A big problem around here in South Asia is that pearl onions (of the red variety) are overwhelmingly the most popular variety of onion here, which means whenever a recipe calls for one onion, I have to start calculating conversions since that one onion is most likely a fully grown large one. Also shallots are completely non-existent here so that gets substituted.

Thank you very much Ethan for a fabulous and informative video 🧅✨

Our Ulli is the queen

The olive oil you seem to be using is trash

Great video. One critique i have is that you say 1 tablespoon of oil but the video is showing around 4tbsp. Thats about 300 additional calories in the dish than one would expect.

13:22 Shallots are written 90.1% instead of 80%, as you mention tho (sorry if already said, just in case :s)

Caviar is a New Years ritual for anyone who grew up during the USSR. I shell out for beluga every year for my family. Outside of that, there's really no reason to pay that much for it.

I get something called Greek style cheese and I don’t use the one that is branded as feta cheese because it has something called rennet. This is something that is part of an animals stomach and isn’t vegetarian

I enjoy your videos. Many, I look at the length of them and decide to pass. Am I interested enough to spend 1/2 hour to find out if vodka effects the taste of the sauce? Unfortunately no. I think you would get more views and more complete views if you kept it within 15 minutes. Good luck, keep us the great content.

the best caviar is arctic char, but whitefish caviar is also great, same with pike caviar, burbot caviar is sketchy, but ok, perch caviar is bad.

"American 'cheese' " ? Doesn't seem fair. ?

Does Japanese Wagyu tallow taste different from American tallow? Prime rib tallow, por ejemplo?

AS an Argentine, I think you got it pretty much alright, but I would suggest try this authentic chimichurri: - Do not blend... for God's sake. - Hydrate the dried herbs first - Use neutral flavour oils, not olive oil which overtakes the natural flavours of the herbs. - Follow the steps and order, and leave to rest for at least 24 hs. - I'd suggest if you want hot chillies , use them in a salsa criolla along finely diced fresh sweet red peppers instead of in the chimichurri. recipe: - 1-2 tablespoon dried oregano. - 1 tablespoon sweet pepper flakes >> it can be hot but traditional chimichurri uses the sweet pepper flakes version which can't be found in every country. The option here is to maybe use paprika. - 2-3 tablespoon warm water Mix until you create a paste like texture. - Add 1 tablespoon of salt and pepper, mix. - Add 2-3 tablespoon FINELY chopped parsley - Add 1 minced garlic clove - Add 1-2 tablespoon red wine vinegar >> important, it has to be red wine vinegar. - Add 1-2 tablespoons of sunflower oil >> or any other neutral oil, NOT olive oil or other flavoured oils. Mix all and leave in the fridge for at least 24 hours.

3 years later i found this 😂😂😂

Thank you for the video, I'm a culinary Student and was struggling to learn the cuts and uses this helped so much thank you❤😊

I’m always lazy

You just have the worst job in the world eh ;-)

Wow you have a massive catalog of videos! Congrats on turning your passion and HARD WORK into a career! Thanks for the great tutorials and teachings!

Remember, when you cook Japanese food, use Japanese soy sauce. Kikkoman is the best cheap option if you're in the US. Please don't don't ever use Chinese soy sauce for Japanese food. I was born and raised in Japan. One day, I went to "Japanese restaurant" in Oklahoma. I ordered Tempura, and they served with Chinese soy sauce. It tastes TOTALLY different. Automatically 1 star. Later on, I figured that the owner of that restaurant is Chinese... If you can't find any Japanese soy sauce in your area, use Korean soy sauce. It tastes different, but close. Also, I usually keep "Kikkoman" soy sauce packet that came with the takeout Chinese food. I always use that for cooking. BTW, if you don't have Japanese "Mirin" (sweet Japanese rice wine), you can substitute that ingredient with 1 tablespoon of Chinese rice wine 米酒 and 1 teaspoon of sugar. Mirin is super expensive in US so I always substitute with those.

1. Monterrey Jack? What are we doing here, man? Buy yourself some Chihuahua cheese and live in luxury. 2. Stale-ish corn tortillas have one ultimate purpose in life: MIGAS. If you’re not cooking migas, you are denying yourself one of life’s great simple pleasures. Be sure to top with some Chihuahua cheese (see #1)

By not including a genuine Vidalia onion I would say that this study is incomplete at best and invalid at worst. But such is opinion... and I'm not a ringer from Georgia, I'm from Northern Minnesota!

