Once You Try Brussels Sprouts This Way There Is No Going Back (2.0 Version) 

Yes!!! The ice maker finally got what it deserves. Nice smash of the bin between the door. (I can't boil water but watch every video for the appliance abuse)

"I'll fridge you, I'll fridge you!' Hiding in the fridge was the best ending ever and the attack's😂😂😂💀 I can never get enough of your energy and humour!!!

I made this, your melted onions, and your potatoes dauphinoise (though I used daikon radish) for Thanksgiving this year and it was absolutely phenomenal, it was the first time I felt like I truly accomplished a culinary feat and I can't thank you enough for your videos and your teaching method. I watch a bunch of other chefs on youtube, but they are all just entertainment. YOU are the whole package-entertaining, educating, relatable, and you make very many recipes accessible where others can't come close. Thank you for changing the course of my cooking forever!

The celebration at 7:57 is my favorite moment of any cooking video I have ever seen. Absolutely Glorious

You are an excellent teacher who has the rare ability to explain the essence of complex processes, so that they become simple and easy to understand. I come to RU-vid for fairly simple, basic recipes, but now I find myself ordering chefs tweezers so that I can deep fry prosciutto, and MMA gloves so that I can kick the shit out of my fridge.

Best ending ever my daughter watches this with me. no idea what you are cooking she just loves the excitement and the asskicking the fridge gets. Thanks for giving us a small something to bond over.

I love the way you keep demonstrations simple. All your recipes are TOP NOTCH And presentation is always deliciously beautiful. Thank you Sonny 🙋🏼‍♀️❤

You’re right! That was a symphony, not just for the mouth but for the eyes too. Bravo!

DUDE...That was a ******BAD ASS****** Fork flip at 8:06...Well Done.

I appreciate the upgraded camera quality and the new angles and upgraded cinematography.

To save time, you can buy balsamic vinegar that’s been reduced already. I used to reduce my own and it would smell the house up something awful. Buying it saves time and smell. Another great vid.

Beautiful combo of flavors and textures! As well as great combo on that dam fridge... Must be hard living in the same house with that thing.

Sonny you have outdone yourself!!! OMG!!! Those look amazing.

"I'll fridge you" I think i never laughed that much listening one of your videos. 😂😂😂

The level of the dimensions as your plating everything you've prepared is blowing my mind!! WOW!! It looks deeeeelicious!!!!

I appreciate how you teach and explain yourself in the kitchen. I have learned more from you than any other cook. You are the best!!!!

This might be your best video ever! That finished product was a work of art!

You don’t have 1 million followers yet but it can’t be far away. Congrats Sunny! Legendary status.

That was a next level fridge beat down!!! Love it 👍❤️🙏

Looks delicious! Brussel Sprouts have a bad rep amongst many people, usually because they've only had boiled ones - they're one of my favourite dishes to make. Usually throw in some crispy bacon, splash of balsamic, splash of worcestershire sauce, garlic seasoning, and a sprinkle of grated parmesan. Oh and by the way #WeStandWithTheFridge

😂😂Omg YOU’RE THE BEST! Literally, I can watch you all day, your recipes are awesome, and the way you abuse your fridge, keep me laughing and coming back. 🙏🏾

That’s not an appetizer that’s a meal. That’s gotta Sonny’s best freezer beat down to date! 🙌

My love of Brussels sprouts is forever true. 💚💚💚 Your plating was a symphony playing in a Brussels sprout forest.. 😊🐸

Damn I love this channel. Help spread the word people. Let's get him across the 1M mark.

I do enjoy the tip details you give! I am now a reformed brussel-sprout-bottom-cutter 😊🤟

Yes, that dish deserves that glorious music!!!!

Chef, that is art! Nice one dude, the humble sprout elevated to Gimme More level. atb from the UK

What an amazing recipe and video! Can't wait to give them a try!

You sir are a magnificent bastard of a chef -- you inspire and complete me

The dramatic, soaring soundtrack set-off the entire enterprise with a flourish. Excellent.

Omg that looks SOOOOO GOOD!

I ABSOLUTELY LOVE LOVE LOVE YOUR VIDEOS AND ENERGY!! You are a teaching BLESSING!!🙌🏾🙌🏾🕊🕊❤️❤️👏🏾👏🏾👏🏾👏🏾👏🏾❤️

You amaze me with your sorcery!!!

By far my favorite cooking channel

They look so gooooood. Also love that you included the convo with your mum its why I love this channel.. 100% profession is boring, you make it hella fun :D

Unbelievable!!! Your an Artist and now I'm a fan of Brussel Sprouts and this channel!! 💋👏👏👏 I'm a new subscriber and I'm loving your style!! ✌

Very impressed with 2.0. You inspire me and I understand you😍🤗

I've avoided sprouts because of the waste! Who knew the solution was just to cut them more efficiently? Sonny you are so much fun to watch I sometimes forget how much I learn from you!

