I Tested Famous YouTubers' Cookbooks

Starting to enjoy collecting cookbooks. Let me know who to do next
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[@TastingHistory]

Thank you so much for this review! I'm glad you chose the tomato recipe. It might have got a different review if you'd made the hardtack.

[@ULTRAxCHEZ]

kzbin.info/www/bejne/imS5npief5uJpJI

[@BullseyeJosh]

*Clack clack*

[@SentiLiz26]

I've been conditioned to hear the clack clack when I read hardtack now

[@tres909]

Or if he tried to make garum lol Edit: Future Canoe... please try to make garum.😂

[@saraxx98]

collab?👀 collab mayhaps? 👀

[@babishculinaryuniverse]

5:49 nah dog, that’s what you just taught me 🥹 Thank you for all the good you put into the world with your hilarious, insightful content

[@KnightsofGaming2016]

Yo, it's so cool to see you here. Feels like a crossover event between my favourite KZbinr chefs

[@rebekahscheu4245]

Hey, love your channel!

[@VMarshmallo]

🥹🥹🥹🥹

[@AltOurCumrade]

dog you’re right

[@e137enfingers5]

1:13 "Your favorite youtuber if you're over 35" motherfucker... he right tho

[@shadowstrike234]

It's really amazing how Canoe hit 2 million subs in record time but still maintains his humility and doesn't let any hubris get in the way. Most humble youtuber of all time.

[@Monstufpud]

Rent prices won't allow it

[@KaiserAfini]

Its because this is just one step towards his dream. He might be a youtuber now, but he proudly declares he will become a canoe one day.

[@Regenhasser88]

Too bad he fell of😔

[@anthonylombardo1261]

That’s exactly what he wants his fan base to think….

[@anthonyaguilar6854]

No allegations yet. Truly a youtuber above all others.

[@FayeVert]

As a library worker, I have two things to say: 1) you can probably check all these cookbooks out at your local library. Cookbooks are expensive, you can try them before you buy them this way! 2) the trend of cookbooks with beautiful covers and glossy pages drives me nuts because they're usually very heavy, but the binding and cover materials are weak and I have to repair them after only a few checkouts. Celebrity and KZbin chefs - choose durability over aesthetics!

[@PlaylistProleteriat]

1. If you only want to browse and use one or two recipes then sure. But sometimes its nice to have your own copy and out some support towards your favorite creator. 2. Can't say I know much about book care myself, I'd in imagine ones borrowed by various people tend to accumulate a lot of wear and tear.

[@FayeVert]

@@PlaylistProleteriat 1) you can usually borrow a book for a month at a time, so that's more than enough time to read it cover-to-cover and try several recipes, then if you decide you like it, you can and should buy a copy. 2) yes, books that circulate heavily are more prone to damage when the materials aren't durable. Coffee table art books may be ok when made with pretty, fragile covers, but cookbooks should be built to last and be usable in a home kitchen.

[@AnonymousMusing]

Thank you for your service! Librarians rock!

[@Undercaffinated]

As a fan of my local library and the people working there I second this. It's what I do and I truely appreciate this. I'm finally gonna finish the entire Discworld series this year thanks to the library.

[@MyWorldOutWild]

honestly what you said is pretty bad

[@TLhikan]

Futurcanoe turns into a main character whenever he picks up a knife and an onion

[@yuzu3754]

He turned into main character second he become famous, unfortunately

[@user-vv9jg8fo7e]

exactly. i'm bamboozled right now

[@r4ng3r65]

for real, bro has mad cutting skills

[@karlmarx9255]

@@user-vv9jg8fo7e ​ @r4ng3r65 its known he was a line cook or something like that

[@vlbz]

He actually looks like a pro when cutting onions. Like an undercover shef.

