I really can't get enough of this Art Cooking series. It's such a succinct and accessible way to talk about the lives of artists and how we can all make our daily tasks more beautiful and enjoyable. And your humor and frankness about what you forget or are not sure of how to do is really heartening and inspiring. It reminds me that all the merit goes to those who do things, imperfect as they may be. To have long tablecloth evenings, one must roll up one's own sleeves, shabby as they may be. Or to put it more succinctly: It's been a rough week, and this video brightened it considerably. Thanks for everything!
Tips for anyone who wants to cook this and suffer less!! Chiles rellenos is the only dish i learned from my grandmother and is DELICIOUS. When it comes to cleaning the chiles, first of all, wear gloves. Cause if theyre spicy your hands WILL ache. Then after you've toasted them, run them through water and rub away the skin. If you toasted them enough, this should be an easy task, just be careful not to rip them up. Then to remove as many seeds as possible, dip them in water! As for the broth... well, my mom tends to use more water and also blends the tomatoes first. But i can never wait for the broth so its really not necessary.
This was incredible!! Ok honestly, my favorite thing about this series has been the element of humor and invoking the joy of cooking. I love that all the mistakes or forgotten things are mentioned and not hidden, and I love that Sarah narrates tasks like "and then go look back at your cookbook" in the same style as a recipe. It's so much fun and personable!
"you'll notice that our menu today is vegetarian, and that's because we're still making amends for our horrendous futurist meat sculpture" oh my god the narrator is hilarious.
the first time I saw a Frida Kahlo painting was when I was around 4 years old snooping at my mother's books. It terrified me. They still terrify me, but now I understand why they appeared the way they do. They evoked feelings so intensely; thus, making the viewer empathise greatly. Thank you for this. More power to you!
Sarah thank you his is so heart warming. I am from Mexico, actually from Puebla where chiles poblanos come from. In Mexico when we have a party we say "estamos de manteles largos". It was a nice first try, very close to what we do here. But the tomatoes part is important for the nopales salad. Nice sauce and Chile's rellenos. Love the art assignment. Big hug from Mexico from and art history student and fan of your channel.
Well, as a Mexican I love this types of videos, the pronunciation isn't even bad, I bet most people complaining would speak worse english/french/german or whatever other language. I've seen that attitude on Gordon Ramsay's videos too, that attitude is really annoying, but it's nothing personal, people are just that sensitive about food I guess. Personally I loved the video and I'd love to see more like this !
@@Iucas333 They said...it's not that big of a deal because people like you complaining probably make horrible pronunciation of words in other languages.
Haha "We're weeping as much or more than these coconuts she painted in 1951." Leave it to The Art Assignment to make cooking funny AND educational in the same sentence!
Love this series, especially how it provides a different kind of context for the lives of the creators. Been thinking a lot about the things people surround themselves with and how making your world beautiful, even in the face of great sadness, can be much more valuable than it may seem.
While there are many cooking channels on youtube, I have to say that I've never had an art lesson while learning how to cook. This was an excellent episode.
Also, great job on your spanish. It might not be perfectly enunciated, but the effort and the respect you feel for what you talk about really shines through! ❤
This video absolutely made me realise how I learned to cook as a teenager (apart from being forced to cook because I grew up in a family of eight, at which point you really just have to learn via osmosis). My sister received the book Like Water For Chocolate for Christmas, and I became obsessed with it. As a white Australian teenager in the early 90s, the closest thing we ever had to Mexican food was a terrible version of nachos, so I knew nothing about the foods or many of the ingredients in the book, but I internalised every recipe at the start of the chapters and tried to apply the techniques to the food that we did eat. Obviously I adopted that book as my own (fancy words for "stole from my sister"), and have brought it across the seas to my new home in Ireland. I think I might pull it out this week and give it another run in the kitchen. Yum.
You have no idea how thrilled I am to see this. I've been fascinated with Frida Kahlo's work and life for years. Seeing her as a focus for an Art Assignment episode made my night. Awesome job, that meal look so delicious!
There's a lot of rudeness happening in the comments and it makes me kinda sad. I for one appreciated the cooking. I don't think I'd have the patience to cook this, but it looks great :)
I'm still loving these art cooking videos! I enjoy both learning more about artists I already know about (or new ones I haven't yet heard of) as well as the entertaining commentary from Sarah. Exploring an artist by their taste in food/their book of recipes is an oddly intimate but really fascinating way of getting to know them better.
I don't always tune in but was thrilled to see the episode about Frida. There isn't enough about her out here on the internet and I am so glad you all made this video. Great work.
