Crack Slaw - You Suck at Cooking (episode 169)

[@Berd]

can you just make crack next time

[@jeremiahracer2196]

Yo

[@louniece1650]

🤣😂😂🤣😂

[@zomt420]

Can you draw Philbert just smoking crack next time?

[@jw8160]

Almonds, walnuts, peanuts, pistachios, coconuts, eggs? 😋

[@Ceejay_Edits]

Yes, I agree. He should make Crack next time

[@SoubiYumea]

2:50 I like my chefs the way I like my cheese Shredded

[@Merennulli]

And here I thought he was pepper jacked.

[@SoubiYumea]

@@Merennulli Good one, my friend🤝

[@skelebro9999]

that line goes quite hard

[@AwninGod]

You mean American ....

[@SoubiYumea]

@@AwninGod Cheese from anywhere in the world can be shredded, and so can any chef. I'm not fussy

[@plcrrl]

This is the most classic YSAC video I’ve seen in a minute

[@walterbrunswick]

Back to the good old days 😊

[@ScottM-mds1hb]

The egg boil instructional is a contender Pimblokto is up there

[@Bubblereeds]

@@ScottM-mds1hb pimbloktooooo

[@ck9618]

No song about crackslaw with a dog montage so we're not quite there.

[@ScottM-mds1hb]

@@ck9618 🤣🤣🤣🤣

[@bprocrast]

Yo, I'll just say it as it is: This is one of your funniest and best videos as of lately. The cast iron jokes, the multiple cabbages, the crack jokes, the important documents... chefs kiss

[@RuthBhmand]

Yup, I almost lost it at the ‘important documents “😂 and all the puns, just gold.❤

[@theastralwanderer]

Not to mention the hacksaw bit!

[@schmidtblake1]

Couldn't agree more. Just one hit after the next in this one.

[@XDarkGreyX]

Yap, peak vibes

[@jacobdavis6604]

My favorite bit was when he starts adding the ingredients to the pan, and you get to hear the first 1% off the word garlic before it's dubbed over with onion. A lot of good fake-outs in this video.

[@Drosera420]

Bro, as a cast iron person, this is totally so true, cast iron really did change my life. It gave me an identity, a purpose, and sick biceps.

[@DvLnDsGyZ]

The best homemade pizza is made in a cast iron!

[@stebsis]

As another cast iron castson, I wholecastedly castcur. My castceps have never been buffer.

[@ellengrace4609]

Ever since I got cast iron, I have the biceps of a Sasquatch. 💪🏼

[@CSHummer]

When I play magic the gathering instead of casting spells I cast iron

[@YTKeepsDeletingAllMyComments]

You guys need help. I'd suggest crack.

[@18deadmonkeys]

as a cast iron guy, I feel personally attacked. Thankfully, like my cast iron, I'm also thick skinned and naturally non-stick.

[@zyriantel9601]

Do you need to be reseasoned every now and again, too?

[@chillingwarmly5155]

Oh yeah oil up bro

[@NM-pl1iv]

Wow that’s Heavy!

[@juanblanco1371]

Do you also have my husband divorce me if I put you in the dishwasher?

[@d.mat.zero6525]

i wanna squeeze my lemon juice on your non-sick coating

[@Brew78]

Home Gardening Frosted Tip: Take those frosted tips and plant them in a windowsill planter or flower pot. They grow really well and you end up with an unlimited supply of green onion. Just peel off an outer stalk or two and they keep growing back. The ones in my bay window are well over a year old now.

[@JohnBender1313]

Came to say the same. I have them all over my property from buying them over a couple years and planting the bottoms. I now can't eat them fast enough. Infinite food glitch, though. Once you get enough growing.

[@muffinman3052]

​@@JohnBender1313shhhh you can't be telling people that stuff actually grows when you put it in the ground

[@hazukichanx408]

@@muffinman3052 Big Farm-a Execs: "Didn't we sterilize those damn things?" Middle Manager: "We... may have missed a few plant species in our bold, economically justifiable plant-neutering sweep..."

[@RobertaReal7980]

​@@hazukichanx408am i supposed to neuter my onions?

[@MaskedDeath_]

@@RobertaReal7980 It can help if they get you acting unwise, for sure

[@caesarsalad77]

It's like a dumpling, but just the filling.

[@kaylahensley1581]

Or an egg roll without the wrapper or deep frying.

