What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat
Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.
Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.
At the start of the pandemic, my dad bought a massive bag of some questionable foreign rice and it absolutely refused to get tender. I started at 2:1 and kept adding water and it was still al dente. I ended up using nearly 3:1 every time I used that rice. (Probably 2.75:1)
Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!
I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!
I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure. Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.
Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.
I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.
Tried your Dirty Rice receipe and it's pretty good. While I'm not from NOLA, I do live on the Gulf Coast in Biloxi, I have never heard anyone ever say "Combra". Pretty sure what they were saying was "Come on bro" which is quite common here. I encourage you to check out Charlie Andrews version of Dirty Rice that uses chicken gizzards instead of ground beef. It's the more traditional way we cook the dish. Love your videos bra!!
After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!
I made dirty rice plenty of times before without the roux. Well I made roux and wow it really makes a difference. Another banger Sonny! Larb is next! Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.
8:44 Hi, I really like your RUclips channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!
I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless
Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here. The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂
Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤
God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.
Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!
I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D
@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D
These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part. Both look outstanding. The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort. That dirty rice, mmm.
Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions
Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.
You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.
Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!
Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you." You deserve a TV show for real.
There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.
You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.
I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.
Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )
@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.
I get so much value out of all your videos! They’re worth their weight in gold… Well I suppose the videos don’t weigh anything, but you get what I’m sayin…
How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it.... Youre a wizahrd Sonny🧙♂️
I am also one of those people who believe stove top rice is just as easy and takes wayyyyyyyyyyy less time. I have a zojirushi rice cooker (if you know you know) and it takes nearly an hour and its turns out no different, if anything i think i like the stove top taste better. 15 minutes on the stove top for perfect rice every time .
So for the Arays, I take the liberty to comment as this is a local dish for me. First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow. The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!
I don't know about that dish but I'm from Louisiana and I have never seen anybody use grease like that for a r o u x that should have been butter. I would not eat his dirty rice
I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.
I was thinking the toasted off rice almost looked like popcorn kernels once you were done, and then you said it smelled like it during the grinding process
The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?
Sonny, you growin your hair out for the summer? Def a fan of the peach fuzz over full on cue ball 👴👨🍳 Keep up the great work with the easy recipes vids, love em! 🔥
Don't ask. It goes back to an ancient feud circa 1320 between his ancestors and a rival baron whose lineage went on to found a refrigerator company. A lot of assassinations and spoiled food was involved. And that's just the story before the sunken pirate ship fiasco with the founders of Kenmoore.
I enjoy dabbling in the kitchen...but when friends or family see me and say "Oh, you like to cook?" I have to explain to them that I "man cook". Basically leftovers, or any random components either A) assembled in a huge skillet with rice...or B) assembled in a huge skillet and likely covered in cheese. I'd say a good 90% of my dishes are a "one bowl, one spoon" kind of dish.
Yesterday I made my first burger with grass-fed ground beef and was surprised by the differences in consistency. The regular grocery meat was always hard to shape. The grass-fed was almost "glue like" and was easy to make into burgers. I assumed there would nutrient differences but just the look and feel were also very different.
Yes, old Emeril Lagasse, from his great cooking shows, had many sayings from NOLA. One I liked was to time something on the stove to cook or reduce was same as to have two beers worth of time to drink them, now that is some "precise" timing! LOL ;D
Yes, I'm a Texan & lived in the NO pre-Katrina. " Huh, bruh" ...slow rhythm. They sing their sentences and answer their questions in one statement. And have different variations on the accent depending on if your from Chaumette or UPTOWN 😅
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-thatdudecancook
I want it all.
I'll keep your link handy because I do need some more Made-In pots & pans.
Love the Hypercolor t-shirt. Gen-X FTW. I had a few in my youth too. 😂
I Love your videos and channel
Does Made In supply you with the pans? If so, you’re lucky, Sonny. I’d love to get my hands on one of those pans! 🥳
This channel is the perfect mix of cooking genius and bonkers fun
made by adhd and for adhd lol
@@thatdudecancook never change! 😄
@@thatdudecancooki swear you gotta be the dude thats behind the wisespade7 channel, you sound JUST like him.
@@whiteyfisk9769damn you for making me know about that channel. Now his toxic poison is in my veins and I’m addicted
What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat
Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.
I felt so vindicated the day I first heard Sonny explain his rice to water ratio ... people always looked at me funny when I disagreed with their 1:2.
It really depends on the rice you're using. The longer the grains are, the more water you need
Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.
At the start of the pandemic, my dad bought a massive bag of some questionable foreign rice and it absolutely refused to get tender. I started at 2:1 and kept adding water and it was still al dente. I ended up using nearly 3:1 every time I used that rice. (Probably 2.75:1)
I really like the way you take time and explain the recipe and why you do it this way and not the other. You, sir, are amazing, and so is Marcus.
Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!
You should get a refrigerator sponsor.
I know LG wouldn't stand up 😂
You should be his marketing income stream manager
They'd be like, "we're going to send you our top-of-the-line fridge, just don't beat it up, please."
Ja darling! 😂
Something used by the army.
I was literally looking for ground beef recipes for tonight. Bless you Sonny 😭 🙏
Ground beef and rice are my go to for a meal but this just expanded the possibilities for me
I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!
When I heard him say it, I remembered the rapper mystikal saying it
So it’s like the F word, countless uses.
It's like no chema cuh for the Edgar's
I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure.
Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.
Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.
My late mother, who was Thai, loved making larb na. My sisters love it. They even make their own larb na!
I made the areyas for my family tonight and it was a HUGE HIT!! Your recipes never miss!
Thank you! New ways to use ground beef are always appreciated!
I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.
Tried your Dirty Rice receipe and it's pretty good. While I'm not from NOLA, I do live on the Gulf Coast in Biloxi, I have never heard anyone ever say "Combra". Pretty sure what they were saying was "Come on bro" which is quite common here. I encourage you to check out Charlie Andrews version of Dirty Rice that uses chicken gizzards instead of ground beef. It's the more traditional way we cook the dish. Love your videos bra!!
He didn't say combra he said HUMBRUH 😂😂
or chicken livers. hey whatchu got you got....
After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!
I made dirty rice plenty of times before without the roux.
Well I made roux and wow it really makes a difference.
Another banger Sonny!
Larb is next!
Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.
It's always great to see what Uncle Fester and Eddie have cooked up!
8:44 Hi, I really like your RUclips channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!
I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless
Dirty rice is one of my favorite dishes. I use 50/50 ground beef and sausage. I make dirty rice stuffed bell peppers with the leftovers!
Me too! It's perfect 👌
that sounds fire actually
I was thinking some smoked sausage slices would make that perfect
Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here.
The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂
Y'all are blowing my mind right now. I always thought dirty rice was supposed to be done with ground giblets. Shows what I know, I guess, haha. 😂
Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤
@@laurameier7069 your name sounds Dutch?...
@@martijnbuunkpeople move?
@@functioningviv3458 yes they do
I love your tube videos, I live in Tarpon Springs, FL 🎉
Love your food! I like your medditeran style 😎
Whenever I get to go down there, my hair looks like I just made out with a high voltage wire
I can't wait to cook the first recipe. I'll let you know how it goes. Thanks for all you do!
Thanks more ground beef recipes please
Laab with sticky rice is absolute banger!! As a Thai.
,we use ground beef to make Krapao rice toooo ( Basil garlic chili stir fried)
3rd dish , that kick on the fridge was the best in a while. On par with your cooking, and filming. Cheers
That spatula trick with the lid 👌
One day I hope you'll make Bierocks ! (ground beef ,onion , cabbage , cheddar cheese in a bread pocket)😋 kinda like a hot pocket
my wife has made bierocks homemade. really tasty.
Korean beef bowls are our go to cheap meal. Super easy and flexible for different veggies/rice/cauliflower rice.
God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.
Love this video idea, I would love to see a round 2 of this
Love these compilation recipe videos! Please do your three favorite recipes featuring celery next
Thanks for the ground beef recipes!
Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!
I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D
OMG the fridge stunt you did after the dirty rice, was the best so far 😆😆😆 You know i luv ya 😜
How dare it keep the food from rotting 😂
@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D
Made Areyas earlier this year and absolutely loved it! One of my favourite Palestinian dishes!
These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part.
Both look outstanding.
The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort.
That dirty rice, mmm.
Love it. This my favorite cooking channel.
Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions
Everyone calls it dirty rice
I’m from New Orleans and have always known it as dirty rice
@@ChordxClient me too. dirty rice.
Nahh I’ve heard it called rice dressing from Venice to Morgan City bro
all three recipes look delicious and doable. you are myu favourite chef, i will definitely try all of them
Ground beef and eggs never fails me for a good lunch.
ground beef immediately makes anything go hard lmao
I make a breakfast burrito 🌯 out of eggies 🥚 & ground beef 🥩
huhbruh? I am from South Louisiana and that is 100% a saying
what is the translated meaning?
OK, that second recipe with the pita looked life changing!
Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.
@@jonmsimpson hell yeah sounds good
@jonmsimpson Ketchup works too.
Got any one pot camping recipes 🏕🌄 going on a camping trip soon. And the dirty rice looked good, I'll be trying that this weekend!
You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.
Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!
Laab is traditionally raw and you need to put some cows bile in there, also not ground but chopped
sounds absolutely scrumptious!! LOL
Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you."
You deserve a TV show for real.
There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.
Nah he's has 2 million followers ..tv is unnecessary.
