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DAM That's Good!
United States
เข้าร่วมเมื่อ 25 มี.ค. 2021
Welcome to D.A.M. That’s Good!
Whether you’re an accomplished cook or just beginning to nurture your appetite for cooking and baking, if you like to have fun while learning and getting a little silly, this is the place for you!
Each week we’ll explore a different recipe together; some old, some new, but all with techniques, tricks and tips that promise success over and above that week’s dish. Cooking of any kind is so much more fulfilling when you connect with your food, allowing intuition to guide your way with total trust…even if the dish comes out perfectly imperfect!
So I challenge you to “Read it and leave it” each week; use your five senses to feel your way through each recipe. It’s then and only then when what you’ve made holds a little bit of you, that secret ingredient that gets passed on in others’ memories.
Whether you’re an accomplished cook or just beginning to nurture your appetite for cooking and baking, if you like to have fun while learning and getting a little silly, this is the place for you!
Each week we’ll explore a different recipe together; some old, some new, but all with techniques, tricks and tips that promise success over and above that week’s dish. Cooking of any kind is so much more fulfilling when you connect with your food, allowing intuition to guide your way with total trust…even if the dish comes out perfectly imperfect!
So I challenge you to “Read it and leave it” each week; use your five senses to feel your way through each recipe. It’s then and only then when what you’ve made holds a little bit of you, that secret ingredient that gets passed on in others’ memories.
Nancy Silverton's Bran Muffin Recipe
Today is National Bran Muffin Day and if you're like me and enjoy a well-made, moist bran muffin this is the recipe for you. It's from famed restaurateur and boulangere extraordinaire, Nancy Silverton.
Where this recipe goes right where everyone else's goes left is brilliant. Instead of just adding dry raisins to the finished batter, Nancy Silverton calls for plumping the raisins in boiling water then pureeing a portion and adding the puree to the batter. The remaining raisins - already fully plumped and softened - get added to the batter at the end like usual. This technique results in a REALLY moist, soft, totally enjoyable bran muffin that won't dry out. She also adds a hefty amount of fresh orange zest, which really brings it all to a new level. I really love these bran muffins and I'm pretty certain once you make them - they're ridiculously easy - you'll love them too.
This recipe is also the perfect recipe to introduce kids to baking. It can all be made in one bowl, there's no need for a stationery mixer and it's pretty quick to make once the raisins have soaked for 10 minutes.
Nancy, you've done it again!
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Where this recipe goes right where everyone else's goes left is brilliant. Instead of just adding dry raisins to the finished batter, Nancy Silverton calls for plumping the raisins in boiling water then pureeing a portion and adding the puree to the batter. The remaining raisins - already fully plumped and softened - get added to the batter at the end like usual. This technique results in a REALLY moist, soft, totally enjoyable bran muffin that won't dry out. She also adds a hefty amount of fresh orange zest, which really brings it all to a new level. I really love these bran muffins and I'm pretty certain once you make them - they're ridiculously easy - you'll love them too.
This recipe is also the perfect recipe to introduce kids to baking. It can all be made in one bowl, there's no need for a stationery mixer and it's pretty quick to make once the raisins have soaked for 10 minutes.
Nancy, you've done it again!
CLICK BELOW TO SUBSCRIBE:
th-cam.com/users/damthatsgood
I CAN ALSO BE FOUND ON:
TikTok www.tiktok.com/tag/damthatsgoodtv
Instagram: d.a.m.thatsgood
Facebook: d.a.m.thatsgoodfb
Twitter: @DAMThatsGoodTV
Pinterest: www.pinterest.com/DAMthatsgood
มุมมอง: 405
วีดีโอ
A Warm and Hearty Cabbage Dish You'll Make Again and Again
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I don't know about you, but I find cabbage to be a very versatile and under appreciated vegetable. So when I came across Helen Rennie's recipe for Porcini Braised Cabbage served over cracked buckwheat, I just had to try it. I grew up with porcini so I knew the dish would be packed with umami. And of course, for me sour cream is a food group, so... I've made it several times. It really is a perf...