[@hounddog4363]

Or a.bierock, but flavorful and not all carbolicious and Deutch!

[@ghostpiratelechuck2259]

Yeah this is just straight up pork filling. Big ol’ bowl of filling lol.

[@cuccicucci4480]

It's a pig without a blanket.

[@dylanking6960]

​@@hounddog4363is that a cognate to burek from the Balkans/Crimea?

[@sagemarie.]

0:07 Spotted Pimblokto's severed arm. You monster... 😰

[@somediso06]

Hahahaha i miss Pimblokto

[@CantEscapeFlorida]

dude i almost cried

[@yousuckatcooking]

If slaw wasn't slaw, what would the word slaw mean?

[@joshmanguypal5699]

Slawful

[@paweolesniewicz2626]

Maybe Slav???

[@BrendanHeckman]

Sloth claw?

[@theabsloutebirb]

slacking off in the kitchen.

[@marma4404]

To slide slidily?

[@sunder1983]

I was feeling self conscious about my bicep. Thanks for making me feel okay by editing the video. It was a thoughtful gesture

[@TheTommyKay]

i miss Pimblokto so much.... He was HIM, the wangjangle king

[@chrystiafreelandscankles548]

This episode DESERVED a cameo.

[@Alex-vv8co]

I have been in a happy marriage with my cast iron for 15 years. She is a strong personality who doesn't let anything stick to her.

[@soypagain]

episode 169 on 4/20...

[@RGzanzibar]

Nice

[@dglodi]

Nice

[@strehlowo]

Nice

[@TheBswan]

Nice

[@aludra.]

Nice

[@versusforward]

when you whispered about keeping the roots in a "special place" I hit subscribe and never looked back.

[@deprofundis3293]

Smart move. Welcome to the ysac community!! 😂

[@JohnBender1313]

Actually, if you cut those frosted white tips a little longer and just plant them in an inch of soil, it'll grow into a new green onion in like a week or two. They're a forever food.

[@bramvanduijn8086]

After re-planting a couple times the soil is depleted of some essential nutrient (I'm gonna guess sulphur) so you're gonna want to add some fertiliser at some point, or replant in fresh soil each time. You can also grow them in a cup of water, but only once (not a lot of nutrients in water) and the taste will be lessened.

[@ciaranmyers792]

The lengths you went through to source a "vac claw" only the double down on the hack saw bit. A+

[@jnodal8]

This felt so much like the YSAC I first fell in love with. Thank you

[@NickCombs]

The audacity to make a bowl of sesame pork and call it a slaw

[@dclimbing]

Well, this isn’t sesame pork…but it is DEFINITELY not slaw. Whoever named it that was…on crack! 😲

[@sjenkins91812]

The _reach under-round_ is an essential technique that all should aspire to master.

[@JerryTheVeganRockstar]

Slaw backwards is wals. And wals need slaw to justify their existence. Also you can fill the wal’s cracks with crack slaw

[@zibbitybibbitybop]

But WALS is very similar to WABS, and Weak-Ass Lettuce Syndrome is almost as bad as Weak-Ass Broth Syndrome.

[@christopherboismier8511]

Thank you for keep posting man. I love your kinda humor. Please keep up the amazing job.

[@stanley9868]

0:17 "but I'm not gonna go buy a hacksaw just for a bit" Brings hacksaw into shot

[@florence.5088]

Now that's the classic YSAC kind of humour I subscribed for! Your recent videos weren't quite unhinged enough, but this one was great.

[@David_Jr]

“Known in the food industry as a reachunderound!” *Chef’s kiss*

[@P.M.P.181]

Were the stray inappropriate thoughts I had when he used that phrase based on anything other than my mind being in the gutter? I don't want to google it. Google already thinks I have some kind of bodybuilding snake fetish 😅

[@David_Jr]

@@P.M.P.181 lolol!

[@fahsky]

I was just thinking of making Thai lettuce wraps, this looks good to go with it.

[@yousuckatcooking]

Yeah, the cabbage has a lot of fibre so it will help the lettuce go down

[@minmaxmedia]

I prefer Sewn Cabbage Wraps (as depicted in this video), because as a cast iron guy, have been so preoccupied with pumping cast iron that I never learned to properly thai my lettuce nor my shoes.

[@ultimateskillchain]

I was just thinking the same thing, needs some crispy water surrounding it!

[@lisazelko3353]

Omfg, how have I just found this channel….the commentary is amazing.

