Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious
ฝัง
- เผยแพร่เมื่อ 25 พ.ค. 2024
- Chef Dan Giusti returns to show us just how much is possible with a can of seafood and some ingenuity. Watch as Dan prepares a day's worth of meals, each taking canned seafood from the mundane to something unexpectedly delicious. The best part? All 4 will cost you under $12 in total.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at www.chefsbrigaid.com
Follow Dan on Instagram at @dan.giusti and @brigaid
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0:00 Introduction
1:01 Breakfast - Salmon Frittata
4:38 Lunch - Sardine Salad
10:53 Snack - Clams Casino Toast
16:57 Dinner - Tuna Chowder
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Director: Rusty Ward
Editors: LJ D'Arpa, Andy Morell
Director of Photography: Ben Dewey
Producer: Tommy Werner
Assistant Producer: Asha Boston, Ness Kleino
Culinary Producer: Katie Stilo
Culinary Assistant: Biba Clark
Camera Operator: Jeremy Harris
Audio: Sean Paulsen
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
Epicurious Video Team
Jonathan Wise
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
June Kim
Holly Patton
Myra Rivera
Billy Keenly
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Pro Chef Turns Canned Seafood Into 4 Meals For Under $12 | The Smart Cook | Epicurious - แนวปฏิบัติและการใช้ชีวิต
Sir, you are what the Food Network has totally abandoned, the experienced chef teaching the rest of the world how to make the best dishes that we can afford. Truly, I thank you.
Yup. Cooking shows now are not about teaching people to cook. This is awesome:
Cwavt, I agree with you. We need recipes we can afford.
@@edgartriay8485tbh most of the time you don’t need recipes, all you need is just the basic techniques,for example stir frying, braising, pan searing, etc. and just use whatever ingredients you have with whatever technique that match your ingredients
well said, thank you
The 'afford' part is the big thing the channel is missing now. Having to go to 3 different grocers to get what you need for one meal you'll probably never make again
This dude is legit. 20$ victorinox knife, affordable delicious meals, clearly loves cooking and food, worked in Michelin star restaurants, and he's doing these recipes for us? What a legend
hmm. yes. and Le Creuset. Still, preeeeetty cool and I will definitely make at least two of his recipes.
@@Vera-kh8zj I think we can forgive the Le Creuset on account of everything else being pretty cheap basic ware
This dude yeah laughing stock…
The Victorionox Fibrox chef's knife is actually one of the highest rated value chef's knives out there. It's a highly recommended knife for beginners and those on a budget; it's comfortable, sharp, well-balanced, and sturdy. You'll see it a lot in commercial settings because it's an overall good knife that's well priced. Of course, once you develop your skills and preferences, you may get a different, more expensive knife, but one should not discount the Victorionix knife as being 'bad' because it's cheap.
he has my respect for sure. he's literally showing us recipes with canned seafood unlike many others who expect you to go out and buy 30 ingredients for one dish.
I may be just adding another voice to the chorus but I admire Dan more than any other chef out there today. He’s cooked in some of the best kitchens in the world where a seat at a table can cost hundreds of dollars and left all that to focus on making good food available to everyone. We need more Dan Giustis in this world.
yes sir, you are absolutely right!
Dan really is the best! If you’re interested in similar chefs, I would absolutely check out Jacques Pepin. He’s the OG when it comes to teaching people how to eat well even with the most basic ingredients.
This is the way.
HUNDREDS?!
Yes
This dude has cooked in Noma and is making clams casino on a baguette and prepping it in the microwave. I love this man
He was head chef at Noma, not just one of the cooks there
Exactly 😂 😂
Actually a microwave is bad. Have you ever eaten something out if it that was even half as good as an oven? Also it kills nutrients
@@renegademade6384 False. If used right, it's a very convenient and versatile tool.
@@renegademade6384 Literally nothing in your statement was true, but especially wrong was the killing nutrients part.
I like how chef used the microwave in making the clams casino dish, lots of great tips for not only using low-cost ingredients but utilizing time-saving prep.
Balls
@@kylesantos8059 what?-
@@dinadinh1002 balls
@@kylesantos8059 I agree, balls
@@kylesantos8059 ok
I can’t believe I just bought chopped clams for the first time because of this. I’ve spent so much money trying to make all these fancy complicated dishes and stressing myself out thinking I have to get the “best” stuff. This is like a breath of fresh air. Thank you for these vids and please keep making them!
