I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure. Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.
I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!
What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat
Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!
Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here. The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂
Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.
Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.
At the start of the pandemic, my dad bought a massive bag of some questionable foreign rice and it absolutely refused to get tender. I started at 2:1 and kept adding water and it was still al dente. I ended up using nearly 3:1 every time I used that rice. (Probably 2.75:1)
Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you." You deserve a TV show for real.
There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.
Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.
Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.
Tried your Dirty Rice receipe and it's pretty good. While I'm not from NOLA, I do live on the Gulf Coast in Biloxi, I have never heard anyone ever say "Combra". Pretty sure what they were saying was "Come on bro" which is quite common here. I encourage you to check out Charlie Andrews version of Dirty Rice that uses chicken gizzards instead of ground beef. It's the more traditional way we cook the dish. Love your videos bra!!
I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.
I made dirty rice plenty of times before without the roux. Well I made roux and wow it really makes a difference. Another banger Sonny! Larb is next! Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.
Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤
I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless
After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!
8:44 Hi, I really like your TH-cam channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!
God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.
Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!
I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D
These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part. Both look outstanding. The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort. That dirty rice, mmm.
Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!
I get so much value out of all your videos! They’re worth their weight in gold… Well I suppose the videos don’t weigh anything, but you get what I’m sayin…
How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it.... Youre a wizahrd Sonny🧙♂️
You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.
I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.
I am also one of those people who believe stove top rice is just as easy and takes wayyyyyyyyyyy less time. I have a zojirushi rice cooker (if you know you know) and it takes nearly an hour and its turns out no different, if anything i think i like the stove top taste better. 15 minutes on the stove top for perfect rice every time .
You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.
@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D
I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.
Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )
@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.
So for the Arays, I take the liberty to comment as this is a local dish for me. First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow. The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!
I don't know about that dish but I'm from Louisiana and I have never seen anybody use grease like that for a r o u x that should have been butter. I would not eat his dirty rice
The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?
Yesterday I made my first burger with grass-fed ground beef and was surprised by the differences in consistency. The regular grocery meat was always hard to shape. The grass-fed was almost "glue like" and was easy to make into burgers. I assumed there would nutrient differences but just the look and feel were also very different.
I really enjoyed your dirty rice recipe, only thing I would add to it would be about 3 or 4 tbs of washyoursister sauce and once on my plate or bowl, I hit it with the best flavorful hot sauce; Crystal !!
Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions
Yes, I'm a Texan & lived in the NO pre-Katrina. " Huh, bruh" ...slow rhythm. They sing their sentences and answer their questions in one statement. And have different variations on the accent depending on if your from Chaumette or UPTOWN 😅
Sonny, you growin your hair out for the summer? Def a fan of the peach fuzz over full on cue ball 👴👨🍳 Keep up the great work with the easy recipes vids, love em! 🔥
Lebanese style pita is very thin, usually larger (10 to 12 inches in diameter), and should separate easily. Also, it is made with flour, yeast, salt and water. The ones you showed looked industrial and probably contain tons of additives. Also, the layer of meat is typically thinner, which means you don’t need to put them in the oven. BTW, arayes, in Arabic, means “brides”. I’m not dissing thicker pita from Jordan and Palestine, btw, but this is a Lebanese dish.
Check out the Carbon Steel Collection and Made In’s other cookware being using my link to save on your order - madein.cc/0724-thatdudecancook
I want it all.
I'll keep your link handy because I do need some more Made-In pots & pans.
Love the Hypercolor t-shirt. Gen-X FTW. I had a few in my youth too. 😂
I Love your videos and channel
Does Made In supply you with the pans? If so, you’re lucky, Sonny. I’d love to get my hands on one of those pans! 🥳
This channel is the perfect mix of cooking genius and bonkers fun
made by adhd and for adhd lol
@@thatdudecancook never change! 😄
@@thatdudecancooki swear you gotta be the dude thats behind the wisespade7 channel, you sound JUST like him.
I think we should all give Marcus some love. His camera work is, by far, one of the best out there. Like top 50 for sure.
Disclaimer: For food based content shot in the State of Texas, in the general vacinity of Austin, for all folks between the ages of 11 and 36 1/2 with a refrigerator in the back yard.