Easy Almond Cake Recipe | Italian Style
มุมมอง 135ปีที่แล้ว
Today is National Almond Day so I immediately thought of making one of my favorite desserts, Italian Almond Cake. This cake can start with almond flour (finely ground almonds) or it can begin with almond paste...which is NOT the same as marzipan so don't substitute marzipan. Either way... This is a very fast and simply elegant cake that is perfect for any occasion. It's delicious served by itse...
Amazing Chocolate Swiss Roll Cake Recipe
มุมมอง 140ปีที่แล้ว
Who remembers Hostess Ho Ho's? Well, this Swiss Chocolate roll is bigger and better because it's made from real, fresh ingredients. It's also a lot of fun to make. If you've got kids, have them help roll it up and then cover it in ganache. What kid doesn't like watching chocolate pour over, well...anything! This chocolate sponge recipe is pretty forgiving as they can have a tendency to crack an...
Make Crab Rangoon Wontons at Home | Trader Vic's Recipe
มุมมอง 336ปีที่แล้ว
Who doesn't like fried food? Who doesn't like fried food with some sort of creamy filling? Who doesn't like fried food with some sort of creamy filling and a sticky sweet spicy sauce? I thought so! For those of you who know about Trader Vic's, this is the recipe they created and served in their restaurants across the globe. So, if you don't live near one you can have fun making these - and of c...
NOT Buffalo Wings, These are Super Wings Asian Style
มุมมอง 59ปีที่แล้ว
These chicken wings are super! These super wings are chicken! There are some super chicken wings! Whatever you wanna call them, it's National Super Wing Day and I guarantee they'll fly right off the table and into everyone's delighted mouth. These super wings are sort of a cross between Chinese orange chicken and Korean chicken wings. Instead of explaining it, you'll just have to watch, but suf...
Feb 10th | National Cream Cheese Day
มุมมอง 130ปีที่แล้ว
Cream cheese is, in my book, the single most versatile cheese around. It can be used in everything from sweets to savories, from fillings to sauces and everything in between. It's a chameleon, taking on whatever flavors you add yet giving back oh so much creamy goodness! Or, of course, you can enjoy it plain. I mean, can you imagine a bagel without it? Since today is National Cream Cheese Day I...
Off With Their Heads! But Save the Shells.
มุมมอง 141ปีที่แล้ว
It's possible to buy shelled and deveined shrimp everywhere, but sometimes you can get a really good deal on "head on" shrimp. Why would you bother? Well, if you're like me, it's for the shells. From the shells and cleaned heads it's possible to make a really nice shrimp stock that can be used in pastas, risottos, soups, anything where a fish stock or shellfish stock is called for or would give...
Making Perfect Fettuccini Alfredo 2 Ways!
มุมมอง 126ปีที่แล้ว
Besides spaghetti and meatballs and lasagne, if there's one other pasta dish that would round out the top three favorite of Americans all over the country I think it's safe to say it would be Fettuccini Alfredo. Whether it's plain or adorned with chicken, shrimp, veggies or as a base for something else, many people enjoy that rich, cheesy sauce. But did you know what we've been eating here in t...
How to Use Chopsticks in Less Than 2 Minutes
มุมมอง 481ปีที่แล้ว
Today is National Chopsticks Day, so I thought I'd give a quick tutorial on how to hold them. With a little practice, you'll get the hang of it...just keep eating! LOL
Feb 5th | National Yorkshire Pudding Day
มุมมอง 97ปีที่แล้ว
Today we're celebrating a very British dish, Yorkshire Pudding! Yorkshire Pudding is really not a pudding in the American sense, but a pudding in the British sense, and it's traditionally served with Sunday roast. It's savory and can be made with beef drippings for extra flavor or oil as I do here. (Trust me, if I had beef drippings laying around I'd use 'em.) When most people however, see a Yo...
Feb 4th | National Homemade Soup Day
มุมมอง 65ปีที่แล้ว
There's nothing like a warming bowl of soup to calm things down, set things right and fill the tummy. But how often have you tried a chilled soup? National Homemade Soup Day is today and though it's February and right in the middle of winter, I thought I'd share a favorite of mine for Chilled Minted Pea Soup...you know, get you ready for Spring. Chilled Pea Soup, if kept simple and made correct...
