Recreating EVERY recipe from Stardew Valley IN REAL LIFE: Spring | Stardew Kitchen

[@duck4738]

LET HIM COOK 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🗣

[@BrickGirl101]

Yes chef

[@justanotherthrowaway6136]

Cringe

[@duck4738]

@@justanotherthrowaway6136 i take serious offense.

[@caden5936]

The jojamart sponsor was so good ahaha

[@ficolas2]

What a sellout, doesn't think about the poor junimos

[@uselessgamestuff]

A man's gotta pay for that Return Scepter

[@mixdebin5288]

From 200 grams to 150!?!?!? What a scam!

[@itsgonnabeanaurfromme]

There was a way you could help the junimos while burning Pierre's business to the ground, I would.

[@clarfonthey]

I'll be honest, I live in north america and I thought that fiddlehead ferns were just a made-up plant. That spinach risotto looks lovely though!

[@uselessgamestuff]

If you search for images of it they still look like made up plants tbh

[@harpress]

Check for edible ferns in your area that are not protected. In Poland for instance it's Eagle fern. You can eat the pastoral-like young shoots in spring, but they have to be boiled, and you shouldnt' be eating a lot of them. Check with your local wild food specialists!

[@FenrirInFlowers]

I've gotten fiddlehead ferns from my grocery store in New England. They tasted a lot like asparagus.

[@echoberson]

Fiddlehead ferns are for sure a hyper-local New England/Northeastern US thing, but you usually have to go to a specialty grocery store to find them, and they are typically only available for a few weeks in the spring. Definitely a rare ingredient!

[@FenrirInFlowers]

@echoberson - Fiddlehead season should start soon. I'm sure the produce offerings change due to regional demand, but I just got them at a generic Stop & Shop. So worth a look for anyone in New England, who has that chain and is interested. Just remember to cook them before eating and to make sure they're all still tightly furled.

[@starryskies9655]

when I saw the trigger warning I was like, “how bad can he actually be at making a omelette, I’m sure it’s fine.” But no it turns out that was fully warranted lmao. Very funny though

[@uselessgamestuff]

It's a lost cause, I don't like omelets that much anyway

[@lrizzard]

@@uselessgamestuff You should try menemen, it is meant to be scrambled plus it stops tasting so eggy with all the ingredients you add. (I hate omelets)

[@Autism_Forever]

I did not see any trigger warning where was it???

[@nicothefae]

@@Autism_Forever 5:26 beneath the clip playing it says "trigger warning: i am not good at omelets"

[@Autism_Forever]

@@nicothefae Thanks ♥ As long as it tastes good :) it's food not jewelry doesn't need to be pretty :) I cook ugly food. Tastes good though.

[@pear4899]

it's very commonly said that the first pancake of the batch never turns out so I am completely and utterly impressed that your first pancake EVER turned out pretty damn good! congrats :)

[@uselessgamestuff]

Movie magic! If you inspect the pan there has clearly been pancakes in the pan previously

[@JigglesMcRibs]

It's less commonly known that we who cook say that, so no one questions when or where the first pancake has disappeared.

[@joelbarish9898]

The pancake contained baking soda instead of baking powder. With nothing acidic for the baking soda to react with, I'm sure those pancakes tasted like soap and bitter tears

[@prcervi]

i note with the parsnip soup you could've used a good stock to add flavor, also you could do a quick pickling with the vinegar to add a nice funk to the veggies

[@gwennorthcutt421]

the recipe does include vinegar, which he seems to have overlooked

[@gwennorthcutt421]

"green bean hotpot" is a very us midwestern dish, but also common during thanksgiving. its basically greenbean casserole made with condensed mushroom soup and topped with (bought) fried onions. it's interesting that you interpreted it as a bean stew, and used lima beans instead of the greenbeans you used later ("green" meaning immature as well a sthe color, so using the whole pod while it's tender). so you could make a fancier version by making a mushroom bechemel sauce, then cooking that and frying up some onions yourself.

[@ace4298]

The reason for the poi not having the purple-ish color is that traditionally it's steamed which allows the corm (outer skin) to basically turn it purple Also when poi is served it's usually more watered down to make the paste (that is essentially the base of poi) last a lot longer! ^༥^

[@uselessgamestuff]

Ah, thanks for the details!

[@AItaica]

Okay… can we talk about that striped ravioli though?! FANCY AF, I am impressed.

