Definitely pecans! I grew up eating walnuts and then discovered that pecans are just the better version of walnuts. I even think that they didn't sell pecans in Germany when I was young back in the 90s, but I might be mistaken
Honestly, Brian falling into being a Diet Coke guy might be the most shocking turn of events I’ve ever seen on this website. Thoughts go out to the Lagerstrom family in this trying time.
@@BrianLagerstrom I've been drinking Diet Coke since 1983. Not happy with their changes in sweetener but it's still better than drinking loads of sugar.
To not cry when cutting onions, wear contacts. I wear them, and can cut onions all day. I have an egg slicer I inherited from my mom I love it. To cook corn on the cob, microwave for four minutes in the husk, then cut off the stalk end of the cob, squeeze out the cob, and eat. No silks! Thanks, Bri!
Always so awesome seeing the both of you. No one knows how much production goes into all this and your hard work can easily be overlooked. So thankful for both of you!
First: Future video requests. a) How an everyday home cook can set up their kitchen for max efficiency. b) How to efficiently do prep work and clean-up. Second: You guys really hit the sweet spot for me video-wise. You are warm, funny, casual, but also well-informed and the perfect combo of highly descriptive yet also concise. Basically the perfect bite, full of flavor and depth with excellent texture and without anything unnecessary added. Thank you!!
From Statista: "Between 2001 and 2015, soy production was responsible for 8.2 million hectares of global forest loss [note: around 80% of soy goes to feeding animals, not humans]. However, this pales in comparison to the area of forest lost for cattle during this period, which was more than 45 million hectares." So the claim that "growing soy is not that much better for the environment than industrial meat production" is just pretty weird.
Hey bri, do you think you could make a video on how to be the most efficient in the kitchen? I always get caught up trying to take the chicken out of the package, seasoning it, moving it to the pan, and trying to do that all without washing my hands four times. A video about when to use utensils vs just your hands, how to reduce the amount of hand washing you do, how to clean your board off, and where to set your dirty utensils while you’re still using them would be SUPER useful. Thank you 🐸
I second this, I think it's an often overlooked part of recipes, but planning the order of things can make the whole process go much smoother, and lead to fewer dishes to wash afterwards. For instance when I make roasted chicken, I start preheating the oven first, take out the oven pan, then take the spice rub for the chicken out and put them in a cup, then dice the veggies and spread them in the oven pan, and then I finally get my hands dirty with the chicken, taking it out of its package, applying the rub, and putting the it on top of the vegetables, then washing my hands and putting the pan back in the now preheated oven.
@@IPushButtonsLive And cows use up even more water than nuts in California, but you're conveniently leaving that out. Not to mention that its just logically disingenuous to attribute almonds and such to vegans when plenty of non-vegans eat almonds and pistachios and drastically outnumber the amount of vegans.
Yes, there is a way to avoid crying while chopping onions and it works for real! Dampen a sheet of scott towel (do not ring it too much, it has to be very wet but not excessively dripping) and put it at the corner of your chopping board. Then start chopping. No tears!!
I gotta say thanks for all the videos Brian. I made you one hour pizza and my wife loves it! It was great to see your wife in the video! Thank you for taking the time to put all the great videos together
Herb storage rec (my tried & true method for cilantro & parsley): snip the stems (as you would a bouquet of flowers) and place in a tall cup with about an inch of water. Put a paper towel over the top of the herb bouquet, then put a plastic produce bag over it all, loosely tying the bag at the base of the cup. Keep in the fridge (I keep mine in the door). Turn the plastic bag inside out at each use to control the humidity/keep the herbs from getting soggy. Replace the paper towel once it gets damp & remove any wilting herbs at each use.
7:12 but do you know that most of the soy (about 90%) is fed to animals in factory farming. So it’s actually not only the methane from cows that is a problem but also the loss of rainforests that are being burnt for soy production. Please inform yourself people. It’s easy!
@@dakotareid1566 It's shocking this needs to be said, so I have to ask: Do you think cow pastures are located in space? To have cows, you need both the land for the feed given to the cows and room for the cows themselves. Since the bulk of soy production goes to livestock, reducing the cow population results in that same soybean field feeding more people AND you reduce the space wasted for cow pastures to be converted into more crops, feeding even more people. If someone says "I don't understand it really" (as Brian did in this video), the correct next step is going forth and learning more about the topic to understand it, rather than making up content. It's rather unfortunate to see this coming from him.
@thesonofdarwin2717 it's fucking stupid how farmstock is raised in America. The cows can eat the grass and such, you don't need to completely clear out an entire 50-100 acres of land just to raise animals there. The same goes for chickens, they can eat insects and worms in the ground, no need to clear out the trees and whatnot just to raise livestock.
Sharp knife works, but have a fan blowing over the onions, and hopefully pointing toward your extractor. No more tears. Or blow it toward someone not expecting it and watch the tears flow elsewhere. Just make sure you do the evil laugh while doing it😂
Always love these podcast type videos where I can sit down relax and just enjoy your takes Bri. We chefs all have different opinions and stuff and I find it always so fascinating on everyone's similar and different takes of food and consumption its dope.
