00:00 – Intro
02:32 – Chicken & Salad
08:45- Stir Fry
14:02 – Pasta
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44 Comments
Even though I love to see your videos, I keep wondering how do you eat all those foods?!😂😂
You used some type of wooden spatula strainer. I need than in my life. Would you please point me in the right direction?
I always enjoy the recipes that are either dairy free, or can be easily adapted. So many recipes have dairy in them!
Capers, aka the Devil's shriveled peas.🤮Everything else looked amazing.
Great 'recipes'!! Love your bok choi patch – you might want to look into growing some chijimisai next year. I had real good luck with it and it's super tasty and versatile.
So, what happens to that unused 3oz of pasta? I need to know please.
what do you recommend for a beginner cook who wants to stop ordering takeout? Im 20 years old. I hate cooking but I want to be healthier
15 minute dinners only work if you have the ingredients. You always say Oh I have some leftover chicken and some cheese and some spring onions and look my garlic is as fresh as my last shit that I dropped in the toilet this morning. Best of all, anything you have made was always yummy and soooooooo good. As a cook on YouTube you have never made anything and said this is shit, do not make this. It's the same with Gordon Ramsay, It's total Bull Shit.
there's no protein in the last two meals…. i guess there's a little bit in the pasta but really these aren't balanced meals
A wok is the best for stir-fry leafy vegetables.
Damn man use a splitting block, axe in the ground makes me cringe
hell ye
There's absolutely NO WAY these dishes can be made in 15 minutes. Most people don't chop as fast as you do. I hate rushing all over the place when cooking – I want to enjoy the process; and it would be easier not to overcook if one is a bit relaxed. And I also have to find all those ingredients. 30 minutes is reasonable.
As for the meals – the chicken with bok choy – I'd leave out the honey – one reason I make my own salad dressings is that most do not require sweeteners, to my taste buds. Yes, too customizing. The stir fry looks really good. Pasta looks great though I'd add more veggies to the noodles.
You can cook pasta in 6min in the pressure cooker. Might help with your 15min meals
what a beautiful garden
Happen to have a link for the wooden spat in the stir fry video man?
https://youtu.be/LebjWcIBHWQ
You should do a follow up video, or summary of your garden. So many things you would do differently, was it more work than you imagined? Stuff like that, I think it's really inspiring when I see your garden and how you can just walk outside and you've got the freshest of ingredients.
Im chinese and i love mushy stirfry ^^; I let my cabbages and bok choys steam for an extra five minutes in the juices they extrude from the salt.
Don’t you just love having a garden to cook from.
would love to see your take on recreating indian food – tikka masala and palak paneer!
I'm a fairly recent subscriber to your channel, and I just love your videos. You are so relaxed and personable and cook things that contain the kinds of ingredients I most enjoy using. I swear I can smell and taste each dish vicariously!
Mike, some inspo for next videos: love to see how you take care of your garden! Please show us some tips 😅
More gluten free recipes would be interesting. Maybe a good GF pizza from scratch!
Thanks bro was waiting for a new one of these…..You do an amazing job on how you explain things and we appreciate your channel
MUCH better editing in this episode compared to the bombastic style of the previous video. Minimal, focused on technique, information, and the food. Love it.
Curious if you wash your leafy greens like bok choy when you harvest or before you cook, and why?
I am terrible at cooking stir frys but really good at cooking curries.
When I wing it and the meal good but not great, I tend to be disappointed. Hubs is always, it’s good. You don’t have to hit a home run for a satisfying home cooked meal.
You and Adam Ragusea’s videos have helped me feel so much more comfortable just clanking things together and trusting my instincts. If it isn’t “official” it doesn’t matter. I was hungry and it ended up good.
You desperately need a high sided wok. Yes, i learned from a Chinese cook to do the aromatics first, and if it is getting too hot in the bottom of the pan, move it up the sides with your wok “chan”, the rounded scoop like spoon thingy. I am not nearly as good a cook as you, but I love carbon steel. My carbon steel wok is so seasoned that it is black {used it since the 1970s), —-no non-stick allowed in my kitchen! Yes, i am opinionated, but I’m old, so I get away with it! Love watching your channel. And, since you grow salad vegetables, you might try salad Bernette, it is a perennial. Pansy leaves and nasturtium blossoms add taste and color.
Your garden is 🔥
So many variations for salad dressings make the first dish creative every time. Love the chopped wood shelter!!
Great to see that the guy is still posting. Nothing but bangers
Every Video makes me more and more jelous about your amazing garden
11:00: I am a little saddened by how you chopped up the king trumpet mushrooms! They've lost their identity and beautiful shape! No big deal, I know, but for maybe an extra 30 seconds, I would slow it down briefly to chop them into lengthwise strips, so you get a cut-through of the mushroom shape, and then cut that again in half lengthwise if you think the pieces will be too big.
12:20: Cutting the pak choi, and adding that to the pan: since the stems and leaves do cook very differently, what I do is to separate them into two piles on the chopping board (roughly- no need to be precise because it's tasty raw!), then chop up the stems and add (similar timings to peppers or mushrooms), then add the leaves 1 minute before the end (treat it almost like spinach).
That pasta looks good! Gonna try that later ☺️
Loved the wooden spatula, what is it please.
My life is totally changed because I've been earning $43k returns from my $9,500 investment
I would be very interested in a garden plan video where you take a tour in spring and show what you're putting in the ground.
Bother you’re crowding the pan with your veg stir fry! Use that Wok I know you have one….
I life this videos and your style cause you incarnate trial and error cooking and just being comfortable in the kitchen and slowly become a seasonal cook with the garden which I really like. Anyway thanks for the video
i realy like your asian style mushroom dish i recently made a quick pasta dish with mushrooms that i think you and your viewers might like too just sear some mushrooms of your choice in a very hot pan with some high smokepoint oil add a pinch of sugar and salt to make tham release their water after that you can add a bit of garlic and thyme and marjoram to deglaze the pan you use a big splash of madeira and you let the alcohole evaporate after that you can add some veg or beef stock to your liking and a bit butter to emulsify the sauce in the end you just add your pasta of choice (i like fettuccine or orecchiette) and let the sauce thicken even more from the starch a bit of parmesan chesse on top if you like and done. i love this disch it comes together in about 10-15 minutes and dosent need much ingridients and tastes phenomenal you should give it a try