4:40 “Cancer free mayo” can you expand on this please? A quick Google leads to articles about a whitening agent (E171) used in some commercial mayonnaise being linked to colorectal cancer, but real mayonnaise (homemade or Hellmann’s) doesn’t contain E171, so afaik real mayo IS also cancer free. Or is there another factor I’m unaware of?

@ethanpaff

Жыл бұрын

I was being hyperbolic with that. But it’s meant to be a commentary on polyunsaturated seed oils, like the neutral canola oil most often used to make mayo (even homemade). These types of oils are usually already rancid (oxidized) by the time you pick them off the shelves in grocery stores. What this means is when you consume the rancid oil, the oxidized fatty acids act like free radicals in the body. Free radicals are inflammatory agents. If you consume these oils chronically, then you could assume you are causing yourself chronic inflammation. I don’t think that going from that to cancer is too much of a stretch, as chronic tissue damage is a common precursor to cancer. That’s not to say that seed oils = cancer. Again, I was being hyperbolic/satirical. But it’s pretty clear that those oils aren’t doing any good. Sure homemade mayo the traditional way may still be better for you than the stuff in the store, but who knows? I just stay away from seed oils as much as I can, except for a bit of olive oil. (Olive oil is monounsaturated, making it more stable and resistant to oxidation than polyunsaturated oils. Still, you’re likely to be exposing yourself to free radicals from that.) A note on free radicals: free radicals are “oxidants” and our bodies encounter them on a daily basis. It’s a part of being alive. We get “antioxidants” from our food, too, which combat the oxidants our bodies are exposed to. In an ideal situation, the antioxidants outnumber the oxidants. But it’s pretty easy to tip the scales if you consume a lot of free radical/oxidant-producing oils chronically. That’s my TedTalk lol. ✌️

@bellenesatan

3 ай бұрын

​@@ethanpaffworrying about seed oils and their "inflammatory" effects but still eating red meat is like smoking to stay skinny. It's important to value real life consequences rather than test tube (in vitro) hypotheses because _in practice_ seed oils are both anti-inflammatory and associated with a healthier cardiovascular profile.

@certified-sigma

2 ай бұрын

@@bellenesatan kzread.info/dash/bejne/aJVsqsyGqLnQf9Y.htmlfeature=shared

It's so hard to avoid seed oils nowadays. Didn't realise making the condiments yourself could be this easy. Seems like you can get it all done quickly in one sitting and you're sorted for the rest of the week. I'll give it a shot, thanks.

Thanks for those extra sauces at the end!

Really useful & love the simple instructions on this vid!!

another banger. love the bread btw

Commenting here before this channel blows up to 100k! It's incredible seeing you finding your style with each video you put out, good shit Ethan

@ethanpaff

Жыл бұрын

😁 thank you

Thank you for your videos man, God bless you.

@ethanpaff

6 ай бұрын

Thank you 🙏 God bless you, too

Another banger as usual! The honey mustard looks delish

@ethanpaff

Жыл бұрын

Thank you, Adam! ❤️

This channel is great! Subscribed! 💪

great video!

Killer video bro!

Kindly noted 👌👌

Amazing video as always. I liked the intro 👏👏👏

@ethanpaff

Жыл бұрын

Thank you! 😎

Great video Ethan! I love salt 😍 and since I don't eat processed food except for oatmeal and tofu I figure that I need it!

@ethanpaff

Жыл бұрын

That’s awesome. I’m the same way!

i usually buy the cheap store-brand ketchup, but a while ago, I went for the Heinz Original, and it was sooo much better. fortunately I don't need it much. I usually go for vinegar bases hot sauces like tabasco, that's enough for me!

@klevish3874

Жыл бұрын

You can improve any store brand ketchup by just adding more sugar and salt. That's literally all that Heinz does differently. If you ever by sugar free Heinz ketchup you'll notice it tastes bland and disappointing.

Awesome channel! Have been making your burritos for a couple of weeks now and love them! Sorry if its a dumb question, but how long do the sauces keep for? Want to know how much I should be making per batch. All the best for your future endeavours!

@ethanpaff

Жыл бұрын

Thank you! ❤️ So happy you enjoy them so much Not a dumb question, but I don’t have a good answer for you. I’d say a week to be safe, but so long as they don’t taste funny or look off. ✌️

Just curious, was there a reason you ditched the "tube stuff" of tomato paste and went for the can, other than the shear amount of tomato paste needed?