This was super cutely brought! Had a hearty chuckle a few times. Thanks for making this, it's a lovely window into the personal lives of artists we adore.
Im in love with this series. Book suggestions and a look at art through different mediums and processes, a look at artists and the food that fuels their thinking... so great!
I "singed up" with The Art Assignment for videos about art, not cooking. Boy was I wrong! This series is just plain fun and totally worth watching. Thanks for surprising me.
This video was absolutely great! Thank you for taking the time to make this video and for making chiles rellenos, which is a very tedious process of work, yet very delicious outcome! I can't give you any tips on how to make it easier or faster because I haven't done them myself, I just know they're really good! And please don't listen to the comments about the accent, I'm Mexican and I'm not even a little bit offended or any of that crap, on the other hand, I'm very proud and happy that people from other cultures appreciate mine and take the time to investigate more about it and share it with others. And I'm sure Frida would be too. Greetings from Guanajuato, México!
Pro tip: When you are cleaning your chiles you can use a spoon or a butter knife to clean the chiles, is a lot faster and don't let them too much time to steam or they are going to be more soggy and they are going to break more easily with the filling. Great video :D
I love watching and learning from The Art Assignment. In addition to appreciating all that you do, Sarah, to create these interesting collections, today I learned that I need to be tipping like 30% at my favorite Mexican restaurant for chile rellenos from now on cause they are a production to make.
These are the most amazing videos. They must take absolute ages to make, and I'm so thankful that you all are taking the time and energy to create them! So, so wonderful.
Yesss you suck at cooking is my fave!! You guys are too, it's basically art history /blended/ with food network. I go to an art school and if I had a choice I would live a sedimentary life style and just watch cooking shows all day, everyday, for the rest of my life, so this series is so perfect for me!! If I wasn't so completely broke I would Patreon in a heartbeat. Keep up the good work y'all!!
Quick tip for roasting the peppers, place them on a comal (translation: a smooth stovetop griddle). Gets the same effect, can roast more than one, and don't have to struggle with turning them.
A trick to non slippery goo-less nopales is to cook them in copperware a good alternative is to use an old copper penny (cleaned and sanitized of course) and put it in the pot when blanching the nopales. Youll have perfect nopales every single time.
I really enjoy your blending of art with other disciplines as well as providing context for the time in which the work was made. We need more of that in art studies. Keep up the good work! :)
Oh my, that bit with the pan! I completely lost it (and nearly sprayed water all over my monitor). :D Also "Hi camera..." What a hilariously great episode. I really like the idea of getting to know an artist through their cooking, and getting to know the food itself is equally wonderful. Loving this series! (And loving the thought of duck mole... I've got to try my hand at making that sometime :)
These are the best! Literally the only cooking show on youtube I care to watch because you document #thestruggle of cooking with a perfect blend of humor and art history.
You know this is so werid but I'm Haitian and I felt as if the food you were making would be something my grandma, mom or aunts would be cooking in the kitchen for dinner all the frying, boiling, chopping etc... I'm not a cook lol but it reminded me of Home it didn't feel different! Loved the vid!!
just in case anyone wanted to know, it is pronounced "chill-ay ray-ahn-ohs" chile rhymes with billy, and rellenos should sound like the 'o' in ghost, and the double L is always pronounced as a 'y' in spanish great info, looks delicious!
I enjoyed your commentary (like wait a million years for peppers to steam) and then you used You Suck At Cooking techniques! Thank you. My day is made !
great video! love that you try to speak the spanish words even when you are clearly unfamiliar with the terms! to make this less time consuming i think you can find the chiles already peeled and ready to go in a prepackaged convenient way at some supermarkets (at least in Mexico we have them) also, less time consuming and a bit healthier, skip the batter and stick them all in the oven!!! saludos!
I really can't get enough of this Art Cooking series. It's such a succinct and accessible way to talk about the lives of artists and how we can all make our daily tasks more beautiful and enjoyable. And your humor and frankness about what you forget or are not sure of how to do is really heartening and inspiring. It reminds me that all the merit goes to those who do things, imperfect as they may be. To have long tablecloth evenings, one must roll up one's own sleeves, shabby as they may be.
Or to put it more succinctly: It's been a rough week, and this video brightened it considerably. Thanks for everything!
Veronica Tjioe we pop
Tips for anyone who wants to cook this and suffer less!! Chiles rellenos is the only dish i learned from my grandmother and is DELICIOUS. When it comes to cleaning the chiles, first of all, wear gloves. Cause if theyre spicy your hands WILL ache. Then after you've toasted them, run them through water and rub away the skin. If you toasted them enough, this should be an easy task, just be careful not to rip them up. Then to remove as many seeds as possible, dip them in water! As for the broth... well, my mom tends to use more water and also blends the tomatoes first. But i can never wait for the broth so its really not necessary.
