I made the Thai Shrimp Salad tonight for my wife and I. Dude, this salad is legit! I don’t ever think in my life I’ve ever loved a salad. I mean, I’ve liked salads but holy hell this one was amazing and I could drink that homemade dressing. Also, I may have drank the dressing. Thanks Brian.
People don't notice it enough but these videos are really really well written. The text is varied, personal, clear but not boring. Real great pen work here.
@@asugarholicslife try his ciabatta recipe..it’s the first one I ever got to make even “better than bakery” ciabatta..although I also purchased the cast iron bread bakers that have a giant lid too..those really help..
Oh..and his “you need this bolognese sauce in your arsenal” recipe..using the oven for both roasting the meats, then the sauce itself really ups the Maillard reactions and gets the tomatoes roasty and delicious..
Omg thank you for this series!! I needed some not boring salad recipes that have enough bulk to be a meal. I’m going to try to make all of them in the playlist by the end of the year. You’re an amazing chef.
Just what I needed after making a few of your pizzas, meatballs, baked ziti, and cookie recipes!! Parents complemented me on my cooking this weekend and asked how I stepped my game up. The two game changers are a kitchen scale and my BOY BRI!! Keep up the awesome work my dude!!!
He goes out, records himself picking up the unhealthy version of buffalo chicken, BUYS IT, and puts it in the oven for like 3 seconds of footage. God damn Brian, the level of dedication to making an amazing video is out of this world.
Yummy yummy yummy 🤤 I truly adore salads!! I don’t eat a lot of meat and salads with cheese are spot on for me! Thanks Brian! I plan on trying the salad with fresh corn 🌽 👏♥️
Made the Thai shrimp salad for the family tonight. It crushed! Follow everything to the gram. Only thing I did different was made spring rolls with the extra left overs. To tell the truth the spring rolls were amazing. Keep up the awesome content!
The original Big Ass Salad vid is how I learned about your channel 🥰 3 more winners here. Thanks to your ideas & inspiration, I don't buy jar dressing anymore! A collection of good vins, jam, oils, PB, sour cream/mayo in whatever collection the meal dictates is better than anything off the shelf. My Salad Game is ramped up to a 9/10!
I probably find way too much humor in the fact that, when I'm looking for Brian's Big Ass Salad videos, I just go to RU-vid, search for "Brian Lagerstrom's Huge Ass," and the first three videos that pop up are his Big Ass Salad videos. 😂 (BTW, I LOVE these salads 💓, and I've made four so far. Will be making more, for sure!)
Hey Brian: Perfect on every level …thanks a million and hope the adorable Kaiku (sp?) is also staying cool with ice cubes in her water bowl. Perhaps some cameo appearances with her from time to time?
One of my favorite things to do with salads is to dress them with stuff that makes them absurdly unhealthy but absolutely delicious. These look to be rather healthy and delicious, so bravo Brian!
Going to make the Shrimp one. 45g of toasted sesame oil is a LOT of overpowering sesame flavor though, I might not use that much, seems almost Korean amount to use, will gladly use Sambal Olek in place of the Sriracha sauce too. Great video sir.
We made the Thai shrimp salad on Sunday - prepping shrimp is a new skill unlocked! it was freakin brilliant! Leftovers on Monday even better - thanks :)
Very nice Brian!... My big takeaway from this is I need to make more adventurous dressings. Been doing Extra Virgin Olive oil Basaltic and 'extras' (garlic, mustard etc.) for years but the creamier dressings that you demonstrate I've not dome. I'll confess to being averse to the amounts of sugar that you add as we tend to avoid processed sugar in any significant quantity. But certainly some ideas to try so thank you.
My favorite series. I have been eating BASes for years although I call them Big Ass Dinner Salads. Please keep this series going. I have made several of your BAS recipes and have enjoyed them thoroughly.
Yes you got me at buffalo chicken I'm going to have to try this, I love my salad's and always seeking new ideas ,I wish I could find a good high protein salad that was good , with having a protein issue I have a big problem with not enough protein
I treat myself with these more indulgent salads occasionally, but most of my salads are simply a mix of spinach, baby spring mix, whatever greens I have around, maybe some veggies I've got on-hand, but that's about it: nothing fancy, just good source of fiber and micro-nutrients (and a little bit o' carbs and protein, but not my main source for those).
👍🏻 Thanks for the inspiration! Can't wait to try the peanut sauce shrimp one first. And your ranch dressing chicken salad as a close second. The summer salad is great variety - it'll be my first try of raw corn! Thanks again for all the ideas
"I tend to put a shameful amount of dressing on top." Yes. LOVE dressings. Thanks so much for peanut sauce recipe. Fell in love with peanut sauce at Good Earth restaurant in Edina, MN.
