Tried to watch another food TH-camr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
If you're going to spoil a simple and healthy tomato sauce with buttloads of sugar like that then frankly it doesn't matter what tomatoes you use, you might as well buy ready-made.
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Just gonna say, this is far and away my favorite cooking channel. I go to YT to learn, not to be entertained, so your to the point videos are exactly what I’m looking for. And still entertains. I love how you left the script faux pas in the video… we’ve all been Spell check victims before!
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard. C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food TH-cam channel!
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
Baked grits are a standard in my kitchen. Mexican ? use pepper jack. Cheddar and caramelized onions with a pork chop...polenta or grits it is a great staple.
My guy Bri, my wife and I are both sober and while I don't mind cooking with alcohol, we don't keep it in the house. I've experimented with a 6:1 ratio of White Grape Juice/Apple Cider Vinegar as a wine replacement in Bolognese, but in a wine sauce where the wine is such a focused flavor, do you have any better alcohol alternatives?
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you! I am also now interested in polenta. I've never had it before but I will watch for an excuse.
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
I make that orecchiette pasta with broccoli (instead of rapini) all the time. It's a staple! Any suggestions for subbing out the seafood in the clam pasta?
Lov your videos Brian! I know you love your cutting board. Would be great with a video telling us how many cutting boards we should have for various tasks. I know you should have separate ones for raw meat etc but what kind of material? I saw Epicurious had an article that you should replace all your cutting boards (even wood) anually. Seems excessive to me.
You are by far my favorite chef on TH-cam, but does there😅 need to be a full stick of butter in every recipe? I’m hoping they turn out well with half that amount because it’s a lot of fat and calories. Serious question: I see you have the handle of your sauté pan sticking straight out. Isn’t that dangerous? I was always taught to turn the handle to the side so that someone wouldn’t bump up against it.
SOBI chicken thighs are my go-to protein! Super affordable. Love Castelvetrano olives! Make sure to buy pitted tho! Thanks for tip about diced tomatoes having calcium chloride in them. Ick. No mushrooms in your cacciatore is a food sin Bri!
You should check out Marcella Hazan’s “new version” cacciatore. It’s just chicken, tomatoes, wine, onions, and garlic, all on the stove top. Paired with some crusty bread it’s textbook comfort food
I do like how many of these recipes have an instruction to casually "add 1 whole stick of butter" lol Canned clams make for one of the easiest, best 15 minute recipes. I did a linguine with white clams sauce this week, very similar to the one made here. I will definitely try this variation on it. Actually, Id try any of these, they look excellent.
Heyo bri! Love your recipes! Have made a few of them, they slap! 😊 Have a suggestion for a vid. Do you know of any good but easy recipes we can do while we're drunk, hungover or hella lazy? Except for instant noods, spam, fried egg. I give you an idea. Cold soba. Aglio olio. Something like that. Minus dishes & no too much prep. I have to be able to do it while i'm half drunk. Or drunk. Thank you!!! 😁 Or do we really need that much sodium??
If you want to save some calories on the rapini and sausage pasta dish you can replace the butter with pasta water and it’s almost as creamy. Just remember to pull the pasta 1-2 min before al dente because you need to cook the pasta more in the pan to reduce the pasta water until it becomes creamy.
Hey Brian, recipie request for you. Do you think you could do something leafy greens focused? I've been trying to eat more but there's only so many ways you can do sauteed kale before it becomes boring.
Just thinking about what a great combo pork & greens is. Southern American cuisine will usually have some bacon or other pork in their simmered collards, mustard, or turnip greens. The Philly roast pork sandwich with broccoli rabe. This last dish is a great example. Also, "prolapse any crowd" had me rolling. 🤣
Can you use crushed tomatoes in place of the pureed whole-peeled tomatoes in the first recipe? Or will that throw off the texture of the marinara? Thanks!
Linguine and clams is a dish I don't make enough, but only because my wife is not a seafood person and hates the smell. Something I grew up eating all the time.
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
Get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-brian
I just put this in the oven. Could you dbl check the volume measurement for chix stock? I think it should say 5 ¼ cup.
Tried to watch another food TH-camr this week and it was a 30-minute video that still hadn't come to the point after almost 5 solid minutes of not useful content. You packed 4 recipes into 12 minutes. Thank you SO MUCH for being so good at this and for being concise.