Thank you for the tips! I will definitely keep these in mind the next time around ;)
I gotta have the broth :)
Girl, those chiles aren't even spicy to make the hands burn!
I'm from Guadalajara we dont run the peppers through water also those chiles are not spicy enough to make hands burn.
This was incredible!! Ok honestly, my favorite thing about this series has been the element of humor and invoking the joy of cooking. I love that all the mistakes or forgotten things are mentioned and not hidden, and I love that Sarah narrates tasks like "and then go look back at your cookbook" in the same style as a recipe. It's so much fun and personable!
I love the "wack the nopales" part. I'll try this at home.
You should for sure try it. You will meet with success 100%.
"you'll notice that our menu today is vegetarian, and that's because we're still making amends for our horrendous futurist meat sculpture" oh my god the narrator is hilarious.
the first time I saw a Frida Kahlo painting was when I was around 4 years old snooping at my mother's books. It terrified me. They still terrify me, but now I understand why they appeared the way they do. They evoked feelings so intensely; thus, making the viewer empathise greatly. Thank you for this. More power to you!
Sarah thank you his is so heart warming. I am from Mexico, actually from Puebla where chiles poblanos come from. In Mexico when we have a party we say "estamos de manteles largos". It was a nice first try, very close to what we do here. But the tomatoes part is important for the nopales salad. Nice sauce and Chile's rellenos. Love the art assignment.
Big hug from Mexico from and art history student and fan of your channel.
I'm so glad you enjoyed this one (and overlooked my serious lack of Spanish skills)! A big hug back at you :).
Well, as a Mexican I love this types of videos, the pronunciation isn't even bad, I bet most people complaining would speak worse english/french/german or whatever other language. I've seen that attitude on Gordon Ramsay's videos too, that attitude is really annoying, but it's nothing personal, people are just that sensitive about food I guess.
Personally I loved the video and I'd love to see more like this !
battousai9795 bro the pronunciation was horrible what are you talking about
Lucas Sandoval honestly like dulchay? Wtf
@@Iucas333 They said...it's not that big of a deal because people like you complaining probably make horrible pronunciation of words in other languages.
Me caga cómo pronuncian pan dulce. Lo dicen como si fuera italiano.
Haha "We're weeping as much or more than these coconuts she painted in 1951."
Leave it to The Art Assignment to make cooking funny AND educational in the same sentence!
As a Mexican living in Canada I really appreciated this video. Plus it made me very hungry. Thank you guys ❤️
Love this series, especially how it provides a different kind of context for the lives of the creators. Been thinking a lot about the things people surround themselves with and how making your world beautiful, even in the face of great sadness, can be much more valuable than it may seem.
8:03 "hi camera, you're doing a great job"
I DIED,
this is the most educational yet entertaining and funny cook show I've ever seen
While there are many cooking channels on youtube, I have to say that I've never had an art lesson while learning how to cook. This was an excellent episode.
I love this series so much please don't be discouraged by mean comments
Also, great job on your spanish. It might not be perfectly enunciated, but the effort and the respect you feel for what you talk about really shines through! ❤
This video absolutely made me realise how I learned to cook as a teenager (apart from being forced to cook because I grew up in a family of eight, at which point you really just have to learn via osmosis). My sister received the book Like Water For Chocolate for Christmas, and I became obsessed with it. As a white Australian teenager in the early 90s, the closest thing we ever had to Mexican food was a terrible version of nachos, so I knew nothing about the foods or many of the ingredients in the book, but I internalised every recipe at the start of the chapters and tried to apply the techniques to the food that we did eat. Obviously I adopted that book as my own (fancy words for "stole from my sister"), and have brought it across the seas to my new home in Ireland. I think I might pull it out this week and give it another run in the kitchen. Yum.
Love these videos! Three of my favorite things, food, cook, and art!
Two of your three favorite things is food related I definitely get that
The futurist meat sculpture will haunt this channel forever
You have no idea how thrilled I am to see this. I've been fascinated with Frida Kahlo's work and life for years. Seeing her as a focus for an Art Assignment episode made my night. Awesome job, that meal look so delicious!
This is my FAVORITE series on TH-cam! It inspires and educates me so much! Thank you!
