@@omnipresentsnowflake4698 cooking = eating = surviving = living = enjoying So if you aren’t enjoying yourself when you’re cooking, are you really living?
ignore the fact that Daniel is bad at cooking, let's just appreciate the fact that Daniel somehow managed to effortlessly and skilfully spin his cat into an abyss when she walked onto the cutting board.
Quick tip for cooking with ADHD prepare ALL the ingredients before turning on any kind of heat. Just havw everything ready and close so once the heat is on you won't be runnig around the kitchen looking for other stuff and worrying about burning your food... Sometimes I even pour the amount of different spices I want in one bowl, so I won't have to worry about that while doing 53625 other things
A few things because you appear to be concerned with food safety (I am a State Health Inspector with FDA clearance meaning I inspect your everyday grocery stores and restaurants but i also do large food manufacturing plants) 1) Food in a sealed air tight package past the "expiration" (barring any manufacturing defect) will be safe to eat long after the sell by date on the food. In fact all food (by law) is required to be usable and safe to eat after whatever date is indicated on the packaging. 2) Wash your hands after handling raw chicken, it wasnt shown whether you did or didnt. Going from raw chicken to a salt and pepper shaker or drawers or whatever can leave traces of salmonella in the environment and you can accidentally make yourself or others sick. 3) You joke about putting a cutting board on a cutting board after meat but that is a very common practice and actually totally fine.
Appreciate this from someone with more credentials. Saw him toss the sausages and thought those were definitely gonna be fine still. If it passes the sight and smell tests, and isn't likely to be problematic, I'ma eat it. My record is 7 years expired crackers, a little stale but otherwise fine. Not that I'd recommend this extreme, but as you said, if it's sealed, it'll be edible a lot longer.
@@DaTimmeh I do not recommend 20 year old instant ramen. Edible, but not tasty, and your guts will churn for a few hours afterward. But it wasn't my fault! I was a teenager and the food was just there, not being eaten, and I don't waste food.
@@DaTimmeh Not even hundreds of years old honey from an Egyptian pharaoh's tomb? Pfff. There's also foods that go rancid but don't spoil. Remember, just because it won't make you sick or cause serious harm doesn't mean it's a good idea to eat! The medicine and extra potable water is far carbon-heavier than a few onions or potatos.
Tip: you shouldn't keep your cooking oils, especially olive oil, next to the stove like that. They should be stored in a cool, dark place like in a cabinet or your pantry. Also, chicken sausage that is 3 days past the expiration date would be fine to eat, particularly if the package was unopened.
tho near the stove really will be fine. especially if on side that doesn't see heat. let's not complicate things for people. he'll be fine. (and yes, i can cook, and well. agreed that ideally the dark cab, but honestly when people cook they bring it down next to the stove anyway, so....)
Says he can cook eggs, proceeds to make a restaurant style meal. 😅 Great job, you actually dovetailed tasks, you CAN cook. Timing everything to be ready at the same time is always a challenge.
As someone who's taught a decent number of people how to cook, this is a really rough way to teach yourself to cook. The high-level problem with your approach is that you're doing much more than you're ready for, which is causing a stress response that you have to manage on top of cooking. Then every time you do that, you're training yourself to associate cooking with stress, which adds to the mental overhead of cooking. Personally, I would start you off by making several batches of scrambled eggs, playing around with salt and when you take them off the pan. I generally like to normalize the idea that when you're learning, it's okay to waste food and botch dishes so that you don't carry so much performance anxiety. Simple eggs are great for developing that mindset because they're relatively cheap, so you don't feel bad experimenting. Scrambled eggs are also good for developing a sense of taking food off the pan early, because food continues to cook off the flame. And for developing a sense of seasoning (a lot of amateur cooks underseason their food because they don't have a good sense of what's too much seasoning). Commenting on what you did, it's best to have all your ingredients prepared and in place before you start cooking. You should also have a plan on the order you want to put things on the stove so that everything finishes at the same time. If you're prepared and mentally visualized what you will do, cooking will feel less stressful. As you noted, you set the pan heat too high. Eggs do better on medium-low heat. You also moved the chicken more than you needed to. Flipping chicken prematurely actually makes it more likely to stick. Finally, I do want to compliment your knife handling technique and your attention to cross-contamination. I really like your content, and hope all of that was at least a little helpful.
i think that most people just need to lower their expectations for the food they make. If they make scrambled eggs and its not perfect, ie, too dry or whatever, its still perfectly edible, so they have successfully made food, they can cook!
@seanstettner4317 Interesting! I seem to remember a website that had a similar idea, but sometimes made.... interesting suggestions, like mustard soup.
the hardest part about cooking is spending $100 on ingredients for one meal and wasting 3 hours of your life making something that turned out just 'ok'.
I got a twelve-egg hard-boiler. It’s has been sitting in my cabinet unused for a year. Also, Simple Green makes a “Simple Green D” disinfectant concentrate that you can mix 1:50 in a spray bottle. It is ammonia based, but way more effective than vinegar. If you really want effective chemical-free disinfecting, you can also use a multi-purpose steamer.
The expiration date isn’t the date the food becomes rotten or dangerous to eat. It’s just when it stops becoming fresh. So you can still safely cook it and eat its week or 2 after it “expires” but it would taste a bit stale. this is mostly for meat and veggies, it’s not entirely true for eggs and milk. Also onions usually take the longest to cook, so it’s best to seat them first in a pan before meat. It’s nicely roast them.
Cooking notes: (because you asked) Expiration dates are not strictly accurate. They're just slapped on estimates, so the best way to check if food is still okay is just through sight, touch, and smell. Like how you knew the onion was going bad. Of course, being careful with meat is super important so if you don't feel comfortable with a food that you've had for some time, it's better to throw out than get sick. For food safety, you ought to cut raw meat on a separate board, preferably not a wood one since the raw meat juices can soak into the wood. Cutting into a piece of chicken to make sure it's cooked is the pro move. You don't need to have high heat to ensure it cooks, just let it cook for longer and it will cook through evenly. Breakfast looks delicious! Can never have too much onion.
The most horrifying thing in the video was Daniel throwing the chicken apple sausage away because it was past the expiration date. In this case, it appears your package had never been opened, these are fully cooked (not raw) and as long as it remained cold, you were okay to eat one that day, even put them in the freezer, just make sure they're cooked through and probably eat them in the next few weeks with no worries. Expiration dates are often just a best by date, but do follow closely if they are raw meat and the meat looks funny sickly and smells a bit off. You did very well for sucking at cooking :)
You should watch "You Suck At Cooking", it's a great channel/series for people who struggle figuring out how to make good food, while at the same time it's pretty f*cking funny.
Number one bit of advice for Daniel: Watch Sorted Food. The recipes they do aren't hard, they get good results, and above all, the way it's presented, it's great at giving you the confidence to give it a try. You know how many times I tried a recipe I saw on a cooking show back when I was a kid and actually _wanted_ to cook? Once. I made very bad meringues. Sorted Food has had me making a bunch of simple dishes, and I've only lightly dismembered myself once! (knife skills fail, took a small slice off my index finger that bled like you wouldn't believe...)
"I suck at cooking!" Proceeds to use good knife skills, has good food safety practices and understands how different flavours work together. I was expecting a disaster, this could have been a recipe video.
