I love how their thumbnails are just genuine smiles because they know we love them, as opposed to other thumbnails with the intentionally weird faces for clickbait
There’s a BuzzFeed video of Inga and her brother eating night market food in Taiwan. From the way they talk about everything in that video, I would guess they are Taiwanese. Or at least half Taiwanese.
The fall-away leaves from the sprouts are also my favorite, especially when they’re in that in between lightly crisped/crunchy stage, I could eat them all day long
For brussel sprouts, i feel like Andrew's goal of dehydrating the brussel sprouts could be quickly accomplished via air fryer (if you have one) and then finishing in the pan. Could be interesting. It's how i dry out the surface of steaks and meats before cast iron
It's the same thing with roasting coffee, that's why some of the best coffee roasters use cast iron for the drum e.g. Probat. Allows for a much more controlled transfer of energy compared to steel where the temp is likely to run away from you resulting with issues like scorching. All hail cast iron 🙌
I wish you guys had shared with us your own methods of taking care of your cast iron! Alvin, holy smokes, that looks so good I started salivating right away. The first time I served our son brussel sprouts, roasted, he looked at them and asked what they were. I said "they're brussel sprouts, which are kind of like baby cabbages". We love cabbage salad, so he didn't have any problems with them. Whereas I grew up eating them boiled and hating them.
Clarification: Modern dish soap is fine to use on cast iron. What you want to avoid is very acidic materials (old methods of soap production used Lye) for extended periods of time on your cast iron. Also avoid water for prolonged periods of time. Correction: sorry, mixed it up. Still, very acidic and very basic compounds are not good for cast iron.
Inga! I figured out the same method with the cast iron too - the Half & Half - and it's consistently the best pizza I've ever made. (Post Covid) Dinner Party tip - you can literally cook the naked dough in batches on the cast iron, let them cool, and then add whatever toppings and finish them all under the broiler later. Just as good!
Post-Covid you should definitely make these dinner parties. Each bring your dish and reveal it at the table and all try it. For now, loving your content I’ve been a worth-it fan for a long time and these types of videos are my favourite of the new Chanel so far. Keep up the great work 👍🏻
Yes! Mine is the mix n masher from Pampered Chef. It's amazing. It mashes potatoes, guacamole, makes ground beef really fine when you're cooking it for tacos, mixing doughs..
Stanziatos in Danbury CT. The best pizza in the world Duck Hunt. They also do a truffle Brussels sprout in their wood fired pizza oven. Everything is amazing in that place
I'm new to your channel. I like it. I learned something recently from the popular RU-vidr Helen Rennie who gave the advice to aspiring chefs to practice a particular recipe many times over. I had never thought about that. Watching you guys, I get the sense that you practice your recipes constantly. I trust that you've tried your recipes many times over. That's the voice of experience ... and trustworthy. Thanks for your posts and all the work you put into not only your videos but in your preparation. Cheers.
The thing about bay leaves is that you NEEEEEED them to be fresh.They can be dried as long as they've been dried out recently, but if you use fresh bay leaves, it'll change your entire perspective on the effectiveness of bay leaves in food. They are incredibly aromatic.
Tarte tatin is sooo good with double cream (crème fraîche) it’s how it’s traditionally eaten in Normandy! But it’s a really hard dessert, most of the time thé pastry becomes soggy bc of the apples or it burns, or the Carmel burns It’s easier to make bread 😂
Fun fact: Brussels sprouts we eat now are a different strain than the one we had in the 80s, which was much more bitter, so other than the cooking method, this is also why Brussels sprouts are better now
Agree! But also the convo! This may be the most informative yet interesting video on cast iron I’ve seen. It’s just packed with great insights and also flows so nicely and ALSO inspired me to get in the kitchen. No offense to BF, but I was really surprised.
can i just say that im loving this style of long, serious, commentary videos where each element is discussed? it's really a refreshing break from short, rushed, forced humour type videos you see on other channels. it's also really nice because these three are obviously very skilled and well-versed in food and that knowledge and expertise shows in these types of videos more than others. 10/10 keep em coming!
You guys should definitely do a “how to take care of a a cast iron pan” I’ve always wanted one but have been way too intimidated by them! Would help me not be so scared of them haha
I 💜 About to Eat. It is an elevated take for the fans of Tasty and these individuals making the videos. Refined yet accessable. Very calming as well. I love listening to these 3 talking about food because they are truly passionate about every aspect.
12:24 this is so funny bc theyre all just staring right at you through the screen even though you know they're looking at each other on like zoom or smth its just so funny
Brussel sprouts have changed and are not as bitter as they were in the 80's and 90's that's why so many more of us like them now. There an article on npr about it.