[@gabbycogan8361]

"It tastes pretty meaty like a piece of steak maybe thats cause while its baking I also cooked a piece of steak right next to it." had me cackling 10/10

[@kandiland6722]

Came here looking for this comment lmao

[@yveskourieh]

That guy is out of this world😂😂

[@ZelX-]

"Think in reverse. Like a good cowgirl!" Is wild 😂

[@Westsidekeff]

I was doing so well, but that one snuck up and DRINK EVERYWHERE!

[@_letstartariot]

So cheeky

[@umbrellacorp.]

They do know how too.😆👍💯

[@danielo7985]

Thats a bar icl

[@TerraShiro7]

I know their channel is over but Feast of Fiction

[@ryojinshingen9352]

2:04 that onion cutting is so good. Im convinced canoe is sometimes acting stupid but he’s actually a line cook

[@barrybolton1396]

I watch his videos to see him slip into "cook" mode. Example: deboning a chicken...

[@lisamedla]

He said that he worked in a professional kitchen, back when he talked sbt his voice

[@flexrestorationke4975]

' Lettuce' goes ahead to add another patty, this guy makes my day😂😂😂

[@SHAW_777]

Where is the lettuce😭😭😭😭

[@jpnguyen11]

That was legit 🥬 5/5 no drama

[@ravenzyblack]

That’s my kind of burger!😆

[@YurttheSilentChief1]

Rhett and Link both did so much for local businesses, participating in and helping out with advertisements. Bless them

[@CeceW-oo8yd]

I don’t even watch the new revamped smosh only know them from their og music videos like fire truck/assassins creed but it made me happy they saved smosh from closing and then sold back those shares when they were able to pick themselves back up again. Upstanding duo

[@Qwerty-wn3fl]

2:26: “I don’t wanna wait that long” 3:32: *waits too long*

[@AnnBoye]

That's what she sed!

[@manseeverma7745]

😂

[@Unkn0wnXth3r3]

@@AnnBoyeerm actually its „said“ ☝️🤓

[@ShadowMage-]

he sounded so confident with that "it's my book now! I bought it" 😂😂

[@AnnBoye]

@@Unkn0wnXth3r3 erm actually it's she never sed that to you and never will

[@TheLurker]

Maangchi taught so many of us how to make Korean food. I went to her 10 year youtube anniversary party in NYC and the Korean government gave me a bunch of tasty pastes and instant coffee. Her cookbook's pretty good, from what I understand.

[@trulygreg3103]

Maangchi is the reason I tried out yeast recipes. I regularly made her rollpang and kkwabaegi recipes despite never making a recipe like that prior. delicious and a well detailed recipe

[@Syntax.error.]

The OG KZbin chef is Food Wishes. When I moved out for the first time, I had no idea how to cook. He was the only cook channel on KZbin at that time. Also, I still add cayenne pepper to everything because of him.

[@aryamansinha9309]

chef john is amazing it puts a smile on my face whenever I watch his videos :)

[@IrisRisen]

To quote Adam Ragusea: "Chef John is the Alpha and the Omega of the FoodTubers. He was here long before all of us, and he will be here long after we all have to get real jobs again."

[@PresidentFunnyValentine]

Chef John is the OG Foodtuber. Guy's gotta have a KZbin cook hall of fame picture.

[@phuanh992]

“and a pinch of cayenne” in his voice never gets old

[@mattymattffs]

​@@IrisRisen I guess even ragusea gets to be right once

[@ChristsAthleticMusic]

seeing his freezer deliver soppy, not-freezed ice cream sandwiches (and his many cooking videos) made me realize futurecanoe keeps it too real 😂 that's what real cooking is like. You try a new recipe and your first iteration is gonna run into some kinda issue but this man doesn't film polished stuff. he's here to try it and rate it. and im here for it

[@disrespectthefive]

15:10 the way i bursted out laughing when i saw the steak next to the brownie

[@phuanh992]

Ye at first I dont get how he can make a brownie taste like meat then he just pan to the damn steak next to it lmao.