I have 2 super easy recipes that require almost no skill! Machismo: Chop up some potatoes into chunks (the larger the chunks the longer they will take to cook through) and cook on medium heat for, like 15 minutes. Then put in 1lb of ground beef and just break it up into little pieces. Now would be a good time to season to taste. Reduce to medium low and cover with lid, cook for about 15 minutes or so. Once your ground beef and potatoes are cooked through, you're good. Throw a drained can of green beans in, stir it all together, and give it about five more minutes for the green beans to come up to temp. Serve in bowl or plate. I enjoy drowning mine in ketchup but my husband likes his plain. Kitchen Sink Soup: combine 1 undrained can each of of corn, petite diced tomatoes, tomato sauce, green beans, a couple good handfuls of frozen broccoli (I use a bit more because I really like broccoli), 1 brick of frozen spinach. I recommend these ingredients as a good starting base and from here add whatever else you've got that sounds like it might be good, like some old frozen chicken you've been meaning to use or that old can of hominy in the back of the pantry (throw in everything but the kitchen sink if you want to lol). Rinse the tomato sauce can into the pot and you'll have your 1 additional can of water. season to taste and boil for however long you want honestly. The longer it cooks the better it is usually. Just make sure your chicken is cooked through if you add any. one of those tiny cans of tomato paste is great but not necessary.
Vocabulary of the day: "Mise en place" is a French culinary phrase that basically means "put everything in it's place." That refers to completing your prep work *before* you start cooking. Don't even turn on the stove until you've prepared all of your ingredients. I think you'll find that you won't be as stressed during the cooking process if everything's laid on the counter within reach. Also, I usually always doubt my food as I cook, and I always brace myself for the first bite to be terrible. But my food is always significantly better than I expect it to be. Regardless, I think that looked and sounded amazing. I'm looking forward to the next time; that was a ton of fun to watch. 🙂
As someone who's helped cook serve food to a room full of relatively important people and could probably be considered as some 'professional' seeing Daniel cook didn't immediately make me want to pull my hair out like some other people on this platform when they tried And seeing him run around panicking like he was about to serve food to the queen when all he was doing was making himself breakfast was very funny
As a person who realized he had no clue how to cook (despite what my parents would tell you about how they raised me), I found Cooks Illustrated and America's Test Kitchen. Cooks Illustrated is an excellent publication that not only gives you a recipe but also gives you an explanation as to WHY the person refined it and their various steps in doing so. The context will help you build your skills. America's Test Kitchen is from the same people and a veritable trove of information. After a significant amount of time and practice, I consider myself competent at cooking. Vastly better than where I started. You can get there too my friend.
Honestly, looks like you did a really good job!! As a fellow ADHDer who successfully does not kill myself on a semi-regular basis, just a couple tips. Everything for me is about making cooking less stressful so I'll cook more, rather than 'being good at cooking.' 1) Prep all ingredients before hand and have them in whatever container works either on the counter or in the fridge (it doesn't have to close if you're using it pretty soon) 2) Use google or whatever voice activated AI you have set mutltiple timers or reminders for different stages 3) Have a show on that's mildly entertaining but is not new so it doesn't grab my attention while slicing something 4) As impatient as I can be, lower heat settings in general work out better. It might take more time, but usually less burning and more flavor gets cooked in. That's all i got, i'm sure other people with more experience could give better advice, but hopefully that helps a little!
First tip: *Medium* heat is your friend. It cooks things through, and your window to being burnt is MUCH longer. Other tips: As others have said, chop everything beforehand, and take the eggs out of the carton. It can be hard to keep stuff from burning when you're also chopping/gathering. Start with the mushrooms in a small pan with a bit of water and butter, on medium, and allow them to simmer away until the water is gone, and then to brown for a minute. The mushrooms can be cooked while you cook the meat/eggs. It makes a BIG difference in the flavour of the mushrooms (much more mushroomy), and they get properly cooked so you get the nutritional benefits. When the mushrooms are done you can add them to the other pan. Also, unless you like well-done eggs, you can pretty much take them off the heat about a minute after adding them to the chicken and mixing it. They will continue to cook, so it will buy you some time before they're over-cooked. If you find it cools too fast, you can always put them the burner again for a second.
I've got two tips for you! 1) If staying food safe stresses you out, try a meat-free Monday situation. It's really nice not having to worry about cross contaminating things as much. 2) One pot (ish) meals are so much easier on the ADHD brain. The less multitasking you can do, the better. So simple curries, stews, soups, pasta and the like, where you're cooking pretty much everything in one big pot (other than the rice or noodles) is the way to go. That, or doing all your chopping before you start like you're on a food network show. Hope that helps in some way!
I also saw some one pot dishes with the noddles in the soup, idk if it’s a good idea but if you look up „one pot pasta“ you should be able to find some recipes
If something over the expiration date doesnt mean its automatically gone bad. You have a sense of smell and taste to determine if something gone bad. Dont throw away perfectly good food.
Best super easy receipe for salmon: Ingredients: - soy sauce - sweet chili sauce - salmon Receipe: - marinate the salmon with soy sauce and sweet chili sauce (enough to have it nicely cover, exact quantities does not matter) - put the salmon in the oven at 200°C for 10 min (or until the top is lightly grilled, don't leave too long else it will be dry) - enjoy :-)
That unironically looks really tasty. If the eggs are burnt though you should probably start cooking them on a lower Heat. You got to make sure you turn off the burner when it looks like they're almost done. Also, you can saute the spinach buy cooking it in the pan with butter and scrambling some eggs with cheese right there in the pan. It's really really good.
"The rest I'm gomma throw out" Please don't! Use it for stock! If you have veggie scraps piling uo, you can use them with some water to make a really good stick which you can use for gravy, broths for soups, etc. Not a single thing goes to waste in this household, Daniel.
Hot take: ignore expiration dates on packages. They are there to push stuff off the shelves faster and help the supermarket/grocery to know when to pull things. But if it is in your house on time and properly transported (delivered to the door or kept cold as you can between store and home), it can be just fine for a week or so after. Better to use your sniffer and eyes to look for things that look wrong.... like dark spots or white fuzz. You will get a feel from this for how long food really lasts... like potatoes I find dates to be rather accurate. Chicken can go half a week after. Etcetera. For example, I just finished some perfectly good iceberg lettuce this morning (the 29th) that had a "use by 15th" label on it. There was only a tiny bit of wilting and brown because I had opened it a few days ago (24th), when it was perfectly good. Local grocery here has actually gone to taking dates off produce to stop people tossing things early (they can track it in other ways internally). It is a huge problem in the food chain. Huge food waste to toss things just because some date on the package is a few days over.
@@ellenkarlsson9490I agree with the use by v expiration dates. Just a note though, if you are making a meal for very young children or the elderly, be really careful with those dates, children and the elderly are much more vulnerable to raised bacteria levels in out of date foods than someone who is 30 and fit and healthy. Those dates are there for this reason and because the supermarket/manufacturer does not know how long you will leave food sitting in your fridge at home before you use it.
as a person who cannot cook, the fact that you can make eggs without burning down the house is amazing to me edit: tysm for 380 likes 🥰 edit 2: holy shit 411 likes 😱
I learned at 28 that not being able to cook isn’t quirky and cute, recommend asking your mum or friends or neighbours to like shadow them for some meal prep time
Put the pan on a low heat, somewhere between 2 and 5. Then, when it looks like they're almost done, turn the heat off because the eggs are going to keep cooking. It really shouldn't take any more than three or four minutes to make some damn good eggs. If you put some butter and then spinach in the pan, you can saute the spinach and then cook the eggs right in there. Toss some cheese in there and you've got a really nice and healthy breakfast. I recommend using black pepper because in my opinion it's more flavorful than anything else.
