don’t want to chop it if we chop it we cleave it like an axe we crush it we destroy the cells and it oxidizes and turns brown so instead of all of that nonsense we take it we roll it up in our hands we roll it up we roll it up we roll up and then we’ll just be thinly slicing it what if I must have kitchen tools Jack bench scraper microplane citrus juicer garlic press cutting board good quality knives I mean the list goes on and on okay everybody so parsley bundled up nice and tight in my hands take this bad boy set him down and then thinly thinly thinly slice them and slice them super thin full length of the knife My Friends full length full length full length don’t chop it don’t crush it nice sharp knife all the way through all the way all the way all the way all the way all the way lovely all the way come on buddy and then we’re going to take it give it a little 90° rotation and slice it one more time take it and slice it and slice it and slice it and slice it and slice it and slice it and slice it all the way through my friends until we obtain some lovely minced parsley slice it and slice it and slice it and slice it there you go and my friends take a look it’s not bleeding it’s not wet there is no Massacre of parsley having taken place here okay all of it is nice and beautiful and intact I never want to see you rock chop it okay never want to see you do any of that stuff just a nice thin slice all the way through and we’re going to just take it and scoop it up and then some of this will be used for the some of it will be used for the pasta so take it and scoop it up and everybody I love my little condiment bowls I love these things so much they’re so convenient they’re so cozy they’re so so good to have all the time okay now let’s go ahead and actually begin to make the tur the last addition is going to be the fet cheese going into it we’ll add some salt not too much because fed super salty and just blend it up I don’t have any exact measurements in mind there is no exact measurement that I’m particularly thinking about here um Chef do I like coffee I do really like coffee I unfortunately have to go caffeine free recently because I’ve realized coffee was kind of making me feel anxious and horrible and so now I only drink decaf and most people don’t have very good decaf but I love coffee I love it super delicious so everybody my bell peppers right here all that we’re going to go in remember my lemon juice my lemon zest and my garlic all of that directly inside and last last but not least we got to chop up some feta yes Terina I’m able to use coffee and food I just uh I can’t like drink a shot of espresso or too right I can’t have a whole coffee it it does not make me feel very good um so going caffeine free has really truly been life-changing for me where is my block of feta where did I put my feta everybody did you eat it where did it go ah it was out on my counter the whole time as always and I was a little neglectful okay I’m going to do I have no idea how much fet this is and quite frankly I don’t care we’re going to do half a block just slice it in half just like so and then if we want more We’ll add in more just take it and dump it in so tter traditionally is a little bit uh chunky people typically do it inside of a food processor I want mine creamy and I want mine smooth okay one thing though that we do need to address olive oil will go into this we do not add Olive oil immediately and I’m going to explain to you why so I’m going to blow your mind a little bit everybody olive oil is not a pure fat extra virgin olive oil has some solids in there um it has a few things that are bitter because of the fact that it is emulsified because of the fact that it is Blended we don’t really get to taste a lot of the bitterness of an olive oil however if you agitate it too much if you mix it too much if you blend it too much olive oil begins to taste bitter so we blend all of the stuff in the cup as thoroughly as we can and then we just add in a little bit of olive oil and we gently pulse it to finish it if we add in the olive oil now I promise you it’s going to come out bitter you might not believe me but I want you to try for yourself try doing a salad dressing where you blend the olive oil versus gently whisking it in night and day my friends genuinely night and day so lemon juice a feta cheese we’re going to do just a little bit of black pepper and there for some flavor oh I wish I had some spicy red chilies of some kind that would have been so nice in this but alas I forgot to buy some chilies so take it cap it off and then we’re just going to blend this my friends we’re going to blend it until it is nice and smooth let’s go get my blender station ready this might be one of the last times that you see Mr Neutra bullet because even though H it’s nice to have a small blender that isn’t a Vitamix all the time so I don’t know how often will still be using this little guy okay so everybody take it cap it off cap it off and blend [Music] [Music] it and keep going keep going keep going keep going keep going keep going get it smooth smooth my friends get it smooth get it homogeneous get it creamy that is how I like my T not everybody likes it that way some people they like it really really chunky okay not me though in my case I want this thing smooth and I want it creamy oh and it smells gorgeous at the moment as well let’s give it a little taste we didn’t add in any salt because again the feta is really salty it is going to need some salt but otherwise really yummy okay everybody that’s been Blended so in goes a little pinch of salt and then we just gently gently pulse in some olive oil and I do mean gently I don’t want to blend in my parsley to this I only want to just mix it in but look at that color everybody look at that beautiful color it has okay so again tter is not typically this homogeneous people typically do it in a food processor because they want it to be chunky I want mine creamy and smooth and it’s so amazing to have with like fresh warm bread lovely stuff okay little bit of salt and then everybody last but not least a generous glug of olive oil this is Greek food this is Italian food you cannot have Greek and Italian food without olive oil so in it goes big old glug I’m not measuring my friends it’s home cooking we’re not going to be taking cups we’re not weighing anything out at the the moment it’s a dip it is a dip For Heaven’s Sake okay this is a dip just let it do its thing and then pulse it to combine don’t blend it do not let it go for minutes on end just do that give it a little shaky shaky shaky give it a little pulse just a little 1 2 3 4 5 6 7 8 9 10 and a little shaky shaky and that’s enough all of the olive oil should now be nice