OMG! You did the reduced balsamic! SOOOOOOOO good!

I'm just dying laughing right now! Theatrical crescendo on the musical score... "Yes! Yes! Yes!" on the double-fisted pelvic thrust. Nice production value, buddy... my kind of love for food! Keep it up! I want a cameo in your next production! Ha ha ha...

Nice! We actually stop after blanching. Drain and then in a bowl, add salt, butter and vinegar. Mix and eat. That is how we like them but this also looks awesome!

when you came out of the fridge I lost it. Mesmerizing dish dude!

I love your positivity man!

Still laughing at the complete assault of that poor refrigerator/freezer. I am a chef and have never seen sprouts in this light before. 37 years I've been trying to master my profession and have never seen anything like this before. Keep up the outstanding videos Sonny.

once again.....a beautiful spin on brussel sprouts

I Love Sonny he just brings a positive vibe. Good Recipe and Good Vibes.

"That fridge is F'd!!! Classic! 🤣🤣

To the oven: "I will fridge you...". LMAO. Good recipe. Thanks

Hahahaha the fridge 🤣 👍😁🇬🇧

Love your energy

You know WE love you and can’t wait for another awesome video!!!

By far the neatest Chef on RU-vid imo!

Always enjoy watching you cook and way you explain things so precise. You should have a viewing audience or private gathering of people just to enjoy your cooking and art in person. Keep it up man!!

I'll probably never attempt any of these recipes...because I'm just lazy... but it doesn't keep me from enjoying watching your videos and telling myself that I'm going to make the recipes. I look forward to your humor and roadhouse endings 😋

Presumably, you could make all nuts, cheese, sauce, and ham flashy bits in advance? How long would they keep, and any tips for this kind of pre planning?

That looks like so much fun!!

That is literally a plate of everything I Love!! Excellent Job Sonny!!!

Love you sonny! Do a video with your mom making your fav childhood meal

Best fridge scene EVER

Legit LOL'd at "I'll fridge you, I'll fridge you."

OMG. I love the sprouts and that is to DIE FOR !!!!!

Each new TDCC video transports me to a strange new world of wonder and succulence. My home cooking skills have most definitely greatly improved. However, I’ve found I have a sweet spot for my refrigerator. We have become the best of friends.

Elegantly crafted!

Great video! Can you do a video on you favorite knives and how you properly maintain the cutting edge?

THIS IS THE GREATEST EPISODE TO DATE!!!

Thanks for the cutting tip... never knew that.

man this guy is pure gold

SOOOOO NEXT LEVEL! WOW MAN!!!!🔥🔥🔥

Ihanks Love it But for peanut allergy what do you suggest on that frying?

I took a crockpot full of roasted brussel sprouts to a summer picnic a few years ago and, believe it or not, they were a HUGE SUCCESS. Proving that the way a food is cooked makes all the difference in the world.

Is this dude the best or what? Can't wait to see what that fridge looks like a few years from now. Never let up, lol!

Best cooking channel ever!

"Fridge you, I will fridge you!" 😂😂

Hey you are awesome. You have elevated my cooking skills so much with your recipes and cooking methods. How about using already made balsamic reduction that is sold at the grocery store?

Such a great personality and I feel the exact same way about Samsung icemakers. Waiting for the 12gauge treatment it so richly deserves.

"Well I think it's safe to say the fridge is absolutely f*****". I love this guy

I think this channel is good.

Oh my, that looks delicious!! Poor fridge lol!

This video makes me cry 😢 ! I ❤️ sprouts

"I will fridge you." I am reminded why I love this guy.

your right!!!

Emerging from the fridge made me smile.

Brussels sprouts: Cut in half. Steam with a couple of onion slices rough dice until a fork just goes in. Toss in olive oil with salt, pepper and a pinch of chili pepper flakes. Easy and delicious..

Oh man you kill me with the fridge! Best one yet.

Only Sonny would have an oven that thinks it's a Zojirushi rice maker. PS: and yes, that combination of seared sprouts, parm and a balsamic reduction is 🔥 Every single person I've made this for who thought they hated brussels sprouts walked away with their minds blown.

looks great… I will use coconut oil instead of olive oil which becomes a damaged oil when heated though.