Since I learned to use whetstones to sharpen my knives, I have never cried cutting onions. I feel that a sharp knife and the proper cutting technique is key to not crying when chopping onions. Many people just come down on the food like a hammer hitting a nail, but if you use a forward or backward motion, like a slicing motion, it cuts cleanly, and you don't aerosolize the chemical in onions that make you cry.
I know I’m late to the party on this one, but honestly, I think you have terrific content and answer questions ( however random) honestly and concise. Great job, and keep up the great videos.
Great video, only thing is about the environment part and the soy beans, about 80% of soy beans are used to feed animals and most monocropping is used to feed animals.
I've yet to see compelling literature saying seed oils are worse than other unsaturated fats. Maybe I missed the research but all the sites I've seen condemning seed oils were also selling crystals if you know what I mean
Always gets a conversation going when you ask “if you could only eat one potato dish for the rest of your life, what would it be?” I can never decide 🤣🤣
You can reduce tearing when cutting onions by refrigerating the onions before cutting and using a sharp knife. Using a sharp knife helps because it cuts/breaks fewer cells than a dull knife, releasing fewer lachrymators (stuff that makes your eyes tear up).
Love the video. Also I like to cook a whole chicken in my enameled dutch oven. Put a compound butter under the skin and put a bunch of carrots in the bottom. When it's done you end up with carrots that are buttery and chickeny
I put corn in the microwave in the husk for 3min and the silk comes right off. I keep my onions in the fridge and they never make me cry. I never have buttermilk on hand but i do keep a container of powdered buttermilk in my fridge at all times for pancakes and biscuits.
Questions at the end: - Fries for sure, especially steak cut fries. (also sweet potato fries are pretty awesome.) - Pizza by far. While I enjoy a good veggie or turkey burger, I really can’t eat all too much beef anymore. Also, I’ve always loved pizza as a kid and still do. - Milkshakes. Especially when they are orange Creamsicle or mint, but a classic vanilla is refreshing too. - Bananas. Apples are absolutely delicious, but I can’t give up banana cream pies - they’re too good. Thanks for answering some of those commonly searched questions!
Thank you for the hard boiled egg procedure! I’ve been using a method that usually left me with overcooked eggs that were nearly impossible to peel. Your method makes perfectly cooked eggs that slip out of their shells.
8:59 "How to keep from crying when copping onions?" Onions contain a enzymes that cause your eyes to tear up when said compounds hit your eye. You can reduce the effect by refrigerating the onion beforehand to slowdown the enzymatic reaction. Using the sharpest knife possible to cut the onion damages fewer onion cells and causes less of the enzymes to be squirted into your face. To completely avoid it, use a pair of goggles or face shield. That way, none of the enzymes get into your eyes no matter how dull the knife is.
I love seeing your dynamic together with your wife. But more importantly, you both seem so down to earth, which is probably why I like your channel for cooking your taste 10 to follow lol mine and that course is reassuring but it also gives me lots of good stuff to eat.
Onions release sulfuric acid when they're bruised. Thats what makes your eyes water. So the key to not crying, is to make sure that the knife you're using is nice and sharp. A dull knife smashes and bruises the onion, releasing those acids. Direction helps too. Cutting onions pole to pole (julienne i believe?) is cutting with the grain structure making it even less likely to bruise as you're not cutting through membranes but rather with them. If you're using a dicer or food processor, it's going to bruise them no mater how sharp the blades are though.
I'm also not vegan, but it basically just boils down to either animal love or being more ecologically minded I guess. Also on the "soybeans for vegan products" point. 77% of all soy globally produced is used to feed livestock. Only 7% is used for vegan products. (Source: our world in data)
if it's for the love of animals, fine, but if it's for the environment, no. the single biggest green house gas producer in the world, is... very few ppl know, so, all the cows of usa, produce as much ghg as one bigger parking lot of cars. so, all the cows in the world, produce as much as all the cars boise, idaho. so, why do we keep talking about cows, and not about cars then? so many vegans don't even know what ev stands for. well, cars are basically dwarfed by the industry. and the industry is all in China, and China spent last 20 years doing EVERYTHING to reduce carbon emissions. Successfully, I might add. But, ghg emissions didn't go down. Single biggest green house gas emitter is never mentioned when international orgs are counting and tallying ghg emissions. They were literally banned from counting this one thing. They instead try to force all of us, to eat vegan, which if all of us went vegan tomorrow, would have negligible effect on climate change, or, maybe even worse effect, cause we'd all have to eat veg all day, and that would mean eat every two hours at best, meaning eating and producing way more food than there's farm land to do so, but they are now also complaining about fertilizers for those foods, so, they basically want us to eat nothing, rather than doing away with one thing that caused the climate change in the first place it's us military. it dwarfs ghg emissions of factory of the world, entire country of China, go figure...
Merch designs look awesome! Also, yes Lorn, I have onion goggles and an egg slicer....I also have that little gadget that cores an apple and slices it at the same time as well as an electrical automatic tin opener - I've never used any of these things other than the goggles, my junk drawer is wild!
On the question of cooking French-style with butter: I watch you, and I also watch Chef Jean-Pierre, who notes that _clarified_ butter gives you that buttery taste (at least somewhat), but it has a high smoke point because you've eliminated the milk solids that burn. You can shallow-fry in clarified butter, and I think you can even deep-fry with it thanks to its 450ºF smoke point.