Sonny, that spinning back kick was actually pretty nice. Did you take Karate as a kid? 🥋
I thought he was a kid!! LOL ;D
Love your channel. Enough with the fridge.
Totally agree about the fridge.
@@KeyCalculus same, who wants the dishwasher next?!! ;D LOL
Never change sonny. You're the best!
Nice HYPERCOLOR shirt Markus ! kickin it 80's style.
Laab is so good!
I made the Areyesand the sauce. It was great. Thanks.
Always fund to watch you guys. Thanks.
You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.
I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.
To make the roux, can i use butter instead of oil?
That Areyas recipe is genius, gonna try that
I’m ready to try them all! Thanks for sharing!
add some Lemon Kaffir leaves when you toast the rice?
Lol that last kick
Pretty solid spinning back kick technique tbh
Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )
@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.
@@TrueConnoisseur thanks, cheers!! : )
I get so much value out of all your videos! They’re worth their weight in gold… Well I suppose the videos don’t weigh anything, but you get what I’m sayin…
How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it....
Youre a wizahrd Sonny🧙♂️
You are beyond amazing. Congratulations on your continued success my friend 😊
Ground beef is best! Thanks
Just love what you guys do!
I am also one of those people who believe stove top rice is just as easy and takes wayyyyyyyyyyy less time. I have a zojirushi rice cooker (if you know you know) and it takes nearly an hour and its turns out no different, if anything i think i like the stove top taste better. 15 minutes on the stove top for perfect rice every time .
Madein has the market on RUclips chefs
Just threw together a fridge clean out duty rice last night. Hard to go wrong with it.
I love thatdudecancook vids 💙
Areyas looks 🔥🔥
Commenting for engagement and to remember to try these--especially that dirty rice
You guys are so fun!
So for the Arays, I take the liberty to comment as this is a local dish for me.
First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow.
The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!
I don't know about that dish but I'm from Louisiana and I have never seen anybody use grease like that for a r o u x that should have been butter. I would not eat his dirty rice
@@paulettelamontagne6992 roux can be made from any oil.
Great episode! 👏👏👏👏
sonny youre a legend the rice boiling part had me in tears 😂😂
Ya'll need to quit washing your onions! That onion punch makes you feel alive! 🤪😆🤣
how very dare you!
It’s defeating the purpose for having onions in the first place
I have now added Hum Bruh to my vernacular.
I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.
Love this chef
You need more recipes that don’t have a million dishes, that’s a mega barrier to cooking when on a time crunch which is most nights
Been watching your videos for ages and I still don't get the beating of the refrigerator. 😂
I was thinking the toasted off rice almost looked like popcorn kernels once you were done, and then you said it smelled like it during the grinding process
The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?
Add arabic / Turkish/ amazing white cheese mix with the arayes
Sonny, you growin your hair out for the summer? Def a fan of the peach fuzz over full on cue ball 👴👨🍳 Keep up the great work with the easy recipes vids, love em! 🔥
I recently joined your channel. What the back story of kicking the frig in the backyard?
Don't ask. It goes back to an ancient feud circa 1320 between his ancestors and a rival baron whose lineage went on to found a refrigerator company. A lot of assassinations and spoiled food was involved. And that's just the story before the sunken pirate ship fiasco with the founders of Kenmoore.
He hits it when whatever he just ate is really good.
"Hits the spot" sort of thing.
Made the larb today! It's actually Laotian not thai although popular in Thailand.
I enjoy dabbling in the kitchen...but when friends or family see me and say "Oh, you like to cook?" I have to explain to them that I "man cook". Basically leftovers, or any random components either A) assembled in a huge skillet with rice...or B) assembled in a huge skillet and likely covered in cheese.
I'd say a good 90% of my dishes are a "one bowl, one spoon" kind of dish.
Where was this yesterday evening when I was contemplating cooking up some ground beef but ended up eating some blueberry muffins lol
Yesterday I made my first burger with grass-fed ground beef and was surprised by the differences in consistency. The regular grocery meat was always hard to shape. The grass-fed was almost "glue like" and was easy to make into burgers. I assumed there would nutrient differences but just the look and feel were also very different.
u r King of cooking 🤩
From all over Louisiana and haven’t heard of “huh bruh”, however, NOLA is it’s own animal and it could very likely just be NOLA slang.
Kenna' brah
Yes, old Emeril Lagasse, from his great cooking shows, had many sayings from NOLA. One I liked was to time something on the stove to cook or reduce was same as to have two beers worth of time to drink them, now that is some "precise" timing! LOL ;D
Yes, I'm a Texan & lived in the NO pre-Katrina. " Huh, bruh" ...slow rhythm. They sing their sentences and answer their questions in one statement. And have different variations on the accent depending on if your from Chaumette or UPTOWN 😅
Some shredded Galangal Root in the Larb would take it next level.
Yes
Very nice!. I’ll definitely try some of that. Thanks