IDK why this show is just so relaxing. I like that the dishes aren't super stylized and trying to go for a perfect-yet-effortless aesthetic. Don't get me wrong, I love watching Claire Saffitz and the other BA former team, but these recipes just seem a lot more attainable and give me more functional information for when I'm trying to make dinner quick.
Totally agree. It’s still a little scripted, which is understandable as they have important info to get across - but what I love is that Julie, Bridget, Becky, Lisa, Dan, Jack and the rest of the team all genuinely seem get on... I would 100% believe they all hang out off screen and have a damn good laugh together...
This looks like a fun place to work! I enjoy ATK videos ! Love when you teach us the science of food as well. Excellent content and i appreciate you making me feel like a professional 😉😉 in my kitchen . 🙏🏻🙏🏻🙏🏻 thanks.
I like the new technique for skillet chicken. And the carrots with harissa and mint look wonderful. I love the brown rice bowl with salmon. And thank you Lisa for showing us those lovely little gadgets. 😁
so.. the chicken is supposed to sit uncovered for some 15 minutes after it leaves the oven so the carrots/shallots cook? doesn't that make the chicken go kinda cold?
As a Thai-American, having mixed feelings about the Siracha tasting session. Would've been nice to see some representation from Sriracha Panich the original Thai brand. Having said that, the only way to get a hold of it without paying a fortune is when friends and family come to visit and they bring some over... >_>
I know this will sound strange but I absolutely love lox, but don’t like cooked Salmon at all. I will admit though, I would definitely give this Salmon recipe a try.
Fish sauce would be a typical inclusion in a classic sriracha sauce, but I definitely get that it's not what most Americans are used to. I haven't had the Lee Kum Kee so I can't compare, but when I first had the homemade Sriracha sauce at Andy's Thai Kitchen in Chicago I didn't even recognize it as sriracha because it tasted so different from Huy Fong. In my book, it's a good sauce with or without the anchovies.
15:45 pickling liquid...my method is almost the same. Cucumber and add shallots and instead of ginger it would be freshly ground pepper..it's tastier that way.. For. Me. 😁✌ ..i usually pair it up with roasted pork, chicken.. Barbeques..😍
If you watch Dan's rice episode of What's Eating Dan, he teaches the 1st knuckle technique that Roger would approve of. It's where I learned about the technique. *Edit: also, he recommends adding Furikake to plain rice, which has plenty of MSG, Uncle Roger approved
I made the salmon bowl. WOW!!! I don’t even like scallions but they gave the dish great, great flavor. To save some time, I used Trader Joe’s frozen brown rice. ⭐️⭐️⭐️
I really enjoyed this episode! The dishes made today were thoughtful and creative and looked scrumptious!! I’m allergic to salmon, but my glands were workingOT!! I’ve just recently started cooking with hot sauce. I can take some heat, but am afraid to explore too much! Truly appreciate your tasting segments! I can’t forget Lisa either!! I love her part in this! She and her partner have helped me buy wise!! Thank you all for another great show!!
Didn’t rinse the rice and had to drain it?! 😮 never seen it done like that lol and you have to save the skin of the salmon!! It’s the best part! Can’t believe it was thrown out
Just try to get bone-on, skin-on chicken breasts in the market. The only way to do it at my local WalMart is to buy a whole chicken. They have about a dozen choices for boneless, skinless. Sigh.
My vote is for the Huy Fong sriracha sauce. I was first introduced to this sauce back in the 80s at our local Minneapolis Vietnamese restaurants and started buying it since then when it started showing up on Asian grocery store shelves. I think that it's perfectly balanced. I've been using it as a condiment and also as an ingredient in recipes for years. Delish!
@@BiggMo Lightly brushed with peanut, or safflower oil if needed. Starting with a cold pan and skin side down may not even need oil of any kind. Yes, much thinner skin than duck, but also easier to sear. To each his own,: Hyde park grad class of 1987.
@@commonmanwithaplan3192 Love the subtle credentials drop! 😉 Reminds me of a dear friend who has 2 degrees from Yale but just says she went to college “in Connecticut.” Low key is refreshing.
@@urbanpoodle I've been caught, love to watch this channel, A person can pick up little tips and tricks. Anything that gets people to cook for themselves instead of a big mac, is positive. Thank you.
@@commonmanwithaplan3192 I could not agree more and some basic kitchen skills can take you a long way. (Though obviously you are well beyond the basics!) There's always something new to learn.
But that's the great thing about sriracha, it's an invention created in America. I found this an interesting read about how it's just gaining popularity in Vietnam. www.latimes.com/world/asia/la-fg-vietnam-sriracha-20170321-story.html
I love that she made a side dish. Lots of time I see only the main dish made, but they don’t give ideas what side dishes can go with it. Thank you😊😊
I think you folk are great! Enjoyed the recipes. Can’t wait to give them a go. Lisa’s gadgets were neat too. Thanks!