Hey Bri! From one STL guy to another you are IT. Everything I’ve made of yours is so much better than I could have ever made on my own. Did the Thai twice and blew everyone away. Tonight I ran the summer BAS and it beat the high expectations I already had. I’ve got 7 more BAS’s to go I think. Can’t wait. Thanks bud! I promise not to fawn too much if I see ya round town.
Brian seriously I LIVE for the BIG A$$ SALADS videos! Like Mary Beth said, you are my new favorite chef. Thank you for making me a better cook! Now, let’s eat this thinnnggggggg!!!!💃🏾💃🏾💃🏾
Slicing cherry tomayo hack is priceless. One of my go-to meals in the summer desert temps of Vegas is cottage cheese for protien and sweet baby tomatoes. Really enjoy your salad videos. The different dressings are prompting an immersion blender purchase. Amazon link? Spring roll and Thai shrimp is my next two salads to try. Take care.
BAS #3 is finally here!! These are amazing, I've said before I'm a huge fan of champagne vinegar, so can't wait to try salad #1! I have a salad for you. It's really simple, and really delicious, so I hope you try it and like it. Base: Baby Arugula Toppings, in order of placing on salad: 1. Red, yellow, and orange bell peppers sliced thin as possible and also horizontally so you have thin round bell pepper slices. Arrange them how you want but I usually arrange them in thirds on the salad, like a pie, with each colour separated. 2. Paper thin cut fresh garlic, fresher it is, no need to remove the sprout. ;-) 3. Crumbled Macedonia style feta cheese, it's creamy and briny. Seasoning/Dressing: 1. GOOD Quality olive oil drizzle, the fruitier the better. 2. Reduced balsamic glaze drizzle. 3. S & P It's my favourite salad to accompany a steak. 🤤
Bri… your salads never disappoint and I believe are always worth the effort. You have salads down to an art form 😍 Can’t wait to make the peanut and buffalo ranch ones. Thanks so much!
Damn ... somehow I read "Buffalo Wings" - stupid Cloggie, me - so I defrosted a whole bag of those for tomorrow. No worries: will probably work as well if I toss 'em under the oven grill, let you know afterwards. Probably just won't eat as "comfortable" since you'll have to eat the wings with your hands, but could also just entice the fun of it. We'll see, won't we?
So, it's still a school holiday, 11p.m. and while watching this video I'm silently thinking to myself - yup, that's what I'll show to my ESL students when learning how to describe food due to its rich language :D
Hey Bri, any suggestions for emulsifiers that aren't egg yolks? Big ass salads were HUGE in my weeknight rotation, but when my wife got pregnant, I couldn't nail the dressings. Thanks for being the actual best!
I would be tempted to add bean or rice vermicelli noodles (the Asian ones) to the Thai prawn salad. Also a few red chilli slices. ETA: but that's because I'm in Australia and maybe it's easier to get Asian ingredients than Midwest USA, unless you're in one of the large cities with Asian neighbourhoods & stores.
Guys-- this peanut sauce is incredible. I love this style of sauce but can only find it in a bottle at Trader Joe's and it's not great. This one was so. damn. good. Thank you for posting this Bri dog. If you see this, any chance you can make those Thai wraps with all the fresh veggies that come in the clear rice wrapper thing? I'm trying to shed some beef and would love to make those but want them from a RU-vid chef that's earned my trust. Much love, brother.
Have you ever done a kind of basic 'kitchen tool review/items you should have' type of video? I would love to know where you get all the plastic containers and such...would be interesting to learn.
Made the spicy Thai shrimp peanut salad for dinner tonight. My husband said "Brian makes sure I eat good." 😂 Thank you for your channel! You teach me so much in your videos! I'm turning into a bad girl chef 👩🏿🍳
How many portions do you make in one go? And how long can they stay fresh in a refrigerator? Any tips if prepping lunch for the week (keeping certain elements separate until serving, etc.?)?
Any idea of the calorie content on these? Most interested in the dressings as that is where I think the bulk will be. BTW, just sub’d your channel! Really enjoying your content!
I just made the summer salad for my mom's birthday dinner and everybody raved about it. I made it as a side salad instead of a main meal, but everybody was suuuuper into the dressing and wanted to know the recipe. So simple, but absolutely wins. 💯
I eat a Big Ass Salad every day. I definitely need to incorporate a few new ingredients, so I'll try some of these. The only thing I will say, Is that those are not Big salads. The one I eat daily is probably 3 times the size of those.
Brian I notice you seem to always put things in the oven on a pizza steel. Are you putting the oven on broil and using the steel so the sheet can heat on both sides? I know someone who always used broil (not bake) - an interesting debate...
I made the Thai peanut one for dinner tonight. I'd never made shrimp before so I was a little nervous. This came out fantastic! I love how you make it easy to make great, literally restaurant quality food!
I've been thinking ahead to summer (I'm in Australia, that's a few months off) and I'm really liking the idea of a "banh mi" salad to make for work lunches... I'm absolutely on board with the idea of a Big Ass (though I would have spelled it "arse") Salad.