Daniel, I can't live anymore without your authenticity and cozy lawn-mowing stories in your "let's talk about" videos. Don't throw away this idea, man! People need to cure their ADHD somehow.
Looks good Daniel! If you like scrambled eggs, cooking them on a low-medium heat with cheese is the best. It takes a little longer, but they turn out fluffy and cheesey and it's really easy.
3:43 i'm actually really enjoying this :D i hope you do more of these. even if it's just a series of failing upwards. trying actual recipes and going through the chaos of making it. (plus you really will learn how to make stuff, by osmosis, using this method.)
I always say, cooking is the hardest thing to do in the world. I burn water. Just last week i decided to make mashed potatoes but i forgot them and went to bed....... They burned in the pot until the next day LOL. It's a THE ROCK pot, and it's still usable. It was hard to clean off though, so after i tried using the PINK STUFF and a regular SOS, i decided to try those enzymes you pour down the drain that eats all the hair and bacon grease that are clogging the drains - BioClean (it's burned potato so it should eat it away). The thing is under the sink with a lid on it right now. I don't know how many pots i had to throw away and buy another one on Amazon cuz i forgot them on the stove..... at least 4 this year LOL. Sometimes it takes me 4 slices of bread to make a toast that's not burned. No, i'm no joking LOL. Thank goodness for restaurants and coffee shops.
I recommend putting onions/garlic before the meats most of the times. Same with mushrooms but those should be done without any oil cause they're gonna sweat and get soggy otherwise, just fry them a little on a dry pan. you can use a separate pan or just take them off when you're done, then add oil and other ingredients and then throw them in again towards the end
Cooking tipps INPORTANT! To make a good omelette Inves in basil and thyme Onion powder White pepper powder Cayenne pepper and salt Wisk two eggs and a dash of milk in a bowl and ad the named spices from above eccept fir salt. Ad salt last wen done cooking, wen salt is added directly into the dish it dissolves and disperses making it easier to over salt. Heat up your skillet and then and ad good amount of oil, rapeseed oil. A good amount is two sircles around the skillets worth. Wen moving the pan and angeling it, youll know the oil is warm if it moves quickly around the pan, then is were you turn down the heat to medium low and start pouring in the eggs. Wen pouring in the eggs, pour a little at a time, wen it hits the pan and starts to bubble, you ad more and start moving the eggs in the pan,folding the omelette and pushing the edges to the middle. If you think you can flip it using a spatula, you can try just ad salt first! Otherwise use a spatula and just fold it over itself wen it has become one omellete. Wen serving ad the salt ontop. Wen cooking. Think about the fragrance and essence of the oil youre using, olive oil is for breads, soups, sallads and sauces. Butter is for sauces, basting meat and lighter cooking like pankakes (margerine and butter are not the same) and rapeseed oil is for every day cooking and is the best alternative of making ex. omlette. If i were you, to make a good hearty breakfast, if you have things like sausages, bacon or left over boild potato, just fry em up to ad more volume to your dish. If you want to feel fresh in the morning instead of full, have a sallad on the side with with some feta cheese, no, not sallad cheese, feta cheese, i say this beacause there is a difference. Feta that comes in the marine blue pakaging with the ZEDA, yellow and black logo, is feta cheese its ritcher and creamier! Great for a good dipp or for a tuna sallad, but sallad cheese it often is already diced up sitting in pakaged water, itcan feel almot dry wen eating it. I say ad feta beacaus it ads some sting to a sallad. Thats all i think. :) P.S Please, show the spice rack. Dont tell me the spicyest yull go is onion powder. P.S.S black pepper is stronger and a little more woddy than white pepper, and white pepper is a little milder but not as floral as pink pepper corns.
It's so fascinating watching you panic and separate things and talk a whole bunch about cross contamination when I combine everything in the same pan (if they're to be mixed together) and sometimes put meats and veggies in the air fryer so I don't use as many dishes and so it goes faster, and it always turns out amazing lol.
I'm scared of chickens to, now. Yesterday I found out that in nature, they don't really eat corns and stuff, but rather small insekst... they actually HUNT!
Is it just me or whenever you cook you feel ready to cook all at once then after like 3 mins you realize you forgot something and your running around in a panic making sure nothing burns
It's funny how life is. As you get older, it often becomes more and more difficult to make good friends. People will judge you based on what you've accomplished in your life; they'll be interested in you if you have money, a career, or celebrity, but they often fail to see the human being. If you don't fit their criteria they quickly discard you. My best friends are from school, and I mean high school mostly, when nobody had to be rich or to have a big career to be worthy of someone else's attention. My other best friends are from when I went back to school like 6 years after that. Some other friends I've made on the internet or through people I already knew, but I don't have many (some were also lost along the way). When I look at all of them though, the ones I've known the longest also know me best and they never really judge me (there's only 2 of them). We're kinda like family. All this came to my mind because I was thinking that I wished Daniel and I were friends in real life. He seems like such a wonderful human being and it also seems like we would have had things in common, but it would have had to happen years ago probably, in a different life, in which he wouldn't have had to think I'm a loser, considering how dysfunctional I feel at the moment because of all the bad luck I've had and how the pandemic affected my life; especially since I've been taking care of my old parents almost full time for the past few years (it won't stay that way forever, it's already much less than last year, but I had no choice and it took a toll on my mental health by increasing my anxiety drastically and making me poorer than I already was). To all who see this, I hope you have good friends and if not, I wish for you to find one soon; someone who will respect you and appreciate you for who you are and that you'll be able to get along with despite your differences, because we're all human and we all deserve to be seen, heard, respected and loved.
FYI to daniel and anyone: *chop and freeze your onions.* that way they don't go bad, and it's one less thing to chop for quick cooking. the meat like that is great to toss in the freezer, too. if you put them in a plastic bag, it's also easy to just grab a link or two and not have it go bad. OR, if close to the date, chuck the whole thing in. :]
tip- add your onions first that way they can sweat. when you sweat the onions, they lose some of their potency and start to embrace their natural sweetness.
I think this is one of the most relatable cooking videos I've ever seen. Fr, I don't think I've ever seen a person with ADHD cook before, and the underlying stress, panic and slight chaos when things starts to "bunch together" (couldn't come up with a better word, but I'm hoping you'll get what I mean), is me basically everytime I cook, even if I try to prepare everything beforehand. May sound silly, but I honestly didn't know how much I needed to see this 😅
Tip: cook your onions first. If you cook them till they turn brown (aka caramelized onion) it will sweeten your onion and add a nice flavor to the meat (which should be added next). Also if you caramelize the onion you can never have too much! 😋
As a professional chef, I can say you've got some great cooking habits; knife skills, trash bowl, mise en place, paying attention to sanitation, etc... You just need practice (so does everyone else, we professionals included). But I've hired worse.
Expiration dates aren't real. This is coming from an orthorexic (unhealthily concerned with food purity to the point of diagnosable disorder). I became familiar with the actual qualities of food that has gone bad and now only use expiration dates to excuse not eating something I already didn't want to. If you open it and poke it, it looks normal and it doesn't make you gag, it's probably okay (unless you're my mom who thought fermented jelly tasted totally fine. I don't trust her judgement). Bonus tip: sometimes raw steak has a green (iridescent) sheen on it. That doesn't mean it's gone bad. I looked it up and trusted the internet and cooked the meat and ate it and everything was fine. Just do the research first.
