What I cook (and eat) on a fairly relaxed workday | Ep.4

[@nele9555]

Heck yeah! Time to watch a person who seems to have their life together live!

[@EthanChlebowski]

Keyword 'seems' lol

[@brownranger1797]

Fake it till you make it haha.

[@itkathleen]

Editing is a godsend

[@sj-237]

@@EthanChlebowski Touché.

[@caesarsalad2111]

What a weird comment from a weird person

[@jcam320]

It's refreshing to see that you include playing videos games and watching movies during your day. A lot of these people swear they stay hustling non stop. I like your content because not only do you make great recipes but you're also relatable. You don't get up right away as soon as your alarm rings and start "grinding" you chill for a bit on your bed and what not. Don't change lol

[@juukame]

That was something I've been wondering about lately: how long after waking up do other people take to actually get out of bed? 30 mins to 40 mins is pretty similar for me so now that I see another person does the same thing, I feel comfortable with my daily decision :]

[@massiminitrains]

I actually like hearing the other stuff outside of the food. Scripting out videos, doing research, watching footage, testing equipment and recipe testing are a nice way to get a peek into the life of running a youtube channel. It's cool to see the breakdown of the video making process and how you have a bunch of videos in the pipeline at any time.

[@derstilleabonnierer]

This is why I love this series, stuff like the recommendation of rice cakes and health snacking is just encouraging

[@foxesamu]

Dukbokki is the best but you really need gochujang not sriracha for it

[@AudreysKitchen]

Love tteokbokki. Super easy, super tasty. And pretty healthy too I think!

[@caspersrensen8693]

Ethan, what I think you do REALLY well, is showing exactly how much work actually goes into planning, but also carrying out high-quality content on KZbin. Impressive work!

[@adrieleje851]

I love tteokbokki! After moving out for college I realized I had access to gochugaru (korean red pepper flake) now, so tteokbokki is a weeknight staple for me. I use pork since it's cheaper, and my sauce is pretty simple: gochujang, gochugaru, soy sauce, sugar, water, and a little sprinkle of dashi powder (probably not authentic but very delicious). Ended up making it so often that I bought a big jar of gochujang I use for bibimbap as well hehe

[@Nick.Knows.Nothing]

fish cakes for authenticity, but you can skip it. How about 치즈라볶이 (cheese Rabokki) Cheese + Ramen + Tteokbokki - it's amazing in the wintertime

[@floydvl9999]

Such an easy video to watch, not too long, simple to follow on the food, can easily remember the recipes without having to watch over and over.

[@kevinh4042]

I really like this video format. It's relaxing, shows simple healthy eating examples in a mixture of meal and snack suggestions, just the right length. 👍 In particular I really like your channel for paying attention to the nutrition and calories in the food. Sick of other channels with lazy recipes which just pour excessive cheese and butter to make it sexy, and result in dishes I can't possible survive eating and would never want to make.

[@Web-Slinger42]

Can you give the Dominican breakfast called "mangu con tres golpes" a shot? It's a breakfast that has fried salami, fried cheese, and fried eggs served alongside smashed plantains, Bonus is it's usually topped with pickled onions 😅

[@EthanChlebowski]

I'm down to add it to the video idea list!

[@davidSFL79]

@@EthanChlebowski it’s usually a very fatty dish, I’m interested in how you’d dial that fat back a notch or two

[@thaliacrafts407]

That sounds amazing! Is there anything I could substitute for plantains? I never had one but I heard they are like bananas?

[@daylansantiago7841]

@@thaliacrafts407 they are in the same family I think, but they are very different. Normal bananas are sweeter softer and smaller while green plantains are bigger and since they are not ripe yet they are harder and less sweet. I don’t think bananas are a good substitute but if you want to try I would recommend using unripe bananas, ripe bananas(and even ripe plantain) wouldn’t work for mangu

[@gokuss15]

@@thaliacrafts407 fried green plantains (tostones) are more like fried potatos than bananas, they’re salted and usually topped with cheese or meat. Fried brown/mature plantains (maduros) are sweeter and softer like a cooked banana.

