- Видео 191
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Recipe Redemption
Добавлен 2 июл 2018
Intrepid culinary explorer Mike Uyyek tries unusual foods, rare and unfamiliar ingredients, and mystery dishes and offers his own personal take that -- hopefully -- redeems them for the modern diner
A Philly Cheesesteak... Cheesecake?
The things you find on the Internet these days... Mike set himself a WTF Theater challenge by recreating a meme that combines a Philly cheesesteak with a cheesecake.. and it sorta works (spoiler alert)
Additional Music:
Happy Motivational Party by LesFM | lesfm.net/
Music promoted by www.chosic.com/free-music/all/
Creative Commons CC BY 3.0
creativecommons.org/licenses/by/3.0/
Additional Music:
Happy Motivational Party by LesFM | lesfm.net/
Music promoted by www.chosic.com/free-music/all/
Creative Commons CC BY 3.0
creativecommons.org/licenses/by/3.0/
Просмотров: 39
Видео
Humble Pie
Просмотров 3721 час назад
You've heard of someone "eating humble pie," but do you know of anyone who has actually eaten humble pie? Well, now you have. Additional Music: Market Day Music: www.chosic.com/free-music/all/ Dance and Spin Around by AudioCoffee | www.audiocoffee.net/ Music promoted by www.chosic.com/free-music/all/ Creative Commons CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0/
Pirate Food!
Просмотров 14914 дней назад
Ahoy, maties! In honor of National Talk Like a Pirate Day 2024, we thought we'd take a look at some of the food that pirates ate while at sea. Much silliness will ensue.
Peanut Butter Stuffed Onions!
Просмотров 40521 день назад
You read that correctly. This recipe hails from Depression Era America, and was meant as a way to stretch those pantry ingredients further by imagining new and innovative combinations. Desperate times, indeed.
Michelin Guide -- What's the Hype?
Просмотров 1272 месяца назад
Mike discusses the Michelin Guide and whether it really is the be-all-end-all of fine dining, or whether it should be.
Tropical Lamb Salad
Просмотров 422 месяца назад
From around 1952 comes this recipe for lamb and bananas. Because those go together, apparently.
Pantry Cooking -- Salmon Puttanesca
Просмотров 443 месяца назад
A lot of mid-century recipes were attempts at making tasty meals almost exclusively from ingredients you could keep in a cupboard or long-term storage in the refrigerator. I acknowledge the utility of this, and I maintain that such a thing is possible, and that the end result can absolutely be delicious, especially now. We can go into a deeper discussion on where the name "puttanesca" comes fro...
Weiner Cheese Soup
Просмотров 343 месяца назад
Yep, it's exactly as described, and the name still makes us slightly uncomfortable.
Banana Mayo Sandwich
Просмотров 303 месяца назад
The title pretty much says it all; is a simple banana and spread of mayo on white bread actually any good?
Trying Musk Sticks!
Просмотров 543 месяца назад
In Australia, a confection known as musk sticks are apparently quite popular, and Mike finally got ahold of some.
The Ramen Initiation
Просмотров 2026 месяцев назад
I love ramen, in its many forms, but other than the instant stuff, either in rectangular puck form or the occasional styrofoam bowl, I can't claim to have actually made ramen myself, and having experienced actual fresh ramen made from scratch, I acknowledge there is really no comparison. So it's time I did a little research and took my first crack at making ramen at home. Additional Music: "Oto...
More Snacks!
Просмотров 556 месяцев назад
It's snack time again! This time, Mike picked up some stewed quail's eggs, some kelp chips and baked char siu bao from the Asian grocery to try out.
The Power of Soup
Просмотров 1656 месяцев назад
Canned, condensed soups are one of the most versatile of the prepared foods we've created in the past century or so, useful as sauces, marinades, or flavoring elements in a whole host of different dishes spanning almost every cuisine. Despite their undeniable utility, they must certainly have their limits... don't they?
Frito Shrimp Loaf
Просмотров 1337 месяцев назад
Mike tries a simple recipe for a Frito shrimp loaf. Music: Dance and Spin Around by AudioCoffee | www.audiocoffee.net/ Music promoted by www.chosic.com/free-music/all/ Creative Commons CC BY-SA 3.0 creativecommons.org/licenses/by-sa/3.0/
Egg and Oyster Scallop
Просмотров 507 месяцев назад
There are no scallops in this recipe, but that doesn't make this any less sketchy. From the 1950's, this was from an advertisement for Nalley Foods, and is a questionable way to spice up dinner time. Music: Cooking by Alex-Productions | onsound.eu/ Music promoted by www.chosic.com/free-music/all/ Creative Commons CC BY 3.0 creativecommons.org/licenses/by/3.0/
Singapore Day 7+ -- Incheon International Airport
Просмотров 6211 месяцев назад
Singapore Day 7 Incheon International Airport
Changi International Airport + Jewel
Просмотров 10311 месяцев назад
Changi International Airport Jewel
The Hawker Center Hunter -- Singapore Day 4
Просмотров 31311 месяцев назад
The Hawker Center Hunter Singapore Day 4
Foodie Tour of Singapore, part 2: Geylang
Просмотров 106Год назад
Foodie Tour of Singapore, part 2: Geylang
Foodie Trip to Singapore, Part I: Geylang
Просмотров 224Год назад
Foodie Trip to Singapore, Part I: Geylang
You are a very brave man.
