If you were ever willing, I would love to see your spin on Haitian Legúme. It is a very veggie and nutrient dense dish most people like to throw in some chunks or beef or something but I honestly think it's best with crab or no meat at all. It's probably something you've never made before but you cook with a lot of veggies and you always have the best twists when you make dishes from other countries.

@ashapash

Жыл бұрын

Yessss i love legume

You can also dry these leftover vegetables, grind them up, and you get a broth powder that keeps for a very, very long time. That's better, in terms of Zero Waste, and you don't have to throw anything away

I really enjoy your format. The highly edited youtubes are getting soo headachey. Your videos feel warm, you seem casual and yourself AND friendly. Love 'em, man.

“This is a piece of wood” and the dog’s stare took me out 😂 absolutely love this video. So informative!

man i love how chill & laidback there videos are!

Thanks to influencers (or home chefs, whatever title you prefer), I started saving my food scraps for making stocks and it's been very rewarding knowing I don't have to go out and buy veggies or meats to sacrifice for the purpose of a stock since I already have them at hand. Makes me feel a little bit better about throwing out bone scraps knowing I at least *tried* to get as much mileage out of them as I could. Thanks for the positive inspirations.

Absolutely love your kitchen and the color scheme, but especially your dutch oven. What a beauty! 😍

The vibe in your videos is just so 😌 relaxing. My mom actually came over & asked me about you, cause of the sultry sound of your voice (obviously I said that part of the sentence in my Mike Wazowski voice) 😊 My chill time for the day 😎 Thank you for real 😉👍🏻

I've been really wanting to get in to using up scraps without waste and stepping into making my own broths so this is perfect! You always make it seem approachable and understandable for those new to it. I really appreciate and enjoy your videos.

Jon: I try to look as cool as possible while chopping my ginger. Ginger: Yeah, I'll just... go roll away. I like the floor, you know?

I learn so much from these. So happy that you’re in this new kitchen!

I absolutely love your cooking! I have learned so much in your stock series and will be making all of them. 😊

Thanks Jon!💯

This was wonderful. Something SOO special about making home made stock or broth AND any kind of home made bread you choose on a cool/cold day. By days end you will feel so rich and relaxed. It is actually hard to put into words.🥰

I’ve been making stock from literal scraps from all my veggies, which I freeze until I have what seems to be enough. I think I’m gonna have to add actual veggies and spices as well, because my version tastes horrible and doesn’t really add to the dishes I use it in.

Loved this video. I've needed a veggie stock receipe.

Appreciate this video. Thank you.

Thank you so so much for the Most Most Awaited Recipe of the Vegetarian Stock 👍👍👍👏👏👏👌👌👌👌

Great video as always 👍👍👍

I wanted to make a veg broth for friends. Thx! It looks good. I like all soups esp w herbs. aLSO I want that tea/spice metal container!!

after you recommended it like a bunch I finally got some chinese olive vegetable last week and I am amazed! Love to use it to balance the umami of my dishes, thanks for the recommendation! The way you use kombu is very similar to the way my first head chef taught me to. He usually started his vegan dashi with kombu and shiitake in cold water and as soon as it got to 90-ish degrees, he took the Kombu out. I am curious now if there is a big difference between the two ways of using it.

I have celiac, wheat starch often doesn't meet the standard for a celiac diet, it's difficult to remove every single molecule of gluten. I've learned through experience to avoid it as in some products its fine but in others I have reacted to it. Because the source of the wheat starch isn't listed on the label, it's impossible for me to know if it's from a truly safe source, so I just avoid it altogether. Others may not be so sensitive but it's really a trial & error process.

@psi9899

Жыл бұрын

Corn starch or potato starch can work

Dude your bowls are so pretty, where did you get them?

Hi mate, l asked you before if you could taste any difference in what ever you cook that contains Bay Leaves. I have been cooking for over fifty years now and used a lot of bay, and truthfully l couldn’t tell the difference between using and not using bay leaves, so a while back l tried boiling a bunch of bay and tasted the the water, and couldn’t tell the differences between either the one with the bay and the plain water l would love too hear your opinion on this. TIA ROBBIE J🇬🇧🇬🇧🇬🇧👍👍👍🦊

@victoriarobinson3909

Жыл бұрын

Do you use dried or fresh Bay leaves? Fresh is much better, I never use dried any more as I found it doesn't really have flavour. I find it gives almost like a piney citrusy freshness to food. It's not a main star, it just adds depth.

@shadybad9836

Жыл бұрын

Thank you for your response, l have used both as l have a forty year old bay tree and countless containers of dry bay. bad👍👍👍🇬🇧🇬🇧

I love your island! Is it and the storage custom?

Kombu - I have read you can make "kombu pickle" from the cooked Kombu

🤗

isn't the 'salt crystals' on the kombu just unrefined msg big bro? why we ain't keep it in so we don't have to add msg later

Do You Have a List of the sauces you use ex: Olive Vegetable Sauce and spices? I haven't seen all your video's yet so I wasn't sure if there was one. Maybe include one in your book... Anyways, I'm enjoying your videos. Thank You!

jon do u wash your veggies? like your onions or bok choy?

What's a good Mushroom powder? I've been looking for one and don't know which is the best.

HUGO

appreciate you being so open minded to vegan/ vegetarianism

This is very helpful for what to do. It would be interesting to hear what NOT to do. A lot of things like brocoli stems might give a stock a funkyness...I never know so I usually err on the side of caution.

This seems like HEAVEN! But too much work 😩

What spices do you buy in bulk vs fresh? In other words, which spices do you fear going bad?

@JC-pf3kf

Жыл бұрын

In general, you don't want to buy ground spices in bulk. Whole spices hold their flavor a lot longer

@matthewking1946

Жыл бұрын

I actually do buy most whole - are they all fine to do so?

MSG is a real ingredient? Now I gotta look for it in the store.

I think we have the same cleaver!

👍😁❤

I have two lbs of galangal in my freezer......... maybe time to make soup........

Where the hell can you buy those ridiculous big onions?? oO

@victoriarobinson3909

Жыл бұрын

I had to re watch to try and work out what you were talking about, as I thought I'd just fallen asleep and missed half the video. 😅 They are just large onions that you can get in any UK supermarket. Except the white onion, those are harder to get, usually have to go to an actual greengrocer as the standard is large brown and red onions.

@christoph_n

Жыл бұрын

@@victoriarobinson3909 How?? I‘m from Germany. The largest onions i’ve ever seen in reallife were white onions half this size… Oo What do you use to grow vegetables in the UK?

@victoriarobinson3909

Жыл бұрын

@@christoph_n I don't know as the Dutch, it's were we get a lot of veg from. XD

😂😂😂 I thought you were going to say not related to the Drag Queen JuJubee

Word..vegan.. in first 10 seconds of video.. I must..hnnrrg.. I MUST POST ABOUT HOW I EAT MEAT

ABCCC

Do y'all not compost??? Yes, I can do that, but my we compost both at the house and the city level. And they give it away for free too

Do u know h woo? He's also asian chefing KZreadr but very sus and homo like you with similar subscriber counts