[@ellec3747]

Hey, I live in one of the areas where fiddlehead ferns can be foraged wild. ...I also thought they were just made up for the game, so imagine my surprise when I saw them in person! I don't think they are even grown commercially, and the foraging window for them is pretty small, so even in areas where they exist, they are pretty niche and stupid expensive. But I have tried them, and can report... Yeah, not worth it beyond saying you got to cook/try it. They look really cool, but taste like a weaker version of asparagus. So if you have any other recipes to do yet that feature fiddleheads, asparagus is the best replacement.

[@uselessgamestuff]

Thanks! That's interesting. Luckily it's the only fiddlehead dish on the list. And I'm glad I didn't know this before otherwise I may have needed to make an asparagus risotto and I'm not sure that's good

[@ellec3747]

It could be delicious! Saute some asparagus chunks, then toss them in the risotto at the end. Or roast them and serve on top. Unless you don't like asparagus, in which case.. yeah spinach is cool.

[@liesalllies]

Asparagus is literally my favorite vegetable to have in risotto.

[@Artifying]

For the maple bars, I really recommend deep frying any doughnuts. It can be scary at first but really makes it easier to cook properly rather than pan frying like you showed in the video.

[@DeadlyPL]

Stardew valley recipes be like: Eggplant Parmesan ingredients: Eggplant Tomato

[@lzrshark617]

One of my favorite vids recently has been a randomly-recommended one of an actual chef just roasting Stardew recipes on a tier list of how good/bad they would taste IRL, on the basis of their recipes. Needless to say, things like Algae Soup, Seafoam Pudding, and the Strange Bun did not score very well lol

[@ingridhenriques2165]

Don’t sell yourself short at all as a cook, I think you did a really great job! As long as you enjoyed making and eating, that’s all that matters!

[@U2031]

There's a super consistent way to make perfect omelettes. If you use a much smaller pan with a lid, like the one used for the maple bars at 13:41. Just add your eggs to some oil, add whatever veg or toppings you want and then put the lid on. Keep it on medium heat and the omelette will steam itself. They cook really evenly and puff up as well.

[@invictus_1245]

Someone gave me the same advice and I got a small pan just for eggs and it made omelettes and scrambled eggs so much easier. Way more even cooking when you don't have to try and get the burner to try and evenly heat a big pan.

[@Dogwolf12]

If anyone wants a recipe for British style (thin) pancakes - 1 cup milk, 1 cup flour, 1 large egg. If you like having things in your pancake (e.g. blueberries, chocolate chips...), 1/4 cup of it tends to work. Whisk the ingredients together 'till there's no lumps, pop a bit of butter in the pan and cook through.

[@TiredCapybara]

Surprised that this hasn't gotten more traction here. This is excellent, hopefully the algorithm picks this up.

[@Sugar3Glider]

Now that 1.6 is out we need an IRL version of their Cookbook

[@nlm2nd]

Its available for pre-order!

[@rowanwax]

19:45

[@Meoiswa]

Armchair cook here, with entirely unsolicited (and late!) advise: It looks to me like your "flame" is too strong most of the time. Concrete example are the fried bass browning too quickly for the first bits (overheated oil), the risotto where both sweating the onions was more like stir frying them (some parts are too browned, others are still not translucid) and the simmering looked too vigorous, and the hash browns cooking and browning unevenly. That sushi looked gorgeous, next time you make some maki try adding a bit of cheese cream, its acidity works wonders paired with salmon and avocado!

[@uselessgamestuff]

You're right! I almost always use high heat, I think I got that from my student days when faster=better. Slowly learning to dial it down haha. There are cheese rolls on the big pile, I just thought it would be nicer to focus on salmon+avocado which is considered a classic by most. I have a long running bet that Nintendo will eventually publish "Pokemon: Salmon and Avocado", you mark my word

[@MinionsArt]

A gamedev, a chef AND a poet 🤩

[@anon_y_mousse]

I like the striped ravioli. I'm thinking of stealing that idea and doing a herring bone pattern. I've often found that non-stick pans stick like crazy so I don't bother using them. My technique is to use an emulsion of butter and oil on the bottom of the pan and then put the eggs in, as well as to spray some non-stick oil on the spatula. If the spatula is really slick then it makes it easier to flip stuff. Just don't let the butter and oil go too long or you'll regret it. Put the eggs in once you see little fractal patterns in the oil from the butter fat.

