Always practice safe lunch, use a condiment.

@AvgJane19

2 жыл бұрын

Best comment

@MochaZilla

2 жыл бұрын

What about condom-mints?

@kgallchobhair

2 жыл бұрын

Safe snacks, too

@LazykidsWorld

2 жыл бұрын

Sponsored by Astroglide a lubricating oil company for all your oil needs in the kitchen

@Dontwantahandle111

2 жыл бұрын

😂😂🤣🤣

"my brother actually immersion blended my chest once" are words that have never ever been spoken out loud until this video

The miso and mustard segments have me in an insomniac cooking frenzy right now! I had all the stuff on hand, and my Bavarian great grammar had me making our own mustards in the 50s. Hers also often had the addition of other seeds, most often dill, caraway, fennel, and such. And she would regularly mother them with active brines from her kraut crock. Ahh the memories.

Your videos are REALLY inspiring man... Love how you balance the simplicity of what you're doing with a deep appreciation for the science and culture behind everything you cook. Keep on keeping on!

@dimasgomez

2 жыл бұрын

This video is an entire course on how to make your kitchen YOUR KITCHEN. I cannot believe I didn't know half of it.

@kegs7904

Жыл бұрын

Cause life's a garden. Dig it. ;)

Whilst most people won't mind the minimal risk, you really should have a disclaimer/warning about botulism in that oregano oil. Any herb or garlic added to an environment with no or low oxygen, and which isn't high in acidity, is at risk of developing botulism spores.

@xinaroseart2473

3 жыл бұрын

Wow! Didn’t know, but thanks!

@RFKJrForPrez

3 жыл бұрын

This needs more attention

@LimaFoxtrot

3 жыл бұрын

This is the comment I was looking for. You have to be super careful with making flavored oils.

@thaliacrafts407

3 жыл бұрын

I didn't know that! I do know honey carries the same risk and that's why you shouldn't give it to children under 12 months old, but didn't know it can happen to herb oil.

@pamackenzie

3 жыл бұрын

Easy to avoid botulism by using dried herbs rather than fresh in flavored oils.

I'd probably feel more inclined to do all of this if my kitchen looked like that

Since you've made your own koji you might already know, but "shio (salt) koji" and "shoyu (soy sauce) koji" are awesome condiments too. Just mix salt or soy sauce with water and koji and let it ferment. Room temperature is fine but a yogurt makes the process much easier (I ferment everything in it). They're both amazing flavor enhancers. Use it as a replacement for salt/soy sauce, or use it to marinade meat/fish/veg. Oooh and of course if you have koji, don't forget amazake! Can't wait for the koji video! - cheers from Japan

Common practice in Israel: Add baking soda to the water before it boils for best (and quicker) hummus cooking results! Also, there is a oil inside the humus due to the tahini (thina) but you're right to add on top.

That is unlike any oregano I’ve seen! Looks way more like basil 🤣😂🤷‍♀️

@briangallentine3810

2 жыл бұрын

I thought so too and that's why I'm here in comments!

I bet a lot of people are not even aware of many of the condiments you take for granted. Make more videos of what you use the condiments for. All the uses of each condiment. Share with us how you use them, what recipes, the cooking process, outcome and taste test. Even if some of us never get around to actually mastering this art, I think people would agree it's really fun to watch you and experience it through you and your presentations. Thank you.

Joshua Weissmann: PLEASE LABEL YOUR FERMENTS! Mike G: (makes cashew miso) Hahaha, "chickpea flour" go brrr

@leeanne7169

2 жыл бұрын

I noticed that too! lol

The oregano OIL looks like something I would eat every day with every meal!

When he dipped the crust into the hummus and was like "All I have is this pizza to dip..." What a jerk lol. Love all these foods they look amazing

@williamadolphe7921

3 жыл бұрын

I know.... literally Rub it in moment!

One condiment I have tried in various ways is the mayo.... I've done it with Rose Mary, Basil, garlic, just different and where ever I go I'll make a little jar for who ever, and everyone love it... Our store bought mayo has not been touched ever since I started making it homemade... Thank you so much...

Waaaaaaw...you are GENIUS ,I've NEVER NEVER seen or watched something like this before ..I ALWAYS enjoy watching u. , i invite you to come to my country and my kitchen...all the expenses on me .. Stay safe .

