Pantry Essentials | Basics with Babish
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- เผยแพร่เมื่อ 24 ม.ค. 2018
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What staples do you need to keep in your cabinets at all times? In this episode of Basics with Babish, I’m going to show you my pantry essentials to help you build dishes from scratch and amp up dishes in progress.
Join me on 2/1 @ 8PM EST on Twitch to make a meal completely from pantry essentials: bit.ly/BabishTwitch
Recipe: basicswithbabish.co/basicsepi...
My Pantry Essentials:
Coarse Sea Salt
Kosher Salt
Maldon Sea Salt Flakes
Baking Soda
Sugar
All Purpose Flour
Baking Powder
Quaker Oats
Apple Cider Vinegar
White Vinegar
Balsamic Vinegar
Red Wine Vinegar
Champagne Vinegar
Rice Wine Vinegar
Extra Virgin Olive Oil
Grapeseed Oil
Canola Oil
Japanese Ramen (straight) Noodles
Elbow noodles
Orecchiette (or your favorite kind of pasta)
Cooking spray
Tomato paste (in a tube)
Canned tomatoes (preferably D.O.P. San Marzano)
Black beans
Garbanzo beans
Coconut milk (canned)
Red or green curry paste
Red Rice
Jasmine Rice
Basmati Rice
Wild Rice
Jade Pearl Rice
Arborio Rice
Various nuts (almonds, pistachios, walnuts, etc)
Corn meal
Soy Sauce or Tamari
Worcestershire sauce
Balsamic Reduction (bottled)
Sesame oil
Better than Bouillon broth bases - beef and chicken
Marmite
Nutritional Yeast
Sriracha
Fish sauce
Anchovy paste
Honey
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Hmmm.... Chef Johnagna
You're the best!
Ah ! He saw it !
You're the food wishes if your canned fishes? ... i tried
Sounds like a crazy dream Garfield would have
I love that babish is a fan of Food Wishes :)
Could you please also do a “spice rack essentials”?
yas please
Eathan Chlebowski has a fantastic guide to spices, I highly recommend checking it out.
That would be great
chef john has a great video on how to grow your own. look up 'food wishes grow spices'
PLEASE
The most essential thing is to keep a person in the cabinets to hand you things
Does anyone *not* have a pantry servant?
You just need Thing.
_Now let us summon the tomato paste_
or if you're Joshua Weissman, an audience
Ok
3 salts, no pepper
Also no bread flour
No yeast. No fermented foods like kimchi, etc. And rice.
@@continuousself-improvement1879 Kimchi is not an essential
@@LF-hj8kk yeast is
@@hridaya387 I agree with you, was just saying kimchi is not essential
My dad and I wanted to thank you for the stock recipe. I got my wisdom teeth pulled yesterday, and I'm not really able to eat anything that isn't liquid. My dad, while I was passed out from the pills, made your stock and it is what I've been eating. And it is amazing. Thank you
Whats a.....dad?
Best of luck recovering. I can't even begin to describe how much it sucks to be in constant pain and only able to eat liquid foods. May the pills be strong and plentiful
Gah I had those pulled before, sucks! Glad you enjoyed it!!
Dylan Wyont I feel you on that. I had my wisdom teeth removed while I had braces. And I woke up in the middle of the procedure for like 30 terrifying seconds, because he had just pulled out an upper wisdom tooth. We had both stared at the tooth and I just said (with my mouth gaped open) "Wow that's long" then I passed back out. Fun times! My then boyfriend came and got me and when we got to my house we sat down to watch all The Lord of the Rings movies, and I passed out with my head in his lap for like 3 hours. Haha fun times ☺️
Hope your recovery is going good and will continue to go well.
I had mine pulled about a year ago. Worst part was waking up after getting home, and none of the pain meds were working. And the doctor who cut my wisdom teeth out said "yeah, they were a bitch to cut out" but in other phrasing. They had a to cut A LOT, according to him.
Excellent Chef John reference!
After all, it's completely your preference, for your Chef John reference!