Also, butter in French cuisine is a regional thing. The south of France, butter is barely used, almost never for cooking (usually just for things like tartines).
Onions: keep a wet towel next to them, so that the towel's moisture attracts the sulfur compounds and not your eyes. Or wear contact lenses, never crying from chopping onions is my myopic superpower.
for onions (those who don't wear contacts): every time you've cut a handful move them into a bowl of water or a container with lid and cover every time you've added. or have a fan nearby to blow over the onions away from you
Brian, you don't have to be a vegan, neither am I, but you did just put out a whole heap of misinformation about it to hundreds of thousands if not millions of people. Love your vids, love your recipes, don't let the grumpy people get to you, you kind of lit a gas can on fire with that one.
@@BrianLagerstrom"not that much better than industrial meat production" is just flat-out false. There's a big difference, and this is coming from a meat-eater. You have to consider that the animals are eating the plants. So when you're talking about environmental factors, animals should include all the plants that those animals have eaten.
@@BrianLagerstromnot sure exactly what he's referring to but most of our farmland is devoted to feeding livestock. It takes 10ish pounds of feed for a pound of meat, so vegan diets use less monocultured crops like soy, corn, etc.
@@BrianLagerstrom Well, you attributed the problem that is soy agriculture to vegans. Which not only do non-vegans consume soy products, but humans eating soy doesn't even account for a tenth of the soy we grow.
@@BrianLagerstrom Also, as you mention in the beginning - this is easily a very political question, so you might as well just cut it from a cooking video. I disagree with your take, but even if I did agree, I'd probably still think it would be a better idea to skip the bomb.
275F or 135C for 2 hours - depending upon a (3.5-4lb chicken) - should produce an unappealing, pale chicken. A kitchen torch then might be necessary for some needed browning. I have found longer cooking times of poultry inevitably dries out the white meat. I do 425F for one hour - 20 mins per side (4 sides). Perfect cooking of a whole chicken can get challenging - getting it consistently spot-on is the true cracking of the code 😅 a great many failures has been my experience which is why I break the entire chicken down and roast white and dark separately - sear on the hob and finish at different cooking times in a moderately hot oven (350F-170C)
@brianlagerstrom you can hold a slice of bread in your mouth while cutting onions, it works so there's no tears - make sure it's a thick piece, or you'll just bite through it though
I love your videos so much. I used to think making bread was some sort of old people joke but it's so much fun and I've grown a passion for it. Tysm :). Greetings from Finland. (I'm 31, 29y me said bread making was some old people joke). PS: I have so many sourdough loaf pics if u want just tag me :D
I want to thank you for your mayo recipe. I've made this mayo three times and it didn't separate, it was thick, creamy and yummy every time. Your mayo recipe is saving me from paying over $5 dollars for less than 32 oz. (they have reduced the volume of namebrands to 30oz a jar). Thanks again.
12 min boiling eggs, then ice bath, is also what I do. To peel, put one egg into a small jar (like mustard jar), cover, shake about 16 times. The peel comes right off.
[9:00] The Onion Hack. Keep A damp full sized paper towel next to the onion as you cut it. The reason you cry is because the fumes released by the onions carries a histamine that is attracted to water. The damp paper towel near the cutting area absorbs the ambient release of that protein at/near the source allowing you to cut onions tear free. Pecans. Apples.
Brazilians listening to how Bri Cook rice: WTF bro ???? This is not pastas!! It's rice! Where's the stirfried garlic and onion, and maybe a bayleaf??😮😂😂😂
buy one of those little blenders that have attachments for nuts and seeds and veg: cut the onion in quarters, or just so it fits into the little chopper, not enough cutting to make you cry, then chop in that thing, done
Fun little video.. I had no idea what the Grimace shake was. Once you said it was from mcdonald's, I knew why I didn't know. I never eat there. Ish. For how I cook my spaghetti squash, I just quarter it or halve it, then bake it. Of the squash family it, from what I have tasted, is probably the most bland tasting. So adding additional toppings or flavors, is a must. It is good though as a blank canvas to have fun with. One of my favorite things to bake is whole chickens as well. It is just so damn good! Favorite fruit, if I only had those two choices would also be an apple. Chips Pizza Milkshake - Chocolate Pecans
I never have any leftover fries from McDonald's, but Five Guys fries are mountainous and always makes leftovers. Best way to reheat them is to turn them into hash. Chop 'em up and toss in a little oil/butter/bacon fat in the pan. Add onions and your favorite breakfast meat.
I'm over 60, and I know what all those acronyms mean💙Banana, Although available apples didn't get good until about the last 10 years. Now loooove Cosmic Crisps. Thanks, WA!
