inept0's channel

I bought a can of san marzano tomatoes from an international market and tasted them side by side with a can of Safeway san marzano style tomatoes and honestly the Safeway ones had a better flavor. I was rather disappointed considering that the san marzanos cost at least three times as much as any...

@heheitslyh If it was ground thigh meat I believe it would. Ground white meat is a bit too lean for this type of long slow cooking.

@martinmsw I believe for it to be a gravy it must be pan drippings that have been thickened with a starch. In this case I think Chef John is referring to the consistency which is more loose and sauce like rather than gravy which tends to be thicker and heavier.

@fuertherbube Green garlic is just garlic that has been picked before it fully develops. Thats why it looks like spring onions. The flavor is like that of garlic only more mild and less bitter.

@elisawashere Poultry brines nicely as well. If you aren't brining your turkeys you're missing out.

@rambammamajam Savory souffles are just as common as sweet ones.

What surprises me here is how many people dislike asparagus. Over cooked asparagus is pretty terrible and people seem to think you need to boil it to death. Here is a tip: don't boil asparagus if you want it as a side vegetable...

@1982FMJ I've read that in China a refined methane gas made from decomposing garbage is some times used as it is cheaper than natural gas. The downside is that it does not burn as hot. It could be that he just isn't feeding enough oxygen to achieve a blue flame.

@hilaryho91 425 Fahrenheit / 218 Celsius. Your ambient temperature matters far less than what altitude you are at. So unless you're living on the top of a very high mountain you can stick with the recipe.

@SgtSwagger93 Don't tell him that. Traditionally buttermilk is whats left over after you make butter. Buttermilk you buy at the store is milk that has been treated with lactic acid creating bacteria to give a slightly sour taste like yogurt.

@Cantik77 If you can get cornmeal and not corn starch you can find a very simple recipe online. Jiffy just happens to be very good and cheap.

@MitchH452 The link to the recipe is right in the info. Pretty sure he just uses Youtube to host videos for his blog.

@MalkavianHand It has been a while since I've read On Food and Cooking but I believe dairy products with a higher milk fat content don't curdle as easily.

@EbtessamZoheir If you can find any Louisiana style cayenne hot sauce that would work. Basically you're looking for a sauce that only has cayenne, salt, and vinegar.

@bunh34d Stock is made mostly with bones and is gelatinous when cold.

@meatisdeliciouse I've read that to some people coriander tastes like soap. My self, it does not and I enjoy the flavor.

@epicBZC Ever play the arcade game Time Crisis? The joke was that he was out of lives and needed a quarter to get back in the game.

@UCBANDIT009 Do it at a higher temperature. 140 is about medium. The point with sous vide is that you are holding the meat at the degree of doneness that you want it to be at. A quick sear at the end and it's finished.

@PrettyLittlePinup Hold it between your thumb and first two fingers. Crack then egg and separate your fingers while at the same time raising your hand. Helps if you have large hands.

This one place I worked at, whenever we cleaned Brussels we would take the outer leaves and fry them. Then we would mix them with a bacon vinaigrette. The whole kitchen would snack on that for the rest of the night.

Gamebryo? More like game broken.

@Imreadingthisaloud Whiskey if you're in Ireland. Whisky elsewhere.

@Skullchaser08 It is a bit of an overblown point. There are multiple religious holidays this time of year. Recognizing that is not a slight to others.

@slayer7160 Rosemary and thyme go well on most meats. This salt would be great on roasted potatoes as well. Grilled things and Mediterranean dishes would be good too.

@JameshasanXbox It's okay. Updating your PC all the time can get expensive.