Here here
I immediately had to pause the video to find the Chef John reference comment.
As did I :)
damn i missed it, where is it??
Black pepper, garlic, cumin, turmeric, coconut oil, molasses, maple syrup, vanilla extract, cocoa powder, bakers yeast, parmesan cheese.
Kevin Kether is also add brown sugar and powdered sugar to that if you bake a lot. Oh and the basics like eggs and milk lol
I agree but he’s probably gonna do a separate video just on spices because there are so many different useful ones, and because they are a little harder to explain than basic stuff like flour and honey.
You keep butter in the pantry?
+BitchBeLoccco I have powdered butter, milk & eggs for hiking. I forgot to say "powdered".
LOL you just had to add the bacon
"Japanese ramen noodles" _Japanese writing on the front says 'Chinese noodles'_
中華めん means Chinese _style_ noodles and Japan uses a lot of it so technically he's not wrong
One of the biggest moments of culture shock for me when I interned in Japan was that (fun fact!) in Japan, ramen is considered a Chinese-style noodle, whereas noodles like soba and udon are Japanese. So sometimes on-say-a vending machine that serves both udon and ramen, the ramen is differentiated by calling it a Chinese noodle.
@@wezsoo from what I understand, "ramen" is essentially what the Japanese call "lamian"(拉面), so that would make sense! I may be wrong, however.
Ramen IS chinese. Udon are traditional Japanese noodles
thats korean somyeon hahahahahaha
Can you do a version of this that's specific to SPICES?
Seconded
I love the babish humour side of things. But if you are just looking for information, the channel 'Alex french guy cooking' does a really good basics video on herbs and spices.
Mrs Dash, salt, pepper, cinnamon, oregano (or Italian blend), garlic powder, try Lowery's Season Salt, Tony Chachere's (Sa-shuh-rees), Tabasco, dried onion flakes, dried parsley flakes, cayenne pepper, crushed red pepper flakes etc etc etc
look up alex french guy cooking, he did a whole slew of videos on spices and hes a great content creator.
Bobzilla8735 my spice basics are: Salt, pepper (whole pepper corns in a grinder, not the preground stuff), garlic powder, onion powder, chili powder, paprika, smoked paprika, bay leaves, dill, oregano, basil, thyme, rosemary, nutmeg, Jamaican allspice, cinnamon, chili flakes, cayenne pepper, ground ginger, cloves, cardamom, cumin, toasted sesame seeds, celery salt.
“Throw them all in the pot and give them a minute to let them get to know each other”
Would actually love to see him use everything above in a dish and try and get the balance right!
From someone with 8 years experience working in kitchens, this is one of the most accurate videos I've seen. For real though, don't overdo the sesame oil
Used it the other night in a stir fry. Even a 1/4 teaspoon of it was potent.
I think a video like this breaking down the basics of spices and their uses could be really beneficial for beginners in the kitchen!
You should do one on spices & herbs
+
Damn tarragon always screws me.
Bingo.
Yes please! As well as pairings and applications of those spices
+
Loved the Chef John reference ❤️
"Only this one sugar for baking"
*shows six vinegars*
And 5 rices 😂
Not to mention him only one flour.wheres the bread flour.
You can tell he's not a baker 😂
And the Cocoa powder
@@m..w6877 "all purpose" and "bread" flour are the same thing in Canada. I live in a small town, where A-P, whole wheat, rye, and pastry flour are readily available (as is cornmeal, if you think of that as a flour.) Other flours (almond, teff, etc.) are available with some planning and a trip to the city - an hour away.
Marmite: "Pretty gross on it's own"
You made all of New Zealand collectively gasp
James Fitzgerald well you're not gonna eat it out of the jar with a spoon? Same with our Vegemite. Hot buttered toast with a bit spread on.
I'm sure it's an acquired taste.
I came here looking for this comment after I did exactly that in my living room, haha
And all of Australia
@@Cakingit213 to someone from neither of those countries, NZ marmite is still pretty disgusting.