There's a lot of rudeness happening in the comments and it makes me kinda sad. I for one appreciated the cooking. I don't think I'd have the patience to cook this, but it looks great :)
I'm still loving these art cooking videos! I enjoy both learning more about artists I already know about (or new ones I haven't yet heard of) as well as the entertaining commentary from Sarah. Exploring an artist by their taste in food/their book of recipes is an oddly intimate but really fascinating way of getting to know them better.
I don't always tune in but was thrilled to see the episode about Frida. There isn't enough about her out here on the internet and I am so glad you all made this video. Great work.
Love the Monsanto dig, absolutely splendid.
Your meta commentary is hilarious. You are a little funnier in each video than the last. I love it.
"until they look good and smell very tomato-y" my approach to cooking tbh
This was super cutely brought! Had a hearty chuckle a few times. Thanks for making this, it's a lovely window into the personal lives of artists we adore.
Loooooove this art cooking series, especially with the added bonus of Rosianna!!
i watched this three years ago and today revisited - what a pleasure, thank you for all the help
Im in love with this series. Book suggestions and a look at art through different mediums and processes, a look at artists and the food that fuels their thinking... so great!
I've been meaning to check out Art Assignment for ages and I'm so glad I finally did. THIS COMMENTARY IS EVERYTHING
I "singed up" with The Art Assignment for videos about art, not cooking. Boy was I wrong! This series is just plain fun and totally worth watching. Thanks for surprising me.
This video was absolutely great! Thank you for taking the time to make this video and for making chiles rellenos, which is a very tedious process of work, yet very delicious outcome! I can't give you any tips on how to make it easier or faster because I haven't done them myself, I just know they're really good! And please don't listen to the comments about the accent, I'm Mexican and I'm not even a little bit offended or any of that crap, on the other hand, I'm very proud and happy that people from other cultures appreciate mine and take the time to investigate more about it and share it with others. And I'm sure Frida would be too. Greetings from Guanajuato, México!
Pro tip: When you are cleaning your chiles you can use a spoon or a butter knife to clean the chiles, is a lot faster and don't let them too much time to steam or they are going to be more soggy and they are going to break more easily with the filling. Great video :D
I love watching and learning from The Art Assignment. In addition to appreciating all that you do, Sarah, to create these interesting collections, today I learned that I need to be tipping like 30% at my favorite Mexican restaurant for chile rellenos from now on cause they are a production to make.
These are the most amazing videos. They must take absolute ages to make, and I'm so thankful that you all are taking the time and energy to create them! So, so wonderful.
I'm grateful that you watch them! They are, in fact, the most fun for me to make of all our videos.
Themkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkk
Never been a huge fan of Frida nor chiles rellenos (born and raised in Mexico) but this was mesmerizing to watch!
Yesss you suck at cooking is my fave!! You guys are too, it's basically art history /blended/ with food network. I go to an art school and if I had a choice I would live a sedimentary life style and just watch cooking shows all day, everyday, for the rest of my life, so this series is so perfect for me!! If I wasn't so completely broke I would Patreon in a heartbeat. Keep up the good work y'all!!
Quick tip for roasting the peppers, place them on a comal (translation: a smooth stovetop griddle). Gets the same effect, can roast more than one, and don't have to struggle with turning them.
This series is both beautifully informational and absolutely hilarious. Awesome job Sarah!
i love how she's inspired by YSAC. they're both my favorite youtubers.
I was in a humanities class once and the topic of the day was Diego's murals. When his picture came up I said "Oh! Frida Kaho's husband!"
This is one of my favorite serieses ever! Art and cooking are my favorite things to do.
I'm thoroughly enjoying the cooking/art videos. Thank you for the fun narration and demonstration.
pronouncing dulce the italian way hurt my soul, but this video is so enjoyable, it makes up for it
A trick to non slippery goo-less nopales is to cook them in copperware a good alternative is to use an old copper penny (cleaned and sanitized of course) and put it in the pot when blanching the nopales. Youll have perfect nopales every single time.
Oooh, good to know! Will try next time.
I love these cooking art videos, they're so fun to do at home!
I LOVE Frida Kahlo, The Art Assignment and YSAC!
I really enjoy your blending of art with other disciplines as well as providing context for the time in which the work was made. We need more of that in art studies. Keep up the good work! :)
"sad broth is sad" hahahaha
This was such a fun cooking video. And I love the way you wove the art history in with the cooking instruction.
Loving this series. Forever my favorite TH-cam channel.
I love the Art Cooking series.
This is such a wonderful and well thought out series. Can't wait to see what comes next!
ahh i dont think ive ever felt so excited seeing something in my subscription box!! ❤️
I really really love this series, and I look forward to more of it in the future :)
These videos are so fun to watch.