10 mins into the video: "ok now that we've got all of that out of the way! let's dive into the topic of the video! BUT FIRST, a 5 minute word from our sponsor :)!!!!!!!!"
Brian is awesome! Every single recipe of his that I have made is fantastic! Plus, I agree ... no nonsense presentation, no rambling on about irrelevant things, just cooking (and how to be great at it).
Joshuawissman is also great for shorter cooking videos!!
Brian deserves every new sub. Glad for his success.
@@sayso6119 it do be like that
Brian, it's incredible how much more confident your videos have helped me become in the kitchen - not just in having a collection of recipes to whip out when I need them, but in understanding dishes well enough to improvise around them by compensating for missing ingredients or using up what's in my fridge. At this time last year, I was 75 pounds heavier and eating takeout most nights. Your channel was one of the big resources that helped me change for the better. You do amazing work, and it really does impact people's lives!
Thanks very much for this nice comment. I’m so stoked that my vids helped you cook more for yourself!
I like how you move the pots over to the left instead of just starting them there. We all have a favorite burner and the other ones just aren't the same
one of those things that no one tells you as a kid that as an adult you definitely have a favorite burner. (and one that you NEVER use, for any reason)
I had the same thought but in this case I think it's more about the cameras.
yt asked me how I felt about your comment, I told them it was very good :)
hey Bri! I was wondering if you could make a video on housekeeping. your stove always seems so clean and was curious how your cleaning routine is throughout the week and everytime you cook!
Stoked to prolapse all my friends with this one
I am so prolapsed just from watching this video
Are we doing prolapsing?! 👌
As a nurse, please don't!! 🤣
@@giraffesinc.2193 😂😂😂😂
i really appreciate you saying WHY we should not use the pre-diced canned tomatoes. I was just thinking how cutting the whole ones seemed like so much work but then you mentioned the calcium chloride. Dinner might take a few more minutes but it’ll be worth it!
Honestly blew my mind too!
It's not a big deal for me
If you're going to spoil a simple and healthy tomato sauce with buttloads of sugar like that then frankly it doesn't matter what tomatoes you use, you might as well buy ready-made.
Just a heads-up, I think there is an error on the recipe in the description for the baked polenta. It says 1200 grams or 1.25 cups of chicken stock. I believe that conversion would be closer to 4.5 cups. I used the 1200grams and the recipe turned out perfect. Keep up the good work, my family loves your recipes.
I should’ve read the comments first, but I saw that 1.5 cups looked like too little so wound up adding about 5 cups total. Should’ve known to go with his weight-based guide rather than volumetric. The polenta is phenomenal Brian! Thanks!!
I made the Italian sausage and rapini pasta dish for dinner tonight. I substituted kale because it is all I could find at Aldi. It was delicious!@@jonathanmorris4618
I really appreciate how much of a wingman Brian is. I have such an arsenal of recipes ready now in case a lady friend ever comes over. The one igredient Bri doesn't help with is actually finding a lady friend...
Take a drink every time Bri adds a whole stick of butter
Bro, I'm loving the recent flurry of videos that provide multiple quick and easy recipes in one vid, huge thank you!!!
RIP that one crumb of sausage at 10:00
yeah I saw that too ,,
I was like nooooo pick him up
you know brian saw it too and had to make a split-second decision to either rescue or abandon it
Bri makes my eyes prolapse out of my head with how delicious his recipes look.
It's the little things you include that help me improve at cooking - love how you explain the diced tomatoes, for example. Hope to hear your tips on immersion blending tomato products without decorating your kitchen surfaces with a lovely red speckle! 😅
In your written recipe for the polenta, you have 1200g or 1 1/4 c chicken stock. 1200g is way more than 1.25 cups brudda 😄 looks delicious though!
Not only are you fun to watch, but you know what you're doing. Great job, Bri.
What keeps me coming back to your videos Bri is the fact that 1. I learn so many sneaky little tricks and 2. there is more than one recipe in a video. Thank you for this stellar content!
I made that cheesy baked polenta tonight (well technically made the polenta last night and refrigerated it) and it was really damn good! I cut the slices and put them in a cast iron skillet over medium-low heat with some olive oil for about 10 minutes then broiled them for another 5. The bottom had a beautiful crisp crunch to it and the flavor was outstanding. I also sweat down a clump of basil in the sauce. I'll definitely be making that again!