As a 13 year old that has gone to multiple culinary schools cooks for my family every night and I am teaching my mom how to cook better: I think it’s generally good to be lass scared of cooking and the heat when you get panicked you forget things rush and sometimes hurt yourself, also work on your knife skills lol
As someone who likes cooking but is horrible at doing so *efficiently* I love this. Also you should make something like pizza toast sometime! It's super straightforward and it's all in the name (toast, sauce, cheese, toppings, bake) so you don't really need a specific recipe and you can experiment with what you already know you like. Can't wait to see you do this stuff again, I'm having fun!
DONT PUT RAW CHICKEN ON WOODEN CUTTING BOARDS (especially if you cut anything else on that board that won’t be cooked hot ie fruit and veggies). Use that small plastic cutting board (you put on top of the contaminated one) for raw meat *only.* that way you can sterilize it without contaminating anything. Also, you may have done this off screen, but wash your hands after touching raw chicken. Otherwise you contaminate your fancy salt and pepper shakers/oil containers…
POV the vegan teacher watching this: NO NO NO NO NO NO STOP HURTING THE CHICKEN YOU CUT OFF A PART OF IT HOW DARE YOU. like bro calm down the chicken is already dead 💀
I've been cooking from scratch several times a week for years. I'm no pro, but still. A few tips, especially for when you're new. Chop and prep everything before you put anything more than a pot of water on heat. By doing this, you can judge which cutting board you need first (the smaller second one would have been fine for everything) and you can prep the veggies first and then do the meat last. Little custard cups are cheap and fantastic for having your ingredients together and ready, plus they're a breeze to wash. A smaller cutting board also makes it easier to bring things over to the skillet and slide right into the pan when you're ready, letting you keep your hands clean. For eggs (and with a good pan like that hexclad; I like Heston nano-bond titanium) take the entire pan off heat when you're not looking at it. It will stay pretty hot, and cycling heat does better with scrambled eggs than constant heat unless you're constantly stirring them. Scrambled eggs are extremely fast to cook, usually only taking a few minutes on medium high heat, so it pays to have everything else ready first. For this dish, I'd recommend cooking the chicken first and transferring it to a plate or bowl to rest while you cook the eggs, since they only take a few minutes. You can start the veggies at the same time, so they cook down while the eggs firm up, then transfer them into the same pan together to finish, and dump the chicken back in. Personally, sausage 3 days after the listed expiration I would cook the whole thing up right away, no problem. Sausage usually has a lot of salt in it which helps it keep longer. Plus, while there's lots of fat in there, there's actually not a ton of moisture. Fresh meat, especially cut or sliced, like chicken breast or roast beef or water-heavy meats, you might consider throwing out exactly at the expiration date. But you can check the meat for a funny smell or slimy consistency first. If it's still grippy and smells good, you're fine! Get in there and use your hands with meat so you know what it should feel and smell like! The real thing to worry about cross-contamination are things that won't get cooked and things that must. The onion was fine, but if you want to produce less plastic waste, try a set of glass pyrex containers for keeping leftovers and ingredients. Plastic tends to absorb odors and stain, and I swear veggies spoil faster in contact with it. They're also easy to clean!
Coming from someone who also has adhd but loves to cook, prep everything before using the stove! Less panic that way :,) Also I totally would've eaten that chicken sausage, easy way to tell if meat has gone bad is to open the packaging and either smell it or touch it. If it smells off, or feels slimy to the touch, it's gone bad. Also my mum always adds a bit of water to the chicken and covers with a lid, that way the inside of the chicken can cook without the worry of burning the outside. If you still want that crispy outside tho, only use a bit of water, then add oil once the water is gone and fry for a bit. My go to seasonings for chicken are salt, pepper, onion, garlic, and paprika :) Also if it helps, I have one cutting board dedicated to meats and another to veggies/fruits, that way you can be doubly sure that you're not contaminating anything.
I've been cooking since I was 7, the advices I can give you is Take your time (being in a hurry can lead to accidents), Don't always cook on Hi Heat, med or med-Hi is fine, Wash your knifes as soon as you're finished ( you don't want to have to look for a new knife while you are cooking, also if you are cleaning up, you don't have a knife in the sink you don't know about), also if you can prep or clean while you cook, it makes life faster and easier.
The way he is so panicked throughout this video makes him sound like he’s being held at gunpoint and being forced to cook against his will 😭
if you aren't having a panic attack while cooking, are you really cooking?
I'm blind so, probably yes IDK I can't see.
How did you type that message
@@paulbozo3055 buttons,
I don't see things but I hear it through the painstaking google voices
@@omnipresentsnowflake4698 cooking = eating = surviving = living = enjoying
So if you aren’t enjoying yourself when you’re cooking, are you really living?
ignore the fact that Daniel is bad at cooking, let's just appreciate the fact that Daniel somehow managed to effortlessly and skilfully spin his cat into an abyss when she walked onto the cutting board.
Quick tip for cooking with ADHD prepare ALL the ingredients before turning on any kind of heat. Just havw everything ready and close so once the heat is on you won't be runnig around the kitchen looking for other stuff and worrying about burning your food... Sometimes I even pour the amount of different spices I want in one bowl, so I won't have to worry about that while doing 53625 other things
Absolutely it's the biggest difference between a tranquil enjoyable experience and total hellfire
esp for someone not used to cooking. it takes the pressure off.
Also, cut the raw meat last, this way you’re not running around looking for a new chopping board. And then you can use one knife for everything.
@@shinny4070 great point
The French call it "Mise en place". Having everything sorted, chopped and ready before actual cooking is not just for cooking shows :)
"Just grabbing my pot right now..."
*picks up a pan*
A few things because you appear to be concerned with food safety (I am a State Health Inspector with FDA clearance meaning I inspect your everyday grocery stores and restaurants but i also do large food manufacturing plants)
1) Food in a sealed air tight package past the "expiration" (barring any manufacturing defect) will be safe to eat long after the sell by date on the food. In fact all food (by law) is required to be usable and safe to eat after whatever date is indicated on the packaging.
2) Wash your hands after handling raw chicken, it wasnt shown whether you did or didnt. Going from raw chicken to a salt and pepper shaker or drawers or whatever can leave traces of salmonella in the environment and you can accidentally make yourself or others sick.
3) You joke about putting a cutting board on a cutting board after meat but that is a very common practice and actually totally fine.
Appreciate this from someone with more credentials. Saw him toss the sausages and thought those were definitely gonna be fine still. If it passes the sight and smell tests, and isn't likely to be problematic, I'ma eat it.
My record is 7 years expired crackers, a little stale but otherwise fine. Not that I'd recommend this extreme, but as you said, if it's sealed, it'll be edible a lot longer.
@@DaTimmeh I do not recommend 20 year old instant ramen. Edible, but not tasty, and your guts will churn for a few hours afterward.
But it wasn't my fault! I was a teenager and the food was just there, not being eaten, and I don't waste food.
@@DaTimmeh Not even hundreds of years old honey from an Egyptian pharaoh's tomb? Pfff. There's also foods that go rancid but don't spoil. Remember, just because it won't make you sick or cause serious harm doesn't mean it's a good idea to eat! The medicine and extra potable water is far carbon-heavier than a few onions or potatos.
I didn't know the cutting board on cutting board would be okay. Does the bacteria not move onto it or something?
