"Hot Green" Goes on Anything Bland

[@phillybusta]

I went on amazon to buy some freeze dried shallots… “customers also purchased: green peppercorns, freeze dried chives, crushed green chile peppers, and dried minced garlic”. I think you’ve successfully affected the Amazon algorithm. Still waiting on the shallots but everything else crushed together already smells amazing.

[@Poscarable]

You are the only one that always convinces me to buy weird, hard-to-find stuff. STOP being so reasonable and persuasive

[@helpusobi1]

My ass is going straight to amazon to buy freeze dried shallots like the obedient sheep I am

[@Zo3yX]

I put it on my list immediately I love shallots but mincing them isn't fun

[@buckaroobonsaitree7488]

Dude you have to try camel hump fat. It is superior to beef tallow and great for the skin too(only half joking, chf is the shit)

[@bryanliang3232]

Finally a seasoning as ethnically ambiguous as internet shaquille himself

[@fclp67]

This being the first comment is crazy

[@chysayeh4043]

he seems decidedly mexican

[@scottycunningham1413]

Shaq is clearly an Italian American king

[@bryanliang3232]

@@chysayeh4043he’s clearly not white or black, so he must be a secret third thing

[@Astavyastataa]

@@scottycunningham1413have you looked at his name? He’s obviously Bangladeshi.

[@bryanliang3232]

my food can finally taste more green

[@Azuciea]

Green, the best flavor of all the colors.

[@AJcore]

when ur trying to eat green without eating the greens ammirite

[@unclvinny]

Green? Supergreen!

[@CrypticCocktails]

I was expecting this video to be sponsored by Athletic Greens

[@billbeuginton9742]

Verde*

[@Xiomara_Lanier]

Saying "Caraway has paid me to mention them in this video" instead of the usual "Caraway has been a staple in my kitchen for the past 2 years so imagine my surprise when they reached out to me as a sponser! I love the way the pan blah blah blah" is so refreshing. I actually sat through the ad read just for the honesty

[@unclvinny]

I just realized you could have renamed this channel to Shaquille O'Meal. I'm sure nobody would have been upset by that at all!

[@Khyrberos]

That's really good

[@MolinaKojima]

HELL YEA that’s a great brand name

[@Semiotichazey]

Just wow

[@buckaroobonsaitree7488]

Yes

[@buckaroobonsaitree7488]

YEESSS

[@edmundgennings3025]

I love the radical honesty of the line “Carroway has paid to be mentioned”

[@Cristina.Castillos]

That's how all sponsorships should be. None of that "I've always loved "*" brand, and use them everyday, so imagine my surprise when they reached out to me so I could give you this amazing deal"

[@alysoffoxdale]

I am *_very_* appreciative of people offering seasoning blends that do not include salt! This sounds like a truly excellent candidate for our table, and I'm definitely going to check out those freeze dried shallots!

[@FayeVert]

I believe Penzey's has quite a few salt free spice blends.

[@gierasole]

internet shaquille might take the cake for best informative cooking youtuber, he doesnt make videos, he makes lessons for sure. all the fat is trimmed down to show pure information and i love it.

[@JWPSmith21]

Adam Ragusea is a close second. His recipe videos are extremely direct and to the point. But he'll often include a sort of lesson video related to the dish in between. He used to work as a professor, and I guess he brought that over into the KZbin space.

[@Brent-jj6qi]

@@JWPSmith21he’s also a journalist and a radio guy, so it fully checks out, and the science is fun

[@gazmodius]

I ordered my shallots a few days after this video was posted, and they arrived about a week ago. I am a new freeze dried shallot addict. These guys are so fun to add to literally anything, thank you for sharing freeze dried shallots. They are the biggest star in my daily lunch sandwich now.

[@jojorobmum]

brat seasoning mix

[@internetshaquille]

bumpin that

[@Finn959]

Brain rot mix

[@-beee-]

he knew what he was doing

[@moose7012]

Yooo he said the buzzword​@@Finn959

[@ronanmcintyre]

​@@internetshaquille are you telling me this seasoning mix also good when insufflated??

[@ourtube4266]

My food “hack” of the season is buying a decent quality vanilla ice cream and whipping finely chopped fresh herbs from the garden into it until it’s a soft serve consistency. Fresh mint leaves Lavender Lemon Zest and Basil Are current favorites, but if you have homemade caramel, fruit pie filling or anything else on hand those work great too.

