Wishing You Eric, and the Misfits here, a Very Merry Christmas! I would add a bit more fish sauce, slice up some fresh chili's, diced onion, minced fresh garlic, and some thai basil as a garnish. When I make mine, I usually just cube up my chicken, SPG it, add some diced onion, garlic, ginger, then saute it off for some color. Then I add my coconut milk mixture. Taste, add more fish sauce if necessary, then I simmer it uncovered till it is done and the coconut milk has reduced. YUM! The lime wedge as a garnish is a nice touch.. Sometimes I might add a little lime zest to the coconut milk. It definitely adds a little something extra to it.
My suggestion for the coconut lime chicken would be something like some chicken bouillon powder in the marinade or to go with half the fish sauce and add in some soy and some sambal oelek.
For the chicken lime coconut, try sauteing it with garlic, onion, ginger, fish sauce for umami & ground pepper plus your coconut milk to the chicken. Keep stirring coconut milk to a slow boil, to avoid curdling. For the more adventurous, add hot peppers.
Chef, for the coconut lime chicken, I recommend checking out a recipe for muu ping which is a Thai pork skewer marinated in fish sauce and basted with coconut cream as it’s grilled. It could serve as a good base to workshop a new recipe for your clients.
I totally agree with what you were saying at the beginning of the vid. If a client commissions a piece of art with an artist, that's what the artist will make. It's like commercial work vs personal portfolio work to me. Thanks for the great vids this year and have a happy holiday season
Merry Christmas Eric! 🎄🎅🏼. We love those lamb chops. We are having rack of lamb tonight for Christmas Eve dinner. When you cut into the steak, it was perfect 🤩
Try thyme, sage, and marjoram with 2 tbls of soy sauce, 3 garlic cloves place in morter and pedstle and sous vide with this marinade then grill or broil (better grilled) for lamb chops or leg of lamb. it's incredible. And MERRY CHRISTMAS YOU MISFIT.
Cheers Eric and Merry Xmas eve. When I make Thai shrimp curry I love to add a little Thai green curry paste, a little chicken stock/broth and some sliced scallions. I also enjoy chopped cilantro on top of it. I realize it's not the same concept of a dish as you did here ... as yours does not sit on a sauce, but if you decide to try it 'in a sauce', go the Thai curry route - so yummy! Very easy and flavorful and great to serve over rice, quinoa or other grain of choice :)
Merry Christmas to you and Aunt Suzanne! Gonna buy those egg bite molds you use. Food looks delicious as usual and hopefully the next iteration of the coconut chicken “doesn’t taste so Caucasian” 🤣🤣
Merry Christmas Eric! Love your videos! I dont want to sound like an alarmist and maybe you already know this, but if your clients ask for Pasteurized eggs, which are very different from pasture-raised, be sure to clarify the difference and if they are have young, old pregnant or immunocompromised people eating those eggs. There's a critical food safety difference between them. BTW Your method of cooking time and temperature eliminates any issues, Pasteurized eggs or not. Cheers dude!
I would love a breakdown of how you charge your clients. And how do you decide on which ingredients to buy? Do you buy more expensive items for certain clients?
I charge an hourly rate plus the cost of groceries. Hourly rate is based on experience in what you and your clients believe are the best value. There is no exact science
So I'm curious about the buckwheat. How does the buckwheat come is it out of the shell and you just have the germ of the seed or do you have to do something to get the germ out of it? How do you prepare it? The reason I'm asking these questions. I raise buckwheat and it goes to a flour mill to be processed for pancake flour. And I've never seen it prepared like you've done it.
When cooking for multiples I rarely use a recipe, apart from inspiration ... jeez some call for 1 garlic clove .. can you imagine even a meal for 30 with 30 garlic cloves? .. most herbs and spices do not multiply well! I use the .. till 'the souls of my ancestors tell me to stop' method hhahahah. ... except for paella .. they always mis judge the paprika on that one lol
I charge an hourly rate plus the cost of groceries. Your hourly rate will depend upon your experience and what you and your clients think you're worth. There's no exact formula
I enjoy your videos. It would be nice if you were to briefly show the text of something that is different from what most people know, like *sous vide. No need to explain it in text since you verbally explain it.
