Personally, from a Mediterranean country that is a big olive producer, the olive oil matters. But I agree that not every dish needs good olive oil. It depends on the dish a lot. I have two different bottles of olive oil, and whenever I cook I use the cheaper one for most things. When I'm cooking something that is heavy on the olive oil taste, i use the good one. I make pasta aglio e olio a lot because it's extremely tasty, fast, and easy to make and whenever I make it i use the good olive oil with good quality dry pasta and it makes a huge difference in the final dish.
@ghialumia5046 Жыл бұрын
Mediterranean fresh olive oil is just out of this world. I could just spoon it up every day. Meanwhile the store bought basic olive oils are super bitter, which I never realised before tasting the good stuff. Any recommendations of olive oil manufacturers if traveling in your area?
@SmartyPoohBear Жыл бұрын
Agreed. Definitely have a high quality olive oil if used to blend up sauces or being drizzled at room temp on top of dishes, but if just coating a pan to fry some ingredients, use the cheap oil.
@fglend73 Жыл бұрын
Why do people always preface their comments with things like "I'm Italian," or "I'm from a Mediterranean country" as if that gives them absolute credibility to speak on the topic. If you know about olive oil, then you know about olive oil. Just bc you're from a certain country doesn't mean you can cook lol.
@minijag972 Жыл бұрын
@@fglend73 Because 99% of Americans have NO idea what even decent olive oil tastes like. I'm an American. I have actually been blessed enough to taste good olive oil. Its fruity, just like people say it is. Its not some crazy wine thing where you have to be a sommelier to taste it. Its there ant its fruity. Period. The EVOO you buy in the store is spoiled and rotten. The end. Supposedly California Ranch is supposed to have 'the best' store olive oil. That may be true, but its spoiled, and bitter by the time you put it in your mouth. The end.
@tamaramartin4015 Жыл бұрын
Olive oil confuses me so much. There are so many brands, i don't understand the practical effect of virgin olive oil versus extra virgin oo, and so on.
@Tatjanak1989 Жыл бұрын
I cant believe how few people know about this, as this is such striking information: when buying canned tomatoes (in Europe, at least), you have a print on the top or bottom of the metal part of the can. The first number indicated the DAY of the year the tomatoes were canned. You want to go for numbers between 190 and 250, as that means your tomatoes were canned between july and september, which is peak "ripe season" for tomatoes grown in european countries (italy, portugal, germany etc). Im sure this applies to italian canned tomatoes bought in the US, such as Mutti. Most quality tomatoes, such as San Marzanos, are harvested during this time anyway, but if you go for a cheaper brand, check for the date!
@Jarptchow85 Жыл бұрын
I agree on the spices but I would add that it is even more important to use whole spices and not pre-ground ones. They keep a lot longer and you can really taste the difference from a freshly ground black pepper from the pre-grounded stuff.
@nerfherder4284 Жыл бұрын
Stale spices, whether cheap or expensive are sad. Dill especially has a short shelf life. Never buy in huge quantities and yes whole when possible. A whole nutmeg lasts WAY longer than powder.
@stryker0ae Жыл бұрын
@@nerfherder4284plus it's super ez to just use a microplane to grate it quickly without grinding the whole "nut".
@Norrie_S Жыл бұрын
@@nerfherder4284 When did Dill become a spice? Am I missing something in language here. I thought Dill was a herb.
@Cocc0nuttt0 Жыл бұрын
Grocery store spices are also kind of a scam price-wise. Something like $8 gets you a 75g jar, meanwhile I can buy 100g for $4 at a bulk retailer. Not only that, they smell and taste better than the grocery store ones. Of course, getting something like that close to your home is a matter of luck, but any large city will have at least 1.
@MaizeANDBlue1957 Жыл бұрын
I buy my herbs & spices is bulk (usually around 1/2 to 1 pound). I then put them in vac packed bags with the name in black marker. Those 'larger' bags are stored in a 5 gallon pail, and small amounts are vac packed in smaller bags. I store those in a small basket in the cupboard. This isn't perfect. It seems I always have to remove 3/4 of the herbs & spices from the basket to find what I need! 🤣 But the benefit of having plenty of 'extra' really paid off during Covid when the bulk area of the store was closed off. When others were forced to spend five plus dollars on those small bottles, I was still working with 3 to 8 dollar _per pound_ spices.
@jesseprins4744 Жыл бұрын
Brian, you can get 15 lb bags of good rice (I buy Japanese rice grown in California) for around $2/lb or less from either Asian supermarkets or even Amazon. 'Tamaki Gold' is my go-to when I can get it for a good price, but 'Nozomi" is really good too and usually cheaper. Where that bag you held up is over $4/lb and about the same. And I grew up in Japan and am pickier about my rice than just about anything else.
@isroying Жыл бұрын
Yeah, Calrose rice is a good deal! But I do use some jasmine rice too, Trader Joe's ones are solid and accessible.
@AMarie333 Жыл бұрын
Thanks for the tip!!
@davidathay5793 Жыл бұрын
More than just brands (like Tamaki Gold), it is important to know that there are multiple varieties of rice (just like apples) and each has distinct characteristics. My family is partial to Koshihikari rice which is sold by multiple brands. Give some of them a try. They beat the pants off of Calrose... Local Japanese/Korean market will have a ton of options as does Amazon although locally in Southern California Amazon is a LOT more expensive than the Japanese stores
@lostboy8084 Жыл бұрын
Jasmine is a good option but really rice is rice and unless you are making a rice dish anything really is ok as it basically a side dish.
@okay1549 Жыл бұрын
@@lostboy8084 rice is absolutely not interchangeable like that lmao
@Wizkid490 Жыл бұрын
Pro Tip: You can get a large jar of Better than Bullion at Costco for less than the grocery store, and it's actually an even better version. It's both organic AND reduced sodium, with about half as much salt as the regular version. Makes a huge difference, since it leaves room for other salt sources in the dish.
@AmberU Жыл бұрын
Just found that out and snatched one !
@sherireuther3047 Жыл бұрын
The problem with the better than bouillon is the dextrose they add. It is a huge problem for those with insulin resistance. I would buy it if it didn’t have any dextrose, or maltose, or dextrin added. 😔
@QuestionEverything-qp6kw Жыл бұрын
@@sherireuther3047I agree...I HATE Better Than Bullion, for that same reason and don't understand the hype of the product. It leaves behind a sweet flavor to everything I add it to, gross.
@grd44dfg Жыл бұрын
Salt is good
@Gio102897 Жыл бұрын
Really almost all of the splurge items you can get at Costco for really good prices. Even the Goya ones are fresher than the grocery store because of how they are supplied. Same with chips
@robwilkerson4413 Жыл бұрын
Bravo! I love this! I hated that you always mention "Better Than Bouillon" it had been my secret for years. The Ham Base in over cooked country green beans is a game changer! Also incredible in red beans and rice. I had my friends 80-year-old grandmother back me in a corner and demanded that I tell her my secret flavor in my green beans. 2 or 3 years later she became very ill, and I stopped by her home and dropped off a jar of the BTB ham base. I cracked the jar and she got a little on her finger, licked it and looked me in the eye and called me a horrible cheater LOL. Then she got better and beats me to every single function with my own green bean! It's been a complete pleasure watching your channel grow!
@mknewlan67 Жыл бұрын
All grandmothers have their own dirty little secrets in recipes lol. They just don’t like being beaten at their own game.
@tickledtoffee Жыл бұрын
@@mknewlan67 this is so true lol my grandmother's was good quality vinegar
@susanohnhaus611 Жыл бұрын
I love BTB and have used nothing else since I discovered it. However, there are so many vegetarians in my family that I use their vegetarian base one but for anything (ie beans & greens) that need that smokey flavor you get with good ham, I use sweet smoked paprika
@robgriffin4801 Жыл бұрын
Somehow at Market Basket in the US it's like less than $5 too. Best deal going
@isweartofuckinggod Жыл бұрын
BTB's mushroom base is one of my favorites, totally underrated.
