😃

Thank you for the kind words!

@@kitchendano no problem man! that shwarma looks amazing! have you ever thought about opening a restraunt?

It's crossed my mind. Or maybe a food truck. 🤔

@@kitchendano yeahh! maybe a food truck is a better idea probably, restraunts are way too expensive if you do start a food truck please let me know!

Lol! It's good drunk food, but tough to make drunk.

Great question! I still have some from Easter that hasn't really gone bad so much as stale. I'd say 12 weeks to stay on the safe side?

Thank you!

Thanks! I worry for my arteries, though.

Thanks! I couldn't find proper cheddar curd anywhere. I think there are too many poutineries near me.

@@kitchendano where you live? I usually go right to the factories or all the stores around us have fresh curd every day or two! I’m in eastern Ontario, Canada.

Ah, that makes sense. I'm in southern Ontario, where they make corn and air pollution.

Thank you!

😃

Lol! Thanks, Shayan! I'm glad you liked it!

Thank you!

You should!

AI doesn't have taste buds *yet*.

Exactly! The garlic will cook if you add it later, but it won't bloom the same way as adding it to hot oil (same as the spices). It's definitely common, though.

​@@kitchendano Also only dweebs eat curry and rice/quinoa with a fork. Spoon all the way

🤣🤣🤣

Thank you!

Thank you!

Thanks! It was a little too chonk for the squirt bottle. This one should probably be served out of a jar.

Thank you!!!

Great point! I was commenting on some online recipes that tried to recreate the umami with ketchup and soy sauce, but it isn't the proper Worcestershire sauce (which seems difficult for the average home cook).

That's awesome! It's good to know approximate ratios when you're first starting out. But if you know roughly what you like, a little less or a little more doesn't ruin anything. 👍

@@kitchendano with her inlet her do the precise ratios eventually she will be able to freehand and get just the right amount like I'm able to there's recipes I'm precise on

It happens more often than you'd think. Sometimes, you have to ask at the butcher counter for their special stock.

I've seen a few beer mustards out there, but never tried one myself. I would assume it would just take the place of the vinegar. Try it out and let us know!

Exactly!

Don't think we're on the same page with 'whole grain'. But if you want mustard with bigger chunks, in it first just make regular one add with split or whole peppercorns or you could just try not blending it as much

I'm not sure the seeds would stick together well if you don't crush/blend them at least a little. Also, soaking for less time will keep firmer seeds - a 4 hour soak won't grind well at all. That might give you the texture you're looking for. 👍

Thank you!

I'll look into a Patreon Sauce Sample Subscription Service! Which reminds me, I should make that daikon curry again soon.

nice video though!

Lol! The good news is I can't cook with it, so I probably won't pronounce it on camera again.

@@kitchendano haha no worries! keep it up

As a new englander from massachusetts, we are the only americans that pronounce it Wuh-stuh-Sheer.

@@JG-id5vi thats close enough, you have my respect - though technically its “shuh” i strongly respect you

Oh no! Make this for them and show them the light!

Thank you! Would you believe it was my first take? 😃

Ah, yes. I've been working on my pronunciation but it's not quite there. 🤣

Somebody put cheese in a tzatziki!?

That sounds like a great recipe, but it might need more garlic.

Hey man, could you share how you guys do it, the authentic way?

Lots of olive oil is the go to in Greece, but yeah no the mint is weird.

The pink stuff should be more red - it's liquid from a jar of kalamata olives. Hope that clears things up!

@@themenacingbeast5437 so Turks, Greeks and Cypriots all have slight variations. Traditionally the cucumber is peeled and finely diced. The cucumbers used are usually the small ones however if you can only get the long ones like in this video then the centre should be removed. The chopped cucumber is then added to strained thick yogurt but the "greek style" you find in supermarkets can also be used. Add a tbsp of lemon juice, dried mint and grate one clove of garlic. Season with salt and mix. To garnish you can sprinkle some olive oil - Turks also sometimes garnish with red pepper flakes or sumac. It's a very simple dish. But the main takeaway is that cucumber and yogurt are the main ingredients - I've never heard of someone adding olive juice, use that type of mint or that scary amount of garlic like in the video. It's something anyone can make in less than 5 mins and it doesn't need to be complicated.

Took a lot of XP grinding to unlock that perk.

Thanks so much!

Chicken would probably suit the flavours more than beef. If you want to try beef, let me know how it turns out!

Let me know how it turns out!

Thank you!

I'm glad you enjoyed it! 🤣

Thank you!

Worried you were hinting at eating a turtle 😂 Next flavour country should be Greek!

@@the0neskater Greek on the list!