[@UrbanPanic]

Sounds good. My version is high quality freshly ground black pepper. Just like a spoon of ice cream and sprinkle away. Normally adding spices is because you like what it does to the food, but this one is fun because of what the ice cream does to pepper: tames the heat and really accentuates the fruity notes you’ve probably never noticed.

[@ourtube4266]

@@UrbanPanic Fascinating! I’ve noticed something similar with the licorice notes of basil. We’re very familiar with what heat does to flavor but chilling has lots of effect too, and since the fat in the ice cream carries aromatics very well, it’s a perfect place to start.

[@UrbanPanic]

@@ourtube4266 oh man. That reminds me of the pesto ice cream I had. Basil, olive oil, pine nuts. It was a couple decades ago, so I don’t remember if they had garlic or not. That would be the wildcard there.

[@ValerieEdwards37]

Omg I have mint and lemon verbena this sounds genius

[@cretinousmartyr3522]

Hmm that does sound a lot easier than what ive done in the past, making the custard base with lavender and straining them out for an infusion. I dont ming eating the flowers tbh and making custard is definitely more labor intensive and usually more expensive than just buying an ice cream on sale

[@The_fusion_physics_guy]

I really love the "So and So has paid to be mentioned at the end of this video". Like, yeah, that's how that works, and I love when advertising is clear and direct on how it's negotiated. It was a clear add with good info, and I don't feel like I need new pans, but I also don't feel like this was meant to prey on the parasocial relationship you have with your audience. Props.

[@callofthecreed]

Commenting for that lovely youtube engagement and to give people a word of warning. When i first went out to recreate this spice, my local asain market had green schezwan peppercorn and i thought they would be a suitable substitute for the regular green peppercorns. Plus, I like the slightly numbing effect the Red peppercorn gives ya. Turns out, while the green ones are more mild in heat compared to their red counterparts, they are Way More numbing. I could barely taste the other stuff in the spice mix. 😢 I have since gotten regular green peppercorns and have been using this stuff on a daily basis. The other mix is now renamed to "Numbing Green"

[@stevenjacobs2750]

This channel regularly changes my life. I've got a freezer full of vac sealed BBQ chickpea wraps and freeze dried shallots being shipped to my house.

[@hautehoneybee]

I love Penzeys. When I was in high school I worked at this frozen custard place that did their lunch orders once a week and every person that picked it up was always really nice

[@jrussino]

I sprinkled some of this on a lantern and now it is sworn to preserve intergalactic order.

[@jrussino]

I gave a spoonful of this to my Giant friend and now he's feeling Jolly!

[@jrussino]

I mixed a tablespoon of this in a bottle of Soylent and now it tastes like PEOPLE!!!

[@alexanderspassov4759]

underrated comment

[@lesterpatel292]

Im from North Milwaukee, and was shock to hear 2 spice mixes with references to my neighborhood

[@ItsRadishTime]

i'm at 1:30 scrolling down to see if anyone has mentioned that this is penzey's fox point seasoning

[@ItsRadishTime]

damn i could have waited 25 seconds. milwaukee forever!

[@cowfangirl420]

penzey’s was actually started in wauwatosa so a few of their proprietary spice blends are named wisconsiny things (northwoods fire, mitchell street, wauwatosa village etc)

[@rpenm]

Black pepper isn't roasted, the color comes from enzymatic browning (as with apples and avocados) as well as chlorophyll and ascorbic acid degradation. Dried green pepper is processed more thoroughly to inhibit those browning reactions.

[@old-fashionedcoughypot]

Shhhh! He's speaking with such authority! Facts don't matter.

[@nephatrine]

Maybe it isn't technically "roasting" but black peppercorns are **cooked** and then dried and that heat is what helps oxidize them. Dried/Preserved Green Peppercorns are treated to help them retain their color, but they don't go through that extra cooking process and are just dehydrated or freeze-dried.

[@thegoodwitchluzura]

Isn't enzymatic browning just really slow roasting? I mean, a roasted banana and a banana that has turned black from being left in the refrigerator uneaten basically look the same.

[@rpenm]

​@@thegoodwitchluzura A brown-from-air-exposure banana (or apple, potato, eggplant, etc.) tastes pretty different to a roasted banana. Enzymatic browning involves phenols. Non-enzymatic browning involves sugars and proteins. They create different chemical compounds. Both just tend to create large, irregular compounds which absorb light and thus look dark. Though non-enzymatic browning tends to create yellow and red compounds as well.