@mattk2708 Жыл бұрын
Agreed on spices, though it's worth noting that getting them from Asian, Arabic, Indian, or other such specialized markets often yields good quality, large quantity, and rock bottom prices. From my own experience at least, I can pick up a pound bag of spice or spice blend for the same cost or less that the little jar at the supermarket. Also those places are often locally owned so it's nice to support them IMO.
@nerfherder4284 Жыл бұрын
Supporting a local store is a great thought, keeps them around in the future when you need more. I prefer my spices to be organic, just so pesticides don't end up in rivers, but besides that they all seem to taste the same, although buying in bulk can lead to staleness if you don't use them quickly.
@chriswhinery925 Жыл бұрын
Yes this, if you live in a large enough city to have easy access to ethnic specialty markets they're a great place to get all kinds of top tier ingredients at lower prices than a regular grocery store.
@magicalmystery1964 Жыл бұрын
@@chriswhinery925winco has bulk spices although I can’t vouch for the age. But they seem to go through them quickly so they are probably fresh. Winco is everywhere!
@TheOmninovoi Жыл бұрын
Yup, the local Indian supermarket is my destination for spices! (and yes, I am aware that many people in more rural areas might not have access to spices other than in the basic supermarket).
@guycoburn1633 Жыл бұрын
@@magicalmystery1964 No Winco in Central Florida . . .
@thomasyoung5452 Жыл бұрын
I’m a bean freak and was thrilled when Camillia beans started showing up in Publix here in St Pete, FL. And while I’m on the topic of beans, everybody please adopt the practice of brining your beans I learned from Cooks Illustrated. 1 gallon of water with 3 T of pickling salt (no iodine and dissolves in room temperature water easily) per pound of beans for 6 to 8 hours. Preseasons the beans and allows them to cook more evenly.
@jpecci1262 Жыл бұрын
Camilla beans are unavailable here, but Hurst has been a good replacement for red beans & rice dishes.
@LacksunderwearАй бұрын
Camillia’s are the best. It’s the only bean for Louisiana red beans and rice. Too bad Andouille is only found in LA.
@erikgranqvist3680 Жыл бұрын
Largley agree. Things I would add: A good tomato paste is, in my opinion, an absolute must in the kitchen. Buy a big jar of a really good tomato paste when on sale, and freeze it in cubes. Super handy to have at hand, and you don't need to feel like it's going to spoil in the can because you didn't use it up fast enough.
@wge621 Жыл бұрын
great idea
@liia9736 Жыл бұрын
What brand do you recommend?
@janetsbrick Жыл бұрын
I love the European style tomato paste in a toothpaste tube ones! They make using however much you want so easy, and just put on the cap and stick it back in the fridge.
@dilettanter Жыл бұрын
Yes but it’s in a metal container opened to the air- makes me think metal oxidizes @@janetsbrick
@billmoyer325411 ай бұрын
no, tomato powder beats paste
@bbutcher0812 Жыл бұрын
I genuinely appreciate the actual different advice here. Every food youtuber seems to always say the exact same things as if reading off of a script about how you MUST always use the best wines and the best olive oils. To only ever use the super high end spices because "everything else is dust!". It caused me to spend a lot of extra money when I first started until I realized it really didn't matter as much. I also appreciate how you aren't pretentious about your cooking. That's gotten to be exhausting across the food youtubers.
@user-cs1xz Жыл бұрын
omg the 'everything else is dust' comment is SO true ! i hear it all the time but never really believed it. great to hear from brian on this!!
@wge621 Жыл бұрын
yes! he's not pretentious, but is also highly trained and doesn't need to shout about it. whereas a lot of "food youtubers" have barely worked in a kitchen
@DondarfSnowbonk Жыл бұрын
I especially like it because it makes his recommendations of where you should spend much more authoritative.
@saintejeannedarc94608 ай бұрын
@@user-cs1xz I'm seeing some insisting that they have to grind all their own spices, because it just takes it all to the next level. I really can't see all that extra work making much difference in baking or cooking large batches. Peppercorns, for sure. Nutmeg, maybe, or so everyone says, though I haven't bothered yet.
@sebaschan-uwuАй бұрын
@@saintejeannedarc9460 freshly grinding spices does make a difference, just not enough to be worth the effort of having to find ways to grind cinnamon sticks and cloves and shit. Peppercorns and nutmeg are easy so do that if you want. But I'd rather not hand grind or electrically grind tablespoons of pepper at a time when I'm cooking. As long as your spices aren't decades old (like my bottle of turmeric, which has a faint yet still distinct turmeric aroma and flavor), they don't just stop having their flavor. Even spices that aren't kept in well sealed containers keep a potent flavor. Most of your spices won't be used at peak freshness anyway since most people don't use them by the bottle full, so grinding everything fresh is a waste of time. This something people get worked up over that makes no real difference in practice.
@qbertq1 Жыл бұрын
I agree with you on the generic spices, but something your channel taught me is the difference between the authentic spices for certain dishes. For example, I made your Butter Chicken recipe the first time with generic US chili powder, then two weeks later with Kashmiri chili powder and the taste difference was substantial. Ditto for Ancho and Chipotle chili powders when required.
@SuzanneWho Жыл бұрын
I feel the same way. Mexican oregano is more floral and less sharp. Same for true Mexican cinnamon. For paprika, I try to get the Hungarian brand - I’m part Hungarian and notice the difference in my cooking.
@itsdonuttime7729 Жыл бұрын
Kashmiri chili powder is more color than heat, not because of a quality issue, that chili is inherently for color.
@sebaschan-uwuАй бұрын
American chili powder is "authentic". It's authentically american. When indian recipes call for "chili powder", they mean kashmiri chili powder every time. These are two completely different products. Paprika is also a chili powder yet you don't make chili with all paprika.
@austinczyzewski5792 Жыл бұрын
I think dried chili flakes are one of the easiest and most rewarding self-made spices someone can do in my opinion. I had so much fun experimenting with different dried chilis and honing in desired my flavor and spice profile. I go with primarily Thai chilis and some Smokier Mexican chilis and find the “sweetness” and smokiness with the heat make a dang fine chili flake for any dish.
@UTeewb Жыл бұрын
Costco usually carries BTB in a much larger jar and similar in price to grocery store. I love it because it's cheaper than chicken broth and I don't have leftover cans that I eventually have to throw away. Stuff seems to last forever in the fridge.
@davidathay5793 Жыл бұрын
They also have quality Olive Oil and Wines that won't break the bank.
@leahmonterroso2472 Жыл бұрын
I thought $10 seemed like a lot (if he’s buying the 8oz jars). I pay around $5 at Target or the grocery store. But I’ll have to check the prices at Costco…thanks.
@saintejeannedarc94608 ай бұрын
I would usually use the cartons of broth. I never threw them out, they freeze just fine. Just put a bag over them, because they seem to leak when you thaw them. For veggie stock, saving that pile of veggie castoffs and skins, esp. onion skins and throwing in a freezer bag. When you have a few big bags, make a homemade stock, and it is wonderful. You can reduce and pour in ice cube trays. And it's free.
@ystar13 Жыл бұрын
Thanks!
@KimMaverick Жыл бұрын
The cheap olive oil you’re holding up was life-changing for me. I used to buy THE CHEAPEST olive oil on the shelf; usually the store’s generic brand or something that was heavily marked down. Then I ordered grocery delivery in a pinch and wound up with that 365 olive oil. It’s a completely different product. So I’m glad you’re saying we don’t need to splurge on olive oil, but to folks who don’t shop at Whole Foods, going even one tier up from the bottom is so worth it.
@rosejustice Жыл бұрын
When you started talking about olive oil I gasped a bit - Sacrilege! - then I continued to listen. Due to a lesson from _America's_ _Test_ _Kitchen_ I started purchasing California Olive Ranch brand. They have a style they call 'Everyday' and it's a perfect workhorse for every day use. As you qualified, good enough to eat raw, but not crazy expensive as to be wasting money by cooking. Plus, the better quality than the store brand is noticeable.