Pro tip. It's better to simmer the mustard seeds in water for 5 minutes or until they double inside and then discard the water before placing in the vinegar and water mixture. It comes out less bitter, especially noticable if you don't use salt and watching your sodium.

I always have a lemon vinaigrette, fermented mustard, avocado cilantro lime crema, and mayo sitting around! They're so easy to make and I use at least one of them every day ❤️

@mishmishm7847

Жыл бұрын

Hello Bret what are the proportions of Avow-kadow in the lime cilantro creama ❓ is it a thick spread or a dripping sauce ❓👀 thanks

greatly appreciate the use of the “throw away” ingredients to make everything. Very well thought out

I found you don’t need to soak chickpeas if you are cooking in a pressure cooker. I just whack them in the instant pot on high pressure for 45mins + natural release and they are completely soft and perfect for hummus!

@SR-mv2mf

2 жыл бұрын

This is will surely intensify your farts

I love that you use the cast offs that most chefs will toss. That to me is the best part of this video.

Just a quick comment to say how much I love your videos. I have been a vegan for the last 3 months and I still get so many tips and tricks from you even when you cook meat (I just take out he meat and dairy products), but they still work perfectly fine. Personally, I thought your air-fryer videos were so funny and informative. I actually went out and bought one after watching your videos. You are making the world a better place through your hard work and dedication. Keep it up! You are appreciated!

Little feedback: When you talk about temperatures let us know if you're talking about fahrenheit or celsius. I mean anyone who has cooked before knows when you heat oil to 200 degrees you're not talking celsius, but it might help people deter from trying to boil their oil and other mistakes :) Btw I love your videos, keep up the good work Mike!

@hiruki8

2 жыл бұрын

^ One of the reasons why all science teachers yell about not forgetting your units. Although to be fair he did write 200°F when he was doing the oil. And his thermometer was visibly in units of Fahrenheit

@yoya4766

2 жыл бұрын

Not everyone is germanic in their approach.

@elizabacelar

2 жыл бұрын

Good point! He did though in writing on the screen ☺️

@tamhogg_

2 жыл бұрын

It is literally only really the US and maybe Antigua that uses Fahrenheit. I love your videos, Mike! They’ve changed my cooking forever. Could you please include Celsius on the screen for the entire rest of the world that watches your videos? That would be so helpful to us all. Thank you for everything you’re doing.🙏 You’re making life easier xx love from London

@kulled

2 жыл бұрын

when have you ever needed to heat oil to 200 degrees celsius

You should do a whole video on different infused oils. I can douse some basil oil on almost anything.

I feel like if you ever do a pt 2 to this you gotta have chimmichurri on the list. So easy, so much flavor, so customizable... really a great experience. Goes over steaks, or bread, or by itself, or whatever.

Everything looks great, can’t wait to try out.

I really enjoy those type of video, but I would really like to know how long these last in the fridge. Do I need to eat the mustard (for example) everyday when I make it to avoid it going back on me?

@ChaosTherum

2 жыл бұрын

Fermented foods basically never go bad, it's a preservation process so it should last a very, very long time much longer than it would take to eat.

I love your simplicity, well sourced ingredients and processes! Oh and you had me at cookies!