@ethanpaff

Жыл бұрын

Nope, just the amount. I guess that could have been clearer

Great Stuff! But how long do the Ketchup and Mayo keep fresh in your experience? Mayo probably not longer than a few days i guess?

@ethanpaff

4 ай бұрын

Good question. I am not sure how long they will last and still be safe to eat, but from my experience they both last well for up to a week

I can’t wait to one day brag that I was your 96th subscriber

@ethanpaff

Жыл бұрын

❤️

Try putting the condiment into a plastic bag. Cut the corner of the bag and squeeze into the bottle.

I’m still waiting on my Chick-fil-A sauce😏

@ethanpaff

Жыл бұрын

I gotchu

Hello, I just made all three of these condiments, following the exact recipes, since I also used them all the time and wanted to avoid the unhealthy stuff. The ketchup I found lacked a lot of sweetness and I did not like. I added more apple sauce and it did not seem to rectify that. The honey mustard I felt still needed more sweetness to it as well so I would suggest adding more honey. As for the mayo, I am a huge mayo lover. However, this did not taste anything like mayo to me. Your results may vary, these did not turn out great to me and I will not make them again.

why not tubed tomato paste

@ethanpaff

Жыл бұрын

You would need a few tubes to equal a can’s worth of paste, that’s all.

that ketchup looks like the blood of my enemies, 10/10

@ethanpaff

Жыл бұрын

Can I get fries with that?

It is not that difficult to make mustard from scratch. The basic recipe (easily found on KZread) involves whole mustard seed, water, vinegar, honey, salt, and some time to ferment. Puree in a food processor until as smooth or as crunchy as you like. The advantage to making your own is that you can flavor it however you want, with, say, a nice stout beer or onion jam.

I thought this was a good video! I'm definitely going to try making my own condiments. But I have some questions /concerns. Doesn't the tomato paste taste like a tin can? When cooking with it you can cook it down so it doesn't have that taste. Also I would be concerned about reusing plastic bottles. Unless they are made to be reused they'll leach plastins into your food. Why will regular mayo give you cancer? This is the first I'm hearing of that. I'm not trying to be a troll. I'm genuinely curious.

@ethanpaff

Жыл бұрын

Good questions. From my experience the paste doesn’t have a metallic taste to it. Maybe it depends on the brand. You make a good point about the plastic. I’ll have to look into a better long term storage option. Maybe just mason jars, idk yet. And as for the cancer issue, I commented this on someone else’s comment just a minute ago: “I was being hyperbolic with that. But it's meant to be a commentary on polyunsaturated seed oils, like the neutral canola oil most often used to make mayo (even homemade). These types of oils are usually already rancid (oxidized) by the time you pick them off the shelves in grocery stores. What this means is when you consume the rancid oil, the oxidized fatty acids act like free radicals in the body. Free radicals are inflammatory agents. If you consume these oils chronically, then you could assume you are causing yourself chronic inflammation. I don't think that going from that to cancer is too much of a stretch, as chronic tissue damage is a common precursor to cancer. That's not to say that seed oils = cancer. Again, I was being hyperbolic/satirical. But it's pretty clear that those oils aren't doing any good. Sure homemade mayo the traditional way may still be better for you than the stuff in the store, but who knows? I just stay away from seed oils as much as I can, except for a bit of olive oil. (Olive oil is monounsaturated, making it more stable and resistant to oxidation than polyunsaturated oils. Still, you're likely to be exposing yourself to free radicals from that.) A note on free radicals: free radicals are "oxidants" and our bodies encounter them on a daily basis. It's a part of being alive. We get "antioxidants" from our food, too, which combat the oxidants our bodies are exposed to. In an ideal situation, the antioxidants outnumber the oxidants. But it's pretty easy to tip the scales if you consume a lot of free radical/oxidant-producing oils chronically.” Hope that helps. ✌️

@cookingforsingles

Жыл бұрын

@@ethanpaff yeah Mason jars are probably the best, although any plastic container that is intended for reuse will probably be fine. Yeah sorry totally didn't catch the hyperbole. I'm not sure if I agree with your assessment of the oils though. Polyunsaturated oils are considered good for you (like in the Mediterranean diet which uses olive oil or the Nordic diet which emphasizes either vegetable or sunflower oil, can't remember rn) since they lower your ldl cholesterol. And I'm (genuinely) not sure about oxygenated vs oxidized. I think you mean oxidized when talking about rancid oil. I don't think we are literally buying rancid oil from the store. Oil will go rancid in light if you don't take care though, that's why olive oil comes in a green or light proof bottle, but frankly any liquid oil should be kept in green or light proof containers for that reason.