Wishing You Eric, and the Misfits here, a Very Merry Christmas!
I would add a bit more fish sauce, slice up some fresh chili's, diced onion, minced fresh garlic, and some thai basil as a garnish.
When I make mine, I usually just cube up my chicken, SPG it, add some diced onion, garlic, ginger, then saute it off for some color. Then I add my coconut milk mixture. Taste, add more fish sauce if necessary, then I simmer it uncovered till it is done and the coconut milk has reduced. YUM! The lime wedge as a garnish is a nice touch.. Sometimes I might add a little lime zest to the coconut milk. It definitely adds a little something extra to it.
❤❤❤
Thanks, Merry Christmas to you too!
My suggestion for the coconut lime chicken would be something like some chicken bouillon powder in the marinade or to go with half the fish sauce and add in some soy and some sambal oelek.
your transparency is pure gold my friend ... more vlogs please
For the chicken lime coconut, try sauteing it with garlic, onion, ginger, fish sauce for umami & ground pepper plus your coconut milk to the chicken. Keep stirring coconut milk to a slow boil, to avoid curdling. For the more adventurous, add hot peppers.
Chef, for the coconut lime chicken, I recommend checking out a recipe for muu ping which is a Thai pork skewer marinated in fish sauce and basted with coconut cream as it’s grilled. It could serve as a good base to workshop a new recipe for your clients.
Wishing you and your Aunt Suzanne a wonderful & Merry Christmas ❤️
It’s interesting that the egg bites takes so long when boiling an egg is 10 minutes. Always something new to learn!
I baked them at 300° so they come out softer. When you have things inside an egg mixture, it's naturally gonna take longer to cook.
Kinda like quiche! Low and long does it right 😊
Merry Christmas Eric and Aunt Suzanne🎄
Merry Christmas! Great video! I like some of the comments on adjusting the coconut chicken. I'm going to try all of this.
I totally agree with what you were saying at the beginning of the vid. If a client commissions a piece of art with an artist, that's what the artist will make. It's like commercial work vs personal portfolio work to me.
Thanks for the great vids this year and have a happy holiday season
Steak and chops looked delicious!
Hi Aunt Suzanne.
Merry Xmas ❤️🇬🇧
Merry Christmas to you and Aunt Suzanne our dear Eric. Hope you have a wonderful day tomorrow.
Merriest of Christmases to you!
Gosh that all looks lovely!
Merry Christmas, Eric! Hope you and Aunt Suzanne have a wonderful holiday!
Merry Christmas Eric!!!🎅🏻🎄🎁
Merry Christmas 🎄🎁 to you Eric and Aunt Suzanne, have a great holiday and looking forward to more beautiful recipes, lamb dish was fire!❤
Happy holidays!!!
I really enjoyed your video. Merry Christmas to you and Aunt Susanne ❤
Eric, Merry Christmas Chief Misfit. Here’s to wishing you, your family and our fellow Misfits a great Holiday Season!
Merry Christmas Eric. You are fun to watch ❤❤
Great info. Another excellent teaching video. Merry Christmas !!!!
Merry Christmas Eric! 🎄🎅🏼. We love those lamb chops. We are having rack of lamb tonight for Christmas Eve dinner. When you cut into the steak, it was perfect 🤩
Good Morning Chef and Fellow Misfits...Wishing All Of You A Wonderful Christmas 🎄 Holiday And Happy Cooking...❤ Dewi in the Desert 🏜 Palm Springs Ca
Happy Holidays Erick! 🎅🏾🫶🏾
I really like those containers!
Hello Chef Eric! Happy Holidays!
Merry Christmas Eric🎄💜🙏
Try thyme, sage, and marjoram with 2 tbls of soy sauce, 3 garlic cloves place in morter and pedstle and sous vide with this marinade
then grill or broil (better grilled) for lamb chops or leg of lamb. it's incredible. And MERRY CHRISTMAS YOU MISFIT.
I have that exact setup for egg bites however, I cook them for 8 minutes in the instapot. They are perfect.