@leahr.2620 Жыл бұрын
I buy the California Olive ranch too, they have one that is made from 100% California olives, that I hope is in fact olive oil and not a blend.
@jasonkeith2832 Жыл бұрын
Olive oil needn't be super expensive or fancy, but make sure to do a bit of research to make sure that what you're buying is actually 100% olive oil.
@jordonbay7778 Жыл бұрын
California olive oil is superior to imported. I use COR as well and I have been very satisfied. Also, you can often buy a liter of it at Sam's club for like $12...
@hkarmy96 Жыл бұрын
@@jasonkeith2832 Second this, Olive oil is one of the most fraudulent food products out there
@MrD10e Жыл бұрын
Lol funny enough I use a Trader Joe’s one as my work horse and the California as my finishing oil
@puralupe8781 Жыл бұрын
I love the shout out to Ethan’s channel and the tomato video. Your channels complement each other and help those of us looking for high quality food information.
@Vendzor Жыл бұрын
Best two food channels by far
@AMarie333 Жыл бұрын
I watched that video when it came out and started buying better tomatoes, too. It was a super helpful video! We hardly ever eat canned tomatoes so the price difference is not that big for us, thankfully. But I do think they make a difference.
@andreacarreiro5436 Жыл бұрын
Yes!!!
@dimasakbar7668 Жыл бұрын
Ethan's content needs more shoutout, so does Bryan to be honest
@TBlankMusic Жыл бұрын
We need an Ethan + Brian collab video! Or entire series.
@fiona4450 Жыл бұрын
I'm going to thank you for suggesting using Better Than Bullion - not just in this video but frequently prior. It's upped my game on pretty much anything that calls for broth or stock. Totally worth it.
@LiamFitz13 Жыл бұрын
Spending extra bucks to get nice pepper flakes has made a huge difference for me. Flat Iron Chili Co has some amazing products. Dark and Stormy chili flakes are insanely better than normal red pepper flakes
@charlesross9365 Жыл бұрын
Flat Iron Chili flakes are incredible. Definitely worth the extra price!
@eliseleonard3477 Жыл бұрын
If you’re cooking paprikash or goulash, the quality of the paprika is hugely important since it’s a dominant flavor in the dish. I’m part Hungarian so probably biased, but after trying various sweet paprikas in the store for years I think you really need to splurge on some good Hungarian paprika. It’s not wildly expensive.
@Bmonkeygurl Жыл бұрын
Ages ago I had a Spanish paprika and it was the best paprika I had had (before that it was the flavorless 10 year old jars in most 90s America kitchens. I wish i could find it again!
@DactylyDactyl17 күн бұрын
I've lived a few places in the states where Hungarian paprika wasn't available, and I've been pleasantly surprised with the paprika at Hispanic grocery stores. It's not an exact replacement, and I haven't found hot paprika, but it's good enough that I wasn't complaining. I also think it's probably worth splurging on spices if they'll be the focal point of a dish, like it is in paprikash or goulash. I have opinions on chili powder too, but I think that's mostly because I like a somewhat spicier, smokier blend than the standard grocery store bottle. I can't argue it'd be worth it for most people to grind their own blend still.
@dyong836 Жыл бұрын
It’s probably important to note that different types of rice (short grain, jasmine, basmati) have different use cases. If you are making South Asian curries, basmati goes well, donburis work much better when you are using koshihikari short grain rice and a Singapore-style Hainanese chicken rice dish or Cantonese stir fry would be best with Thai Hom Mali jasmine rice. And of course risottos will call for Arborio rice. That’s the long way of saying that recipes are developed for the type of rice which is available in the region. Ps, have you tried Vietnamese grilled meats on broken rice? I do agree that rice quality does matter but more important is using the right rice for the right dish. Hint: I have all of the types I mentioned above except broken rice. P/s the “Megachef” brand of fish sauce is actually pretty decent too.
@saintejeannedarc94608 ай бұрын
I don't cook enough of those kinds of dishes for rice to make a big difference. I find Jasmine is very all purpose, as a side or main w/ Asian cooking and stir fries. I like parboiled for recipes and soups, as it stays firm and doesn't fall a part.
@Gothfield Жыл бұрын
As someone who has frequently been told “These are the best beans I’ve ever tasted” I can’t tell you how much it excites me to know that I was getting those reactions with grocery store bulk beans. Either from The bins or from large bags “great value” equivalents, I have always felt beans were fantastic, so I’m really looking forward to having 300% better beans.
@oggyboggy8692 Жыл бұрын
What are your bean secrets? I never manage to make beans taste very good
@violetviolet88810 ай бұрын
@Gothfield: Did you try Rancho Gordo? And how do you cook your beans?
@violetviolet88810 ай бұрын
@Gothfield: Did you try Rancho Gordo? And how do you cook your beans?
@Gothfield10 ай бұрын
Start with a good rinse, make sure there are no stones or shriveled beans. Add 3 cups beans to 8 cups water and then bring to a boil with a onion chopped in half and 4 cloves of garlic, you can add hamhocks, trotters, or pork jowls if you eat meat at this point too. No salt yet. Once boiling, reduce to a simmer and cover for 2 hours, stirring occasionally. After two hours the liquid should have started turning brown, it is at this point you need to carefully monitor the beans, checking every 10 mins or so and stirring until you have a nice thickened bean liquor that coats the back of a spoon. Depending on the bean this could be another 30 mins up to another 2 hours. Once your bean liquor is fully developed to a thin brown gravy, at this point add whatever spices you prefer ( I use cumin, mace, black pepper, salt, Worcestershire sauce, and msg) and let simmer for another 10 mins before serving with corn bread or warm tortillas.
@AMarie333 Жыл бұрын
I recently started using Better than Bouillon and was amazed at how good it is. Although I am shocked at the price you quoted; $10-12 a jar? It's around $5 in my neck of the woods and even the Organic is no more than $7 or 8, but often goes on sale for less. I'm intrigued by the idea of fresh beans, but the price is shocking. Groceries are already killing us right now, so this is the wrong time to start upgrading ingredients unfortunately. But I'll keep these tips in mind for when/if life becomes more affordable. I used to buy really good vinegar but wasn't going through it fast enough. I threw away quite a bit of expensive vinegar so I just don't buy it anymore.
@Thalanox Жыл бұрын
Think of it this way: Better Than Boullion makes the transition to having a lot of soups easier. Also: the way to cook flour and retain the most calories is to boil it. Make a small amount of very thick dough. Literally just some water and flour. Then take off chunks about half the size of a golf ball, flatten them, and boil them in water. They're ready to eat when they float up to the top.
@TheMister123 Жыл бұрын
Yeah, I just checked, and Walmart's price for BTB is $4.29. Why anyone would spend $10 for one of those is beyond me. Where does he live, NYC? San Fran?
@In.the.darkness_there_is_light Жыл бұрын
If he’s in NY, for that price he’s probably shopping at Whole Foods. I’m in NY, I don’t shop WF, and I’ve seen that stuff at stores for $5-$6 tops. And I won’t buy it unless it’s on sale Edit: I’m in the comments, usually, as I’m watching and he did mention shopping at Whole Foods, way more expensive than my local Food Bazaar.
@jacksmith-vs4ct Жыл бұрын
@@In.the.darkness_there_is_light its funny I used to live in NY and outside of the city food is super cheap its actually cheaper up in NY than where I live in South Carolina food is weirdly expensive here especially since wages are like half of what you get paid in NY but yeah sounds like WFs to me because even here its rarely more than $6
@BrendanCoulter-cb4uq Жыл бұрын
"When life becomes more affordable" don't hold your breath.