[@uselessgamestuff]

Thanks for the advice! I did make a herringbone pattern ravioli but it really didn't hold well together at the center of the arrow. But it sort of worked. I also tried making small round holes in the black pasta and replacing them with discs of white pasta, but then when flattening them in the roller they became ellipses, not very pretty. The best has been the striped one

[@anon_y_mousse]

@@uselessgamestuff Next time, try making one color solid and only striping the other to do herring bone, and wrap around to the other side. It'll hold together better that way.

[@lunayen]

A good non-stick frying pan should allow you to cleanly lift the omelet out of the pan. If your omelet is sticking, then it's time for a new frying pan.

[@bubblegumplastic]

That would mean purchasing this type of non-stick pan every two years, while exposing yourself and the environment to PFAS. It's more advisable to instead invest in a pan that remains non-stick forever and also works on eggs - carbon steel

[@FilbieTron]

@@bubblegumplasticor good ol seasoned cast iron!!

[@inamelzvoice]

Canadian here. I have a family tradition each spring to go to my grandad cabin near the river and pick fiddlehead ferns in the wood. It brings me such joy each time, and it barely makes a dent into all the ferns left to grow all summer long. It breaks my heart to know that it's so difficult for Europeans to get their hands on it. I naively thought that ferns were those kind of plants growing all around the world and that everyone knew how delicious they are when young and boiled.

[@frances2191]

this is great! clearly a lot of work went into making this and i think it's criminally underrated

[@montageofchips]

I'm not a stardew or a baking person but I really enjoyed this for some reason

[@kinekine_csp]

the way you actually made every single recipe, ALONE, as someone who is NOT a cook is so impressive and your work really paid off!! great video i really enjoyed it! :D

[@khaoliang]

For future endeavors with rhubarb: Those looked like they weren't ripe yet - while still sour, they taste a lot better when the stalk is almost completely red.

[@uselessgamestuff]

Those were a bit too ripe actually, they were the last of the season. I guess it's a variety that doesn't get fully red

[@saveoursquirrels4241]

19:05 most beautiful poem I've ever heard

[@Thalvia]

Hi!!! No clue if you'll read this, just have a bit of omelet advice. When I scramble up my eggs, I add a bit of water/milk, it can make the omelet a bit more fragile, but also super fluffy and good. I think a key is having a consistent medium heat, the amount of butter the second time was perfect too! Slowly pull your spatula in from the edges towards the center, rotating the pan each time a bit to form a nice thicker layer of egg on the bottom. Another thing ive noticed that can help, is turning the heat to low after doing the initial spatula pulling at the edges, and adding a lid to your pan to help the top finish cooking. From there, I recommend salt and pepper, then doing the exact rolling thing you just tried!!! It should work better :)) Another tip if you wanna be sure it cooks well and comes out of the pan is using a lil butter around the edges of the pan before placing the lid on it !!! Sorry if any of that way confusing

[@PreChaller]

I really wish this was more popular. Editing is on point, humour is good, and overall vibe is just magnificent. Feels like something I could've come along in early youtube, some unexplainable heartwarming feeling. Good luck to you beautiful man!

[@rowbot5555]

I got some sushi tips! 1 Brush the maki rolls with a little bit of vinegar to make them more pliable and stick together better 2 keep a little bowl of water so you can wash your fingers if they start to get sticky 3 our family usually soaks the salmon in a little lemon juice bath before placing it in the rolls

[@kaofried]

Dipping your hands in salt water before messing with cooked rice helps keep the stickiness away ! And then just dipping again when if it starts to feel sticky again ! My grandma does this when she makes rice balls !

[@caffienatedtactician]

I love that little packet of squid ink! Looks much more convenient that buying a whole jar

[@juustomestari]

That banana pudding looks seriously good

[@uselessgamestuff]

The meringue trick is really effective haha

[@Northflowo]

This might be heresy but I find it is often easier to make an omelette in a smaller piece of cookware like a small pot (so it's thicker,especially around the edges), and cover it up while you cook at medium to low heat - this way you can leave it to cook without bothering it until it's solid enough to fold. Great video :D

[@catsuponeggs]

Can I just say this has been the most heartwarming cooking video I've ever seen?

[@seagaulle]

Tip for the omelette: don’t scramble the eggs while in the pan. Just let them cook but oil or butter the skillet beforehand so you can reach under the egg with a spatula if your pan isn’t nonstick. This will make it all come together and look nicer. Source: I’ve been making omelettes since I was little.