[@ragnarokda206]

I wife thought I was ridiculous when I told Her why I had tears in my eyes from laughing. Haha

[@aarettikoski1172]

Yeah, this video had a few moments that made me burst out laughing but this was the best!! I was in tears 😭

[@shattered831]

9.5/10… 9.2* lol

[@AsianHazza09]

Just when I thought i've seen it all, a meaty brownie... where does he think up of stuff like this. A genius or a mad man, or both

[@temidayodahwud2462]

It's incredible seeing how far futurecanoe has come along and how his food is becoming less and less radioactive. Even when he has 2.30 million subscribers, he's still learning (please don't talk to minors)

[@SteveZavitz]

I think Maangchi would have been a good inclusion here in the OG crew. She's been making videos for 17 years!

[@fakenails]

And she still reacts or replies to comments. Even on older ones. 😊

[@elif6908]

Yes! I think she’s the reason so many people even heard of Korean cuisine, also her recipes much more approachable and practical than most of the chefs in this video. Her and Chef John from FoodWishes thought so much to me.

[@CeceW-oo8yd]

I think he had made her recipes before and said she’s his mom’s favourite KZbinr or maybe I’m just misremembering

[@GizelleQuant]

Yes! I love all of her videos and loved her blog back in the day. I still make her cucumber kimchi weekly!

[@corncobbob2326]

THIS! My family found her stuff during 2021 or somewhere near that time and they like her recipes, even ones from way back. Plus I like her vibes and determination.

[@EpicKandy]

really love how you talk about the books as a whole and the themes expressed in them too. shows that you really read them

[@lance5600]

“To be successful at any recipe, we gotta think in reverse like a good cowgirl.” It took me five seconds to catch on. 😂😂😂

[@akina4575]

i dont get it

[@blinkycrun4182]

​@@akina4575 the joke is p*rn, it's a good joke

[@NessS398]

@@akina4575google reverse cowgirl but not at work😉

[@hel2727]

​@@blinkycrun4182that doesn't explain it much but I think I got it

[@exceptionallyriso]

​@@akina4575the punchline is porn, it always is porn, it always will be porn

[@Gourmet_stargazer]

Actually teared up a bit with good mythical morning 6:48 it just brings so many memories of when times were simpler and how I grew up watching those guys So glad there’s a cookbook now❤

[@Zetsumeii]

The respect for Lynja 0:50 💗

[@Dollop_of_Mayo]

RIP

[@Jay0.7]

Rest In Peace Lynja💗

[@EarthPoweredHippie]

Facts. She's very missed.

[@Grandma_Jizzzzzzzard]

When I learned a little more about her real life story, I was so blown away by what a powerful woman she is/was, depending on your perspective ;-)

[@Zetsumeii]

@@Grandma_Jizzzzzzzard She truly was and she truly lived.

[@VikingMutt33]

Dude, your script-writing was ON POINT for this video. It's always my favorite part, but I feel like this one took it to another level. Bravo!

[@KnownAsUnknown5]

A FutureCanoe cookbook will be legendary

[@kiritokazuto2398]

people forget to mention it under potential causes for a nuclear winter

[@formbi]

mutated alien feces

[@Felix.Jones89]

It should be an audio cookbook!! 🎉

[@farhan-momin]

not everybody has radio active chicken lying around

[@RandomBoi-nd5zf]

It'll be a book about radioactive materials

[@Hailey194]

3:56 I’ve never seen such a brown lettuce😭👀

[@DokuDoki]

To me personally, Cooking With Dog holds a very dear spot. They've been making youtube videos since 2007 (16 years now!) and I practically grew up with the channel. Unfortunately Francis the dog passed away in 2016 but the channel still makes videos every now and then and they're just as easy to follow and pleasant to watch as when I was in high school.

[@laurentiaeditha2735]

Same! Chef and Francis gave me courage. They were my North Star - watching over me as I touched raw chicken and cooked it for the first time ever.