Same. I’ve made the baguettes twice now in the last 2 weeks because they’re so good. Never even considered canned seafood before this realy
Canned clams are really good with sauteed garlic, olive oil, parsley and a bit of lemon juice over linguine.
@@Kiki-D-Kimono gonna try this next week:)
I didn't they have chopped clams exist til now! And the one he uses is only less than $2 a can at Target. What a steal!
@@Kiki-D-Kimono Done it before...soooo good! 😋😋😋
Guy spent his time is them fancy restaurants and decides to teach people how to make cheap meals. Legend.
that a pretty low bar for "legend"
@@Marcel_Audubon whatever man
@@cailynaube if you find yourself pretending opening a can of fish is somehow miraculous, it's time to reevaluate your life, little lady 🤣😂🤣
and then we have a lowlife criticizing someone for praising a person they admire...it's time to reevaluate your life, little boy 🤣😂🤣
@@Marcel_Audubon He worked as head chef at Noma, which has two Michelin stars, and was ranked the best restaurant in the world for four years (now #2). He quit all that and created an organization that designs nutritious, delicious food programs for school lunch programs. In many ways, he's taken on an even greater challenge than a Michelin star menu. He works within the budget of $1 per meal, limited trained staff, while appealing to the palate of little kids. I absolutely think that's legendary.
What Dan failed to mention here is that sardines, if eaten with their bones are actually very high in calcium. So there are health benefits to eating the bones along with the fish
High in collagen! That's what I like! Never use 'vegetable oil, tho. Go for a quality olive oil or some cold pressed avocado oil. vegetable oil is too high in Omega 6 fatty acids, while the others are high in Omega 3's . Also, heat processed oils are actually made rancid by the processing. Rancid oil is terrible for u.
I was looking for ways to incorporate more calcium in my daughter's diet and the pediatric nutritionist mentioned sardines! I didn't realize this and my daughter absolutely love the recipes above. Not that chicken nuggets are bad but we gotta keep introducing different and more nutritious foods to our kids.
I didn't know you don't eat them without their bones 🤫 I've grown up eating them whole it's never crossed my mind to remove them. Amazing!
@@staceykersting705 pretty sure Canola oil’s Omega 6 to 3 ratio is 2:1, which is pretty ideal given that daily dietary recommendations hover around 12 g omega 6 and 1.2 g omega 3
@@ruj91 I know, their bones are so soft you can just chew through them
More of him, please. He is very real and attractive, while not cocky and snobby.
What?Lmao
@Wuxxy und ich so bin hab ich u die Frau von Doktor der Firma von mir gesprochen und haben
@Wuxxy its not google translate doing u dirty, i have no clue what hes saying either
@Wuxxy it wasn't Google I swear he's incoherent. I really tried to figure out what he was trying to say.
@@yesyes2543 Blücher!
Given the fact that Dan has worked in Noma, where it can cost easily $350 PER person to dine there (that's if you're even lucky to land a reservation), and is utilizing a microwave and not coming off as a pretentious "cheffy" chef, I love this. I like to fine dine as much as the next person, but these type of meals and budget is much more realistic to my means.
'I happen to have the biggest bowl ever made'
The low key humor of this man is just amazing.
As a Floridian who has moved to a rural area in a landlocked state, I can't tell you how much I appreciate this video. I only ever learned how to cook fresh seafood and there's only so much you can do with frozen shrimp. The ideas and pairings here sound delish!
You can thaw the frozen seafood and treat it like it's fresh! I do that with frozen shrimp all the time.
@@michellebowen1194 I do that too, but I'm glad to have this video for some variety! :D
I was just looking at my pantry this morning and trying to figure out what to do with the random canned fish I bought during early pandemic. This video was the answer. I’ve got both the sardine salad toppings and the salmon frittata going in the oven right now. Thank you!!
"When the eggs come in, we don't want it to be super hot, but we want there to be some heat."