Feb 3rd | Doan's Bakery: The Tom Cruise Cake
มุมมอง 1Kปีที่แล้ว
Feb 3rd | Doan's Bakery: The Tom Cruise Cake
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มุมมอง 104ปีที่แล้ว
January 31st | National Hot Chocolate Day
January 28th | National Blueberry Pancake Day
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January 28th | National Blueberry Pancake Day
January 27th | National Chocolate Cake Day
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January 27th | National Chocolate Cake Day
January 24th | National Peanut Butter Day
มุมมอง 35ปีที่แล้ว
January 24th | National Peanut Butter Day
January 22nd | National Blonde Day (Martha Stewart's Recipe)
มุมมอง 95ปีที่แล้ว
January 22nd | National Blonde Day (Martha Stewart's Recipe)
January 14th | Hot Pastrami Sandwich Day
มุมมอง 158ปีที่แล้ว
January 14th | Hot Pastrami Sandwich Day
3 eggs or 4? You said 4 the recipe says 3?
@@josephcecchini2809 Hi, Joseph! I never noticed that discrepancy in the video. Thank you for pointing it out. And the correct answer is…3 Let me know your thoughts after you’ve tried them. 😊👍
@ well 3 definitely tasted much more better than 4, Very good recipe with a very great taste, Thank you for sharing this recipe, & thank you for having fun while you cook, Happy New Years, ✌️
@@josephcecchini2809 So glad you enjoyed them. They’re one of my favorites. Happy new year to you as well, and keep cooking!
Nooooo!! Wipe that oil back off really or your pan will be sticky and flakey- the oils will remain in the pores after you wipe it- repeat 2-3 times - I am cringing watching this video because you aren’t doing it correctly
Where have you been hiding with all these delicious recipes?
The wine cellar. 😂 But seriously, thank you for the compliment. I really do appreciate it very much.
Can you tell us how long I'm guessing until it melts kind of amazing it turned yellow though.🎉 By the way I love your kitchen b it's so beautiful and huge
Thank you about the kitchen. 😊 Overall, the cream cheese, if taken directly from the fridge, should take about 15 minutes to melt as the heat must also warm through the chili. The color is just a function of the brownish-red chili and white cream cheese blending together. 👍
😮 you are amazing & Life/Food saver Tysvm Sir 🇳🇨New Subscriber 🎉
Does it work on Boulde/Rock r ⛰️hard brown sugar I've been using a hammer 😂
Grazie Mille! And welcome! 🙏
Grazie Mille and welcome!
Yes, but you’d need a really, REALLY big bag. 🤣
Where has this chef been all my life? Fantastic!
Right here! 😁 Glad we found each other.
Twist and tuck, like i tell every torta.
Thats not thin😂
@@rickbonda6471 It’s all in the eye of the beholder. 😂
Hey, DAM. I was introduced a while ago to you by my dad, (Dylan) and I have binged a ton of your videos. I also feel like it's sad to see such a talented person so underrated. Please continue posting videos at some point!
I really appreciate the very thoughtful and kind words. Thank you! I do very much intend to start making videos again. Had a couple of big curve balls thrown at me, which have kept me away but those should be coming to a close soon enough. 😊🙏
Okay, I'll give you a like for that surprise ending 😄
Thank you! LOL!
I love your delivery.
Thanks! My daughter thinks I should’ve been an actor, but that’s just me. 😁
Yes, butte🤣
My birthday is on 27 january
T’was meant to be! Get cake…eat…repeat…cuz everyone knows calories don’t count on your birthday! 👍
What is my other alternative if I have no oven?
Yay! And that Costco saran wrap is THE BEST!
why not just put in direct sunlight though?
Sorry for the very late reply, but it’s because of gas…not me, the fruit. 😂 Ripening fruit gives off ethylene gas and it’s the trapped gas that helps fruit ripen.
this some good "dad" content. lol
nice trick
Not all heroes wear capes😂
Thanks so much, whitelutik! :-)
💥🍝
Amazing tip! Will try this at home!
Let me know how it goes 👍
What temp and time should I bake it at?
Ohhhh boy my dad would be dressing ur ass down if he seen you use that much oil and not have it upside down
Way too much oil, that will come out sticky!