IDK why this show is just so relaxing. I like that the dishes aren't super stylized and trying to go for a perfect-yet-effortless aesthetic. Don't get me wrong, I love watching Claire Saffitz and the other BA former team, but these recipes just seem a lot more attainable and give me more functional information for when I'm trying to make dinner quick.
Totally agree. It’s still a little scripted, which is understandable as they have important info to get across - but what I love is that Julie, Bridget, Becky, Lisa, Dan, Jack and the rest of the team all genuinely seem get on... I would 100% believe they all hang out off screen and have a damn good laugh together...
This looks like a fun place to work! I enjoy ATK videos ! Love when you teach us the science of food as well. Excellent content and i appreciate you making me feel like a professional 😉😉 in my kitchen . 🙏🏻🙏🏻🙏🏻 thanks.
I’m going to try the both recipes, they look delicious!
Fully agree! :)
You could even combine leftovers of the first with the bowl concept.
I like the new technique for skillet chicken. And the carrots with harissa and mint look wonderful. I love the brown rice bowl with salmon. And thank you Lisa for showing us those lovely little gadgets. 😁
“I’m a rice guy; I could really just eat this rice straight.”
“Thanks Dan…I’m converted.”
Subtle rice pun, but I see what she did there.
Awesome preparations back to back!
I look forward to trying Dan’s Brown Rice Bowl with Salmon and Vegetables.
so.. the chicken is supposed to sit uncovered for some 15 minutes after it leaves the oven so the carrots/shallots cook? doesn't that make the chicken go kinda cold?
I had the same doubt. 15 to 20 minutes of uncovered chicken will be cold.
One pan cooking for chicken and a vegetable!
Love the carrot recipe...I drizzle a little bourbon maple syrup at the end!! 👍
As a Thai-American, having mixed feelings about the Siracha tasting session.
Would've been nice to see some representation from Sriracha Panich the original Thai brand.
Having said that, the only way to get a hold of it without paying a fortune is when friends and family come to visit and they bring some over... >_>
Still cooking at home, still appreciating all that ATK does ❤️
I know this will sound strange but I absolutely love lox, but don’t like cooked Salmon at all.
I will admit though, I would definitely give this Salmon recipe a try.
This must be the meal prep episode
Cookig your nice 👍
Very tasty recipe 👍👍👍👍
Love you too cooking ❤❤
Fish sauce would be a typical inclusion in a classic sriracha sauce, but I definitely get that it's not what most Americans are used to. I haven't had the Lee Kum Kee so I can't compare, but when I first had the homemade Sriracha sauce at Andy's Thai Kitchen in Chicago I didn't even recognize it as sriracha because it tasted so different from Huy Fong. In my book, it's a good sauce with or without the anchovies.
Can you substitute Thighs, and what adjustments would you need to make?
15:45 pickling liquid...my method is almost the same. Cucumber and add shallots and instead of ginger it would be freshly ground pepper..it's tastier that way.. For. Me. 😁✌ ..i usually pair it up with roasted pork, chicken.. Barbeques..😍
Looks delicious!
I can’t find harissa paste. Where do you buy it?
What kind of minit?
love it!
Bridget is converted? Converted rice??
Can you substitute chicken thighs for this recipe?
Lisa! 😍
Gotta love Lisa!
Will have call a new nickname. BABY JACK 👼👍🛎🛎🛎👊🗽🇺🇸
Ooob how I've missed you...
🤩😍🤩😍🤩🥰🥰🥰🥰🥰🥰🥰🥰
The only seasoning is SALT ? 😱😱 no garlic , no pepper, no paprika 🤦🏽♀️well looks good , but more seasoning for ME
I know it sounds weird but if it’s good quality chicken it’ll be delicious! But I also prefer really flavorful food!!!!
Yeah, they said it was well seasoned... No, it was just salt. There was no real seasoning in it. Chicken is dreadfully boring, it needs something.
Harissa is Tunisian
That Cher joke sent me 😆
when people sprinkle a BIT of salt and say the breast is nicely seasoned ...
I don’t understand the obsession with chicken. No matter what it’s so boring! How about America’s test kitchen cook duck 🦆 please
Soooo salt on chicken. Nothing else. Tragic.
You’re cooking chicken breast, and you’re cooking something in the drippings, why would you remove any fat from it?
Sriracha is not hot!!!
Depends on what you were raised eating. I am American and I agree with you. My wife is Filipino and it is too hot for her. 😎
Where is the POC in any of the ATK TH-cam channel? It gives me Bon Appetite vibes but worse!