I stay amazed with your incredible POV on food! I'm about to start fermenting and my first is going to be kimchi, which I fell in love with decades ago when I was a missionary in S. Korea, even made it while there and tried making once after I returned, which was not bad. I want to start fermenting mainly to aid my elderly parents gut health. They both have Alzheimer's but they have a love of food that makes cooking interesting. Their working memory is slowed down a lot, but when you stop your day to day "work", you lose quite a bit of your memory. Mom especially, she used to cook three or more meals a day, not following a recipe, just what she knew and tweaked new recipes to make them her own, much like you! I recently moved in with them to care for them on a day to day basis. One of my saddest days was Mom and I deciding we were going to cook some fideo, which she cooked once or twice a week and all six of us children ask for when we gather. That evening, the only change was to add chicken to her basic recipe. This confused her a bit, so I suggested she make her regular fideo and I would cook the chicken and add it. She stood looking at the packaged vermicelli and then at the stove and finally at me. She was near tears and I hugged her as I asked what was the matter. She sobbed and said she couldn't remember how to make fideo. I knew she wasn't cooking as much but I didn't realize she was losing her memory, her working memory. I told her if she liked, I would make dinner and she could sit and talk with me or if she liked, she could rest. She bacame animated as I cooked and would clean up after me. She decided to rest after I finished and before company arrived for dinner. I will admit, dinner was delicious, but my fideo was nearly spaghetti instead of being soupy like she always made fideo (but our company didn't know any difference and everyone had two or three servings). Mom had come back quickly from resting and said if we were having fideo, we'd need tortillas and made the dough. From memory. And then, instead of tortillas, she opted for tortilla bread, where she would bake dough flattened to about 1/2 inch, dock it and bake until golden brown, then slather with butter when done. This was quite often what she would make with fideo. Sorry for the long comment, but I have to also admit this is what your cooking and all encompassing POV does for me. It is a blessing and an honor to follow you.❤

This was super inspiring! I'm going to try several of these :D

Gotta do those!

Love, love, love your show! Your recipes are inspirational. I love your "this is simple" and "make it your own" approach.

Love all your recipes thanks for sharing x

I've gotta say, the production quality of your videos is always so good! I appreciate all the knowledge you share!

So inspiring. Thanks for this!

Thank you chef

Great video as always Mike. I'm excited to make my own tahini. And your ideas on humus will improve my version immensely. Thanks for sharing your enthusiasm and food knowledge, your addicting to watch :)

You're sooo inspirational! I want to try all of that!

Great tips mate, cheers!

Food safety courses will teach you that herb oils should be stored in a refrigerator. ESPECIALLY if it contains garlic. Botulism is the possible problem and can not be cooked out as it is spore based.

@Flippokid

3 жыл бұрын

"The bacteria that make botulinum toxin are found naturally in many places, but it’s rare for them to make people sick. These bacteria make spores, which act like protective coatings. Spores help the bacteria survive in the environment, even in extreme conditions. The spores usually do not cause people to become sick, even when they’re eaten. But under certain conditions, these spores can grow and make one of the most lethal toxins known. The conditions in which the spores can grow and make toxin are: Low-oxygen or no oxygen (anaerobic) environment Low acid Low sugar Low salt A certain temperature range A certain amount of water" No water and added salt will prevent this from becoming an issue. If you're still unsure, use dried garlic.

@finneh6145

3 жыл бұрын

That's sadly the reason why I rarely ever make infused oils and if I do, in small batches, that get used the same day. The chance might be slim, but botulism is almost always lethal.

@Jack-yv3po

3 жыл бұрын

​@@Flippokid Oil makes it an anaerobic environment and there is moisture in the garlic - unless you are using dried like you suggested, there will always be a risk of botulism.

@Ethans9999

2 жыл бұрын

Not an issue if the infused oil is "cooked".

@finneh6145

2 жыл бұрын

@@Ethans9999 That's where you're wrong. Spores need a long time above boiling to die. This isn't an issue in day to day cooking or even with leftovers containing garlic, but in an anaerobic enviroment like infused oil, this risk can get very serious.

You rock. Thanks.

Making ingredients like this has become my favorite part of hobby cooking. Having elevated and complex ingredients to help throughout the week has made the final dishes better and the process way more fun

Yes dude. Loving the energy and the tips.

Love this video!!! Keep em coming~ as usual! 🙂

Looks great!

Amazing, thanks!

Super duper video! Thanks!

Thank you for sharing, I really appreciate this!

Thanks for the inspiration!!!

Thank you for sharing these recipes 😊

Awesome video! I’ve literally just finished my “essential sauces for the home cook” series. I personally believe there’s some sauces we should all be able to make at home. This is why I think this video is dope.

Excellent content, thank you

Koji episode!!! I'm ready! Thank you for demystifying it, I have been so confused about it but I really want to play with it.

Excellent content, thanks pal 👍🏼

Dude im loving your videos, you are very informative and entertaining. I never find longer instructional videos that great. I love the vibe, the camerawork, your chillness. I just prepared a raisin vinegar this morning!

I really like how you plan things out as practical meals, and using one thing to go and make another.