@lauriefuda Жыл бұрын
I have to add that we have limited experience using dried beans (because we were both working and lazy), so we always used canned except for split peas or lentils for soups. This past Christmas, my sister gifted us with 12 pounds of beans from Rancho-Gordo. Well, I have to say initially we were a little overwhelmed...it's just the two of us and we weren't sure if we could make the best of them. PLUS, I had just realized right before we received the package that we were really low on beans, so I bought a bunch of canned ones! OMG! Anyway, we sucked it up and dove right in and so far have made 3 batches of beans. I found I loved the taste so much that I would eat them for breakfast, lol. (Actually, I think that's a very British thing to do?) Anyway, we are thankful because seriously, food is SO expensive! We live outside of New York in Connecticut but prices are crazy everywhere.
@Eeveethewaitress Жыл бұрын
One thing that really leveled up my cooking is splurging on butter, and OMG does it make a difference, a delicious salty tasty butter completely levels up the dish
@markriccardelli1646 Жыл бұрын
Thanks for this one. I completely agree with all of your recommendations. I'd add one more to the list, although with caveats and that's high quality dried pasta. I eat a LOT of pasta, I've worked in Italian restaurants for years and years, and there's a difference between the fast-dried yellow grocery store stuff and the bronze die cut artisan, slow dried noodles.
@nerfherder4284 Жыл бұрын
Agreed, good pasta is worth it. Gotta have the bronze die cut stuff 👍🏻
@northshoregirl72 Жыл бұрын
Yes! This^^ Other pantry items I splurge on are high quality oils for my salads. Hazelnut, walnut, pistachio, and good olive oils.
@BrianLagerstrom Жыл бұрын
bronze die cut is the way.
@michelesusanne1 Жыл бұрын
Aldi has bronze die cut pasta.
@stryker0ae Жыл бұрын
Do you have any brand recommendations?
@enfjftw Жыл бұрын
My single favorite ingredient by far is good parm, so if I splurge on anything, I splurge on the pretty expensive giant wedges of it from Costco. Kinda a pantry item because those ~$18 wedges will keep in your fridge indefinitely until opened.
@ransbarger Жыл бұрын
Just bought that parm from Costco and it is so good!
@jacksonfl Жыл бұрын
Greetings from Jacksonville Florida USA. LOL. I do the same thing. I grate and store some of it in a jar, and wrap the rest.
@brockdesens4250 Жыл бұрын
Cheese in general I would say is worth it
@hogue3666 Жыл бұрын
I have a hard time remembering them and throw half away because of mold everytime. Maybe the key is to spend so much on this that I won't forget that it's in the fridge. :)
@brockdesens4250 Жыл бұрын
@@hogue3666 cheese does freeze very well fyi, also do u know when it’s in block form still u can just cut the mold off and use the rest?
@carrutc2 Жыл бұрын
Totally agree on decent tinned tomatoes. I used cheap ones for years and recently switched to a more decent brand (Mutti) and honestly despite my scepticism they are SO much better
@nerfherder4284 Жыл бұрын
Yeah, cheap tomato paste is kinda gross when you taste them side by side.
@stryker0ae Жыл бұрын
Ethan chlebowski did a video comparing different canned tomatoes. A lot of the cheap ones use calcium carbonate as a preservative and it makes them taste worse. Oh lol as I'm writing this Brian is saying the exact same thing.... lol
@stellaz2595 Жыл бұрын
Totally Agree. Cento is really good too - either the San Marzano from Italy or the ones from the USA. They are ripe, packed in tomato puree, and don't have crappy additives.
@stryker0ae Жыл бұрын
@@stellaz2595 yes indeed but you have to be a bit wary of some US brands that are San marzano "style". Those are just romas that don't have as good of flavor or consistency. Cento is my go to as well.
@edwardcullen3251 Жыл бұрын
@@stryker0ae No he didn't say the same thing He said the calcium carbonate covers up bad tastes
@AbCa-kx4yn8 ай бұрын
You are the first chef I’ve ever come across that has talked about fresh dry beans vs 2-3 + year old dry beans. Thank you for the info!! I Now I know why my baked beans etc never have the right texture .
@grb024Ай бұрын
I’ve seen MANY food videos in the last 6 months. Hundreds. This is by far the best. Thank you for this.
@jimb0b441 Жыл бұрын
I agree for most spices but specifically for paprika it can make a big difference to use the real imported stuff- for something where you're using a teasooon or less it doesn't matter, but for goulash when I'm dumping in a half cup you really notice the cheap stuff. Often times on cheap brands the ingredients will list "silicon dioxide" (literally sand) added for declumping, and at Hungarian-food quantities it feels noticeably gritty in your mouth
@ReareaGirl Жыл бұрын
thanks for saying this! Maybe since I was raised by a Hungarian mother, I was personally shocked to hear normal paprika is fine for everyday usage. But also, after the whole internet was talking about how paprika was bell peppers, you won't get that in an imported paprika.
@zacharydowns9830 Жыл бұрын
Totally agree. I make chicken paprikash all the time and the imported Hungarian sweet paprika can't be beat
@tommyterrell6005 Жыл бұрын
I came here to say that I disagree slightly on spice mainly around paprika for one. I bought Amazon basic paprika and threw it away. It smelled bad and had zero taste. Authentic Hungarian paprika is miles better.
@joeldykman7591 Жыл бұрын
Hungarian paprika is actually distinct from something like Spanish paprika. Typically, i've noticed Hungarian paprika to have a higher capsaicin level while being a bit earthier.
@saintejeannedarc94608 ай бұрын
@@joeldykman7591 I've noticed a big difference in the different types of paprika. I'm not Hungarian and it's not my go to spice, but Hungarian, sweet, or hot paprika are all quite different. I would sometimes have 2 in my pantry when I was cooking a lot.
@gabriellegibby3293 Жыл бұрын
Sobeys Compliements beans in canada are under a year old in my experience. I know because I used them to garden my own bean plants and they spouted and grew into a mature plant. Beans won't sprout if they are 2 years old- A good 'freshness' test is to put some soaked beans in plastic bag with wet paper towel in a warm spot and see if it grows in a week
@troystallard6895 Жыл бұрын
That isn't necessarily so. People in the southwest have found batches of beans sealed in ollas that are hundreds of years old, and at least some of them sprouted.
@woolymittens Жыл бұрын
@@troystallard6895 ...and occasionally a 6 toed dog is born ....who gives a f*ck
@woolymittens Жыл бұрын
I agree, I've never ever had a problem cooking 'cheap" beans - navy, great northern, pinto, turtle, kidney - no issues. I *may* try some of the "premium" beans to see if i can discern any significant difference but I'm happy with the cheap stuff.
@christineg5699 Жыл бұрын
This was another terrific video! I agree with most everything. I would add two things. First, when you buy rice, go to a reputable Asian market and look for "new crop" rice. My best friend is Vietnamese-American and she turned me on to "new crop" rice. "New crop" is rice that was recently harvested. Like beans, fresh rice is better! Second, when shopping for beans, go to markets whose customers eat a lot of beans. If you have a good sized Indian/Pakistani market or a large Mexican/Hispanic market where you live, you can find nice, fresh and high quality beans. I buy pinto and black beans from a hispanic market and I buy garbanzo, kidney and red lentils (chana dal, rajma, masoor dal) from an Indian market. And the prices are better than Rancho Gordo. My local Indian markets have a great selection of beans, even organic! And they are impeccable, clean shiny beans. And if you cook with basmati rice, you should also buy that in an Indian or Pakistani market. The really good basmati costs more and you will probably have to buy a big sack of it, but what a difference!. I recently bought some really high quality basmati and the harvest date was printed right on the bag! The taste and fragrance was superior.
@Sushi2735Ай бұрын
Better Than Boullion! Love this product. Where I live, $5 to $6 a jar, can’t be beat! This was very valuable for the home cook! Thanks!