I've been making a very similar recipe for years, and it also changed my mind about sprouts. It uses almost all of the same components/flavors, except that it is much simpler to execute. I don't think it requires as much finicky prep. You can use whatever nuts and pork that you want, but I prefer toasted pine nuts and pancetta. Prosciutto would still work great here, but you'd have to supplement the pork fat by adding some oil to the pan to shallow fry them and infuse the oil with porky flavor. Bacon fat would also be killer here. You don't need candied nuts IMO because the balsamic already brings the sweetness that will wash out a lot of the candy flavors. Also, there is no need to blanch the sprouts at all or deep fry anything, and the balsamic doesn't need to be reduced separately. Sunny's version is closely taken from Gordon Ramsay, but my problem with this recipe is the blanched sprouts always end up being too mushy. The knife easily piercing the flesh? Ya, that's too soft, especially because sprouts carryover cook very easily. Here's the better and MUCH easier way, and all done in one 3qt-4qt sauté pan (I prefer stainless for this dish). For 4 portions: [ ] Brussels Sprouts - 1lb [ ] Pine Nuts/Pecans/Walnuts - ≈ 30g [ ] Pancetta/Bacon/Other Pork - 100g [ ] Shallots/Onions - 200g [ ] Pomegranate Molasses (if you wanna be a GOAT) - 1/4-1/2 tsp [ ] Beef Fat - as needed [ ] Balsamic Vinegar - ≈ 1.5-2 tbsp [ ] Lemon Juice - to taste The prep for the sprouts is the same as Sunny's (minus blanching): remove outer leaves & stem bases, and chop in half. BOOM! Brussels prepped. Toast up your nuts in a sauté pan (oven or stove) and set aside. Nuts prepped! Chop up pancetta into meaty, bite-sized chunks, and render out fat in the sauté pan. Turn up heat and pan-fry pancetta until crispy on the outsides. Remove and set aside pork but leave all the fat/fond in the pan. Slice up shallots/onions into large strips and fry in pancetta fat on higher heat, salting lightly. We want a slight charring/blistering on the outer layers of the onions. Turn down the heat to allow the onions to deglaze pan and get all the onion/pork fond. Finish them with a drizzling of pomegranate molasses if you got it (complement balsamic insanely well). It's ok if the onions aren't completely softened yet, since they'll cook more when added in later. Set onions aside with the nuts and pancetta. That's it! All prep work is done and now you can just leave everything until you're ready to execute the dish, or just continue cooking if you're making it in one session. Wipe out the pan to prevent burnt residue. Heat up pan for high heat cooking. Just before dropping in the sprouts, add a generous amount of beef fat (other fats are fine, but beef is my preference). I've also been known to do 50/50 beef fat and canola for a less-smokey kitchen. Make sure the entire bottom of the pan is coated in enough fat, because the dense sprouts will soak it all up and then the pan will dry up and they won't brown well. You always end up needing more than you think you will. Dump in all sprouts into one layer, and quickly flip them all over until they are cut side down, letting them brown on high heat. And yes the sprouts are going in raw, but they will soon soften into a tender crisp texture by the time they're ready to serve. Once they are all facing cut-side-down, add a GENEROUS amount of kosher salt over the sprouts. Again, use more than you think you will need. We're just browning them really hard on one side, and there's no need to brown their curved sides. Leave the sprouts to brown undisturbed until they get a really good dark color. We're not just looking for a little golden brown; they should look just a few shades lighter than burnt. Once the sprouts have achieved the browning, turn the heat down to low and, without turning the sprouts over yet, immediately drizzle in all of the vinegar, spreading it over all the sprouts. The vinegar will cool down/deglaze the pan and also quickly reduce, giving the sprouts' cut sides an even darker, richer color. Once the vinegar is au sec, you can add the onions/nuts/pork back in, and start tossing the pan to mix it all up. Now is the easy part; just leave everything in the pan long enough to make sure the sprouts are as tender as you like them. I still like a little tooth to them, but even if you kill the heat, they will continue to soften as they sit in the pan waiting to be served. If you used enough salt in the onions and sprouts, then it should taste perfect, but you can check for salt while they're still in the pan. But believe me, if you severely undersalted during the browning step, there will be lots of regret, as it's hard to come back from that. Just before serving, I like to squeeze over a wedge of lemon juice to help cut through the fatty pork and tallow. Plus, the balsamic glaze thickens up a bit as it cools, so the juice helps thin it out a touch. Seriously, make this. It turns Brussels sprouts into something incredible, and it's the only way I'll eat them now.

This looks a great idea. I've got some Reggiano that needs using up so I'll let you know how it goes.

Sonny, you've outdone yourself!

Love your energy. Great video

So a “pee-can” is something you keep beside the bed at the hunting cabin, while a “pe-con” makes my favourite pie. ( my granddad always said that lol)

Truly a masterpiece

Both an epic plate of food and an epic fridge ass kicking.

made these last weekend (without the nuts - next time tho) and where so good i made it again the next day :D THANKS MAN

absolutely love your videos!!! "dont make me fridge you" favorite quote of the year!

The Fork Flip is very underrated. Truly epic.

I really like the music you chose for this video! Keep up the great work! 😁👍

Holy cow! This will have to happen at the next family holiday dinner... You are amazing!!!

One of the best cooking channels on RU-vid. Sonny and Weissman are the only two who truly know what they are doing

The man went from just punching and kicking the fridge to now getting the ice tray involved 😭😭😭 I’m weak