[@Wannaloom]

Came here to say the exact same thing! Glad it popped up in my feed! He’s brilliant. 😂

[@Spunnerd]

Love how you put an entire storyline in it rather than being a regular cooking video, awesome!

[@31Rexitron57]

Just got into cast iron here are some I traits picked up: Insisting that any damage can fixed by “Just cooking with it” or “Cook some bacon on it”. Refusing to use any kind of soap on it. Even though soap these days dont contain lye anymore. Debating on which kind of oil to use for seasoning on. Even though regular cooking oil will do just fine. Arguing whether to season it under or over the smoking point.

[@curtisushedo9623]

The commentary was gold that I totally forgot this was a cooking video 😅

[@CoolWatchesOnly]

04:14 man I've been laughing so much with this 🤣🤣

[@Ceejay_Edits]

Holy sh*t he's jacked

[@goodguyamr6996]

right???

[@hazukichanx408]

Buff, yet looks good in a dress... busting through _all_ those trifling gender norms!

[@shadowreaver752]

​@@hazukichanx408I watch the steam video just for the meme and then legs!

[@blixacash5458]

​@@shadowreaver752Wait, what video?

[@Denidrakes69]

Right now ONE cabbage is $14 in Australia. This seemed like an appropriate video on which to voice my grievances about that.

[@adelitaflores-moss454]

In California it’s like $2 for a big boy, I’m so sorry for your cabbageflation

[@P.M.P.181]

​@adelitaflores-moss454 same here in texas. $.98/lb for red and $.89/lb for green. I think Napa cabbage is more expensive around here tho. @Mikaboba what vegetables and fruits are least expensive in your area? ETA: Napa is $3.97/lb and organic green cabbage is $1.56/lb

[@Denidrakes69]

@@adelitaflores-moss454 thank you!

[@Denidrakes69]

@@P.M.P.181 apparently cabbage moths have been an issue for us. All the other vegetables are fine. It just sucks, because I've really been into cabbage lately - and then this video just reminded me of how much I hate moths and miss cabbage

[@alsmith9853]

Say what now OP? I just bought a cabbage for $4 in Australia. You must be in Sydney

[@sonofsandwiches6892]

Possibly the most entertaining cooking video on you tube. Thank you for quality entertainment.

[@reidflemingworldstoughestm1394]

The documents alone were worth the price of admission.

[@hemacronix]

Me my aunt and uncle have been watching your videos for around a year now and it’s just crazy to see after so long you still produce the quality videos you did years ago

[@KestrelHarper]

So when you say "slaw," you mean pork stir fry with cabbage, got it. Also that joke with the saws is the kind of blink-and-you-miss-it comedy I live for.

[@dougaltolan3017]

👍Lol, that one got my sub.

[@chainsawfingers]

I made this last night at my sober living, it was BIG HIT. Everybody loved it and I fed six people with plenty to spare. I added some Chinese dried sausage and I think that THIS is what made the dish. Everyone especially loved the sauce, which I forgot to add the butter and I used a spicy gochuchang sauce and sriracha salt in addition to the sriracha. Thanks so much for sharing this recipe and thanks for the laughs!!

[@angiegray4987]

crab sloth is the best. This is such a great video! Thank you for all your dog food avoidance techniques, and decastifying tips.

[@hecate235]

Toasted (dark) sesame oil isn't meant to be used as cooking oil, it's meant to be a condiment for seasoning at the end of cooking. If you're going to saute something just use veg oil (preferably something that isn't chemically extracted seed oil) -- and not EVOO either. That's just a waste of expensive olive oil. If you insist on using sesame oil, get the light (untoasted) kind. Depending on the amount of the finished dish, drizzle 1/2tsp - 1TBsp of toasted sesame oil over everything and toss if you want. It's what Chinese restaurants do. I use it over my egg drop soup. some of the entrees, and fried rice dishes. Btw, this has been around in low carb/keto circles for awhile. It's basically a pork eggroll without the wrapper. And, yes, very tasty!

[@Maddie126]

The internet is so lucky to have you.

[@emmulah]

2:06 “and then we’re gonna add the c- onion” I didn’t see any comments mentioning it but you deserve the acknowledgement

[@ilanflame]

man you are on fire with the jokes in this one.

[@theducksarecoming]

just like the documents :3

[@lauren8135]

The “do not burn” on the important documents page was just 👌🏻

[@JudgementNutter]

Thats just Lumpia. You wrap that "crack slaw" in wonton wrappers and deep fry and boom - Lumpia.