Regarding corn on the cob cooked on the grill --- there's no need to boil it first. Preheat grill to very hot (425-450f), grill ears with lid down for 5 minutes, flip and cook for 4 more minutes. Let cool 4-5 minutes or until cool enough to handle. The husk and silk will then come off with little effort. You really can skip using all that energy and steaming up the kitchen to boil a pot of water -- not necessary.
if you want to eat spaghetti squash "as spaghetti" cut in half from end to end, scoop out the seeds with a spoon, rub or spray the interior surface of the flesh, (season it as you want. I like onion and garlic powder and salt and pepper) flip it over so it is flesh side down on parchment paper and roast at 350 degrees until you can easily pierce it with a knifetip. After it is finished cooking take a fork and pull it through the squash flesh from one end to the other to create 'spaghetti strings"
Hey Bri! I love, LOVE your recipes and videos. I however completely disagree with you on pancakes, except the buttermilk cause you’re right on there. Epicurious has an episode with Chef Frank Proto(sp?) and that’s exactly how me and my family love pancakes. Lots of butter in the pan to cook them, no whipping egg whites, thick, fluffy pancakes with a crispy buttery exterior, so good!
Fridges are just generally dry environments. I think it has to do with the fact that at near freezing, water (from the humidity in the air) condenses more readily drawing it out of the air resulting in lower humidity levels. To prevent that, put those veggies, etc. into the crisper drawer and close the vents. Open vents lowers the humidity, closed vents raises the humidity.
Definitely more of these types of videos! You and Lorn are great together (good thing you're married, lol) and these are always highly entertaining in addition to being informative. :)
how to keep from crying when cutting onions 1. wear goggles. I don't wear onion ones, I use my DeWalt ones :D Makes my Mrs laugh, but hey it works 2. Big one... breathe through your mouth. No joke. This works without goggles as well.
Other things in my junk drawer besides onion goggles: Star Trek enterprise-shaped pizza cutter, wolverine style meat shredders (sorry Alton, they rule!), pig shaped corn holders. So I think Laurens hypothesis is 100% accurate. Can’t wait for my MERCH!
The trick to not crying when cutting onions is to have a super sharp knife and to not destroy the cell walls too aggressively-hence, the sharp knife. If you're cutting the onion in half, place the cut sides down on your cutting board and work fast. I haven't cried from onions in years due to this technique.
Since i was a child my mom always refridgerated onions and I still do it now that I'm 71. I rarely cry when chopping onions. I always suggest this on cooking channels and some folks contact me reporting that it does work. Hope this helps someone
Pullet seasoning is absolutely a secret ingredient. I discovered that wearing a face mask over your mouth and nose is pretty effective against onion years. Learned a lot in 2020
![[LIVE] : ONE ลุมพินี 85 | คู่เอก "ยอดเหล็กเพชร vs ผึ้งหลวง"](http://i.ytimg.com/vi/Qq_19bnnxEo/mqdefault.jpg)
Pecans or Walnuts for the rest of your life? (rules are rules. if you pick one, you can't have the other)
Walnuts for sure
Pecans because I have trees that make pecans
Definitely pecans! I grew up eating walnuts and then discovered that pecans are just the better version of walnuts. I even think that they didn't sell pecans in Germany when I was young back in the 90s, but I might be mistaken
Diet Coke Milkshake
Walnuts
He didn't cook today. They are still eating leftovers from the last video.
lmao
😂
I think it was Factor
Honestly, Brian falling into being a Diet Coke guy might be the most shocking turn of events I’ve ever seen on this website. Thoughts go out to the Lagerstrom family in this trying time.
lol Lorn feeling very justified by this comment
@@BrianLagerstrom I've been drinking Diet Coke since 1983. Not happy with their changes in sweetener but it's still better than drinking loads of sugar.
I can't drink Diet Coke - I'm allergic to ASPARTAME
@@qapla It was much better when it had saccharin. Tasted exactly German Coke (which was superior to American Coke).
Stays away from seed oil but will drink poison that is Diet Coke.
To not cry when cutting onions, wear contacts. I wear them, and can cut onions all day.
I have an egg slicer I inherited from my mom I love it.
To cook corn on the cob, microwave for four minutes in the husk, then cut off the stalk end of the cob, squeeze out the cob, and eat. No silks!
Thanks, Bri!
Always so awesome seeing the both of you. No one knows how much production goes into all this and your hard work can easily be overlooked. So thankful for both of you!
Most underrated youtuber on the platform. Its always a great day when Bri posts. 😊
First: Future video requests. a) How an everyday home cook can set up their kitchen for max efficiency. b) How to efficiently do prep work and clean-up. Second: You guys really hit the sweet spot for me video-wise. You are warm, funny, casual, but also well-informed and the perfect combo of highly descriptive yet also concise. Basically the perfect bite, full of flavor and depth with excellent texture and without anything unnecessary added. Thank you!!
From Statista: "Between 2001 and 2015, soy production was responsible for 8.2 million hectares of global forest loss [note: around 80% of soy goes to feeding animals, not humans]. However, this pales in comparison to the area of forest lost for cattle during this period, which was more than 45 million hectares."
So the claim that "growing soy is not that much better for the environment than industrial meat production" is just pretty weird.
Thanks, was looking for this, hope more people see it
Hey bri, do you think you could make a video on how to be the most efficient in the kitchen? I always get caught up trying to take the chicken out of the package, seasoning it, moving it to the pan, and trying to do that all without washing my hands four times. A video about when to use utensils vs just your hands, how to reduce the amount of hand washing you do, how to clean your board off, and where to set your dirty utensils while you’re still using them would be SUPER useful. Thank you 🐸
It’s on the list for Sep!
