Above average recipes and tips from an average guy. My goal for this channel is to show everyone that cooking doesn't have to be complicated or scary. So here is my take on simple recipes that you can make in your own kitchen to entertain family and friends or to try something new for yourself.
You know that ain't a Julian why would you call it what it ain't. It ain't dealers choice you can't just say that's a broomall that's a large dice my matzo balls the size of your bowl what are you talking about of course you can't let the dealer choose.
@@michaeladamstone2911 well it definitely isn’t Julian, I don’t know who that is. Jokes aside, it’s definitely batonette and not julienne I made a mistake. But the cut is definitely dealers choice, you can pick however you want to cut it. Sorry!
@@omayratorres7735 in the fridge these will last for a very long time, at least 6 months if not longer. I would say try to eat them in the first few months for best flavor, but leaving them longer shouldn’t be an issue
@@selinaakhter286 you cannot store this outside of fridge!!!! MUST be refrigerated. In fridge I say eat them within 3 months for best flavor, although they will last a very long time in fridge
@@katharinakck7542 in the fridge they keep for a very long time, but I suggest eating them within a month or two for best flavor. Not shelf stable btw must be refrigerated
@@h.s.thompsonduke8105 the jar weights are better for fermentation!!! The onion is pretty much only for fridge pickling, so you didn’t waste your money!
@TheAlrightChef Yes, fermentation mostly, but I truly admire simplicity and authenticity. It drives my wife crazy when I save outer cabbage leaves for use when I begin fermentation canning. They work great as caps for the weights to set on.
@@donm8363 I hope you enjoy! If you get the spice blend I put in the video, make sure you limit the amount of all spice balls that get in. There’s a lot in the mix I like to limit it to 1 or 2 only. Enjoy!
@@tammyrobertson-tchaouch4744 yes you absolutely can, but I would NOT dilute the vinegar. It needs to be full 5% acidity for it to be considered shelf stable in a water bath!
@@ZaeZae2014 nope, red onions are still red onions. But turning pink doesn’t change the flavor at all it’s just because the natural coloring of the onions
@@jarodchong99 okay….so listen, I don’t want to be the one claiming on here that pickled food doesn’t go bad. I’m sure it does. In my experience, I have never had them go bad even after over a year. But for these I will say you should consume them within a few months because the onions lose a lot of their flavor after a while so it doesn’t taste as fresh.
Julienned peeled carrots in jar with 2 clove garlic and 1tbsp picking spice Bring to simmer 1 cup water, 1 cup rice wine vinegar, i tbsp picking salt and 1 tbsp sugar or honey, fill jar with liquid, top with onion slice to hold carrots under the liquid. Refrigerate for a couple days until brine is absorbed. Enjoy
@@TheAlrightChef lol, I just didn't have anything to write with, and I want to try the recipe. If I'm typing it for myself, why not share with everyone else who can screenshot. Hopefully they watched the video !
@@gelbautista1132 short answer: it won’t. Long answer: this isn’t shelf stable, you would have to skip diluting the vinegar and use full strength, then water bath cook the jars in order to make it shelf stable
@@revolversarecool3303 I never thought I would like sardines but wow are they good, I like them way better than tuna. Tuna is good as hell too though, a nice tuna melt can’t be beat
Sardines in water is less dry than sardines in oil. Never made sense to me, but I have been eating them for about 25 years and no matter the name brands the results are always the same.
@@YardPimp interesting! I’ll have to find ones that are in water, most of the ones I find are in oil so I’ll have to go on a search. It’ll be my holy grail, thanks yard pimp
Just want you to know I tried in water last night, you were certainly correct they were much less dry although I think I prefer the ones in oil :) thank you for the tip!
@@jooda7137 tons of thinly sliced red onion. Brine is 1 cup rice wine vinegar, 1 cup water. 1 Tblsp salt, 1 Tblsp white sugar heated up until it’s piping hot. Jars get packed with onions, 1 bay leaf, 2 cloves of garlic, 1/2 tsp mustard seed, 1/4 tsp black pepper corns. Pour the brine over hot, seal, cool, refrigerate :)