Just gonna say, this is far and away my favorite cooking channel. I go to YT to learn, not to be entertained, so your to the point videos are exactly what I’m looking for. And still entertains. I love how you left the script faux pas in the video… we’ve all been Spell check victims before!
love love love your content! easy to make, your delivery is fun and unlike many chefs, you are down to earth (not snobby or condescending)
Dude. Brian. You've given me recipes for enough meals in one video to cover the entire next week for my fam. I freaking love you man! 🙏🏾🤙🏾
Don’t call him dude. Call him sir
This man is the god of week-nighting and I love him for it=)
Hey Bri, know you're always on the lookout for quality ingredients. (I'm not affiliated with the product) I recently purchased Tillamook Whole Milk Farmstyle Shreds at the Publix Store in Pace, Fl. I checked and they at least 20 locations in Chicago which carry this brand. Here is the ingredient list in case you're interested: Low Moisture Whole Milk Mozzarella Cheese (pasteurized milk, salt, cheese cultures, enzymes), Potato Starch, Natamycin. I found this brand superior to anything I can find in this area. Keep those recipes coming.
I have learned so much watching your channel. Technique, science, thoughtfully tasting for seasoning. But the single most important thing I’ve learned is that I don’t use NEARLY ENOUGH BUTTER when I cook.
I already have a cacciatore recipe from my Nonna, but the sausage and rapini pasta looks divine! Am have to try it.
Made the Italian Sausage and Rapini Pasta this weekend, and it was delicious! Used chopped kale that I had on hand, and added a little chicken broth (to add a little more savory depth) with the pasta water. Comes together fast and definitely use your larger skillet or wok - you'll need the space.
That “Low Pasta Bowl” was putting in the work for this video!
I have a white Corelle bowl that is my go-to bowl for these kind of dishes! It's like $3.79 at Kroger.
Hi Bri. Well done! As an Italian home cook I prepare myself 3 out of the 4 dishes here on a regular basis (I don't fancy polenta that much). Only diff: less butter 🙂
I’ve lost my recipe for what I call “Pasta One-A,” I started calling it that because it was so tasty I made it nonstop when I first discovered it. It’s sort of similar to the clam pasta method..it involves getting some brown color on rather thickly sliced and plenty of mushrooms, your choice of types, and cooking them with plenty of garlic, olive oil, butter, and maybe shallots or onions, then cooking through again with plenty of nice Sauvignon Blanc and fresh sliced basil, to serve add chopped parsley and whatever other herbs you’d like although if you use plenty of fragrant basil it’s perfect as is and a generous amount of Parmesan or my favorite, pecorino Romano. Getting color on the shrooms gives fabulous flavor, the thicker slice gives bite and allows better browning (too thin you liquify the shrooms and they just break up) and also they absorb all the butter, oil, herb and wine flavors much better when thick.. Balance the amounts of wine, butter, oil, onion/garlic and reduce to get saucy goodness..I guess Basil/Mushroom/Sauvignon Blanc pasta would work as a name..
I really appreciate that you did not sprinkle the polenta into boiling water. I've never had success with that method. I asked an older Italian acquaintance of mine how he prepared polenta and he said he started it in cold liquid, first to prevent lumps and second, to insure that it is really cooked all the way through and not gritty.
I love this video theme! The 5 ingredients Mexican and 6 ingredient Italian is great!!
These all look absolutely incredible! Love this 5 ingredient series
Italian sausage + rapini pasta is a big weeknight winner!!
Big success with it tonight.
The pasta type recipes here are great for quick weeknight meals. I developed similar recipes based on a single pan and pot. Pasta veggies protein spices in a combo with a simple sauce wine water stock cheese and you're done. I can get it down to 20 min usually. Home from work, tired and hungry these were the dinner solution. Bravo Brian.
You are one of my fav creators! Sure the food looks delish - that goes without saying. But I also like that the videos are easy to follow, informative, well-paced, well-shot, and sprinkled with humor. My fiancé and I watch the new uploads and he’s dubbed it “let’s eat this thang!!!” time LOL
You are the reason I have come to like polenta Brian. Never ate it prior to one of your other videos. Its actually a pretty great base for stuff.