I second this, I think it's an often overlooked part of recipes, but planning the order of things can make the whole process go much smoother, and lead to fewer dishes to wash afterwards.
For instance when I make roasted chicken, I start preheating the oven first, take out the oven pan, then take the spice rub for the chicken out and put them in a cup, then dice the veggies and spread them in the oven pan, and then I finally get my hands dirty with the chicken, taking it out of its package, applying the rub, and putting the it on top of the vegetables, then washing my hands and putting the pan back in the now preheated oven.
Hey Lorn & Bri! Love these formats where we get to see you both and interacting! More please and thanks for sharing! 🙂❤
Fun fact: Most soy production (approx 80%) is for animal feed for meat consumption not vegan products
Exactly, it's the stupidest argument meat eaters make. Everything they say applies to the food they feed their animals with...
This answer right here is what I was hoping to see!
@@IPushButtonsLiveAh yes as if that would make mass rain forest destruction to farm soy for animal feeding any better
@@IPushButtonsLive That is the way we should be thinking about things. Reminds me of the late Sam Kinison stand up about living in the desert.
@@IPushButtonsLive And cows use up even more water than nuts in California, but you're conveniently leaving that out.
Not to mention that its just logically disingenuous to attribute almonds and such to vegans when plenty of non-vegans eat almonds and pistachios and drastically outnumber the amount of vegans.
Yes, there is a way to avoid crying while chopping onions and it works for real! Dampen a sheet of scott towel (do not ring it too much, it has to be very wet but not excessively dripping) and put it at the corner of your chopping board. Then start chopping. No tears!!
Laying a wet paper towel underneath your cutting board is a great way to keep the cutting board steady, so you can take out two birds with one stone.
Or.... Just have your KIDS cut them!
I gotta say thanks for all the videos Brian. I made you one hour pizza and my wife loves it! It was great to see your wife in the video! Thank you for taking the time to put all the great videos together
Thanks for being here.
Yes, one hour pizza over here as well!!😊
Herb storage rec (my tried & true method for cilantro & parsley): snip the stems (as you would a bouquet of flowers) and place in a tall cup with about an inch of water. Put a paper towel over the top of the herb bouquet, then put a plastic produce bag over it all, loosely tying the bag at the base of the cup. Keep in the fridge (I keep mine in the door). Turn the plastic bag inside out at each use to control the humidity/keep the herbs from getting soggy. Replace the paper towel once it gets damp & remove any wilting herbs at each use.
I wanna see a video of Brian asking "this or that" questions over and over and watching Lorn get progressively angrier as he continutes
7:12 but do you know that most of the soy (about 90%) is fed to animals in factory farming. So it’s actually not only the methane from cows that is a problem but also the loss of rainforests that are being burnt for soy production. Please inform yourself people. It’s easy!
according to you if everyone was going vegan you’d have to take down more forests to supply more veg and fruit
@@dakotareid1566 It's shocking this needs to be said, so I have to ask: Do you think cow pastures are located in space? To have cows, you need both the land for the feed given to the cows and room for the cows themselves. Since the bulk of soy production goes to livestock, reducing the cow population results in that same soybean field feeding more people AND you reduce the space wasted for cow pastures to be converted into more crops, feeding even more people.
If someone says "I don't understand it really" (as Brian did in this video), the correct next step is going forth and learning more about the topic to understand it, rather than making up content. It's rather unfortunate to see this coming from him.
@thesonofdarwin2717 it's fucking stupid how farmstock is raised in America. The cows can eat the grass and such, you don't need to completely clear out an entire 50-100 acres of land just to raise animals there. The same goes for chickens, they can eat insects and worms in the ground, no need to clear out the trees and whatnot just to raise livestock.
Fun. What I liked best about this episode was, not only the content, but that you kept it at a really good fast pace. Made it more fun to listen.
Sharp knife works, but have a fan blowing over the onions, and hopefully pointing toward your extractor. No more tears. Or blow it toward someone not expecting it and watch the tears flow elsewhere. Just make sure you do the evil laugh while doing it😂
Always love these podcast type videos where I can sit down relax and just enjoy your takes Bri. We chefs all have different opinions and stuff and I find it always so fascinating on everyone's similar and different takes of food and consumption its dope.
I've noticed that onions don't make me cry when I have my contacts in. I've heard the same from others who wear contacts.
Yay, a Monday video! :) Appreciate all your hard work Brian and Lorn! I'm definitely a better cook because of this channel.
Since I learned to use whetstones to sharpen my knives, I have never cried cutting onions. I feel that a sharp knife and the proper cutting technique is key to not crying when chopping onions. Many people just come down on the food like a hammer hitting a nail, but if you use a forward or backward motion, like a slicing motion, it cuts cleanly, and you don't aerosolize the chemical in onions that make you cry.
I know I’m late to the party on this one, but honestly, I think you have terrific content and answer questions ( however random) honestly and concise. Great job, and keep up the great videos.
Great video, hope you all do more of these in the future and not just cooking videos, very educational
Love the full chicken, rice (rarely eat it is why) & pancake tips (amongst many). Fun banter. Have a great week!
Bri and Lorn calling people nerds is awesome. They are nerds in the best kind of way.
Great video, only thing is about the environment part and the soy beans, about 80% of soy beans are used to feed animals and most monocropping is used to feed animals.
