YouTube Cooking Instruction

My friend Aarti just posted the fourth in her series of YouTube cooking videos. It's about curried popcorn. It's not likely to get on the Food Network anytime soon, but you may find it entertaining.

Looking at the related videos section, it's clear that this is a booming area of YouTube. Does anyone have other favorites?

I discovered Maangchi as a video podcast in iTunes. She does Korean food and it has been a great resource for how to make some of my favorite dishes. She has a YouTube page with all her videos as well.

http://www.youtube.com/user/maangchi?blend=1&ob=0

your friend Aarti is adorable.

Took the words right out of my mouth, sarcon!

Actually, I use YouTube a lot when I'm heading into previously uncharted culinary territory - in the Food Desert thread, I borrowed much of my samosa recipe from Manjulaskitchen, and for crimping empanadas, I borrowed from daule.

I'm still looking for a video that will help me form noquis with a fork...

Christopher Walken likes to cook (thanks Santander!)

viewtopic.php?f=18&t=23024&st=0&sk=t&sd=a&start=90

Lots of fun. Makes me want to go make popcorn now. (And while I've traditionally done the trick where you wait for a few test kernels to pop, I've never seen the wait 30 seconds rule before -- I wonder what it accomplishes -- just sort of a flavor-transfer thing?)

As for what I've been watching on YouTube, I don't have cable, so that's where I watch Alton Brown.

While I've seen a few other video cooking instructions, on YouTube, most of the video instruction I watch, other than Good Eats, is on cooking blogs or websites. But it's nice to know that, once I've finished the last of the posted Good Eats episodes, there are other possibilities on YouTube.

I'm on there thanks to Cathy2

http://www.youtube.com/watch?v=CpNn_Jy48DU

Though that inaugural batch did quite turn out like my mom's. I've made a few times since and am pretty close to getting it right. The dough is actually more similar to that of a burek than to commercial phyllo.

Yum. That looks most excellent, Hellodali. An impressive piece of work.

Glad you started while you still had your mm around to help.

I love watching cooking stuff on You Tube. I look at a lot of ethnic recipe clips. The most amazing thing is the tiny kitchens that a lot of these clips are filmed in and primitive equipment, compared to American standards. Still they turn out the most amazing dishes. As contrasted to a lot of our kitchens which are large and spacious and fully equipped but in some case rarely used.

I've never really watched cooking shows or anything else on YouTube but that Aarti video was really cute. I'll have to remember the 30-second corn dance next time I make popcorn! Thanks for sharing.

This baby makes noquis better than me.

Anytime I’m looking to learn some cooking technique (making fresh pasta, potato latkes, or how to use a sharpening stone) I go right to YouTube to see what’s there.

Mhays wrote:This baby makes noquis better than me.

However, this chef is doing it wrong.
(At least for the Argentine version I like that doesn't use egg and has the little lines, but otherwise it's a good tutorial)

I love to watch You Tube cooking stuff. What amazes me about lots of the You Tube stuff is that people in foreign countries make actual really good food in these really tiny small kitchens with very primitive tools. Like a pot, a knife, pan.

No granite countertops, no convection ovens, no food processors. Its amazing what they turn out in these tiny spaces.

Hi,

Kevin Pang clued me into this Chicago local access show:

Cookin’ wit’ Tittle - Grilled Pineapples, Shrimp & Pepperoni Salad

There is a second one on grilled turkey. If you are only going to check out one, then start with the turkey. There is sage advice offered on the qualities of burnt toast: cures heroine addiction, cramps and settles the stomach before taking morning medications.

Cookin’ wit’ Tittle - Grilled Turkey

Note the stuffing has raw pork sausage. The cherry plucked off a pork sausage skewer from Moo and Oink will be reserved for her drink. The turkey is placed into a foiled wrapped turkey roaster that is plopped onto the grill with the lid on. When she lifted the roaster lid, it was crispy like it was exposed to the fire. I expected a gray bird, because of the lid. When did the turkey meet the grill? Something is missing in her narrative on cooking this turkey. There are a few extra minutes of free time at the end. They use phone messages inquiring for recipes and offering compliments as a filler.

Bon appetit! Let's eat!

Regards,

Cathy2 wrote:Hi,

Kevin Pang clued me into this Chicago local access show:

Cookin’ wit’ Tittle - Grilled Pineapples, Shrimp & Pepperoni Salad

There is a second one on grilled turkey. If you are only going to check out one, then start with the turkey. There is sage advice offered on the qualities of burnt toast: cures heroine addiction, cramps and settles the stomach before taking morning medications.

Cookin’ wit’ Tittle - Grilled Turkey

Note the stuffing has raw pork sausage. The cherry plucked off a pork sausage skewer from Moo and Oink will be reserved for her drink. The turkey is placed into a foiled wrapped turkey roaster that is plopped onto the grill with the lid on. When she lifted the roaster lid, it was crispy like it was exposed to the fire. I expected a gray bird, because of the lid. When did the turkey meet the grill? Something is missing in her narrative on cooking this turkey. There are a few extra minutes of free time at the end. They use phone messages inquiring for recipes and offering compliments as a filler.

Bon appetit! Let's eat!

Regards,

This is absolutely riveting. Somehow even the one minute and 37 seconds of introduction / titles before *anything* happens was amusing.

My favorite quote: "Anything with butter in it, is better than sex."

Anything?

I kept worrying about their long acrylic nails -- I've seen a woman's acrylic nails catch fire before, so it made me a little nervous watching those dazzling, flashy nails around the fire.

Aarti, who appeared in the original post above, is now part of a serious food instruction web site that just launched today:

http://www.goodbite.com/

Lots of familiar names from various threads on what blogs people like, all collected into an online "TV show"/blog/community combo.

Here's something new to me. Spaghetti with Cream cheese sauce???? At the end she makes some kind of lemon lime drink. Must be from Argentina. People of Italian descent speaking spanish.

http://www.youtube.com/watch?v=uGB1GPaJ ... re=related

germuska wrote:My friend Aarti just posted the fourth in her series of YouTube cooking videos. It's about curried popcorn. It's not likely to get on the Food Network anytime soon, but you may find it entertaining.

Au contraire!

I just saw her featured in a commercial for the current season (6, I believe) of The Next Food Network Star, in which she's a finalist.

germuska wrote:

My friend Aarti just posted the fourth in her series of YouTube cooking videos. It's about curried popcorn. It's not likely to get on the Food Network anytime soon, but you may find it entertaining.

Au contraire!

I just saw her featured in a commercial for the current season (6, I believe) of The Next Food Network Star, in which she's a finalist.

Not only that, at this writing, she is the front-runner bto win her own show. Kermit the Frog - er, Bob Tuschman - loves her.

Um, YAY! (not to spoil anything for anybody, but)

Ever since I accompanied Crazy C to eat Chinese home cooking, I have been wondering how to make egg custard.



Everything is straightforward until the end when they keep pouring stuff on top of the custard. It is the two different soy sauces I don't get. If you will use olive oil, then why not sesame?

Regards,