[@Arsagoth]

Still subbed to Cooking with Dog! Found them ages ago too. I also watch runnyrunny99, he introduced me to a lot of easy Japanese dishes and I love his personality, his videos were like hanging out with a friend for me haha.

[@matthew-1710]

Joshua's latest cookbook definitely has a different "style" if inaccuracy and inconsistency is considered a stylistic choice...

[@KaitouKaiju]

What's inaccurate about it

[@matthew-1710]

@@KaitouKaiju Inaccurate conversion between volumetric and weight measurements, straight up incorrect amounts, steps missing from instructions etc. I know errors will always find their way into a published work but it's like nobody proofread it.

[@KaitouKaiju]

​@@matthew-1710 hopefully the publisher releases a second edition with that stuff fixed

[@Konani_the_unicorn_queen]

think i liked joshua some years ago, then he turned way too pompous and narcissistic

[@shakey215]

@@Konani_the_unicorn_queen when he started out I loved it. As soon as he started all the weird daddy stuff I stopped instantly, he either forgets or realises his fanbase are all teenagers.

[@shronk5157]

I am honestly so glad you are back, I was getting worried after that mold steak!

[@nottom2068]

5:00 you're our low budget Babish 💖

[@victoriaking1126]

OMG this sounds so back handed 😂

[@aadil999]

14:31 "we're going to roughly chop some dark chocolate" *doesn't chop them at all and just breaks them into actual serving size pieces and tosses them in*

[@ShockingPikachu]

Its a very rough chop

[@RS43210]

My suggestions for part 2: Not Another Cooking Show, You Suck At Cooking, Food Wishes. These are the main ones that held my hand through Covid as I learned that I could actually cook. (oh, and honorable mention goes to Cowboy Kent)

[@salownsu123]

I don't understand how you can consistently recreate recipes with as little accuracy as humanly possible and then rate them like you followed the recipe perfectly lol

[@wilhy7265]

Ig that's his gimmick? Doing the best with what he has (skills included)

[@bevvvy1374]

That's literally the whole point of the channel, go make it yourself or watch the people who actually made the recipe if you want accuracy

[@weasleychicks93]

My boyfriend always points this out too 😂

[@braincabbage]

he gives the ratings based on his execution of the recipes rather than the recipe itself, he mentions that very frequently.

[@spinachkale9392]

He rates his execution if the recipe more so than the food it’s self

[@Arel0e]

Youre my hero. If you make your own cookbook it should be photocopied pages of other peoples recipes, but youre scratching out the ingredients/techniques and writing in what you actually do.

[@homeron2]

Weissman's book is full of measure conversion errors, so I don't recommend it unless you're American.

[@LightningViolin]

All his recipes seem to be the same way. Plus his baking recipes generally are meh at best.

[@yuzu-tsuyu]

*an American who doesn't weigh things when baking. I have to assume 99% of the people buying it are just fans of his that never make a single recipe, because it's wild how highly reviewed/rated it is despite all the mistakes.

[@captainkaleb]

@@yuzu-tsuyu But baking is like the one time you should measure things properly!

[@ianhanks5053]

It's full of errors even when using imperial units. Also baking is done in grams, full stop. Disappointed they haven't issued an errata sheet..

[@LumineScara-tp9sw]

@captainkaleb my mom dont yet she never fail recipes

[@tak6542]

20:45 yes part 2!! THANK U!

[@luxraptor79]

THE OUTRO SONG IS BACK IM SO HAPPY I CANT TELL YOU HOW MUCH I MISSED IT

[@divinelymoowah6104]

sammeeeeeeeee

[@chiina4481]

can i please ask for the title?