@FarimaGhanbari.chitsaz-tq6ih11 ай бұрын
What an amazing channel, Thank you for all your delicious recipies, As an Iranian cook I can say you nailed it🎉
@woodardchuckleson3090 Жыл бұрын
TBH I've never found myself disappointed in the cheap crappy $1/lb grocery store beans. They always taste great when I cook them in stuff like sausage fat and (good san marzano) tomato sauce. Maybe I'm missing out though, and there's a bean world I have not discovered yet.
@ImFataI Жыл бұрын
It's not necessarily the taste that significantly improves in my experience, but the cheap beans have tons of blowouts and worse texture in general relative to pricier stuff.
@lizcademy4809 Жыл бұрын
I buy my beans from the bulk bins at my local food co-op. They're pretty good, not too expensive, and you don't have to worry about shipping ... Since most beans at my co-op were grown locally, I could probably get info about harvest dates, pesticide use, and a background on the famers.
@Trish-j2y Жыл бұрын
I think there are bean freaks out there. And I’m afraid of them.
@saintejeannedarc94608 ай бұрын
@@Trish-j2y That's hilarious. It reminds me of when an ex MIL said that, "the house people scare me".
@saintejeannedarc94608 ай бұрын
@@ImFataI I had some really old packaged beans from a grocer. I had no idea old beans could make such a difference, until it took a day and a half to tenderize the damn things. The had tough skins, that mostly fell off too. I find a bulk store will have the best beans and cheap too. We have a nice little convenience grocer that carries a bit of everything, incl. packaged bulk spices, beans etc. They have a nice high turnover. Most small towns seem to have a store like this,privately owned. Ours is open till 9 most nights and usually open on most holidays. Wish I'd known this when I first moved here and was scouring all my relatives to find bay leaves to make my first spagetti sauce in the new house, on a Sunday evening.
@MaizeANDBlue1957 Жыл бұрын
Good to see you list Red Boat fish sauce. I use two brands. Red Boat when there's very few ingredients (which allows me to taste the sauce), and Three Crabs when the sauce gets lost in many ingredients (like Kimchi). If you can't find Red Boat, buy something with at least 2% protein. (thats an indication as to an 'early' pressing... Red Boat is a 'first' pressing at 4%)
@chriswhinery925 Жыл бұрын
Another thing to note about fish sauce for anyone who isn't too familiar with the ingredient. Most people think it lasts forever. It doesn't. Watch the video, see when Brian pours some of it into a dish? It's dark but still clear, you can see through it all the way to the bottom of the dish. If the fish sauce gets cloudy to where you can't see through it anymore, it's old, throw it out. It does last for a while in the fridge though so you can count on getting at least a year out of it, but I wouldn't buy more at one time than I expect to use in about one year.
@MaizeANDBlue1957 Жыл бұрын
@@chriswhinery925 Interesting! I haven't seen that yet. I always keep mine refrigerated. I just looked at my bottles. There's a few salt crystals that formed in the bottom of both bottles, but both are still clear, with a nice uniform mahogany color. The Red Boat is under a year old, with an expiration date of 12/24. I'm pretty sure the Three Crabs is much older, but the year on the expiration date is rubbed off. Do you recall what brand you noticed that with?
@chriswhinery925 Жыл бұрын
@@MaizeANDBlue1957 It's just a general rule that I've heard from Asian chefs, nothing brand specific. Considering how fish sauce is made though, with the liquid being pressed out of salted fish, I would surmise that cheaper, less "pure" fish sauces from later pressings would probably not last as long as more expensive "first press" fish sauces due to having more crap floating around in them to start with.
@MaizeANDBlue1957 Жыл бұрын
@@chriswhinery925 I'll bet you're right. The majority of fish sauce brands are poor quality. Again.... Check the percentage of protein. I won't buy anything less than 2%. Red Boat is 4%. I've really grown accustomed to using it. One of the strangest things is mixed in before I scramble eggs. About a 1/2 teaspoon per 3 eggs adds a lot of flavor.
@robbieovlovian4527 Жыл бұрын
Love this one - These broader, more general advice videos are fantastic! I've been wanting to impart this type of information to my family and you gave me a great video to link them, that isn't just stuff I've repeated!
@fredsmith3001 Жыл бұрын
Totally agree about vinegar. I make my own red wine vinegar from left over red wine that's no longer fresh enough to drink. One bottle of wine diluted 10% with water in a gallon glass jug with a cup of unpasteurized vinegar starter left lightly covered for a couple of months will yield a delicious vinegar after you adjust the acidity with water and bottle it up.
@kennethyoder9766 Жыл бұрын
I never really thought about dried beans, but you’re right - they sometimes seem under and overcooked at the same time. I’ll definitely seek out some premium beans for a try. Lundberg rice is great and their resealable pouches keep the pantry clean.
@jaxondial3356 Жыл бұрын
All my life I thought it was my fault how poorly my dry beans would cook. I’m so excited to have learned this.. after restocking on Walmart beans lol
@malloryg4251 Жыл бұрын
@@jaxondial3356 Dude, do yourself a favor and don't buy Walmart anything! LOL! I've always had the same issue cooking dry beans and feeling very disappointed with the quality, which is why I just use canned. It's good to know that it wasn't my fault all along!
@StatusQuo173 Жыл бұрын
Along with getting premium rice at any Asian grocery store, it never hurts to have a half decent rice cooker (especially a zojirushi) as it will totally up your rice game and make everything much more uniform. They can also be used for other foods. My wife loves slow cooking chashu in our rice cooker.
@magicalmystery1964 Жыл бұрын
I will have to argue this. I have been making perfect rice on my stovetop for 25 years. The keys are knowing time and water to rice ratio which most people get wrong. Most cook for too long with too much water.
@dac3563 Жыл бұрын
@@magicalmystery1964 Agree. I threw away my rice cooker and exclusively cook my rice on the stove top.
@Norrie_S Жыл бұрын
If I ate rice every day, or even every second day, I might buy a rice cooker. The cheapest zojirushi rice cooker I see on Amazon España is over 300 Euros. The title of this video is Splurge, so I think not.
@magicalmystery1964 Жыл бұрын
@@dac3563 it is so easy! I never could justify buying a gadget to use for one purpose. I would prefer to learn and perfect the technique, not buy a gadget to do it for me
@stellaz2595 Жыл бұрын
If you don't have a rice cooker (I don't), the Instant Pot does a good job. I also sometimes bake my rice (add boiling water, cover, and bake).
@lemjor10 Жыл бұрын
I splurge on Vanilla Extract from Mexico, I find it does wonders in baking. I also found that buying higher end and different varieties of Soy Sauce is handy because it can completely change the flavors of the dish.
@drummerlovesbookworm973811 ай бұрын
It works out great to make your own. I make it in January for use the following year. I watch a couple of spice outlets and get the best vanilla beans I can when they are on sale. I literately make a fifth of spiced rum and a fifth of vodka vanilla extract every year. (I do share a little ☺). It’s all about the vanilla bean quality. I also put some split beans in a big jar of sugar to use the vanilla sugar for shortbread or baked goods where it won’t be lost; in tea when company comes; and to sprinkle on some baked goods like cardamom buns. It’s my secret weapon.
@marygrott80959 ай бұрын
Better Than Bouillon is sooo good! I actually just started making my own broth, but i like keeping BTB on hand.
@cosimanukiАй бұрын
Better than Bouillon should probably think hard about sponsoring you. After watching you use it many times I bought some and it is fantastic. Probably never going to back to cubes ever again. Had never really thought about what was in cubed Boullion but your description that's it doesn't have real food in it is spot on. As you said quality olive oil if your eating it raw is worth it. For cooking not so much. Ditto on cooking wine
@Chilax Жыл бұрын
Finally someone said it on the wine. That’s what i always use cheap box wine. It’s also way more economical due to the fact you can use it for awhile especially with the box wines that have the spout. I can use it for months to cook with.
@kaybrown4010 Жыл бұрын
My food co-op sells bulk spices, so I refill my spice jars for a fraction of the cost of a fresh bottle. Love it!
