Learn to cook more & eat better! Cooking doesn't have to be perfect, so embrace the chaos! timschaoskitchen.com/ ru-vid.com/show-UCaMY91OVmWSUQzYi89qQZUQ
I hate to make a cooking suggestion, since I really like to see what the cook wants to cook, but you did ask. So here's my suggestion since I've already seen you do multiple Korean dishes and this is the obvious one that is missing: bulgogi. On line recipes for this dish seem to be all over the place, so I would like to see your take.
I'm all about cook it even if you don't have all the ingredients. I would say for mirin, being a wine, you could sub a dry white wine, you could also just use rice wine vinegar. I ordered some online a while back and it was pretty cheap, and most recipes that call for it don't call for much so it just sits around until I need it. For the dark soy sauce, you could just use a regular soy sauce. It will pretty much taste the same, as dark soy sauce is primarily used for the coloring, even though the flavor is slightly different. Let me know if that helps.
@@ChaosKitchenWithTim For the dark soy sauce substitute, I've read some cooks say just add more of the regular soy sauce, but I've also seen worcestershire as a substitute suggestion, which seems like it would take the flavor in a whole different direction. Not ever having tasted dark soy sauce in isolation, I have no clue as to what would be the most neutral substitute although I have been using regular soy sauce as the substitute just because I feel like it wouldn't throw things off very far, if at all. But if it's just there for color ... I'll say this: I can cook things that taste great, but I will always fail on any attempt at a beautiful presentation.
I think your thumbnail choice did you dirty. When I saw it I thought "ah shit that looks too burned", but I watched the full video and you nailed it! Great job, enjoyed the video.
Thanks for watching and for the praise. Sorry about the thumbnail, I think with my lighting and whatnot I just couldn't get a picture that did it any justice.....and I suck at thumbnails lol
Corn is traditional, I believe, but you can use flour. I've never tried it with flour tortillas, but if flour is what you have or what you like, then use flour.
What Nash asks for, he gets. Good stuff. Haven't made this, myself, but it sounds like you did everything more or less according to what I've been told (yes to add-ons on the end). Give Nash a high-five from me.
It was delicious, and I'm so stoked that you liked the veggies. By the way, your cheese stuffed, bacon-wrapped, grilled meatloaf is next on my list to cook!
@ChaosKitchenWithTim thank you so much. I cooked for my mom and she loved the veggies too. I grilled for us and she made potato salad. Like you do with Nash everything was Boston and Jack approved. We live Kansas. Where are you both from?
Bacon does make everything taste better. Can you make a bacon wrapped, cheese stuffed, BBQ meatloaf? It's delicious but I can't figure out how to make the cheese gooie
I like my Garlic Caramelized a bit more than you roasted them. Ever try Black Garlic? That’s also excellent. If you wish to view Garlic Roasted watch Daens Channel. Take good care. Love & Peace
In the case your dog cannot eat normal kibble, see your veterinarian about other options. You may have to see a veterinary dietician to formulate a homemade diet. Feeding your dog a homemade diet without the help of a qualified vet puts them at risk of a nutritional deficiency, which is far worse than a bland diet.
Bugs Bunny fans will recognize this concept. And the need for a fricasee'en license. Also, "check your chicken early" sounds like a morning wood reference. Thanks for the video. And also, also, I will probably make this sometime soon.
Lol you got Bugs Bunny & morning wood in the same comment. Love it! Hadn't thought of the reference till now! Well, my friend, check your chicken early, and seek assistance from a partner if necessary...
I almost didn't watch this because of the reference to "chicken pot pie." That is a dish I never eat because people who cook chicken pot pie always ruin what could have been complete and total deliciousness by adding peas. I hate peas. I feared that, at some point in the cooking, you too would add peas. But you didn't! Thankfully. I will have to give this a go before summer hits and we're out of "comfort food" season until that time when the leaves turn color.
Lol I'm glad you watched it. It's just a similar flavor profile to pot pie, but like really good pot pie....and no peas and so so good! Let me know how it turns out when you make it.
This is a quick pickle so it doesn't need to ferment like a lactofermentation recipe. I'd say the veggies are ready to eat by the next day, and the flavor will just improve after that. I'd say make a bunch, by the time it's been in the fridge, they're ready to eat the next day and you'll have enough for a couple weeks.