[@rpenm]

@@nephatrine Black pepper is typically blanched to weaken the seed coat. But they do not oxidize during that step, only during the subsequent unheated drying step. Afaik, dried green peppercorns are also blanched, just treated with sulfite or freeze dried to prevent oxidation.

[@John-hl5tl]

i thought i was the only one who cared about the Penzey's/Spice House deep lore. Additional fun fact, Helen Rosner of the New Yorker reached out to Bill Penzey and describes his response as, "one of the great rejection letters of [her] career." Alas she has not published it.

[@SednaBoo]

There’s another spice company in Wisconsin called PS Seasonings, and they get really peeved when people mistake them for Penzey’s because of the initials. Plus PS is on the other end politically from Penzey’s so it hurts worse.

[@tinaperez7393]

​@@SednaBoo More like "P.S. change your name!" Eh well, small world. 😂

[@matteverhart8200]

Shoutouts to Penzey’s! Fox Point is my go-to sprinkle on cottage cheese. Mix it with yogurt to make a good chip dip. A homemade version as demonstrated here sounds awesome too!

[@Fullchristainname]

Was just about to comment this! I was listening to the ingredients and was like “wait a minute, this sounds familiar…”

[@enfusraye]

YES! came here to say the same. This is Fox Point with chili added.

[@IjeomaThePlantMama]

YES homemade spices!! My purpose for overplanting a bunch of tomatoes, peppers and alliums this season is specifically so I can make my own spice blends! I'm currently workshopping dehydrated tomato skin and mushroom umami blend 😋

[@Ivanhoenn]

cool!

[@b3thamphetamine]

Your name is so beautiful and unique that I had to peep your channel because I went to high school with an Ijeoma. Based on some of your content, I am 99% sure I went to high school with you. I hope you're thriving, babe. You were always kind to me even though I was not liked.

[@cowfangirl420]

for the first half of the video before the name drop i was like “this totally diy fox point seasoning” lol. i’ve been using the premade mix since i was learning how to cook as a kid but i’m definitely gonna have to give this a go and make a bulk batch since it’ll be way cheaper and i definitely think adding a bit of a bite is a great idea. this mix and some ancho chili powder on scrambled eggs has been go to breakfast for me ages now and making it a cohesive mix seems dope

[@rocketsfancheif]

Hot green summer baby let's go!

[@averagejoey2000]

I thought it was brat summer, but with this it's hot green brats

[@redhawkneofeatherman261]

⁠this seasoning is so julia

[@rocketsfancheif]

Hot green is brat

[@muenstercheese]

thats so brat omg

[@hassanshamim3836]

you are the epitome of what I look for in a content creator - no filler! Thank you.

[@misterscottintheway]

Checked out the channel after seeing it recommended in Drew Gooden's latest video. Love the vibe, love the brevity, love that you seem to respect the intelligence of your viewers. Instant sub. ✌

[@The_fusion_physics_guy]

Literally same lol, this channel is awesome, literally immediately subscribed. Hard to get a higher compliment than "This channel has incredible food content AND really respects the viewer's time by making things concise at the expense of the stereotypical watch time analytics chasing"

[@alexrogers777]

these probably arent the most profitable videos of yours but they are my favorite and most useful

[@VaChiee]

I've been obsesed with reds, Guijillo, arbol, new mexican, as base, mirsal, ancho, pasado, chipoltle, smoked arbol for extra flavor and then garlic powder to bring it all together. The pepper combos are literary endless. All hail the pepper plant

[@ace12306]

It took a couple weeks for the freeze dried shallots to arrive, but I am so glad I decided to give this blend a try. What punch of flavor a sprinkle of this does to food; feels like a cheat code honestly. Thanks for the recipe!

[@dontjudgemycuriosity]

You gotta try Penzeys Justice! It’s essentially the same as your hot green. I think closer than Fox Point. I usually make my own spice blends, but Sunny Paris from Penzeys is also incredible!

[@wilska1184]

Shout out to the ladies at my local Penzey's, will need to pick up some Fox Point!

[@ninjalectualx]

I didn't need my spice company to be antifascist, but it's great to know they are!

[@bobbob5541]

Shout out to both Bill and Patty. Getting a new market of opinionated idiots for both companies! Well played.

[@Leto_0]

@@bobbob5541 You think people are going out of their way to buy spices they don't need? covid brain...

[@facE055]

@@ninjalectualx its 2024 and youre still saying antifascist? go outside kid.

[@oz_jones]

@@ninjalectualx Trump isn't a facist.

