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amazing, i cant wait to try this out

Just take all that nice chicken flavor and dump it down the sink! What a waste!

Are you a food scientist by any chance?

who needs culinary school we got this guy!

I really like your videos and your recipes, but i need to ask you please stop yelling into your lav mic. its right under your chin, you do not need to shout over the cooking noise. keep up the good cooking work!

I've never had this dish in its original form, but your version looks quite tasty. I continue to be interested in the way you cook the pasta to use its starch as an actual ingredient in the sauce instead of just boiling and dumping it with the cooking water. I haven't had a chance to try it, but it appeals to my "use everything, waste nothing" inclinations. I was also intrigued by the adding of the crushed peppercorn at various stages for depth of flavor. Since I'm not a fan of the "pepper effect", I suppose I could just skip the very last introduction and still get some milder and interesting flavors. I can't say it often enough: I always learn something new from one of your videos. :)

I read Dan Da Dan Linguine I should go touch some gras...

evan do I dare say it.... I completely adore this channel n have since the 1st video I watched!!! I'd laugh with you on things I knew n understood already when mothering or when allowing starches to make friends or especially you'd say/ do something n show-it that clicked "the ahhh-moment" I'm soooo happy you started '-w2kitchen-' because that's no easy feat in of itself to start making videos putting yourself n friends out there not knowing where things will lead so there's that but I really believe in you in this channel n the awsum group that comments as crazy much I do!!! (for a while there I thought I commented too much n how could I say I get what you're saying n great idea n whaaat he just did makes sooo much more sense than how I used to things!!!) I LoVe talking so I'll manage.... I just wanted to say keep up the good hard work n you are loved appreciated n big hugs!!! to another great year n beyond!!! ❤️🍷🧄🫚🧅🍸🌾🍜🥢🍣❤️

Never disappointing, SO GOOD

Love these adaptations! Had to subscribe, Keep them coming!

I never thought of using kale instead of yibin yacai. That's really smart! Wonderful recipe as always

12:46 tbf if you poured boiling hot oil on me, I wouldnt be hydrated either.

Magical! I can hardly wait to try this!

Great dish but rather a lot of beans left over for those three massive meat portions!... but loved the video. Chicken wings as cheap alternative for the broth,..I'm a pensioner!!

Your unique delivery of these recipes are entertaining, and informative. Feels like a vintage cooking show.

Thanks for the recipe! Also u talk like Gordon Ramsey haha

that sweet potato flip and catch was 😙👌

This looks nice as hell

Love your channel!

Your channel is awesome!

great as always!

❤❤❤🍷

Your channel is underrated!

I cant tell from the camera angles, did you remove the wings from the crown?

Impressive as all your videos. You can feel the expertise and the knowledge from the very start. Wish you a well deserved success and cant wait for new videos.

Beautiful simplicity 👌 I highly recommend that you chefs check out a dish called NAMAS - it's simply "pickled fish" - but there are so many variations and varieties as it is most popular in North West Australia and surrounding islands. A mix of Japanese, Indonesian, Torres Straight, Yawuru and Western cuisines. Simply put its a vinegar/lemon pickle for fresh fish, but recipes can vary. Most will have chilli, Coriander, ginger and onion with lemon/lime. But recipes vary as some have coconut cream - others will have a 50/50 mix of soy sauce and vinegar for the "pickling". The pickling itself will vary also, depending on the type of fish, a short pickle of 15 min, or even a quick dip and eaten sashimi style. You can use any type of fish and make your own favourite version. Love from Broome, Western Australia.

Please provide the brand name/ picture of the bean paste you used in the recipe. Thank you.

Buenisimo❤❤❤

nice

Wow! I can't imagine a dish being any simpler than this. Thank you!

Fun fact: You can use the knowledge from the video to basically "cheat" yourself a broth like this, even if all you've got is a lean cut of meat with little collagen. Just add gelatin and fat to your broth to achieve basically the same effect.

French guy ;)

this is the best video the algorithm randomly recommended me. great work

I just made it today from Bangkok Thailand ;) if you add some coconut sugar it might gain some more bonus taste

Great videos young fella! Everything explained well. I’m going to try this with lamb ribs, and I can’t wait.😋

Great video but that is not cheung fun. That is called spring rolls.

The instructions and explanation while whisking was delightful 😊❤

Dishes like this obliterate nonsense like "cultural appropriation" ❤

I find this process interesting and plan to try it. There are reasons why I find using less water appealing and I think it might alter the flavor complex a little. My husband can be my taste-tester. He's a Mac and Cheese connoisseur. :)

How much water is used

I can't believe you made mac and cheese like a risotto lol

I really love your vdo please keep doing 🔥🔥

Says that Japanese curries aren't brown from the spices and then turns a blonde roux completely dark brown using spices lol

The moment you added milk it literally became bechamel..... I want my money back.

I guess it would work with an unflavoured nondairy milk, too. I bet buttermilk would also be delicious, along with some bacon bits all through or just in the topping. Maybe I watch too much @aaronandclaire but I also think it needs green onion garnish, lol.

bellissimo evan!!! ❤️🍷❤️

Yay!! So many videos for Thanksgiving coming up

Thank you for showing me how to cook mac and cheese a different way <3

Just want to not use milk and add extra stock or something, lol

This is such an interesting experiment. For a moment I thought you were going to suggest chickpea pasta, maybe some interesting facet of the fact its made mostly of protein and fiber. Way more interesting its just taking advantage of starch you could find in pasta at maybe your local whole foods.