[@danielnolan8049]

Southern American here, we use these vanilla wafers for the biscuits in banana pudding. For Googling purposes, the brand name for these is Nilla wafers.

[@uselessgamestuff]

Ah yes I think I've had those before. Unfortunately as a Frenchman I'm legally obligated to remain partial to our historic Lefèvre-Utile biscuit company

[@cecilyvals]

A quick tip for preventing the sushi rice from sticking to your hands: dip them in very cold water before touching the rice! or put a little bit of oil on your fingers. the water absorbed by the rice will repel it and it won't stick!

[@itsplovertime]

A tip for making sushi, or any other dish involving rice and your hands! If you slightly wet your hands (run em under the tap really quick or dip your fingers in a bowl of water), the rice won't stick, and you'll have a much easier time of it.

[@jameswoodish]

About fiddlehead ferns, i'd say the closest veggie is actually asparagus. Not only flavor-wise, but asparagus is a fern sprout as well!

[@ilnoediavolon]

Doing all those recipes is a remarkable effort. You've cooked more in eight month that I did in ten years X'D

[@b.rileyjowett6925]

Fiddleheads are pretty uncommon in North America too, they’re the very first baby shoots that emerge from just a few specific fern species in spring. Similar to stardew it’s pretty hard to get your hands on them without venturing into the secret woods!

[@tazzyhyena6369]

I don't blame you for subbing spinach for the fiddle heads. I grew up foraging for them and they can be a highly seasonal item because they are not grown domestically. So even I may have had to make the substitute.

[@creaturetapped]

10:56 Good to hear the cat got to enjoy some of your hard work too lmao - my one also loves being in the kitchen when I'm cooking fish.

[@tigdakid]

Also for pancakes if you melt some butter and put that in the mix, they turn out much better too.

[@TemenCMoth]

Haha, that's the fanciest banana pudding I've ever seen! In the US, if you're not using an instant mix, pudding is usually just cornstarch, sugar, milk and flavoring, chilled until firm. Those brown peaks did impress though :^D

[@Sycorix9]

For the rhubarb pie, I baked the rhubarb with a mix of water and sugar until it was soft and caramelised then pop it in the pastry. Sort of made the rhubarb a bit jammy but sort of kept its shape somewhat. Also I added a bit of fireball whiskey to my baked rhubarb and it gave it a yummy warm cinnamon-ee flavour. Really fun video btw :D

[@uselessgamestuff]

Yeah that's a good approach, I would definitely look into doing that if I wasn't going for "looks good in a video" first

[@hidekiseiyuu1754]

If you want to try the fiddlehead risotto again, I recommend asparagus! I've tried the fiddleheads, they're very similar in texture/taste.

[@Khenal]

the way the risotto came out almost makes up for the omelet

[@fainfawn7641]

If you made a recipe book for all these, I would buy it instantly!

[@neonsilver1936]

only 1500 subs? Really? maybe that's due to change. Good edits, no bad audio (at least 5 mins in so far), and a good idea that you obviously worked fairly hard on. You've got the stuff, man.

[@kaitlyncoleman7872]

These looked delicious, especially that squid ink ravioli. Good job! If you want some tips on making better omlettes, here's a method that consistently works well for me: Beat your eggs before hand. Heat up your pan on HIGH heat, and when you think that the pan is hot, add butter. The butter should bubble immediately if the pan is hot enough, and as it does, tilt your pan around so that the butter fully coats the inside. Add your beaten egg, turn down your heat to medium low, and shake the pan vigorously - don't touch the eggs with a spatula to mix, otherwise it gets scrambled. When it looks cooked, you can use a spatula to flip, but if you get really good at it, you can shake the pan to get the omlette to fold on itself, but that's pretty tricky to do. The high heat at the beginning helps the eggs not stick to the pan, and makes it easier to flip. :) Hope that's helpful!

[@kristenlee2357]

I thought Alex liked the complete breakfast best :) good job on the recipes!

[@d-padqueen1103]

Try roasting the parsnips before adding them to an onion soup base. You'll enjoy it a lot more.

[@iceran9822]

just a quick tip for omelets, you are not supposed to touch it after putting it on the pan, of course you need to move it to turn it, but let it sit there for a while before moving it!

[@catherine_404]

You may not be a great cook as you say, but you did manage to cook all that variety of dishes, kudos!!!