[@Foop920]

Man, I remember the Macro Friendly Mondays from way back. Such a ludicrous difference in production quality, but the same charisma is still there. Keep it up Ethan!

[@delyar]

I love the practicality of it all, it BLOWS my mind that they very first caffeine you imbibe in the day is only at 4.30PM

[@goodcompanycoffee]

Enjoyed the snippets into your life and also didn’t expect the Korean rice cake suggestion. Really cool that you introduce all cuisines into your cooking!

[@Catp00p]

WOT is the best series ever. I can't wait for the show!

[@Evileye2135]

Me either!! I finished the last book a month ago or so and I've been rereading Mistborn while waiting for the series to come out

[@chriswhinery925]

I'll let WoT keep the crown for now only because I refuse to let it be taken by a series that isn't yet finished, but as far as epic fantasy goes Brandon Sanderson's Stormlight Archive is shaping up to be waaaaaaay better than WoT by the time it's finished.

[@Tornnnado]

@@chriswhinery925 hell yeah. The Stormlight Archive is by far my favorite series I've ever read

[@ulfricstormcloak4230]

Love these daily blog videos they are so therapeutic

[@willie123567]

These are actually some of my favourite videos

[@andremercer9888]

Thank you for posting your complete macro counts! Much appreciated.

[@Parkuman]

would love to see a grocery shopping video and planning out meals for the week

[@charliemew2]

This is my favorite series on your channel. Seeing one a month is great! :D Hope it becomes more regular

[@DoubleU555]

Virgin Babish: NO, YOU MUST MAKE TTEOKBOKI SAUCE FROM SCRATCH Chad Ethan: Soup base goes brrr

[@nobodycares6941]

more like Joshua Weissman

[@khiarov]

@@nobodycares6941 PAPA KISS xo

[@DoubleU555]

@@nobodycares6941 Joshua Weissman would be more like: NO, EVEN IF YOU ARE A HOME COOK YOU MUST MAKE IT THE SAME WAY AS CHEFS DO RESTAURANT, USING EXPENSIVE INGREDIENTS AND EQUIPMENT THAT COST MORE THAN APPLE PRODUCTS.

[@nobodycares6941]

@@DoubleU555 He do be using truffle and real vanilla tho.I have never made a single one of his but better recipies,I just watch for fun. I have tried his but cheaper ones.I prefer practical recipies like the ones from Ethan and Adam Ragusea

[@vinland5558]

@@DoubleU555 "Alright here's my But Cheaper version of the dish now you're gonna wanna start with some A5 Wagyu rib eye but because I'm only using 1/32nd of a steak it's only about $6 to make even though a steak costs $200"

[@internetshaquille]

what’s yr apex rank and who’s yr main 🤔

[@WonderLure42]

Ikr!

[@usermanager8942]

shaq wanna run some duos 😂😂

[@no-hr6rj]

NetShaq is 100% a wraith sweat

[@Leadman1989]

@@no-hr6rj Imagine him over comms, calmly informing you why and how much you suck lmao.

[@no-hr6rj]

"A cornerstone of octane players is a propensity to push a full team alone, die, and blame their teammates. Who didn't want them in the first place."

[@wamfaj3423]

Great video Ethan, love these 'typical day videos'! Can't wait for the next

[@Sharon46T]

Carbonara works on 1 egg per 100g of pasta and an extra egg ‘for the pan’. To make the cream you have to use enough cheese with the eggs and it must go in the pan with pasta water to thicken

[@ChristopherStone]

You’ve been one of my favorite cooks to follow and learn from, but you’re a WHEEL OF TIME FAN?? Now you’re #1

[@vicentemoller3540]

I love these “what I do in a day” videos of yours

[@TheAlexaJacks]

Love the daily vlog!

[@FinnPub]

The Aaron and Clair KZbin channel turned me on to Tteokbokki about a year ago. I think it is going to be one of those things that hits the US hard. Especially as a meat substitute for the veg/vegan crowd. Super versatile item.

[@jrmint2]

Chinese make a thinner version that I find much less gummy

[@耍廢26]

more green onion, more delicious

[@drackar]

Gotta say I respect the inclusion of a "failure" in their. Something that didn't work. It's good to see people in the process of discovery when it fails. It's encouraging.