and and Co Ed do not blend that olive oil in okay so that has now been officially completed let’s go ahead and open this up somehow which it seems to be a bit of a challenge for me at the moment everybody I do believe that my red pepper dip is all done all finished somewhat inspired by T kef also Jack I have no idea what that is guys it’s so simple it’s so delicious it’s it’s really good that took no effort we charred some peppers we Juiced a lemon a little bit of garlic we added some fet and some olive oil and black pepper guys this is no effort at all if you made this for like a party it is perfect if you just put this in your fridge and you ate it out through throughout the week it’s perfect this stuff is so so so yummy now again it’s not a traditional T because of the fact that you know it’s it’s all like really really heavily Blended um typically it would be a lot chunkier I like mine nice and runny like this but you are free to do it however you you please it’s your food it is your cupcake so everybody last but not least we’ll just be adding in some parsley and we mix it in so this is just going to go into the Container I’m going to pop this I feel like I’m a Food Network presenter I’m going to pop it into my fridge but whitest woman you know is saying this okay so in it all goes tap tap tap and that is almost done with the addition of a bunch of fresh belyy there she goes and just mix it in just mix it in this so nice with some peita so nice with some bread everybody it’s a dip I don’t have to teach you how to dip you know how to dip all right this is this is beloved it’s a beloved common language for people to know the joy of Dipping into something I’m not a Food Network presenter until I have like a stunt double I see yeah yeah yeah but everybody we do it live isn’t that great everything that we’re doing here over you know even though the show might take some time everything is done live right we do everything here on on the Fly we do everything here on the go because I want to show you guys what it’s like to cook at home in fact if anything things go a little slower here because I take so much time explaining everything so really you could do if you really wanted to almost everything I do here in half the time I’m intentionally slowing things down I’m also going to go ahead and just get my feta into the fridge show us how to make a century egg live I will take the record for the world’s longest broadcast well Century eggs they take like I think like a year I forgot how long they actually need to take so the feta cheese I’m going to put into my fridge but yeah everybody that is a lovely dip it’s creamy it’s smooth it’s flavorful it’s Smoky it is sweet that dip has everything that you could possibly need minus of course the existence of a chip got little chip skis with your dip skis yeah but yeah centry eggs they’re not like that actually a century they’re just a few weeks or months I thought it was a year though I didn’t realize it could be as early as eight weeks okay and everybody really quickly all I’m going to do is just I’m going to cap this off and put in my fridge awesome so we haven’t done a lot of cooking we’re going to get to our Oro really really shortly the last thing that we have to do is just prep the uh sausage and then from then on everybody it’ll just be time to make the Oro okay this bad boy I’ve put into my fridge for now just so that it can go ahead and chill out and out comes my cheso actually some of it is chiso some of it is longa not going to lie I cannot tell the difference between churo and longa to save my life they feel identical oo Jack that’s very exciting I’m very happy for you okay and let’s go ahead and wipe this off and I’m GNA be gloving up through this okay so everybody let’s talk about my let’s talk about the sausage here for a second okay and why specifically I’m using chereso and why that’s not something you should necessarily be doing okay so I have access to a really really good local Mexican uh store okay and there they have really good quality cheso it is quite frankly some of the best cheso that I’ve ever bought but I’m going to tell you something right now in the majority of the United States even in Latin American supermarket the cheso simply put sucks it is just not very good uh and I really won’t be able to fully explain to you why that’s the case but the majority of the chiso that you see it’s vacuum packed it’s soaking wet it has so much filler and garbage be put inside of it go buy the best quality sausage that you can if you live in the United States everybody here is my piece of advice for you here’s my piece of advice I need everybody here to listen to me right now please and thank you I need to hear yourf first thing that you need to do is evaluate hey what are the demographics of the people that live in my area and do they have supermarkets for those demographics almost every single existing culture has some form of a fresh sausage if you live in an area with an Eastern European population if you live in an area with a middle eastern population if you live in an area with an Italian population if you live in any of these areas my friends if you live in an area with a Chinese population if you live in an area with a Latin American population I promise you you could probably find a store with decent quality sausage you just have to know where to look don’t go to Stop and Shop don’t go to Walmart you can get really good quality sausage for not all that much money if you have a butcher shop near you even better go to a Butchery shop see what kind of sausages they have I have access to really good quality chereso I don’t have access to other kinds of sausages this is what I have this is not necessarily what you have buy the best quality sausage that you can I’m not teaching you a recipe I’m teaching you fundamentals and generally speaking yes of course uh this is going to be always different from something like a Kil basa but they’ll still be delicious they’re not so different that you can’t use them in different Cuisines cheso doesn’t really quote unquote belong in Italian food but it’s good quality sausage and it’s much better than me going to my local supermarket my big supermarket and buying garbage quality spicy Italian sausage so in said really good quality Cho and traditionally in Italian cooking what you would do is you would take the sausage out of the casing I don’t want to do that I don’t want to bother with all that I am just going to be cutting it up into little discs all the way through there you go my friends so basically just buy what you can buy what you can buy what you have access to I don’t really with with other countries I feel like you know if you live in Italy it