[@Theo_El_Gato]

For the omelette you are not supposed to mixed it but keep it steady and only when it is already well cooked you can turn it on it self and add stuff on it like mushrooms

[@Ottomagne]

The way he cooked the omelet is the classic French way of preparing an omelet, where you mix the egg while it cooks to intentionally get as small a curd as possible. Both ways are good and valid :)

[@uselessgamestuff]

I tried both ways and I'm terrible at both ¯\_(ツ)_/¯

[@Theo_El_Gato]

@@Ottomagne I know since I'm also French and my grandma do his technique how ever she doesn't scramble it very much

[@svps169]

the ravioli looks amazing! props to you, i can't imagine how much work went into this, i appreciate your dedication! Perhaps as a constructive advice: i'd recommend to get some new pots or pans with heavy bottoms (like stainless steel, not heavy like cast iron). That way you can use a lower heat setting on your stove while preserving a lot of the heat in the pan, thus prevent the oil from burning. Great job nonetheless!

[@ag-kp5fu]

The effort for this is just 👌

[@tigdakid]

For pancakes to make them nice thick and fluffy, try to use what we call “buttermilk” in the Uk or yogurt works very well too. Instead of milk.

[@stargirl7646]

A video that took eight months to make?! 😮😮👏🏼👏🏼👏🏼

[@Ayrond]

Don't know why the fact that you're european makes this video much more enjoyable for me. I don't know in what part of the continent you live in, but seeing ingridients that I'd use because they're local for me makes me weirdly happy. I also love the fact that you don't try to make yourself or your cooking look spotless. Cooking gets messy, mistakes happen, especially if you're making something for the first time. From one home cook to another I wish you good luck and hope to see more!

[@johnnydracaena6052]

This is the best series on this website

[@pankopo]

didnt even watch it yet and this is my favorite video ever

[@JUPITERWEATHERS]

i looooveee how these turned out, makes me wanna try maple bars for Real! (pro tip: slightly moistening your hands can make rice not stick to your fingers when making sushi 👀)

[@mynameisvincent.]

my farmer while trying to reach perfection would love this

[@kierentm3858]

I think it would be fun for future ones if you maybe rated the dishes after on stuff like taste, difficulty, how likely you would make it again.

[@uselessgamestuff]

Didn't think about rating them on difficulty, that's a good idea. I did want to add a rating out of 10, but in the end I didn't do it. This opens the way for a "Tier list of all stardew dishes" video though ;)

[@Caramel_Custard_Flan]

I think there are a actual Stardew cookbook iirc, but this is interesting to see.

[@aidanwilliams9999]

Love that you wore a yellow hoodie the whole time like your avatar haha

[@celinavivian1162]

Rhubarb is a wonderful vegetable to make a pie with. It just has to be paired with another fruit or else a shit ton of sugar, or it is too bitter. My favourite is strawberry rhubarb, but I more often make rhubarb apple because I grow both rhubarb and apple

[@lumiere4001]

Quick meringue tip! While your meringue was beautiful, I would recommend whipping it 30 (or a bit more) seconds or until SOFT PEAK (google a photo) so it will stand up and be a little fluffy while still retaining its proper consistency!

[@bornfromkeyos]

It's nice seeing you try making those recipes! It's always fun trying to make food from video games lol. My favorite one here is the risotto. Here's an advice for when you're making pastries and desserts though: mix the wet ingredients together on one side and the dry ingredients on another before adding them together. it really helps reducing lumps. If you wanna be a bit extra you can also use a sieve when adding the dry ingredients. Also your dedication is impressive, props to you

[@nlm2nd]

Love the editing. I'm not much of a chef either but I for sure would try some of the non-dairy non-egg dishes!

[@sgrim_artz]

i feel the 'oh fu-' when you realise youve accidentally bulk made so much sushi, but if you ever decide to again, and decide you dont want 3 weeks worth of sushi, you can always make some wonky home made onigiri, its a nice snack/lunch option and usually goes down well on a picnic .u.

