With my camera, I'm now here to teach you how to make cooking as fun for you as it is for me, and to hopefully share with you one of the greatest joys in my life.
Hmm this recipe complicates an otherwise easy process, i feel. Though mignt be necessary to use less sugar, idk. i like the idea of adding honey and toasted sesame to the walnuts
@@tedteocookingshow Do you think it could be my oil to herbs ratio is slightly too little? is it better to have slight more oil than less for the texture? Thank you
the chef at my favorite chinese restaurant (on guam) adds sesame oil after stirring the heated vegetable oil into the ginger and green onions. after my first time eating this (with hainan chicken) the next day i went out to the supermarket and bought the ingredients to make some at home. i have been keeping a jr of this, and garlic chili sauce in my fridge as a staple ever since! like you said - it's addictive. i love it with everything!
lol Why wouuld anyone pour the mixture over, just do it as you make candied almonds. Melt sugar with water, vanilla and honey, maybe some salt. Add the walnuts, stir until pretty much dry
Working on a farm in jilin. Cucumbers in the well to keep kool. Auntie from chengdu. Hates the winter... Ma la tang Da ma jiang! China close in heart! Forever!
No the browner the garlic the less flavor it has. This method has runined the original roasted garlic recipe. All this is is BROWNING GARLIC. If that’s the flavor you want. Then ok…but if you want to experience oven roasting the ORIGINAL WAY: roast the WHOLE BULB RUBED with a tablespoon,of oil WRAP IN TINFOIL. Bake 400* 30 min. Or slow roast 125-200* for about an hour
While the salt will extract some water from the scallion and ginger, since you leave it in the bowl and don't drain it away, you've accomplished NOTHING as the water is still in the bowl which you add the oil too.
4/27/24: Well, it took a minute, but I finally made this today, a big batch. I just tripled the recipe and OMG; it came out SO gosh darn yummy with every walnut totally caramelized. I literally had to force myself to stop eating them bad boys and walk away from them. They're addicting! I shared some, of course, and plan on making another big batch for a Memorial Day party where I'm sure everyone will love them too. The only thing I did a little different was to add a half stick of unsalted butter and a teaspoon of my homemade vanilla extract, which really made it pop! If it weren't for my landing on your channel six months ago, even though there are more recipes in this category, but yours, to me, is the best, I probably would not have been so inspired, especially since yours was so wonderfully different from Rachael Ray's, hands down. When I'm asked for this recipe at the party, I'm gonna let them know about your channel. Thanks again and take care! ♥
I watched 2 of Ted’s videos and my immediate thought was I bet this dude has 2M subs. But then I see he has only done 1 video in the past two years. I hope all is good.
Hi Christina, thank you very much for your kind words. I am doing well and I am very touched by your kind words. While I enjoy making these food videos tremendously, the truth is it can take up to 40 - 50 hours worth of time from recipe testing, sourcing the ingredients, filming and editing everything together. While this was possible during Covid, I now see these videos as something I would like to leave behind for my family and the next generation. That said having individuals like yourself appreciating the work reminds me of the importance of producing high quality content to the best of my ability. I do hope you enjoyed making the food that I myself love and that it brought joy to your family as well. Hopefully when I have the time and inspiration to make future videos, you would be able to enjoy them as well. I wish you and your loved ones every blessing possible. Cheers, Ted
I have a problem when salting potatoes. Water comes out within seconds. I tried to delay adding salt until the last minute, but the method did not work. What is the solution?