should not be difficult for you to find Sausage right in the United States it’s kind of difficult too if you don’t know where to look so everybody look at the world around you look at the people around you look at the ethnic groups around you go shop at those stores I’m so serious you will get access to much better ingredients instead of just going to your local Walmart or something you will get so many things that you did not know you have to adapt to your environment adapt to what you have now I have access to lovely Mexican ingredients I have access to lovely Turkish ingredients I have access to lovely Eastern European ingredients I don’t have particularly amazing access to a lot of other ingredients for example I don’t have access to a lot of Korean ingredients I don’t have a very big Korean population near me I don’t have an HM near me okay as a result I don’t make Korean food all the time I try to adapt from what I already have guys look at what is available to you I promise you you have something that is not just a Stop and Shop look at the world around you so that’s my rant go do the thing all right go to uh the the the supermarkets of of you know like ethnic groups that you might not necessarily be a part of and you will be able to get interesting produce and ingredients that you would otherwise not have that amazing access to so everybody I’m going to go ahead and just take this bad boy and shove him onto a plate and we will begin finally finally making the orizo for today just take these bad boys put them on our plate and we can get rid of The Cutting Board and then we got to make the oila we got to make the pasta it’s not going to take too long for it to all be thrown together is everybody excited for this I want to hear ni your Chef please and thank you so that’s all done everybody it is time for us to cook the chiso and the Order of Operations is so important and I’m going to be here with you I’m going to teach you the function of everything I’m going to teach you why things go and when why do we add things at certain points and that is is where a lot of the difficulty of cooking is cooking is moisture management cooking is heat control and cooking is pemos it is your order of operations so I have my gorgeous stainless steel Mau sauce pan right here ready to go why is this my pan of choice forood today why is this the pan that I’m going to be using for the pasta so the first thing that we have to talk about is the sides okay the walls as well as the surface this area if we were to go ahead and sauté everything on a super big pan like this this has so much surface area that everything is going to evaporate too quickly we need the liquid to stay inside of the pot so that the pasta can properly absorb it if we were to just make it purely on a sauté pan like this these are not meant to keep liquid inside stainless steel sauté pans in general are really good at keeping liquid out the more surface area that you have the more chances for evaporation to occur so nice high walled pot is what we’re going to begin with next everybody let’s talk about the cooking fat and why we begin with Mr cheso this is chiso I want you to look at this thing do you see the fat do not be afraid of the fat my friends the fat is a feature the fat is the real real magic of this all of that delicious pork fat is going to melt out of the churo we’re slowly heating up this pan by the way on a medium low heat the chero fat is going to come out we’re going to take out the chero and then we’re going to fry my leaves we’re going to fry my sage we’re going to fry my pasta and all of that gorgeous Cher so fat my friends it’s going to get so delicious it’s going to get so yummy it’s going to get so perfect so we don’t use a bunch of another Fat we only need a little bit of olive oil to get stug it and also because mixing fats is amazing it’s just delicious extra virgin olive oil little bit goes in low medium heat everybody we don’t need too much because remember we will have plenty of fat from Mr cheso okay and we will slowly slowly render that fat out in the meantime I’m going to be taking a second to just station we’ve made a mess in the kitchen remember everybody clean as you go can I please get a YF going to get my sausage back into the fridge get a couple of things put away get a couple of things done with while all of my fat is just heating up nicely yeah everybody today is just a really chill quick stream we should be done by 7:00 probably the pasta is not going to take that long to just throw together at this stage at least we could probably also take a second to wash off the knives so Chef how much does the quality factor into a dish if I make a dish is there a big difference between cheap or expensive ingredients so Jack the answer is it super depends on what you’re doing the answer is this though good ingredients will always make food better however the ingredients we have access to in this day and age are objectively lower quality than what they used to be and the reason for this is because it is cheaper to manufacture things on scale we don’t get ripe produce that comes into the stores the ingredients that we have now aren’t actually as good as they used to be in a lot of different ways so much Italian food Italian food is a really good example of this tradition tradtional Italian food is super ingredient focused really high quality ingredients really high quality produce it doesn’t need a lot of seasoning it doesn’t need a lot of spices because hey the tomatoes are just that sweet and aromatic the reason why sometimes food needs so many different techniques applied to it is because the produce that you’re working with kind of sucks so the answer is this Jack the worse you produces the more that you need to do to it to make it actually taste decent the better that your produces the less that you have to do to make your food shine I don’t have access to amazing produce I don’t the food that I’m cooking with my friends it’s not organic this is not Heritage all of this is basic stuff that I’m getting through my local store all of the produce that we’re cooking with here is fine it is fine at best but I’m teaching you how to still elevate it how to push it with techniques so the answer is how much does it matter Jack it depends what you are doing to it that was a very big roundabout way of saying that essentially so everybody I want to make sure that my pan is cold basically I don’t want it to be too hot because if the pan is too hot at this stage we will cook the cho too quickly we’ll get it too Brown before the fat renders so this oil is supposed to be intentionally colder than you would typically want okay and we’re just going to go ahead and get all of my lovely little