@deidrecalabro5725 Жыл бұрын
So much more affordable then buying the glass jarred spices in superstores
@sahej6939 Жыл бұрын
the problem I have is that it’s a toss up if the register person knows how to calculate the price! I’ve really been charged some ridiculous prices, although sometimes it’s quite a steal.
@沒這人-j6l Жыл бұрын
A tip for cooking rice at home: one teaspoon of mirin and one teaspoon of vegetable oil, added before cooking. While the rice is done, mix it loose and put the cover back, let it seat for 15 mins. Learned that by working at a Taiwanese BBQ restaurant. This method will let your rice not stick like clump, and with additional hint of flavor.
@tigeristtora2033 Жыл бұрын
One teaspoon of oil and mirin per how many standard rice cooker cups?
@沒這人-j6l Жыл бұрын
@@tigeristtora2033 about 3 to 4 standard rice cooker cups.(200~220ml)
@tigeristtora2033 Жыл бұрын
@@沒這人-j6l thank you! I'll definitely try this!
@Maplenr Жыл бұрын
Fuckin gangster comment here. Appreciate it
@Dooly00000 Жыл бұрын
You change vegetable oil with vinegar, that's sushi/sushi rice.
@ronlcnnwilson456810 ай бұрын
life saver, recently i have been cooking at home and love the variety and have even thought to get trained just to enjoy food with the family more.. this helps a lot!
@marcelacecil303610 ай бұрын
I think B than B is the best for making soup and I was so happy to see on your other video that they now have other flavors. I can't wait to try Sofrito, that would be a real time saver on my Mexican rice, thanks for your information!
@PeterBilzerian Жыл бұрын
Here's my ultimate spice hack - if you travel to foreign countries like anywhere in the middle east or Armenia, buy your spices in BULK then FREEZE THEM!! I just came back from Lebanon where I brought 50 pounds of paprika, oregano, sumac, chili peppers, and tons of other farm sourced goodies for less than $1 for 2 pounds of each spice whereas in the US for 1 pound of Paprika you'd pay anywhere between $20-50/pound
@Right_beside_U11 ай бұрын
Did you just ship them back or bring them in through customs? I'm genuinely curious 🤔
@PeterBilzerian11 ай бұрын
@@Right_beside_U Yes, TSA never has had a problem with it - as long as its not cheese or meat!
@skatingcanuck9837 Жыл бұрын
Brian could you please make this a series? How about also doing a video featuring aromatics, vegetables, pasta, etc...
@raulvaldez1665 Жыл бұрын
Last time I made pasta e fagioli I used dry beans thinking they would be better than canned but found inconsistent texture in the beans. Will definitely be trying some of the Amazon beans next time to see the difference. Thanks Brian!
@nerfherder4284 Жыл бұрын
If you have some garden space, growing beans is pretty easy and soooo good!...and don't support Amazon plz
@hogue3666 Жыл бұрын
It would be interesting to see if the expensive beans store better too. Say take a bag of them and a bag of the junk Walmart beans side-by-side a few years later.
@kl8132 Жыл бұрын
Bri, I think you're spot on with this. GOOD rice and beans make a huge difference when you think how much of the dish it is. I make great taco meat with inexpensive taco seasoning and its great. Thank you for including the olive oil and wine. Those confuse me because you hear so much garbage about both. I"m not a wine drinker but I do like to put it in some dishes and I never know what to buy. As to Olive oil, extra virgin from costco is afforadable and very good in my opinion. I will look for good vinegar, that one was a pleasant surprise too. Thanks again for the info. Great job ☺
@aj34289 ай бұрын
Thanks. Rancho Gordo is now my go-to for all beans. I just made the Snowcap ones and they were amazing. Love your show, I've made several of your recipes and copied down many more, with link to video, for future use.
@allisonrudary359 Жыл бұрын
It took me 18 months to get in the Rancho Gordo bean club - worth every penny! I mostly agree with your recommendations but I really do love Penzey’s spices. They are very good quality. And while a specialty store like Kalustyan’s in NYC isn’t premium, they do have a wall of chile powder that is kind blowing and diverse. For fancy and complex Indian dishes, I roast and grind whole spices and I personally find that extra effort almost always worth it.
@frankjames5556 Жыл бұрын
Brian seems a little, but sound like such a pretentious Karen.
@Seanwg7 Жыл бұрын
Glad to know I already had my rice brands dialed in 👍 Olive oil though!!! Man, I do use a “workhorse” bottle to cook with but absolutely have a few small batch, fresh pressed olive oils for salads and breads. Makes an eye opening difference in my opinion.
@iliaslerias7374 Жыл бұрын
I am surprised you didn't mention soy sauce. We use a premium Japanese soy sauce in the restaurant I work in, over 80 dollars a bottle, my god that thing is worth every cent (I use it for staff food when my chef isn't looking, he can always tell by the smell :)).
@Vakqksb37 Жыл бұрын
What’s the name of it?
@lsamoa Жыл бұрын
Oh yes, totally agree!
@iliaslerias7374 Жыл бұрын
@@Vakqksb37 kinari koicuchi
@cherrypichick6782 Жыл бұрын
Agreed! High quality soy sauce is as precious as high quality balsamic!!! 😋🍶🍣
@fuzzzone Жыл бұрын
@@iliaslerias7374 the 1.8L bottle, I hope
@sketchyunicornslab5 ай бұрын
These are awesome recommendations. My only issue with many of these are the shelf life. As someone who is learning to cook, most of the items I do not use a whole lot (yet) but hopefully I get my skills and knowledge up enough that I do get to use them more often to get the nicer stuff and not waste a lot of money.
@boredandstoned13 Жыл бұрын
I feel very validated to see many of these pantry items on my shelf already. Thanks Brian.
@kenziemydear Жыл бұрын
my parents were always really frugal (not necessarily in a bad way), and I grew up eating the basics, but since being on my own and realizing I can easily spend my own money on the good pasta brands, the nice balsamic vinegar, the fresh fish rather than frozen, and the good brands of ice cream, my quality of cooking and my desire to learn more types of cuisine and dishes has skyrocketed. It really does make a difference if you want to enjoy food to a deeper degree. My favorite switch of ingredient to a better quality one was definitely the flour I was using to make bread, etc. Took my focaccia to the next level. Also using fresh herbs.
@danskhansenАй бұрын
I've been baking my own bread for over fifty years, and yes, good quality flour makes a huge difference!
@themattbuchanan Жыл бұрын
I completely agree, especially on the beans and bouillon! My uncle and fellow home chef turned me onto the rancho gordo beans about four years ago and they’re all I use now. I will definitely look for the fish sauce you recommend the next time a recipe calls for it!
@BrianLagerstrom Жыл бұрын
Thanks for watching. Glad we agree on RG
@magicalmystery1964 Жыл бұрын
Thank you for your take on spices. I was always curious about the differences between say McCormick or Spice Islands and some organic, gourmet spice 10 times the price. I will stick with Spice Islands and McCormick. I am one of the lucky ones. I have 10 mason jars of chicken stock in my freezer. Every time I get a rotisserie chicken at Costco (usually every two weeks) I make about 12-16 cups of stock. So I always have that flavor bomb on hand. Those chickens are the best $4.99 I spend on groceries. I am an advocate of ‘good cooks waste nothing’ and I wish more channels would instruct home cooks in how to get the most out of what you buy. Especially as we are staring the mother of all economic depressions right in the face at this time in our history.
@nyalan8385 Жыл бұрын
I swear costco carries this entire country on its back with those chickens
@markbeck8384 Жыл бұрын
I agree with the person who said real Hungarian paprika is worth it. I also agree with you that a lot of stuff is just hyped up and expensive, but not worth it. I sometimes think there is something wrong with my taste, as I can't always taste the difference between expensive stuff, and its cheaper relative. I guess all you can do is be curious and keep trying things till you find favorites. The one thing you suggested that I have not tried is the better fish sauce. I bought some cheap stuff and didn't like it, but now I will give the Red Boat a try. I definitely believe in good quality canned tomatoes, and Better than Bouillion. The thing I notice you doing that I haven't tried is adding unflavored gelatin for body.