Love this type of video! You can just tell Brian not just knows his stuff, but is happy to share the knowledge with us. Great job to the both of you!
I've yet to see compelling literature saying seed oils are worse than other unsaturated fats. Maybe I missed the research but all the sites I've seen condemning seed oils were also selling crystals if you know what I mean
In my experience, when I wear contact lenses I don't cry from cutting onions. So finally a win for us folks with bad eyesight!
Always gets a conversation going when you ask “if you could only eat one potato dish for the rest of your life, what would it be?” I can never decide 🤣🤣
You can reduce tearing when cutting onions by refrigerating the onions before cutting and using a sharp knife. Using a sharp knife helps because it cuts/breaks fewer cells than a dull knife, releasing fewer lachrymators (stuff that makes your eyes tear up).
Love the video. Also I like to cook a whole chicken in my enameled dutch oven. Put a compound butter under the skin and put a bunch of carrots in the bottom. When it's done you end up with carrots that are buttery and chickeny
HMU with more of these casual, unscripted videos! You two have such great chemistry.
I see what you did there 😊
I put corn in the microwave in the husk for 3min and the silk comes right off. I keep my onions in the fridge and they never make me cry. I never have buttermilk on hand but i do keep a container of powdered buttermilk in my fridge at all times for pancakes and biscuits.
Questions at the end:
- Fries for sure, especially steak cut fries. (also sweet potato fries are pretty awesome.)
- Pizza by far. While I enjoy a good veggie or turkey burger, I really can’t eat all too much beef anymore. Also, I’ve always loved pizza as a kid and still do.
- Milkshakes. Especially when they are orange Creamsicle or mint, but a classic vanilla is refreshing too.
- Bananas. Apples are absolutely delicious, but I can’t give up banana cream pies - they’re too good.
Thanks for answering some of those commonly searched questions!
Thank you for the hard boiled egg procedure! I’ve been using a method that usually left me with overcooked eggs that were nearly impossible to peel.
Your method makes perfectly cooked eggs that slip out of their shells.
Loved it! Especially your personal stuff at the end
8:59 "How to keep from crying when copping onions?" Onions contain a enzymes that cause your eyes to tear up when said compounds hit your eye. You can reduce the effect by refrigerating the onion beforehand to slowdown the enzymatic reaction. Using the sharpest knife possible to cut the onion damages fewer onion cells and causes less of the enzymes to be squirted into your face. To completely avoid it, use a pair of goggles or face shield. That way, none of the enzymes get into your eyes no matter how dull the knife is.
I love seeing your dynamic together with your wife. But more importantly, you both seem so down to earth, which is probably why I like your channel for cooking your taste 10 to follow lol mine and that course is reassuring but it also gives me lots of good stuff to eat.
I really love this video! I feel like I know you better now, please make a podcast
Egg slicers serve two purposes! Slicing eggs and strawberries.
And olives. That alone makes it worth it. And apples for pie, as long as you have a good quality slicer
Onions release sulfuric acid when they're bruised. Thats what makes your eyes water. So the key to not crying, is to make sure that the knife you're using is nice and sharp. A dull knife smashes and bruises the onion, releasing those acids. Direction helps too. Cutting onions pole to pole (julienne i believe?) is cutting with the grain structure making it even less likely to bruise as you're not cutting through membranes but rather with them. If you're using a dicer or food processor, it's going to bruise them no mater how sharp the blades are though.
I'm also not vegan, but it basically just boils down to either animal love or being more ecologically minded I guess.
Also on the "soybeans for vegan products" point. 77% of all soy globally produced is used to feed livestock. Only 7% is used for vegan products.
(Source: our world in data)
if it's for the love of animals, fine, but if it's for the environment, no. the single biggest green house gas producer in the world, is... very few ppl know, so, all the cows of usa, produce as much ghg as one bigger parking lot of cars. so, all the cows in the world, produce as much as all the cars boise, idaho. so, why do we keep talking about cows, and not about cars then? so many vegans don't even know what ev stands for. well, cars are basically dwarfed by the industry. and the industry is all in China, and China spent last 20 years doing EVERYTHING to reduce carbon emissions. Successfully, I might add. But, ghg emissions didn't go down.
Single biggest green house gas emitter is never mentioned when international orgs are counting and tallying ghg emissions. They were literally banned from counting this one thing. They instead try to force all of us, to eat vegan, which if all of us went vegan tomorrow, would have negligible effect on climate change, or, maybe even worse effect, cause we'd all have to eat veg all day, and that would mean eat every two hours at best, meaning eating and producing way more food than there's farm land to do so, but they are now also complaining about fertilizers for those foods, so, they basically want us to eat nothing, rather than doing away with one thing that caused the climate change in the first place
it's us military. it dwarfs ghg emissions of factory of the world, entire country of China, go figure...
Refrigerate the onions and use citrus like Lemon or Lime juice on the cutting board will help reduce the issues of crying while cutting onions.
Merch designs look awesome! Also, yes Lorn, I have onion goggles and an egg slicer....I also have that little gadget that cores an apple and slices it at the same time as well as an electrical automatic tin opener - I've never used any of these things other than the goggles, my junk drawer is wild!
nerd!