@ethanpaff

Жыл бұрын

Whoops, yeah, I meant oxidized. And to my understanding, unsaturated oils oxidize easily, which poses a health problem when consumed chronically. Olive oil isn’t so bad, as it’s only monounsaturated. For that reason I’m not convinced that, in general, unsaturated oils are good for the body. The fact that they have only become a part of our diet in very recent history (save, of course, for olive oil), and considering the manufacturing process for yielding those oils, I’m sure we could do without them. (Olive oil, again, is a different story. It has shown some clear benefits and it’s been used by humans for millennia.) This study is specifically concerning “repeatedly heated vegetable oil”, but heat, oxygen, and moisture all cause rancidity (any degree of oil degradation): www.ncbi.nlm.nih.gov/pmc/articles/PMC5616019/ There’s better info out there to address the issue. The “What I’ve Learned” KZread channel does a good job of covering the research on this topic. Also, the U.S. has a long history of food oil purity issues that haven’t been uncovered until recently: www.ucdavis.edu/food/news/study-finds-82-percent-avocado-oil-rancid-or-mixed-other-oils This study talks about avocado oil in particular, but this is a problem across the board. And if you know how other seed oils are produced (bleaching, deodorizing, high temps), you might reconsider using them much at all. If you end up reading all of this, let me know what you think! And thanks for the advice on the storage containers! ✌️

Omg I tried all those mayonaise recipes with the eggs and they tasted soooo 😭 eughh How long do these lasttt? P.S you never oversalt your spices are perfect

@ethanpaff

Жыл бұрын

I feel that. Idk how long they last. I can’t seem to keep them for longer than a week before eating them. So, if you want to be safe, I’d say keep it to a week. Otherwise I would just use them until they show signs of mold or start tasting a little off or less fresh. Since they are so quick to make, you might as well just make them fresh whenever you need them. Thanks for the reassurance lol. And thank you for the continued support! ✌️

Great video, but you lost me on the honey mustard. I didn't know that honey mustard started with Dijon mustard. Also, if we're trying to avoid "store bought in a bottle", then why are we starting with "store bought in a bottle" when it comes to the mustard?

@ethanpaff

Жыл бұрын

Thank you! The idea isn’t to avoid store-bought. Rather, the goal is to avoid anything with “bad-for-you” ingredients. The mustard I buy is clean. As simple as it comes. Part of saving time and money for me is not making anything from scratch that I don’t need to make from scratch. Also, honey mustard can be made from regular mustard. I just prefer the flavor that Dijon imparts for honey mustard.

@CheshireCatFun

Жыл бұрын

@@ethanpaff ah, gotcha. Makes perfect sense. Definitely get to give it a try. 🙂

hello

@ethanpaff

Жыл бұрын

hola

What's wrong with seed oils?

@klevish3874

Жыл бұрын

Industrial waste products used as "cooking ingredients" by food companies cutting corners for economy, but actually incredibly toxic and harmful.

@ZeroPointDrive

Жыл бұрын

​@@klevish3874 Where I'm from sunflower seed oil is the most common and widely available oil. Never knew about this.

@ethanpaff

Жыл бұрын

Klevis summed it up!

@caroditsky

Жыл бұрын

@@ethanpaff what did he say? Comment was removed.

@ethanpaff

Жыл бұрын

“Industrial waste products used as "cooking ingredients" by food companies cutting corners for economy, but actually incredibly toxic and harmful.”

can i ask why not just make actual mayo? i assume because of how fatty it is?

@ethanpaff

Жыл бұрын

Pretty much. And if you use a decent unsaturated oil like olive oil, you’re looking at using a boat load for just a little mayo. This stuff is far easier and quicker to whip up, has no fat (if that’s something you care about), and can be more cost effective.

Idk about you americans, but mayo is made with eggs. This is just a yogurt sauce bro

@ethanpaff

Жыл бұрын

It is in America, too. Egg yolk and oil if done traditionally and homemade. The stuff in the stores has a bunch of other stuff in it, though. And this “mayo” recipe is meant to avoid the use of seed oils and be much lower in calories while providing a similar texture and flavor to real mayo.