I love these videos. Art and cooking what the artists have eaten. It's just so fascinating.
I'm a millennial so I'm not allowed to eat avocado... It makes me entitled or something.
+
I've never gotten that; avocados are great, and they're not incredibly expensive.
In my days we didnt have avocados. We had social security and cheap housing ... BUT NO AVOCADOS!
slendy9600 ha! The poorest of Mexicans eat avocados. When there's no money, our tacos consist of beans and slices of avocAdo.
@slendy9600 yeah haha but it does take 37 gallons of water to grow one single avocado!
As a Mexican and taking painting classes since 3rd grade, I always knew who she was, but I didn't know any of these. Thank you
Hey, I want to know if you'll be able to do more of these kinds of videos. They are honestly very interesting and fascinating.
Oh my, that bit with the pan! I completely lost it (and nearly sprayed water all over my monitor). :D Also "Hi camera..." What a hilariously great episode. I really like the idea of getting to know an artist through their cooking, and getting to know the food itself is equally wonderful. Loving this series!
(And loving the thought of duck mole... I've got to try my hand at making that sometime :)
i cackled at the lil futurist cameo. loving this series so far!!
These are the best! Literally the only cooking show on youtube I care to watch because you document #thestruggle of cooking with a perfect blend of humor and art history.
I watched this before and watched it again when it popped up in my recommended. The YSAC reference made me feel so s e e n :'DD
Thank you for these videos, they really broaden my mind and inspire me for ideas about my own content creation. Your edu-tainment is top notch!
WHY ARE THESE NOT MORE VIRAL 😍
This is my favorite series! Great work Art Assignment!
this is my favorite series on this channel!
This is my favorite channel, by far.
Great video! As a vegetarian, I appreciated not having to fast forward or skip any parts :)
I'm obsessed with these videos
This was such a Nerdfighter video, thank you
You know this is so werid but I'm Haitian and I felt as if the food you were making would be something my grandma, mom or aunts would be cooking in the kitchen for dinner all the frying, boiling, chopping etc... I'm not a cook lol but it reminded me of Home it didn't feel different! Loved the vid!!
When you roast a poblano it should be so sufficiently blistered that the skin wants to slide off on its own.
These videos are my favorites!
I have waited for this one for so long!!!!
Watching you cook gives me hardcore anxiety lol
No tea, no shade, no pink lemonade, but I was worried for your fingers and rubber tongs
Me gustó. Soy mexicana y lo hicieron bien. Saludos desde Cancún México.
it's beautiful that one of her last paintings said, "viva la vida".
I love this series! Viva la Frida! ❤️
Love all the comedy, just what I love in a recipe
WOW! Love this series SO MUCH!
Just discovered this series. Super funny! Love it!
just in case anyone wanted to know, it is pronounced "chill-ay ray-ahn-ohs" chile rhymes with billy, and rellenos should sound like the 'o' in ghost, and the double L is always pronounced as a 'y' in spanish
great info, looks delicious!
Uh, chile and billy do not rhyme, at all. It's more like... chil-eh, I guess. The rest is right though.
The pan whacking killed me!!!!!!!!!! LOLOLOLOLOLOL
Frida was such an enigmatic artist. Thanks for sharing her culinary skills from "Dias de los manteles largos". :)
I enjoyed your commentary (like wait a million years for peppers to steam) and then you used You Suck At Cooking techniques! Thank you. My day is made !
I love this series so much! I hope there will be more
I absolutely loved watching this video, thank you for the great content!
I LOVE this video series! More please!!!!
Love this series , really clever and fun to watch
As a Mexican and a huge fan of Kahlo all I have is...YEEEEEEES!!!!!!!!!
My favorite artist and the one I identify the most with as well. I really hope you opened your windows when roasting those peppers lol
great video! love that you try to speak the spanish words even when you are clearly unfamiliar with the terms!
to make this less time consuming i think you can find the chiles already peeled and ready to go in a prepackaged convenient way at some supermarkets (at least in Mexico we have them)
also, less time consuming and a bit healthier, skip the batter and stick them all in the oven!!!
saludos!
“Monster onions we have here bred by Monsanto” lol I love it
« from what i learned from ‘you suck at cooking' » hahah, great channel! this makes art cooking even more entertaining
I love the self deprecating verbs!
Hace un mes que fui a Mexico y lo extraño mucho con este video
Nunca lo he probado (solamente los chiles rellenos) pero parece muy rico
I made this meal as a special surprised for my family, and it was delicious! You guys have got to try it. I served it with a tasty sangria.