Great video Bri. I make my linguini and clam sauce almost identically. I’ve found when I make a lot of pasta for a crowd, when finishing the pasta in the pan with the sauce, it was never big enough and usually made a big mess. That’s why I’ve been using a large wok for this. The wok is actually a great vessel to make the sauce. Give it a try!
definitely want to try the prolapse pasta; looks yum
I LOVE garlic. That pasta looks AMAZING!!!
I’m going to make all of these today but I can’t bring myself to use all that butter!!! I’m sure they will still taste great!!!
I really love watching this channel very inspiring, we're you watching from?
@@JohnScott-ru4ny Canada
@@patricia738 how's the weather over there?
@@JohnScott-ru4ny where are you?
@@patricia738 I'm originally from bologna Italy but I relocated to the state 12 years ago
I’ll preface it by saying I love your videos. I’ve been watching them religiously for coming up on two years and I’ve learned SO MUCH and made my family think I’m a wizard.
C’mon though, sponsorship notwithstanding, do you NEED a nonstick pan for any of the stuff you specified it for?
i used a stainless steel pan
The best quick and easy pasta dish I ever had was in a radicchio and cream sauce. The bitterness (and color) from the radicchio goes so well - i prefer orechiette.
I make a different kind of broccoli rabe/sausage pasta thing, but yours looks great - can't wait to try it! All your recipes look so accessible, that's why you're my favorite food TH-cam channel!
Awesome !! More recipes to add to my rather extravagant ' Brian ' collection !
Learning techniques is the Best thing in my cooking experience !!
Your clam sauce is exactly the way I make it, and it’s one of the few things that actually benefits from a tiny bit of dry oregano, just enough to be a perfume more than a flavor
I have to combine two of your recipes and make Polenta Lasagne with your homemade ricotta cheese! I can taste it already. And, I've been thinking about Cacciatore for a while now. Thanks so much for 4 new recipes!
I really love watching this channel very inspiring, we're you watching from?
I NEED to try that polenta dish. It looks so good!
Loved this video! Your energy was on point EXO
I love watching this , great teach and idea , we're you watching from?
Hey Bri! They all look freaking delicious and simple to make 🙂😋😎thanks for sharing! Much ❤ to you and Lorn
Awesome vid bri, you should do more of these types of vids!!!
Your videos are so great. I don't know how I never knew about you until yesterday.
Made In pans are super bomb. We have the 12 inch and a smaller ones they live on the stove. Worth it
I really love watching this channel very inspiring, we're you watching from?
This is exactly the content I'm here for. Great food in next to no ingredients.
ooo!! Adding these to my dinner party roster!
Bri, HELP, I prolapsed my whole family!
I hate when that happens 😅
All of these are winners but that polenta is simply divine.
That one was my favorite..
I want the last dish with the greens + Italian sausage! Yummy stuff!
I really love watching this channel very inspiring, we're you watching from?
Baked grits are a standard in my kitchen. Mexican ? use pepper jack. Cheddar and caramelized onions with a pork chop...polenta or grits it is a great staple.
My guy Bri, my wife and I are both sober and while I don't mind cooking with alcohol, we don't keep it in the house. I've experimented with a 6:1 ratio of White Grape Juice/Apple Cider Vinegar as a wine replacement in Bolognese, but in a wine sauce where the wine is such a focused flavor, do you have any better alcohol alternatives?
It is always a great day when the B-man posts a video!
All of these look sooooo good
I grow perpetual chard (related to swiss chard but much more heat tolerant) in my garden, and I have tons of it. This would be a great recipe for that. Thank you!
I am also now interested in polenta. I've never had it before but I will watch for an excuse.
These will certainly prolapse my friends!
i needed this in my life today
thank you for putting recipes in youtube
Hi Bri thanks for these recipes my fave is the polenta ...it was like a 1000 percent upgrade of corn bread i will def make it as a side for my roasted chicken dinner.. corn meal in my country is used for dessert not as meal or sides.. 😋😋😋😋😍😍😍😍🙏🙏🙏🙏
Brian, should I also toast my grits when making shrimp and grits? Luv your channel ✌🏼😎
I really love watching this channel very inspiring, we're you watching from?
I have never had polenta, I think I will try your recipe.
Love your work. ❤🇮🇹
I really love watching this channel very inspiring, we're you watching from?
Garlic forward indeed!
Bri! Your Italian has been paying off - love the rapini use instead of rabe, well done. If I could offer some feedback, the pasta is literally "little ears," so it's oh-rek-kee-eht-tay. Bravo comunque!