Appreciate your knowledge. I also was worried when Daniel didn't appear to wash his hands after working with the chicken.
We gotta give some credit to the editor for making Daniel's bad cooking actually entertaining
the two camera setup was great too
Ikr
Panic cam 🤔
Tip: you shouldn't keep your cooking oils, especially olive oil, next to the stove like that. They should be stored in a cool, dark place like in a cabinet or your pantry. Also, chicken sausage that is 3 days past the expiration date would be fine to eat, particularly if the package was unopened.
that’s what i was thinking
1000% agree. Keep you oils in a cool dark place. And not in cabinet above stove
tho near the stove really will be fine. especially if on side that doesn't see heat. let's not complicate things for people. he'll be fine. (and yes, i can cook, and well. agreed that ideally the dark cab, but honestly when people cook they bring it down next to the stove anyway, so....)
i love the evergrowing price of those salt and pepper dispensers
that got me. first i was like 'holy sh*t, $300????' then it was six and i started laughing.
I thought I was the only one who noticed💀😂
I saw $339 at first and I was like “oh that’s unnecessary” and then it went up to 11k 😂
Says he can cook eggs, proceeds to make a restaurant style meal. 😅 Great job, you actually dovetailed tasks, you CAN cook. Timing everything to be ready at the same time is always a challenge.
Minus him murdering the chicken and eggs
As someone who's taught a decent number of people how to cook, this is a really rough way to teach yourself to cook. The high-level problem with your approach is that you're doing much more than you're ready for, which is causing a stress response that you have to manage on top of cooking. Then every time you do that, you're training yourself to associate cooking with stress, which adds to the mental overhead of cooking.
Personally, I would start you off by making several batches of scrambled eggs, playing around with salt and when you take them off the pan. I generally like to normalize the idea that when you're learning, it's okay to waste food and botch dishes so that you don't carry so much performance anxiety. Simple eggs are great for developing that mindset because they're relatively cheap, so you don't feel bad experimenting. Scrambled eggs are also good for developing a sense of taking food off the pan early, because food continues to cook off the flame. And for developing a sense of seasoning (a lot of amateur cooks underseason their food because they don't have a good sense of what's too much seasoning).
Commenting on what you did, it's best to have all your ingredients prepared and in place before you start cooking. You should also have a plan on the order you want to put things on the stove so that everything finishes at the same time. If you're prepared and mentally visualized what you will do, cooking will feel less stressful.
As you noted, you set the pan heat too high. Eggs do better on medium-low heat. You also moved the chicken more than you needed to. Flipping chicken prematurely actually makes it more likely to stick.
Finally, I do want to compliment your knife handling technique and your attention to cross-contamination.
I really like your content, and hope all of that was at least a little helpful.
i think that most people just need to lower their expectations for the food they make. If they make scrambled eggs and its not perfect, ie, too dry or whatever, its still perfectly edible, so they have successfully made food, they can cook!
"Eggs are relatively cheap" Don't mind me, imma just go and mentally cry over here. If only.....
I think the hardest part about cooking is deciding what to make, everything else is just practice
true
You are clearly good at cooking
@seanstettner4317 Interesting! I seem to remember a website that had a similar idea, but sometimes made.... interesting suggestions, like mustard soup.
the hardest part about cooking is spending $100 on ingredients for one meal and wasting 3 hours of your life making something that turned out just 'ok'.
my hardest part of cooking is just to motivate myself to spend time on it and not to eat chocolate or instant noodles instead lol
I got a twelve-egg hard-boiler. It’s has been sitting in my cabinet unused for a year.
Also, Simple Green makes a “Simple Green D” disinfectant concentrate that you can mix 1:50 in a spray bottle. It is ammonia based, but way more effective than vinegar.
If you really want effective chemical-free disinfecting, you can also use a multi-purpose steamer.
Woah!
It’s Tayzonday!
The fact chocolate rain guy watches daniel somehow makes all the sense in the world
Brother is truly just a youtube consumer
@@NosManJr They're just like us
A "twelve egg hard boiler" is called a pot. Holy shit.
The expiration date isn’t the date the food becomes rotten or dangerous to eat. It’s just when it stops becoming fresh. So you can still safely cook it and eat its week or 2 after it “expires” but it would taste a bit stale. this is mostly for meat and veggies, it’s not entirely true for eggs and milk.
Also onions usually take the longest to cook, so it’s best to seat them first in a pan before meat. It’s nicely roast them.
Cooking notes: (because you asked)
Expiration dates are not strictly accurate. They're just slapped on estimates, so the best way to check if food is still okay is just through sight, touch, and smell. Like how you knew the onion was going bad. Of course, being careful with meat is super important so if you don't feel comfortable with a food that you've had for some time, it's better to throw out than get sick.
For food safety, you ought to cut raw meat on a separate board, preferably not a wood one since the raw meat juices can soak into the wood.
Cutting into a piece of chicken to make sure it's cooked is the pro move. You don't need to have high heat to ensure it cooks, just let it cook for longer and it will cook through evenly.
Breakfast looks delicious! Can never have too much onion.
The most horrifying thing in the video was Daniel throwing the chicken apple sausage away because it was past the expiration date. In this case, it appears your package had never been opened, these are fully cooked (not raw) and as long as it remained cold, you were okay to eat one that day, even put them in the freezer, just make sure they're cooked through and probably eat them in the next few weeks with no worries. Expiration dates are often just a best by date, but do follow closely if they are raw meat and the meat looks funny sickly and smells a bit off. You did very well for sucking at cooking :)
You should watch "You Suck At Cooking", it's a great channel/series for people who struggle figuring out how to make good food, while at the same time it's pretty f*cking funny.
hahaaa i thought of that when i saw this vid pop up. LOVE that channel. easy to follow, too.
Number one bit of advice for Daniel: Watch Sorted Food. The recipes they do aren't hard, they get good results, and above all, the way it's presented, it's great at giving you the confidence to give it a try. You know how many times I tried a recipe I saw on a cooking show back when I was a kid and actually _wanted_ to cook? Once. I made very bad meringues. Sorted Food has had me making a bunch of simple dishes, and I've only lightly dismembered myself once! (knife skills fail, took a small slice off my index finger that bled like you wouldn't believe...)
Daniel: I suck at cooking
Also Daniel: cooks a meal far better than anything I've ever made
"I suck at cooking!" Proceeds to use good knife skills, has good food safety practices and understands how different flavours work together. I was expecting a disaster, this could have been a recipe video.
You can't expect to be good at everything. You've got more musical talent in your little fingernail than I have in my entire body, so it balances out
I have 2 super easy recipes that require almost no skill!
Machismo: Chop up some potatoes into chunks (the larger the chunks the longer they will take to cook through) and cook on medium heat for, like 15 minutes. Then put in 1lb of ground beef and just break it up into little pieces. Now would be a good time to season to taste. Reduce to medium low and cover with lid, cook for about 15 minutes or so. Once your ground beef and potatoes are cooked through, you're good. Throw a drained can of green beans in, stir it all together, and give it about five more minutes for the green beans to come up to temp. Serve in bowl or plate. I enjoy drowning mine in ketchup but my husband likes his plain.