I'm from the New Orleans area and can confirm Hum Bruh is a saying that can mean many things. It can mean disappointment, it can mean yes, it's a lot of things. You used it perfectly in your video. Hum bruh!!! A little tip on the roux should be equal parts by weight and not equal parts by volume. This will make your roux thicker, but hey, whatever works for you, do it!
When I heard him say it, I remembered the rapper mystikal saying it
So it’s like the F word, countless uses.
I was literally looking for ground beef recipes for tonight. Bless you Sonny 😭 🙏
What's up, dude! I was told by my butcher that ground beef is just all the left over trimmings when they butcher the animal into clean cuts/portions. It all gets ground together and you end up with the ground beef. Sometimes it's fattier, sometimes it's leaner. I love that about ground beef. It's so versatile. Thanks to you and the team for your hard work. Really means a lot to watch you cook stuff I love to eat
Oh, my gosh, you have more than 2 million subs! I first started to watch you when you made: “Cooking With Sonny.” I’m so happy for you and your success! I still make your rosemary salt and I look like a super cook when I do. As you say, “When you know, you know.” You’re still the best, Sonny!
Dirty rice is one of my favorite dishes. I use 50/50 ground beef and sausage. I make dirty rice stuffed bell peppers with the leftovers!
Me too! It's perfect 👌
that sounds fire actually
I was thinking some smoked sausage slices would make that perfect
Aahaaaa, me does the same.. stuffed bell pepper is a common thing around here.
The stuffing can be various but I like to not cook the ground meat, use half cooked aborio rice and put some sour crème and grated cheese in .. Its almost you can stuff any veg with this 😂
Y'all are blowing my mind right now. I always thought dirty rice was supposed to be done with ground giblets. Shows what I know, I guess, haha. 😂
Finally, someone who has the proper ratio of rice to water!!! The directions on the bag always yield soggy, sticky, mushy rice. Thank you for getting it right, and for not using an InstaPot or rice cooker.
I felt so vindicated the day I first heard Sonny explain his rice to water ratio ... people always looked at me funny when I disagreed with their 1:2.
It really depends on the rice you're using. The longer the grains are, the more water you need
Depends on the type of rice you're cooking and WHAT you're cooking it in. My everyday go-to is Royal basmati rice, which I do 2:1 on the stove, but reduce the liquid to 1 3/4:1 for a pressure cooker or sealed rice cooker since there's less evaporation taking place.
At the start of the pandemic, my dad bought a massive bag of some questionable foreign rice and it absolutely refused to get tender. I started at 2:1 and kept adding water and it was still al dente. I ended up using nearly 3:1 every time I used that rice. (Probably 2.75:1)
Ground beef and rice are my go to for a meal but this just expanded the possibilities for me
You should get a refrigerator sponsor.
I know LG wouldn't stand up 😂
You should be his marketing income stream manager
They'd be like, "we're going to send you our top-of-the-line fridge, just don't beat it up, please."
Ja darling! 😂
Something used by the army.
Thank you for explaining how to wash rice in ALL of your rice videos! Some might find it repetitive, but my sister just watched you for the first time with me and she was like, "How do you wash rice?" and you're like, "Glad you asked let me show you."
You deserve a TV show for real.
There's honestly no need to anymore, unless you're specifically trying to reduce the starch content (at which point soaking it for a few hours does a better job than a quick wash anyway). With how it's processed nowadays, rice is already one of the cleanest ingredients in a kitchen.
Nah he's has 2 million followers ..tv is unnecessary.
Definitely do the stovetop rice video! I recently gave my rice cooker away because I found myself cooking rice in a pot most of the time, and I didn't want another appliance cluttering up my space. If I'm making at least one cup of rice, my pressure cooker does it faster. If I'm making less than a cup, I get more consistent results from a pot.
My late mother, who was Thai, loved making larb na. My sisters love it. They even make their own larb na!
OK, that second recipe with the pita looked life changing!
Areyas is an awesome way to eat up some ground beef, even more amazing with lamb. As Sonny mentioned, fill the pitas to about 1/4 inch and you can just fry them completely in the pan with no oven time needed. Great way to have a quick cooking dinner in the hot summer months. Highly recommend grating your onion to a fine paste over the beef so all the enzymes in the onion help break down the beef giving it an almost meatball like texture. I usually pre the beef mix in the morning and let it chill out in the fridge for a few hours or even overnight to really get all those flavors developed. Really good with tzatiki as well if you don't care for tahini.