For people like me who don't live in America and can't find some of the weird American products listed here, I did some research and here's a quick replacement guide:
- "Canola oil" is apparently a modified version of Rapeseed oil with different properties. But don't use rapeseed! A better equivalent is Sunflower oil. Peanut oil should work too.
- "Garbanzo beans" are basically chickpeas.
- "Corn meal" is basically polenta.
- "Better than bouillon" is basically dehydrated chicken stock.
- And as for "kosher salt"... well, you're pretty much fucked. I'm pretty sure this exists only in America. Salt flakes are kinda close. Good luck.
Sunflower oil for deep frying and peanut oil for stir frying.
True!
Kosher salt is sort of an in between table salt and sea salt. It has medium grain size and historically is used to remove surface blood from meat because jewish people can't eat meat with surface blood or something like that. It also doesn't have added iodine. Its great because it is easier to control added salt when you're just sprinkling it into a dish, but still dissolves quickly.
Exploding Fish 8020 canola is not modified it's processed. It's bleached rapeseed. Rapeseed is bitter. Canola is bleached to take that away. It's decent smoke point, Neutral flavor, cheap and healthy enough.
As an American, it is really interesting to hear the different names for these things.
Canola is a brand, (I'm pretty sure) for generic vegetable oil. We have Sunflower and Peanut as well. (I admit I pretty much use Olive oil for everything, unless I need a higher smoke point)
We'll say either Garbanzo or Chick Peas. Pretty sure that's the same thing
I have never heard of "polenta". What country are you from?
Better than bouillon... yeah, you can get bouillon cubes or that, and it is like a stock concentrate. I use the boxes of stock that he said were bad. :)
Love Chef John!!
♡venuz_babi♡ came here for the Chef John pun
You are the Jontron of your pun.
Love that someone else noticed that too!!!
Been watching Chef John for so long lmao
I would love to see the 2 of them collab.
Thank you for doing this series! I'm a mess in the kitchen and between my sister in culinary school and your videos I'm slowly learning! Bless up!
What's funny, is that the "Japanese Noodles" actually say: Chinese Noodles. In Japanese, of course.
to be fair, ramen was originally a chinese noodle dish. It just got ported over to Japan a few centuries or so ago and then they made it famous/popular
Bonus points for the Chef John reference!
I love how you constantly shake the ingredients up and down in your hand it really helps me read the labels
If you ever do a second part, can you go-over as to what type of condiments do you recommend purchasing from the store (i.e lime pepper) or which one do you recommend doing it ourselves (i.e grounding our own cumin).
Basics, starts off with three different types of salt.
Basics for different kinds of people. Just options is all.
“And it smells like real chicken and beef.. unlike the other stuff, which smells like cat piss.”
FACTS
@Long duk dong So do mine 😂
That stuff is chicken liver
You're the Chef John of your Lasagn-a... Lol'd. That's just you cooking! Great vid for the beginners, Andrew!
That shaking not synced with the voiceover is driving me crazy
Thanks for pointing that out😂😂
I thought this said Party Essentials and I think that would also be a helpful video
Camille Wetherell I KNOW RIGHT!
Item number 1: booze.
Limes!
Can you make a basic video talking about ways to maintain your kitchen wares?
*From sharpening your knives to caring for stainless steel pots and pans to cleaning up grease stains in your oven and on the stove*
ΔΘΛΞΠΣΦΨΩ and also how to care for a cast iron skillet
As if there weren't enough videos on those topics already.. i mean seriously. Just type it in your search bar.
asiburger theres tons of videos on kitchen basics out there as well, but people still come to this channel
Fake Name Yeah. So? That kinda supports my point even further, but rhetoric and logic aren't everybody's strengths. But you tried. :)
asiburger Yes there are tons of videos but you seem to neglect the point.
People want to see *his* take on the subject matter. Each individual has their own way of doing things and it doesn't hurt to see other people's approach and get useful tips you didnt pick up in other videos. Try to be more open minded.