Recently found the channel and am loving the content!
Welcome aboard!
I love these old recipes. The flavour combinations are often different to what we are used to today. May I recommend 'Elinor Fettiplace's Receipt Book' by Hilary Spurling. 17th century recipes, many of which I have tried.
It's been many years since I've made salamagundi. I remember made it with fish, chicken thigh & leg, cabbage, turnip, onion, and I don't remember what else. I thought it turned out rather well, as did my stepmother. My dad thought it somewhat odd (but not bad,) and my sister's comment was "yuck." Given that my stepmother was a foodie, my father very well-traveled, and my sister would look for the hamburgers on any unfamiliar menu, I considered it a success.
Thank you for the pirate info, super interesting! I had no idea how glamorized the pirate lifestyle was
And once again the algorithm provides. Great vid
Heh, thanks, and welcome to the channel!
Peanut butter + bread = whole protein
True, but add onions and you get a culinary journey
This channel is gonna be huge
What about like a sesame mayo dip?
Hmmm... that might work. That toasty, slightly earthy flavor and bitterness might match better than the plain tanginess of the mayo. I'd try it
Great narration voice
I have no Idea how this landed in my recommendations but nice video, well done.
I was wondering the same! Lol.
I have no idea either (which is why I have less than 100 subscribers after six years of doing this...), but glad you found me anyways!
@@muyyek you rock sir. Im gonna subscribe right now.
I think you’re right and doubt I or really many other people would be a fan of either the peanut butter stuffed onions or the Hemingway. BUT, being a huge fan of peanut brittle, I think I’d go nuts (pun intended) for your “something new”! Assuming you used unsalted peanuts, I’d think that maybe diluting the beef stock might cut down the saltiness a little if you think it needed it. Then again, it might lose some of the beefiness that seemed to be a welcome component. Very interesting and I’ll have to try my hand at a batch of it!
I ended up using low sodium roasted peanuts, because I just couldn't find the raw ones that the Spanish peanut recipe actually called for. And I did think about the possibility that it would lose beefiness if I went too light on the stock, but I figured the sugar would cut the saltiness a bit (and it did). I think no matter what, you're eating these with a tall beverage at hand, but I highly recommend giving it a try!
Kebab pizza is by far the most popular pizza in Sweden, it's America's pepperoni pizza equivalent
I love that you tried this 😂
I'm American but I never had this. However I once did make (and I thought I had invented it) a similar recipe. I had 3 packs of bologni which was on sell, some mustard, a can of green olives I had, and a jar of pickles I had. A box of saltines and some chopped onions and parsley. I started with a layer of some saltines on a square mold, a layer of bologni, then a coat of mustard, then a layer of chopped olives ( I chopped them to stretch them as I couldn't afford more than the jar a had.) With finely diced onion, parsley and pickles. More saltines, more mustard, more bologni Then pickles, onions, parsley and olives, then layer of saltines, a coat of mustard, a layer of pickles mix, a layer of saltines, etc. Not frosted. Just top was saltines too. Garnished with little parsley For a starving meal it was very satisfying. It was filling and my whole family ate it. It seemed like a real recipe. It ended up being very tall. 5 layers so almost as tall as a regular cake would be. I baked it for 20 minutes and it was great. I remember thinking I'd like to try it with potatoes one day. But then forgot about it till seeing this!
Interesting! That sounds almost like a sort of terrine. Minus the crackers, you've got many of the flavors of an olive loaf or mortadella. I'd bet it was tasty!
@@muyyek It was as tasty as a meal can be being on our last dimes. They do say hunger is the tastiest of ingredients. I suppose if not hungry may be it still wouldn't have tasted bad, but I remember being shocked by how good it tasted. We rarely had such dire straits but at that particular time, we hadn't been paid in months and were literally scrapping by. I'm now thinking of making a similar one using potatoes. But still no or little mayo, the mustard was surprisingly really good. May be add cream cheese now that I can afford it. 🙂 To be honest I think your terrine was a brilliant idea I might try too. 8 like head cheese and spics.
Good video
Banger of a video !!! Loved
Excellent, comprehensive, erudite, brutally honest evaluation, and very authentic response. For the record, those must be pretty hyper-local in Oz, as here in NZ (which is almost like a far-flung territory of AU), I haven't ever heard of them previously...
😂😂 OMG! The facial expressions are priceless!