@@jonmsimpson hell yeah sounds good
@jonmsimpson Ketchup works too.
Tried your Dirty Rice receipe and it's pretty good. While I'm not from NOLA, I do live on the Gulf Coast in Biloxi, I have never heard anyone ever say "Combra". Pretty sure what they were saying was "Come on bro" which is quite common here. I encourage you to check out Charlie Andrews version of Dirty Rice that uses chicken gizzards instead of ground beef. It's the more traditional way we cook the dish. Love your videos bra!!
He didn't say combra he said HUMBRUH 😂😂
or chicken livers. hey whatchu got you got....
I make larb (lob). It's incredible. Also, on rice. My family loves it. I use pork/beef mix, which is delicious. I use mint, cilantro & Thai basil, which has a very different taste compared to Italian basil. So delicious.
I made dirty rice plenty of times before without the roux.
Well I made roux and wow it really makes a difference.
Another banger Sonny!
Larb is next!
Also just picked up 8 pounds of ground beef on sale and froze it like a day before this video, perfect timing.
I really like the way you take time and explain the recipe and why you do it this way and not the other. You, sir, are amazing, and so is Marcus.
Thank you! New ways to use ground beef are always appreciated!
Oh my gawd, the dirty rice. Three things I learned living in Louisiana for 5 years: How to make excellent gumbo, amazing dirty rice, and humidity makes my hair look like a tumbleweed. ❤
@@laurameier7069 your name sounds Dutch?...
@@martijnbuunkpeople move?
@@functioningviv3458 yes they do
I love your tube videos, I live in Tarpon Springs, FL 🎉
Love your food! I like your medditeran style 😎
Whenever I get to go down there, my hair looks like I just made out with a high voltage wire
I’ve enjoyed watching your channel grow and the introducing Marcus the You Tube community was BRILLIANT. He adds a very casual and fun element to the already zany antics in your kitchen. My kids introduced me to your channel and I & the wife are hooked. Best wishes for continued success. I think I’ll order a cookbook. Would you and Marcus sign it??? Cheers and God bless
It's always great to see what Uncle Fester and Eddie have cooked up!
After all these years, I was super curious what you were going to do with the celery as part of the trinity the second you mentioned dirty rice. Way to push through and persevere!
I can't wait to cook the first recipe. I'll let you know how it goes. Thanks for all you do!
One day I hope you'll make Bierocks ! (ground beef ,onion , cabbage , cheddar cheese in a bread pocket)😋 kinda like a hot pocket
my wife has made bierocks homemade. really tasty.
Thanks more ground beef recipes please
Laab with sticky rice is absolute banger!! As a Thai.
,we use ground beef to make Krapao rice toooo ( Basil garlic chili stir fried)
That spatula trick with the lid 👌
Made Areyas earlier this year and absolutely loved it! One of my favourite Palestinian dishes!
Korean beef bowls are our go to cheap meal. Super easy and flexible for different veggies/rice/cauliflower rice.
3rd dish , that kick on the fridge was the best in a while. On par with your cooking, and filming. Cheers
Love all your Content Sonny. You and Marcus are awesome. I don't for the life of me understand how you don't have 500k plus views on your videos.
8:44 Hi, I really like your TH-cam channel! Since I've been cooking for over 30 years and I'm always looking for inspiration, I appreciate the way you present the recipes and the results. Today I learned something new, because I find the roasted rice that you ground into a powder very interesting. The minced meat pita also makes my mouth water. In relation to the time marked, I wanted to know why you don't wash the rice directly in the strainer. I've been doing it that way for years and it's better than doing the double work of washing in the pot, draining, washing, draining and pouring into the strainer, etc. That's not meant to be a criticism, just an idea that might save you a step. In any case, it's more practical for me. With that in mind: warmest greetings to America from a German in Cyprus!
God damn dude. Every one of your videos is pure gold. I've got like 30 or more videos bookmarked so I can try later. You've become my go to cooking show.
Thanks for the ground beef recipes!
Dude your timing is terrifying this is the 4th week in a row you have matched my wants, and today I literally just bought some ground beef, your a mind reader!
I've noticed that too, sometimes I want to make something and next thing I know there are recipes for that very thing, on my TV, on you tube. "Spooky action at a distance" I think is what particle physicists call it. But I'm not one of those, I'm just plain spooky I guess!! LOL ;D
These three recipes make me want to try them asap. Deciding whether the first or third should be the first is the hardest part.