This is how experienced cooks give instructions. 😂
Yup, a little bit of this and a little bit of that
Cooking is an art but baking is science
I LOVE canned/packet seafood for easy, affordable, protein packed meals. Tuna with rice is a favorite. If you have tuna, mayo or miracle whip, rice (sushi or sticky), and seaweed, you can also make some pretty easy, delicious Japanese inspired rice balls. I make them all the time with instant ingredients.
oh man i keep forgetting you can chunk mayo into rice balls, time to whip out the kewpie
Actually, love canned tuna and mayo -> with cold rice and leftover vegetables for a tuna-rice salad or -> with leftover vegetables mix to put on a toast + cheese to broil kinda my version of easy/quick/cheap panini ^_^
Ha-Salmon Frittata Such a wonderful dish
Need an oven safe skillet
1 can Pink Alaskan salmon
2 Yukon Gold potatoes
1 Shallot
4 Large eggs
3 Tbsp Olive oil
1/4 cup sour cream
1 Tbsp. Chopped chives (1 tsp dried)
Salt and pepper to taste
-Preheat broiler to 400' (Low Setting)
-Drizzle oil in oven safe skillet over Medium heat
--Dice potatoes with skin on
-Cut shallot into rough chunks
--Add salt and pepper
-once shallots start to soften whip eggs in a bowl
-Drain salmon water and add salmon evenly over potatoes
-Drizzle egg over entire pan
-salt and pepper
-add chopped chives
-Dollop sour cream randomly across the top
-Slide pan into oven, 4 inches below broiler
--cook for about 10 minutes.
-Either slice in pan or if non-stick, slide out onto cutting board and serve.
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Canned Clams Casino Toast
1 can clams
Italian Bread/French Bread
1/2 Yellow/White Onion
4 TBSP Butter
2 slices of bacon, cut to pieces
1 garlic clove
Bunch of Fresh parsley (about 1 Tbsp or 1 tsp dried parsley)
5 Fresh Basil leaves or 1 tsp dried basil to taste
Grated Parmesan cheese - 2 Tbsp (fresh or bagged)
Salt and Black Pepper to taste
Lemon juice (fresh or bottled if you're a heathen)
Baking pan with rack is preferred but not necessary
-Preheat broiler 400' (Low setting)
--In a microwave safe bowl add cut bacon, 4 tbsp butter, whole clove of garlic
-Microwave Ingredients for 1 minute, let sit a few seconds, cook another minute.
--Remove clove of garlic and chop it roughly and put back in bowl
-Add chopped onions to bowl and mix together
--Drain clam juice and add clams to bowl.
-Chop parsley stems and all and add to bowl (or dried)
-Roll several fresh basil leaves together and chop and add to bowl (or dried)
--mix all ingredients together.
-Spread mixture all over the top of your bread and broil on center rack for a few minutes, careful not to burn.
--Squeeze of lemon juice across the top and devour
----------
You can tune a piano but can you TUNA CHOWDER:
2 Five ounce cans Tuna
1 Box Ditalini no 36 pasta
1 can Whole kernel corn
1 can diced tomatoes
2-3 garlic cloves
1 box frozen chopped spinach (thawed) (or 1 can of spinach drained)
Olive oil
1/2 white/yellow onion
Red pepper flakes
Fresh (or dry) basil leaves
Fresh (or dried) Parsley
Need pot or high sided skillet with a lid over medium high heat
-Chop onion, roughly slice garlic cloves
--Add a drizzle of olive oil to pot or skillet
-add garlic, onion, and salt (we don't want to brown the onion)
-add 1/2 tsp (or more) crushed red pepper (optional)
-add tomatoes and canned corn
-add 2 cups water
-Add spinach
--Cover and bring to boil
-add ditalini
--salt and pepper to taste
-add a few basil leaves (fresh or dried)
once pasta is done turn off heat
-keep tuna in big chunks and add to pot with more salt and pepper and mix gently
-Add 1 Tbsp chopped fresh parsley (1 tsp dried)
-Drizzle of olive oil across the top and serve
I like these kind of recipes because it shows me how and what I can combine when I have leftovers or just food that I bought for a dish once and that just sits on my shelf.
This chef is Amazing! He displays affordability in food, beautifully.
I don't generally do seafood, much less canned tuna, but I made my own twice-baked potato with tuna/potato and herbs for the filling. It turned out pretty decent
Seafood in a baked potato? I’m going to have to try that. Thanks for the idea!
@@calico9046 did you watch the video 😂?