Merry Christmas! 🎄
Maybe a bit of chilies on the chicken? Merry Christmas and Auntie Susan as well ❤
A hint of green hatch chilies… sounds Fantastic
Hi Aunt Suzanne - happy holidays!
I have an Italian friend who has the exact same comment about chili "with beans". He also talks about "what I think lasagna is"
Merry Christmas 🎄
lemongrass, galangal, and makrut (kaffir) lime leaves 😊
Merry Christmas!
Cooking can be such a crap shoot!! I think that's one of the reasons that I love it. It can be a challenge.
Merry Christmas Baltimore Maryland😊
I have those same blue silicone molds😊. I ❤️ making egg bites
Hello chef from California. Hope you have a good holiday
Cheers Eric and Merry Xmas eve. When I make Thai shrimp curry I love to add a little Thai green curry paste, a little chicken stock/broth and some sliced scallions. I also enjoy chopped cilantro on top of it. I realize it's not the same concept of a dish as you did here ... as yours does not sit on a sauce, but if you decide to try it 'in a sauce', go the Thai curry route - so yummy! Very easy and flavorful and great to serve over rice, quinoa or other grain of choice :)
Merry Christmas to you and Aunt Suzanne! Gonna buy those egg bite molds you use. Food looks delicious as usual and hopefully the next iteration of the coconut chicken “doesn’t taste so Caucasian” 🤣🤣
Merry Christmas Eric! Love your videos! I dont want to sound like an alarmist and maybe you already know this, but if your clients ask for Pasteurized eggs, which are very different from pasture-raised, be sure to clarify the difference and if they are have young, old pregnant or immunocompromised people eating those eggs. There's a critical food safety difference between them. BTW Your method of cooking time and temperature eliminates any issues, Pasteurized eggs or not. Cheers dude!
add red curry paste to the coconut lime chicken
I would love a breakdown of how you charge your clients. And how do you decide on which ingredients to buy? Do you buy more expensive items for certain clients?
I charge an hourly rate plus the cost of groceries. Hourly rate is based on experience in what you and your clients believe are the best value. There is no exact science
So I'm curious about the buckwheat. How does the buckwheat come is it out of the shell and you just have the germ of the seed or do you have to do something to get the germ out of it? How do you prepare it? The reason I'm asking these questions. I raise buckwheat and it goes to a flour mill to be processed for pancake flour. And I've never seen it prepared like you've done it.
delicious foods🌷
Ohhhh. question, what temp did you sous vide the lamb and the steak at? They look so yummy!!!!
131°
When cooking for multiples I rarely use a recipe, apart from inspiration ... jeez some call for 1 garlic clove .. can you imagine even a meal for 30 with 30 garlic cloves? .. most herbs and spices do not multiply well! I use the .. till 'the souls of my ancestors tell me to stop' method hhahahah. ... except for paella .. they always mis judge the paprika on that one lol
Can I ask how you determine your meal prep pricing. Not exact amounts but like a certain percentage over food cost
I charge an hourly rate plus the cost of groceries. Your hourly rate will depend upon your experience and what you and your clients think you're worth. There's no exact formula
Strange question, do you get ur tupperware seving dishes back from the clients to reuse? They look too nice to just toss
Good afternoon chef 😊
Glad to see the ad wasn’t Factor! 😂 😰
Lucky Aunt Susann!
fear and loathing in las vegas? or not. merry Xmas mate
Why not vacuum seal the meats before you put them in the water. They shouldn’t come out as wet
Whooooooooooooaaa super Delish!!!!
I enjoy your videos. It would be nice if you were to briefly show the text of something that is different from what most people know, like *sous vide. No need to explain it in text since you verbally explain it.
I think you need to marinate the chicken overnight
Chicken only usually needs about 30 minutes to an hour. It's not about marinating the chicken, it's about flavoring it.
Hello Aunt Suzanne!
Love your vids. The thumbnail with a misspell might be on purpose but is irritating. Don’t do that.
first sponsor let's gooo
2nd 😎
Merry Christmas to you and your Families.
🎄💙🕊🙏🏻🪷🎄🕉✝️🇺🇸🎄
Merry Christmas 🎄