[@luxraptor79]

@@chiina4481 kicktracks - Midnight Lovers

[@overtime5883]

@@chiina4481 Midnight lovers

[@divinelymoowah6104]

midnight lovers kicktracks

[@shieldlupertz7254]

Best fanbase, best cooking youtuber, best humor. U gave me the motivation to start a tik tok (pls like i want future canoe seeing this)

[@chomosuke0720]

Almost thought you croaked from that moldy steak 3 weeks ago. Welcome back king 👑

[@DemureDelight8055]

"I've never seen Spongebob" least relatable FutureCanoe quote of all time

[@ThirdCultureKid96]

I love Kenji's cooking videos. Not only are they super informative sometimes, but I love how real his videos are, much like yours. No fancy editing, he does all the prep on camera and it's almost always in real time so you really have an idea how long the whole process takes

[@_Sevren_]

Plus both his cookbooks are pretty good

[@elif6908]

I really appreciate Kanji’s scientific approach to ingredients or processes, no fear mongering or exaggeration, simple facts.

[@GizelleQuant]

I loved Kenji’s approaches on his site but surprisingly, I never got into his videos! His black bean burgers are still a fan favourite.

[@locketbunnie]

i love this concept omg! would like to see you try out dylan hollis’ baking yesteryear (this is more so a little indulgent stuff for me since i like both of you guys’ content, but you didn’t hear that from me :P)

[@vaishnavibharathi9028]

4:02 : I like how the cheese crisp sticks out like an umbrella, protecting the meat from ever getting wet.. 😏 "Just like what my personality does to me" 💀💀😂😂😂

[@someone81942]

that was fucking hilarious istg

[@AltOurCumrade]

Lmao how did I missed that? All his lines are so well thought and funny lol

[@victoriaking1126]

I'm surprised no one is commenting that 😂

[@ashieb6605]

I love how you shared your takeaways from each book it was cool how you got a different message from each after doing a recipe

[@CAPTAiNC]

Seeing Babish with hair turns him into a whole different person

[@wilhy7265]

Almost Tate-esque

[@_letstartariot]

I didn’t expect to hear you mention you tried the marshmallow in the brown sugar trick. You teach us things and we teach you things, I like that.

[@Unhomiee]

"The first bite, I'm amazed by the taste. The second bite, I see my great-grandmother's face" - FutureCanoe 2024.

[@HouseHolderRecords]

Just gotta say dude, I love your vibe. I first found you via KZbin Shorts, and decided to subscribe to your main channel not too long ago. This is the sort of content that makes me just want to try and cook for myself. Love it that youre also in the 2M subs and you're creating the same sort of content that made you popular in the first place. Keep at it man! God bless!

[@cassidy-leevanzyl3357]

Yayyyyyy, he finally uploaded after 3 weeks, missed your content future canoe❤️😭

[@QuadraPixel]

Brian Lagerstrom doesn't have a cook book but I've followed more recipes of his than any other youtube chef. Always good.

[@neoqueto]

I'm so satisfied with how unexpectedly sincere and respectful this video was without taking away the humor and jank cooking. Edit: not that I would ever expect Future Canoe to be disrespectful but he is an ESPECIALLY respectful person and that's a good thing

[@minabe550]

I love tasting history even though I have no interest in making ancient food, it's just like watching short food documentaries

[@salmoneysca]

His voice makes it seem like he's giving a last minute school presentation when I genuinely know he's trying to express how much he likes it

[@adritabhattacharjee7255]

If you plan on doing another part, please also include 'Crazy Sweet Creations' by Ann Reardon from how to cook that. She is amazing and it would be fun for you to try some of her more out there recipes.

[@Thr111ce]

HES NOT DEAD FROM THE MOLD

[@kieragrace3647]

You watching good mythical morning every morning before school makes so much sense for your personality & sense of humor

[@theyoshiemperor]

we need a future canoe cookbook

[@sherKhan-qq7cy]

He’d have to find a way for us to not follow recipes correctly

[@DeyonOttervenBur]

It's probably going to sound like Nether portal whenever you open it.