About the honey! Please for the love of all things flavorful do not buy honey from the grocery store. Please support your local bee keepers and once you buy local honey you will never go back to store bought they all taste burned from being pasteurized. Also local honey is full of all the pollen in your area and will help greatly with any allergies.
sumochop360 this is true for nearly every natural product. But sadly not everyone can afford :( I have the good honey for tea and toast and the cheaper baking honey :)
Some bought honey is mostly dog shit and a lot of it is fake whether the store knows it or not... hit up the keepers yo!
I buy honey from my grocery store that was made in my state. Is that ok? It may not be directly local, but it is somewhat without me having to go out of my way to obtain it.
I think that is fine, look on line, start to source good things when you can. It is passive work to wait for a package to come. I live in china as an expat and sometimes we have to go to great lengths to get the things we really want. I just made Tamales from dry feed corn over the last 3 days for example. Totally possible to find that bee keeper.
In my home town in the Philippines, honey costs about three or four dollars per litre, and it tastes amazing. Beekeepers operate alongside orange orchards which bloom all year due to our lack of a winter season, so orange flavoured honey is available all year round.
Huge fan of Food Wishes so I couldn't be happier with that excellent Chef John homage.
I'm actually super pleased that I have just of that available in my pantry, even a lot of the same brands!
The Chef john reference and attempted pun had me like 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
One sauce that is very often overlooked is hoisin sauce. Umami flavor with a hint of sweetness to it. Very versatile and great for deepening the flavor of any dish.
Daniel Malkin try saying hoisin sauce without a boston accent
Daniel Malkin definitely agree but it can be hard to find sometimes or is really expensive. At least where I live
Umami? Stop being so pretentious Kyle.
Yesss, absolutely. I always try to keep hoisin around.
I love bao buns
Great vid! I wrote everything down and I'll be stocking up this weekend!
Thank you for including nutritional yeast! Best stuff ever!
*buys all of the pantry essentials
*no time to cook
*orders Chinese takeout
Look at Sorted Food's midweek meals. They take 15-20 minutes to make.
Vaibhav Gupta willdo
*is able to add extra flavor to takeout because of pantry essentials
I love adding extra flavour to takeout food whenever I get it.
More so the next day for breakfast. Whether it's some spices and extra cheese on a pizza or reviving some rice with a pinch of water, malt vinegar and a sauce of your liking. (curry, sweet chilli, BBQ, whatever)
I did that this morning with some Chinese, actually, just added some water vinegar and curry sauce to my rice, quick mix, in microwave for 3 minutes on medium-high, delicious. (of course, adjust the times for the amount of rice you have! Don't get food poisoning friends)
Medium-high helps prevent it burning and cook through thoroughly. If there is an especially large amount of rice, medium and 1.5 the time and extra water works well from past experience.
Just tastes like it was freshly made.
Of course, again it depends on whether you have a cheapo-shit microwave or an actual proper microwave. The former ends up in land-fills in 5 years, the latter ends up staying in the kitchen for a decade or 2.
I like to reheat old rice in a frying pan over the stove instead of the microwave. A little oil, preferably sesame oil, maybe stir fry some vegs, add the rice and a little soy sauce, water, and Sriracha, and the rice steams but also crisps up a bit on the bottom. And if I have eggs, I make a thin omelet, cut it up into ribbons and add it to the stir-fry.
WHERE ARE THE SPICES?!!!!!
coming up?
in their own video
Spices are kept in a spice rack or cupboard, at least in my kitchen. Separate from the pantry at least.
Maleha my spice rack is on the inside of the pantry door :)
Just needs an addendum saying go to the grocery store and buy every single type of spice there because you should have every spice on hand at all times except saffron because it's hella expensive and you get like 1 pinch per jar
Incredibly helpful. Thank you! Can we get one on spices and seasonings at some point too?
Would love a basics video on spices, herbs, and seasonings! Great video as always tho, thank you for what you do!
true pantry essentials : 1. having home, 2. having pantry
.
Awww he made a chef john joke. FoodWishes is now happy.
xXDCZCXx Who is Chef John? I am missing something here.
I thought he meant John Arbuckle making food for Garfield because he said lasagna.
