2 Ingredients Condiments that Anyone Can Make...

[@jeffwhitehead2328]

I'm a 60 year old woman: my son died in a car wreck 5 years ago: he looks a lot like you: I am learning a new way to eat because of my health: I am getting an added bonus because you look like my son: Im sorry if that's a little weird: but thank you.

[@DougvonSohsten]

Your videos are REALLY inspiring man... Love how you balance the simplicity of what you're doing with a deep appreciation for the science and culture behind everything you cook. Keep on keeping on!

[@dimasgomez]

This video is an entire course on how to make your kitchen YOUR KITCHEN. I cannot believe I didn't know half of it.

[@kegs7904]

Cause life's a garden. Dig it. ;)

[@jackstrubbe7608]

The miso and mustard segments have me in an insomniac cooking frenzy right now! I had all the stuff on hand, and my Bavarian great grammar had me making our own mustards in the 50s. Hers also often had the addition of other seeds, most often dill, caraway, fennel, and such. And she would regularly mother them with active brines from her kraut crock. Ahh the memories.

[@blksky]

Always practice safe lunch, use a condiment.

[@AvgJane19]

Best comment

[@TheOfficialArthurMorgan]

What about condom-mints?

[@kgallchobhair]

Safe snacks, too

[@LazykidsWorld]

Sponsored by Astroglide a lubricating oil company for all your oil needs in the kitchen

[@Dontwantahandle111]

😂😂🤣🤣

[@RoddieH]

"my brother actually immersion blended my chest once" are words that have never ever been spoken out loud until this video

[@Rose-pv7jr]

I bet a lot of people are not even aware of many of the condiments you take for granted. Make more videos of what you use the condiments for. All the uses of each condiment. Share with us how you use them, what recipes, the cooking process, outcome and taste test. Even if some of us never get around to actually mastering this art, I think people would agree it's really fun to watch you and experience it through you and your presentations. Thank you.

[@alexisfy]

Listen, I follow you and i don't know why but I remembered today and it's because you offer a lot in small videos. In proportion it's one condiment every 3 minutes and that's golden. You also provide explanation and that's even huge. I know this takes a lot of time in the doing but this is great. I tend to watch tutorials all day long. Mostly design stuff but this is refreshing. Maybe I'm not your target audience but this works for me. "Keep it up" Would be my suggestion but I'd hate to see this overused so, "be gentle and be great as always" is my conclusion.

[@Mrpaulmorris1]

Just a quick comment to say how much I love your videos. I have been a vegan for the last 3 months and I still get so many tips and tricks from you even when you cook meat (I just take out he meat and dairy products), but they still work perfectly fine. Personally, I thought your air-fryer videos were so funny and informative. I actually went out and bought one after watching your videos. You are making the world a better place through your hard work and dedication. Keep it up! You are appreciated!

[@bretwilliams249]

I always have a lemon vinaigrette, fermented mustard, avocado cilantro lime crema, and mayo sitting around! They're so easy to make and I use at least one of them every day ❤️

[@mishmishm7847]

Hello Bret what are the proportions of Avow-kadow in the lime cilantro creama ❓ is it a thick spread or a dripping sauce ❓👀 thanks

[@517moe]

Since you've made your own koji you might already know, but "shio (salt) koji" and "shoyu (soy sauce) koji" are awesome condiments too. Just mix salt or soy sauce with water and koji and let it ferment. Room temperature is fine but a yogurt makes the process much easier (I ferment everything in it). They're both amazing flavor enhancers. Use it as a replacement for salt/soy sauce, or use it to marinade meat/fish/veg. Oooh and of course if you have koji, don't forget amazake! Can't wait for the koji video! - cheers from Japan

[@adrianescobar1697]

I love your videos I’ve been watching since brothers green I’m glad you mentioned your brother I hope he’s doing well

[@Diniecita]

I love that you use the cast offs that most chefs will toss. That to me is the best part of this video.

[@mhernandez3078]

One condiment I have tried in various ways is the mayo.... I've done it with Rose Mary, Basil, garlic, just different and where ever I go I'll make a little jar for who ever, and everyone love it... Our store bought mayo has not been touched ever since I started making it homemade... Thank you so much...

[@l.m.rheault9191]

Ok, I just want to say, WOW!!! Thank you!!!