[@TheSummerCoast]

I love these. More please! I'd love to see your side of the Anabolic diet, being a fit dude and a cook.

[@erichkinney8718]

Can’t wait until you get to Lord of Chaos. That book has one of the most epic scenes ever. I hope the TV show next month isn’t garbage.

[@poiumty]

This man does more things until 1:30 PM than I do in an entire day

[@AntonAI91]

man, you're gonna love that book, there's one of my favorites scene

[@NigelGrab]

Wheel of time rules.

[@xiaomainmelbourne4453]

good productive day Ethan!

[@samueltoulmin277]

Love this workday meals series! Keep em coming :)

[@laxrox1093]

if you keep some ground nutritional yeast (just ground in a mortar and pestle) in your spice drawer, it adds quick protein and cheesy flavor to a sauce like the carbonara. personally i think the full flakes change the taste too much, but grinding it makes it a background flavor

[@kuzdogan]

Love these series

[@rhettmiller2376]

love this series

[@jokerproduction]

2:59 ... Nice. Hold that position right there.

[@canchero724]

Draw me like you draw your french girls, Jack?

[@dorothyyoung8231]

In regard to the pasta: you can simply scramble eggs into the pasta if you want that ratio of pasta to egg. Hugo’s restaurant in West Hollywood is famous for its “breakfast” pastas.

[@jamiepatel830]

Curious to see your rendition of a shakshouka. One of my favorite healthy breakfast dishes 👌

[@035gogmofo6]

i always add rucola or lettuce at the end. especially with rucola cause if its warm its very bitter. but some people do like the the little bitternis.

[@bsol510]

the correct pronunciation of tteokbokki is actually more like a “ddeokboggi” (really emphasizing the “d” sound instead of a “t” sound)

[@Nick.Knows.Nothing]

phonetically sounds like "duck-bow-kee" the 떡 (tteok) has a more exasperated sound, but no one really will notice. Side note, I once went to a 떡볶이 festival in Seoul and had some amazing variations (Italian cheese style, sweet and sour, teriyaki, and even chocolate filled one). Tteokbokki is pretty versitile to use in many ways. I've tried to cook it in beef stroganoff style and chicken tomato pesto style - with decent results.

[@zvezdoblyat]

Both of these are wrong. The "tteok" it's pronounced like "talk" but with a softer t sound. It would be easier to just look it up and listen to a Korean pronounce it correctly

[@bsol510]

@@zvezdoblyat I am korean. If I used your pronunciation I would be saying “chicken” instead

[@zvezdoblyat]

@@bsol510 then your pronunciation of English is very different than most English speakers. If I didn't know how to pronounce it, I would read your comment as "dock boggy". This is why Romanisation sucks, but I've also never heard anyone who says 떡볶이 with a "d" sound. Which province are you from?

[@bradyblacher3608]

These are the best videos

[@seanchin5370]

Hey Ethan, could you make a video about what Japanese knives you recommend and what to think about when buying one?

[@Grandma-Josephine]

I love her this guy is a real chef are you actually started making healthy food too.♥️ Keek it up💪🤙

[@celinegonzales1526]

i love the gaming in between. that makes me happy lol

[@ben5056]

I wholeheartedly approve of your choice of book

[@hotrodmercury3941]

Good recipe ideas I also read when I wake up!

[@DevitoAllPro]

I love this series!

[@burtonyan8467]

This gave me a meal ideas that I want to try, thanks!

[@LacroixboiMarx]

Teokbokki is soooo good. You’ve inspired me to make the journey to get some.

[@trax72]

Cornstarch to the rescue. What a save! What a save! What a save! (gotta get in that Rocket League reference)

[@koraptd6085]

Toxic on every level of competitiveness

[@JJ721999]

Love these vids. Keep em coming.

[@sloth7d526]

dang, i can't comprehend how people can be so productive in a day, 99% of my day is literally watching youtube, reading online books, and video games, im too lazy to do anything productive rip

[@marshmallowmann20]

this was 4 months ago are you still alive

[@0956y]

Thanks for advising the Tteobokki

[@banoctopus]

My favorite part is that he's showing us what he does on a lazy day, and STILL managed to sneak in a recipe that he wasn't even happy with.... Bravo, sir!