Chef John is the guy behind the Food Wishes TH-cam channel. Andrew and Chef John are friends and the whole "After all, you are the [X] of your [Y]" is a thing Chef John does in every video. Check out Food Wishes. It's a great cooking channel.
I find tubed tomato paste is only convenient if you cook small portions. If you (like me) want to prep a bunch of dishes ahead of time.
I love how Babish spoke exactly what I was thinking when he was pouring the oats on the counter
I can tell he was having a lot of fun filming the audioless hand gestures by the end of the video
"And as always, enjooooy." Wait...sorry, wrong channel.
nogla?
As alwees
Gareth 101 His is "and as always, I hope ye enjoy"
You've really inspired me to start cooking! I want to learn so when I move out I can cook for my roommates!
This video makes me feel really good about my pantry tbh. The only differences are primarily a matter of taste.
Shoutout to Chef John !!
加藤みずっち o
MAPLE SYRUP!!!! from your Quebec friend.
I'm 43 years old, and sad to admit that the first 42 of those years were without real maple syrup.
Maple syrup is definitely a Canadian pantry essential!!!
yes
Anyone in the northeast will tell you it’s a must
INCREDIBLE MAPPLE! (French Canadian will get it)
I get chicken broth in dried cubes that melt into stock when you put them in water. a lot more convenient and saves space
With most of those in my small kitchen, omitting some types of rice, anchovy paste (though I do have anchovies), marmite, and a couple of other items, I can suggest these:
Corn starch, lemon and lime juice bottles for when the rare time when they're not in season/effective, and bread crumbs/panko.
Pantry Essentials Asian Version: *A 25lb sack of rice in a cupboard*
Justin Y. The man the myth the nipples himself, your everywhere how do you do it?
Is that 25 lbs or kg? I've been buying it in 5kg sacks, but a 25kg sack would mean fewer trips to the store...
Idk
As an Asian myself, I was oddly disturbed by the sight of such small bags of rice. 😂
I remember going to my asian friends house and they asked if I could get rice for them. I couldn't find it in their cupboard so I asked for some clarification. It was in a gigantice laundry basket in the kitchen...
Babish!!! PLEASE DO A BASICS WITH WINE!!! I want to better understand how to cook with wine! PLEASE AND THANK YOU!
Malina you drink it, ya dingus
J Kay pls tell me this is a joke
Jose Oscar this is a joke
Found the alcoholic
It depends on your flavor profile. Reds are good for stews and hearty like meals. Whites, sake, and mirin are good for some pasta dishes and in some cases seafood. This is from my experience. Best of luck in the kitchen
dude this is amazing.. as a mom sometimes i forget what ill need if i just had these in my pantry i would be able to make a lot more things
Ayyy I was short like 4/5 things from your pantry list! I’ve been slowly collecting pantry goods so it’s nice to know I’m on the right track! 😎 (Not to mention I feel way less weird about having 8+ types of vinegar in my pantry..)
You should make an episode of you furiously shaking all the ingredients in your pantry
beanieboi ? PLEASE WE NEED THIS
beanieboi ? HowToBabish
With Babish
With Babish
that's just Regular Ordinary Swedish Meal time
OMG I wish you and chef John would collaborate or do a podcast eeee!!
I will never be without honey, the bees in my backyard ensure it.
I thought this said party essentials then watched whole video questioning why there was no booze I now realize I'm just high
Love the Chef John reference!
Chef John collab?!
Patience Roberts FROM FOOOOOD WISHES DOT COM, WIIIITH:
BINGING WITH BABIIISH!
OW YES PLEASE....... CAPSLOCK IS BROKEN THOUGH :(((
I second that
It needs to happen
They need a dish that requires two people to cook
Any plans for bar essentials, i.e. what you would need on the bar shelf for serving cocktails AND cooking?
I love to make my own pasta. SO easy and I get to use my fancy kitchen tools.
PLEASE DO A COLLAB WITH CHEF JOHN!
THIS!
Please don't. Nobody needs to listen to more of that fat fuck.