This is inspirational and I'm excited to make some of these this weekend.

I love this channel! Thank you!

Everything you do is inspiring to me as a home cook. Thank you!

love all your videos man.

You're amazing! Thank you!

Thank you so much for your channel!

My mother made homemade tahini and it was honestly one of the best things I've had (leagues better than storebought tahini). I was eating it straight out of the jar.

Really good ideas thank you ☺️

Going to make all of these

Loved this video. You always explain things so simply.

Dude, your resourcefulness is astounding! Keep it up.

That pizza looked great. I always learn shtuff when I watch you! Thanks!

Mike, your videos are of an incredible quality and are a joy to watch. Thank you for doing this :)

I love your sauce/condiment videos. Famous baking last words..."let's get some tahini in there and see what happens"....

Amazing videos. Love your work.

Vegan Mayo was awsome. I usually add some vinegar to give it a little sour taste too.

Oh my goodness!Yum!

That was so much fun to watch!! I’m gonna try to make my own vegan Mayo!

Amazing videos....thank you so much for this!

More videos like this! Educational and interesting

Love this video, and all of your work mate !

You, my friend, are a cooking card. I laughed through the whole video. Great recipes, great ideas, great hamming it up performance. It must be fun cooking with you. I know it was too much fun listening to you. I'm gonna make all these condiments. I need them in my life. Thanks for that. Blessings. Stay safe and well.

Great video and fantastic AND simple recipes.

These all look so great. Can’t wait to try every single one. And those cookies… 🥺♥️

This channel is one of my favorites and this video is exactly why. ♡

Thank You Magic Man ! For then New Innovative Ideas !

Woahh these all look so simple but so good! I especially love the cashew miso idea - so creative!

You are a genius at keeping recipes simple and easy!

I love condiments!! thanks for sharing :)

Oh my, I just started to watch this video and I already love it. Fermented mustard on kombucha, wow, speechless. So excited for the rest of the video.

The best oil to make is onion oil! It’s used in Asian cooking, but you could also use it in a topping for a salad or sandwiches. Back at the beginning of the pandemic, I made it a lot. It’s delicious for fried noodles or rice as well.

@voidremoved

2 жыл бұрын

you havent tried the hash oil

@lorrainecray3965

2 жыл бұрын

How do you make onion oil??

as an middle eastern, its always funny to me to see Americans talking about humus and tahini, from the way they pronounce to the way they make it. also, you can make a desert out of tahini called halva, and you can make really nice tahini cookies.

Love that all of these are vegan!

@tinyfluff8152

2 жыл бұрын

Please don't make the herb oil. If you do, store it in the fridge and consume within my days. There have been cases of botulism due to this food prep method. There may be other ways to make the oil safe, but I am not aware so I am telling what I know to be safe.

Thank you so much! Your videos inspire me to try new things and make food from scratch… my hubby is thankful, no more frozen dinners! LOL

Love the channel and your videos :)

This is so inspiring! Im glad I started making kombucha few months ago, and now over the next 2 weeks, I am going to make small batches of oregano oil and mayo !

Fantastic vid dude!

This is the BEST condiment video I have ever seen. I loved it. It just makes us realize what a truly ELEVATED eating experience you're having being able to make these and adding them to your cooking which inspires all of us to aspire to. A lot of it seems HARD, to be honest. But definitely a goal to reach.

Thank you for the video! I only found your channel but I love the content!! This video makes me want to try making all of these! Also just have to say that I really loved the scientific part about the miso, it was fascinating!

Absolutely loving all these vegan condiments!

Love this! I can't wait to make my own vinegars and mustard. So much tastier and healthier than store bought.

I like your vibe...you seem like a very down-to-earth yet passionate chef who is really easy to relate to. Thanks so much for what you are doing. I am going to make one of these condiments for xmas gifts. :) Very excited about my plan!! xo

Super tutorial! Love the cashew miso paste. Will definitely be giving it a go! Oh, and the fermented mustard looks fantastic, too. Thanks for sharing.

What fun you making of this teaching ..! I'm subscribed for as long as you keep this going 🤩

Wow! Looking forward to trying these recipes..... My husband and I have gone nuts over your teriyaki recipe!!! The best ever! Thanks so much.