Kitchen Sink Soup: combine 1 undrained can each of of corn, petite diced tomatoes, tomato sauce, green beans, a couple good handfuls of frozen broccoli (I use a bit more because I really like broccoli), 1 brick of frozen spinach. I recommend these ingredients as a good starting base and from here add whatever else you've got that sounds like it might be good, like some old frozen chicken you've been meaning to use or that old can of hominy in the back of the pantry (throw in everything but the kitchen sink if you want to lol). Rinse the tomato sauce can into the pot and you'll have your 1 additional can of water. season to taste and boil for however long you want honestly. The longer it cooks the better it is usually. Just make sure your chicken is cooked through if you add any. one of those tiny cans of tomato paste is great but not necessary.
Vocabulary of the day:
"Mise en place" is a French culinary phrase that basically means "put everything in it's place." That refers to completing your prep work *before* you start cooking. Don't even turn on the stove until you've prepared all of your ingredients.
I think you'll find that you won't be as stressed during the cooking process if everything's laid on the counter within reach.
Also, I usually always doubt my food as I cook, and I always brace myself for the first bite to be terrible. But my food is always significantly better than I expect it to be. Regardless, I think that looked and sounded amazing.
I'm looking forward to the next time; that was a ton of fun to watch. 🙂
As someone who's helped cook serve food to a room full of relatively important people and could probably be considered as some 'professional' seeing Daniel cook didn't immediately make me want to pull my hair out like some other people on this platform when they tried
And seeing him run around panicking like he was about to serve food to the queen when all he was doing was making himself breakfast was very funny
As a person who realized he had no clue how to cook (despite what my parents would tell you about how they raised me), I found Cooks Illustrated and America's Test Kitchen.
Cooks Illustrated is an excellent publication that not only gives you a recipe but also gives you an explanation as to WHY the person refined it and their various steps in doing so. The context will help you build your skills.
America's Test Kitchen is from the same people and a veritable trove of information.
After a significant amount of time and practice, I consider myself competent at cooking. Vastly better than where I started. You can get there too my friend.
Honestly, looks like you did a really good job!! As a fellow ADHDer who successfully does not kill myself on a semi-regular basis, just a couple tips. Everything for me is about making cooking less stressful so I'll cook more, rather than 'being good at cooking.'
1) Prep all ingredients before hand and have them in whatever container works either on the counter or in the fridge (it doesn't have to close if you're using it pretty soon)
2) Use google or whatever voice activated AI you have set mutltiple timers or reminders for different stages
3) Have a show on that's mildly entertaining but is not new so it doesn't grab my attention while slicing something
4) As impatient as I can be, lower heat settings in general work out better. It might take more time, but usually less burning and more flavor gets cooked in.
That's all i got, i'm sure other people with more experience could give better advice, but hopefully that helps a little!
as a person who has orange juice from 1986 in my fridge, 3 day old sausages are nothing.
The many times he used Rock Dwane Johnson as a Egg is funny
he said he was gonna cook some eggs, but then he cooked anything but eggs for the next two thirds of the video
First tip: *Medium* heat is your friend. It cooks things through, and your window to being burnt is MUCH longer.
Other tips: As others have said, chop everything beforehand, and take the eggs out of the carton. It can be hard to keep stuff from burning when you're also chopping/gathering. Start with the mushrooms in a small pan with a bit of water and butter, on medium, and allow them to simmer away until the water is gone, and then to brown for a minute. The mushrooms can be cooked while you cook the meat/eggs. It makes a BIG difference in the flavour of the mushrooms (much more mushroomy), and they get properly cooked so you get the nutritional benefits. When the mushrooms are done you can add them to the other pan. Also, unless you like well-done eggs, you can pretty much take them off the heat about a minute after adding them to the chicken and mixing it. They will continue to cook, so it will buy you some time before they're over-cooked. If you find it cools too fast, you can always put them the burner again for a second.
My man showed that Dwane the egg Johnson thing 8 times...
The salt/pepper shaker prices going up every time was killing me
I've got two tips for you! 1) If staying food safe stresses you out, try a meat-free Monday situation. It's really nice not having to worry about cross contaminating things as much. 2) One pot (ish) meals are so much easier on the ADHD brain. The less multitasking you can do, the better. So simple curries, stews, soups, pasta and the like, where you're cooking pretty much everything in one big pot (other than the rice or noodles) is the way to go. That, or doing all your chopping before you start like you're on a food network show. Hope that helps in some way!
I also saw some one pot dishes with the noddles in the soup, idk if it’s a good idea but if you look up „one pot pasta“ you should be able to find some recipes
Oh my, I never knew I did the one pot thing because it's easier on my ADHD lol. It is tho!
If something over the expiration date doesnt mean its automatically gone bad. You have a sense of smell and taste to determine if something gone bad. Dont throw away perfectly good food.
it is so comforting to know that this is also how some people cook. My ADHD is just like this
0:04 racoon in the kitchen. showing your inner floridaman, huh?
Best super easy receipe for salmon:
Ingredients:
- soy sauce
- sweet chili sauce
- salmon
Receipe:
- marinate the salmon with soy sauce and sweet chili sauce (enough to have it nicely cover, exact quantities does not matter)
- put the salmon in the oven at 200°C for 10 min (or until the top is lightly grilled, don't leave too long else it will be dry)
- enjoy :-)
That unironically looks really tasty. If the eggs are burnt though you should probably start cooking them on a lower Heat. You got to make sure you turn off the burner when it looks like they're almost done. Also, you can saute the spinach buy cooking it in the pan with butter and scrambling some eggs with cheese right there in the pan. It's really really good.
"Just gonna grab a pot" *proceeds to grab a pan*
"The rest I'm gomma throw out"
Please don't! Use it for stock! If you have veggie scraps piling uo, you can use them with some water to make a really good stick which you can use for gravy, broths for soups, etc. Not a single thing goes to waste in this household, Daniel.
Somehow I missed the first 15 seconds and thought, "this is his way of just showing off his stellar kitchen" lol
Hot take: ignore expiration dates on packages. They are there to push stuff off the shelves faster and help the supermarket/grocery to know when to pull things. But if it is in your house on time and properly transported (delivered to the door or kept cold as you can between store and home), it can be just fine for a week or so after. Better to use your sniffer and eyes to look for things that look wrong.... like dark spots or white fuzz. You will get a feel from this for how long food really lasts... like potatoes I find dates to be rather accurate. Chicken can go half a week after. Etcetera.
For example, I just finished some perfectly good iceberg lettuce this morning (the 29th) that had a "use by 15th" label on it. There was only a tiny bit of wilting and brown because I had opened it a few days ago (24th), when it was perfectly good.
Local grocery here has actually gone to taking dates off produce to stop people tossing things early (they can track it in other ways internally). It is a huge problem in the food chain.
Huge food waste to toss things just because some date on the package is a few days over.
Damn I gotta look for dates on my potatoes!
Jokes aside, I am glad this is being said.
You really should not ignore use by dates, they are there for safety. Best before dates are suggestions and can be ignored.
@@ellenkarlsson9490I agree with the use by v expiration dates. Just a note though, if you are making a meal for very young children or the elderly, be really careful with those dates, children and the elderly are much more vulnerable to raised bacteria levels in out of date foods than someone who is 30 and fit and healthy. Those dates are there for this reason and because the supermarket/manufacturer does not know how long you will leave food sitting in your fridge at home before you use it.
as a person who cannot cook, the fact that you can make eggs without burning down the house is amazing to me
edit: tysm for 380 likes 🥰
edit 2: holy shit 411 likes 😱
How do people live if they don't cook? Do you just live off of canned tuna and PB&J's?