[@mythun6735]

Lost it at "Homepage of The Pickled Onion Man".

[@spooted1269]

I'm glad someone else caught this hahaha

[@valvenator]

Oh great, now you have "Pickled Onion Man" going to the tune of "Secret Agent Man" with a Weird Al Yankovic twist going on in my head. Thanks... thanks a lot....

[@christopherharris-coons5207]

Hey, if you are liking the Wheel of Time series, the guy who finished the series after Robert Jordan died is Brandon Sanderson, and he's got some really good books as well. One of my favorite authors.

[@EthanChlebowski]

Yea I love Sanderson, I had this series recommended after reading several of his books (Mistborn, Stormlight Archive)

[@christopherharris-coons5207]

Mistborn was my first Sanderson series and still stands as my favorite, though my father in law and I will regularly geek out over Stormlight. I'm guessing you like Wheel of Time so far?

[@preludeofme]

Are you finding shooting with the hotplate vs the stove easier? or still working out how to get a good angle etc?

[@EthanChlebowski]

Hot plate is easier to shoot with and control lighting, plus I prefer induction over the electric stove.

[@lf583]

Hey Ethan, do you use the leftover pickle juice from your famous pickled onions in any recipes? I've read that pickle juice can be used to brine meat, added to the water when boiling potatoes, etc. Haven't tried it myself yet, just wondering if it's something you've experimented with yourself.

[@lane1094]

That beef jerky is god tier. So good.

[@celineserrano27]

Ethan!!! Sneak in a quick digesting carb and some protein before your lift plsss🙏🏽

[@kontejnercze]

for anyone wondering what the outro track is: Jobii - Duck in a box

[@internziko]

Ethan's out here living a dream bachelor life.

[@Th3ev1lkn13val]

The Wheel of Time series used to be an absolute favorite of mine as a teen. Now I need to restart them.

[@jasonjaeger7383]

Man fuck the normal 9-5, I'm jealous of your work day! Keep living the dream and putting out quality content 🙂

[@JG-ld4rs]

I have no idea why I’m so obsessed with this style of video.

[@puffdaddyfpv7046]

I think you are supposed to leave out the (majority) of egg whites in carbaonara, at least that’s what I do because the yellow part (contrary to the white) has the ability to bond. And I also add it while the pasta is still in the pan (with the heat real low so the egg doesn’t boil).

[@stevethach3340]

King Chleb works his ass off. Cheers bro!

[@ThisOffendsMeTV]

Ethan, when we gonna run some Apex and Rocket League? How you play the two games I’m on the most lmao

[@bloepi]

Ever Forward!!

[@Woodshadow]

I love these videos. So much better than the food network where they appear super human.

[@BrianHCohen]

Tteokbokki sauce isn't hard to make from scratch and it goes really well with other things. A lot of people make ramen with it, but you can make a killer mac and cheese (like buffalo mac, but better).

[@dask7428]

The tteokboki look amazing damn

[@joldomort5515]

Wheel of Time? My respect for you has doubled, love it

[@jrmint2]

omg, i'm so jealous of your lifestyle...i've been taking care of little and big boys for 22 years...and no end in sight.

[@valvenator]

Stay single, spoil your nieces and nephews instead. You can just send them back to the parents when you're done :) ....oh wait, I'm 22+ years too late, never mind... :0

[@jrmint2]

@@valvenator lol 🤣

[@Adanos_ger]

Man .. those "workdays" for creatives :D thanks for sharing

[@kojiso3485]

나는 정말 이든이 좋아요 요리에 국경이 없는거 같아서요ㅋㅋ 떡볶이라니...더군다나 아스파라거스를 넣는거는 정말 참신하네요!! 항상 응원하고 팬입니다:) 굿굿

[@pmlabowicz3903]

The Wheel of time you say? A fellow man of culture I see.

