Springtime Asparagus and Peanut Chicken Fried Grain

very nicely done.would it be possible to steam the asparagus?thank you for sharing.

Basic risotto is excellent and really easy to make. Just stir like every minute or so and make sure the bottom is not getting sticky or burned. Use a wooden spoon. Takes about 20 minutes usually. Keep adding stock as time progresses. You want your risotto a little on the runny side but not too runny. A little patience and a watchful eye is key. Butter and Parmesan is important too

The white jacket casts a bit of a halo around you, you look angellic!

I love his excitement during cooking and I love this video but why does he have an British, Portuguese and Italian accent all at the same time?

Keep stirring… Why you stop stirring, add more broth, keep stirring….. I can still remember hearing my mother ordering me as a kid in the kitchen, helping her make this dish I loved. You like risotto, you gotta work to make… You stir, more stir, add more broth, stir… You father crazy. I tell him we flood back field of our 3 crops European rotation and we canna grow real Italian Arboriculture rice…. But he no wanna do. Because he no from my family provide, so no likes Risotto. Just Snob Romano types, eat fussy pasta. QUICK, eat you risotto before him come home and we hide the Arboriculture so he no see we eat risotto. Crazy man. No like risotto, no eat snails, no eat frog legs, just boring Italian food from his place… Say food from the ‘orthodox have no taste. No hot chilli… I no like hotta
chilli… You like? How canna Southern people eat hot chilli? Nearly kill you, burn so hot. In hot weather in South. Risotto branch very simple and white… Easy. Just keep stirring the pan… Put in some fresh artichoke hearts from the garden I plant. Is ready now, nice white beautiful artichoke. Good for liver and health… Keep stirring… Not too much broth, ma no too dry….”I normally never got along too well with mum, but when she made risotto, our mother daughter relationship suddenly improved, though her husband and wife one with my father deteriorated and he would look at me and moan ‘I thought my daughter was a princess of refined tastes, not some risotto eating peasant, like her mother… “. He’ d recover from his fatherly disappointment with risotto loving daughter, no doubt, I figured, as I hoped I to fresh delicious, creamy tasty risottobowl and asked for more. Then my whining entitled young brother, designated family Prince would come in and see me eating my second bowl of risotto and cry ‘Where’ s mine? She ate it all! It’s not fair. Just because she is older than me… ” In between mouthfuls I gobbled down before he could stick his spoon in and grab some risotto I’d mumble ‘… And smarter and faster and, besides, I’ m dad’s Princess and you are just a boring dumb Prince…” Mim would intervene. “Shut your mouth eating at table. Don’t put your spoon in others’plate. Share. Nobody is so important…. Kings and prince’s and princesses all fed the poor peasants. And you, smart Princess can go make more risotto for your brother, the Prince of this house… “. That passed me off no end. I had eaten all mine. He was too late. And didn’t merit any risotto, for being so slow and dumb. So why should I spend ages stirring the risotto again, just for him? Then dad would appear, get wind of what was really going on concerning risotto, source of all family disharmony in his house and decree there would never be any risotto consumed under his family roof ever again. A fearful quiet would suddenly prevail as we all feigned paternal respect expected. But, fortunately, we were all in on the plot to hide the precious packet of rare arboriculture rice mum had managed to buy out in the vast, remote Australian wilderness, from a travelling imported small goods traveller van. It was safely hidden from angry father who had banned that rice and we could make risotto again, once he sent off down the pub with his Australian mates. I soon discovered that food can be a great regulator of family relationships. Not just in my own highly emotionally volatile immigrant family in youth, but also in the Australian ones, when I was invited to dine on food immigrant kids would kill for ie boiled country style Austin mutton with 3 veggies, that always included potato. If there were Brussels spry outs served as one of the 3 veg, Austin style, father’s would often shout ‘You’ very been married for years now. You should know I hate Brussels sprouts! Next time there’s Brussels sprouts on my plate, I’outta here and you’re on your own. Forget serving desert. You get your just desserts. I’ll be serving divorce papers on you, ungrateful, bitch. You might take some advice from the Johnny Cash song and learn to understand your man… ” I still had not mastered English language well, yet. But that is how I learned the meanings of desert and how to distinguish this from dessert. And why Brussels Sprouts are called that and how come so many Australians hate them. I asked my parents who said it’s because they come from some uncivilised, barbarian part of Europe and Australians had never heard of them, but we don’t are to worry about it because we are civilised, not Australians and don’t eat crop like Brussels sprouts, kale, and such Eastern European type ‘krauti’ swine food we grow to feed the farm pigs on. I then married an Australian guy who said ‘I am an easy going tolerant sort of guy. But, if you ever serve me Brussels sprouts, it’ s the end of our marriage… ” (I kept that idea in reserve. Could come in handy if I needed to find a quick, easy, mutually agreed upon escape from marital slavery… Easier than pie. Just serve up some Brussels sprouts). I don’t love these sorry outs, though I don’t have a pathological aversion to them, as many Australian men do and I know they are packed with cancer fighting health benefits. So, I asked my ex husband why he was so down on the humble sprouts, since he himself was a humble working class underdog. I learned that in poor families and even in private religious boarding schools, like he sometimes attended and in poor workers ‘bed, meals and cut lunch provided’ Melbourne boarding houses, ‘cut lunch’ typically involved ‘Brussels sprout sandwiches” on stale white bread, the left overs from the previous evening meal they served, which also involved Brussels Sprouts. Can you imagine eating a Brussels Sprouts sandwich? I made one and tried it. It was disgusting. Now I understand why men hate these sprouts in Australia and I am con iterate enough to not serve them I to them, despite their many health benefits. I did serve some up once, disgusted in some other food to a male I liked, who had made his ‘no sprouts’ rule clear to me. But he detected them, finely chopped u and invisible in his food. I thought it was just their colour and shape they hate, but it seems to be also their taste.