I was a Lacto-Ovo Vegetarian for 8 years when I was younger. I have no issues with eating eggs or eating dairy products like cheese.
I'd love to see that chicken recipe done on the channel, sounds delicious.
Cutting onions near the vent, with the vent on, generally keeps the tears away for me. 👍🏼
Thanks for making sense…”it’s all about context”…yes, so absolutely yes! Thanks for the tips, have a great day!
On the question of cooking French-style with butter: I watch you, and I also watch Chef Jean-Pierre, who notes that _clarified_ butter gives you that buttery taste (at least somewhat), but it has a high smoke point because you've eliminated the milk solids that burn. You can shallow-fry in clarified butter, and I think you can even deep-fry with it thanks to its 450ºF smoke point.
Gheeeeee … personally I water sautee
Also, butter in French cuisine is a regional thing. The south of France, butter is barely used, almost never for cooking (usually just for things like tartines).
@@sahej6939yuck
Thanks for all the great videos.
Yes! 12 eggs in a carton, 12 minutes in a pot...Perfect every time. Easy peasy.
13
Onions: keep a wet towel next to them, so that the towel's moisture attracts the sulfur compounds and not your eyes. Or wear contact lenses, never crying from chopping onions is my myopic superpower.
This type of content is quite nice. Makes me feel like you guys are having a nice break and just enjoying as well!
No contest, PECANS! Chips, Milkshakes, Pizza, & Apples. You two are so funny!
I always get so annoyed when people make dishes with walnuts. Like, have you never had a pecan in your life?
for onions (those who don't wear contacts): every time you've cut a handful move them into a bowl of water or a container with lid and cover every time you've added. or have a fan nearby to blow over the onions away from you
Brian, you don't have to be a vegan, neither am I, but you did just put out a whole heap of misinformation about it to hundreds of thousands if not millions of people.
Love your vids, love your recipes, don't let the grumpy people get to you, you kind of lit a gas can on fire with that one.
Please correct me, what was misinformation? Ive read pretty extensively about this.
@@BrianLagerstrom"not that much better than industrial meat production" is just flat-out false. There's a big difference, and this is coming from a meat-eater.
You have to consider that the animals are eating the plants. So when you're talking about environmental factors, animals should include all the plants that those animals have eaten.
@@BrianLagerstromnot sure exactly what he's referring to but most of our farmland is devoted to feeding livestock. It takes 10ish pounds of feed for a pound of meat, so vegan diets use less monocultured crops like soy, corn, etc.
@@BrianLagerstrom Well, you attributed the problem that is soy agriculture to vegans. Which not only do non-vegans consume soy products, but humans eating soy doesn't even account for a tenth of the soy we grow.
@@BrianLagerstrom Also, as you mention in the beginning - this is easily a very political question, so you might as well just cut it from a cooking video. I disagree with your take, but even if I did agree, I'd probably still think it would be a better idea to skip the bomb.
How do you deal with the stupidity of the general public.
Apple! Fresh, or in salads, or in a pie, or in pancakes, or juiced, or juiced and fermented. So much more versatile than a banana.
275F or 135C for 2 hours - depending upon a (3.5-4lb chicken) - should produce an unappealing, pale chicken. A kitchen torch then might be necessary for some needed browning. I have found longer cooking times of poultry inevitably dries out the white meat. I do 425F for one hour - 20 mins per side (4 sides). Perfect cooking of a whole chicken can get challenging - getting it consistently spot-on is the true cracking of the code 😅 a great many failures has been my experience which is why I break the entire chicken down and roast white and dark separately - sear on the hob and finish at different cooking times in a moderately hot oven (350F-170C)
Add Lorn and Brian to my list of favorite couples to watch together. Right up with there with Stephen and Evie and Barack and Michelle.
"…at the same time. (Softly) I love you…" 🫠
@brianlagerstrom you can hold a slice of bread in your mouth while cutting onions, it works so there's no tears - make sure it's a thick piece, or you'll just bite through it though
I love your videos so much. I used to think making bread was some sort of old people joke but it's so much fun and I've grown a passion for it. Tysm :). Greetings from Finland.
(I'm 31, 29y me said bread making was some old people joke).
PS: I have so many sourdough loaf pics if u want just tag me :D
I want to thank you for your mayo recipe. I've made this mayo three times and it didn't separate, it was thick, creamy and yummy every time. Your mayo recipe is saving me from paying over $5 dollars for less than 32 oz. (they have reduced the volume of namebrands to 30oz a jar). Thanks again.
You can avoid some crying from onions by pointing a small fan at the onion/cutting board. Works every time if I remember the fan
12 min boiling eggs, then ice bath, is also what I do. To peel, put one egg into a small jar (like mustard jar), cover, shake about 16 times. The peel comes right off.
Regarding crying when chopping onions: If I’m wearing contacts, I don’t cry at all. With my glasses on, I cry. 🤷♀️
Bri! An open flame next to you chopping onions greatly reduce tearing up! I think I saw this on Good Eats, or Americas Teat Kitchen
Butter in the pan for pancakes gives a caramelized edge. I have not been able to achieve that without butter.
Cutting onions with a wet knife helps. You'll have to dunk this knife into water quite frequently. It works though!
