2 Ingredients Condiments that Anyone Can Make...

Intro - 00:00
Fermented Mustard - 01:30
Oregano Oil - 03:48
Sesame Tahini - 07:40
Vegan Mayo - 11:55
Cashew Miso - 14:12
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[@blksky]

Always practice safe lunch, use a condiment.

[@AvgJane19]

Best comment

[@MochaZilla]

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]

😂😂🤣🤣

[@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.

[@RoddieH]

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

[@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

[@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!

[@RFKJrForPrez]

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.

[@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...

[@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

[@mcbrainstem]

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

[@TheSlavChef]

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

[@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

[@jemgonzalez]

Love, love, love your show! Your recipes are inspirational. I love your "this is simple" and "make it your own" approach.

[@Franzosenkoenig]

Common practice in Israel: Add baking soda to the water before it boils for best (and quicker) hummus cooking results! Also, there is a oil inside the humus due to the tahini (thina) but you're right to add on top.

[@emmacurrens1617]

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

[@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.

[@denisecarrell2761]

I love your simplicity, well sourced ingredients and processes! Oh and you had me at cookies!

[@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

[@iambatman9420]

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

[@MossCoveredBonez]

Making ingredients like this has become my favorite part of hobby cooking. Having elevated and complex ingredients to help throughout the week has made the final dishes better and the process way more fun

[@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.

[@dru2506]

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

[@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

[@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.

[@wyattshook2775]

Dude im loving your videos, you are very informative and entertaining. I never find longer instructional videos that great. I love the vibe, the camerawork, your chillness. I just prepared a raisin vinegar this morning!

[@mortimersmalls8476]

I really like how you plan things out as practical meals, and using one thing to go and make another.

[@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.

[@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!

[@gemmamorson7998]

Everything you do is inspiring to me as a home cook. Thank you!

[@brennagarten317]

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

[@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.

[@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 .

[@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.

[@TheSeedsower107]

I absolutly love the beauty and simplicity of what you are doing ! You make me want to cook again . Thank you !

[@yugalkatoch3097]

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

[@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.

[@NobD2]

My mother made homemade tahini and it was honestly one of the best things I've had (leagues better than storebought tahini). I was eating it straight out of the jar.

[@susansramblings7848]

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

[@elizabethscott354]

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

[@benjaminj5868]

Dude, your resourcefulness is astounding! Keep it up.

[@luhsea]

Woahh these all look so simple but so good! I especially love the cashew miso idea - so creative!

[@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. ☮️💕

[@helenanderson6341]

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

[@geethamani540]

You are a genius at keeping recipes simple and easy!

[@MrMNadeau]

Great video as always Mike. I'm excited to make my own tahini. And your ideas on humus will improve my version immensely. Thanks for sharing your enthusiasm and food knowledge, your addicting to watch :)

[@wrotki5633]

Love this video, and all of your work mate !

[@whomadethatsaltysoup]

Super tutorial! Love the cashew miso paste. Will definitely be giving it a go! Oh, and the fermented mustard looks fantastic, too. Thanks for sharing.

[@heqaib]

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

[@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.

[@kierand9410]

Yes dude. Loving the energy and the tips.

[@sandrafisher5831]

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

[@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?

[@Diniecita]

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

[@kairae7034]

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.

[@heidibear44]

Loved this video. You always explain things so simply.

[@utbr01]

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

[@lydiahill-expertineradicat657]

I like your vibe...you seem like a very down-to-earth yet passionate chef who is really easy to relate to. Thanks so much for what you are doing. I am going to make one of these condiments for xmas gifts. :) Very excited about my plan!! xo

[@dazzlingweather1]

This is so inspiring! Im glad I started making kombucha few months ago, and now over the next 2 weeks, I am going to make small batches of oregano oil and mayo !

[@whedonobsessed]

I'd probably feel more inclined to do all of this if my kitchen looked like that

[@karlboman]

This was super inspiring! I'm going to try several of these :D

[@saraatppkdotpt8140]

Thank you for sharing these recipes 😊

[@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!

[@DangerBay]

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

[@thewolfethatcould8878]

Love this video!!! Keep em coming~ as usual! 🙂

[@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

[@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.

[@maggiedelgado5742]

Great video and fantastic AND simple recipes.

[@bassofone1]

This is inspirational and I'm excited to make some of these this weekend.

[@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

[@katyzayyat5739]

Waaaaaaw...you are GENIUS ,I've NEVER NEVER seen or watched something like this before ..I ALWAYS enjoy watching u. , i invite you to come to my country and my kitchen...all the expenses on me .. Stay safe .

[@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 :)

[@beatboxer345]

Thank you for the video! I only found your channel but I love the content!! This video makes me want to try making all of these! Also just have to say that I really loved the scientific part about the miso, it was fascinating!

[@freeto9139]

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

[@Birkirrey]

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

[@victoriasegura3378]

That was so much fun to watch!! I’m gonna try to make my own vegan Mayo!

[@SuperTuna23]

Everything looks great, can’t wait to try out.

[@johndaniel21343]

Would love to see more cooking and recipes from those condiments, especially with the miso. Also I wonder about details on conservation in fridge, freezer!?

[@joshuagorniak2612]

More videos like this! Educational and interesting

[@danyburlacu825]

Great tips mate, cheers!

[@natubb]

My kitchen skills leveled up to another level since i watch your videos 😍 love how you dont waist anything, and create something new from the leftovers, i also follow that philosophy in my cooking

[@elementalacreshomestead3963]

I thought the same thing.

[@benda777nba]

Waste not

[@JML-fi8rf]

Absolutely loving all these vegan condiments!

[@nicolegamm583]

These all look so great. Can’t wait to try every single one. And those cookies… 🥺♥️

[@TeresaatHome]

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

[@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.

[@rem3266]

I love this channel! Thank you!

[@speranza8494]

Amazing videos....thank you so much for this!

[@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

[@janechayka7416]

You're sooo inspirational! I want to try all of that!

[@cheryljames8093]

I love this video. I can't remember the last time I actually bought condiments. It's so easy to make them all...even Ketchup. And the flavour truly is superior to anything you can buy. Thanks for sharing. Now I have to go ferment some mustard seeds because I haven't tried that yet. Have you tried Himalayan Black Sea Salt? It's great for making vegan egg salad or anything that you would like to have that eggy flavour. Cheers!

[@lsun5322]

That is unlike any oregano I’ve seen! Looks way more like basil 🤣😂🤷‍♀️

[@briangallentine3810]

I thought so too and that's why I'm here in comments!

[@tjhafen31]

Gotta do those!

[@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.

[@bozotheclown1328]

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

[@BernalAzul]

Thank you for sharing, I really appreciate this!

[@Goghahahahahaeej]

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

[@MizJaniceResinArt]

Love this! I can't wait to make my own vinegars and mustard. So much tastier and healthier than store bought.

[@Jade-lh3ou]

When he dipped the crust into the hummus and was like "All I have is this pizza to dip..." What a jerk lol. Love all these foods they look amazing

[@williamadolphe7921]

I know.... literally Rub it in moment!

[@IreneLiew_sodafox]

Amazing videos you have. Encourages confidence in cooking, knowing some basics, and just winging it does that. For me at least. :)

[@summerbreeze1955]

Love all your recipes thanks for sharing x