[@AlirezaNOOB]

its gonna be called raido active food 101

[@sj-ch9xx]

We can read that book only once

[@crimsonitacilunarnebula]

How randomly to FAq up recipes Canoefurure Or reinvnetinf recipes How to wrongly cook up recipes

[@manuwaakinseloyin8609]

Hey FutureCanoe, welcome back. I've been waiting for a new video for almost or over 3 weeks. I'm soo glad you posted and happy to have you back.

[@yolandaliu6175]

We’re glad the moldy beef didn’t send him into ER🎉.

[@lethinhchanhung]

14:21 I can't be the only person who sees a face here, right 😅

[@TheBritColl]

Thank you for including Tasting History with Max! Definitely one of my favorite channels on KZbin like you.

[@jackl597]

"'ive never seen sponge bob "2:50" ........... idk if i can watch the res of this video

[@user-cg7ub5fu5t]

im seriously in love with this guy idk if hes gonna see this but he helped me through my exams and nothing really helps us asian students during the lethal exams but he did ily

[@jasonblossom]

8:13 ewww brother what's that brother

[@Kermitthebadger]

you should definitely get Sohla El-Waylly's book, "START HERE". She's a cook featured often on NYT yt cooking channel, she also has a series on the History channel. I've never read a cookbook like hers, it's incredibly good and written very differently than the usual recipe-by-recipe style. I think its won some awards as well and got a lot of critical acclaim for it. HARD recommend.

[@ogharambe]

Nah she is even more pretentious than Joshua.

[@partituravid]

but unlike Weissmann i can listen to her talk. ​@@ogharambe

[@CRUSHBLOX]

18:16 clumpy 😝💅🏿

[@zincunio]

missed you a lot, I find these types of informative + with you talking a lot videos the most comfy AND fun to watch at the same time. cheers!

[@sherlenecatapang7712]

You are officially my favorite cooking KZbinr. I love the fact that you show mistakes and you just make cooking look so relatable and real. You’re cooking methods are very similar to my so I’m kind of biased on why I like you but no, you are my favorite.

[@Angell_Nagitoess]

HES BACK

[@AF-wf6vo]

He is back! Hope the recipes don't need milk unless his dad is back, too.

[@megankrempasanka1426]

Love seeing some Max love! I would really enjoy seeing you do Aaron & Claire's cookbook "Simply Korean". Their channel is so wholesome and makes learning Korean food easy and approachable ❤

[@Granlusofc]

I don't know what i'm most impressed by, actually good dishes getting made, or you FINALLY using a mixer in a video

[@cooperjb12]

Claire Saffitz is probably one of my favorite cooking personalities of all time. One of those people that is approachable, but obviously very good at what she does - sometimes to intensity.

[@CheeseTouchTales]

Good to see your taking rests and still uploading vids :D keep up the good work

[@gamingsergeant6632]

Seeing that Good Mythic Morning bit also made me instantly remember about Epic Meal Time dishes... You think you could make one of their "foods" some day?

[@makoto_naegi_react2305]

we need your cookbook on "radioactive over taste"

[@KaiserAfini]

"When your dish produces a nice, loud cracke on the Geiger counter, its ready to serve."

[@cannonfodder4990]

imo; Vanilla extract = dessert msg Malted milk powder = dessert black truffle

[@garyv83]

Damn, Canoe, my respect for you keeps increasing. I only found your channel this year (and Joshua Weissman's, through you), but you literally covered every cooking KZbinr that I've subscribed to since I started watching cooking videos right before Andrew hit it big on Reddit over 9 years ago. This was incredibly enjoyable, top-notch cooking quality on each of those recipes (except for the burnt tomatoes and undercooked buns, those were ass, let's be honest), and if you do end up publishing one of your own, it'll end up on my shelf right beside all of the ones that you covered. Love the content, keep it going!

[@hp8167]

Love when FC randomly shows crazy cooking skills. Like when he deboned chicken a few videos ago or when he was chopping the onion.