Both look outstanding.
The middle one would be the last to bother with since I’ve experienced that pocketless pita pocket problem and see no reason to go to the effort.
That dirty rice, mmm.
Love this video idea, I would love to see a round 2 of this
Love these compilation recipe videos! Please do your three favorite recipes featuring celery next
Excellent recipe in the Larb. Flavors rock. However, I just couldn’t get into the toasted rice flour. I ground it, pulsed it in a food processor, and sifted it and it still felt gritty. Maybe toasted and cooked rice would work better for my western palate. Overall tastes like summer, just like you said (like I’m eating it at the beach and got a bit of sand in there LOL). Seriously, it is good!
I get so much value out of all your videos! They’re worth their weight in gold… Well I suppose the videos don’t weigh anything, but you get what I’m sayin…
How did you post this just a few hours after I cooked the 2 pounds of ground beef in my fridge with absolutely no plans for it....
Youre a wizahrd Sonny🧙♂️
Got any one pot camping recipes 🏕🌄 going on a camping trip soon. And the dirty rice looked good, I'll be trying that this weekend!
You can absolutely cook dirty rice in a single pot. There's no need to pre-cook the rice. Just mix the stock with your ground beef/veggie/roux mixture, then add the uncooked rice. That's the traditional way to do it.
I have always had dirty rice with chicken livers….sometimes with chopped heart and gizzard added (previously pressure cooked)…..I will try your beef dirty rice as well.
I am also one of those people who believe stove top rice is just as easy and takes wayyyyyyyyyyy less time. I have a zojirushi rice cooker (if you know you know) and it takes nearly an hour and its turns out no different, if anything i think i like the stove top taste better. 15 minutes on the stove top for perfect rice every time .
You should check out ATK's shortcut method of making a rue. You bake the flour first to control how dark you want it with less risk of it getting burnt.
Ground beef and eggs never fails me for a good lunch.
ground beef immediately makes anything go hard lmao
I make a breakfast burrito 🌯 out of eggies 🥚 & ground beef 🥩
all three recipes look delicious and doable. you are myu favourite chef, i will definitely try all of them
Love it. This my favorite cooking channel.
OMG the fridge stunt you did after the dirty rice, was the best so far 😆😆😆 You know i luv ya 😜
How dare it keep the food from rotting 😂
@@Dazzwidd yup, don't know the back story on it, but it looks like it was a new-ish, "foreign-made" job. Stainless, yuck! I had an old "Admiral", I think, American made fridge; I kept in garage for years, for beer only, it was from the 70's, kinda a bronze look from that era. It refused to die, into 2017, when I moved out of CA, Yuck, forever!! And it always had a cold one, or many, for me when needed it, which is often, to this day, especially here in AZ in summer!! LOL ;D
Nice HYPERCOLOR shirt Markus ! kickin it 80's style.
I’m from central Louisiana in Evangeline parish. The place that makes karys roux, slap ya mama seasoning, jack millers bbq sauce/pigstand. I’ve never heard that expression before lol.
You are beyond amazing. Congratulations on your continued success my friend 😊
Just threw together a fridge clean out duty rice last night. Hard to go wrong with it.
Love your channel. Enough with the fridge.
Totally agree about the fridge.
@@KeyCalculus same, who wants the dishwasher next?!! ;D LOL
Madein has the market on TH-cam chefs
huhbruh? I am from South Louisiana and that is 100% a saying
what is the translated meaning?
Sonny, that spinning back kick was actually pretty nice. Did you take Karate as a kid? 🥋
I thought he was a kid!! LOL ;D
That Areyas recipe is genius, gonna try that
Pretty solid spinning back kick technique tbh
Tae kwon do move right? I took some Kenpo instruction, from a friend who taught, years ago, and most kicks are front, but there is at least one back kick that is sort of mule-like!! : )
@@ronschlorff7089 it is a common technique in Taekwondo and Karate, for sure. At this point, almost all kicking arts incorporate this kick, as like you said, a good spinning back kick kicks like a mule.
@@TrueConnoisseur thanks, cheers!! : )
So for the Arays, I take the liberty to comment as this is a local dish for me.
First - the tahini does not need yogurt, not acceptable here sorry… and always use ice water as it will keep it light instead of yellow.