[@christopher5855]

I know this is an older video and therefor my comment wont really matter much but for carbonara do not do it in one pot. Cook your pasta in one pot with heavily salted water and saute your fatty meats, or just garlic, oil and chilis in the pan. You can add a splash of pasta water if your saute is getting too hot. In a separate bowl put your freshly grated parmigiano reggiano or pecorino romano or a mix of the two, your egg and a spash( like a teaspoon, or just enough to make a paste) of the boiling pasta water in and stir. Set this mix to the side. Once the pasta is done take it out with either tongs or a spider and don't worry about shaking off the excess water put into your pan of fat turn off or remove from heat and mix for a min then add the cheese and egg paste. Toss to coat and add a good amount of pepper then serve. A lower calorie version... I'd just cook the pasta again separate in heavily salted water then in a non stick pan sprayed with some pam or not, saute some diced garlic, diced chilis, and diced turkey bacon until cooked through and add a splash of pasta water if needed to control heat. Cheese paste is still the same but you can use egg white only or leave out the egg entirely but its no longer carbonara at this point. The crazy thing about these two cheeses is that with a splash of the starchy pasta water and tossing you can get a creamy sauce without having to add cream or tons of fat.

[@TheSlavChef]

I love these videos!!!

[@HeronCoyote1234]

I’d love to see you do the Scovill challenge on First We Feast’s Hot Ones.

[@helmutkrusemann9194]

I would appreciate a video how to make plain and simple salmon that don’t taste like rubber. I just found a poaching video about salmon on your channel. Thank you very much for sharing so much great content

[@Saully1]

You've changed my cooking life and I'm absolutely in love with your content!

[@chucklesmith9998]

Wheel of time goes hard 😎

[@danielleontiveros1072]

Hi Ethan! I spy a yummy snack bar as your after-dinner snack! That was a fun surprise. Do you like both flavors or is the chocolate peanut butter your favorite?

[@F6FHellcat5]

That costco pork jerky is godly.

[@Capricorn228]

I CAN'T BELIEVE ONE OF MY FAVOURITE HOME COOK READS ONE OF MY FAVOURITE SERIES! Wait until you get to the Lord of Chaos!!

[@osk4ritto315]

These rice cakes look like polish Kopytka, which are potato dumplings

[@K-MHamm]

Yo imma have to be on the lookout for the Tteokbokki, thanks for the tip!

[@danieledwards4274]

Inching close to 1M subs my man!

[@stuponfucious7]

The Big Chlebowski!

[@viomani]

I love rice cakes, could you do a break down of the ingredients of that mystery soup mix? Also in Italy people usually make carbonara two ways. My favourite one is with just the egg yolks, which are cooked with the residual heat. The other way is with the whole egg like an omelette, in which case they put it back in the pan with the pasta and cook it in the lowest heat possible while stirring constantly so it doesn't actually cook all the way through and it's still creamy. Usually when I'm feeling lazy I do a mix of both, I do the pan part with just the white eggs so they scramble a bit with the pasta, and make the actual sauce with the yolks. Best way if I don't want to think what to do with spare egg whites 😅 Anyway, thanks for the video, it was nice seeing what a normal day looks for you!

[@joshaxxe7259]

Do you use guanciale everytime? or maybe pancetta? they don't really serve either near me so i have to resort to using bacon lol but I want to try the real version

[@joemartino8934]

Damn, dropping that Wheel of Time in there just earned you a 👍

[@sasi5841]

Try making regular pasta in tomato sauce. But, while the pasta with sauce is still on the stove, make the battered eggs, parmesan and black pepper sauce like you would with regular carbonara. Then turn the stove heat to the lowest possible setting and pour the carbonara sauce on the pasta/tomato sauce. Then mix the carbonara sauce with the pasta until it looks like the pasta is covered in creamy orange sauce. It has a great texture and taste.

[@caboose413]

Thank you for the calorie breakdowns!

[@dawg7holt94]

heading to the Oh Mart (Korean Grocery Store) to get some of those rice caky noodle thingys!

[@kentangrebus2934]

How about your weekly workout menu? Did you plan it a week bofore?

[@TheKos2Kos]

Gotta respect that Ethan is a playstation guy like me! Much respect

[@saraatppkdotpt8140]

Letting you know I enjoyed watching this video 😊

[@MrGggttty]

You jus drop the cornstarch right in there eh? Sheeeeeeeeeesh!