This is amazing. Seafood is one of the healthiest proteins you can consume, but everyone thinks you have to buy the very expensive fresh wild caught kind to benefit from that. Canned seafood is insanely good for you and costs a fraction of the price, but I've always struggled with using it because of the sometimes overwhelming fishy flavor it has (ESPECIALLY sardines). Seeing this video is rekindling my interest in getting more seafood back into my diet, very grateful for this.
Frozen seafood is also a good option! In many places "fresh" seafood is just frozen seafood that's been thawed, anyways.
Love this guy, a real chef rolemodel that did the fine dining to the top and now uses his skills and "know how" to improve school-food and beyond.
Chef Giusti really makes me feel like I can make these at home. Please continue doing this series with him; he's excellent!
Can we have chef Dan show us how to use dried beans and/or lentils. I have so many and need to get out of my rut of repeats.
Ever tried making daal with the lentils?
I actually use canned sardines in oil for pasta! Very yummy and very easy to do-just saute garlic and sardines with oil in a pan (i break them so that they’re evenly distributed) then add pasta and voila! You have dinner ready in minutes 👌🏽
The sardine salad is a great idea chef, will do that next time ☺️
Are they boney or do you even notice? Thanks so much
@@ashanein for canned sardines, the bones are really soft you can eat them
I also do this! I also use canned tuna, tomatoes, parsley, garlic, and kalamata olives over linguine, spaghetti, whatever I have on hand. It's delicious, cheap, quick and one of my favourite recipes.
I really appreciate Epicurious for presenting this episode!
Sardines, mackerel, tuna, salmon… delicious with pasta!
Me too... actually I've used sardines, clams, anchovies and also salmon (separately, not together) 😋
Oh man the clams casino toast reminds me of the "linguine in clam sauce" my mom made. Canned clams, bottled clam juice, garlic, and Italian seasoning served over linguine. Was my favorite growing up.
Canned seafood is so helpful on a budget; even used canned crab to make crab cakes for my spouse's birthday! Love this video.
Will there be more videos like this?
Mackerel or sardines in red sauce as a base for a bowl of pasta - it's so easy to make, so savoury, and cheap af if you're on a tight budget. Sure, sometimes it's squid ink pasta with prawns in a white wine sauce. Sometimes it's pasta tossed in a pan with a can of mackerel and some cooking water.
Same here! Sometimes she’d add white wine or lemon juice too.
Linguine in clam sauce using bottled clam juice is a favorite in the household.
When I saw the title, it reminded me of something my grandma would always make for Christmas. It was a basic cheese ball: cream cheese, yellow mustard, Worcestershire sauce, and canned shrimp, all rolled in crushed walnuts. Sounds weird, tastes delicious.
Growing up, we kept a few cans of tuna/salmon in the pantry. My mom made the best tuna croquettes with rice and green beans. I always knew money was tight when this meal was served but it was always one of my fav dinners!
I just cooked the clams casino toast for my dad and myself and it was fire! Great recipe! Please do more seafood tips and recipes!
how long did you broil it for?
I don’t eat fish but I’m obsessed with this idea of inexpensive yet elevated meals. More of this thanks.
More of this guy please!! Chef Dan is like a beam of light in quarantine as I try to eat healthy and meal prep
this guy, my god. These recipes. This vid makes me want to try all of them. The ex-Noma chef guy on point.
this is the most useful cooking video ive seen in quite a while! realistic recipes and new ideas without any BS. I've been eating sardines and chickpeas alot recently and the salad looks perfect! cant wait to make it
Feels like the price point is being pulled down by dividing into more portions. But still, even if you doubled the portions the meals are still great value. Looks delicious and most likely more nutritious than what you can buy outside for this price.
I had to laugh when they said 2 cans of wild planet was $3.50-ish; it's $4 in upstate NY for 1 can, let alone 2. But agreed, still cheaper than eating out, for sure.
I DO wish more recipe channels, not just Epicurious, would acknowledge that prices of most of their ingredients vary depending on where you live- maybe show a range that an ingredient might cost, or show where they get them from, or even just a disclaimer that they’re not ignorant to that would go a long way.