[@Metoobie]

Tip: roast your garlic for your hummus. Next time you roast anything, even potatoes, throw a bulb of garlic in. Once it gets to the point that squeezing the skin pops out little soft morsels of sweet browned garlic, you've just found gold. Make hummus with that, add a bit more than you would with raw; it's less harsh and a bit sweeter because the sugars have caramelized. If you don't have time to soak your own peas, the peas in glass jars seem to give better results than the stuff in tins/cans. I have no idea why, but that's my experience! Hummus rocks! Great vid, I love making mustard!

[@dru2506]

This channel is one of my favorites and this video is exactly why. ♡

[@sailorgirl2017]

Every week, I make a restaurant-style salsa, tzatziki, hummus. Sometimes I make a mayo - when needed. I keep pickled onions in the fridge too but am going to pickle up the carrot mix you did on another video. Thanks for the great content. Just about forgot, I have mustard seeds on board so will ferment them tomorrow.

[@40bpaula]

You, my friend, are a cooking card. I laughed through the whole video. Great recipes, great ideas, great hamming it up performance. It must be fun cooking with you. I know it was too much fun listening to you. I'm gonna make all these condiments. I need them in my life. Thanks for that. Blessings. Stay safe and well.

[@kyosefgofa]

Pro tip. It's better to simmer the mustard seeds in water for 5 minutes or until they double inside and then discard the water before placing in the vinegar and water mixture. It comes out less bitter, especially noticable if you don't use salt and watching your sodium.

[@TeresaatHome]

Great video! Thank you so much! Big kiss from Zürich.

[@OscarSchumacher]

I found you don’t need to soak chickpeas if you are cooking in a pressure cooker. I just whack them in the instant pot on high pressure for 45mins + natural release and they are completely soft and perfect for hummus!

[@SR-mv2mf]

This is will surely intensify your farts

[@ericmurphy2862]

Nice to see you back on your game.

[@mcbrainstem]

greatly appreciate the use of the “throw away” ingredients to make everything. Very well thought out

[@alyss8213]

Koji episode!!! I'm ready! Thank you for demystifying it, I have been so confused about it but I really want to play with it.

[@TheSlavChef]

The oregano OIL looks like something I would eat every day with every meal!

[@gabimihalik6530]

i am just so thankfull for all these videos..have been home cooking for since forever...but now learning so much to meal prep...have it all ready...changing the kitchen, saving up for a good blender...bought me glass toperware collection...sooo appreciating the easy smooth clear motivation boost this channel is giving...thanks

[@JPenhorwood]

I always add a touch of lemon and Worcestershire sauce and usually a touch of white wine vinegar to my mayo. I love things a little on the acidic side. Plus then a squeeze of lemon and some garlic and you have a garlic aioli. And I use that on everything, especially homemade burgers.

[@susansramblings7848]

Thank you for sharing this information. It is very valuable during this time. I will be asking these condiments soon.

[@woodandwandco]

Tahini sauce with garlic, a hint of lemon, and salt is a basic sauce served across the Middle Eastern Mediterranean with beef shawarma, fried or baked fish, falafel, or cauliflower. While it is most known as an ingredient in Hummus or chickpea paste, it is also used in roasted eggplant mash where it packs a punch along with those roasted eggplant aromas. It is an overall healthy and super nutritional substitute for sauces like tartar and tzatziki.

[@Rose-pv7jr]

This is the BEST condiment video I have ever seen. I loved it. It just makes us realize what a truly ELEVATED eating experience you're having being able to make these and adding them to your cooking which inspires all of us to aspire to. A lot of it seems HARD, to be honest. But definitely a goal to reach.

[@billyh.9497]

The wood cooling rack is just as inspiring as the condiments!

[@maryegerton6848]

When you started to explain the miso thing, I immediately thought of Alton Brown. This is another fantastic video. I will definitely be making that mustard. ☮️💕

[@davidbryant4870]

Excellent content, thanks pal 👍🏼

[@riss6647]

Mike!!! Please do more videos on koji. I made my own and I’m growing some for spores now and I’ve recently started a batch of the cashew miso. I’d love to get more ideas 💡! Thanks for all your brilliance. I’ve been watching you and Brothers Green for years and I love your passion for food.

[@KarottenKind911]

I am totally in for the koji game! And a little lost too. Normally you weigh it down and wait 3 month, but this one wants to be stirred for a week?

[@1stJohn3.9-10]

I found out about the benefits of garbonzobeans, so ordered a 25 lb bag. Someone said I should make hummus: I just need Tahini. I've never made before, so I just received my Sesame seeds from Amazon, I thought it was going to last me a very long time, because it says 566 servings.