[@madthumbs1564]

You don't even need Leidenfrost with stainless steel. You can simply season it (clad for heat distribution) with an ultra thin layer of oil (I use rancid veg oil which is fine for this) heated to smoke point on the stove. - Spatula free omelettes (despite what Juilia Child said) work perfect if you just add some butter to the pan before the eggs.

[@NicCrimson]

You should do a video on "Green Seasoning" It's basically the fresh version of this, that's used in almost all recipes in the Caribbean. Especially in Trinidad.

[@shavonwalker2550]

Just don't do what I did and forget to label it, throw it in the freezer, and six months later mistake it for pesto...

[@Daniel-mw7pu]

I love this because it’s common ingredients mixed together. I hate recipes for a new seasoning blend that requires me to make more than one stop.

[@EchoOfTheWave]

The way you speak is poetry , There is a certain beat ! Also, as always, amazing content.

[@4.0.4]

My wife used to ask "if I put green stuff in my cooking" (now she just enjoys it) so I can definitely agree that there is a "green flavor". Gotta try freeze dried shallots!!

[@merrybezzus3353]

Somehow managed to shoehorn a LOTR reference into a green spicy spice blend recipe. Subbed ❤

[@aminorityofone]

as somebody who has to watch their salt intake, i will be making this. I typically use Mrs Dash.

[@VaderHater1993]

Honestly Penzeys is based for that email.

[@AboxoroxRoxursox]

Id even be a rebel and put that on my green food.

[@internetshaquille]

might i suggest eggs and ham

[@JamesChurchill3]

​@@internetshaquille I do not like green eggs and ham.

[@TIRK125]

@@JamesChurchill3 would you like them here or there?

[@doomcat6426]

I would not like them here or there I would not like them anywhere

[@technophobian2962]

​@@doomcat6426Would you like them in a house? Would you like them with a mouse?

[@esrevinu.]

This, is going to be a game changer. For years Ive watched videos and seen recipes about making my own blends,... this one, is gonna get me to do it. Well done. The info in this rivals the great tortilla video, haha!

[@Michael-bn1oi]

Obligatory "He broke his foot when he kicked that helmet. The yelling was real pain!"

[@pradipayogyartha328]

That scream do be hittimg hard tho

[@secretscarlet8249]

Hello fellow LoTR fan. Even if I hadn’t arrived at the clip in question, I’ll always know what it is from the vague description.

[@awyrlas]

LOVE the Spice House/Penzey's shoutout! I grew up with the original location practically in my back yard, and all of their spice mixes are huge local hits, The Foxpoint Seasoning in particular has always been exactly my family's the sort of "go-to" blend to un-bland pretty much anything.

[@stllr_]

this is the first netshaq recipe that i actually went out of my way to get ALL of the ingredients for. it did not disappoint!! this is a lifelong add to my repertoire (but i'm telling people that it's my own signature spice blend 🤫).

[@bionichippo]

I already had some of the Lakeshore mix from Spice House, so I tossed in some green pepper flakes and hatch chile powder. Think I found my new pizza enhancer.

[@DocBees-g4l]

Yesss i buy the biggest jar of fox point probablt every couple months. Im gonna have to try this now.

[@juliettedelta]

Gold star for creativity to the person who put the small bowl on the green spice lid for a more interesting shot

[@christycockrell5419]

You’re just the best. Straight to the point AND everything is explained to perfection. I couldn’t ask for better. ❤

[@mayac4147]

My personal perfect default for chicken breast is cumin, coriander, gochugaru, garlic, paprika, salt, black pepper! I love the flavor this gives, I pretty much season my chicken this way no matter what I'm making. I want to start playing around with marinating, maybe with yogurt or buttermilk as well

[@chrisrubin6445]

Just leaving a comment to say thank you. Most youtube channels, I click on the channel to see their other videos, and a video automatically starts playing without me ever having selected it. The fact that you do not inflict this upon me unnecessarily, as most do, has brightened my day, and I thank you for it, and I wish that more would follow your empathetic example.

[@gracebowyer95]

Like everyone else in the comments apparently, I also bought a few spices to give this a go. Heads up that not all freeze dried shallots are created equal - the ones I bought had some skin and larger leathery pieces in it. Also I used a mortar and pestle, got pretty inconsistent results and it was a lot of work. I'd recommend the spice grinder.

[@thegoodwitchluzura]

The spice grinder will make it bitter, and the inconsistency in results and the hard work just makes it a more genuine result than chucking it in a metal death trap.