lol one of the sous chefs at the restaurant i work at was a total hardass until he had a daughter! now he’s one of the nicest people i work with, apart for some good-natured ribbing. i tell all the new servers they’re lucky they didn’t know him back then ��

Made the asparagus version today. What a scary dish to cook, but so tasty. Mint really brings a uncharacteristic flavour, that complements the final olive oil drizzle.

@alhurstchiomemc Yay! Can’t wait to hear how you like it.:o)

YAY! The next video. You guys work well together. It’s like having 4 hands!

Ri not re if you pronounce it correctly it would make life much easier!

LOved/cried at the chicken stock story. Glad to know I am not the only one who f’s up in the kitchen! Thanks for your content.

Is there something you would suggest as alternative to fish sauce? I’m allergic to seafood and fish (makes me physically ill) making Thai food pretty much always on the no list unfortunately… fish sauce is in everything �� Oyster sauce I’ve been told can be substituted with a hoisin/soy mix but there seems to be differing opinions about fish sauce

How much, exactly, is “1/4 of a glass of wine”? And how much rice did he use? 100 g?

I tried this today, it turned out awesome. Your instructions are just perfect @Marion. Going to try other recipes too. Will spread the word about this awesome channel.

As a distant relative, I approve this message. Everybody loves rizzotto.

love him but that risotto looks like it has crunchy rice in it… i don’t mind that added texture ha but you wanna watch for all the rice to go translucent at least. you can see on close up that it needed longer for the rice to soak up moisture i think because of all the bright white grains still in there at the end… also if you soak your rice in rice vinegar or white wine or lemon juice for a while before cooking, it will get creamier faster…

Hol’ up… this ain’t cute purple haired Italian boy fighting sleep deprived edgy teenager.

When I realized Kenji was throwing the mushrooms into the pan with the fond, I whispered to myself “Oh damn, you dirty dog”

TRY BOILED EGGS / CUBED FRIED ONIONS AND PEPPERS SERVED IN LETTUCE LEAF ** QUAILS EGG TO **

When eva i watch his video i feel so cheer up…. He is so full of life…
Nd m 20 lying on bed for the whole day…watching videos…
Eating nd sleeping nd i thought I was cool������

That giant hunk of cheese! Is that a regular fixture in the HuffPost kitchen or are y’all just showing off?

14:39 actually modern super sweet corn is a result of nuclear radiation testing. They were just blasting thousands of seeds with different levels of radiation, planting them, and just seeing what happened. No breeding required.

Am I the only one who realizes that his cute doggo is always there in the vids������

Kenji’s the first on youtube to properly wash his hands after handling chicken, LOL. In all seriousness, I love this series. Thanks for sharing!

The dish looked good. Thanks for the recipe!

Ideally, I would never add pepper to piping hot oil, it will cause you to cough because it will burn your nostrils. Usually it is a good idea to add after adding the protein since most of the oil would have been absorbed. Also, you are brave to add 6 Thai chilis, 1 would be too spicy for me. In fact, I would have just skipped the chili and only add ground black pepper.

This is just SO beautiful. Theo, what a great chef. AWESOME!

4:37 lmao the audience are such a fat asses. Say OOOOOOooooo, YESSSSSsssss for small ass things ������������

ชอบมากเลยครับอาหารไทยโด่งดังไปต่างประเทศภูมิใจที่อาหารไทยดังไปถึงต่างประเทศ

Wow, this looks amazing! It will be on our dinner table very soon! Thank you so much for sharing!

This looks incredible, I might give my mum a break from cooking and make this for her:)

Watching these at 1 am is a dangerous game. They always make me hungry.

I hope this works… help! Paging Kenji. I loved this recipe and bought a bunch of SKIN OFF chicken breasts to practise what an idiot! How should I adjust the cooking method to not overcook everything?

That guy is a freud. First he didn’t remove accidity to natural sweetness of his onions the he burned onions and leave brown pieces inside. After that he made crucial mistake by not removing wine accidity.

@KreizzlerKei Do you like Cauliflower?If so, make “Cauliflower Rice” and just serve it over that. This is how I plan to make it since we don’t consume grains in our house.

After watching your videos, I started to add more salt to my cooking and wow what a change! I was being shy on salt before but now my eyes are open!