Water the fourth ingredient ! 😂
Shhh! That’s a secret. 😉
Can you make a video how to keep food fresh longer esp Eggs milk bread.esp 💲⬆️📈 I hate wasting food .🥚
Very good idea!
Nice!
Thanks!
Love the history!
dad, i still haven’t forgiven you for using my cake stand😞
I think it's delicious 🤤 I have meatballs recipe in my channel. Thanks my friend 🙏
I’m so glad! Crazy, isn’t? You’d never think they’d all pair so well. 👍
Hmmm that's a lot of mustard
Seems that way, yes…but the sharpness mellows leaving a pleasant tang. Give it a whirl!
I miss ure recipes!!!!😢
You’re so sweet! That makes two of us because I’ve missed sharing them, but no worries, I’ll be returning soon!
@@DAMThatsGood ill be waiting for it! Happy new year & hugs from México !!!
@@lexyfigueroa5114 Happy New Year to you too. Let’s make it a delicious one! 😃
If you flip the eggs one more time you get little cubes.
Very true! I actually tried hexagons once, but man that was a pain. 😂
HEAR ME OUT !!! Add lime and salt to the onions and you’ll love them even more 🙌🏼
Thanks for the tip! I’ll have to try that. 👍
Omg too hot of an oven! Your smoke detectors will go off!
Nah, I just put them on the back patio. Kidding! Just kidding! I really put them in the garage. No! I’m just kidding…
German Chocolate.
Ah! What brand then do you like most?
That just gained you another subscription.
Thank you! I really appreciate that. 😊
Damn!!! That looks sooooo yummy!!!
Give it a whirl and let me know what you think. It’s actually much easier than it may seem…as long as you have a stationery mixer or really good hand mixer.
Love it
Hi, u think I can substitute wheat bran for wheat germ???🤔 I have a huge bag of it!
Yes! Looks like you'll be making a lot of muffins! 😃
I have to make stuffing for Thanksgiving and I came across your channel and love the content and presentation. You're like a culinary philosopher, lol. I subscribed and want to learn more from your techniques. Thanks!
Your comments put a big smile on my face. Thank you so much, and thanks for subscribing. You’ll have to let me know how the stuffing came out, but feel free to make it your own too. More episodes will be coming, I’m regrouping. Are there any recipes or techniques you’d like to see?
@@DAMThatsGood You're welcome!! I would like to make a proper lasagna and meatloaf, and maybe an introduction video for baking different kinds of pastries would be helpful for me. I appreciate the effort you put into your craft and videos!
That's the way to do it
“That’s the way uh huh uh huh I do it, uh huh uh huh…” 😂
Zachary's Chicago deep dish !
Next time I’m in the Bay Area I’ll have to try. Thanks for the recommendation! 👍
Yeah thanks!!! I love onions. But gosh their just to harsh for my stomach.
Are you able to eat milder raw onion like scallion? Can you eat cooked onion?
Thanks this video was helpful put rice in containers realizing there is no more space!
Glad it was helpful! Is there anything else you’d like to see?
Add A LOT of raw RED ONION (not WHITE ONION) into your usual preparation of sandwich... shall give much much super nicer taste.... Try it to see yourself.
Still have not had a better Croissant than from The French Gourmet in San Diego
Looks like I’ve got a road trip to make!
I do mine at 350. Still same duration. Upside down on a baking sheet.
Upside down works too! Got any tricks you’d like to share or techniques you’d like to see?
I wish I would have seen this yesterday😊. I wrapped my leftover salad in aluminum foil and this morning, it was mushy.
Drats! Foiled again! 😂 Sorry, I just can’t resist puns. But now you know for the future. I actually wrap many leafy greens, herbs, celery in dry paper towels before bagging and refrigerating…it keeps moisture away which is what causes premature rotting.
How long can it keep in the fridge this way?
A couple of days, but hopefully, not that long! 😉
This is how i did it when bought mine. It works well enough for me. 💯🗿
Very simple and straight forward, right! Is there something else you’re curious about?
thanks for a direct, concise and entertaining video. NO FLUFF!
Glad you enjoyed it!
Add water with a little soap. Even faster