[@gooddaygoodvlog4099]

Hello from Arizonian South West watching! Your show is one of my fav KZbin channel. I'm hunger to learn your ideas. And I may suggest to add also some sprouting events like different kind of beans to sprouting ex. lentels,or mongo beans sprouting , Those two are fav beans sprouting salad I growed for a week with out soil. It's tremendous amount of good nutrients and value in my plate! It would be great show this month of any beans sprouting season in any jar !

[@geethamani540]

You are a genius at keeping recipes simple and easy!

[@danielmeyer1570]

Hey man a nice tip with your herb oil if you want it restaurant quality; since you have a vitamix, just blend twice the weight of a neutral oil to herbs and blend it till the jug heats up and quite a lot then strain it through cheesecloth over ice. Such a deep green it almost looks black and much more superior, it also perfect for flavoured emulsion sauces like hollandaise or mayo.

[@alexseremetis2714]

amazing channel i love all your videos! I really enjoy cooking greek things because it reminds me of my family and it would be awesome to see some type of greek dish or maybe tzatziki sauce in one of your videos! Keep it up

[@MadlyinLovewithJesus-1953]

I make tahini in my food processor and do not have to add ANY oil. It takes a while, though, because it gets very hot and I will usually turn it off and let it cool 30 min or more and then turn on again. It comes out AWESOME! And works well for me as I am on a food plan where added oil is verboten (forbidden).

[@smhunter17]

Thanks for all your great videos. Just discovered you lately. Things I appreciate, not getting all kinds of expensive ingredients. Not being coconut oil crazy. Moving at a good pace but always tossing in the key moment to stop and say "this is the consistency you want" or I'm using this xyz oil because.." etc. Telling us why you're doing what you're doing. Loving your channel. An idea..I use trader Joe's organic chunky salsa so much, but I wish I knew how to make it. Any chance you could show us fans how to do it?

[@Birkirrey]

These are some really good suggestions. The cashew miso is next level, but I will try the rest for sure

[@freeto9139]

What fun you making of this teaching ..! I'm subscribed for as long as you keep this going 🤩

[@KTrapane]

You are so awesome! I remember one of your first videos when you were just putting your kitchen together. That's where I'm starting now, moving in with one of my kids and grandkids and they are putting me in charge of the kitchen. Super picky eaters and this video give me a great start to exchanging a lot of the yak that they like in the fridge for a more healthier diet. Again thank you so much for your videos.

[@FineFeatheredHomestead]

Oregano oil is fabulous! I use it in cooking, but it also is a potent triple-antibiotoc oil that prevents infection and calms itchy skin. So I've got an oil dispenser with it on the kitchen counter, and a dropper bottle of it in the medicine cabinet. I infused the oil over a month or more, decanted it through a filter, and then it was ready to roll.

[@wrotki5633]

Love this video, and all of your work mate !

[@lewisrichardson4534]

Dude man it’s Sunday I’m lean now I got to make scratch made banging food because you have taken me back to the path of diy banging food, ❤humour and information is great to

[@adriennedull332]

Thank you so much! Your videos inspire me to try new things and make food from scratch… my hubby is thankful, no more frozen dinners! LOL

[@TheGentlemanGR]

I found your channel a week ago and I watch 2-3 videos per day. I hope I can make some of your recipes soon. I leave in Greece so there are things that I can easily find and things that I dont. I definately going to try all of those condiments.

[@DavidFSloneEsq]

Informative and entertaining as always. I would say that my first “aha” moment with mustard came with a much simpler recipe than yours. I realize that you’re considerably younger than I am, and grew up in a different city, but my childhood favorite mustard was the stuff I’d get at Cantonese American restaurants. I’m not talking about the gritty, watery, vinegary slop that someone puts in the plastic pouches for takeout orders; I’m talking about the sinus-clearing paste that they make from mixing ground mustard powder with good old-fashioned NYC tap water. It’s a transcendental experience .

[@emmacurrens1617]

I've gotta say, the production quality of your videos is always so good! I appreciate all the knowledge you share!

[@sandrafisher5831]

Very interesting......I like that you showed ways to use what you made. I be giving this a try.

[@helenanderson6341]

Excellent video! The oregano oil and the koji fermented cashew miso look like true game changers

[@j.l.thurman2725]

I am going to make your mustard, but I will be water bath canning it. I realise this will affect the probiotic aspect of this condiment, but I want to keep it for later eating. I love grain mustard.