discs of Cho inside and slowly melt the fat everybody once again the key low medium heat low low medium heat I’m going to say it again and again and again low medium heat we’re not cooking this like a steak blasting over high heat we want to slowly melt out the fat because then I want my veggies I want my leaks I want my garlic I want my Oro I want all of that beautiful stuff to cook in that fat so in goes my cherry soap we’re getting some slight little sizzles but the music of cooking is so important to everybody we want a quiet quiet Sizzle adjust it and if it sticks let it do its thing it will naturally unstick my friends just let it do its thing lay it out nice and flat make sure that they all have a little bit of space and you will see this pan become beautiful and orange and stained with all of that gorgeous Cherry sof fat my friends okay and I’m just going to keep on cleaning up in the meantime gently cook it my friends gently get the fat out we’re not looking to get the chero dark brown and really caramelized we just want it to be gently working and so again the chiso component happens before everything else because the chiso gives fact everything else basically soaks it up and takes it away the chiso fat is functional so let’s embrace it everybody I don’t want you to do any nonsense of oh it’s too much fat let’s go ahead and take some out absolute nonsense if it’s too much fat use less chiso next time Embrace fat embrace it my friends embrace it it and let it do its thing for you let it help you fat as your friend okay so slowly slowly slowly cooking it and you can already see that it’s becoming nice and golden nice and orangey also another reason why I wanted to do this dish specifically today is because I still had some chicken stock in my fridge that I wanted to go ahead and get rid of just some old leftover chicken stock and that’s what the orizo is going to be cooking in so this is not a pasta dish everybody that is essentially Sauced this is not a saucy dish it’s basically going to be really really creamy very similar to a risotto I think a gizo is a very very fair comparison to make here okay it’s going to become one with the sauce they’re not different it’s going to be creamy it’s going to be yummy it’s going to be delicious okay so I’m going to have a little sip of water and you can already see look at the fat that is coming out of the chero you can see we now have so much more fat than we started out with everybody be patient be patient take your time let it do its magic let it do its okay I’m just going to adjust it everybody you can see we heated it up slowly it had enough fat it didn’t uh stick to the pan or anything also I have not seen the tereso stud recipe video uh so I’ve really underdeveloped I don’t know who Omar uh is sweet chereso peppers onions potatoes I see speaking of fat Chef what is your solution for throwing away fat do you have an oil trash jar I do so normally whenever I buy pickles normally whenever I have something in a glass jar I save the jar and then if I ever have like excess fat for a shallow fry or something that is what I usually pour it into and toss it away that’s usually my go-to okay we are going to give them a little flip at the stage we’ll probably flip them back around a few times just so that both sides can get some love before it curls up too much and be gentle when the sausage is raw it’s delicate it’s dainty it is fragile so just flip it over and let it keep doing its thing everybody there you go there you go slow my friends slow slow cooking we don’t want any fond developed we don’t want anything to get too crusty on the bottom all we’re looking to do is basically melt out the fat of the chusa uh I really didn’t leave myself anything to do in the meantime besides clean so I think I’m just going to keep on cleaning we’re going to keep on cleaning we’re going to keep on getting stuff done in the meantime I want to end up with a nice clean kitchen at the end of the day so we’re going to stay busy today my friends and also if you have any questions this would be a lovely time to ask me okay because we have some time to kill okay all righty Terina well thank you for being here as always it’s lovely to have you looking with me I’m going to go ahead and just take the chat with me and you guys are just going to watch the Cherry so slowly fry and slowly do its own thing Chef I’ve been working on making uh spaghetti Caron do I have any spice topping recommendations besides the base of spaghetti and bacon well deep sea fishion it kind of depends on your intentions here Caron is something that Italians are very specific about especially like in their technique you would want to use a good quality Guan chali or something like that do I have any recommendations for spices I mean it’s pork consider making it spicy consider using some really good quality dried chilies in there that would be pretty phenomenal right uh do I have any spice recommendations past that spice recommendations are so personal and so individual that it’s like difficult for me to say oh this is going to pair with this the best the idea of flavor pairings is incredibly subjective and Incredibly contextual that the advice that I would give you is purely just see what other people pair with cured pork and that won’t ever do you any harm Chef did I get a Pokemon pot uh I don’t think it came out yet the let Crusade Pokemon pots uh but once they do I I might get the black one also Shai chica it’s okay you don’t have to be right here on time all the time I’m sorry that you it was difficult it’s lovely to have you also Sam’s wow welcome on in lovely to have you hope you’re having an excellent day I’m just taking a second to clean up my friends all we got to do now is just make the pasta we got to finish cooking up the chisso so that we have all of that gorgeous chero fat coming on out awesome no gengo pot that’s right godzill no Gango pot it’s such a tragedy being made Shai chica you do not nobody here owes me anything you guys are allowed to be late right you you all have lives you all have things going on you don’t have to apologize to me for being cute or or not being cute you know it’s just good to have all of you Shai chica I’m not being sweet I’m just being like if any streamer has ever guilt Tri I don’t think there’s ever been a streamer to Guilt Trip anybody for showing up late to something aside for I’m like I don’t know jokingly that’s not a thing that like adults do so you know okay everybody my chiso we can see all of that beautiful fatest come out of it but I don’t want to dry out my chisso I still want it to have some moisture I still want it to be nice and yummy when we bite into it so we’re not going to push it any further