@@mamagermany 100%
@@mamagermany Tottally agreed ! i almost laugh when i saw the tunna can was 3,50 ish...around here they are usually around 6$ some better quality brands costing around 10$ if i could get tuna that cheap id eat it almost daily xD
I honestly don't understand why almost everyone does this when showing off budget recipes. Oh wow it's $2.00 for a portion half the size of a slice of pizza - that's not a meal. Just cook something that's the size of a meal that 1 person might eat and then put a price on that. Stop arbitrarily dividing it into tiny 'potions' to make your price tag look smaller.
It’s basically a cheese grater on a stick. Lol he is so great
Cooked at noma and brings good cheap food to the public. As a cook for 10 years I respect this guy fully.
I love these videos from Dan. He seems like a wonderful guy and he uses these ingredients in ways most people wouldn't ever think to!
at first i was like “sardine salad? what?” and then he sold it to me
I had sardines for the first time at the end of 2020. I was very pleasantly surprised how good they are, even right out of the can with just a little lemon juice squeezed over them. I now always keep a couple of cans in my pantry for a quick light meal. I actually buy the brand used in this video.
You've been missing out, sardines are a great addition to salads.
Its great on a tomato salad. Chop tomato, crumble feta, thin sliced red onion, sardines, oregano, salt pepper and olive oil. Boom. With some bread you got diner
Easiest way to get them in your diet is to just put some filets into a tomato pasta sauce, throw some spinach and/ or more veggies in, over any kind of pasta, I prefer capellini or angle hair. Bonus if you sauté onions and garlic in the oil first then add the pasta sauce to it. Super delish, healthy and savory!
I feel the same way, have never eaten canned sea food but now I want to try it since this all looks so good and it’s cheap
10:20 "So I'm not just eating out of this gigantic bowl by myself"
I feel personally attacked. Don't shame me for having serving bowl sized "personal" salads lol
If you eat it in the mixing bowl it's one less dish to wash!
I do the same thing with Caesar salads. I LOVE Caesar salads, and I am only one person, soooo...to paraphrase a famous line: all Caesar salads are belong to me. 🤣🤣
My new favorite series from Epicurious. Thank you Chef Dan with your advocacy, making food good great and accessible to all( narrowing disparity between rich and poor, struggling moms and families, should i say) while teaching how to prep, explaining well to viewers to entice them to cook pantry and cheap ingredients. Pandemic made us keep lots of canned food at home. Thank you for all the ideas!! (Next, give us SPAM, luncheon meats, canned mushrooms, liverwurst, devil’s spread…)
I'm blown away ...a Noma chef actually giving us free recipes online? And to boot there are things that I can afford, things that I can make and things that I like to eat. Absolutely heaven sent
Good content, I discovered sardines a while back for cooking on a student budget and they're great. Love them in a spicy tomato sauce with capers for pasta.
Also much more environmentally friendly than eating canned tuna and less mercury contamination since they are lower on the food chain.
Hope to see more of this guy, cooking on a budget can be made fun and interesting with the right ideas.
Canned Disrestan when? . . . Kappa
@@MostWeakest pepoS
15:55 If you're worried about your bread burning under a broiler from exposed edges, a little trick you can do is just dab a little bit of water around those exposed areas. It slows down them burning quite a bit
I made the salmon frittata today. I didn’t have canned salmon so I used the fresh one I had in my fridge. But I appreciate his innovative ways of using cheap ingredients.. will make more of his dishes!!
I am sitting here eating clams Casino toast and it is DIVINE. It is way better than I even thought it would be. Everything if perfectly balanced. The crispness of the toast, the cream y richness of the filling. The brightness of the lemon.
I am going to make this again and again. As a main course with a light salad. Incredible.
Perfect for when you have a useless amount of bacon left over from another recipe.
Chef Dan is awesome! Hope to see more of him. This guy knows his stuff.
I love the additional ideas for canned seafood, some I wouldn't have ever thought about before. I cook with canned seafood often, tuna, salmon, as well as Mackerel for Mackerel cakes and canned oysters for anything from dressing to a cream based oyster stew. I hadn't ever thought of cooking with sardines, even though I love them. I will definitely be experimenting with ideas with sardines. Thanks!
Loved his ideas and educating us on how to utilize canned seafood. But i don't taste my food, i just season until the ancestors tell me to stop. It usually comes out well. Lol
This is so me
Same lol
same lol
More Chef Dan!!!! Knowledgeable and down to earth, want more videos with him.