Given a chance to try it a few times, I might get to the point where the flavors aren't so unexpected and off-putting. I don't think I want to get to that point.
Fantastic deep dive on Ramen! Thanks for taking the time and putting it all together. For me it’s going to a ramen place or using shortcuts from H Mart! Hope you’re hitting the gym!
Keep up the good work king
your thumbnail is hillarious somehow
😂😂😂
bro whats funny
The start is quite funny in a way.
Just discovered this recipe published as "Stuffed Frankfurters," from RT French Co. "dining Delights", 1948.
Correction: Bird's Eye bought Nalley, not Best Foods.
Hi there! Hope you are well soon. Thanks for the video - I Await More Recipes!!! nice posters ;) and nice shirt. Are you a musician too?
Yep! I sing with the Seattle Symphony Chorale.
awesome dude! Glad I asked.@@muyyek
Just saw this from your reddit post. Thanks for this! Very interesting to see these vintage ad/cookbook recipes
Glad you liked it. Thanks for watching!
🤣🤦🏾♀️🤣
happy birthday 🎉
love chilli crab sauce and mantou 😊 i used to buy a bag of cra meat and sauce and buns and make it at home- wayyyyyy cheaper
Because I had saved up for it, I was willing to shell out (pun intended) the $80 average price for a plate of chili crab, but for one reason or another, I just never got to a restaurant that served it properly. I agree, the little bowl of the sauce I got was delicious, and the mantou they served at the buffet were really good.
love kaya toast and runny egg 😊 but i have soy with mine
agree about the singapore sling-yuk!
Hellour ~~ hope next time u could travel in Malaysia 😉
I'd like to visit someday!
@@muyyekU must try Nasi Lemak & Roti Canai!
Had a GF 100 years ago who drank these or a Harvey Wallbanger. Even in the 1970's that was not a cheep night out!
Popularized by Hunter S. Thompson, with mezcal on the side of course
just found your channel through random videos and do gotta say I love the videos. Keep it up :)
Welcome aboard! Glad you enjoy them!
Was Singapore so long ago? Looking forward to seeing the rest your Singapore videos. Since they had us docked in the northern part, we lost time to commuting, so seedy hotel still probably better. :D
I remember it took a long time just to get off the boat and off the "base," so this was definitely more centrally located.
Y'know, it seems like lutefisk is basically a blank slate (as are such dishes as surströmming & rakfisk despite the smells), & so are highly versatile. As such, how well might it fare if prepped in similar range of ways to that of its better known cousin saltfish (aka baccala, bacalao, bacalhau, etc) such as ones involving olive oil, some herbs (such as parsley, cilantro, & oregano) a few spices (such as paprika, cumin, & garlic with a bit of chili powder mixed in), & some fresh produce (such as chickpeas or fava beans, tomatoes, & bell peppers)?
I'll give you that point, since it tasted like almost nothing, so whatever you put on top of it will be the flavor you get. Unlike salt cod, however, it was really the texture that threw me, because it really was like eating aerogel -- you had to concentrate to notice you were eating anything at all. So it really is an airy, spongy vector for other flavors (like the traditional mustard sauce that apparently goes with it). I get that it's a tradition, so far be it for me to say it's not worth eating, but I have to admit, I've eaten stuff that was more satisfying as a platform for getting sauces into my mouth. *shrug*
This is a real gem of a concept! I really, really think you have a great idea. IDK if you've ever read James Lileks' The Gallery of Regrettable Food but a bit of his inspiration might go a long way. I'd love to watch someone plumb the depths of the Horrors of my childhood making those dishes that my parents put out at parties in the 50's 60's & 70's would be really entertaining! KEEP IT UP!
was this from the 50's? I guess the fact that they all smoked meant they lost all sense of taste?
1971. I have to wonder how many of today's recipes are actually horrible and we're simply unaware because components of them fit our current tastes. It might SEEM like there are fewer, and we might conclude we have better taste than we used to, but I have to accept the possibility that we're no better, just tasteless in a completely different way...
Oops, just realized the recipe is actually from Betty Crocker, not from the biscuit mix
the little cups looked good.
They were! Crust was a little thick, but otherwise I really enjoyed them.
Forgot I made a second "Nacho Typical Cheesecake," so it didn't make it into the video, but here's a photo of a non-squished sample. instagram.com/p/CvYFNZ_S43S/
I love you Mike
oh Mike! the things you do so we don't have to 😂
looks lovely :)
That is not a Swedish pizza, too much is different. You should try it in Sweden.
I would love to, but it's going to be a while before I can travel there.
@@reciperedemption5613 Awesome, but yeah it's expensive.
Pin
Lol
Haha! My mom makes 3 P salad!
Considering how many different versions of this recipe I found online, I'm not surprised it's actually popular in some parts of the country. I had never heard of it before, but I'm up here in the Northwest, so there are a lot of regional classics of which I'm completely unaware. So how'd I do? Did it look familiar, or was my version off?