Tried to watch another food RU-vidr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
Just gonna say, this is far and away my favorite cooking channel. I go to YT to learn, not to be entertained, so your to the point videos are exactly what I’m looking for. And still entertains. I love how you left the script faux pas in the video… we’ve all been Spell check victims before!
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard. C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food RU-vid channel!
I do like how many of these recipes have an instruction to casually "add 1 whole stick of butter" lol Canned clams make for one of the easiest, best 15 minute recipes. I did a linguine with white clams sauce this week, very similar to the one made here. I will definitely try this variation on it. Actually, Id try any of these, they look excellent.
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
Once upon a time, I was laying out a monthly calendar for a West County bar 'n' grill (no longer in business), and they spelled it "sauzeetsa." We laughed so hard at that, we almost prolapsed.
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
Linguine and clams is a dish I don't make enough, but only because my wife is not a seafood person and hates the smell. Something I grew up eating all the time.
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you! I am also now interested in polenta. I've never had it before but I will watch for an excuse.
You should check out Marcella Hazan’s “new version” cacciatore. It’s just chicken, tomatoes, wine, onions, and garlic, all on the stove top. Paired with some crusty bread it’s textbook comfort food
Sometimes when you're trying the finished product, you make that Shaq face like you're surprised it tastes so good. Bri, you knew it was gonna slap, why look so shocked?
Baked grits are a standard in my kitchen. Mexican ? use pepper jack. Cheddar and caramelized onions with a pork chop...polenta or grits it is a great staple.
If you want to save some calories on the rapini and sausage pasta dish you can replace the butter with pasta water and it’s almost as creamy. Just remember to pull the pasta 1-2 min before al dente because you need to cook the pasta more in the pan to reduce the pasta water until it becomes creamy.
Speaking of using products regardless of their sponsorship, I noticed Bob's Red Mill is still cameoing in this episode despite this particular episode not being sponsored by them 👍😊
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
I love you dude. The food is good, simple, straightforward delicious. The content is solid, never a dull moment, making people prolapse. But when you said "add in a stick of butter" 3 times in this video, I shit my pants. I assume I can get away with significantly less pants shitting - and also significantly less butter.
You are by far my favorite chef on RU-vid, but does there😅 need to be a full stick of butter in every recipe? I’m hoping they turn out well with half that amount because it’s a lot of fat and calories. Serious question: I see you have the handle of your sauté pan sticking straight out. Isn’t that dangerous? I was always taught to turn the handle to the side so that someone wouldn’t bump up against it.
Just thinking about what a great combo pork & greens is. Southern American cuisine will usually have some bacon or other pork in their simmered collards, mustard, or turnip greens. The Philly roast pork sandwich with broccoli rabe. This last dish is a great example. Also, "prolapse any crowd" had me rolling. 🤣
SOBI chicken thighs are my go-to protein! Super affordable. Love Castelvetrano olives! Make sure to buy pitted tho! Thanks for tip about diced tomatoes having calcium chloride in them. Ick. No mushrooms in your cacciatore is a food sin Bri!
Im pretty sure it all tastes super amazing, but i have a challenge for you, can you make a video showcasing a set of healthy meals ? i mean, no 2kg of butter, no 10 tons of parmessan cheese, etc, just good old healthy food that ppl often hate because its bland AF but it can be done really good if cooked correctly.