Unpopular opinion : Every bald chef knows how to cook
-Frank
-Dan Giusti
-Babish
I think Babish isn't a chef
@@jedskee333 yeah he doesn’t like to identify himself as a “chef” cause he considers himself a home cook
Gordon begs to disagree
Popular opinion: you don't know what chef means.
EVERY chef knows how to cook. Now, did you mean every bald person knows how to cook?
Ah you forgot one bald man, the one that can do anything, a doctor, cheff, astronout, even a plumber, hmmmm where should he goes?
I really enjoyed the two videos I have seen with Chef Dan. Nice change from the more common cooking videos. Just the right amount of humility, experience, skill, good humor, clear descriptions, easy instructions, nice speaking tone and speed, and what appears to be delicious dishes made easily and inexpensively. I hope Epicurious will continue to produce more Chef Dan videos of this type (focus on low cost meals, simple meals, etc.). With so many people suffering from the Covid Pandemic, and so many people living on tight budgets because of it, it is nice to see a chef putting out some meal ideas that are affordable and yet also look interesting and appetizing. Bravo Epicurious & Chef Dan!
EXCELLENT! Every can of seafood demonstrated here is so healthy and brain food too. Thank you so much, Chef Dan Giusti.
I made the clams casino toast for a party appetizer. Tripled the recipe. It went over very very well. A winner!
This is a wonderful series, great ideas for heathy delicious food on a budget. Many thanks Dan for the creativity, enthusiasm & willingness to teach. The Clams Casino looks so good. BTW, in the spirit of not throwing away anything -- cats love the water from tuna cans.
I appreciate these videos with him. He’s super helpful.
Thank you for these awesome Chef tips. Who knew you can make a dressing from chickpea juice and sardine oil. Also, roasting tomatoes,onions and chickpeas make Umami flavors. Great recipes thank you Chef 👍 would love to see more budget-friendly meals.
The sardines easily split in half lengthwise, and you can remove the crunchy bones and the intestines that sometimes are left in.
I like this guy his energy was amazing it made his cooking very engaging, he’s very intelligent. I like his energy! Please add more of him
At one point we were getting a lot of canned salmon in food boxes, so wife turned them into salmon cakes/ patties. Turned out pretty good
I like how he elegantly calls bean water "acqua fava".
I have made all four of these recipes and I really enjoyed them all!! I had only ever used canned tuna before even though I love fish. I never would have purchased something like a canned mussel. Dave is an incredible educator and I feel like he has changed the way I look at ingredients after just a few of these videos.
More of this guy please! I’m ready to run out and try canned sardines & clams.
I need… no: the world needs more things like this! Not only budget but time saving cooking!
7:10 This may seem odd, but ever since I was kid, my favourite treat from a can of salmon has been the backbone. I love the soft, chalky texture of the little vertebrae.
Love the dry humor and just a joy to watch and very clear and easy to understand what he is saying and doing in the kitchen.
I love this guy's energy!
Chef: "You don't want to chop basil too much"
Also chef: **chops basil to atom size**
He has good ideas, but with his execution I find it hard to believe that he was a head chef anywhere. His hands are shaking which means he's nervous I think
Now we are going to put in some nice seasoning so we'll save this evening for the end WTF?
@@phoghat idk. It’s pretty natural to be nervous from 150k people watching. That, and it could also be an illness sorta thing. I have one server who has that. It doesn’t have to be nerves. That and he seems to have the energy and know how to be a chef. Plus cooking at home and cooking in a kitchen are vastly different.
@@horneytoaster4773 I'm I am a member of sag I have work in many commercials nobody is watching him or me because it's them or video tape or recording some other way if your hands shake like that there are things you can do so they don't.
@@phoghat would you like English lessons or would you just like to struggle through by yourself? Either way, no, sometimes there just aren’t. The sever I’m talking about has been to many top class doctors and it’s just something he’s stuck with. And either way sometimes it’s not feasible to get it looked at.
I am loving this series! Dan’s enthusiasm and clear explanations inspire me to cook more.
I made all of these last summer, and now, when I'm trying to fit more protein into my diet, the sardine salad is what comes to mind. Fish and chickpeas are great protein sources and I remember the dressing was rather tasty!
Please keep these coming! It’s a fantastic concept and helps me see ingredients in my fridge and pantry on a new light. Loved the chickpea recipes by the way!