Wow you really got me there mate. I can just NOT watch it.
We need a Chef John & Babish collaboration
When you got to the honey, reminded me of a tip I’ve learned. When buying viscous items (honey, shampoo, whatever) if you can’t set the bottle upside down, avoid it. I hate trying to shake stuff out or balance it somehow or any other method to get the last couple ounces
I was in Morocco a few years back on a school hike-and-community-project trip, and on the hike (a trek up Mt Toubkal, the tallest mountain in the north of Africa, not bragging or anything), we had a bottle of sriracha sauce alongside our meals, and I, not knowing what it was, dumped a whole lot into a bowl and mixed it with my plain pasta... huh boy that was a mistake. Still powered through and managed to finish it tho!
Reference chef John, I like. Love that man
Oh this is a great one!! Love the breakdown!
that fish sauce stuff is an essential in my kitchen. I'm no big chef, but I learned from my Vietnamese stepmom that if you are frying chicken in a skillet you can drain all the oil out and then toss the chicken back in with a splash of the stuff and toss it around a bit while still on the heat and it basically glazes the chicken with it and it tastes much better than it smells. Unless I'm in a hurry, this is just how I do chicken now. I also should mention that I use cajun seasoning and as far as I know that's just what it works best with. My stepmom also sometimes uses the fish sauce along with sugar and honey to make a sweet glaze for the chicken. MUCH more sticky but really good if you want something sweet and spicy
As a Louisianan: Tony Chachere's seasoning. Judicious application of the Chachere's of your choice can work wonders on all manner of things.
Don't forget to get raw honey instead of the kind in a bear jar. It tastes so much richer and better.
KenderBard some people are freaked out by how honey is made, and don’t want the real stuff as a result
Majority of the 'honey' in the bear jars isn't even honey
hazelsage you mean all of it. It's basically Syrup.
I wish I could get raw ones in a bear jar. The bears are just so cute
The best is Manuka honey, although incredibly difficult to get a hold off.. at least here in SC.
Omg, love the Chèf John joke so much!
yeast :P and bread flour is pretty nice too. And gotta have vanilla extract for baking too!
I think you did a good job of covering the basics. Depending on how people cook the list could be different, breadcrumbs etc...
But you were pretty thorough.
Some other things I deem essential that you missed:
dry yeast
brown sugar
confectioners sugar
cocoa powder
citric acid
semolina
potato starch (I prefer it over cornstarch, which I don't even have)
breadcrumbs
gelatin
different seeds (sesame, sunflower, pumpkin)
dried fruit (apricots, raisins, cranberries, figs, plums)
vanilla extract
homemade jam/syrup
maple syrup
peanut butter
condensed milk
oyster sauce
Thai sweet chili sauce
horseradish
mustard
mayonnaise
rice noodles
pearl barley
buckwheat
couscous
canned corn
canned olives
canned capers
pickles
canned tuna (not sure whether it counts as condiment, but I love that stuff)
homemade pickled stuff (mushrooms, sauerkraut etc)
RolandsSh yep
I came to the comment section to mention syrup and mustard as essentials. But you beat me to it.
However, canned corn is good for a salat, but I wouldn't use it for my mexican dish, I'd take frozen corn from the freezer, much better. It hasn't been pasteurised which can destroy some of the vitamins and other nutrients from the corn and taste doesn't leak into the water in the can.
Yeah, I guess there might be differences depending on where you live. I live in Europe (Latvia, to be precise) and we don't really grow corn over here, so frozen corn or corn cobs is not as readily available. Canned corn is easier and cheaper to transport/store, so that's what we tend to use.
Potato starch, buckwheat and pearl barley are also very common where I'm from and might not be deemed essentials in other regions of the world.
I'd say specfically dijon mustard or coarse mustard - honey mustard and yellow mustard are bad for cooking imo.
RolandsSh buckwheat especially is a very eastern european thing! I knew that's where you're from from that pantry staple ;)
Did you missed pepper?