"Fatty bits" - that's how I refer to my thighs 💁♀️
Y'all are gonna invoke the wrath of uncle Roger by cooking your rice that way
If you watch Dan's rice episode of What's Eating Dan, he teaches the 1st knuckle technique that Roger would approve of. It's where I learned about the technique.
*Edit: also, he recommends adding Furikake to plain rice, which has plenty of MSG, Uncle Roger approved
Can't wait to get Lisa's piggy microwave warming lid, and the pineapple slicer/corer! Thanks guys! ♥
Great video, great content. Glad to see new videos. Keep up the great work guys.
I made the salmon bowl. WOW!!! I don’t even like scallions but they gave the dish great, great flavor. To save some time, I used Trader Joe’s frozen brown rice. ⭐️⭐️⭐️
Love the way Dan cut the cucumber for pickling! It makes it easier to also put on sandwiches or rolls.
I really enjoyed this episode! The dishes made today were thoughtful and creative and looked scrumptious!! I’m allergic to salmon, but my glands were workingOT!!
I’ve just recently started cooking with hot sauce. I can take some heat, but am afraid to explore too much! Truly appreciate your tasting segments! I can’t forget Lisa either!! I love her part in this! She and her partner have helped me buy wise!!
Thank you all for another great show!!
All I can hear is Uncle Roger in my head looking at that rice. "If your rice is too wet, you fucked up. Hiyyaaa.."
I enjoyed this show.
Biased about carrots
Didn’t rinse the rice and had to drain it?! 😮 never seen it done like that lol and you have to save the skin of the salmon!! It’s the best part! Can’t believe it was thrown out
Becky looks much younger with the new hairdo and color! Who's watching Hillary of ATK??
ATK,HI DAN, ILL HAVE TO TRY UOUR MEAL, AS IT REALLY SEEMS TASTY,,,, THANKS 🇺🇸🇺🇸🇺🇸🇺🇸
Just try to get bone-on, skin-on chicken breasts in the market. The only way to do it at my local WalMart is to buy a whole chicken. They have about a dozen choices for boneless, skinless. Sigh.
Has anyone else thought of serving that on top of (or along side of) brown rice?
Courtesy of Half Vast Flying
What is the model description for the Kyocera Mandoline?
I am in no way affiliated! But that's the one Lisa recommends.
My vote is for the Huy Fong sriracha sauce. I was first introduced to this sauce back in the 80s at our local Minneapolis Vietnamese restaurants and started buying it since then when it started showing up on Asian grocery store shelves. I think that it's perfectly balanced. I've been using it as a condiment and also as an ingredient in recipes for years. Delish!
I am planning to try both recipes... how very awesome of all of you.
Terrific video, thanks!!!
Imagine that cloth catching fire lol.
Becky! Yeah!
Amazing how on every cooking show ever they always seem to nailed the temperature perfectly
Yeah they are always exactly on the nose. Makes me curious how many takes they do until they hit just the right amount.
The temperature reading is fake I think, they edit it to make it look like so
@@maxcourval2045 that's what I was implying
@@BiggMo cool
@maxcourval2045 Who cares? What matters is that the final temperature needs to be what they say it needs to be.
Love the channel but, the second she sprayed the chicken with Pam cooking spray, turned the channel.....
Right I was confused . A little thrown off.
@@BiggMo Lightly brushed with peanut, or safflower oil if needed. Starting with a cold pan and skin side down may not even need oil of any kind. Yes, much thinner skin than duck, but also easier to sear. To each his own,: Hyde park grad class of 1987.
@@commonmanwithaplan3192 Love the subtle credentials drop! 😉 Reminds me of a dear friend who has 2 degrees from Yale but just says she went to college “in Connecticut.” Low key is refreshing.
@@urbanpoodle I've been caught, love to watch this channel, A person can pick up little tips and tricks. Anything that gets people to cook for themselves instead of a big mac, is positive. Thank you.
@@commonmanwithaplan3192 I could not agree more and some basic kitchen skills can take you a long way. (Though obviously you are well beyond the basics!) There's always something new to learn.
No pickled oil on my rice please. I'll use the oil on my rice but not the pickled style...
It looks like Dan's paralysis has cleared up. I have known friends that have had the same issue. Welcome back
Dan! 😍
I would not feel qualified to judge saracha sauce unless I had traveled to Vietnam and sampled a bunch of authentic sauces.
Side Note: I miss Chris.
You can watch him on Milk Street
But that's the great thing about sriracha, it's an invention created in America. I found this an interesting read about how it's just gaining popularity in Vietnam.
www.latimes.com/world/asia/la-fg-vietnam-sriracha-20170321-story.html
@@lukerinderknecht2982 there are also the Thai srirachas that have quite a different character.
I won’t judge anything until I travel to Vietnam.
Lol they're just telling you which one they like, it ain't that serious.