[@cierrarector3717]

Hey our favorite radioactive cook is back!! welcome back future canoe

[@mikoro88]

1:14 I'm 36, and slightly offended. 😅

[@Kaynan_sbraga]

FINALLY A NEW VIDEO

[@cinnamonrollypoly]

The two that come to mind for me are Ann Reardon from How to Cook that, and Dylan B Hollis (Baking Yesteryear). Definitely should check those two out.

[@ThisRidiculous]

I was worried something happened to you 😅

[@raflintar3479]

after the moldy steaks yeah... i thought something happened to him lmao

[@ninjacat8659]

Thought the mold got to him 😭☠️

[@sop_he_e]

would love to see you take a look at kenji's cooking show! very underrated but he definitely seems to give all the necessary information in a very succinct way and i love his laid back energy. he also gives trivia about the food he's making as me makes it.

[@OP-yl2ue]

3 weeks without a video, felt like a really long time. Happy to see you again.

[@Simlatio]

Actually as a viewer over 35, my favourite YT cook is Max Miller. I love that he recreates recipes from my childhood.

[@Jiang_Cheng]

I missed your videos! Welcome back, I hope you’re feeling better now

[@thesecretgames]

Can't wait for the future canoe cookbook where it's just literal ripped out pages of other chefs cookbooks with post it notes saying, or whatever you have in the fridge

[@DarKnight-ct8zm]

3:37 remember guys we dont use the b-word on this channel

[@renniecakes]

thank goodness he revealed he was cooking steak right next to the brownie, I was worried seeing him use a hand mixer, glad to know he's still the same

[@farjanamunnun]

The way i clicked so fast when he posted 😭! And bro is it just me or i think he is moving from his redioactives meats😭🙌🏻

[@powerminer2]

a collab between you and you suck at cooking would go crazy

[@YoshimiMilk]

Would love to see a Anti-Chef and FutureCanoe collab please

[@simongibbs9392]

Nats what I reckon is a Aussie you tuber that keeps his recipes so simple even a rock could make a amazing meal. I've got two of his cook books, awesome pictures in it, it's pretty much a comic book

[@davidgraf4840]

I forgot about Nat. Time to binge.

[@simongibbs9392]

@@davidgraf4840 fuck jar sauce!

[@annabolicka4508]

YES another video, good to have you back! My vote goes to Sorted Food, just cuz I was binge watching them the last few weeks.

[@sonnatine]

the stuffed tomato recipe was quite interesting! i'm from peru and we have a similar dish except instead of using tomatoes we use chili peppers called rocoto (they resemble bell peppers expect these are, very very spicy)... and the recipe originated in the andes as well 😅

[@kamaldeepatkar3081]

next time you make "improvements" to the recipe make sure to overwrite that change in the cockbook too ( with a pen ). It is your cockbook cause you bought it!

[@threetoast]

cockbook

[@emiknits02]

For the burger bun recipe, its also important to let breads chill on the counter for at least an hour, or preferably until cooled, because its so hot inside its still cooking in there - maybe that's why yours were underbaked? Anyway, thats what i know from baking lots of breads..

[@ashutosh2870]

Waited for your video for almost 4 weeks .Loved this

[@TNBushcrafter]

Coffee also adds a lot to beef and/or mushroom based broths, soups, sauces, etc. I've used it for decades. Another boost up is espresso powder which is quite a bit more pungent then instant coffee also quite a bit finer. Unsweetened cocoa can be in quite the same manner. Just go light handed with coffee and cocoa in savory dishes it's easy to go just a wee bit to far and overpower the dish.

[@Skelator_Sikelator]

His dressing code is getting less and less casual, and it's concerning.

[@saplingrowan]

You should do a part 2 of this video and include YSAC (You suck at cooking)‘s book! one of my favourite food KZbinrs with amazing editing, music and humour.

[@Gl1tchfx]

13:41 vegetable oil instead of more butter cuz butter gets burned easily so u need to add vegetable oil when u need long cooking times

[@PhoenixSS]

Vegetable oil is an inflammation