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สูตรหมูปิ้ง หมูปิ้งนมสด #food #thaifood #shortvideo #หมูปิ้ง
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Reuben sandwich 🥪
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I love these videos that are little snippets with lovely tips and tricks!!!! More please!!!!
some cheese would have been perfect, not miso
If you struggle to find miso, even though it is now in most major supermarkets and online, I imagine a little marmite/veggiemite would also work! I've used it in dishes before and you can't taste it, it just makes the dish more salty and umami, like when you add a couple of anchovies to sauces, you get all the umami and none of the fishy taste
would really love a video from chefs helping people find alternatives to garlic and spicy ingredients for those of us sufferers from acid reflux. Maybe have the normals have to make a main and a side with the chefs judging and giving tips along the way? Thanks in advanced.
sucked that noodle out of baz's mouth 😂
I think it’s time Bazz forfeits his position at SortedFood, ONLY so I can become Kush’s new taste testing partner! Not only can he cook, but apparently he will give a smooch too. Hire me?! LOL
I'm still not emotionally ready to move on from James, Kush is no replacement 😂
I like to make garlic/miso toast to go under tomato pasta, or tomato and mushroom pasta.
In Asian cookery I understand that Miso is only added after the dish has been taken off the heat and the flavor stays even richer that way.
Where's the cheese? *Where's the cheese*?
Is nobody going to talk about the sublime grate pun
Add pancetta or guanciale to add fat to the breadcrumbs. Or perhaps a nugget of slow cooked beef or pork to the tomato mixture. Then you have a dish. Otherwise it's something I'd serve as a side personally
Making this now
Balsamic vinegar for a bit more umami bite instead of wine.
I had whipped miso in eggs bennedict recently. It was the weirdest thing. It tasted like (artificial) sweetened beans then milkiness, then creamy. Hopeful this works better
This is basically a soup that I have, just in chewable form!
I hate tomatoes
I love that Kush is taking part in front of the camera more. 🙂 Happy days.
My mum actually uses soy sauce for that umami flavour to all our tomato sauces!! I'll have to tell her about miso!!
Kush and Ben are definelty the two guys on your line that are really really really sus af but still manage to kill service with no sendbacks or recalls😊
I'm all for fusion, but I'm pretty sure I've never seen an east-asian dish have tomato and miso in it. Unsure if that's because it's bad, or just no one has tried it before, lol.
Tomato and miso, might sound great, but not only does it give the sauce a weird texture, the taste is not great either. If you want to amp up the umami and stay balanced to the dish, add a tablespoon of gochujang to the sauce. That won't only increase the umami, it will add saltiness, sweetness and a bit of spice.
Making this tomorrow. Best part is, it only uses store cupboard ingredients
Ayo?
That peck reminded me of the iconic muffin battle kiss between Barry and Mike.
Perfect pasta post: Punny, perky, pucker! 😁
Miso in carbonara or cream based sauces is also really good. I love mixing Asian condiments into Western sauces, gives it an extra punch.
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Is there something I could use in place of the miso? My dad has a heart condition and has to limit his salt intake. The amount of sodium in miso is unbelievable!!
Love it! I haven't used miso, but I have used Ssamjang in meaty pasta sauce , chili, and sloppy joe mix 🙂 It's wonderful!
Please clarify the quantity of miso (and the color/type, though easier to figure out). A spoonful, a big spoonful, a level spoonful.. I know that there is a general margin of error, but every time that I try, the balance if off. Miso soup volume vs this tomato sauce volume for example.
I just need a little more guidance. Thanks
This is my hack here in Japan as well. I put a little miso paste into my tomato sauces. For example, when I do spaghetti bolognese.
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I ´m in love with this use of miso. I bought mine couple months ago and I even opened it yet. I ´m liking this recipe and plan on making it once we eat all leftovers. More recipes with miso please? 😊
I understand why adding texture to a lot of things is desirable, but I don't want crunchy bits in my pasta. I want it to be smooth and soft.
depth
like the editing, it gives a lot of life and energy to the video.
Not enough sodium already?
Yes Kush! Get a little Barry on your lips!
looks like you guess need a visit from sexual harassment panda
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