[@gracebowyer95]

@@thegoodwitchluzura why will a few pulses in a spice grinder make it bitter? what's "genuine" about getting an inconsistent mix because the big light pieces of shallot drift to the top, and the small dense salt pieces sit at the bottom? "death trap"? are you putting your fingers in it? None of this makes sense.

[@puppable]

I've recently made the switch to a much more bland rice and legume diet for budgetary reasons, so it feels like this video was made just for me

[@TashJansson]

Oh! I make a similar thing for myself (sans the spicy pepper flakes because i am a BABY) but I also add a tiny bit of MSG and some citric acid (or sumac if I got nothing else on hand). it is DELICIOUS

[@Issvor]

4:04 love this analogy! definitely making this seasoning

[@InvadeNormandy]

I will always recommend you to people, along with foodwishes.

[@TheCorey1734]

Wow! This sound a so good. I had no idea that green pepper flakes even existed! I also want to use Szechwan peppercorns.

[@jfb112697]

as someone who's a big fan of throwing together a bunch of spices and aromatics that are the same color this is useful information. also i firmly believe that things with the same color taste well together because nature wanted us to find these combinations it's definitely a thing

[@itskilian5106]

i truly take in every content i get on this channel and enjoy it every time. Easiest recommendation for friends, because its always compact and just what actually matters ( realistically ). Btw as far as i know black pepper isnt roasted, but ripened - fermented - dried

[@Sheri...]

Wow, I was about to make a recipe that called for shallots, but didn't have them so was going to use chives from my garden. This info couldn't be more timely! Thank you.

[@J70Robles]

Finally. Brat seasoning

[@carvedwood1953]

I don't know if it was this video or not but freeze dried shallots are hard to find now. Even on Amazon.

[@new_friends_]

Oooh thanks for the idea to DIY this. We go through a lot of Fox Point/Lake Shore Drive and a spicy version sounds even better. Sometimes I make cheese toast (i.e. make toast, put cheese on it, melt under broiler) and sprinkle with that seasoning - highly recommend for almost-empty pantry low energy days.

[@Cambone13]

made my first batch with green hot peppers, over powered the allium flavor for this gringo's palate. Skipped the hot part for round two, and now I feel like I've found the perfect spice blend. I've tried it on chicken, salmon, venison and they're all winners

[@fart_restoration]

Just made a batch of this and am going to put it on chicken breasts tonight. It smells sooo good!

[@fart_restoration]

So, I made the recipe. I THOUGHT the green chili flakes I ordered were the same as in the video. I started eating the chicken with the seasoning and was soon sweating, then having a moment. The flakes I ordered had habanero as well. After I died, the next day I made another batch with no pepper and added coriander seeds and onion powder. Mixed it into the first batch to tame the heat. It was delicious the second time. The coriander did change the flavor profile, but it was great all the same.

[@nosambawhcs3664]

Penzey's is amazing. Favorite place to get spices.

[@SarahMaeBea]

I *love* black pepper, dislike white pepper, and don't think I've ever tried green! Definitely trying this.

[@internetshaquille]

The only pepper I hate is pink

[@SpaceAvaliable]

You sold me on the pans at the end but no discount is going to make me be able to drop 6 bills on pans. Hopefully one day.

[@blahblahblah1234blah]

There's a 10 percent off code at the very end if you missed it!

[@RobABankWithABagel]

@@blahblahblah1234blah Even with that those pans are way overpriced. On top of that their pans are also just not that good, they're not well designed, they don't last long compared to equivalently priced brands and they have bad QC. All of that can be found in a minute of googling about the company. If you want good pans and are willing to pay the price, buy All-Clad on sale or used, not this marked up garbage. You can literally get All-Clad pans for half what Caraway is asking.

[@GeorgeWTush]

My goodness. This man is adorable!

[@JordanEliasShanbrom]

At it again. I swear this channel just keeps pumping out banger after banger

[@keilanbarber9307]

Gonna make this as a christmas present for my family this year. Thanks ITSHAQ!

[@thomase5374]

5 seconds into this video I KNEW the bottle of Flat Iron was coming.

[@cloudyview]

FYI, you seem to have had a significant effect on the Amazon freeze dried shallot supply... So many are sold out/back ordered 😄

[@remainingembers]

Fuck yeah Penzeys. We go there and get stuff like sea salt, black pepper, and parsley quite often. I don't think I can ever go back because their stuff seems to have a really fresh and stronger flavor, and they're not too expensive and slightly cheaper or about the same as store brands. But store brand parsley had almost no flavor or smell. For years I thought parsley was basically decoration lol. Okay seasoning ramble over.