I learned at 28 that not being able to cook isn’t quirky and cute, recommend asking your mum or friends or neighbours to like shadow them for some meal prep time
Put the pan on a low heat, somewhere between 2 and 5. Then, when it looks like they're almost done, turn the heat off because the eggs are going to keep cooking. It really shouldn't take any more than three or four minutes to make some damn good eggs.
If you put some butter and then spinach in the pan, you can saute the spinach and then cook the eggs right in there. Toss some cheese in there and you've got a really nice and healthy breakfast. I recommend using black pepper because in my opinion it's more flavorful than anything else.
@@It_Is_I_I LMFAO
I'm actually a plant
I photosynthesize
@@BenDavidin5785 LMFAOOOOOOO
AMAZING ADVICE
It's expired for just three days, you wouldn't even notice
Don't worry Daniel, i myself would turn the whole kitchen into a sea of fire if i tried to cook.
Why am I seeing you everywhere?
@@gavins6419 that's the question of the century. they never answer the question and remain forever mysterious
Daniel, I can't live anymore without your authenticity and cozy lawn-mowing stories in your "let's talk about" videos. Don't throw away this idea, man! People need to cure their ADHD somehow.
I second that. I keep checking on Sundays!
He says he's bad at cooking yet I would never have been able to do this.
But also I'm like waaaay younger thanhim
Looks good Daniel! If you like scrambled eggs, cooking them on a low-medium heat with cheese is the best. It takes a little longer, but they turn out fluffy and cheesey and it's really easy.
3:43 i'm actually really enjoying this :D i hope you do more of these. even if it's just a series of failing upwards. trying actual recipes and going through the chaos of making it. (plus you really will learn how to make stuff, by osmosis, using this method.)
daniel is really eating healthier than all of us on a good day
The rock as an egg got me. I think it's because it's my sister's lock screen.
Can still cook without burning the house down. I suck at cooking so much that if I tried boiling potatoes, I would probably end up burning the water.
1:18 What just happened lol
I always say, cooking is the hardest thing to do in the world. I burn water. Just last week i decided to make mashed potatoes but i forgot them and went to bed....... They burned in the pot until the next day LOL. It's a THE ROCK pot, and it's still usable. It was hard to clean off though, so after i tried using the PINK STUFF and a regular SOS, i decided to try those enzymes you pour down the drain that eats all the hair and bacon grease that are clogging the drains - BioClean (it's burned potato so it should eat it away). The thing is under the sink with a lid on it right now. I don't know how many pots i had to throw away and buy another one on Amazon cuz i forgot them on the stove..... at least 4 this year LOL. Sometimes it takes me 4 slices of bread to make a toast that's not burned. No, i'm no joking LOL. Thank goodness for restaurants and coffee shops.
Dwane “The Wok” Johnson…
Still more expertly complicated than anything I could ever do
”I got a second egg thing”
I cannot stop laughing about that Dwayne egg
I recommend putting onions/garlic before the meats most of the times. Same with mushrooms but those should be done without any oil cause they're gonna sweat and get soggy otherwise, just fry them a little on a dry pan. you can use a separate pan or just take them off when you're done, then add oil and other ingredients and then throw them in again towards the end
Cooking tipps INPORTANT!
To make a good omelette
Inves in basil and thyme
Onion powder
White pepper powder
Cayenne pepper
and salt
Wisk two eggs and a dash of milk in a bowl and ad the named spices from above eccept fir salt. Ad salt last wen done cooking, wen salt is added directly into the dish it dissolves and disperses making it easier to over salt.
Heat up your skillet and then and ad good amount of oil, rapeseed oil. A good amount is two sircles around the skillets worth. Wen moving the pan and angeling it, youll know the oil is warm if it moves quickly around the pan, then is were you turn down the heat to medium low and start pouring in the eggs.
Wen pouring in the eggs, pour a little at a time, wen it hits the pan and starts to bubble, you ad more and start moving the eggs in the pan,folding the omelette and pushing the edges to the middle.
If you think you can flip it using a spatula, you can try just ad salt first! Otherwise use a spatula and just fold it over itself wen it has become one omellete.
Wen serving ad the salt ontop.
Wen cooking. Think about the fragrance and essence of the oil youre using, olive oil is for breads, soups, sallads and sauces. Butter is for sauces, basting meat and lighter cooking like pankakes (margerine and butter are not the same) and rapeseed oil is for every day cooking and is the best alternative of making ex. omlette.
If i were you, to make a good hearty breakfast, if you have things like sausages, bacon or left over boild potato, just fry em up to ad more volume to your dish.
If you want to feel fresh in the morning instead of full, have a sallad on the side with with some feta cheese, no, not sallad cheese, feta cheese, i say this beacause there is a difference. Feta that comes in the marine blue pakaging with the ZEDA, yellow and black logo, is feta cheese its ritcher and creamier! Great for a good dipp or for a tuna sallad, but sallad cheese it often is already diced up sitting in pakaged water, itcan feel almot dry wen eating it.
I say ad feta beacaus it ads some sting to a sallad.
Thats all i think. :)
P.S Please, show the spice rack. Dont tell me the spicyest yull go is onion powder.
P.S.S black pepper is stronger and a little more woddy than white pepper, and white pepper is a little milder but not as floral as pink pepper corns.
It's so fascinating watching you panic and separate things and talk a whole bunch about cross contamination when I combine everything in the same pan (if they're to be mixed together) and sometimes put meats and veggies in the air fryer so I don't use as many dishes and so it goes faster, and it always turns out amazing lol.
I am so here for Thrasher cooking. We need more "I don't know what I'm doing" cooking streams. Gotta start somewhere
An “I suck at cooking” and a “You Suck At Cooking” video in the same day? What a fun coincidence.
Him: I like to cook eggs…
His cat: kill me 😢
Most realistic cooking content. Every adult learning to adult sound off. Lol
There is no way salt and pepper grinders cost $639.89! 5:42 😂
Or more than $11,000 lol.
He looks so fried at some parts of this video
I totally eat the stuff after the expiration date LOL.
I'm scared of chickens to, now. Yesterday I found out that in nature, they don't really eat corns and stuff, but rather small insekst... they actually HUNT!
Is it just me or whenever you cook you feel ready to cook all at once then after like 3 mins you realize you forgot something and your running around in a panic making sure nothing burns
I'm afraid of the rest food of Daniel's fridge
It's funny how life is. As you get older, it often becomes more and more difficult to make good friends. People will judge you based on what you've accomplished in your life; they'll be interested in you if you have money, a career, or celebrity, but they often fail to see the human being. If you don't fit their criteria they quickly discard you. My best friends are from school, and I mean high school mostly, when nobody had to be rich or to have a big career to be worthy of someone else's attention. My other best friends are from when I went back to school like 6 years after that. Some other friends I've made on the internet or through people I already knew, but I don't have many (some were also lost along the way). When I look at all of them though, the ones I've known the longest also know me best and they never really judge me (there's only 2 of them). We're kinda like family.
All this came to my mind because I was thinking that I wished Daniel and I were friends in real life. He seems like such a wonderful human being and it also seems like we would have had things in common, but it would have had to happen years ago probably, in a different life, in which he wouldn't have had to think I'm a loser, considering how dysfunctional I feel at the moment because of all the bad luck I've had and how the pandemic affected my life; especially since I've been taking care of my old parents almost full time for the past few years (it won't stay that way forever, it's already much less than last year, but I had no choice and it took a toll on my mental health by increasing my anxiety drastically and making me poorer than I already was).