and I will simply pluck out each of my little guys this is going on the contaminated plate but it’s okay because it’s going to get heated back through it’s going to get decontaminated again don’t worry about it my friends but keep that fat keep that glistening that golden look at the co look at the color of that fat look at it one of the most beautiful things alive my friends so all all that Cho coming on out let’s get all those little meaty chunks out we’ve developed some amount of fond that is totally okay by me come on little guy come on little buddy out you go thank you there you go there you go there you go there you go okay come on oh ow I had some water just splash up on me because I squeezed my cheso so hard that it released some of its juices that fat was super super hot though okay and the last thing I’m going to do is just make sure I have no like massive meaty chunks left inside cuz all of it is just going to end up burning if we leave it in for too long but all that should be okay everybody once again medium heater so we’re going to add in my leaks I want to properly sauté my leaks we’re going to be doing them on a slightly higher heat though than usual we’re not doing them like an onion leaks tend to be a little bit less wet okay so in goes my entire chopped up leak into all of my chili so fat and in goes a generous generous amount of salt because I want to season it up Le a Pokémon pots released in July not available in the US I’ll figure out a way to import them I’ll figure out how to get them we’ll find a way everybody stir it in and scrape up the bottom de glaze it using your uh water that’s being released out of the leaks we’re going to really truly try our best to saute the leaks move it around scrape up the bottom scrape up all of that lovely fond my friends that fond otherwise it would just become really really burnt all of those dissolved proteins they’d stick to the bottom okay and now I just want to really soften my Leaks get them nice and golden and nice and delicious everybody so you can see that the sizzle has stopped the liquid from the leaks has been released and now all that is left to do is to evaporate some liquid so that they can begin to sauté again in goes my lovely leaks I love leaks so much I haven’t had a chance to cook with them in some time okay excellent yeah so kind of annoyingly Le crus did a collaboration with Pokemon which blows my mind and I’m like wow that’s amazing that’s so cool that’s so sick except it’s all first generation Pokemon again it’s just Squirtle and Charmander and Bulbasaur and Pikachu and the one wild card Pokémon is Snorlax where is my Absol where is my zor work where is my cast form even Gengar they don’t have it’s so obnoxious I’m so I’m so sick of it I I’m so sick of it guys I really really am so guys those leaks look at them look how gorgeous she’s becoming it’s soaking up all of that chereso fat it is frying in the chereso fat it is beginning to properly sauté it’s going to get sweet and and sticky and amazing it’s because yeah it’s just because it’s the most marketable people are still going to buy it because it’s Pokémon and the Gen one on just cast the widest net it just sucks that they had like the coolest they had like an omocat collaboration that didn’t actually go all that great you know ah I mean I really like the Gengar Jersey but otherwise it just feels like Pokemon keeps having I just want them to do something cool please I’m begging you guys anything and they won’t do it because it’s not profitable enough but it makes me so sad so I’m just taking a second everybody I’m washing up my knives and stuff you can use your let crusade to make jelly wow it has been so long since I puted a jelly donuts reference that is somehow now like clever to do was that my geng guard license plate yes that was that was me absolutely I drive everybody mix up those leaks these leaks are beginning to now get a really proper beautiful sauté on them mix them up scrape up the bottom make sure nothing is stuck to the bottom make sure nothing is stuck to the sides of the pan and those leaks will keep on cooking I’m just washing up my stuff in the meantime getting all that stuff just ready to go so I don’t have to do it later on we don’t need to like cook it so much that it disappears because remember I still want to be able to bite into a chunk of leak um but we just want to cook it enough so that it gets really nice and golden so that we really get to caramelize it my friends okay leaks are so sweet they’re so yummy if you haven’t cooked with a leak this is this is your sign this is your moment to learn I taught you guys how to clean it now you just have to cook it so look at my gorgeous leaks they’re becoming nice and golden they’re sautéing beautifully they’re cooking up in all of that chees so had I know I keep saying it again and again but really there has been no change to that having taken place oh excuse me why don’t they make a Le Crusade drying pan that’d be too clever for them to do I know oh guys if Le crus had a Gengar oh my God they I thought they might have had a chance having a gangly dge hen I would have dropped so much money I would have I would have I would have immediately I love being a communist and a leftist until Pokemon releases merchandise that I like and then I go ooh little brainworm yes please take my money I love being anti-consumerism until it uh you know pertains to my direct interests one day I’ll get better about it not today not tomorrow either actually hey where is my vegetable peeler did I I accidentally throw away my vegetable peow [Music] somehow guys I swear I lost my vegetable peeler I have no idea where it went did I I I it’s not my first time if I accidentally like stuck it into the trash can I don’t really know where I might have put it [Music] though okay no it was hiding under the towel it was hiding under the towel I see we’re quite lucky okay everybody I’m going to say with confidence that my leaks are just about properly sauteed because again I want them to be nice and sweet and yummy I’m going to have a little bite of some of them um and then we’ll go in with the rest of our ingredients that’s a good leak everybody that is a that is a really good leak it’s sticky it’s delicious it’s so yummy okay those leaks I’m going to tell you now with confidence that has gotten to the point where I’m good with them those leaks are are excellent and now we have to think about the other additions we have cherry tomatoes which are the wetest component we’re never really going to be sautéing the cherry tomatoes they’ll almost just stew into the rest of the dish itself um but I do want to infuse them with the fat a little bit we need to fry the orizo we need to fry the