[@skylerblumenthal7003]

I think it would be a good idea if you sold this as your own spice, I'd definitely buy it. Too much of a pain to get all of these different ingredients if I wouldn't use them otherwise. The freeze-dried shallots however are awesome for other stuff, I didn't know about them, thank you for the suggestion

[@nyanuwu4209]

"Too much of a pain." It's one Amazon order, dude.

[@SpicyboyCharlz]

industry drama moment got me chuckling, i love you shaq

[@shavonwalker2550]

Thanks for the tea on Penzey's and the Spice House. Now I know where to spend my money...

[@rawman44]

Same. Any company that wears their political affiliations on their sleeve is obnoxious, right or left. Spice House it is, then

[@moekitsune]

​@@rawman44 my brother in Christ it's one email

[@StevenDEpirate]

This might be the best channel on KZbin

[@therealshug]

"ooooh, the girls are fiiiightiiing!" cracked me up lmao

[@doctoryoinky]

This channel is nearly perfect. The one thing I want is more videos!

[@SoLunAether]

My suggestion for crushing: do the green peppercorns together with the chives first: the hard peppercorns will take the most amount of effort to crush, and they provide a good tearing surface for the chives. Then add the others together to crush. If you do it all together, the other ingredients become very fine quickly while you keep mashing the peppercorns, and the chives kind of just go along for the ride and stay close to whole, at least in my experience.

[@salli4588]

You've been snooping in my cook books haven't you? I make a hillbilly version of this, I call Everything Seasoning. I do not put salt in the mix either, as I find the salt all settles to the bottom of the container. Plus, I like having more control over the salt. I add MSG to mine too. Mine's basic; garlic, onion, black pepper, MSG. I use it on just about everything. Good job I.S.!

[@timelyenigma]

bill penzey is great, he was my best friend's dad's roommate in college

[@journeyman6752]

you sound like a total p***y too. loser.

[@RaccoonHenry]

funnily enough, I once accidentally made something similar! I was sun drying herbs on a paper towel and I sort of forgot, and they got all mixed up. I can't even remember which herbs were there, I think chives and either cilantro or parsley. I just call it "taco flavor" because it just tastes like tacos...

[@tessa8230]

If I get this job next week, I'm SO buying the stainless steel pans! I've been desperately needing a set, I only have cast irons!

[@mitchson290]

Internet Shaquille does not miss

[@Kabonkong]

I got inspired after making this and added in furikake to get a little umami component to it. Gotta say it adds another layer. I pretty much put a little of it in everything.

[@nyanuwu4209]

To make this even more of a shortcut, Litehouse sells a freeze-dried "Salad Dressing Herb Blend" that has garlic, shallots and chives right in...Among some other green stuff.

[@DerultimativeOzzy]

Moving on ¨from smoking the hot green to season food with the hot green. This reminds me of a european product by the company Maggi who sell " liquid seasoning" which is pretty much like this. Goes on everything.

[@ceilingfan7030]

i appreciate that you add captions to all of your video :) keep it up shaqqy

[@tru7hs]

this is the most helpful video I've watched all year

[@jaymevaughn-linebarger5462]

Currently on my 3rd jar of this! My partner discovered he LOVES shallots and I had to buy the extra large jar for him

[@internetshaquille]

I just got the XL jar too hehe

[@jennadabomb]

Excited to try this spice blend, but more excited you shared that hot goss with us tbh

[@gooseum]

i bought berbere at your recommendation which i'm OBSESSED with and this sounds great so i'll def be making some 👀👀

[@avargs3505]

Big fan shaq! You have a way of not talking to It is very informative and your analogies are spot on I need to do more herb blend imitations like this More and more blends have way too much salt as filler

[@carolynhestandkennedy]

I made this and it’s really good! Convenient to have a homemade all purpose mix 🎉 Thanks

[@jek__]

My default sauce is tamarind paste and Vietnamese chilli garlic paste. It's sour, savory, sweet, and spicy with just two ingredients. Great as a marinade or sauce. Though it's pretty strongly flavored so it works better on meat

[@MrDancingrobots]

My freeze dried shallots came in today, time to make some Internet Shaquille green powder and grill some chicken kebobs!

[@JimArdal]

Love every single time you post man

[@adamchurvis1]

Very nicely done, young man. I have subbed and liked, and I will start going over your past videos soon.

[@jjjjjjjjj99]

Very versatile verde