@ajoliver74 Жыл бұрын
I love using box wines for cooking. And i think you are the first chef I've watched on KZbin that uses it, and also doesn't say "only use what you'd drink", that everyone else always seems to say.
@guyanomaly Жыл бұрын
Better than Bouillon has been my major pantry splurge for years. I’m not able to splurge on most things, but BTB is a necessity for me!! As a recent college grad who’s usually only cooking for myself, that $10 jar can last me months.
@divinelyengineered Жыл бұрын
Yes! And that upfront cost ends up being cheaper than buying a box of stock every time you need it!
@B_dev Жыл бұрын
pro tip: learning how to cook better is going to make WAAAAAYYYYYYYY more of a difference than boujie ingredients
@connormcdonald5075 Жыл бұрын
yeaaaah buddy. If you gave a competent cook some cheap ingredients, they would make a better dish than an amateur cook with expensive ass ingredients.
@decktechsandspecs Жыл бұрын
The one thing I can say is for spices, fresh roasted and ground spices that you can find abroad are incredibly worth it! I bought some while visiting Madagascar, and they're some of the most flavorful spices I've had.
@nyalan8385 Жыл бұрын
Even better suggestion: buy whole spices for cheap at “ethnic” markets, store them in optimal conditions, and grind them yourself. Way better flavor than store bought spices, and cheaper too (not up front though)
@morganalori Жыл бұрын
lol, I was going to disagree on rice, but then you showed the rice I buy as an example of the splurge rice. So I guess I already agree on the rice. I love the botan calrose rice.
@dianeroome972 Жыл бұрын
Hi. Thank you for sharing this information. I had no idea about the beans! I have canned my own tomatoes, that is the best. However, Kirkland brand tomato products are very good quality. To improve them even more, sometimes I set aside an afternoon and roast tomatoes in the oven on a cookie sheet to concentrate the flavour. Then I freeze them in handy amounts. BTW, it is also easy using this method to make your own tomato paste. It takes awhile, but is mostly hands off.
@macsarcule Жыл бұрын
Penzy’s cinnamon, man. It’s worth it. I think the old adage about don’t use wine you wouldn’t drink, was during a time where a thing called “cooking wine” was regularly sold and discussed. It was just some low grade wine with lots of salt in it. No one would drink that.
@cl5378 Жыл бұрын
Penzys Vietnamese Cinnamon is the only cinnamon I keep in the house. It is the best!!!
@angieadwin8515 Жыл бұрын
Thank you for all this information. Much of it I would not have thought twice about. Hunting for premium beans and rice today.
@ianmaddela9828 Жыл бұрын
Thanks for the tip about fish sauce! A while back my wife had bought some fish sauce for a recipe not realizing we already had some at home. The one that was already open was the Three Crabs one you showed. Since that’s what was open I’ve been using that and never thought about looking at the ingredients. The one that’s been sitting there unopened is the Red Boat one you showed. Guess what just got replaced 😀
@mortmortmort8908Ай бұрын
Ethan is a good shout. You, him, and Kenji are some of the best cooking sources on youtube. I've learned a couple things from Joshua Weissman and Andrew Rea but they tend to do a bit more eclectic stuff that isn't quite as feasible for people at home to do. Still stuff to learn from them, as well as being entertaining.
@susanr5546 Жыл бұрын
I have been using Better than Bouillon for years. I really like rice dishes, so I often make double what I need. So, when I make rice, after a quick rinse, I lightly sauté it with a bit of olive oil, and then I mix a small amount of vegetable Better than Bouillon in with a teaspoon of herbs and a teaspoon of dried onions into my water. It adds a lot of flavor for a cheap cost. I will eat some for my first dinner and refrigerate half of the mixture for a stir fry the next night. I have read that day old chilled rice cooks up better for stir fry. I also then get to clear out my vegetable drawer in the refrigerator. I am definitely going to buy the Rancho Gorda beans, too. I will also happily take your advice on the tomatoes. Fun and informative! Thanks.
@DanAuerbachmusic8 ай бұрын
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
@juancamilorodriguez937 Жыл бұрын
I agree 100%, I love fish sauce, it was a game changer since I started using it in my cooking, I cook traditional foods using fish sauce instead of salt and it elevates the umami in the dish to a whole new level, looking forward to buy that good quality fish sauce, for now I use the squid brand, I guess it does the job
@lauraz3124 Жыл бұрын
Wonderful content! My go to cooking wine is cheap Japanese sake (comes in big paper cartons in Japanese grocery stores or plastic bottles). Also excellent point on cooking olive oil - save the expensive stuff for drizzling on a salad or a bread dip but I am not a salad person so there is limited value to pay extra.
@theKashConnoisseur Жыл бұрын
My go-to is dry vermouth. Partially because Julia Child recommended it in her Art of French Cooking book, and partially because I like a dry Manhattan to sip on while I cook.
@suzieq4750 Жыл бұрын
It's Very difficult to splurge on anything on a very fixed budget which, these days, is very hard to do. I buy my spices from a co-op or the local Amish shops because they are fresher than the $1 ones from the dollar store. Rice and beans are a staple that I would splurge on if I was able. I grow my own tomatoes and process them myself. I do, however, buy a mid level olive oil as the cheaper ones have a funky flavor.
@debralewis621 Жыл бұрын
Camellia beans are available in most stores in Louisiana. Mail order from stores like Walmart, Sam’s etc. Camellia offers a variety of GREAT dried beans!
@DanAuerbachmusic8 ай бұрын
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
@gabnlee Жыл бұрын
I totally agree with all these things, especially the good vinegar. After purchasing a premium balsamic there is no going back to the cheap stuff. My very favorite red wine vinegar is Banyuls. So good. Travel tip, when I travel I try to go to farmers markets and buy ingredients there. I almost always buy cooking ingredients to bring home to enjoy. They often let you try before you buy. The real lavender honey I bought in Provence just brought me back to France it was so exquisite, so sad when it was gone.
@NikkiAnnMarie Жыл бұрын
Spices I think I'm 50/50 on. Most of the time, 'generic' spices from asian/indian stores are more than good enough (and are cheaper/fresher than supermarket ones!), but certain spices I've noticed a difference. Good paprika is a major one, it's a night and day difference - the cheap stuff is just red powder in comparison. I think it also depends on the application - how many spices are being used in the dish? Are they the main focus or an undernote? Curry/chile powder can afford to use generic spices, given there are so many flavours already. If you want a spice focused dessert to have a bit more complexity, it could be worth sourcing something a bit more special.
@foldingwishes Жыл бұрын
Yeah, paprika is one we never skimp out on. It's a major player in most of our dishes. The good stuff completely elevates it. The cheap stuff is almost plasticy
@Demigodking Жыл бұрын
I absolutely love Better than Bouillon it has an amazing flavor. I don’t remember spending that much on it either way it’s fantastic I use it in everything I can
@Danielle_1234 Жыл бұрын
It's chicken bouillon is pretty good, but the second you move away from that one, it's beef and pork bouillon is cheap BS. Unfortunately in the US it's really hard to buy decent non-chicken bouillon, but it's a treat and worth it. I'd recommend Minor's Gluten Free Beef Base if you can get it. It's sold at restaurant warehouses for restaurants, not consumers, but it's far better if you can get your hands on it.
@iaindoran-desbrisay7664 Жыл бұрын
I have recently started to splurge on pasta. While I was in university, I was always buying the cheapest pasta but now that I have a full-time job and I have more disposable income I have started experimenting with different pasta brands. A fellow cooking youtuber, Alex, ranked a bunch of different pasta brands and after watching his video I have currently settled on la molisana. I would be interested in what pasta brands other people are using.
@theKashConnoisseur Жыл бұрын
I'm less picky about specific brands, and more picky about the pasta being bronze die cut.