garlic still and so I think what I’m going to do in terms of my order of operations is we’re going to first do the sage leaves to have these bad boys infused into the oil then do the orizo then do the garlic and then we do the tomatoes and then the chicken Breo okay so Sage leaves going in and the sage leaves they just need a second of a head start they don’t need too much time we just want to get them a little bit wilted and we want to get them infused into the oil there it goes and the sage leaves my friends so aromatic so delicious and let’s also go ahead and get a bunch of freshly ground black pepper inside of the pot this is the kind of a pasta that is all you know and I hate saying it it is it is a one pot meal it’s one pot you don’t have to exchange multiple pots or anything it’s super simple and it’ll be really delicious okay so in it all goes saute those Sage leaves sauté the black pepper let it do its thing and this is purely for us to just sort of get the sage leaves a little bit crispy to get them to wilt down at the stage and to infusen to the oil so Jack you said you have a can of tuna you don’t know what to do with it uh Jack I don’t particularly know what to do with canned tuna that much either I don’t cook with canned tuna I don’t really uh particularly like canned fish a lot you could do like fried tuna cakes right I mean I mean people used to really really love working with canant tuna you don’t throw it away it’s not a bad ingredient it’s just not an ingredient that I typically prefer um you I feel like tuna salad is a bit of a generic answer here but that’s a very valid thing that you can do though everybody the flavor of the sage really really coming through now beautiful so delicious so intense and now we’ll go in with the orizo how much orizo am I using for today I have no idea I’m not keeping track I’m not measuring we’re just going to dump in a whole bunch of this good stuff and it’s like rice in a way right we’re going to be frying it up a little bit in some of this fat but let’s get that orizo into the pot and I want a big big big pot of orizo today my friends this is the kind of a pasta dish that is so reheatable it’s going to be perfect so let’s mix it all up inside let’s get all of those leaks infused my friends let’s get everything in there and now the goal is just for us to develop a slight toast on the orizo we want to slightly toast it we want to slightly fry it it’s going to help keep the grains a little bit more individual it’s going to help develop some of the toasted flavors inside and we’ll add in some salt nice big old pinch of salt awesome maybe one more pinch of salt goes in and come back in there and mix it all around my friends and the Pan’s going to feel a little sticky it’s going to feel a little dry that’s okay that’s totally normal the Oro is just going to be uh picking up and basically soaking up all of the fat at this stage so that is totally all right so just fry it up a little bit and just make sure that nothing is really sticking to the bottom that much this dish is going to require a lot of stirring though if you leave this orizo too much unattended it will stick to the bottom my friends okay so hi howdy we have so little left to go and yet still seemingly so much to do my chicken stock is separately heating up so it’s not going to be too cold so that it doesn’t immediately cool down the pan when it goes on the uh Oro itself is just properly toasting we’re going to go back in there mix it all up again make sure that nothing in this pot is sticking and we don’t really need to toast this for a significant amount of time just a little bit to get it going okay everybody in goes some garlic just to also fry up a little bit while we still have a second of time as well as all of my lovely cherry tomatoes everything goes in everything goes in everything goes in but we are keeping the lemon juice the lemon zest and the parsley for last okay those are going to be the final additions so everybody just mix it all up mix it up mix it up mix it up get everything mixed in there get everything nice and Incorporated don’t try to break up the cherry tomatoes too much but if it happens so be it just get the garlic infused get everything in there my friends and now I think we’re going to need another pinch of salt the reason we need more salt is because it’s a lot of pasta we have an aggressive amount of pasta today so big pinch of salt mix it all in one more time and now everybody we can add in a bunch of chicken stock I have some incredible delicious homeade made chicken stock going to be going in now and when we add it we need to stir because if you do not stir everything will stick to the bottom of the pot medium heat one two ladles and if it’s not enough liquid We’ll add in more regular red water okay take it everybody and stir it in stir it in make sure that the orizo isn’t sticking to the bottom Stir It All In My Friends stir it in stir it in and this is where the orizo begins to happen this is truly where the magic happens we need to really properly submerge it with water um also terena the idea of gradually adding water into a risotto uh it’s also like a little bit false it doesn’t necessarily have to be done that way we’re going to add in all of our liquid at once because I’m telling you guys the orizo is just going to soak up so much of it it looks like a lot of liquid going into this pot but it’s going to get starchy it’s going to get sticky it’s going to get a little bit gloopy in there so make sure that you are stirring up the bottom and just keep it going my friends keep it all going that delicious homemade chicken stock all of it went in and if it’s ever too wet we can always evaporate some extra liquid so that’s kind of it there is really not a whole lot else to really talk about at the moment we cook this until it’s done we’ll be occasionally stirring it we’re over a medium heat it’s going to get thick and creamy and delicious and then we finish it off everybody and it will be lovely to say the least great hi everybody we’re almost done for you today so let’s go ahead and do a little bit of recap session inside of this pot is my Oro we started out by frying some chiso and olive oil we rendered out all of the lovely pork fat from The Cho we took out the chiso so that it doesn’t overcook and we added in the leaks and we let the leaks almost caramelize slightly inside of all of that delicious pork fat we added in some Sage leaves fried those up a little bit as well we added in some garlic we added in some cherry tomatoes and we also fried our orizo our lovely little pasta we added in a bunch and I do mean a bunch of homemade chicken stock and now we have to cook this until the Oro is delicious and