Love these longer videos. They afford the details I cannot get from shorts. Miss your lives though as they afford the opportunity for clarification. Thanks for doing all of them. You are one of the few honest and non dramatic chefs on RUclips and that is precious. Cheers PS love to see your twist on a Persian Tahdig someday
Just got a book! Gotta say you've been such a help in getting me excited about cooking and keeping it up through the pandemic and a rough time. I really appreciate it and I've learned a ton.
Although I discovered you through ur shorts, i absolutely love your longer videos Also, you have probably the most beautiful kitchen in the ,,youtube cooking sphere” its gorgeous
I just pre-ordered my copy of your book from Amazon. I tried to get it from Powell’s since I live in Portland, but their site didn’t have a pre-order option. I watch and enjoy all of your videos! Thank you for all the effort you put into sharing your knowledge! I appreciate your sense of humor as well!
If you're going for the grill marks I've found its aesthetically nice to start the meat at an angle on the grates instead of perfectly vertical so the effect looks more diamond-y and less like a squared off checkerboard pattern
Yeah the downfall with that gross is that the angle to do two large stakes just makes it so the they’re checkerboard. If I do one steak it’s more at an angle for sure because I totally agree. It just looks better.
I don't eat meat because I'm vegan, but I like watching your videos because I admire your passion for cooking; it reminds me a lot of myself. Food is life, as I always say 😅.
In the sauce, can i swap the koriander with some thing else? Everytime i have something with koriander, it has like this very overpowering soap flavor, so i was just wondering if i need it for the sauce to still be good?
Yeah!!! I’m not the only weirdo who is polite to Siri! Also I lived in Brasil for a while and I’ve gotta try this toasted rice farofa! Always learning something from you, many thnx!
I stumbled across your channel looking for info on knives. You struck me with your no BS, the sense of humor and down right honstesty, plus your self plug was great. Will be buying that book if i can find it in nz!
How much vegan/vegetarian stuff is there in the cookbook? I love your food but I'm trying to not cook any meat and minimal animal products at the moment
So... I'm one of those damn europeans who can't eat cilantro/coriander leave because it tastes like shit to me (it's for some reason not soap for me but i digress). is there anything i can substitute it with? i hate that btw. everyone i know whow can it the stuff makes it sound delightful! i want in on that!
Dude I've learned so much from you about cooking much appreciated my guy 🙏🏿
Thank you!!!
Love these longer videos. They afford the details I cannot get from shorts. Miss your lives though as they afford the opportunity for clarification. Thanks for doing all of them. You are one of the few honest and non dramatic chefs on RUclips and that is precious. Cheers
PS love to see your twist on a Persian Tahdig someday
I have a clay pot rice tahdig in my book! It’s so pretty. I’ll do some lives soon! I’ll try to give notice and schedule them.
Wait. What's wrong with well done and ketchup? 😒😒
LOL. The NordVPN bit was genius.
Thank you for all the tips and techniques. Greatly appreciated. More char is always good.
Not only are the cooking recipes amazing but im trying to figure iut where you get your drip at too 👀
Just got a book! Gotta say you've been such a help in getting me excited about cooking and keeping it up through the pandemic and a rough time. I really appreciate it and I've learned a ton.
Thank you so much!! Thanks for sticking with me!
Although I discovered you through ur shorts, i absolutely love your longer videos
Also, you have probably the most beautiful kitchen in the ,,youtube cooking sphere” its gorgeous
Thank you so much!! My short videos funded my kitchen so I could do these longer ones so it means so much to me that you like it!
@@jonkung aww, that’s so sweet 😆
thank you for the videos!!
Yes, I'm going there...... a mouthful of your meat, well, .... :P still going to order your book here in Scotlandland... :)
Get the UK version! It will be in metric
@@jonkung Yep, will do. Any signed copies over here?
I just pre-ordered my copy of your book from Amazon. I tried to get it from Powell’s since I live in Portland, but their site didn’t have a pre-order option. I watch and enjoy all of your videos! Thank you for all the effort you put into sharing your knowledge! I appreciate your sense of humor as well!
Toasted Rice Color: Summer Legs
Raw Rice Color: Winter Legs
Funng visual cue!
(Will be pre-ordering, hopefully signed book!)
Two bookstores are selling signed copies I think. One is source booksellers from detroit and they’re close to me!!
@@jonkungYes I saw on your page about pre-orders and bought from Omnivore.
Also, can't wait to make Nam Jim Jaew.