[@uselessgamestuff]

Yes but this is all planned I make sushi regularly and I know this is about 2.5 meals for me, or maybe three if I have people over and we eat together, so I always make it knowing it's going to be a maki-fest for the weekend

[@sgrim_artz]

@@uselessgamestuff so valid hahaha I just get bored of the same food quick so reuse the rice and bits in different ways so my brain dosent decide 'oh you've eaten this multiple times, time to not eat it again for 2 years cause pallete break' lol

[@dark_spark4957]

bro is getting the Gourmet Chef Achievement irl

[@ognigrazia9271]

Super entertaining to watch you make everything by hand! Kudos

[@86maylin]

Omg I laughed out when you revealed the plate full of maki rolls, you made so many. XDDDD They all look amazing tho!

[@basilisk4428]

Don't stress yourself on ruining the first of a batch of something. First ones always won't end up great

[@radmune5]

I imagine the green bean hotpot would be less of a stew and more of a chinese style soup (like chinese hotpot), and ive never seen green beans like the ones you used before. I think its intended that the green beans in stardew are more like the small, skinny types that you eat with the skin on.

[@Z4ch_.]

YES! Been looking for a sdv cooking video since unsurpassableZ

[@connorallen1683]

I didn’t even think about the lighting and camera quality until you mentioned it at the end so it can’t be bad at all

[@Blu_Jayye]

Wow! Amazing video!! Excited to binge the next few.

[@lambsows4168]

the shrimp cocktail is just another term for bloody mary, you chould've done that but otherwise it's all good :)

[@ayushigarg6313]

Hey you did amazing cooking!! You are definitely a great cook! Some Recs I have is good needs a balance of sourness, fats, heat, and salt, don’t be afraid to add salt ! Moreover, tasting at each step of the cooking ensures that the dish is going in the right direction. Awesome vid keep it up.

[@robyndwyer]

ok so when you're making an omelette you need to make sure the pan is evenly greased I use a spray cooking oil and then whisk your eggs and milk together in a bowl not the pan until its all 1 colour (ish) you want to get air in there. then pour into the pan I don't pre heat my pan but you can now how to know when to flip it if you can gently wiggle your frying pan and the whole omelette moves as one piece its ready to flip you gotta have confidence use a spatula and flip in one big movement it takes practice if its still falling apart either use a smaller pan so the omelette is thicker or wait a little bit longer before you flip it :) the milk makes it fluffier you can do an omelette without it but the milk makes it better

[@Jackylol]

For sushi rice: it's easier to spred it out if you dip your hands in some fresh cold water :D

[@WeGoblinFolk]

Ooh i have a tip for omelettes! Let it cook as a solid disk for a minute or so so it can flop over onto itself. Personally i prefer scrambled eggs anyway, so your method is fine by me! 😂💛

[@leslieviljoen]

Wow, props to you for the huge effort!

[@IQSim]

Rhubarb pie is supposed to be a bit acidic. You're pretty much supposed to sprinkle on more sugar (or add whipped cream) to sweeten it to your liking.

[@uselessgamestuff]

You're right. I think I did sprinkle some sugar on top but am unable to check atm. If I did, then i was definitely not enough

[@PaulaSantos-oq8gl]

3:56 omg the pudding looks sooooooo good

[@angryfirefly]

Good job, bro. Those ravioli were beautiful.

[@lavenderteadreams]

Green beans are an entirely different thing in the US, I've never seen whatever plant he was using as "green beans" lol I'm pretty sure the game was referring to the small, dark, and skinny kind.

[@ashleylange6628]

Those green beans are huge! I'm USAian so I'm used to the small little green beans. Those look so hearty and cute.

[@emmettraymond8058]

Wow, those were monster greenbeans. Huge!

[@Vagsil]

My one tip!! Pls before cooking shrimp take a knife along the back and take that poop out ❤️❤️❤️

[@uselessgamestuff]

I usually do but these ones seemed clean enough (which is probably not 100% true but oh well)

[@jabramsm8524]

Yoooo, I really liked this, what a brilliant excitation on something I think us stardew players have all thought about hahah

[@Jakepearl13]

You should totally make the official cookbook if it ever becomes a thing (it’s ok I’m not good at omlettes either)

[@FilbieTron]

10:59 if you keep a small cup of water and occasionally wet your fingers (and knife), the rice will not stick!

[@antithesaint134]

8:38 Using the back-side of your knife to scrape stuff of the cutting board can help keep the knife from getting dull as fast! Also, I think it'd be fun if you'd describe the flavors of the dishes more :3 Overall, really fun video to watch, and I hope you enjoyed making it as much as I'm enjoying watching it! 💜

[@sapiwette]

That's a great video! I love realistic cooking, it inspires me way more than perfect chef videos :D