I make that orecchiette pasta with broccoli (instead of rapini) all the time. It's a staple! Any suggestions for subbing out the seafood in the clam pasta?
Love all your vids, what canned clams do you recommend?
A suggestion on what spatulas to use please.
Please make a tutorial: "How to do the toss toss manœuvre" ! 😅
I really love watching this channel very inspiring, we're you watching from?
Lov your videos Brian! I know you love your cutting board. Would be great with a video telling us how many cutting boards we should have for various tasks. I know you should have separate ones for raw meat etc but what kind of material? I saw Epicurious had an article that you should replace all your cutting boards (even wood) anually. Seems excessive to me.
You are by far my favorite chef on TH-cam, but does there😅 need to be a full stick of butter in every recipe? I’m hoping they turn out well with half that amount because it’s a lot of fat and calories. Serious question: I see you have the handle of your sauté pan sticking straight out. Isn’t that dangerous? I was always taught to turn the handle to the side so that someone wouldn’t bump up against it.
Yum!! I miss your happy dance in the end after you taste your food lol!!!
I love watching this , great teach and idea , we're you watching from?
I just tried your sloppy mes and they were amazing. I can’t wait to make these
Excellent.
SOBI chicken thighs are my go-to protein! Super affordable. Love Castelvetrano olives! Make sure to buy pitted tho! Thanks for tip about diced tomatoes having calcium chloride in them. Ick. No mushrooms in your cacciatore is a food sin Bri!
You should check out Marcella Hazan’s “new version” cacciatore. It’s just chicken, tomatoes, wine, onions, and garlic, all on the stove top. Paired with some crusty bread it’s textbook comfort food
Great recipes I especially love the pasta❤️
I do like how many of these recipes have an instruction to casually "add 1 whole stick of butter" lol
Canned clams make for one of the easiest, best 15 minute recipes. I did a linguine with white clams sauce this week, very similar to the one made here. I will definitely try this variation on it. Actually, Id try any of these, they look excellent.
Any tips for a good brand of canned clams?
Thanks for the great content!
Heyo bri! Love your recipes! Have made a few of them, they slap! 😊
Have a suggestion for a vid. Do you know of any good but easy recipes we can do while we're drunk, hungover or hella lazy? Except for instant noods, spam, fried egg. I give you an idea. Cold soba. Aglio olio. Something like that. Minus dishes & no too much prep. I have to be able to do it while i'm half drunk. Or drunk. Thank you!!! 😁
Or do we really need that much sodium??
If you want to save some calories on the rapini and sausage pasta dish you can replace the butter with pasta water and it’s almost as creamy. Just remember to pull the pasta 1-2 min before al dente because you need to cook the pasta more in the pan to reduce the pasta water until it becomes creamy.
Great video Brian
I *Love* Liguine and Clams in a white wine sauce! So hard to find in restaurants
Thanks for leaving in the blooper I had a great laugh.
Hey Brian, recipie request for you. Do you think you could do something leafy greens focused? I've been trying to eat more but there's only so many ways you can do sauteed kale before it becomes boring.
What kind of polenta is good to use if not Bob's Red Mill? I think that is all they have at my grocery
I really love watching this channel very inspiring, we're you watching from?
Would truffle oil be a good complement for the polenta as a substitute for the olive oil on top?
I would like to make the Cheesy Polenta dish for a dinner tomorrow. What are your thoughts on making it a day in advance? Thanks!
Just thinking about what a great combo pork & greens is. Southern American cuisine will usually have some bacon or other pork in their simmered collards, mustard, or turnip greens. The Philly roast pork sandwich with broccoli rabe. This last dish is a great example.
Also, "prolapse any crowd" had me rolling. 🤣
Fabuloso thank you
Gonna make that chicken and baked polenta this Saturdaaaaaaaaaaaaaay! Thanks Brian!
Can you use crushed tomatoes in place of the pureed whole-peeled tomatoes in the first recipe? Or will that throw off the texture of the marinara? Thanks!
I really love watching this channel very inspiring, we're you watching from?
Hi Bri! Why not start the pasta pot on the left side of your stove and save the movement? Is there a specific reason you start it on the right?
Can’t wait to try the clams
Linguine and clams is a dish I don't make enough, but only because my wife is not a seafood person and hates the smell. Something I grew up eating all the time.