Two 15 second commercials killed your channel. I’m sorry. You are not worth a 30 second break

"Stop using yellow onions in mexican food" WRONG. While red onions ar ebetter for fresh salsas, yellows are better for making enchilada sauce.

As north african from Morocco, i find it really weird how ok you're with eating onion like an apple, without having any strong punch or hot, here the red onion is really pungeant and strong if eaten raw, same for white onion, i've heard some people telling me that onions in USA are kinda tastless, can someone expplain why same onion type have different taste around the world ?

It's a shame that you didn't include eggs from local backyard chickens that was freshly laid. Those would blow all of these out of the water every time! Plus... Hens raised on pasture (whether commercially or in a person's backyard) lay eggs that are lower in cholesterol and fat and higher in beta carotene, omega-3s, and vitamins A, D and E, according to a 2007 Mother Earth News study that has since been verified multiple times.

Ethan, I don't like the way you fry your eggs. The pan is probably too hot. I don't like the tough crust that forms on the bottom of the egg when you fry it in a very hot pan. One thing that this video did for me was to convince me that how humanely the chickens are treated is an issue for me. I am also finding these days that cageless eggs (yes, I know it's not the eggs that are in cages) are much more common in stores these days. It's all good, thanks for the video.

Would love a video on the "mojo" side product 😂

Boy howdy. I started this video sober, and resumed it at 3:30 less than sober. I can't. "Aromatics" confused me more than it should have.

I was hoping you mentioned any differences in trace of hormones or antibiotics in these eggs. That is the most important thing when we consider buying more expensive organic VS cheaper regular eggs.

You forgot the part where eggs are so unhealthy for you that there's basically nowhere in the Western world where companies are legally allowed to claim/advertise that there are any health or nutritional benefits to consuming egg whatsoever. You also forgot to mention that the fennec fox is the only mammal that can properly digest eggs. Hope that helps.

*Only beluga fish roe is called Caviar..* The problem is that people use the term Caviar too loosely.. In Iran and the Caucuses countries (Armenia and Georgia) people only say Caviar to real non-farmed beluga fish from the Caspian sea.. And yes it's expensive but tastes nothing like those other fake ones.. The name Caviar would never be use for any other fish roe.. Similar to how Champaign is only called Champaign when the grapes come from that exact region.. I eat the real deal Caviar and absolutely no other fish roe has ever tasted nearly as good as real Caviar.. There is a reason why people of the Caspian sea region started eating Caviar a long time ago, having people from the rest of the world to take notice and try to replicate it.. But, Caviar is impossible to replicate.. The beluga fish can only give you that distinctive Caviar taste once it has completed its nearly 100 year cycle in the Caspian sea.. Everything from what the beluga feeds on to the salinity of the Caspian sea makes farmed beluga elsewhere impossible to replicate Caviar.. It's simple.. Don't call it Caviar if it's not..

Switcharoo at @32:10. Red unions number 2 were the only ones without the cap, 2 seconds later the cap appears. A little bias had to play in that lol

Great recipe! Don't apply salt to the peppers before you roast them if you're just going to peel the skin off afterwards though

Speaking as a CMS Somm - local terroir is thing for olives as well. To taste it clearly you'd have to hold other variables consistent - same species, different country, same ages, same price point. Dairy has as clear of a terroir as grapes, and is extremely easy to test at home - if you have access to 3-4 small dairy farms' products (such as in a Whole Foods in an urban area with a lot of small farms around, like NYC will have Hudson Valley and NJ small farm yogurts, milks, etc.) And there's no reason you couldn't be an olive sommelier or what not (I have thought that about your videos very often; your approach is very similar to the Court's) if you just used Deductive Tasting Method on other foodstuffs. Do you know the Court's method? If not, would you like learn it? It would be fun to see combined with the other things you do on your channel.

As an ABC and a New Yorker, I started yelling THOSE ARE X'IAN FAMOUS FOOD NOODLES (and also Uigher noodles!) from just the preview image. My favourite thing. Clickbait success

I use a food processor to chop the chimichurri, stopping when it's medium chopped. I omit the oregano. Not because just because I'm a gringo, or scared of oregano. It's too musky in the bright flavors of the chimichurri.