[@johannavanwinkle815]

Wow! Looking forward to trying these recipes..... My husband and I have gone nuts over your teriyaki recipe!!! The best ever! Thanks so much.

[@kierand9410]

Yes dude. Loving the energy and the tips.

[@elizabethscott354]

That pizza looked great. I always learn shtuff when I watch you! Thanks!

[@sayntfuu]

Thanks for the years of content.

[@mondaymorning4773]

Wow, I am so glad I found you. I am on my way to becoming a much better home cook…thank you!

[@ChrisJohnsonCJs-Kitchen]

Love this! To be fair, the mustard was more than 2 ingredients, mustard seeds, water, salt & the fermenting liquid - still, I love grainy mustards and it was a super simple process. I might have to try that. Infused oils are amazing and the hummus looked really good. I'm not a huge fan of hummus, I'll have it at a restaurant and really enjoy it, and then try the storebought kind and it just falls flat. I'm not a huge fan of chickpeas in general, but I might try making my own and see if I like it better. The creaminess is key & I'm sure that oil on top was the icing on the cake. Thanks!

[@mishmishm7847]

We, in the original orient, not necessarily crush all the cooked chickpeas to a smoothie paste! Rather, it is definitely ok to have a more coarse feel to the Kondy- Meant , especially if you serve it in personal dishes as a meal. Also, keep some cooked peas to garnish on top - yes ! above the drops of aromatic oil..lemon and crushed green hot chili peppers. Perfectionism calls for serving it with chunks of white fresh onions.

[@yugalkatoch3097]

You are just great. Thank you for all the wisdom. simplicity at its sublime.

[@tracy-9-c4y]

Organic Apple Cider Vinegar with Mother-Organic Yellow Mustard seeds in a jar for a month, blend, keeps in the cupboard for an age... Lovely 🥰

[@Mypink11]

I've watched a few videos and this one made me subscribe. And the comments don't disappoint either. Thank you for sharing

[@LifebyMikeG]

Awesome, thank you!

[@ammaralakkad7454]

In Syria we chop parsley and put it on the tahini sauce you made with some yogurt and eat that with fish 👌

[@wendyshirley9091]

I am really enjoying learning all this and will have a go at some. I already make my own vinegars but am still learning. Thank you. UK

[@Robert-xy4gi]

Thanks for the inspiration!!!

[@SelinaMcGinnis]

This is by far my favourite KZbin channel. My family thanks you for the delicious food I make!

[@jadeddrifter]

Thanks for the mustard info. I have Crohn's disease and haven't yet found a mustard w/o emulsifiers or thickeners yet, but this is so easy I could do it, for sure.

[@brennagarten317]

Thank you - I like your pacing and the wide variety of ingredients.

[@ronniesodhi2070]

Whilst most people won't mind the minimal risk, you really should have a disclaimer/warning about botulism in that oregano oil. Any herb or garlic added to an environment with no or low oxygen, and which isn't high in acidity, is at risk of developing botulism spores.

[@xinaroseart2473]

Wow! Didn’t know, but thanks!

[@AnitaBeerstein]

This needs more attention

[@LimaFoxtrot]

This is the comment I was looking for. You have to be super careful with making flavored oils.

[@thaliacrafts407]

I didn't know that! I do know honey carries the same risk and that's why you shouldn't give it to children under 12 months old, but didn't know it can happen to herb oil.

[@pamackenzie]

Easy to avoid botulism by using dried herbs rather than fresh in flavored oils.

[@mysticseraph2213]

Only just discovered your channel, but I think this is my favourite video so far. Condiments are the best way to zhuzh up just about anything, and I love all of these recipes! Seeded mustard is especially one of my favourites, and I had no idea it could be so simple! It got to the end of that segment and I literally said "wait, what?" and had to rewind to make sure I hadn't missed something, lol. Can't wait to try all of these. I'm imagining/hoping the tahini also won't be nearly as bitter as store-bought versions, but I guess I'll find out soon! Thanks so much for making these knowledgeable, easy to follow, great instructional videos :)

[@NaGuE23]

Miro tus vídeos sin saber nada de inglés, pero eres tan didáctico que entiendo el mensaje que tratas de dar. Ponle subtítulos a tus vídeos por favor. Felicitaciones por tu gran canal, tienes una nueva suscriptora, te recomendaré con mis amigas, ellas tampoco saben inglés pero sé que algo entenderán.