If you're going for the grill marks I've found its aesthetically nice to start the meat at an angle on the grates instead of perfectly vertical so the effect looks more diamond-y and less like a squared off checkerboard pattern
Yeah the downfall with that gross is that the angle to do two large stakes just makes it so the they’re checkerboard. If I do one steak it’s more at an angle for sure because I totally agree. It just looks better.
@@jonkung ahhh yeah I didn't think about that, good point. Should've realized you'd have your reasons lol
I don't eat meat because I'm vegan, but I like watching your videos because I admire your passion for cooking; it reminds me a lot of myself. Food is life, as I always say 😅.
Thank you for explaining where to get the ingredients. Also, off topic but where did you get those shorts.
In the sauce, can i swap the koriander with some thing else? Everytime i have something with koriander, it has like this very overpowering soap flavor, so i was just wondering if i need it for the sauce to still be good?
Hi - “discovered” you yesterday - and pre ordered book today - great to find a food channel that also in mindful of health and fitness
Well done with some ketchup 🤤
Jk jk
Yeah!!! I’m not the only weirdo who is polite to Siri! Also I lived in Brasil for a while and I’ve gotta try this toasted rice farofa! Always learning something from you, many thnx!
I think you’d like it! But you might need a little butter 😅😅
Pre-orded the book. Looking forward to bringing some of your food joy to scotland 😊
Thank you so much!!
Well done with ketchup!
Hilarious Jon!😂
IYKYK 😏
How are you not sponsored yet? Your videos are gold.
😮 chef is eating meat .. 😂 look how happy he looks
Haha well done with ketchup is the only way I have ever eaten it…. 😬
My guy just made crying tiger beef!
how is this dude not fat lmao with them fire ass recipes for days
How may I pre order the Kung Food Cook book.
I stumbled across your channel looking for info on knives.
You struck me with your no BS, the sense of humor and down right honstesty, plus your self plug was great.
Will be buying that book if i can find it in nz!
There is an Australian imprint so chances are you can find it. Thank you so much!!
Jon, When is Kung Food being released?
I was hoping to get a couple for birthday gifts in October. Will that be doable?
October 31 🥲
Great video and great TS drip. Come stop by the store next time you’re in Chicago, first one in the Midwest!
I love the brand. Their clothes are excellent
❤❤❤
Company that airnt willing to sponsor you sucks. I'll try to do what I can with all the thumbs up and comments
Lmao it’s more of a joke. I don’t mind. But I appreciate you nonetheless
Love watching your cooking videos congrats on the new book.
Thank you!!
Hooray for monk fruit extract making sauces diabetic friendly! Will try this in my next steak.
How much vegan/vegetarian stuff is there in the cookbook? I love your food but I'm trying to not cook any meat and minimal animal products at the moment
A lot of the meat based dishes like dumplings and stuff give you vegan alternatives but there will be images of meat and meat dishes in there.
@@jonkung Amazing, thanks!
So... I'm one of those damn europeans who can't eat cilantro/coriander leave because it tastes like shit to me (it's for some reason not soap for me but i digress). is there anything i can substitute it with? i hate that btw. everyone i know whow can it the stuff makes it sound delightful! i want in on that!
Different experience but go for a chimichurri!
@@jonkung Thanks. I think I need get into biohacking and change my genome so I can eat cilantro. It's in so much good food and it just sucks.
Thank you for the ideas.
Thanks for watching!
Love what you do, however i gotta say, your fingers stress me out when you're chopping stuff..
I only cut myself on mandolins
Knock on wood lol. I can’t be saying stuff before I cook for a benefit dinner tonight.
Hey Jon, is international shipping for the book available???
I think there is with the UK publisher. Their page is here!
lnk.to/KungFoodUK
@@jonkung awesome... thank you so very much... and sending a massive bear hug to you for massive success for the book and ongoing adventures :) xx
Hello, that looks so good to eat and hey, you’re a fighter breaker with everything in the kitchen❤
What’s wrong with ketchup on steak? 😂
omg the sponsorship moment really had me nervous 😹
Where's your shirt from?
Todd Snyder
Well-done with ketchup??? Who does that? lol
That’s how Donald trump eats his steaks
@@jonkung OMG. lol
Thanks for not charging hella extra for a signed copy! Looking forward to reading it!!
Haha no problem 😊
Nom! Also Totoros! ❤
Love my Totoros
Brilliant as always!!!
Just for clarity, on the toasted rice portion of the sauce, are you starting with raw rice or cooked rice?
You start with hard raw rice!
@@jonkung I thought so, just wanted to be sure. Thanks!
Pre-order complete. Hope it helps!
Totally does thank you!!
What are the problems of a well done steak ha? i dont like mi food RAW