Chalo122790 pepper pepper pepper*
Chalo122790 he actually missed a lot of herbs and spices. I think that might be in part 2
Every time you mention Food Wishes it brings a tear to my eye
What about fridge essentials? What do you always have in your refrigerator? Anything besides the basic eggs/butter/milk combo?
.....was that a Food Wishes reference?
I THINK SO
Butterfly Gamer that's awesome! I honestly watch those videos (mostly) for his voice
It definitely is. Andrew is a fan of foodwishes and they've both made punny shoutouts to each other in the past.
Sure was.
Guess Babish will have to do a Basic Utensils vid, and include a Freakishly Small wooden spoon.
Was that a Food wishes reference!?!?! haha nice
Tomato paste in a tube, I never saw it before, just cans, and that's what I used, but wasted a lot. I looked for it in a tube my last shopping trip and I'm so glad I did!
Spices. I know most people don't keep them in their pantry but I do. I always have szchaun peppercorns on hand, cayenne pepper, guaram masala, curry powder, white pepper and smoked paprika on hand.
Did someone say Chef John collab??
Will you do a video about how you organize your fridge and cabinets??
No fine iodized salt? It dissolves way faster and is better for flavouring broths, doughs, and soups.
i always keep yeast, sugar, oil and flour. as its the barebones for bread
I thought of a few other things to add: molasses, cocoa powder, cream of tartar, semolina and durum flour, maple syrup, vanilla extract, and peabnut bubber.
Just as no one can ever seem to say it "Worcestershire" is said wuss - ster - shire, and shire within a word is more like shur, not shy-er. English place name with CES, like leicester, said less - ster, Gloucester, said Gloss - ster are said this way. Thought I'd use words instead of phonetics.
People have trouble parsing the words but it becomes obvious once you know how they're pronounced. Worce Ster Shire. Leice Ster. Glouce Ster.
Marty Fox the r is Worcester is pronounced, and the ou in Gloucester is more like an o, as many of my acquaintance who aren't from the UK say those as well as pronouncing the lei as lie l, so is used gloss and wuss and less as they are pronounced that way in the UK, which is where the names come from
Alice, you realize that about 0.05% of Americans know how to pronounce 'Leicester,' which you used as an example. It would be lower than that if their soccer team hadn't won the Premier League a couple years back. Hehe Our pronunciation is as arbitrary as our imperial measurements.
Alice Fish maybe that's easier to "read": woooh-ster-shir (woooh like a ghost, ster like ster(n), shir like Shir(ley Temple))
:) at least that's how my friend from Reading explained it. I guess depending on your accent you pronounce the r or not.
Alice Fish i'll say it however I want lol? What does it matter to you anyway grammarnazi
Listening/watching while doing some work, and suddenly 5:58 had me do a double-take with my ears.
really appreciate the unexpectedly aggressive and powerful gestures on display here
Some fresh things that store well to always have on hand: onions, potatoes, apples, lemons, carrots, bacon, jam, nutella, knäckebröd
Some fresh things that go bad more quickly that should be on every shopping list: milk, eggs, bread, butter, joghurt.
Nutella.... the corner stone of any nutritious meal....
This is honestly the basis of my grocery list
fuck nestle man don't be buying that nutella crap or any other nestle products
nutella isn't nestlé, it's by ferrero
This was a PANTRY BASICS list. Im sure he will do a fresh ingredient list. Perhaps based on seasons?
I really really like the more comedic approach to the video you should do it more often
Jacob Satterly I do like it and I don’t. there is s balance between being a comic in the kitchen and a food authority people can find a year from now and trust. But his channel has always been more on the lighthearted side and it is fun.
I found a peach white balsamic at wegmans and it is so good
Knorr vegetable boulion cubes are the best!
After all, you are the boss..... of your kitchen pantry sauce
You are the Mike Lantry, of your kitchen Pantry.
His references to chef john are completely drawing foodwishes' audience to his channel and tbh? what a power move, respect
Amanda...
Yep! That's how I got here! 😊
Yes! That chef John joke has me wanting a food wishes colas!