[@joshuagorniak2612]

More videos like this! Educational and interesting

[@Qu33nHUDDY]

I'm so glad you did a vegan mayo! Our oldest is allergic to milk and eggs and there aren't any stores within 3 hours of us that sell vegan mayo.

[@Chef-donkey]

Awesome video! I’ve literally just finished my “essential sauces for the home cook” series. I personally believe there’s some sauces we should all be able to make at home. This is why I think this video is dope.

[@rubysrithavanathan3212]

I am learning so many new short cuts ❤

[@AnnaJ55]

Love that all of these are vegan!

[@tinyfluff8152]

Please don't make the herb oil. If you do, store it in the fridge and consume within my days. There have been cases of botulism due to this food prep method. There may be other ways to make the oil safe, but I am not aware so I am telling what I know to be safe.

[@heqaib]

Mind-blowing! The Miso cookies at the end are super impressive. Thanks!

[@bozotheclown1328]

You really inspire my cooking, and I know my wife thanks you 🙏

[@gageracer]

Vegan Mayo was awsome. I usually add some vinegar to give it a little sour taste too.

[@whiteflash707]

I feel like if you ever do a pt 2 to this you gotta have chimmichurri on the list. So easy, so much flavor, so customizable... really a great experience. Goes over steaks, or bread, or by itself, or whatever.

[@ben_jay73]

Dude, your resourcefulness is astounding! Keep it up.

[@rbmanb]

Oh my, I just started to watch this video and I already love it. Fermented mustard on kombucha, wow, speechless. So excited for the rest of the video.

[@JML-fi8rf]

Absolutely loving all these vegan condiments!

[@utbr01]

Thank you so much for showing how easy it is to make great flavors fresh!! Definitely will try many of these. ... hummus!!

[@SelinaMcGinnis]

Thanks

[@mindfulart2640]

Mashallah, that Foccacia pizza with the oregano oil+hummus dip looks exquisitely succulent ♥

[@billygreiner1600]

What a great channel; I joined today after watching ur fermentation vid.

[@katelyngarcia8848]

Heya! Any tips on shelf life for all home made food?? That’s seriously what I struggle with the most😅 Please and thank you! 😊 I ABSOLUTELY love your content btw!!!

[@rschumachr]

Little feedback: When you talk about temperatures let us know if you're talking about fahrenheit or celsius. I mean anyone who has cooked before knows when you heat oil to 200 degrees you're not talking celsius, but it might help people deter from trying to boil their oil and other mistakes :) Btw I love your videos, keep up the good work Mike!

[@hiruki8]

^ One of the reasons why all science teachers yell about not forgetting your units. Although to be fair he did write 200°F when he was doing the oil. And his thermometer was visibly in units of Fahrenheit

[@yoya4766]

Not everyone is germanic in their approach.

[@elizabacelar]

Good point! He did though in writing on the screen ☺️

[@tamhogg_]

It is literally only really the US and maybe Antigua that uses Fahrenheit. I love your videos, Mike! They’ve changed my cooking forever. Could you please include Celsius on the screen for the entire rest of the world that watches your videos? That would be so helpful to us all. Thank you for everything you’re doing.🙏 You’re making life easier xx love from London

[@kulled]

when have you ever needed to heat oil to 200 degrees celsius

[@estherkinzelmann4875]

Best food doing ever. Love it. Keep on doing.!!!

[@rohanmostert4975]

Happy coincidence, today I made my own hoisin sauce to go on my home made Peking duck pancakes. So tasty!

[@melodeelucido1446]

AWWWWESOME episode!!! I wanted to climb thru my screen and eat everything! Thank you❤

[@33tcamp]

I love your sauce/condiment videos. Famous baking last words..."let's get some tahini in there and see what happens"....

[@Goghahahahahaeej]

You are my hero! I'm making tahini today!!

[@stephanieroeges9917]

Excellent video! Thank you! Love the fermented mustard. I will probably try using kefir whey when i make it....

[@medronhos]

For a healthier humous, rince the chickpeas to eliminate the physic acid liberated during the soaking

[@DangerBay]

Thanks again for all your videos you really give me the willpower to improve.

[@romanberry]

A condiment added during the cooking process is an ingredient. A condiment is something added TO food after cooking/prep to enhance flavor/texture., add to flavor/texture. or compliment flavor/texture.

[@iambatman9420]

Mike, your videos are of an incredible quality and are a joy to watch. Thank you for doing this :)