[@gwennorthcutt421]

he basically made mushu pork too. just get some crepes and plum sauce.

[@ilikevideos4868]

If they start dancing and singing they're Umpa Lumpia

[@josephkanowitz6875]

ב''ה, also similarity to the Thai dish usually transliterated as "larb," though that's usually served in a bring-your-side-salad way.

[@howiehall4622]

Yeah but Crack Slaw just sounds so much better.

[@AdamYJ]

I’ve made something like this before and it was called “egg roll in a bowl”.

[@l.m.mccormick1470]

You're my new favorite KZbin chef ❤ Thank you so much for the laughs in our troubling times

[@diegobrando8927]

One of the best episodes in recent memory

[@victoriacummings2450]

I am so glad the YT algorithm made me find this channel! It is so funny, I really enjoyed this video!

[@mrtoast244]

Cracks law sounds like something you would hear about in an electronics class, I guess it's shockingly good

[@charrydog22]

I have a feeling that "special place" bowl is going to come back in a long running joke

[@gusruck8573]

it actually is already a long running joke that’s come back for this episode

[@Sk8Bettty]

I’ve missed seeing the special place where you keep things forever

[@georgev523]

The whole point with the garlic press is to use it with the cloves unpeeled. Pro level tip

[@aMulliganStew]

0:17 -- that was Monty Python Level!!

[@Toastin97]

I'm really impressed by the even cabbage stitches

[@Mr.Newlove]

Can't trick me with that phone number, you just want my cast iron pan for yourself.

[@doubtyea]

crab sloth....... new fear

[@missmoss6581]

1:05 Nothing like snacking on onion during the slaw making process, always a good reminder that you're not making dog food

[@wesbaumguardner8829]

Garlic presses work better anyways. They crush the cell walls making the garlic more flavorful. Dicing leaves the cell walls intact so the flavor stays locked up inside. There are garlic presses that you use to press the garlic directly onto your countertop or cutting board and they clean a lot easier, though they are sometimes a bit more difficult to use because the garlic wants to shoot out from under the press instead of going through it.

[@RuthBhmand]

So gooood, classic content, spoilers: Wangjangling, weird appliances fetish, philosophical rants, awesome produce handling, food nicknames, and more. You will love this❤❤❤❤

[@MiniGunTurtle36]

You forgot about the reappearance of a special place forever

[@RuthBhmand]

@@MiniGunTurtle36 hence the”and more “😁 there is so much more.

[@jackk2898]

Tuck and Pull method saved me many times in Highschool...🤔🤣🍻

[@beccareturns2u396]

My cast iron and I really enjoyed this recipe

[@ImJustStandingHere]

The hacksaw bit killed me before I even found out what crack slaw actually is 😂

[@santauxia]

3:00 Much appreciated.

[@christinewhitney125]

Your cast iron looks incredibly seasoned. I want that pan!

[@StuffandThings_]

For being about a dish called "crack slaw" this episode was surprisingly hinged

[@pandaEmpress]

Brings me back to the good ol' days of wholesome KZbin content.

[@scrollcaps]

Whoa, need to put a trigger warning on this. I was not prepared for that gun show.

[@neomorphosallomorphis7395]

One of your all time best videos!!

[@STruple12]

2:26 is why we are all here.

[@donna1957]

Also the wangjangling

[@SockimusPrime]

My garlic mincing trick is to lay it on the cutting board, place the flat of my knife on top of it, and smash down with my palm. It practically minces itself at that point.

[@gutturf]

The trick is to wrap cloves of garlic in wax or parchment paper and smash it with a heavy object. No cleanup.

[@blanktom6049]

@@gutturfthe real trick is to buy that jar or pre-minced garlic

[@spegynmerbles3993]

This might be the funniest one yet

[@ronneyrendon]

Omg where have you been my whole life?! I’m so glad I found you!

[@deniseheins2133]

I love this. I add a few dashes of fish sauce.

[@terrirojas]

Every time Ive used the many garlic presses I’ve owned in my life, I immediately regret it. So I no longer keep a garlic press. Hand mince all the way.

[@johnnymidas5879]

YOU'RE VERY FUNNY, AND AND INFORMATIVE ❤

[@NostrilNuisance]

so happy to see he's provided continuous perfection

[@terrycraft6500]

This was a damn good one. Hacksaw got me.