@jasony3283 Жыл бұрын
DeCecco is the only pasta I buy anymore. Even out of the bronze cut "gourmet" ones. The texture and flavor is notably better. When I don't want to cook, it's DeCecco, Rao's sauce, olive oil and parm reg for a delicious dinner in the time it takes to boil the pasta.
@peggymayhugh989211 ай бұрын
I live in Texas and have been using Casserole brand pinto beans for years. Good price great beans.
@DanAuerbachmusic8 ай бұрын
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
@davidguardarrama4837 Жыл бұрын
This was a great video, very helpful indeed! Loved the brief shout-out to Ethan, too. You both are incredible at what you do and extremely informative. Helps me show off to my fiancée when I use what you've taught me, so thanks a ton lol
@India-nana Жыл бұрын
For me something I splurge on is good quality branded FLOUR! I bake a lot of goods and I only eat homemade bread. The day I switched to the better flour everything I baked tasted much better and the quality of the gluten in the dough improved a lot 👏
@divinelyengineered Жыл бұрын
I used to buy store brand, but then I realized what a difference good flour makes (I bake pretty frequently), and King Arthur is my go to! The gluten just develops so much better!
@India-nana Жыл бұрын
@@divinelyengineered same!! King Arthur is the best hahaha
@dylan-nguyen Жыл бұрын
Hey Brian, just wanted to leave my personal opinions at 4:43 regarding the red boat fish sauce.. I would say that the red boat is like a finishing salt or a sesame oil You only wanna use it when it’s raw/not heated up too much So like in your dipping sauce or dressing When cooking you want more of just the umami flavor and it’s more cost effective to use a regular brand The ones we usually use are a brand with flying lion, 3 crabs, or squid I would say comparatively to a good fish sauce the red boat is 10-20% better for 4x the cost
@cherrypichick6782 Жыл бұрын
THANKS! I have the 3 🦀🦀🦀 brand & was about to toss it! I guess it's the same as The $$$ vs $ Olive Oil.
@sebaschan-uwuАй бұрын
That seems to be the trend for these types of discussions. The difference in quality between the normal quality and high quality products are minimal but with at least double the cost.
@mystyc1201 Жыл бұрын
Brian putting his logos (the english class kind) at the beginning is honestly a great way to start this off
@pamyacuzzo6614 Жыл бұрын
Oh my God, everytime I watch you, you teach me something very valuable! I love to cook. Love to learn. Thank you so much!
@ArianaBauer Жыл бұрын
Dont buy rice or spices anywhere but asian or specialty stores. Brian - you live in the STL area so go shop at Pan Asia!!! So much selection in the asian stores for rice and you can exactly what you need, including high quality brands. The spices at the asian stores are fresher and you get way more for less cost. I grew up in a Lebanese household where olive oil is used like water. Costco brand is best for cooking to price ration and Litani is the best olive oil you can buy when not adding heat.
@m_de_jg Жыл бұрын
Great video. So many youtubers are simply regurgitating information that is already widely discussed, so that you end up learning nothing new. Instead, this video had more than a few suprises for me (e.g. concerning the beans), so that I learned a lot. It's appreciated!
@michaelwehling5917 Жыл бұрын
I've become a much better cook following this channel. Thanks Brian! Validating to watch the reveals and score high on making mostly the same choices!
@Hucklebrau Жыл бұрын
Confirmation is always good to hear, especially when coming from a reputable chef like Mr Lagerstrom. I will be stepping up my legume inventory after this one. But for the rest of it, I'm already perfectly aligned with this video. Couldn't agree more, especially on the bouillon.
@LondonEE1610 ай бұрын
Thank you Brian for saying what you did about using inexpensive wine in cooking. I've felt bad about using the cheaper stuff but also just didn't feel right about adding so much more to the budget of a dish by using a really expensive wine. If boxed wine is good enough for a Michelin star restaurant, then it's good enough for me and my family.
@heartlessxocean Жыл бұрын
I'm disabled and on food stamps so the difference in price with beans and rice does make a bank-breaking difference, for me. 😅 That said, one of my few "splurges" is a good aged balsamic-- that stuff goes nicely with just about everything, and a little goes a long way. Absolutely worth it. And generally agree about the rest of everything else!
@TakumiJoyconBoyz Жыл бұрын
Seriously, as someone who grew up super poor, the idea of spending that much on beans in insane to me. I guess it really just shows how wide the gap is in what people consider "a lot of money."
@oaklengallagher-armstrong7164 Жыл бұрын
@@TakumiJoyconBoyz agreed. $7 is egregious for what's usually named one of the cheapest protein sources out there. I can get a 4lb bag of chicken legs for a little over half that.
@nollypolly Жыл бұрын
Just found this channel and gotta say I don't care for this bougie shit lol. $8 beans and calling bouillon cubes 'not food'... seriously? 😂
@bitbyterjr Жыл бұрын
Agreed. At a time when food prices are higher than they have been in decades and people are struggling, making a recommendation for a gourmet version of a basic money saving ingredient is kind of out of touch.
@gabrielabautista2966 Жыл бұрын
@@nollypollyIt's such a joke when people see lists of things they don't recognize and assume it's harmful when its just preservatives and chemical names. You wouldn't say sodium chloride is harmful, its just salt.
@matthewkoslow3221 Жыл бұрын
Buying a giant ass jar of Better than Boullion from Costco has been an absolute GANE CHANGER for my Weeknight meals
@keithepstein2812 Жыл бұрын
AGREE!
@ruthallen1159 Жыл бұрын
It’s definitely cheaper than paying 8.99 for a small jar
@guapocanoe2009 Жыл бұрын
Does it cost that much now?
@craigeryjohn Жыл бұрын
@@ruthallen1159 the small jars are $5 in my area.
@Flippokid Жыл бұрын
I've found that adding some baking soda to hydrating beans, in the last hour, works pretty well for getting them properly soft.
@miinyoo Жыл бұрын
Bunch of that is useful. Especially the fish sauce. High recommend on the champagne vinegar though. Simple and bright.
@Jeldin486 Жыл бұрын
I'd personally add cheese to the "splurge" list. Could just be me, but I've always found cheap and store-brand cheeses to REALLY lack in flavor (my local store's mozz has absolutely ZERO flavor) and sometimes be super waxy or have a terrible mouthfeel. Also always get block cheese. You get more for the dollar meaning it's also easier to get better quality, you can control the shred/slice size, and it actually melts properly. Especially parm, imo. I don't hate the pre-grated stuff, it has its place, but fresh just tastes SO much better and doesn't leave that off-putting grit in your food. Also pasta. Good pasta is miles above the super cheap stuff and, honestly, its not even that much of a splurge compared to the others on this list. Super agree with the spices. The only time I splurge on them is if you need a very specific flavor profile (even chili powder has different variations) or a specific, uncommon spice.
@enfusraye Жыл бұрын
Funny enough I buy more "expensive spices" (read: Penzey's and sometimes Thrive Market) only because I can get refill packs rather than buying the same glass/plastic bottles over and over again. 100% agree on everything else.
@MographVideo Жыл бұрын
I prefer the P brand for some of my staples, as they are blends that you just can’t get out of supermarket spices. Adobo blend for Cumin, Arizona blend for chili powder. Also the toasted onion powder, Chicago steak (salt pepper). All elevate your cooking.
@ud0557 Жыл бұрын
I'm Half spanish and half french and I agree with the olive oil and the wine.
@Norrie_S Жыл бұрын
But not with paprika I assume? 😄 I lived in Spain for two years before I realized that picante and dulce were terribly, terribly different.
@ud0557 Жыл бұрын
@@Norrie_S At first i was not ok with Bri's argument with paprika and stuff. But then i thought about Spanish paprika (Pimenton, nyora etc) and remembered that they doesnt cost much over there, it's like normal to have quality spices for low cost. I recently discovered Hungarian Paprika and it's wow ! Spicy one is very spicy and the sweet one have a very nice and strong pepper flavour. I recommend if you can get it at reasonable price !