The meat mix must contain lamb fat for flavor, and definitely more fat. We use a grill, not a pan, fluffy fat pita bread - not the skinny one you use and we brush it with olive oil and cover it with paprika, cumin and sumac. The combination of meaty pita, fat filling and oily spiced external comes together to a crispy crust that locks the fat in the pita, which is fluffy enough to absorb the meat juices. A combination of flavor and textures. Hope this was helpful!
I don't know about that dish but I'm from Louisiana and I have never seen anybody use grease like that for a r o u x that should have been butter. I would not eat his dirty rice
Never change sonny. You're the best!
Commenting for engagement and to remember to try these--especially that dirty rice
Where was this yesterday evening when I was contemplating cooking up some ground beef but ended up eating some blueberry muffins lol
sonny youre a legend the rice boiling part had me in tears 😂😂
I have now added Hum Bruh to my vernacular.
I’m ready to try them all! Thanks for sharing!
The dirty rice looks absolutely incredible!! Why though, did you make so make roux and use so little? Just curious whether it was to get the right taste/ consistency?
Yesterday I made my first burger with grass-fed ground beef and was surprised by the differences in consistency. The regular grocery meat was always hard to shape. The grass-fed was almost "glue like" and was easy to make into burgers. I assumed there would nutrient differences but just the look and feel were also very different.
Laab is traditionally raw and you need to put some cows bile in there, also not ground but chopped
sounds absolutely scrumptious!! LOL
Been watching your videos for ages and I still don't get the beating of the refrigerator. 😂
I really enjoyed your dirty rice recipe, only thing I would add to it would be about 3 or 4 tbs of washyoursister sauce and once on my plate or bowl, I hit it with the best flavorful hot sauce; Crystal !!
add some Lemon Kaffir leaves when you toast the rice?
Lol that last kick
I mix pork into my grinds usually. It’s cheap it’s good.
Made the larb today! It's actually Laotian not thai although popular in Thailand.
I made the Areyesand the sauce. It was great. Thanks.
Ground beef is best! Thanks
Rice dressing is what some call “dirty rice”. Northern Louisiana people say dirty rice while southerners say rice dressing. The key ingredients to rice dressing is a little liver and green onions
Everyone calls it dirty rice
I’m from New Orleans and have always known it as dirty rice
@@ChordxClient me too. dirty rice.
Nahh I’ve heard it called rice dressing from Venice to Morgan City bro
In UK we'd call it pressed steel, because it's mild steel with precious little carbon in it. We make knives from carbon steel because it is ...
Imma gonna lob a lammy. Thanks for proper social direction, I would be lost without you.
Very nice!. I’ll definitely try some of that. Thanks
Always fund to watch you guys. Thanks.
Areyas looks 🔥🔥
Yes, I'm a Texan & lived in the NO pre-Katrina. " Huh, bruh" ...slow rhythm. They sing their sentences and answer their questions in one statement. And have different variations on the accent depending on if your from Chaumette or UPTOWN 😅
Sonny, you growin your hair out for the summer? Def a fan of the peach fuzz over full on cue ball 👴👨🍳 Keep up the great work with the easy recipes vids, love em! 🔥
hypercolor shirt?!?!? say what??? Haven't thought about for ages
Add arabic / Turkish/ amazing white cheese mix with the arayes
Lebanese style pita is very thin, usually larger (10 to 12 inches in diameter), and should separate easily. Also, it is made with flour, yeast, salt and water. The ones you showed looked industrial and probably contain tons of additives. Also, the layer of meat is typically thinner, which means you don’t need to put them in the oven. BTW, arayes, in Arabic, means “brides”. I’m not dissing thicker pita from Jordan and Palestine, btw, but this is a Lebanese dish.
Just love what you guys do!
Once an Asian buddy learned me of the "finger method" about water to rice ratio, I've never looked back.
that dirty rice looks amazing!
I happen to be making arayes for dinner!
Obviously not traditional, but we add a cup or so of edamame right at the end and let them warm through.
Mostly because I suck at making salads.
Awesome as always!!
But holy double dippin' dudes!!!
No kidding - Marcus doesn’t like Sonny touching his food, but he’s okay double dipping with him?
Yes
Some shredded Galangal Root in the Larb would take it next level.
The choir sounds like Samuel Barber's "Adagio for Strings"
Laab is so good!
i love the fridge violance.