creamy and we want to stir this every so often because if you don’t Stir It the pasta can and will stick to the bottom of the pot in this amount of liquid the oo because of the fact that it’s cooking in its final presentation in its final dish the starch is going to come out the the starch is going to thicken the broth the orizo is going to soak up the broth the orizo is going to soak up the chero fat it’s going to become flavorful and aromatic and delicious and then we’ll finish it with some lemon juice to just cut through that fat and richness some lemon zest for the aroma and then last but not least some parsley so that’s happening we also made a bit of a red pepper dip that’s sitting in the fridge ched red peppers feta cheese olive oil lemon zest lemon juice and a little bit of garlic so in the meantime what else can I do that is continue to clean just going to clean up going to just keep on putting a few things away while we have a second of time and then everybody we’ll just go ahead and check in is everybody still watching I’d love to hear the nice G Chef please and thank you just put a few things away cleaning as we’re going cleaning as we’re going awesome and the cherry tomatoes are in there we don’t need to sauté them we didn’t need to fry them they’ll still come out really nice and delicious everybody and so right about now I’m looking at this amount of liquid uh we’re going to be doing this on a medium high heat because this is a lot of liquid if we ever uh have too little of it we can always add in a splash of water too much of it and it could end up making it a little bit too gunny so by boiling it so aggressively we have increased the ability for some events to evaporate okay um let’s see Chef what is t t future gay parent uh is essentially just like a red pepper dip is a red pepper feta dip it’s typically in Greek food um I didn’t do it a super traditional way I made it really nice and smooth I just wanted it I was craving it I don’t really have something to explicitly eat it with I’m a very big just spoon a dip kind of guy right I just spoon it into my mouth and that seems to do a very good job for me but now my friends you can see it’s picking up some viscosity you can see that those bubbles are almost struggling to come up to the top and again continue just to scrape the bottom of the pot scrape it up scrape it up because you might not think it but there could be little guys of Oro that are stuck there and scorching and we want them to be in here we want them to be in the final dish my friends so get them all back into the party no orizo left behind at all so I can just continue to keep on cleaning cuz I have a little bit of time and we’ll finish it up and then we’ll be out of here get this pot into my dishwasher as well there we go so yeah everybody it’s boiling aggressively at the moment a little bit more aggressive than usual for the show normally I say medium heat but again I just have too much liquid and I don’t want an oo that ends up being too runny still a little bit too firm at the stage so just keep it going my friends keep it boiling keep it boiling I promise you it will just naturally end up adjusting let it do its thing hi and so that was my goal for today I had all of this uh leftover chicken stock I worked super hard to make it I didn’t want to waste it and so I decided to repurpose it for this kind of a pasta it’s so nice to cook with oo you do it in a flavorful liquid and it just soaks all of it back on up Chef when is it right to aggressively boil things uh really good question Serena when typically speaking the thinner something is the more aggressive you want your cooking method to be because uh if you do too low of a heat you’re not able to develop any sort of uh cook on it before it ends up drying out so what else gets aggressively boiled uh when you just also need to cook the exterior of something really quickly Jack will you just ask me you ask me about uh cleaning pots by hand or dishwasher it doesn’t matter never stick your pots in a dishwasher never I don’t care what kind of pot it is I don’t care if it’s stainless still really um ultimately here’s what happens it’ll damage the handles it’ll damage the rivets especially if it’s cast iron or carbon seal I don’t have to tell you not to put in your dishwasher but those especially because they will end up rusting um So my answer is yeah pots and pans I always always always exclusively hand wash always always always never anything else that’s going to go delicious my friends even if it’s welded even if it’s welded it’ll still damage the handle in the rivet over time um yeah Chef what’s your opinion on French tacos oh theal I have an answer I went to Leon Leon as they would say in France French tacos the Leones French tacos I felt like were an insult to tacos they were Bland unseasoned grilled massive tortilla flatbread on the outside cut in half with mayonnaise Bas sauces there was nothing even close to resembling anything Taco like about it and it was Bland the guys look it up it’s a real thing French tacos I went to France I went to Leon I was told oh you have to try the tacos terrible the French tacos the Leon tacos not it that was not it at all that was insulting not F me ah yeah that was a very upsetting day I very vividly remember it and there was nothing else to eat that was like cheap and available too it shouldn’t be called a taco but I like them but they’re so Bland they’re so Bland they were like aggressively Bland W and everybody I don’t care too much about keeping my Oro to Dent or anything it’s going to be creamy it’s going to be starchy it’s going to be sticky and it’s going to be yummy we don’t have to get too crazy about the details of this little guy okay it’s boiling away it’s cooking along I want to just taste my broth I want to see how that’s all coming along at the stage yeah probably a little bit too much broth for this amount of Oro o remember what I talked about sticking there is some sticking happening in the corners there absolutely is so spoon get into the corners of your pot no Oro left behind at all not allowed scrape up the pot scrape it up scrape it up even if it looks like it’s wet enough it could be sticking to the bottom guys scrape scrape scrape get all of it back into the pot you want to get all of that starchy goodness all of those toasted oros you don’t want it to stick you don’t want it to burn okay so keep it all cooking and let’s have a little taste everybody that broth is so flavorful the leaks the chisso fat that has so much going on that is so delicious look at this thing that’s some serious serious business everybody take it and just stir it back on Up Stir It Up just Stir It Up Stir It Up and I think we’ll be finishing