To all who see this, I hope you have good friends and if not, I wish for you to find one soon; someone who will respect you and appreciate you for who you are and that you'll be able to get along with despite your differences, because we're all human and we all deserve to be seen, heard, respected and loved.
FYI to daniel and anyone: *chop and freeze your onions.* that way they don't go bad, and it's one less thing to chop for quick cooking. the meat like that is great to toss in the freezer, too. if you put them in a plastic bag, it's also easy to just grab a link or two and not have it go bad. OR, if close to the date, chuck the whole thing in. :]
tip- add your onions first that way they can sweat. when you sweat the onions, they lose some of their potency and start to embrace their natural sweetness.
I think this is one of the most relatable cooking videos I've ever seen. Fr, I don't think I've ever seen a person with ADHD cook before, and the underlying stress, panic and slight chaos when things starts to "bunch together" (couldn't come up with a better word, but I'm hoping you'll get what I mean), is me basically everytime I cook, even if I try to prepare everything beforehand.
May sound silly, but I honestly didn't know how much I needed to see this 😅
The editor comes up with the best jokes, I love it.
Tip: cook your onions first. If you cook them till they turn brown (aka caramelized onion) it will sweeten your onion and add a nice flavor to the meat (which should be added next).
Also if you caramelize the onion you can never have too much! 😋
7:44 “cuz im afraid of chickens”
“insert 4k chicken jumpscare”
As a professional chef, I can say you've got some great cooking habits; knife skills, trash bowl, mise en place, paying attention to sanitation, etc... You just need practice (so does everyone else, we professionals included).
But I've hired worse.
First episode of the Daniel Thrasher "I'm suck at cooking" show and I'm so here for it! Can't wait for the next one!
For someone who said they suck at cooking, you are doing great! Keep it up :)
Expiration dates aren't real. This is coming from an orthorexic (unhealthily concerned with food purity to the point of diagnosable disorder). I became familiar with the actual qualities of food that has gone bad and now only use expiration dates to excuse not eating something I already didn't want to. If you open it and poke it, it looks normal and it doesn't make you gag, it's probably okay (unless you're my mom who thought fermented jelly tasted totally fine. I don't trust her judgement).
Bonus tip: sometimes raw steak has a green (iridescent) sheen on it. That doesn't mean it's gone bad. I looked it up and trusted the internet and cooked the meat and ate it and everything was fine. Just do the research first.
"I'm gonna make an egg for breakfast"... *proceeds to cooking with only 2 eggs and then adds 12 metric tons of other random crap*
As a 13 year old that has gone to multiple culinary schools cooks for my family every night and I am teaching my mom how to cook better: I think it’s generally good to be lass scared of cooking and the heat when you get panicked you forget things rush and sometimes hurt yourself, also work on your knife skills lol
Ah yes
Dwayne ‘The Egg’ Johnson
As someone who likes cooking but is horrible at doing so *efficiently* I love this. Also you should make something like pizza toast sometime! It's super straightforward and it's all in the name (toast, sauce, cheese, toppings, bake) so you don't really need a specific recipe and you can experiment with what you already know you like. Can't wait to see you do this stuff again, I'm having fun!
I love that Daniel is apparently a bad cook, while also having the coolest kitchen I've ever seen
DONT PUT RAW CHICKEN ON WOODEN CUTTING BOARDS (especially if you cut anything else on that board that won’t be cooked hot ie fruit and veggies). Use that small plastic cutting board (you put on top of the contaminated one) for raw meat *only.* that way you can sterilize it without contaminating anything. Also, you may have done this off screen, but wash your hands after touching raw chicken. Otherwise you contaminate your fancy salt and pepper shakers/oil containers…
POV the vegan teacher watching this: NO NO NO NO NO NO STOP HURTING THE CHICKEN YOU CUT OFF A PART OF IT HOW DARE YOU.
like bro calm down the chicken is already dead 💀
0:34 That sounds like a great idea, I wanted to do this just with singing but uhh... yeah
Me too 😅
When i see a Daniel Thrasher video, i just know utter chaos shall unfold.
Fellow nutritional yeast enjoyer I see
I've been cooking from scratch several times a week for years. I'm no pro, but still. A few tips, especially for when you're new.
Chop and prep everything before you put anything more than a pot of water on heat. By doing this, you can judge which cutting board you need first (the smaller second one would have been fine for everything) and you can prep the veggies first and then do the meat last. Little custard cups are cheap and fantastic for having your ingredients together and ready, plus they're a breeze to wash. A smaller cutting board also makes it easier to bring things over to the skillet and slide right into the pan when you're ready, letting you keep your hands clean.
For eggs (and with a good pan like that hexclad; I like Heston nano-bond titanium) take the entire pan off heat when you're not looking at it. It will stay pretty hot, and cycling heat does better with scrambled eggs than constant heat unless you're constantly stirring them. Scrambled eggs are extremely fast to cook, usually only taking a few minutes on medium high heat, so it pays to have everything else ready first. For this dish, I'd recommend cooking the chicken first and transferring it to a plate or bowl to rest while you cook the eggs, since they only take a few minutes. You can start the veggies at the same time, so they cook down while the eggs firm up, then transfer them into the same pan together to finish, and dump the chicken back in.
Personally, sausage 3 days after the listed expiration I would cook the whole thing up right away, no problem. Sausage usually has a lot of salt in it which helps it keep longer. Plus, while there's lots of fat in there, there's actually not a ton of moisture. Fresh meat, especially cut or sliced, like chicken breast or roast beef or water-heavy meats, you might consider throwing out exactly at the expiration date. But you can check the meat for a funny smell or slimy consistency first. If it's still grippy and smells good, you're fine! Get in there and use your hands with meat so you know what it should feel and smell like! The real thing to worry about cross-contamination are things that won't get cooked and things that must.
The onion was fine, but if you want to produce less plastic waste, try a set of glass pyrex containers for keeping leftovers and ingredients. Plastic tends to absorb odors and stain, and I swear veggies spoil faster in contact with it. They're also easy to clean!
Sometimes i forget hes a musician lol
Cooking with Daniel is the video I didn't know I needed today!
Sorry for your loss, the one thing my parents did for me is forcing me to cook since I was 7, really boosted my abilities
have you tried cooking with a complex aged wine
Coming from someone who also has adhd but loves to cook, prep everything before using the stove! Less panic that way :,)
Also I totally would've eaten that chicken sausage, easy way to tell if meat has gone bad is to open the packaging and either smell it or touch it. If it smells off, or feels slimy to the touch, it's gone bad.
Also my mum always adds a bit of water to the chicken and covers with a lid, that way the inside of the chicken can cook without the worry of burning the outside. If you still want that crispy outside tho, only use a bit of water, then add oil once the water is gone and fry for a bit. My go to seasonings for chicken are salt, pepper, onion, garlic, and paprika :)
Also if it helps, I have one cutting board dedicated to meats and another to veggies/fruits, that way you can be doubly sure that you're not contaminating anything.
This went from "he's gunna cook some eggs" to " is he making a full meal?"
I've been cooking since I was 7, the advices I can give you is Take your time (being in a hurry can lead to accidents), Don't always cook on Hi Heat, med or med-Hi is fine, Wash your knifes as soon as you're finished ( you don't want to have to look for a new knife while you are cooking, also if you are cleaning up, you don't have a knife in the sink you don't know about), also if you can prep or clean while you cook, it makes life faster and easier.
9:21 not me eyeing the alcohol in the back 😂