As coming from a Country where we produce a lot of canned seafood, I rate this video as 150 of 100. Can't wait to try this recipes
Please, more videos like this with Chef Dan Giusti! He is so practical and thoughtful in his approach and choices, actually providing useful info and tips. All do-able recipes. Well made and organized video.
Wow. I can watch him cook all day. He explains everything, shows his technique, adds his experience where needed, and makes it so simple to follow. Gordon Ramsey could learn from him.
These all look so good and so attainable. Can't wait to try some of these. Also Dan is so easy on the eyes.
His personality is A1. The more and more he talked. The deeper I fell in love. Very strange. Oh, the food looked good too.
I love his approach so much, hope to see more of Chef Dan Giusti!
VERY Interested to see an extended series love the energy and knowledge of the chef!
that salad looked delicious.
also, Dan Giusti videos dont need background music imo.
Frank’s not here because he’s out in the pacific fishing for the legendary fish for his meals
Red dead redemption 2 style?
@@sidneycz8453 yessir he’s out with Hosea and Dutch with the special bait he made himself.
Sheeesh
@@majoroldladyakamom6948 thank you sir, I’ll be sure to watch it
Whoever shot this deserves props for the perfect roll in of the canned clams at 11:27
I love this series! I love this man! Please, do more!
excellent series, hope to see more of it! Great Chef!
This brings me back to my grad school days. We had to make cheap ingredients go far because books were expensive.
This is my favorite cooking video! Practical, entertaining, and easy to find ingredients. Wish this guy had a cookbook!
Echoing everyone else, Dan's a great teacher! I love how he stops to explain what he's doing, provides alternatives and techniques, etc. etc.
Anyone else looking at the 4 person portion, and thinking that's a solid meal for one?
No? Some of you actually scare me lol
Probably in USA the portion is enough for them, but here in our place that's just good for one
For the lunch salad yea definitely since it has no density. The frittata I'd say 2 portions. Soup is a wild card for me cuz its filling at first, but 15 min later you pee it all out and you're hungry again lol. It depends if you eat them alone or with other things. I think the portions were smaller cuz of the pricing gimmick of the episode.
I was thinking good for two... maaaybe 3 (I've got teenagers) ... definitely not 4... except the soup, that could stretch to 4, I think
@@XCodes Agreed, a four eggs omelette or scrambled is already too much for most people.
Chef Dan doing great work for school lunches too
I love your recipes!! I'm pescatarian so for the clams casino toast instead of bacon I used mushrooms and just skipped the microwave step and it was delicious!!! I subbed a few other ingredients for what I had around the house, feta for parm, no fresh herbs so added green onion for color and it tasted still really great. Definitely not really the same recipe after my changes but I liked the creative idea and it helped mix up my typical lunch meals. I appreciate these videos so much :)
I’ve been watching Dan for several months now, great teaching style. Everything he makes is well worth having at home. I have all these canned foods in the cabinets , with delicious options, excited.
Why aren't there more of these? I need more creativity with humble ingredients from Dan.
This is amazing! Can't wait to try. I actually like the canned fish flavor but didn't know how to incorporate it into a meal.
Please do a part 2 of this!! I love seafood as a protein source but its not easily accessible when its fresh where im from. I love the idea of all these recipes
Thank you for making these videos. Showing folks how to make good, healthy (or just very tasty) food that doesn't break the bank is a great service. It helps folks become interested in cooking and it makes the cooking world not seem like an uptight, out of touch space.
Loved this video. Wish there was a suggestion cmfor canned crab :)
I recently got into canned seafood because it’s so delicious, cheap and nutritious. A Nigerian women who does nice cooking videos got me into it.
Can I ask for the videos? They sounds great
my favourite chef online, keep this series going! what a charismatic guy
Giusti's videos have gotten a lot more professional and really speak to a home cook. Thank you for the great video!
I want chef Dan to do a show with chef Frank
How relatable is his reaction to cutting onions though lol
make more videos with him he is really great !!! i watched the whole things without skipping . passionate and knowledgeable
i like this guy - he reminds me of some of the chefs that I got to work with during my professional career - friendly, knowledgable and able to break down recipes and techniques in a way that can be adapted and used in a practical way in many different dishes