[@johnhatzinger141]

This is golden this is the first time seeing one of his videos and im crying and im making this as we speak now

[@Notanothercrayon]

I literally just tried crack for the first time, and now this pops up on my feed!! The universe is amazing (Im joking) (Or am i?)

[@jenerous76]

I love your videos and your sense of humor. Been a fan a long time....keep the videos coming! 😊 High fives from Illinois.

[@ShiroVK870]

only missing white rice on the side and holy fucking shit im in heaven

[@sharonbignell6113]

This was hysterical. Not only are you a cook, but you could do stand up comedy

[@Hadenufyet]

If only he’d invite us to his house; I’d pay for that!

[@tskmaster3837]

"... and now we're going to add the g/ONION..." I didn't hear garlic. But I could feel it.

[@Jveator]

I love all our videos! please never stop sucking at cooking!

[@PlumberryPuppet]

Sesame oil doesn't have the right smoke point for cooking. I'd recommend using a neutral oil and then adding like a teaspoon of toasted sesame oil at the end for flavor, like when you're adding the soy sauce and vinegar.

[@bramvanduijn8086]

I second this, as you can tell by the colour of the meat he didn't cook it at a high heat, probably because of the pan/food size disparity, but could be because he knows his oils, or it is because he prefers the taste of grey pork. The last one is a sin.

[@HMJ66]

This was what I thought - sesame oil is used for flavour, not for cooking. If you try to cook with sesame oil then it will just burn and taste bitter. Neutral oil to cook, sesame oil for flavour is the way to go.

[@ajnamdeplume]

Add 2 bags of cole slaw mix to Dutch Oven on medium heat 2 tablespoons roasted sesame oil 2 tablespoons low sodium soy sauce 2 tablespoons jar minced garlic, 1-2 tablespoons Spice World ginger paste 1 teaspoon Chinese Red Chili Oil 1 tablespoon rice wine vinegar 1 tablespoon Mirin vinegar 1-2 teaspoons Chinese Five Spices 1 small diced yellow onion Add previously sauted 1/2 pound ground breakfast sausage (pork or turkey) or previously sauted diced boneless, skinless chicken thighs Stir saute until cabbage is tender Serve over sticky rice or after cooled, put into individual eggroll wrappers and deep fry until golden, or freeze eggrolls for later We make this at home fairly regularly. So easy, inexpensive, quick, fairly healthy. We just call it eggroll stir-fry. 🤷‍♀️

[@thegodofpez]

Still waiting for your second career as a stand up comedian. You’d murder it. I laugh at all of your videos. Seriously! 🤟

[@Erhannis]

I have a sneaking suspicion that being a youtuber is both easier and, somehow, more lucrative

[@christistratton]

I eat a keto diet because of diabetes, and this is one of my favorite dishes. I have also used some of it with scrambled egg mix on top to make an omelet, or topped it with a fried egg. and the best part? it takes maybe fifteen minutes to make, and part of that is letting the cabbage steam while i sit nearby with a glass of iced tea and a good book.

[@JaceBurley]

1:59 I am obsestimee with youuuu

[@ricknielsen6]

This fuggin’ guy. Brilliant.

[@actuallyapathy]

the dog food joke reminds me of when i was a kid, our dogs had to temporarily go on some kind of special diet and my mom started making it at home. my dad came home late from work one night and had some leftovers from dinner. except we hadn't made dinner that night, surprise dog food!

[@ilikevideos4868]

Special place forever is my favourite thing you've ever done

[@gmc___]

isn't this spring roll filling

[@Chimera_V7]

🤣🤣🤣 you're on a roll!!! Every min of this video cracked me up!!!

[@39nubby]

Amazing! I absolutely loved it! However the AI generated crab sloth rubbed me the wrong way. Next time it might be worth it to photobash something jank, though I know even google images is polluted with the stuff these days. I love your work!

[@anne9134]

OMG, I had to subscribe because the dish looks so good, but because you are super funny! In this f*****ed up world, who dosen't need a good laugh! Thanks.

[@L00ww]

Is forgetting the hot sauce mandatory?

[@naturaIIydifferent]

Looks like a tasty dish, to serve over rice or something. But a slaw it is not. It just has cabbage in it. Slaws are raw and served cold.

[@LeventK]

Plot twist: He didn't photoshop the biceps

[@marcberm]

Funny thing is it looks like he already had the hacksaw and bought a new coping saw for the bit.