I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure. Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.
Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤
Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here. The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂
I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!
Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.
Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.
Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you." You deserve a TV show for real.
There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.
What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat
Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.
After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!
Tried your Dirty Rice receipe and it's pretty good. While I'm not from NOLA, I do live on the Gulf Coast in Biloxi, I have never heard anyone ever say "Combra". Pretty sure what they were saying was "Come on bro" which is quite common here. I encourage you to check out Charlie Andrews version of Dirty Rice that uses chicken gizzards instead of ground beef. It's the more traditional way we cook the dish. Love your videos bra!!
Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!
Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions
Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!
I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D
So for the Arays, I take the liberty to comment as this is a local dish for me. First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow. The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!
I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.
Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.
8:44 Hi, I really like your RU-vid channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!
I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless
I made dirty rice plenty of times before without the roux. Well I made roux and wow it really makes a difference. Another banger Sonny! Larb is next! Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.
These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part. Both look outstanding. The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort. That dirty rice, mmm.
Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!
@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D
God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.
I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.
Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )
@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.
You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.
You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.
I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.
How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it.... Youre a wizahrd Sonny🧙♂️
I get so much value out of all your videos! They’re worth their weight in gold… Well I suppose the videos don’t weigh anything, but you get what I’m sayin…
Yes, old Emeril Lagasse, from his great cooking shows, had many sayings from NOLA. One I liked was to time something on the stove to cook or reduce was same as to have two beers worth of time to drink them, now that is some "precise" timing! LOL ;D
The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?
I enjoy dabbling in the kitchen...but when friends or family see me and say "Oh, you like to cook?" I have to explain to them that I "man cook". Basically leftovers, or any random components either A) assembled in a huge skillet with rice...or B) assembled in a huge skillet and likely covered in cheese. I'd say a good 90% of my dishes are a "one bowl, one spoon" kind of dish.
Don't ask. It goes back to an ancient feud circa 1320 between his ancestors and a rival baron whose lineage went on to found a refrigerator company. A lot of assassinations and spoiled food was involved. And that's just the story before the sunken pirate ship fiasco with the founders of Kenmoore.
I guess I have to pause my subscription for a while… I can only eat soups and yoghurt for the next couple weeks - if I keep watching your tasteful meals I go nuts 😭
I was thinking the toasted off rice almost looked like popcorn kernels once you were done, and then you said it smelled like it during the grinding process