it with some more butter just because why not really it’s viscous it’s starchy it is sticky it’s going to have some chesa going back into it as well so it is yeah splatter Booth a French Taco is effectively just like a bland crunch crap it’s not great I don’t I don’t like them very much I thought it was going to be better I really like crunch craps and to say that I was disappointed was is is an understatement actively keep it cooking my friends keep it cooking until it is the viscosity of your desires and so is the viscosity of your dreams this is a little bit again it’s wetter and looser than I initially intended it’s a little bit more chicken broth than I intended but it’s Oro you can’t really mess it up this pasta holds your hand for you okay especially if you toast it correctly it holds on to its structure exceptionally well so we’re going to keep this cooking a little bit longer we’re not going to push it too much more past this and we’ll finish it off and play it I’ll go ahead and just get my T kef out maybe you get a little bread with it M so good come back to the stove really quickly my friends give it a little stir once again go back into the edges go back into the corners again really really scrape the bottom of the pot for this one okay really make sure that everything gets back inside again even if you don’t think there is there is absolutely some orazo that could be stuck to the bottom there we go there we go okay that is going to be just about ready for us to finish it again everybody this is looser than I intended but it happens right and it’s not even a Bad Thing food to happen so what even is it Shai chica I’m not going to lie I have no idea how France even I think I read into it at some point about like how France even got the idea of French tacos to begin with I completely forgot it but I I have no idea how we actually really got there truthfully no clue whatsoever okay everybody it is going to be time for us to finish the pasta so here’s what we need to do first taste for seasoning and check if anything is stuck to the bottom but taste for seasoning taste for salt specifically take some of the pasta take some of the broth ooh my friends that is serious serious business this oo is no joke oh my God that’s so good it needs a little bit more salt for sure so we’re going to go ahead and do that now nice pinch of salt going in maybe two pinches of salt going in everybody we’re going to add back in Mr cheso all of it back in to heat back through because we put it back onto the contaminated plate okay we’re about a finish everybody I need your full attention I need to hear a nice y Chef please and thank you we add the Cho back in just to be able to heat it through for a second add it in scrape up the bottom there you go this is some serious serious business that’s it everybody kill the heat shut off the heat because the lemon juice and the lemon zest you’ll lose a lot of the flavor you’ll lose a lot of the aroma if it’s heated up too much so we do this off the heat and we go in with some parsley and last but not least my friends let’s finish this with some nice fresh butter the butter is going to help thicken it the butter is going to help make it a little bit richer we’re combining extra virgin olive oil cheso fat and butter all in the same dish and I have no qualms about doing so whatsoever nice chunk of butter goes directly in the side and mix it in mix it in mix it in mix it in mix all of that good stuff in my friends the lemon juice for the acidity the zest for the aroma the butter for the creaminess and the parsley for the ousness add it in mix it in all off the heat at this stage cuz again we don’t want to cook anything anymore everything has now been cooked to our liking big chunks of chilio inside beautiful and let’s go ahead and and plate it up just grab it mix it back in and scoop some of it back into the bowl also splatting Booth thank you much for the gift the sub thank you thank you take it my friends get some big chunks of cheso get some chunks of tomato inside get some of that lovely broth it’s sticky and it’s starchy and it’s rich and it is above all else delicious my friends and that is actually it for today that’s going to be all everybody we have done it we have completed everything that we need to do we’re going to do one last recap session and then we’re going to be out of here I apologize for such a short stream today but we got there anyhow everybody this is my Oro and this is my T really simple chared bell peppers lemon juice lemon zest a little bit of garlic some black pepper olive oil and finish with some parsley normally this with some bread amazing I don’t have any bread so so delicious so creamy the fet is so flavorful nice and Smoky and sweet perfect and then we sauteed some chereso and some olive oil we rendered out all of the fat we sauteed some leaks I I taught you how to wash leaks we added in some Oro we added in some garlic we added in some Sage leaves and some cherry tomatoes homemade chicken broth finish it with lemon juice lemon zest parsley and my chunks of cheris soap back inside as well as a little chunk of butter just for some added richness my friends let’s have a bite oo that is good am I finnn wolf hard’s twin afraid not that’s a very funny comment though my friends that is balanced oh my God that’s so yummy that’s so pleasant that’s so easy to eat perfectly cooked Oro delicious chero there is no sauce here Shadow communist Supreme again it’s not really a sauce as much as it is just all one cohesive thing and it’s easy and it’s easy and delectable and simple home cooking this is a week night meal this this all in one pot very insignificant amount of dishes okay how do you cook on the stove without smoking SL smelling up the house medium low heat a little bit of oil in there to start and we slowly cook it um how do you avoid it without smoking or smelling up the house if it’s smoking your heat is too high that’s all oh you wanted me to put this onto the pasta sacriligious I don’t think okay let’s try it out ready no that’s just good that’s quite good I don’t think I’d mix the rest of it back in but I’ll have another bite with it yeah that’s actually delicious okay every a Goodbody we’re done that was it we done with the chood today we have done everything that we need to thank you all for being here thank you all for stopping by next stream is going to be this Friday 5:00 p.m. EDT as always every Wednesday every Friday every single Sunday if you’d like to support the show patreon once again exclamation patreon I’ll see you all then thank you for being here I appreciate every single last one of you I’m going to go enjoy my dinner and I’m going to see you guys in just a few days time bye-bye