It's nice to see Lorn on camera doing something more than tasting food. 🤟
Great video!!! Thank you for sharing!
[9:00] The Onion Hack.
Keep A damp full sized paper towel next to the onion as you cut it.
The reason you cry is because the fumes released by the onions carries a histamine that is attracted to water.
The damp paper towel near the cutting area absorbs the ambient release of that protein at/near the source allowing you to cut onions tear free.
Pecans.
Apples.
Brazilians listening to how Bri Cook rice: WTF bro ???? This is not pastas!! It's rice! Where's the stirfried garlic and onion, and maybe a bayleaf??😮😂😂😂
buy one of those little blenders that have attachments for nuts and seeds and veg: cut the onion in quarters, or just so it fits into the little chopper, not enough cutting to make you cry, then chop in that thing, done
Fun little video..
I had no idea what the Grimace shake was. Once you said it was from mcdonald's, I knew why I didn't know. I never eat there. Ish.
For how I cook my spaghetti squash, I just quarter it or halve it, then bake it. Of the squash family it, from what I have tasted, is probably the most bland tasting. So adding additional toppings or flavors, is a must. It is good though as a blank canvas to have fun with.
One of my favorite things to bake is whole chickens as well. It is just so damn good!
Favorite fruit, if I only had those two choices would also be an apple.
Chips
Pizza
Milkshake - Chocolate
Pecans
I never have any leftover fries from McDonald's, but Five Guys fries are mountainous and always makes leftovers. Best way to reheat them is to turn them into hash. Chop 'em up and toss in a little oil/butter/bacon fat in the pan. Add onions and your favorite breakfast meat.
I'm over 60, and I know what all those acronyms mean💙Banana, Although available apples didn't get good until about the last 10 years. Now loooove Cosmic Crisps. Thanks, WA!
Cool concept video, loved it!!
Regarding corn on the cob cooked on the grill --- there's no need to boil it first. Preheat grill to very hot (425-450f), grill ears with lid down for 5 minutes, flip and cook for 4 more minutes. Let cool 4-5 minutes or until cool enough to handle. The husk and silk will then come off with little effort.
You really can skip using all that energy and steaming up the kitchen to boil a pot of water -- not necessary.
if you want to eat spaghetti squash "as spaghetti" cut in half from end to end, scoop out the seeds with a spoon, rub or spray the interior surface of the flesh, (season it as you want. I like onion and garlic powder and salt and pepper) flip it over so it is flesh side down on parchment paper and roast at 350 degrees until you can easily pierce it with a knifetip. After it is finished cooking take a fork and pull it through the squash flesh from one end to the other to create 'spaghetti strings"
Hey Bri! I love, LOVE your recipes and videos. I however completely disagree with you on pancakes, except the buttermilk cause you’re right on there. Epicurious has an episode with Chef Frank Proto(sp?) and that’s exactly how me and my family love pancakes. Lots of butter in the pan to cook them, no whipping egg whites, thick, fluffy pancakes with a crispy buttery exterior, so good!
Different type of video from you, Bri, and i love it.
I am a nerd and cover my eyes when slicing large amounts of onion with plastic wrap 😂
I feel like the luckiest home cook alive as I’ve never experienced the crying when cutting onions that others have. And I cut onions nearly every day.
Fridges are just generally dry environments. I think it has to do with the fact that at near freezing, water (from the humidity in the air) condenses more readily drawing it out of the air resulting in lower humidity levels. To prevent that, put those veggies, etc. into the crisper drawer and close the vents. Open vents lowers the humidity, closed vents raises the humidity.
Definitely more of these types of videos! You and Lorn are great together (good thing you're married, lol) and these are always highly entertaining in addition to being informative. :)
how to keep from crying when cutting onions
1. wear goggles. I don't wear onion ones, I use my DeWalt ones :D Makes my Mrs laugh, but hey it works
2. Big one... breathe through your mouth. No joke. This works without goggles as well.
Thanks for the video! Always great to see Lorn, too. I've pre-ordered a Let's Eat This Thing bag, can't wait to use it for my groceries!
Walnuts, DC and Banana. All the way. Such cute merch!!
Other things in my junk drawer besides onion goggles: Star Trek enterprise-shaped pizza cutter, wolverine style meat shredders (sorry Alton, they rule!), pig shaped corn holders. So I think Laurens hypothesis is 100% accurate.
Can’t wait for my MERCH!
The trick to not crying when cutting onions is to have a super sharp knife and to not destroy the cell walls too aggressively-hence, the sharp knife. If you're cutting the onion in half, place the cut sides down on your cutting board and work fast. I haven't cried from onions in years due to this technique.
I absolutely love them type of questions, if you can only eat one biscuit/cookie for the rest of your life what would it be??
2:03 yeah I’d appreciate that
Lorn and Bri, you guys are great! Loved the video👍
Idk why but that SMH question killed me! 🤣
Since i was a child my mom always refridgerated onions and I still do it now that I'm 71. I rarely cry when chopping onions. I always suggest this on cooking channels and some folks contact me reporting that it does work. Hope this helps someone
Pullet seasoning is absolutely a secret ingredient.
I discovered that wearing a face mask over your mouth and nose is pretty effective against onion years. Learned a lot in 2020